Pub Date : 2021-06-29DOI: 10.31208/2618-7353-2021-14-51-59
I. Gorlov, M. Slozhenkina, Y. Kolosov, N. Shirokova
Aim. The study of the genetic structure of sheep of the Volgograd and Edilbaevsky breeds according to the GDF9, GH genes. Materials and Methods. The research was carried out in herds of sheep from leading breeding plants, on the basis of Don State Agrarian University and Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production. Biosamples of skin and cartilage tissue from the auricles were taken from sheep by plucking an area of 1 cm² for molecular genetic studies. Evaluation was performed by PCR-RFLP method. Endonucleases BstHH HaeIII were used to restrict the amplified regions of the GDF9 and GH genes. The presence and frequency of alleles and genotypes for the GDF9, GH genes were determined based on the results of a molecular genetic study. Results. The article is devoted to the study of the genetic structure of sheep of the Volgograd and Edilbaevsky breeds. One of the important resources for creating highly productive animals is the use of marker selection as an additional criterion for the selection and selection of breeding animals. The use of DNA markers for the selection of animals containing desirable alleles of genes of economically valuable traits is one of the new scientific approaches to solve this problem. The development of sheep breeding in our country will allow using the available natural and human resources in rural areas, as well as obtaining high-quality lamb through the use of resource-saving technologies. The aim of the work was to study the genetic structure of sheep of the Volgograd and Edilbaevsky breeds according to the GDF9, GH genes. To perform molecular genetic studies, samples of ear plucks (tissue from the auricle) with an area of 1 cm2 were taken from sheep. The assessment was carried out by PCR-PDRF. In all the studied groups of sheep, A and B allelic variants of the GDF9 gene, alleles A and B of the GH gene were established. The analysis of the data revealed a breed aspect in the distribution of the frequency of alleles and genotypes of the GDF9, GH genes in the populations under consideration. Conclusion. The results of the study of the genetic structure of the populations of sheep of the Volgograd and Edilbaevsky breeds showed that the frequency distribution of alleles and genotypes of the growth hormone (GH) and differential growth factor (GDF9) genes have some features associated with the breed affiliation of the studied sheep.
{"title":"The genetic structure of the herd according to the GDF9, GH genes in Volgograd and Edilbaevsky sheep breeds","authors":"I. Gorlov, M. Slozhenkina, Y. Kolosov, N. Shirokova","doi":"10.31208/2618-7353-2021-14-51-59","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-14-51-59","url":null,"abstract":"Aim. The study of the genetic structure of sheep of the Volgograd and Edilbaevsky breeds according to the GDF9, GH genes. Materials and Methods. The research was carried out in herds of sheep from leading breeding plants, on the basis of Don State Agrarian University and Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production. Biosamples of skin and cartilage tissue from the auricles were taken from sheep by plucking an area of 1 cm² for molecular genetic studies. Evaluation was performed by PCR-RFLP method. Endonucleases BstHH HaeIII were used to restrict the amplified regions of the GDF9 and GH genes. The presence and frequency of alleles and genotypes for the GDF9, GH genes were determined based on the results of a molecular genetic study. Results. The article is devoted to the study of the genetic structure of sheep of the Volgograd and Edilbaevsky breeds. One of the important resources for creating highly productive animals is the use of marker selection as an additional criterion for the selection and selection of breeding animals. The use of DNA markers for the selection of animals containing desirable alleles of genes of economically valuable traits is one of the new scientific approaches to solve this problem. The development of sheep breeding in our country will allow using the available natural and human resources in rural areas, as well as obtaining high-quality lamb through the use of resource-saving technologies. The aim of the work was to study the genetic structure of sheep of the Volgograd and Edilbaevsky breeds according to the GDF9, GH genes. To perform molecular genetic studies, samples of ear plucks (tissue from the auricle) with an area of 1 cm2 were taken from sheep. The assessment was carried out by PCR-PDRF. In all the studied groups of sheep, A and B allelic variants of the GDF9 gene, alleles A and B of the GH gene were established. The analysis of the data revealed a breed aspect in the distribution of the frequency of alleles and genotypes of the GDF9, GH genes in the populations under consideration. Conclusion. The results of the study of the genetic structure of the populations of sheep of the Volgograd and Edilbaevsky breeds showed that the frequency distribution of alleles and genotypes of the growth hormone (GH) and differential growth factor (GDF9) genes have some features associated with the breed affiliation of the studied sheep.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87273985","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}
Pub Date : 2021-03-29DOI: 10.31208/2618-7353-2021-13-14-24
M. Afanasyev, S. Shlykov, S.S. Bobryshov, R. Omarov
Aim. Study the effect of low-intensity laser radiation on the genotype's young sheep (poll Dorset x North Caucasian meat-wool) and their exterior. Material and Methods. Zootechnical, biophysical, statistical and other methods were used in research. Experimental animals were exposed to an STP laser apparatus, the action of which is based on the use of low-intensity laser radiation in the infrared region of the spectrum. The study of measurements of animals at the age of 5 and 7 months was carried out and physique indices were calculated. Results. Comparing measurements in the studied animals at 5 months of age revealed the advantage of lambs of groups II and III over the control, in almost all main parameters. However, the experimental groups' young animals were characterized by higher rates of breast measurements. Thus, the superiority of lambs of groups II and III over animals of the control group were: in chest depth 2.1-3.3%, width – 4.4-7.1%, girth – 1.2-4.1% (P < 0.001). A similar trend was established due to measurements of the studied animals' physique at the age of 7 months. At the same time, a clear advantage in terms of measurements characterizing breast development was found in young animals of the second and, especially, in the third group: in chest depth by 3.8-7.4%, width by 4.8-9.1%, girth – 3,7-9.0%, with a significant difference (P < 0.05; P < 0.001). It was also found that the greatest value of the breast index at 5 months of age was typical for animals of groups II and III (77.6-78.6%), which is 1.8-2.8 abs. percent (P < 0.001). However, with age, the difference in the value of this indicator between the groups decreased. Therefore, at the age of 7 months, young animals of groups II and III surpassed animals of group I in this indicator by 0.8-1.5 abs. percent. Conclusion. Thus, it was found that the best ratio of most body articles and body build indices, characterizing them as animals with well-pronounced meat forms, were animal groups II and III.
