bluuebunny/crossref_metadata_2025_split huggingface dataset:
Morphology and quality of beef with regard to a biostimulator used in the diet of animals
Authors: Guber N B , Morozova N I , Eliseenkova M V , Mukhamedyarova L G , Sereda T I , Tamaev S A 
Published: December 2020

Abstract
The agricultural food industry is currently facing significant challenges. The development of the food industry, biotechnology, chemistry and related sciences has brought a huge number of new substances that can have a negative effect on humans, the level of environmental pollution has increased, which necessitates stricter requirements for food safety. The relevance of the problems of producing organic food, which has recently gone far beyond the boundaries of purely scientific interests, has made them the subject of discussion for various sectors of society. The demand for safe, environmentally friendly and biologically clean, and high-quality food is growing. At the same time, the production of agricultural and food products should be cost-effective. Today, bio-food markets have already formed in the world: these are plant growing products (fruits, vegetables), animal husbandry (dairy products), baby food, and grain. The growth of the cultural level of the population will increase the demand for beef and its processed products. In this regard, the study and search for safe natural components that affect the yield of meat and are able to efficiently convert the energy of food into organic protein are critical. The paper presents the results of studies of beef meat grown using the technology of intensive cultivation using a biostimulator of natural origin. A positive effect of humic natural substances on carcass morphology and beef quality has been proven. An additional reserve to provide an increase in consumer value and production of safe meat raw materials using a natural peat preparation is shown.
Assessment of the impact of the inbreeding level on productive traits and length of the productive life of cows
Authors: Harlap S Yu , Gorelik A S , Fedoseeva N A , Shepinev D A , Kvarditsky E V , Sen’ M N 
Published: December 2020

Abstract
Dairy cattle breeding employs both heterogeneous and homogeneous selection. The impact of the inbreeding level on productive traits and length of the productive life of cows is assessed. It is found that despite an insignificant increase in milk yield of inbred animals (by 93–378 kg, depending on the inbreeding level, and on average by 73 kg per the inbred animals group), their milk quality, namely mass content of fat and protein, is found to decrease, and the live weight is revealed to significantly increase (P⩽0.05). Herd cows are superior in terms of the requirements of the standard for black-motley breed by 2500–2947 kg in groups (on average by 2624 kg) in milk yield and by 0.31% in the fat content in milk. For the Holstein breed, these results are insignificantly lower and amount to 1500–1924 kg (an average of 1624 kg) for milk yield. Inbred cows with moderate levels of inbreeding and outbred animals yielded the greatest amount of milk and nutrients due to an increased length of productive life. With age, milk production of cows virtually does not change and remains at a sufficiently high level. Closely related crossbreeding and an increased pedigree index in the Holstein breed increase the milk yield and the length of productive life by 0.2–0.4 lactation. Inbred cows with a moderate degree of inbreeding remain superior to outbred cows in life-long productivity.
Technological properties of cow’s milk depending on the season of the year
Authors: Harlap S Yu , Gorelik A S , Kvarditsky E V , Vinogradova N D , Batalov A S , Tamaev S A 
Published: December 2020

Abstract
Provision of the population with a sufficient amount of domestically produced food, including milk and dairy products, is directly related to advances in breeding of dairy cattle as the main supplier of raw materials for dairy processing enterprises. Along with increased requirements for the quality of milk – raw material in production of dairy products – the focus is placed on its technological properties, namely the possibility of its effective use for processing into certain products: fermented milk, cheese, butter, etc. It is known that milk is affected by many factors, including the season of the year, which impacts not only supply of raw materials to the dairy industry but also its quality. The study aimed to investigate the impact of the season of the year on raw milk intended for processing into various dairy products. The study revealed that sensory properties of milk met the requirements of the regulatory documents. The milk color changed depending on the season of the year. A more intense yellowish hue could be observed in summer and autumn milk, which is related to the carotene content in feed. The highest content of dry solids, milk solids-not-fat, fat and protein in milk was found in winter, while in summer these indicators were lowest. In spring, mechanical contamination of milk increased up to group 2. In general, the bulk of the milk was of the highest grade. The study of rennet coagulation of milk showed the superiority of milk produced in spring, as evidenced by a phase of coagulation of milk, which was shorter by 0’05“–2’35” (P <0.001). A clot formed faster in the presence of rennet in summer milk. Thermal stability of milk was high throughout the year.
Morphofunctional changes in the kidneys of mice with the use of adaptogens against the background of physical exertion
Authors: Khabibullin R M , Mironova I V , Derkho M A , Strizhikov V K , Strizhikova S V , Kouassi Joel 
Published: December 2020

