IMPROVING THE NUTRITIONAL CHARACTERISTICS OF FISH USING ANTIBIOTICS AND PROBIOTICS IN FEEDING (REVIEW)

Abstract. The purpose of the study is aimed at collecting and analyzing literature data on use probiotics phytobiotics in fish fattening system to obtain environmentally safe products example common carp (Cyprinus carpio). Materials methods research. search analysis was carried out using Internet resources: RSCI – https://www.elibrary.ru, ScienceDirect https://www.sciencedirect.com, https://pubmed.ncbi.nlm.nih.gov. Results. In this review, meta-analytical data, main results for obtaining with high nutritional values finished are summarized. current trends demand food mainly focused innovative solutions identification production processes. From standpoint value, proteins absorbed better than animal proteins. Fish contains significant indicators calcium content, which, combined levels vitamin D low cholesterol, makes it extremely useful human body. As model we used international experience various A systematic allows us judge potential feed additives origin pharmacochemical composition as growth activators, antioxidant humoral protection body, well an increase value by increasing content crude protein final product. presented indicate a agro-food waste sustainable development industrial farming. It should be noted that conducted bibliometric review recent publications indicates level interest world solve problem scientific community. Scientific novelty lies empirical probiotic phytobiotic productivity, resistance infectious diseases representatives aquaculture.