The influence of food supplements and calcium fumarate on chemical composition and energy value of poultry meat

The satisfaction of needs of the population in quality food is the most important social problem in modern society. Meat is of great importance in human diet because of its nutritional value due to biologically complete and easily digestible protein content. The world production of poultry meat exceeds the production of meat of other animals by more than 2.7 times over the past two decades. Poultry meat is a dietary product; it is a healthy and delicious source of easily digestible proteins, vitamins, and fatty acids. The development and introduction of new means for prevention of poultry diseases and improvement of the quality of poultry products are a priority in the development strategy. The inclusion of succinic acid, food supplements “Vita” and “Extrafit” in the diet of poultry helps increase the amount of protein in muscle tissue improving the nutritional value of meat. Poultry meat has excellent organoleptic properties which show positive dynamics in their application and comply with the standards for the high-quality poultry which indicate its biological safety.