MEAT PRODUCTIVITY OF GEESE USING PROBIOTICS

The most important indicator characterizing the meat maturity and growth rate of meat poultry is the live weight at slaughter age, which is influenced by hereditary characteristics, the sex of the bird, the conditions of keeping and feeding. In the experimental groups of goslings, the highest relative increase in live weight was detected in the second week of rearing, so in the control group the increase was 93,09%, which is more than the experimental groups by 0,51% and 0,26%, respectively. It was noted that the relative increase in body weight decreased with age. The goslings of the first experimental group had the highest pre-slaughter weight, which weighed 3972,5 g. The slaughter results showed that their gutted carcasses were larger and weighed 2457,5 g, which exceeded the same indicator of the intact group by 20,7%.