VETERINARY AND SANITARY ASSESSMENT AND INCREASE OF PRODUCTION OF DUCK MEAT IN THE CONDITIONS OF INDUSTRIAL POULTRY

DOI: 10.36871 / vet.san.hyg.ecol.201901002
UDC 619: 614.31: 636.5

Authors

L.P. SATYUKOVA, M.I. SHOPINSKAYA, P.V. KULACH
FSBEI HE "MOSCOW STATE UNIVERSITY OF FOOD PRODUCTION"
A. I. VISHNYAKOV
FSBEI HE "ORENBURG STATE UNIVERSITY"

Abstract

In recent years, interest in growing waterfowl has been growing worldwide. Among farm poultry, ducks are a very promising species, and the economic feasibility of their breeding is explained by simplified conditions of keeping and high quality of the products. Duck meat is one of the most valuable protein products that meet the body's needs for proteins, lipids, minerals and vitamins. The authors show the state of this direction of poultry farming in the country and abroad, provide statistics on the consumption of duck meat and give a characteristic of its consumer properties.

Keywords

industrial poultry, waterfowl, duck meat, nutritional value, consumer properties.