INFLUENCE OF BIOLOGICALLY ACTIVE SUBSTANCES ON MEAT PRODUCTIVITY AND PHYSICO-CHEMICAL COMPOSITION OF DUCK MEAT
The authors of the article analyze the influence of biologically active substances "Subtilis" and "Prolaxim" on the growth, livability, meat productivity and physico-chemical composition of duck meat. According to the results of the control slaughter of the experimental ducks the pre-slaughter live weight in the first experimental group receiving the probiotic "Prolaxim" was 1.1% greater compared to the control group, but 2.3% less than in the second experimental group. The mass of the gutted carcass in the second experimental group receiving the probiotic "Subtilis" was 2137.2 g, which is 5.5% and 2.3% more than in the control and first experimental groups. The percentage of the gutted carcass yield was higher in the second experimental group compared to the groups of analogues. Its use had a positive effect on muscle tissue, as the mass of muscle tissue was 1312.7 g, which is 8.3 and 3.4% more than in the control and first experimental groups. The use of the probiotic "Subtilis" had a positive effect on the physico-chemical composition of duck meat, since the protein level in this group was higher by 0.31 and 1.13%, and fat by 2.8 and 0.5% than in the control and first experimental groups.