Agrarian-And-Food Innovations最新文献

{"title":"Ham for herodietic nutrition","authors":"S. Bozhkova, A. S. Zvorygina, V. Khramova, S. Surkova","doi":"10.31208/2618-7353-2021-13-59-69","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-59-69","url":null,"abstract":"Aim. Creation of a technology for the production of ham from beef and poultry meat for heroic nutrition. Material and Methods. The production and research of the control and experimental samples was carried out according to generally accepted methods in accordance with the normative and technical documentation. 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. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; energy value and iron content – by calculation method. Results. A ham recipe for herodietic nutrition was developed and optimized. The results of the analysis showed that the products are characterized by high organoleptic characteristics. The use of lactulose in the formulation in combination with ascorbic acid had a positive effect on the color formation of the finished product. The inclusion of low-calorie meat sources (beef and broiler chicken fillets) in the formulation made it possible to reduce the mass fraction of fat by 6.6% and increase the mass fraction of protein by 5.5% in the finished product. Conclusion. The new product expands the range of ham products for the elderly consumer category.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88642612","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":"Transformation of a green economy in the COVID-19 era","authors":"G. Fedotova, R. Lamzin, T. V. Burlutkin, D. Mosolova","doi":"10.31208/2618-7353-2020-12-19-30","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-12-19-30","url":null,"abstract":"Aim. Identification of structural elements, parameters and processes of electronic-digital transformation of the \"green\" economy model in the context of overcoming socio-economic and production-economic problems caused by the aggravation of the epidemiological situation in connection with the spread of COVID-19. Material and Methods. In the process of considering the problems of electronic digital transformations of the \"green\" economy in connection with COVID-19, general scientific methods of analysis, synthesis, genesis of new knowledge, methods of modeling and forecasting the most likely change in the socio-economic situation, methods of statistical and economic data analysis, methods of normative-legal analysis of strategic documents, methods of generalization, analogy and comparison of initial data. Results. The processes of transformation of the traditional economic system into a \"green\" economy during the spread of COVID-19 are based on the widespread use of digital technologies that provide the systematization of multidirectional information about the nature and level of morbidity of the population. This enables public authorities and the management of individual organizations to make informed managerial decisions on changing the mode of activity based on electronic technologies in accordance with the main conditions for the development of digitalization of the \"green\" economy. Conclusion. The formation of a sustainable system of \"green\" economy in a crisis situation of the COVID-19 pandemic is determined by the observance of a number of socio-economic, legal and technological conditions associated with the use of digital technologies. This provides expanded opportunities to fully inform the participants of public-private cooperation about the nature of the implementation of building a \"green\" economy. At the same time, the development of complex organizational, legal and economic measures to overcome the crisis situation during the spread of COVID-19 is taking place.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86067067","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":"Global problems of biodiversity conservation and food security","authors":"M. Slozhenkina, A. Fedotova, E. Mosolova","doi":"10.31208/2618-7353-2020-12-76-86","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-12-76-86","url":null,"abstract":"Aim. Scientific substantiation of the ongoing processes of reducing biodiversity to the environment and their impact on the growth of threats to food security of the countries of the world. Material and Methods. General scientific methods of scientific research, methods of generalization and synthesis of scientific knowledge, methods of regulatory analysis of the current situation in the socio-economic sphere were used. All digital materials and data were obtained from open sources and used to substantiate the theoretical material in fact. To illustrate the materials, methods of graphical data presentation, statistical data evaluation and logical analysis were used. Results. The depletion of biodiversity dictates the need to search for new approaches to communication with nature and the use of its resources. The growing threat of destruction of the existing ecosystems that form the habitat of living organisms on the planet is forcing the countries of the world to revise their industrial technologies and applied mechanisms to ensure sustainable economic growth