DETERMINATION OF THE MEAT QUALITY OF BROILER CHICKENS USING A VITAMIN AND MINERAL SUPPLEMENT
Abstract
In connection with the intensive development of poultry farming and the increase in the production of poultry meat, there is an urgent need to control the quality and safety indicators of poultry carcasses, which is an important socio-economic factor. In the modern world, the issue of the emergence of antibiotic resistance and the development of ways to overcome it deserve special attention. The article presents the results of evaluating the quality parameters of meat of broiler chickens, when using alternative methods for the prevention of infectious poultry diseases. In their research, they used YevitCel, a vitamin-mineral supplement manufactured by the "Brovafarm" NVF, which contains 0.3 mg of sodium selenite and 100 mg of vitamin E (in the form of alpha-tocopherol) in 1 ml of the drug. For the young broiler chickens of the research group in the amount of 10 heads, a vitamin-mineral supplement was used in the amount of 1 ml per 1.5 liters of water in the first week of life, the course of application was 5 days. After 5 days, the specified additive was continuously applied in a dose of 0.5 ml per 1 liter of water. As a result of the analysis of the tasting evaluation, it was established that the addition of the YevitSel vitamin and mineral supplement to the diet had a positive effect on the parameters of the meat of the experimental group. Indicators of "taste" and "tenderness" in red meat had a probable difference compared to similar indicators in the control group. Boiled meat and broth obtained from broiler chickens of the experimental group, which were supplemented with a vitamin-mineral supplement, showed higher tasting values compared to the control group, which was on a standard diet, as evidenced by their evaluations in points. The applied vitamin and mineral supplement YevitSel improves the taste properties when tasting cooked meat and broth. Studies of biochemical indicators showed a decrease in the acid number of fat, the best indicator in the reaction to peroxidase in the experimental group. Research on the amino acid composition of meat allowed establishing an increase in the number of essential amino acids in the experimental group by 1.81% in white meat and by 1.03% in red meat compared to the control group, and in the group of replaceable amino acids it increased by 2.77% in white meat and by 3.80% in red meat. These changes in the amino acid composition indicate a positive effect of the vitamin and mineral supplement on the nutritional value of the meat of broiler chickens.
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