Broiler Chicken Meat Research Articles

Juglans kernel powder and jacobinia leaf powder supplementation influenced growth, meat, brain, immune system and dna biomarker of broiler chickens fed aflatoxin-b1 contaminated diets

This study investigates the impact of Juglans kernel powder (JKP) and Jacobinia leaf powder (JLP) supplementation on Aflatoxin-B1 (AF) exposed broiler chickens. 200 Cobb-500 broiler chicks were grouped to four treatment: CONT: No supplement; AFNS: 0.5 mg/kg AF; AFJK: 0.5 mg/kg AF+ 350 mg/kg JKP; AFJL: 0.5 mg/kg AF+350 mg/kg JLP. On day 42, the broiler chicken’s relative growth rate, and dressed percentage were lowest in AFNS compared to the rest treatments. Meat cholesterol was lower in AFNS, AFJK, and AFJL, compared to CONT. Meat catalase in AFNS was lower than those in CONT, AFJK, and AFJL. Meat glutathione peroxidase levels of birds in AFNS are similar to AFJL but were lower than those in CONT, and AFJK. Lipid oxidation, and protein oxidation activities of broiler chickens in AFNS were higher than those in the rest of the treatments. Brain catalase, acetylcholinesterase, and glutathione peroxidase activities of birds in AFNS were lower than CONT, AFJK, and AFJL. Expressions of proinflammatory cytokines, and 8-hydroxy-2'-deoxyguanosine in AFNS were higher compared to other treatments. The immunoglobulins A, E and G of broiler chickens in AFNS were lower than CONT, AFJK, and AFJL. 350 mg/kg JKP or JLP ameliorate the effects of AF contamination on broiler chickens.

Interaction effects of glycine equivalent and standardized ileal digestible threonine in low protein diets for broiler grower chickens.

This study aims to investigate the interactive effect of a glycine equivalent (Glyequi) and standardized ileal digestible threonine (SID Thr) levels in low crude protein diets on performance, blood biochemistry, pectoral muscular creatine content and oxidative stability of meat in broiler chickens from 21 to 42 days. A total of 1,500, twenty-one-day-old Cobb-Vantress male broiler chickens were distributed in a completely randomized 5×3 factorial arrangement of Glyequi×SID Thr with five replicates of 20 birds each. Fifteen dietary treatments of 16.5% CP were formulated to contain five levels of total Glyequi (1.16%, 1.26%, 1.36%, 1.46%, and 1.56%) and three levels of SID Thr (0.58%; 0.68% and 0.78%). Interaction effects (p<0.05) of Glyequi and SID Thr levels were observed for weight gain, carcass yield, pectoral muscular creatine content and serum uric acid. Higher levels of Glyequi increased (p = 0.040) weight gain in 0.58% and 0.68% SID Thr diets compare to the 0.78% SID Thr diet. The SID Thr level at 0.68% improved (p = 0.040) feed conversion compared to other SID Thr diets. Levels of Glyequi equal to or above 1.26% in diets with 0.78% SID Thr resulted in birds with higher (p = 0.033) pectoral muscular creatine content. The breast meat yield observed in the 0.68% SID Thr diet was higher (p = 0.05) compared to the 0.58% SID Thr diet. There was a quadratic effect of Glyequi levels for pectoral pectoral muscular creatine content (p = 0.008), breast meat yield (p = 0.030), and serum total protein concentrations (p = 0.040), and the optimal levels were estimated to be 1.47%, 1.35%, and 1.40% Glyequi, respectively. The lowest (p = 0.050) concentration of malondialdehyde in the breast meat was found in 0.68% SID Thr diets at 1.36% Glyequi. The minimum dietary level of Glyequi needed to improve performance in low crude protein diets is 1.26% with adequate SID Thr levels for broiler chickens.

