The Effect of Humic Substances on the Meat Quality in the Fattening of Farm Pheasants (Phasianus colchicus)

Background: The effects of humic substances (HSs) on the carcass characteristics and meat quality traits breast thigh muscles were studied. Methods: In total, 200 pheasants allocated to 4 treatments, each containing 50 birds. control birds fed a diet without additives (0% HS); other treatment diets HSs at 0.5, 0.75 1.0% from 1 90 days age. At end experiment, several measured muscle samples taken determine composition nutrients by standard laboratory methods procedures. Results: weights both males females increased significantly (p < 0.05) in 0.50 HS groups after supplementation with HSs. same effect was found weight thighs 0.05). Significantly 0.05), highest yield group. Conclusions: Feeding can have beneficial influence parameters, decrease crude fat content change profile bioactive fatty acids broiler pheasants.