Influence on the quality of chicken broiler meat, supplemented with extruded peas and non – starch polysacharides by fission enzymes

The aim of this study was to determine the influence of feedstuffs supplemented with extruded peas and non-starch polysaccharides by fission enzymes on broiler chickens' productivity and meat quality. The influence of these additives on the weight of broiler chickens, the average feed intake, the average intake of feed for 1 kg intake, the conservation of birds, the weight of individual parts of the body, the morphological composition of the carcass, the chest and thigh muscle: pH, color characteristics, technological parameters, chemical and fatty acids composition. The grafting test was carried out on a broiler chicken with a rabbit of Ross 308 lines of 1 to 35 days old. 750 chicken broilers are divided into 3 groups of 250 chickens per group, with 5 replicates per group. In the ages of 1 to 35, birds were fed with starting compound feed. At the end of the test, they are slaughtered in accordance with the laws of the Republic of Lithuania, as well as substatutory legal acts, European Union (EU) directives and European Commission (EC) recommendations. The test was to determine the body weight of all broiler chickens, average daily intake, average daily intake of feed, average feed intake of 1 kg intake, retention of birds, and at random selection and after slaughter of 10 birds from control and study groups, the estimated individual parts of the body mass, morphological composition of the carcass, pH of the chest and thigh muscle, color characteristics, technological parameters, chemical composition and fatty acid composition. The results of the research showed that the feeds supplemented with extruded peas and non-starch polysaccharides by fission enzymes have an effect on the productivity of broiler chickens, as 9% body weight increased, average feed intake was reduced by 3% for 1kg overweight, and prevalence improved by 9% over the control group per day. There was no significant impact on the conservation of bird and dry matter of litter. It was also found that the addition of extracorporated peas and enzymes increased the carcass yield of chicken broilers, as the yield of carcasses, thighs and chest muscle mass increased by 11%, 6%, respectively. and 10 percent, while the weight of the outer and inner fillets increased by 8 percent. Extracts of extruded peas and non-starch polysaccharides in the thymus and chest muscle of broiler chickens increased 0.5% in dry matter and increased the protein content in the thymus muscle by 0.61% (p> 0.05). The use of feed additives in the test for the use of broiler chickens for broiler chickens and legs did not have a statistically significant effect on the concentration, technological parameters and color characteristics of chicken and legs (p> 0.05). Adding the extracted peas and non-stomach palisacharids to Rovabis Advance L2 in the feeding chickens' the composition. The application of these additives to the organoleptic characteristics of poultry meat has been analyzed by using the extracted peas and non-starch polysaccharides that break down the fermentation additives in broiler chickens. It was determined that feed additives reduced the softness, fiber and creep of meat by 2.42 points, 1.5 points and 4.75 points, and increased the level of juicing and creeping, respectively, by 2.58 and 6.67, respectively, compared to the control group . According to the respondents' answers, the sensation in the mouth was higher by 8.25 points compared to the control group