SAFETY OF PRODUCTS OF SLAIN OF Guinea Fowls WHEN USING PROTEIN HYDROLYSES

DOI: 10.36871 / vet.san.hyg.ecol.201902003
UDC 637.072: 636.5.033

Authors

BACHINSKAYA V.M.
MOSCOW STATE ACADEMY OF VETERINARY MEDICINE AND BIOTECHNOLOGY - MBA NAMED AFTER K. I. SKRYABIN

Abstract

The quality and safety of poultry products for the consumer is one of the main indicators. The concept of “food quality” includes indicators of usefulness (nutritional and biological value), benignity and harmlessness. The biological value of the product is determined by the quality of protein components, their amino acid composition and is expressed by the degree of nitrogen retention of food in the body of growing animals [1]. This article presents materials on the influence of Abiopeptide and Ferropeptide protein hydrolysates on the amino acid composition of meat, the content of macro- and micronutrients in it, the relative biological value of meat, and also on safety indicators.

Keywords

protein hydrolyzate, quality, safety, meat, guinea fowl, amino acid composition, macro- and microelements.