Measurements of trackways as a method for assessing locomotion in dairy cows

The aim of this study was to assess whether locomotion parameters obtained by measurements of cow trackways are reliable and sufficiently sensitive to describe locomotion in non-lame and lame dairy cows on different floors. Thirty-two non-lame cows were used to study the reliability of the trackway measurements. The cows were tested twice over three weeks and measurements from four consecutive strides were used during each test session. To study the effect of different floors on locomotion, 25 non-lame cows and eleven cows with different lameness degrees were tested on five different surfaces: solid and slatted concrete, both with and without 20 mm thick elastic rubber mats, and wet, compacted sand. The reliability of the measurements varied from moderate to low, with measurements relating to inter-limb coordination being most inconsistent. The slippery slatted concrete floor caused restricted locomotion in so far as the strides were significantly shorter here than on all the other floors. Use of yielding rubber mats resulted in a locomotion more similar to that on the sand path. Lameness had an effect on shortening strides and steps, but in most cases the animals’ reaction to different floorings was similar in lame and healthy cows. Step asymmetry due to lameness was decreased when cows walked on the soft surfaces. It was concluded that a trackway measurement system is a suitable method to use in field locomotion studies and that the system is useful in identifying differences in kinematics on different floor types. Since there is a relatively high inconsistency in cow walking it is beneficial to use measurements of several strides to obtain a representative gait pattern

Integrated Approach to the Assessment of the Quality of Immunostimulatory Beverage "Immuno Plus"

Based on the methods of theoretical qualimetry there was carried out the complex assessment of the quality of immunostimulatory beverage “Immuno plus”. The hierarchic structure of the properties of ready product, including the organoleptic and physical-chemical parameters and also the ones of food and biological value was presented. It was demonstrated, that the improvement of consistence, homogeneity and steadiness of beverage can be explained by gluten that acts as a hydrocolloid and consumers estimate the beverage quality according to these very parameters. The profiles of vitamin and mineral composition of immunostimulatory beverage “Immuno plus” and also the content of irreplaceable acids in it were presented.The received complex parameter of the “Immuno plus” beverage quality proves the high quality of new product. The calculated competitiveness of enriched beverage is 1,5 higher comparing with the control sample. The calculations of competitiveness of the beverage of increased food and biological value according to the modeling method that includes the parameters of the product quality, information about the analogues of elaborated goods and principle of innovations were presented. It was established, that the immunostimulatory beverage “Immuno plus” can be competitive on the Ukrainian consumer market at the expanse of improvement of organoleptic parameters, increase of food fibers, vitamins and mineral substances content in it and also of the presence of prophylactic properties

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread.There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples

Development of recipes and estimation of raw material for production of wheat bread

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread. There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples

Gait and Force Analysis of Provoked Pig Gait on Clean and Fouled Concrete Surfaces

Gait and force analysis have proven to be useful methods in linking claw injuries to surface material conditions. To determine the relationship between claw disorder and floor properties such as friction and surface abrasiveness, the factors controlling gait must be characterised. The effects of fouled concrete floor conditions on the gait of 10 pigs walking in a curve, using kinematics and kinetics to record gait parameters and slip frequency are described and compared with clean conditions. Pigs adapted to fouled floor conditions by reducing their walking speed and stride length, using a higher number of 3-foot support phases and by lowering diagonality. This adaption produced lower vertical forces, a twofold reduction in propulsion and outward stabilisation force and a threefold increase in braking force, without reducing the peak utilised coefficient of friction (UCOF). The UCOF values for both limbs of the curve walking pigs exceeded the recorded dynamic coefficient of friction and the corresponding UCOF values for pigs walking a straight line in fouled floor condition. As UCOF increased and available friction from the fouled floor surface decreased, this resulted in higher forward and backward slip frequency in both limbs for pigs walking in a curve. Pigs provoked to walk in a curve can adapt to fouled floor condition, but if the floor is heavily fouled this adaption is not sufficient to ensure safe walking

Сучасні підходи до зберігання плодоовочевої продукції

У матеріалах другої міжнародної науково-практичної конференції «Інноваційні аспекти розвитку обладнання харчової і готельної індустрії в умовах сучасності», організованої Таврійським державним агротехнологічним університетом та Харківським державним університетом харчування та торгівлі, розглянуто проблеми та перспективи розвитку обладнання харчових виробництв, інноваційні підходи та креативні рішення у формуванні технічного оснащення підприємств готельно-ресторанної індустрії, питання вдосконалення процесів і технологій переробки сільськогосподарської сировини. Збірник розраховано на наукових та практичних працівників, викладачів вищої школи, аспірантів, магістрантів та студентів вищих навчальних закладів, що здійснюють підготовку фахівців для харчової та переробної промисловості, торгівлі, ресторанного, готельного та туристичного господарств

