The influence of nanostructured additives on the qualitative composition of meat turkeys

The aim of the work is to study the effect of nano - additives on the quality of Turkey meat. In the Ulyanovsk region of the Russian Federation on the basis of peasant farming conducted physiological, scientific and production experience. The object of the study was the Turkey breed "Hybrid Credmeyker" 40.The 45-day age, you have created two groups by method of analogues (10 birds each). Feeding scheme: group 1 (control) was given the main diet (RR), group 2 (experience)-to RR was added a nano - additive (100 g/head/day). At the end of the experiment, 5 birds from each group were killed. At the end of the experiment, 5 birds from each group were killed. The inclusion in the diet of Turkey nano-additives based on nanostructured natural zeolite and soy Okara improves the quality of their meat: increase protein, ash and reduce fat, moisture, ammonia nitrogen. In General, the nutritional and mineral value of Turkey meat increases, microbiological analysis of which indicates full compliance with the requirements of "food safety".