Research has been conducted to determine the impact of a complex feed additive based on sapropel and lactic acid bacteria on the chemical composition and energy value and physicochemical properties of duck meat. It was found that in the meat of ducks in the experimental groups, compared to the control group, the moisture content was lower, the amount of protein, fat, minerals was higher, and in terms of energy value it was more caloric. The best indicators for the chemical composition and quality of meat were achieved when 3.0% of a complex feed additive was used in the duck diet. At the same time, a veterinary and sanitary examination of the meat showed that, in terms of physicochemical indicators, it complies with the standards provided for benign meat of healthy birds.
feed additive, meat, protein, fat, moisture, dry matter
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