Open AccessEffect of “Productive Acid SE” on microbiological parameters of turkey meat
Author(s) -
Ю. В. Петрова,
И. С. Луговая,
В. Д. Васильченко,
Anatoliy Antipov,
Е. П. Агринская
Publication year - 2021
Publication title -
agrarnaâ nauka
Language(s) - English
Resource type - Journals
eISSN - 2686-701X
pISSN - 0869-8155
DOI - 10.32634/0869-8155-2021-351-7-8-11-14
Subject(s) - food science , contamination , organoleptic , livestock , antimicrobial , probiotic , population , microbiology and biotechnology , shelf life , biology , environmental science , toxicology , bacteria , environmental health , medicine , ecology , genetics
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.