The results of the dependence of obstetric diseases of cows in the occurrence of subclinical abortions against the background of the development of metritis under the influence of mycotoxins are given. Subclinical metritis is a fairly common phenomenon in cows, which causes significant economic losses. At the same time, the number of subclinical metritis in cows correlates with the number of obstetric pathology. Due to the negative impact of mycotoxins, in particular zearalenone, the balance of sex hormones is disturbed, which creates conditions for the development of saprophytic microflora in the organs of the reproductive system of cows. At the same time, deoxynivalenol helps to reduce the resistance of the cow's body in general and mucous membranes, in particular, which contributes to the development of inflammatory processes in the uterus. These processes are often subclinical. The aim of the work was to find out the role of obstetric diseases in the development of subclinical metritis and to develop clinical and prognostic tests for the occurrence of metritis and the basis for the analysis of obstetric pathology. The spread of obstetric pathology was established depending on the way cows are kept. Thus, in farms where cows were kept on tethers, the number of obstetric pathologies was 15.5 times higher. However, the number of inflammatory processes in the organs of the reproductive system in such farms was lower by 12 %. A decrease in the level of T- and B-lymphocytes in the blood and suppression of their functional activity was established, which is manifested by a decrease in the level of immunoglobulin G and has a significant effect on the increase in the frequency of subclinical abortions. The dependence of the reproductive capacity of cows on the frequency of subclinical and chronic inflammatory processes of the reproductive organs, which occur against the background of mycotoxicosis, was established. The influence of mycotoxins on the functioning of the ovaries and uterus was studied, and an increase in the number of such cases was established in farms with tethered cows. The correlation between the contamination of cow feed and the reduction of fertilization in cows was found. An increase in the number of subclinical abortions under the influence of zearalenone, which is found in large quantities in feed, has been established. The dependence of ovarian disorders on increasing productivity in cows was investigated.
{"title":"The role of obstetrical diseases in the development of subclinical metritis","authors":"O. Chekan","doi":"10.32718/nvlvet11002","DOIUrl":"https://doi.org/10.32718/nvlvet11002","url":null,"abstract":"The results of the dependence of obstetric diseases of cows in the occurrence of subclinical abortions against the background of the development of metritis under the influence of mycotoxins are given. Subclinical metritis is a fairly common phenomenon in cows, which causes significant economic losses. At the same time, the number of subclinical metritis in cows correlates with the number of obstetric pathology. Due to the negative impact of mycotoxins, in particular zearalenone, the balance of sex hormones is disturbed, which creates conditions for the development of saprophytic microflora in the organs of the reproductive system of cows. At the same time, deoxynivalenol helps to reduce the resistance of the cow's body in general and mucous membranes, in particular, which contributes to the development of inflammatory processes in the uterus. These processes are often subclinical. The aim of the work was to find out the role of obstetric diseases in the development of subclinical metritis and to develop clinical and prognostic tests for the occurrence of metritis and the basis for the analysis of obstetric pathology. The spread of obstetric pathology was established depending on the way cows are kept. Thus, in farms where cows were kept on tethers, the number of obstetric pathologies was 15.5 times higher. However, the number of inflammatory processes in the organs of the reproductive system in such farms was lower by 12 %. A decrease in the level of T- and B-lymphocytes in the blood and suppression of their functional activity was established, which is manifested by a decrease in the level of immunoglobulin G and has a significant effect on the increase in the frequency of subclinical abortions. The dependence of the reproductive capacity of cows on the frequency of subclinical and chronic inflammatory processes of the reproductive organs, which occur against the background of mycotoxicosis, was established. The influence of mycotoxins on the functioning of the ovaries and uterus was studied, and an increase in the number of such cases was established in farms with tethered cows. The correlation between the contamination of cow feed and the reduction of fertilization in cows was found. An increase in the number of subclinical abortions under the influence of zearalenone, which is found in large quantities in feed, has been established. The dependence of ovarian disorders on increasing productivity in cows was investigated.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41836853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article presents data on the effect of the phytobiotic additive “Activo” at a dose of 0.2 g/kg of feed on the piglets live weight of the growing and finishing fattening periods. The average daily gain and feed consumption per 1 kg of weight gain were determined during the experiment. Among biochemical parameters it was determined the level of total proteins, protein fractions (albumin and globulins), calcium and inorganic phosphorus. The level of morphological parameters in the blood of piglets of both fattening periods was determined. In particular, the content of hemoglobin, erythrocytes, leukocytes, platelets, eosinophils, rod-shaped and segmented granulocytes, lymphocytes, monocytes and hematocrit was determined. As a result of the research, it was found that the addition of a phytobiotic feed additive in the amount of 0.2 g/kg to the growing and finishing feed increased live weight by 8.12 and 3.36 %, respectively. At the same time, feed consumption per 1 kg of weight gain was reduced in the experimental group of piglets of the growing and finishing periods by 8.84 and 10.95 %, respectively. Phytobiotic additive at a dose of 0.2 g/kg of feed influenced the level of biochemical and morphological parameters in the piglets’ blood of the growing and finishing fattening periods. In particular, in the experimental group of piglets of the growing period, the level of total protein was higher by 5.25 %, and in the finishing period, it was lower by 7.60 %. Morphological parameters in the blood of piglets of the growing and finishing fattening periods of the experimental group had a higher level of hemoglobin, red blood cells and leukocytes. In piglets of the experimental group in the final period of fattening, the level of platelets, eosinophils and hematocrit was higher.
