Аңдатпа
The aim of this study was to evaluate changes in the quality of the Longissimus thoracis et lumborum (LTL) muscle in young suckling rams of the Kamieniec breed administered a probiotic preparation. Beginning at 11 days of age, lambs in the experimental group received an aqueous solution of the tested probiotic ( Lactobacillus plantarum - 2 serotypes , Bifidobacterium animalis , Lactobacillus raminosus ) per os for 30 days. The dose of the probiotic was adjusted for lamb age: 11–20 days - 1 g, 21–30 days - 2 g, 31–40 days - 3 g. The viable count per g of the probiotic was 10 9 CFU. At the end of the experiment, lambs of the control (C, n = 6) and experimental (E, n = 6) groups were slaughtered, and samples of their LTL muscles were subjected to analyses. In group E, the LTL muscle had a lower ( P ≤ 0.05) pH value, and a lower ( P ≤ 0.05) contribution of yellowness (b*) to the color. A sensory analysis of lamb meat in group E revealed its lower ( P ≤ 0.05) juiciness, and a tendency ( P > 0.05) towards higher desirability of aroma and taste, lower intensity of these attributes, and higher tenderness. In group E, intramuscular fat (IMF) was characterized by higher ( P ≤ 0.05) proportions of fatty acid C18:1 cis9 and total MUFAs , a higher ( P ≤ 0.05) MUFA/SFA ratio, and higher ( P ≤ 0.05) nutritional value . In group C, IMF had higher ( P ≤ 0.05) concentrations of fatty acids C18:3 and C20:1. The results of this study indicate that 30-day supplementation with the tested probiotic improves meat quality in very young lambs of the Kamieniec breed.