QUALITY OF BROILER CHICKEN MEAT WITH THE ADDITION OF CHELATED COMPOUNDS OF MICROELEMENTS TO THE DIET

Abstract

At present, the current direction in poultry farming is the development of methods for raising poultry without the use of antibiotics to overcome antibiotic resistance. For this purpose, it is recommended to use mineral supplements of chelated forms of microelements of zinc, copper, and manganese in poultry diets. Chelated minerals are characterised by better digestibility during intensive broiler farming, which limits the use of minerals and reduces environmental pollution. The purpose of the study was to examine the quality of meat of broiler chickens of the Cobb-500 cross, provided that chelated forms of zinc, copper, and manganese are included in the diet. Experimental studies were conducted in 2021 on broiler chickens of the Cobb-500 cross. Two groups of 20 heads of poultry were formed to examine the chemical composition of meat. Poultry of the control group received a basic diet with zinc, copper, and manganese sulfates, and poultry of the experimental group – enriched with chelated compounds of these microelements. The addition of chelated compounds of zinc, copper, and manganese to the diet of broiler chickens leads to an increase in the amount of fat, calcium and zinc in white muscles by 69.6, 24.6% and 1.4 times, and in red muscles-by 41.1, 30.9% and 3.4 times, respectively. The content of copper and manganese increases by 48.0 and 95.5% in red muscles and by 28.1 and 15.2% in white muscles compared to the control group. Therewith, there is a decrease in the relative content of essential amino acids by 1.1-1.3% and an increase in non-essential amino acids by 2.6-2.7%. According to the overall assessment of organoleptic parameters of broiler chickens fed zinc, copper, and manganese chelates, the sum of points was 2.0 points higher in the femoral muscles and 1.5 points higher in the pectoral muscles. In addition, according to the tasting assessment of meat from the thigh muscles of broiler chickens, more points were obtained in terms of tenderness by 10.0%, taste by 12.2%, and aroma by 13.2%. According to the tasting assessment of meat from the pectoral muscles of broiler chickens, more points were obtained in terms of tenderness by 18.9% and aroma by 10.3%. According to the reaction with copper sulfate, the content of ammonium and ammonia salts, broiler chicken meat was fresh and obtained from healthy poultry. As a result of organoleptic, physico-chemical, and biochemical studies of broiler chicken meat under the conditions of adding microelement chelates to the diet, it was established that it belongs to fresh and high-quality for consumption. These studies argue for the use of chelated compounds of microelements in poultry farming and contribute to their further introduction into production.