Science: News and Articles
Effect of GerbaStor Feed Additive on Chemical Indicators of Broiler Chicken Meat
Shatskikh E.V., Korolkova-Subbotkina D.E., Kravtsova L.Z. Effect of GerbaStor and ProStor feed additives on the chemical composition of broiler chicken meat // Poultry Farming. - 2021. - No. 11. - P.28-32. - URL: https://www.poultrypress.ru/gallery/№11%20(28-32).pdf
Abstract. It was established that the introduction of the GerbaStor feed additive into the broiler diet from day 5 of life was accompanied by a 0.07% increase in fat content in the breast muscles and a 0.6% decrease in protein content in the leg muscles. The energy value of breast muscles of experimental broilers was 1% higher than the control, while the leg muscles were 1.1% below the control level.
Keywords: GerbaStor feed additive, chemical indicators of meat, meat quality index, breast muscles, leg muscles.
Introduction
The poultry industry in our country is developing intensively. And while the problem of production volumes has been somewhat resolved, the problem of product quality remains open [1-2].
The poultry industry in our country is developing intensively. And while the problem of production volumes has been somewhat resolved, the problem of product quality remains open [1-2].
Consumers have begun to pay more attention to their own health, and as a result have become more demanding regarding the quality of purchased products. The use of feed antibiotics reduces the quality indicators of poultry meat. Moreover, human consumption of such meat leads to the development of resistance to many dangerous diseases [3].
Currently, some poultry enterprises, referring to the experience of European countries, are beginning to gradually replace feed antibiotics with various phytobiotic and synbiotic additives [4,6].
Research Objective
The preparation contains live spore-forming bacteria of the genus Bacillus and lactic acid microorganisms, products of their metabolism (enzymes, organic acids, vitamins)... The biologically active substances included in GerbaStor possess bactericidal activity and the ability to stimulate metabolic and immune processes in the organism.
One of such additives is GerbaStor. The preparation contains live spore-forming bacteria of the genus Bacillus and lactic acid microorganisms, products of their metabolism (enzymes, organic acids, vitamins), fermented beet pulp, yeast autolysates, mineral salts, carbohydrates, phyto-additives (oregano herb, plantain leaf, chamomile flowers, St. John's wort herb). The biologically active substances included in GerbaStor possess bactericidal activity and the ability to stimulate metabolic and immune processes in the organism.
The objective of this work was to determine the effect of including the GerbaStor preparation in the diet of broiler chickens on the chemical composition of meat.
Research Methodology
...two groups were formed: control and experimental, with 44 heads in each. The experimental design is presented in Table 1.
Research methodology. The study was conducted at the poultry house of the educational and experimental farm of the Ural State Agrarian University on Ross 308 cross broiler chickens under floor housing conditions from day-old to 37 days of age. Two groups were formed for the experiment: control and experimental, with 44 heads in each. The experimental design is presented in Table 1.
During poultry rearing, compound feed without feed antibiotics was used. Anatomical carcass dissection was performed according to the methodology of the Federal Research Center "VNITIP" of the Russian Academy of Sciences [5]. For this purpose, at the end of the rearing period, 3 broiler cockerels were selected from each group with average live weight for the group. Slaughter was performed by decapitation.
| Group | Number of heads | Feeding conditions |
|---|---|---|
| Control | ♂ 22 ♀ 22 | Basal diet (BD) - compound feed with nutritional value corresponding to cross recommendations |
| Experimental | ♂ 22 ♀ 22 | BD + GerbaStor at 0.5 g/kg of compound feed, from day 5 of rearing until the end of the fattening period |
Sample Collection and Analysis
During anatomical dissection, muscle tissue samples were collected from each broiler cockerel carcass, and their chemical composition was analyzed: dry matter, protein, fat, and ash content; energy value and meat quality index were calculated.
Results
Fat content in breast muscles of experimental broilers was 0.07% higher than the control; energy value of breast muscles was 1% higher than the control.
