Scientific journal «Animal Science and Food Technology»
type: channel
description: ISSN 2706-834X (Online), ISSN 2706-8331 (Print) Scientific Herald of NULES of Ukraine. Series: Technology of production and processing of products of stock-raising → Scientific journal «Animal Science and Food Technology» Subject: Breeding and selection of animals, feeding animals and feed technology, technology of animal products. Year established: 2010 Founders: National University of Life and Environmental Sciences of Ukraine Published 4 times a year Languages of the publication: Ukrainian, English. Address: Heroyiv Oborony st., 15, Kyiv-03041, Ukraine. Phone: +38 044 527 87 20 Indexed in the following international scientometric databases: <img src="[binary]" alt="" width="197" height="71" />Ulrichsweb AGRIS Google Scholar EBSCO MIAR <a href="https://www.base-search.net/Search/Results?type=all&lookfor=%D0%9D%D0%B0%D1%83%D0%BA%D0%BE%D0%B2%D0%B8%D0%B9+%D0%B6%D1%83%D1%80%D0%BD%D0%B0%D0%BB+%22%D0%A2%D0%B2%D0%B0%D1%80%D0%B8%D0%BD%D0%BD%D0%B8%D1%86%D1%82%D0%B2%D0%BE+%D1%82%D0%B0+%D1%82%D0%B5%D1%85%D0%BD%D0%BE%D0%BB%D0%BE%D0%B3%D1%96%D1%97+%D1%85%D0%B0%D1%80%D1%87%D0%BE%D0%B2%D0%B8%D1%85+%D0%BF%D1%80%D0%BE%D0%B4%D1%83%D0%BA%D1%82%D1%96%D0%B2%22&ling=1&oaboost=1&name=&thes=&refid=dcresen&newsearch=1">BASE ResearchBib The main purpose of the herald is the promotion of breeding and selection of animals, feeding animals and feed technology, technology of animal products.. Its main purpose is publishing articles of problem-techniques in production, synthesis and methodical.
publisher: National University of Life and Environmental Sciences of Ukraine
language: en
publication name: Scientific journal «Animal Science and Food Technology»
issn: 2706-8331
copyright: Relationship between right holders and users shall be governed by the terms of the license Creative Commons Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
items: Revival of resource potential of cattle breeding as a competitiveness development factor for enterprises of dairy subcomplex of Ukrainian agro-industrial complex
items: Influence of geometric parameters of screw nozzles of twin-screw extruder-press on oil yield
items: Development of a propolis collecting device
items: Microstructural analysis of cooked sausages with spelt flour
items: Application of papain enzyme in technology of meat products
items: Research on thermophysical characteristics of food products
items: The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β–glucan
items: Analysis of hazardous factors related to foodstuffs in a retail establishment
items: Influence of marinade based on vegetable oil blends on structural and mechanical parameters of natural meat marinated semi-finished products
items: Factors of transformation in dairy subcomplex of Ukrainian agro-industrial complex
items: Dynamics of interphase interaction between components during mixing
items: Influence of biochemical properties of raw materials on quality change of low-salted fish products
items: Characteristics of biochemical indicators of sperm production of carp males while using naked oats in the nutrition process during pre-sprawning period
items: Honey as a marinade component for meat semi-finished products
items: Bioefficacy of rainbow trout flesh lipids depending on amino acid levels in compound feeds
items: Substantiation of amplitude-frequency characteristics and design parameters of vibration exciter in volume oscillation separator
items: Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles
items: Fatty acid content in bovine milk under the action of β-carotene
items: New cereal concentrates with increased biological value in the modern nutrition structure
items: Improving technology of fish semi-finished products with the addition of non-traditional raw materials
items: Influence of parent selection methods by B antigen similarity index in the blood groups on weight and linear growth of bulls
items: Biotechnological features of production and quality assessment of lactose-free yoghurt
items: Study of the effect of feed additive of sodium humate for sterlet by the cage method of growing
items: Changes in hematological parameters in hens during short-term influence of negative environmental factors
items: The quality of bee queens obtained by different methods
items: Growth and survival of claria catfish (Clarias gariepnus B., 1822) at different stages of growing with addition of Chictonic in feed
items: Influence of different ages heifers live weight on the lifelong cows productivity
items: Egg-laying features, weight and size of germinative duck chimeras eggs
items: Mathematical modeling of optimized receptural of low-lactose synbiotic yoghourt ice cream
items: Impact of biologically active substances on the uterus involution and date of the first sexual hunting after calving

Revival of resource potential of cattle breeding as a competitiveness development factor for enterprises of dairy subcomplex of Ukrainian agro-industrial complex
type: item
description: Permanent crises in the Ukrainian economy, the devaluation of the hryvnia, decline in household income and purchasing power, increased competition in the global market, as well as the continuous rise in world prices for food and non-food items have created new realities for enterprise functioning in the dairy subcomplex of Ukrainian agro-industrial complex and cause its transformation. World milk production and consumption are increasing. However, there are opposite trends in Ukraine: in 1990, the country produced 24.5 million tons of milk and was the 6th in the world ranking of milk producing countries, in 2020 – 9.3 million tons and the 22nd place, respectively. Therefore, the study of the reasons for the existence of these trends is very relevant. The research was based on the following methods: qualitative analysis and synthesis, economic and statistical analysis, comparisons, analytical and logical generalizations, etc. At the beginning of 2021, the total number of cattle in Ukraine amounted to 2.874 million and over the past 10 years, this number has decreased by 1.952 million, including cows – by 0.958 million. Milk production remains a small-scale branch. In 2020, 9.263 million tons of milk were produced (17.66% less than in 2010). Of these, 29.8% – in agricultural enterprises and 70.2% – in private households. However, the sanitary quality control of milk is carried out only in 14.8% of private households, therefore, in 2020, the main milk supplier for processing were agricultural enterprises, which supplied 77.2% of the total amount of milk delivered for processing, thus ensuring an increase in quality and safety of milk obtained by processing enterprises. A significant reduction in the volume of milk supplies for processing led to a decrease in the number of processing enterprises by 69.14% in 2020 compared to 1990. The main factors of transformation of the dairy subcomplex of Ukraine include declining cow population, insufficient quality of raw milk and …
subject: Статті
  topic: section
subject: dairy farming
  topic: keywords
subject: dairy industry
  topic: keywords
subject: dairy raw materials
  topic: keywords
subject: milk processing
  topic: keywords
subject: dairy market
  topic: keywords
creator: V. I. Yemtsev
creator: N. M. Slobodyanyuk
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-09-29
publication date: 2021-09-29
starting page: 36
ending page: 49
doi: 10.31548/animal2021.03.003

Influence of geometric parameters of screw nozzles of twin-screw extruder-press on oil yield
type: item
description: In modern economic conditions, the chosen technology of raw material processing and the choice of the necessary equipment for both the line as a whole and the oil press are of great importance in oil production. In small-capacity workshops, screw presses of various designs are used. The twin-screw extruder occupied a certain niche among the press equipment with a productivity of 150–500 kg/h. Their use can significantly simplify the technology of oilseed processing. They combine operations of heat treatment, grinding, and pressing of vegetable oil. It is important to study the influence of geometric parameters of the oil pressure path and screw nozzle on the oil yield. In twin-screw extruders, it is rational to choose the pitch of the worm, the width of the channel between the turns, the width of the crest of the turn and the length of the nozzle with variable geometrical parameters. The analysis and selection of geometrical parameters of working bodies of a twin-screw extruder on the basis of theoretical calculations are carried out. Two sets of experimental working bodies with the changed geometrical parameters are made. Their theoretical degree of compression is determined, which is 5.50, 4.69, and 4.33, respectively. It is experimentally confirmed that the oil yield depends on the degree of compression due to the geometric parameters of the screw. The effect of a sharp drop in the free volume of the screw on the energy performance and press extruder performance has been revealed. The general nature of the change in the free volume in the areas of nozzle groups is accompanied by an uneven decrease of 40–80% towards the release of oil cake. The nature of the change in the free volume of turns along the length of the screw shaft characterizes the correctness of its design. The selection of rational geometric parameters of the working bodies should be considered in combination with other design parameters, which will intensify the process of oil pressing.
subject: Статті
  topic: section
subject: oil production
  topic: keywords
subject: twin-screw extruder
  topic: keywords
subject: improvements
  topic: keywords
subject: geometric parameters
  topic: keywords
creator: M. M. Gudzenko
creator: V. P. Vasyliv
creator: M. M. Mushtruk
creator: M. M. Zheplinska
creator: I. P. Palamarchuk
creator: Z. A. Burova
creator: V. V. Sarana
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-09-27
publication date: 2021-09-27
starting page: 5
ending page: 17
doi: 10.31548/animal2021.03.001