{"title":"Productive, biochemical and morphological blood parameters of piglets for fitobiotic feed additive “Activo’’ feeding","authors":"Дерть кукурудзяна, Соя натуральна, Соєвий шрот, Соняшниковий шрот, Лізин, Засв, триптофан, валін, Кальцій","doi":"10.32718/nvlvet11014","DOIUrl":"https://doi.org/10.32718/nvlvet11014","url":null,"abstract":"The article presents data on the effect of the phytobiotic additive “Activo” at a dose of 0.2 g/kg of feed on the piglets live weight of the growing and finishing fattening periods. The average daily gain and feed consumption per 1 kg of weight gain were determined during the experiment. Among biochemical parameters it was determined the level of total proteins, protein fractions (albumin and globulins), calcium and inorganic phosphorus. The level of morphological parameters in the blood of piglets of both fattening periods was determined. In particular, the content of hemoglobin, erythrocytes, leukocytes, platelets, eosinophils, rod-shaped and segmented granulocytes, lymphocytes, monocytes and hematocrit was determined. As a result of the research, it was found that the addition of a phytobiotic feed additive in the amount of 0.2 g/kg to the growing and finishing feed increased live weight by 8.12 and 3.36 %, respectively. At the same time, feed consumption per 1 kg of weight gain was reduced in the experimental group of piglets of the growing and finishing periods by 8.84 and 10.95 %, respectively. Phytobiotic additive at a dose of 0.2 g/kg of feed influenced the level of biochemical and morphological parameters in the piglets’ blood of the growing and finishing fattening periods. In particular, in the experimental group of piglets of the growing period, the level of total protein was higher by 5.25 %, and in the finishing period, it was lower by 7.60 %. Morphological parameters in the blood of piglets of the growing and finishing fattening periods of the experimental group had a higher level of hemoglobin, red blood cells and leukocytes. In piglets of the experimental group in the final period of fattening, the level of platelets, eosinophils and hematocrit was higher.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47682173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Among the diseases of dogs, pyoderma is a frequent reason for referral to veterinary clinics. To effectively treat pyoderma and develop new strategies for preventing this disease, it is necessary to study the causes of formation and the conditions for the manifestation of pathogenic properties in causative agents. The purpose of the study will be to identify the microbiota isolated from the healthy skin of dogs and those with pyoderma. Washes were collected from the skin of various areas in clinically healthy dogs and dogs with pyoderma. The material was sown on selective media for the isolation of specific genera of microorganisms; after cultivation, pure cultures were identified according to the methods generally accepted in microbiological practice (cultural, tinctorial, morphological, and biochemical tests), according to Bergi's determinant. In addition, the following test systems were used: “STAPHY-test 16”, “En-coccus-test 36”, and “NEFERM test-24”. It was established that coagulase-negative and coagulase-positive species of staphylococci belong to the representatives of the autochthonous microbiota of the skin of clinically healthy dogs, which are isolated from different areas in 100 and 60–68.5 % of cases, respectively—the coagulase-positive species S. pseudintermedius and the coagulase-variable species S. schleiferi subsp. Coagulants occupy up to 65 % of the central niche, and СNS accounts for up to 30 % of all identified staphylococci. The causative agent of pyoderma in monoculture was S. pseudintermedius in 85.8 % of cases. In 57.1 % of cases, association with pyoderma was represented by СPS and Escherichia coli, and microbial association with СPS and Pseudomonas aeruginosa was detected 4.0 times less often – 14.3 % of cases. In 28.6 % of cases, microbial associations included СPS, Proteus in combination with intestinal or Pseudomonas aeruginosa. On the share of coagulase-positive staphylococci S. pseudintermedius, S. aureus, and coagulase-variable subspecies S. schleiferi subsp. Coagulants account for the central part of the staphylococcal microbiota (93.1 %), identified from inflammatory skin foci in pyoderma. At the same time, the species S. pseudintermedius significantly prevailed over other species; in particular, its share accounted for 78.4 % of the staphylococci isolated, which is 16.0 times more than S. aureus and 8.0 times more than S schleiferi subsp. coagulants So, in the etiology and pathogenesis of pyoderma in dogs, a significant role is played by СPS, in particular, the species S. pseudintermedius.
