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Meat quality was assessed in Cobb-500 cage vs. floor-housed broilers slaughtered at 38 vs 49 days of age. Broilers (105 birds per housing system) were reared since 1 day of age in conditions of vivarium of Center for Selection and Genetics «Zagorskoye EPH». Fat content in breast meat was significantly higher (p<0.05) at both slaughter ages in cage-housed broilers (2.0 and 2.7% at slaughter age 38 and 49 days, respectively) compared to floor-housed (1.6 and 2.2%). Protein content in breast meat was higher in floor-caged broilers. Total collagen content in thigh meat of floor housed broilers (789.88 mg/100 g) was 1.5 fold higher compared to cage-housed (515.80 mg/100 g, p<0.05). Fatty acid profiles of meat were mostly affected by the type of meat (red vs white) and to a lesser extent by housing system and slaughter age. Water-holding capacity in red meat significantly differed between slaughter ages and between housing systems at slaughter age 38 days (р<0.05): at slaughter age 38 days water-holding capacity in red meat was 67.3 in cage-housed broilers vs. 70.1% in floor-housed; at slaughter age 49 days 74.9 vs. 76.0%, respectively. The five-point scores of sensory taste evaluation for the meat of floor-housed broilers (4.55 and 4.91 for breast meat at slaughter ages 38 and 49 days; 4.40 and 4.90 for thigh meat) were better compared to cage-housed (4.47 and 4.83 for breast meat at slaughter ages 38 and 49 days; 4.37 and 4.70 for thigh meat). The conclusion was made that meat quality estimated by a set of the relevant parameters was marginally better in floor housed broilers in compare to cage-housed., Competing Interests: The authors declare no overt and potential conflict of interest related to the publication of this article., (Copyright© GEOTAR-Media Publishing Group.)

The effect of different methods of culinary treatment on the residual amounts of streptomycin and oxytetracycline in the meat and edible viscera (liver, muscle stomach) of egg-layer hens and in the eggs was clarified. Under the effect of heat treatment (cooking, frying, autoclaving) the amount of streptomycin and oxytetracycline in the meat and edible viscera of chicken was found to gradually decrease by comparison with the initial one, with oxytetracycline declining more intensively. In the chicken meat oxytetracycline becomes completely disintegrated after 2 hours of cooking, while amounts of streptomycin in the chicken liver are also much greater than those of oxytetracycline, whereas in the muscle stomach after 2-hour long cooking, in cooked and fried eggs, where oxytetracycline becomes fully disintegrated, certain amounts of streptomycin still continue to be present.

Poultry products (meat, liver, kidneys of hens and chicken) were found to be contaminated with chlortetracycline used as a stimulant of the poultry growth. From among 603 samples examined 91 (15.1 per cent) were found to contain residual amounts of the antibiotic comprising from 0.01 to 1.0 gamma/g of the tissue. Most often the antibiotic was definable in the tissues of the kidneys (24.7 per cent), liver (19.5 per cent) and more seldom in that of the muscles (2.4 per cent). Regular control is needed in the country over the presence of antibiotics in the products of poultry industry.