Abstract
The aim of the research was to study the effect of feed additive on the biological value of broiler chickens’ white meat protein under pre-slaughter stress conditions. The experiment was carried out on Arbor Acres broiler chickens in the conditions of an industrial poultry farm with floor housing technology. The main diet of poultry in the I experimental group was introduced with feed additive at a 1269 g/t feed dose, II - at a dose of 1693 g/t. The control group poultry received only the main diet. As a result, the white meat of broiler chickens of experimental groups contained 1.5-6.8% more essential amino acids, substituted by 1.3-5.5% compared to control. In the amino acid composition of the broiler chickens’ meat of the experimental group I, the most pronounced changes in the content of essential and dispensable amino acids were revealed; their level was above the control by an average of 3.7 and 2.9% respectively. White meat proteins of broiler chickens of the I experimental group were more biologically valuable; their amino acid score was above control by an average of 4.5%.
Highlights
The productivity of broiler chickens is directly related to the production intensification and, industrial stresses
The analysis of the amino acid content in poultry white meat protein gives a detailed assessment of the change in its biological value under pre-slaughter stress conditions (Fig. 1-3)
The most pronounced changes in the amino acid composition of meat were identified in the I experimental group, where the content of essential amino acids on average was higher by 3.7%, dispensable — 2.9%, in relation to control
Summary
The productivity of broiler chickens is directly related to the production intensification and, industrial stresses. Stress factors affect the nervous and endocrine systems and metabolic processes occurring in the poultry body, while reducing production rates of operation and overall efficiency of broiler poultry farming. Many scientists agree that technological stresses in industrial poultry farming cause a decrease in weight increment, poultry safety, meat productivity and, as a result, the quality of meat. Mortality rates during the pre-slaughter period depend on many factors: poultry immunity, catching method, placement density, ambient temperature, conditions and duration of transport, distance to the slaughter point and conditions of preslaughter care [1, 2, 3, 4]. The most frequent causes of broilers' death during the pre-slaughter period is the so-called “sudden death syndrome” and injuries, including fractures and liver ruptures [5]
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