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1
Khoma, Oleg. "Animus/anima, animus/mens: accumulation of untranslatability." Sententiae 23, no. 2 (2010): 143–55. http://dx.doi.org/10.22240/sent23.02.143.
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Slater, Michelle B. "Rethinking Human-Animal Ontological Differences: Derrida's “Animot” and Cixous' “Fips”." Contemporary French and Francophone Studies 16, no. 5 (2012): 685–93. http://dx.doi.org/10.1080/17409292.2012.739440.
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Costa, Ioana. "Suorum mortes aequo animo ferendas." Quaestiones Romanicae X, no. 1 (2023): 112–17. http://dx.doi.org/10.35923/qr.10.01.04.
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McMahon, Clive R., and Fabien Roquet. "Animal-Borne Ocean Sensors: A Decadal Vision Through New Eyes." Marine Technology Society Journal 56, no. 3 (2022): 36–38. http://dx.doi.org/10.4031/mtsj.56.3.2.
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Abstract Animal-Borne Ocean Sensors—AniBOS—is an emerging network of the Global Ocean Observing System (GOOS). AniBOS makes freely available oceanographic measurements across the hard-to-observe world's polar and tropical oceans from miniaturized sensors attached to marine animals. These data complement conventional approaches by providing both physical and ecological data in remote ocean regions directly at the scale and resolution at which animals move. AniBOS fills an important observational gap by integrating animal-collected data within the GOOS to improve our ability to observe and predict global climate processes and animal behavior, both of which are essential components of the Decade of Ocean Science.
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Shtonda, Oksana, Viktoriia Kulyk, and Kateryna Semeniuk. "Application of beekeeping products in the technology of raw smoked sausages." Animal Science and Food Technology 14, no. 3 (2023): 86–98. http://dx.doi.org/10.31548/animal.3.2023.86.
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The safety of fermented sausage products is due to the elimination of a number of risks of biological origin, mainly of a microbiological nature. One of the most promising directions for the development of barrier technologies is the use of starter cultures and the biologically active substances produced by them in the production of fermented meat products. The research aims to study the influence of starter cultures and honey on a complex of physico-chemical, structuralmechanical, organoleptic indicators and nutritional value of raw smoked sausages. The article presents changes in the physical and chemical parameters of raw smoked sausages when using starter cultures in combination with different types of honey. When performing the work, 4 types of honey were used: from sunflower, phacelia, honeydew honey and from medicinal herbs. At the first stage of research, the proportion of honey application and the type of starter crops were selected. The next stage of the study was to determine the impact of the starter cultures included in the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sake and yeasts Debaryomyces Hansenii) and honey on moisture loss during fermentation of raw smoked sausages, physicochemical parameters of finished products. Determination of moisture content in samples was carried out by drying in a drying cabinet at a temperature of 103±2°C. Conducted studies prove that the use of the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sakei and yeasts Debaryomyces Hansenii) and honey allows shortening the ripening and drying technological process. A comparative analysis of manufactured raw-smoked sausages in terms of nutritional value makes it possible to state that manufactured raw-smoked sausages with the addition of honey meet the requirements of the standard. The results of the set of studies carried out in this work showed that the use of a composition of lactic acid bacteria and yeast with the use of honey as a source of carbohydrates will allow intensifying the technological process and improve the quality of finished products
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Seba, Mykola, Mansur Yahafarov, Ayaz Mammadov, Dmytro Nosevych, and Maryna Khomenko. "The effect of carboxylates of food acids and substances of neurotropicmetabolic effect on biochemical indicators of blood and reproductive qualities of new-calved cows." Animal Science and Food Technology 14, no. 3 (2023): 73–85. http://dx.doi.org/10.31548/animal.3.2023.73.
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After calving, changes occur in the reproductive system of cows, aimed at restoring the ability to reproduce. These processes occur against the background of exhaustion from childbirth, lactation, and a negative energy balance, which often leads to violations of the reproductive function, so the search for methods that contribute to its restoration is urgent. The aim of the work was to investigate the effect of the drug with nerotropic-metabolic action as a stimulator of postpartum recovery in cows and improvement of fertility. The drug included L-arginine, sodium succinate, sodium glutamate and carboxylates of food acids (Fe, Ca, Mn, Cu, Zn). The study was conducted by the method of groups on cows of the Holstein breed. A control and two experimental groups of 15 heads each were formed. Cows of experimental group 1 were given injections in the subcaudal fold on the 5th, 7th and 9th day after calving, dividing the active substance into 3 parts. Cows of experimental group 2 were administered the drug intraparenterally in the first 1.5-2 hours after calving in a full dose once 21st days after calving, the cows of the experimental groups did not show any deviations in blood biochemical parameters compared to the reference values. But there was a tendency to decrease the amount of calcium, phosphorus, protein and carotene, compared to cows of the control group, which indicates the presence of an influence on metabolic processes. The content of total protein in the blood of cows of experimental group 2 was close to the lower limit of the physiological norm. No placental retention was observed in the cows of the experimental groups, while in the control group this disorder was present in 33% of cows. The introduction of the drug made it possible to reduce the frequency of endometritis by 20%, to shorten the period until the beginning of the first oestrus by 7th and 10th days, to increase fertility after the first insemination by 6 and 13 percentage points, and to shorten the service period by 16th and 22nd days. The second experimental group obtained a higher efficiency of using the drug. It is advisable to use the results of research on dairy farms. Intraparenteral administration of the drug 1.5-2 hours after calving will improve the process of restoring the sexual function of cows and their fertility
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Gutsul, Tetiana, Nataliia Sulima, and Boryslav Kuderskyi. "Analysis of the state and prospects of milk production and dairy products in Ukraine in the post-war period." Animal Science and Food Technology 14, no. 3 (2023): 35–46. http://dx.doi.org/10.31548/animal.3.2023.35.
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The indicators of recent years demonstrate stability and high results in milk production at agricultural enterprises. The relevance is confirmed by the fact that milk production and its optimization are key aspects of the economic development of the agricultural sector of Ukraine in the post-war period, because dairy farming is a system-forming branch of agriculture that opens up new opportunities for the formation of promising business development vectors. The purpose of the article is to analyse the problems and prospects of economic aspects of the efficiency of resource use and optimization of milk production in agricultural enterprises of Ukraine in the post-war period. The research used the following methods: induction and deduction, synthesis, theoretical generalization, statistical analysis, comparative analysis, modelling. The links of inconsistency between resources, production of dairy products and the capabilities of enterprises, state policy, the level, and norms of consumption of milk and dairy products by the population in the post-war period are studied. Accordingly, the dynamics of production, export, sales, stages of production, peculiarities of cooperation and import of basic dairy products were considered. A direct connection between the production and consumption of milk, the dependence of the demand and consumption of milk and dairy products on the level of total income of households has been established. Based on this, the work presents a full description of the dairy industry in Ukraine, the volume of milk production in the pre-war period and prospects for development in the post-war period. A systematic study of the market properties of various types of dairy products of Ukraine using SWOT and PEST analysis is given in general. In order to improve the state of the market of milk and dairy products of Ukraine, appropriate proposals have been formulated. The practical value of the work lies in the fact that its results can be used as a basis for the development of technologies for the use of milk production resources in the post-war period, as well as in the work of specialists in the agro-industrial and economic sectors
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Koroban, Marina, Vadym Lykhach, Anna Lykhach, Yevhen Barkar, and Sergiy Chernysh. "Increasing the productivity of young pigs in the context of overcoming technological stress." Animal Science and Food Technology 14, no. 3 (2023): 47–60. http://dx.doi.org/10.31548/animal.3.2023.47.
