MICROBIOLOGICAL SAFETY OF EGG PRODUCTS WHEN USING PROBIOTIC NORD-BACT
Probiotic Nord-Bact, developed on the basis of bacteria Bacillus subtilis strains to improve the quality of egg products. Pro- duction tests were carried out in the Yakut poultry farm in the workshop number 19 on 30 thousand laying hens from the age of 45-46 weeks of the Rhodonite-3 cross. For the production tests, 3 groups of analogues of laying hens with 10 thousand animals each were formulated: 2 experienced, 1 control. According to the results of the research probiotic it was revealed that after the use of the probiotic drug Nord-Bact in both experimental groups, neither in the contents nor in the eggshell, the presense of conditionally pathogenic, pathogenic microorganisms, in contrast to the control group, which has a higher the content of meso- philic aerobic facultative anaerobic microorganism, the presease of conditionally pathogenic microorganisms Protea, toxigenic fungi Aspergillus spp., as well as potential lactose enterepathogenic atelnyh Echerichia. Therefore after the use probiotic Nord- Bact, microbiological safety of egg products in ensured. The results of biochemical studies after the use of probiotic Nord-Bact show an increase in content of calcium, magnesium in eggshells by 31 %, phosphorus by 23 %, compared with the control. A significant increase in iron and vitamin A eggs in the yolk by 12 %, sodium and, magnesium by 10 %, potassium by 6 %, and calcium by 1,5 % was noted. Thus, after the application of probiotic Nord-Bact in the yolk, protein, shell, the content of vital minerals and vitamins significantly increases. The use probiotic Nord-Bact not only had a positive effect on microbiological, biochemical indicators of eggs, but also reduced egg production (by 1,4 %), contamination (4,7 %)), increased productivity (4 %), compared to similar workshop, where did not use the drug.