Y. Hachak, O. Myhaylytska, V. O. Nahovska, B. Gutyj, I. F. Lanytsia
The article substantiates the possibility of using spices in soft goat cheese technology. For the production of cheeses, black pepper, garlic and red pepper are selected, which have an antiseptic effect, are used for intestinal disorders, myositis, rheumatism, polyarthritis, atherosclerosis, gout, anemia, hypertension, angina pectoris and bronchial asthma. The process of preparing fillers before adding them to the cheese mass during the production of soft cheeses is described. Recipes of soft goat cheeses with vegetable fillers were calculated and the expediency of using individual components was justified. The technology of soft goat cheese with spices involves the process of normalizing goat milk on a separator-normalizer to a mass fraction of fat of 3.1 %. The normalized mixture should be pasteurized at a temperature of 72–76 °С. The fermentation temperature is chosen from 28 to 32 °C, depending on the season. Fermentation is carried out for 6–8 hours until acidity increases to 22–24 ºT. It is planned to heat the curd mass with spices at a temperature of 80–85 °C for 20 minutes with continuous stirring. The organoleptic and physicochemical parameters of the finished product are described. The mass fraction of fat in the dry matter of the finished cheese with spices was 50%, the mass fraction of moisture was 47–48 % and the salt content was 1.4–1.5 %. Soft goat cheese with spices is offered in the form of round balls weighing 20–25 g filled with corn oil (6–7 balls in a glass jar). The addition of plant spices to the cheese grain not only gave the product original organoleptic characteristics, but also increased its biological value. The studied physico-chemical, organoleptic and microbiological parameters of the samples of soft goat cheese with spices meet the requirements of the current regulatory documents. The use of black pepper, garlic and red pepper in the production of soft goat cheeses is appropriate in view of the enrichment of the product with biologically active substances and the expansion of the range of dairy products. Prospects for further research are in the study of quality indicators of soft goat cheese with spices during storage.
{"title":"Designing the technology of goat cheese with spices using a separator-normalizer","authors":"Y. Hachak, O. Myhaylytska, V. O. Nahovska, B. Gutyj, I. F. Lanytsia","doi":"10.32718/nvlvet-f9915","DOIUrl":"https://doi.org/10.32718/nvlvet-f9915","url":null,"abstract":"The article substantiates the possibility of using spices in soft goat cheese technology. For the production of cheeses, black pepper, garlic and red pepper are selected, which have an antiseptic effect, are used for intestinal disorders, myositis, rheumatism, polyarthritis, atherosclerosis, gout, anemia, hypertension, angina pectoris and bronchial asthma. The process of preparing fillers before adding them to the cheese mass during the production of soft cheeses is described. Recipes of soft goat cheeses with vegetable fillers were calculated and the expediency of using individual components was justified. The technology of soft goat cheese with spices involves the process of normalizing goat milk on a separator-normalizer to a mass fraction of fat of 3.1 %. The normalized mixture should be pasteurized at a temperature of 72–76 °С. The fermentation temperature is chosen from 28 to 32 °C, depending on the season. Fermentation is carried out for 6–8 hours until acidity increases to 22–24 ºT. It is planned to heat the curd mass with spices at a temperature of 80–85 °C for 20 minutes with continuous stirring. The organoleptic and physicochemical parameters of the finished product are described. The mass fraction of fat in the dry matter of the finished cheese with spices was 50%, the mass fraction of moisture was 47–48 % and the salt content was 1.4–1.5 %. Soft goat cheese with spices is offered in the form of round balls weighing 20–25 g filled with corn oil (6–7 balls in a glass jar). The addition of plant spices to the cheese grain not only gave the product original organoleptic characteristics, but also increased its biological value. The studied physico-chemical, organoleptic and microbiological parameters of the samples of soft goat cheese with spices meet the requirements of the current regulatory documents. The use of black pepper, garlic and red pepper in the production of soft goat cheeses is appropriate in view of the enrichment of the product with biologically active substances and the expansion of the range of dairy products. Prospects for further research are in the study of quality indicators of soft goat cheese with spices during storage.","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":"42240434","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}
R. Svyatnenko, A. Marynin, S. Litvynchuk, V. Pasichnyi
Research on honey is important from the standpoint of product quality and consumer protection. According to legislation in many countries, including Ukraine, honey is considered a food product and is subject to mandatory certification and labeling. Research on the physicochemical properties of honey is important for determining its quality and detecting falsification. This article is dedicated to the study of the quality of honey from various botanical and one regional source. Organoleptic and physicochemical properties of the honey were determined, as well as a comparison with a falsified sample. The results of the analysis showed that different varieties of honey have different physicochemical properties. The highest diastase number was found in buckwheat honey, while the lowest was found in linden honey. The mass fraction of sucrose was highest in buckwheat honey and lowest in sunflower honey. The water content was in the range of 18.4–21 %, with buckwheat and sunflower honey having similar values. The pH value was lowest in buckwheat honey and highest in linden honey. Research on the organoleptic properties showed that buckwheat honey has a dark brown color, pleasant aroma and taste without foreign flavors, and a viscous consistency. Sunflower honey has a golden-yellow color, bright and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Linden honey has a pale yellow color, pleasant and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Flower honey has a light brown color, pleasant aroma and taste without foreign flavors, sweet and tart, and a viscous consistency. The results of the comparison of buckwheat honey with falsified honey showed that the diastase number, mass fraction of sucrose and water, as well as the pH value in the honey were within normal range, while in the falsified sample the values of these indicators were different. These results indicate that falsified honey based on sugar syrup can be detected using physicochemical analysis. Therefore, a study of honey from various botanical and one regional origin showed that its physicochemical properties differ depending on the variety. Comparison of buckwheat honey with counterfeit honey based on sugar syrup has shown that the counterfeit can be detected by physicochemical analysis.
