Contribution of some immunological and metabolic factors to formation of piglets’ post-vaccination immunity

The role and responsibility of natural resistance factors, protein and lipid metabolism in the formation of piglets post-vaccination immunity against circovirus is researched. Blood was taken for tests before and on the 15th, 40th and 70th day after the vaccination. The sampled blood was analyzed to determine immunological and biochemical parameters. It was revealed that before vaccination, 31.46% of the studied samples have a positive reaction in ELISA; their number increases to 67.80–71.16% on the 40th and 70th days after vaccination.In the blood of piglets, especially on the 40th and 70th day after the vaccination, the total count of leukocytes, monocytes and lymphocytes increases by 1.21; 2.28 times and 1.48 times, but neutrophils reduced by 1.74 times along with the phagocytic properties activation. The anabolic directivity of protein metabolism is defined by the synthesis of globulin proteins. At the same time albumin-synthesizing activity in a liver decreased and “cytolysis reaction” of hepatocytes was detected. In the lipid profile of piglets’ blood, the content of LDL‑cholesterol increased by 1.44 times, while that of triglycerides decreased by 2.64 times. X‑ray spectral analysis revealed the correlation between the formation of post-vaccination immunity and two factors: the factor of the principal component (PC) 1, which is predominantly associated with indicators of natural resistance, and PC2, which is associated with metabolism indicators. The research results show that in order to increase the efficiency of formation of post-vaccination immunity in piglets, it is necessary to combine vaccination with hepatoprotective drugs

DEVELOPMENT OF FRUIT DESSER TECHNOLOGY WITH BIFIDOGENIC PROPERTIES BASED ON GOAT'S MILK

The research results of a new fermented milk product with functional ingredients based on goat milk are presented. Functional ingredients for a new goat milk-based dessert were selected: a starter culture containing probiotic microorganisms, a stabilizing system. Organoleptic and physico-chemical studies were carried out. A technology has been developed for dessert made from goat and cow milk, the production of which is recommended for both dairy enterprises and small farms

Pathological features of the lungs and liver of piglets under conditions of constant vaccination of livestock against circovirus infection

The pathogenicity of PCV 2 in the body of vaccinated piglets was studied based on the results of pathomorphological changes in the lungs and liver of animals. The work was carried out on commercial piglets vaccinated with the vaccine Ingelvak CircoFLEX (Germany) against circovirus. The work used clinical, zootechnical, enzyme immunoassay and pathomorphological research methods. It has been established that under the conditions of ongoing vaccination of piglets against PCV2, 30.3% of piglets still do not have virus-neutralizing antibodies. The main reason for the culling of animals are circovirus diseases that have respiratory clinical signs, as well as signs of multisystem wasting syndrome, determining the safety of the livestock at the level of 68.05%, the average live weight of 1 head at the moment of its transfer for fattening is 40.44±0.78 kg, and the average daily gain in live weight is 346.00±9.18 g. At autopsy, sick piglets reveal an increase in the lungs and liver, and the signs of inflammation in them, as a result of circulatory disorders, damage to the lymphoid tissue, the development of dystrophic and necrotic changes. The results of the research suggest that in order to increase the efficiency of the formation of post-vaccination immunity, specific medical preparations can be used to stimulate the immune response of the body, as well as to enhance the resistance of the lymphoid tissue of the lungs and liver in animals.The pathogenicity of PCV 2 in the body of vaccinated piglets was studied based on the results of pathomorphological changes in the lungs and liver of animals. The work was carried out on commercial piglets vaccinated with the vaccine Ingelvak CircoFLEX (Germany) against circovirus. The work used clinical, zootechnical, enzyme immunoassay and pathomorphological research methods. It has been established that under the conditions of ongoing vaccination of piglets against PCV2, 30.3% of piglets still do not have virus-neutralizing antibodies. The main reason for the culling of animals are circovirus diseases that have respiratory clinical signs, as well as signs of multisystem wasting syndrome, determining the safety of the livestock at the level of 68.05%, the average live weight of 1 head at the moment of its transfer for fattening is 40.44±0.78 kg, and the average daily gain in live weight is 346.00±9.18 g. At autopsy, sick piglets reveal an increase in the lungs and liver, and the signs of inflammation in them, as a result of circulatory disorders, damage to the lymphoid tissue, the development of dystrophic and necrotic changes. The results of the research suggest that in order to increase the efficiency of the formation of post-vaccination immunity, specific medical preparations can be used to stimulate the immune response of the body, as well as to enhance the resistance of the lymphoid tissue of the lungs and liver in animals

