Effect of “Productive Acid SE” on microbiological parameters of turkey meat
https://doi.org/10.32634/0869-8155-2021-351-7-8-11-14
Abstract
In modern Russia turkey breeding is developing at a significant rate. Turkey meat belongs to dietary products and is very popular among the population. The tasks of turkey breeding include, first of all, ensuring the safety of livestock, preventing feed stresses and reducing the level of microbial contamination. To create the required acidity in the digestive tract, in order to reduce the microbial contamination of feed and water, various feed additives are used based on organic acids or their salts with antimicrobial and probiotic properties, called acidifiers. The studies presented in the article were carried out according to generally accepted methods. As a result, it was found that the use of “Prodaktiv Acid SE” in growing turkeys in order to reduce the microbial contamination of feed and water contributes to an increase in the shelf life of meat and also improves the organoleptic characteristics of meat relatively to the control group.
About the Authors
Yu. V. Petrova
FGBOU VO MGAVMIB — MVA named after K.I. Scriabin
Russian Federation
Russian Federation
ul. Ak. Scriabin, 23
I. S. Lugovaya
FGBU VGNY
Russian Federation
Russian Federation
Zvenigorodskoe sh., 5, p. 1
V. D. Vasilchenko
FGBOU VO MGAVMIB — MVA named after K.I. Scriabin
Russian Federation
Russian Federation
ul. Ak. Scriabin, 23
A. A. Antipov
FGBOU VO MGAVMIB — MVA named after K.I. Scriabin
Russian Federation
Russian Federation
ul. Ak. Scriabin, 23
E. P. Agrinskaya
FGBU VGNY
Russian Federation
Russian Federation
Zvenigorodskoe sh., 5, p. 1
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Review
For citations:
Petrova Yu.V., Lugovaya I.S., Vasilchenko V.D., Antipov A.A., Agrinskaya E.P. Effect of “Productive Acid SE” on microbiological parameters of turkey meat. Agrarian science. 2021;(7-8):11-14. (In Russ.) https://doi.org/10.32634/0869-8155-2021-351-7-8-11-14
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