The effect of phytobiotic preparations on morphochemical blood parameters of calves with dyspepsia

Abstract

The results of the effect of complex phytopreparations on blood parameters in the treatment of dyspepsia in young cattle are presented. Three groups of newborn Hereford calves with signs of dyspepsia were used as the research material. The first experimental group was given the developed preparation № 1 (bird cherry fruit, eleutherococcus rhizome, camomile flowers, probiotic) 2 times a day at 12-hour intervals at the rate of 2 ml/kg of live weight; the 2nd - was given the developed preparation № 2 (bergenia rhizome, fennel leaf, calendula flowers, probiotic) 2 times a day at 12-hour intervals at the rate of 2 ml/kg of live weight. Animals of the control group were not given the studied preparations and were treated according to the scheme adopted at the farm (they were given boiled water with NaCl 9 g/boiled water, pancreatin, tetracycline. Prior to the experiment, all clinical signs of dyspepsia were noted in sick calves. After the application of herbal preparations in the experimental groups in 7 days normalization of leukocytes by 60.4 and 48.7%, respectively, was observed. The number of erythrocytes in all studied groups was within the normal range, the level of hemoglobin in the control group was registered 10% lower than normal and 20.5% lower than in the second group of animals. Hematocrit in the experimental groups corresponded to the norm (35.2 and 38.7%, respectively), in the control group it exceeded the norm by 26% (p < 0.01). The content of sodium and potassium in the blood serum in the control group was reduced by 44 and 17.1%, respectively, and in the experimental groups it was within the reference values. In the experimental groups, positive dynamics of normalization of calcium-phosphorus ratio and iron was noted. Glucose level significantly (p < 0.05) increased by 2.7% in the 1st experimental group and by 3.9% in the 2nd group. The data obtained indicate high effectiveness of the preparations (90 and 100% respectively) and a positive effect on the physiological parameters of the calves, as well as on the consumer qualities of the products.