Veterinary sanitary assessment of chicken meat using squalene

• Main Authors: Kirillov Igor, Asrutdinova Rezilya, Yakupova Leysan, Gilmutdinov Rustem, Fayzrakhmanova G. A.
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: BIO Web of Conferences
• Online Access: https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00185/bioconf_fies2020_00185.html

One of the most promising sectors of agriculture is poultry farming. There are many unresolved problems, such as deaths of young birds during the first weeks of life due to the unstable immune system that develops by the end of the third week. The development and use of new immunomodulators (adjuvants) together with vaccines is a promising direction for enhancing and maintaining the natural resistance of birds and increasing their productive and economic indicators. The authors used a vaccine produced by VNIVIP – a branch of the Federal Scientific Center VNITIP RAS (St. Petersburg, Lomonosov). 45 chickens were divided into 3 groups. The control over the experimental birds was carried out until they are sixteen weeks old. An inactivated, emulsified vaccine with squalene in a dose of 0.5 cm3 was administered. Squalene is a natural unsaturated hydrocarbon which belongs to an extensive group of isoprenoids, which include Pcarotene, ubiquinone, and tocopherol. In its pure form, squalene is colorless oil, odorless and tasteless, characterized by physical and chemical stability and a high boiling point. 15 birds were vaccinated against the Newcastle disease without an adjuvant, and 15 remained intact. According to the results of organoleptic, physico-chemical and microscopic studies of chicken meat, it was found that the carcasses of experimental birds met the veterinary and sanitary requirements for high quality meat obtained from healthy birds and can be sold.