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HASCIK, P., KACANIOVA, M., BOBKO, M., POCHOP, J., MIHOK, M., ARPASOVA, H.: Eff ect of probiotic preparation for chemical composition of meat cocks diff erent combinations of hybrid chicks. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 83–94 In the experiment were verifi ed the application of probiotic preparation through a water supply for feeding of cock’s hybrids Ross 308, Hubbard JV and Cobb 500 in the chemical composition of the most valuable parts of the carcass. Probiotic was based on the strain Lactobacillus fermentum with containing of 1.10 9 cfu.g −1 and potentially components of maltodextrin and oligofructose in 1% concentration. Length of feeding period was 42 days. Cocks were fed an ad libitum with the same starter mixture HYD-01 to 21 th day and from 22 nd to 42 nd day of feeding with mixture HYD-02 in powdery form. The average of protein content of breast muscle was highest in Hubbard JV hybrid (23.93 g.100 g −1 ), lower

Effect of probiotic preparation for chemical composition of meat cocks different combinations of hybrid chicks