Физико-химические свойства мяса цыплят-бройлеров и влияние на них кормовых добавок «Кумелакт-1» и «Ди-лактоцин-Я»

Abstract

Purpose. Identification of the impact of new feed additives "Kumelact-1" and "Di-lactocin-Ya" on the physicochemical properties of broiler chicken meat. Materials and Methods. The object of research was broiler chickens and exposure to the feed additives Kumelact-1 and Di-lactocin-Ya. Chimic and biochemical compositions of thoracic muscles of broilers, the content of mineralic substances in thoracic muscles, amino acid and fatty acid co-stars of thoracic muscles were determined by conventional methods according to GOST. Results. Studies have shown the positive effect of the additives “Kumelakt-1” and “Di-lactocin-Ya” on the chemical composition of poultry products. A decrease in fat and an increase in protein in meat has been established. Also, the use of these feed additives increases the content of some essential amino acids in the pectoral muscles of broilers, which can have a positive effect on their growth, as well as on the quality of meat. Conclusion. The use of feed additives “Kumelakt-1” and “Di-lactocin-Ya” not only improves the nutritional characteristics of meat, making it richer in protein and less in fat, but also significantly enriches it with amino acids and minerals. This demonstrates the potential of these additives for use in the poultry industry to create higher value and healthier products, which may be key to the development of innovative approaches in poultry farming.