Volume 02 Issue 04-2022
77
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
77-82
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
A
BSTRACT
It is known that in recent years the provision of the population with food products, especially meat, dairy
and egg products, is one of the most important tasks of strategic importance.
Particular attention is paid to poultry, from which it is possible to quickly and efficiently prepare meat and
egg products.
However, there are many challenges in providing them with essential nutrients such as nutritious, well-
balanced nutrition, essential protein, vitamins, amino acids and minerals, and addressing them is an
important issue. After all, there are still shortcomings in the import of nutrients from foreign countries, the
assessment, use, storage and proper nutrition of their quantitative and qualitative indicators in the global
standards.
K
EYWORDS
Poultry, biotechnology, egg products, well-balanced nutrition, essential protein, vitamins, amino acids,
minerals.
Journal
Website:
http://sciencebring.co
m/index.php/ijasr
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Research Article
FUNDAMENTALS OF BIOTECHNOLOGY TO INCREASE THE
MEAT PRODUCTIVITY OF POULTRY
Submission Date:
April 10, 2022,
Accepted Date:
April 17, 2022,
Published Date:
April 30, 2022
Crossref doi:
https://doi.org/10.37547/ijasr-02-04-14
Zilola Kamoliddin kizi Tulaganova
Scientific Research Institute of Livestock and Poultry, Uzbekistan
Volume 02 Issue 04-2022
78
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
77-82
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
I
NTRODUCTION
The aim of this work is to prepare local nutrients
with the help of highly efficient, non-pathogenic
microorganisms, feed rationing, to create a feed
ration based on morphological, physiological and
biochemical indicators of poultry of different ages
and directions and to provide quality and high-
yielding poultry meat.
The research was conducted on the experimental
farm of the Livestock and Poultry Research
Institute.
Feeding experiments were carried out on ROSS-
308 broiler chickens for 100 heads of meat per
day.
Normally, the main indicator in the feeding of
birds is directly related to the composition of the
feed and water given to them, the quality of meat
is assessed by measuring the appropriate
dimensions of its div structure, palpation of the
meat tissue and skin, as well as a number of
indicators when slaughtered and anatomical
separation of the div.
Meat quality of young poultry, the length of his
trunk and sternum, the width of the chest, around,
div formation based on the measurement of
depth and angle measurements, rapid growth,
weight of half div, the ratio of the consumable
parts of the div, is determined by the category
of half div and the quality of the meat.
The weight of the chick increases several tens of
times relative to its live weight after hatching.
Therefore, the live weight of broiler chicks
increases more than 40 times at 4 weeks of age.
Broiler chickens are distinguished by their rapid
growth rate compared to other farmed poultry,
Therefore, from the first day itself they are fully
fed a mixed diet, and the most important is to feed
the composition a balanced diet.
Broiler chickens are not fed 5-6 times a day on the
farm, on the contrary, feeding is free and when
the birds want to be fed, they can consume as
much as they want. In order to improve
metabolism and make more efficient use of the
energy and protein generated, the addition of
premixes
containing
biologically
active
substances to the diet of broilers gives good
results. The types of mixed feeds given to
chickens on the farm are as follows:
1st type – restart for 0 – 10-day-old chicken;
2nd type -start for 11 – 25-day-old chicken;
3rd. type – growth for 26 – 30-day-old chicken;
4th type – finish – intended for 31 – 45-day-old
chicks.
This composition of the mixed feeds, the
composition of the nutrients is given in the
following tables.
Volume 02 Issue 04-2022
79
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
77-82
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
TABLE 1
Ingredients for broiler chicks, %
composition of the mixed
feeds
Start period, 1 -
7 days
The period of
fattening,
8-18 days
Finish period,
19-42 days
Corn
%
45
49.50
51.50
Wheat
%
10
13
15
Soybean meal
%
30.50
18.50
13.50
Sunflower seed
%
-
5
6
Vegetable oil
%
4.50
4
4
Start period premix
%
10
10
-
Finish period premix
%
-
-
10
Total:
%
100
100
100
Ration
Interchangeable MJ / kgs
13
13.15
13.20
Energy kcal / 100 grams
311
314
315
Unrefined protein
%
23
20.50
18.50
Unrefined oil
%
7.50
7.20
7
Untreated fiber
%
3.20
3.20
3.20
Lysin
%
1.30
1.05
0.85
Methionine
%
0.55
0.52
0.42
Methionine + cystine
%
0.94
0.87
0.75
Linoleic acid
%
3.80
3.60
3.70
Calcium
%
1
1
0.85
1 Phosphorus total
%
0.70
0.70
0.65
Phosphorus is digestible
%
0.45
0.45
0Ж1
Sodium
%
0.15
0.15
0.15
Vitamin A
HB/kgs
10000
10000
6800
Vitamin D3
HB/kgs
3000
3000
2200
Vitamin E
HB/kgs
30
30
23
Volume 02 Issue 04-2022
80
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
77-82
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
An indicator of post-meat quality is the presence
of an integral link between the growth rate of
young poultry feathers and the growth rate of the
div. The growth rate of poultry has a significant
impact on its slaughter output and meat quality.
