ABSTRACT
In this paper the effects of different probiotic, such as "Vitafort", "Lactobyfadol" and "Batsispecin" on turkey, ducklings and goslings growth were evaluated. The studies were carried out at different poultry farms of the Republic of Bashkortostan. Using of "Vitafort", "Lactobyfadol" probiotics in poultry nutrition showed a positive dynamic of live weight gain by 9.2 and 12.5% in turkeys, 5,0 and 5,2% in ducklings and 3.7 to 10.5% in goslings live weight. The optimal dose of "Lactobifadol" probiotics in turkey nutrition was 0.5 ml (107CFU/g) per 1 kg of live weight and at a dose of 0.2 g per 1 kg of live weight in the diets of ducklings. In addition, for goslings the probiotic "Bacispecin" was used with 108 CFU/ml at a dose of 1 ml per 1 kg of live weight. These doses proved to increase the full value of rations as well as the growth and development of birds. There was a positive economic effect of using the probiotics in rations of birds.
ABSTRACT
This study describes the technology of yoghurt preparation from goat and cow milk in combination ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The formulation of yoghurt includes the mixture of goat and cow milk, pectin LM-106AS and YM-115-L, prebiotic lactitol and Bifidobacterium and Lactobacillus ferments. Goat milk is a rich source of vitamin A, containing up to 42.3% more than that of cow's milk. Vitamins of B group were not significantly different. In comparison to cow's milk, goat milk had more vitamin C and E. Combination of goat and cow milk improved the sensory parameters of taste, color and flavor. The yoghurt prepared from the mixture of goat and cow milk in proportion of 30:70 contains 2.8% protein, 4.0% fat and 14.2% carbohydrate; satisfies the sensory properties and meet the requirements of standard specification for yoghurts.