Open AccessDevelopment of Technology for Producing Organic Pork With the Introduce of Probiotics, Prebiotics and Synbiotics into the Diet
Author(s) -
Nikolay Zabashta,
Антон Алексеевич Нестеренко,
Anastasia Zabashta,
Viktor Guzenko,
E. N. Chernobay
Publication year - 2019
Publication title -
international journal of innovative technology and exploring engineering
Language(s) - English
Resource type - Journals
ISSN - 2278-3075
DOI - 10.35940/ijitee.b6872.129219
Subject(s) - prebiotic , synbiotics , probiotic , starter , food science , lactic acid , biology , bacteria , chemistry , genetics
As a result of the work, adequately new data were obtained on the change in the intestinal microbiocenosis of pigs during their entire life. The degree of influence of the probiotic, prebiotic and synbiotic on the change in the microbiocenosis of the intestines of pigs is determined. A scheme for the introduction of lactic starter cultures, "Baliz-V" and lactic starter cultures and "Baliz-V" together. The effect of the new diet on growth indicators, microbiocenosis, immunity and the quality of raw meat was studied. The positive effect of the synbiotic effect on the quantitative composition of lactic acid bacteria in the intestines of young pigs was 3-4 orders of magnitude higher than in the control. The use of a probiotic, prebiotic and synbiotic led to an improvement in intestinal microbiocenosis, strengthening the body's resistance, and an increase in live weight gain, respectively, by 8.4; 9.6 and 10.7%.