Effect of Lactobacillus fermentum aplication by water to chicken Ross 308 at meat chemical composition

In this work the influence of the probiotic preparation application (Lactobacillus fermentum CCM 7158 with microorganisms content 1.108 cfu per g) into the water on chemical composition of the breast muscle and thigh proportion was observed. Probiotics were applied into drink water for the chickens Ross 308 of two experimental groups (1st 6.6 ml per day in two first weeks and then 3.7 ml per day; 2nd 3.3 ml per day during all fattening). Time of feeding was 42 days. A feed-stuff was equivalent used in the control and experimental groups. The probiotic effect with his influence decreased fat content (P more or equal 0.05) in the breast muscle in 1st group at 1.43 g per 100g and 2nd group 1.80 g per 100g. The protein content in 100 g breast muscle was increased (P more or equal 0.05) at 0.46g (1st group), resp. at 0.10 g (2nd group). The fat content in the thigh proportion was higher (P more or equal 0.05) in the booth experimental groups (13.00 g per 100g - 1st group, 12.63 g per 100 g - 2nd group) against the control group. Similarly after probiotic application in the thigh proportion was increased protein content of chicken crossbred Ross 308 against control group (P more or equal 0,05) at 0.07 g per100 g (1st group) resp. at 0.44 g per 100 g (2nd group).