The influence of natural biostimulants on the organoleptic and microbiological parameters of poultry meat

This study examined the effect of a feed additive based on a mixture of taurine and succinic acid on the productivity and quality of broiler chicken meat. The study analyzed the specifics of formulating a diet with the inclusion of the studied additive at two dosages - 1.5 mg/L and 2 mg/L. The additive's effect on live weight gain in poultry was assessed, reaching 19.7% and 15.7%, respectively, relative to the control group. A positive effect of the additive on meat quality was revealed: at a dosage of 2 mg/L, the product reached first-grade standards. All meat samples were determined to meet the requirements of regulatory and technical documentation for organoleptic properties. A comprehensive study of the microbiological safety of the products was conducted, including an analysis of the number of mesophilic aerobic, facultative anaerobic and pathogenic microorganisms. It was determined that in the samples of the experimental and control groups, the number of mesophilic aerobic and facultative anaerobic microorganisms was 1.1 ± 0.12 × 103 CFU/g, 1.2 ±0.07 × 103 CFU/g and 1.5±0.07×103 CFU/g, respectively, which does not exceed the standard values. In all the poultry meat samples tested, bacteria of the genus Salmonella and Listeria monocytogenes were not detected. The additive had no negative impact on the organoleptic and microbiological properties of meat.