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Volume 6, Issue 3, June Issue - 2018, Pages:503-508


Authors: Akulina Vasilevna Popova, Natalia Matveevna Chernogradskaya, Mikhail Fedoseevich Grigoriev, Alexandra Ivanovna Grigorieva, Vladimir Viktorovich Pankratov, Victoria Kimovna Evsyukova, Anna Ivanovna Pavlova, Egor Denisovich Alekseev, Svetlana Innokenti
Abstract: Present study investigates the effect of Lesnov's ferment supplemented diet on meat production in ISA Brown chickens. The experiments were carried out on 28 to 44 weeks old ISA Brown chicken of Khrabraya Ptitsa LLC of Tattinskiy Ulus of the Republic of Sakha (Yakutia). For the experiment, two groups (control and experimental) were formed, each group has 200 animal units. Animal of control group fed on basic diet while animals belong to experimental group fed on the basic diet supplemented withLesnov's ferment. The control slaughter was made on the age of 40 weeks, 5 animals from each units. The preslaughter weights, slaughter weight, the weight of internal organs were taken into account. Further, organoleptic and physicochemical characteristics of meat havebeen studied. Result of study revealed that addition of the Lesnov's ferment had positive effect on the dynamics of the live weight.Thus, at the age of 44 weeks, the absolute growth in experimental group chickens was 15.1% higher than that of the control group. Further, the pre-slaughter live weight of the experimental group chickens was reported 9.6% higher than that of the control one. By total weight, the muscle tissues of the chickens fed on experimental diet have10.9% higher than that of the herdmates. At cooking, the broth of both groups was transparent and rich but in case of animals fed on Lesnov's ferment supplemented diet broth was more contrast. Overall assessment of meat quality was 7.1 points in the experimental group while this was only 6.8 points in the control group. Similarly,overall quality of broth for the experimental group was 7.3 and for the control group it was reported only 6.6. The content of glycogen in the chicken liver was 4,001 mg in the experimental group while it was reported only 3,893 mg in the control group. In the end, it was reported that feeding chickens on the ferment preparation allowed to increase the profitability of the experimental group by 7.3%.
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