DEVELOPING MEAT PRODUCTIVITY IN BULL CALVES OF DIFFERENT DGAT1 GENOTYPES

The given research aims to study the way meat productivity in special-purpose beef bull calves of different DGAT1 genotypes is developed. The scientific novelty of the research lies in the fact that an assessment of the meat productivity of Hereford and Limousin bulls of different DGAT1 genotypes was conducted for the first time. Calves were cultivated using elements of resource-saving technology. The research subject was Hereford male young stock (91 heads) and Limousin bull calves (109 heads), which were genotyped by SNP DGAT1-K232A. Live weight, average daily gains, and body size and conformation indices were analyzed. Hematological values and carcass quality of bull calves of different genotypes were studied. As a result of genotyping, young animals of both breeds had a similar distribution of genotypes (DGAT1KK>DGAT1KA>DGAT1AA) and alleles (DGAT1K>DGAT1A). There was no effect of the studied gene polymorphism on growth, body development, and hematological parameters, as bull calves of different DGAT1 genotypes did not show a significant difference between weight and linear growth, blood morphological parameters, the content of protein, and its fractions. SNP DGAT1-K232A was found to affect fat deposition. Thus, carcasses of both studied breeds of DGAT1K genotype had a significantly higher content of internal raw fat, and fat yield was (P<0.05) than carcasses of DGAT1AA genotype bull calves. Therefore, genotyping by SNP DGAT1-K232A can be used in the selection of special-purpose beef cattle as an additional criterion to produce meat of a higher energy value

Молекулярно-структурная гомология протеолитических ферментов в изучении механизма протеолиза и его регуляции

The actual problem of experimental medicine is the substantiation of new model organisms that meet modern requirements of bioethics, cost and conditions of detention. The aim of this work was a comparative analysis of the homology degree of proteolytic enzymes in humans and pulmonary freshwater mollusks. The homology of enzymes in nucleotide sequences in humans and pulmonary freshwater mollusks in the analysis of unregulated proteolysis is 66–68 %; regulated proteolysis – 69–76 %; ubiquitin-like modifiers – 78–83 %; extracellular enzymes – 67–76 %; and intracellular enzymes – 65–72 %. The evolutionary conservatism of proteolytic enzymes and the presence of an open blood circulation, which allows the substances under study to be delivered from the hemolymph directly to target cells, make it possible to use these animals as cheap and convenient test organisms. The practical importance of a sufficiently high homology degree of proteolytic enzymes in humans and pulmonary freshwater mollusks justifies the expediency of forming mollusk aquaculture to obtain proteolytic enzyme protein preparations from their tissues within the framework of the tasks of biopharmaceuticals, cosmetics and the food industry.В современной медицине животные рассматриваются как модельные организмы для различных патологий при доклинических испытаниях и источники биологического материала для заместительной терапии. Целью исследования явился сравнительный анализ степени гомологии протеолитических ферментов у человека и легочных пресноводных моллюсков. В ходе исследования установлено, что гомология ферментов по нуклеотидным последовательностям у человека и легочных пресноводных моллюсков при анализе нерегулируемого протеолиза составляет 66–68 %; регулируемого протеолиза – 69–76 %; убиквитин-подобных модификаторов – 78–83 %; внеклеточных ферментов – 67–76 % и внутриклеточных ферментов – 65–72 %. Эволюционный консерватизм протеолитических ферментов позволяет использовать этих животных в качестве дешевых и удобных в содержании тест-организмов и обосновывает целесообразность формирования аквакультуры моллюсков, для получения из их тканей белковых ферментативных препаратов протеолитического действия в рамках задач биофармацевтики, косметики и пищевой промышленности

Clinicoepidemiologic features of tuberculosis among HIV-infected children living in Sverdlovsk Region