ENSURING FOOD SAFETY OF THE REPUBLIC OF KAZAKHSTAN

This article analyzes the scientific and technical information, as well as experimental studies on the application of the principles of HACCP. By applying, the HACCP principles for chopped semi-finished products, the description of the investigated product has been developed, which includes following information: product name, composition, quality and safety indicators, main stages of the technological process; packing method; conditions of storage, transportation and sale, as well as information on labeling. the HACCP plan will allow food (meat) industry production of safe and high-quality goods. Thus, the general consumer will not have doubts about the quality of purchased semi-finished products

RESEARCH METHODOLOGY IN THE DEVELOPMENT OF DESSERTS BASED ON GOAT MILK

The research results of a new fermented milk product with functional ingredients based on goat milk are presented. The average statistics confirm that the content of protein, fat, solids in goat milk is higher compared to cow. Organoleptic, physico-chemical, microbiologicalstudies were carried out. Research data indicate the nutritional value of a fermented milk product with good organoleptic characteristics. The production of fermented milk product is recommended both for dairy enterprises and for small farms

The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters.

By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connective tissue. Biotechnological processing improves the quality parameters of collagen-containing by-products. In this article a probiotic starter culture of propionic acid bacteria, which have high proteolytic activity, was used to treat the gizzards and combs of brood chickens. Before processing of by-products with starter culture, physical and chemical parameters and the yield of by-products in relation to poultry live weight were analyzed and recorded. 5%, 10% and 15% starter culture were added to the tested samples of chopped by-products, the samples were kept at a temperature of 30 °C, and every 4 hours the following functional and technological parameters were monitored: moisture binding capacity, water holding capacity (MBC and WHC) and yield of the product after heat treatment. The results proved that increase of starter culture amount and longer exposure of by-products to hydrolysis led to decrease of functional and technological parameters values, but for the combs those parameters remained at a sufficiently high level compared to the gizzards, as the gizzards were exposed to more intense hydrolysis than combs. The decrease in the pH value correlated with the dynamics of MBC and WHC changes; and dynamics of the product yield after the heat treatment. Also the stained histological preparations were studied in order to assess the influence of biotechnological processing on by-products microstructure, where significant differences were found in the morphological structure of muscle and collagen fibers of hydrolysates of combs and gizzards exposed to action of bacterial concentrate. The results of rheological studies showed that hydrolyzed chicken combs differed from gizzards; the combs were denser and featured more elastic structure due to a lower degree of hydrolysis by bacterial enzymes. In general, the properties of collagen-containing by-products (muscular gizzards and combs) change significantly after being exposed to enzymes of propionic acid bacteria

THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT

The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experimental data shows that the number of essential amino acids in the paste "Damdi" increases compared to the control sample, the amount of valine to 0.4 g, isoleucine to 0.3, leucine to 0.2, lysine to 0.6, metonine to 0.067, threonine to 0.267, tryptophan to 0.031, phenylalanine to 0.15.The content of the main food nutrients in the pate "Damdi" (proteins, fats, carbohydrates, ash) also exceeded the control sample, which indicates its high nutritional value

New Nanostructured Carbon Coating Inhibits Bacterial Growth, but Does Not Influence on Animal Cells

An electrospark technology has been developed for obtaining a colloidal solution containing nanosized amorphous carbon. The advantages of the technology are its low cost and high performance. The colloidal solution of nanosized carbon is highly stable. The coatings on its basis are nanostructured. They are characterized by high adhesion and hydrophobicity. It was found that the propagation of microorganisms on nanosized carbon coatings is significantly hindered. At the same time, eukaryotic animal cells grow and develop on nanosized carbon coatings, as well as on the nitinol medical alloy. The use of a colloidal solution as available, cheap and non-toxic nanomaterial for the creation of antibacterial coatings to prevent biofilm formation seems to be very promising for modern medicine, pharmaceutical and food industries

