The possibility of using the technology of encapsulation of rowanberry extract to remove the natural bitter taste of raw material is discussed in this paper. Fruits of the rowan native to Novosibirsk city and the Altai region (Russia) were subjected to infrared (IR) drying (the rowanberries were collected in September 2017 and 2018). A plant extract produced using the IR-dried rowanberry powder was utilized for encapsulation. Two encapsulation technologies, spray drying and freeze drying, were discussed and compared. Polysaccharides (konjak gum and guar gum) were used as encapsulating agents. It was found that encapsulation could significantly improve properties of the finished product. The developed encapsulated powder can be used to produce value-added functional cottage cheese dessert. The functional properties of the samples before and after encapsulation were verified using physicochemical methods. The resulting powder had increased contents of vitamin C, β-carotene, flavonoids, and antioxidants.

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The possibilities of increasing the productivity of different poultry species by increasing the absorption of feed nutrients can be realized through the use of new biologically active components that are usually added to traditional feed based on live cultures of microorganisms of the normal microflora of the gastrointestinal tract. The effectiveness of different probiotic drugs varies depending on the types and strains of microorganisms that are included in their composition, the dose of the drug, the scheme of its use, age, type, physiological state and productivity of animals. The research has been carried out to study the influence of the use of the probiotic feed additive Amilocin in the diets of laying hens of the cross Hisex Brown on their productivity. The positive influence of the studied feed additive on the live weight and livability of laying hens, egg productivity, quality and quantity of eggs obtained, morphological and biochemical parameters of the blood of experimental poultry, slaughter parameters and chemical composition of the meat of experimental laying hens has been established. The optimal rate of introduction of probiotic feed additive Amilocin into the diet of laying hens has been determined (0,5 g/head/day at the beginning of egg laying during 10 days, 1,0 g/head/day at the peak of egg laying during 10 days, followed by 1 g/head/day monthly for 10 days until the end of egg laying). The economics effectiveness of using the probiotic feed additive Amilocin per 1,0 ruble of costs was 1,24– 1,35 ruble. According to the research data recommendations for the use of the probiotic feed additive Amilocin have been proposed.

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