{"title":"Peculiarities of the body of a young sheep under biophysical methods of exposure","authors":"M. Afanasyev, S. Shlykov, S.S. Bobryshov, R. Omarov","doi":"10.31208/2618-7353-2021-13-14-24","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-14-24","url":null,"abstract":"Aim. Study the effect of low-intensity laser radiation on the genotype's young sheep (poll Dorset x North Caucasian meat-wool) and their exterior. Material and Methods. Zootechnical, biophysical, statistical and other methods were used in research. Experimental animals were exposed to an STP laser apparatus, the action of which is based on the use of low-intensity laser radiation in the infrared region of the spectrum. The study of measurements of animals at the age of 5 and 7 months was carried out and physique indices were calculated. Results. Comparing measurements in the studied animals at 5 months of age revealed the advantage of lambs of groups II and III over the control, in almost all main parameters. However, the experimental groups' young animals were characterized by higher rates of breast measurements. Thus, the superiority of lambs of groups II and III over animals of the control group were: in chest depth 2.1-3.3%, width – 4.4-7.1%, girth – 1.2-4.1% (P < 0.001). A similar trend was established due to measurements of the studied animals' physique at the age of 7 months. At the same time, a clear advantage in terms of measurements characterizing breast development was found in young animals of the second and, especially, in the third group: in chest depth by 3.8-7.4%, width by 4.8-9.1%, girth – 3,7-9.0%, with a significant difference (P < 0.05; P < 0.001). It was also found that the greatest value of the breast index at 5 months of age was typical for animals of groups II and III (77.6-78.6%), which is 1.8-2.8 abs. percent (P < 0.001). However, with age, the difference in the value of this indicator between the groups decreased. Therefore, at the age of 7 months, young animals of groups II and III surpassed animals of group I in this indicator by 0.8-1.5 abs. percent. Conclusion. Thus, it was found that the best ratio of most body articles and body build indices, characterizing them as animals with well-pronounced meat forms, were animal groups II and III.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81228213","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}
Pub Date : 2021-03-29DOI: 10.31208/2618-7353-2021-13-24-34
I. Gorlov, E. Karpenko, A. A. Kaidulina, V. Grishin, S. Surkova
Aim. To study the influence of linear affiliation on the meat productivity of Holstein gobies. Materials and Methods. The experimental part of the work was carried out in 2019-2020 on the territory of a dairy unit for milk production, “Donskoe” farm enterprise, LLC, Kalachevsky district, the Volgograd region. For the experiment, 3 groups of 10 heads were formed according to the principle of analogues of purebred Holstein bulls from three lines: Reflection Sovering, Vis Back Ideal, and Montvik Chieftain. During the scientific and economic experiment, the technology of keeping animals used in beef cattle breeding was used. Classical and modern zootechnical methods are used in the process of research. The obtained research materials were processed by the method of variation statistics, taking into account the reliability criterion according to the Student, using the Microsoft Excel software package. Results. Studies have established that in order to achieve the desired parameters of the live weight gain of bull calves, it is necessary to drink them with whole milk. During 2.5 months, the experimental animals consumed 198 liters of whole milk per head. To obtain high average daily gains in fat mass from the 6th day of life, starter feed and finely crushed grain were introduced into the diet of steers. The norms of nutrients were determined depending on the planned growth and live weight. The results of changes in absolute indicators of live weight of calves with age showed that calves belonging to the line of Reflection Sovering 198998, with intensive cultivation, grow much faster than their peers from other lines. The results of the control slaughter show that at the age of 13 months, it is possible to obtain sufficiently full-bodied carcasses from animals. The largest carcass weight was observed in the Reflection Sovering 198998 bull calves (240.5 kg), which is 7.7 and 19.1 kg or 3.2 and 8.2% more than in the peers from other groups. When deboning carcasses, it was found that the bulls of the Reflection Sovering 198998 line also exceeded the pulp mass by 4.0 and 14.9 kg or 2.04 and 7.59% (P ≥ 0.99), and the pulp yield by 0.7 and 0.8%. Thus, it is established that the belonging of bull calves to different lines is related to the change in the composition of the carcass, the ratio between muscle, bone and adipose tissue. Conclusion. Scientific and economic experience shows that high indicators of meat productivity can be obtained from German-bred Holstein steers of various linear varieties, which can serve as a necessary reserve for increasing the level of beef production.
