Animal Science and Food Technology最新文献

{"title":"Development of technology for plant-based minced semi-finished products","authors":"S. Filin, L. Bal-Prylypko, M. Nikolaenko, N. Holembovska, Yu.E. Kushnir","doi":"10.31548/animal.2.2023.100","DOIUrl":"https://doi.org/10.31548/animal.2.2023.100","url":null,"abstract":"A healthy diet is the key to longevity, increasing the body's resistance to adverse environmental influences, and is a prerequisite for quality of life. One of the problems that humanity must solve today is the search for non-traditional protein sources and their popularisation in the food market as a healthy alternative to meat protein, which is the most popular. Nowadays, vegetarianism is the most widespread system of health-improving nutrition. According to this system, meat products (pork, beef) are replaced from the daily diet and other sources of amino acids take their place. The relevance of the study is related to the need to develop minced semi-finished products suited for consumption by a wide range of consumers, including those who adhere to vegetarian and vegan diets. The main goal of the study was to achieve the nutritional value of the protein component of minced meat compared to beef-based minced meat. The following research methods were used to solve these tasks: the organoleptic assessment considered: appearance, colour, cutaway view, smell, taste; moisture content – by drying the sample to a constant weight; fat content – by Soxhlet method; protein content – by Kjeldahl method; amino acid composition – by liquid chromatography, fatty acid composition – by gas-liquid chromatography. The main ingredient with protein content in minced meat is protein-wheat texture, which contains a balanced set of amino acids. The study of the amino acid composition of meatless minced semi-finished products has shown that this product is a valuable source of all essential amino acids. Cutlets are characterized by a significant content of valine, methionine, and phenylalanine. The finished product meets the requirements of the current regulatory documentation and does not pose a microbiological danger to the consumer. Therefore, the development of a new semi-finished product technology, which is a meatless minced meat composition that meets the requirements of a healthy diet in terms of protein and fat composition, is one of the ways to solve the problem of introducing food products recommended for vegetarians","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"131 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134233006","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}

{"title":"Growth and meat productivity of bulls depending on the similarity of their blood group B antigens with mothers","authors":"A. Ugnivenko, O. Natalych","doi":"10.31548/animal.2.2023.89","DOIUrl":"https://doi.org/10.31548/animal.2.2023.89","url":null,"abstract":"Various molecular genetic markers are used to comprehensively assess the breeding value of animals based on genetic information. Therefore, an important place in the qualitative improvement of beef cattle breeds is occupied by the improvement of methods of animal selection using the immunogenetic characteristics of their blood. The purpose of the study is to determine the dependence of weight growth and meat productivity of animals of the Ukrainian beef breed on the number of similar antigenic factors of the B blood group system in them and their mothers. After weaning, the first group contained bulls (n = 12) who had similar antigens from 2 to 6 inclusive. The second group (n = 15) – from 7 to 13. When studying the features of weight gain and meat productivity of bulls, it was proved that the similarity in the B system of cattle blood groups between mother and offspring is informative regarding the homo- or heterozygosity of the latter. It was found that animals with a lower amount of antigens similar to the mother outperformed (by 9.3%) homozygous peers in the test from 8 to 18 months of age in terms of average daily weight gain and had a higher live weight (by 8.0%) at 18 months, indicating their better early maturity. With lower antigenic similarity between mother and offspring, the expression of meat forms is 7.8% and 6.0% higher, respectively, at 15 and 18 months of age.After slaughter, there is no significant difference between homozygous and heterozygous bulls in terms of meat productivity, including pre-slaughter live and slaughter weight. When selecting offsprings with fewer antigens similar to their mother, they tend to reduce the slaughter yield (by 0.5 points) and the muscle content in carcasses (by 3.2%). The selection of bulls of Ukrainian beef breed with a smaller number of antigens of the B blood group system, similar to mothers, will help to improve their weight growth and the expression of meat forms, and will allow predicting future meat productivity","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127464180","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}

