Animal Science and Food Technology最新文献

{"title":"DETERMINATION OF THE BIOLOGICAL VALUE OF CHOPPED SEMI-FINISHED PRODUCTS WITH A COMPLEX FOOD ADDITIVE ENZYMATIC METHOD","authors":"N. M. Sonko, V. Sukhenko, O. Shtonda","doi":"10.31548/animal2021.01.048","DOIUrl":"https://doi.org/10.31548/animal2021.01.048","url":null,"abstract":"When creating meat products, one of the main indicators is the biological value of the product. The biological value of proteins depends on the degree of their assimilation, in animal proteins is greater than in vegetable. More than 90% of amino acids are absorbed from animal proteins in the intestine. An important indicator of the biological value of proteins is their attack by digestive enzymes - the property to be hydrolyzed with the participation of enzymes in the gastrointestinal tract.Enzymatic methods for determining the biological value of a protein are one of the simplest and at the same time objective methods for determining its ability to be broken down by proteolytic enzymes in the gastrointestinal tract.The article presents a study on the biological value of minced meat semi-finished products. For the studies we used chopped semi-finished products (cutlets) control sample and three test samples with partial introduction into the formulation of food additives based on animal and vegetable raw materials - 0.5 %, 0.75 % and 1.0 %, respectively. Hydration of the additive is 1:15. The food supplement contains g / 100 g: sodium alginate - 60, whey protein - 16, soy fiber - 24. To determine the biological value of the products by the enzymatic method used a device for hydrolysis of proteins. The essence of the method is a six-hour hydrolysis by enzymes of a sample of the finished product. The first stage is fermentation with pepsin (3 hours), the second stage is trypsin (3 hours). With hourly selection of hydrolysis products to determine the degree of digestibility at a certain stage of the study. It is proved that the addition to the recipe of chopped semi-finished food mixture is advisable, as it allows to obtain chopped semi-finished product with better digestibility. The digestibility of the experimental samples was slightly higher than the control. The digestibility index for control was – 69 %, and for experimental – 68-74 %. Therefore, according to research, we can say about the feasibility of using additives in the production of minced meat semi-finished products with a share of replacement of basic raw materials from 8 % to 16 %.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"164 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114535711","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":"OPTIMIZATION OF THE TECHNOLOGY OF PRODUCTION OF FUNCTIONAL SEMI-FINISHED MEAT PRODUCTS COVERED IN PASTRY","authors":"M. Nikolaenko","doi":"10.31548/animal2021.01.019","DOIUrl":"https://doi.org/10.31548/animal2021.01.019","url":null,"abstract":"The work in improvements of technology of production of functional semi-finished meat products covered in pastry was carried out in purposes of creation of product character by sanative properties. The purpose and objective of this work was optimization of the formulation of forcemeat and the technology its production. The dual purpose of this work was development of technology of bringing in the forcemeat of compounds of iodine deficient in all Ukrainian regions, and development of meat mix, which composition would conform to WHO recommendation concerning of norms of content of amino-acids in ideal albumen. There was carried out the evaluation of composition of set of amino-acids of the albumen component, as well as of functional and technological properties of experimental forcemeat compositions. The examined properties were their capability to hold water and form stable meat emulsions. The composition of the mix used as the standard for comparison conformed to the formulation of the minced liver pastry set by the national standard of DSTU 6028:2008 “Frozen Semi-Finished Meat Products Covered in Pastry”. The investigation was carried with use of samples enriched by adding of 0.3 % of hydrated preparation of “Elamin” produced from seaweed of Laminaria recommended for adding in rations of sanative destination reach by iodine and set of mineral compounds, potassium the most. The experimental mixes contained also the additives of 5 % of wheat cellulose (sample № 1), and 5 % of soy albumen (sample № 2), and it was shown that the experimental mixes are character by better organoleptic properties, increased water-holding capacity, and forming of stable emulsions. The experimental mixes contain the heightened content of amino-acids as compared with the control one, and conformed to all criteria of ideal albumen. The final result of the work was development of optimized technology of the frozen functional mince-meat products covered in pastry. To assist in its introduction, there were developed the Specifications and the Technological instruction of “Frozen Semi-Finished Meat Products in Pastry of “Vareniki Ozdorovchi” coded as TUU 10.1-00493706-075:2019 and TIU 10.1-00493706-075:2019, respectively.