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Production activities are mandatory elements of the technological cycle and cause various types of animal stress. The use of feed additives based on plant extracts in a liquid composition for pigs is an important strategy for developing their stress resistance and increasing productivity. The purpose of the experiment is to investigate the optimal duration of drinking a liquid feed additive in different periods of technological stress on pig productivity parameters. In farm conditions, 90 crossbred pigs were randomly divided into three groups according to generally accepted zootechnical methods. Animals of the I group (control) were fattened according to the basic technology; animals of II experimental group – BT+ administration of liquid feed additive three days before and three days after the technological action, and pigs of III experimental group – BT+ administration of liquid feed additive seven days before and seven days after. Swine of the III research group at the age of 11-26 weeks probably exceeded their counterparts in live weight by 1.70-5.43 kg, in average daily gains in the period from 14-22 weeks – by 20.0-82.5 g. According to the precocity indicator, pigs of the III group reached a live weight of 100 kg 6.1 days earlier and 120 kg 7.3 days earlier. The values of average daily gains in pigs of the III group were probably higher by 51.9 g – for a live weight of 100 kg and 38.1 g – for 120 kg. Pigs of III group had the lowest level of feed conversion – 0.11 kg at 100 kg and 0.14 kg at 120 kg. It has been established that in order to increase the productivity of pigs, it is worth drinking LFA 7 days before and 7 days after the period of technological stress during the entire growing period. The practical significance of the experiment is to identify the optimal duration of the use of liquid feed additive to increase the stress resistance and productivity of pigs
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Balji, Yuriy. "Preliminary assessment of the safety of genetically modified food products." Animal Science and Food Technology 14, no. 3 (2023): 9–19. http://dx.doi.org/10.31548/animal.3.2023.9.
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Numerous studies on genetically modified food products indicate their safety and their potential to alleviate hunger worldwide. However, the issue of GM products and feeds remains relevant in the realm of food security. The purpose of this study is to present a comprehensive scheme of methods for determining the safety of GM food products and to develop a new method for assessing the safety of GM food products. This new method is based on the use of a biotest and the employment of Paramecium caudatum infusoria. In the study, GTS 40-3 and GTS 40-3-2 (Venus variety) soybeans, MON 00603 (NK 603) maize line, and non-GMO soybeans and maize were used as controls. Infusoria were prepared by culturing them in room temperature water (18- 23°C) without direct sunlight, with the addition of non-GMO yeast powder as a nutrient solution and senna extract. Subsequently, the initial material containing approximately 100 infusoria was transferred to 100 ml flasks and incubated for 2-3 days. At the initial stage of the experiment, from day 1 to day 15, daily records and visual assessments were conducted. The assessment included the quantity of infusoria, motility (chemotaxis), size, shape, and the percentage of dead infusoria. Venus soybeans (GTS 40-3-2) exhibited a toxic effect on the protozoa, which died in repeated trials on the 14th-15th day of feeding. It was observed that infusoria fed with soybeans containing the GTS 40-3-2 (Venus) transformation event changed their shape after 3 days from the start of the experiment. Over the course of 10 days from the beginning of the study, a decrease in movement, motility, and the quantity of infusoria was noted. On the 14th-15th day, mortality was observed. Negative changes were also observed in infusoria that were fed with MON 00603 (NK 603) maize. The application of this method in the practice of assessing the safety of GM food products can provide a preliminary evaluation of long-term effects over a relatively short period
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Lysak, Oleksandr, Petro Shevchenko, Mykola Ratushny, Dmytro Khrystenko, and Ganna Kotovska. "Morphological variability of individual colour forms of Cyprinus carpio haematopterus of different origin." Animal Science and Food Technology 14, no. 3 (2023): 61–72. http://dx.doi.org/10.31548/animal.3.2023.61.
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The relevance of the work on the study of morphological indicators of koi lies in the increased attention at international koi exhibitions to such external indicators as colour, shape, and body proportions of fish that occupy high prize places and receive monetary rewards of hundreds of thousands of US dollars. The purpose of the work was to study the morphological features of various coloured forms of various origins. Such indicators are not taken into account in traditional fish breeding, which also adds novelty to the conducted research. 280 koi samples were selected for analysis. The work evaluated the variability of plastic features of fish of individual colour forms (magoi, kumonryu, utsurimono, kohaku, kawarimono, bekko, doitsu bekko, doitsu kawarimono) of different origins (Japanese, Turkish, Israeli, and Ukrainian). As a result of the work, it was established that there was not found a statistically significant difference between different colour forms of the same origin. At the same time, a reliable difference was established in fish of Israeli origin in terms of features characterizing the shape and proportions of the head in relation to the proportions of the body. The distribution of morphological indices of the studied individuals of different samples in the space of the main components also confirms the reliable differences of the Israeli morphotype from fish of Japanese, Turkish, and Ukrainian origin according to the characteristics related to the ratios of the head parts and body proportions. The obtained data is the basis for the work of breeders and breeders of koi carp who wish to grow valuable specimens – potential winners of international koi carp competitions
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Loiko, Sergii, Zoriana Romanova, Mariia Zheplinska, Mykola Romanov, and Volodymyr Vasyliv. "Use of unmalted cereals with enzyme preparations in brewing." Animal Science and Food Technology 15, no. 1 (2024): 55–73. http://dx.doi.org/10.31548/animal.1.2024.55.
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The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. Methods of technical and chemical analysis were used to determine the organoleptic and physico-chemical parameters of beer. Recommendations have been developed for intensifying the preparation of wort using various types of grain raw materials – unmalted barley and rice grits with the addition of enzyme preparations from Novozymes (Denmark) at different stages of brewing were developed. When testing new enzyme preparations (β-glucanase complex, xylanase), the filtration time, wort viscosity, and the content of β-glucans and arabinoxylans decreased by about 20% compared to the control samples. The use of a new enzyme preparation resulted in better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement of wort quality, reducing the duration of the process and reducing the cost of raw materials. To ensure the required ratio of substances in the wort, it is necessary to introduce complex enzyme preparations – peptidhydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the study lies in the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus, which will allow brewers to produce wort and beer of the same composition and quality as premium wort and beer, using only malt
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Holembovska, Nataliia, Nataliia Slobodianiuk, Valentyna Israelian, Oleksandr Androshchiuk, and Volodymyr Maceyko. "Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat." Animal Science and Food Technology 15, no. 1 (2024): 9–28. http://dx.doi.org/10.31548/animal.1.2024.09.
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Research on the use of organic acids in freshwater fish conservation in aquaculture farms is gaining importance due to the growing interest in the quality and safety of fish products. The purpose of the study was to create and substantiate a new technology for preserving freshwater fish with the addition of spicy root vegetables, and in pretreatment of raw materials with organic acids. During the study, carp were treated with salt and various concentrations of organic acids, stored under certain temperature conditions. Sensory assessment, pH, and shear boundary stress were used to evaluate the results, and chemical analysis was performed using a penetrometer and potentiometric method. Based on the findings, a scientifically based technology for preserving freshwater fish with the addition of spicy root vegetables with a fundamentally new method of treatment of raw materials with organic acids has been developed to expand the scope of application of fish products that will have a higher biological value. It was found that at the initial stages of processing, no noticeable organoleptic changes were observed in the samples under study. Comparative analysis of the results confirmed the positive effect of acetic acid at a concentration of 1.0%, for tartaric acid, the best effect was determined with the addition of 0.5-1.0%, and for citric acid, the study indicates that its use does not lead to softening of muscle tissue, indicating the feasibility of its use. Studies have confirmed the use of pretreatment of semi-finished products of salted carp treated with 1.0-1.5% malic acid for 60 minutes to obtain a tender, juicy, and soft consistency, which corresponds to 5 points in the sensory assessment. According to the results of the conducted studies, the positive effect of using organic acids to soften carp meat in the production of preserves from freshwater fish was established. The practical significance of the study is to improve the technologies of meat processing and food production, and to determine the optimal conditions for preserving the taste and texture qualities of meat products
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Sychov, Mykhailo, Dmytro Umanets, Ivan Balanchuk, Ruslana Umanets, Igor Ilchuk, and Tetiana Holubieva. "Effect of feeding Artemisia capillaris on egg production and egg quality in quail." Animal Science and Food Technology 15, no. 1 (2024): 105–20. http://dx.doi.org/10.31548/animal.1.2024.105.
