The influence of non-traditional feed additives on the tasting evaluation of hens meat Adler Silver

Abstract

Recently, one of the ways to increase the intensity of poultry farming has been the search for feed additives that are biologically active, which create incentives for the productivity of the growth rate and viability of the bird. Supplements of natural origin or supplements synthesized from sources that are natural should be chosen. The basis for the search for adapt gens, stimulants that are environmentally safe and characterized by increased efficiency, is the development of approaches to the use of these substances in the treatment of farm animals and poultry. This direction of research is characterized by increased activity in a situation where there is a ban on the use of feed antibiotics in the European Union. Feather meal is a feed product produced from feathers obtained during the slaughter of poultry. Feather meal can serve as a significant reserve in terms of protein content. In recent years, new technologies for processing feathers have been actively developed in order to use the final product as a protein source. Large bird feathers and feather-down production waste contain up to 85 - 88% protein - keratin. The bird feather processed according to the new low-temperature technology is transformed into a feather product that is effectively used by the bird's body. Natural peat is also one of the most promising types of non-food raw materials that can be used in fodder production. Its use in feeding farm animals is appropriate, since it contains organic substances (sugar, nitrogen, amino acids, tannins, balsam) and inorganic substances (calcium, phosphorus, magnesium, chlorine, sulfur, iron oxides, copper, iodine, humus acids came to harmony, having united in a certain chemical "bouquet" The introduction of non-traditional feed additives into the diet had a positive effect on the formation of meat productivity in general and the slaughter qualities of poultry in the experimental groups compared to the control. In terms of fatness, carcasses from the experimental groups belong to the first grade, and from the control group - to the second, the color of the subcutaneous and internal fat of hens in the experimental groups is yellow, which indicates that the fat is saturated with ß-carotene. In the experiment, the mass of the pectoral muscles in the experimental group 1 (EG1) and experimental group 2 (EG2) was higher by 4.9% and 10.2% compared to the control group. The output of the pectoral muscles in relation to the weight of the gutted carcass in the EG 1 amounted to 19.2%, 19.6% in EG 2, and 18.7% in control. The organoleptic evaluation of meat and broth of chickens of all groups had good edible properties, however, the taste of meat in EG1 and EG2 was significantly higher compared to the control group, while meat tenderness was better in EG2 (significance was p ≥ 0.95). The palatability and richness of the broth were rated higher by the tasters for the products in EG2 compared to the control, which may be due to the high content of protein and fat in it. This allows us to conclude that the additional introduction of the studied feed additives into the diet of meat and egg chickens during the entire growing period does not have a negative impact on the performance of slaughter products analyzed to confirm good quality.