Dairy products are the main food elements of the man. Milk is the sole food for infants and it plays an important role in feeding of the sick, convalescent, and healthy adults. The Yaroslavl Region is a leading region of the Yaroslavl cattle breed. Therefore, the aim of our research was to determine the strength and reliability of the influence of the factor ?genetic value of the sire? on productive characteristics of animals as a factor that helps to increase the productivity of animals. When we determine the strength of the influence of factors for statistical data we used the procedure of generalized linear models (General Linear Models - GLM), and evaluation components of phenotypic variation attributes were analyzed by multivariate dispersive analysis. Our research has allowed to allocate bulls with genetic value which has the improving effect. Using the recommended lines the farmers of the Yaroslavl region may increase productive characteristics of animals and the profit of the farms and improve the efficiency of breeding.
Sheep farming plays an important role in the production of meat. Romanov breed is known for its high fertility and therefore is used all over the world due to increased production of lambs and lamb meat. Meat products are the main food elements of the man. Most of the inhabitants of industrialized countries cannot imagine their menu without meat. Value of meat for human health is known, it supplies protein to the body. The Yaroslavl Region is a leading region of the Romanov sheep breed. Therefore, the aim of our research was to determine the strength and reliability of the influence of the factor ?genetic value of the father? on productive characteristics of animals as a factor that helps to increase the productivity of animals. Upon determining the strength of the influence of factors for statistical data have used the procedure of generalized linear models (General Linear Models - GLM), and evaluation components of phenotypic variation attributes were analyzed by multivariate dispersive analysis. Our research has allowed allocating rams with genetic value that has the improving effect. Using the recommended lines the farmers of the Yaroslavl region may increase productive characteristics of animals and the profit of the farms and improve the efficiency of breeding.
Рассмотрены показатели мясной продуктивности и физико-химический состав мяса цыплят-бройлеров кросса ROSS 308 при применении пробиотического препарата «Яросил». Добавка давалась цыплятам-бройлерам вместе с водой в количестве 0,2 мл/кг (I опытная группа) и 0,6 мл/кг (II опытная группа) живой массы. Материалом для исследований служили тушки, полученные после убоя цыплят-бройлеров в возрасте 45 дней. Выявлены отличия содержания мышечной ткани в тушках птиц: у цыплят первой опытной группы данный показатель был выше на 4,1%, а у второй – на 3,1%, чем у аналогов из контрольной группы. Исследован физико-химический состав «белого» и «красного» мяса цыплят, его анализ позволяет сделать вывод о положительном влиянии пробиотика на активацию синтеза белка. Представлены расчёты энергетической и питательной ценности грудных и ножных мышц цыплят при применении пробиотика «Яросил». Достоверных отличий в данных показателях между контрольной и опытными группами не обнаружено. Массовая доля белка от питательной ценности выше в первой опытной группе. Полученные результаты физико-химического состава мяса бройлеров подтвердили положительное влияние пробиотика на исследованные показатели. Meat productivity indicators and physicochemical composition of meat of broiler chickens of the ROSS 308 cross with the use of the probiotic preparation "Yarosil" are considered. The supplement was given to broiler chickens together with water in an amount of 0.2 ml/kg (I experimental group) and 0.6 ml/kg (II experimental group) of live weight. The material for the research was carcasses obtained after slaughtering broiler chickens at the age of 45 days. Differences in the content of muscle tissue in the carcasses of birds were revealed: in chickens of the first experimental group this indicator was higher by 4.1%, and in the second – by 3.1% than in the analogs from the control group. The physicochemical composition of the "white" and "red" chicken meat has been studied, its analysis allows us to conclude that the probiotic has a positive effect on the activation of protein synthesis. Calculations of the energy and nutritional value of the pectoral and leg muscles of chickens when using the probiotic "Yarosil" are presented. There were no significant differences in these indicators between the control and experimental groups. The mass fraction of protein from the nutritional value is higher in the first experimental group. The obtained results of the physicochemical composition of broiler meat confirmed the positive effect of the probiotic on the investigated parameters.
In the article parameters of meat cross ROSS 308broiler chickens’ productivity depending on different dosages, increasing ecological quality are considered. The applied mixed composition fodder was investigated. It was found that the chicken’s body weight from the first and second experimental groups before slaughter was 271.3 g (13.6%) and 103 g (5.1%) higher than in the control group. Differences in the weight of gutted and half-gutted carcasses, pectoral muscles and bone tissue of chickens of experimental and control groups were found. The probiotic preparation “Yarosil” inclusion in the broiler chickens’ diet increased the yield of gutted carcasses in the first and second experimental groups to 72.9% and 72.0% respectively, which contributes to sustainable development in the region and Russia as a whole.
his work is a continuation of research on the influence of new generation polymicrobiological starter cultures on the quality of canned feed in laboratory conditions, which began in 2018 and continues to the present. The purpose of the fragment of the presented studies was: to study the safety, chemical composition, nutritional value and organoleptic characteristics of silage when conservation the green mass of alfalfa with a new generation of starter cultures in laboratory conditions. The article presents the results of studies of the influence of polymicrobiological starters "Yarosil, bacterial preservative, suspension" containing Lactobacillus plantarum K-36, K-64, K-65, K-72, K-74, K-87, K-167; Lactobacillus lactis subsp. lactis Ep-157, Lactobacillus paracasei Ep-154 Ep-155 Ep-156 Ep-158, Streptococcus thermophilus K-35, the concentration (total) was 1.5ґ109 CFU / cm3, in an amount: 100 ml per ton, and Yarosil , dry powder "in an amount: 100 g per ton, in which the composition of the microflora was the same as in the ferment "Yarosil, bacterial preservative, suspension", but the concentration was different and amounted to (total) 8ґ1010 CFU / cm3, on the safety, chemical composi-tion, nutritional value and organoleptic characteristics of the obtained strength, and their influence on the indicated indicators has been established. The introduction of starter cultures in-creased the quality of the silage according to the indicators provided for by GOST R 55986-2014 and depended on the starter culture. The addition of the "Yarosil, bacterial preservative, suspension" starter culture to the green mass of alfalfa increased the crude protein content by 0.31% (the control sample con-tained 19.51%, the experimental one - 19.82%), reduced the crude fiber content by 0,14% (the control sample contained 28.69%, the experimental one - 28.55%), reduced the butyric acid content by 0.05% (the control sample contained 0.14%, the experimental one - 0.09% ). The addition of the Yarosil dry powder starter culture to the green mass of alfalfa increased the crude protein content by 0.45% (the control sample contained 19.51%, the experimental one - 19.96%), reduced the crude fiber content by 0,23% (the control sample contained 28.69%, the experimental one - 28.46%), contributed to the absence of butyric acid (the control sample contained 0.14%, the experimental butyric acid was not found). The addition of starter cultures had the positive effect on organoleptic characteristics.
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