Effect of probiotic biopreparation on fatness, organoleptic, and chemical parameters of broiler chicken meat

Abstract

The relevance of this study was to use the probiotic biopreparation Subtiform in the production of broiler chickens to increase productivity and improve the organoleptic and chemical characteristics of poultry slaughter products. The purpose of this study was to determine the effect of a probiotic biopreparation on the fatness of broiler chickens, the chemical composition of meat and chemical parameters using the developed patented express and optimised methods. The following methods were used: physical, organoleptic, chemical. It was found that the use of Bacillus subtilis and Bacillus licheniformis (2.5×109 CFU/g) with whey powder filler increased productivity, specifically, the live weight of broiler chickens increased by 4.02% (P<0.001) when fed at a dose of 2.0 g/10 dm3 of water and by 4.75% (P<0.001) in experiment 3 compared to the control group. An increase in indicators in the experimental group 3 was found, namely, the average daily weight gain of carcasses – by 8.33% (P<0.001); total weight of the bird carcass and neck giblets – by 26.48% (P<0.001); weight of internal fat – by 1.89 times (P<0.001) compared to the control. Statistical significance (P<0.001) was also found in the increase in the weight of internal organs (stomach, liver, heart, adrenal gland) in experimental groups 2 and 3 compared to the control. The improvement in organoleptic and tasting characteristics of poultry meat and meat broth after feeding the probiotic preparation, specifically in experimental group 3, was summarised. The obtained quantitative and qualitative chemical parameters using express and optimised methods indicated the freshness of broiler chickens meat at (0-4)°C cooling, at which it is allowed to sell poultry carcasses up to 5 days, of control and experimental groups 1, 2, 3. The practical value of this study lies in the use of a probiotic biopreparation by veterinary specialists at broiler chick production facilities to increase the productivity of broiler chickens and improve the quality and safety of their slaughter products

Keywords

• probiotic
• poultry fatness
• chemical composition of meat
• qualitative and quantitative indicators
• express and advanced methods