{"title":"Identification of the skin microbiota of healthy dogs and those with pyoderma","authors":"V. V. Stroich, Y. Horiuk","doi":"10.32718/nvlvet11008","DOIUrl":"https://doi.org/10.32718/nvlvet11008","url":null,"abstract":"Among the diseases of dogs, pyoderma is a frequent reason for referral to veterinary clinics. To effectively treat pyoderma and develop new strategies for preventing this disease, it is necessary to study the causes of formation and the conditions for the manifestation of pathogenic properties in causative agents. The purpose of the study will be to identify the microbiota isolated from the healthy skin of dogs and those with pyoderma. Washes were collected from the skin of various areas in clinically healthy dogs and dogs with pyoderma. The material was sown on selective media for the isolation of specific genera of microorganisms; after cultivation, pure cultures were identified according to the methods generally accepted in microbiological practice (cultural, tinctorial, morphological, and biochemical tests), according to Bergi's determinant. In addition, the following test systems were used: “STAPHY-test 16”, “En-coccus-test 36”, and “NEFERM test-24”. It was established that coagulase-negative and coagulase-positive species of staphylococci belong to the representatives of the autochthonous microbiota of the skin of clinically healthy dogs, which are isolated from different areas in 100 and 60–68.5 % of cases, respectively—the coagulase-positive species S. pseudintermedius and the coagulase-variable species S. schleiferi subsp. Coagulants occupy up to 65 % of the central niche, and СNS accounts for up to 30 % of all identified staphylococci. The causative agent of pyoderma in monoculture was S. pseudintermedius in 85.8 % of cases. In 57.1 % of cases, association with pyoderma was represented by СPS and Escherichia coli, and microbial association with СPS and Pseudomonas aeruginosa was detected 4.0 times less often – 14.3 % of cases. In 28.6 % of cases, microbial associations included СPS, Proteus in combination with intestinal or Pseudomonas aeruginosa. On the share of coagulase-positive staphylococci S. pseudintermedius, S. aureus, and coagulase-variable subspecies S. schleiferi subsp. Coagulants account for the central part of the staphylococcal microbiota (93.1 %), identified from inflammatory skin foci in pyoderma. At the same time, the species S. pseudintermedius significantly prevailed over other species; in particular, its share accounted for 78.4 % of the staphylococci isolated, which is 16.0 times more than S. aureus and 8.0 times more than S schleiferi subsp. coagulants So, in the etiology and pathogenesis of pyoderma in dogs, a significant role is played by СPS, in particular, the species S. pseudintermedius.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48325952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Today, fusariotoxins play an increasingly important role in the pathology of farm animals, among which deoxynivalenol plays an important role. Deoxynivalenol (DON) is one of the most common fusariotoxins. It affects the health of animals that consume contaminated feed, and can lead to various metabolic disorders, disrupting the body's homeostasis. One of the main effects of deoxynivalenol is that it stimulates the production of anti-inflammatory cytokines, which in turn causes the acute phase of inflammation in animals. In addition, deoxynivalenol leads to a decrease in appetite and can cause hypophagia in animals, which in turn leads to a decrease in daily gains. The direction of the conducted research is aimed at identifying the optimal substrate for the synthesis of deoxynivalenol and its maximum accumulation by the fungus F. graminearum, and also established the optimal parameters for the synthesis of mycotoxin (cultivation temperature, substrate humidity, cultivation period). Grains of the following crops were used as substrates: wheat, rice, corn, barley, oats, rye, millet, millet, peas, soybeans, sunflower, mustard, rapeseed, buckwheat, and flax. Deoxynivalenol in samples was determined by thin-layer chromatography. The production of deoxynivalenol was studied in the temperature ranges of 4, 17, 24, and 28 °C; humidity of the substrate in the range from 14–90 % and the duration of cultivation from 1 to 4 weeks. The mycotoxin-producing activity of the fungus F. graminearum isolate 195/1 was largely determined by the studied parameters. The maximum amount of deoxynivalenol was produced at a temperature of 24 ºС, a substrate humidity of 50%, and a duration of cultivation of 24 days. Of the tested substrates, rice was the best for deoxynivalenol production. The obtained results serve as a basis for possible prediction of feed contamination with deoxynivalenol and, in general, will allow to optimize measures to combat mycotoxicosis and thus minimize the possible risks of mycotoxin poisoning of people and animals.
{"title":"Optimum parameters of deoxynivalenol synthesis by micromycete F. graminearum on grain substrates","authors":"D. Ostrovskiy, V. Zotsenko, V. Grishko","doi":"10.32718/nvlvet11001","DOIUrl":"https://doi.org/10.32718/nvlvet11001","url":null,"abstract":"Today, fusariotoxins play an increasingly important role in the pathology of farm animals, among which deoxynivalenol plays an important role. Deoxynivalenol (DON) is one of the most common fusariotoxins. It affects the health of animals that consume contaminated feed, and can lead to various metabolic disorders, disrupting the body's homeostasis. One of the main effects of deoxynivalenol is that it stimulates the production of anti-inflammatory cytokines, which in turn causes the acute phase of inflammation in animals. In addition, deoxynivalenol leads to a decrease in appetite and can cause hypophagia in animals, which in turn leads to a decrease in daily gains. The direction of the conducted research is aimed at identifying the optimal substrate for the synthesis of deoxynivalenol and its maximum accumulation by the fungus F. graminearum, and also established the optimal parameters for the synthesis of mycotoxin (cultivation temperature, substrate humidity, cultivation period). Grains of the following crops were used as substrates: wheat, rice, corn, barley, oats, rye, millet, millet, peas, soybeans, sunflower, mustard, rapeseed, buckwheat, and flax. Deoxynivalenol in samples was determined by thin-layer chromatography. The production of deoxynivalenol was studied in the temperature ranges of 4, 17, 24, and 28 °C; humidity of the substrate in the range from 14–90 % and the duration of cultivation from 1 to 4 weeks. The mycotoxin-producing activity of the fungus F. graminearum isolate 195/1 was largely determined by the studied parameters. The maximum amount of deoxynivalenol was produced at a temperature of 24 ºС, a substrate humidity of 50%, and a duration of cultivation of 24 days. Of the tested substrates, rice was the best for deoxynivalenol production. The obtained results serve as a basis for possible prediction of feed contamination with deoxynivalenol and, in general, will allow to optimize measures to combat mycotoxicosis and thus minimize the possible risks of mycotoxin poisoning of people and animals.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43615019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
O. Hrebelnyk, L. Zahorui, H. Kalinina, A. Kachan, V. Nadtochii, N. Fedoruk
