PSV-35 Broiler chicken meat quality. (5th December 2019)

• Record Type: Journal Article
• Authors: Plemyashov, Kirill; Aristov, Alexander; Semenov, Sergey; Kudinova, Natal'ya; Anipchenko, Polina; Nikitin, Georgiy; Stekolnikov, Anatoly; Ladanova, Mariya
• Is Part Of: Journal of animal science. Volume 97(2019)Supplement 3
• Page Start: 294
• Page End: 294
• Publication Date: 2019-12-05
• Subjects: chicken meat -- meat quality; Livestock -- Periodicals; Livestock; Electronic journals; Periodicals; 636.005
• DOI: 10.1093/jas/skz258.595
• Languages: English
• ISSNs: 0021-8812

Abstract

Abstract: Over recent years, the range of biologically active substances aimed at the productivity increase, animals preservation, feed use efficiency, product quality improvement and product safety has been significantly expanded. In this regard, the study of the effectiveness of hepatoprotective farm-produced feed additives in the diets of broiler chickens is of particular interest to science and practice. The broiler chickens pectoral muscles of the control group contained 68–0.08% of water, 32–0.06% of dry matter, 20.45–0.08% of protein, and 1.62–0.09% fat. In a comparative analysis of the obtained data, it may be concluded that the use of the feed additive Hepatron 85% as a hepatoprotector improves the detoxification ability of the liver and promotes the regeneration of the liver cells. Betaine as a lipotropic agent contributes to the fat oxidation, enhances appetite, and adds muscle mass. When determining the chemical composition of the muscles of the leg, thigh, body, wings and neck, it was established that the broiler chickens of the experimental group contained 70–0.07% of water, 30–0.05% of dry matter, 19.7±0.08% of protein and 2.11±0.09% of fat. Using the feed with the additive Hepatron 85% causes a 0.5% increase in protein and 0.18% increase in fat compared to the meat of the broiler chickens on general feed. Thus, the inclusion of the feed additive Hepatron 85% in the ration of broiler chickens instead of 50% of methionine and choline contributes to an increase in average daily gains and meat quality improvement in a number of indicators.