Effect of different regimes of probiotic usage at the base of bifidobacteria Bifidobacterium bifidum on turkey meat qualities has been considered in the paper. Young poultry being raised with these preparations usage has good slaughter and meat qualities, has better carcass morphological composition and high meat-bone and muscle-bone indices.
The data have been given in the article on eubiotics at the base of Bifidibacterum bifidum strain effect on tom-turkey meat quality. It has been established that muscle tissue of these tom-turkeys has good quality. This tissue contains more dry matters and protein and less fat and has high biological value.
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