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116768487","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":"IMPACT OF BIOR AND BUTOFAN ON SOME PARAMETERS OF LIPID METABOLISM IN ADULT QUAIL PLACED IN RECONDITIONING","authors":"V. Macari, N. Pavlicenco, A. Rotaru, A. Pirlog","doi":"10.31548/animal2021.01.014","DOIUrl":"https://doi.org/10.31548/animal2021.01.014","url":null,"abstract":"At present, the positive effect of BioR remedy obtained by original technologies from the biomass of cyanobacterium Spirulina platensis was demonstrated at the Academy of Sciences of the Republic of Moldova on pigs, rabbits and broilers. Considering the fact that remedies of vegetal origin are not harmful to animals, people and environment, they are of particular interest to the most developed branch of animal husbandry – the aviculture, including for the production and exploitation of quail. Until present, studies on the action of the nominated preparation on the physiological-metabolic status, including lipid metabolism in quail for reconditioning have not been conducted. The biological material was 150 quail at the end of the laying cycle divided into 3 batches of 50 birds. The tested preparation was administered intramuscularly to the quails two times consecutively at the onset of the study and secondly at 14 days after the first administration at a dose of 0,5 ml /head. In another experimental batch, the commercial product Butofan was administered in order to compare the obtained results. Birds of the control group received 0,5 ml of solution of NaCl of 0,9 % in both terms. The birds included in the study were analogous in terms of race, age, body weight and physiological status. During all time of the study, quails were monitored: clinical parameters, body weight, and number of eggs. In addition, for laboratory investigations, blood was collected from five quails at the start of the study before the tested preparations were administered and then 2 times during the study. It has been established that the tested remedies do not cause adverse reactions or deviations in quails' health. Moreover, BioR showed adaptive properties, reflected in body temperature lower by 0,32 C than the control group and 0,18 C than the group treated with Butofan. Similar manifestations were also found in birds' breathing. Biochemical researches performed on quails that have benefited from the BioR remedy reveal a true decrease in total lipids in one investigation and an increase in triglycerides at this stage and their decrease at the end of the study. Additionally, both BioR and Butofan remedies induced an increase in the blood serum of ß-lipoproteins at both stages of research, while cholesterol values did not show any essential changes. In conclusion, we can state that the BioR product has a beneficial effect on quail, including their lipid metabolism.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126296796","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":"GENETIC DETERMINATION OF REPRODUCTION LEVEL TRAITS IN DAIRY CATTLE BREEDING","authors":"S. Ruban, M. Matvieiev","doi":"10.31548/animal2021.01.028","DOIUrl":"https://doi.org/10.31548/animal2021.01.028","url":null,"abstract":"Modern cattle selection programs are characterized by the increase of traits with a low level of genetic determination. This change is associated to a technical means of verification capabilities (automated milking systems, behavioral video surveillance systems, control of rumination process, etc.), the success of genomics when selection based on genetic markers requires additional controls over the phenotypic changes. But the basic selection remains the production economy-based selection process. Recently, more features related to reproduction and productive longevity or animal health have been included in this group. A study was carried out on the effects of genetic and environmental factors on the voluntary waiting period, the open days and milk productivity. A new feature was identified – the insemination period which was defined as the difference between the length of the open days and the waiting period. Investigations were carried out on Holstein cows (605 heads in total), the average milk yield which amounted 8777 kg. The majority of the primary information was the data of the Uniform Agri program, which analyzed using variance and correlation-regression analysis. Weak probable impact of the «father» factor on the 305-day milk yield of lactation (11.5 %), the open days (5.4 %) and the insemination period (5.2 %) was identified. A positive, reliable and weak correlation was found between lactation milk yields and service period (0.115, p ≤ 0.01.), and between service period and voluntary waiting period (0.257, p ≤ 0.01). The dependence of the length of the service period and the voluntary waiting period on paratypic factors such as the age of cow’s lactation and the month of their calving is investigated. As such, a tendency to reduce the length of the open days and the voluntary waiting period in cows with each subsequent lactation. It is found that the length of the voluntary waiting period was the largest in cows that calved in November, March, May, and the shortest – in August. At the same time, cows that had calved in March was the largest the open days, and with calving in February – the shortest. It was concluded that the possibility of using the value of the insemination period in the selection programs. The possibility of using the traits of the level of reproduction in the selection programs has been proven.