的目标。研究线性隶属关系对荷斯坦虾虎鱼肉产率的影响。材料与方法。该工作的实验部分于2019-2020年在伏尔加格勒地区卡拉切夫斯基区“Donskoe”农场企业有限责任公司的牛奶生产单位境内进行。实验中，按照类似于纯种荷斯坦公牛的原理，分成3组，每组10头:Reflection Sovering、Vis Back Ideal和Montvik Chieftain。在科学经济试验中，采用了肉牛养殖中使用的饲养技术。在研究过程中使用了经典和现代动物技术方法。对获得的研究资料采用方差统计的方法进行处理，并根据学生的信度标准，使用Microsoft Excel软件包。结果。研究表明，为了使公牛犊牛的活增重达到预期的参数，有必要将其与全脂牛奶一起饮用。在2.5个月的时间里，实验动物每人消耗198升全脂牛奶。为获得较高的出生第6天平均日增重脂肪量，在阉牛日粮中添加了起始饲料和细粒碎料。营养标准根据计划生长和活重确定。犊牛活重绝对指标随年龄的变化结果表明，“反射治理198998”品系精耕细作的犊牛生长速度明显快于其他品系。对照屠宰结果表明，在13个月大时，有可能从动物身上获得足够完整的胴体。198998年“反射之王”犊牛胴体质量最大(240.5 kg)，分别比其他组的犊牛胴体质量高7.7和19.1 kg，分别高出3.2和8.2%。在对胴体进行去骨时，发现“反射之光”198998品系的公牛比肉质质量分别高出4.0和14.9 kg，分别高出2.04和7.59% (P≥0.99)，肉质得率分别高出0.7和0.8%。由此可以确定，公牛犊牛不同品系的归属与胴体组成、肌、骨、脂肪组织比例的变化有关。结论。科学和经济经验表明，从德国饲养的各种线性品种的荷斯坦阉牛中可以获得较高的肉类生产力指标，这可以作为提高牛肉生产水平的必要储备。
{"title":"Evaluation of meat productivity of Holstein bull calves in conditions of the Lower Volga Region","authors":"I. Gorlov, E. Karpenko, A. A. Kaidulina, V. Grishin, S. Surkova","doi":"10.31208/2618-7353-2021-13-24-34","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-24-34","url":null,"abstract":"Aim. To study the influence of linear affiliation on the meat productivity of Holstein gobies. Materials and Methods. The experimental part of the work was carried out in 2019-2020 on the territory of a dairy unit for milk production, “Donskoe” farm enterprise, LLC, Kalachevsky district, the Volgograd region. For the experiment, 3 groups of 10 heads were formed according to the principle of analogues of purebred Holstein bulls from three lines: Reflection Sovering, Vis Back Ideal, and Montvik Chieftain. During the scientific and economic experiment, the technology of keeping animals used in beef cattle breeding was used. Classical and modern zootechnical methods are used in the process of research. The obtained research materials were processed by the method of variation statistics, taking into account the reliability criterion according to the Student, using the Microsoft Excel software package. Results. Studies have established that in order to achieve the desired parameters of the live weight gain of bull calves, it is necessary to drink them with whole milk. During 2.5 months, the experimental animals consumed 198 liters of whole milk per head. To obtain high average daily gains in fat mass from the 6th day of life, starter feed and finely crushed grain were introduced into the diet of steers. The norms of nutrients were determined depending on the planned growth and live weight. The results of changes in absolute indicators of live weight of calves with age showed that calves belonging to the line of Reflection Sovering 198998, with intensive cultivation, grow much faster than their peers from other lines. The results of the control slaughter show that at the age of 13 months, it is possible to obtain sufficiently full-bodied carcasses from animals. The largest carcass weight was observed in the Reflection Sovering 198998 bull calves (240.5 kg), which is 7.7 and 19.1 kg or 3.2 and 8.2% more than in the peers from other groups. When deboning carcasses, it was found that the bulls of the Reflection Sovering 198998 line also exceeded the pulp mass by 4.0 and 14.9 kg or 2.04 and 7.59% (P ≥ 0.99), and the pulp yield by 0.7 and 0.8%. Thus, it is established that the belonging of bull calves to different lines is related to the change in the composition of the carcass, the ratio between muscle, bone and adipose tissue. Conclusion. Scientific and economic experience shows that high indicators of meat productivity can be obtained from German-bred Holstein steers of various linear varieties, which can serve as a necessary reserve for increasing the level of beef production.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78545934","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}
Pub Date : 2021-03-29DOI: 10.31208/2618-7353-2021-13-69-79
I. Gorlov, G. V. Fedotova, R. Lamzin, M. Vasilyeva
Aim. Assessment of the current specifics and level of nutritional quality of the population of the Russian Federation at the current stage of development of food production. Materials and Methods. As part of the study of the problems of nutritional quality of the population of Russia, general scientific methods of analysis, synthesis, genesis of new knowledge were used to predict the most likely change in the socio-economic situation in the field of food production, methods of statistical and economic data analysis, methods of regulatory analysis of key mandatory parameters and safety standards and the quality of food. Results. Analyzed the modern characteristics of human nutrition, which has a positive effect on health and performance. The factors of eliminating the lack of nutrients in modern food have been identified, which is associated with an increase in the quality of raw materials, ensuring the necessary production conditions and maintaining technologies for the production of food