Currently, broad-spectrum antibiotics are widely used to treat bacterial infections. One of them is Azitronit containing 10% of azithromycin. The main objective of the work was to study the urea formation function of the liver of cats with chlamydia and the effect of the preparation Azitronit on it. All the animals studied were subjected to a clinical study according to the generally accepted method, in which special attention was paid to the condition of the organs that are most often affected by chlamydia - the eyes, mucous membranes of the external genital organs, and upper respiratory tract. Laboratory diagnosis was carried out by polymerase chain reaction. Determination of biochemical parameters on an IDEXX Catalist analyzer. It was found that in sick animals the content of total protein, urea, ammonia, glutamine and ornithine increases by 15.5%, 27.6%, 27.8%, 18.2% and 17.5%, respectively, compared with healthy ones. After treatment of animals, the studied indices decreased by 4.9% (total protein), 5.3% (urea), 18.3% (glutamine), 10% (ammonia) and 13.6% relative to the initial level (sick animals) (ornithine), but did not reach the animals of the control group and were higher by 11.1%, 23.5%, 11.7%, 10% and 4.5%, respectively. In the blood of cats with chlamydia patients, the content of a number of metabolites of the ornithine urea cycle increases, the activity of arginase and transamination enzymes increases, the content of total protein and ornithine, the concentration of ammonia, while increasing the concentration of urea, glutamine. After treatment with the drug Azitronit, the desired indices decrease, but do not reach the indices in healthy animals.
The article presents research on the development of a new technology for the production of fermented milk drink based on milk (Holstein breed of cows) using a vegetable additive obtained by extrusion processing of sprouted chickpea grain. The production of fermented milk drinks with the use of such plant additives allows us to develop new multifunctional products due to the content of bioavailable nutrients, vitamins, etc. in the extruded sprouted chickpea grain. The developed production technology and fermented milk drink meet all existing requirements.
The article is devoted to the development of functional meat food products made by partially replacing beef and poultry meat with lentils and carrots. When developing the pate, a partial replacement of grade 2 beef and chicken fillet with lentils and carrots is provided. A technology for the production of pate with vegetable raw materials based on the use of sprouted lentils obtained by processing it with electroactivated solutions of sodium and ammonium chlorides has been developed. Studies of functional, technological and organoleptic parameters of the developed pates have been conducted, which have shown that the proposed pate recipe allows replacing expensive ingredients – grade 2 beef and chicken fillet with lentils and carrots, to get a product that is not inferior in quality to the standard pate preparation technology. The article describes the detailed amino acid composition of the pate under study and compares it with the reference protein.
The article presents experimental materials on the development and optimization of the recipe for cooked sausages, in particular, boiled sausages. For the research, three samples of minced meat were made: the first with ketchup, the second with tomato paste, and the third with fresh tomato juice. A comprehensive organoleptic evaluation of the obtained samples of boiled sausage products was carried out. As a result of the research, the technology and formulation of new sausage products with the addition of tomato ingredient were developed. An increase in the content of lycopene in finished products has been experimentally proved. The high quality of the sausage products made using tomatoes in comparison with the usual sosi-sok technology has been established. The development of recipes using a non-standard ingredient, namely tomatoes, in the technology of cooked sausages allows you to expand the range and provide the finished product with lycopene.
Учредитель и издатель: Founder and editor: ФГБОУ ВО «Казанская госу дарственная академия ветеринарной медицины имени Н.Э. Баумана» (ФГБОУ ВО Казанская ГАВМ) FSBEI HE «Kazan Bauman State Academy of Veterinary Medicine»(FSBEI HE KSAVM) Печатается по решению редакционной коллегии Казанской государственной академии ветеринарной медицины им. Н.Э. Баумана от 5 Июня 2019 г
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