Abstract
When performing maximum physical activity, the main role for maintaining motor activity and homeostasis of the animal body is given to the kidneys. In this regard, the purpose of our research is to study morphological changes in the body of laboratory animals during physical exertion and the use of biologically active substances. One of the first to carry out a comprehensive assessment of the histological changes in experimental animals when given adaptogens (tincture of moral root, pantocrine and a combination of the same drugs with oats) against the background of maximum loads. The dosage of adaptogens was calculated according to the method proposed by Clark, based on the live weight of the animals. Which was 2 μl at the beginning of the experiment, subsequently the dosage was increased to 6 μl for all experimental groups. The first group was given distilled water, and the experimental group received leuzea tincture and oatsol. Ovesol was poured in a dose of 4 μl from 22 to 26 days. The total duration of the experiment was 28 days. It was also found that the use of tincture of moral root (safflower leuzea) and pantocrine prior to physical exertion makes it possible to correct histological changes.
Metabolic processes of sheep body in treatment of oestrosis with Iversan
Authors: Kits E A , Lopteva M S , Barybina L I , Semenova Yu O , Lukashik E E 
Published: December 2020

Abstract
The article describes the metabolic processes occurring in the body of sheep during the treatment of oestrosis with Iversan. The final data, in comparison with the initial results, reliably, within the reference ranges, demonstrate a pronounced response of the body, manifested in an increase in the activity of the enzyme alanine aminotransferase by 15.5%, urea by 16.7%, glucose by 9.5%, albumin by 13.6%. A significant decrease in the number of leukocytes by 12.8% was established. There is an insignificant decrease in ESR by 2.6%; the number of erythrocytes increases insignificantly by 3.6% and the level of hemoglobin by 3.8%.
Increasing the role of the NovSU zoological museum in environmental education of the population
Authors: Konovalova M A , Denisenkova T V 
Published: December 2020

Abstract
Zoological Museum of the Institute of Agriculture and Natural Resources in Novgorod State University is a structure of high potential for development due to a rich collection of representatives of the animal world of Novgorod region, and traditions of participation in research on an all-Russian scale. This potential is not fully realized due to both changes in departmental affiliation and difficulties associated with replenishing the collections performed by conventional methods. The paper proposes a development concept based on modern concepts of museum destination in terms of participation culture. Formation of an advanced mobile and polyphonic exhibition space will promote its attractiveness and increase the information content of the museum. Digital technologies, including augmented and virtual reality technologies, will be used to replenish collections. A live collection of fish from local waters will enhance the research and social capabilities of the museum as a place for communication of like-minded people. Information support in the media, in social networks and on the museum website is a reserve for attracting and highlighting active users. However, the main approach implies competent methodological and active promotion of the complex of educational services in accordance with the consumer requirements. Scaling the project activities of university students allows its use as a source for concept implementation.
Assessment of the cavitation effect on colour attributes of chilled pork with different autolysis during brining
Authors: Krasulya O N , Smirnova A V , Kazakova E V , Bogush V I 
Published: December 2020

AbstractThe study assesses the effect of low-frequency ultrasonic pre-treatment of slightly saturated 3% brine on colour attributes of chilled pork after 24 h salting. The results obtained are used to formulate recommendations to stabilise surface and intramuscular colouration in normally autolysed, PSE- and DFD-defective pork by cavitational disintegration of liquid sodium chloride-based salting media. Cavitational pre-activation of 3% brine using a submersible low-frequency sonication technique is recommended as a method to optimise colour attributes in normally autolysed pork and meat with inner and surface DFD defects. Prior cavitational activation of 3% brine was shown undesirable with PSE meat due to a reduced steadiness of the component a* (degree of redness) in the CIELab colour system.
Assessment of the quality of spring waters in Novgorod region and the risk of its use
Authors: Kuzmina I A , Letenkova I V 
Published: December 2020

AbstractThe article analyzes the quality of spring water in Novgorod region. There is a difference in water quality by district, in some areas there is a discrepancy with sanitary and hygienic indicators in terms of color, hardness, permanganate oxidizability and manganese content.
Study of the microstructure and properties of exopolysaccharide (producer of Rhizobium leguminosarum)
Authors: Kuznetsova E A , Kuznetsova E A , Voitsekhivska O V , Butylyov A V , Shpakov A V 
Published: December 2020

Abstract
As a result of cultivation by the deep periodic method, the bacteria Rhizobium leguminosarum obtained a polysaccharide. The study of its microstructure and properties showed the presence of fibrillar micro-formations and the presence of photochemically active components. Determination of viscosity suggests that the exopolysaccharide has a highly branched structure. Studies have shown that polysaccharide has antioxidant and antimicrobial activity. The study of the effect of polysaccharide on the quantity and quality of gluten of wheat flour showed that its introduction during kneading helps to strengthen gluten and improve its quality. The resulting exopolysaccharide can be used in baking technology.
Development of scientifically-based recipe and technology for the production of natural honey-based muesli bar
Authors: Laricheva K , Mikhailova O 
Published: December 2020

