Organoleptic, physico-chemical and microbiological parameters of broiler chicken meat in combined toxicosis

Abstract

Increasing the productivity of animals and birds, resistance to non-infectious and infectious diseases remains a priority in agricultural production. Currently, the problem of obtaining environmentally friendly animal feed and food of animal origin is acute. The main natural and anthropogenic pollutants of feed and food raw materials are mycotoxins, toxic elements and pesticides. It is important to highlight the role of the influence of combinations of natural and anthropogenic pollutants on a living organism. Mycotoxins, toxic elements and pesticides, in addition to their polytoxic effect on animals, significantly reduce product quality indicators. This article examines the organoleptic, physicochemical and microbiological parameters of broiler chicken meat during the experimental introduction of natural (T-2 toxin and deoxynivalenol) and anthropogenic (cadmium and diquat) ecotoxicants against the background of the use of modified bentonite. Experiments were conducted on 40 broiler chickens divided into 4 groups: group 1 - biological control, received the basic diet, group 2 – toxic control (broiler chickens received food contaminated with mycotoxins, cadmium and diquat); group 3 – broiler chickens received toxic feed with a modified sorbent; group 4 – control due to the harmlessness, broiler chickens with a basic diet received a modified sorbent. The duration of the experiment was 21 days. When assessing the organoleptic parameters, it was revealed that the meat samples of broiler chickens of groups 1, 3 and 4 correspond to the characteristic features of fresh meat, groups 2 – of questionable freshness. When evaluating the physico-chemical parameters of chicken meat of the second group, a significantly increased value of the pH level of muscle tissue, an increase in amino-ammonia nitrogen by 34.9%, the amount of volatile fatty acids, acid and peroxide numbers by 1.9, 3.4 and 5.0 times, respectively, was recorded relative to other experimental groups. The qualitative reaction to peroxidase in testing 1, 3 and 4 samples of chicken meat was positive, in 2 – negative. The contamination with cocci and sticks of smears-prints of the surface layers of the muscles of broiler chickens of the second group was recorded. The organoleptic, physico-chemical and microbiological parameters of broiler chicken meat against the background of the use of a modified sorbent did not differ significantly from those of the biological control group and corresponded to the characteristic features of fresh meat.