**6. Organoleptic characteristics and yield of culinary products from poultry meat**

The taste qualities of the meat of the experimental poultry were evaluated by tasting, which allows one to reveal the influence of feed additives on it. The meat was subjected to mechanical (chopped semi-finished products) and heat treatment (cooking, frying. The smell (aroma), texture (hardness, tenderness), taste were determined. When developing culinary products, weight loss and the yield of the finished product were taken into account.

Analysis of the data shown in **Table 5** suggests that fattening broilers with feed based on humates increases the yield of culinary products from poultry meat after heat treatment.

For the periods of the study, the best results were in the production of chopped semi-finished products - chicken cutlets and croquettes, cooked by frying in the oven. This is probably due to the highest content in the poultry meat of the

*Humic Substances*

of muscle tissue.

**acid salts**

a more stable positive effect, both in terms of slaughter indicators (the yield of semi-eviscerated and eviscerated carcasses), and in the production of the most valuable natural semi-finished products (breast, legs) due to the intensive growth

**5. Dynamics of morpho-biochemical and immunological parameters of blood and micromorphometric characteristics of the organs of the immune system of poultry using different concentrations of humic** 

poultry development were taken into account during the experiment.

26 × 109/l and 3.25 × 1012/l, respectively.

groups, by 18 g/l - in the 3rd experimental group.

The number of leukocytes in the blood of chickens of all studied groups increased. The greatest increase was in the experimental chickens of the 3rd group and amounted to 24.2 × 109/l. The smallest number of leukocytes was in the control

The problem of natural resistance of poultry to diseases and unfavorable environmental factors has been studied by many researchers. Currently, interest in this issue is growing, which is explained by the need to know the features of the manifestation of the body's protective adaptations, that is, its resistance under different conditions of poultry rearing, feeding rations, etc. Nonspecific protective factors and adaptive capacity are in the body. It has a number of non-specific means of defense, neutralizing xenogeneic factors independently or in combination with each other [3, 22]. The purpose of the research was to study the dynamics of morpho-biochemical and immunological parameters of blood and micromorphometric characteristics of the organs of the immune system of poultry using different concentrations of humic acid salts. The functional and ontogenetic features of the first stage of

According to the results of the studies, at 22 days of age, the morphological and biochemical parameters of blood in broiler chickens, both in the intact and experimental groups, were at the same level. So, the total protein level was 32 ± 0.4 g/l, the glucose level - 3.5 ± 0.05 mmol/l, the urea concentration was 3.7 ± 0.25 mmol/l, the hemoglobin level was 103 g/l, the number of leukocytes and erythrocytes -

By the age of 35 days, a general increase in protein was observed in all study groups. The greatest increase was in birds of the 1st experimental group - 5 g/l. The glucose level increased in the intact group by 1.1 mmol/l, in the 1st experimental group by 1 mmol/l, in the 2nd - by 1.2 mmol/l, and in the 3rd group - by 1.1 mmol/l. The concentration of urea decreased and amounted to 1.2 mmol/l in the 1st and 3rd experimental groups, and 1.3 mmol/l in the control and 2nd experimental groups., In the 3rd experimental group the hemoglobin level decreased and amounted to 91 g/l, while in the intact group, this indicator was 87 g/l. The number of leukocytes was within the norm, and ranged from 21.2 × 109/l in the control group and up to 22.7 × 109/l in the 2nd experimental group. Compared with the 22nd day of the experiment, there was a decrease in the number of leukocytes. The number of erythrocytes decreased and amounted to 2.3 × 1012/l in chickens of the intact group, and in chickens of the 1st, 2nd and 3rd experimental groups it was 2.07, 2.07 and 2.32 × 1012/l, respectively. By the age of 41 days, the highest total blood protein was in the 3rd experimental group (46 ± 0.4 g/l). The glucose level in all studied groups was the same and amounted to 5.5 ± 0.14 mmol/l. The concentration of urea, in comparison with 35th day, increased and amounted to: 1.4 ± 0.05 mmol/l in the control group, 1.3 ± 0.05 mmol/l in the 2nd experimental group, 1.1 ± 0.05 mmol/l and 1.03 ± 0.05 mmol/l in the 1st and 3rd experimental groups, respectively. The hemoglobin level increased by 10 g/l in chickens from the intact and 2nd experimental

**90**


#### **Table 5.**

*Yield of finished products, %.*

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 released during the denaturation of meat proteins.

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 69.98–66.01%, respectively.

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.

**93**

**Author details**

Stolypin, Russia

Inna Vladimirovna Simakova1

Vladimir Vasilievich Salautin1

and Nikita Olegovich Dmitriev1

Konstantin Vyacheslavovich Korsakov1

University named after N.I. Vavilov, Russia

provided the original work is properly cited.

\*Address all correspondence to: simakovaiv@yandex.ru

\*, Alexey Alekseevich Vasiliev1

, Lyudmila Yurievna Gulyaeva2

1 Department of Veterinary Medicine, Biotechnology and Food Technology, Federal State Budgetary Educational Institution of Higher Education Saratov State Agrarian

2 Department of Food Production Technology, Federal State Budgetary Educational Institution of Higher Education Ulyanovsk Agrarian University named after P.A.

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

,

,

, Lyudmila Alexandrovna Sivokhina1

*Role of Humic Substances in Formation of Safety and Quality of Poultry Meat*

at production of safe and high-qualified food products.

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

*DOI: http://dx.doi.org/10.5772/intechopen.96595*

**7. Conclusion**

*Role of Humic Substances in Formation of Safety and Quality of Poultry Meat DOI: http://dx.doi.org/10.5772/intechopen.96595*