{"title":"Analysis of energy characteristics of vibration mixing of multicomponent mixtures of agricultural raw materials","authors":"I. Palamarchuk, O. Tsurkan, S. Sevin, V. Palamarchuk, V. Vasyliv","doi":"10.31548/animal.1.2023.65","DOIUrl":"https://doi.org/10.31548/animal.1.2023.65","url":null,"abstract":"Ensuring the efficiency of the use of nutrients of grain, protein, vitamin and mineral feeds in the composition of complete feed mixtures in animal husbandry and crop production, as well as the corresponding reduction in the cost of manufacturing of these products, is the relevance of the presented research and prospects for their development. Therefore, the purpose of the study is to substantiate the effective regime parameters for the preparation of premixes of feed mixtures based on the assessment of the energy parameters of the vibration mixing process. This assessment was carried out by comparing the results of applying vibration, blade, and vibroblade technological operations. Under the conditions of low-frequency vibrations, a decrease in the working resistance of the loosened layer of the mixture is observed, which provided the effect of reducing energy consumption in this process. Therefore, in comparison with conventional vibrating mixers have a higher specific productivity of 5-6 times, provide a reduction in the mixing time by 2-3 times, metal consumption – by 17%, energy consumption – by 30%, capital costs for manufacturing – by 18%, and drive power – by 30-35%, which leads to a reduction in total energy consumption by 3-4 times. As a result, the zone of minimal energy consumption was substantiated, in which the reduction of the resistance of the technological medium allowed radically reducing the friction forces during mixing, while ensuring uniform distribution with the concentration of the components of the mixture required by technological requirements. An increase in the oscillation amplitude is accompanied by a quadratic increase in power consumption, which is conditioned by an increase in energy dissipation in the mass of the mixture in the form of heat. The implementation of reasonable operating mixing modes allowed reducing the energy consumption of the proposed vibro-blade mixing by 2.0-2.5 times compared to conventional blade processing. The practical value of these developments includes the use of vibro-blade working bodies and the vibration-free operation of the drive shaft, which, together with the minimisation of energy consumption for the process, reduces dynamic loads on the support units of the developed mixer","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114391059","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}

{"title":"Quality indicators of extracted sunflower and rapeseed oil obtained with hexane and ethyl alcohol solvents","authors":"V. Bandura, L. Fialkovska","doi":"10.31548/animal.1.2023.9","DOIUrl":"https://doi.org/10.31548/animal.1.2023.9","url":null,"abstract":"The relevance of the conducted research is conditioned by the increase in demand for oilseeds with improved and environmentally friendly qualities, namely, the replacement of a dangerous solvent in the extraction process of processing oilseeds. In this regard, this paper is aimed at investigating the use of an organic solvent, such as ethanol, in extraction technology that is safer for human health. The leading approach to studying this problem is Soxhlet extraction and microwave extraction using hexane and ethanol solvents. The fatty acid composition of the resulting product was analysed by gas chromatography. In the proposed microwave method of oil extraction with a \"green\" solvent, which is ethyl alcohol, physical and chemical parameters were studied and compared with those obtained by the Soxhlet method. The efficiency of microwave processing is related to the heating process, which significantly increases the internal pressure of cells, which causes their destruction. A barodiffusion flow is created, which contributes to a significant increase in the yield of the extraction oil concentration by 1.4-1.8 times over the same time period and a decrease in the extraction process time by almost 3 times. The oil obtained by extraction of raw materials in a microwave field with a solvent ethyl alcohol is more resistant to oxidation, as evidenced by a decrease in the numbers: peroxide from 4.8 to 3.8, and anisidine from 0.25 to 0.2. The acid number, which characterises the degree of freshness of the resulting oil, also decreased from 2.5 to 2.1. The research results show that the use of microwave extraction with a polar solvent, which is ethyl alcohol, was effective in improving the quality properties of the extracted oil. The use of a \"green” solvent does not degrade the quality of the finished product, unlike hexane, which is harmful to human health. The materials of the study are of practical value for the fat and oil industry, namely, in the technology of extraction of oilseeds","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127838304","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}

