PRINT ISSN 1222-5304, ISSN-L: 2065-1295, ISSN CD: 2343-9394,ISSN ONLINE 2067-3663
 

INFLUENCE OF PROBIOTICS CLOSTAT® AND LAKTINA® ON THE QUALITY OF MEAT OF PHEASANTS

Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXI
Written by Tandzhu MEHMEDOV, Eva GYUROVA, Stanislav RADANSKI, Zapryanka SHINDARSKA

Probiotics are widely accepted as an alternative to the nutritive antibiotics in poultry production as opposed to farm breeding pheasants.The aim of the study was to investigate the influence of probiotics CloSTAT® and Laktina® on meat quality of 90 day-old pheasants. The experiment was conducted with 90 newly hatched pheasants (Phasianus colchicus colchicus), divided into 3 groups of 30 birds in each group, floor breeding with free access to food and water for 90 days. The three groups were fed with a standard compound feed for pheasants ad libitum, for the experimental groups as follows:for the second group (group B) probiotic CloSTAT® (0,5 g/kg feed) was added; and for the third group (group C) probiotic Laktina® (0,5 g/l of drinking water) was added. After completion of the experiment from each group were slaughtered 5 pheasants for meat sampling of the breast and leg. The following indicators were analysed: pH 24h post mortem, the water holding capacity, colour of the meat, content of myoglobin, protein and ash content. The results of the experiment showed that the use of the probiotics CloSTAT® and Laktina® increases the pH of the breast muscle, lightens the colour and decreases the myoglobin content in the leg and breast muscle, increases the water and mineral content in the leg muscle. The probiotics impact the protein metabolism in leg and breast muscle in different ways. The use of probiotic Laktina ® leads to the accumulation of a larger amount of proteins in the breast muscle, and the use of CloSTAT® - reduces their amount in the leg muscle.

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