Social and economic events happened the 90s resulted in the increase of sickness rate of tuberculosis among children. In addition, in the last years the number of HIV-infected has increased among adults and childrenas well as sickness rate of tuberculosis among HIV-infected including children. The article gives the data of the analysis of the epidemiological and clinical features of tuberculosis among HIV-infected children (20 children) in comparison with non- HIV-infected children (16 children). All HIV-infected children were infected by vertical way, but when tuberculosis has developed, the III-IV stages of HIV-infection were diagnosed more often. It was revealed that 65% of children in this group had family contact with tubercular patients. More than half (60 %) patients had complications in tuberculosis course; a third (30%) had bacterioexcretion. Mantoux test showed positive result in 65% of the cases, Diaskintest had diagnostic value at 7 children out of 8 ones.Социально-экономические потрясения 90-х годов привели к увеличению показателей заболеваемости детей туберкулезом. Кроме того, в последние годы наблюдается увеличение доли инфицированных ВИЧ среди взрослого и детского населения, рост заболеваемости туберкулезом среди ВИЧ-инфицированных лиц, в том числе - детей. В статье приведены данные анализа эпидемиологических и клинических особенностей туберкулеза у ВИЧ-инфицированных детей (20 детей) в сравнении с не инфицированными ВИЧ (16 детей). Все ВИЧ-инфицированные дети были заражены вертикальным путем, при развитии туберкулеза чаще диагностировалась III-IV стадии ВИЧ-инфекции. У 65% детей данной группы был выявлен семейный контакт с больными туберкулезом. Более чем у половины (60%) пациентов туберкулез протекал осложненно, у трети (30%) наблюдалось бактерио-выделение. Проба Манту лишь в 65% случаев была положительной, Диаскинтест у 7 детей из 8 имел диагностическую ценность

Phlebotomine sand fly survey in the focus of leishmaniasis in Madrid, Spain (2012-2014): seasonal dynamics, Leishmania infantum infection rates and blood meal preferences

BACKGROUND: An unusual increase of human leishmaniasis cases due to Leishmania infantum is occurring in an urban area of southwestern Madrid, Spain, since 2010. Entomological surveys have shown that Phlebotomus perniciosus is the only potential vector. Direct xenodiagnosis in hares (Lepus granatensis) and rabbits (Oryctolagus cuniculus) collected in the focus area proved that they can transmit parasites to colonized P. perniciosus. Isolates were characterized as L. infantum. The aim of the present work was to conduct a comprehensive study of sand flies in the outbreak area, with special emphasis on P. perniciosus. METHODS: Entomological surveys were done from June to October 2012-2014 in 4 stations located close to the affected area. Twenty sticky traps (ST) and two CDC light traps (LT) were monthly placed during two consecutive days in every station. LT were replaced every morning. Sand fly infection rates were determined by dissecting females collected with LT. Molecular procedures applied to study blood meal preferences and to detect L. infantum were performed for a better understanding of the epidemiology of the outbreak. RESULTS: A total of 45,127 specimens belonging to 4 sand fly species were collected: P. perniciosus (75.34%), Sergentomyia minuta (24.65%), Phlebotomus sergenti (0.005%) and Phlebotomus papatasi (0.005%). No Phlebotomus ariasi were captured. From 3203 P. perniciosus female dissected, 117 were infected with flagellates (3.7%). Furthermore, 13.31% and 7.78% of blood-fed and unfed female sand flies, respectively, were found infected with L. infantum by PCR. The highest rates of infected P. perniciosus were detected at the end of the transmission periods. Regarding to blood meal preferences, hares and rabbits were preferred, although human, cat and dog blood were also found. CONCLUSIONS: This entomological study highlights the exceptional nature of the Leishmania outbreak occurring in southwestern Madrid, Spain. It is confirmed that P. perniciosus is the only vector in the affected area, with high densities and infection rates. Rabbits and hares were the main blood meal sources of this species. These results reinforce the need for an extensive and permanent surveillance in this region, and others of similar characteristics, in order to control the vector and regulate the populations of wild reservoirs.This study was partially sponsored and funded by: Dirección General de Salud Pública, Consejería de Sanidad, Comunidad de Madrid; Colegio de Veterinarios de Madrid; Colegio de Biólogos de Madrid and EU grant FP7-261504 EDENext (http://www.edenext.eu).S

The study of the properties of sweet cream butter with flavoring components

The technology of sweet-sour dessert oil with maple syrup has been developed. It is of scientific interest to study its quality indices when stored. The organoleptic characteristics of the butter of the sweetener with flavor components were determined in the scores. The score of the ball was 20 points. The chemical parameters of sweet dessert oil with maple syrup are found: mass fraction of fat, not less than – 62%, mass fraction of dry substances, not less – 9,5%, mass fraction of moisture, not more than – 28,5%. The conformity of oil indicators with the norms specified in TP TS 033/2013 for cream butter with the components is established: mass fraction of fat – 50 to 69%, mass fraction of moisture – 16 to 45%. The thermostability of butter of sweet-dessert dessert oil with maple syrup has been determined – 0,7, i.e. the indicator is characterized as satisfactory. A good consistency of sweet dessert oil with maple syrup is found on the slice – the plate has a dense, even surface and edges, with slight pressure bending. The shelf life of sweet dessert oil with maple syrup is 15 days. Acidity of the fat phase was determined over a period of 21 days (taking into account the time reserve). The index of acidity of the analyzed sample for 15 days was – 2.7 °C, which corresponds to the norm. Estimation of the acidity of the fatty phase and the acidity of the plasma of the oil showed an insignificant increase during the warranty period of shelf life. The stability of fatty oil of sweet-dessert dessert with maple syrup has been determined. During the experiment, the color became yellow, the smell is sweet, creamy, pleasant, the aroma of maple syrup is pronounced. The specimen withstood the test for 8 hours, no damage to the fat is noted. The microbiological parameters of the oil have been determined. The conformity of oil with the requirements of State standard 32899–2014 and TP TS 033/2013 during storage is established

