Abstract
The author showed that probiotic strains of lactic acid bacteria (LAB) isolated from the digestive tract of animals stimulate the formation of rumen digestion in lambs during the transition period and at an older age by activating chewing, rumination and increasing the formation of VFA and reducing the concentration of ammonia in the rumen contents. According to the researchers, traditional Mongolian fermented milk products are a rich source of selection of probiotic strains. From this point of view, they studied and found that L. helveticus, L. kefiranofaciens dominate in the composition of LAB in kumiss, while L. delbrueckii, L. bulgaricus, L. helveticus and S. thermophilus prevailed in kefir
Keywords
probiotic
bacteria
digestion
lambs
kumiss
kefir
Suggested citation
Shirchin, D., Ajushjav, N., & Jamyan, D.
(2024).
SCIENTIFIC AND PRACTICAL ASPECTS OF THE USE OF PROBIOTICS IN VETERINARY.
Bulletin of the Kyrgyz National Agrarian University,
22(6),
359-363.
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