Summary In some countries, use of horsemeat as a food is inhibited by ethical and cultural concerns. However, horsemeat has potential health benefits, such as low fat and high unsaturated fatty acid content compared with other meats, as well as attractive sensory properties. Although there are many contradictory data on the dietary value in relation to human health, the effects of horsemeat have not been studied to a large extent. In this paper, we summarise existing knowledge on horsemeat quality and effects on human health. Our conclusion is that horsemeat may be consumed as a healthy alternative to other types of meat, provided that risks associated with microbial contamination during storage and possible presence of contaminants in horsemeat are taken into consideration. Future studies should evaluate the health‐promoting properties and safety of horsemeat and associated byproducts.
Background: Meat and dairy products are important ingredients in Kazakhstan, although there are indications that high consumption of red and processed meat is associated with a risk of several non-communicable diseases and has an adverse impact on the environment. Aim: The aim of this study was to investigate the dietary habits of young adults in Kazakhstan, particularly meat and fish consumption frequency among university students in five regions of Kazakhstan. Methods: The assessment of meat and fish consumption was based on the food frequency questionnaire. Region of residence, age, sex, weight, height and parental education were also self-reported. Results: Meat consumption among the participants was lower than recommended consumption of 1500 g per week in Kazakhstan but almost two-fold higher than the World Cancer Research Fund recommendations of 500 g per week. Approximately 24% of the participants reported to consume meat every day. Only 8.6% of the participants reported fish consumption in line with the recommendation of approximately 270 g per week in Kazakhstan. Meat and fish consumption was fairly homogeneous across regions and sex. Conclusion: The results from this study contribute to the relatively limited information on meat and fish consumption in Kazakhstan. Further knowledge on dietary habits and probably improved nutrition recommendations on meat consumption in Kazakhstan are needed to protect public health and the environment.
The purpose of these studies was an evaluation of the use of two developed formulations of multifunctional biologically active feed additives for calves during the dairy period. It was found that the average daily and absolute gain in both experimental groups is higher than that of the control by 11 and 8 %, respectively. Calves that received a feed supplement with active carbon and balsam poplar bud extract (group 1) exceeded the control group in girth measurements. In general, according to the results of the experiment, the positive effect of multifunctional feed additives on the growth and development of calves during the dairy period was determined.
The aim of the research was to develop a method for determining the species affinity of animal hair by determining its melting temperature. The research material was selected from hair samples of livestock and wild animals. We investigated 170 hairs of 16 animal species and humans. The hair melting point was determined by an automated system for melting temperature determination Opti Melt (MPA100). In the present study, we suggest that species affiliation can be effectively determined by examining physical properties of hair, in particular by determining its melting temperature. The hair melting temperatures for different animal species are in different ranges, but the initial melting points for hair of certain animal species are similar. For example, the initial melting point for cat, sheep, hare, rabbit, and rat hair ranged from 100 to 111 ° C, and the hair of the wolf, bear, and fox began to melt at 139.2 to 141.2 ° C. The results of this research make it possible to determine the species affinity of animals according to their hair melting temperature, which had not been done before. The proposed method yields rapid results and can be used as an auxiliary method in ambiguous cases in which data obtained by microscopic examination are insufficient. It will greatly facilitate the work of forensic specialists, enriching the arsenal of available methods.
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