Достижения науки и техники АПК

Теоретический и научно-практический журнал

2014_06_18_en

PROBIOTIC LAKTOAMILOVORIN-SP IN FEEDING OF GROWING PIGS

 

R.V. Nekrasov1, M.G. Chabaev1, N.I. Anisova1, O.A. Artem’eva1, V.A. Fomenko1, P.V. Mytnikov2, M.I. Kartashov3
1All-Russian Research Institute of Animal Husbandry, Russian Academy of Agricultural Sciences, Russia, Moscow region, Dubrovitsy, 60
2OOO«Verdazernoproduct», Russia, Ryazan’ region, Sarai, Mayakovskogo st. 1
3OOO«Fermlab», Russia, Moscow, Nemanskii pr., 18

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Summary. It was conducted experiment to study the effect the probiotic Laktoamilovorin-SP on the basis Lactobacillus paracasei B-6253 at the health and efficiency of the growing young pigs, and also in comparative test of various doses of it. Researchers have conducted in the conditions of the physiological yard of VIZh on 12 heads hybrid (F-1:KBxL) animals during the growing period (age – 45 days). Animals of experienced groups as a part of SK-4 feedmix fed the probiotic of the Laktoamilovorin-SP (included 1,0 and 4,0 kg/t). Average daily gain of the pigs receiving, were for 1,6-8,3%, is higher in comparison with monitoring. Laktoamilovorin-SP provided a positive influence on increasing of digestibility all nutrients in experienced groups of animals: dry matter – on 0,84-2,42, organic matter – on 0,81-2,29, protein – on 2,33-5,20, fat – on 1,26-1,17; fiber – on 2,89-14,73, nitrogen-free extractive substances – on 0,12-0,63 %. Microbiological indexes of a feces have shown effectiveness of application of the probiotic for prophylaxis and treatment of gastrointestinal infections, normalization of a microflora in an organism. So, in the intestine of 3-experimented animals have increased the lactobacilli for 8,2% (р≤0,05) in comparison with control. Also it have had a lower level of Staphylococcus spp for 10,6% (р≤0,05) in comparison with control. Thus, we recommend to use in rations of young growing pigs feedmixes with inclusion of the Laktoamilovorin-SP 1-4 kg/t.

Keywords: growing piglets, probiotic, nutrient digestibility, bacterium, resistance.