foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-386-392foodsyst-856Research ArticleСтатьиApplication of the CI component to enrich marketable eggs with iodineПрименение сиай-компонента для обогащения товарного яйца йодомhttps://orcid.org/0000-0002-3253-6745ЛукинД. Е.LukinD. E.

Лукин Дмитрий Евгеньевич — аспирант

109316, Москва, ул. Талалихина, 26

Dmitry E. Lukin, Graduate Student

26, Talalikhin str., 109316, Moscow

caja@mail.ruhttps://orcid.org/0000-0002-9395-705XВостриковаН. Л.VostrikovaN. L.

Вострикова Наталья Леонидовна — доктор технических наук, Руководитель Научно-исследовательского испытательного центра

109316, Москва, ул. Талалихина, 26

Natalia L. Vostrikova, Doctor of Technical Sciences, Head of the Research Testing Center

26, Talalikhin str., 109316, Moscow

n.vostrikova@fncps.ruhttps://orcid.org/0000-0003-4074-4461БольшаковаЛ. С.BolshakovaL. S.

Большакова Лариса Сергеевна — кандидат биологических наук, декан, факультет «Технологии, товароведение и сервис»

302028, Орел, ул. Октябрьская, 12

Larisa S.  Bolshakova, Candidate of Biological Sciences, Dean, Faculty of Technology, Commodity Science and Service

12, Oktyabrskaya str., 302028, Orel

ogietitf@yandex.ruhttps://orcid.org/0000-0002-9140-5390КуликовскийА. В.KulikovskiiA. V.

Куликовский Андрей Владимирович — кандидат технических наук, заведующий лабораторией «Научно-методические работы, биологические и аналитические исследования»

109316, Москва, ул. Талалихина, 26

Andrey V.  Kulikovskii, Candidate of Technical Sciences, Head of Laboratory of Scientific and Methodical Work, Biological and Analytical Research

26, Talalikhin str., 109316, Moscow

a.kulikovskii@fncps.ruhttps://orcid.org/0000-0001-7693-3032УтьяновД. А.UtyanovD. A.

Утьянов Дмитрий Александрович — кандидат технических наук, научный сотрудник, лаборатория «Научно-методические работы, биологические и аналитические исследования»

109316, Москва, ул. Талалихина, 26

Dmitry A. Utyanov — scientific worker, Laboratory of scientifically-methodical works and control-analytical researches

26, Talalikhin str., 109316, Moscow

d.utyanov@fncps.ruhttps://orcid.org/0000-0003-1862-7410ЗахароваВ. А.ZakharovaV. A.

Захарова Варвара Алексеевна — младший научный сотрудник, лаборатория «Научно-методические работы, биологические и аналитические исследования»

109316, Москва, ул. Талалихина, 26

Varvara A. Zakharova, Junior Researcher, Laboratory of Scientifically-Methodical Works and Control-Analytical Researches

26, Talalikhin str., 109316, Moscow

v.zakharova@fncps.ruФедеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian FederationСреднерусский институт управления — филиал Российской академии народного хозяйства и государственной службы при Президенте Российской ФедерацииРоссияCentral Russian Institute of Management — branch Russian Presidential Academy of National Economy and Public AdministrationRussian Federation20251610202583386392Copyright © Lukin D.E., Vostrikova N.L., Bolshakova L.S., Kulikovskii A.V., Utyanov D.A., Zakharova V.A., 20252025Лукин Д.Е., Вострикова Н.Л., Большакова Л.С., Куликовский А.В., Утьянов Д.А., Захарова В.А.Lukin D.E., Vostrikova N.L., Bolshakova L.S., Kulikovskii A.V., Utyanov D.A., Zakharova V.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/856

