Study of Changes in Calciferol in Eggs in Depending on the Season of the Year

Toshmurodov Dostonjon Asatullo  ug'li; Jalilov Mustafo  Uzakovich; Baykulov Azim  Kenjayevich

doi:10.47494/mesb.v24i.1328

(1) Toshmurodov Dostonjon Asatullo ug'li Assistant of the Department of Biochemistry, Samarkand State Medical Institute, Samarkand, Uzbekistan
Uzbekistan
(2) Jalilov Mustafo Uzakovich Associate Professor of the Department of Biochemistry, Samarkand State Medical Institute, Samarkand, Uzbekistan
Uzbekistan
(3) Baykulov Azim Kenjayevich Associate Professor of the Department of Biochemistry, Samarkand State Medical Institute, Samarkand, Uzbekistan
Uzbekistan
(*) Corresponding Author

DOI:

https://doi.org/10.47494/mesb.v24i.1328

Keywords:

cholecalciferol, ergocalciferol, colorimetry, calcidiol

Abstract

Determining the amount of vitamin D in everyday foods is important in the prevention, treatment of pathological conditions related to hypo- and avitaminosis, as well as in maintaining a healthy physiological level of health.

The aim of the study was to study the influence of the season of the year on changes in vitamin D in eggs.

As a biomaterial for the experiment, we used egg yolks of local domestic chickens and chickens of the so-called German breed, which were kept in the vivarium of the Central Scientific Research Laboratory under standard conditions.

The amount of vitamin D in the eggs of domestic hens is 11.89% higher in winter, 50.0% in spring and 44.0% higher in summer than in eggs of German breeds.

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