Molecular Identification of Lactic Acid Bacteria from Broiler Chicken Meat

Lactic acid bacteria are bacteria used to ferment food. Molecular identification of isolates of lactic acid bacteria has a high degree of accuracy compared to morphological identification. This study aimed to molecularly identify isolates of lactic acid bacteria from broiler chickens. Molecular identification is carried out in 3 stages, namely: rRNA gene amplification stage, squencing and phylogeny tree. PCR electrophoresis results obtained amplicone results measuring about 1,500 bp. The results of BLAST analysis showed that the gen 16S rRNA sequence of BR 17 lactic acid bacteria isolate had a 97-98% similarity with the genome sequence of the Lactobacillus fermentum strain. Development of phylogenetic tree isolates of single clusters of lactic acid bacteria BR 17 with strains of Lactobacillus fermentum CAU2036, Lactobacillus fermentum JCM 7772, and Lactobacillus fermentum 10-18. The identification results of lactic acid bacteria isolate BR 17 showed Lactobacillus fermentum BR 17.

Effect of probiotic biopreparation on fatness, organoleptic, and chemical parameters of broiler chicken meat

The relevance of this study was to use the probiotic biopreparation Subtiform in the production of broiler chickens to increase productivity and improve the organoleptic and chemical characteristics of poultry slaughter products. The purpose of this study was to determine the effect of a probiotic biopreparation on the fatness of broiler chickens, the chemical composition of meat and chemical parameters using the developed patented express and optimised methods. The following methods were used: physical, organoleptic, chemical. It was found that the use of Bacillus subtilis and Bacillus licheniformis (2.5×109 CFU/g) with whey powder filler increased productivity, specifically, the live weight of broiler chickens increased by 4.02% (P&lt;0.001) when fed at a dose of 2.0 g/10 dm3 of water and by 4.75% (P&lt;0.001) in experiment 3 compared to the control group. An increase in indicators in the experimental group 3 was found, namely, the average daily weight gain of carcasses – by 8.33% (P&lt;0.001); total weight of the bird carcass and neck giblets – by 26.48% (P&lt;0.001); weight of internal fat – by 1.89 times (P&lt;0.001) compared to the control. Statistical significance (P&lt;0.001) was also found in the increase in the weight of internal organs (stomach, liver, heart, adrenal gland) in experimental groups 2 and 3 compared to the control. The improvement in organoleptic and tasting characteristics of poultry meat and meat broth after feeding the probiotic preparation, specifically in experimental group 3, was summarised. The obtained quantitative and qualitative chemical parameters using express and optimised methods indicated the freshness of broiler chickens meat at (0-4)°C cooling, at which it is allowed to sell poultry carcasses up to 5 days, of control and experimental groups 1, 2, 3. The practical value of this study lies in the use of a probiotic biopreparation by veterinary specialists at broiler chick production facilities to increase the productivity of broiler chickens and improve the quality and safety of their slaughter products

Microstructural analysis of meat and internal organs of broiler chickens using a probiotic biological product

Probiotic preparation containing bacteria of the genus Bacillus subtilis and Bacillus licheniformis used for feeding broiler chickens to improve feed digestion, nutrient absorption, increase immune status and productivity, and for the prevention and treatment of various poultry diseases. The purpose of the study is to conduct histological tests of broiler chicken slaughter products when they were administered a probiotic biologic medical product in doses of: 0.5 g, 2.0, and 4.0 g per 10 dm3 of water. The material was examined by the histological method. It was found that the muscle fibres in the pectoralis major are of the same type, evenly directed, the cytoplasm of muscle fibres is moderately eosinophilic, uniformly light pink, and minor layers of adipose tissue are found between the bundles of muscle fibres. The morphological architectonics of the heart muscle are preserved, cardiomyocytes are homogeneous and have a clear orientation. The microstructure of the liver of broiler chickens is unchanged: hepatocytes are collected in the same type of groups; the central veins are desolate; the cytoplasm of these cells is homogeneous, clear, and pink; the nuclei are weakly basophilic. In the spleen, the follicular structure is formed, leukocytes are diffusely placed at different stages of differentiation; vessels in significant numbers, thickened, of different calibre. The cuticle of the muscular part of the stomach contains the epithelial layer, the volume part of the connective tissue base layer is revealed; muscle fibres are located under the mesenchymal base of the cuticle. Lungs by morphological structure have bronchial tubes throughout the structure, which contain blood cells. According to the results of the conducted studies, a beneficial effect of a probiotic biological product at a dose of 4.0 g/10 dm3 of water on the morphology of the pectoralis major and internal organs of broiler chickens was established. Therefore, a probiotic at a dose of 4.0 g/10 dm3 of water during the drinking of broiler chickens can be recommended to increase productivity and produce safe slaughter products. The practical significance of the results obtained is to determine the features of the effect of feeding poultry with different doses of probiotics on the microstructure of its slaughter products, which is important for obtaining the best effect from its use

