The use of artichoke pulp and probiotic preparation in the composition of complete granular feed for rabbits

The aim of the work is the scientific and practical substantiation rabbits productivity increasing while using Jerusalem artichoke pulp and the probiotic complex "Sporothermin" in the composition of biologically valuable compound feed. The introduction of intensive breeding technologies in the rabbit breeding industry, as well as an increase in the number of livestock, led to a significant increase in the technogenic and microbiological load on the rabbits' body, which in turn causes disruption of digestion, metabolism, a decrease in productivity and the occurrence of intestinal infections. The solution to this problem can be innovative developments on the application of herbal supplements and probiotic complexes in feed rations. They help to improve the bioavailability of nutrients in compound feed and increase the safety of livestock without the use of antibiotics for therapeutic and prophylactic purposes. The influence of the probiotic additive "Sporothermin" together with Jerusalem artichoke pulp on the safety, productivity, physiological status and chemical composition of rabbit meat was studied in the work. 30 rabbits aged 45 days were selected to study the effect of probiotic complexes - Jerusalem artichoke pulp. The control group of rabbits received the main diet, consisting of compound feed PK-90, the rabbits of the experimental groups received compound feed PK-90, which included the probiotic complex "Sporothermin" (0.6 g / kg and 1.0 g / kg) - Jerusalem artichoke pulp 10% by weight of compound feed. The analysis of the chemical composition of muscle tissue showed that the application of the probiotic preparation "Sporothermin" at a dosage of 1.0 g / kg and Jerusalem artichoke pulp at a dosage of 10% to the mass of compound feed increases the average daily gains and, as a result, meat productivity, improves the balance of the chemical composition. This is confirmed by the approbation of the data obtained in the industrial complex of Lipetsk Rabbit LLC and the assessment of the physicochemical, functional, technological and organoleptic characteristics of the raw meat obtained.