Influence of amaranth flour on the morphology of parenchymatous organs of meat quails

Currently, poultry farming is one of the most developing branches of animal husbandry. The development of this industry is inextricably linked with the introduction of new technologies, as well as the use of biologically active feed additives that stimulate the viability, growth rate and productivity of poultry. Most often, plant components are introduced into the poultry diet, which can enrich the feed not only with vitamins and micronutrients, but also with vegetable protein and essential amino acids. Our goal was to study the effect of amaranth flour on the histological picture of the internal organs of Texas quails. To this end, on the basis of the KFH Alimchueva Z.I. Republic of Mari El, 4 groups of quails were formed at the age of the 1st day, 50 heads in each group. The first group served as a control and was kept on a normal diet adopted in the household. The feeding ration in three experimental groups was partially replaced by whole-grain amaranth flour, respectively: 5 %, 10 % and 15 %. After 50 days, the birds were slaughtered and pieces of the liver, myocardium and spleen were taken for histological studies. Studies have shown that in quails that received 5 and 10% of amaranth flour for the main diet, no pathological changes were detected in histological sections. In the third group, which received 15 % of amaranth in the diet, diffuse fatty degeneration of parenchymal organs was observed. Thus, the recommended dose of adding flour from amaranth grain for quails was 5 and 10 % of the amount of the main diet.