Study of BK-Bird functional additive influence on the physical and chemical properties of broiler chickens’ muscle tissue

Authors

  • Микола Петрович Сичевський Institute of Food Recources of National Academy of Agrarian Sciences of Ukraine, Str. E. Sverstyuka, 4 а, Kyiv, Ukraine, 02660, Ukraine https://orcid.org/0000-0003-1249-1495
  • Світлана Григорівна Даниленко Institute of Food Recources of National Academy of Agrarian Sciences of Ukraine, Str. E. Sverstyuka, 4 а, Kyiv, Ukraine, 02660, Ukraine https://orcid.org/0000-0003-4470-4643

DOI:

https://doi.org/10.15587/2312-8372.2016.76592

Keywords:

chicken broilers, functional additive, probiotic, physical and chemical parameters, biological and energy value

Abstract

This article discusses the impact of new BK-Bird functional additive containing probiotic flora species Bifidobacterium pullorum, Lactobacillus plantarum, L. paracasei ssp. paracasei, L. rhamnosus on the physical and chemical parameters of cross «Cobb-500» broiler chickens’ muscle tissue.

This functional additive was applied in fattening in dose of 1 g per 1 kg of basic feed. At 38 days of age controlling slaughter of broiler chickens was carried out. Morphological analysis of meat quality of broilers was conducted. Composition, physical and chemical parameters were investigated. Muscle energy and biological value were calculated.

The results of influence of this additive on the composition of muscle tissue, its biological and energy value is shown. In particular, the introduction of a functional additive in the composition of the basic diet of chickens proved an effective means of improving the composition of the raw meat, namely to reduce the moisture, to increase the protein content of muscle tissue and the energy value and thus to increase the quality and safety of raw materials and as a consequence its industrial capacity for production of food products.

BK-Bird functional additive is recommended for industrial bird farms as an alternative to veterinary drugs. BK-Bird additive is an environmentally safe and effective for therapeutic and preventive measures and to obtain products with high biological value.

Author Biographies

Микола Петрович Сичевський, Institute of Food Recources of National Academy of Agrarian Sciences of Ukraine, Str. E. Sverstyuka, 4 а, Kyiv, Ukraine, 02660

Doctor of Economics, Professor, Corresponding Member of NAAS, Director

Світлана Григорівна Даниленко, Institute of Food Recources of National Academy of Agrarian Sciences of Ukraine, Str. E. Sverstyuka, 4 а, Kyiv, Ukraine, 02660

Candidate of Technical Sciences, Head of Department

Department of Biotechnology

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Published

2016-07-26

How to Cite

Сичевський, М. П., & Даниленко, С. Г. (2016). Study of BK-Bird functional additive influence on the physical and chemical properties of broiler chickens’ muscle tissue. Technology Audit and Production Reserves, 4(4(30), 56–60. https://doi.org/10.15587/2312-8372.2016.76592

Issue

Vol. 4 No. 4(30) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Світлана Григорівна Даниленко, Микола Петрович Сичевський

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