Аuthor: A. F. SHARIPOVA, postgraduate,
Bashkir State Agrarian University (34 50-letiya Octyabrya Str., 450001, Ufa; tel: +7 (347) 248-28-70; e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.)
Abstract: In the article presents the results of analyzes, that reflect physical-chemical and biochemical properties of broilers meat with using probiotic feed additive “Vetosporin-active”. “Vetosporin-active” is a natural adsorbent of mycotoxins, it was activated carbon with a content of feed enzyme-probiotic preparation based on Bacillus subtilis B 11 and B 12 with an antagonistic activity pronounced against bacterial infections. It is a black powder, odorless loose. In one gram of a probiotic supplement contains at least 1 × 109 the column forming units of bacteria each species. In the course of experiment were selected optimal doses of additives making (0.5 kg per 1 ton of feed, 1 kg per 1 ton of feed 1.5 kg per 1 m), were studied changes character of the meat pH in different stages of autolysis, were revealed water-binding capacities dynamics of the muscle tissue, were determined meat fractional composition. By the nature of the pH change has been found that “Vetosporin-active” has no adverse effect on the autolytic changes occurring in the meat. In relation to water-binding capacity was traced dynamics similar pH. The best results of WBC in terms different samples of group III. In terms of the content of myofibrillar and sarcoplasmic meat proteins the best indicators also differs from samples III group. It was revealed that probiotic supplements “Vetosporin-active” has a positive effect on the physico-chemical and biochemical properties of poultry meat. The recommended dose of additive is making 1 kg per 1 ton of feed.
Keywords: physical-chemical properties, the biochemical properties, additive, broilers, diet, dose, water binding capacity, productivity, quality.
