The Effect of Probiotics on the Natural Resistance and Quality of Chicken Meat

The poultry industry is one of the most important components of the agroindustrial complex of Russia, which was created as a comprehensive integrated system that provides all the processes from poultry reproduction to the production of finished products and its implementation. Currently, the Ministry of Agriculture of the Russian Federation has approved the program of "Development of Poultry Farming in the Russian Federation for the Period from 2018 to 2020." The program is aimed at facilitating the solution of Russia's strategic goal: ensuring the competitive development of Russia's agro-industrial complex, reviving the Russian countryside, and ensuring the food security of the state. We have studied the effect of the Prolam and Monosporin probiotics on the body of laying hens. The studies were conducted in the conditions of the poultry farm of ZAO Mariyskoye in the Medvedevsky District of the Republic of Mari El. From the first day of life, the Prolam probiotic was added to the birdseed of the Group 1 at the rate of 0.1 ml/chicken, and the Group 2 received Monosporin at the rate of 0.03 ml/chicken. The studies have shown that the probiotics activate the processes of erythropoiesis and leukocytosis, stimulate non-specific resistance factors. The average daily gainin live weight of young chickens on the 56-, 70-day of the experiments in relation to the control was significantly higher by 3.60 and 3.07%, and in the second experimental group by 4.92 and 5.92%. Organoleptic and biochemical parameters of meat of experimental groups of birds met the requirements of SanPin 2.3.2.1078-01 "Hygienic requirements for safety and nutritional value of food products." The introduction of the Prolam and Monosporin probiotics into the main diet during the rearing of young chickens, depending on age characteristics, increased the safety of young chickens by 3.1-3.4%