6 research outputs found

    Assessment of the safety and quality of turkey meat depending on the methods of keeping

    Get PDF
    The research was carried out on broiler-type turkeys of the BUT-9 cross in the Republic of Mari El and private subsidiary farms. In accordance with our goals and objectives, the objects of research were blood and blood serum, red and white meat obtained from broiler turkeys of industrial type of cultivation and home type of cultivation. The study of turkey meat included: organoleptic studies, tasting evaluation of meat, determination of chemical and physico-chemical composition, energy value, amino acid and fatty acid composition of meat, microbiological studies, determination of meat freshness indicators The quality and nutritional value of meat was studied (anatomical cutting of turkey carcasses, chemical and physico-chemical indicators of meat, amino acid and fatty acid composition of meat, micro content- and macronutrients) the preservation of turkey meat of different content systems at t +2 +4 °C (organoleptic, chemical, physico-chemical, microbiological indicators) and at t-12-14 °C (organoleptic, chemical, physico-chemical indicators). White and red meat of the domestic content system is less stable during storage at t+2+4 °C according to such indicators as: pH, acidity/oxidizability coefficient, LFA, amino-ammonia nitrogen, protein, microbiological parameters (KMAFAnM). The study of the storage conditions of turkey meat at t-12-14 °C ensures the safety of meat a home growing system for 72 hours, and an industrial one for 96 hours. The meat of all growing systems, both females and males, had high stability during freezing storage. Study of storage conditions at t -12-14°C ensures the preservation of meat for 6 months without reducing the freshness indicators

    Methods of examination and assessment of the safety of goat meat of the Zaanen breed

    Get PDF
    The purpose of the study was to develop a comprehensive system of veterinary and sanitary examination of the safety and quality of slaughter products of Zaanen goats. The studies were conducted on goats at the age of 36 months. According to the results of veterinary and sanitary examination of organs and carcasses, all experimental animals were found to be healthy. Five muscles served as the material for studying the chemical composition: the semi-webbed muscle, the biceps femur, the longest back, the biceps shoulder and intercostal muscles were studied. Organoleptic studies of meat and internal organs were carried out in accordance with the requirements of GOST 7269-79, physico-chemical studies of meat were carried out in accordance with GOST 23392-78, the mineral composition of tissues was studied on an atomic absorption spectrophotometer. The biological value of Zaanen goat meat was determined according to the “Methodological recommendations for the use of the express method of biological evaluation of products and feeds”. Studies have shown that to assess the safety and quality of goat cuts and carcasses as meat raw materials, anatomical characteristics and morphometric parameters of regional lymph nodes should be used: heads - mandibular, parotid and pharyngeal lateral and medial; necks - superficial and deep cervical; thoracic limbs - axillary, axillary of the first rib and superficial cervical; sternum - axillary; chest wall - superficial cervical and intercostal; lower back - lumbar; pelvic extremity - popliteal, superficial and deep inguinal; the mammary glands are supramental

    Evaluation of the quality and safety of cows' milk when using the mineral elements

    Get PDF
    A successful feeding program should solve the following problems: achieving planned milk production, increasing dry matter intake and improving ruminal microbiota. As an integral part of the diet, feed additives have an impact on the animal's body, which is expressed, for example, in an increase in average daily weight gain, a decrease in conversion, an improvement in metabolic metabolism and so on. However, it should be noted that feed additives alone do not guarantee of high productivity or profitability of milk production. The purpose of these studies was to evaluate the effect of the multicomponent feed additive Felucen on the sanitary quality and safety of cows' milk. The studies were conducted on the basis of training and experimental farm, where two groups of dairy cows, 40 heads each, were formed according to the principle of analogues. All cows of both groups received the basic diet accepted on the farm. Additionally, the first group received Felucen feed additive at the rate of 5 g per 1 kg of body. Analysis of the milk composition and productivity was carried out on the 10th, 30th, 60th and 90th day. The use of Felucen provided an increase in the milk productivity of cows by 11% and an increase in the quality indicators of milk: the mass fraction of fat increased by 0.11%, protein - by 0.21%, lactose - by 0.20%