Physical and Microbiological of Broiler Chicken Meat Marketed on Stalls in the City of Denpasar, Bali Province

The study aims to find out the physical and microbiological quality of broiler chicken meat marketed in Lapak in Denpasar, Bali Province. Broiler chicken meat is a perishable food ingredient, in the community postharvest handling broiler chicken meat gets less attention from farmers and broiler collectors for will be marketed. Conditions in which the place used in carrying, transporting live chickens and used for selling broiler chicken meat in roadside stalls, knives for cutting, cutting boards (sliced boards), washcloths (napkins) are used by traders, so that a lot of losses are caused postharvest handling, especially broiler chicken meat. Research will be carried out for 3 months, with the target of producing broiler chicken meat with good quality and nutritional and microbiological content according to SNI marketed by sellers in Lapak in Denpasar City, in order to reduce damage to animal feed ingredients (meat broiler which is ASUH) so that consumers become healthy. The method used in this study is a Completely Randomized Design (CRD) with the treatment of 4 treatments of broiler chicken meat sold in Lapak in Denpasar City (RU = North Denpasar, RT = East Denpasar, RS = South Denpasar and RB = West Denpasar) with 5 replications and each replication consisted of 5 broiler chickens. The variables observed were broiler chicken carcasses, physical properties of chicken meat (commercial cuts, and the chemical quality of meat (protein, fat, cholesterol) and the microbial content (TPC) marketed. obtained. Research result had a not significantly different (P&gt;0.05) on carcass weight, percentage carcass, and meet microba of broiler. From this study, it can be concluded that the carcass production of broiler chickens sold in Lapak in Denpasar North, Denpasar, Timur, Denpasar Barat and Denpasar Selatan had no effect on the weight of the cut, carcass fracture of the back, wing, and percentage of broiler chicken fracture.

Prevalence and Antibiotic Resistance Profile of Salmonella Spp. in Broiler Carcasses from Dominant Poultry Production Areas in Bhutan

Background: Salmonella is an important zoonotic pathogen, and its infections are considered among the most commonly and widely distributed food-borne illness reported worldwide. Poultry products have been identified as important sources of Salmonella infection to humans. While there have been reports of high prevalence of Salmonella and multidrug resistance in imported chicken meat in Bhutan, the safety of nationally produced broiler meat with regards to Salmonella contamination is not known. In the absence of national surveillance of Salmonella in food animals in Bhutan, this study assessed the prevalence of Salmonella and its serotypes in broiler chicken carcass in the dominant poultry production areas of the country and determine its antibiotic susceptibility patterns. Methods: A cross-sectional study was conducted in January to April 2016 in all five major commercial broiler meat producers and suppliers in Bhutan located in the Samphelling and Darla gewogs. Following a systematic random sampling method, 36 broiler carcasses were sampled from each of the five broiler commercial farms producing a total sample size of 180 samples. Salmonella was isolated and identified following the International Organization for Standardization methods (ISO 6579:2002). All Salmonella isolates were subjected to antibiotic susceptibility testing (AST) following the procedures of the Clinical and Laboratory Standards Institute (CLSI) method. Results: The overall prevalence of Salmonella in broiler chicken meat samples was 12.78% (95% CI, 10.98-14.58). The prevalence of Salmonella spp. was higher in farms of the samphelling gewog compared to Darla gewog [14.81% (95% CI, 8.2.7-21.5) vs 9.72% (95% CI, 2.9-16.6) respectively]. Among 23 Salmonella isolates, the most prevalent serovar was Salmonella ser. Typhi (73.9%). The Salmonella isolates showed high sensitivity to gentamicin (73.9% of isolates) followed by streptomycin (56.5%) and ampicillin (47.8%). The highest proportion of resistance was noted to tetracycline (95.6%), trimethoprim (86.9%), amoxicillin (65.2%), and ampicillin (47.8%). Among 23 Salmonella isolates, 60.87% (n=14) were considered multidrug resistant and 7 patterns of multidrug resistance were discovered. Conclusion: The estimates of Salmonella prevalence and multidrug resistance in nationally produced commercial broiler chicken carcasses from the two main broiler meat producing areas in Bhutan, raises significant public health concerns highlighting the need for an integrated national Salmonella surveillance program across the poultry market chain.

