| Issue |
BIO Web Conf.
Volume 17, 2020
International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2019)
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|
|---|---|---|
| Article Number | 00253 | |
| Number of page(s) | 5 | |
| DOI | https://doi.org/10.1051/bioconf/20201700253 | |
| Published online | 28 February 2020 | |
Feed synbiotic additive to improve the productivity and quality of rabbit meat
Voronezh state agrarian University named after Emperor Peter the Great, 394087 Voronezh, Russia
* Corresponding author: alena.kurchaeva@yandex.ru
The study is dedicated to research into efficiency of influence of probiotic additive “Prostor” on productivity, chemical composition of meat of rabbits. The influence of synbiotic preparation “Prostor” on the population of male rabbits of hybrid form “Hypharm” of French breeding, selected at the age of 45 days. The study took place at the industrial complex of LLC “Lipetsk rabbit” in Khlevensky district of Lipetsk region. The animals were divided into control and experimental groups by the method of pairs-analogues. The control group of rabbits received the basic diet consisting of lall-mash feed PZK-92, while the rabbits of the experimental group received compound feed PZK-92-60-18, which included synbiotic “Prostor” in a dosage of 1 g/kg of feed. Meat quality assessment was carried out at the age of 105 days after control slaughter in the amount of 3 animals from each group. The use of the stated dosage of synbiotic preparation had a positive effect on the productive indicators of rabbits (live weight, average daily growth). The morphological composition data showed that rabbits of the experimental group outperformed rabbits of the control group by 23.84 % in terms of muscle mass. Analysis of the chemical composition of muscle tissue showed that the use of feed additives “ProStor” in a dosage of 1.0 g per kg of feed has a positive effect on meat productivity and quality of rabbit meat, which opens up prospects for the use of the preparation in the rabbit industry.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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