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The use of safe, natural feed additives in animal feeding is becoming increasingly important to provide animals with biologically active substances, reduce the risk of chemicals being transferred to the end consumer through products, their accumulation, and increase productivity. The purpose of the study was to determine the effect of Artemisia capillaris on egg productivity of quail hens. To conduct the experiment, 4 groups were established – a control group and three experimental groups, 72 animals (♀60+♂12) in each. The experiment, which lasted 210 days, involved feeding poultry with complete balanced feeds that had the same chemical composition and differed only in the content of the test additive, which was introduced into the feeds of poultry of experimental groups 2,3, and 4 in the amount of 0.5%, 1.0%, and 1.5% by weight of the feed, respectively. The introduction of dry wormwood powder in mixed feed of quail hens in the amount of 0.5-1.5% has a positive effect on such indicators of egg productivity as the gross yield of eggs, which increased in the experimental groups by 2.6-5.6%, the egg weight increased by 5.6-12.9%, while feed costs decreased by 2.8%. According to the qualitative indicators of eggs, there was an increase in the absolute weight of yolk by 3.0-8.3%, albumen by 2.6-6.5%, shell by 0.6-1.2%, and a decrease in the egg index by 0.9-4.1%. Feeding A. Capillaris to poultry leads to an increase in the content of palmitic, stearic, oleic, linolenic, eicosanoic, and arachidonic fatty acids in egg yolk by 0.01-6.07%. The optimal level of A. Capillaris in the diet was determined to be 1.0% of the total weight of the feed; this amount had a positive effect on the above indicators, increasing them, which can be used in the industrial technology of quail eggs production, and in organic production
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Kropyvka, Yurij, Vitalii Bomko, and Olena Tytariova. "Efficiency of using different levels of mixed ligand complexes of Zinc, Manganese, and Cobalt in cow feeding." Animal Science and Food Technology 15, no. 1 (2023): 29–41. http://dx.doi.org/10.31548/animal.1.2024.29.
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To increase productivity and reduce the negative impact on the environment, it is necessary to investigate the most optimal ratios of organic trace elements in the diets of cows involved in the production cycle, considering their physiological state and lactation stage. The purpose of the study was to determine the economic profitability of using mixed complexes of zinc, manganese, and cobalt in the diets of dairy cows. The experiment was carried out under production conditions on Holstein cows. 100 cows were divided into two groups. Cows of the control and experimental groups consumed feed mixtures made according to the same recipes, supplemented with mixed ligand complexes of zinc, manganese, and cobalt. It was found that with the optimal content of mixed ligand complexes of zinc, manganese, and cobalt in cows of the experimental group, body weight loss during the first hundred days of lactation was 16.4 kg or 2.88% less than in the control. Analysis of performance indicators of cows during the dry period and the first hundred days of lactation showed that in animals of the experimental group, whose diet contained mixed ligand complexes of trace elements at the rate of 54.7 mg of zinc and manganese and 0.7 mg of cobalt per 1 kg of dry matter, milk yields of natural fat content increased by 4.1 kg or 9.2%, the fat content in milk – by 0.02% compared to cows of the control group, whose diets provided the content of zinc and manganese at the level of 60.8 mg, cobalt – 0.78 mg/kg of dry matter due to mixed ligand complexes. There was also a decrease in the duration of the service period by 9 days and the insemination index by 0.17 semen doses. The cost of production remained unchanged, and the additional profit with a reduced concentration of these elements in the diet of cows of the experimental group amounted to EUR 27.24 or 9.7%. Thus, optimisation of mineral nutrition of cows by introducing mixed ligand complexes of zinc, manganese, and cobalt to achieve the concentration of trace elements of zinc and manganese – 54.7 mg each, and cobalt – 0.7 mg per 1 kg of dry matter of the feed mixture will improve milk production and reproductive capacity of cows and allow obtaining additional profit
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Oleynik, Regina, Svitlana Kostenko, Oksana Konoval, and Petro Korol. "Impact of biotechnological transgenesis procedures on duck productivity." Animal Science and Food Technology 15, no. 1 (2024): 91–104. http://dx.doi.org/10.31548/animal.1.2024.91.
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The use of poultry as a unique model of biological research was characterised by a high level of efficiency, however, methods for creating transgenic ducks, complicated by the structure of waterfowl eggshells, are of low efficiency. The purpose of the study was to determine the influence of various biotechnological procedures for creating transgenic ducks on their productive qualities and reproductive ability to identify the optimal method for creating transgenic poultry for further use in scientific, research, or economic purposes. Weighting, morphometric and statistical analysis of productive traits were used during the study. 40 ducks (4 experimental groups of animals and about 3,000 of their eggs) were studied. The lowest value of the egg productivity index was obtained in the group created by busulfan injection (79.5±11.8%), the highest – in the group created by sperm-mediated gene transfer (91.8±2.3%), the group of direct injection of transgenic construct – 89.0±2.0%, which indicates that this biotechnological method of introducing transgenic construct did not have a clear effect on this indicator. The weight of ducks in different experimental groups ranged from 1,323.50±65.36 g (using the sperm-mediated gene transfer) to 1,608.08±94.76 g (in the group created using busulfan). Ducks that received direct injections had an average weight of 1,480.42±35.01 g. In the control group, the average weight at sexual maturity was 139.5±9.67 g, in the busulfan group – 148.2±13.13 g, in the direct injection group – 143.16±7.25 g, and in the spermmediated gene transfer group – 140.67±13.13 g. It was found that the method of injection into the embryo of a recipient sterilised with busulfan and the introduction of donor blastodermal cells negatively affect the reproductive qualities of ducks. The practical significance of the study lies in the fact that as a result of the analysis of the productivity of ducks obtained by various methods of transgenesis, it was determined that the most effective of the evaluated methods is the transfection of DNA of the transgenic construct with sperm (Sperm-mediated gene transfer, SMGT)
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Menchynska, Alina, Tatiana Manoli, Anastasiia Ivaniuta, Olena Ochkolias, and Viktoriia Stepanova. "Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)." Animal Science and Food Technology 15, no. 1 (2024): 74–90. http://dx.doi.org/10.31548/animal.1.2024.74.
