Tasting and physico-chemical parameters of broiler meat when using humic acid salts

The article presents the results of a study of tasting and physico-chemical parameters of broiler meat when using the feed additive "Reasil® Humic Health" based on humic acids. The tasting was carried out according to GOST 9959-2015 "Meat and meat products. General conditions for organoleptic evaluation". The tasting evaluation of meat and broth showed that the broiler meat of the experimental group received a score of 3.9 points, while in the control group - 3.7 points. The broiler meat broth of the experimental group received an overall score of 4.4 points, which was 3% higher than the same indicator of intact broiler meat. Physico-chemical indicators of broiler meat of the experimental group exceeded similar indicators of the control group in terms of protein mass fraction by 3.2% and dry matter mass fraction by 2.5%. At the same time, the mass fat fraction in poultry meat of the intact group was 0.2% higher compared to the experimental group.