Triazoline compounds influence on the meat productivity of turkey carcasses

Abstract

The need to find effective means to improve the quality and production of meat products from poultry farming determines the relevance of the study. The introduction of drugs into the diet can increase the safety of livestock and improve the quality characteristics of poultry meat. The research aims to evaluate the impact of new 1,2,4-triazole derivatives on some blood parameters, as well as meat and slaughter qualities of poultry. The study was conducted between 2022 and 2023 at Odesa State Agrarian University. The trial was conducted to study the effect of new triazoline derivatives GKPF-109 at a dose of 0.5 ml/ bird per day on turkey performance and meat quality. The experiment was conducted on Big-6 turkeys aged 1-105 days. The following research methods were used: morphological and biochemical, organoleptic, physicochemical, and statistical. The effects of triazoline derivatives GKPF-109 on organoleptic (appearance, smell, consistency, fat condition, broth quality during meat cooking) and physicochemical studies of turkey meat for microbiological parameters were analysed and investigated following DSTU 3143:2013. The results showed that there was an increase in average daily weight by 13.1%, slaughter yield of gutted carcasses by 12.4%, semi-gutted carcasses by 12.3% and livestock preservation by 4%. An increase in the nutritional value of meat was noted due to an increase in muscle tissue protein by 7.5%, fat by 8.3%, and energy value by 4.8%. The organoleptic, bacteriological, and physicochemical parameters of turkey meat when using triazoline derivatives GKPF-109 in the diet met the requirements of DSTU 3143:2013. It was concluded that the addition of triazoline GKPF-109 derivatives to drinking water enhances haemopoiesis and has anti-inflammatory and hepatoprotective effects. The assessment of the quality of broiler turkey meat and broth at the end of the experiment does not allow to assert a decrease in their aroma and taste, which indicates the absence of a negative effect of triazoline derivatives GKPF-109 and methods of their application on the organoleptic characteristics of meat, which should be considered when keeping turkeys.