Veterinary and sanitary examination of industrial and farm produced Turkeys

УДК 637.54.65.04/.07:636.592
DOI 10.33861/2071-8020-2024-6-37-40

Bordyugova S. S., Pavlova A. V., Nesterova L. Yu., Omelchenko D. O.

Summary. The study is devoted to the veterinary and sanitary assessment of turkey meat, which is supplied for sale in the form of gutted carcasses from meat industry enterprises and farms. It was established that turkey carcasses in terms of organoleptic indicators (appearance, consistency, smell, transparency and aroma of the broth during cooking) do not depend on the type of poultry kept and were identical and of high quality. Indicators of fatness, the degree of plumage removal and the integrity of the skin made it possible to classify the carcasses as the first and second grades, while the number of carcasses of each variety is almost the same in both types of farms. In terms of the chemical composition, meat obtained as a result of slaughter on farms was practically no different from industrially produced turkey meat, but it contained 2,9-3,3% less water, and the proteins contained more tryptophan and less oxyproline, which indicates to a higher biological value. But up to 20,0% of carcasses of questionable freshness are sold from farms. When conducting microbiological studies, it was established that not all carcasses meet veterinary and sanitary requirements. Coliforms and Number of mesophilic aerobic and facultative anaerobic microorganisms were isolated from farm-produced carcasses in excess of permissible levels, which poses a threat of foodborne toxic infections and toxicoses. The results obtained indicate the need to use additional diagnostic methods (rapid tests) for bacterial contamination of turkey meat and a full study of the conditions of keeping and feeding turkeys, as well as factors affecting the sanitary condition of meat during farming type of poultry rearing.

Keywords: veterinary and sanitary assessment, carcasses, turkey meat, quality, safety, biological value, chemical composition, control, industrial and farm production, microbiological indicators.

Author affiliation:

Pavlova Anna V., Ph. D. in Veterinary Medicine, Docent, Head of the Department of Contagious Diseases, Pathanatomy and Forensic Veterinary Medicine, of the Lugansk State Agrarian University named K. E. Voroshilov; 1, LNAU gorodok, Lugansk, Lugansk People’s Republic, 291008; e-mail: 29122006q@mail.ru.

Nesterova Larisa Yu., Ph. D. in Veterinary Medicine, Docent, Head of the Department of Internal Diseases of Animals of the Lugansk State Agrarian University named K. E. Voroshilov; 1, LNAU gorodok, Lugansk, Lugansk People’s Republic, 291008; e-mail: nesterovalu2005@gmail.com.

Omelchenko Daria O., postgraduate student of the Department of Infectious Diseases, Pathanatomy and Forensic Veterinary Medicine of the Lugansk State Agrarian University named K. E. Voroshilov; 1, LNAU gorodok, Lugansk, Lugansk People’s Republic, 291008; e-mail: 29122006q@mail.ru.

Responsible for correspondence with the editorial board: Bordyugova Svetlana Sergeevna, Ph. D. in Veterinary Medicine, Docent, Head of the Department of Quality and Safety of Agricultural Products of the Lugansk State Agrarian University named K. E. Voroshilov; 1, LNAU gorodok, Lugansk, Lugansk People’s Republic, 291008; phone: 8-959-1274441; e-mail: bordugova.lana@mail.ru.