Determination of quality of poultry meat in case of damage to ectoparasites

L.  Nagorna; B. Vovk; D Dubinina

doi:10.32845/bsnau.vet.2019.3.7

L. Nagorna Sumy National Agrarian University https://orcid.org/0000-0001-8307-183X
B. Vovk Sumy National Agrarian University
D Dubinina Sumy National Agrarian University

DOI: https://doi.org/10.32845/bsnau.vet.2019.3.7

Keywords: meat quality, poultry, ectoparasites, physicochemical quality indicators of poultry carcasses

Abstract

Introduction. Obtaining high-quality and safe poultry products is impossible without an integrated approach and competent solution of biosafety issues in farms. In conditions of poultry rearing using intensive technologies, the problem of ectoparasitic poultry damage, in particular the chicken tick Dermanyssus gallinae, is quite acute. The defeat of the bird by temporary and permanent ectoparasites is the reason for the deterioration of the quality characteristics of poultry carcasses.

The goal of the work. The purpose of our research was to determination of the quality of poultry meat when affected by ectoparasites.

Materials and methods of research. These studies were conducted under the conditions of the Department of Veterinary Expertise, Microbiology, Zohygiene and Safety and Quality of Livestock Products of Sumy National Agrarian University. For the study, carcasses of poultry of slaughter conditions were selected from a farm unsuccessful for the red chicken tick Dermanyssus gallinae.

Results of research and discussion. In the course of the studies, it was proved that the slaughter yield of meat in chickens that were infected with ectoparasites was less compared to the slaughter yield of poultry meat obtained from farms or poultry houses that are relatively ectoparasite. In the meat of sick poultry, the moisture content increased by 2-3% and protein by 1-2%, while at the same time reducing the amount of fat by an average of 4%. As a result of studies, it was found that the changes found in meat indicated the development of pathological processes in meat, which led to the intensification of spoilage processes. Studies of carcasses obtained from healthy poultry found that they retained freshness for 9 days, and carcasses received from sick poultry, already for 5 days did not match the freshness of meat.

Conclusions and prospects for further research. Based on a set of studies, we found that the qualitative indicators of meat of healthy and sick poultry differed. Intravital damage to poultry by ectoparasites caused changes in the chemical composition of meat, a decrease in its calorie content and biological value.

In the future, it is planned to determine the qualitative characteristics of poultry carcasses in the associated course of nematodes and aсarosis.

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