products. The main factors for maintaining a necessary and balanced diet of a person have been determined. A list of optimal measures that can provide an increase in the quality of nutrition of the population of the Russian Federation has been outlined. Conclusion. Maintaining an optimal level of food quality for the population of the Russian Federation directly depends on the level of income and expenses of citizens in certain territories, as well as strict and full compliance with the norms and standards for the production of the corresponding varieties of food products using high-quality raw materials and efficient production technologies. The conditions for the production, subsequent storage, transportation and sale of food products must fully comply with the current quality and safety standards for their production, storage and use.
{"title":"Assessment of the structure and quality of nutrition of the Russian Federation's population","authors":"I. Gorlov, G. V. Fedotova, R. Lamzin, M. Vasilyeva","doi":"10.31208/2618-7353-2021-13-69-79","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-69-79","url":null,"abstract":"Aim. Assessment of the current specifics and level of nutritional quality of the population of the Russian Federation at the current stage of development of food production. Materials and Methods. As part of the study of the problems of nutritional quality of the population of Russia, general scientific methods of analysis, synthesis, genesis of new knowledge were used to predict the most likely change in the socio-economic situation in the field of food production, methods of statistical and economic data analysis, methods of regulatory analysis of key mandatory parameters and safety standards and the quality of food. Results. Analyzed the modern characteristics of human nutrition, which has a positive effect on health and performance. The factors of eliminating the lack of nutrients in modern food have been identified, which is associated with an increase in the quality of raw materials, ensuring the necessary production conditions and maintaining technologies for the production of food products. The main factors for maintaining a necessary and balanced diet of a person have been determined. A list of optimal measures that can provide an increase in the quality of nutrition of the population of the Russian Federation has been outlined. Conclusion. Maintaining an optimal level of food quality for the population of the Russian Federation directly depends on the level of income and expenses of citizens in certain territories, as well as strict and full compliance with the norms and standards for the production of the corresponding varieties of food products using high-quality raw materials and efficient production technologies. The conditions for the production, subsequent storage, transportation and sale of food products must fully comply with the current quality and safety standards for their production, storage and use.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73658599","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}
Pub Date : 2021-03-29DOI: 10.31208/2618-7353-2021-13-89-99
Y. Grebennikova, E. Y. Bondarkova, S. Surkova
Aim. Development of a new type of mutton chopped semi-prepared products with addition of an antioxidant and chickpea extrudate to increase the biological and nutritional value. Materials and Methods. Beef (GOST R 54704-2011), mutton (GOST 34200-2017), chickpea extrudate, antioxidant "Lavitol" and spices were used for the preparation of samples of mutton chopped semi-prepared products. The production of samples of chopped semi-prepared products was carried out in accordance with GOST 32951-2014. Sampling and preparation of samples was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out in accordance with the requirements of GOST 32951-2014; the mass fraction of fat was determined according to GOST 23042-2015; protein – according to GOST 25011-2017; moisture – according to GOST 33319-2015; trace element composition – according to GOST R 55573-2013, GOST 32009-2013; amino acid composition of animal protein – according to GOST 34132-2017. Results. Comparative analysis of two samples showed that when introducing chickpea extrudate, moisture increases by 0.7%, this contributes to an increase in the quality of finished chopped meat products and a decrease in thermal losses. The mass fraction of protein is greater in the experimental sample by 5.65% than in the control, and the fraction of fat is less by 2.79%. The research results indicate the positive effect of chickpea extrudate and antioxidant on the nutritional and biological value of chopped semi-prepared products. Conclusion. The formulation of chopped semi-prepared products with the use of an antioxidant and chickpea extrudate has been developed, which makes it possible to expand the range of functional meat products.
