EXPERT EVALUATION OF MEAT OF BROILER CHICKENS FOR SALE ON THE AGRICULTURAL MARKET

Abstract

In the course of broiler chicken meat production technology, various pathologies of the organs and systems of the bird's body may appear, and as a result, organoleptic, physico-chemical and toxic-biological parameters in the meat may deteriorate. The purpose of the study is to determine the quality indicators and to provide a toxicological assessment of the meat of broiler chickens, obtained by different technologies of poultry farming, and sold in the conditions of the agro-food market. Current organoleptic, physico-chemical research methods were applied. Colpoda steinii ciliate culture was used for toxicological assessment. The carcasses of broiler chickens, which were grown for meat in poultry farms using different technologies, were selected in accordance with the accompanying documents. They were divided into 3 groups: 5 carcasses each): control group (broiler chickens were raised in the conditions of a personal peasant farm), 1 – experimental group (broiler chickens were raised in the conditions of a poultry farm on a mesh floor) and 2 – experimental group (broiler chickens were raised in the conditions of a poultry farm in cage batteries). It was established that the meat of broiler chickens, which belonged to the control and 1 experimental groups, was fresh, non-toxic with sufficient biological value. On the other hand, the meat of broiler chickens of the 2 experimental groups was of questionable freshness and weakly toxic according to organoleptic and physicochemical parameters. This is confirmed by the fact that after 10 min of incubation, the number of mobile cells of Colpoda steinii on the nutrient medium with the meat of broiler chickens of experimental group 2 decreased by 25% (p < 0.05) compared to the control group. At the same time, the number of non-motile cells of the infusoria decreased by 75% (p < 0.001), and after 3 hours of incubation, the number of motile cells of Colpoda steinii decreased by 43.0% (p < 0.05) compared to the control group. At the same time, the number of non-motile cells of the infusoria increased by 43.0% (p < 0.001) compared to the control group. Therefore, the meat of broiler chickens of the 2nd research group cannot be sold in raw form. As a result of the conducted research, it is necessary to carry out bacteriological and microbiological studies of the selected carcasses of broiler chickens.