Abstract
The dynamic pace of life of a modern consumer necessitates nutritious, healthy and portable snacks. Based on the analysis of the component composition of muesli bars on the market, the authors propose the development of a science-based recipe of a muesli bar, in which natural honey is used as the determining structure and binder component. The developed food product is an alternative healthy snack, in the recipe of which there are no white sugar, “harmful” fats, synthetic additives. As part of the study, the optimal formulation was calculated and the technology for the production of a new product was developed; normative and technical documentation was developed; nutritional, energy value, warranty periods of storage of the product were calculated. The results of the study indicate that the developed product in terms of quality and safety meets the requirements of regulatory and technical documentation and can be recommended as dietary and sports nutrition.
The experience in implementing the food safety management system at a meat processing enterprise
Authors: Laricheva K , Petrov D 
Published: December 2020

Abstract
The article analyzes the situation in the development and implementation of HACCP in the Russian food industry. The authors present the results of the analysis of various principles and ways to improve the efficiency of food production. Our own experience in implementing the food safety management system at Russian enterprises allows the authors to draw a conclusion about the key factors that are the reasons for the “disappointment” and lack of the expected effect of the company’s development when implementing the management system.
Assessment of quality of spring waters of Valdai District of Novgorod Region by chemical indices
Authors: Letenkova I V , Kuzmina I A 
Published: December 2020

AbstractThe article presents data on the chemical composition of water from springs of Valdai District of Novgorod Oblast. In twelve, the most known and frequently visited, sources concentrations of main ions, values of indices characterizing the pollution of springs with organic substances and mineral forms of nitrogen, as well as the content of ions of heavy metals were determined. Water from nine examined sources corresponds to sanitary and hygienic standards.
Decision-making information support methodology for protective measures implementation in the AIC
Authors: Lubentsova E V , Masyutina G V , Lubentsov V F , Permyakov A V , Kozlova M S 
Published: December 2020

Abstract
The article describes the methodology of decision-making information support for protective measures implementation in the agro-industrial complex (AIC). The aim is to determine the rational area of treated land plots for protective measures implementation as components of cultivated crop area-based industrial technology. The methodology is based on the method of analytic hierarchy process (AHP) constructing and analyzing of multicriteria decision-making task solving in the selection of a rational land plot area for protection treatment. The following selection criteria are used: land plots route survey results giving the information about crops diseases throughout the area under study; affected plant damage degree; diseases harmfulness; environmental conditions (air temperature, precipitation (humidity)); probable losses. A hierarchical estimation of the used criteria importance is obtained, and an information model is formed. The model made it possible to establish a rational land plot option recommended for treatment. The novelty of the proposed methodology for solving the task is the following: the rationale for information technology (IT) application for a new class of tasks dealt with by the AIC and the technology practical focus on environmental friendliness ensuring and resources saving; on the basis of the methodology, the scientifically-based method, that does not require the involvement of a large number of experts, is used; the software implementation of the methodology on a PC does not impose special requirements for computing resources.
Enrichment of milk ice cream with bee products
Authors: Mironova I V , Galieva Z A , Konovalov S A , Bychkova T S , Baydan D V , Rozhkov K A 
Published: December 2020

Abstract
The article is devoted to the development of enriched diet ice cream technology for a wide range of consumers. The analysis of numerous literature on functional enrichment components determined the relevance of the use of products of biological origin. In this regard, organoleptic and physico-chemical studies of milk ice cream were obtained using the technology, which provides for the inclusion in the formulation of beekeeping products - bee pollen - pollen and water propolis extract. The choice of these components is explained by the high content of amino acids, vitamins, minerals, enzymes and other biologically active substances. The mass fraction of fat and sucrose solids in the product was controlled by traditional methods according to GOST, and organoleptic evaluation was carried out by consistency, structure and taste. The paper gives the rationale for the use of additives, and also determines the optimal dose for making milk ice cream. It was found that the introduction of propolis is recommended in an amount of 0.6%, bee pollen in an amount of 1.0%. These dosages did not impair organoleptic and physico-chemical parameters, but at the same time allowed enriching the product with biologically valuable components. In the future, it is planned to expand research on the use of food additives in dairy products for the functional enrichment of their composition.
Morphological changes in the muscle tissue of mice with the use of adaptogens
Authors: Mironova I V , Khabibullin R M , Derkho M A , Kontsevaya S Yu , Strizhikova S V , Ovchinnikova E K 
Published: December 2020