Transcriptomic Profiles of Pectoralis major Muscles Affected by Spaghetti Meat and Woody Breast in Broiler Chickens.

Spaghetti meat (SM) and woody breast (WB) are breast muscle myopathies of broiler chickens, characterized by separation of myofibers and by fibrosis, respectively. This study sought to investigate the transcriptomic profiles of breast muscles affected by SM and WB. Targeted sampling was conducted on a flock to obtain 10 WB, 10 SM, and 10 Normal Pectoralis major muscle samples from 37-day-old male chickens. Total RNA was extracted, cDNA was used for pair-end sequencing, and differentially expressed genes (DEGs) were determined by a false discovery rate of <0.1 and a >1.5-fold change. Principal component and heatmap cluster analyses showed that the SM and WB samples clustered together. No DEGs were observed between SM and WB fillets, while a total of 4018 and 2323 DEGs were found when comparing SM and WB, respectively, against Normal samples. In both the SM and WB samples, Gene Ontology terms associated with extracellular environment and immune response were enriched. The KEGG analysis showed enrichment of cytokine-cytokine receptor interaction and extracellular matrix-receptor interaction pathways in both myopathies. Although SM and WB are macroscopically different, the similar transcriptomic profiles suggest that these conditions may share a common pathogenesis. This is the first study to compare the transcriptomes of SM and WB, and it showed that, while both myopathies had profiles different from the normal breast muscle, SM and WB were similar, with comparable enriched metabolic pathways and processes despite presenting markedly different macroscopic features.

Influence of Spirulina Platensis Inclusion upon some biochemical markers besides quality of meat in broiler chickens

Influence of Spirulina Platensis Inclusion upon some biochemical markers besides quality of meat in broiler chickens

Physicochemical properties as indicators of sensory characteristics of jidori and broiler chicken meat.

To improve the eating quality of chicken, the physicochemical properties were examined, which serve as indicators for breeding. Thigh meat was collected from 384 chickens from seven and nine types of the jidori (free-range local traditional pedigree chickens) or broiler chickens, respectively. The principal component analysis of the physicochemical values of the jidori and broilers were arranged as different groups in the score plot. The results of multiple regression analysis of the sensory characteristics and physicochemical properties of thigh meat indicated that the tenderness decreased with the higher crude protein content and cooking loss in the jidori and increased with lower cooking loss and higher moisture and ether extract content in the broiler. The juiciness of the jidori decreased as the moisture content decreased, and that of the broiler decreased as the cooking loss and crude protein content increased. The umami of both the jidori and broiler was improved by increasing the 5'-inosinic acid content. Therefore, it was suggested that the physicochemical properties, which serve as indicators of the eating quality of chicken, differed between the jidori and broiler, and that the general biochemical components, cooking loss and 5'-inosinic acid content may serve as breeding indicators.

Detection of antibiotic residues in broiler chicken meat in traditional markets in Surakarta City

This research aims to detect the presence of penicillin, tetracycline, aminoglycoside, and macrolide antibiotic residues in broiler chicken meat sold in traditional markets in Surakarta City. A total of 60 research samples were collected from traditional markets. Subsequently, the samples were examined at BBVet Wates, Yogyakarta, to identify the presence of antibiotic residues. The results showed that 16.67% of the chicken breast meat samples tested positive for penicillin and 10% showed traces of macrolide antibiotic residues. For chicken thigh meat, 63.33% tested positive for penicillin, while 3.33% contained macrolide antibiotic residues. However, no tetracycline and aminoglycoside antibiotic residues were detected in any of the meat samples. The presence of antibiotic residues can be attributed to several factors, including the excessive addition of antibiotics in feed, improper use of antibiotics in livestock. Based on the research results, it can be concluded that penicillin and macrolide antibiotic residues are still prevalent in broiler chicken meat sold in traditional markets in Surakarta. This shows there is a pressing need to strengthen guidance and supervision of antibiotic use regulations, as well as to monitor antibiotic residues in the meat before it reaches the market.

Spaghetti meat and woody breast myopathies in broiler chickens: similarities and differences.

Spaghetti meat and woody breast myopathies in broiler chickens: similarities and differences.