{"title":"Study on the quality of honey from different botanical sources and one re-gional origin","authors":"R. Svyatnenko, A. Marynin, S. Litvynchuk, V. Pasichnyi","doi":"10.32718/nvlvet-f9910","DOIUrl":"https://doi.org/10.32718/nvlvet-f9910","url":null,"abstract":"Research on honey is important from the standpoint of product quality and consumer protection. According to legislation in many countries, including Ukraine, honey is considered a food product and is subject to mandatory certification and labeling. Research on the physicochemical properties of honey is important for determining its quality and detecting falsification. This article is dedicated to the study of the quality of honey from various botanical and one regional source. Organoleptic and physicochemical properties of the honey were determined, as well as a comparison with a falsified sample. The results of the analysis showed that different varieties of honey have different physicochemical properties. The highest diastase number was found in buckwheat honey, while the lowest was found in linden honey. The mass fraction of sucrose was highest in buckwheat honey and lowest in sunflower honey. The water content was in the range of 18.4–21 %, with buckwheat and sunflower honey having similar values. The pH value was lowest in buckwheat honey and highest in linden honey. Research on the organoleptic properties showed that buckwheat honey has a dark brown color, pleasant aroma and taste without foreign flavors, and a viscous consistency. Sunflower honey has a golden-yellow color, bright and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Linden honey has a pale yellow color, pleasant and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Flower honey has a light brown color, pleasant aroma and taste without foreign flavors, sweet and tart, and a viscous consistency. The results of the comparison of buckwheat honey with falsified honey showed that the diastase number, mass fraction of sucrose and water, as well as the pH value in the honey were within normal range, while in the falsified sample the values of these indicators were different. These results indicate that falsified honey based on sugar syrup can be detected using physicochemical analysis. Therefore, a study of honey from various botanical and one regional origin showed that its physicochemical properties differ depending on the variety. Comparison of buckwheat honey with counterfeit honey based on sugar syrup has shown that the counterfeit can be detected by physicochemical analysis.","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":"47022186","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}
In recent decades, thin films of organic semiconductors (OS), or, as they are also called, organic molecular crystals, have attracted special attention in connection with a number of proposals for their use in functional units of modern electronics, and therefore in modern technological equipment. At the same time, the optical, electrophysical and photoelectric properties of OS are very important, which are determined both by the structure of organic molecules, that is, the starting material, and by the crystal structure of condensates, that is, by the technological conditions of film production. In this regard, this article presents the results of studies of some properties of OS and the technology of obtaining thin films based on them. OS are characterized by weak intermolecular bonds of the Van der Baals type, which causes the low energy of their crystal lattice. In this regard, the electronic structure of individual molecules during the formation of a crystal does not change significantly, and the properties of the crystals almost completely preserve the individual features of the molecules in combination with new properties caused by their collective interaction. This determines the main features of optical and electrophysical properties of OS, their energy structure of neutral and ionized states. In this article, it is experimentally confirmed that the planar structure of atoms of molecular crystals, in particular, linear acenes, and therefore the number of π-electrons responsible for exciton absorption in the visible region of the spectrum determines the position of the edge of their own optical absorption. It was also confirmed that the long-wavelength shift of the optical absorption edge of thin films of phthalocyanines is observed when atoms of heavy elements, for example, lead, are introduced into the molecule. When atoms of lighter elements are introduced into the phthalocyanine molecule, their planarity is not disturbed, and the long-wavelength shift of the edge is much smaller. An explanation of such changes is presented based on the interaction of foreign atoms with the π-electron system of phthalocyanine rings of neighboring molecules. The significant influence of the technological parameters of production, in particular the temperature of the substrate during thermal sputtering, on the crystal structure and optical properties of thin films of linear polyacenes and metallophthalocyanines has been demonstrated and substantiated. The possibility of controlling and presetting the necessary properties of thin-film condensates of molecular crystals is shown.
