bluuebunny/crossref_metadata_2025_split huggingface dataset:
Increasing the competitiveness of agricultural enterprises based on a cluster strategy
Authors: Voytyuk Margarita , Voytyuk Vyacheslav , Marinchenko Tatiana 
Published: March 2021

Abstract
The article discloses, systematizes and supplements the fundamentals of managing the competitiveness of agricultural enterprises integrated into clusters, as well as the cluster structures themselves, considering the current provisions of economic theory and the theory of managing large socio-economic systems, and using the appropriate methodology. Approaches to managing the competitiveness of agricultural enterprises included in clusters using competitive strategies are discussed. The organizational and economic mechanism of creating an agrarian cluster is shown in order to increase the competitiveness of not only enterprises, but also the cluster as a whole, considering external and internal backbone factors. The strategy for increasing the competitiveness of agricultural clusters considers the concept of ‘competitiveness of an agricultural cluster’ as its basic characteristic that is formed from intra-cluster mechanisms of cooperation and interaction of cluster enterprises, which reflects the ability of participants to generate innovative technologies, produce new competitive products and promote them to target markets, including global ones, and, thus, maintain and increase competitive advantages in the field of specialization of the agricultural cluster. The article presents a technique for assessing the achievement of target benchmarks of the strategy for increasing the competitiveness of an agricultural cluster taking into consideration the competitive potential of cluster member enterprises along with the definition of the set of cluster effects obtained.
Strategic guidelines for the development of the agricultural cluster in the region
Authors: Stepanova E V 
Published: March 2021

Abstract
The article discusses the strategic guidelines for the development of agricultural enterprises in the region within the cluster structure. Priority directions for the development of agriculture in the framework of the digital agriculture project have been identified. It is proposed to solve the key problems of the region’s agricultural development by integrating agricultural enterprises into the agricultural cluster. The stages of determining strategic guidelines for the development of agricultural production in the region within the cluster structure are presented. The advantages of integrating agricultural enterprises in the region into the agricultural cluster for the purpose of exporting agricultural products are revealed. The article presents the study results of agricultural production in the Krasnoyarsk region by category of farms. The article discusses the possibilities of exporting agricultural products of the agricultural cluster to Asian countries.
Innovative technologies in agricultural crops breeding and seed farming
Authors: Zolkin A L , Matvienko E V , Shavanov M V 
Published: March 2021

Abstract
Plant breeding involves the study of ways of creation of the new varieties of cultivated plants with important traits and improvement of the existing one. The following basic breeding methods are distinguished: selection, hybridization, mutagenesis and polyploidy. In 2019, the share of domestic breeding seeds in the total volume of seeds was 62.7%, for sugar beets - 0.6, sunflower - 26.5, vegetables - 43, corn - 45.8, soybeans - 41.8%. For winter and spring wheat, this indicator was 90.5 and 82.2%, respectively. The food security doctrine for seeds as a whole sets the indicator at no less than 75%. Import dependence on seeds and hybrids of agricultural crops is due to a number of factors: low competitive potential of newly registered varieties and hybrids, low quality of seeds, deficiencies in the system for stimulation of variety renewal, underdeveloped infrastructure, outdated material and technical base, lack of highly qualified specialists in genetics, breeding and seed production.
The genetic productivity potential of Holstein heifers of different selections in conditions of the Volgograd region
Authors: Gorlov I F , Slozhenkina M I , Kaidulina A A , Surkova S A , Barmina T N , Slozhenkin A B 
Published: March 2021

