The effect of a complex fortified preparation on the quality indicators of broiler chicken meat

FSBEI HE Moscow Veterinary Academy of Veterinary Medicine and Biotechnology – MVA named after K.I. Scriabin, city of Moscow, Russian Federation

^* Corresponding author: bachinskaya1980@mail.ru

Abstract

The article presents the results of the conducted studies on the effect of the complex fortified preparation "Nitamin" on the quality indicators of meat of broiler chickens of the Cobb-500 cross. The preparation was administered with drinking water at a dose of 1 ml per 1 liter of drinking water, according to the scheme from 2 day to 5 day of keeping and from 15 to 18 day, poultry slaughter was carried out on 42 day of keeping. The composition of the preparation includes vitamins A; D3; E; trace elements organic iodine and selenium. The research material was the muscle tissue of broiler chickens of the studied groups, according to generally accepted methods, the content of amino acid composition and trace elements of selenium and iron was determined according to GOST R 55569-2013 Feed, compound feed, compound feed raw materials. Determination of proteinogenic amino acids by capillary electrophoresis, GOST 31707-2012 (EN 14627:2005) Trace element food products. Determination of total arsenic and selenium by atomic absorption spectrometry with generation of hydrides with preliminary mineralization of the sample under pressure and GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements. According to the results obtained, the meat of broiler chickens treated with Nitamin was superior in amino acid composition to the meat of broiler chickens of the control group (essential amino acids by 14.38%, nonessential amino acids by 10.9%). When studying the content of trace elements in the muscle tissue of broiler chickens treated with Nitamin, an increase in the iron content of 10 mg/kg was noted, no iron was found in the muscle tissue of broiler chickens of the control group.