Development of functional foods for ecologically unfavorable regions

Касымов Самат Кайратович. Кандидат технических наук, и.о. доцента кафедры «Технология пищевых продуктов и изделий легкой промышленности», Государственный университет имени Шакарима города Семей (Казахстан), [email protected]. Ребезов Максим Борисович. Доктор сельскохозяйственных наук, профессор, заведующий кафедрой «Прикладная биотехнология» Института экономики, торговли и технологий, Южно- Уральский государственный университет (г. Челябинск), [email protected]. Kassymov Samat Kairatovich, Candidate of technical Sciences, acting associate Professor of the Department “Technology of food products and products of light industry”, State University named after Shakarim Semey, [email protected]. Rebezov Maxim Borisovich, Doctor of Agricultural Sciences, Professor, head of Applied Biotechnology Department of the Institute of Economy, Trade and Technology, South Ural State University, Chelyabinsk, [email protected].В статье рассмотрены результаты исследования продуктов питания на основе продуктов животного происхождения с профилактическими свойства для экологически неблагоприятных регионов. Разработаны мясные биопродукты (с использованием конины, обработанной селезенки крупного рогатого скота, печени птицы, морской капусты) для профилактики заболеваний щитовидной железы, содержащие полноценные белки животного происхождения, а также комплекс витаминов, положительно влияющих на организм человека. Решение проблемы снижения заболеваемости, вызванной неблагополучной экологической обстановкой, возможно по двум направлениям: улучшение экологической обстановки и создание новых продуктов питания функционального назначения, позволяющих осуществлять коррекцию пищевого статуса, корректируя неблагоприятное воздействие окружающей среды. Создание многокомпонентных продуктов функционального назначения является актуальной задачей, решение которой имеет экологическое, научное и социальное значение для населения. Профилактическую направленность новым мясным продуктам придают, в основном, вводимые в рецептуры дополнительные источники белка животного и растительного происхождения, морепродукты, обладающие радиопротекторными свойствами. Авторами выявлен не менее важный фактор, определяющий актуальность поставленной проблемы, – необходимость обеспечения и контроля физиологической ценности разрабатываемых продуктов питания с профилактическим эффектом. При создании функциональных продуктов питания важная роль отводилась таким вопросам, как медико-биологические требования к сырью и продуктам питания, основным и составным компонентам разрабатываемого продукта, биологически активным добавкам, придающим им направленность, сочетаемости компонентов, условиям приема продуктов. Зарубежными и отечественными исследованиями установлено, что повышенный неустойчивый радиационный фонд, попадание внутрь организма токсинов, радиоактивных изотопов вызывают существенную перестройку белкового, минерального, витаминного и других метаболических процессов в организме человека, а также приводят к серьезным нарушениям важнейших для жизнедеятельности систем кроветворения и пищеварения. Мировые тенденции в области питания связаны с созданием ассортимента продуктов с профилактической направленностью, способствующих улучшению здоровья при ежедневном их употреблении в составе рациона. The article describes the results of a study on the basis of food products of animal origin for the preventive properties of ecologically unfavorable regions. Developed meat bioproducts (using horse meat treated with bovine spleen, liver, poultry, seaweed) for the prevention of diseases of the thyroid gland, containing complete proteins of animal origin, as well as a complex of vitamins, has a positive influence on the human body. Solving the problem of reducing morbidity caused by adverse environmental conditions, it is possible in two directions: improvement of the environment and the creation of new food functionality, allowing for correction of nutritional status, correcting adverse environmental effects. Creating a multi-product functionality is an urgent task that has ecological, scientific and social significance for the population. Preventative give new meat products, mainly incorporated in the formulation additional sources of animal protein and vegetable, seafood, has radioprotective properties. The authors identified no less important factor determining the urgency of the problem – the need to ensure and monitor the physiological value of food developed with preventive effect. When you create a functional food an important role was given to issues such as medical and biological requirements for raw materials and food, basic and integral component of the developed product, dietary supplements, give them orientation, compatibility of components, conditions of reception products. Foreign and domestic research found that radiation increased the unstable foundation Ingestion of toxins, radioisotopes cause substantial alterations of protein, minerals, vitamins and other metabolic processes in the human body, but also lead to serious violations of the most important for the life of hematopoietic system and digestive system. Global trends in nutrition associated with the creation of a product range of preventive, contributing to the improvement of health in daily use as part of their diet

Researching the functional and technological characteristics of model forcemeat, enriched with iodine