Abstract
The article presents results of a comparative assessment of intensity, dynamics of growth and development of Holstein heifers of two ecological-genetic types considering the factor of the age. Experimental studies were conducted in the conditions of a dairy unit for milk production, “Donskoe” farm enterprise, LLC, Surovikinsky district, the Volgograd region. Despite the fact that at birth the Dutch heifers were superior to the Russian ones with respect to the live weight by 4.0 kg, by the third month of age the live weight of the heifers in both groups was equal and amounted to 102.4 and 102.5 kg, respectively. Under the same feeding and keeping conditions, the heifers in Group I were established to surpass the heifers in Group II in terms of the overall live weight gain by 1.3 and 0.7 kg at 3 and 10 months of age, respectively. The heifers in Group I had higher average daily live weight gain than heifers in Group II by 5.5% (P ≥ 0.999) at the age of 3 months and by 4.5% (P ≥ 0.999) at the age of 10 months. The intensive rearing procedure enabled reaching the heifers’ live weight, corresponding to the minimum breed requirements for insemination, i.e. 365.5 kg in Group I and 366.3 kg in Group II by the age of 15 months. Thus, that heifers of Russian selection had good growth and development indices in all life periods in the arid zone of the Volgograd region.
Composite sausages based on mustard seeds and its processing products: technological aspects of production
Authors: Alekseev A L , Slozhenkina M I , Fedotova G V , Knyazhechenko O A , Slozhenkina A A , Slozhenkin A B 
Published: March 2021

Abstract
The greater part of protein-containing technological preparations on the Russian market is represented by products of foreign manufacturers, however, the Russian Federation possesses extensive resources of protein-containing raw materials of plant origin that are used in the meat product technology limitedly due to the lack of recommendations for their use. The issue of enriching meat products with non-traditional protein plant ingredients involves opportunity to use mustard seeds and products of its processing for this purpose. Despite valuable properties of this crop, the functional and technological characteristics of mustard seeds have not been sufficiently studied. The purpose of the research was to assess the functional and technological characteristics of a mustard-based protein supplement with the prospect of using it in sausage production technology. The study was conducted at the Food Technology Department of the Don State Agrarian University and in the conditions of LLC “Myasokombinat,” in Razvilnoe, Peschanokopsky district, Rostov region. High functional and technological properties and nutritional value of mustard flour allowed recommending it as a domestic functional supplement of vegetable origin for the technology of meat and vegetable sausages of a wide range.
Comparative assessment of cows by daughters from different breeding bulls in terms of milk production
Authors: Gorelik O V , Brjanzev A Yu , Safronov S L , Gritsenko S A , Shakirov D R 
Published: March 2021

Abstract
The increase in the productivity of cows is inseparably linked with the intensification of selection work with dairy cattle. All over the world, dairy cattle are used to obtain milk, including such related ones as black-and-white, Holstein, Dutch, which differ in economically useful qualities depending on the climatic and ecological-forage conditions of the breeding zone, and the gene pool of breed resources. Animal perfection is achieved by selecting the best males and females for reproduction and individual selection. The transmission of genes from generation to generation is carried out from father to son, from mother to son, from father to daughter, from mother to daughter. The rate of genetic improvement in dairy cattle populations depends on the efficiency of the assessment, selection and use of these groups of animals. Currently, the farm uses the daughters of sire bulls belonging to 3 Holstein lines. Several breeding bulls are used in each line. So, at present, the farm uses 17 bulls-sires of the Vis Back Aydial 1013415 line, 10 bulls of the Reflection Sovering 198998 line and 3 bulls of the Montvik Chief 95679 line, but the daughters of not all breeding bulls are already used in the herd. The belonging of cows to a certain line reliably at a high level of reliability influences the indicators of milk productivity. The decrease in milk yield in cows of the Montvik Chieftain 95679 line is accompanied by an improvement in the quality indicators of milk, namely, MJ in milk. Daughters of bulls-producers of a certain line differ in their productive qualities. The best indicators were found in the groups of daughters of sire bulls: Emen 105018721 and Pilot 63811814 (Reflection Sovering line 198998); Reverse 2708 (Montvik Chieftain line 95679); Tek 69052876 and Fennek 4241542328 (Vis Back Aydial line 1013415).
Mathematical modeling of multicomponent beverages with a balanced composition of nutrients
Authors: Varivoda A A , Temerbaeva M V , Uryumtseva T I , Gerashchenko L A , Svirina A G 
Published: March 2021