Development of a propolis collecting device
type: item
description: Propolis is a sticky resinous substance collected from buds, leaves, stems of wild plants and processed by bees, which has bactericidal properties and which they use to seal openings in the hive, polish the walls of wax cells, embalm the corpses of enemies. The analysis of research and publications gives grounds to conclude that Ukraine has not yet paid sufficient attention to the conditions of propolis production. There are no devices and equipment to improve the process of production of safe and high-quality propolis, which will meet the high requirements of regulatory acts on the quality and safety of food products and raw materials. Currently, apiaries use methods of collecting propolis, which require considerable human labor, are not economically efficient, and the resulting product does not meet the quality requirements of market operators. Therefore, there is a need to improve existing technologies for obtaining propolis, to improve sanitary-hygienic conditions of production, to increase productivity and economic efficiency, mechanization, and automation of the production process. The goal of our work was to develop a new propolis collecting device. The work was carried out as a part of the dissertation research at the Department of Standardization and Certification of Agricultural Products of the National University of Life and Environmental Sciences of Ukraine during 2020–2021. A new propolis collecting device has been designed and manufactured. The design of the device shafts and the principle of mechanical cleaning of the grids from the propolis, laid down during its development, can be used to develop highly automated lines for cleaning the grids. The use of the device in industrial apiaries in countries with tropical and subtropical climates is possible by placing the device in honeycomb storage, if available, or in a manufacturing area equipped with air conditioning. For a good cleaning of the grids with propolis using the device, it is sufficient to c…
subject: Статті
  topic: section
subject: propolis
  topic: keywords
subject: grid cleaning process
  topic: keywords
subject: device
  topic: keywords
subject: quality
  topic: keywords
creator: R. M. Dvykaliuk
creator: L. O. Adamchuk
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-09-29
publication date: 2021-09-29
starting page: 76
ending page: 88
doi: 10.31548/animal2021.03.007

Microstructural analysis of cooked sausages with spelt flour
type: item
description: In a market economy, it is especially important to produce and provide the population with competitive, high-quality, and safe food products. Quite common meat products in the diet of every person are products from the boiled sausage group, including sausages. It is known that spelt flour contains a large amount of protein – 17.4%, the total content of dietary fiber – 14.3%, richer vitamin and mineral composition. Due to its valuable chemical composition, spelt flour is a promising raw material of plant origin, designed to improve meat products. Therefore, the purpose of the work was to find out the peculiarities of the structure formation in cooked sausages and the microstructure of their components that occur during technological processing when adding spelt flour to sausage mince, by histological methods of research, which substantiate the microstructural analysis of the control and experimental samples. The article highlights the results of studying the microstructural analysis of sausages with the addition of spelt flour, which affects the structure formation in cooked sausages during technological processing. The article presents drawings of sections from the control and experimental samples under the microscope. The main components of cut minced meat containing spelt flour, which was added in order to introduce new high-tech solutions that will be competitive not only in the Ukrainian but also in the European market, were studied and analyzed. It was established that with the help of histological examinations, which form the basis of microstructural analysis, it is possible to clearly identify all minced meat components from which sausages are made.
subject: Статті
  topic: section
subject: sausages
  topic: keywords
subject: spelt flour
  topic: keywords
subject: histological examination
  topic: keywords
subject: minced meat
  topic: keywords
subject: microstructural analysis
  topic: keywords
creator: L.V. Bal-Prylypko
creator: V.T. Khomych
creator: S.I. Usenko
creator: V.M. Israelian
creator: M.V. Nazarenko
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-09-28
publication date: 2021-09-28
starting page: 50
ending page: 59
doi: 10.31548/animal2021.03.004

Application of papain enzyme in technology of meat products
type: item
description: Production of enzyme preparations occupies one of the leading places in modern biotechnology and belongs to the industries whose production is constantly growing and the field of application is expanding. Various enzyme preparations are widely used in the field of nutrition, this is due to their high catalytic activity, specificity of action, the ability to carry out biochemical reactions in mild conditions. Therefore, it is advisable to use enzymes for various industrial processes, both from an economic and technological point of view. The purpose of the work was to investigate the chemical composition and the activity of papain enzyme preparation with subsequent application in technology of meat production in order to increase the biological value and improve the functional and technological properties of the finished product. The analysis of literature sources and own research shows the prospects for research and the application of enzymes and enzyme preparations based on them in the food industry, as it improves the quality of finished products and the level of greening of production, more rational use of raw materials. As a result of a study of the chemical composition, it was found that the papain enzyme has a high protein content of 87.44%, due to which it has a broader effect on meat proteins. The dependence of papain activity on the pH of the medium, temperature, sodium chloride concentration, and enzyme concentration was studied. The results of the studies showed that the highest papain activity is in the range at pH 5.5–6.0. The enzyme has a maximum collagenase activity at pH 6.0 and at a temperature of 50–60 °C.
subject: Статті
  topic: section
subject: enzyme preparation
  topic: keywords
subject: papain
  topic: keywords
subject: enzyme
  topic: keywords
subject: biotechnology
  topic: keywords
subject: safety
  topic: keywords
creator: V. М. Israelian
creator: N. V. Holembovska
creator: N.M. Slobodyanyuk
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-09-29
publication date: 2021-09-29
starting page: 60
ending page: 67
doi: 10.31548/animal2021.03.005

Research on thermophysical characteristics of food products
type: item
description: Healthy diet is one of the most important elements in maintaining health and strengthening the nation's immunity, an essential condition for achieving active longevity of present and future generations. Inventing new ingredients and creation of food products based on them, development of new and improvement of existing technologies requires reliable information about the basic thermophysical characteristics of raw materials and biological substances to calculate and optimize heat and mass transfer processes during processing and production. Modern science offers a wide range of studies on the thermodynamic and heat and mass transfer process parameters, determination of the thermophysical characteristics of new substances and products using metrologically certified devices and information measuring systems. The main problem in the study of materials of biological origin is their inhomogeneity and sample structure heterogeneity. Measuring the effective thermal conductivity coefficient of bulk materials and cereals should be carried out in a stationary thermal mode on the device for determination of the thermophysical properties of materials and thermal effects, which implements a symmetrical scheme of the thermometric method of measurement using heat flow and temperature sensors. Using four measuring cells allows synchronous comparative analysis of several samples, and the rotary clamping mechanism helps to minimize contact resistance. The developed technique for measuring the coefficient of effective thermal conductivity takes into account the characteristics of bulk food products and significantly increases the accuracy of their thermal conductivity determination by introducing a correction for the contact resistance of the wall layer. The possibility of long-term observations allows to study thermolabile materials, analyze the thermal effects in the samples, to estimate the volumetric and integral heat dissipation. Calorimetric studies of a wide range of biological…
subject: Статті
  topic: section
subject: heterogeneous materials
  topic: keywords
subject: effective thermal conductivity coefficient
  topic: keywords
subject: heat dissipation
  topic: keywords
subject: specific heat capacity
  topic: keywords
subject: heat of vaporization
  topic: keywords
subject: drying
  topic: keywords
creator: Z. A. Burova
creator: S.O. Ivanov
creator: T.O. Roman
creator: V. P. Vasyliv
creator: M. M. Zheplinska
creator: M. M. Mushtruk
creator: I. P. Palamarchuk
creator: V. V. Sarana
creator: M. M. Gudzenko
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-09-29
publication date: 2021-09-29
starting page: 18
ending page: 35
doi: 10.31548/animal2021.03.002

