INDICATORS OF QUAIL MEAT MATURATION WHEN THE QUAILS IN FEEDING STRESS RECEIVE THE EXTRACT OF SAPROPELES
Abstract
The article explores the changes related to quails meat maturation after feeding stress. Meat maturation influences such important indicator as keeping period. Meat maturation is characterized by glycogenolysis and accumulation of lactic acid. The paper is aimed at studying the dynamics of quail meat maturation after feeding stress and applying the extract of sapropeles into their ratios. The research receives the data on the changes of glycogen concentration and lactic acid in lean tissue of quail meat. The object of the research is Faraon meat quails. The researchers arranged 3 groups of quails aged 40 days and each group contained 20 quails. The authors fed the quails from the control group with the basic ratio, 1st experimental group – new ratio based on the all-mash with 1% of sapropeles extract; 2nd group – new ratio with 2% of sapropeles extract. The laboratory research investigated the meat of 102 days aged quails. The researchers used the meat of pectoral muscles and femoral taken during 20 minutes after slaughtering. The research results in the following data: glycogen concentration in the experimental groups was higher than that in control group; lactic acid concentration in the meat was equal in both groups.
About the Authors
M. V. Zabolotnyh
Omsk State Agrarian University named after P. A. Stolypin
Russian Federation
Doctor of Biological Sc., Professor
Russian Federation
Doctor of Biological Sc., Professor
E. V. Tolpyshev
Omsk State Agrarian University named after P. A. Stolypin
Russian Federation
PhD-student
Russian Federation
PhD-student
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Review
For citations:
Zabolotnyh M.V., Tolpyshev E.V. INDICATORS OF QUAIL MEAT MATURATION WHEN THE QUAILS IN FEEDING STRESS RECEIVE THE EXTRACT OF SAPROPELES. Bulletin of NSAU (Novosibirsk State Agrarian University). 2016;(4):125-129. (In Russ.)
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