Using additives to improve the effectiveness of rations in quail farming for meat

Abstract

The aim of this study was to develop a method for modernizing quail meat production. Complex enzyme additives and lyophilized spore- forming bacteria Bacillus subtilis (strain DSMz 17299) were used to investigate the formation of quail meat. To assess the effects of additives, four groups were formed: a control group fed only the regular farm main ration, the 1st group with Bacillus subtilis added to the main ration, the 2nd group with an added fermentative complex based on endo-1,4-β-xylanase and endo-1,3(4)-β-glucanase, and the 3rd group fed a combination of these additives. During the study, quails were weighed weekly and slaughtered at 70 days of age, followed by evaluating the meat quality according to established control parameters. It was determined that in the control group, the total weight gain was 223.24%, in the 1st group—237.61%, in the 2nd group—227.29%, and in the 3rd group—244.35%. The survival rates in the 1st, 2nd, 3rd, and control groups were 91.32%, 89.66%, 95.02%, and 87.77%, respectively. When evaluating indicators such as live weight, dressed carcass weight, slaughter yield, muscle tissue weight, protein content, energy value, and meat quality index, the highest values were observed in the 3rd group and lowest in the control group. When using mono-additives, the Bacillus subtilis preparation (1st group) performed best compared to the fermentative complex. The levels of microbial and toxic element contamination were within normal limits. The sensory evaluation established higher organoleptic characteristics for the meat in the 3rd group compared to other groups and the control. This indicates the high efficacy of applying a complex additive on the mass and quality of meat production in quail farming.