The study of the quality of butter with flavoring components

The paper proposes to improve the quality of butter with flavoring components during storage through the use of prescription ingredients containing natural antioxidants. The composition of the flavor component includes: tomato flakes; salt; olives, basil, onions, oregano, garlic, sugar, sage. According to the results of the scoring of the samples, the optimal dose of adding a flavoring component of 1.0% was established. Taking into account the recommended standards according to GOST 32899, the salt in the composition of the flavor component contains an insufficient amount, so it was added to the oil in addition to a total content of 1% in the product. In tomato flakes, which make up more than half of the entire mixture of the flavoring component, a high content of beta-carotene, vitamin C, PP, B1, B2, B6 is noted. Also, a high content of vitamin E in olives, basil, oregano; vitamin C - in sage; vitamin PP - in basil, oregano, sage; Vitamin B1 - in oregano, garlic, sage, Vitamin B2 - in basil, oregano and sage, B6 - in basil, onion, oregano, garlic, sage. Amperometric method found an indicator of the antioxidant activity of the taste component of 0.382 mg / g The resistance of fat oil with flavoring components was determined. The sample passed the test for 8 hours, no spoilage of fat was noted. Microscopic studies of oil samples were carried out using a Altami BIO digital microscope at a magnification of 200 times. The microstructure of butter with flavoring components is characterized as granular, plasma drops are evenly distributed in the sample. Some consistency indicators are identified. A good cut-through consistency was established and good heat resistance of the oil with taste components. Organoleptic characteristics of butter with flavoring components: taste and smell creamy, salty, piquant, aroma and taste of the introduced component; plastic consistency with inclusions of the added component, glossy surface; color light cream with grains of the introduced component. The main physicochemical parameters of butter with flavoring components were established experimentally: mass fraction of fat 62.0%; mass fraction of moisture 32.5%; salt - 1%. Microbiological indicators comply with regulatory requirements. The addition of a flavoring component to butter contributes to the formation of its dense structure, stable storage of the fat fraction, and uniform distribution of the oil plasma. The product has improved quality indicators

Technology of sweet cream butter with flavoring components

The authors suggested the use of maple syrup as a flavor component in the production of sweet dessert oil of a dessert type. Maple syrup is a sweet syrup made from juice of a tree of sugar maple, red maple, black maple or horseradish maple. Has found its application as an additive for ready meals and as a recipe component of sweet dishes. An important advantage of maple syrup in front of other sweeteners (brown sugar, stevia, agave syrup, honey, etc.) is that it contains a very small amount of oxalates and purines, and therefore does not cause food allergy. Thus, it also possesses antibacterial, antidiabetic properties, improves the functioning of the cardiovascular system, etc. The analysis of the vitamin and mineral composition of maple syrup showed a high content of vitamins В1 and В2, potassium, calcium, magnesium, manganese, zinc. The work was carried out on the selection of optimal dosage of vegetable syrup in the production of sweet and sour oil with flavor components. The mass fraction of syrup varied in the range of 0.5 to 10%. The optimum dosage is set to 8%. The technological scheme of the soda oil with maple syrup involves the following operations: acceptance of raw components; milk separation and cream production; pasteurization of cream; Cream separation and preparation of high-fat cream; introduction of maple syrup; normalization of high-fat cream; conversion of a normalized mixture into an oil; oil packing. The indexes of quality of oil of a sweet-soup with maple syrup are studied. The conformity of oil to the requirements of GOST 32899–2014 is established. The expiration date of the product packed in aluminum foamed foil has been determined for 15 days at a temperature of (3 ± 2) °С. On the basis of the data obtained, it is possible to draw a conclusion on the expediency of developing and implementing the technology of the sweet and sour album oil with maple syrup at the enterprises of the oil and fat industry