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114343304","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 BULL’S BODY TYPES AND MEAT FORMS EXPRESSION ON THEIR SEXUAL ACTIVITY","authors":"A. Ugnivenko, L. A. Koropets","doi":"10.31548/animal2021.01.056","DOIUrl":"https://doi.org/10.31548/animal2021.01.056","url":null,"abstract":"In beef cattle breeding, the reproductive capacity of bulls significantly affects the economic efficiency of production. Selection for the meat productivity can negatively affect the ability of bulls to reproduce, so it is necessary to consider the risks of such a connection when selecting them. The study determined the rate of manifestation of Ukrainian beef breed bulls sexual reflexes of different body types and severity of meat forms. According to the type of body structure of bulls divided into two groups: large (high and long-bodied) and compact (low and short-bodied). The distribution performed using the growth index. The severity of meat forms of bulls was determined at 15 months of age on a 60-point scale. The animals on meat forms divided into two groups compared with the average score of experimental bulls. The degree of sexual activity manifestation assessed by the duration of sexual reflexes from bringing the bools to the stuffed animal to the mating attempt. According to the manifestation of libido, animals divided into three groups: active – mating attempt to cage from 10 to 60 seconds, moderate – from 60 to 120 seconds and slow – the time before the mating attempt lasted more than 120 seconds. Subsequently, in experimental bulls recorded the duration of productive use period, the number of leads to the stuffed animal and mating attempts to it and the number of received and rejected ejaculates. It found that the tendency of the distribution of active moderate and slow manifestation of sexual reflexes in bulls of different body types and development of meat forms is similar. In bulls of different groups, moderate sexual activity most often observed, but specific tendencies observed within the groups. The share of high sexual activity was higher in compact bulls compared to large coeval animals. Among animals grouped by the development of meat forms, the share of high sexual activity higher in bulls with better expressed meat forms. In the future, large bulls tend to increase the duration of productive use, predominate in the share of mating attempt and are characterized by a decrease in the share of ejaculate culling. Bulls with better meat forms tend to increase the duration of productive use due to their higher breeding value in terms of meat productivity. No difference was found in the proportion of mating attempts and the percentage of culled ejaculates between animals with different manifestations of meat forms. The obtained results prove that for intensive use at a young age more suitable bulls of compact type, and in adulthood more effective large sires. Better development of meat forms somewhat reduces the sexual activity of young bulls. At a more mature age, the results of the use of bulls are practically unaffected by meat forms.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"384 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124771257","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":"HEMATOLOGICAL AND BIOCHEMICAL BLOOD INDICES OF RAINBOW TROUT DEPENDING ON THE LEVEL OF PROTEIN IN FEEDS","authors":"V. Kondratyuk","doi":"10.31548/animal2021.01.005","DOIUrl":"https://doi.org/10.31548/animal2021.01.005","url":null,"abstract":"The article considers the influence of compound feeds with different protein levels on hematological and biochemical parameters of trout blood. The purpose of the experiment was to establish the effect of different protein nutrition levels in commercial rainbow trout feeding on hematological and biochemical parameters of their blood. For this purpose, five experimental groups were formed by the method of analogs. The experiment lasted 210 days and was divided into two periods: equalization (10 days) and main (200 days). During the equalization period, the feeding ration was the same for fish in the control and experimental groups. In the main period, the level of protein in experimental feeds for different experimental trout groups ranged from 44 to 52 % per 1 kg. It was found that different levels of rainbow trout’s protein nutrition do not cause significant changes in blood morphological composition. It is proved that rearing trout using compound feeds with a crude protein content of 50 % and 52 % promotes the increase of red blood cells, hemoglobin, white blood cells and phagocytic activity in blood. The use of 44 % and 46 % low crude protein diets in fish feeding reduces the morphological components in blood. As a result of studies on the phagocytic activity of neutrophils in fish blood, a slight increase was revealed under the influence of the studied factor. The analysis of the obtained results showed that with increasing levels of crude protein in the diets of rainbow trout, the concentration of total protein and its fractions in blood serum increased. Accordingly, the amount of total protein in blood of fish in the control group was 60.0 g/L, in the experimental groups – it was within the range of 59.6–65.3 g/L. The increase in the level of rainbow trout’s protein nutrition in the experimental groups 4 and 5 caused an increase in the number of albumins, β-globulins and γ-globulins compared to control. As a result of experimental studies, an increase in the mineral status of rainbow trout blood during use of feeds with the crude protein content of 50–52 % was established. No differences were found during the assessment of trout white blood cell counts.