Effect of probiotic “Immunoflor” on nutritional value of duck meat

Relevance. Poultry farming is the most intensively developing branch of agricultural production. Poultry meat is the most popular source of full-fledged protein of animal origin. To increase the productivity of poultry and improve the quality of the resulting product, feed additives of natural origin are widely used. Probiotics have a great prospect for use in various animal husbandry industries.

Methods. Four groups of ducklings of daily age were formed. Bird II, III and IV experimental groups in addition to the main diet received “Immunoflor” in an amount of 0.5, 0.7 and 1.0 kg/t feed. Group I ducklings (control) did not receive the probiotic. At the end of cultivation, the nutritional value of duck meat and liver was assessed by assessing the chemical composition of slaughter products, energy and biological value.

Results. It was found that the inclusion of “Immunoflor” in the diet of ducks at the indicated doses contributed to an improvement in the chemical composition of meat. In the thoracic and femoral muscles, there was an increase in the amount of dry matter by 0.99–1.28% and 0.04–0.43%, protein — by 1.28–1.56% and 0.57–1.14%, ash — by 0.92–1.84% and 0.36– 1.07% against the background of a decrease in the amount of fat. The maximum biological value of meat was recorded in experimental groups. In the muscles of poultry of experimental groups, an increase in the amount of tryptophan was observed against the background of a decrease in oxyproline. The protein-quality indicator was higher than the reference value in the thigh muscles by 3.58% and 1.79%, in the chest muscles — by 3.21%, 3.75% and 2.69%, respectively. The energy value of the breast muscles of ducklings fed a probiotic drug has also increased, which indicates the high nutritional value of poultry meat. The meat quality index had no differences. Under the influence of the probiotic, the fat content in the bird’s liver decreased, the amount of protein and ash increased, as well as energy value.

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