The effect of Froriepia subpinnata on the performance, carcass characteristics, blood parameters, immune system, microbial population, intestinal morphology, and breast meat fatty acid content of broiler chickens.

The present experiment was conducted to investigate the effects of F. subpinnata powder (FSP) on the performance, carcass characteristics, blood parameters, immune system, microbial population, intestinal morphology, and percentage of fatty acids in the breast meat of broiler chickens. A total of 300day-old male chickens from the ROSS 308 strain were used in the form of a completely random design with four treatments of five replicates (15 birds each). The experimental treatments were, respectively, (1) control with base diet (without additives), (2) base diet + 1% FSP, (3) base diet + 2% FSP, and (4) base diet + 3% FSP. The results showed that the feed intake and weight gain increased in the treatments containing 2% and 3% FSP when compared to the control (P < 0.05). Cholesterol and ALT levels in the treatment containing 3% FSP were lower that the control (P < 0.05), while the concentration of glutathione peroxidase enzyme in the treatment containing 3% FSP significantly increased (P < 0.05). Thymus weight and antibodies produced against AIV in all three levels of FSP increased significantly compared to the control (P < 0.05). The population of lactobacilli and coliforms in the treatments containing FSP increased and decreased significantly compared to the control (P < 0.05). The length and width of the intestinal villi of the chickens that were fed with 3% of FSP had a significant increase compared to the control (P < 0.05). The percentage of saturated fatty acids in the breast decreased significantly with the consumption of all three levels of FSP (P < 0.001). In general, the results showed that the use of 3% FSP in the broiler diet increased the efficiency of growth performance and enzyme activity, while strengthening the immune system, favorably altering the intestinal microbial population, and reducing the fat in breast meat.

Rearing of broiler chickens when using an anti-stressor

Many scientists believe that stress and the consequences of stressful situations are an inevitable outcome due to the fact that poultry farming has reached a broad industrial basis. The intensive growth of this industry is associated with high demand for poultry meat products. Condensed planting of poultry and its regrouping lead to stress, and specialists are faced with the task of minimizing the consequences of stressful situations throughout the entire life cycle of the poultry and increasing its productivity. The purpose of the work was to study the rearing of broiler chickens when using the anti-stress additive Feed-Food Magic Antistress Mix in their diets under conditions of bed system. The chickens of the control group received standard compound feed, while the broilers of the 1st experimental group were given the anti-stress additive Feed-Food Magic Antistress Mix in the diet in the amount of 500 g/t of compound feed, and the 2nd experimental group 200 g/t of compound feed. The duration of the scientifi c and farm experiment lasted 37 days. Despite the higher cost of compound feed in the experimental groups (due to additional costs for the anti-stress additive), in these groups an additional profi t was received in the 1st experimental group in the amount of 1138,70 rubles and in the 2nd experimental group 898,08 rubles, which allows us to draw a conclusion about the economic feasibility of using additive Feed-Food Magic Antistress Mix when rearing broiler chickens. It has been established that the use of the anti-stress additive Feed-Food Magic Antistress Mix in the diets of broiler chickens when using bed system helps to increase the level of profi tability. This economic eff ect allows us to recommend the use of the tested anti-stress additive in the industrial production of broiler chicken meat.

Biological safety of broiler chicken meat when using adsorbent in the diet

Biological safety of broiler chicken meat when using adsorbent in the diet

The effectiveness of using probiotics, their effect on growth and chemical composition of broiler chicken meat

The article illustrates the effect of low-quality feed on growth of broiler chickens, as well as on quality parameters of meat. The production of economical and environmentally quality poultry products has an importance role on ensuring the country’s food security. the need for the Development of alternative drugs and their implementation in veterinary practice is increasing because developed countries are abandoning the use of chemicals and antibiotics. The important role plays using of biologically active additives created in recent years, especially new generation probiotics. In our research determined the advantage influence of probiotic consisting of several living bacteria, on physiological processes in the body of broiler chickens, as well as a significant change in quality parameters of meat. Poultry meat differ from other animals’ meat with chemical characteristics and easy digestibility on human organism and considers like a best source of important nutrients.

Detection of Staphylococcal Enterotoxins A and E and Methicillin Resistance in Staphylococcus aureus Strains From Moroccan Broiler Chicken Meat.

