Influence of probiotics on quality indicators of meat quails
2015
Al-alnabi, Durgham Asmael Baker
The article presents the results of qualitative research of quail meat at various technologies of use of probiotic preparations «Baykal EM-1U» and «Praymiks Bionorm-P (R)» under commercial cultivation. It was found that the use of probiotic preparation «Baikal EM-1U» helped to increase the amount of protein in meat by 0.25%. Also, when using probiotics tendency reducing the amount of fat in meat quail and increasing mineral substances, in particular phosphorus
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