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Optimization of pig diets, apart from balancing of nutrients, increasingly involves the use of feed supplements, including organic acids, eubiotics, probiotics and prebiotics, mainly oligosaccharides. The use of inulin and probiotic bacterial strains in the diet of animals and humans has been highly successful (19, 25, 26, 29). By modifying the microflora composition in the large intestine, proand prebiotics lower the pH in the intestinal contents and increase the production of short-chain fatty acids (SCFAs), which can result in morphological changes in the digestive tract and increased nutrient absorption (16). The stability of the intestinal microbiome in pigs depends on many environmental factors, feed components, genetic predispositions and body condition. Colonization of the intestine of healthy animals by potentially pathogenic bacterial strains can be limited by competition with indigenous intestinal bacteria, mainly lactic acid bacteria, leading to “colonization resistance” to bacteria ingested with food. Interaction and competition between useful bacteria, particularly of the genus Lactobacillus, and pathogenic taxa of the family Enterobacteriaceae play a key role in the functioning of the digestive tract in pigs (21). Potentially pathogenic bacteria in the gastrointestinal tract of animals in favorable conditions can multiply and lead to the emergence and spread of factors of resistance to certain antibiotics (1, 3, 5, 6, 14). The aim of the study was to determine the effect of an inulin and/or probiotic supplement on Enterobacteriaceae flora, the susceptibility of bacterial strains to six antibiotics, and the content of volatile fatty acids in the contents of the cecum and colon, as well as changes in the histological structure of the intestines. Effect of inulin and a probiotic supplement in the diet of pigs on selected traits of the gastrointestinal microbiome