The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β–glucan
type: item
description: The feasibility of yogurt fortification with 0.3% oat β-glucan was examined. The results showed that 0.3% oat β-glucan yogurt has water-holding capacity. The acidity value and pH reached their maximum values at 7 d of storage, and no significant changes were observed after 7 d. All pH values ranged from 4.18 to 4.28, which are within the normal ranges for set-type yogurts. Interestingly, the viscosity values increased throughout storage. Significant differences were noted between the control yogurt and 0.3% oat β-glucan yogurt. The experimental sample had higher viscosity than the control yogurt, and the highest values were 58560 ± 2120 cp at 21 d for 0.3% oat β-glucan yogurt. The viability of probiotic bacteria in yogurts was checked. During the whole storage period, the content of probiotics decreased, which was only 0.63 ± 0.05×107 CFU/mL at 21 d. However, 0.3% oat β-glucan yogurt contained significantly more living probiotic bacteria compared to the control one, throughout the whole cold storage period. The viability of probiotic bacteria of 0.3% oat β-glucan yogurt at 14 d (3.18±0.2×107 CFU/mL) was only slightly lower than that of control yogurt at 1 d (3.45±0.3×107 CFU/mL). This fully demonstrates that the addition of 0.3% oat β-glucan has a protective effect on probiotics in yogurt, which will be beneficial for human health. The textural characteristics of yogurt were affected by the addition of 0.3% oat β-glucan, leading to decreased adhesiveness, but enhanced hardness and gumminess, throughout storage. All yogurts had average sensory scores of above 80, indicating a preference both for the control yogurt and 0.3% oat β-glucan yogurt throughout storage. The sensory results indicated that 0.3% oat β-glucan yogurt had the highest acceptability value of 86.49 at 21 d of storage, had a positive effect on the acceptability of the yogurt, independently of the storage time. Overall, yogurt containing 0.3% oat β-glucan could be an innovative healthy dairy product.
subject: Статті
  topic: section
subject: yogurt
  topic: keywords
subject: oat β-glucan
  topic: keywords
subject: sensory
  topic: keywords
subject: viscosity
  topic: keywords
subject: chemical characteristics
  topic: keywords
creator: X. Qu
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-09-29
publication date: 2021-09-29
starting page: 96
ending page: 104
doi: 10.31548/animal2021.03.009

Analysis of hazardous factors related to foodstuffs in a retail establishment
type: item
description: According to the current legislation of Ukraine, retail establishments must develop, implement, and apply permanent procedures based on the principles of hazard analysis and critical control point system, as well as provide persons responsible for these procedures with appropriate training in the application of permanent procedures based on HACCP principles during foodstuff production and circulation. During the research, we used the methods of analysis of Internet resources and regulations on the food safety management system. Food safety is associated with the presence of food hazards during consumption. The emergence of hazards to food safety can occur at any stage of the food chain. Therefore, proper control throughout the food chain is necessary. Food safety is ensured by the joint efforts of all participants in the food chain. Therefore, the aim of the article was to characterize a scientifically based hazard analysis and critical control point system and to reveal the main difficulties caused by using such a system in retail establishments. The implementation of HACCP principles not only ensures the safety of products and culinary products but also promotes the development of retail establishments in general – the process of production of culinary products becomes safe, staff adheres to sanitary and hygienic standards; the confidence of visitors in the quality and safety of the food they consume, the rating of the establishment increases; detection of possible violations during inspections is practically excluded; the establishment gains a marketing advantage in today's competitive environment. Therefore, the analysis of food hazards is an important and quite relevant issue.
subject: Статті
  topic: section
subject: quality
  topic: keywords
subject: food safety management system
  topic: keywords
subject: HACCP
  topic: keywords
subject: risks
  topic: keywords
subject: hazardous factors
  topic: keywords
creator: A. D. Antoniv
creator: T. V. Rozbytska
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-12-05
publication date: 2021-12-05
starting page: 89
ending page: 95
doi: 10.31548/animal2021.03.008

Influence of marinade based on vegetable oil blends on structural and mechanical parameters of natural meat marinated semi-finished products
type: item
description: Marinades based on vegetable oil blends for the production of natural marinated meat semi-finished products significantly affect the rheological and structural and mechanical parameters of the product. They determine the plasticity and consistency of semi-finished products made from raw materials of grades 1 and 2. Therefore, the purpose of the work was to develop recipes for marinades and to establish the effect of marinade based on vegetable oil blends enriched with bromelain enzyme on the structural and mechanical properties of natural marinated meat semi-finished products during storage. The use of vegetable raw materials in the technology of natural marinated meat semi-finished products allows the use of raw meat of 1 and 2 grades and the output is a tender, juicy, easily digestible product. To determine the effect of marinade based on vegetable oil blends enriched with bromelain on the structural and mechanical properties of natural marinated meat semi-finished products, studies have developed 8 samples of semi-finished products, namely: 4 samples using pork: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends; and 4 samples using beef: 1 control sample without marinade and 3 samples with marinades based on vegetable oil blends. In this regard, we came to the conclusion about the feasibility of using vegetable oil blends and enzymes in the marinade. Better organoleptic and structural and mechanical parameters in comparison with control samples are an additional influence on natural marinated meat semi-finished products. Therefore, in view of the set tasks, marinade recipes with different ratios of refined vegetable oils enriched with enzyme have been developed, which allow to increase the hardness for pork semi-finished products and to reduce the hardness for beef semi-finished products during storage.
subject: Статті
  topic: section
subject: meat
  topic: keywords
subject: oil
  topic: keywords
subject: blend
  topic: keywords
subject: penetration stress
  topic: keywords
subject: plasticity
  topic: keywords
subject: enzyme
  topic: keywords
subject: stiffness of semi-finished products
  topic: keywords
creator: O. A. Shtonda
creator: K. M. Semeniuk
creator: V. K. Kulyk
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-09-28
publication date: 2021-09-28
starting page: 68
ending page: 75
doi: 10.31548/animal2021.03.006

Factors of transformation in dairy subcomplex of Ukrainian agro-industrial complex
type: item
description: The agro-industrial complex of Ukraine is actively working to enter the global and the EU market, producing products that will meet international standards and requirements for product quality and safety. The dairy subcomplex of the country's agro-industrial complex, which occupies one of the leading positions in the structure of the domestic economy, is no exception. There are certain features in the functioning of its enterprises, namely: the presence of strong consumer demand; a wide assortment of dairy products; short-term shelf life of dairy products; the sphere of production is environmentally threatening. Permanent crises in the Ukrainian economy, the devaluation of the hryvnia, decline in household income and purchasing power, increased competition in the global market, as well as the continuous rise in world prices for food and non-food items have created new realities for enterprise functioning in the dairy subcomplex of Ukrainian agro-industrial complex and cause its transformation. The study revealed the main directions of its transformation and the factors influencing the conditions of its functioning, including negative, such as a decline in cattle numbers, decrease in production volumes and quality deterioration of raw materials for dairy production, reduction of dairy enterprise numbers, etc. It is determined that the state support instruments in the form of subsidies to milk producers are not always effective. We studied the main problems of the drop in milk production in Ukraine and identified certain directions for solving the existing problems. We reveal that in order to halt the critical decline in milk production, a joint effort by producers, processors, and public institutions is needed to increase the investment attractiveness of subcomplex enterprises, in particular, to demand the creation of an effective national program for the development of the dairy subcomplex of Ukrainian agro-industrial complex.
subject: Статті
  topic: section
subject: dairy farming
  topic: keywords
subject: dairy industry
  topic: keywords
subject: dairy raw materials
  topic: keywords
subject: milk processing
  topic: keywords
subject: dairy market
  topic: keywords
creator: V. I. Yemtsev
creator: N. M. Slobodyanyuk
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 24
ending page: 32

