Chemical composition of meat of chickens-broilers after application of specimen danoxan-50

Abstract

The purpose. To determine chemical composition and calorie worth of meat of chickens-broilers after application of specimen danoxan-50 in pectoral muscles and muscles of a femur. Methods. Clinical, chromatographic, mathematical-and-statistical. Results. Reliable augmentation of indexes of weight fraction of dry matter (P<0,05), indexes of weight fraction of protein and moisture (P<0,05), trend to augmentation of indexes of weight fraction of fat and ash of pectoral muscles of test groups in comparison with analogous indexes of pectoral muscles of control groups of chickens-broilersis determined. Conclusions. The trend to decrease of value of indexes of weight fraction of dry matter and protein, to augmentation of value of indexes of weight fraction of fat and ash of muscles of a femur of test groups in comparison with analogous indexes of muscles of a femur of control groups of chickens-broilers is determined.