Robotization in agriculture must be carried out taking into account various factors. Agricultural organizations are in different conditions, therefore, just economic efficiency is not enough to justify the implementation of robotics. Timeliness of the research topic is conditioned by the need to assess the applicability of implementing robotics at the micro level, taking into account various factors, since this issue has not been sufficiently studied. The article proposes a methodology for a comprehensive assessment of the expediency of robotization of agricultural organizations, taking into account the technical, technological, organizational and social factors characterizing a certain production process. It is proposed, to determine the economic efficiency of the robotics implementation at the first stage of such an assessment. Then the expert group determines the average and relative evaluation of the significance of each factor from the proposed ones. The preliminary selection is completed by assigning the ranks of the preference for implementing robotics to workplaces. The methodology for determining the expedience of robotics has been tested in agricultural organizations at workplaces in animal husbandry. Using the methodology will increase the validity of decisions on the implementation of robotics in agricultural organizations.
Enzymatic processing of raw meat is a promising technique for balancing its properties. The paper presents the results of a study of the functional and technological parameters of minced meat subjected to enzymatic treatment with transglutaminase and sequential treatment with pepsin and transglutaminase. The object of the study is beef with a connective tissue content of 20%. The highest values of moisture-binding, water-holding abilities and product yield after heat treatment were established for a test sample of minced meat with sequential treatment with pepsin and 0.3% transglutaminase. According to the results of the studies, it can be concluded that low-grade beef should be treated first with a proteolytic enzyme to soften the connective tissue, and then with transglutaminase for better binding and retention of moisture.
This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and beans, but in the current study, the author mixed bean flour with these active ingredients and evaluated the effect of this on the various nutrient parameters of meat rolls. Four samples of meat rolls were prepared, with 0% to 20% beans flour. Results of the study found that depending on the concentration of beans, the moisture content, level of carbohydrate, and other nutritive parameters of meat roll have changed significantly due to the specific chemical composition of the bean flour. In terms of vitamin composition, significant changes are observed in the content of vitamin C and vitamin B1. The addition of bean flour (up to 15%) to minced rolls gradually increases the yield stress and improving the consistency of the product. According to organoleptic evaluation, the addition of up to 15% of beans has a positive effect on the consistency of the product due to improved water-binding ability. Results of the study suggesting new data related to the impact of bean flour on the nutritional value and consistency of meat rolls. The developed technology and recipe can be used for large scale meat rolls production.
This paper presents the results of experiments on primates feeding. In diet structures that were used animal feed, of which fish flour is the most valuable, as found, for monkeys, due to its unique chemical composition. And the effect of the probiotic complex “Bactistatin” on the digestibility of feed in the diet of rhesus monkeys was studied. This preparation belongs to the new generation of probiotics. It is a biological product with immobilized probiotic strains and their metabolites. The study was conducted on a large population of male rhesus macaques in enclosure conditions. Feeding diets, their nutritional value as a result of the inclusion of fish flour in the amount of 18% were studied. And also, the effect of “Bactistatin” in the amount of 3 g/head, on the formation of symbiotic microflora of the gastrointestinal tract, was studied in order to improve the absorption of nutrients in complete feed. Changes in homeostasis during the experiment were controlled by hematological and biochemical parameters of the blood of both experimental and control primates. At the end of the experiment, the cost of feed, nutrients, and exchange energy per head was calculated. The experimental data obtained were analyzed and mathematically processed.
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