Increasing meat quality quails fed by biological active additives based on submerged bees

Ukrainian Journal of Ecology

O.P. Razanova¹ 

[1]Vinnytsia National Agrarian University

关键词: quail;    pectoral muscle;    meat;    amino acids;    heavy metals;    chemical composition;    mineral composition;    apivit;    apimor;    apimin;   

DOI  :  10.15421/2018_259

学科分类：生物科学（综合）

来源: Alex Matsyura Publishing

【 摘 要 】

The purpose of the research was to investigate the chemical, mineral and amino acid content of meat of quails fed by biologically active additives based on the submerged bees of apimore, apiminum, aphytoitis. Feeding was carried out with full-fodder mixed fodders from one day to 56 days of age. The control group was fed by this fodder; experimental quails of the 2 nd group were fed by this fodder with added 3% of the apimore compound; the 3 rd group was fed also by apimin at the rate of 1.1 g per 1 kg of mixed fodder; the 4 th group was also fed by apiates at a rate of 200 ml per 1 kg of mixed fodder. Apimor and apimin were thoroughly mixed with feed. The feed additive aphytoitis was drunk with water, certainly, we have taken into consideration daily water consumption of quails. Four birds were slaughtered in each group at the end of experiment. The selection of average samples of muscle tissue was carried out during anatomical disassembly of quail carcasses. Physical and chemical parameters, mineral and amino acid compositions were evaluated for the study of the effect of feed additives based on submerged bees on muscle quality. In the control group, the ratio of pulp and bone was 3.81:1, in the experimental group it was 4.07-4.2: 1. Quails fed by apiite had the highest rate of breast meatiness; it was 4.3% (p <0.001) higher than in the control group. The nutritional value of white quail meat of the 2 ndgroup was significantly higher by 7.2% (p <0.01), and in the 3 rdand 4 thgroups it was lower, respectively, by 0.6% and 1.3%. The nutritional value of white meat protein is caused by the presence of essential amino acids in it. A noticeable increase of these amino acids in poultry meat of experimental groups indicated an improvement of its dietary qualities. Under the action of apivite valine increased by 2.1% (p <0.001), lysine increased by 3.6% (p <0.001) in the poultry meat; under the action of apimor content of threonine increased the by 8.5% (p <0.001), methionine increased by 9.8% (p <0.01), and phenylalanine increased by 11.2% (p <0.001). Feeding by the researched feed additives influenced the increase of calcium in white meat quail by 37.7-40.5% (p <0.001), phosphorus by 8.9-17.4% (p <0.001). Usage of apivite increased the cuprum content by 22.7% (p <0.001). The quail meat of the 4 thgroup was characterized by the highest content of zinc, it was by 23.3% more than the control (p <0.001), the 2nd and 3rd groups had more by 5.5% and 6.7% respectively. There is a tendency to increase the iron content in the experimental groups by 5.1 to 15.6% (p <0.01). In studies, the content of cadmium was lower than thethreshold limit valueunder the action of the apimore by 6.0%, apimin by 8.0 % and apivite by 34.0 %, plumbum content was lower by 36.6%, 31.4% and 32.6% respectively. The best indicators for reducing cadmium content in the chest muscles had the 4 thgroup under the action of aphids, plymbum had the 2 ndgroup under the action of apimor. According to the results of our research, the quality of quail meat from experimental groups significantly exceeds the quality of their analogues in the control group.

【 授权许可】

CC BY