The composition of iodized milk proteins containing iodotyrosines has iodine covalently bonded to the carbon atom. The authors proposed a term “CI” for it, which denotes a promising source of safe “organic” iodine in feedstuff for poultry. The aim of using this component is production of a functional product enriched with bonded iodine, namely, marketable eggs. The paper presents investigations of an effect of bonded iodine (CI component) included in the feedstuff for laying hens on the content of total iodine and iodotyrosines in eggs as well as on the balance of intake and accumulation of iodine in eggs. The experiment was carried out for eight weeks on laying hens of Lohman-lsl-classic cross. Birds of the control group received combined feed containing iodine in the form of calcium iodate on the basis of 1 mg/kg feed during the whole experiment. The hens of the experimental group received the CI component in addition to the basic diet. From the 1st to the 28th day, an amount of iodine added to the feedstuff of the birds of the experimental group in the composition of iodized milk proteins (IMP) was 0.5 mg/kg feed, and from the 29th to the 56th day it was 0.7 mg/kg feed. The content of total iodine was determined in egg yolk and white by inductively coupled plasma mass spectrometry, amounts of mono- and di-iodotyrosines by highperformance liquid chromatography with mass spectrometry detection. It has been found that inclusion of IMP containing the CI component into the diet of laying hens allows obtaining eggs with a high content (50–74 µg/egg) of iodine, which was significantly higher than the values in the control (14.99 µg/egg). Iodine in eggs was mainly (75%) in bonded, “organic” form as mono- and di-iodotyrosines. A level of iodine assimilation upon its entry into the bird’s body in a form of iodotyrosines was 25–32%, which is significantly higher than this indicator when the inorganic iodine form was used (11%). An absence of side effects for birds and improvement of their health, first of all, the reproduction system was noticed. The experiment on laying hen watering using water enriched with mono- and di-iodotyrosines also showed a positive effect in terms of accumulation of iodine in eggs. The experiment on assessment of preservation of mono- and di-iodotyrosines in eggs after heat treatment supported their high stability to an effect of high temperatures. A degree of preservation was 91%.

В  составе йодированных молочных белков, содержащих йодтирозины, есть ковалентно связанный с  атомом углерода йод. Авторы предложили для него термин «СиАй», обозначающий перспективный источник безопасного «органического» йода в кормах для сельскохозяйственной птицы. Цель использования этого компонента — получение функционального продукта, обогащенного связанным йодом, а  именно — товарного яйца. В  работе представлены исследования влияния связанного йода (СиАй-компонент), включенного в корм кур-несушек, на содержание в яйцах общего йода, йодтирозинов, а также на баланс поступления и накопления йода в яйцах. Опыт проводился в течение 8 недель на курах-несушках кросса Lohman-lsl-classic. Птица контрольной группы на протяжении всего эксперимента получала комбикорм, содержащий йод в форме йодата кальция из расчета 1 мг/кг корма. Курам опытной группы дополнительно к основному рациону вводился СиАй-компонент. С 1 по 28 день количество йода, добавляемого в корм птицы опытной группы в составе йодированных молочных белков (ЙМБ), составляло 0,5 мг/кг корма, а с 29 по 56 день — 0,7 мг/кг корма. В желтке и белке яйца определяли содержание общего йода методом масс-спектрометрии с индуктивно связанной плазмой, количество моно- и дийодтирозинов — методом высокоэффективной жидкостной хроматографии с  масс-спектрометрическим детектированием. Установлено, что включение в  рацион кур-несушек ЙМБ, содержащих СиАй-компонент, позволяет получить яйца с высоким содержанием (50–74 мкг/в яйце) йода, что значительно превышает значения контроля (14,99 мкг в яйце). Йод в яйце находится по большей части (75%) в связанной, «органической» форме в виде моно- и дийодтирозинов. Степень усвоения йода при поступлении его в организм птицы в виде йодтирозинов составляет 25–32%, что значительно превышает данный показатель при использовании неорганической формы йода (11%). Отмечено отсутствие побочных эффектов для птицы и улучшение ее здоровья, в первую очередь репродуктивной системы. Эксперимент с поением кур-несушек водой, обогащенной моно- и дийодтирозинами, также показал положительный эффект в накоплении йода в яйцах. Эксперимент по оценке сохранности моно- и дийодтирозинов в яйцах после термической обработки подтвердил их высокую устойчивость к воздействию высоких температур. Степень сохранности составила 91%.

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The authors declare that there are no conflicts of interest present.