Estimation of the productive potential of non-dry chicken Adlerskaya Silver on the background of application of non-conventional feed additives

Abstract

Poultry farming is one of the most important branches of agriculture, which provides the population with valuable food products and is distinguished by the highest level of scientific and technological progress, which is explained by the high early maturity of poultry and the fastest turnover of the herd, while one of the main factors affecting productivity, product quality, poultry health and ensuring the efficiency of industrial production of eggs and poultry meat, is complete feeding. Modern industrial poultry farming uses highly productive hybrid poultry for the production of eggs and meat, which makes high demands on full-value feeding. Historically, grain and its processed products (such as bran) are considered traditional feed for poultry. In the understanding of "unconventional" feed, the conventional concept of some products that were not previously used in poultry feeding, or were used with some restrictions, is currently being invested. According to the results of studies on the use of non-traditional feed additives from feathers and peat, it was revealed that their use contributed to an increase in the productive qualities of poultry. It was found that the young hens of the experimental groups, in comparison with the control, reached physiological maturity earlier, which in turn influenced the increase in the egg weight in the experimental groups compared to the indicators in the control group. At the beginning of laying, at the age of 156 days, the average egg weight in the hens of the first experimental group (EG1) was 47.96 g, in the second experimental group (EG2) - 49.01 g, which is 1.21-2.26 g higher than the control. The introduction of non-traditional feed additives into the diet had a positive effect on the formation of meat productivity in general and on the slaughter qualities of poultry in the experimental groups as compared with the control. The development of the internal organs of chickens during the period of productive operation is also of some interest: the use of additives was reflected in the increase in the mass of such internal organs as the liver, heart and lungs. The organoleptic assessment of meat and broth of chickens of all groups was distinguished by good edible properties, however, the taste of meat in EG1 and EG2 was significantly higher than in the control group, while the tenderness of meat was better in EG2 (reliability was p ≥ 0.95). The taste and richness of the broth were assessed by the tasters higher for products in EG2 compared to the control, which is possibly due to the high content of protein and fat in it.