Оцінка якості м'яса курчат-бройлерыв за хімічним складом після застосування препарату Даноксан-50

Abstract

У ході експериментального дослідження виявили достовірне збільшення масової частки сухої речовини (р<0,05), масової частини білка та вологи (р<0,05), тенденцію до збільшення масової частки жиру та золи в грудних м'язах дослідних груп курчат-бройлерів порівняно з аналогічними показниками в грудних м'язах контрольних груп курчат-бройлерів. Виявили тенденцію до зниження масової частки сухої речовини та білка, тенденцію до збільшення масової частки жиру та золи у м'язах стегна дослідних груп птиці порівняно з аналогічними показниками в м'язах стегна контрольних груп курчат-бройлерів.

В ходе экспериментального исследования установили достоверное увеличение массовой доли сухого вещества (р < 0,05), массовой части белка и влаги (р < 0,05), тенденцию к увеличению массовой доли жира и золы в грудных мышцах экспериментальных групп цыплят-бройлеров по сравнению с аналогичными показателями в грудных мышцах контрольных групп цыплят-бройлеров. Установили тенденцию к снижению массовой доли сухого вещества и белка, тенденцию к увеличению массовой доли жира и золы в мышцах бедра экспериментальных групп птицы по сравнению с аналогичными показателями в мышцах бедра контрольных групп цыплят-бройлеров.

There was a significant decrease in the mass fraction of moisture, the mass fraction of protein and the increase in the mass fraction of dry matter (р<0,05) of the breast muscles of the experimental groups of chicken broilers compared with the similar indices of control groups of broiler chickens. The tendency towards a decrease in the mass fraction of fat and ash in the chest broilers of the experimental groups was compared with the similar indices in the chest-broiler chest muscles of the control bird groups. A significant reduction (p<0,05) of the mass fraction of moisture in the chest muscles of the experimental bird groups was found to be significantly lower than in the control group of broiler chickens at 24, 48, 72, 96 and 120 hours after the last injection of the preparation at 2,42 %, 0,47%, 2,13%, 1,98% and 0,14% respectively. The tendency towards a decrease in the mass fraction of fat in the chest muscles of the broiler chickens of experimental groups was compared with the same indicator in the control groups of chicken broilers at 24, 48, 72, 96 and 120 hours at 7,24%, 41,64%, 4,30%, 2,76% and 0,85% respectively. Ash represents the mineral content of meat. There was a tendency towards a decrease in the mass fraction of ash in the chest-broiler chest chickens of experimental groups compared with the same indicator in the chest muscles of the control groups of broiler chickens for 24 hours at 7,69%, 48 hours — 65,07%, 72 hours - 9,57%, 96 hours - 1,35% and 120 hours - 8,94%. The true reduction (ps0,05) of the protein fraction in the chest broilers of the experimental groups was significantly reduced (ps0,05) in comparison with the same indicator in the chest-broiler chest muscles of the control groups at 24, 48, 72, 96 and 120 hours at 3,00%, 2,07%, 1,34%, 1,48% and 2,18% respectively. A significant increase (p<0,05) of the mass fraction of dry matter in the chest muscles of the broiler chickens of the experimental groups was established compared to the control groups at 24, 48, 72, 96 and 120 hours at 7,38%, 1,42%, 6,58%, 5,77% and 0,42% respectively. There was a tendency to increase the mass fraction of moisture, and accordingly, the reduction of the mass fraction of dry matter in the muscles of the thigh of experimental groups compared with the control ones. There was a tendency towards a decrease in the mass fraction of protein and an increase in the mass fraction of fat and ash in the muscles of the thighs of the control groups of chicken broilers compared with the experimental ones. There was a tendency to increase the mass fraction of moisture in the hips of the experimental groups of chicken broilers at 24, 48, 72, 96 and 120 hours after the last injection of the drug compared with the control groups at 1,85%, 0,06%, 0,48 %, 1,87% and 0,12% respectively. There was a tendency to increase the mass fraction of protein in the hips of experimental groups of chicken broilers compared with the similar index in the muscles of the thigh of control groups at 24, 48, 72, 96 and 120 hours at 0,14%, 1,13%, 0,36%, 1,52% and 0,10% respectively. There was a significant decrease (p<0,05) of the mass fraction of moisture, mass fraction of protein and an increase in the mass fraction of dry matter in the chest muscles of the experimental groups of chicken broilers compared with the control ones.