Role of Humic Substances in Formation of Safety and Quality of Poultry Meat

The purpose of this chapter was to study the influence of humic substances on the formation of the safety and quality of poultry meat. The high abilities of the natural and organic complex of humic acids “Reasil®HumicHealth” (produced in Russia, Saratov) to sorb and desorb five mycotoxins of compound feed (aflatoxin B1, ochratoxin, toxin T-2, zearalenone and fuminisin B1) were experimentally established. The hepatoprotective ability of humic acids was observed in experiments on broilers using rapeseed meal containing an increased amount of secondary plant metabolites that could cause liver damage. It was found out that the inclusion of humic acids in the amount of 1 and 1.5 g per 1 kg of feed to the main diet of broiler chickens has a more stable positive effect, both in terms of slaughter indicators (yield of semieviscerated carcasses and carcasses of complete evisceration), and in the production of the most valuable natural semi-finished products (breast, chicken legs) due to the intensive growth of muscle tissue. A clear improvement in the morpho-biochemical and immunological parameters of blood and micromorphometric characteristics of the organs of the immune system of poultry was noted with the use of different concentrations of humic acid salts. The use of the additive at the rate of 1 and 1.5 g per 1 kg of feed does not negatively affect the sensory indicators of finished culinary products.