The microflora in strained rumen fluid did not methylate or volatilize 203Hg2" at detectable rates. However, there was an exponential decay in the concentration of added CH3Hg', which was attributed to demethylation. The major product of demethylation was metallic mercury (Hg0), and it was released as a volatile product from the reaction mixture. Demethylation occurred under both anaerobic and aerobic conditions. The rate of demethylation was proportional to the transformation of HgCl2 and CH3Hg' by the rumen microflora. A preliminary report of some of the present results has been published (S. Kozak and C. W. Forsberg, Proc. 28th Annual Meeting of the Canadian Society of Microbiologists, abstr. no. Eli, 1978). MATERIALS AND METHODS Rumen microflora. Rumen fluid, unless stated otherwise, was obtained from either a fistulated 4year-old Holstein cow fed a ration of first-cut Timothy hay and a Shur-Gain Dry Cow and Heifer Ration

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The article presents the results of studies of the effectiveness of the use of the complex probiotic preparation Immunoflor in young hens of egg cross. In the course of the research work, it was found that the use of the probiotic preparation Immunoflor does not affect the clinical and physiological state of the body of young chickens, but at the same time reduces the incidence, mortality and increases the safety of the chickens by enriching and balancing the poultry diet, reducing the conversion feed, optimization of digestion, stimulation of the development of positive microflora in the gastrointestinal tract. The use of the complex probiotic preparation Immunoflor in the diet of young chickens at a dose of 15 g/t of water and 15 g/t of feed contributes to an increase in the number of erythrocytes, leukocytes and hemoglobin concentration, activation of cellular and humoral factors of nonspecific resistance of the body of chickens, providing a normal physiological state and homeostasis.

AEóðíàë "Âåòåðèíàðèÿ è êîðìëåíèå" # 2-2018 55 Journal "Veterinaria i kormlenie" Êëþ÷åâûå ñëîâà: ïòèöà, ïòèöåïðîäóêòû, äåçèíôåêöèÿ, áîëåçíè ïòèö, òîêñèêîèíôåêöèÿ

The article presents materials on veterinary and sanitary examination and assessment of broiler meat experimentally contaminated with pseudomonosis. The clinical and pathological manifestation of the disease was studied in experiments on chickens of 40-55 days of age. The results identify the deviations in the commodity and organoleptic parameters of meat, in the physicochemical properties and chemical composition of muscles, in microbial contamination and harmlessness of meat infected with pseudomonosis of broilers, in comparison with the meat of healthy chickens. Proposals have been developed for veterinary and sanitary assessment and the most rational use of poultry meat contaminated with pseudomonosis.

The release of good-quality and safe poultry products depends on the sanitary condition, compliance with preventive measures and the development of technologies aimed at improving the safety of the products. Microbiological studies and meat quality indicators were determined using standard methods. A method of cooling in 0.01% solutions of HIT AseptoDes has been developed to control the contamination of the cooling medium and prevent microbial contamination of the surface of poultry carcasses. It has been shown that to reduce microbial contamination and decontamination of the surface of carcasses from Salmonella, 0.02% solutions of the agent can be used with a cooling time of 25 minutes and 0.01% solutions with a cooling time of 35–40 minutes. The quality indicators of meat of carcasses chilled with solutions of the studied product, in comparison with carcasses chilled in ice water, do not differ significantly, with the exception of the acquisition of the surface of the carcasses of a paler color. It was found that after 6 hours of storage, the presence of a residual amount of peracetic acid in washes from carcasses was not detected.

Infected shells are one of the main routes of human infection with Salmonella, which causes foodborne illness. To increase the microbiological safety of fresh chicken eggs and food egg products, shell disinfection is necessary. The presented work highlights the results of an experimental study of the disinfecting properties of an agent based on polyhexamethylene guanidine chloride (PHMG) and a veterinary and sanitary assessment of edible chicken eggs after shell disinfection. Disinfecting properties of PHMG, microbiological, organoleptic and quality indicators were established by standard methods. In experiments with cambric test objects, inactivation is provided by: Salmonella typhimurium (ST) - 0.4% solutions (exposure 2-5 min), Escherichia coli - 0.4% (exposure 2 min) and 0.3% solutions (exposure 5 min).) DB. In production conditions, it has been established that the use of a 0.4% PHMG solution for disinfection with exposure for 2 and 5 minutes ensures the inactivation of ST on the shell surface. Disinfection of the shell does not affect the change in the pH value and egg weight during storage, as well as the state of the shell, air chamber, egg white, yolk. Eggs after disinfection for 15 days of storage at a temperature of (4 ± 2) ° C met the requirements for edible chicken eggs. Studies of the tested drug have shown the effect of the PHMG shell disinfection on the safety and quality indicators of edible eggs.

The researches directions have been posed in the article of VNII poultry processing industry from the moment of creation: from the development of hatch-ing egg and incubator