Veterinary and Sanitary Parameters and Histological Characteristics of Muscle Tissue and Internal Organs of Broilers when using the Shungikus Non-Traditional Feed Additive
Sarsembayeva N. Kauymbayeva M. Abdigaliyeva T. Lozowicka B. Yefremov S. Ibragimov P.
January-February 2026Unique Scientific Publishers
International Journal of Veterinary Science
2026#15Issue 1242 - 252 pp.
The aim was to evaluate the effect of the Shungikus non-traditional feed additive based on locally produced native Shungite on the veterinary and sanitary parameters of meat and internal organs of broiler chicken, including physicochemical, microbiological, and morphophysiological characteristics. Experimental work was carried out on Arbor Acres broilers. The birds were divided into a control group, which received a basic diet, and experimental groups, in which Shungikus was introduced at 3 and 5% of the basic diet. The study analyzed organoleptic, physicochemical, and histomorphohistological analysis of muscle tissue and internal organs. The pH, concentration of heavy metals, and total bacterial contamination were determined. Shungikus did not hurt the meats organoleptic and physicochemical parameters. On the contrary, a decrease in pH was noted, which improved the products technological characteristics. A significant reduction in the concentration of heavy metals in muscle tissue was established, confirming the sorption properties of Shungite. Microbiological analysis did not reveal an excess of the standard values, and morphohistological studies showed uniform development of muscle fibers and internal organs in the birds receiving the additive. Using Shungikus is a promising way to improve the quality and safety of broiler meat. Shungite helps reduce the accumulation of toxic elements without adversely affecting organoleptic and structural characteristics. It is recommended that 5% of it be added to the basic diet, which ensures an optimal effect on poultry productivity and meat quality.
Bacterial purity , Heavy metals , Histological structures , Meat , Shungite , Veterinary and sanitary indicators
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Department of Veterinary Sanitary Examination and Hygiene, Faculty of Veterinary Science, Kazakh National Agrarian Research University, Almaty, Kazakhstan
Department of Food Biotechnology, Faculty of Food Technologies, Almaty Technological University, Almaty, Kazakhstan
Food Safety Laboratory, Institute of Plant Protection-National Research Institute, Bialystok, Poland
Center of Physical-Chemical Methods of Research and Analysis, Al-Farabi Kazakh National University, Almaty, Kazakhstan
Department of Biological Safety, Faculty of Veterinary Science, Kazakh National Agrarian Research University, Almaty, Kazakhstan
Department of Veterinary Sanitary Examination and Hygiene
Department of Food Biotechnology
Food Safety Laboratory
Center of Physical-Chemical Methods of Research and Analysis
Department of Biological Safety
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