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Turkey meat qualities with probiotic usage at the base of bifidobacteria 双歧杆菌基础上益生菌使用的火鸡肉品质
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2022-24-4-11-15
Pogodaev Vladimir A., Tsebro Sergey V.
{"title":"Turkey meat qualities with probiotic usage at the base of bifidobacteria","authors":"Pogodaev Vladimir A., Tsebro Sergey V.","doi":"10.30975/2073-4999-2022-24-4-11-15","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-4-11-15","url":null,"abstract":"Effect of different regimes of probiotic usage at the base of bifidobacteria Bifidobacterium bifidum on turkey meat qualities has been considered in the paper. Young poultry being raised with these preparations usage has good slaughter and meat qualities, has better carcass morphological composition and high meat-bone and muscle-bone indices.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"332 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115877972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Poultry meat biological value and safety after poultry forced slaughter 家禽强制屠宰后禽肉的生物学价值与安全性
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2022-24-1-58-60
Kozak Yulia, Seregin Ivan, Zabolotnykh Mikhail
{"title":"Poultry meat biological value and safety after poultry forced slaughter","authors":"Kozak Yulia, Seregin Ivan, Zabolotnykh Mikhail","doi":"10.30975/2073-4999-2022-24-1-58-60","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-1-58-60","url":null,"abstract":"The results have been presented in the paper for chemical composition, biological value and safety of poultry meat after poultry culling and forced slaughter due to some infectious or non-infectious diseases comparing to healthy stock qualities. Deviations has been studied in chemical composition and biological value of poultry meat in such the most common diseases as pseudomonosis, salmonellosis and escherichiosis, and also in peritonitis, alimentary dystrophy and pecking. It was established that deviations have place for the worse for chemical composition, biological value and safety traits in veterinary culling of ill poultry. Some suggestions have been developed at the base of data received for veterinary and sanitary poultry meat expertise after poultry forced slaughtering.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132245366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The modification to the equipment for broiler slaughter and disemboweling lines subject to contemporary veterinary and sanitary regulations 肉鸡屠宰和开膛线设备的改造符合当代兽医和卫生法规
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2019-21-6-41-44
Y. Romanenko, S. P. Korovin, N. Makarova
{"title":"The modification to the equipment for broiler slaughter and disemboweling lines subject to contemporary veterinary and sanitary regulations","authors":"Y. Romanenko, S. P. Korovin, N. Makarova","doi":"10.30975/2073-4999-2019-21-6-41-44","DOIUrl":"https://doi.org/10.30975/2073-4999-2019-21-6-41-44","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130457025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of application regimes for universal disinfectant and compositions on its base for eggshell decontamination 蛋壳消毒通用消毒剂应用体系及其基础成分的研制
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2022-24-3-32-34
Sergei Kozak, A. Sleza
{"title":"Development of application regimes for universal disinfectant and compositions on its base for eggshell decontamination","authors":"Sergei Kozak, A. Sleza","doi":"10.30975/2073-4999-2022-24-3-32-34","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-3-32-34","url":null,"abstract":"Disinfecting properties have been investigated of universal disinfectant at the base of alkyl dimethyl benzyl ammonia chloride and alkyl dimethyl (ethyl) benzyl ammonium chloride (UDC) and some compositions on its base (K1, K2 and K3). Application of 1% UDC solution and K1 (1.0% UDC and 2.0% cleaning and degreasing composition) for table egg disinfection with mechanical (2 min) and manual (5 min) ways has been established to decrease KMAFAnM on shell to normative traits and to inactivate coli group bacteria and Salmonella enteritidis. Disinfection does not influence on eggshell color and structure and on sensory qualities of egg content.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134556475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Convective drying of poultry chips 禽肉片的对流干燥
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2022-24-3-48-51
V. Agafonichev, V. Makhonina, D. Roslikov, I. Dmitrienko
{"title":"Convective drying of poultry chips","authors":"V. Agafonichev, V. Makhonina, D. Roslikov, I. Dmitrienko","doi":"10.30975/2073-4999-2022-24-3-48-51","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-3-48-51","url":null,"abstract":"Convective drying is the most common way of poultry meat chips dehydration. These drying kinetic traits are the base for hardware design of technological process for this product production. Convective drying kinetic traits have been determined for chips samples with 4, 6, 8 and 10 mm thickness made from whole muscle chicken and turkey thighs and also from minced chicken fillets 2, 3 and 4 mm thickness. Presence of partial volume evaporation has been established (about 90%) for samples with 4, 6, 8 and 10 mm thickness made from whole muscle chicken and turkey thighs. It was found that for drying plates from minced poultry meat direct dependence between different plate thicknesses and evaporation intensity is less pronounced than for drying plates from whole muscles with the same thicknesses.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133972885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Usage effectiveness of phytopreparation at needles base in broiler rearing 针基植物修复剂在肉鸡饲养中的应用效果
