Improving physiological status and meat quality of rabbits by the application of probiotic complex “Sporotermin” in compound feeds
https://doi.org/10.20914/2310-1202-2019-3-57-63
Abstract
The productive qualities of rabbits and meat quality depend on proper feeding. But due to the intensive technologies introduction in rabbit breeding, the animals stress sensitivity increases, their physiological status decreases, causing pathological conditions. Probiotic additives enhancing the animals immune status and resistance and having a positive effect on their productivity are introduced into the production cycle to increase the safety of young animals, as well as to restore and maintain the microflora of the digestive tract. This approach allows to reduce the consequences of the uncontrolled antibiotics use , which contribute to increased variability of pathogenic microflora and their accumulation in the breeding object tissues. The effectiveness of the Sporothermin probiotic complex application to increase the physiological status and efficiency of rearing young rabbits was studied in the work. The studies were carried out on a cross-breeding stock of rabbits obtained by industrial crossing of the parental forms of the breeds Soviet chinchilla and New Zealand red at the age of 60 days in the industrial complex LLC Lipetsk rabbit. The effect of the probiotic complex on the immune and clinical status was studied in 60 rabbits, divided into control and experimental groups using the pair-analogue method. Rabbits of the control group received PK-90 compound feed, the experimental group rabbits were fed with PK-90 compound feed with the introduction of the Sporotermin probiotic complex in a dosage of 0.6 and 1.0 g / kg of compound feed. The application of a probiotic complex in an optimally selected dosage of 1.0 g / kg of compound feed had a positive effect on the growth rate, physiological status of the organism and the quality indicators of rabbit meat, which is the basis for its use in industry
About the Authors
E. S. Shentsova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
A. V. Vostroilov
Voronezh State Agrarian University named after Emperor Peter I
Dr. Sci. (Agric.), professor, head of private animal science department, Michurina str., 1, Vo-ronezh, 394087, Russia
Dr. Sci. (Agric.), professor, head of private animal science department, Michurina str., 1, Vo-ronezh, 394087, Russia
L. I. Lytkina
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
E. E. Kurchaeva
Voronezh State Agrarian University named after Emperor Peter I
Cand. Sci. (Engin.), associate professor, doctoral student of private animal science department, Michurina str., 1, Voronezh, 394087, Russia
Cand. Sci. (Engin.), associate professor, doctoral student of private animal science department, Michurina str., 1, Voronezh, 394087, Russia
References
1. Antipova L.V., Glotova I.A., Rogov I.A. Methods of research of meat and meat products. Moscow, KolosS, 2004. 571 p. (in Russian).
2. Antipova L.V., Popova Ya.A. Development of a range of foods based on meat rabbits. In the book: proceedings of the LVI reporting scientific conference of teachers and researchers VSUET for 2017. Part 1. 2018. pp. 74. (in Russian).
3. Kurchaeva E.E., Vostroilov A.V., Artemov E. With the Increase in meat productivity and physiological status of the rabbits on the background of the use of probiotic supplements. Technology and merchandising of agricultural products. 2018. no. 2 (11). pp. 112–121. (in Russian).
4. Kurchaeva E.E., Vostroilov A.V., Artemov E.S., Kashirina N.A. et al. Probiotic preparation to increase meat productivity and physiological status of the rabbits. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2018. vol. 9. no. 5. pp. 2239–2247.
5. Vorobyov A.V. Veterinary and sanitary indicators of rabbit meat under the influence of experimental biological products. Russian journal of veterinary sanitation, hygiene and ecology. 2012. no. 1 (7). pp. 210–215. (in Russian).
6. Veremeyeva S.A., Sidorova K.A. Morphological evaluation of the structure of the stomach of rabbits and their meat productivity. Agricultural science magazine. 2015. no. 9. pp.14–16. (in Russian).
7. Wang J., Li G., Chen S., Jia X. et al. A novel single nucleotide polymorphism of the pou1f1 gene associated with meat quality traits in rabbits. Annals of Animal Science. 2015. vol. 15. no. 3. pp. 611–620.
8. Palazzo M., Vizzarri F., Nardoia M., Casamassima D. et al. Dietary lippia citriodora extract in rabbit feeding: effects on quality of carcass and meat. Archiv fur Tierzucht. 2015. vol. 58. no. 2. pp. 355–364.
9. Sarbatova N.Yu., Frolov V.Yu., Ruleva T.A., Sycheva O.V. et al. Complex assessment of meat efficiency and quality of meat rabbit breed “CHINCHILLA”. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2017. vol. 8. no. 1. pp. 1091–1095.
10. Iztelieva R.A., Baibolova L.K., Toktamyssova A.B., Nurrmukhanbetova D.E. et al. The influence of a preparation of ekofiltrum on quality of rabbit's meat. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2015. vol. 6. no. 5. pp. 506–509.
11. Mansurov A.P., Shuvarin M.V., Shuvarina N.A. Problems of production of environmentally friendly agricultural products. Bulletin NGIEI. 2017. no. 7 (74). pp. 124–131. (in Russian).
Review
For citations:
Shentsova E.S., Vostroilov A.V., Lytkina L.I., Kurchaeva E.E. Improving physiological status and meat quality of rabbits by the application of probiotic complex “Sporotermin” in compound feeds. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(3):57-63. (In Russ.) https://doi.org/10.20914/2310-1202-2019-3-57-63
Views:
558
Email this article 
Post a Comment 
