Authors:
L. Yu. TOPURIYA, doctor of biological sciences, professor,
Orenburg State Agrarian University (18 Chelyuskintsev Str., 460014, Orenburg)
Yu. S. KICHKO, candidate of biological sciences, senior teacher,
Orenburg State University (13 Pobedy Ave., 460018, Orenburg)
Abstract. This article presents the study on meat efficiency and quality of meat of quails at inclusion in a diet of vegetable feed additive germivit. For carrying out experiments three groups were created from daily quails of the Japanese breed: control and two experienced up to 100 heads in everyone. Quails of control group received a general economy diet, to a bird of the first experienced group follow-up added to compound feed germivit in a dose 2.0 % of the mass of a forage, to quails of the second experienced group – 4.0 % of the mass of compound feed. At 42-day age slaughter of all experimental bird was made for studying of meat efficiency and chemical composition of meat. Inclusion of germivit in the diet of quails in the specified doses positively affected meat efficiency of a bird. Larger alive weight before slaughter quails of experienced groups had, it made 157.98–159.11 g. A lethal exit of a carcass at quails of control group made 67.70 % that is 0.9–1.05 % less, than in experience. The mass of muscles of legs at a bird of experienced groups exceeded values of control representatives for 13.4–13.9 %, and the mass of pectoral muscles – for 14.4–15.3 %. The tendency of increase in mass of internals was observed. In femoral muscles of quails of experienced groups decrease in amount of moisture against the background of increase in amount of nonvolatile solid for 1.25–1.65 % was observed. In muscles of legs of quails of control group less protein for 0.73–0.76 % and ashes – for 0.54–0.90 % collected. Content of fat, on the contrary, was slightly higher, than in exemplars of fowl of experienced groups. Similarly also chemical composition of pectoral muscles of an experimental bird changed. Inclusion in a diet of quails of germivit in a dose of 2.0–4.0 % of the mass of forage promotes increase in meat efficiency and improvement of quality of fowl.
Keywords: quails, efficiency, quality of meat.
