Organoleptic indicators of quail meat

This article is specialized in the study of organoleptic parameters of quail poultry meat when a complex preparation consisting of nanostructured zeolite is introduced into the diet. The subject of the study were quails of the white Pharaoh breed (n= 45) at the age of 66 days. All quails were divided into 5 groups: control and 4 experimental groups. As the main diet, the birds received compound feed DK-52. The quails of the experimental groups received, together with the main diet, a complex preparation in doses determined by the experimental conditions. At the end of the experiment, it was found that the meat of quails from the 1st and 4th experimental groups scored the highest number of points of the overall assessment, the same results for the quality of the broth. Thus, a complex preparation based on zeolite at a dose of 3% has an identical effect on the organoleptic parameters of quail meat, as does a complex preparation based on nanoceolite at a dose of 1 %.