The Use of Ethanolamine for the Treatment of Eggs; Its Influence on the Postembryonic Biochemistry of Broiler Chicks and Indicators of Meat Quality

Aims: To study the effect of ethanolamine on the development of broiler chickens, blood chemistry, and safety of meat of broiler chickens using ethanolamine in the incubation of eggs.
Place of Study: The experiments were carried out at the Michailovsky Broiler closed joint-stock company.
Methodology: Several experimental groups, as well as a control one, were formed of about 250 eggs each. These groups were analogous in regard to laying time and storage period, weight and quantity of the eggs. The incubating eggs were taken from Habbard F15 crossbreed hens (whose age was 295 days). Ethanolamine was sprayed on the eggs before incubation and again when the eggs were transferred to the hatchers. Biochemical and zootechnical parameters were measured according to standard procedures.
Results: The hatching of the experimental group was 88% against 8% for the control group level. The following biochemical parameters of the poults’ blood were obtained: peroxidase and superoxide dismutase increased by 17.0% and 10.5%, respectively, but the Schiff bases and malondialdehyde decreased by 1.6% and 0.85%, respectively.
The safety and quality indicators of the broiler meat for the experimental group were better than those for the control group; moreover, such indicators meet basic health standards.
The use of ethanolamine achieves an optimum level of the metabolic processes, protection of the cell structure and the cell’s energetic homeostasis, i.e., it ensures a high-viability level for the chicks at the postembryonic stage and it guarantees high-quality and safe products.