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EFFECT OF MONOGLYCERIDE OF FATTY ACIDS ON PRODUCTION OF BROILERS AND QUALITY OF CHILLED CARCASS AT STORAGE 脂肪酸单甘油酯对肉鸡生产及冷藏胴体品质的影响
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2020-23-1-34-36
A. Goncharov
{"title":"EFFECT OF MONOGLYCERIDE OF FATTY ACIDS ON PRODUCTION OF BROILERS AND QUALITY OF CHILLED CARCASS AT STORAGE","authors":"A. Goncharov","doi":"10.30975/2073-4999-2020-23-1-34-36","DOIUrl":"https://doi.org/10.30975/2073-4999-2020-23-1-34-36","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"06 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127242534","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}
引用次数: 0
Problematic aspects of egg classification for customs purposes 鸡蛋海关分类中存在的问题
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2022-24-2-65-68
Krishtafovich Valentina, Krishtafovich Dmitry
{"title":"Problematic aspects of egg classification for customs purposes","authors":"Krishtafovich Valentina, Krishtafovich Dmitry","doi":"10.30975/2073-4999-2022-24-2-65-68","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-2-65-68","url":null,"abstract":"Comparative analysis has been carried out for identification traits and terminology that is used for table eggs in Russian normative documents and also in accordance with commodity nomenclature of ЕАЕС foreign economic activity. Harmonization absence has been established for terminology in CN FEA and in standards, and it can result in problems when egg moving across the customs border.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115441476","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}
引用次数: 0
Biological value of lipids in poultry meat chopped ready-to-cook products fortified with plant raw material 用植物原料强化的禽肉切碎即食产品中脂类的生物学价值
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2023-25-2-56-58
I. L. Stefanova, Veronika L. Borisova
{"title":"Biological value of lipids in poultry meat chopped ready-to-cook products fortified with plant raw material","authors":"I. L. Stefanova, Veronika L. Borisova","doi":"10.30975/2073-4999-2023-25-2-56-58","DOIUrl":"https://doi.org/10.30975/2073-4999-2023-25-2-56-58","url":null,"abstract":"Balanced nutrition assume the full-valued nutrients entrance to human body. Protein is meat products main component. But these products can be often not well balanced in fatty acid composition despite the full-valued amino acid composition. That’s why the development of meat products enriched with and balanced in fatty acid composition may be considered to be promising. Chopped ready-to-cook products from turkey meat (drumsticks, breasts) have been de- veloped with adding of oilseed flax seeds and linseed oil. These products fatty acid composition has been studied.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115447329","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}
引用次数: 0
Laying hens productivity and eggs consumer features when using diatomite-based probiotic additive in the diets 在日粮中使用硅藻土基益生菌添加剂对蛋鸡产蛋率和鸡蛋消费特性的影响
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2019-21-3-42-44
N. N. Karamysheva, L. Gulyaeva, V. Ulitko, L. A. Pykhtina, O.Ye. Erisanova
{"title":"Laying hens productivity and eggs consumer features when using diatomite-based probiotic additive in the diets","authors":"N. N. Karamysheva, L. Gulyaeva, V. Ulitko, L. A. Pykhtina, O.Ye. Erisanova","doi":"10.30975/2073-4999-2019-21-3-42-44","DOIUrl":"https://doi.org/10.30975/2073-4999-2019-21-3-42-44","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117032506","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}
引用次数: 0
HOW TO INCREASE OVER-EATEN HENS PRODUCTIVITY AND EGG SHELL QUALITY 如何提高过食母鸡的产蛋率和蛋壳质量
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2021-23-3-52-54
T. Okolelova, S. V. Yengashev, S.A. Izmailova
{"title":"HOW TO INCREASE OVER-EATEN HENS PRODUCTIVITY AND EGG SHELL QUALITY","authors":"T. Okolelova, S. V. Yengashev, S.A. Izmailova","doi":"10.30975/2073-4999-2021-23-3-52-54","DOIUrl":"https://doi.org/10.30975/2073-4999-2021-23-3-52-54","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122007527","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}
引用次数: 0
The peracetic acid usage in poultry carcass cooling 过氧乙酸在家禽胴体冷却中的应用