{"title":"Features of obtaining and properties of thin films organic semiconductors","authors":"B. Tsizh, Z. Dziamski","doi":"10.32718/nvlvet-f9903","DOIUrl":"https://doi.org/10.32718/nvlvet-f9903","url":null,"abstract":"In recent decades, thin films of organic semiconductors (OS), or, as they are also called, organic molecular crystals, have attracted special attention in connection with a number of proposals for their use in functional units of modern electronics, and therefore in modern technological equipment. At the same time, the optical, electrophysical and photoelectric properties of OS are very important, which are determined both by the structure of organic molecules, that is, the starting material, and by the crystal structure of condensates, that is, by the technological conditions of film production. In this regard, this article presents the results of studies of some properties of OS and the technology of obtaining thin films based on them. OS are characterized by weak intermolecular bonds of the Van der Baals type, which causes the low energy of their crystal lattice. In this regard, the electronic structure of individual molecules during the formation of a crystal does not change significantly, and the properties of the crystals almost completely preserve the individual features of the molecules in combination with new properties caused by their collective interaction. This determines the main features of optical and electrophysical properties of OS, their energy structure of neutral and ionized states. In this article, it is experimentally confirmed that the planar structure of atoms of molecular crystals, in particular, linear acenes, and therefore the number of π-electrons responsible for exciton absorption in the visible region of the spectrum determines the position of the edge of their own optical absorption. It was also confirmed that the long-wavelength shift of the optical absorption edge of thin films of phthalocyanines is observed when atoms of heavy elements, for example, lead, are introduced into the molecule. When atoms of lighter elements are introduced into the phthalocyanine molecule, their planarity is not disturbed, and the long-wavelength shift of the edge is much smaller. An explanation of such changes is presented based on the interaction of foreign atoms with the π-electron system of phthalocyanine rings of neighboring molecules. The significant influence of the technological parameters of production, in particular the temperature of the substrate during thermal sputtering, on the crystal structure and optical properties of thin films of linear polyacenes and metallophthalocyanines has been demonstrated and substantiated. The possibility of controlling and presetting the necessary properties of thin-film condensates of molecular crystals is shown.","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":"45184603","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 states that meadow phytocenoses are distinguished from others (forest, steppe, desert, water and others) by the dependence of the composition and structure (structure) of meadow communities on environmental conditions. At the same time, onions differ from agrophytocenoses on arable lands. On arable land, in the process of crop rotation every year (or with a break of one year in the chain of peren-nial grasses), the existence of phytocenosis is disturbed by the agricultural machinery used to cultivate the soil. Therefore, crops of grain or row crops are always available for the spread of weeds. In order to control their number, it is necessary to use an integrated system of plant protection, which includes agrotechnical measures, and biological and chemical methods of control. The meadow, unlike such agrophytocenosis, is closed to the spread of weeds, since there are competitive relationships between the plant populations that are part of it. It is substantiated that as a result of competition and differentiation of niches, the structure of the meadow phytocenosis is formed – the height difference of the aerial parts and the depth of the root systems. There are no clear layers of it above ground or below ground in meadow grass stands, but sometimes stable combinations of species are formed on the meadow, which are repeated like spots. Such spots are called micro groups, and the phenomenon itself is called mosaicism. However, mosaicism is not very common and is usually associated with the distribution of leguminous components, which have a stronger impact on the environment than other species. Leguminous grasses are known to enrich the soil with nitrogen as a result of the activity of nitrogen fixers symbiotically associated with them, and in favorable years they form many leaves, which can limit the growth of light-loving species. It was noted that the peculiarity of meadow phytocenoses is the correspondence of their composition and structure to the smallest changes in environmental conditions, which in forest phytocenoses will be leveled as a result of the strong influence of trees, and in arable land they are somewhat leveled by the system of soil cultivation, application of fertilizers and sowing. However, rapid spatial variability is only one of the many qualities of these plastic communities. Meadow phytocenoses can change over time quite quickly. At the same time, it is worth distinguishing 2 types of changes – reversible and irreversible. In the first case, changes in the composition of meadow phytocenosis are associated with seasonal changes, with fluctuations in weather conditions in different years, with the intensity of pasture use, outbreaks of the number of certain types of meadow grasses, or the spread of nematodes or pest insects on meadow grasses. In the second case, meadow communities change under the influence of anthropogenic factors (hay mowing or fertilization) or, on the contrary, self-restore after the cessation
{"title":"Ecological aspects of meadow phytocenoses","authors":"T. Nahirniak","doi":"10.32718/nvlvet-a9823","DOIUrl":"https://doi.org/10.32718/nvlvet-a9823","url":null,"abstract":"The article states that meadow phytocenoses are distinguished from others (forest, steppe, desert, water and others) by the dependence of the composition and structure (structure) of meadow communities on environmental conditions. At the same time, onions differ from agrophytocenoses on arable lands. On arable land, in the process of crop rotation every year (or with a break of one year in the chain of peren-nial grasses), the existence of phytocenosis is disturbed by the agricultural machinery used to cultivate the soil. Therefore, crops of grain or row crops are always available for the spread of weeds. In order to control their number, it is necessary to use an integrated system of plant protection, which includes agrotechnical measures, and biological and chemical methods of control. The meadow, unlike such agrophytocenosis, is closed to the spread of weeds, since there are competitive relationships between the plant populations that are part of it. It is substantiated that as a result of competition and differentiation of niches, the structure of the meadow phytocenosis is formed – the height difference of the aerial parts and the depth of the root systems. There are no clear layers of it above ground or below ground in meadow grass stands, but sometimes stable combinations of species are formed on the meadow, which are repeated like spots. Such spots are called micro groups, and the phenomenon itself is called mosaicism. However, mosaicism is not very common and is usually associated with the