Goat's milk is positioned as biologically complete, suitable for the creation of functional products and baby food products. This is explained by the qualitative and quantitative composition of its main nutrients: proteins, lipids, carbohydrates, biologically active substances, micro- and macro-elements. The biological value of food raw materials is assessed by its ability to satisfy protein needs. Strict thermal treatment regimens are used for goat milk. This is caused by the quantitative ratio of casein and albumin fractions in goat milk and its specific organoleptic properties. Pasteurization of milk causes partial destruction of proteins, enzymes, hormones and evaporation of gaseous. This contributes to the improvement of sensory properties of dairy goat raw materials. The effect of high temperatures on goat milk proteins and its biological value has been little studied. The effect of pasteurization regimes on proteins was studied and indicators of the biological value of the samples were determined: without heat treatment; heat treatment 63 ± 2 °С, duration 30 minutes; heat treatment 87 ± 2 °С duration 5-6 minutes. The amino acid composition of the test samples was determined by acid hydrolysis on an LC2000 amino acid analyzer (Biotronik, Germany). Indicators of the biological value of proteins of pasteurized goat milk were calculated – coefficient of difference of amino acid composition, biological value, coefficient of utilitarian amino acid composition, coefficient of rationality of amino acid composition, coefficient of comparative redundancy. The general analysis of the obtained data revealed a positive effect of heat treatment on the indicators of the biological value of goat milk. The amino acid score of the limiting amino acid increased by 14.82–14.92 %; biological value – 11.4–13.02 %; the PDCAAS indicator – by 14.18–14.29 %; changes in the values of formalized indicators had the same tendency. The biological value of proteins for the application of thermal regimes is at the same level. It has been proven that pasteurization has a positive effect on the biological value of goat milk proteins. This makes the product safe and useful for all segments of the population and can be recommended for feeding children from 0 to 6 months. Prospects for further research are the development of milk drinks of a combined composition of raw materials with an improved recipe in order to enrich the product with limiting amino acids.
{"title":"Biological value of zaanen goats' pasteurized milk proteins","authors":"O. Hrebelnyk, L. Zahorui, H. Kalinina, A. Kachan, V. Nadtochii, N. Fedoruk","doi":"10.32718/nvlvet-f9912","DOIUrl":"https://doi.org/10.32718/nvlvet-f9912","url":null,"abstract":"Goat's milk is positioned as biologically complete, suitable for the creation of functional products and baby food products. This is explained by the qualitative and quantitative composition of its main nutrients: proteins, lipids, carbohydrates, biologically active substances, micro- and macro-elements. The biological value of food raw materials is assessed by its ability to satisfy protein needs. Strict thermal treatment regimens are used for goat milk. This is caused by the quantitative ratio of casein and albumin fractions in goat milk and its specific organoleptic properties. Pasteurization of milk causes partial destruction of proteins, enzymes, hormones and evaporation of gaseous. This contributes to the improvement of sensory properties of dairy goat raw materials. The effect of high temperatures on goat milk proteins and its biological value has been little studied. The effect of pasteurization regimes on proteins was studied and indicators of the biological value of the samples were determined: without heat treatment; heat treatment 63 ± 2 °С, duration 30 minutes; heat treatment 87 ± 2 °С duration 5-6 minutes. The amino acid composition of the test samples was determined by acid hydrolysis on an LC2000 amino acid analyzer (Biotronik, Germany). Indicators of the biological value of proteins of pasteurized goat milk were calculated – coefficient of difference of amino acid composition, biological value, coefficient of utilitarian amino acid composition, coefficient of rationality of amino acid composition, coefficient of comparative redundancy. The general analysis of the obtained data revealed a positive effect of heat treatment on the indicators of the biological value of goat milk. The amino acid score of the limiting amino acid increased by 14.82–14.92 %; biological value – 11.4–13.02 %; the PDCAAS indicator – by 14.18–14.29 %; changes in the values of formalized indicators had the same tendency. The biological value of proteins for the application of thermal regimes is at the same level. It has been proven that pasteurization has a positive effect on the biological value of goat milk proteins. This makes the product safe and useful for all segments of the population and can be recommended for feeding children from 0 to 6 months. Prospects for further research are the development of milk drinks of a combined composition of raw materials with an improved recipe in order to enrich the product with limiting amino acids.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42996943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The use of dairy products in the recipes of sausage products allows to significantly improve the nutritional, consumer and structural-mechanical properties of the finished products. There are several technological ways to add additional milk proteins to the recipes of sausage products, in particular semi-smoked sausages. The introduction of these components is possible by adding milk protein in the form of dry components or mixtures, using ready-made products (cheese and cheese products), as well as making protein and protein-fat products based on milk components, which can also be used as fillers for semi-smoked sausages. Protein is a very important component of milk, as it largely determines its nutritional value and suitability for processing. Cow's milk contains on average about 3–4 % protein, and this is the sum of two main fractions, i.e. casein and whey proteins, which make up about 80 % and 20 % of nitrogenous protein compounds, respectively. The mentioned fractions differ in their physical and chemical properties, and their use is the basis for the production of various milk protein preparations. Among them, products containing almost exclusively casein proteins (casein and caseinates), whey proteins (concentrates and isolates of whey proteins) or complexes of these proteins (co-precipitates and proteins) can be distinguished. Among the functional properties of milk proteins, high indicators of moisture retention capacity, emulsion stability and emulsifying capacity should be noted. The use of ready-made cheeses in sausage recipes allows you to significantly expand the assortment and improve the organoleptic properties of the finished products. In the results of the work, options for adding additional milk protein to the recipes of semi-smoked sausages are described: in the form of dry components; in the form of ready-made rennet cheeses; in the form of developed protein-fat products (cheese analogues) using dry milk protein preparations. The main physico-chemical and structural-mechanical indicators of finished sausage products were studied and the rational composition of semi-smoked sausage recipes using milk protein was determined.
