id: 35188
Назва: Efficiency of a food supplement containing Saccharomyces cerevisiae culture in the diet of broiler chickens
Автори: Poberezhets J.M., Yaropud V.M., Kupchuk I.M., Kolechko A.V., Rutkevych V.S., Hraniak V.F., Burlaka S.A., Voitsitskyi O.V.
Ключові слова: poultry farming; probiotics; productivity; live weight; slaughter parameters; digestive organs; feed conversion
Дата публікації: 2024-02-08 11:53:22
Останні зміни: 2024-02-08 11:53:22
Рік видання: 2023
Аннотація: Currently, high productivity parameters in poultry farming are achievable only by maximum fulfillment of the poultry’s biological needs, because only healthy and highly productive birds can be the basis of the sphere’s profitability. All this is closely associated with the usage of feed additives of natural origin and effective methods of poultry farming, which provide high productivity and natural resistance of a bird’s body. In the experiment, we examined the effects of a probiotic feed additive on the productivity and slaughter parameters of the broiler chickens. Intake of the feed supplement by the experimental-group broiler chickens increased their live weight by 5% at the age of 28 days, 12% at the age of 35 days, and by 14% at the age of 42 days, compared with the control group. Using the tested probiotic feed supplement in the diet increased the mean daily (by 15.9%) and absolute increments (by 14.4% compared with the control group). Intake of the probiotic feed supplement by broiler chickens of the experimental group increased their pre-slaughter live weight by 14.2%, weight of non-processed carcasses by 15.5%, semi-processed carcass by 15.7% and processed carcass by 15.3%, compared with the parameters of the control group.
URI: http://socrates.vsau.org/repository/getfile.php/35188.pdf
Тип виданя: Статті Scopus/Web of Science
Видавництво: Regulatory Mechanisms in Biosystems. 2023. Vol. 14 (3). P. 354-357. DOI: 10.15421/022352
Розташовується в колекціях :
Ким внесений: Адміністратор
Файл : 35188.pdf Розмір : 965745 байт Формат : Adobe PDF Доступ : Загально доступний
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