的目标。研制一种添加抗氧化剂和鹰嘴豆挤出物的新型羊肉碎半成品，提高其生物和营养价值。材料与方法。采用牛肉(GOST R 54704-2011)、羊肉(GOST 34200-2017)、鹰嘴豆挤出物、抗氧化剂“Lavitol”和香料制备羊肉切碎半成品样品。切碎半成品样品的生产按照GOST 32951-2014进行。样品的取样和制备按照GOST R 51447-99 (ISO 3100-1-91)的要求按单一方法进行。感官特征测定按照GOST 32951-2014的要求进行;脂肪质量分数按GOST 23042-2015测定;蛋白质-根据GOST 25011-2017;湿度-根据GOST 33319-2015;微量元素组成-符合GOST R 55573-2013、GOST 32009-2013;动物蛋白氨基酸组成-根据GOST 34132-2017。结果。两个样品的对比分析表明，当引入鹰嘴豆挤出物时，水分增加0.7%，这有助于提高切碎肉制品的质量，减少热损失。实验样品中蛋白质的质量分数比对照高5.65%，脂肪的质量分数比对照低2.79%。研究结果表明，鹰嘴豆挤出液和抗氧化剂对鹰嘴豆半制品的营养和生物学价值有积极的影响。结论。开发了使用抗氧化剂和鹰嘴豆挤出物的切碎半成品配方，这使得扩大功能性肉制品的范围成为可能。
{"title":"A new type of chopped semi-prepared products using antioxidant and chickpeat extrudate","authors":"Y. Grebennikova, E. Y. Bondarkova, S. Surkova","doi":"10.31208/2618-7353-2021-13-89-99","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-89-99","url":null,"abstract":"Aim. Development of a new type of mutton chopped semi-prepared products with addition of an antioxidant and chickpea extrudate to increase the biological and nutritional value. Materials and Methods. Beef (GOST R 54704-2011), mutton (GOST 34200-2017), chickpea extrudate, antioxidant \"Lavitol\" and spices were used for the preparation of samples of mutton chopped semi-prepared products. The production of samples of chopped semi-prepared products was carried out in accordance with GOST 32951-2014. Sampling and preparation of samples was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out in accordance with the requirements of GOST 32951-2014; the mass fraction of fat was determined according to GOST 23042-2015; protein – according to GOST 25011-2017; moisture – according to GOST 33319-2015; trace element composition – according to GOST R 55573-2013, GOST 32009-2013; amino acid composition of animal protein – according to GOST 34132-2017. Results. Comparative analysis of two samples showed that when introducing chickpea extrudate, moisture increases by 0.7%, this contributes to an increase in the quality of finished chopped meat products and a decrease in thermal losses. The mass fraction of protein is greater in the experimental sample by 5.65% than in the control, and the fraction of fat is less by 2.79%. The research results indicate the positive effect of chickpea extrudate and antioxidant on the nutritional and biological value of chopped semi-prepared products. Conclusion. The formulation of chopped semi-prepared products with the use of an antioxidant and chickpea extrudate has been developed, which makes it possible to expand the range of functional meat products.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80668607","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}
Pub Date : 2021-03-29DOI: 10.31208/2618-7353-2021-13-43-52
M. Slozhenkina, V. Grishin, E. Y. Bondarkova, Y. Grebennikova, A.P. Tapilina
Aim. To determine the effect of the addition of thyme and rosemary, as well as walnut on the quality characteristics of the resulting ham. Materials and Methods. Low-fat pork (GOST 31476-2012), purchased at a local meat processing plant, dried thyme (GOST 21816-89), dried rosemary, walnuts (GOST 32874-2014) were used for the preparation of ham samples. The production of the studied ham samples was carried out in accordance with the current regulatory and technical documentation (GOST 31790-2012 "Boiled pork products. Technical specifications"). Sampling and preparation of samples for laboratory tests was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). The organoleptic parameters were determined according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein-according to GOST 25011-81; energy value-by the calculated method. Results. The pH value in the ham was significantly reduced with the addition of thyme and rosemary compared to the control before and after storage. Ham, in the formulation of which rosemary and thyme powder was introduced, had the highest mass fraction of protein – 27.5%, which is 0.8 and 2.1% more than in the control and II experimental samples with the addition of nuts, respectively. The inclusion of walnuts in the recipe significantly affected the mass fraction of fat in the II experimental sample – 5.7%, which is 2.5 and 0.7% more than in the control and I experimental samples, respectively. The energy value of the I prototype was the highest and amounted to 159.25 kcal per 100 g, which is respectively more than in the control and II prototype by 20.02 and 2.1 kcal. Conclusion. The addition of thyme and rosemary significantly affected the color of the ham, but at the same time increased the functional and technological properties, nutritional and biological value of the finished product. Adding walnuts to the ham recipe gave it a nutty taste. Thus, the resulting products have a high-energy value and are competitive.
