Veterinary and sanitary expertise of duck meat using nanostructured zeolite

The article presents the results of veterinary and sanitary examination of duck meat using nanostructured zeolite in the embryonic period of development (in ovo) and as part of the main diet. Organoleptic, physicochemical and bacteriological assessment of meat quality was carried out. It was found that the use of nanostructured zeolite does not have a negative effect on the organoleptic properties of meat, including taste, smell and muscle structure, as well as on its physicochemical properties. Bacteriological studies confirmed the absence of pathogenic microorganisms, which indicates the sanitary safety of the product. The use of nanostructured zeolite contributed to the improvement of the taste of broths prepared from the breast and thigh muscles of ducks. The results of the study confirm the possibility of using nanostructured zeolite as a promising feed additive in industrial poultry farming.