The research purpose is to assess safety of broiler chicken meat when correcting pre-slaughter stress using feed supplement “PIK-Antistress”. In the conditions of the poultry farm, three groups of broiler chickens were formed: the control group, experimental groups 1 and 2. Broiler chicken meat of all groups met GOST 31470-2012 by veterinary and sanitary characteristics. There was a statistically significant increase in the fat and protein content in white meat of experimental groups 1 and 2 by 5.9 and 0.6 %, respectively, a decrease in moisture in red meat by 0.6 %; a decrease in fat and protein content by 2.2 and 1.4 %, an increase in moisture and ash content by 0.9 and 0.8 %, respectively. There was an increase in the content of zinc, manganese and copper, while the concentrations of ionized forms of metals were significantly lower than the maximum allowable levels. The concentration of lithium in the pectoralis major muscle statistically significantly increased by 50.0 %, in the pectoralis minor – by 33.6 %, in red meat by 104.2 %.
Industrial birds experience stress factors which decrease productivity and cause economic damages to the food security of Russia. However, the modern agrarian science develops and applies stress protectors which increase growth, development and safety of chickens and their meat productivity. The “PIK Antistress” at doses of 1269 and 1693 g/t used 5 days before slaughter increased the average daily weight gain by 0.7-6.6%, the absolute weight gain by 2.3-9.4%, livability by 1.5-2.3%, the ratio of feeding efficiency by 4.5-24.6%, the amount of meat by 0.6-1.2%, the category of meat by 18.5-20.0%.
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%.
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