A NEW METHOD FOR DETERMINING THE TASTE AND NUTRITIONAL PROPERTIES OF WHITE LUPINE IN BROILER CHICKEN FEED

The purpose of the study is to develop a new method for determining the taste and nutritional properties of protein supplements for broiler chickens. The experiments were performed on 20–42-day-old broiler chickens of the ROSS308 cross with a duodenal fistula. Duodenal contents were collected 60 and 120 minutes after feeding the birds to determine the taste (complex reflex phase of digestion regulation) and nutritional (neurochemical phase) properties of the protein supplement. 4 groups of chickens were formed (5 heads each): 1st control – received complete feed; 2nd experimental – grain mixture consisting of 25.0 % white lupine and 74.0 % wheat, 1.0 % premix; 3rd experimental, respectively, the ratio is 50.0/49.0 %; 4th experimental – 75.0/24.0 %, respectively. The results showed that trypsin activity 60 minutes after feeding increased by 37.6 % (p < 0.05) in the group of chickens receiving a feed mixture consisting of 25.0 % white lupine and 74.0 % wheat, compared to complete feed. The lowest digestibility was a grain mixture consisting of 75.0 % white lupine and 24.0 % wheat; trypsin activity in chyme decreased by 26.4 % (p < 0.05) compared to complete feed. At the same time, in the blood serum of broilers of the experimental group (25.0 % white lupine/74.0 % wheat), trypsin activity decreased compared to the control group by 21.5 %, which indicates a decrease in metabolic processes. Thus, the method of studying the activity of trypsin in duodenal contents in different phases of the regulation of digestion allows us to determine an effective protein supplement.