The growth rate of feather of a one-day-old chick
can be easily determined from the development
of its fluffy feathers. The growth rate of a species
of bird, consumption of meat products, its quality,
feed consumption and other indicators depend on
the compatibility of the poultry breed and the
interbreeding of the lines.
TABLE 2
Dynamics of change in live weight of chickens, kgs (n=100)
Age, by day
1-control group
2-Experimental
group
1-day-old
39,2 ± 0,25
39,4 ± 0,58
10-day-old
280 ± 3,12
291 ± 2,87
20-day-old
790 ± 3,70
844 ± 3,81
42-day-old
2557 ± 30,4
2850 ± 19,5
The meat productivity of poultry depends not
only on its offspring, but also on the conditions of
cultivation and feeding. Good efficiency in meat
production can be achieved on the basis of
specialized breeding of hybrid chickens. Meat-
oriented chicks grow rapidly in the first 2-3
weeks of life and consume less feed per unit of
weight gain. The earlier the birds are slaughtered,
the less feed is consumed per unit of product.
However, the choice of slaughter time for poultry
depends on the size of their live weight, the
quality of the meat and meat after slaughter, and
the amount of feed per unit weight gain.
The size and weight of the bones of birds
significantly affect the quality of slaughter output.
Various defects in div structure, such as a
crooked sternum tumor, reduce the quality of the
slaughter expenditure, among other reasons.
Volume 02 Issue 04-2022
81
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
77-82
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
TABLE 3
Results of 34-day control broiler chicks in the experiment
N/o
№
Indicators
Control
group
Experimental
group
1
Slaughter received live mass, grams
1950
2022
2
Semi-cleaned div, mass, grams
1650
1900
3
Slaughter expenditure on semi-cleaned div,
%
86.8
90.4
4
Purified div mass, grams
1430
1670
5
Slaughter expenditure on cleansed div,
%
75.2
79.5
6
Internal organs, grams
120
145
Poultry meat has less connective tissue than meat
from other animals. In poultry, breast and hip
tissue are well developed. Breast meat tissue
makes up 30-40% of all meat tissue in the poultry
div. In meat-oriented 5-week-old chicks, a
positive and very large correlative correlation
was found between the size of the breast angle
and the relative weight of the breast meat.
Poultry meat has a unique taste and smell, which
is due to the presence of extractives in them.
Poultry meat is a rich source of complete amino
acids, minerals and vitamins that are part of
proteins.
Obesity of poultry depends on the level of
development of meat and fat tissue. Slaughtered
and unfeathered poultry is called nimta (meat).
Depending on the wet processing methods,
uncleaned, divided into semi-cleaned and refined
meats. When meat is not cleaned, it means the
div of a bird whose internal organs, head and
legs have not been cut off. Semi-cleaned poultry
nimtas mean intestines removed and cleaned
poultry meats mean all internal organs, the head
of the second cervical spine, legs, heels and joints
cut off from the top, skinless, neck cut off.
Nowadays, as a semi-finished product for
consumption of chicken meat, the leg part of the
meat "okorochka" (a part of chicken leg) is the
most common and in high demand. It has a
nutritional value: 100 grams of meat contains
17.7 grams of protein and 10 grams of fat. The
energy value of 100 grams of meat is 150 kcal.
Volume 02 Issue 04-2022
82
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
77-82
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
TABLE 4
The chemical composition of the meat of broiler chickens in the experiments
(At 34 days-old),% n = 3
The indicators
studied
Control group
M±m, n=3
Experimental group
M±m, n=3
Water
75,24±0,033
74,55±0,22
Dry matter
24,76±0,16
25,45±0,24
Protein
20,5±0,40
22,3±0,56
Fat
2,05±0,44
1,22±0,48
Ash
2,21±0,14
1,93±0,49
P≤0,001
P≤0,001
Broiler meat is a dietary product. It is quick and
easy to digest. The fat content is much lower than
the meat of other animals. Depending on the
fatness of the div of the bird and the quality of
its performance, the meat is divided into
categories I and II, and the qualities of the brand
are described.
Currently, the maturation period of broiler chicks
lasts from 32 to 45 days. It is mainly used for
grilling 32-day-old broiler meat and “Tabaka”
(flattened and grilled on charcoal) for 45-day-old
broiler meat.
R
EFERENCES
1.
Kalashnikov A.P. «Norms and rations of
agricultural animals». Moscow 1985
2.
Hamrokulov R., Karibaev K. "Feeding of farm
animals". T., 1999 y