{"title":"Ways of integrating milk proteins into recipes of semi-smoked sausages","authors":"V. Rudyuk, V. Pasichnyi","doi":"10.32718/nvlvet-f9914","DOIUrl":"https://doi.org/10.32718/nvlvet-f9914","url":null,"abstract":"The use of dairy products in the recipes of sausage products allows to significantly improve the nutritional, consumer and structural-mechanical properties of the finished products. There are several technological ways to add additional milk proteins to the recipes of sausage products, in particular semi-smoked sausages. The introduction of these components is possible by adding milk protein in the form of dry components or mixtures, using ready-made products (cheese and cheese products), as well as making protein and protein-fat products based on milk components, which can also be used as fillers for semi-smoked sausages. Protein is a very important component of milk, as it largely determines its nutritional value and suitability for processing. Cow's milk contains on average about 3–4 % protein, and this is the sum of two main fractions, i.e. casein and whey proteins, which make up about 80 % and 20 % of nitrogenous protein compounds, respectively. The mentioned fractions differ in their physical and chemical properties, and their use is the basis for the production of various milk protein preparations. Among them, products containing almost exclusively casein proteins (casein and caseinates), whey proteins (concentrates and isolates of whey proteins) or complexes of these proteins (co-precipitates and proteins) can be distinguished. Among the functional properties of milk proteins, high indicators of moisture retention capacity, emulsion stability and emulsifying capacity should be noted. The use of ready-made cheeses in sausage recipes allows you to significantly expand the assortment and improve the organoleptic properties of the finished products. In the results of the work, options for adding additional milk protein to the recipes of semi-smoked sausages are described: in the form of dry components; in the form of ready-made rennet cheeses; in the form of developed protein-fat products (cheese analogues) using dry milk protein preparations. The main physico-chemical and structural-mechanical indicators of finished sausage products were studied and the rational composition of semi-smoked sausage recipes using milk protein was determined.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48620274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Salavelis, S. Pavlovsky, V. Tolstykh, V. Stepanova
The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but also a variety of bakery, flour confectionery and confectionery products, which leads to an increase in the used raw materials and, accordingly, an increase in a variety of technological processes for processing these raw materials. Restaurant business establishments include restaurants, pastry shops, cafes, bars, snack bars, canteens, buffets, kiosks and other fast food and drink establishments. Until September 20, 2019, all Ukrainian food industry enterprises providing food services, as well as food suppliers and carriers, were required to implement the HACCP food safety management system. The implementation of the HACCP system in restaurant business establishments is a difficult process that concerns all services and all personnel, because it is necessary not only to create an appropriate service, develop documentation and an algorithm for performing all procedures, review technological processes, equipment, raw material suppliers, but also train personnel comply with the new operating rules. The paper analyzes the factors of potential pollution: physical, chemical and biological and their influence on the quality of the final product. Each of these three factors are monitored at all stages of production, that is, manufacturers comply with fundamentally new rules in food production. For each stage, its own critical control point is defined and recommended, at which the products are tested to ensure product quality. The paper presents a list of basic and operational documentation of the HACCP system, which must be used in restaurants. All enterprises whose activities are related to food products are trying to implement the HACCP system, not only because it will allow domestic producers to comply with the requirements of domestic legislation, but also because it will give consumers confidence that the products they real high qualityand absolutely safe for health.
