Influence of probiotic olin on qualitative indicators of broiler chickens’ meat

Topuriya L.Yu., Topuriya G. M, Grigoreva E.V.

Summary

Influence of probiotic olin on quality, biological value and chemical compound of meat of broiler chickens is studied. It is established that inclusion of olin in its diet improves qualitative characteristics, raises biological value and promotes improvement of the chemical compound of meat.

Key words: broiler chickens, probiotic, olin, quality of meat, meat chemical compound.

References

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Author affiliation

Topuriya Gocha M., D.Sc. in Biology, head of the department of technology of processing and certification of production of animal industries of the Orenburg state agrarian university, professor; 18, Chelyskintsev st., Orenburg.

Grigoreva Elena V., post-graduate student of the department of veterinary-sanitary examination and infectious diseases of the Orenburg state agrarian university.

Responsible for correspondence with the editorial board: Topuriya Larisa Yu., D.Sc. in Biology, professor of the department of veterinary-sanitary examination and infectious diseases of the Orenburg state agrarian university; 18, Chelyuskintsev st., Orenburg, 460795; phone: (3532)99-97-10; golaso@rambler.ru.

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