Influence of a Feed Additive in the Carp Diet on its Exterior Parameters

During fish farming, significant attention should be paid not only to the quantity, but also to the quality of marketable carp, primarily its physiological condition and high adaptive plasticity. Recently, increasing importance is attached to fish farming by industrial methods using various types of feed. A characteristic feature is the almost complete absence of natural food organisms. Significant success has been achieved in the creation of various starter compound feeds that can replace live feed when the larvae switch to exogenous nutrition [1]. During the development of artificial rations, attention was paid to the balance of basic structural elements of nutrition and, to a lesser extent, to various biologically active substances. For the majority of farmed fish, the need for protein and essential amino acids, fat and certain fatty acids, carbon and minerals has been established, on the basis of which, starter and production feeds, as well as various vitamin and mineral premixes, were developed [2]. However, natural food contains a wider range of biologically active components that are the regulators of many metabolic processes of body. Therefore, live food in fish nutrition, even in small proportion, can supplement the energy components of artificial feed and thereby significantly increase the balance of the diet [3]. Keywords: aquaculture, probiotic, exterior, aquatic organisms, bacteria, fatness ratio, die

Improvement of Pork Quality at Different Values of Pig Productivity

This article examines how to increase pork meat productivity and quality indicators through the use of crossbreeding. The aim is to increase the meat productivity of animals; reduce losses during production and processing; and improve the criteria for assessing the quality of meat and the organization of its rational use. The purpose of our research is to study the productive quality of the steppe type of pigs, used in the Rostov region in breeding and crossing systems, and the complex of biological and internal indicators in connection with the defects in the quality of pork. Four groups with 16 animals in each were formed: the first group – with the intensive cultivation technology, included pigs of the DM-1 breed, the second – SM-1, the third – the SM-1 × DM-1 crossbreed, the fourth – the DM-1 × SM-1 crossbreed. Analysis of the raw meat showed that the pork had a good ability to emulsify and gel, and had a high nutritional value. The toxicity index in the muscle and fat tissue samples corresponded to the first permissible toxicity group. The study shows the advantages of crossbred individuals over purebred ones, which can be explained by the consequences of heterosis. According to the research results, the use of pig breeding in the industrial production of pork can be recommended in order to improve feedstock and meat productivity, biological and interior indicators, as well as the quality of raw meat. Keywords: pork, crossbreeding, meat productivity, meat quality, steppe type of pigs, interior indicators, fattening qualities, biological and nutritional value of por

Production of Raw Smoked Beef Products Using Lactobacilli

This article presents the results of a study on the use of fermented milk microorganisms Lactobacillus curvatus (strain BSC002), Lactobacillus sakei (strain BSC030) and Lactobacillus fermentum (BSC010) in the production of raw smoked beef products from calves of Kalmyk cattle who were 24 months old. It was shown that the use of lactocultures allowed intensifying the biochemical processes that occur during salting and ripening of the meat. The findings indicated a positive effect of lactic acid microflora on the process of formation of taste, aroma and colour of the meat products. Changing the pH of the product showed that the use of lactobacilli would help to reduce the salting process; the prototype had an elastic and stable consistency on the sixth day compared with the control sample, which reached the corresponding characteristics only on the 10th day. The optimal volume of lactobacilli in beef from a technological point of view was 5% by weight of raw materials. Such a volume had a positive effect on increasing the moisture-binding capacity of meat by 3.3%, which allowed the yield of the product to increase by 6.7%. The introduction of lactobacilli in beef improved the appearance and juiciness of the finished product, and enhanced the tenderness, which allowed this product to be sold at a higher price and accordingly increased the profitability of its production by 17.6%. Production technology for uncooked smoked meat products of the highest category “Holiday Beef” were developed. Keywords: lactobacilli in meat products, raw smoked beef, ripening beef, starter crop