Dynamics of interphase interaction between components during mixing
type: item
description: The processes of mixing, whipping, and foaming are essentially uniform and consist in dispersing the gas in a liquid. When mixing and whipping, the mixture of components is swollen due to the mechanical action; increased in volume water-insoluble protein substances (gluten proteins) form a three-dimensional spongy mesh continuous structure. It is called a gluten frame. It determines the elastic and resilient properties of the medium. Therefore, the purpose of the study is to establish the relationship between the gas holding capacity of the medium and the energy expended on the hydration of the components. The study solves the task of determining the gas holding capacity of the medium with variable parameters of the height of the liquid phase from the mixing intensity, the duration of transient processes for the formation of the full volume of the gas-liquid medium, the duration of the transient process for the dispersed gas phase yield. The difference between the levels before the gas phase formation and during the mixing (aeration) mode determines the value of the gas holding capacity. In this context, we concluded that it is expedient to completely destabilize the established modes by changing the operating modes in the working body in the flow system. An additional effect on the system is the change of hydrodynamic regimes due to the unstable dynamics of the dispersed gas phase formation. The generation of the dispersed gas phase means the presence of energy expenditure on the interphase layer formation, which should be considered in the total energy balance. At the same time, another feature should be mentioned. Part of the gas phase, which existed and continues to exist in the new mode after mixing, enters the mode of a transient process. Therefore, the most effective mixing occurs while adhering to the shifted mode for dosing components in a suspended state and the mechanical impact of the working body. Based on the given objectives and conditions of sponge d…
subject: Статті
  topic: section
subject: mixing
  topic: keywords
subject: solid
  topic: keywords
subject: liquid and gas phase
  topic: keywords
subject: concentration changes
  topic: keywords
subject: thermodynamics
  topic: keywords
subject: hydration
  topic: keywords
subject: sponge dough.
  topic: keywords
creator: I. Ya. Stadnyk
creator: V. V. Sarana
creator: M. M. Mushtruk
creator: V. P. Vasyliv
creator: M. M. Zheplinska
creator: I. P. Palamarchuk
creator: Z. A. Burova
creator: M. M. Gudzenko
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 60
ending page: 72

Influence of biochemical properties of raw materials on quality change of low-salted fish products
type: item
description: The article defines the influence of biochemical properties of raw materials on the quality change of low-salted fish products packed in conditions of a modified medium. The main reasons for the quality deterioration of low-salted fish products are described. Possible directions for increasing the stability of low-salt fish products during storage are given. The level of activity of tissue proteolytic enzymes is one of the main factors that characterizes the maturation rate of salted fish, and the mass fraction of fat can determine the degree of influence of carbon dioxide on muscle tissue during storage. Accordingly, the results of the examination of the initial fish raw materials, namely the mass fraction of fat and enzymatic activity of muscle tissue, are highlighted. We found that fish raw materials had significant differences in both the mass fraction of fat and the activity of enzymes. The results of the investigation of physicochemical parameters in salted fish products packed in conditions of a modified medium are highlighted. The initial composition of the gas mixture: 40% carbon dioxide with 60% dinitrogen. High barrier packages were used for packaging. The results of experimental studies have shown that in terms of changes in qualitative indicators, the packaging of salted fish in conditions of a modified medium is the most effective for products from low-fat raw materials with low total acidity and activity of proteolytic enzymes.
subject: Статті
  topic: section
subject: fish raw materials
  topic: keywords
subject: low-salted fish products
  topic: keywords
subject: biochemical parameters
  topic: keywords
subject: modified medium
  topic: keywords
creator: A. A. Ivaniuta
creator: A. A. Menchynska
creator: O. M. Ochkolyas
creator: Ch. Tsui
creator: N. A. Nesterenko
creator: T. A. Manoli
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 33
ending page: 38

Characteristics of biochemical indicators of sperm production of carp males while using naked oats in the nutrition process during pre-sprawning period
type: item
description: In the research there have been used males of the Nyvka intra-breed type of the Ukrainian scaly carp breed, which were kept during the pre-spawning period in the pond conditions of the State Enterprise “Experimental fish farm Nyvka” within the Institute of Fisheries of the National Academy of Agrarian Sciences of Ukraine (IFNAASU). The carps were divided into 3 groups. The first group (Experiment I) was fed 100% naked oats, the second (Experiment II) - 30%, the control group of fish (Control) was fed a grain mixture. The quality of sexual products of male carp was assessed by determining the effect of adding naked oats to their diet during the pre-spawning period. Indicators of sperm motility and fertilizing ability, content of γ-, β- and α-globulins, albumin, prealbumin, and physiological characteristics of ejaculates of respiratory and regenerative capacity, activity of enzymes of respiratory chain of mitochondria (CHO and SDG) were studied. Given the increased productivity of fish sperm, in particular the increase in the number of sperm with rectilinear motion, decrease in the number of inanimate sperm and changes in the protein formula of germ cells, it is advisable to add naked oats to the main diet in the amount of 30 %.
subject: Статті
  topic: section
subject: male carp
  topic: keywords
subject: sexual products
  topic: keywords
subject: sperm
  topic: keywords
subject: total sperm activity
  topic: keywords
subject: rectilinear translational movement
  topic: keywords
subject: manege movement
  topic: keywords
subject: succinate dehydrogenase
  topic: keywords
subject: cytochrome oxidase
  topic: keywords
subject: γ-
  topic: keywords
subject: β- and α-globulins
  topic: keywords
subject: albumin
  topic: keywords
subject: prealbumin
  topic: keywords
creator: N. Syrovatka
creator: I. Hrytsyniak
creator: D. Syrovatka
creator: I. Yaremchuk
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 101
ending page: 110

Honey as a marinade component for meat semi-finished products
type: item
description: The features of biochemical composition and properties of meat raw materials determine the need to find new technologies for its processing in order to obtain new products with high consumer properties. The current trend in the development of technology is the enrichment of raw meat materials with useful components with functional and technological properties that have a high biological value: apiproducts and products of plant origin. Due to its chemical composition, honey contains about 500 different biologically active substances, which are feasible to use as natural antioxidants in the production of semi-finished meat products. Different types of honey are characterized by high biological activity, dietary and medicinal properties. During heat treatment, meat marinated with honey marinade acquires new taste qualities, the appearance becomes brighter due to the caramelization of honey. The article presents the results of an investigation of the initial raw meat materials, honey, and marinated semi-finished product. We found that a decrease in the pH value of the marinated semi-finished product during a 24-hour treatment period provides meat stability to storage, since most bacteria grow at high pH values, while their growth slows down in acidic nutrient media with pH value below 6.2. Long-term marination makes it possible to obtain meat with increased water-binding and water-holding capacity and improved consistency and juiciness. The task of new product development requires new approaches and techniques in technology. The use of apiproducts, which have antioxidant properties, will allow avoiding the use of food preservatives and stabilizers of chemical origin. Therefore, honey can be used as a part of marinated meat products. The introduction of the active components of honey into the marinade will extend the shelf life and correct the organoleptic properties.
subject: Статті
  topic: section
subject: safety
  topic: keywords
subject: components
  topic: keywords
subject: marination method and duration
  topic: keywords
subject: organoleptic and physicochemical indicators
  topic: keywords
subject: natural antioxidants
  topic: keywords
creator: L. M. Tyshchenko
creator: O. S. Pylypchuk
creator: V. M. Israelian
creator: L. O. Adamchuk
creator: O. I. Akulonok
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 73
ending page: 81

