Effect of probiotic biopreparation on fatness, organoleptic, and chemical parameters of broiler chicken meat

The relevance of this study was to use the probiotic biopreparation Subtiform in the production of broiler chickens to increase productivity and improve the organoleptic and chemical characteristics of poultry slaughter products. The purpose of this study was to determine the effect of a probiotic biopreparation on the fatness of broiler chickens, the chemical composition of meat and chemical parameters using the developed patented express and optimised methods. The following methods were used: physical, organoleptic, chemical. It was found that the use of Bacillus subtilis and Bacillus licheniformis (2.5×109 CFU/g) with whey powder filler increased productivity, specifically, the live weight of broiler chickens increased by 4.02% (P