distribution of leguminous components, which have a stronger impact on the environment than other species. Leguminous grasses are known to enrich the soil with nitrogen as a result of the activity of nitrogen fixers symbiotically associated with them, and in favorable years they form many leaves, which can limit the growth of light-loving species. It was noted that the peculiarity of meadow phytocenoses is the correspondence of their composition and structure to the smallest changes in environmental conditions, which in forest phytocenoses will be leveled as a result of the strong influence of trees, and in arable land they are somewhat leveled by the system of soil cultivation, application of fertilizers and sowing. However, rapid spatial variability is only one of the many qualities of these plastic communities. Meadow phytocenoses can change over time quite quickly. At the same time, it is worth distinguishing 2 types of changes – reversible and irreversible. In the first case, changes in the composition of meadow phytocenosis are associated with seasonal changes, with fluctuations in weather conditions in different years, with the intensity of pasture use, outbreaks of the number of certain types of meadow grasses, or the spread of nematodes or pest insects on meadow grasses. In the second case, meadow communities change under the influence of anthropogenic factors (hay mowing or fertilization) or, on the contrary, self-restore after the cessation ","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":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42943320","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}
Brynza occupies an important place among cheeses in Ukraine. Brynza is a highly concentrated polydisperse system, the features of which are determined by the size of the particles of the dispersed phase. It has a white (close to white) color, uniform throughout the mass. The taste and smell of cottage cheese are sour-milk, moderately salty. Physicochemical, biochemical and microbiological processes in cheese and their intensity depend on the concentration and quality of rennet enzymes. Renal enzymes during cheese ripening inhibit the vital activity of putrefactive bacteria in cheese, while in certain concentrations they contribute to the development of lactic acid microflora of leavening preparations and their production of amino acids. Studies show that cheese contains a wide range of microflora such as Lactococcus spp., Lactobacillus spp., Leuconostoc spp., Enterococcus spp. and contaminating bacterial cells. Pasteurization of raw milk not only has a positive effect on the yield of cheese, but also protects the consumer from pathogenic microflora. Milk after pasteurization was used for the experiment. The mass fraction of fat in milk was 3.2 %, the acidity was at the level of 18.5 °T. For the experiment, 5 groups of milk samples of 100.0 cm³ each were formed. Fermentation of milk was carried out with the help of sourdough starter for cheese and rennet enzyme. The antimicrobial drug streptomycin was used to inactivate cells of yeast microorganisms and active centers of rennet enzymes. Weighed 1.0 g was dissolved in 1500 ml of distilled water. Milk with an antibiotic content of 2.0 to 4.0 U/cm3 after fermentation with sourdough and rennet enzyme had 2.6–2.9 times lower titrated acidity than in the control. A regularity was revealed that with the increase in the content of streptomycin sulfate in milk, the titrated acidity of the final product decreases. When the largest amount of antibiotic was added to milk (IV and V experimental groups of samples), the effect of leaven and enzyme preparation was not manifested, as a result of which the final product of fermentation did not differ much from fresh milk in terms of titrated acidity.
{"title":"The influence of antibiotics in milk on the action of sourdough using cheese technology","authors":"V. V. Bila, H. Merzlova","doi":"10.32718/nvlvet-a9811","DOIUrl":"https://doi.org/10.32718/nvlvet-a9811","url":null,"abstract":"Brynza occupies an important place among cheeses in Ukraine. Brynza is a highly concentrated polydisperse system, the features of which are determined by the size of the particles of the dispersed phase. It has a white (close to white) color, uniform throughout the mass. The taste and smell of cottage cheese are sour-milk, moderately salty. Physicochemical, biochemical and microbiological processes in cheese and their intensity depend on the concentration and quality of rennet enzymes. Renal enzymes during cheese ripening inhibit the vital activity of putrefactive bacteria in cheese, while in certain concentrations they contribute to the development of lactic acid microflora of leavening preparations and their production of amino acids. Studies show that cheese contains a wide range of microflora such as Lactococcus spp., Lactobacillus spp., Leuconostoc spp., Enterococcus spp. and contaminating bacterial cells. Pasteurization of raw milk not only has a positive effect on the yield of cheese, but also protects the consumer from pathogenic microflora. Milk after pasteurization was used for the experiment. The mass fraction of fat in milk was 3.2 %, the acidity was at the level of 18.5 °T. For the experiment, 5 groups of milk samples of 100.0 cm³ each were formed. Fermentation of milk was carried out with the help of sourdough starter for cheese and rennet enzyme. The antimicrobial drug streptomycin was used to inactivate cells of yeast microorganisms and active centers of rennet enzymes. Weighed 1.0 g was dissolved in 1500 ml of distilled water. Milk with an antibiotic content of 2.0 to 4.0 U/cm3 after fermentation with sourdough and rennet enzyme had 2.6–2.9 times lower titrated acidity than in the control. A regularity was revealed that with the increase in the content of streptomycin sulfate in milk, the titrated acidity of the final product decreases. When the largest amount of antibiotic was added to milk (IV and V experimental groups of samples), the effect of leaven and enzyme preparation was not manifested, as a result of which the final product of fermentation did not differ much from fresh milk in terms of titrated acidity.","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":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46184345","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 research results on hematological indicators of males and females of the Ukrainian scaly breed of carp grown in the conditions of a fish farm in the Dnipropetrovsk region are given. In Ukraine, carp cultivation is becoming an increasingly popular method of commercial fish production. At the same time, the hydrochemical and temperature regimes of the reservoir have important practical significance for the average growth and development of fish since the intensity of respiration, metabolic processes, fish nutrition, motor activity, and resistance to various diseases depend on the chemical composition and temperature of the water. The process of formation of the hydrochemical composition of pond water occurs against the background of climatic changes. Therefore, control of temperature conditions and the physiological state of fish during carp cultivation is an important measure that ensures rational consumption of feed and high growth rates and, in the future, allows to plan of optimal cultivation technology. Therefore, the work aimed to investigate the hematological indicators of blood in males and females of the Ukrainian scaly breed of carp to control their physiological state in the conditions of the hydrochemical and temperature regime