Safety of quail meat after drinking Chlorella suspension

Abstract

Green algae Chlorella is positioned as a biologically active feed additive that includes proteins, polysaccharides, vitamins, minerals, glycoproteins and ß-glucans. Adding a small amount of them to the diet has a positive effect on the health and welfare of animals and poultry. However, their use in poultry farming requires an analysis of the quality and safety of the obtained products for the consumer. The purpose of the study is to assess the safety and quality of quail meat after drinking a suspension of Chlorella vulgaris microalgae. The object of study were quails of the Pharaoh breed, at the age of one day they were divided into two groups: experimental and control, 30 heads in each. The birds were kept in cages with free access to food and water. The quails of the research group were given a chlorella suspension (DSTU EK ISO 8692:2022 EN) in their drinking water. For drinking, the prepared chlorella suspension was diluted with drinking water to a concentration of 2*106 cells/ml grown in a glass fermenter. Weighing of quails was carried out weekly starting from day-old age. Drinking the suspension of Chlorella vulgaris increased the live weight of quail by 13.2 (p<0.05) compared to the control. Pre-slaughter examination of quails of both groups revealed a satisfactory clinical condition of the bird. An examination of 20 quail carcasses showed that they can be attributed to the first grade. According to organoleptic indicators, quail meat in the veterinary and sanitary sense belongs to benign quality. The conducted microbiological studies of quail meat show that there is no effect of the microalgae Chlorella sorokiniana in the applied doses on its bacterial contamination. The chemical parameters of the meat (pH, amino ammonia nitrogen, volatile fatty acids) during storage in the refrigerator (5 days, t= 4–5 °C) tended to increase and were within the normal range for a fresh product. During microscopy, m ulcer tissue and its disintegration were not detected in quails of both groups. The biological value of quail meat of both groups was identical, and there was no toxicity. The tasting evaluation of the broth and meat showed that drinking the microalgae Chlorella sorokiniana does not affect the studied taste indicators. Therefore, the meat of quails that received the microalgae Chlorella sorokiniana feed additive with water is of good quality according to the veterinary and sanitary examination, which allows it to be used for human consumption without restrictions. Key words: poultry, microalgae, organoleptic evaluation, microbial contamination, biological value, tasting evaluation.> <0.05) compared to the control. Pre-slaughter examination of quails of both groups revealed a satisfactory clinical condition of the bird. An examination of 20 quail carcasses showed that they can be attributed to the first grade. According to organoleptic indicators, quail meat in the veterinary and sanitary sense belongs to benign quality. The conducted microbiological studies of quail meat show that there is no effect of the microalgae Chlorella sorokiniana in the applied doses on its bacterial contamination. The chemical parameters of the meat (pH, amino ammonia nitrogen, volatile fatty acids) during storage in the refrigerator (5 days, t= 4–5 °C) tended to increase and were within the normal range for a fresh product. During microscopy, mulcer tissue and its disintegration were not detected in quails of both groups. The biological value of quail meat of both groups was identical, and there was no toxicity. The tasting evaluation of the broth and meat showed that drinking the microalgae Chlorella sorokiniana does not affect the studied taste indicators. Therefore, the meat of quails that received the microalgae Chlorella sorokiniana feed additive with water is of good quality according to the veterinary and sanitary examination, which allows it to be used for human consumption without restrictions. Key words: poultry, microalgae, organoleptic evaluation, microbial contamination, biological value, tasting evaluation.