Bioefficacy of rainbow trout flesh lipids depending on amino acid levels in compound feeds
type: item
description: The article examines the effect of complete compound feeds with different lysine and methionine levels on lipid bioefficacy indicators in rainbow trout flesh. The experiment was aimed at determining the effect of different types of amino acid nutrition of commercial rainbow trout on the fatty acid composition of flesh lipids as well as their bioefficacy. For this purpose, we formed five experimental groups by the method of analogs. The experiment lasted 210 days and consisted of two periods, namely equalizing (10 days) and main (200 days). Throughout the equalizing period, the feeding ration was the same for fish in the control and experimental groups. Throughout the main period, lysine and methionine levels in the experimental compound feeds for various experimental trout groups ranged from 2.5 to 2.9% and from 0.8 to 1.0%, respectively. During the study, rainbow trout was fed 4–6 times a day, in the daytime and at regular intervals. The required amount of feeds was calculated based on the indices of individual fish body weight and temperature at the time of feeding. Commercial two-year-olds were reared in ponds with an area of 100 m2 at a stocking density of 50 specimens/m2, and a water level of 1 m. The total number of trout in experimental studies was 25 thousand specimens. It was found that the main share of fatty acids in rainbow trout flesh lipids is saturated and monounsaturated fatty acids. The study demonstrated that the use of compound feeds with increased lysine and methionine levels for the fish of the 4th experimental group resulted in an increase in the content of saturated fatty acids in the flesh by 5.84% versus control. An increase in the amino acid nutritional value of the compound feeds subsequently led to an increase in the content of linoleic acid in the trout flesh by 0.19–0.24% versus control.
subject: Статті
  topic: section
subject: rainbow trout
  topic: keywords
subject: fish feeding
  topic: keywords
subject: compound feeds
  topic: keywords
subject: lysine
  topic: keywords
subject: methionine
  topic: keywords
subject: flesh
  topic: keywords
subject: lipids
  topic: keywords
subject: fatty acid composition
  topic: keywords
creator: V. M. Kondratiuk
creator: A. O. Ivaniuta
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 94
ending page: 100

Substantiation of amplitude-frequency characteristics and design parameters of vibration exciter in volume oscillation separator
type: item
description: The main effects of the developed design for vibratory separator: the increased driving force in the process of bulk material separation in this work, achieved by providing the working cylindrical-conical container with vibrational motion; improving the conditions for the passage of product particles through openings, achieved by providing the sieve surface with volume oscillations; reduction of energy consumption and improvement of operating conditions for support nodes during the operation of the designed vibrating screen, achieved due to the installation of additional elastic elements between the separator body and bearing assemblies of the vertical drive shaft in vibration exciter. Providing the working bodies of the designed vibrating screen with volume oscillating motion allows increasing the performance and quality of the separation process of solid bulk materials. To determine the rational parameters for vibration screening process, the equations of motion of working bodies as a conical sieve surface were obtained using the method of the Lagrange equations of the second order. When applying solutions of the Cauchy problem for linear nonhomogeneous differential equations, the solution of the latter was obtained. The obtained dependences of oscillation amplitudes, vibration velocity and vibration acceleration, and the intensity of oscillating motion allowed us to perform a mathematical analysis for power and energy parameters of vibration drive in the developed separator. The inclined placement of the conical sieve surface allows for spatial gyration or circular translational motion, which makes it possible to realize the advantages of volumetric separation of bulk materials. The results of the conducted analytical study made it possible to substantiate the optimal inclination angle for working sieve surface. Based on our analysis, the design parameters of vibration exciter were substantiated and clarified, and the design of this technical system was demonstra…
subject: Статті
  topic: section
subject: vibration separation
  topic: keywords
subject: conical sieve surface
  topic: keywords
subject: vibrating screen
  topic: keywords
subject: volume oscillations
  topic: keywords
subject: amplitude-frequency characteristics
  topic: keywords
subject: energy consumption for drive
  topic: keywords
subject: vibration velocity
  topic: keywords
subject: vibration acceleration
  topic: keywords
subject: mechanical combined vibration drive
  topic: keywords
subject: feed mixture
  topic: keywords
subject: low-frequ
  topic: keywords
creator: I. P. Palamarchuk
creator: V. P. Vasyliv
creator: V. V. Sarana
creator: M. M. Mushtruk
creator: M. M. Zheplinska
creator: Z. A. Burova
creator: M. M. Gudzenko
creator: S. Filin
creator: O. M. Omelyanov
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 48
ending page: 59

Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles
type: item
description: The nature of nutrition is the most important factor determining human health. Proper healthy nutrition maintains health, plays an important role in preventing chronic diseases in modern humans. The level of food product quality must meet the human physiological needs for nutrients and energy, and healthy nutrition also includes the concept of the preventive effect of food, or food as a risk factor for chronic non-communicable diseases. When nutrients are in improper proportions, nutrition is considered incorrect, unhealthy, irrational, and may play a role as a risk factor for the development of human diseases. The paper substantiates the use of beet syrup and beet in ketchup technology and the benefits of the developed recipes for human health. It also covers the physicochemical composition of beet syrup, which contains 93.5% dry matter, and sugar composition and content in beet syrup: glucose, fructose, sucrose, and maltose, the total sugar content is 48.8 g/100 g that is 50.2 g/100 g less than common sugar. The ratio of prescription ingredients, established by experimental investigations on organoleptic parameters, is substantiated. The water activity index was investigated, which constituted 0.92 in the second sample, 0.93 – in the first sample, and 0.93 – in the control sample, which will have a positive effect on their shelf life. The examination of the chemical composition showed that the protein content in the first sample increased by 33%, in the second sample – by 56% compared to the control sample; the sugar content reduced by 42.7% in the first sample and by 50.6% in the second sample; the vitamin C content increased; the fiber content increased 3 times; the developed products are enriched with iron, phosphorus, and potassium. The Nutri-score calculation showed that the samples developed according to formulas №1 and №2 belong to categories A and B and are more balanced and beneficial to human health, which indicates the high nutritional value of the prod…
subject: Статті
  topic: section
subject: ketchup
  topic: keywords
subject: sauces
  topic: keywords
subject: healthy food
  topic: keywords
subject: technology
  topic: keywords
subject: sugars
  topic: keywords
subject: nutritional value
  topic: keywords
creator: Yu. P. Kryzhova
creator: O. S. Deiak
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 39
ending page: 47

Fatty acid content in bovine milk under the action of β-carotene
type: item
description: One of the key issues in the production of high-quality, biologically complete milk is to provide cows with a sufficient amount of biologically active substances, including vitamin A and its precursor β-carotene. One of the ways to enrich milk with vitamin A and carotenoids is feeding cows with natural feed additives, including vitaton containing up to 10% trans-β-carotene, which can be converted into vitamin A, as well as exhibit antioxidant, immunostimulating, and anticarcinogenic effects in the body. Vitaton is the biomass of fungi Blakeslea trispora TKST strain, a product of microbial synthesis obtained by cultivating the producer on the waste of starch and molasses production. In terms of sanitation, the biomass of the fungi Bl. trispora is safe for animals, since the main condition for its production is sterility, excluding any microorganisms entering the fermentation medium. Besides, after the end of fermentation, the temperature of the medium is raised to 65–70 °C in the fermenter that destroys the β-carotene producer itself. We conducted research on cows of the Ukrainian black and white dairy breed, which were fed with vitaton, in conditions of “Kuibysheve” ALLC of the Poltava region. The introduction of vitaton into the cows’ diet contributes to the increase of the milk fat content by an average of 0.26% and enhances the phospholipid synthesis in the mammary gland by 1.8 times. Vitaton as a biologically active additive did not affect the ratio of total saturated to unsaturated fatty acids in bovine milk but stimulated the formation and inclusion of two unsaturated fatty acids into the milk fat, namely nonadecanoic and α-linolenic, against the background of the disappearance of the arachidonic acid peak in the chromatogram. Changes in the fatty acid composition of milk fat obtained from cows fed with the vitaton as a source of β-carotene indicate the effect of β-carotene and other biologically active components contained in vitaton on milk lipid synthesis.
subject: Статті
  topic: section
subject: lactating cows
  topic: keywords
subject: milk
  topic: keywords
subject: butter
  topic: keywords
subject: milk lipids
  topic: keywords
subject: vitaton
  topic: keywords
subject: fatty acids
  topic: keywords
creator: L. V. Shevchenko
creator: V. M. Mykhalska
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 82
ending page: 93

