Productivity and Quality of Broiler Chicken Meat Using new Triazolin Compounds

Abstract

In providing the population with high-quality food products, a special place is given to poultry meat production. The purpose of this study was to investigate the effect of triazoline compounds on the productivity and haematological parameters of broiler chickens. The study was conducted in 2021–2022 at the Odesa State Agrarian University in vivarium and analytical laboratories. 1,2,4-triazole derivatives synthesised at the Zaporizhzhia State Medical University were used for the study: GKPF-109 – Morpholin-4-ium-2-((4-amino-5-(3-methyl-pyrazol-5-yl) -1,2,4-triazol-3-yl)thio)acetate; ASP-34 – sodium 2-((4-amino-5-(thiophen-2-ylmethyl)-4H-1,2,4-triazol-3-yl)thio)acetate. The dynamics of poultry growth was determined by individual weighing, followed by determination of absolute and average daily live weight gains. Poultry feeding was carried out according to species and age periods per the existing norms. Haematological, immunological, and biochemical studies were performed according to the following methods.Tasting evaluation of meat and broth was carried out according to a 5-point system. Broths were evaluated according to 4 indicators – taste, smell, colour, transparency, each of them according to a 5-point system. The analysis of total weight data in the groups indicates the highest gross gain in live weight in the group of 36-day-old chickens that received GKPF-109 from 10 days of age, which is 14,966 g in 26 days of the experiment. The preservation of broiler chickens during the experimental period was 96% in the experimental groups, and 94% in the control group. Analysing the above, it can be concluded that adding research compounds of the triazoline series to drinking water increases haematopoiesis, has anti-inflammatory and hepatoprotective effects. Evaluation of the quality of meat of broiler chickens and broth at the end of the experiment does not allow claiming a decrease in their aroma and taste qualities, which indicates the absence of a negative effect of the research compounds of the triazoline series and the methods of their application on the organoleptic parameters of the meat.