的目标。确定添加百里香、迷迭香和核桃对火腿品质特性的影响。材料与方法。从当地肉类加工厂购买的低脂猪肉(GOST 31476-2012)、干百里香(GOST 21816-89)、干迷迭香、核桃(GOST 32874-2014)用于制备火腿样品。所研究的火腿样品的生产是按照现行法规和技术文件(GOST 31790-2012“煮熟猪肉产品”)进行的。技术规范”)。根据GOST R 51447-99 (ISO 3100-1-91)的要求，按照单一方法对实验室测试样品进行取样和制备。按照GOST 9959-91的要求测定感官参数;鬼影r 53159-2008;鬼53161-2008。脂肪质量分数按GOST 23042-86测定;蛋白质-根据GOST 25011-81;能量值的计算方法。结果。与对照组相比，添加百里香和迷迭香后，火腿的pH值显著降低。加入迷迭香和百里香粉的火腿蛋白质量分数最高，为27.5%，比添加坚果的对照组和对照组分别提高了0.8和2.1%。在配方中加入核桃显著影响了第2个实验样品的脂肪质量分数5.7%，比对照和第1个实验样品分别提高了2.5和0.7%。I型原型的能量值最高，为159.25 kcal / 100 g，分别比对照和II型原型高20.02 kcal和2.1 kcal。百里香和迷迭香的加入显著影响了火腿的色泽，但同时提高了成品的功能和工艺性能、营养和生物学价值。在火腿食谱中加入核桃使它有坚果的味道。因此，由此产生的产品具有高能量的价值，具有竞争力。
{"title":"The influence of herbs and walnuts on the quality characteristics of ham","authors":"M. Slozhenkina, V. Grishin, E. Y. Bondarkova, Y. Grebennikova, A.P. Tapilina","doi":"10.31208/2618-7353-2021-13-43-52","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-43-52","url":null,"abstract":"Aim. To determine the effect of the addition of thyme and rosemary, as well as walnut on the quality characteristics of the resulting ham. Materials and Methods. Low-fat pork (GOST 31476-2012), purchased at a local meat processing plant, dried thyme (GOST 21816-89), dried rosemary, walnuts (GOST 32874-2014) were used for the preparation of ham samples. The production of the studied ham samples was carried out in accordance with the current regulatory and technical documentation (GOST 31790-2012 \"Boiled pork products. Technical specifications\"). Sampling and preparation of samples for laboratory tests was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). The organoleptic parameters were determined according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein-according to GOST 25011-81; energy value-by the calculated method. Results. The pH value in the ham was significantly reduced with the addition of thyme and rosemary compared to the control before and after storage. Ham, in the formulation of which rosemary and thyme powder was introduced, had the highest mass fraction of protein – 27.5%, which is 0.8 and 2.1% more than in the control and II experimental samples with the addition of nuts, respectively. The inclusion of walnuts in the recipe significantly affected the mass fraction of fat in the II experimental sample – 5.7%, which is 2.5 and 0.7% more than in the control and I experimental samples, respectively. The energy value of the I prototype was the highest and amounted to 159.25 kcal per 100 g, which is respectively more than in the control and II prototype by 20.02 and 2.1 kcal. Conclusion. The addition of thyme and rosemary significantly affected the color of the ham, but at the same time increased the functional and technological properties, nutritional and biological value of the finished product. Adding walnuts to the ham recipe gave it a nutty taste. Thus, the resulting products have a high-energy value and are competitive.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"210 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80641562","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}
Pub Date : 2021-03-29DOI: 10.31208/2618-7353-2021-13-52-58
N. O. Zhigalova, E. Kuzmina, S. Shinkareva, S. Surkova
Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.
