Microbiological analysis of quail meat after adding sapropel extract

The article reflects the effects of the extract of sapropel (ES) on the microbiological characteristics of quail meat. 5 groups of 40-day-old quails of meat breed “Pharaoh” 20 birds each, selected on the basis of analogues were formed. In the formation of a group the following characteristics were taken into the consideration: age identity, initial live weight, physiological condition. The conditions for all groups were similar. The control group was fed due to the basic diet. Experimental group was divided into 4 groups, two of which received 1 and 2 % of ES, the other two - 1 % of ES + 5 ml/l “Baytril” (an antibiotic) and 2 % ES + 10 ml/l “Baytril” a day. Bacteriological control of quail meat was carried out due to the requirements of Russian national standard and Sanitary Rules and Regulations. The research was aimed at determining the amount of aerobic and facultative anaerobic microflora (QMAFAnM), coliform bacteria, Salmonella, Staphylococcus aureus, sulphite-reducing clostridia, bacteria of the genus Proteus. The research had following results: colonization by the number of mesophilic aerobic and facultative anaerobic microflora (QMAFAnM) in the absence of significant changes in the control group, the experimental group in the 1 st, 2 nd and 4 th experimental groups was significantly lower by 39.9; 54.5; 37.9 % respectively (P