Meat quality of broiler chickens using a probiotic preparation

The development of science and new technologies created on the basis of its achievements open up alternative ways to solve food security problems. The priority in this aspect may be the development of new technologies for the creation of combined probiotic preparations. These technologies allow solving existing problems with fundamentally new means, in particular, obtaining a sufficient amount of food that is safe for human health. The development and testing of effective natural preventive preparations and schemes for their application to broiler chickens, especially in the production of organic and functional products, is an urgent issue today for the development, improvement of the efficiency and profitability of the poultry industry. We investigated the effect of the combined probiotic preparation “TIMM-P” on the meat of broiler chickens. The preparation “TIMM-P” was given in courses for 1-5 days, 21-25 and 30-35 days of poultry farming. Determination of the chemical composition of meat in 42-day-old experimental broiler chickens indicates a probable increase in the content of total protein in the muscle tissue of the bird with the use of a probiotic. A probable effect of the probiotic preparation on extending the shelf life of poultry meat was established based on the study of organoleptic and chemical indicators of broiler chicken meat during refrigerated storage. On the 7th and 9th day of storage of carcasses of the experimental group, which was treated with a probiotic, a probable decrease in the pH value, acid and peroxide value of fat in meat was recorded. Thus, oral administration of the probiotic preparation improves the quality indicators of broiler chicken meat and extends its shelf life. Therefore, the complex probiotic preparation “TIMM-P” can be recommended for use during broiler chicken breeding, as well as an alternative to antibiotics in organic poultry farming.