In the article are considered issues related to the study of the effect of cadmium on the body of birds, in particular laying hens. The effect of cadmium sulfate at doses of 2.0 and 4.0 mg/kg body weight on protein synthesis function and functional state of the liver were investigated of cross-laying Hysex white hens, of 78 weeks old. Three groups of chickens were formed: two experimental and one control groups. The laying hens of the experimental groups were subjected to a cadmium load. Laying chickens of the first experimental group were given cadmium sulfate at a dose of 2.0 mg/kg body weight. Laying chickens of the second experimental group were given cadmium sulfate at a dose of 4.0 mg/kg body weight. Laying chickens in the control group were in the normal diet without cadmium. Increased activity of aminotransferases, in particular alanine and aspartate aminotransferases in their serum of hens, was observed during cadmium binge drinking in doses of 2.0 and 4.0 mg/kg body weight, respectively. These changes indicate a violation of the functional state of the liver of laying hens under conditions of cadmium load. In the study of protein synthesis of the liver of laying hens under conditions of cadmium loading, it was found that cadmium sulfate in the above doses contributed to a significant decrease in the level of total protein by 14, 21 and 30 days of the experiment. The reduction of total protein in the blood of laying hens was due to a decrease in the level of albumin, which in the second experimental group, respectively, decreased to 28.16 ± 0.75%, whereas in the first – 29.62 ± 0.98%. In the study of the level of globulins, it is possible to increase this indicator in both experimental groups of poultry for 21 days. Drinking with water cadmium sulfate at a dose of 4.0 mg/kg body weight was associated with a more likely decrease in total protein and albumin than drinking cadmium sulfate at a lower dose.
The production of honey and pollen by bee colonies at different temperatures and durations of winter rape flowering periods in the conditions of the right-bank Forest-Steppe has been studied. The influence of ambient temperature and duration of winter rape flowering period on the production of commercial honey and bee pollen was established. The need of bee colonies for food and the level of nectarproductive plants in the radius of their achievement by bees contributes to the demographic movement of these insects on the planet. Due to the healing and highly nutritious properties of bees processing nectar and pollen, honey, perga, royal jelly and other beekeeping products are widely and constantly used, which require a stronger honey base and increase its productivity. Therefore, nectar and pollen of plants are an important component in the existence of the honey bee and its evolutionary development. Over the last century, one of the most important environmental problems on the planet has been global warming, which has resulted in climate change. Agriculture, in particular crop production, was the most vulnerable to climate change. A slight decrease in the supply of nectar and pollen of plants in nature significantly affects the existence of the honey bee. First of all, their development and productivity are reduced, there is an increase in the level of the disease and a decrease in the efficiency of the industry as a whole. There are known facts of bee colonies taking off and moving from lowyielding nectar-pollinating lands to more productive ones. With a decrease in air temperature compared to the optimal +22 ° C during the flowering of winter rape, regardless of the length of its stay in this phase, there was a decrease in honey production from 23.8% to 76.2% and bee pollen from 33.3% to 55.5% . Key words: bee colonies, winter rape, honey, bee pollen, temperature flowering.
The article highlights the features of butter production by the method of hammering cream in batch and continuous butter makers and the stages of implementation of the HACCP system in butter production. The preparatory steps and principles of the system used in the development of the HACCP plan are considered. To obtain a safe and quality product, a preventive approach was developed, which is based on the principle of critical control points in the analysis of hazards. For this purpose, we used regulations and recommendations harmonized with international state standards. Analyzing the method of butter production by hammering cream in a periodic and continuous way, we identified the disadvantages of the technology for increased microbial contamination at the stages of preparing cream for hammering and adding fillers. According to SSU 4399: 2005 “Butter. Technical conditions”a description of the finished product was made with the characteristics of the composition of the product, the state of the packaging, the duration and conditions of storage of the product, consumer practice. In the flowchart of butter production by the continuous method of knitting cream together, technological operations are presented with the specification of additional operations and actions: storage of skim milk and cream, addition of salt and dye, and the resulting packaging materials. Hazards that can affect the safety and quality of the oil have been analyzed and identified. With the help of prerequisite programs, critical control points in butter production have been established: pasteurization of cream; cooling and physical maturation of the cream.It was found that the corrective actions for monitoring control at critical control points are chemical measurements: determination of active and titratable acidity of cream and microbiological studies. The points of control of butter production were determined, indicating the control indicators: pasteurization mode, bacteria of the Escherichia coli group, the number of mesophilic aerobic and facultative anaerobic microorganisms, temperature, ripening duration. The detection and monitoring of critical control points in the butter production process allows a more efficient and cost-effective method to achieve quality and safety than traditional means of inspection and testing of finished products. Key words: HACCP system, HACCP principles, hazards, block diagram, prerequisite programs, critical control points, control monitoring, biological risks.
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