Organoleptic evaluation of quail meat when using succinic acid in the diet

Introduction. Scientists have experimentally proved that succinic acid is a powerful means of increasing the body's resistance to adverse external influences by normalizing the operation of the energy exchange system. There is a large number of works proving that the use of succinic acid and preparations based on it with feed has a beneficial effect on the physiological state, growth energy, productivity and safety of animals. Materials and methods. We set the task of studying the effect of succinic acid on the veterinary and sanitary assessment of the quality of slaughter products of Texas breed quails. For this purpose, 4 groups of quails at the age of 1 day, 30 heads in each group, were formed on the basis of the farm of Z. I. Alimchueva of the Republic of Mari El. The first group was a control group and was kept using the usual diet adopted on the farm. Quails of the 1st experimental group were fed 20 mg of succinic acid per kg of weight, of the 2nd experimental group − 25 mg per kg and of the 3rd experimental group − 30 mg per kg, respectively. Research results, discussion. It was also noted that such organoleptic indicators as appearance, color, taste and juiciness improved. The muscles on the incision were slightly moist, light pink, of a dense elastic consistency. The smell corresponded to fresh poultry meat, there were no foreign odors. A pleasant aroma, pronounced meat taste inherent in poultry meat was noted. Conclusion. Based on the obtained data of the tasting evaluation of quail meat and broth prepared from it, it can be concluded that the use of succinic acid as a component of quail feed does not adversely affect the organoleptic properties of meat and broth.