Indicators of tasting evaluation of broiler meat quality under the influence of feed factor

Abstract

Poultry meat occupies a large share in human nutrition. The issues of the taste of broiler chicken meat as a food product under the infl uence of feeding, in our opinion, have not been suffi ciently studied. The purpose of the research was to study the indicators of tasting evaluation of the quality of broiler chicken meat under the infl uence of the feed factor. Four series of studies were carried out on the organoleptic evaluation of the quality of meat of broiler chickens of the cross Sibiryak 2C that eceived feed with various feed ingredients. Groups of broiler chickens were formed at one day old according to the principle of analogues. Experimental feeds were fed from one day to 42 days of age. In order to determine the organoleptic evaluation of the quality of meat of broiler chickens under the infl uence of the feed factor, the poultry was slaughtered at 42 days of age, followed by tasting of the broth and boiled meat. In the fi rst experiment, the use of camelina presscake made it possible to obtain high-quality broth and meat (the overall score was 0,2–1,0 points higher than the control). In the second study, fl axseed presscake was used in feeding broiler chickens. A positive relationship was noted between the introduction of 15 and 20 % fl axseed presscake and the indicators of organoleptic evaluation of the quality of boiled meat, but the higher the percentage of input of the feed protein ingredient, the lower the evaluation of meat quality according to a set of indicators. During the third experiment on the use of various vegetable oils, a positive eff ect was discovered from the increased introduction of rapeseed, rubsen-seed, linseed or soybean oils into the compound feed. It was found according to the results of the fourth research that the introduction of 25 % rapeseed presscake or 25 % rapeseed fl our into compound feed allowed us to obtain broth and meat with the highest tasting scores.