{"title":"Using the requirements of modern standardization in food enterprises","authors":"A. Salavelis, S. Pavlovsky, V. Tolstykh, V. Stepanova","doi":"10.32718/nvlvet-f9905","DOIUrl":"https://doi.org/10.32718/nvlvet-f9905","url":null,"abstract":"The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but also a variety of bakery, flour confectionery and confectionery products, which leads to an increase in the used raw materials and, accordingly, an increase in a variety of technological processes for processing these raw materials. Restaurant business establishments include restaurants, pastry shops, cafes, bars, snack bars, canteens, buffets, kiosks and other fast food and drink establishments. Until September 20, 2019, all Ukrainian food industry enterprises providing food services, as well as food suppliers and carriers, were required to implement the HACCP food safety management system. The implementation of the HACCP system in restaurant business establishments is a difficult process that concerns all services and all personnel, because it is necessary not only to create an appropriate service, develop documentation and an algorithm for performing all procedures, review technological processes, equipment, raw material suppliers, but also train personnel comply with the new operating rules. The paper analyzes the factors of potential pollution: physical, chemical and biological and their influence on the quality of the final product. Each of these three factors are monitored at all stages of production, that is, manufacturers comply with fundamentally new rules in food production. For each stage, its own critical control point is defined and recommended, at which the products are tested to ensure product quality. The paper presents a list of basic and operational documentation of the HACCP system, which must be used in restaurants. All enterprises whose activities are related to food products are trying to implement the HACCP system, not only because it will allow domestic producers to comply with the requirements of domestic legislation, but also because it will give consumers confidence that the products they real high qualityand absolutely safe for health.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42471450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The microflora of raw milk is in the center of constant attention at the enterprises where it is processed. Since the microbiota of pasteurized milk is determined by the percentage of heat-resistant bacteria that are present in the milk raw material. Defects during storage are associated with the development of residual microflora of pasteurized products. The aim of the work was to determine the quantitative changes in milk microflora using different pasteurization temperatures. Pasteurization of raw milk of the first and extra grades was carried out at t = +72 °С and t = +91 °С with a holding time of 15–20 s. In pasteurized and raw milk, the residual amount of microorganisms of different groups was determined: mesophilic, psychrotrophic, lactic acid, heat-resistant, and spore-forming. It was found that in raw milk before pasteurization, the main part of the microflora was psychrotrophic and mesophilic microorganisms up to 70%, the share of lactic acid microbiota was up to 25%, heat-resistant and spore-forming bacteria were 4% and 0.8%, respectively. The temperature regime of heat treatment (t = 72 °C exposure for 20 s) contributed to the reduction of mesophilic bacteria by 93.4% when using extra grade milk and by 91.5% when using first grade milk. That is, almost 6.4 times more bacteria remain in drinking milk when raw materials of lower quality are used. The intensity of death of heat-resistant microflora of milk under the regime of 72 °C with a holding time of 20 s was only 15.2 % when using raw extra milk and 4.2 % (first). Pasteurization at a temperature of 91 °C for 20 seconds had a much stronger effect on this microflora, as its efficiency was 52.9 % and 49.2 %. That is, the efficiency of the pasteurization mode was 3.5 and 11.7 times stronger, respectively, compared to the mode at a temperature of 72 °C. Therefore, in order to apply an effective pasteurization regime at the enterprise, it is necessary to know the quantitative and qualitative composition of the microflora of raw milk.
{"title":"Effect of heat treatment on the content of microorganisms in drinking milk","authors":"M. Kukhtyn, V. Salata, N. Kushniruk","doi":"10.32718/nvlvet-f9902","DOIUrl":"https://doi.org/10.32718/nvlvet-f9902","url":null,"abstract":"The microflora of raw milk is in the center of constant attention at the enterprises where it is processed. Since the microbiota of pasteurized milk is determined by the percentage of heat-resistant bacteria that are present in the milk raw material. Defects during storage are associated with the development of residual microflora of pasteurized products. The aim of the work was to determine the quantitative changes in milk microflora using different pasteurization temperatures. Pasteurization of raw milk of the first and extra grades was carried out at t = +72 °С and t = +91 °С with a holding time of 15–20 s. In pasteurized and raw milk, the residual amount of microorganisms of different groups was determined: mesophilic, psychrotrophic, lactic acid, heat-resistant, and spore-forming. It was found that in raw milk before pasteurization, the main part of the microflora was psychrotrophic and mesophilic microorganisms up to 70%, the share of lactic acid microbiota was up to 25%, heat-resistant and spore-forming bacteria were 4% and 0.8%, respectively. The temperature regime of heat treatment (t = 72 °C exposure for 20 s) contributed to the reduction of mesophilic bacteria by 93.4% when using extra grade milk and by 91.5% when using first grade milk. That is, almost 6.4 times more bacteria remain in drinking milk when raw materials of lower quality are used. The intensity of death of heat-resistant microflora of milk under the regime of 72 °C with a holding time of 20 s was only 15.2 % when using raw extra milk and 4.2 % (first). Pasteurization at a temperature of 91 °C for 20 seconds had a much stronger effect on this microflora, as its efficiency was 52.9 % and 49.2 %. That is, the efficiency of the pasteurization mode was 3.5 and 11.7 times stronger, respectively, compared to the mode at a temperature of 72 °C. Therefore, in order to apply an effective pasteurization regime at the enterprise, it is necessary to know the quantitative and qualitative composition of the microflora of raw milk.