RU2375872C1 - Method for improvement of broiler chickens meat quality - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: invention is related to poultry keeping. Method consists in introduction of probiotic preparation Vetom 3 into ration, starting from daily age in does of 75 mg/kg of live mass twice per day for the whole period of growth.

EFFECT: invention makes it possible to improve meat quality.

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Description

The invention relates to poultry, and in particular to methods for improving the quality of meat of broiler chickens.

The biological and nutritional value of poultry products depends on the content in meat of complete proteins, essential amino acids, polyunsaturated fatty acids, fat, as well as macro- and microelements. In the last period, various preparations that are safe for living organisms are used to improve the quality of meat products.

A known method of growing birds (see the journal Poultry No. 10. - 2007, p.20-21; T. Okolelova, V. Geynel, A. Petenko "Enzymes and probiotics in feed with a high content of sunflower meal"), where chickens Cobb cross-country fed probiotics bacell and monosporin. These probiotics have a positive effect on poultry performance. However, the use of monosporin leads to a decrease in feed intake, which negatively affects the growth rate of broilers. With the introduction of the broiler probiotic bacell into the diet, the protein content in chicken meat decreases.

The technical problem - improving the quality of meat is achieved by introducing into the feed the probiotic preparation Vetom 3 based on Bacillus subtilis strain VKPMV-7048. The drug is added to food for broiler chickens starting at the age of one day at a dose of 75 mg / kg body weight 2 times a day every other day for the entire growing period.

A research experiment was conducted at the Department of Pharmacology and General Pathology of the Institute of Veterinary Medicine of the NSAU. The object of the study was the daily broiler chickens of the cross "Smena-4", selected on the basis of analogues. Experimental and control groups were formed. The experimental chickens were in the same room, the temperature regime, relative humidity, planting density, feeding and drinking corresponded to hygiene standards. Chickens of the experimental group received the main diet and Vetom 3 during the entire growing period. Analogs from the control group did not receive a probiotic.

Proteins are the most valuable components of poultry meat. The quality of proteins is determined by their amino acid composition. In the meat of the experimental group chickens at the age of 15 days, the protein and ash content was 18.9 and 0.5% higher, and the fat and water content was 20.1 and 1.4% lower relative to the control chickens; at the age of 30 days, the content of protein and water in chicken meat was 0.3 and 0.7% higher, and fat and ash decreased by 17.5 and 5% (Table 1).

Table 1
The dynamics of the chemical composition of muscle tissue in broiler chickens Indicator Group control experienced control experienced control experienced 15 days 30 days 45 days Water% 71.670 ± 0.3 70.663 ± 0.1 74.007 ± 0.62 74.550 ± 0.1 75.930 ± 0.01 73.92 ± 0 Fat% 6.360 ± 0.7 5.080 ± 0.3 2,303 ± 0,7 1,900 ± 0.1 1.837 ± 0.03 2,52 ± 0,1 Protein,% 20,790 ± 0,01 24.73 ± 0.1 * 22.520 ± 0.4 22.597 ± 0.2 20.127 ± 0.4 22.53 ± 0.3 Ash% 1,180 ± 0,01 1.187 ± 0.3 1.003 ± 0.3 0.953 ± 0.03 0.810 ± 0.07 1,027 ± 0,7 Phosphorus, mg / kg 0.480 ± 0.73 0.457 ± 0.7 0.483 ± 0.7 0.587 ± 0.1 *** 0.747 ± 0.33 0.707 ± 0.1 Calcium mg / kg 0.543 ± 0.02 0.553 ± 0.14 0.453 ± 0.7 0.480 ± 0.3 0.690 ± 0.7 0.713 ± 0.3 Note: hereinafter, P <0.01 *, P <0.001 ***

In the final period of growing poultry at the age of 45 days, the content of fat, protein and ash increased by 37.2 in the meat of chickens; 11.9 and 26.7%, and the water content decreased by 2.7% relative to the performance of chickens from the control group.

