Veterinary and sanitary examination of quail meat when using whole grain amaranth flour in the feeding diet

This article reflects the results of the impact of whole-grain amaranth flour, introduced into the diet of quail feeding in various % ratios, on the organoleptic, physico-chemical and microbiological parameters of the resulting meat. 4 groups were formed from the daily quail of the Texas breed of 50 heads each, selected according to the principle of analogues. The conditions of detention of all groups were the same. The control group was fed the basic diet. In the I-th experimental group, 5 % of the main feed was replaced with amaranth flour, in the II-th group 10 % of amaranth flour was added, and in the III-th - 15 % of amaranth flour. Veterinary and sanitary assessment of quail meat was carried out according to the current GOST and taking into account the requirements of the SanPiN. When replacing the main feeding ration of quails with whole-grain amaranth flour in doses of 10 and 15 %, an increase in the safety of livestock and an increase in the live weight of poultry is observed. The use of amaranth flour makes it possible to increase the taste appeal of meat and broth, which confirms the comparison of the tasting evaluation of samples with the control. When studying physico-chemical parameters, such as pH, acid number of fat and amino-ammonia nitrogen content in meat, it was revealed that all samples conform to the required standards. The qualitative reactions to peroxidase and with copper sulfate once again confirmed the freshness of quail meat of all groups. Microbiological studies did not reveal deviations from the standards and did not detect pathogenic microorganisms. Thus, all the studied samples were treated with fresh, high-quality meat, which indicated durability during storage.