Abstract
Background: Fasciolosis is a zoonotic disease that primarily affects cattle in Armenia, leading to significant economic losses. Due to the absence of an integrated plan to combat fasciolosis in the Republic of Armenia, there is a lack of statistical data, and no systematic registration or diagnostic measures are conducted for animals affected by the disease. Additionally, milk and meat from animals undergoing curative and preventive treatments are often sold without considering the appropriate waiting period or the nutritional value of the products. As a result, the population and food industry receive food and raw materials that do not meet the required nutritional standards.
Objectives։ The objective of this study is to investigate the nutritional value of meat carcasses obtained from animals suffering from fasciolosis and supplied to the population of the republic. This includes analyzing caloric content, protein levels, fat, ash, and moisture content. Approximately 70% of the cattle bred in small rural farms are locally acclimatized, low-yielding meat-and-dairy crossbreeds.
Methods: The research was conducted in the laboratory of the Research Center of Veterinary Medicine and Veterinary Sanitary Expert Examination at the Armenian National Agrarian University. Samples of meat carcasses and offal from infected animals were collected from slaughterhouses in the Ararat region. For the formation of research groups, the presence of pathogens in the liver and the extent of damage to the bile ducts were used as criteria. The samples were divided into three groups: The first group served as a control, consisting of muscle tissues taken from the carcasses of seven healthy cattle. The second group, labeled as slightly affected, included 16 cattle whose livers contained pathogens, though the infection of the bile ducts was not significantly pronounced. The third group, labeled as severely affected, included 15 cattle with livers whose bile ducts were severely damaged and calcified.
Results: Although no qualitative deviations were observed in the organoleptic properties of meat from animals affected by fasciolosis, the chemical composition and physicochemical properties of this valuable food product have undergone significant changes. Specifically, caloric content decreased by 1.85-3.35%, protein levels by 8.49-12.3%, and fat content by 9.71-17.11%. In contrast, ash content increased by 8.45-25.35%, and moisture content rose by 3.86-8.41%.
Conclusion: The scientific novelty of this study lies in the investigation of the decline in nutritional value observed in meat from animals with fasciolosis. The research results demonstrate that the chemical composition of meat carcasses from animals affected by fasciolosis is directly related to the degree of infection. Infected animals show a decrease nutritional value, primarily due to a reduction in the most valuable component—protein. Additionally, the ratio of protein to fat decreases, in contrast to the higher levels found in the meat of healthy animals. These changes lead to a reduction in the overall nutritional value of the meat carcass, resulting in the population consuming meat of lower nutritional quality.
Keywords: fasciolosis, calorie content, meat carcass, large cattle.