of the reservoir of the fish farm. It was established that the main hydrochemical parameters corresponded to the technological standards adopted in fish farming to cultivate carp fish. The hematological parameters of the blood of male and female carp were within the physiological norm. The determined blood composition is natural and characterizes changes in the body of fish according to the season, which reflects adaptation processes in the conditions of seasonal fluctuations in water temperature. Correlative relationships between carp blood's hematological parameters and their keeping temperature conditions were revealed. The pH of the medium (r = 0.28–0.34) has the most significant effect on hematological indicators of carp blood. A positive correlative relationship was established between water temperature and the level of hemoglobin, a color indicator, and the number of erythrocytes and leukocytes in the blood of fish, which was in the range of r = 0.21–0.26. There was a negative relationship between the water temperature indicator and the content of segmented nuclear neutrophils (r = 0.24). The variance analysis of the one-factor complex revealed a significant and most highly probable influence of the conditions of keeping carp on the hemoglobin content, the number of erythrocytes, leukocytes, and the color index of the carp's blood. The share of influence was from 56.14 to 76.90 %. The amplitude of water temperature is essential for favorable conditions for hydrophones and the formation of a natural feed base. In addition, the environment's temperature affects the speed of biological processes in fish. Therefore, the organization of carp feeding, considering scientifically based norms depending on the p
{"title":"Hematological indicators of the blood of males and females of the Ukrainian scaled carp breed","authors":"L. Karlova, V. Pryshedko, N. Begma, V. Dutka","doi":"10.32718/nvlvet-a9807","DOIUrl":"https://doi.org/10.32718/nvlvet-a9807","url":null,"abstract":"The research results on hematological indicators of males and females of the Ukrainian scaly breed of carp grown in the conditions of a fish farm in the Dnipropetrovsk region are given. In Ukraine, carp cultivation is becoming an increasingly popular method of commercial fish production. At the same time, the hydrochemical and temperature regimes of the reservoir have important practical significance for the average growth and development of fish since the intensity of respiration, metabolic processes, fish nutrition, motor activity, and resistance to various diseases depend on the chemical composition and temperature of the water. The process of formation of the hydrochemical composition of pond water occurs against the background of climatic changes. Therefore, control of temperature conditions and the physiological state of fish during carp cultivation is an important measure that ensures rational consumption of feed and high growth rates and, in the future, allows to plan of optimal cultivation technology. Therefore, the work aimed to investigate the hematological indicators of blood in males and females of the Ukrainian scaly breed of carp to control their physiological state in the conditions of the hydrochemical and temperature regime of the reservoir of the fish farm. It was established that the main hydrochemical parameters corresponded to the technological standards adopted in fish farming to cultivate carp fish. The hematological parameters of the blood of male and female carp were within the physiological norm. The determined blood composition is natural and characterizes changes in the body of fish according to the season, which reflects adaptation processes in the conditions of seasonal fluctuations in water temperature. Correlative relationships between carp blood's hematological parameters and their keeping temperature conditions were revealed. The pH of the medium (r = 0.28–0.34) has the most significant effect on hematological indicators of carp blood. A positive correlative relationship was established between water temperature and the level of hemoglobin, a color indicator, and the number of erythrocytes and leukocytes in the blood of fish, which was in the range of r = 0.21–0.26. There was a negative relationship between the water temperature indicator and the content of segmented nuclear neutrophils (r = 0.24). The variance analysis of the one-factor complex revealed a significant and most highly probable influence of the conditions of keeping carp on the hemoglobin content, the number of erythrocytes, leukocytes, and the color index of the carp's blood. The share of influence was from 56.14 to 76.90 %. The amplitude of water temperature is essential for favorable conditions for hydrophones and the formation of a natural feed base. In addition, the environment's temperature affects the speed of biological processes in fish. Therefore, the organization of carp feeding, considering scientifically based norms depending on the p","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":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46422336","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}
Rabbit breeding is a special branch of animal husbandry characterized by high fertility and growth intensity. The main way of intensification of rabbit farming involves such selection measures that adapt rabbit populations of keeping in industrial conditions, ensure high reproductive properties of female rabbits, preservation of rabbits in nests, high growth rate, fattening and meat qualities of animals. The research was conducted on the basis of the experimental rabbit farm of the Cherkasy Research Station of Bioresources of the National Academy of Sciences on the population of female chinchilla (Chinchilla) rabbits and males of the Gray giant rabbit (Gray giant rabbit), New Zealand white rabbit (New Zealand white rabbit) and young rabbits obtained from these three combinations. As the result of the conducted research, it was found that under the conditions of intensive production of rabbit meat, the reproductive qualities of female chinchilla rabbits in combination with males of the Gray giant and New Zealand white rabbits breeds increase, namely: high fertility – on 1.8–5.2 %; milk yield – on 1.8–7.4 %. The weight of the nest at weaning was probably (P < 0.001) higher in female rabbits of the combination Chinchilla x New Zealand white rabbit and was 5.29 ± 0.13 kg, which is 869 g more than the purebred peers of the chinchilla breed and 380 g more than the combination Chinchilla x Great giant rabbit. The best indicators of fattening and meat productivity were found in young rabbits of 1/2Chinchilla 1/2Gray giant rabbit and 1/2Chinchilla 1/2New Zealand white rabbit origin. The fattening indicators of the rabbits of these groups compared to the rabbits of the control group accordingly increased: live weight at 90 days of age – on 4.0 and 3.8 % (Р < 0.05); average daily increases – on 4.7 and 5.4 % (Р < 0.05; Р < 0.01); waist width – on 5.6 and 8.7 % (Р < 0.01). The research also revealed that the group of young rabbits 1/2Chinchilla 1/2New Zealand white rabbit by origin had a higher slaughter yield and the indicators of which exceeded and rabbits of the second group ( 1/2Chinchilla 1/2Gray giant rabbit on 3.6% and the first (Chinchilla) – on 4.1 %, and the expenses of feed per 1 kg of increase by group was 3.85 accordingly; 3.75; 3.7 kg. Crossbred rabbits 1/2Chinchilla 1/2New Zealand white rabbit and 1/2Chinchilla 1/2Gray giant rabbit according to this indicator prevailed over purebred peers (Chinchilla) on 2.6 and 3.9 %, accordingly.
