Quality and safety of organic chicken meat

Abstract

The article is devoted to the comprehensive evaluation of broiler chicken meat grown according to organic norms and rules, without the use of prophylactic antibiotics, hormones, enzymes and other chemically synthesized substances contained in traditional mixed fodders for chickens. Since the use of prophylactic antibiotics in animal feeding is prohibited both by the European Union and by the normative documents of the organic legislation of Ukraine - producers who start poultry farming are often faced with financial losses due to low awareness in this area and the lack of recommendations on methods and means of preventing bird diseases permitted in organic farming, in particular, in organic bird production in Ukraine. In animal feeding, rations made of organic ingredients have been used, which is confirmed by appropriate certificates. The article reflects the results of research conducted on a specially organized experimental site for the cultivation of organic chickens under certified organic farming. Data on the use of natural prophylactic preparation - postbiotics, consisting of metabolic products of symbiotic microorganisms - have been presented. As the test drug positively demonstrated its preventive effect, a study was conducted on its effect on the quality of the products obtained (poultry meat). The conducted researches have shown the correspondence of meat quality to the physico-chemical and toxicological composition with the requirements of the organic certified product and confirmed its safety for use. The tasting commission also noted high levels of taste, flavor, juiciness of various muscle groups of organic chickens and the resulting broth. The positive influence of postbiotics on the quality indices of organic broiler chickens has been established.

Keywords: meat of broiler chickens, organic chicken meat, meat quality, postbiotic