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42278815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Today, flour confectionery products are in demand, but the majority of them contain ingredients that have a detrimental effect on people with gluten intolerance. The number of patients with gluten enteropathy is growing every year. According to statistical data, the highest number of people with celiac disease is recorded in the UK – 13 %, the Federal Republic of Germany – 11 %, Italy – 9 %, France – 6 % of the total population, while in Ukraine the official figure is 1 %, which is significantly lower compared to European countries, However, this is not a positive factor because in the European Union, everyone can freely test for allergens and identify problems in time, unfortunately, in Ukraine, screening programmes are quite expensive and not every citizen of our country has the financial means to undergo allergen testing. That is why the expansion of gluten-free products is timely and relevant. It has been analysed that more and more young people aged 22–25 are turning their attention to ready-to-eat semi-finished products or dry mixes. Given the fast pace of life of modern people, these products significantly minimise the time required to make products and do not require special skills. Unfortunately, the Ukrainian market is mainly represented by dry gluten-free mixes and semi-finished products only from foreign manufacturers, which is a negative factor due to the high cost and poor logistics routes, due to the military actions taking place in Ukraine. The category of people with various forms of celiac disease cannot receive appropriate and necessary products. It is important to develop state gluten-free finished products, semi-finished products with a high degree of readiness, dry mixes that would meet the needs of people who are gluten intolerant or have celiac disease. The article considers the peculiarities of creating a recipe for a semi-finished product with a high degree of readiness of a special-purpose brownie “Cooking box” based on nut flour. The microstructure of the aggluten dough was analysed in comparison with the control. The temperature and time parameters of baking were determined and investigated, and the expediency of using nut flour (hazelnut, pine, walnut) was proved on the basis of the data. Based on the colour coordinates, the similarity between the control sample and the developed samples was proved, which is a positive factor, since the proposed products will not differ significantly from the control sample visually. In order to determine the absorption and release of moisture by the products and to establish the shelf life according to these indicators, the sorption and desorption properties of the products were studied. Based on the research, it was found that the developed sample based on walnut flour and the control absorbs the most moisture, as evidenced by the size of the holes, with the loss of a significant proportion of moisture in the products, it is possible to reduce the shelf life of the products, but th
{"title":"Properties of a semi-finished product with a high degree of readiness of brownies “Cooking box” for special purposes based on nut flour","authors":"V. Mykhailenko, A. Nemirich","doi":"10.32718/nvlvet-f9916","DOIUrl":"https://doi.org/10.32718/nvlvet-f9916","url":null,"abstract":"Today, flour confectionery products are in demand, but the majority of them contain ingredients that have a detrimental effect on people with gluten intolerance. The number of patients with gluten enteropathy is growing every year. According to statistical data, the highest number of people with celiac disease is recorded in the UK – 13 %, the Federal Republic of Germany – 11 %, Italy – 9 %, France – 6 % of the total population, while in Ukraine the official figure is 1 %, which is significantly lower compared to European countries, However, this is not a positive factor because in the European Union, everyone can freely test for allergens and identify problems in time, unfortunately, in Ukraine, screening programmes are quite expensive and not every citizen of our country has the financial means to undergo allergen testing. That is why the expansion of gluten-free products is timely and relevant. It has been analysed that more and more young people aged 22–25 are turning their attention to ready-to-eat semi-finished products or dry mixes. Given the fast pace of life of modern people, these products significantly minimise the time required to make products and do not require special skills. Unfortunately, the Ukrainian market is mainly represented by dry gluten-free mixes and semi-finished products only from foreign manufacturers, which is a negative factor due to the high cost and poor logistics routes, due to the military actions taking place in Ukraine. The category of people with various forms of celiac disease cannot receive appropriate and necessary products. It is important to develop state gluten-free finished products, semi-finished products with a high degree of readiness, dry mixes that would meet the needs of people who are gluten intolerant or have celiac disease. The article considers the peculiarities of creating a recipe for a semi-finished product with a high degree of readiness of a special-purpose brownie “Cooking box” based on nut flour. The microstructure of the aggluten dough was analysed in comparison with the control. The temperature and time parameters of baking were determined and investigated, and the expediency of using nut flour (hazelnut, pine, walnut) was proved on the basis of the data. Based on the colour coordinates, the similarity between the control sample and the developed samples was proved, which is a positive factor, since the proposed products will not differ significantly from the control sample visually. In order to determine the absorption and release of moisture by the products and to establish the shelf life according to these indicators, the sorption and desorption properties of the products were studied. Based on the research, it was found that the developed sample based on walnut flour and the control absorbs the most moisture, as evidenced by the size of the holes, with the loss of a significant proportion of moisture in the products, it is possible to reduce the shelf life of the products, but th","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49095405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. Kholodenko, V. V. Bila, V. Y. Bilyi, Y. Mashkin
Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms. Suluguni occupies an important place among cheeses in Ukraine. Suluguni cheese has been known for a long time, it was first mentioned in the book of the Pope's personal chef Bartolomeo Scipri. Industrial production of the product was established at the end of the 18th century. The main operation in the production of rennet cheese is the enzymatic coagulation of milk under the action of chymosin, resulting in the formation of a milk clot with a large part of casein and whey. In the body of animals, chymosin, similar to cheese-making technology, coagulates milk at the beginning of its digestion. Thus, the processing of milk in the process of cheese production corresponds to natural physiological processes. III groups of milk samples (n = 5) were formed to conduct the experiment. In the control group of samples, rennet enzyme of microbial origin was used for curdling milk. In the 1st experimental group of samples, an enzyme preparation from the rennet of dairy calves, extracted according to the method of Yu. Ya. Svyridenko, was used. In the II experimental group, an enzyme preparation was used, which was extracted from the rennet of dairy calves according to the method of S. V. Merzlova. The duration of protein coagulation during the production of “Suluguni” cheese using a microbial enzyme preparation is 23 min., when using enzymes of the first research group – 27 min. and when using rennet enzymes of the II research group – 33 min. In view of the output of ready-made Suluguni cheese with a commercial purpose to obtain more profit, it is advisable to use an enzyme of microbial origin. According to sensory analysis, samples using calf rennet enzyme extracted according to the method of S. V. Merzlova (I research group of samples) were characterized by pronounced cheesy, sour-milk, without extraneous tastes and smells, taste and smell characteristic of soft fresh cheese; the surface is clean without mechanical damage, elastic; the consistency of the smear is gentle, moderately dense; the color is white, uniform throughout the mass. Samples of the II experimental group were characterized by the worst organoleptic indicators.