Foodborne epidemics have become a serious public health emergency worldwide. Foods of animal origin, in particular chicken meat, are considered to be potential vectors of pathogenic bacteria, particularly Staphylococcus aureus. This bacterium can be resistant in the form of methicillin-resistant S. aureus (MRSA) or produce enterotoxins leading to food poisoning when ingested. This study is aimed at exploring the virulence genes in S. aureus responsible for producing enterotoxins (staphylococcal enterotoxin [SE] A [sea] and SE E [see]) and determining the prevalence of MRSA in raw broiler meat in the Casa-Rabat region in Morocco. A quantitative (q) PCR (qPCR) assay, using specific primers for S. aureus (nuc) confirmation and detection of enterotoxin genes (sea and see), as well as the methicillin-resistant gene (mecA), was employed. Our findings indicated that all tested strains were positively identified as S. aureus. Among them, one isolate (1/54) tested positive for the see gene (1.85%), while none carried the sea gene. Furthermore, the mecA gene, indicative of MRSA, was present in 12/54 of the isolates (22.22%). The potential presence of MRSA in Moroccan poultry meat underscores a public health risk. Thus, stringent measures are imperative to curtail the contamination and proliferation of this bacterium during the slaughtering process, underscoring the importance of continuing research into the prevalence of MRSA colonization among poultry slaughterhouse personnel.

Resistance of Broiler Meat through Exposure to Extremely Low Frequency Magnetic Fields of 700 µT and 900 µT Intensities and Safety Risks to Health

This study aims to examine "Resistance of broiler chicken meat through exposure to ELF MF and safety risks to health". Research samples of 140 packs of fresh broiler chicken meat (@ 50 grams) were divided into seven groups (@ 20 packs), one group as control, 3 groups were exposed to ELF MF intensity of 700 µT each with an exposure duration of 30, 45 and 60 minutes, and 3 groups were exposed to ELF MF intensity of 900 µT with exposure durations of 30, 40, and 60 minutes, respectively. Indicators of chicken meat resistance include pH, density, texture, color, aroma, and the appearance of mucus in chicken meat samples that have been stored for 6, 12, 18, and 24 hours after exposure to ELF MF. Research results: the physical endurance of chicken meat stored for 12 hours after being exposed to ELF MF intensity of 700 µT and 900 µT was better than the control. Conclusion: exposure to ELF MF intensity of 900 µT for 45 minutes and 60 minutes is able to maintain the quality of chicken meat at room temperature for up to 12 hours of storage and is safe for health.

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

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.

ORGANOLEPTIC INDICATORS AND TASTE EVALUATION OF BROILER CHICKEN MEAT USING COMPLEXLY ZEOLITE AND MICROWAVE TREATED- FEED, INFECTED WITH MICROTOXINS

&#x0D; Poultry farming is one of the most profitable branches of animal husbandry, taking a leading role in providing the population with full-fledged dietary food products. The poultry industry faces the challenge of meeting the growing demands of the population for poultry products and increasing production to a level comparable to developed European countries.&#x0D; The research purpose is to determine the effect of the complex use of zeolite and microwave-treated feeds, infected with mycotoxins, on the organoleptic indicators of broiler chicken meat and to conduct a taste evaluation of the quality of meat and broth.&#x0D; The basis for the realization of livestock production, including poultry production, from the consumer's point of view, depends on the taste qualities of the products, which are determined by tasting. Therefore, we conducted a taste evaluation of the broth and boiled meat prepared from the experimental group of broiler chicken meat.&#x0D; When determining the organoleptic indicators of the experimental birds, the transparency and aroma of the meat during cooking were noted. We also observed that fat on the surface of the broth collected in large droplets, and the taste of the broth in all the examined groups corresponded to the characteristics of a high-quality product, without foreign odors.&#x0D; The taste and aroma of meat determine the consumer value of the product. Extractive substances extracted from meat by water, which pass into the broth during cooking, play an important role in the evaluation of taste and aromatic properties of meat. They provide specific features of the taste and aroma of meat.&#x0D; Based on the data getting from the taste evaluation of broiler chicken meat and broth, it can be concluded that the complex use of zeolite and microwave-treated feed infected with mycotoxins does not have a negative impact on the organoleptic properties of broiler chicken meat.&#x0D; &#x0D;