FATTY ACID CONTAINMENT IN ORGANIC CHICKEN-BROILERS MEAT AND TRADITIONAL GROWING

The article presents the results of a study on the fatty acid content of broiler chickens meat purchased from the retail network and broiler chickens grown under organic conditions. Samples were compared in terms of their nutritional value and quality. Meat of broiler chickens enters the retail chain from farms with a traditional (intensive) grow technology. In contrast, organic poultry farming is extensive. To conduct the experiment in organic conditions, 2 poultry groups were formed (control and experiment). In the experimental group, broiler chickens received a postbiotic preventive drug with organic feed. For an in-depth study of the mechanisms of its effect on the body of chickens and the quality of the products obtained, the changes in the fatty acid composition of total lipids in skeletal muscle and the biochemical composition of the muscle tissue of chickens were investigated. There were no significant changes in the fatty acid content of the meat compared to the control group of the poultry. The content of palmitooleic, linoleic and caprylic acids is slightly increased. At the same time, comparing broiler chickens meat of intensive grow with organic chickens meat, a significantly lower fat content in organic chickens meat, both experimental and control group, was observed, which is positive for the dietary properties of such meat. An increased content of omega-3 fatty acids in organic broiler chickens and an optimal ratio of omega 3 to omega 6 fatty acids have been established. Organic chicken meat contains less fat by 3-5% compared to chicken meat from the retail network. The amount of saturated fatty acids in the meat of chickens grown using organic technology is significantly increased by 11.13%, there is a significant decrease in omega-6 fatty acids by 7.57% and an increase in the amount of omega-3 fatty acids by 0.8% compared to the meat of chickens from the retail network. Therefore, the value of organic chicken meat lies not only in the absence of residues of antibiotic substances, pesticides and herbicides, but also in its biological value and dietary properties.