Functional and technological properties of raw meat at use in rations ABB nanostructured phosphorus supplements

The studies found that the use in feeding ducks feed additives of phosphoriteand nanostructured phosphorite led to the improvement of functional and technological properties of meat. It was better and more attractive for further technological processing.Best performance achieved in the raw meat of ducks that received nanostructured additive: increased water binding capacity at 27,3-34,2%, water retention capacity increased by 23,2-34,7%, in the proteins increased water- and salt-soluble of fraction on 10,5-16,4 and 6,6-18,6%, increased the number pigments on 1,6-11,1%, reduced the moisture content on 3,0-4,0%, compared to control analogues. In the meat of ducks that received of the feed additive phosphorite, increased performance:a water binding capacity on 25,7%, water retention capacity on 13,5%,in the proteins water- and salt-soluble of fraction on 7,7 and 10,2%, the number pigments on 1,6%, reduced the moisture content on 1,9%, compared to control.