The use of probiotic preparations in the rational feeding of animals in industrial conditions
| Autor: | A. A. Derkanosova, E. E. Kurchaeva, A. V. Vostroilov, E. S. Artemov, L. N. Frolova, R. N. Zvyagin |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Proceedings of the Voronezh State University of Engineering Technologies. 84:149-156 |
| ISSN: | 2310-1202 2226-910X |
| Popis: | In the livestock industry, the use of probiotic additives is promising, contributing to the normalization of the microbiocenosis of the animal organism, as well as their resistance to pathogenic microflora, which ultimately affects the increase in meat productivity. The effect of the probiotic supplement "Vetosporin Zh" on the morphological composition of the carcass, the chemical composition and biological value of rabbit meat, as well as the morphofunctional characteristics of the stomach and liver of rabbits was investigated. To study the effect of the probiotic preparation "Vetosporin Zh", 30 rabbits aged 45 days were selected. Rabbits of the control group received only the basic diet - compound feed PZK-92, rabbits of the 1st and 2nd experimental groups were additionally injected with a probiotic drug at a dosage of 0.5 cm3 and 1.0 cm3 per kg of live weight, respectively. To assess the quality of meat at the age of 120 days, a control slaughter was carried out in the amount of 3 heads from each group. The morphological composition data showed that the rabbits of the experimental groups were superior to the rabbits of the control group in terms of muscle tissue mass. The study of the histological characteristics of the stomach and liver of rabbits allows us to positively assess the effect of the probiotic preparation on the growth and development of the animal's body. The analysis of the chemical, amino acid and fatty acid composition of muscle tissue showed that the use of the probiotic preparation "Vetosporin Zh" at a dosage of 100 mg per 1 kg of live weight improves the balance of amino acid and chemical composition, which is confirmed by the assessment of physico-chemical and organoleptic parameters of meat raw materials |
| Databáze: | OpenAIRE |
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