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2023-25-1-40-42
S. Lysko
{"title":"Usage effectiveness of phytopreparation at needles base in broiler rearing","authors":"S. Lysko","doi":"10.30975/2073-4999-2023-25-1-40-42","DOIUrl":"https://doi.org/10.30975/2073-4999-2023-25-1-40-42","url":null,"abstract":"The results have been given in the paper on usage of new phytopreparation at needles base in broiler rearing. Its positive effect has been established on blood hematologic and biochemical parameters and on broiler im- munity and production. The best dose is 30 g/kg feed since third till 42th rearing days and 40 g/kg feed since 11th till 42th days. This scheme using effects positively on poultry physiologic condition and increases blood hemoglobin con- tent by 35.8%, total protein by 29.5%, albumins and globulins by 16.2 and 39.7% respectively. Phytopreparation pro- motes post vaccination antibodies development against Newcastle disease virus increasing average antibodies titer by 0.4 log2, promotes poultry body weight increasing by 8.0% and lowering feed costs per 1 kg body weight increas- ing by 7.6%.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"122 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131175624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
STRUCTURE OF THE RANGE OF FOOD EGGS IN THE TRADE ENTERPRISES OF THE MOSCOW REGION 结构食品范围鸡蛋在莫斯科地区的贸易企业
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2021-23-3-62-65
V. Krishtafovich, D. V. Krishtafovich
{"title":"STRUCTURE OF THE RANGE OF FOOD EGGS IN THE TRADE ENTERPRISES OF THE MOSCOW REGION","authors":"V. Krishtafovich, D. V. Krishtafovich","doi":"10.30975/2073-4999-2021-23-3-62-65","DOIUrl":"https://doi.org/10.30975/2073-4999-2021-23-3-62-65","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130739303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Efficacy of the combined application of salinomycin and mitofen at eimeriosis of broilers 盐碱霉素与丝裂芬联合应用对肉鸡艾默里病的疗效观察
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2023-25-4-44-46
P. Ryabtsev
{"title":"Efficacy of the combined application of salinomycin and mitofen at eimeriosis of broilers","authors":"P. Ryabtsev","doi":"10.30975/2073-4999-2023-25-4-44-46","DOIUrl":"https://doi.org/10.30975/2073-4999-2023-25-4-44-46","url":null,"abstract":"The effect of the combined application of salinomycin and mitofen on flow, symptoms of the disease, the non- specific resistibility, lipid peroxidation of broiler chickens during experimental infection with a field isolate of coccidia E. acer- vulina and E. tenella was studied. It has been established that com-bination of the drugs within 11 days, compared with the use of salinomycin alone, it turned out to be more effective and manifested itself by a decrease in feed conversion, an in- crease average daily live weight gain, bactericidal activity of blood granulocytes, and antioxidant protection of the body.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133536246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
READY-TO-COOK POULTRY MEAT PRODUCTS ENRICHMENT AT THE ExPENSE OF FLAx SEED USAGE 即食家禽肉类产品的浓缩以亚麻籽的使用为代价
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2021-23-4-60-63
I. Stefanova, V. Borisova
{"title":"READY-TO-COOK POULTRY MEAT PRODUCTS ENRICHMENT AT THE ExPENSE OF FLAx SEED USAGE","authors":"I. Stefanova, V. Borisova","doi":"10.30975/2073-4999-2021-23-4-60-63","DOIUrl":"https://doi.org/10.30975/2073-4999-2021-23-4-60-63","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133697597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Naked barley as part of compound feeds for laying quails 裸大麦作为产蛋鹌鹑复合饲料的一部分
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2023-25-4-24-26
Tatyana Selina, O. Yadrishchenskaya, S. Shpуnova, Yelena Basova
{"title":"Naked barley as part of compound feeds for laying quails","authors":"Tatyana Selina, O. Yadrishchenskaya, S. Shpуnova, Yelena Basova","doi":"10.30975/2073-4999-2023-25-4-24-26","DOIUrl":"https://doi.org/10.30975/2073-4999-2023-25-4-24-26","url":null,"abstract":"Recently, the composition of compound feeds used in poultry farming has changed significantly. But no matter how the set of ingredients in compound feeds is transformed, they should serve as sources of protein and energy. In recent years, original varieties of grain fodder crops have been obtained, which are characterized by increased energy and protein nutrition, such as hullless forms of barley, characterized by a reduced content of indigestible fiber, and therefore, have increased nutritional value for poultry. Therefore, the introduction of naked barley into the composition of feed for quails is of particular relevance. The article presents the results of a study on the use of the effect of compound feed with the introduction of 15 and 20% naked barley on the productivity of laying quails. When feeding quails with experimental mixed fodder, the average daily consumption of mixed fodder decreased by 1.75 and 2.53%, the intensity of egg production per average laying hen increased by 12.88 and 4.74%, and the cost of production of quail eggs decreased by 10.44 and 4.04%.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134647544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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