STUDY OF THE INFLUENCE OF A MULTIVITAMINE PREPARATION ON THE FATTY-ACID COMPOSITION OF BROILER CHICKEN MEAT
УДК: 637.5.04/.07 DOI: 10.31588/2413_4201_1883_4_256_29
Keywords:
fatty acid composition of meat, Nitamin, meat, broiler chickens, multivitamin preparationAbstract
The article presents the results of a study of the effect of the multivitamin preparation "Nitamin" on the fatty acid composition of broiler chicken meat. The experiment was carried out at 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 objects of the study were Cobb-500 broiler chickens in the amount of 40 heads, divided into two groups according to the principle of analogues. Birds of the first (experimental) group from the age of 5 days were orally administered the drug "Nitamin" with water for drinking at a dose of 1 ml/l of water every other day during the entire growing period (up to 35 days of age). The second group served as a control, broiler chickens were kept on a standard diet without additional administration of drugs. Fatty acid composition was determined according to GOST R 55483-2013 "Meat and meat products. Determination of fatty acid composition by gas chromatography". Throughout the entire period of the study, by conducting a clinical examination of birds, no case was recorded and any deviations from the norm of the condition of the skin, the consistency and color of the litter, etc. As a result of the experiment, it was found that the introduction of the drug "Nitamin" into the diet of broiler chickens according to the indicated scheme contributes to an increase in the content of polyunsaturated fatty acids in meat, namely in the breast, birds by 3.4%, namely omega-6 - by 2, 72% and omega-3 - by 1.68%. At the same time, the content of saturated (by 1.05%) and monounsaturated (by 2.35%) fatty acids in poultry meat decreased in the experimental group.
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