E. A. Kishnyaykina1, K. V. Zhuchaev2
1Kemerovo State Agricultural Institute, ul. Markovtseva, 5, Kemerovo, 650056, Russian Federation
2Novosibirsk State Agrarian University, ul. Dobrolyubova, 160, Novosibirsk, 630039, Russian Federation
Abstract. The influence of biologically active preparations on the qualitative indices of meat of broiler chickens was determined. For this purpose, a control and four test groups were formed at a broiler poultry farm in 2010, with 50 heads in each group, with floor maintenance. The broiler chickens of the first test group were fed by Sib-MOS Plus probiotic in the dose of 1.5 kg/t of mixed fodder, the second test group obtained SanoCid acidifier in the dose of 5 kg/t of mixed fodder. Birds of the third test group obtained Zoovestin in the dose of 0.2 mL/kg of live weight per day. Broilers of the fourth test group received a complex of probiotics: Zoovestin in the dose of 0.2 mL/kg of live weight per day and SanoCid in the dose of 5 kg/t of mixed fodder. The slaughter yield of carcasses of broilers in the control was 66.3%; in the first test group it was higher by 12.1%; in the fourth test group it was higher by 10.2%. There were no significant differences in the content of protein and ash in the broiler meat in the control and test groups. In terms of fat content, the pectoral muscle of chickens of the fourth test group was inferior to the control group by 1.6%. In the control the value of this characteristic was 2.27%. The sum of the essential amino acids in the pectoral muscles of the broilers of the first and fourth experimental groups is higher than the value of the control group (22.90 mg%) by 0.83% and 0.35%, respectively. The protein-quality characteristic of the chickens of the first and third test groups was higher by 9.4 and 9.2%, respectively, compared with the control (4.03). Based on the results of the organoleptic evaluation of cooked meat, the score in the control group was 20.2; the poultry of the first test group received the highest score of 22.5, while in the broth quality evaluation, similar results were obtained, respectively, 17.7 and 18.7 points.
Keywords: biologically active additives; quality of carcasses; nutritional and biological value of meat.
Author Details: E. A. Kishnyaykina, senior lecturer (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); K. V. Zhuchaev, D. Sc. (Biol.), prof.
For citation: Kishnyaykina E. A., Zhuchaev K. V. Effect of Biologically Active Additives on the Quality of Meat of Broiler Chickens. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 8. Pp. 70–72 (in Russ.). DOI: 10.24411/0235-2451-2018-10819.