Open AccessThe impact of products with probiotic properties on functional indicators of experimental animals
Author(s) -
Dodo Tavdidishvili,
Manana Pkhakadze,
Reniko Sakandelidze,
Natia Ghachava
Publication year - 2022
Publication title -
k'art'veli mec'nierebi
Language(s) - English
Resource type - Journals
ISSN - 2667-9760
DOI - 10.52340/gs.2022.04.02.04
Subject(s) - probiotic , lactulose , food science , hemoglobin , dietary fiber , biology , biochemistry , genetics , bacteria
With a view to imparting the probiotic properties to the minced rabbit meat products, we have justified the expediency of using the dietary fiber, lactulose, green tea extract and mineral water "Lugela", as a multiple supplement in the recipes. Recipes of new products have developed by the method of computer simulation. The study of microbiological indicators of developed products points to their safety. Experiments on laboratory animals have shown that foods fortified with probiotic supplements increase the number of erythrocytes and, accordingly, hemoglobin in the blood of rats, improve the protein composition of blood plasma, and also they have a positive effect on the digestive system of animals, does not cause damage to internal organs and changes in behavioral status.