Phosphorus-calcium metabolism in the meat of broiler chickens of the experimental and control groups was within the normal range for poultry of a given age and cross-country. At the age of 15 and 45 days, the content of phosphorus in meat of chickens was lower by 4.8 and 5.4, and in the 30-day age it was higher by 21.5%; the calcium content in meat in the chickens of the experimental group was higher at 1.8, 30, and 45 days old by 1.8; 5.9 and 3.3%, respectively (Table 1).

The amount of replaceable amino acids in muscle tissue in broilers of the experimental group was within the range of analogues from the control. In chickens of the experimental group, at 15 days of age, an increase in aspartic acid and cystine by 1.0 and 6.7% was noted, at 30 days of age proline and cystine by 6.7 and 12.6, at 45 days of age, an increase in alanine aspartic acid, glycine, cystine and proline, respectively, by 0.5; 0.9; 2.5; 43.5 and 2.5% relative to analog chickens from the control (table 2).

table 2
Dynamics of replaceable amino acids in muscle tissue in experimental broiler chickens, mg / 100 g of product Indicator Group the control experience the control experience the control experience 15 days 30 days 45 days Alanine 4.953 ± 0.05 4.957 ± 0.3 4.937 ± 0.034 4.780 ± 0.7 4.647 ± 0.007 4,673 ± 0,4 Arginine 3.930 ± 0.07 3.433 ± 0.2 4,463 ± 0.11 4.253 ± 0.00 2.117 ± 0.026 1.843 ± 0.5 ** Aspartic acid 5.947 ± 0.163 6.007 ± 0.3 6.273 ± 0.156 5.987 ± 0.2 5,310 ± 0,030 5,360 ± 0,3 Histidine 2.917 ± 0.068 2.820 ± 0.13 3,473 ± 0,094 3,477 ± 0,03 1,880 ± 0,031 1,807 ± 0,3 * Glycine 4,190 ± 0,149 4.193 ± 0.21 4,130 ± 0,103 3.647 ± 0.4 3.227 ± 0.022 3.310 ± 0.3 Glutamic acid 13.887 ± 0.10 13.65 ± 0.12 14,730 ± 0,041 14.733 ± 0.02 13,660 ± 0,025 13,640 ± 0,01 Serine 2,677 ± 0,048 2,600 ± 0,038 2.747 ± 0.041 2,553 ± 0,6 2.133 ± 0.003 2.083 ± 0.2 ** Cystine 0.550 ± 0.085 0.587 ± 0.2 0.810 ± 0.081 0.587 ± 0.2 0.223 ± 0.013 0.320 ± 0.7 Proline 3.070 ± 0.09 3.227 ± 0.067 2.937 ± 0.081 3.307 ± 0.6 4.193 ± 0.009 4.213 ± 0.6 **

The biological value of proteins for the human body is determined by the content of essential amino acids in their composition. The amount of essential acids in the muscle tissue of broiler chickens has also changed. At the age of 15 days, the amount of lysine, threonine, valine, and tryptophan was 6.3% in the muscle tissue of the experimental group chickens; 1.1; 0.1 and 9.5%, at the age of 30 days the content of methionine and isoleucine was higher by 9.7 and 0.6% relative to the chickens from the control (Table 3).

