Comparative experience of the introduction of the amino acid methionine and whey powder to broilers

Abstract

Abstract The paper presents the results of the experience of introducing methionine and its effect on the safety and average weight indicators and the distribution of carcasses by category. During the study, the following conclusions were made: the safety index with the addition of methionine increased by 0.3%; the average weight of chickens after 30 days increased by 10.03%, and after 60 days by 1.99%; with the introduction of methionine after 30 days of the experiment, the average weight of rooster chickens was higher by 6.25%, after 60 days by 0.77%, after 75 days by 2.7%; the introduction of methionine into the diet increases the number of carcasses of category I by 1.7%; the average weight by category with the introduction of methionine led to an increase in the weight of category I by 7.86%; the additive reduced the amount of internal fat of the slaughter yield by 0.2%, increased the output of muscle by 0.6% and subcutaneous fat by 0.1%; methionine reduces the level of fat by 0.2-0.3%, increases the level of protein by 0.7-0.8%.