Veterinary and Sanitary Evaluation of Rabbit Meat With the Use of a Complex Preparation Based on Protein Hydrolysate

The article presents the results of studies of the effect of a new complex preparation based on protein hydrolysate on veterinary and sanitary indicators of quality and safety of rabbit meat. The effect of biologically active preparations on the body can be complex and multifaceted, which is reflected in the quality of slaughter products and should be taken into account when conducting veterinary and sanitary examination of livestock products. The obtained research results indicate the absence of a negative effect of the used preparation on the organoleptic indicators of rabbit slaughter products; in terms of safety, the resulting meat meets the requirements of the Technical Regulations of the Customs Union “On Food Safety” (TR CU 021/2011) and “On the Safety of Meat and Meat Products” (TR CU 034/2013). When assessing the toxicity of the new complex preparation based on protein hydrolysate for rabbits, no negative effect on the viability of the PT (calf kidney cell culture) and SPEV (pig embryo kidney cell culture) monolayer was found, which indicates its low toxicity.