Currently, against the background of an increase in allergic diseases in people, the issue of safety and bioavailability of meat products is very relevant. Despite the wide range of meat products, rabbit remains the most environmentally friendly and hypoallergenic. The diversity of the biochemical composition of rabbit meat and the high percentage of assimilation of its nutrients by the human body determines the value of rabbit meat. In this regard, the study of the issues of increasing the productivity of rabbits without the use of stimulating and antibacterial drugs is relevant. The aim of the work was to study the effect of the probiotic Bio-Mos on the productivity of rabbits of the Californian breed. The study was conducted on the basis of the Federal State Budgetary Educational Institution of Higher Education Northern Trans-Ural State Agricultural University, the state station of the agrochemical service “Tyumenskayaˮ and on the basis of the rabbit-breeding complex of CJSC APPK “Roshchinskyˮ of the Tyumen region. The object was male rabbits at the age of 4 months. 2 groups were formed: control (normal diet), experimental (normal diet + Bio-Mos probiotic at a dose of 2 g per kg of granular feed). Subsequently, the contents of the stomach of rabbits were evaluated, biochemical analysis of samples of muscle tissue, slaughter yield, organoleptic and microbiological parameters of meat were carried out. As a result of the research, a positive effect on the digestibility of nutrients (fiber, copper and zinc), as well as on slaughter yield (increase by 2.5%), an increase in the amount of protein (18.30 ± 0.19 g/100 g), fat (8.5 ± 0.64 g/100 g) and energy value of meat (647.90 ± 6.59 kJ/100 g). All this indicates an increase in productivity against the background of the introduction of Bio-Mos into the diet, as a result of the stabilization of the digestive system.
probiotics, productivity, meat quality, rabbits, animals
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