{"title":"Influence of males of the paternal line with different weight index on the productivity of rabbits of the maternal form of the Hyla Cross","authors":"T. Yakubets, Vasyl Bochkov","doi":"10.31548/animal.1.2023.113","DOIUrl":"https://doi.org/10.31548/animal.1.2023.113","url":null,"abstract":"The maternal form of modern rabbit crosses is obtained by crossing ancestral lines. Therefore it is relevant to investigate the effect of using males of the parental line of the Hyla cross with different weight indices on the performance of the main breeding traits of the female rabbits of the parental form of the cross. The purpose of the study was to investigate the level of productivity of rabbits of the maternal form of cross by reproduction signs and to consider the dynamics of the main breeding traits for a number of births. The experiments used 223 rabbits of the maternal form of the Hyla cross, which came from males with different weight indices. To achieve this goal, groups of rabbits were formed, depending on the value of their father's weight Index – Group 1 – ≤ 100 units, Group 2 – from 100 to 120 units, Group 3 – ≥ 120 units. The live weight of rabbits after kindling, multiparity, the weight of newborn rabbits, milk yield, and the live weight of rabbits at the time of weaning were determined. Female rabbits that came from males with a high weight index at first kindling significantly outnumbered their peers in multiparity by 1.16-1.23 animal units (p ≤ 0.05), and in milk yield – by 6-6.5%. Rabbits whose parents were males with a high weight index according to the results of the 3rd kindling prevailed over their peers from other males in multiparity (p ≤ 0.05), milk yield (p ≤ 0.05), and also had significantly higher values of complex indices (p≤0.05). From the 1st to the 3rd kindling, the multiparity of rabbits increases, on average, by 6.5%. Live weight at birth of rabbits in Groups 2 and 3 had a positive trend and increased by 3.2% and 4.2%, respectively. On average, the milk yield of rabbits increased by 38.6% from the first to the third kindling. The practical significance of the results lies in the fact that to obtain highly productive rabbits of the maternal cross form, it is advisable to use males of the ancestral form with a weight index ≥ 120 units","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121955846","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}

{"title":"Morphometric characteristics of Ukrainian steppe bees depending on the method of controlled queen mating","authors":"O. Salyuk","doi":"10.31548/animal.1.2023.80","DOIUrl":"https://doi.org/10.31548/animal.1.2023.80","url":null,"abstract":"Bee breed is an important factor in determining bee family development and productivity, as it affects honey production, disease resistance, climate adaptation, and bee behaviour characteristics. The purpose of the study was to establish the relationship between the methods of mating queens and the morphological characteristics of bees of the Ukrainian steppe breed and the productive indicators of bee colonies. To conduct the research, 43 bee colonies with queen sisters of the Ukrainian steppe breed mated by different methods of natural mating were established in the Vinnytsia oblast. According to the results of mating, there were 22 queen bees in the control group, and 21 queen bees in the experimental group. The queens of the first control group mated in a normal natural way without any restrictions. The queen bees of the experimental group mated under time and space control. Based on the results of the research, the relationship between the integrity of the colony and its morphological features and productive indicators was established. Thus, experimental families have different degrees of belonging to the Ukrainian steppe breed, control – 59% and experimental – 87.2% (p < 0.001). According to the cubital index, the advantage was 8.2% (p < 0.001) in favour of the experimental group. The best family integrity on the hantel index was observed in families in which queens were mated in a controlled time and space, with a difference of 3.32% (p < 0.001). In the control group, where uncontrolled mating of queens was performed, more bees were found for discoid displacement with an excess of the standard indicator for the breed. Families in the experimental group were stronger by 14.5% (p < 0.001) compared to the control group. They provided 41.9% more honey, built 22.1% more honeycombs (p < 0.01), and the need for Kandy feeding was 31.8% less (p < 0.001). In addition, the bees of the experimental group had pronounced hygienic behaviour and required less labour costs. The practical significance of the study lies in the possibility of establishing patterns of action of factors on a particular breed and confirms the need to implement breeding programmes in beekeeping","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124056523","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}

