BIOTECHNOLOGICAL PROCESSING OF COLLAGEN-CONTAINING RAW MATERIALS

In this article, technical information and experimental studies on the production of bacterial starter cultures for biotechnological processing of collagen-containing raw materials were analyzed. Biotechnological processing of secondary raw materials allows you to partially retain essential amino acids, as well as get a protein fortifier with a high degree of balance. By analyzing the literature, this paper demonstrates that microbial enzymes have positive effect not only on the formation of physico-chemical, microstructural, microbiological, structural-mechanical indicators, but also on the quality characteristics of the finished product

Optimization of cattle by-products amino acid composition formula

ArticleThe aim of this research was to develop optimal formulations of by-product mixtures in terms of biological value using MS Excel Solver standard software application. The objects of study were underutilized cattle by-products as tripe, ears, lips, lungs, and heart. Physical and chemical studies were carried out to compile a database of the by-products used. As a result, the protein content was 14.3% in tripe, 24.6% in lips, 24.9% in ears, 15.2% in lungs, and 16.8% in heart (P < 0.05). The content of essential amino acids in various by-products, determined by highperformance liquid chromatography, did not have significant differences compared with the results obtained by other researchers. While conducting optimization of the by-product formulation, focused on the physiologically-based content of the essential amino acids in the ‛ideal’ protein according to the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Essential amino acids index (EAAI) was chosen as the goal function. In the process of optimization, indicators such as chemical score, EAAI, biological value, and coefficient of amino acid score differences (CAASD) were calculated. Several variants of the formulations with high biological value were obtained as a result of the optimization. According to the results of the research it was found that more balanced ratio of the essential amino acids was in the following formulations: 1 – tripe (4.9%), ears (28.4%) and heart (66.7%) or 2 – ears (25.4%), lips (8.9%) and heart (65.7%). According to the results, the highest in vitro protein digestibility was in compositions number 1 and 2 (78.2% and 76.8%), which correlated with the calculated biological value. Thus, the use of computer modeling allowed obtaining the formulations of the by-products composition with the highest possible biological value by varying the content of the various by-products

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

Enrichment of meat products with dietary fibers: a review

ArticleIn recent years, much attention has been paid to the development of food products with properties that can promote well-being and prevent disease. Tested strategies to improve the functional value of meat products through the introduction of dietary fiber are reviewed here. Based on the literature reviewed, the addition of dietary fiber in meat products contributes to the fabrication of products which enhance physiological functions. Furthermore, fibers can be used to improve the quality and yield of meat products

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

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

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

Essential Oils Composition and Biological Activity of Chamaecyparis obtusa, Chrysopogon nigritanus and Lavandula coronopifolia Grown Wild in Sudan

Generally, there are scant data about the constituents and eventually the biological activity of essential oils (EOs) from aromatic plants that grow naturally in Sudan. The present study aimed to determine the chemical composition, and antioxidant and enzyme inhibitory activities of EO extracted from the fruit of Chamaecyparis obtusa (Siebold and Zucc.) Endl. (family Cupressaceae), root of Chrysopogon nigritanus (Benth.) Veldkampis (family Poaceae) and aerial part of Lavandula coronopifolia Poir (family Lamiaceae). The fruit of C. obtusa contained only monoterpenes, mainly hydrogenated ones, with α-pinene (69.07%) as the major component. Oxygenated sesquiterpenes comprised the highest content of the C. nigritanus root EO with cedr-8-en-15-ol (28.69%) as the major constituent while aerial parts of L. coronopifolia contained both monoterpenes and sesquiterpenes and the oxygenated monoterpene lavandulol (26.56%) as dominant compounds. The EO of the root of C. nigritanus significantly displayed (p \u3c 0.05) the highest anti-DPPH radical, Fe3+- and Cu2+-reducing and metal-chelating activities, while that of C. obtusa fruit significantly exerted (p \u3c 0.05) the best anti-ABTS radical and total antioxidant activity. The two EOs significantly exhibited (p \u3c 0.05) the highest anti-acetylcholinesterase and -butyrylcholinesterase activities, respectively, while EO of L. coronopifolia was the only oil to show a considerable inhibitory effect against the tyrosinase and α-glucosidase enzymes. In conclusion, EOs from these three plants could be natural agents with promising functional properties for food, cosmetics, and pharmaceutical applications

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

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