Search

The importance of the present study is contributing to a deeper understanding of the mechanisms and patterns of the genetic structure of sheep populations developed in specific agroecological conditions in the south of Russia in the evolution, consolidation of economically important phenotypic traits in the ontogenesis and increase in local breed's potential fulfilled, which is especially important when solving the problem of intensifying the sheep breeding industry. The method of genome-wide analysis was first applied to obtain data on the genetic parameters of Kalmyk fat-tailed, Edilbay, and Volgograd sheep populations bred in the South of Russia. Molecular inbreeding and genetic diversity of sheep were assessed. The average level of inbreeding was 2.72% for the Volgograd breed, 1.96% for the Kalmyk breed, and (-)0.0022 for the Edilbay breed. A genetic relationship between the Volgograd and Kalmyk breeds was not identified; large genome regions of the Kalmyk and Edilbay breeds were homologous; the Volgograd breed was genetically isolated. Based on the body weight data, an association analysis was performed to search for genes and genome regions associated with this trait. There were found 4 SNPs significantly associated with the indicated parameter (p

ABSTRACT: The study aimed to assess the effects of different dietary Silybum marianum (SM, milk thistle) powder levels on growth performance, productivity, immunity, small intestine, haemato-biochemical parameters, meat quality, and egg and carcass characteristics of laying quails. The experimental subjects consisted of one hundred and eight 43-day-old quails divided into 3 treatments (0, 0.75, and 1.50% SM) with 4 replicates each. The egg characteristics and growth performance of the quails were evaluated. Quails were euthanized for evaluation of carcasses, microbiota, and sensory characteristics of meat. Blood samples were analyzed for haematology and biochemical profile. SM at 0.75% and 1.50% significantly (P < 0.05) increased feed intake, enhanced egg characteristics (number, weight, width, length, volume, weight of egg yolk, and eggshell thickness), jejunum and ileum length, spleen weight, lactobacillus population, sensory characteristics of meat, red blood cell (RBC), hemoglobin, erythrocytic indices, concentration of albumin, globulin and thyroid stimulating hormone (TSH). SM at 0.75% and 1.50% decreased (P < 0.05) carcass weight (abdominal fat, heart, neck, and pancreas), feed conversion ratio (FCR) based on eggs produced, percentages of heterophils and lymphocytes, concentration of lactate dehydrogenase, population of coliforms clostridia, and Escherichia coli. Aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, and creatine kinase were not significantly (P > 0.05) altered by 0.75% and 1.50% SM. SM at both levels (0.75% and 1.50%) may improve growth, egg characteristics, immune response, intestinal morphology and microbiota, meat quality and erythropoiesis, and also lead to decreased cholesterol in laying quails. Economics can be improved, too. The authors recommend adding 1.0% of SM to quail diet.

A profitable meat-processing business relies on the rational use of its resources, which, in its turn, depends on the constant improvement of product formulations and development of new ones. These operations involve advanced analytical methods and complex approaches. The article introduces a review of modern technical solutions, methods, and approaches to modeling new complex meat products with preset quality indicators. The review (1990–2022) involved research articles published in high-rated peer-reviewed research journals, educational literature, digital theses published by Russian Dissertation Councils, and patents registered by the Institute of Industrial Property. The synchronic and diachronic analysis of basic principles of food product design and parametric modeling revealed no universal methodology for meat products development, both in terms of goals and applicability to different meat products types. Forecasting of finished meat products quality indicators requires relevant and accurate information, which is highly variable and fast-changing. Unfortunately, advanced information technologies are slow to adapt to the urgent tasks of the food industry. As a result, the current methods for developing new complex meat product formulations are useless when meat producers have no access to relevant and self-updating databases on raw materials properties.

The article presents results proving the feasibility of extruded amaranth grain (Amaranthus cruentus) in feeding breeding laying hens of the Hisex Brown cross (aged 25-45 weeks). Due to improvements in the quality indicators of hatching eggs, such as weight (2.09%; P

Broiler chickens are increasingly kept in large numbers in intensive housing conditions that are stressful, potentially depleting the immune system. With the prohibition of the use of antibiotics in poultry feed spreading worldwide, it is necessary to consider the role of natural feed additives and antibiotic alternatives to stimulate the chickens’ immune systems. We review the literature to describe phytogenic feed additives that have immunomodulatory benefits in broilers. We initially review the major active ingredients from plants, particularly flavonoids, resveratrol and humic acid, and then describe the major herbs, spices, and other plants and their byproducts that have immunomodulatory effects. The research reviewed demonstrates the effectiveness of many natural feed additives in improving the avian immune system and therefore broiler health. However, some, and perhaps all, additives have the potential to reduce immunocompetence if given in excessive amounts. Sometimes additives are more effective when given in combination. There is an urgent need to determine tolerance levels and optimum doses for additives deemed most suitable to replace antibiotics in the diet of broiler chickens. Effective replacement is most likely with readily available additives, such as olive oil byproducts, olive leaves and alfalfa. It is concluded that effective replacement of antibiotic function with plant-derived additives will be possible, but that further research is necessary to determine optimum doses.

The authors have developed a technology for a 3.2 % fat fermented dairy product enriched with Jerusalem artichoke powder and red currant juice. High sensory indicators have been established, and taste characteristics of the product have been determined. The assessment of the nutritional value of the developed product has revealed an increase in the weight fraction of protein by 0.2 % and carbohydrates by 1.5 %, including nutrients by 123.28 ± 0.11 mg/100 g of product and dietary fiber by 161.36 ± 0.14 mg/100 g of product. The acid production efficiency of the enriched fermented dairy product increased, which resulted in reducing the fermentation time of the developed product by 1 hour in comparison with the traditional one. The developed product is microbiologically safe. Lactic acid microorganisms in the enriched product considerably exceeded the control values, which proved its pre- and probiotic properties.

To provide preventive measures for solving the problem of micronutrient deficiency, a new effective biologically safe method of enrichment lamb through the intervention of the cattle rations with feed supplements containing iodine and selenium in organic form has been developed. An increase in the iodine, selenium and zinc content in meat of the test animals fed enriched diets was noted, with more significant localization of elements to be registered in the meat from the ram lamb fed the «Yoddar-Zn» feed supplement together with organic selen preparation «DAFS-25» (Zn - 980 mg/100g; Se — 53.9 mg/100 g; I — 77.6 mg/100 g). So, 100 g of m. longissimus dorsi contained 8.2; 77.0 and 51.7 % of the recommended daily intake of these elements, respectively, that proved the feasibility of further output of the functional products with balanced essential nutrients. Based on the data on greater localization of microelements in meat from the ram lamb fed «Yoddar-Zn» with «DAFS-25», we made jerked snacks from the raw materials obtained from the animals of this test group. In processing, the zinc content in the product decreased by 21.3 %, iodine — 26.5 %, selenium — 16.3 % and made 771 mg/100 g, 39.72 mg/100 g, and 57.01 mg/100 g, respectively, that met the daily norm for 6.4; 56.7 and 38.0 % (for 100 g of product). In the vacuum-packed snacks, the loss of zinc was 11.3 %, iodine — 14.3 %, selenium — 12.6 % from the original content. After 3 months of storage, the zinc content in 100 g of the finished products was 5.7; selenium — 49.6; iodine — 32.6 % of the daily requirement. Investigations of physiological effect of the jerked snacks on the body of the laboratory animals were performed. Stimulating effect of selenium and iodine on the hematopoietic function of the experimental animals was revealed. The study of the functional activity of the thyroid gland found that the experimental animals’ content of thyroid stimulating hormone in blood serum was significantly higher than that of the control rats.