Authors:
A. O. PRIYMAK, graduate student,
SOUTH URAL STATE AGRARIAN UNIVERSITY (13 Gagarin Str., 457100, Troitsk)
S. L. TIKHONOV, doctor of technical sciences, professor, head of the department,
N. V. TIKHONOVA, doctor of technical sciences, associate professor,
URAL STATE ECONOMIC UNIVERSITy (62 8 Marta Str., 620144, Ekaterinburg)
Abstract. To prevent deviations in meat formation in the course of autolysis in a diet of farm animals and birds, various feed additives and antistress medicines are used. The problem of diagnostics of meat formation of meat with DFD and PSE-properties during lifetime of slaughter animals and poultry for the purpose of decrease in his quantity is urgent for meat industry branch. One of the main reasons for formation of meat of hens with deviations in the course of autolysis is low resistance to stress. As a result of the conducted complex researches the way of diagnostics of resistance to stress of broilers consisting in determination of amount of glucose in blood plasma in an alarm stage after influence a stress factor (intramuscular introduction to a small beard of 0.1 ml of 60 % of solution of turpentine) is developed. It is established that for the stress-induced chickens development of oxidizing stress (the maintenance of the half-yen bases in heptanew fraction of lipids 8.6 % lower, diene congats – 7.2 %, ketodienes with the interfaced trienes is characteristic – 21.2 %, Schiff's basis is 20.0 higher, activity of catalase in plasma is 17,1 % lower, superoxide dismutases – by 18,7 %). Influence of stress-resistance in broilers on the duration of carcass storage has been investigated: from 0–2o and relative humidity of 85 %. High activity of oxidizing processes at storage is noted (number of samples of fat of stress-resistant broilers is 25,0 % higher; 31,6 % and 45, 0%, acid number higher by 14,3 %; 28,0 % and 32,5 % after 3; 5 and 7 days of storage respectively. The coefficient of heat diffusivity of meat of stress-resistant broilers is 7 % higher, the heat conductivity coefficient – by 15 %, experimental coefficient of specific heat is 6 % lower. The obtained data on resistance to stress of broilers confirm expediency of precaution against the formation of meat with deviations in the course of the autolysis, and results of researches of meat with PSE properties allow to consider his characteristics by production of meat products.
Keywords: stress, meat quality, meat products.
