Organoleptic Evaluation of Quail Meat Using Chlorella Vulgaris Microalgae Biomass in the Diet

Abstract

Currently, poultry farming is one of the most rapidly developing branches of animal husbandry. The development of this industry is inextricably linked with the introduction of new technologies, as well as the use of biologically active feed additives that stimulate the viability, growth rates and productivity of poultry. The main preference is given to the use of additives of natural origin. Most often, plant components are introduced into the poultry diet, which allow enriching the feed not only with vitamins and microelements, but also with plant protein and essential amino acids. Our task was to study the influencemicroalgae Chlorella vulgarisfor veterinary and sanitary assessment of the quality of slaughter products of Texas quail. For this purpose, 4 groups of quails aged 1 day were formed on the basis of the farm of Z.I. Alimchueva of the Republic of Mari El, 50 heads in each group.Birds of all groups received compound feed PK-5 start 1-3 weeks, from 4-7 weeks PK-5 growth. The first experimental group received dry biomass of microalgae Chlorella vulgaris with feed daily at a dosage of 2 mg/kg of live weight, the second experimental group - 4 mg/kg of body weight, the third - 6 mg/kg of body weight.. In each group, 5 carcasses were selected for organoleptic and physicochemical evaluation of slaughter products. Poultry meat, in the diet of which amaranth was included, met the organoleptic, physicochemical and bacteriological indicators of the GOST requirements for fresh meat of good quality.