Sheep productivity when probiotic feed additive “Amilocin” introduced into the diets

Arilov, A. N.; Pogodaev, V. A.; Appaev, B. V.; Lidzhiev, E. B.; Mashtykov, Sanal

doi:10.1088/1755-1315/403/1/012109

Cited by 4 publications

(3 citation statements)

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“…As a dietary supplement, probiotics also showed positive effects on carcass weight and meat quality [ 46 , 47 ]. Such effects on meat quality includes improvement of product quality and shelf life [ 3 ], upgrading the sensory qualities [ 12 , 13 ], and improving color and tenderness [ 5 , 12 ] and healthy fatty acid profiles [ 48 , 49 ]. The beneficial effects of probiotics supplements on carcass weight and meat quality are exhibited in Figure 3 .…”

Section: Effects Of Probiotics On Meat Qualitymentioning

confidence: 99%

“…Liu et al [ 12 ] reported that probiotic supplements increased the density of fibers in muscle, which causes softness and tenderness of meat. Several other studies reported that probiotic supplements improved meat color, flavor, and tenderness; thus, panelists preferred probiotic supplemented meat to meat without probiotic supplements [ 48 , 52 ]. In addition, dietary probiotic supplements might also alter the composition of volatile compounds, which is linked to the quality attributes of meat [ 5 , 12 ].…”

Section: Effects Of Probiotics On Meat Qualitymentioning

confidence: 99%

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Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

et al. 2023

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Meat from small ruminants is considered a high quality and delicacy product in many countries. Several benefits have been perceived from probiotics as dietary supplements, such as improved carcass weight, color, tenderness, flavor, muscle fiber structure, water-holding capacity, and healthy fatty acid profile of the meat. Thus, the present review focuses on the effect of probiotics on improving the quality of meat from small ruminants. Though many benefits have been associated with the use of probiotics, the findings of all the considered articles are not always consistent, and the mechanisms behind improving meat quality are not appropriately defined. This variability of findings could be due to the use of different probiotic strains, dosage rates, number of days of experiment, nutrition, breed, age, and health status of the animals. Therefore, future research should emphasize specific strains, optimal dose and days of administration, route, and mechanisms for the specific probiotic strains to host. This review provides a comprehensive overview of the use of probiotics for small ruminants and their impact on meat quality.

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Section: Effects Of Probiotics On Meat Qualitymentioning

confidence: 99%

Section: Effects Of Probiotics On Meat Qualitymentioning

confidence: 99%

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

et al. 2023

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“…Diets used in agricultural enterprises to feed animals most often do not cover nutrient requirements. Therefore, the need arises for its enrichment with various feed additives, incorporating biologically active substances and having positive effect on health and reproductive functions of animals [20][21][22]. In this regard, agribusiness secondary raw materials are of great interest, namely, starch-treacle production (gluten, germ, pulp, sirup and others) [23].…”

Section: Introductionmentioning

confidence: 99%

Influence of feed additive from secondary raw materials of starch-treacle production on sheep-producers productivity

et al. 2020

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Introduction to the diets of sheep-producers of wool (Jalgin merino) and meat-wool directions (Russian meat merino) productivity in the non-breeding and breeding period of the feed additive «corn Gluten» in the amount of 28 and 56 and 28 and 66 g per unit per day contributes to an increase in crude and digestible protein by 5,0 and 10,0 %, lysine by 1,52 and 3,0 %, methionine with cystine – by 5,2 and 12,7 %. In addition, the digestibility of dry matter of the diet (in the non-breeding period) is significantly increased by 3,85-6,74%, by 13,4-15,11% – raw protein, by 3,19-5,03% – raw fat, by 5,92-7,21% – raw fiber, as well as nitrogen-free extractive fraction – by 1,90-3,52%. Feed additive «corn Gluten» promotes a significant increase in the volume of ejaculate in breeding period by 2,45,7% and 2,8-7,0%, sperm activity and an indicator of resistance to 0,3-0,6 and 0,5-0,6 points and 450-800 units, sperm concentration – by 1,7-3,0 and 1,7-3,5 %, ewes’ fertility – by 3,0-5,0 and 2,0-3,0 %. The additional income from the sale of sperm products with an increase in the protein level in the diets of sheep-producers Jalgin merino and Russian meat merino by 5% is 3,63-4,32, and by 10 % – 8,20-10,26 thousand rubles.

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Development of formulation for soft cheese based on milk from animals of different species

Shuvarikov

Pastukh

Жукова

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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One of the core branches of the Russian farming industry is the dairy industry. Cheese has always ranked first in nutritional profile and calorie count. It is high in fat, protein, minerals and vitamins. All these components are in balanced proportions and are easily absorbed by the human body. In Russia, the most consumed is cow cheese; goat cheese is also gaining popularity; in the Caucasus – goat and sheep milk cheese. Cheese made from milk of different agricultural animals each has its own quality indicators. Hence, the paper provides data on using various types of milk – cow, goat, sheep and mixtures – to produce cheese. The paper describes the objects and methods of research, the results of research experience, benchmarking and evaluation of finished cheese, physical and chemical properties and sensory characteristics. The highest content of fat, SNF and protein was found to be present in goat milk. In cheese production, bryndza cheese made from sheep milk was distinguished by a large yield, cheese from a mixture of goat and sheep milk – by the highest fat content, and sheep cheese – by protein. Taste tests concluded that consumers preferred goat cheese. Cow and sheep cheese ranked low. The maximum number of points was given to bryndza cheese made from a mixture of goat and sheep milk.

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Sheep productivity when probiotic feed additive “Amilocin” introduced into the diets

Cited by 4 publications

References 1 publication

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

Influence of feed additive from secondary raw materials of starch-treacle production on sheep-producers productivity

Development of formulation for soft cheese based on milk from animals of different species

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