and food security. Population growth does not make it possible to reduce the rate of development for civilization, but requires intensification of efforts on the part of the leadership of world powers to reduce the rate of growth of global biological threats. Conclusion. The disturbance of the biological diversity of the planet indirectly affects the state of biocenoses and resistance to destruction and degradation. The anthropogenic influence of humanity and geometric population growth in numbers do not allow the biosphere to restore equilibrium after the intervention and consumption of its resources. The tasks of assessing the role of man in the formation of the problem of loss of biodiversity, the importance of preserving biodiversity for maintaining the life support of the growing earthly population, providing the entire population with the necessary level and availability of food for balanced and sustainable economic development were investigated and consistently solved. Of course, it is necessary to take a more serious approach to the conservation and protection of the planet's biodiversity.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88185378","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":"Formation of optimal quantitative and qualitative indicators of livestock raw materials through the use of new feed additives","authors":"M. Slozhenkina, I. Gorlov","doi":"10.31208/2618-7353-2020-12-31-45","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-12-31-45","url":null,"abstract":"Aim. Study of the influence of new feed additives on the formation of productivity and quality characteristics in the production of various types of raw materials of animal origin. Material and Methods. Zootechnical, biochemical and mathematical methods of analysis were used in the course of research. The obtained digital material was processed using method of variation statistics, considering the Student-t validation criteria, using the Microsoft Excel software package. Results. As a result of the research, the effectiveness of the use of new feed additives \"CoreMix\" and \"Vitazar\" in fattening Kalmyk young bulls has been proved. Over the period of the experiment, the absolute increase in live weight of animals of the I and II experimental groups, who received the tested feed additives, exceeded the control by 8.9 and 18.5 kg, while the feed consumption per 1 kg of the increase in live weight decreased by 0.4 and 0.7 EKE, profit from sales per head was higher by 696 and 1,690 rubles, and the level of profitability increased by 3.1 and 8.2%. The study of the regularities of the formation of beef obtained from young bulls of the Aberdeen Angus breed, when using the new probiotic supplement \"Rodafen\" in their diets, showed that at the end of feeding, at the age of 18 months, the pre-slaughter body weight in the control group was 463.9 ± 3.29 kg, whereas in the experimental groups that received the test supplement in different doses, this indicator was significantly higher by 3.7%, 4.7% and 3.9%, respectively. For the purposeful in vivo formation of optimal quality indicators of beef obtained from young bulls of the Kazakh white-headed breed, the efficiency of using extruded feed from insects of the Locusta migratoria (ELM) species has been proven. More heavy carcasses were obtained from the young bulls of the experimental group in comparison with their peers from the control group: the superiority in terms of pre-slaughter live weight was 5.8 kg, or 1.41% (P <0.05), in terms of the weight of a fresh carcass – 5.6 kg, or 2.75% (P<0.05). In terms of slaughter weight, the young bulls of the experimental group exceeded the control by 5.4 kg, or 2.53% (P <0.05). In order to increase the energy of growth and meat productivity of the Simmental young bulls, the expediency of using new feed additives \"Valopro\" and \"Ruprokol\" has been proved. The introduction of these feed additives into the diet during the rearing period made it possible to obtain a live weight of 439 kg, one kilogram of which contains 403 g of muscle tissue and 429 g of edible parts of the carcass, which is 5-9% higher than in the control. It has been experimentally proven that when fattening large white pigs up to 100 and 120 kg of live weight, it is necessary to maintain the amino acid content at an optimal level by introducing synthetic amino acids, which provides an increase in live weight gain and a decrease in the age of fattening. For the purpose of the intravital formation of high-q","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84531894","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":"Comparative assessment of reproductive abilities of crossbred heifers in the conditions of the Lower Volga Region","authors":"M. Slozhenkina, A. A. Kaidulina, V. Grishin, E. Karpenko, S. Surkova","doi":"10.31208/2618-7353-2020-12-45-51","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-12-45-51","url":null,"abstract":"Aim. To study in a comparative aspect the reproductive abilities of crossbred heifers obtained as a result of industrial interbreeding. Material and Methods. Zootechnical and mathematical methods of analysis, as well as the documents of zootechnical