CHANGES IN THE FATTY ACID COMPOSITION OF BUTTER WHEN INTRODUCING MICROALGAE SPIRULINA TO THE DIET OF COWS
In the human diet, the content and ratio of fatty acids are normalized. To balance the fatty acid composition of milk and dairy products, it is proposed to introduce spirulina into the diet of cows. The results showed changes in the composition of the fat fraction of butter. Based on studies to improve the consistency and increase the biological value of butter is recommended to include in the diet of cows microalgae spirulina at the rate of 20 mg per 1 kg of body weight per day.