{"title":"Methodology for assessing the heat potential recovery regime at food industry enterprises","authors":"I. Stadnyk, V. Piddubnyi, S.-J. Balaban, Volodymyr Kaspruk, Andriy Derkach","doi":"10.31548/animal.1.2023.95","DOIUrl":"https://doi.org/10.31548/animal.1.2023.95","url":null,"abstract":"Areas of improving energy saving and the environmental situation in the processing and food industry In Ukraine are relevant, as technologies and equipment by their nature and degree for efficient use of fuel resources are practically achievable for their improvement, especially today. The purpose of the study is to improve the methodology for the optimisation of the mode of reuse of the thermal potential of exhaust process gases in the implementation of a two-stage cooling process. The indicators of process gas emissions with a volume consumption of 0.54 m3 /s and temperature – 1600°C with the parameters of the furnace operation A2-SHBG were used to construct local temperature characteristics. Their construction is carried out based on the heat balance and heat transfer at short surface intervals, considering the parameters of coolant flows. The results were analysed by the Flow Vision software suite under the structure of the graph, according to the laws of thermodynamics. A method for calculating the amount of cold heat agent for reuse in the technological process is proposed. It is established that under the accepted heat exchange conditions, the required amount of atmospheric air with an initial temperature of -300°Ccan be heated to a temperature of +640°C, and with an initial temperature of +300°C, can be heated to +1450°C. Natural gas consumption will change from 20 m3 / h, without preheating atmospheric air, up to 12.7 m3 /h when heating atmospheric air in the heat exchanger at an initial temperature of + 300°C. It is stipulated that when calculating energy resource savings, it is necessary to consider the initial temperature of the cold heat agent when using the heat of exhaust process gases. The proposed method for calculating the optimal heat recovery mode allows calculating changes in the consumption of the primary fuel and energy resource and creating a database for the effective implementation of energy-saving technologies when reusing waste gas heat into production","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122670954","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}

{"title":"Development of safety and quality of propolis as a food raw material","authors":"R. Dvykaliuk, L. Adamchuk, A. Antoniv, L. Bal-Prylypko","doi":"10.31548/animal.1.2023.26","DOIUrl":"https://doi.org/10.31548/animal.1.2023.26","url":null,"abstract":"It is promising to use propolis as a unique food ingredient with an awareness of the importance of each technological stage and the formation of its quality. Therefore, the purpose of the study was to conduct a systematic review of scientific information on the use of propolis as a food ingredient, with an emphasis on the stages of its formation in terms of quality. The study used the Torraco method to analyse and synthesise scientific information, the Springer scientific metric database, and the Google Scholar and Researchgate search tool. It was found that the safety and quality of propolis are formed at each of the stages. Propolis sources and their availability, collection, storage, and processing technologies play an important role. The search and investigation of new ways of processing and applying propolis allows widely using it as a food ingredient. Today, propolis can be used directly as a raw material for a significant number of food products, both directly and indirectly, as a component of new food packaging, and as a substitute for preservatives. Based on a systematic review of scientific information, it is proved that at each stage of the formation of propolis as a safe and high-quality raw material of food products, there are factors that can irreversibly affect the quality of propolis. Plant sources of propolis form types of propolis with appropriate chemical and physical properties, depending on the geography of origin. The geographical marker is an important indicator in the fight against the falsification of bee products. The availability of propolis sources in environmentally friendly beekeeping areas has a significant impact on quality. The use of advanced propolis collecting technologies adapted to the local climate ensures a proper economic effect and a reduction in the cost of raw materials. Proper compliance with sanitary and hygienic requirements during the collection, transportation, and storage of propolis improves its quality","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133241371","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}

