| Issue |
BIO Web Conf.
Volume 179, 2025
International Scientific and Practical Conference “From Modernization to Rapid Development: Ensuring Competitiveness and Scientific Leadership of the Agro-Industrial Complex” (IDSISA 2025)
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|---|---|---|
| Article Number | 01014 | |
| Number of page(s) | 11 | |
| Section | Scientific Support for Innovative Development of Livestock Farming and Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/202517901014 | |
| Published online | 09 June 2025 | |
Amino acid and fatty acid composition of feed additives based on coriander cake (Coriandrum sativum L.)
1 Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Timiryazevskaya st., 49, 127434, Moscow, Russia
2 Limited Liability Company “Scientific and Production Association “Alekseevskoye”, ter. Experimental Station, 24, 309856, Alekseevka, Belgorod region, Russia
3 Russian Biotechnological University, Moscow, Volokolamsk Highway st., 11, 125080, Moscow, Russia
4 Scientific and educational laboratory “Advanced technologies”, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Timiryazevskaya st., 49, 127434, Moscow, Russia
* Corresponding author: d.aleshin@rgau-msha.ru
The article presents a chemical analysis of by-products of coriander seed processing (Coriandrum sativum L.), to assess its potential use as a feed additive. Samples provided by 2 manufacturers from Russia have been studied: SPA Alekseevskoye LLC (Belgorod region) and Alushta Essential Oil State Farm-Plant JSC (Republic of Crimea). The main attention is paid to the content of nutrients, amino acids and fatty acids, which makes it possible to evaluate the cake as a promising source of energy and proteins for animals. Chemical analysis revealed significant regional and varietal differences in cake composition. Samples from the Republic of Crimea (Strongman variety) showed the highest content of crude fat (15.47%) and dry matter (94.07%), which is associated with the arid climate of the region. At the same time, samples of the Alekseevsky 190 variety from the Rostov region were characterized by an increased content of crude protein (16.01%) and essential amino acids (4.83%), including arginine (1.02%) and lysine (0.55%). Analysis of the fatty acid composition showed a high concentration of unsaturated fatty acids (up to 96.15%), including omega-6 (18.92%) and omega-9 (80.03%), with maximum values recorded in samples from the Belgorod region. The high content of linoleic acid and oleic acid makes the cake a valuable source of energy for animals.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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