Calcium salts of fatty acids in the feeding of broiler chickens: impact on productivity and safety

Abstract

Relevance. The products of fiber fermentation by autochthonous microorganisms are called postbiotics. Postbiotics are a complex of substances that have a synergistic effect on the metabolism and intestinal contents in the host organism. These products of the vital activity of lactic acid bacteria (capronic, capric and lauric acids) have a pronounced antibiotic effect on the putrefactive intestinal microflora. The influence of the isolated and synthesized blend of short-chain fatty acids in the form of calcium salts on the productivity, safety and blood composition is considered.Methods. To confirm its effectiveness, the experiment has been conducted on the basis of the educational and scientific poultry farm of the Educational and Scientific Innovation Center «Agrotechnopark» at FSBEI Belgorod State Agricultural University in February — April 2022. The object of research is broiler chickens, on which the effect of calcium salts of fatty acids «Calcifid Chicken» was studied. Three groups of 240 heads (with a breakdown of 40 heads in each cage) were formed from a batch of chickens of the daily age of one brood of the Ross 308 cross. The experiment lasted 42 days. Productivity and safety indicators were considered.Results. The use of the new product contributed to a decrease in conversion in the diets of the 1st and 2nd experimental groups. The safety of the control group at the end of the experiment was 97.08%, the 1st experimental group — 97.08%, the 2nd experimental group — 96.7%. The use of the «Calcifid Chicken» product contributed to an increase in profitability: in the 1st experimental group — by 4463 rubles / 1000 goals, in the 2nd experimental group — by 3684 rubles / 1000 goals in comparison with the control.