的目标。研制具有风味成分的家禽全肌肉制品。材料和方法。根据GOST R 51447-99 (ISO 3100-1-91)的要求，按照统一的方法进行实验室研究样品的取样和制备。按照GOST 9959-91的要求进行感官特性测定;鬼影r 53159-2008;GOST R 53161-2008，理化特性根据GOST R 55791-2013测定。脂肪质量分数按GOST 23042-86测定;蛋白质-根据GOST 25011-81;氯化钠-根据GOST 9957-2015;亚硝酸钠-符合GOST 8558.1-2015;湿度-根据GOST R 51579-99。结果。开发了一种添加干杜松子的家禽肉干全肌肉制品的配方。结果表明，该产品具有较高的感官和物理化学特性，但由于主要和辅助成分的消耗率降低，实验样品的蛋白质和脂肪的质量分数略低于对照样品。在产品配方中加入干杜松子和香菜，使产品具有原始的针叶香气和酸味，并且由于表面有干浆果块，也改善了产品的外观。使用廉价和低热量的原材料，使成品符合膳食要求，降低了生产成本。结论。禽类肉干全肌肉制品的开发，具有现实意义和社会意义，扩大了肉类美食的范围。
{"title":"Poultry jerky whole muscle meat products with taste components","authors":"N. O. Zhigalova, E. Kuzmina, S. Shinkareva, S. Surkova","doi":"10.31208/2618-7353-2021-13-52-58","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-52-58","url":null,"abstract":"Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78923219","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}
Pub Date : 2021-03-29DOI: 10.31208/2618-7353-2021-13-35-43
I. Gorlov, Z. Komarova, A. V. Rudkovskaya, D. N. Nozhnik, E. Tarasov
Aim. Study of the effectiveness of the use of the feed additive "Mega HenOn" in the training of chickens of an industrial herd of the cross "Highsex brown" under heat stress. Materials and Methods. Evaluation of the efficiency was carried out for 32 weeks on industrial chickens in the amount of 70 heads. During the experiment, the egg production of chickens (daily), feed costs, and the category of eggs were taken into account. To determine the quality characteristics of edible eggs, GOST 31654-2012 “Edible hen eggs. Technical conditions". Results. The studied additive had a positive effect on the egg productivity of chickens, both during heat stress and during normalization of the temperature regime. At the age of 47-50 weeks (June-July, the ambient temperature during the daytime increased to 38-40°C), egg production dropped sharply, and in the control group it was 79.03%, and in the experimental group, despite the decrease, it exceeded this indicator by 3.63%. At the age of 51-58 weeks (July-August, the increase increased to 36°C), the decrease in egg production continued, but in comparison with the previous period, there was a certain trend towards recovery, which amounted to 85.51%, exceeding the control by 2.22%. The studied feed additive, to some extent, neutralized the negative effect of heat stress on the body of birds. In general, over the period of the experiment, the egg-laying intensity in the experimental group was 89.1%, and in the control group - 87.09%. The cost of producing 10 eggs in the experimental group is 1.29 kg, which is 0.07 kg less than in the control group. The yield of eggs of the category "superior" and "selected" in the experimental group exceeded the control by 0.53 and 16.89%. The yield of eggs of the II category turned out to be higher in the control group and amounted to 29.56%, which is higher than in the experimental group by 13.73%. Conclusion. The use of the innovative “Mega HenOn” feed additive, in the diets of chickens during the heat stress period, contributed to a more complete realization of the genetic potential of birds, due to the stabilization of metabolic processes in the body of birds, an increase in egg production, a decrease in the yield of culling eggs and, as a consequence, an increase in the level of profitability by 2.38%.
{"title":"Manifestation of the genetic potential of laying hens under heat stress","authors":"I. Gorlov, Z. Komarova, A. V. Rudkovskaya, D. N. Nozhnik, E. Tarasov","doi":"10.31208/2618-7353-2021-13-35-43","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-35-43","url":null,"abstract":"Aim. Study of the effectiveness of the use of the feed additive \"Mega HenOn\" in the training of chickens of an industrial herd of the cross \"Highsex brown\" under heat stress. Materials and Methods. Evaluation of the efficiency was carried out for 32 weeks on industrial chickens in the amount of 70 heads. During the experiment, the egg production of chickens (daily), feed costs, and the category of eggs were taken into account. To determine the quality characteristics of edible eggs, GOST 31654-2012 “Edible hen eggs. Technical conditions\". Results. The studied additive had a positive effect on the egg productivity of chickens, both during heat stress and during normalization of the temperature regime. At the age of 47-50 weeks (June-July, the ambient temperature during the daytime increased to 38-40°C), egg production dropped sharply, and in the control group it was 79.03%, and in the experimental group, despite the decrease, it exceeded this indicator by 3.63%. At the age of 51-58 weeks (July-August, the increase increased to 36°C), the decrease in egg production continued, but in comparison with the previous period, there was a certain trend towards recovery, which amounted to 85.51%, exceeding the control by 2.22%. The studied feed additive, to some extent, neutralized the negative effect of heat stress on the body of birds. In general, over the period of the experiment, the egg-laying intensity in the experimental group was 89.1%, and in the control group - 87.09%. The cost of producing 10 eggs in the experimental group is 1.29 kg, which is 0.07 kg less than in the control group. The yield of eggs of the category \"superior\" and \"selected\" in the experimental group exceeded the control by 0.53 and 16.89%. The yield of eggs of the II category turned out to be higher in the control group and amounted to 29.56%, which is higher than in the experimental group by 13.73%. Conclusion. The use of the innovative “Mega HenOn” feed additive, in the diets of chickens during the heat stress period, contributed to a more complete realization of the genetic potential of birds, due to the stabilization of metabolic processes in the body of birds, an increase in egg production, a decrease in the yield of culling eggs and, as a consequence, an increase in the level of profitability by 2.38%.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"22 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75242650","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}
Pub Date : 2021-03-29DOI: 10.31208/2618-7353-2021-13-80-88
K.S. Glebova, E. Karpenko
Aim. The purpose of the research is to develop the technology of chopped semi-finished products for functional purposes. Materials and Methods. In the course of the study, recipes for model minced meat were developed using gluten-free vegetable raw materials: white beans, corn bran, rice flour. For the control sample, we took the developed classical recipe according to the TU 9214-243-37676459-2014 "Semi-finished products from poultry meat for baby food, chilled and frozen". All studies were carried out on the basis of the laboratory of the National Research University of the Russian Academy of Medical Sciences and the Volgograd State Technical University. Results. Recipes for gluten-free nuggets, which include rice flour, corn bran and white beans, have been developed. As a result of the conducted physico-chemical studies, in comparison with the control sample, a slight decrease in energy value was found due to a discrepancy in the values of the mass fraction of proteins, fats and carbohydrates, which in turn did not affect the organoleptic parameters, the consistency was observed more elastic in the experimental samples, the taste and color are pleasant, characteristic depending on the component composition. Conclusion. The use of gluten-free plant raw materials in the technology of chopped semi-finished products, namely nuggets, has a positive effect on the quality characteristics of the prototypes, which allows the use of these functional products in children's nutrition.
