DETERMINATION OF THE EFFECT OF A POVIDONE-IODINE-BASED PREPARATION ON THE QUALITY OF PRODUCTS OBTAINED FROM BROILERS AND LAYING HENS
Abstract
The Chernihiv and Sumy oblasts, are regions with endemic iodine deficiency. Therefore, it is recommended to supplement poultry feed with iodine, manganese and zinc. The aim of the study was to quantify iodine accumulation in broiler meat, table eggs and liver of laying hens using a stable concentrated iodine preparation instead of conventional potassium iodide. The research was conducted in the educational and scientific laboratory «Innovative Technologies and Food Safety and Quality» at the Faculty of Veterinary Medicine of Sumy NAU and in the field at the broiler farm «Putivlsky Broiler» and the egg farm «Sumytechnokorm», Sumy Region. The study used pre-sexed day-old chicks, which were divided into three groups of 100 individuals (50 males and 50 females) and raised together until 42 days of age. The control group received standard feed. The drug was diluted in drinking water immediately before use and administered orally at a dose of 0.02 ml per 1 kg of body weight, or 200 ml of the drug per 1000 l of water, which corresponds to 4 mg of povidone-iodine and 24 μg of sodium selenite. The course of 7 days was carried out assuming that the pH level of drinking water was at least 6-7. The addition of povidone – iodine (polyvinylpyrrolidone iodide) to drinking water is a complex of iodine with polyvinylpyrrolidone (PVP), which has a bactericidal effect on gram – positive and gram – negative bacteria, sporocidal and antiprotozoal effects (200 ml of the product per 1000 litres of drinking water), increased the iodine content of broiler meat by an average of 15 and 75 %, respectively, compared to the control group that did not receive the product. Eggs from laying hens given drinking water with povidone – iodine contained 25 and 95 % more iodine than eggs from laying hens in the control group. It was also found that administration of the drug to laying hens increased the iodine content of the hens' livers by 12,5 – 25 %. Iodine – enriched poultry meat and eggs can be recommended to the population as a functional food.
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