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"18 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116773894","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":"PRODUCTIVITY OF RAINBOW TROUT DEPENDING ON PROTEIN LEVELS IN PRODUCTIVE FEED","authors":"V. Kondratiuk","doi":"10.31548/ANIMAL2020.04.045","DOIUrl":"https://doi.org/10.31548/ANIMAL2020.04.045","url":null,"abstract":"The article considers the efficiency of using complete feeds with different levels of protein in rearing commercial rainbow trout. The purpose of the experiment was to establish the effect of different protein levels in nutrition of two-year old trout on its productivity. For this purpose, five experimental groups were formed by the method of analogues. During the equalizing period, the experimental fish consumed feed of the control group. In the main period, the protein level in trout feed ranged from 44 to 52 % per 1 kg. As a result of the studies it was established that the increase of protein content in compound feed from 48 to 52 % leads to an increase in the weight of commercial fish by 13.0 % (p < 0.001), an increase in its growth intensity – by 7.4-16.7 %, while the reduction of protein in feed to 44 % leads to a reliable (p < 0.05) reduction in trout weight by 9.4 %, and a decrease in its growth intensity - by 6.5-12.1 %. It is proved that different levels of experimental trout’s protein nutrition have a highly reliable (p < 0.001) effect on the growth of marketable fish - the share of this factor’s influence is 89.8 %. Analysis of the feed costs, proves that using combined feed with 52 % protein for feeding two-year old trout, leads to a decrease in feed costs per 1 kg of weight gain by 5.1 %, whereas reducing this index to 44% causes increase of feed costs by 6.4 % per a unit of product, compared to feeding fish with production feed having the protein content of 48 %. At this, the preservation of experimental fish was high enough and made 94.3 to 96.2 %. In rearing trouts according to the criteria of maximum productivity, it is recommended to feed commercial trout with production combined feeds with the protein level of 52 %, whereas, in production according to the economic optimization criteria, this index should make 48 %.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129215004","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 LIVE WEIGHT IN CULTIVATION ON THE DURATION OF PRODUCTIVE USE OF COWS OF UKRAINIAN BLACK-AND-WHITE DAIRY BREED OF DIFFERENT BLOODLINE ON THE HOLSTEIN BREED","authors":"L. M. Danets, I. Tkachova, V. Shablia","doi":"10.31548/animal2020.02.016","DOIUrl":"https://doi.org/10.31548/animal2020.02.016","url":null,"abstract":"The duration of productive use is a complex integral feature and is determined by both genetic and paratypical factors. This feature should ensure maximum milk productivity of animals, economic efficiency of dairy farms and generally limit the cost of raising and keeping cows. Research conducted in the experimental farms of state enterprises \"Kutuzovka\", Kharkov district of Kharkov region using cow’s Ukrainian black-and-white dairy breed (4038 cows). We studied the duration of productive use of cows divided into gradations according to the conditional bloodline for the Holstein breed, depending on the weight in the control age periods of cultivation (at birth, at 6, 12 and 18 months). The maximum value of the duration of productive use was recorded in the group of cows with a share of conditional blood for the Holstein breed up to 30% inclusive (the average duration of productive use is 2.77 lactations). The highest indicator of the duration of productive use of the studied animals was 4.09 lactations. Among cows with a share of conditional blood for the Holstein breed up to 30% longer produced those born with a weight of more than 40 kg (4.09 lactations), at 6 months of age weighed 100-149 kg, at 12 months – 200-249 kg, at 18 months of age – 350-399 kg. Among animals with a share of bloodline of 31-60 %, those that had a weight at the age of 6 months produced the longest: 155-190 kg (3.17 lactations), at 12 months – 250-299 kg (2.98 lactations), at 18 months – 350-399 kg (3.06 lactations). In the most numerous gradation with the share of bloodline for the Holstein breed 61-90 %, the longest productive use was characterized by animals born with a weight of 30-39 kg (2.12 lactation), at 6 months of age they weighed more than 200 kg (3.29 lactation), at 12 months-300-349 kg (3.40 lactation), at 18 months – 400-449 kg (2.82 lactation). The average duration of productive use of cows of this grade is quite low – in the range of 2.82-3.29 lactations. The highest degree of influence on the duration of productive use in this gradation of animals was recorded by the live weight factor at 6 months of age (η2 = 10.8). Сcomparative assessment of the cows gradation with a share of conditional blood for the Holstein breed of 91 % or more found that the longest productive use was characterized by cows that had a live weight at birth of 30-39 kg (1.93 lactation), in 6 months – 155-199 kg (2.73 lactation), in 12 months – 250-299 kg (2.87 lactation) and in 18 months – 350-399 kg (2.62 lactation). The degree of influence of live weight at this age on the duration of productive use of cows is insignificant, except for live weight at 6 months of age (η2 = 11.8).","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129486277","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":"THE