Table 3
Dynamics of essential amino acids in muscle tissue in experimental broiler chickens, mg / 100 g of product Indicator Group the control experience the control experience the control experience 15 days 30 days 45 days Lysine 9.540 ± 0.335 10.15 ± 0.843 8.367 ± 0.174 7.810 ± 0.170 7.930 ± 0.078 8.617 ± 0.2 * Threonine 2,820 ± 0,065 2,850 ± 0,121 3.023 ± 0.064 2.840 ± 0.02 2,570 ± 0,010 2.643 ± 0.01 Valine 3.297 ± 0.073 3,300 ± 0,101 3.273 ± 0.048 3.043 ± 0.03 2.847 ± 0.012 2.883 ± 0.2 Methionine 0.757 ± 0.058 0.573 ± 0.202 0.900 ± 0.500 0.987 ± 0.01 1,027 ± 0,018 0.963 ± 0.7 ** Isoleucine 1,400 ± 0,099 1.237 ± 0.195 1,653 ± 0,044 1,663 ± 0,3 2,100 ± 0,010 1.983 ± 0.1 ** Oxyproline 0.313 ± 0.017 0.310 ± 0.21 0.333 ± 0.012 0.283 ± 0.9 ** 0.267 ± 0.003 0.283 ± 0.2 Tryptophan 7.910 ± 1.010 8.667 ± 0.33 6.740 ± 0.187 6.023 ± 0.08 5.827 ± 0.084 6.523 ± 0.3 * Leucine 4,527 ± 0,062 4,523 ± 0,1 4,540 ± 0,051 4.347 ± 0.2 *** 4.810 ± 0.012 4.873 ± 0.1

The chickens of the experimental group in the final period of the experiment on the 45th day of studies on the content of lysine, threonine, valine, hydroxyproline, tryptophan, leucine in the muscle tissue exceeded the counterparts from the control by 8.7, respectively; 2.8; 1.3; 6.0; 11.9 and 1.3%. It was established that the content of essential amino acids in the chickens of the experimental groups varies with a certain regularity. An increase in their number in muscle tissue occurs in the final period of the experiment before slaughter of the bird, which ensures their high content in meat.

Polyunsaturated fatty acids determine not only the energy value of fats, but also the maintenance of vital processes in animals.

The qualitative composition of the fat contained in poultry meat is determined by the presence of polyunsaturated fatty acids. Fatty acids are the main components of lipids, used by the body as an energy material. Linoleic, linolenic and arachidonic acids are part of cell membranes and other structural elements of tissues. They provide normal body growth, metabolism and vascular elasticity.

At the age of 15 days in the muscle tissue in chickens of the experimental group, the content of linoleic acid was higher than that of the chickens in the control by 0.25%, at the age of 30 days - arachidonic, linoleic and linolenic, respectively, by 15.9; 0.1 and 4.5% (Table 4).

Table 4
The dynamics of polyunsaturated fatty acids in muscle tissue in broiler chickens,% Indicator Group the control experience the control experience the control experience 15 days 30 days 45 days Arachidonic 0.203 ± 0.027 0.183 ± 0.03 0.270 ± 0.006 0.313 ± 0.009 0.290 ± 0.012 0.313 ± 0.0 Linoleic 9.870 ± 0.006 9.887 ± 0.03 9.870 ± 0.012 9.877 ± 0.003 11.91 ± 0.015 12.45 ± 0.0b Linolenic 0.673 ± 0.015 0.637 ± 0.023 0.67 ± 0.022 0.70 ± 0.021 0.72 ± 0.029 0.743 ± 0.03

At the age of 45 days, the content of arachidonic, linoleic and linolenic acid was 7.9 higher; 4.5 and 3.2%. The increase in these fatty acids is of great importance due to the fact that when they are deficient in the body, the biosynthesis of a number of biologically active substances is disrupted.

An increase in the content of amino acids in muscle tissue contributes to the activation of enzyme systems, the synthesis of peptide and protein hormones, an increase in the protein synthesizing function of the liver, which is accompanied by an increase in the concentration of proteins in the blood and normalization of the colloid osmotic pressure of tissues and water-salt metabolism. Therefore, the inclusion of vetom 3 in the diet of chickens increases the biological usefulness of the products obtained.

Thus, the obtained results indicate that the muscle tissue of broilers of the experimental group increases the content of protein, fat, ash, essential amino acids, unsaturated fatty acids, and the water content decreases. Therefore, the inclusion of vetom 3 broiler chickens in the diet increases the biological usefulness of the products obtained.

Claims (1)

A method of improving the quality of broiler chicken meat, including the introduction of a probiotic preparation into the diet, characterized in that the chickens are introduced into the diet as a probiotic Vetom 3, starting from the day old, at a dose of 75 mg / kg live weight 2 times a day for the entire period growing up.