Context: In the limited field of research on Kazakhstan’s poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare’s milk. This study provides valuable knowledge about an important aspect of poultry production in the region. Aims: The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare’s milk (koumiss) on the growth performance and meat quality of broiler chickens. Methods: In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties. Key results: According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined. Conclusions: Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production. Implications: The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region.

Poultry meat can be contaminated with a wide range of microorganisms, including those that can spoil the product during chill storage and certain foodborne pathogens. This study aims to investigate the effect of probiotics on the shelf life of shilled broiler meat. The object of the study was fresh broiler meat obtained from broiler chickens fed three different amounts of probiotics, which were isolated from shubat and koumiss. For the control group, birds were fed a basal diet (BD) and drinking water (DW). Chicks in the experimental groups were fed by BD, DW, and probiotics 0.25 mL, 0.5 mL, and 1.0 mL per bird (groups Pro1, Pro2, and Pro3, respectively), for 42 days. Following slaughter, the filets were packed aerobically and stored in temperature-controlled conditions at 4±2ºC. Microbial examinations of meat quality included QMAFAnM, BGKP, pathogenic (Salmonella, Listeria monocytogenes), yeast, and mold. The sensory parameters were used to determine the meat samples' shelf life. Broiler filets had a sensory shelf life of 7 to 9 days. The novelty of this study lies in its focus on the use of probiotics in broiler meat, particularly in the context of Kazakhstan. While probiotics have been studied in a variety of food products, their effect on broiler meat in Kazakhstan has yet to be investigated. As per our results, we can recommend the application of the Pro2 level for the best shelf life, microbial quality, and sensory properties.

Nowadays, camel milk is in high demand both in domestic and foreign markets. The potential value of camel milk is on average 3.6% of the total national milk production, and this proportion increased by 30% since its independence. In the last 20 years, the production of camel products increased 5 times. There is an upward trend in prices for camel dairy products, which create an attractiveness for breeding camels with high dairy productivity in the country. Specific physiology and adaptive capacity and increased interest for these animals as livestock species worldwide could lead to high productive camels becoming an important milk source for humans. In this article the difference in camel milk composition of Aruana breed and hybrids from different regions of Kazakhstan was determined.

Probiotics are known as microorganism that,when administered in sufficient quantities, begin to show a positive effect on the host organism. One of the beneficial effects of probiotic microorganisms on health, is in the gastrointestinal tract. The first criterion for evaluating potential probiotic strains is their ability to tolerate the extreme conditions of the human gastrointestinal tract. Camel milk is characterized by fecundity, a rich composition of antimicrobial compounds and immunoregulatory proteins, vitamin and mineral components .The dominant microflora in it are representatives of the genera Lactobacillus and Enterococcus. Therefore, in our research work, we set a goal in vitro to study the resistance of new strains of isolates of lactic acid bacteria Lactobacillus paracasei and Enterococcus faecium, previously isolated and identified from local shubat, to increased acidity in gastric juice and various concentrations of bile. As a result, we found that both strains showed relatively high resistance at pH 2, which corresponds to extreme conditions in gastric juice, as well as at 0.3% and 0.5% bile salt concentrations. The increase in demand for probiotic products in the world accelerates the discovery, introduction and commercialization of new strains of lactic acid bacteria, taking into account the results of the study, in the future it is possible to develop and introduce probiotic preparations and food and feed additives on the market of Kazakhstan based on new strains isolated from shubat. Пробиотики известны как микроорганизмы, которые при введении в достаточном количестве, начинают проявлять положительный эффект на организм хозяина. Одним из мест действия благотворного влияния пробиотических микроорганизмов на здоровье является желудочно-кишечный тракт. Производство и разработка пробиотических препаратов, активных в отношении ряда патогенов, приобретают свою актуальность, наряду с мировой тенденцией отказа от использования традиционных антибиотических препаратов в производстве пищевой продукции. Первым критерием оценки потенциальных пробиотических штаммов является их способность переносить экстремальные условия желудочно-кишечного тракта человека. Верблюжье молоко отличается, богатым составом антимикробных соединений и иммунорегуляторных белков, витаминно-минеральных компонентов, доминирующей микрофлорой в нем являются представители родов Lactobacillus и Enterococcus. В связи с этим в нашей исследовательской работе поставлена цель в лабораторных условиях in vitro изучить устойчивость новых штаммов - изолятов молочнокислых бактерий Lactobacillus paracasei и Enterococcus faecium, ранее выделенных и идентифицированных из местного шубата, к повышенной кислотности в желудочном соке и различным концентрациям желчи. В результате обнаружено, что оба штамма проявили относительно высокую устойчивость при рН 2, что соответствует экстремальным условиям в желудочном соке, а также - при 0,3% и 0,5% концентрациях солей желчных кислот. Увеличение спроса на пробиотические продукты в мире ускоряет открытие, внедрение и коммерциализацию новых штаммов молочнокислых бактерий, учитывая результаты исследования, в дальнейшем представляется возможность разработки и внедрения на рынок Казахстана пробиотических препаратов и пищевых, кормовых добавок на основе новых штаммов, выделенных из шубата.