{"title":"Poultry chopped frozen semi-finished meat products in breading mix for baby food","authors":"K.S. Glebova, E. Karpenko","doi":"10.31208/2618-7353-2021-13-80-88","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-80-88","url":null,"abstract":"Aim. The purpose of the research is to develop the technology of chopped semi-finished products for functional purposes. Materials and Methods. In the course of the study, recipes for model minced meat were developed using gluten-free vegetable raw materials: white beans, corn bran, rice flour. For the control sample, we took the developed classical recipe according to the TU 9214-243-37676459-2014 \"Semi-finished products from poultry meat for baby food, chilled and frozen\". All studies were carried out on the basis of the laboratory of the National Research University of the Russian Academy of Medical Sciences and the Volgograd State Technical University. Results. Recipes for gluten-free nuggets, which include rice flour, corn bran and white beans, have been developed. As a result of the conducted physico-chemical studies, in comparison with the control sample, a slight decrease in energy value was found due to a discrepancy in the values of the mass fraction of proteins, fats and carbohydrates, which in turn did not affect the organoleptic parameters, the consistency was observed more elastic in the experimental samples, the taste and color are pleasant, characteristic depending on the component composition. Conclusion. The use of gluten-free plant raw materials in the technology of chopped semi-finished products, namely nuggets, has a positive effect on the quality characteristics of the prototypes, which allows the use of these functional products in children's nutrition.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83608585","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}
Pub Date : 2021-03-29DOI: 10.31208/2618-7353-2021-13-7-13
R. Izmailov
Abstract Aim. The article discusses the situation, existing problems, development trends of agriculture in Kyrgyz Republic and proposes a cluster approach as a tool for development and efficiency boosting. Materials and Methods. In the process of considering the problems, general scientific methods of analysis, synthesis, genesis of new knowledge, methods of normative – legal analysis of strategic documents, methods of generalization, analogy and comparison of initial data were used. Results. In the process of transforming the country's economy, the Government contributed to the creation of institutions aimed at consolidating and supporting agricultural producers. However, in general, the country's agriculture is developing at a low rate and largely has low competitiveness. Conclusion. Measures aimed at supporting agricultural production in the process of economic transformation did not bring the expected results and exhausted themselves. This justifies the need to use other approaches, including the clustering of production. Key words: clusters, cluster theory, Kyrgyzstan, regions, agriculture, problems in the industry, trends in the industry, growth prospects, consolidation.
{"title":"Cluster approach to development of agricultural industry in the Kyrgyz Republic","authors":"R. Izmailov","doi":"10.31208/2618-7353-2021-13-7-13","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-7-13","url":null,"abstract":"Abstract Aim. The article discusses the situation, existing problems, development trends of agriculture in Kyrgyz Republic and proposes a cluster approach as a tool for development and efficiency boosting. Materials and Methods. In the process of considering the problems, general scientific methods of analysis, synthesis, genesis of new knowledge, methods of normative – legal analysis of strategic documents, methods of generalization, analogy and comparison of initial data were used. Results. In the process of transforming the country's economy, the Government contributed to the creation of institutions aimed at consolidating and supporting agricultural producers. However, in general, the country's agriculture is developing at a low rate and largely has low competitiveness. Conclusion. Measures aimed at supporting agricultural production in the process of economic transformation did not bring the expected results and exhausted themselves. This justifies the need to use other approaches, including the clustering of production. Key words: clusters, cluster theory, Kyrgyzstan, regions, agriculture, problems in the industry, trends in the industry, growth prospects, consolidation.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88619831","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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