breeding records available on the farm, cards of breeding bulls-producers were used in the course of research. The digital material was biometrically processed on a PC using the Microsoft Office Excel program. Results. Studies have shown that crossbred young animal of all four experimental groups were characterized by high growth rates and gain in live weight. At the same time, the most weighty and forward were the three-breed hybrid Hereford heifers of the III group with the genotype ½ hereford x ¼ charolais x ¼ simmenthal. However, the rapid gain in body weight did not affect the age of the onset and end of puberty in young animals of this group and amounted to 258.30 and 316.22 days. respectively. In crossbred heifers of Kalmyk breed of group I with a genotype of ½ kalmyks. x ¼ salers x ¼ simmenthal faster than all their peers, puberty began and ended (249.30 and 301.40 days, respectively), which made it possible to start inseminating them first (485.50 days). Conclusion. In crossbred first-calf heifers of all four genotypes, good maternal qualities were noted, which allows them to be used in the formation of broodstock in beef cattle breeding. To increase the production of beef and improve its quality, it is advisable to effectively use the genetic potential of the Kalmyk and Hereford breeds.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76636782","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":"Food fortification – a modern principle of the food industry","authors":"V. G. Kaishev","doi":"10.31208/2618-7353-2020-12-70-76","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-12-70-76","url":null,"abstract":"Aim. To analyze the scientific and technical literature and identify ways to create a new generation of mass-consumption food products enriched with vital nutrients. Discussion. The main malnutrition of the Russian population is the excess of caloric intake over an indicator of the level of energy consumption. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin, allows you to create active complexes that qualitatively change the physiological properties of the product, and can affect many product characteristics and processes such as physico-chemical, structural-mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Conclusion. When developing recipes and technologies for new-generation products, it is necessary that the enrichment of the product with important and necessary elements does not worsen the organoleptic characteristics. At the same time, it is necessary to ensure the safety of products without compromising consumer properties. The diet should contain all the necessary nutrients (nutrients) for a person in sufficient quantities and balanced with each other in the most favorable proportions.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"57 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91406678","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":"A review of dissertations defended in the dissertation council D 006.067.01 of the Volga Region Research Institute of Manufacture and Processing of Meat-and-milk Production in 2020","authors":"M. Slozhenkina, A. Mosolov","doi":"10.31208/2618-7353-2020-12-87-97","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-12-87-97","url":null,"abstract":"In 2020, six dissertations were defended at the dissertation council D 006.067.01 on the basis of the Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, one of which for the degree of doctor sciences. The research is devoted to solving the actual problems of the production of livestock products: milk, pork, meat of broilers, chicken eggs, meat and ostrich eggs through the use of new feed additives. This article provides a brief overview of dissertations, shows the scientific novelty, theoretical and practical significance of the research carried out, and presents the results of implementation.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80570485","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":"Scenarios for a global breakthrough of Russian agricultural within a «green» economy","authors":"G. V. Fedotova, M. Slozhenkina","doi":"10.31208/2618-7353-2020-10-20-32","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-10-20-32","url":null,"abstract":"","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"145 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77474032","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 the method for producing jellied meat «Cranberry»","authors":"I. Gorlov, S. Bozhkova, E. Kuzmina, O. A. Knyazhechenko","doi":"10.31208/2618-7353-2020-10-62-71","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-10-62-71","url":null,"abstract":"","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86011443","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":"Comparative efficiency of whole milk and its replacer for feeding calves","authors":"V. Radchikov, M. E. Radiko, E. Prilovskaya, I. Gorlov, M. Slozhenkina","doi":"10.31208/2618-7353-2020-10-50-61","DOIUrl":"https://doi.org/10.31208/2618-7353-2020-10-50-61","url":null,"abstract":"","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91516959","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}