奶酪是在凝乳酶制剂和微生物等理化因素的影响下，对牛奶的主要成分进行浓缩和生物转化而制成的食品。Suluguni在乌克兰的奶酪中占有重要的地位。Suluguni奶酪早已为人所知，它最早是在教皇的私人厨师Bartolomeo Scipri的书中提到的。这种产品的工业生产是在18世纪末建立起来的。凝乳酶奶酪生产的主要操作是在凝乳酶的作用下，对牛奶进行酶凝，形成含有大量酪蛋白和乳清的牛奶凝块。在动物体内，凝乳酶，类似于奶酪制作技术，在牛奶消化初期使其凝固。因此，奶酪生产过程中对牛奶的加工符合自然生理过程。分成3组(n = 5)进行实验。在样品的对照组中，使用微生物来源的凝乳酶凝乳。第一试验组样品，以犊牛凝乳酶为原料，按余法提取酶制剂。丫。斯维里登科，被利用了。II试验组采用S. V. Merzlova法从犊牛凝乳酶中提取酶制剂。使用微生物酶制剂生产“苏卢古尼”奶酪的蛋白质凝固时间为23分钟，使用第一课课组的酶为27分钟，使用第二课课组的凝乳酶为33分钟。考虑到成品苏卢古尼奶酪的产量具有商业目的，以获得更多的利润，建议使用微生物源酶。通过感官分析，采用S. V. Merzlova(样品1研究组)方法提取的小牛凝乳酶样品具有明显的奶酪味、酸乳味、无外来风味和气味、软鲜奶酪的口感和气味特征;表面清洁无机械损伤，有弹性;涂抹稠度温和，密度适中;颜色为白色，整个肿块均匀。II实验组样品的感官指标最差。
{"title":"Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses","authors":"I. Kholodenko, V. V. Bila, V. Y. Bilyi, Y. Mashkin","doi":"10.32718/nvlvet-f9918","DOIUrl":"https://doi.org/10.32718/nvlvet-f9918","url":null,"abstract":"Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms. Suluguni occupies an important place among cheeses in Ukraine. Suluguni cheese has been known for a long time, it was first mentioned in the book of the Pope's personal chef Bartolomeo Scipri. Industrial production of the product was established at the end of the 18th century. The main operation in the production of rennet cheese is the enzymatic coagulation of milk under the action of chymosin, resulting in the formation of a milk clot with a large part of casein and whey. In the body of animals, chymosin, similar to cheese-making technology, coagulates milk at the beginning of its digestion. Thus, the processing of milk in the process of cheese production corresponds to natural physiological processes. III groups of milk samples (n = 5) were formed to conduct the experiment. In the control group of samples, rennet enzyme of microbial origin was used for curdling milk. In the 1st experimental group of samples, an enzyme preparation from the rennet of dairy calves, extracted according to the method of Yu. Ya. Svyridenko, was used. In the II experimental group, an enzyme preparation was used, which was extracted from the rennet of dairy calves according to the method of S. V. Merzlova. The duration of protein coagulation during the production of “Suluguni” cheese using a microbial enzyme preparation is 23 min., when using enzymes of the first research group – 27 min. and when using rennet enzymes of the II research group – 33 min. In view of the output of ready-made Suluguni cheese with a commercial purpose to obtain more profit, it is advisable to use an enzyme of microbial origin. According to sensory analysis, samples using calf rennet enzyme extracted according to the method of S. V. Merzlova (I research group of samples) were characterized by pronounced cheesy, sour-milk, without extraneous tastes and smells, taste and smell characteristic of soft fresh cheese; the surface is clean without mechanical damage, elastic; the consistency of the smear is gentle, moderately dense; the color is white, uniform throughout the mass. Samples of the II experimental group were characterized by the worst organoleptic indicators.","PeriodicalId":33662,"journal":{"name":"Naukovii visnik L''vivs''kogo natsional''nogo universitetu veterinarnoyi meditsini ta biotekhnologii imeni SZ G''zhits''kogo Seriia Kharchovi tekhnologiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45976420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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