Probiotic feed additives used in industrial poultry farming

DOI 10.33861/2071-8020-2021-2-27-31

Achmiz A.D., Borodikhin A.S., Sverdlichenko A.V., Viktorova E.P., Petenko A.I.

Summary. At the moment, the poultry meat market is represented mainly by chicken broiler production, while the production of turkey meat is on second place. Further growth in turkey meat production requires the use of new technologies based on the use of natural ingredients in turkey feeding, ensuring the final product is safe for human consumption. In this regard, there is a tendency to create feed additives in the form of a complex of biologically active substances, prebiotics and probiotics. Probiotic cultures, entering the intestines with food, normalize intestinal balance and activate the immune and digestive systems. By improving the intestinal microbial balance and metabolic processes, the digestibility of feed increases, that helps to reduce the costs and increase the productivity of poultry. Probiotic cultures are are one of the main components of the poultry diet, enhancing the profitability of the poultry. As follows from scientific research, probiotic preparations based on strains of bacteria of the genus Bacillus can be considered the most effective when growing turkey as probiotic components of feed additives. Bacteria of the genus Bacillus promote better absorption of feed with a high fiber content (according to the existing norms, the fiber content in the diets of turkeys should be 6-10%) and, in terms of the effectiveness of the therapeutic and therapeutic-prophylactic action, they can replace antibiotics. Thus, the creation of new probiotic feed additives containing a probiotic component based on strains of bacteria of the genus Bacillus in combination with prebiotics and other biologically active substances is an urgent and demanded direction for modern industrial turkey breeding.

Keywords: probiotic culture, bacterial strain, feed additive, industrial poultry farming, broiler chickens, laying hens, turkeys, turkey breeding, productivity, safety, average daily gain, basic diet.

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Author affiliation:

Achmiz Aminet D., Ph.D. in Technology, Senior Scientific Researcher of the Department of food technology, quality control and standardization of the Krasnodar Scientific Research Institute for Storage and Processing of Agricultural Products - a branch of the North Caucasian Federal Scientific Center for Horticulture, Viticulture, Winemaking; 2, Topolinaya alley, Krasnodar, 350072; phone: 8-918-3793277; e-mail: kisp@kubannet.ru.

Borodikhin Aleksandr S., graduate student, scientific researcher of the Department of food technology, quality control and standardization of the Krasnodar Scientific Research Institute for Storage and Processing of Agricultural Products - a branch of the North Caucasian Federal Scientific Center for Horticulture, Viticulture, Winemaking; 2, Topolinaya alley, Krasnodar, 350072; phone: 8-905-4534357; e-mail: kisp@kubannet.ru.

Viktorova Elena P., D.Sc. in Technology, Professor, Vice-Director for Scientific Work of the Krasnodar Scientific Research Institute for Storage and Processing of Agricultural Products - a branch of the North Caucasian Federal Scientific Center for Horticulture, Viticulture, Winemaking; 2, Topolinaya alley, Krasnodar, 350072; phone: 8-918-0786578; e-mail: kisp@kubannet.ru.

Petenko Aleksandr I., D.Sc. in Agriculture, Professor, Head of the Department of Biotechnology, Biochemistry and Biophysics of the Kuban State Agrarian University named after I.T. Trubilin; 13, Kalinina st., Krasnodar, 350004; phone: 8-861-2215846; e-mail: biotehnolog@kubsau.ru.

Responsible for correspondence with the editorial board: Sverdlichenko Anastasiya V., Ph.D. in Technology, Senior Scientific Researcher of the Department of storage and complex processing of agricultural raw materials of the Krasnodar Scientific Research Institute for Storage and Processing of Agricultural Products - a branch of the North Caucasian Federal Scientific Center for Horticulture, Viticulture, Winemaking; 2, Topolinaya alley, Krasnodar, 350072; phone: 8-960-4755170; e-mail: a.v.chernenko@list.ru.