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In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materials will expand the range of sausage products and provide the population with seafood products. The purpose of the study is to establish the feasibility of using African sharptooth catfish in the technology of fish sausage products. The study used a complex of generally accepted organoleptic, chemical, physicochemical methods of research: moisture content – by drying the sample to a constant weight; fat content – by the Soxhlet method; protein content – by the Kjeldahl method; ash – by burning the sample. The penetration stress was determined using a penetrometer; water activity index – using a hygrometer; the hydrogen index – using a pH meter. As a result of research, the feasibility of using the African sharptooth catfish as a raw material for making fish sausages is theoretically substantiated and experimentally confirmed (Clarias gariepinus Burchell, 1822). The effectiveness of combining catfish meat with other hydrobionts and animal raw materials is shown. New recipes for raw smoked sausages based on African catfish with the addition of mackerel, scallop, and lard have been developed. Organoleptic and physico-chemical indicators of quality and nutritional value of finished products were studied. The results of organoleptic evaluation showed the similarity of catfish sausages to conventional meat sausages. Fish flavour and aroma were poorly expressed in sample 2, which included only African catfish meat from fish raw materials, which determined its consumer preferences. Sample 3 obtained by combining African catfish meat with mackerel and scallop received high organoleptic scores. The results of a study of the chemical composition show a high nutritional value of sausage products based on the improved recipe. The moisture content in all samples did not exceed 50%, which is the standard for raw smoked sausages. The highest protein content (26.19%) was observed in sample 2, the amount of protein in other sausage samples exceeded the minimum recommended value of 19%. The fat content in all samples was in the range of 18.93-21.41%, which does not exceed the recommended standard of 25%. Based on the results of physical and chemical studies, the indicators were found to be in line with the established standards. Studies of changes in quality and safety indicators during storage determined the permissible shelf life of raw smoked fish sausages at temperatures from 0 to +5°C for no more than 15 days
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Kruk, Olha, and Anatolii Ugnivenko. "Relationship between the chemical composition, physical, technological, and sensory properties of beef and the colour of muscle tissue." Animal Science and Food Technology 15, no. 1 (2024): 42–54. http://dx.doi.org/10.31548/animal.1.2024.42.
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In Japan, the United States, Korea, and Australia, the colour of muscle tissue is used to assess the quality of beef carcasses, while in the EU and Ukraine, this feature is not considered. The relevance of the study was to substantiate the need to consider the colour of muscle tissue to assess the consumer properties of beef. The purpose of the study was to evaluate the chemical composition, sensory and physical, and technological properties of beef in accordance with the colour of muscle tissue. The study used carcasses of 21-month-old bulls (n=13) of Ukrainian blackand-white dairy cattle slaughtered after a 24-hour fast with free access to water in a slaughterhouse (Kalynivka village) in Brovary district of the Kyiv oblast. The colour of muscle tissue in the carcass was evaluated according to the method of the Japan Meat Grading Association. The total fat content, moisture content, and protein content of minced m. longissimus dorsi were analysed. Beef acidity (pH), penetration, and bound moisture content were also investigated. Consumer properties of beef were determined by tasting boiled meat (by aroma, juiciness, tenderness, ease of chewing) and broth from it (by colour, taste, thickness). It was found that the darker colour of muscle tissue had a likely (p>0.99) inverse correlation (r=-0.737) with beef boiling down. It showed a tendency for direct correlation with the cross-sectional area of back muscle (r=0.341), water binding capacity (r=0.326), penetration (r=0.295), adipose tissue colour (r=0.267), marbling (r=0.258), pH (r=0.231), and inverse correlation with mineral content (r=-0.309) and overall tasting score of cooked meat (r=-0.487). There was no correlation between muscle staining and the content of moisture, dry matter, protein, and fat (r= from -0.005 to 0.094). The practical significance of the study lies in the possibility of using the acquired knowledge to sort beef carcasses according to their purpose, and consumers will be provided with additional information for objective meat selection, considering the relationship between muscle colour and sensory and physical and technological properties of beef
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Tkach, Gennadii, Alina Omeliаn, Yurii Kushnir, and Olena Altanova. "The effect of a diet based on semifinished products from plant and animal raw materials on reproductive capacity, growth, and development of the organism." Animal Science and Food Technology 14, no. 4 (2023): 87–98. http://dx.doi.org/10.31548/animal.4.2023.87.
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The demand among the population for protein products, which are essential for a healthy diet, is a pressing issue today, which constantly requires scientists and manufacturers to search for alternative protein analogues. That is why the aim of the research was to study the impact of a diet based on plant and animal raw materials on the reproductive capacity, growth, and development of the body. In the experiment, the duration of pregnancy in pregnant females was determined; the average number of rats born per female of the respective group; the weight of females before pregnancy; the weight of females on the 7th, 14th and 21st day of pregnancy. The postnatal development of rats of the control and experimental groups was compared. In newborn rats, the following were determined: age of ear drum detachment; craniocaudal size at birth; craniocaudal size on the 5th day; age of hair coat appearance; age of eye-opening; weight of rats at birth; weight of rats on the 7th, 14th and 30th day of life. The results obtained indicate that there is no negative effect of the vegetable semifinished product using soya-wheat texture and meat cutlet on the reproductive functions of rats and the development of offspring. During the experiment, female rats showed no signs of toxicosis, visible pregnancy disorders, or physiological disorders. During the dynamic observation of the weight of experimental females in all experimental groups, no decrease in weight gain was recorded compared to control animals. The weight and postnatal dimensions of newborn rats of the experimental groups did not differ from those of the control. For the first time in laboratory animals, based on an integrated approach using modern research methods, the effect of long-term consumption of food based on semifinished products from soy-wheat texture and meat cutlets on the reproductive functions of rats and the development of offspring was studied, which is of practical value in the context of the health of females and offspring of mammals under the influence of an alternative nutritional factor
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Bal-Prylypko, Larysa, Mykola Nikolaenko, Oleksandr Kanishchev, Liudmyla Beiko, and Nataliia Holembovska. "Improving the technology for the production of raw dried beef products." Animal Science and Food Technology 14, no. 4 (2023): 26–39. http://dx.doi.org/10.31548/animal.4.2023.26.
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The relevance of this work lies in the need to reduce the negative impact on human health of sodium nitrite (food additive E250), which is added to meat products, in particular to raw dried sausages, in order to accelerate their maturation and give them the shades familiar to consumers. The aim of the work is to improve the technology for the production of raw dried beef products based on the use of modern biotechnological approaches, sea salt and the natural colouring agent betanin, and beetroot juice as a substitute for sodium nitrite. This goal was achieved through the implementation of a mixed salting method, whereby the surface of the meat semi-product was rubbed with a reduced amount of salt, including 0.0005 kilograms of sodium nitrite per kilogram of meat weight, compared to standard technology, and the rest of the salting mixture, which contained 0.0045 sodium nitrite, was injected deep into the semi-product as an aqueous solution. The source of nitrite was beetroot juice rich in nitrate ion, 0.03 dm3 of which contained 0.0052 kilograms of sodium nitrate, sufficient to synthesize 0.0045 kilograms of nitrite ion per kilogram of meat raw material. The chosen salting method reduced the amount of sodium nitrite from 0.015 to 0.005 kilograms per kilogram of meat product compared to the classical method, and the addition of beetroot juice made it possible to give the product a uniform colour throughout. Contamination of the product with dangerous microflora was prevented by adding a preparation containing bacteria of the Pediococcus acidilactici and Staphylococcus carnosus strains to the syringe solution. A positive effect of Pediococcus acidilactici was found, which was achieved by accelerating the pH of the meat mass to 5.0÷5.5, which stopped the growth of most dangerous microorganisms, including Shigella spp., Salmonella spp., Clostridium difficile and Escherichia coli. The product was protected from the development of Listeria monocytogenes bacteria by bacteria of the Staphylococcus carnosus strain. The proposed technology can be used in the food industry in the manufacture of raw meat products, which will significantly reduce the negative impact of sodium nitrite on human health
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Bal, Іvan, Sergei Lebsky, Galina Tolok, Ihor Ustymenko, and Yaroslav Kyslytsia. "State and prospects of fish processing technologies." Animal Science and Food Technology 14, no. 4 (2023): 9–25. http://dx.doi.org/10.31548/animal.4.2023.09.
