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

INFLUENCE OF PROBIOTICS CLOSTAT® AND LAKTINA® ON THE AMINO ACID COMPOSITION OF PHEASANT MEAT

Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXIV, Issue 2
Written by Tandzhu MEHMEDOV, Eva GYUROVA, Stanislav RADANSKI, Zapriyanka SHINDARSKA, Petar STAMBEROV

The main objective of our study was to determine the impact of CloSTAT® and Laktina® probiotics on the amino acid composition of pheasant meat. The experiment included 90 one-day pheasant chicks (Phasianus colchicus colchicus), divided into 3 groups grown under free access to food and water for 3 months. All birds were fed with standard pheasant feed, to the second group it was added CloSTAT® probiotics (0.5 g / kg fodder); and Laktina® probiotic (0.5 g / l water) was added to the third group. At the end of the experiment, five pheasants were sampled from each group after slaughtering. The following amino acids have been tested: asparagine, threonine, serine, glutamine, proline, cystine, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine. The results of the experiment show that the probiotic CloSTAT® influences, albeit not statistically-significantly, the amino acid composition of pheasant meat.

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