INFLUENCE OF "PROBIX" FEED ADDITIVE AND ANTIBACTERIAL PREPARATIONS OF MACROLIDE GROUP ON THE AMINO-ACID COMPOSITION OF MEAT OF BROILER CHIKENS

Abstract

The article deals with the influence of "Probix" feed additive, and pharmazin and tilotsiklinvet antibacterial preparations on the amino acid composition of broiler chickens’ meat during their use. When adding to the diet of broiler chickens "Probix" feed additive, one enhances the biological value of meat by increasing a content of essential amino acids in femoral muscles compared to control. it is found, that the ratio of essential to substitutable amino acids in pectoral and femoral muscles of broiler chickens at the beginning and the end of the withdrawal period reduces by 15,1 and 6,2 %, respectively, when using pharmazin. Opposite tendency is observed in muscles studied when using tilotsiklinvet (25,2 and 6 %, respectively). Also, the amino acid which limits the biological value of the protein – methionine, has been found.