The effect of Fulvohumate on the amino acid composition of muscletissue in broiler chickens

Currently, an important task is to improve the quality of livestock products. In this context, special attention is paid to the analysis of the biological value of meat products, which directly depends on the composition of protein components. Thus, the purpose of our study was to evaluate the effect of fulvohumate on the amino acid composition of muscle tissue of broiler chickens. It was found that the administration of fulvohumate led to a change in the amino acid composition of muscle tissue. When assessing the profile of essential amino acids, it was revealed that the introduction of fulvohumate led to a statistically significant increase in the amount of leucine and isoleucine by 4.35% (P≤0.05), valine by 5.19% (P≤0.05), lysine by 5, 15% (P≤0.05), phenylalanine by 4.23% (P≤0.05). The studied supplement led to an increase in the amount of essential amino acids by 3.55% (P≤0.05) compared to the control group. The introduction of fulvohumate provides an increase in histidine by 6.91% (P≤0.01) and arginine by 5.68% (P≤0.01) in comparison with the main diet group. During the study, an amino acid score was established, indicating the effect of fulvohumate on the biological value of the analyzed muscle tissue. The introduction of the supplement contributed to an increase in the rate of phenylalanine by 4.23% (P≤0.05) and the rate of other essential amino acids, such as: leucine + isoleucine by 4.35% (P≤0.05), valine by 5.19(P P≤0.05), lysine by 5.15% (P≤0.05), histidine by 6.91% (P≤0.01) in comparison with the main diet group. Thus, these results can be used to optimize animal feeding aimed at improving the quality of livestock products. The introduction of fulvohumate into the diet of broiler chickens helps improve the amino acid composition of muscle tissue, which increases its biological value and can lead to improved quality of meat products.

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