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2019-21-3-24-27
S. Kozak, Yu.A. Kozak, A. Isaenko, A. G. Sleza, E. R. Bobrov, Paritrade Ltd
{"title":"The peracetic acid usage in poultry carcass cooling","authors":"S. Kozak, Yu.A. Kozak, A. Isaenko, A. G. Sleza, E. R. Bobrov, Paritrade Ltd","doi":"10.30975/2073-4999-2019-21-3-24-27","DOIUrl":"https://doi.org/10.30975/2073-4999-2019-21-3-24-27","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122083176","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}
引用次数: 0
Biofortification of hen’s egg with micronutriens 用微量营养素对鸡蛋进行生物强化
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2019-21-1-27-29
V. M. Kodentsova, D. Risnik, I. Stefanova
{"title":"Biofortification of hen’s egg with micronutriens","authors":"V. M. Kodentsova, D. Risnik, I. Stefanova","doi":"10.30975/2073-4999-2019-21-1-27-29","DOIUrl":"https://doi.org/10.30975/2073-4999-2019-21-1-27-29","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125037503","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}
引用次数: 0
Possibility studying of soy meal and feed yeast and fishmeal replacement with protein biomass in broiler feed 肉鸡饲料中蛋白质生物质替代豆粕、饲料酵母和鱼粉的可能性研究
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2023-25-3-37-41
Ye.N. Andrianova, I. Egorov, Yekaterina S. Demidova
{"title":"Possibility studying of soy meal and feed yeast and fishmeal replacement with protein biomass in broiler feed","authors":"Ye.N. Andrianova, I. Egorov, Yekaterina S. Demidova","doi":"10.30975/2073-4999-2023-25-3-37-41","DOIUrl":"https://doi.org/10.30975/2073-4999-2023-25-3-37-41","url":null,"abstract":"It have been established in experiments with broilers that protein biomass usage in their feed 2 to 7% of feed mass for partial replacement of fishmeal or soy meal or feed yeast gives possibility to ensure poultry body weight comparable to control with high livability and good feed conversion without negative effect on broiler bone system quality. It have been proved that calcium and phosphorus deposit rates and total bone mineralization in experimental poultry have been comparable to control when soy meal partial replacing or feed yeasts full replacement. Phosphorus level has been decreased by 0.56 and 0.44% respectively when partial or full fishmeal replacing with protein biomass, but there were no significant differences with control in calcium and raw ash content.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127384408","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}
引用次数: 0
Justification for immersion tanks usage in poultry meat processing 在禽肉加工中使用浸泡槽的理由
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2022-24-2-46-48
Kozak Sergey
{"title":"Justification for immersion tanks usage in poultry meat processing","authors":"Kozak Sergey","doi":"10.30975/2073-4999-2022-24-2-46-48","DOIUrl":"https://doi.org/10.30975/2073-4999-2022-24-2-46-48","url":null,"abstract":"Immersion tanks usage expediency is justified in primary poultry processing department. It is proved that this tanks usage with 0.07% peracetic content solutions of technologic aid means in poultry slaughtering department gives the possibility to decrease carcasses surface insemination after defeathering by 34.7% with 10 s exposition and solution temperature 35±2°C and to decrease insemination by 48.34% before cooling bath with 9 s exposition and solution temperature 9±1°C. Additional antimicrobial carcasses treatment doesn’t change its sensory qualities except the surface weak bleaching.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130179370","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}
引用次数: 0
MORPHOLOGICAL PARAMETERS OF EGGS OF PUSHKIN BREED CHICKENS IN DIFFERENT PERIODS OF LAYING 普希金种鸡不同产蛋时期蛋的形态参数
Poultry and Chicken Products Pub Date : 1900-01-01 DOI: 10.30975/2073-4999-2021-23-4-18-21
O. Perinek
{"title":"MORPHOLOGICAL PARAMETERS OF EGGS OF PUSHKIN BREED CHICKENS IN DIFFERENT PERIODS OF LAYING","authors":"O. Perinek","doi":"10.30975/2073-4999-2021-23-4-18-21","DOIUrl":"https://doi.org/10.30975/2073-4999-2021-23-4-18-21","url":null,"abstract":"","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130655125","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}
引用次数: 0
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