meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-4-335-342meat-409Research ArticleСтатьиInfluence of natural plant substances on quality indicators of broiler chicken meathttps://orcid.org/0000-0002-9015-8367DuskaevG. K.

Galimzhan K. Duskaev, Doctor of Biological Sciences, Professor of the Russian Academy of Sciences, First Deputy Director

29, 9 January str., 460000, Orenburg

gduskaev@mail.ruhttps://orcid.org/0000-0003-3240-6112NurzhanovB. S.

Baer S. Nurzhanov, Doctor of Agricultural Sciences, Leading Researcher, Department of Farm Animal Feeding and Feed Technology named after. prof. S. G. Leushina

29, 9 January str., 460000, Orenburg

baer.nurzhanov@mail.ruhttps://orcid.org/0000-0003-0143-9499RakhmatullinSh. G.

Shamil G. Rakhmatullin, Candidate of Biological Sciences, Senior Researcher, Department of Farm Animal Feeding and Feed Technology named after. prof. S. G. Leushina

29, 9 January str., 460000, Orenburg

shahm2005@rambler.ruhttps://orcid.org/0000-0003-0253-7867KurilkinaM. Ya.

Marina Y. Kurilkina, Candidate of Biological Sciences, Senior Researcher, Specialist, Testing Center of the Center for Shared Use

29, 9 January str., 460000, Orenburg

k_marina4@mail.ruhttps://orcid.org/0000-0003-3977-4831AtlanderovaK. N.

Ksenia N. Atlanderova, Candidate of Biological Sciences, Junior Researcher, Specialist, Testing Center of the Center for Shared Use

29, 9 January str., 460000, Orenburg

atlander-kn@mail.ruFederal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of SciencesRussian Federation20242001202594335342Copyright © Duskaev G.K., Nurzhanov B.S., Rakhmatullin S.G., Kurilkina M.Y., Atlanderova K.N., 20252025Duskaev G.K., Nurzhanov B.S., Rakhmatullin S.G., Kurilkina M.Y., Atlanderova K.N.Duskaev G.K., Nurzhanov B.S., Rakhmatullin S.G., Kurilkina M.Y., Atlanderova K.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/409

The research was conducted in the vivarium of the Federal Research Centre of Biological Systems and Agrotechnologies in 2023 to study the effect of biologically active substances isolated from medicinal plants on the productivity and meat quality indicators. Week-old broiler chickens were divided into 4 groups (N = 180, n = 45). Broilers in the control group received the basic diet; animals from experimental groups I, II and III, along with the basic diet, were fed cinnamaldehyde in the amount of 15, 30 and 55 mg/kg of feed, respectively. At the age of 42 days, the animals were slaughtered and the chemical, amino acid and mineral composition of the muscles was determined. Broilers that, in addition to the basic diet, received cinnamaldehyde in the amount of 30 and 55 mg/kg of feed, exceeded the control group in pre-slaughter live weight by 4.50% and 7.27%, respectively. Similarly, the mass of muscle tissue and edible part of carcass in group III increased by 8.67% and 8.40% relative to the control group values, respectively. It was found that the mass fraction of protein in the breast was higher in young animals from group II than in the poultry from groups C, CA-I and CA-III by 1.57%, 2.16% and 1.35%, respectively. In terms of calcium content in the thighs, broilers from groups CA-II and CA-III exceeded the control group by 2 times. Young animals from the experimental groups CA-I and CA-III exceeded the poultry from group C in the accumulation of the essential amino acid arginine in the thighs by 0.4% and 0.2%, respectively. Thus, the use of cinnamaldehyde as a feed additive for agricultural poultry has a positive effect on the chemical composition of meat, the content of essential elements and amino acids.

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The authors declare that there are no conflicts of interest present.