New cereal concentrates with increased biological value in the modern nutrition structure
type: item
description: This article highlights the problem of functional nutrition in Ukraine. Rationale and need for creating new products with improved properties are substantiated, the list of used natural additives, which are a source of important nutrients, is given. The results of conducted tests confirm the optimization of the chemical composition of new cereal concentrates, improvement of their organoleptic properties, an extension of shelf life, which indicates that the choice of the prescription components is correct and their rational proportion. The nutritional and biological value of Extrapolyvitamix, a new cereal concentrate, enriched with vegetable powders, wheat germ, casein iodide, and raisins, is determined. The investigations of cereal concentrate properties proved that they might be included in a group of functional foods due to changes in chemical composition, which will compensate for the deficiency of nutrients necessary for optimal body functioning after previous diseases. The rational concentrations of functional ingredients that can be used in new products are established. It is proved that the use of vegetable-based milk substitutes will allow the development of new products that meet current market needs. Taking into account global trends and changes in consumer preferences, plans for future studies focuses on creating new products with high biological value using only plant raw materials.
subject: Статті
  topic: section
subject: human nutrition
  topic: keywords
subject: rational nutrition
  topic: keywords
subject: functional food products
  topic: keywords
subject: disease prevention
  topic: keywords
subject: cereal concentrates
  topic: keywords
subject: Extrapolyvitamix
  topic: keywords
subject: casein iodide
  topic: keywords
subject: vegetable powders
  topic: keywords
subject: wheat germ
  topic: keywords
subject: vegetable milk
  topic: keywords
creator: L. V. Bal-Prylypko
creator: H. A. Tolok
creator: M. S. Nikolaenko
creator: A. V. Antonenko
creator: T. V. Brovenko
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 5
ending page: 13

Improving technology of fish semi-finished products with the addition of non-traditional raw materials
type: item
description: Taking into account the results of scientific literature research concerning the nutritional value and biological efficiency of cranberry and goji berry, we found that the development of the technology of semi-finished products with their use is relevant and has practical significance for the technology of production of fish products. The article presents the results of studying chemical composition, organoleptic evaluation, and physicochemical changes in semi-finished products with the addition of non-traditional raw materials and determining their shelf life. The study illustrates the feasibility of combining freshwater fish with plant raw materials to expand the range of biologically valuable food products. The obtained positive general impressions, harmonious, fishy and sweet and salty taste proved the feasibility of combining cranberries and goji berries with freshwater fish, as evidenced by the high indicators of appearance, taste, and odor. By consistency, the fish sticks are plastic and tight in section. It was found that in the control sample, there are processes of hydrolytic spoilage after 90 days of storage that testify to the intensive lipid hydrolysis and the accumulation of free fatty acids in this sample. In the experimental samples, the hydrolytic spoilage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of semi-finished products were determined by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids in semi-finished products, we found that the control sample is not subject to storage for 60–135 days, and the fat quality deteriorates in the experimental samples after 135 days and is characterized as not subject to storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technolog…
subject: Статті
  topic: section
subject: fish sticks
  topic: keywords
subject: non-traditional raw materials
  topic: keywords
subject: cranberries
  topic: keywords
subject: goji berries
  topic: keywords
subject: semi-finished products
  topic: keywords
subject: organoleptic evaluation
  topic: keywords
creator: N. V. Golembovska
creator: N. M. Slobodyanyuk
creator: V. M. Israelian
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-06-29
publication date: 2021-06-29
starting page: 14
ending page: 23

Influence of parent selection methods by B antigen similarity index in the blood groups on weight and linear growth of bulls
type: item
description: In solving the problem of qualitative improvement of beef breeds, it is important to improve the methods of practical use of existing parent couples selection methods, using histocompatibility antigens, polymorphic proteins and blood group systems. The purpose of the thesis is to determine the influence of homogeneous and heterogeneous selection of parent couples by blood group factors on the weight and linear growth of bulls of Ukrainian beef breed. The Ukrainian beef breed was bred using four breeds and is characterized by high variability in polymorphic features. The type of parent selection was determined by the index of B antigen similarity (ras) of cattle blood groups. The formula of D.A. Zhyvotovskyi and A.M. Mashurov was used to calculate the index of antigenic similarity of parents. Selection by ras of parents ≥ 0,268 was considered homogeneous, and by ras ≤ 0,267 heterogeneous. It has been proven that bulls that are descended from their parents with more ras pravail in the test on average daily gains and have a higher live weight. If ras of the parents is over 0.268, animals tend to improve their growth rate up to 8 months of age. After weaning this trend persists. The average daily gain of bulls obtained from parents with ras up to 0.267 is better in the period from 15 to 18 months, which indicates their lower precocity. If the antigenic similarity index of parents is more than 0.268, the animals are better in terms of the severity of meat forms at the age of 15 and 18 months. At the age of 15 months, bulls obtained from homogeneous selection by ras have smaller height measurements, better developed front of the torso in width and depth of the chest, longer torso and buttocks. Homogeneous selection of parental couples according to the B antigen similarity index of blood groups leads to improvement of weight growth and severity of meat forms of bulls of Ukrainian beef breed.
subject: Статті
  topic: section
subject: selection
  topic: keywords
subject: antigenic similarity
  topic: keywords
subject: live weight
  topic: keywords
subject: average daily gain
  topic: keywords
subject: measurements
  topic: keywords
subject: beef cattle breeding
  topic: keywords
creator: A. M. Ugnivenko
creator: O. V. Natalych
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-12-23
publication date: 2021-12-23
starting page: 78
ending page: 86
doi: 10.31548/animal2021.04.008

Biotechnological features of production and quality assessment of lactose-free yoghurt
type: item
description: Lactose-free dairy products play a significant role in the diet of people with lactose intolerance, as they are a source of prombiotics and highly nutrients that are readily available, are in balanced proportions and do not contain milk sugar (lactose). In the manufacture of lactose-free dairy products in the technological scheme provides for the extraction of milk sugar (lactose), which can lead to deterioration of their sensory and physicochemical properties. The aim of this work was to study the comparative aspect of biotechnological features of yogurts made by traditional and lactose-free technologies and to evaluate their organoleptic and physicochemical properties. The object of the study were organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % and lactose-free organic yogurt (with probiotic) 2.5 %. According to the results of research, organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % in taste was sour milk, without foreign tastes and odors moderately sweet, with a pronounced taste of "blueberry" filler, consistency - homogeneous, tender, dense, without gas formation, with particles of fresh blueberries, which are distributed throughout the mass of yogurt, color - with a shade that is characteristic of blueberries. Organic lactose-free yogurt (with probiotic) 2.5 % had a sour taste, sour milk, without foreign tastes and odors, color - white. According to the results of physico-chemical studies of experimental samples of organic drinking yogurt with "blueberry" filler and lactose-free organic yogurt, the titratable acidity was 80 and 85 oT, active acidity 4.7 and 4.5, respectively. The mass fraction of carbohydrates in drinking yogurt with "blueberry" filler was 9.8 g / 100 g at 4.4 g / 100 g in lactose-free yogurt, including sugar 5.8 and 0 g / 100 g, respectively. Energy value and caloric content was higher in the sample of yogurt with "blueberry" filling. The conditional viscosity of the test samples was 1 min 30 sec.…
subject: Статті
  topic: section
subject: lactose
  topic: keywords
subject: lactase
  topic: keywords
subject: yogurt
  topic: keywords
subject: organoleptic evaluation
  topic: keywords
subject: physicochemical parameters
  topic: keywords
subject: viscosity
  topic: keywords
subject: functional products
  topic: keywords
creator: V. Z. Trokhymenko
creator: M. I. Didukh
creator: T. I. Kovalchuk
creator: V. M. Bidenko
creator: V. V. Zakharin
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-12-23
publication date: 2021-12-23
starting page: 67
ending page: 77
doi: 10.31548/animal2021.04.007

