TY - JOUR AU - I. Biben AU - A. Chigrina PY - 1970/01/01 Y2 - 2024/03/28 TI - INFLUENCE OF PROBIOTIC PREPARATION "KREMBIB" AND ANTIBIOTIC "ENROFLOXACIN" ON SAFETY OF STOCK, INCREASE OF BODY WEIGHT AND QUALITY OF MEAT OF BROILER CHICKENS JF - Theoretical and Applied Veterinary Medicine JA - TAVM VL - 4 IS - 2 SE - Articles DO - UR - https://bulletin-biosafety.com/index.php/journal/article/view/14 AB - A comparative analysis of the impact of probiotic preparation "Krembib" and antibiotic "Enrofloxacin" on viability, growth, development, and meat quality of broiler chickens of cross "Novogen Braun" was conducted. For this, we formed three groups on the basis of counterparts with 15 representatives in each. Chickens in control group received basic diet, which consisted of some percentages correlation of wheat, barley, peas, corn, soybean and sunflower press cake without probiotics and antibiotics. In the first experimental group was used probiotic preparation "Krembib" with the rate of 0,1 cm3 of preparation for 1 head once before the first feeding throughout the growing period, in the second experimental group was used antibiotic "Enrofloxacin 10%" with the rate of 0,5 cm3 per 1 liter of water. It was established that the addition of probiotic and antibiotic in the diet increase the stock’s safety for 20% compared with control counterparts and stimulates an increase of weight for 15,7 and 13,3% accordingly. According to pre slaughter weight chickens in the experimental groups exceeded chickens from control groups, in the I-st experimental group - for 284,4 g., in the II-nd - for 234,8 g. A similar pattern was observed in a weight of disembowelment brawn. When tasting control chicken meat, it was graded 4,7 points, the meat of the I-st research group was rated 5 points, and the meat of the II-nd experimental group – 4,2 points, which is the worst result of the meat quality. ER -