Abstract
The article assumes that formulas for multicomponent beverages based on dairy and vegetable raw materials were developed according to the principles of food combinatorics using methods of mathematical and computer modeling. The whey was used as a basis, plant materials were spinach and pumpkin, and chia seeds were used as a source of unsaturated fatty acids. Mathematical planning was used to form criterion equations for beverages characterizing the maximum content of essential nutrients. The formulas for beverages “Spinach” and “Pumpkin” were obtained; the content of the main nutrients is 18.889 g and 17.664 g, respectively. The analysis of the chemical composition showed that the ratio of proteins, fats and carbohydrates is 1: 1.45: 3.03 for “Pumpkin” and 1: 1.34: 2.57 for “Spinach”. The storage terms of the developed beverages were determined taking into account changes in organoleptic and microbiological indicators. The optimal storage terms based on organoleptic changes suggests that the developed beverages will be competitive. The study of changes in the microbiota of ready-made beverages during four hours at a temperature of 4 ± 20C in a sealed glass container showed that the beverages meet the current regulatory requirements for the presence of opportunistic microorganisms. The developed integrated approach to the production of multicomponent beverages can be used by any market operator in the production of not only beverages, but also various food products.
Possible replacing antibiotics with natural feed supplements in poultry farming
Authors: Slozhenkina M I , Gorlov I F , Komarova Z B , Rudkovskaya A V , Tarasov E N , Kurmasheva S S , Natyrov A K 
Published: March 2021

Abstract
Among veterinary drugs and feed additives, antibacterial agents occupy a special place, which are used not only for the prevention and treatment of bacterial diseases, but also as powerful growth stimulants. It is known from numerous publications that antibiotics used in the poultry industry pose a serious threat to human health. This article presents the results of studies of the effectiveness of the feed additive FRA® S12 and dietary supplement “Lactusil”, as an alternative to the antibacterial drug of the class of cephalosporins, when growing broiler chickens. Feed additive FRA® S12 and dietary supplement “Lactusil” had the most significant effect on the meat productivity of chickens in II and III experimental groups in comparison with the antibiotic drug (test I group). The excess in live weight was 3.09 and 2.58%, the slaughter yield - by 0.9 and 0.4%, the weight of the pectoral muscles - by 16 and 10 g, the yield of grade I carcasses - by 6.9 and 6.2% … The level of erythrocytes in the blood of chickens in test groups II and III was higher than in test group I by 19.87 and 15.06%, the hemoglobin concentration - by 6.37 and 5.42%, the hematocrit content - by 3.28 and 2, 83. The results obtained substantiate the possibility of replacing antibiotic drugs when growing broiler chickens with alternative ones: feed additive FRA® S12 and dietary supplement “Lactusil”.
Using stabilizers in frozen yoghurt production
Authors: Filatov A S , Mel’nikov A G , Mel’nikova E A , Skorokhodov E A , Mosolova N I , Kruchkova V V , Brekhova S A 
Published: March 2021

Abstract
The article discusses the possibility of using various stabilizers in the production of frozen yoghurt. In the study, the following stabilizers were used: starch in the amount of 1.5% by weight of the raw material, starch in the amount of 2% + yolk in the amount of 1.8% of the weight of the raw material; gelatin in an amount of 1.5% by weight of raw materials; pectin in an amount of 1.5% by weight of raw materials. To determine the quality indicators of the produced product, organoleptic and physico-chemical indicators were determined. Organoleptic indicators were performed using the ranking method and tasting. Physicochemical indicators were carried out according to the recommended methods. In terms of organoleptic characteristics, all samples, except for sample 3, had a homogeneous structure; in sample 3, the presence of a stabilizer was felt in the structure. Sample 3 had a slight starch flavor and sample 5 had a pectin off-flavor. The main physical and chemical indicator for the consumer is the melting time. On average, a control sample without a stabilizer melted in 982 seconds, sample 2 with a stabilizer, starch in an amount of 1.5% of the product weight - in 1027 seconds, sample 3 with 2% starch + 1.8% yolk - 1214 seconds, sample 4 with a stabilizer gelatin - 3252 sec did not pass into a full liquid state, sample 5 with pectin stabilizer - in 2537 sec. Mass fraction of fat and acidity were within the normal range.
Study of changes in active acidity (ph) in sausages
Authors: Artamonova M P , Khayrullin M F , Zamkova P A , Kostikova O V , Popov P V 
Published: March 2021

