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EFFECT OF PECTIN AND ENZYME PREPARATION ON HEMATOLOGICAL VALUES, FOOD AND SANITARY AND HYGIENIC PROPERTIES OF BROILER MEAT

Marina G. Kokaeva, Irina I. Ktsoeva, Rustem B. Temiraev, Alja N. Doeva, Boris A. Dzagurov, Zalina A. Kubatieva, Soslan G. Kozyrev, Eduard V. Beslaneyev, Arthur L.Kalabekov, Inna I. Kornoukhova

When nitrates are reduced to nitrites, these xenobiotics increase the severity of the intoxication of the body of young and adult poultry, which has an extremely negative effect on the productivity, nutritional and sanitary and hygienic characteristics of poultry products. The goal of the research is to study the effect of citrus pectin and enzyme supplementation in feeds based on barley grain, soy and corn as denitrifying drugs on hematological parameters, meat productivity, nutritional and sanitary-hygienic properties of broiler chicken meat. The objects of the research were broiler chickens of the Smena-7 cross from one batch of hatch. In accordance with the scheme of the experiment, 4 groups of 100 animals each were formed from day-old chickens on the principle of group analogues. According to the results of the experiment, it was established that the process of denitrification under the influence of exogenous enzymes and pectin preparation had a stimulating effect on the morphological and biochemical composition of the blood of broiler chickens, which in group IV against their control analogues was expressed in a significant (P <0.05) increase in erythrocytes, hemoglobin, total protein by 5.2g/l, albumins - by 4.1% and γ-globulin - by 2.5%, indicators of bactericidal and lysozyme activity by 12.93% and 4.32%, while reducing the proportion of α-globulins - by 6.9% (P <0.05), nitrates - 1.63 times and nitrites - 2.47%. Joint feeding of the multi-enzyme complex and pectin preparation in chickens of group IV contributed to a significant (P <0.05) increase in the weight of the half-dressed chicken by 10.9%, the slaughter yield - by 0.82%, the concentration of dry matter and protein in meat, protein quality index (PQI) of meat - by 18.5%, with a decrease in nitrates in the pectoral and femoral muscles - 1.80 and 1.69 times (P <0.05) and nitrites - 2.26 and 2.23 times (P <0.05). Key words: broiler chickens, nitrates and nitrites, enzyme preparation, pectin, hematological parameters, slaughter indicators, nutritional and biological value of meat.

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