Leaven of lactic bacteria with probiotic action for obtaining organic pine
In the experiment on early-ripening meat of pigs (ERM-1), a study was made of the efficiency of feeding in the ration for pigs aged from the suckling period to the end of fattening by probiotic milk products of two kinds (LLB - leaven of lactic bacteria), LLB - ERM-1- populations of lactic acid bacteria from early ripe meat meat (ERM-1). The aim is to study the influence of probiotic leaven on the production, the qualitative and quantitative composition of the intestinal normoflora, the resistance of the pig's organism to the negative fusion of internal and external these negative environmental factors. We have been established: the introduction of the milk of the lactiferous juice into the diet has resulted in an increase in the mean growth rate of the live swine in different periods of growth and fattening by an average of 6.4-7.2 %, respectively, on the diet with LLB and LLB - ERM-1. The gain of live weight was higher than the control one in the second and third experimental groups, respectively, by 7.2 and 9.0 % at the age of 1 month; at 11.2 and 6.9 % at the age of 2 months; by 5.9 and 10.4 % at the age of 3 months; on 7.2 and 8.0 % at the age of 6 months. The use of probiotic lactic sourdough helps to optimize normoflora, increase the bacterial mass of lactic acid bacteria, bifidobacteria, and increase the resistance of the animal body. The concentration of the non-specific component of the immune system of experimental pigs is indicated by the concentration of circulating immune complexes in the blood serum, which exceeded the control by 9 %. The pigs of the experimental groups increased the rate of mobilization of neutrophilic granulocytes by 11% in comparison with the control. These data indicate a significant increase in the resistance of the organization of experienced sviney to the negative influences of the external environment and infectious diseases.