INFLUENCE OF PROBIOTIC PREPARATION YEASTURE-W ON THE PRODUCTIVITY AND MEAT QUALITY OF BROILER CHICKENS**

**Original scientific paper Abstract: Probiotics are widely accepted as an alternative to in-feed antibiotics in poultry production. The objective of investigation was to research the effect of probiotic preparation YEASTURE-W for growth performance, meat and carcass quality of broiler chicks. The experiment was performed with 120 Hybro–PN broiler chickens 1−56-day-old, divided into 2 groups of 60 birds each. The both groups were fed crumbled feed mixtures ad libitum. The feed mixture of the experimental group was supplemented with probiotic preparation YEASTURE-W (2 kg/t feed). The birds were maintained on deep litter and watered from stationary watering containers. The results of experiments indicated, that probiotic preparation YEASTURE-W during all experiment period increased the weight of broiler chickens by 10 % (P<0.001) and decreased feed conversion ratio by 9% (P<0.005) comparing with control group. A probiotic showed a tendency to improve the carcass yield and improve the yield of edible parts of broiler chickens. The culinary and chemical properties of poultry became better

The influence of probiotic additives or multienzyme composition on blood biochemical parameters and milk quality of Lithuanian Black-and-White cattle

ABSTRACT The aim of the study was to determine the effect of Saccharomyces cerevisiae, multienzyme composition supplementation on milk yield, quality, blood biochemical parameters of Lithuanian-Black-and-White cows. For this reason 28 cows were divided into four groups (three experimental and one control) each with seven cows fed balanced ration (control group) and following experimental groups: addition of 40g supplement of live yeast with organic selenium (group A); 40g supplement of live yeast with aromatic additives (group B); and 0.2g supplement of multienzyme composition (group C) during a 90 days period. The study showed that milk yield was 2.64%, 1.75%, 1.4% higher in groups A, B, C respectively, comparing with the control group. The milk SCC in experimental groups were lower comparing to the control group. The percentage of milk fat was significantly higher in group A - 0.33%, B - 0.31% and C - 0.16% comparing with the control group. All used additives ensure positive dynamics of investigated biochemical parameters in cattle blood. The results indicated that probiotic additives and multienzyme composition supplementation to dairy cows increased cows productivity and milk fat as well. Probiotic additives supplementation decreased SCC values in milk

The influence of probiotic additives or multienzyme composition on blood biochemical parameters and milk quality of Lithuanian Black-and-White cattle

<div><p>ABSTRACT The aim of the study was to determine the effect of Saccharomyces cerevisiae, multienzyme composition supplementation on milk yield, quality, blood biochemical parameters of Lithuanian-Black-and-White cows. For this reason 28 cows were divided into four groups (three experimental and one control) each with seven cows fed balanced ration (control group) and following experimental groups: addition of 40g supplement of live yeast with organic selenium (group A); 40g supplement of live yeast with aromatic additives (group B); and 0.2g supplement of multienzyme composition (group C) during a 90 days period. The study showed that milk yield was 2.64%, 1.75%, 1.4% higher in groups A, B, C respectively, comparing with the control group. The milk SCC in experimental groups were lower comparing to the control group. The percentage of milk fat was significantly higher in group A - 0.33%, B - 0.31% and C - 0.16% comparing with the control group. All used additives ensure positive dynamics of investigated biochemical parameters in cattle blood. The results indicated that probiotic additives and multienzyme composition supplementation to dairy cows increased cows productivity and milk fat as well. Probiotic additives supplementation decreased SCC values in milk.</p></div

Determination of nutritive value of distiller's yeast and its effect on sensory properties of poultry meat

Vytauto Didžiojo universitetasŽemės ūkio akademij

The Effect of monocalcium phosphate on the ileal availability of calcium and phosphorus in broiler chickens

Analizuojant lesaluose esančio monokalcio fosfato poveikį viščiukų broilerių Ca ir P apykaitai, atliktas lesalų maisto medžiagų virškinamumo bandymas. Kontrolinės grupės viščiukai lesinti kombinuotaisiais lesalais, kuriuose buvo 1,4 proc. monokalcio fosfato; pasisavinamojo fosforo kiekis – 0,44 proc., Ca ir P santykis – 2:1. Tiriamųjų grupių viščiukų racionuose monokalcio fosfato buvo 0,6; 1,6 ir 2,6 proc., pasisavinamojo fosforo atitinkamai – 0,4; 0,6 ir 0,8 proc., Ca ir P santykis atitinkamai 2,3:1; 1,5:1 ir 1,2:1. Nustatyta, kad geriausiai kalcio ir fosforo pasisavinama (fosforo – 65–66 proc., kalcio – apie 48 proc.), kai šių mineralų santykis lesale yra 2–2,4:1, o pasisavinamojo fosforo kiekis 0,4–0,44 proc. lesale esant 2660 TV vitamino D3 koncentracijaiThe metabolic experiment was conducted to analyze the effect of manocalcium phosphate on calcium (Ca) and phosphorus (P) availability in broiler chickens. Broiler chickens in control group (Group 1) were assigned to a diet supplemented with 1.4% of monocalcium phosphate (0.44 % of available P (aP); Ca:P ratio – 2:1), while the chickens in 3 remaining experimental groups (Groups 2, 3 and 4) were given a diets supplemented with 0.6%, 1.6% and 2.6% of monocalcium phosphate, respectively, aP comprised 0.4%, 0.6% and 0.8 % and Ca:P ratio was 2.3:1; 1.5:1 and 1.2:1. The results showed that the highest ileal P and Ca availability (P–65- 66 %; Ca - 48.0 %) was for Ca and P ratio of 2-2.4:1, and amount of aP – 0.4-0.44%, when concentration of vitamine D3 in the feed comprised 2660 IUVytauto Didžiojo universitetasŽemės ūkio akademij