FUNDAMENTALS OF BIOTECHNOLOGY TO INCREASE THE MEAT PRODUCTIVITY OF POULTRY

Abstract

It is known that in recent years the provision of the population with food products, especially meat, dairy and egg products, is one of the most important tasks of strategic importance. Particular attention is paid to poultry, from which it is possible to quickly and efficiently prepare meat and egg products. However, there are many challenges in providing them with essential nutrients
such as nutritious, well-balanced nutrition, essential protein, vitamins, amino acids and minerals, and addressing them is an important issue. After all, there are still shortcomings in the import of nutrients from foreign countries, the assessment, use,
storage and proper nutrition of their quantitative and qualitative indicators in the global standards.