Organoleptic indicators of meat of broiler chickens depending on the composition of the diet

The successful sale of livestock products, including poultry meat, largely depends on the taste, which can be determined by tasting, therefore, we conducted a tasting assessment of broth, boiled and fried meat prepared from the meat of broiler chickens from experimental groups. As a result of our research, it has been established that the use of various types of vegetable oils in diets does not have a negative effect on the organoleptic characteristics of broiler chicken meat.