GROWTH RETARDATION EFFECT IN EARLY HEIFERS ONTOGENESIS ON DAIRY COWS PRODUCTIVITY","authors":"А. А. Klimkovetskyi, D. Nosevych, I. Chumachenko","doi":"10.31548/animal2020.02.028","DOIUrl":"https://doi.org/10.31548/animal2020.02.028","url":null,"abstract":"The objective of the study is to determine, whether the growth retardations of replacement cows are admissible, and in which periods of culture they most significantly affect the further productivity of the cows. The subject of the analysis was the number of animals who at the age of 15 months had the live weight no less than 300 kg (which complied with the breed standard or was inferior to the requirements for 10 % maximum). The animals were divided into 5 groups. The first group included the animals with growth retardation before the age of 3 months. The second one – at the age of 3-6 months; the third one – 6-9 months and the fourth one – 9-12 months. The fifth one was the control group, without growth retardation. The growth retardation referred to the live weight reduction at the end of the period in comparison with its beginning or the average daily weight gain less than 500 g. The authors measured the live weight, first lactation productivity and the lifetime productivity of the animals. It has been established that the growth retardation of the heifers before the age of 3 months negatively affected the growth rate in the following three-month period. They can completely compensate the growth retardation only at the age of 18 months. The other group animals compensated the live weight retardation in comparison with the control group by the age of 15 months. The firstlings which had the growth retardation at the age of 0-3 and 3-6 months, has the highest milk productivity. The same trend was observed in milk fat and protein output and the age of the first calving. However, in the growth retardation group the livability of firstlings, the number of lactations and the productive live was worse. The lifelong milk yield in the growth retardation group was 15-37 % lower than in the control group. Growth retardation at the age of 6-9 months negatively affected the higher lactation productivity. The highest daily milk yield in this group of cows was lower in the control group by 14 % (p < 0.05). Therefore, growth retardation had no negative effect on the milk yield of the firstlings, but resulted in lower survival of the animals, shortened the productive life and lifetime yield. The later the growths retardation occurs, the sooner the heifers can compensate it and the lower is its effect on the lifetime productivity of the cows. In view of the reduction of lifetime productivity, it is purposeful to draft out the animals with the growth retardation.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133700897","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":"MATHEMATICAL MODELING OF OPTIMIZED RECEPTURAL OF LOW-LACTOSE SYNBIOTIC YOGHOURT ICE CREAM","authors":"А. Trubnikova, О. Chabanova, S. Bondar, Т. Sharakhmatova, Т. Nedobijchuk","doi":"10.31548/animal2020.02.083","DOIUrl":"https://doi.org/10.31548/animal2020.02.083","url":null,"abstract":"Optimization of the formulation of synbiotic yogurt ice cream low-lactose using lactose-free protein concentrate of buttermilk and yogurt with low lactose content is the goal of expanding the range of low-lactose dairy products and improving the functional and health properties of ice cream. Low-lactose ice cream formulation optimization was performed using a gradient numerical method, namely conjugated gradients (Conjugate Gradient). The optimization algorithm is implemented in Mathcad. An array of data with a set of indicators for the choice of a rational ratio of lactose-free protein concentrate of buttermilk and yogurt base and inulin content for ice cream mixtures is presented. The influence of the ratio of the main components of the mixtures on the foaming ability, which determines the quality of the finished product, has been studied. An important indicator is taken into account - the concentration factor of buttermilk, which is additionally purified from lactose by diafiltration. The graphic material presented in the work clearly demonstrates that the rational ratio of yogurt base and lactose-free protein concentrate of buttermilk, obtained by ultrafiltration with diafiltration purification at a concentration factor of FC = 5 is 40.6: 59.4. The content of additional components included in the recipe of a new type of ice cream is optimized in the work, the mass fractions of which were: inulin - 3.69 %; lactulose – 1 %; ginger - 0.3 %; citric acid - 0.15 %; stabilization system - 0.2 %. The chemical composition and quality indicators of the mixture for ice cream low-lactose synbiotic yogurt, consisting of raw materials in the optimal ratio, were determined. The lactose content in the test sample of the ice cream mixture was 0.99%, the antioxidant activity was 3.1 times higher than in the mixture for traditional yogurt ice cream. The most likely number of lactic acid microorganisms, CFU / cm3 is (2.8 ± 0.9) · 108, the number of bifidobacteria, CFU / cm3 is (2.5 ± 0.2) · 109. The results of the research will be implemented in dairy companies in the production of ice cream.","PeriodicalId":423813,"journal":{"name":"Animal Science and Food Technology","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116399323","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}