THE EFFECT OF PROBIOTIC USE ON THE DIGESTIVE PROCESSES AND PRODUCT QUALITY OF BROILER CHICKENS

Abstract

The purpose of the study is to provide a scientific substantiation and experimental evaluation of the effectiveness of Sub–Pro probiotic application to increase productivity, improve feed conversion and biological usefulness of meat from Cobb 500 cross broiler chickens in industrial cultivation. The experiment was conducted on 100 birds of one day-old broiler chickens, divided into control and experimental groups (50 heads each). The birds of the experimental group received a probiotic solution at a concentration of 10 g per 1 ton of water for 42 days. The microbial background of the chyme of the cecum was assessed by the method of limiting dilutions at inoculation on selective media. The digestibility of feed nutrients was determined based on the results of a balance experiment. The chemical, amino acid composition and veterinary and sanitary examination of muscle tissue were analyzed using standard methods. The use of probiotics provided a 3.2-fold increase in the number of lactobacilli, with a 2.0-fold decrease in enterobacteria and a 6.7-fold decrease in staphylococcus. The digestibility of crude protein increased by 4.7%, crude fat – by 2.8%, and crude fiber – by 2.5%. The digestibility of calcium increased by 2.8%, and phosphorus – by 1.2%. Live weight before slaughter significantly increased by 7.9% (P<0.05), slaughter yield – by 2.5%, pectoral muscle mass – by 9.6%. In the pectoral muscles of the experimental group, the protein content increased by 0.81%, and fat decreased by 0.26%, while the meat quality index decreased from 0.20 to 0.18. The lysine content in muscles increased by 3.2%, tryptophan – by 3.2%, methionine – by 2.7%. The veterinary and sanitary parameters of the experimental chicken meat met regulatory requirements and did not differ from the control. It has been established that Sub-Pro probiotic is an effective and safe means of correcting intestinal microbiocenosis, increasing productivity and improving the quality characteristics of broiler meat.