**7. Conclusion**

*Humic Substances*

Fattening period - 31 days

Fattening period - 36 days

Fattening period - 38 days

Fattening period - 42 days

*Note: \*P* ≤ *0,90; \*\*P* ≤ *0,95 tothecontrol.*

Cutletfromminced

Cutletfromminced

Cutletfromminced

Cutletfromminced

*Yield of finished products, %.*

mass

mass

mass

mass

**Table 5.**

**Index Group**

**Control 1st** 

**experimental**

66.85 ± 3.25 74.81 ± 2.53 76.93 ± 1.04 78.29 ± 0.72

63.75 ± 1.77 61.25 ± 1.77 60 ± 0.0 65 ± 0.0

71.11 ± 1.57 79.47 ± 0.74 78.10 ± 2.69 86.95 ± 2.69

64.86 ± 0.0 67.57 ± 3.83 67.57 ± 3.83 64.86 ± 0.0

Boiled breast 55.41 ± 7.64 63.59 ± 6.84 52.50 ± 4.53 48.33 ± 4.64 Fried drumstick 54.63 ± 3.01 53.02 ± 7.81 50.79 ± 8.98 47.64 ± 11.55

Ground-meatcroquette 94.86 ± 1.68 94.61 ± 0.47 95.65 ± 0.71 96.45 ± 0.45

Boiled breast 65.54 ± 1.24 66.01 ± 0.49 67.80 ± 11.5 64.95 ± 0.27 Fried drumstick 51.6 ± 2.26 54.59 ± 1.55 52.39 ± 0.16 52.23 ± 0.21

Ground-meatcroquette 89.43 ± 1.49 93.08 ± 3.06 91.97 ± 1.49 88.01 ± 4.1

Boiled breast 69.28 ± 3.30 70.87 ± 1.46 69.63 ± 1.9 70.14 ± 2.88 Fried drumstick 56.08 ± 0.74 56.72 ± 0.14 66.27 ± 3.71 58.56 ± 0.09

Ground-meatcroquette 92.13 ± 0.65 92.96 ± 0.52 94.94 ± 2.28 92.73 ± 0.19

Boiled breast 65.45 ± 1.23 71.11 ± 0.83 69.90 ± 1.8 66.61 ± 0.82 Fried drumstick 64.01 ± 0.40 69.98 ± 10.74 66.01 ± 2.02 63.21 ± 1.53

Ground-meatcroquette 90.16 ± 0.23 90.31 ± 0.45 93.44 ± 0.16 90.48 ± 0.22

**2nd experimental**

**3rd experimental**

**92**

experimental groups of muscle tissue, which includes a protein capable of binding and retaining free moisture. However, it is necessary to take into account the fact that less weight loss when frying croquettes can be explained by the presence of fillers in the recipe, in particular bread, the starch of which partially binds the water

It should also be noted that the use of the studied feed additive in the amount of 1 and 1.5 g per kg of feed during 42 days of rearing and stockkeeping by the end of fattening contributes to the production of natural semi-finished products from carcasses - breast and drumstick. Their yieldaftercookingwas 71.11–69.90% and

During the tasting, there was a clear tendency: an increase in the concentration of humic acids in the broiler diet leads to a decrease in the taste of culinary products. It was found out that the maximum concentration of humates (2 g per 1 kg of feed) provoked the formation of an unpleasant metallic taste in products after heat treatment. However, the use of the additive at the rate of 1 and 1.5 g per 1 kg of feed does not have a negative effect on the sensory parameters of finished culinary products. They are similar in taste, color and texture to products of poultry fed with the basic diet.

released during the denaturation of meat proteins.

69.98–66.01%, respectively.

Thus, based on the results of the studies, it has been established that the introduction of a liquid water-soluble feed additive of complex action "Reasil®HumicHealth" (produced on the basis of a concentrated solution of highmolecular sodium salts of humic acids from Leonardite) into poultry feed contributes to the development of sustainable safe processes of meat production of broiler chickens and finished products from it, forming the specified characteristics aimed at production of safe and high-qualified food products.