兔养殖业是畜牧业的一个特殊分支，具有高生育率和高生长强度的特点。集约化养兔的主要途径是采取选择措施，适应工业化条件下饲养的兔群，确保雌兔的高繁殖性能，将兔保存在巢中，提高动物的生长速度、增肥和肉质。本研究是在美国国家科学院Cherkasy生物资源研究站的实验兔场的基础上，对雌性龙猫（chinchilla）兔和雄性灰巨兔（Gray giant rabbit）、新西兰白兔（New Zealand white rabbit）以及从这三种组合中获得的幼兔的种群进行的。研究结果表明，在兔肉集约生产的条件下，雌性龙猫兔与灰巨人和新西兰大白兔品种的雄性龙猫兔的繁殖质量提高，即：高生育率——1.8-5.2%；产奶量为1.8-7.4%。Chinchilla x New Zealand white rabbit组合雌兔断奶时的窝重可能更高（P＜0.001），为5.29±0.13 kg，比Chinchila品种的纯种同类多869 g，比Chitchilla x Great巨兔组合多380 g。1／2Chinchila 1／2Gray巨兔和1／2Cchinchilla 1／2 New Zealand white rabbit幼兔的育肥和产肉能力指标最好。与对照组兔子相比，这些组兔子的增肥指标相应增加：90日龄时的活重分别为4.0%和3.8%（Р<0.05）；平均日增长率为4.7%和5.4%（Р<0.05；Р<0.01）；研究还表明，幼兔1/2Chinchilla 1/2New Zealand white rabbit的屠宰产量较高，其各项指标均超过了第二组（1/2Chinchila 1/2Gray giant rabbit 3.6%，各组每增加1kg饲料费用为3.85；3.75；3.7公斤。根据这一指标，杂交兔1/2Chinchilla 1/2New Zealand white rabbit和1/2Chinchila 1/2Ray giant rabbit分别以2.6%和3.9%的优势战胜了纯种同类（Chinchilla）。
{"title":"Biological features of the formation of meat productivity of rabbits of chin-chilla breed depending on crossing with meat breeds","authors":"I. Luchyn, D. P. Perih, Y. M. Lunyk","doi":"10.32718/nvlvet-a9812","DOIUrl":"https://doi.org/10.32718/nvlvet-a9812","url":null,"abstract":"Rabbit breeding is a special branch of animal husbandry characterized by high fertility and growth intensity. The main way of intensification of rabbit farming involves such selection measures that adapt rabbit populations of keeping in industrial conditions, ensure high reproductive properties of female rabbits, preservation of rabbits in nests, high growth rate, fattening and meat qualities of animals. The research was conducted on the basis of the experimental rabbit farm of the Cherkasy Research Station of Bioresources of the National Academy of Sciences on the population of female chinchilla (Chinchilla) rabbits and males of the Gray giant rabbit (Gray giant rabbit), New Zealand white rabbit (New Zealand white rabbit) and young rabbits obtained from these three combinations. As the result of the conducted research, it was found that under the conditions of intensive production of rabbit meat, the reproductive qualities of female chinchilla rabbits in combination with males of the Gray giant and New Zealand white rabbits breeds increase, namely: high fertility – on 1.8–5.2 %; milk yield – on 1.8–7.4 %. The weight of the nest at weaning was probably (P < 0.001) higher in female rabbits of the combination Chinchilla x New Zealand white rabbit and was 5.29 ± 0.13 kg, which is 869 g more than the purebred peers of the chinchilla breed and 380 g more than the combination Chinchilla x Great giant rabbit. The best indicators of fattening and meat productivity were found in young rabbits of 1/2Chinchilla 1/2Gray giant rabbit and 1/2Chinchilla 1/2New Zealand white rabbit origin. The fattening indicators of the rabbits of these groups compared to the rabbits of the control group accordingly increased: live weight at 90 days of age – on 4.0 and 3.8 % (Р < 0.05); average daily increases – on 4.7 and 5.4 % (Р < 0.05; Р < 0.01); waist width – on 5.6 and 8.7 % (Р < 0.01). The research also revealed that the group of young rabbits 1/2Chinchilla 1/2New Zealand white rabbit by origin had a higher slaughter yield and the indicators of which exceeded and rabbits of the second group ( 1/2Chinchilla 1/2Gray giant rabbit on 3.6% and the first (Chinchilla) – on 4.1 %, and the expenses of feed per 1 kg of increase by group was 3.85 accordingly; 3.75; 3.7 kg. Crossbred rabbits 1/2Chinchilla 1/2New Zealand white rabbit and 1/2Chinchilla 1/2Gray giant rabbit according to this indicator prevailed over purebred peers (Chinchilla) on 2.6 and 3.9 %, accordingly.","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":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49285976","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}
B. V. Gutyj, R. Petryshak, R. Mylostyvyi, S. S. Popadiuk, O. Petryshak, T. Martyshuk, V. Khalak, R. Oseredchuk, V. I. Pryimych, О. S. Naumyuk
Under the influence of the pathological factor, there is a change in the intensity of lipid peroxidation, the accumulation in the blood of the concentration of products of free radical oxidation and reactive oxygen species, a decrease in the buffer capacity of the blood relative to the maintenance of optimal parameters of the intensity of free extreme reactions. The work aimed to investigate the effect of the feed additive “Sylimevit” on the antioxidant protection of the body of dogs after preventive deworming. 10 German Shepherd dogs aged 1–2 years were used for experimental research. It was established that when feeding the feed additive “Sylimevit” to dogs in the period after deworming, activation of the enzyme link of the antioxidant system occurs in the blood, which is indicated by an increase in the activity of catalase and superoxide dismutase in the blood serum of these animals and inhibition of lipid peroxidation processes (reduction of secondary and end products lipid peroxidation). On the 30th day of the experiment, the activity of catalase and superoxide dismutase in the blood of animals of the experimental group was the highest, and the level of lipid peroxidation products was the lowest. The obtained research results confirm the antioxidant properties of the Sylimevit feed additive. This may be because the composition of the drug includes milk thistle, methiphene, and vitamins, which in turn enhance the effect of each other and thereby inhibit the formation of radicals and the processes of lipid peroxidation. It is also worth noting the antioxidant properties of milk thistle, which according to the literature, also have similar properties. The complex effect of the indicated biologically active elements provided high hepatoprotective and antioxidant effects.