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The fishing industry plays a significant role in ensuring food security and nutrition of the world's population. Therefore, analysing the trends in the flourishing of aquaculture and natural fisheries, the specifics of the use of raw materials for food, the degree of provision of the population with these products and new processing technologies is an urgent task to determine the priority areas for improving the nutritional and biological value of aquaculture products, taking into account modern nutrition recommendations. The purpose of the study was to investigate the current state of the fish industry, innovative areas of aquatic products manufacturing to identify promising areas of fish and seafood technology. The study was conducted using a comparative analysis of scientific works by domestic and foreign scientists published in the Scopus, Web of Science, Journal Citation Reports, Scimago Journal & Country Rank, and Google Scholar databases. The analysis of the information shows an increase in the catch of aquatic organisms in the world, and in recent years, the total catch has amounted to more than 177.80 million tonnes. For food purposes, 157.40 million tonnes were used, with an annual consumption of 20.2 kg per person. The mass share of Ukraine in the total volume of fish products in the world is 0.2%. Ukraine is importdependent in terms of aquatic organisms. The latest technologies for processing fish products are related to the development of methods for assessing the quality of raw materials and products, the creation of low-waste technologies for the extraction of biologically active compounds and the formation of multicomponent food products based on plant and animal raw materials, and the use of biotechnological and physical methods to improve product quality. The involvement of a new raw material object, the freshwater toothless mollusk, for food purposes has been noted, and many culinary recipes from this species with additives of plant materials have been developed. However, there is a lack of research in the area of improving the technologies and formulation composition of fish pastes, which will make it possible to formulate food products with specified properties of biological value to meet human needs. The practical significance of the analysis is to identify promising trends in aquaculture technologies, taking into account Ukraine's own raw material base
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Bondarenko, Gennadij, Dmytro Nosevych, Olha Kruk, and Ivan Chumachenko. "Technological solutions for effective production on beef cattle breeding farms in the conditions of Ukraine." Animal Science and Food Technology 14, no. 4 (2023): 40–57. http://dx.doi.org/10.31548/animal.4.2023.40.
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Beef cattle breeding in Ukraine is considered to be a promising and socially important livestock sector, which is experiencing a systemic decline in production. The purpose of the study was to find the most effective options for organizing production in beef cattle breeding. The analysis was based on the production data of an agricultural enterprise with more than 4.5 thousand heads of meat cattle, including more than 1.7 thousand cows. Taking into account the company's development strategy, which provided for the expanded reproduction and sale of bull-calves and culled breeding stock, the production indicators of the farm's operation under the cow-calf system and the complete cycle with the rearing of young animals to slaughter conditions were analysed. The analysis of these production options was carried out for the conditions of using year-round and seasonal (from February to April) calving on the farm. It was found that when calving throughout the year, the number of cattle places in the premises and pens will be relatively constant. In the case of seasonal calving, the structure of the herd changes significantly during the year. Sales of finished products during seasonal calving should take place in relatively short periods of time and in large groups. In particular, the monthly sales of bull-calves for fattening in the cow-calf system during seasonal calving will be on average 11 times higher than during year-round reproduction in the herd. With a full breeding cycle, the batches of bull-calves for slaughter will differ less, but will occur only in the spring months. Seasonal calving during the complete production cycle resulted in a 1% reduction in silage and 3% reduction in hay consumption and a 10% increase in pasture grass consumption. The full cycle of raising bull-calves for meat makes it possible to increase the total live weight of cattle sold by 59%, increase sales revenue by 54% and reduce total feed costs per 1 tonne of live weight by 20%. The practical significance of this study is to obtain results that can be used in the Ukrainian beef cattle industry to plan efficient production organization
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Hudzenko, Maksym, Volodymyr Vasyliv, Mariia Zheplinska, Viktor Sarana, and Dmytro Gorenkov. "Study of the effectiveness of the design of the oil removal channels of screw presses for squeezing out oil." Animal Science and Food Technology 14, no. 4 (2023): 58–73. http://dx.doi.org/10.31548/animal.4.2023.58.
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ypes of structures of screw press zeer corps, namely, determining the optimal gap for oil yield, which has practical and economic feasibility. In this regard, this study is aimed at analysing the existing types of zeer corps, identifying their advantages and disadvantages to find methods to improve their design and increase oil yield. The leading methods for solving this problem are empirical research methods, which allow comprehensively considering the existing types of structures based on observation and, through comparison and experiment, to find a rational solution to the problem. The paper analyses the features of technical means for oil separation in presses and extruders, substantiates the practicality of the existing design and indicates the complexity or simplicity of designs in the scientific literature. The need to supplement the existing terms for various designs of the oil separator bodies and possible ways to improve the process of oil separation into different fractions are identified. Experimental studies were carried out with a set of semi-hulls of the zeer sections with different gaps. This made it possible to identify a smaller percentage of cake shedding through the zeer sections, with a corresponding reduction in the gap. The results of oil yield were obtained depending on the established gap in the semihulls of the slotted elements of the zeer camera and the heating temperature of the hulls. A decrease in the percentage of shedding with a decrease in the gap in the zeer camera was found. The studied design of the zeer camera type confirmed the versatility and simplicity of its design, which facilitates its maintenance and replacement. For each processed tonne of seeds, due to the increase in the amount of oil squeezed out, the profit of a farmer or enterprise that improves twin-screw extruders by adjusting the gaps as follows will increase accordingly
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Lykhach, Vadym, and Volodymyr Reznichenko. "Sow and piglet productivity improvement in the farrowing department using milk substitutes." Animal Science and Food Technology 14, no. 4 (2023): 74–86. http://dx.doi.org/10.31548/animal.4.2023.74.
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Modern pork production technology requires more piglets from sows to ensure the industry's profitability. The physiological reserve of sows' milk production at multiplicity above 14-18 piglets is often insufficient, which requires a constant search for ways to solve the problem of “hyperfertile sows”. The study aims to investigate the effectiveness of using milk replacers from different manufacturers in sow nests under conditions of multiple farrowings on the productivity and behaviour of suckling piglets and sow conditions. The experiment was conducted in 2023, with 36 sow nests in the farrowing shop and 513 suckling piglets. Nests with a litter of 13 or more were selected and three groups were formed. In the control group, piglets were raised without additional feeding with milk replacers. The group II piglets were fed with Alternative Milk Junior as a source of additional nutrition from 10 days of age until weaning. Piglets of group III received a Commercial Analogue of milk replacer. Group II was characterised by a higher survival rate – of 93.03% and, a higher live weight – of 7.84 kg, which led to higher values of average daily weight gain – 222.47 g. The nests of the II and III experimental groups (consuming milk replacer) were more aligned, which significantly outperformed the analogues of the control groups by 31.2% and 14.7%. Piglets of group II were in a calmer state and therefore spent the most time on rest – 60%, in contrast to animals of the control group – 50% and group II – 58%. Additional nutrition of piglets in the nests of “hyperfertile sows” reduces the load on sows during lactation allows to obtain animals in factory condition and reduces the number of unprofitable days. The practical significance of the experiment is to determine an effective milk replacer as a source of supplementary nutrition for suckling piglets in the nests of “hyperfertile” sows
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Antoniv, Artem, and Leonora Adamchuk. "Investigation of technological parameters of manufacturing meat products from chicken fillet." Animal Science and Food Technology 15, no. 2 (2024): 9–22. http://dx.doi.org/10.31548/animal.2.2024.09.