The production and development of active probiotic drugs against a number of pathogens are gaining relevance, along with the global trend of abandoning the use of traditional antibiotic drugs in food production. The reason is the increase in antibiotic resistance, in particular, was observed in such pathogenic test strains as: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi. Among the most common representatives of lactic acid bacteria of shubat and camel milk can be found: Enterococcus spp., Lactococcus spp., Lactobacillus spp., Leuconostoc spp. These types of microorganisms have functional probiotic properties, which can be used in the development of a probiotic preparation for farm animals and birds. The article presents the results of a study of the functional probiotic properties of lactobacillus camel milk and data on the possible use of these strains in poultry farming. Methods for assessing probiotic potential are described, including: the ability to survive in an aggressive environment of the digestive tract, the study of antagonistic activity, adhesion and synthesis of biologically active substances. The study of this topic is relevant and has wide possibilities of application in the production of veterinary probiotic preparations in order to minimize and reject antibiotic substances as growth factors and counteract bacterial diseases of animals. Key words: probiotic bacteria, functional properties, shubat, poultry. Бірқатар белсенді қатысты патогендердің пробиотикалық препараттарды өндіру және әзірлеу сонымен қатар тамақ өндірісінде дәстүрлі антибиотикалық препараттарды қолданудан бас тартудан жаһандық беталысыда өзектілігі арттырылып жатыр. Осыған себепші антибиотикке қарсы тұрақталуының артуы, мысалға, атап айтқанда мына патогенді сынақ штамдарында байқалды: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi. Шұбат пен түйе сүтінде сүт қышқылының ең көп таралған Enterococcus spp., Lactococcus spp., Lactobacillus spp., Leuconostoc spp сияқты бактерия өкілдері кездестіріледі. Микроорганизмдердің бұл түрлері функционалды пробиотикалық қасиеттерге ие, олар ауылшаруашалығының мал және құстарға арналған пробиотикалық препараттарды әзірлеуде өз қолданысын таба алады. Мақалада түйе сүтіндегі лактобактеридың функционалды пробиотикалық қасиеттері зерттеу нәтижелері және құстар шаруашылығында осы штамдардың қолдану мүмкіндігі туралы мәліметтер келтірілген. Пробиотикалық потенциалды бағалау әдістері сипатталған, оның ішінде: ас қорыту жүйесінің агрессивті ортасында өмір сүру мүмкіндігі, антагонистік белсенділігі зерттеу, биологиялық белсенді заттардың адгезиясы және синтезі. Бұл тақырыпты зерттеу өзекті болып табылады және ветеринарлық пробиотикалық препараттарды өндіруде кең мүмкіндіктерге ие, мысалға өсу факторы ретінде антибиотикалық заттарды азайту, олардан бас тарту және жануарлардың бактериялық ауруларына қарсы тұру мақсатында. Түйінді сөздер: пробиотикалық бактериялар, функционалды қасиеттері, шұбат, құс шаруашылығы. Производство и разработка пробиотических препаратов активных отношении ряда патогенов, приобретают свою актуальность, наряду с мировой тенденцией отказа от использования традиционных антибиотических препаратов в производстве пищевой продукции. Причиной служит рост антибиотикорезистентности в частности наблюдался у таких патогенных тест-штаммов, как: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi. Среди наиболее часто встречающихся представителей молочнокислых бактерий шубата и верблюжьего молока можно встретить: Enterococcus spp., Lactococcus spp., Lactobacillus spp., Leuconostoc spp. Данные виды микроорганизмов обладают функциональными пробиотическими свойствами, которые могут найти свое применение в разработке пробиотического препарата для сельскохозяйственных животных и птиц. В статье приводятся результаты по изучению функциональных пробиотических свойств лактобактерий верблюжьего молока и данные о возможном применении этих штаммов в...

Probiotics are becoming more widely acknowledged as a safe and effective alternative to antibiotics for improving the safety of chicken meat. The investigation of potential hazards throughout the chicken meat supply chain enables a thorough assessment of contamination risks, allowing for the establishment of control and corrective actions within the corresponding processes. The ultimate goal is to ensure the safety of chicken meat for consumers.   The objective of this study is to ascertain the potential risks that may arise inside the chicken production process, encompassing physical, chemical, and biological factors, with the identification of critical control points (CCPs). The study is also aiming to identify corrective strategies and approaches for decreasing the hazards associated with using of probiotics obtained from shubat. The research conducted involved conducting microbiological evaluations to test the ability of probiotics to withstand the presence of pathogenic bacteria. Additionally, the study examined the use of probiotics in chicken production, employing careful monitoring and comprehensive analyses to figure out the effectiveness of the supplements. For hazard identification and risk assessment, the Hazard Analysis and Critical Control Points (HACCP) approach was used, with the key findings showing that the most critical activities throughout the entire chain pertained to the use of probiotics as an alternative to antibiotics.