Use of a complex probiotic supplement in turkey feeding

Abstract

Relevance. Over the past decades, we have witnessed really big changes in the global livestock and poultry industry. Poultry feeding and breeding systems have reached high peaks of development with a significant improvement in genetic capacity. Currently, ration balancing is possible with the latest systems capable of automating feed production, as well as schemes to increase the efficiency of servings. With this approach, a balance of all nutrients is achieved, which in turn leads to a reduction in production costs. The nutritional value of compound feed is increased by adding additives of various origins. In our study, the improvement of metabolic processes in the body of a bird is achieved by introducing a feed additive based on probiotics into the diet. The article presents the results of studying and comparing indicators of meat productivity of turkeys.Methods. The object of research was the turkey cross Hybrid Converter. An additive, Prolaxim-B, was introduced into the main diet. The subjects of research were the composition and nutritional value of the diet, the dynamics of live weight, the increase in live weight, the morphological composition of the carcass, the chemical composition, morphological blood parameters, and sanitary and hygienic indicators. The biochemical composition of meat samples was studied in the laboratories of the testing center “Argus” of theFBGNU KNTsZV. The mass fraction of moisture was determined by drying the sample according to the standard method. The mass fraction of protein — by the Kjeldahl photometric method, the mass fraction of fat — using the Soxhlet extraction apparatus; mass fraction of ash — by the ashing method; the energy value was found by the Alexandrov method.Results. The experiment showed that the inclusion of a preparation containing the Prolaxim-B probiotic in the diet of a turkey helps increasing the safety of the livestock, live weight, and the intensity of their growth; there is a tendency to reduce the level of conditionally pathogenic microflora and increase that ofbeneficial microflora. It was found that the weight of the edibleoffal was significantly higher in the experimental group. In general, the productivity of the turkey, the competitiveness of the finished product and the profitability of industrial enterprises are growing, thereby attracting new sources of funding to this area of agriculture.