No abstract

This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amount in maral meat and goat meat. pH value lies between 5.7 (turkey white meat) and 6.4 (goat meat). Low value of water binding capacity is detected in turkey meat (58.2% in red meat, 59.2% in white meat) and high value-in maral meat 79.57%. The morphology and microstructure of meat have some Original Research Article

No abstract

No abstract

In cattle breeding during breeding season, great importance is attached to the selection of male and female pairs. The purpose of the work is to assess the effect of inbreeding on the milk production of cows of different genotypes. It was found that the main number of animals in the herd was obtained using remote inbreeding, which is 83.8%. The use of related mating led to a decrease in the age of the first calving by 0.3 months, a lactation period by 0.4, and a slight increase in milk yield by 78 kg with a decrease in the mass fraction of fat by 0.01% and protein by 0.02%, relative to outbred cows. A significant change in the productive longevity of animals obtained by outbred breeding and the use of a moderate level of inbreeding (P≤0.05) was noted. The effect of blood on Holstein breed on the productive qualities of cows was also established. An increase in blood level to 75-91% led to an increase in milk yield and qualitative indicators of productivity. Thus, the average milk yield in the group increased by 566 kg or 9.4%, while increasing the mass fraction of fat by 0.04% and protein by 0.04%. The best indicators of productivity within the genotype groups were established with a remote level of inbreeding and a genotype of Holstein breed 91-97% blood. In the future, when developing a breeding plan, it is necessary to take into account the fact that the best quality indicators of productivity, namely the mass fraction of fat and the mass fraction of protein are higher in cows with a genotype from 76 to 91% and a moderate level of inbreeding - 3.97% and 3.08%.

No abstract

The article says that all over the world, dairy livestock is used for dairy production. They use such breeds as a black-mottled breed, Holstein, Dutch ones. Breeding livestock differs in economically useful qualities depending on the climatic and ecological-forage conditions of the breeding zone, and the gene pool of breed resources. The widespread and long-term use of the Holsteinisation, along with a positive effect, i.e., an increase in milk yield, revealed problems associated with a decrease in the reproductive functions of the livestock. The aim of the work is to study the milk yield of the Holsteinized black-mottled breed of the Ural type depending on the duration of the service period. The article notes a significant percentage of dairy cows with a service period of more than 200 days and 121-160 days. Dairy cows with a service period of up to 120 days turned out to be 32%, taking into account the presence of dairy cows with optimal insemination period of only 19%. This indicates a decrease in reproductive functions in the Holsteinized black-mottled breed of the Ural type. The change in milk yield per three lactation depending on the duration of the service period is mainly determined by the individual characteristics of dairy cows and but not on the service period. Dairy cows with a service period of 103 days have the highest milk yield indicators. Dairy cows of other groups with other duration of the service periods had milk yield by 209 - 656 kg, or 1.96 - 6.15% less. The difference was not reliable due to the significant variation in milk yield within the groups. The duration of the service period does not affect the quality indicators of milk. The optimal duration of the service period for livestock breeding, namely the Holsteinized black- mottled breed of the Ural type is considered to be 81-120 days. An increase in the duration of the service period does not lead to an increase in milk yield, but affects the duration of productive longevity of dairy cows.

 Abstract: The aim of the study is the analytical substantiation of the perspective trendthe development of specialized fermented foods. According to the stable trend of using a balanced diet for the prevention and treatment of gastrointestinal diseases (for which dairy products are enriched with probiotics), a bioproduct has been developed, the formulation of which includes cottage cheese, cream, starter cultures of probiotic cultures, berry syrup, wheat bran. Cottage cheese is prepared by fermentation of a mixture consisting of buttermilk, wheat bran and biologically active additive "Nash lecitin", a leaven based on the association of starter (probiotic) cultures Lactobacillus acidophilus, B. lactis, B. longum, Streptococcus thermophilus in an immobilized form, by nanofiltration. Its chemical composition, nutritional and biological value were studied and microbiological parameters characterizing its functional properties were determined. Cottage cheese bioproduct recommended both for mass catering and for elderly persons nutrition.