Fermented camel milk as a probiotics source for poultry farming

Abstract

Currently, antibiotics are increasingly becoming the object of close attention due to the potential development of antibiotic-resistant pathogens after prolonged use, the use of antimicrobials also seriously pollutes the environment and destroys the ecological balance of nature. Feed antibiotics have been banned in the EU since 2006, and there is an active discussion of draft laws in this area in Russia. The poultry industry ranks second in the world in terms of output, so it is important to ensure the health of livestock and product safety. Since the purpose of this study is to investigate the effectiveness of the use of lactic acid bacteria (LAB) strains isolated from shubat (fermented camel milk) for the tasks and problems of the poultry industry, the theoretical basis of the study includes the analysis of research papers and statistical reports on the problems of the industry, the use of antibiotics in animal husbandry, and lactic acid bacteria as possible alternatives. The final part is devoted to the analysis of the practical studies results comparing different types of milk, their microbiological composition, and the advantages of shubat for the probiotics production for poultry. Due to the peculiarities of camel milk and the “ethnicity” of shubat, quantitative and qualitative data of isolated microorganisms from these products have advantages over other species.