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Compliance with the technological process and production parameters is the key to obtaining a high-quality product. Given the rapid development of the food industry and the needs of consumers for products that have not been subjected to repeated technological processing, where their nutritional value is preserved as much as possible, there is a need to investigate meat products that can meet such requirements. The purpose of the study was to determine and establish the technological parameters of the production of chicken jerky. The study involved experimental research, organoleptic evaluation of finished products, determination of the amount of waste after dressing meat, physicochemical parameters of raw materials, semi-finished products, and finished products: moisture content, pH, fat content by the Soxhlet method and protein content by the Kjeldahl method. Four methods of production of chicken jerky were investigated, namely: marinating with convective drying with a change in temperature conditions during the drying process; marinating with subsequent cooking using sous-vide technology to a temperature in the thickness of meat not less than 72ºC and convective drying until ready; pre-salting of chicken meat with a ratio of raw materials to salt of 1/1, followed by marinating and convective drying with a change in temperature conditions during the drying process. The final moisture content of the finished jerky was determined to be between 20.8% and 37%, depending on the production method. The study calculated capital (2.33% ± 0.5%) and technical (12.53% ± 1.32%) waste from the preparation of raw materials for the production of jerky, and provided a method for calculating the gross weight of chicken fillet from the required net weight of meat raw materials. Waste after drying for each of the studied methods are shown, which ranged from 46.7%, to 65.03%, 68%, and 74.77%. The results of the study can be used by meat producers and restaurant establishments when planning and developing their own products, improving existing production technologies, and understanding trends in the production of meat delicacies on the Ukrainian market
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Bal-Prylypko, Larysa, Mykola Nikolaenko, Mikhailo Mushtruk, Maryna Nazarenko, and Liudmyla Beiko. "Physical and mathematical modelling of the process of cooking minced meat with spelt flour and champignon mushrooms." Animal Science and Food Technology 15, no. 2 (2024): 38–55. http://dx.doi.org/10.31548/animal.2.2024.38.
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The introduction of additives of plant or animal origin into meat products is currently a steady trend in food technologies due to the possibility of obtaining unique properties of products and reducing their cost, which justifies the relevance of the conducted research. The purpose of the study was to build a mathematical algorithm that can determine the regularities of changes in the main parameters of the process of preparing minced meat semi-finished products with vegetable additives, which would help to establish the trends in the development of technical and technological efficiency of mechanisation of the system of fine grinding of raw materials for the production of sausage products. The addition of spelt flour and mushrooms as ingredients to the minced meat mass was investigated, which allows, together with reducing the cost of production of cooked sausage products, significantly improving the organoleptic quality indicators of products, reducing their caloric content and extending the shelf life for consumption. The wild variety of spelt used in this scientific work as an alternative to its cultivated varieties has significantly less allergic activity and, accordingly, a lower proportion of gliadins, which form the basis of wheat gluten; which justifies the practical significance of the study. A microstructural analysis of minced meat of control and experimental samples of boiled sausages was performed, which revealed that the latter category of meat product is characterised by increased density and elasticity due to the inclusion of spelt microparticles in the vacuole of the meat fraction. According to the results of experimental studies, using the “dimension analysis” method and the Federman-Buckingham theorem, it was possible to obtain a criterion equation for the process of heat and mass transfer under conditions of intensive mechanical mixing. These process characteristics were described using the Euler, Fourier, and Sherwood criteria. The compiled function contains the main factors of external influence on raw materials and their physical and mechanical characteristics, which allows adequately assessing the diffusion processes in the technological environment and creating the recommended range when designing technical and technological support for obtaining high-quality food products
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Bal, Іvan. "Nutritional value of clariid catfish in the conditions of aquaculture in Ukraine." Animal Science and Food Technology 15, no. 2 (2024): 23–37. http://dx.doi.org/10.31548/animal.2.2024.23.
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The nutritional value of raw materials is determined by a set of indicators that define the biological value of protein, lipids, mineral composition, and safety. Therefore, their investigation in the meat of one of Ukraine's aquaculture species – the clariid catfish – is relevant. The purpose of the study was to investigate the biological value of protein, lipids, mineral composition, and safety of catfish meat when grown in Ukraine and evaluate these indicators in accordance with the recommendations of FAO/WHO. The amino acid composition of the protein was determined by ion exchange liquid-column chromatography on an automatic analyser T 339 (Czech Republic); the fatty acid composition of lipids was determined on a gas chromatograph HRGC 5300 (“Carlo Erba”, Italy). The mineral composition of meat was investigated by atomic emission spectrometry with inductively coupled plasma; the content of heavy metals was determined by atomic absorption spectrometry. The study of the amino acid composition of the protein established the presence of all essential amino acids in an amount significantly exceeded in the ideal protein in accordance with FAO/WHO recommendations, which indicates a high biological value. The fatty acid composition of lipids is typical for freshwater fish and catfish lipids from other aquacultures. The biological value of catfish lipids is determined by the ratio of fatty acids of the ω-6/ω-3 families as 1.8:1.0 at the recommended value of 10:5, which indicates the possibility of using lipids of this fish as a source of especially deficient ω-3 fatty acids in the human diet. The low level of polyunsaturated fatty acids and the absence of essential fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids gives the basis for developing the design of biologically valuable catfish meat products by enriching it with lipids from marine aquatic organisms. The practical significance of the findings is to obtain original data on the nutritional value of meat from one of the aquaculture species in Ukraine, determine the degree of satisfaction of the daily human need for its consumption, and develop recommendations for rational use
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Shtonda, Oksana, Valentyna Israelian, Tetiana Antoniuk, Nataliia Slobodianiuk, and Liudmyla Tyshchenko. "Efficiency of using spicy and aromatic plant ingredients in the technology of semi-smoked sausages." Animal Science and Food Technology 15, no. 2 (2024): 119–35. http://dx.doi.org/10.31548/animal.2.2024.119.
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The relevance of the study lies in the need to improve the technology of semi-smoked sausages using spicy and aromatic plant ingredients, which would allow producing sausages with an extended shelf life and will help to expand the range. In order to avoid premature spoilage of sausage products or increase their consumption time, it is advisable to use a variety of food additives and antioxidants during production, with a positive effect on lipid hydrolysis and inhibition of oxidative changes in lipids. The purpose of the study was to investigate the chemical composition and freshness changes of semi-smoked sausages made using spicy and aromatic plants – thyme and caraway seeds – during storage. The following research methods were used in the study: organoleptic evaluation was carried out by appearance, cut appearance, consistency, aroma and taste; physicochemical – moisture content – by drying samples in a drying cabinet to a constant mass at a temperature of 103 ± 2°C; fat content – by Soxhlet extraction; protein content – by Kjeldahl method; determination of table salt content – by titration of a chlorine ion in a water extract from the product with silver nitrate. When determining organoleptic parameters, it was found that the samples have rather high organoleptic properties characteristic of semi-smoked sausage according to the manufacturing technology using thyme and caraway seeds. The chemical composition study found that the moisture content of the semi-smoked sausages was 54.1- 59.3%, and the protein content was 19.6-20.4%, which meets the requirements of the standard for high-grade semi-smoked sausages. In the course of research, the influence of spices on the course of product spoilage and the preservation of quality indicators in the developed sausage samples was investigated. During storage, the amount of peroxides in the sausage samples was constantly increasing, which indicates the course of oxidative processes that lead to the generation of peroxides. The practical significance of the study was to improve the organoleptic properties and expand the range of semi-smoked sausages through the use of spices
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Mosiienko, Nataliia, Nataliia Rudyk-Leuska, Alina Makarenko, Anatoliy Polishchuk, and Mykhailo Leuskyi. "Assessment of heavy metal contentin water bodies of Zhytomyr Oblast." Animal Science and Food Technology 15, no. 2 (2024): 107–18. http://dx.doi.org/10.31548/animal.2.2024.107.
