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Information × Registration Number 0226U002393, (0121U114169) , R & D reports Title Criteria for assessing the safety and quality of slaughter products of broiler chickens using probiotics popup.stage_title Розробити критерії оцінки безпечності та якості продуктів забою курчат-бройлерів за застосування пробіотичних препаратів. Head Liasota Vasyl Р., д.вет.н. Registration Date 24-02-2026 Organization Bila Tserkva National Agrarian University popup.description1 Develop criteria for assessing the safety and quality of slaughter products of broiler chickens using probiotics. popup.description2 The object of the study is the effect of the probiotic biopreparation "Subtiform" in different doses on the health of broiler chickens and on the indicators of their safety and quality of meat, fat and offal. The purpose of the work is to establish the effect of the probiotic "Subtiform" on the fattening of broiler chickens, indicators of safety and quality of slaughter products, and to develop optimized and express methods for detecting the freshness of poultry meat and fat. Research methods - to implement the tasks set, the following research methods were used: organoleptic, physical, biochemical, chemical, histological, microbiological, mathematical analysis of the results obtained, generalization, theoretical justification. Research object: composition of the probiotic "Subtiform"; health of broiler chickens at the age of 42 days; meat and by-products of broiler chickens, amino and fatty acid composition of meat, organoleptic, physicochemical, biochemical, microstructural and microbiological indicators of broiler chicken slaughter products. Purpose of the work: to establish the effectiveness of the use of the probiotic biological preparation "Subtiform" in doses of 0.5 g/10 dm3, 2.0 g/10 dm3, 4.0 g/10 dm3 of water for 20 birds and to determine the safety and quality indicators of meat and by-products of broiler chickens for drinking, and to develop and implement in production optimized and express methods for detecting the degree of freshness of meat and fat of broiler chickens. Research methods: organoleptic, biochemical generally accepted, optimized and express, physical, chemical studies to establish the amino acid and fatty acid composition of meat, histological, bacteriological studies. Product Description popup.authors popup.nrat_date 2026-02-24 Close