Publication Details
Journal: American Journal of Biology and Natural Sciences
Issue: Vol 3, No 5 (2026)
Pages: 261-265
ISSN: 2997-7185
Check on Google Scholar DOI: 10.51699/ajbns.v3i5.2532 Visit Article Page

Abstract

The article presents the results of physicochemical analyses of carcass meat from broiler chickens whose diets were supplemented with probiotics. The results of laboratory studies assessing the compliance of the meat with state standard requirements, as well as its freshness, are also presented.

Keywords
Broiler Chickens Probiotic INNOPROVET™ MAXLAC Poultry Meat Veterinary and Sanitary Examination hemical Properties Chemical Composition Energy Value Meat Quality
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