Influence of Bacillus subtilis on qualitative characteristics of bird and rabbit meat

Chernenkov, Evgeniy; Sharipova, Alfiya; Khaziev, Danis; Mironova, Irina; Koschina, Elena

doi:10.31563/1684-7628-2021-58-2-78-86

Cited by 2 publications

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“…Одним из важных биологических рисков на кролиководческих фермах является высокая чувствительность поголовья к патогенной микрофлоре. Для снижения восприимчивости поголовья к патогенным инфекциям применяют противомикробные стимуляторы роста -антибиотики в качестве кормовых добавок, механизм действия которых заключается в снижении конкуренции микроорганизмов в борьбе за питательные вещества с организмом и сокращать их метаболиты, подавляющие рост животного [7,10]. От использования данной группы препаратов часто получают побочные действия, в связи, с чем возникает необходимость поиска альтернативных средств, способствующих стимуляции роста животных.…”

Section: Introductionunclassified

The use of probiotic preparations in the rational feeding of animals in industrial conditions

Дерканосова

Курчаева

Востроилов

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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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

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Section: Introductionunclassified

The use of probiotic preparations in the rational feeding of animals in industrial conditions

Дерканосова

Курчаева

Востроилов

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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Probiotic preparations in the system of optimized nutrition and quality improvement of rabbit meat

Дерканосова

Курчаева

Востроилов

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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Due to the stabilization and growth of meat production, the demand of the Russian population for meat products at the expense of its own production is provided by 77%, the country continues to be the largest exporter of meat and meat products, which damages its economy. Russia's share in global meat production is significantly lower than its potential and is about 2%. The rapid growth of various probiotics and feed additives currently being diagnosed is taking on a wide scale and is the basis of the biosafety system of livestock products. The effectiveness of the use of probiotic drugs is related to the mechanism of their action, which consists in their ability to produce a wide range of biologically active substances. The prospects of using probiotic additives in the industry of industrial rabbit breeding to increase the meat productivity of young rabbits are considered. Scientific and economic experiments were carried out on the number of rabbits in production conditions: LLC "Lipetsk rabbit" of the Lipetsk region. It is proved that the inclusion of a complex probiotic preparation based on Vetom 3.0 and Vetom 1 in the feed diet of rabbits has a positive effect on the chemical composition and flavor profile of the meat resources obtained. A comprehensive study of rabbit meat obtained using the developed scientific approaches showed that this type of raw material is characterized by an increased protein content (up to 21.55–21.94%) with a simultaneous decrease in adipose tissue. The calculation of economic efficiency showed that the introduction of a complex probiotic based on Vetom series drugs into the production cycle increases the level of profitability from 9.34 to 42.24%, while reducing feed costs by 0.89 ECU and increasing the slaughter yield of rabbits by 2.96%.

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Influence of Bacillus subtilis on qualitative characteristics of bird and rabbit meat

Cited by 2 publications

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The use of probiotic preparations in the rational feeding of animals in industrial conditions

The use of probiotic preparations in the rational feeding of animals in industrial conditions

Probiotic preparations in the system of optimized nutrition and quality improvement of rabbit meat

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