The effect of a complex vitaminized preparation on the amino acid composition and microbiological safety of quail meat

UDC 636.087.73
DOI: 10.36871/vet.zoo.bio.202205007

Authors

Valentina M. Bachinskaya,
Alexander A. Deltsov,
Dmitry V. Gonchar,
Moscow State Academy of Veterinary Medicine and Biotechnology – MVA by K. I. Skryabin”, Moscow, Russia

Abstract

The article presents the results of the research carried out to study the effect of the complex fortified preparation «Nitamin» on the amino acid composition and microbiological safety of the quails meat – the Texas quail breed. According to the results obtained, the meat of quails that received «Nitamin» was superior in amino acid composition to the meat of quails from the control group (essential amino acids by 6,06 %, nonessential amino acids by 5,9 %). When studying the safety indicators of quails meat, receiving with «Nitamin», no pathogenic and opportunistic microflora was found, the meat meets the requirements of TR CU 021/2011 «On food safety».

Keywords

Nitamin, quail meat, amino acids, vitamins, meat safety