{"title":"The influence of the feed additive “Sylimevit” on the antioxidant protection of the body of dogs","authors":"B. V. Gutyj, R. Petryshak, R. Mylostyvyi, S. S. Popadiuk, O. Petryshak, T. Martyshuk, V. Khalak, R. Oseredchuk, V. I. Pryimych, О. S. Naumyuk","doi":"10.32718/nvlvet-a9820","DOIUrl":"https://doi.org/10.32718/nvlvet-a9820","url":null,"abstract":"Under the influence of the pathological factor, there is a change in the intensity of lipid peroxidation, the accumulation in the blood of the concentration of products of free radical oxidation and reactive oxygen species, a decrease in the buffer capacity of the blood relative to the maintenance of optimal parameters of the intensity of free extreme reactions. The work aimed to investigate the effect of the feed additive “Sylimevit” on the antioxidant protection of the body of dogs after preventive deworming. 10 German Shepherd dogs aged 1–2 years were used for experimental research. It was established that when feeding the feed additive “Sylimevit” to dogs in the period after deworming, activation of the enzyme link of the antioxidant system occurs in the blood, which is indicated by an increase in the activity of catalase and superoxide dismutase in the blood serum of these animals and inhibition of lipid peroxidation processes (reduction of secondary and end products lipid peroxidation). On the 30th day of the experiment, the activity of catalase and superoxide dismutase in the blood of animals of the experimental group was the highest, and the level of lipid peroxidation products was the lowest. The obtained research results confirm the antioxidant properties of the Sylimevit feed additive. This may be because the composition of the drug includes milk thistle, methiphene, and vitamins, which in turn enhance the effect of each other and thereby inhibit the formation of radicals and the processes of lipid peroxidation. It is also worth noting the antioxidant properties of milk thistle, which according to the literature, also have similar properties. The complex effect of the indicated biologically active elements provided high hepatoprotective and antioxidant effects.","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":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43191015","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}
Y. Kovalskyi, L. Kovalska, A. Druzhbiak, V. Zhmur, R. Gavdan, O. Klym
Obtaining the maximum amount of wax from honey bees is the basis of beekeeping technological processes. However, the intensification of its production leads to partial exhaustion of the honey bee's body. Therefore, today the question of researching factors that will contribute to their body's recovery is relevant. The article provides data on the influence of the strength of colonies, the type, and the amount of feed on the body's functional state of honey bees when obtaining wax. The obtained research results indicate that wax secretion is proportionally dependent on the presence in nature and the intensity of carbohydrate (nectar, sugar syrup) and protein (pollen) food entering the nest. As daily nectar intake increases for every 250 g, the wax productivity of a 700 g family increases by an average of 43.18 g (from 35.62 to 54.14 g). When receiving pollen in the amount of 500–550 g, wax secretion is 190–210 g. In the complete absence of honey collection, wax secretion in bees stops. It was established that a large amount of honeycombed honey practically does not affect the bees' wax secretion. At the same level of food supply, with an increase in the strength of the family, its total wax secretion increases due to an increase in the number of wax-producing workers. From colonies weighing 1.5 and 4.5 kg, 667.05 and 1484.55 g of wax were obtained, respectively. At the same time, the individual wax-secreting activity, which is calculated per unit mass of workers, decreases from 444.7 g to 329.9 g of wax/1 kg of bees. This is due to a decrease in the nutrition of wax-producing individuals, as the number of bees increases with the same intensity of carbohydrate food entering the nest. It was also established that the amount of wax released simultaneously is proportional to the number of young bees in the colonies.
