EFFECTIVENESS OF TREATMENT OF TURKEYS USING PROBIOTICS
To increase the competitiveness of poultry farming, obtaining and selling organic products, for which consumer demand is constantly growing, is relevant today. An important element in poultry farming is the responsible use of antibacterial drugs. Treatment of turkeys from diseases of infectious etiology is usually carried out with the use of antibacterial drugs, including antibiotics. The effect of antibiotics extends not only to pathogenic microorganisms that cause diseases, but also to beneficial microflora, which can subsequently affect the quality of turkey meat. The use of probiotic drugs simultaneously with antibiotics allows to neutralize the negative effect of the use of antibacterial drugs and contributes to the improvement of quality indicators of slaughter products. Meat is a favorable environment for the development of microorganisms. When animals are slaughtered, the meat usually contains different amounts of microorganisms. There are two ways of insemination of meat: exogenous (occurs during animal slaughter and processing of carcasses) and endogenous (occurs mainly as a result of diseases). Research was carried out on the basis of the Department of Virology, Pathanatomy and Poultry Diseases of the Faculty of Veterinary Medicine of the Sumy National Agrarian University. The article presents data on microflora studies of slaughter products from sick and healthy birds, as well as birds that were treated with a probiotic based on recombinant strains of lactic acid microorganisms, symbionts of the bird's intestine: Bifidobacterium bifidum, Bacillus thermophilus, Bacillus coagulance, Bacillus subtilis. According to microbiological indicators, the slaughter products of sick birds differ significantly from the indicators of healthy birds. In these samples, we found bacteria of the Escherichia coli group, St. aureus, bacteria of the genus Proteus, with biochemical properties characteristic of these cultures. Also, the indicator of the number of mesophilic aerobic and facultative anaerobic microorganisms in the experimental group, where probiotics were not applied, was probably higher than the normative values, which indicates a negative impact on meat safety indicators. However, the meat samples obtained from the birds of the second experimental group, in which probiotics were used, probably did not differ from the normative values inherent in the control group, in which healthy birds were kept, which indicates the effectiveness of the proposed probiotic preparation.
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