Abstract
Due to the fact that it is important for athletes to restore the physiological functions of the body after physical exertion, it is necessary to develop corrective measures. One of such methods can be the use of adaptogen preparations of various origins. In this regard, the goal of our research was to study morphological changes in the body of laboratory animals during physical exertion and the use of biologically active substances. For this, the object of the study was mice, the subject of the study was an adaptogen of plant origin - tincture of safflower leuzea, and of animal origin - tincture of pantocrine. Distilled water was used in the control group of animals. Research data carried out for 28 days indicate that in the body of mice, over the limit loads lead to a violation of morphogenesis in a number of internal organs. It has also been established that the use of tincture of leuzea safflower and pantocrine before physical exertion allows you to correct and stabilize the physiological functions of the body of animals, and in particular, the physiology and morphogenesis of the skeletal muscles of animals. The best effect was manifested from the use of an adaptogen of plant origin.
Soft cheese with flax seeds
Authors: Mironova I V , Nigmatyanov A A , Varivoda A A , Temerbaeva M V , Topuria G M , Ginzburg N A 
Published: December 2020

Abstract
Currently, enrichment of dairy products with products of plant origin is becoming increasingly relevant. This technique allows us to improve the composition and ensure the functionality of the products. In this regard, we explored the use of flax in soft cheeses. For this, flax was used in the form of flour and seeds. The expediency of cheese enrichment with flax seeds has been established, since during grinding, the proportion of polyunsaturated fatty acids that imparts product functionality is reduced. At the next stage, the rationale for the use of flaxseeds was carried out, the method of processing them in the application phase, the organoleptic and physico-chemical parameters of the finished product were determined, the technology of soft cheese with flax seeds was developed. The innovative component of the new product was the use of bifidobacteria in the yeast, which give probiotic properties to soft cheese. Technological features of the production allowed to reduce the consumption of raw materials, increase product yield and reduce production time. In addition, the calculation of economic indicators shows the profitability of the production of this product. In the future, it is planned to expand the range of soft functional cheeses without ripening using fenugreek.
Changes in the microstructure, polypeptide composition and antioxidant activity of wheat grains after fermentation
Authors: Nasrullaeva G , Kuznetsova E A , Voitsekhivskyi V I , Nazarenko E B , Grigoryants I A 
Published: December 2020

Abstract
Fermentation of wheat grain was carried out for 12 hours at pH 4.5 and a temperature of 50 °C using a complex phytase-based enzyme preparation. The fermentation process has affected the change in the microstructure of the surface and structure of the shells, the aleuron layer and the endosperm of wheat grain. As a result of wetting and soaking of grain in water and a solution of a complex enzyme preparation based on phytase, changes in the polypeptide composition of the protein occurred. The process of fermentation of wheat grain contributed to the growth of antioxidant activity and the number of flavonols compared to native dry grain.
Economic and environmental benefits of protection winter wheat with the use of biological preparations
Authors: Naumova N I , Morozov D O 
Published: December 2020

Abstract
In the work we presented, based on field production experiments conducted in the Belgorod region, an economic assessment of various winter wheat protection systems is given. In particular, crop protection systems with treatment only with chemical preparations (chemical) and with the integrated use of biological and chemical preparations (integrated) were studied. The most important economic indicators have been calculated, allowing to determine the most profitable, from the point of view of financial costs, systems. As a result, we found that the highest profit was obtained with using the integrated winter wheat protection system - 4446.7 rubles / ha, the profitability of these treatments was 95%. It was also found that the introduction of an integrated system is the most preferable from the point of view of protecting the environment from pollution. When applied on crops, the pesticide load on the soil is reduced, since the amount of applied chemicals is more than halved in comparison with the chemical protection system.
The composition and properties of young cattle nutrition enriched with the additive “Tanrem”
Authors: Nigmatyanov A A , Nafikova E Z , Fedoseeva N A , Rybchenko T V , Kontsevaya S Yu , Pogodaev V A 
Published: December 2020

Abstract
Feeding that provides animals with good health, high productivity and good product quality at the lowest feed cost is considered complete. For this goal, it is necessary to balance the diet of animals for all nutrients, because even the work of breeders does not guarantee high productivity from animals without a complete diet. The lack of energy in the diet affects all vital functions of the animal’s body, which caused the need to enrich the diet with energy-carbohydrate feed. This fact determined the relevance of our work. With the help of a computer program, it became possible in a short time to analyze the diet with the inclusion of the studied additive in three different dosages, to assess its structure, nutritional value and to carry out a zoo analysis. The ration was made up for stall and pasture keeping of young cattle of LLC “Agro-Alliance”, divided into 15 animals in a group. The main fodder was procured in the same farm. The calculation showed that in the experimental groups the ration was as close as possible to the standard values, which indicates the prospects of using the studied type of feed in feeding young animals.