{"title":"Improvement of honey bees for intensification of wax production","authors":"Y. Kovalskyi, L. Kovalska, A. Druzhbiak, V. Zhmur, R. Gavdan, O. Klym","doi":"10.32718/nvlvet-a9814","DOIUrl":"https://doi.org/10.32718/nvlvet-a9814","url":null,"abstract":"Obtaining the maximum amount of wax from honey bees is the basis of beekeeping technological processes. However, the intensification of its production leads to partial exhaustion of the honey bee's body. Therefore, today the question of researching factors that will contribute to their body's recovery is relevant. The article provides data on the influence of the strength of colonies, the type, and the amount of feed on the body's functional state of honey bees when obtaining wax. The obtained research results indicate that wax secretion is proportionally dependent on the presence in nature and the intensity of carbohydrate (nectar, sugar syrup) and protein (pollen) food entering the nest. As daily nectar intake increases for every 250 g, the wax productivity of a 700 g family increases by an average of 43.18 g (from 35.62 to 54.14 g). When receiving pollen in the amount of 500–550 g, wax secretion is 190–210 g. In the complete absence of honey collection, wax secretion in bees stops. It was established that a large amount of honeycombed honey practically does not affect the bees' wax secretion. At the same level of food supply, with an increase in the strength of the family, its total wax secretion increases due to an increase in the number of wax-producing workers. From colonies weighing 1.5 and 4.5 kg, 667.05 and 1484.55 g of wax were obtained, respectively. At the same time, the individual wax-secreting activity, which is calculated per unit mass of workers, decreases from 444.7 g to 329.9 g of wax/1 kg of bees. This is due to a decrease in the nutrition of wax-producing individuals, as the number of bees increases with the same intensity of carbohydrate food entering the nest. It was also established that the amount of wax released simultaneously is proportional to the number of young bees in the colonies.","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":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42071750","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}
L. Vodopianova, O. Denisova, I. O. Zhukova, O. Bobrytska, P. Y. Ulizko
The current development level in IT contributes to the introduction of computer technology and other technologies in the learning process at various levels of education. Informatization of education is a process that provides the education sector with methodology and practice for the development and optimal use of modern information and communication technologies focused on implementing the psychological and pedagogical goals of education and training. Education institutions face the challenge of preparing a new generation of teachers to use the new learning tools in teaching practices effectively. Information technologies allow the university teacher to prepare and conduct practical classes and lectures and control activities effectively and at a new level. This article highlights the experience of organizing the educational process in a distance format using information computer technologies. It analyzes the work of the most common online distance learning platforms, with the help of which the educational process takes place at the State University of Biotechnology. The authors investigated the possibilities of the electronic learning platform MOODLE (Modular Object-Oriented Dynamic Learning Environment) for students of the Veterinary medicine and biotechnology faculties. An analysis of the advantages of the MOODLE distance learning platform and ways to eliminate its shortcomings was carried out, the main of which, according to the authors, is the need to adapt the teaching of one of the essential fundamental disciplines to the video format and provide the combination of visualization of the classroom performance of laboratory and practical work with the possibility of independent, remote work if available access to the Internet. It is claimed that the MOODLE platform can use a wide range of video files, but this is not enough for a perfect study of the discipline “Animal Physiology”. Due to the limitation of specific technical characteristics of the MOODLE platform, the authors introduced files from YouTube video hosting into the educational process, which required creating their content. In the article, the authors presented their views on the creation of a single virtual, informational environment that combines all available technological functions of the system of professional training of future doctors of veterinary medicine.
{"title":"Organization of distance education in the subject “Аnimal physiology” with using the electronic learning platform MOODLE and YouTube video hosting","authors":"L. Vodopianova, O. Denisova, I. O. Zhukova, O. Bobrytska, P. Y. Ulizko","doi":"10.32718/nvlvet-a9803","DOIUrl":"https://doi.org/10.32718/nvlvet-a9803","url":null,"abstract":"The current development level in IT contributes to the introduction of computer technology and other technologies in the learning process at various levels of education. Informatization of education is a process that provides the education sector with methodology and practice for the development and optimal use of modern information and communication technologies focused on implementing the psychological and pedagogical goals of education and training. Education institutions face the challenge of preparing a new generation of teachers to use the new learning tools in teaching practices effectively. Information technologies allow the university teacher to prepare and conduct practical classes and lectures and control activities effectively and at a new level. This article highlights the experience of organizing the educational process in a distance format using information computer technologies. It analyzes the work of the most common online distance learning platforms, with the help of which the educational process takes place at the State University of Biotechnology. The authors investigated the possibilities of the electronic learning platform MOODLE (Modular Object-Oriented Dynamic Learning Environment) for students of the Veterinary medicine and biotechnology faculties. An analysis of the advantages of the MOODLE distance learning platform and ways to eliminate its shortcomings was carried out, the main of which, according to the authors, is the need to adapt the teaching of one of the essential fundamental disciplines to the video format and provide the combination of visualization of the classroom performance of laboratory and practical work with the possibility of independent, remote work if available access to the Internet. It is claimed that the MOODLE platform can use a wide range of video files, but this is not enough for a perfect study of the discipline “Animal Physiology”. Due to the limitation of specific technical characteristics of the MOODLE platform, the authors introduced files from YouTube video hosting into the educational process, which required creating their content. In the article, the authors presented their views on the creation of a single virtual, informational environment that combines all available technological functions of the system of professional training of future doctors of veterinary medicine.","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":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46077805","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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