The influence of flour confectionery products based on flour from light-grain rye and processed products of carrots and beets on the behavioral reactions of laboratory rats
https://doi.org/10.32634/0869-8155-2023-372-7-138-143
Abstract
Relevance. In modern conditions, due to the increasing popularity of healthy nutrition, more and more attention is being paid to functional foods that can effectively solve the problem of prevention and treatment of various diseases associated with a deficiency of certain substances. In the production of functional food products, natural biologically active substances of plant origin are used, which have an impact not only on health, but also on the behavioral reactions of laboratory animals.
Methods. The animals of the control group were kept on a standard diet, consisting of a mixture of cereals in accordance with the recommendations. In the experimental groups, the feed of the main diet was replaced with experimental functional flour confectionery products developed by the authors of the work, and with products sold in retail stores. Behavioral features of laboratory rats were evaluated in the «Open Field». The reliability of the differences was determined by nonparametric statistics (at p < 0.05).
Results. The results indicate a positive effect of a diet containing flour confectionery products based on flour from light rye grain with vegetable processing products on the behavioral reactions of laboratory rats. Regular consumption of flour confectionery products based on flour from light-grain rye and processed products of carrot and beet root vegetables in the dining room increases the active-search and reduces the passive-defensive components of the behavior of laboratory animals.
About the Authors
A. R. Abushayeva
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation
Russian Federation
Asiya Rafailyevna Abushayeva, Postgraduate Student,
335 Sokolova Str., Saratov, 410005,
M. K. Sadygova
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation
Russian Federation
Madina Karipullovna Sadygova, Doctor of Technical Sciences, Professor, Associate Professor,
335 Sokolova Str., Saratov, 410005
A. B. Abuova
Kazakh research institute of processing and food industry
Kazakhstan
Kazakhstan
Altynai Burkhatovna Abuova, Doctor of Agricultural Sciences, Chief Researcher,
238 Gagarin Ave., Almaty, 050060
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Review
For citations:
Abushayeva A.R., Sadygova M.K., Abuova A.B. The influence of flour confectionery products based on flour from light-grain rye and processed products of carrots and beets on the behavioral reactions of laboratory rats. Agrarian science. 2023;(7):138-143. (In Russ.) https://doi.org/10.32634/0869-8155-2023-372-7-138-143
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