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The article discusses aspects that affect the stability and bioavailability of feed vitamin A, as well as the importance of using antioxidants to protect feed vitamin A during storage. The aim of the study was to study the effect of antioxidants from the chaga mushroom on the stability and bioavailability of feed vitamin A. Methods for determining the bioavailability in vitro in biorelevant dissolution media were used in the study. It has been found that the introduction of the mushroom extract made it possible to increase the bioavailability in the stomach from 5.53 to 8.61%. Introduction of the mushroom extract made it possible to increase the bioavailability of the feed vitamin from 1.7 to 2.64%. Thus, it was shown that the introduction of the extract contributes to an increase in the bioavailability of microencapsulated vitamin A to a greater extent in the stomach than in the intestine. High solubility of experimental samples 2 and 3 was noted in the media of the stomach and intestines, respectively. The scientific novelty of the work lies in the establishment of the role of the natural antioxidant of the chaga mushroom as a component of the food matrix, contributing to an increase in the bioavailability of the fat-soluble vitamin. Thus, it has been shown that the introduction of the extract allows to increase the bioavailability of microencapsulated feed vitamin A.
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