    Assessment of the safety and quality of turkey meat depending on the methods of keeping

    No full text
    The research was carried out on broiler-type turkeys of the BUT-9 cross in the Republic of Mari El and private subsidiary farms. In accordance with our goals and objectives, the objects of research were blood and blood serum, red and white meat obtained from broiler turkeys of industrial type of cultivation and home type of cultivation. The study of turkey meat included: organoleptic studies, tasting evaluation of meat, determination of chemical and physico-chemical composition, energy value, amino acid and fatty acid composition of meat, microbiological studies, determination of meat freshness indicators The quality and nutritional value of meat was studied (anatomical cutting of turkey carcasses, chemical and physico-chemical indicators of meat, amino acid and fatty acid composition of meat, micro content- and macronutrients) the preservation of turkey meat of different content systems at t +2 +4 °C (organoleptic, chemical, physico-chemical, microbiological indicators) and at t-12-14 °C (organoleptic, chemical, physico-chemical indicators). White and red meat of the domestic content system is less stable during storage at t+2+4 °C according to such indicators as: pH, acidity/oxidizability coefficient, LFA, amino-ammonia nitrogen, protein, microbiological parameters (KMAFAnM). The study of the storage conditions of turkey meat at t-12-14 °C ensures the safety of meat a home growing system for 72 hours, and an industrial one for 96 hours. The meat of all growing systems, both females and males, had high stability during freezing storage. Study of storage conditions at t -12-14°C ensures the preservation of meat for 6 months without reducing the freshness indicators

    Methods of examination and assessment of the safety of goat meat of the Zaanen breed

    No full text
    The purpose of the study was to develop a comprehensive system of veterinary and sanitary examination of the safety and quality of slaughter products of Zaanen goats. The studies were conducted on goats at the age of 36 months. According to the results of veterinary and sanitary examination of organs and carcasses, all experimental animals were found to be healthy. Five muscles served as the material for studying the chemical composition: the semi-webbed muscle, the biceps femur, the longest back, the biceps shoulder and intercostal muscles were studied. Organoleptic studies of meat and internal organs were carried out in accordance with the requirements of GOST 7269-79, physico-chemical studies of meat were carried out in accordance with GOST 23392-78, the mineral composition of tissues was studied on an atomic absorption spectrophotometer. The biological value of Zaanen goat meat was determined according to the “Methodological recommendations for the use of the express method of biological evaluation of products and feeds”. Studies have shown that to assess the safety and quality of goat cuts and carcasses as meat raw materials, anatomical characteristics and morphometric parameters of regional lymph nodes should be used: heads - mandibular, parotid and pharyngeal lateral and medial; necks - superficial and deep cervical; thoracic limbs - axillary, axillary of the first rib and superficial cervical; sternum - axillary; chest wall - superficial cervical and intercostal; lower back - lumbar; pelvic extremity - popliteal, superficial and deep inguinal; the mammary glands are supramental

    Evaluation of the quality and safety of cows' milk when using the mineral elements

    No full text
    A successful feeding program should solve the following problems: achieving planned milk production, increasing dry matter intake and improving ruminal microbiota. As an integral part of the diet, feed additives have an impact on the animal's body, which is expressed, for example, in an increase in average daily weight gain, a decrease in conversion, an improvement in metabolic metabolism and so on. However, it should be noted that feed additives alone do not guarantee of high productivity or profitability of milk production. The purpose of these studies was to evaluate the effect of the multicomponent feed additive Felucen on the sanitary quality and safety of cows' milk. The studies were conducted on the basis of training and experimental farm, where two groups of dairy cows, 40 heads each, were formed according to the principle of analogues. All cows of both groups received the basic diet accepted on the farm. Additionally, the first group received Felucen feed additive at the rate of 5 g per 1 kg of body. Analysis of the milk composition and productivity was carried out on the 10th, 30th, 60th and 90th day. The use of Felucen provided an increase in the milk productivity of cows by 11% and an increase in the quality indicators of milk: the mass fraction of fat increased by 0.11%, protein - by 0.21%, lactose - by 0.20%
    corecore