QUALITY INDICATORS OF MEAT OF LAYING HENS WITH THE APPLICATION OF A PREPARATION BASED ON PROTEIN HYDROLYZATE OF DOMESTIC PRODUCTION

UDC 637.5.04 / .07
doi: 10.36871/vet.san.hyg.ecol.202302008

Authors

Valentina M. Bachinskaya,
Fedor I. Vasilevich,
Alexander A. Deltsov,
Moscow Veterinary Academy of Veterinary Medicine and Biotechnology – MVA named after K.I. Skryabin, Moscow 109472, Russian Federation

Abstract

This article presents the results of a study of the domestic preparation based on soy protein «Abiotonic» on the quality indicators of laying hen meat. The introduction of the feed additive "Abiotonic" into the diet at a dose of 1 ml/l of water contributed to an increase in the amount of nonessential, partially nonessential and essential amino acids in the muscle tissue in the ratio of 10%, 8,5% and 6,7%, respectively, in relation to In the control group of birds, there was also a tendency to increase selenium in meat by 29,4% and iron - by 20% in relation to the control group, thanks to such indicators, this feed additive helps to increase the biological value of meat.

Keywords

meat, quality indicators, laying hens, protein hydrolysates, feed additives, amino acids, trace elements