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Pollution of water bodies with heavy metals can lead to the death of fish and other aquatic organisms, a decrease in biodiversity and a threat to ecosystems, emphasising the importance of preserving the natural environment; pollution of water bodies can have serious economic consequences, in particular, a decrease in profits from fishing, tourism, and other activities related to water use, which requires the development of water management strategies. The purpose of the study was to determine the general trends in the content of heavy metals in the surface waters of the Teteriv River and fattening pond No. 1 of the LLC “SHF INTERRYBHOSP”. Water samples were taken at the stream of the Teteriv River (Vidsichne Reservoir) and in the fattening pond No. 1 at a depth of 0.2-0.5 m from the surface for further laboratory analysis of the content of heavy metal ions (HM). The atomic absorption method of analysis was used to study water. Laboratory studies of surface waters in the Teteriv River and pond were performed according to the following indicators: hydrogen index (pH), lead, cadmium, manganese, zinc, and iron content. The results of the study of the content of heavy metals in the Teteriv River are presented, which showed that the content of such heavy metals as: Pb, Cd, Mn, Zn and Fe, in river water, with the exception of iron, exceed the limits of maximum admissible values of water quality indicators for fishery water bodies. Background HM indicators from fattening pond No. 1 did not show an excess of the MAC (maximum admissible concentration). High concentrations of lead, cadmium, manganese, and iron are explained by powerful anthropogenic pollution, the source of which is agricultural and industrial complexes of Zhytomyr Oblast. The results can be used to establish effective monitoring of water quality in reservoirs and develop strategies to reduce pollution in aquatic ecosystems
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Deschenko, Oleksandr, and Anna Lykhach. "Behavioural patterns of boars by breed depending on age, season, and type of ventilation." Animal Science and Food Technology 15, no. 2 (2024): 72–92. http://dx.doi.org/10.31548/animal.2.2024.72.
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An important tool for improving the productive characteristics of pigs, including boars, is a thorough study of their behavioural patterns and reactions to compliance with housing conditions, which serves as an indicator of the protocol for assessing the welfare of this sex group in commercial pig farms. The purpose of the experiment was to identify the influence of age, season of the year, and type of ventilation on the duration of behavioural acts of boars by breeds to establish their behavioural patterns in industrial technology. The experiment involved 18 boars of the Large White, Landrace, and Duroc breeds. The boars selected for the experiments were clinically healthy and divided into two groups of 9 animals each. The control group of boars was kept in a room with a transverse ventilation system, and the animals of the experimental group were kept in geothermal air supply conditions for a year. In the process of visualising the behaviour parameters of boars of different breeds, it was found that: the duration of rest was significant (P < 0.001) affected by 49.1-67.6% – age, 10.9-23.2% – season of the year, 0.1-3.0% – type of ventilation; the duration of movement during the day was significant (P < 0.001) affected by 44.7-68.0% – age, 9.1-28.5% – season of the year, 0.5-3.2% – type of ventilation; the duration of admission feed and water were significant affected (P< 0.001) by 49.7-71.9% – age, 7.9-25.9% – season of the year, 0.1-2.4% – type of ventilation. A behavioural act that prevailed in duration and frequency (P < 0.001), especially in the summer-autumn period, was rest, which increased in time with age from 72.3% to 76.4%, regardless of the breed, season of the year, and type of ventilation. In summer and autumn, the transverse air supply system visualised abnormal apathetic behaviour during rest in animals (lying on their sides, stomach, eyes closed, without any reactions to indifferent stimuli, and the time that boars spent on stereotypical behaviour (head banging, jumping and licking the bars of the cage) increased by 3% (P< 0.95) and in the “position of sitting dog” by 2% (P< 0.95). The results obtained allow introducing the use of ethological factors in industrial pig production to increase boar sperm production, and identify individuals with behavioural deviations to develop ways to assess welfare and integrate them into production
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Hranat, Oleksandra, Nataliia Bogdanova, and Vasyl Tyrunskiy. "Features of goat behaviour depending on the temperature and humidity index." Animal Science and Food Technology 15, no. 2 (2024): 56–71. http://dx.doi.org/10.31548/animal.2.2024.56.
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The temperature and humidity index (THI) is one of the most critical environmental factors, because it affects the body's thermoregulation and the overall productivity of goats. The study aimed to identify the relationship between the behavioural reactions of goats of different breeds and changes on the temperature and humidity index in the premises. The study used methods of time slices and recording of behavioural manifestations of goats. It was found that with a THI of 69-74%, the intensity of animal movement was high, but when the THI increased to 81%, activity sharply declined. After an extended stay in THI of 75-81%, goats find it quite challenging to restore average activity indicators. The animals were in the comfort zone (THI = 69-74%) and showed a moderate to weak approach to the feed table. With THI of 75-81%, goats showed interest; however, they did not consume feed. Animal rest positively correlates with such indicators as THI, r = from +0.40 (Saanen) to +0.49 (Alpine); movement in the pen, r = +0.62 and +0.66; approach to the feed table r = +0.32 and +0.31; and urination r = +0.16 and +0.12, respectively. A sharp increase in the rest frequency was detected at 76-81% THI. After normalising THI, animals also rested more frequently, which may be a consequence of heat stress. At the optimal level of THI (up to 74%), the frequency of goat rest decreased over a long period of time. A positive statistically insignificant correlation was established between THI and animal movement in the pen, r= from +0.19 (Saanen) to + 0.39 (Alpine). The movement of animals in the pen positively correlates with feed consumption, r = from +0.30 (Saanen) to +0.34 (Alpine), and negatively with the rumination process in animals, r = from -0.23 (Alpine) to -0.68 (Saanen). It was found that goats of the Saanen breed are more dependent on THI than the Alpine breed. The study's results should be considered when regulating the microclimate on premises for dairy goats and male goats
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Kruk, Olha, and Anatolii Ugnivenko. "The area of loin eye in bulls of the Ukrainian Black-and-White dairy breed and its relationship with beef characteristics." Animal Science and Food Technology 15, no. 2 (2024): 93–106. http://dx.doi.org/10.31548/animal.2.2024.93.
