Little, slaughter, meat quality of pigs and tasting of meat for the application of different doses of lg-max feed additives and villages

The present investigation was conducted to appraise the effect of different levels of salts of organic acids on the gut morphology and meat quality of broilers. A total 300 day-old commercial chicks were randomly divided into 5 treatments. Each treatment consists of 6 replicates having 10 birds per replicate. The control diet was formulated to contain approximately the same metabolizable energy (ME), crude protein and limiting amino acids (methionine and lysine) as per the requirements of birds. The first group (T1) was fed on control diet without any feed additives, while, groups (T2, T3, T4 and T5) were fed on basal diets containing sodium butyrate and calcium propionate @ 0.5% and 1.0% respectively. Six birds from each treatment (1 per replication) were randomly selected for slaughter and collection of samples and microbial study at day 42. Performance of birds in terms of body weight and feed conversion ratio was significantly improved in treated groups. Results showed that in gut morphology, pH was reduced significantly (P less than 0.05) in T3 and T5 (6.24 and 6.22, respectively) as compared to the control group (6.64) while significant improvement was observed in villus height and crypt depth in all treatment groups and were highest in T3 (539.50µm,135.67 µm). Lowest Coliform bacteria (log CFU/g.)was recorded in T3 (16.57) which was significantly differ with the T1 (19.17) and Lactobacilli count was significantly increased in all treatments as compared to control.Supplementation of organic acids reduced meat cholesterol level significantly and lowest was in T5(48.03mg/dL) followed by T3 (48.30mg/dL). Similarly SFA decreased while PUFA content was increased significantly on supplementation of salts as compared to control.

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Meat productivity and quality of goose meat when using nanostructural zeolite in feeding

BIO Web of Conferences ◽

10.1051/bioconf/20202700028 ◽

2020 ◽

Vol 27 ◽

pp. 00028

Author(s):

Yulia Larina ◽

Vladimir Ezhkov ◽

Ramil Fayzrakhmanov ◽

Asia Ezhkova

Keyword(s):

Comparative Studies ◽

Chemical Elements ◽

Live Weight ◽

Zinc Content ◽

Feed Additives ◽

Copper Salts ◽

Quality Requirements ◽

Meat Productivity ◽

Different Doses

The article presents comparative studies of the meat productivity of geese of the Lindovskaya breed when zeolite and nanostructured zeolite feed additives are introduced into their diets. It was shown that the use of zeolite contributed to an increase in the live weight of geese by 4.0 %, the use of different doses of nanostructured zeolite led to an increase by 6.2–10.2 % (P≤0.05), in comparison with control analogues. When using zeolite in meat, the content of zinc and copper salts decreased by 28.0 and 13.1 %. The introduction of nanostructured zeolite into the diet led to a decrease in zinc content by 27.5–31.3 % and that of copper by 27.1–48.6 % compared with the control. The meat of birds of all groups corresponded to hygienic quality requirements for the content of chemical elements.

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Dietary medicinal plants enhance the chemical composition and quality of broiler chicken meat

Journal of the Hellenic Veterinary Medical Society ◽

10.12681/jhvms.22229 ◽

2020 ◽

Vol 70 (4) ◽

pp. 1823 ◽

Cited By ~ 3

Author(s):

T. TASHLA ◽

N. PUVAČA ◽

D. LJUBOJEVIĆ PELIĆ ◽

R. PRODANOVIĆ ◽

J. BOŠKOVIĆ ◽

...

Keyword(s):

Medicinal Plants ◽

Meat Quality ◽

Black Pepper ◽

Chicken Meat ◽

Feed Additives ◽

Piper Nigrum ◽

Hot Pepper ◽

Growth Promoter ◽

Caloric Value

The use of nutritional strategies to improve the quality of meat is a relatively new approach that has emerged at the interface of animal science and food science. The effects of dietary medicinal plants (Allium sativum L., Piper nigrum L., and Capsicum annuum L.) addition to chicken nutrition on quality characteristics of breast and thigh with drumstick meat, as well as caloric value of chicken meat were investigated. Quality measurements included meat sensory (colour, smell, taste, softness, chewiness, juiciness and overall impression), physical (pH, colour-CIE L*a*b* and drip-loss) and chemical (moisture, protein, fat and ash content) characteristics. Herbs showed significant (P < 0.05) influence in altering most examined quality parameters of chicken meat, especially when adding red hot pepper. Caloric value of chicken meat was improved which makes garlic, black pepper and hot red pepper valuable natural feed additives in improvement of meat quality as well as a natural growth promoter. In conclusion, herbs had positive influence on chicken meat quality, however the knowledge of their mode of action is still limited and thus requires further investigation.

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The efficiency of use of feed synbiotic supplement the open Prostor resources of the rabbit

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-3-50-56 ◽

2019 ◽

Vol 81 (3) ◽

pp. 50-56

Author(s):

E. E. Kurchaeva ◽

A. V. Vostroilov

Keyword(s):

Meat Quality ◽

Feed Additives ◽

Control Group ◽

Muscular Tissue ◽

Industrial Complex ◽

Hybrid Form ◽

Rabbit Meat ◽

Meat Productivity ◽

Experimental Group

The use of probiotic additives in the livestock industry, including rabbit breeding, contributes to the normalization of the microbiocenosis of the animal body, as well as their resistance to pathogenic microflora, which ultimately affects the increase in meat productivity and meat quality. The influence of probiotic additive "Prostor" on the productivity, chemical composition and biological value of rabbit meat was studied. The influence of probiotic - sorbent complexes on the number of rabbits (males) of the hybrid form "Hiplus" of the French selection at the age of 45 days in the conditions of the industrial complex of LLC "Lipetsk rabbit" of the Khlevensky district of the Lipetsk region, which were divided into control and experimental groups by the method of pairs-analogues, was studied. The control group of rabbits received the main diet, consisting of feed PZK-90, rabbits 1 experimental group received feed PZK-92-60-18, which was introduced synbiotic " Prostor " in a dosage of 0.5 g/kg of feed, and rabbits 2 experimental group 1 g/ kg of feed, respectively. Meat quality was assessed at the age of 105 days after control slaughter in the amount of 3 heads from each group. Morphological composition data showed that the mass of the muscular tissue of the rabbits of the 1st and 2nd experimental groups was superior to the rabbits of the control group by 12.17 and 23.84%, respectively. Analysis of the chemical and amino acid composition of muscle tissue showed that the use of feed additives "Prostor " in a dosage of 1.0 g per kg of feed has a positive effect on meat productivity, and the quality of rabbit meat, which opens up prospects for the use of these drugs in the rabbit industry.

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