Currently there are many known enzyme preparations, which to varying level of efficiency split non-starchy polysaccharides in mixed feeds. The research aims to study the consumer qualities of broiler meat and its dishes when included enzyme preparations Celloviridin G20x and Amilosubtilin G3x into diets based on wheat grain (40% by feed weight), barley (20%) and soybean meal (15%). The results obtained in the course of research were processed by mathematical analysis software package "Microsoft Excel". The best effect on the poultry slaughter qualities had joint supplements of multienzyme compositions Amilosubtilin G3x at a dose of 300 g/t feed and Celloviridin G20х at a dose of 150 g/t feed, which resulted in the superiority of chickens from the third test group over the control counterparts in weight of semi-eviscerated carcass by 14.5%, evisceratedby 15.1%, slaughter yield-0.66%. Chickens, which were fed the mixture of preparations, surpassed their control counterparts in indicators characterizing the ratio of edible parts to inedible by 32.03%. Use of enzyme preparations intensified protein metabolism in the poultry body, which contributed to improve the chemical composition and increase the biological value of meat protein. Due to this, in the femoral muscles the synthesis of dry matter and protein was more active, which in this muscle of broilers from the third test group resulted compared to the control in an increase of dry matter concentration by 2.674%, proteinby 2.587%. When studying the effect of heat treating chicken carcasses in the compared groups on the organoleptic characteristics, four samples of grilled chicken were cooked. The dish sample, the formulation of which included broiler carcasses of the third test group got top point total and surpassed the control counterparts in organoleptic qualities by 0.37 points. This superiority is provided, first of all, due to such parameters as flavor and tenderness.
Metallurgical enterprises are the main source of environmental pollution with heavy metals. Toxicants pose a serious threat to the consumer's health, so scientific research on diminishing their adverse effect on sanitaryhygienic properties of poultry meat is of high importance when organizing effective environmental management and ensuring food security. The purpose of the study is to devise a method for reducing a negative impact of heavy metals on productivity and sanitary-hygienic properties of meat by admixing adsorbents to a formulation of animal feeds. To analyse the concentration of heavy metals, the atomic adsorption method was applied. Experimental data were statistically processed using SNEDECOR application package. In the industrial territory of RNO-Alania, the prudent use of the adsorbents such as citrus pectin in the amount of 200 g/ton and Toxiban Max in the amount of 1000 g/ton admixed to barley-corn-soybean based feeds of local production allows achieving the maximum effect. Due to the synergistic effect of the tested drugs, there was an increase in the number of red blood cells, haemoglobin and bactericidal and lysozyme activities in the blood of the experimental birds; at the same time, the concentration of zinc lowered 1.98 times, lead-2.71 times and cadmium-2.03 times. The broiler chickens of the 4-experimental group were different from the 1-control analogues in weight parameters, slaughter yield and protein qualitative index which increased by 12.9%, 0.74% and 17.8% respectively. Zinc concentration in the examined muscle samples was 3.48 times lower than in the 1-control group, lead concentration-3.11 times and cadmium concentration-3.54 times.
One of the sources of high-grade vegetable protein is soybean, subjected to various methods of moisture and heat treatment. Its introduction into diets practically solves the problems of providing animals with essential amino acids. Therefore, the study of biological and productive characteristics and the quality of meat of young pigs under the influence of different levels of soy protein from non-genetically modified soybean variety was an actual problem. The aim of the research is to study the effect of feeding different doses of non-genetically modified soybean on the biological and productive parameters of pigs and the consumer characteristics of pork. Young fattening pigs and sows of the Large white breed were the object of the research. To study the effect of different doses of the soybean (15.25 and 35% of the rate of digestible protein), 4 groups of pigs were formed. The soybean of the non-genetically modified "Early-10" variety was subjected to a moisture and thermal treatment in a microwave unit for inactivation of anti-nutrients. The most positive effect on the productivity and reproductive characteristics of sows was provided by soy addition in a dose of 25% of the rate of digestible protein. Compared to the control group, the gilts of the 2 nd experimental group had significantly (Р<0.05)better indicators of pre-slaughter live weight by 12.02 kg, slaughter weight-by 10.74 kg, slaughter yield-by 1.48%, weight of chilled carcass-by 9.70 kg, carcass yield-by 2.14%, and weight of the posterior third of the side-by 1.01 kg. The best indicators of the chemical composition showed the samples of the longissimus spinal muscle of the gilts of the 2 nd experimental group, significantly (P <0.05) exceeding the control in the dry matter content by 0.72%, protein by 0.8%, protein quality indicator (PQI)-6.6%.
The goal of the research was to substantiate the possibility of using various doses of chickpea flour in the recipe for the “Chopped Beefsteak” instead of beef to improve its consumer and protective properties. Taking into account the functional and technological properties and organoleptic characteristics of various minced meat models, the most optimal dose of including chopped chickpea flour in the formulation of semi-finished steak is 5.0% to the mass of minced meat. To assess the consumer qualities of the compared samples of the “Chopped beefsteak” dish with the addition of chickpea flour in a dosage of 5% to the mass of minced meat, technological charts were drawn up on the basis of recipe No. 604. When chickpea flour was included in the amount of 5.0% to the mass of minced meat, the consumer characteristics of the finished product were improved. Was found, that chickpea flour is a valuable dietary product, it is distinguished by high taste and health characteristics.
При сравнительной оценке разных доз хлебной барды, традиционно применяемых в рационах коров в РСО-Алания, установлено, что наиболее эффективно использовать этот корм в количестве 6,0 - 6,5 % по общей питательности без ущерба для продуктивности и качества молока.
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