Results. The chemical composition of breast muscles is presented in Table 2. Dry matter content in breast muscles of control group cockerels was 24.5%, while in experimental group chicks this indicator was 0.1% higher than the control. Protein content in the breast muscle tissue of experimental group chicks was 0.1% higher relative to the control. Fat content in the meat of control group chicks was at 1.36%; in the experimental group this indicator was 0.07% higher than in control counterparts.
| Parameter | Group | |
|---|---|---|
| Control | Experimental | |
| Dry matter | 24.5±0.1 | 24.6±0.1 |
| Protein | 20.7±0.27 | 20.8±0.18 |
| Fat | 1.36±0.11 | 1.43±0.09 |
| Ash | 1.07±0.03 | 1.12±0.03 |
| Energy value, kJ/100 g | 398.73±2.37 | 402.9±5.0 |
| Meat quality index (Fat/Protein) | 0.066 | 0.068 |
Ash in muscles is represented mainly by mineral substances that are part of biomolecules. Its content in the breast muscle of control group broilers was at 1.07%; in the experimental group, an increase of 0.05% relative to the control was observed.
Based on the chemical analysis of broiler breast muscles, the energy value of the meat was calculated. In the control group, the energy value was 398.73 kJ per 100 g of meat. In the experimental group, the energy content in 100 g of breast muscle tissue was 402.9 kJ, which is 1% higher than the control.
The meat quality index (MQI) - the ratio of fat to protein in the control group was 0.066 units. In the experimental group, this indicator was 0.002 units higher than the control value.
Protein level in the leg muscle of the experimental group was 0.6% lower than the control, while fat was 0.11% higher; energy value was 1.1% below the control.
Table 3 presents the results of chemical analysis of broiler chicken leg muscles.
| Parameter | Group | |
|---|---|---|
| Control | Experimental | |
| Dry matter | 27.3±0.1 | 27.1±0.1 |
| Protein | 20.59±0.35 | 19.99±0.57 |
| Fat | 4.51±0.26 | 4.62±0.21 |
| Ash | 1.10±0.01 | 1.12±0.03 |
| Energy value, kJ/100 g | 514.8±2.37 | 509.0±5.0 |
| Meat quality index (Fat/Protein) | 0.22 | 0.23 |
In the control and experimental groups, the dry matter content in the leg muscle was practically at the same level (27.3 and 27.1%). In terms of protein content in the leg muscle, the control group led at 20.59%. The protein level in the leg muscle of the experimental group was 0.6% lower than in control group chicks. Fat content in control group chicks was 4.51%. Experimental group individuals exceeded the control by 0.11% for this indicator. The ash content in the meat of experimental group chicks was at the level of 1.10-1.12%.
The energy value of 100 g of leg muscle meat in the control group was 514.8 kJ; in the experimental group this indicator was 1.1% less than in control counterparts.
The meat quality index in the control group was 0.22 units; in the experimental group it was 0.01 units higher.
Conclusion
...a trend toward increased fat content in broiler breast muscles and decreased protein content in leg muscles was observed.
Thus, chemical analysis of broiler chicken muscle tissue showed that when the complex preparation GerbaStor was included in the broiler diet, a trend toward increased fat content in breast muscles and decreased protein content in leg muscles was observed.
References
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- Kanardov, P. Antibiotics in animal husbandry. To ban or to allow // Tsenovik. - 2017. - No. 9. - P. 22.
- Maryina, O.N. Productivity of broiler chickens depending on the feeding program used [Text] / O.N. Maryina // Collection of Scientific Articles from the All-Russian Scientific and Practical Internet Conference. - Stavropol, 2016. - P. 92-101.
- Methodology for conducting scientific and production research on poultry feeding. Molecular genetic methods for determining intestinal microflora / I.A. Egorov, V.A. Manukyan, T.N. Lenkova et al. - Sergiev Posad, 2013. - 51 p.
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