Articles
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DOI:
https://doi.org/10.55640/eijmrms-05-01-31
The Use of a Vitamin B Preparation in The Diet of Turkeys and Its Effect on Their Growth and Development and The Biochemical Composition of Blood and The Biological Value of Meat
Kuatbekova R.A. , Professor, doctor of medical Sciences, Университет дружбы народов имени академика А.Куатбекова, Kazakhstan Ismailkhodjaev B. Sh , "Tashkent Institute of Irrigation and Agricultural Mechanization Engineers" National Research University, Doctor of Biological Sciences, Professor, Department “Ecology and Water Resources Management”, 100000, Tashkent, Qori Niyoziy. 39, Uzbekistan Kholmurzaeva B.A. , Peoples' Friendship University named after academician A. Kuatbekov, Candidate of Biological Sciences, Professor, Department of “Chemistry and Biology”, 100067, Shymkent, Tole bi st. 32, Kazakhstan Eskaraev N. M. , Central Asian Innovation University, Department of Chemistry, Biology-Ecology, Candidate of Biological Sciences, Associate Professor. Shymkent, Kazakhstan Махатова А.И , Peoples' Friendship University named after academician A. Kuatbekov, dotsent Department of “Chemistry and Biology”, 100067, Shymkent, Tole bi st. 32, Kazakhstan Nasibov B.R , “Tashkent Institute of Irrigation and Agricultural Mechanization Engineers” National Research University, Tashkent, 100000, UzbekistanAbstract
The article discusses the effect of adding riboflavin to the diet of turkeys on their biological and economic indicators. The use of a yeast-based riboflavin preparation has shown a significant improvement in the growth and development of turkeys, expressed in an increase in the biological value of proteins, an improvement in the biochemical composition of the liver, an increase in live weight, growth rate and meat yield, as well as a decrease in feed consumption. Studies have shown that Rhodotorula glutinis yeast is a highly effective source of riboflavin. The optimal dosage of 4 mg per 1 kg of feed has a positive effect on the metabolism and development of poultry. Production tests have confirmed that the use of riboflavin in the diet of turkeys increases live weight by 8.5%, survivability by 4.0%, average daily gain by 8.5%, and slaughter yield by 6%.
Keywords
Vitamin B, riboflavin, turkeys
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Copyright (c) 2025 Kuatbekova R.A., Ismailkhodjaev B. Sh, Kholmurzaeva B.A., Eskaraev N. M., Махатова А.И, Nasibov B.R
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