Abstract
Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation and drying. The drying process is accompanied by the most complex processes: biochemical, physicochemical, changes in microflora, as a result of which the consistency, taste, color and aroma are formed, characteristic of raw smoked sausages. The article presents the results of studies of the influence of starter cultures on the quality indicators of raw smoked sausages. Two formulations of raw smoked sausages are proposed, in the production of which starter cultures are used, a study of changes in such indicators as water activity, active acidity, organoleptic indicators of the finished product were carried out.
Influence of the prebiotic feed additive “Vetokislinka” the microflora of the feces and hematological parameters of calves of milk period
Authors: Khaziakhmetov F S , Safronov S L , Knysh I V , Fedoseeva N A , Kosilov V I 
Published: March 2021

Abstract
The results of studying the effect of the prebiotic feed additive “Vetokislinka” on the microflora of feces, hematological parameters and the growth rate of calves of the milk period are presented. Calves of the control group received the basic diet without the inclusion of the studied prebiotic. The calves of the experimental groups were fed with the prebiotic Vetokislinka in a dose of 0.8 in addition to the basic diet; 1.0 and 1.2 ml per 1 liter of drinking water from 6-10 to 90 days of age, daily frequency, 2 times a day (50% of the daily value). According to the research results, it was found that an effective dose of the prebiotic feed additive “Vetokislinka” was a dose of 1 ml per 1 liter of drinking dose, which had a positive effect on the microbial landscape of feces in calves, in which there was a significant increase in the number of normal flora: lactobacilli and bifidobacteria, as well as a decrease in Escherichia. Within the physiological norm, the use of the prebiotic “Vetokislinka” promoted an increase in erythrocytes by 9.1%, hemoglobin by 11.3%, platelets by 15.2% compared to the first control group (p < 0.05). The average daily gain of calves was significantly higher by 9.8%, while reducing feed costs per 1 kg of live weight by 8.8%. The economic efficiency from the introduction of the prebiotic supplement “Vetokislinka” into the diet of calves, at a dose of 1 ml / head per 1 liter of drinking water, per calf was 561.6 rubles.
Technology rejection from antibiotics in pig breeding through the use of probiotics
Authors: Slozhenkina M I , Gorlov I F , Miroshnik A S , Nikolaev D V , Mosolova N I , Radchikov V F 
Published: March 2021

Abstract
The article presents innovative technology development results of introduction of lactulose-containing probiotics for pig feeding. The purpose of the work is to study combined effect of biologically active additives «Lactumin» and «Lactusil» in comparison with drug for veterinary use (DP) in feeding young pigs on physiological state and productivity of animals. The scientific research was carried out on basis of farm-breeding plant named after Lenin of Surovikinsky District of Volgograd Region from January 2019 to June 2019. For this, 4 groups of large white piglets were formed. Each group consisted of 30 animals of two months old animals. Animals of the control group received a general economic diet (GED); analogues of experimental group I - GED + DP at a dosage of 6 mg per 1 kg of animal weight within 14 days; II experimental group - GED + a mixture of dietary supplements «Lactumin» and «Lactusil» at a dosage of 0.2 mg / kg of live weight each. In general, the use of biologically active additives «Lactumin» in common with «Lactusil» in diet of farm animals in comparison with DP did not have a negative effect on physiological state and level of humoral immunity. At the same time, the highest indicators of humoral immunity were found in animals of II experimental group, that received feed additive «Lactumin».
Influence of food additives for quality indicator of yeast dough
Authors: Vasukova A T , Adzhian E A , Strocova A S , Moshkin A V 
Published: March 2021

Abstract
In this article is presented the method and technology of preparation wheat and rye dough with hemp flour, elaborated technological parameters of preparation products from yeast dough with hemp flour additive and researched its influence for the duration of the technological process of preparing buns; determined the impact of different dosage of hemp flour for organoleptic and physical and chemical indicators of quality; shown comparative assessment of amino acids’ composition of developed samples with controls. Furthermore, it was found that an increase of fermentation intensity and gas formation with a concentration of up to 10% contributed to an increase in the specific volume and a change in the porous crumb structure of the bun. It’s showed that an increase of dosage of hemp flour over 10% reduce porous crumb structure-specific volume and adverse effect for structural and mechanical indicators of bun’s quality, such as decrease of gluten, concentration of starch, which is main source of fermentable sugars, porous crumb structure and specific volume.
Method for production of ham products
Authors: Bozhkova S E , Zvorygina A S , Gorlov I F , Slozhenkina M I , Shakhbazova O P , Natyrov A K , Miroshnik A S 
Published: March 2021