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The relevance of the work was to determine whether the loin eye area of m. longissimus dorsi as a criterion for evaluating the yield of high-value cuts from beef carcasses, is associated with beef characteristics from bulls of the Ukrainian Black-and-White dairy breed. The purpose of the study was to establish correlations between the loin eye area and the slaughter characteristics by the chemical composition, sensory, physical and technological properties of beef. The correlation between the cross-sectional area of the oblong muscle and slaughter indicators, the quality of carcasses, the chemical composition, sensory, physical and technological properties of beef was studied in the bulls of Ukrainian Black-and-White dairy breed (UBWDB) aged from 18 to 24 months. A linear correlation was established between the loin eye area and the slaughter weight (r = 0.404; P>0.95), the amount of muscle tissue (r=0.355; P>0.95), including the highest (r=0.680; P>0.999) and the first (r = 0.501; P > 0.99) grades, the content of fat tissue in the carcass (r = 0.477; P > 0.99). The loin eye area correlated inversely (r = -0.607; P > 0.95) with t he amount lost in boiling beef, the amount of second-class muscle tissue (r = -0.377; P > 0.95), the development of subcutaneous fat (r = -0.395; P > 0.95), the total ash mass (r = -0.560; P > 0.95), the juiciness of boiled meat (r = -0.522; P > 0.95), taste and aroma of broth (r = -0.587; P > 0.95). There was a tendency for an inverse correlation between the loin eye area and the total fat content of beef (r = -0.119), protein (r=-0.401), dry matter (r=-0.403), acidity (r=-0.458), muscle tissue colour (r=-0.126), conformation (r = -0.127), penetration (r = -0.477), taste (r = -0.214) and aroma (r = -0.363) of boiled meat, tenderness (r = -0.256), residue after chewing (r = -0.442), the thickness of broth (r = -0.207), and to a linear correlation – with the amount of tendons and ligaments (r = 0.331), marbling (r = 0.162), the colour of fat tissue on the carcass (r = 0.276), transparency of the broth (r = 0.180). The practical significance of the data is to obtain knowledge that allows formulating marketing strategies for predicting food quality, quantity of premium and first-grade beef, its technological properties and intended use based on the correlation between the loin eye area of m. longissimus dorsi
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Schröder, Verena, and Christian Steiner. "Pragmatist Animal Geographies." Geographische Zeitschrift 108, no. 3 (2020): 197. http://dx.doi.org/10.25162/gz-2020-0003.
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邱淑惠, 邱淑惠. "生命教育遺失的一環：飼養課程中的動物倫理". 教育研究月刊 419, № 341 (2022): 095–111. http://dx.doi.org/10.53106/168063602022090341007.
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Nedjar, Michel. "Animo." Chimères 73, no. 2 (2010): 139. http://dx.doi.org/10.3917/chime.073.0139.
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Liu, Fannie, Mario Esparza, Maria Pavlovskaia, Geoff Kaufman, Laura Dabbish, and Andrés Monroy-Hernández. "Animo." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 3, no. 1 (2019): 1–19. http://dx.doi.org/10.1145/3314405.
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Steeves, H. Peter. "Animal Animal Animal Animal." CR: The New Centennial Review 11, no. 2 (2012): 193–221. http://dx.doi.org/10.1353/ncr.2012.0007.
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Steeves, H. Peter. "Animal Animal Animal Animal." CR: The New Centennial Review 11, no. 2 (2011): 193–221. http://dx.doi.org/10.2307/41949748.
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Velayos Castelo, Carmen. "La frontera animal-humano." Arbor 189, no. 763 (2013): a065. http://dx.doi.org/10.3989/arbor.2013.763n5002.
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Janoško, I., and M. Čery. "Degradation of animal malodour." Research in Agricultural Engineering 61, Special Issue (2016): S60—S66. http://dx.doi.org/10.17221/35/2015-rae.
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Animal waste represents a&nbsp;significant threat to the environment. Degradation of waste from dead animals is in general carried out in specialized facilities (rendering plants) under specific rules and guidelines. In plant proximity, undesirable malodour is usually produced during the combustion process. This odour can be effectively reduced so that it does not negatively affect the environment and society. Degradation of animal waste malodour can be processed in ozonisers, thermal combustion devices or in bio washers. The purpose of this paper is to determine the limits of exhausts that are produced during direct combustion of animal waste malodour. The level of ammonia in the combustion air is dependent on the quality of raw material processed at rendering plants where the measurements were carried out. In order to reduce the economic costs, the use of alternative fuels (animal fat, heavy fuel oil) is recommended.
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Derrida, Jacques. "��L�animot��." Sigila N�32, no. 2 (2013): 33. http://dx.doi.org/10.3917/sigila.032.0033.
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Ombrosi, Orietta. "« Ecce Animot »." Archives de Philosophie 73, no. 3 (2010): 511. http://dx.doi.org/10.3917/aphi.733.0511.
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Sepriadi, Ilham, Ramadhan Sumarmin, and Rahmadhani Fitri. "Development of Animal Comic Media (Anicom) Oriented with Contextual Approach for Grade X Students." Bioeducation Journal 2, no. 2 (2018): 178–88. http://dx.doi.org/10.24036/bioedu.v2i2.103.
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Based on the observation, it was found that the learning process did not motivate the students. Media that teachers use when the learning process is also less interest and motivation of learners. In addition, the media has not provided a clear picture for learners in relating it in everyday life. This study aims to develop a contextually oriented contextual learning medium for a valid and practical X class. This research is a development study. This learning medium was developed using three stages of 4D models. Data obtained from the validation and practicalization. Media that has been designed, validated by three experts, then tested to a teacher and 30 students of class X in SMA Negeri 12 Padang to know the level to the practitioner. The result of the research shows that the media developed in the biology learning oriented contextual approach on the material of kingdom Animalia for students of class X is stated very valid and very practical.
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Eborowicz, Wacław. "Listy św. Augustyna obrazem jego duszy." Vox Patrum 12 (August 23, 1987): 125–36. http://dx.doi.org/10.31743/vp.10539.
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Criach, Sofía. "Animal/human: proximities and borders in Mundo Animal and other texts by Antonio Di Benedetto." Anclajes 22, no. 2 (2018): 35–56. http://dx.doi.org/10.19137/anclajes-2018-2223.
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Brels, Sabine, Antoine F. Goetschel, and Dominic Oertly. "Zeit für einen globalen Tierschutz." Vereinte Nationen 68, no. 1 (2020): 26. http://dx.doi.org/10.35998/vn-2020-0005.
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Cabrera de Gómez, Azucena. "ANIMAL PRODUCTION AND AGRICULTURAL SUSTAINABLE." Compendio de Ciencias Veterinarias 6, no. 1 (2016): 5–6. http://dx.doi.org/10.18004/compend.cienc.vet.2016.06.01.5-6.
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Lemm, Vanessa. "Nietzsche y el olvido animal." Arbor CLXXXV, no. 736 (2009): 471–82. http://dx.doi.org/10.3989/arbor.2009.i736.294.
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Rodríguez García, Mª José, Ana Ranz Casares, Belén Barreiro Morán, Jacques Delbecque Peña, Antonio Sanz Fernández, and Paloma Rueda Pérez. "La biotecnología en sanidad animal." Arbor 190, no. 768 (2014): a154. http://dx.doi.org/10.3989/arbor.2014.768n4008.
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Rubio, Luis A., and Eduarda Molina. "Las leguminosas en alimentación animal." Arbor 192, no. 779 (2016): a315. http://dx.doi.org/10.3989/arbor.2016.779n3005.
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Giorgi, M., and G. Mengozzi. "Malicious animal intoxications: poisoned baits." Veterinární Medicína 56, No. 4 (2011): 173–79. http://dx.doi.org/10.17221/3148-vetmed.
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Data of toxicological analyses for baits carried out in the Laboratory of Toxicology of the Department of Veterinary Clinics (University of Pisa) over a 10-year period are summarized. The 508 lures have been grouped according to their preparation features. This classification has generated six classes: (1) baits prepared with discarded or out-of-date food; (2) laborious and original/particular baits; (3) baits containing more than one toxic substance; (4) baits containing non-toxic material; (5) baits prepared with non-food material and (6) in vivo baits. The most commonly detected toxic substances in baits were organophosphorus and carbamate pesticides (48%), anticoagulant rodenticides (18%), zinc phosphide (12%), strychnine (9%), metaldehyde (8%) and others (5%). This survey shows that in Italy, the deliberate misuse or abuse of toxic substances intended to kill domestic animals, is very common and still far from being eradicated. Elaboration of a complex strategy, involving authorities as well as veterinarians and citizens, is the first step to defeat this harmful practice.