A SYSTEMATIC APPROACH TO OPTIMIZING POULTRY FEED FORMULATIONS USING AMARANTH: TECHNOLOGICAL AND QUALITY ASPECTS

The article presents the results of a systematic approach to optimizing poultry feed formulations using amaranth—a highprotein, nutritious, and promising crop. In the face of challenges brought about by military actions affecting Ukraine’s agricultural sector, the efficient use of resources and reduction of livestock production costs have become particularly relevant. One possible way to improve the feed base is to incorporate alternative protein components into compound feeds, particularly amaranth press cake, which possesses antimicrobial properties and high digestibility. The aim of the study was to develop balanced starter compound feeds for different types of poultry (broilers, ducks, and laying hens) using amaranth press cake. To achieve this goal, the physicochemical properties of the main ingredients (amaranth, soybean, sunflower, and amaranth press cakes) were determined, optimized feed formulations were developed using specialized software, and laboratory samples of the compound feeds were produced. Their physical properties (moisture content, bulk density, flowability, angle of repose) and chemical composition (protein, fat, fiber, macroelements, and amino acid content) were assessed. The results indicate that amaranth press cake has suitable physicochemical properties for use in compound feed production and contains a significant amount of lysine, arginine, threonine, and other essential amino acids. Compared to soybean and sunflower press cakes, amaranth has a lower protein content but offers advantages in terms of cost, availability, and environmental sustainability of cultivation. The developed formulations comply with feeding standards for the respective poultry groups, ensure balanced nutrition, and can serve as an effective alternative to traditional protein sources. Thus, the use of amaranth press cake as a component of poultry feed not only enhances the economic efficiency of production but also contributes to the greening of livestock farming and the improvement of product quality under conditions of reduced or complete elimination of antibiotics in feeding.