Development of technology for producing organic pork with the introduce of probiotics, prebiotics and synbiotics into the diet
Nikolay Zabashta1, Anton Nesterenko2, Anastasia Zabashta3, Viktor Guzenko4, Evgeny Chernobay5
1Nikolay Zabashta*, Professor, Department of Agricultural Sciences, Kuban State Agrarian University, Russia.
2Anton Nesterenko, Associate Professor, Department of Technical Sciences, Kuban State Agrarian University, Russia.
3Anastasia Zabashta, Student, Department of Biotechnology, Kuban State Agrarian University, Russia.
4Viktor Guzenko, Professor, Department of Agricultural Sciences, Stavropol State Agrarian University, Russia.
5Evgeny Chernobay, Department of Biological Sciences, Stavropol State Agrarian University, Russia.
Manuscript received on November 14, 2019. | Revised Manuscript received on 25 November, 2019. | Manuscript published on December 10, 2019. | PP: 762-765 | Volume-9 Issue-2, December 2019. | Retrieval Number: B6872129219/2019©BEIESP | DOI: 10.35940/ijitee.B6872.129219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: 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%.
Keywords: Pigs, Probiotic, Prebiotic, Synbiotic, Immunity, Quality and Safety of Raw Meat.
Scope of the Article: Production