The effect of humic acids on the natural resistance of the body of broiler chickens and the quality of their meat
¹Federal State Budgetary Educational Institution of Higher Education Saratov State Agrarian University named after N.I. Vavilov, Department of Veterinary Medicine, Biotechnology and Food Technology, Sokolovaya street, 335, RU410000 Saratov, Russia
²Federal State Budgetary Educational Institution of Higher Education Ulyanovsk Agrarian University named after P.A. Stolypin, Department of Food Production Technology, Noviy Venets Boulevard, 1, RU432017 Ulyanovsk, Russia
The aim of the work is to study the effectiveness of the concentration of humic acids of Reasil Humic Vet feed additive on the increase of the feed bioavailability for poultry and the probability of its negative impact on the safety and marketable characteristics of the final product. Studies were conducted on the basis of the Saratov State Agrarian University in two similar groups of broiler chickens ‘Cobb 500’, 100 heads each. Poultry feeding consisted of the same complete feed, but the drinking water for the broilers of the experimental group was enriched by humates in the amount of 0.5 ml L-1. Based on the data obtained by daily weighing of the poultry and considering the feed intake, a positive trend of the influence of the feed additive on the average daily weight gain and feed conversion per unit of production was noted. The results of slaughter and anatomical cutting of broiler carcasses revealed that metabolic processes were more active in the body of an experimental poultry, reflected in the intensive growth of muscle tissue and fat deposition, which contributed to an increase in the yield of edible parts from carcasses by 9.9%. Studies of composition of broiler blood indicate non-toxicity of the recommended concentration of humates in the feed additive, its stimulation of non-specific resistance of the organism, contributing to the functioning of the immune system and the development of internal organs and, as a consequence, ensuring the safety of the products obtained from them.