{"title":"Application of modern technologies to improve the quality of sausage products","authors":"Y. Kryzhova, N. Slobodianiuk, Ihor Moskalenko","doi":"10.31548/animal.1.2023.49","DOIUrl":"https://doi.org/10.31548/animal.1.2023.49","url":null,"abstract":". The production of sausages without the use of phosphates and sodium nitrite improves the quality and safety of the product, meeting the demand of consumers for natural and healthy food products. The purpose of the study was to investigate various technological aspects of sausage products that would improve their quality indicators, be attractive to the consumer, and have a positive impact on human health. Organoleptic qualities were evaluated by the appearance, consistency, type of minced meat on the cut, smell, taste; protein content – by Kjeldahl method; moisture content – by drying the suspension in a drying cabinet at a temperature of 103 ± 2°C to a constant mass; fat content – by extraction and weight Soxhlet method; moisture retention capacity – by centrifugation; penetration stress – by recalculation of penetration using a needle indenter; output of the finished product – by weighing before and after heat treatment. The replacement of sodium nitrite with organic nitrite based on chard powder was studied together with a bacterial culture that, as a result of interaction, produces nitrate reductase and reduces nitrate to nitrite (samples 1, 2), in samples 3 and 4, chard powder was replaced with beet juice. All samples were pink in colour. Replacing phosphates with amylopectin starch gave the developed sausages an elastic and juicy consistency, increased the moisture retention capacity by 4.6%-6% compared to the control sample, and penetration stress by 31%-53%. The use of sous-vide technology provided the developed sausage samples with a more pronounced good taste of each recipe ingredient separately, a delicate, elastic consistency, a uniform colour on the cut, and a higher yield by 1.8%- 3.3%. Replacing fatty raw materials with dietary ones, and cooking sausages in heat-resistant bags with vacuuming provided an increase in protein by 8.7%-16.7% and a reduction in fat by almost two times. The practical value of the study was to obtain a dietary product that meets the needs of modern people in a healthy diet","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116268938","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}

{"title":"Influence of the method of preparation of clove oil emulsion on the anaesthetic effect in fish (on the example of Clarias gariepinus","authors":"B. Kovalenko, V. Kovalenko, Ruslan Kononenko, A. Klymkovetskyi, Mykhailo Matvieiev","doi":"10.31548/animal.13(4).2022.30-38","DOIUrl":"https://doi.org/10.31548/animal.13(4).2022.30-38","url":null,"abstract":"In aquaculture, the use of clove oil as a natural anaesthetic for hydrobiontes is gaining popularity. There are several ways to prepare an aqueous emulsion for anaesthesia, which creates a problem for technologists in choosing the most effective one. The purpose of the study was to compare the anaesthetic effect of clove oil in three methods of preparation of the mixture on the youth of the African clary catfish. The study was conducted at the Centre for Aquatic Bioresources and Aquaculture of the National University of Life and Environmental Sciences of Ukraine. Research methods – Ichthyological and statistical. The activity of a water-based clove oil preparation was evaluated using three methods: hot, cold, and alcohol. Experimental material – juvenile fish of the clary catfish with an individual body weight from 22 to 285 g. Experimental conditions: the experimental material was kept without feeding for a day before the start of the study; fish anaesthesia was performed in the water at the temperature of +26 0C; the duration of manipulations with each fish was minimal. The effectiveness of various methods of preparation of the emulsion was evaluated by the duration of fish entry into the state of anaesthesia and withdrawal from this state. The advantage of the hot method of preparing an aqueous emulsion of clove oil over the other two is established: the duration of fish entry into anaesthesia was 22% shorter compared with the cold method, and 12.3% – with the alcohol method (p ≤ 0.05). The duration of fish recovery from anaesthesia with the hot method of preparation of the mixture was also shorter: compared to the cold method – 18% (p ≤ 0.05), with the alcohol method – 43.2% (p ≤ 0.001). Using correlation analysis, a relationship was established between the duration of fish entry into the state of anaesthesia and the individual body weight of the fish. Degree of binding: high for hot (r = 0.606) and alcohol methods (r = 0.529) and medium for a cold method of preparation of an anaesthetic mixture (r = 0.385). The results obtained are of practical value for improving the method of anaesthesia of fish using clove oil","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131168884","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}