THEORETICAL ASPECTS OF INNOVATION IN POULTRY
The article presents an analysis of the theoretical and conceptual foundations of innovation and innovation activities. The study revealed the following classification features of innovations: scope, object, cause of beginnings, stages of STA, which resulted in the innovation, the degree of intensity, the depth of changes, novelty, the pace of innovation realization, the scale of innovation, a place in the enterprise, productivity, innovation effectiveness, nature of the need. The final result of innovation is not only to get economic but also scientific and technological, social, ecological and other effects. The innovation process in poultry is turned directly to the introduction of new ideas on the stages of production. Poultry farming is a dynamic, growing sector of the domestic agricultural complex, the most precocious branch of livestock, characterized by high production efficiency. The cost-effectiveness of producers' innovation is reflected by net discount profit, profitability index, the period of payback discounted costs and internal rate of return of the project. It was found that one of the most pressing issues arising at the moment is the presence of international competition. It is necessary to solve a number of problems related to the improvement of product quality, effectiveness increase of applied technologies, favorable veterinary conditions on poultry farms. In the period of introduction of innovation technologies in the poultry it is necessary to prepare promptly the personnel which will be working with the new equipment and new technologies