Use and non-use values to explain farmers’ motivation of the provision of animal welfare

This paper examines how differences in motivation in terms of use and non-use values affect the choice of animal welfare improvement practices. The application is focused on Swedish dairy farmers’ preferences for different flooring systems’ attributes. Using multiple indicators and multiple causes and hybrid latent class models, the findings demonstrate that dairy farmers who favour flooring solutions that enhance farm animal welfare are motivated by a complex set of both use values relating to internal and external pressures and non-use values linked to animal freedom, ethical codes of farmers and building business-to-customer relationships. The findings imply that measures to stimulate more uptake of animal welfare improvement practices can be better targeted by using insights into motivational constructs of farmers and by adopting policy communication that captures the whole breadth of use and non-use motivational constructs held by farmers

Dairy farmers' heterogeneous preferences for animal welfare-enhancing flooring properties: A mixed logit approach applied in Sweden

In this paper, we examine preferences for flooring properties that enhance animal welfare in dairy cattle barns among a sample of Swedish dairy farmers. The findings reveal that respondents differ in their choice of flooring properties that improve farm animal welfare. The findings also show that they consider low-slip risk and the softness of floors to be the most important properties. Findings from a latent variable model revealed that floor packaging and installation, workability and animal welfare are important factors that explain the respondents' preferences for different types of floors. The findings demonstrate that dairy farmers who prefer soft, low-slip and less abrasive floors are influenced by the way the floors are incorporated and installed into the building design, the ease with which other tasks can be performed after installing the flooring and the welfare that the specific flooring provides for the animals. The findings contribute relevant insights that are needed for the promotion and adoption of farm management practices that improve animal welfare

INTEGRATED APPROACH TO THE ASSESSMENT OF THE QUALITY OF IMMUNOSTIMULATORY BEVERAGE "IMMUNO PLUS"

Based on the methods of theoretical qualimetry there was carried out the complex assessment of the quality of immunostimulatory beverage “Immuno plus”. The hierarchic structure of the properties of ready product, including the organoleptic and physical-chemical parameters and also the ones of food and biological value was presented. It was demonstrated, that the improvement of consistence, homogeneity and steadiness of beverage can be explained by gluten that acts as a hydrocolloid and consumers estimate the beverage quality according to these very parameters. The profiles of vitamin and mineral composition of immunostimulatory beverage “Immuno plus” and also the content of irreplaceable acids in it were presented. The received complex parameter of the “Immuno plus” beverage quality proves the high quality of new product. The calculated competitiveness of enriched beverage is 1,5 higher comparing with the control sample. The calculations of competitiveness of the beverage of increased food and biological value according to the modeling method that includes the parameters of the product quality, information about the analogues of elaborated goods and principle of innovations were presented. It was established, that the immunostimulatory beverage “Immuno plus” can be competitive on the Ukrainian consumer market at the expanse of improvement of organoleptic parameters, increase of food fibers, vitamins and mineral substances content in it and also of the presence of prophylactic properties.&nbsp

DEVELOPMENT OF COMPOSITION AND INVESTIGATION OF THE NUTRIENT COMPOSITION OF THE MUFFIN"SNOWBALL"

Actualization of fast food products resulted in consumption of products with an unbalanced chemical composition that may be deficit by proteins and food fibers by a modern human. Such products negatively influence the human organism that is why it is urgent to develop compositions of products with high biological indices. The aim of the scientific work was to develop the composition of a cheese muffin and to determine its biological value that allows to get a high protein product with a balanced chemical composition. Using a table processor MS Excel 2010, there was developed the composition of a cheese muffin «Snowball». Its composition contains of (mass. %, g): sour-milk cheese – 60, sesame seeds – 5, sugar – 5, cream butter – 10, walnuts – 8, salt – 1, raisins – 7, collagen hydrolysate (collagen preparation) – 10, wheat flour – 40. A muffin is a source of necessary macro- and micronutrients. Its consumption completely satisfies the human need in vitamins А and В6 and by 94 % covers the need in phosphorus. At the expanse of introducing collagen hydrolysate in the muffin composition and change of a flour share by sour-milk cheese, there increases the protein content in the ready product (45,3 %). Consumption of 1 muffin satisfies the human organism with amino acids totally almost by 29,8 %. The estimation of microbiological and organoleptic parameters at storage gives a possibility to state that a cheese muffin «Snowball» will be competitive at the consumption market. The storage term is 72 at temperature (18±2)°С, humidity no more 75 % in cardboard boxes