Abstract
One of the methods of combating unwanted microflora is the use of antibiotics, however, along with positive properties, they have a number of significant disadvantages, in particular, the detrimental effect of both pathogenic and beneficial intestinal microflora. In this regard, there is an urgent need to replace antibiotics with safer substances, which increasingly include probiotics. The mechanism of action of probiotics is to selectively affect pathogenic microflora, without harming the beneficial one. In the course of the study, it was found that low-protein diets (low in protein, but balanced in amino acid profile) allow unlocking the potential of probiotic cultures of the Bacillus amyloliquefaciens strain and, as a result, reduce feed conversion by 0.08 kg/kg.
Highlights
IntroductionPoultry farming in most developed countries of the world occupies one of the leading positions in agriculture, supplying the population with dietary food products of high value, and processing enterprises with raw materials [1,2,3]
Poultry farming in most developed countries of the world occupies one of the leading positions in agriculture, supplying the population with dietary food products of high value, and processing enterprises with raw materials [1,2,3]. At this stage of the development of industrial poultry farming, exclusively highly productive poultry crosses are used, the genetically determined productivity potential of which can be realized through the introduction of new technologies that reduce production costs, increase the viability and productivity of livestock, as well as a decrease in feed conversion [4,5]
The action of probiotic preparations is based on the competitive interaction of putrefactive microorganisms and opportunistic microorganisms of the gastrointestinal tract, which contributes to an increase in the population of useful microflora, thereby increasing the percentage of digestibility of feed nutrients by activating metabolic processes [11]
Summary
Poultry farming in most developed countries of the world occupies one of the leading positions in agriculture, supplying the population with dietary food products of high value, and processing enterprises with raw materials [1,2,3]. An increase in metabolic processes in highly productive poultry (broiler chickens) is accompanied by a decrease in the body's resistance to even minor changes in environmental factors. The action of probiotic preparations is based on the competitive interaction of putrefactive microorganisms and opportunistic microorganisms of the gastrointestinal tract, which contributes to an increase in the population of useful microflora, thereby increasing the percentage of digestibility of feed nutrients by activating metabolic processes [11]. In the course of our earlier study, it was found that low-protein diets allow unlocking the potential of probiotic cultures of the amyloliquefaciens strain and, as a result, increase the safety of broiler chickens by 4.6%, live weight by 10.1%
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