Abstract
The article is devoted to development of functional meat products made from beef obtained from crossbred bulls by Red Steppe cow breed with Kazakh white-headed bulls. The main raw material in the design of the ham recipe was beef obtained from crossbred bulls ¾ blood of Kazakh white-headed breed. Its functional and technological parameters were follows: pH was 6.73; dry matter content - 29.55 5%; fat content - 9.20%; protein content - 19.45%; water-holding capacity - 0.47-0.48 kg of water per 1 kg of raw materials. The possibility of introducing a biologically active additive in the form of lactulose powder, as well as vitamins and minerals, is being considered. The developed products have pleasant taste and aroma, that is specific to this type of product, elastic consistency, characterized by high quality indicators. Cost price of ham samples for elderly nutrition - 420.0 and 420.8 rubles per 1 kg, that confirms feasibility of this development.
Changes in the cheese “pokrovskiy” microstructure during the ripening process
Authors: Ermolaev V A 
Published: March 2021

Abstract
Issues of cheese microstructure in relation to the determination of its quality characteristics at various stages of the ripening process are of considerable interest. For the correct performance of the production process, it is important to get knowledge about the changes in the capillary structure of the curd mass in the process of cheese ripening and further storage. As a result of the conducted research, it was established when, in the process of ripening, a pattern begins to appear in the Pokrovskiy cheese. It was studied how the size of fat droplets changes during its maturation. The size of the cheese microcapillaries was determined. The dynamics of changes in the elemental composition of thecheesePokrovskiy in the process of its maturation has been investigated. The location of calcium phosphate in the curd mass at different stages of ripening is determined. The possibility of its identification using a scanning electron microscope has been proven.
Young sheep of Romanov breed: productivity and biological features at different levels of energy and protein in the diet
Authors: Dvalishvili V G , Khodov A S , Gorlov I F , Anisimova E Yu , Mosolova N I , Filipov N V 
Published: March 2021

Abstract
The experiment was performed on two groups of Romanov sheep at the age of from 3 to 10 months under different rearing and fattening conditions at the “Pokrov” sheep farm in the Tver region. An increase in metabolic energy and crude protein in the diets of animals from 3 to 7 months of age led to an increase in the growth intensity of the body weight in Group II. The live weight of rams at the age of 7 months was greater by 5.79 kg or 17.75% in Group II than in Group I, and the daily gain increased from 138 g to 186 g. In terms of the daily gain, the difference at this age was 45 g or 32.37%. According to the slaughter results, the pre-slaughter weight of the rams in Group II increased by 9.73 kg or 22.3% compared to Group I; the hot carcass weight was greater by 5.08 kg or 25.5%; the slaughter weight by 6.4 kg or 31.1 %; and the slaughter yield increased from 47.3% to 50.7%, or by 3.4 absolute percent. The histological studies of the longissimus muscle showed, that in Group II, the diameter of muscle fibers increased by 4.3 μm or 15.7%, the diameter of fat cells by 6.2 μm or 10.4%; and the numbers of muscle and fat cells per 1 cm2 of the longissimus muscle increased and amounted to 5.6 and 28.6%, respectively. The width of the connective tissue decreased by 5.2 μm or 14.7%. The difference in the amounts of wool shorn—original and clean fiber—was 0.27 and 0.20 kg or 20.1 and 21.1% in favor of Group II animals with an increased level of energy and protein in their diets. The histological studies of skin showed, that the total skin of rams in Group II (at intensive feeding) was thicker by 523 μm or 22.6% than in Group I, with the pilar layer being thicker by 231 μm or 15.1%. The thickness of the reticular layer increased by 290.5 μm or 38.8% in young animals of Group II. The 3-7 month old Romanov rams with the live weight of 16-38 kg and 186 g of the daily body weight gain had requirements for 1.45 kg of dry matter (DM), 1.50 energetic feed units (EFU) of exchange energy, and 186 g of crude protein per 1 head a day at a cost of 7.8 kg of DM, 8.06 EFU of metabolic energy, and 988 g of crude protein per 1 kg of increase.