{"title":"家禽强制屠宰后禽肉的生物学价值与安全性","authors":"Kozak Yulia, Seregin Ivan, Zabolotnykh Mikhail","doi":"10.30975/2073-4999-2022-24-1-58-60","DOIUrl":null,"url":null,"abstract":"The results have been presented in the paper for chemical composition, biological value and safety of poultry meat after poultry culling and forced slaughter due to some infectious or non-infectious diseases comparing to healthy stock qualities. Deviations has been studied in chemical composition and biological value of poultry meat in such the most common diseases as pseudomonosis, salmonellosis and escherichiosis, and also in peritonitis, alimentary dystrophy and pecking. It was established that deviations have place for the worse for chemical composition, biological value and safety traits in veterinary culling of ill poultry. Some suggestions have been developed at the base of data received for veterinary and sanitary poultry meat expertise after poultry forced slaughtering.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"18 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Poultry meat biological value and safety after poultry forced slaughter\",\"authors\":\"Kozak Yulia, Seregin Ivan, Zabolotnykh Mikhail\",\"doi\":\"10.30975/2073-4999-2022-24-1-58-60\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The results have been presented in the paper for chemical composition, biological value and safety of poultry meat after poultry culling and forced slaughter due to some infectious or non-infectious diseases comparing to healthy stock qualities. Deviations has been studied in chemical composition and biological value of poultry meat in such the most common diseases as pseudomonosis, salmonellosis and escherichiosis, and also in peritonitis, alimentary dystrophy and pecking. It was established that deviations have place for the worse for chemical composition, biological value and safety traits in veterinary culling of ill poultry. Some suggestions have been developed at the base of data received for veterinary and sanitary poultry meat expertise after poultry forced slaughtering.\",\"PeriodicalId\":228771,\"journal\":{\"name\":\"Poultry and Chicken Products\",\"volume\":\"18 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Poultry and Chicken Products\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30975/2073-4999-2022-24-1-58-60\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Poultry and Chicken Products","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30975/2073-4999-2022-24-1-58-60","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Poultry meat biological value and safety after poultry forced slaughter
The results have been presented in the paper for chemical composition, biological value and safety of poultry meat after poultry culling and forced slaughter due to some infectious or non-infectious diseases comparing to healthy stock qualities. Deviations has been studied in chemical composition and biological value of poultry meat in such the most common diseases as pseudomonosis, salmonellosis and escherichiosis, and also in peritonitis, alimentary dystrophy and pecking. It was established that deviations have place for the worse for chemical composition, biological value and safety traits in veterinary culling of ill poultry. Some suggestions have been developed at the base of data received for veterinary and sanitary poultry meat expertise after poultry forced slaughtering.
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