Influence of modulated stress on the composition and quality of the broilers meat

The purpose of this work is to conduct comprehensive studies aimed at studying the effect of modulated stress of cage density in the poultry houses on the body of domestic cross-breed of the broilers “Smena-9”, in particular -on the chemical composition, some qualitative characteristics and antioxidant status of their muscle tissue. An experiment was conducted in the conditions of the physiological yard of the Federal Research Center for Animal Husbandry named after Academy Member L. K. Ernst in 2023 on 2 groups of the broilers (n = 40, N = 80) (control group and experimental group) of the domestic cross-breed of the broilers “Smena-9”. The control group was kept under the conditions of the cage density recommended for this cross-breed (Stress-). The poultry cage density in the experimental group (Stress +) was increased by 10 % from the 21st day of the poultry's life in order to create stress conditions. To study the effect of modulated stress on the composition and quality of meat, we conducted poultry slaughterings at the age of 24 (n = 10, N = 20), 34 (n = 10, N = 20) and 52 (n = 10, N = 20) days. Stress led to significant changes in the pH of the breast flesh: 45 minutes after slaughter, the index was 5.55 versus 5.59 units (p = 0.004), and 24 hours later — 5.44 versus 5.60 units. (p = 0.08). The values of the WHC of the experimental group were also lower than those in the control group on the 34 th and 52 nd days. The stress factor under study was not critical for the development of acute oxidative stress; the greatest changes were observed in age dynamics. There is a decrease in the pH of the breast flesh depending on the age aspect (p < 0.05) in both groups. On day 52, there was a significant (p < 0.01) decrease in TAC content in the breast of poultry of both groups, in the heart muscle in the control group (p = 0.06) and the experimental group (p < 0.001), there was an increase in the activity of SOD and catalase. The data obtained will allow the development of ways to regulate the quality of poultry products.