DOI 33861/2071-8020-2021-4-34-36
Denisenko L.I.
Summary. Data on the study of the productive qualities of Czech dominant cross young laying hens and the resulting egg after the use of the probiotic feed supplement containing Bacillus megaterium B-4801, Enterococcus faecium 1-35 in diets from 0 to 116 days of growing are presented in the article. The author determined the timing of the laying of the first egg and the onset of sexual maturity in the group upon reaching 50% egg production, the intensity of egg production in 20 days, analyzed the physico-morphological and chemical parameters of the eggs obtained from the poultry of the experimental and control groups. The experimental part of the work was carried out in the conditions of the poultry house of the farm of the Belgorod region, as well as in the laboratory for assessing the safety risks of raw materials and products of biological origin of the All-Russian Scientific Research Veterinary Institute of Pathology, Pharmacology and Therapy (Voronezh). It was found that the poultry that received the probiotic supplement in the diets had the beginning of the productive period 7 days earlier than the poultry that did not receive it with the main diet. The average weight of the test egg obtained from a bird of the experimental group is 4.4% significantly more than from a bird of the control group in the study period when the egg production of the bird group reaches 50%. The egg protein mass of the experimental group was significantly higher by 6.6% than in the control group during the same period. The increase in the egg mass in the experiment by 1.9% in relation to the control at the time of the increase in egg production in the period from the first laid egg to reaching 50% of the egg production in the group was statistically reliably established. The content of vitamins A and E in the yolk of eggs from poultry of the experimental group is more by 10.4% and 7.2%, respectively, than in the control.
Keywords: poultry farming, egg production, cross, laying hens, young hens, productive qualities, intensity of egg production, edible egg, diet, probiotic additive, physical and morphological parameters of eggs, chemical parameters of yolk.
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Author affiliation: Denisenko Larisa I., postgraduate student of the feed quality assessment laboratory of the All-Russian Scientific Research Veterinary Institute of Pathology, Pharmacology and Therapy; 114 b, Lomonosov st., Voronezh, Voronezh region, 394087; phone: 8-908-1412661; e-mail: denisenko09a@yandex.ru - responsible for correspondence with the editorial board.
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