Study of the effect of feed additive of sodium humate for sterlet by the cage method of growing
type: item
description: The article presents the results of an experiment to assess the effect of feed additive of humates on the growth rate and survival of different age groups of sterlet (Acipenser ruthenus L., 1758) and the conversion of fish feed for keeping in aquaculture. Based on the analysis of sources of scientific and technical information, it was found that humic drugs have long been used in crop production as growth stimulants and microfertilizers, and in animal husbandry - to normalize metabolism, treatment of digestive diseases and general stimulating effect on the body as a whole. Analysis of data on the use of humates in aquaculture indicated the presence of a positive effect of these compounds on individual cultivation objects. The small amount of information on the use of humates in fish farming has led to the conclusion that this direction of fish farming intensification is still insufficiently studied, and that studies of the impact of humic substances on aquaculture objects are not comprehensive and mainly concern the assessment of individual effects of biologically active action of the compounds on fish. The available information gave grounds to speculate about the prospects for the use of humates in sturgeon farming. To test this assumption, a series of experiments was conducted on the feeding of sterlet feed with the addition of sodium humate. The research was conducted in 2018, 2020 and 2021, in the production conditions of the cage fishery, located on the Kaniv Reservoir. The effect of different concentrations of sodium humate feed additives on one- and two year old sterlet was evaluated. It was found that the addition of sodium humate to fish feed in concentrations of 60, 100, 120 and 200 mg / kg of feed did not significantly affect the growth rate of sterlet. Thus, the advantage of experimental variants over the control for this indicator was insignificant, in the range of 1.0-1.6%. The effect of sodium humate on the survival of this year sterlet, for their cul…
subject: Статті
  topic: section
subject: biologically active substances
  topic: keywords
subject: fish farming
  topic: keywords
subject: sturgeon fish
  topic: keywords
subject: survival
  topic: keywords
subject: growth rate
  topic: keywords
subject: feed conversion
  topic: keywords
creator: N. V. Polishchuk
creator: B. Yu. Kovalenko
creator: N. I. Vovk
creator: I. S. Kononenko
creator: V. O. Kovalenko
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-12-23
publication date: 2021-12-23
starting page: 56
ending page: 66
doi: 10.31548/animal2021.04.006

Changes in hematological parameters in hens during short-term influence of negative environmental factors
type: item
description: Comparative analysis of changes in hematological parameters of hens under short-term exposure to various negative environmental factors was performed. For this purpose in the conditions of a modern complex on production of food eggs 3 groups of hens were formed, each of which was kept in a separate cage-analogue on the area and the equipment. In particular, the hens of the 2nd group were deprived of fodder, the 3rd group – of light, and the 4th group – were kept with a significant overcrowding. Exposure to the factor in all groups was 24 hours, after which hematological parameters were determined. Differences in the response of the blood system of hens to short-term exposure to adverse environmental factors depending on their nature were found. The smallest changes in the blood system of hens were observed under the influence of the lack of food, namely an increase, within the physiological norm, the content of leukocytes and ESR, decreased hemoglobin, hematocrit, erythrocytes, platelets, as well as violation of the ratio of different forms of leukocytes – an increase in the concentration of heterophiles (3.3 % > normal) on the background of a decrease in the concentration of monocytes (1.6 % < normal), lymphocytes and basophils. Whereas under the influence of the factor of lack of light, a higher content of leukocytes in the blood by 10.6 %, a lower concentration of hemoglobin by 22.4 %, hematocrit – by 4.2 %, platelets – by 9.8 %, as well as higher erythrocyte sedimentation rate by 9.8 %, higher concentration of heterophiles by 5.9 % and lower concentration of lymphocytes – by 4.6 %, compared with the lack of food. The most significant changes in the blood system were observed under the influence of a factor of significant overcrowding of hens, namely higher blood leukocytes by 17.1 and 5.9 %, lower hemoglobin concentration by 29.6 and 9.2 %, hematocrit – by 5.9 and 1.7 %, erythrocytes – by 10.3 %, platelets – by 35.8 and 28.8 %, as well as higher erythrocyte sedi…
subject: Статті
  topic: section
subject: hens
  topic: keywords
subject: negative environmental factors
  topic: keywords
subject: hematological parameters
  topic: keywords
subject: stress
  topic: keywords
creator: Yu. V. Osadcha
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-12-23
publication date: 2021-12-23
starting page: 46
ending page: 55
doi: 10.31548/animal2021.04.005

The quality of bee queens obtained by different methods
type: item
description: The nectar that bees use to make honey comes from honey plants that produce nectar through their nectaries. Around a thousand different types of plants release nectar, which is referred to as nectar yielding. Sugars, minerals, and organic compounds abound in nectar. It's also worth noting that nectar supply, honey production area, harvest time, honey ripeness, bee species, colony strength, climate and weather conditions, and other factors influence the chemical makeup, features, and quality of honey. Honeybees can only live and work in a bee colony. There is normally only one queen bee in a standard bee colony. It is the family's only fully matured female and the mother of young queen, drone, and worker bees. When a bee colony loses its queen bee and is unable to reproduce a new one, it eventually dies. To carry out experimental work in the apiary, three control groups and two experimental groups were formed, with nine bee colonies in each group. In the first group, the queen bees were artificially breeded from the nursery, in the second group - fistulous queens bees, and in the third - the swarm queen bees. The apiary is situated on a 50-50 meter plot of land. Hives are used to keep bee colonies. Bees are kept in the apiary of the Ukrainian field breed. A pollinating honey area is available at the apiary. A winter house, a mobile vehicle, and a suitable chamber for honey pumping are all available at the apiary. Mustard is sown around the apiary every year. According to the study, big full-fledged queen bees are born in a healthy, physiologically complete bee colony. When the strength of a bee colony was increased, the queen bees were born 30 mg lighter. The number of fallopian tubes of queen bees raised with a biological integrity breach is 185,1 ± 7,3, while the number of fallopian tubes of queen bees raised with biological integrity is 207,6 ± 7,4. If the bees bring nectar and pollen during the breeding process, the queen bees are born huge, but without the forag…
subject: Статті
  topic: section
subject: Keywords
  topic: keywords
subject: bees
  topic: keywords
subject: queen bees
  topic: keywords
subject: feed crops
  topic: keywords
subject: productivity
  topic: keywords
subject: splits
  topic: keywords
creator: V. P. Kucheryavyy
creator: O. O. Salyuk
creator: S. V. Skrypnyk
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-12-23
publication date: 2021-12-23
starting page: 38
ending page: 45
doi: 10.31548/animal2021.04.004

Growth and survival of claria catfish (Clarias gariepnus B., 1822) at different stages of growing with addition of Chictonic in feed
type: item
description: The paper presents the results of an experiment to assess the effect of different concentrations of vitamin-amino acid complex "Chiktonik" on the growth rate and survival of young African clary catfish (Clarias gariepinus B., 1822) after various stressful situations, for keeping fish in aquaculture. In the experiment, the stressful situation for fish arose due to significant fluctuations in the content of ammonia, nitrites and nitrates in the aquatic environment of a closed recirculation aquasystem, which kept larvae and fry of Clarya catfish during the start of the biological filter, before establishing biological equilibrium in the system. Based on the analysis of sources of scientific and technical information, it was found that the drug "Chiktonik" for more than 10 years is used in animal husbandry to normalize metabolism in animals with unbalanced feeding, after stress, mycotoxin poisoning and antibiotic treatment. This information gave rise to the assumption of the possibility of using the drug in aquaculture, for the same purposes. A series of experiments was performed in a closed recirculating aquasystem, during which the effect of different concentrations of the drug "Chiktonik" in fish feed on larvae and fry of Clarya catfish was tested. It was found that the addition of the drug at the rate of 1 ml per 1 kg of feed accelerates the growth of fish in the experimental variants, compared with the control. Experimental use of high doses of the drug (5, 15, 30 and 45 ml/kg of feed) initially led to inhibition of weight gain of fish, but 10-30 days after the experiment, the growth rate of the experimental material was equal to that of the control group of fish and even exceeded control in the future. The positive effect of vitamin-amino acid complex "Chiktonik" on the survival of young Clarya catfish at the end of the larval period of life and in the early stages of the fry period was established. In an experiment with older fish, which were fully formed fry, su…
subject: Статті
  topic: section
subject: vitamin-amino acid complex
  topic: keywords
subject: establishment of biological balance
  topic: keywords
subject: feeding
  topic: keywords
subject: stress
  topic: keywords
subject: aquaculture
  topic: keywords
creator: B. Yu. Kovalenko
creator: V. O. Kovalenko
creator: D. Yu. Sharylo
creator: N. V. Polishchuk
creator: O. A. Korzh
creator: A. V. Kirakosyan
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-12-23
publication date: 2021-12-23
starting page: 26
ending page: 37
doi: 10.31548/animal2021.04.003

