Determination of the effect of the enzyme and probiotic complex on animal productivity

Abstract

During weaning, rabbits experience production and feed stress, which results in a decrease in body resistance. Young animals in the transition period often have gastrointestinal disorders and significant weight loss. Probiotic strains of microorganisms and enzymes are a safe alternative for stimulating growth and supporting rabbit immunity. The purpose of the study was to determine the effect of additives to the basic diet on the haematological status, biochemical and productive parameters of rabbits. Methods used: zootechnical, haematological, biochemical, statistical. In the experimental groups where enzymes with probiotics were used, an increase in live weight was observed on the 30th day of the experiment: in the first experimental group by 4.18%, in the second – by 9.69%, in the third – by 18.72%. At the time of reaching the slaughter age, the live weight of rabbits increased by 5.47%, in the second by 11.0%, and in the third by 12.6%. The average daily increase in the groups where the complex supplement was used was higher, respectively, by: 6.64%; 12.58%, 32.86%. During the entire period of the experiment, gastrointestinal diseases were observed in three control rabbits that received treatment. Feed conversion was better in the first experimental group by 90.73 %, in the second – by 76.58 %, in the third – by 82.92%, compared to the control. In the group where three probiotic strains were used, an increase in red blood cells by 68.19% (P<0.05), haemoglobin by 28.44%, and white blood cells by 72.17% was recorded. In rabbits of the experimental groups, lipid metabolism improved against the background of cholesterol reduction in the first by 25.3%, the second – by 36.6%, and the third – by 39.4%. Protein and albumin absorption increased in the experimental groups: in the first by 15.33%, in the second – by 24.04%, in the third – by 28.57%. Mineral metabolism improved in animals of the experimental groups due to an increase in the calcium content in the first by 10.1%, the second – by 8.7%, and the third – by 17.9%. The practical significance of this study is to increase productivity and reduce gastrointestinal disorders by applying enzymes and probiotic strains of bacteria to the main diet