МРНТИ 65.59.03                                                                                       №2 (2019г.)

Matenova N.M., Zhumageldiyev А.А.

Abstract. The article presents the amino acid composition of badger. Despite the fact that the veterinary regulations, the badger is not in the number of animals for slaughter, they are used as food by hunters. After the defeat of the badger, decreases the degree of dehydration and sensory characteristics of meat. In addition, it affects the quality of meat. In this regard, there is a need to determine the quality of badger meat for consumption.  In the article the amino acid composition of badger meat, the number of replaceable and essential amino acids was determined in the laboratory “Nutritest”, which is equipped with modern equipment. The meat of the badger is investigated in comparison with pork. According to the study, the amounts of essential and non-essential amino acids in the meat of the badger is higher than pork. The number of essential amino acids in the meat of the badger 6731 mg/100 g in pork, this figure 5737 mg/100 g And the number of replaceable amino acids in the badger showed 9997мг/100g, pork 8782 mg/100 g In the meat of the Badger content of essential amino acids more than the pork 994 m g/100 g, and model the amino acids above on 1215мг/100g. According to the results of research, badger meat is a high quality product with high nutritional value.
Keywords: Badger meat, interchangeable and essential amino acids, valine, histidine, lysine, methionine, tryptophan, isoleucine, leucine, threonine, phenylalanine.