Influence of different ages heifers live weight on the lifelong cows productivity
type: item
description: One of the problems of modern dairy farming is the short period of productive use of cows. This is observed not only in Ukraine, but also in most countries of the world with developed dairy farming. The consequence of a short period of productive use is a decrease in lifelong productivity of cows. The aim of this paper was to study the possibility of influencing the duration of use and lifelong yield of cows by selecting heifers for live weight during their rearing. The study analyzed the lifelong productivity of 1071 cows of the Ukrainian black-spotted dairy breed, starting from their breeding and before leaving the herd. Animals were divided into five groups by living weight at the age of 3, 6, 12 and 15 months using a standard deviation (σ) from the mean value. The number of calving, the duration of productive life, lifelong yield and yield for higher lactation, as well as the average period between calving were determined within the groups. It was found that yield for higher lactation are associated with the weight of heifers during the beginning of pubertal development and the onset of sexual maturity. Animals that had a live weight of + 0.5…1.5 σ at the age of 6 months and more than +1.5 σ at the age of 12 months from the average live weight in the herd were characterized by the highest milk yield. The group of signs of lifelong productivity (number of calving, duration of productive use and lifelong yield) was positively affected by live weight of heifers aged 3, 6, 12 and 15 months, which exceeded the average live weight in the herd by 0.5…1.5 σ. Cows included in these groups outperformed other groups by 0.2…1.4 calving. During the period of use, these cows received 11…32% more milk than the herd average. The research expands the understanding of the influence of heifer breeding on the formation of lifelong productivity of cows and can be used to select livestock and adjust plans for dairy cattle breeding.
subject: Статті
  topic: section
subject: dairy farming
  topic: keywords
subject: milk yield
  topic: keywords
subject: reproductive capacity
  topic: keywords
subject: calving
  topic: keywords
subject: duration of productive use
  topic: keywords
creator: A. A. Klymkovetskyi
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-12-23
publication date: 2021-12-23
starting page: 18
ending page: 25
doi: 10.31548/animal2021.04.002

Egg-laying features, weight and size of germinative duck chimeras eggs
type: item
description: The consequences of chimerization and its possible influence on the productivity of chimera offspring remain poorly understood. The objects of research were ducks (Anas platyrhynchos) of the Shanma (Shan partridge duck) and Shaoxing breeds kept at the Zhuji Guowei Poultry Development Co, Ltd, P.R.China. The study was conducted in the poultry genetics laboratory of the Zhejiang Academy of Agricultural Sciences on a duck farm of Zhejiang Generation Biological Science and Technology Co., Ltd. (Zhejiang Province, PRC). To create chimeras of ducks, the method described by Aige-Gil, Simkiss, 1991; M.T. Tagirov, 2010 was used. Blastodiscs have been isolated from freshly hatched fertilized eggs using a filter paper ring. Shanma duck embryos have been used as recipients, and Shaoxing duck embryos, homozygous for plumage color gene allele (wild type), have been used as donors. Busulfan (SigmaAldrich, United States) have been used as a chemical agent that suppresses a division of primary germ cells (PGC) of recipient embryos. A hole in an eggshell (window) of recipients (Shanma breed) have been made between a blunt and sharp ends of eggs. (This reduced a distance between an injector and an embryo needle). The recipients havebeen incubated for 8–10 hours at a temperature of 38 °C. After recipient eggs incubation for 8 hours, the windows were opened in them. Busulfan was injected into the subgerminal cavity of the embryo with a micropipette (1.5–3 μl of liquid). After busulfan injection, the empty cavity was filled with culture medium (RPMI-1640) supplemented with antibiotics (ampicillin, streptomycin), the hole was closed by plastic wrap and adhesive tape. The eggs have been incubated at a reduced temperature (+32 °C) for 24 hours with the aim of prolong the duration of busulfan action on the PGC (primary germ cells). More than 50% of embryos have been died in the first 2–3 days (after an incubation start). Head and neck disorders have been observed in the 1.2% of embryos. Busu…
subject: Статті
  topic: section
subject: germinative chimera
  topic: keywords
subject: Shaoxing duck
  topic: keywords
subject: Shanma
  topic: keywords
subject: busulfan
  topic: keywords
subject: duck egg productivity
  topic: keywords
creator: M. S. Doroshenko
creator: S. O. Kostenko
creator: P. V. Korol
creator: A. M. Chepiha
creator: O. V. Sydorenko
creator: P. P. Dzhus
creator: N. P. Svyrydenko
creator: T. V. Lytvynenko
creator: O. M. Konoval
creator: Lizhi Lu
creator: R. S. Oleynik
creator: P. O. Filipova
creator: Liumeng Li
creator: M. V. Drahulian
rights: Copyright (c) 2021 Scientific journal «Animal Science and Food Technology»
date: 2021-12-23
publication date: 2021-12-23
starting page: 5
ending page: 17
doi: 10.31548/animal2021.04.001

Mathematical modeling of optimized receptural of low-lactose synbiotic yoghourt ice cream
type: item
description: 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…
subject: Статті
  topic: section
subject: ice cream mixes
  topic: keywords
subject: composition optimization
  topic: keywords
subject: optimization methods
  topic: keywords
subject: functional dairy products
  topic: keywords
subject: buttermilk products.
  topic: keywords
creator: А. Trubnikova
creator: О. Chabanova
creator: S. Bondar
creator: Т. Sharakhmatova
creator: Т. Nedobijchuk
rights: Copyright (c) 2020 Scientific journal «Animal Science and Food Technology»
date: 2020-10-26
publication date: 2020-10-26
starting page: 73
ending page: 82
doi: 10.31548/animal2020.02.083

Impact of biologically active substances on the uterus involution and date of the first sexual hunting after calving
type: item
description: The aim of the researches was to improve the reproductive capacity of cows by accelerating the uterus involution after the use of a complex substances mixture of neurotropic-metabolic action (L-arganine (C6H14N4O2), sodium succinate (Na2C4H4O4), sodium glutamate (C5H8NNaO4)) and trace elements nanocarboxylates (Fe, Ca, Mn, Cu, Zn)) in the first decade of the postpartum period. The experiment was conducted on cows of the Ukrainian black-spotted dairy breed. One control and three experimental groups were formed, 10 animals in each group. Animals of the first experimental group were injected into the caudal fold in a volume of 10 ml once a day for 6 days from the fifth day after calving, the total volume of the drug was 60 ml. Animals of the second experimental group were injected the drug in a volume of 20 ml once a day for 3 days on the fifth, seventh and ninth days after calving, the total volume of the drug was 60 ml. Animals of the third experimental group were injected the drug in a volume of 20 ml once a day for three days on the seventh, eighth and ninth days after calving, the total volume of the drug was 60 ml. Animals in the control group were not injected the drug. It was found that the use of a complex substances mixture of neurotropic-metabolic compounds with nanocarboxylates of trace elements has a positive effect on the timing of uterine involution in cows and their first arrival in sexual hunting after calving. Thus, the injection of the complex according to the scheme of the second group reduces the involution of the uterus by 2.3 days (P - 0.01) and reduces the independence period by 3.4 days (P - 0.05). Injection according to the scheme of the third experimental group accelerates the involution of the uterus by 2.1 days (P - 0.05) and reduces by 2.5 days (P - 0.05) the period from calving to the onset of the first sexual hunt. The scheme in which animals were injected within six days after calving (the first experimental group) in a volume of 10 ml …
subject: Статті
  topic: section
subject: nanocarboxylates
  topic: keywords
subject: reproduction
  topic: keywords
subject: neurotropic-metabolic compounds
  topic: keywords
subject: injection
  topic: keywords
subject: caudal fold
  topic: keywords
subject: independence period
  topic: keywords
subject: food acids
  topic: keywords
creator: M. V. Seba
creator: M. I. Yagofarov
creator: D. K. Nosevich
creator: V. G. Kaplunenko
rights: Copyright (c) 2020 Scientific journal «Animal Science and Food Technology»
date: 2020-10-26
publication date: 2020-10-26
starting page: 65
ending page: 72
doi: 10.31548/animal2020.02.065