UDC 636.5.033: 637.5.04 / .07
DOI: 10.36871/vet.zoo.bio.202309005
Authors
Valentina M. Bachinskaya,
Tatiana O. Azarnova,
Dmitry V. Gonchar,
Moscow Veterinary Academy of Veterinary Medicine and Biotechnology –
MVA named after K.I. Scriabin”, Moscow, Russian Federation
Nadezhda A. Bachinskaya,
All-Russian State Center for the Quality and Standardization of Medicines
for Animals and Feed, Moscow, Russia
Abstract
The article presents the results of studies of the effect of the complex fortified preparation of
domestic production «Nitamin» on broiler chickens and the biological usefulness of the resulting
meat. The experimental part of the work was carried out in the vivarium of the Department of
Parasitology and Veterinary and Sanitary Expertise of the Federal State Budgetary Educational
Institution of Higher Education of the MGAVMiB-MVA named after K. I. Skryabin. The drug «Nitamin
» was given to broiler chickens with drinking water at a dose of 1 ml per 1 liter of drinking
water, according to the scheme from 2 days to 5 days and from 15 days to 18 days, the birds were
slaughtered on the 42nd day of keeping.
The material for the research was the muscle tissue of broiler chickens of the experimental and
control groups, the determination of the content of the amino acid composition, as well as trace
elements of selenium and iron, was carried out in accordance with GOST R 55569–2013 Feed, compound
feed, compound feed raw materials. Determination of proteinogenic amino acids by capillary
electrophoresis, GOST 31707–2012 (EN 14627:2005) Food products of trace elements. Determination
of total arsenic and selenium by atomic absorption spectrometry with generation of hydrides
with preliminary mineralization of the sample under pressure and GOST 30178–96 Raw materials
and food products. Atomic absorption method for the determination of toxic elements.
The studied meat samples of broiler chickens, which were fed with the drug «Nitamin», have
an increased biological value, the amount of essential amino acids increased by 14,38 % compared
to the control. When studying the content of trace elements in the muscle tissue of experimental
broiler chickens, an increase in the iron content by 81,8 % was noted in relation to the control group.
Keywords
vitamins, broiler chicken meat, amino acids, iron, quality indicators of meat