Асенова Бахыткуль Кажкеновна – кандидат технических наук, и.о. профессора, заведующая кафедрой «Технология пищевых продуктов и изделий легкой промышленности», Государственный университет имени Шакарима города Семей (Казахстан); [email protected] Окусханова Элеонора Курметовна, магистрант кафедры «Технология пищевых продуктов и изделий легкой промышленности», Государственный университет имени Шакарима города Семей (Казахстан); [email protected] Ребезов Максим Борисович, доктор сельскохозяйственных наук, профессор, заведующий кафедрой «Прикладная биотехнология» Института экономики, торговли и технологий, Южно-Уральский государственный университет (г. Челябинск), [email protected]. Assenova Bakhytkul Kazhkenovna, candidate of technical sciences, associate professor, head of the department “Technology of foodstuff and products of light industry” of Shakarim State University of Semey, Kazakhstan, [email protected] Okuskhanova Eleonora Kurmetovna, master student of the department “Technology of foodstuff and products of light industry” of Shakarim State University of Semey, Kazakhstan, [email protected] Rebezov Maxim Borisovich, Doctor of Agricultural Sciences, Professor, head of Applied Biotechnology Department of the Institute of Economy, Trade and Technology, South Ural State University, Chelyabinsk, [email protected]В статье представлены результаты исследования функционально-технологических свойств модельных фаршевых систем, обогащенных йодом. В рецептуру модельных фаршевых систем вводили морскую капусту, пищевую добавку «Ламинария» и «Йодактив». Проведен анализ результатов исследования степени влияния растительного компонента и пищевых добавок на изменение функционально-технологических характеристик готового продукта. Результаты эксперимента показали, что использование в соотношениях растительного компонента 0,05–0,10 % морская капуста; пищевых добавок ламинарии и йодактива 0,23–0,29 %; 0,48–0,55 %, соответственно, от рецептуры приводит к изменению ряда биотехнологических характеристик фарша по сравнению с контролем. Так, при введении жира до 10 % к массе обезжиренного мяса способность фарша удерживать влагу, жир и его стабильность увеличивается благодаря образованию системы вода – белок – жир, в качестве стабилизатора которым выступает белок. При исследовании величины рН установлено, что, несмотря на изменение кислотности рН, изменение функционально-технологических свойств системы не произошло, что вызвано введением с растительным сырьем дополнительного количества катионов натрия, магния, фосфора, способных влиять на заряд белковой молекулы. При исследовании влияния добавок на водосвязывающую способность установлено, что уровень прочносвязанной влаги во всех опытных образцах был ниже по сравнению с контролем. Содержание прочносвязанной влаги в контрольном образце составило 79,4 %, а в опытных образцах всех вариантов от 72,4 до 73,5 %. При изменении рН жироудерживающая способность оказалась максимальной при его значении, равном 5. Это свидетельствует о том, что в кислой среде растительный компонент морской капусты и пищевых добавок имеют наибольшую удерживающую способность. Стабильность эмульсии достигает максимального значения при величине рН, близкой к 5,5. The paper presents the results of studying the functional and technological characteristics of model forcemeat, enriched with iodine. Laminaria, food additive “Laminaria” and “Iodactiv” have been added during preparing the forcemeat. The results of the analysis of impact of plant and food additive on the functional and technological characteristics of the final product have been studied. The results show, that adding 0,05–0,10 % of laminaria, 0,23–0,29 % of food additive “Laminaria” and 0,48–0,55 % food additive “Iodactiv” leading to the change of some biotechnological characteristics of forcemeat comparing with the control sample. Thus, in adding until 10 % of fat to the nonfatted meat the capability of the forcemeat holds the moisture, fat and its stability increases through the creation of the system water-protein-fat, where the protein is a stabilizer. While analyzing pH it is recognized, that notwithstanding the change of pH the functional and technological characteristics has not been changed. This is caused by introducing external amount of cations of sodium, magnesium, phosphorus which are capable to influence on the charge of protein molecule. The impact of additive to the water bound ability have been discovered. The level of bounded moisture in all test samples were below the level of control sample. The content of bounded misture in the control sample was 79,4 %, but in all test samples were from 72,4 to 73,5 %. Due to pH change the fat holding capacity has reached the maximul level at pH 5. This demonstrates that in acidic medium the plant component of laminaria and food additives have their maximum holding capacity. Stability of emulsions reached maximal level at pH close to 5,5