Mass Fraction Of Protein Research Articles

Study of milk from goats with different clinical status for arthritis-encephalitis of goats (AEG)

Studies of dairy products from goats with different clinical status for arthritis-encephalitis of goats (AEG) were carried out. Samples of unpasteurized goat milk from Nubian breed goats served as the object of the study. The research is aimed at analyzing quantitative data on the indicators “mass fraction of protein, fat, solids, skim milk powder (SMP)”, as well as indicators - “electrical conductivity”, “titratable and active acidity”, “thermal stability”, “viscosity” of milk. Mass fraction of fat in the presented samples ranged from 3.28% to 8.69%. The mass fraction of protein in the samples varied from 2.50% to 4.10%. Data on physical and chemical parameters corresponded to the stated requirements of regulatory documentation, in comparison of goat milk samples were within the error of measurement. Mass fraction of fat in the presented samples ranged from 3.28% to 8.69%. The mass fraction of protein in the samples varied from 2.50% to 4.10%. Data on physical and chemical parameters corresponded to the stated requirements of regulatory documentation, in comparison of goat milk samples were within the error of measurement. Organoleptic and microbiological studies were carried out in comparison of the obtained data with the current regulatory documentation. A decrease in the indicator “viscosity” of milk of goats with AEG (+) status was noted. For milk samples the threshold of thermal stability was at the limit of 40% - 50% alcohol concentration. The indicator Number of mesophilic aerobic and facultative-anaerobic microorganisms for milk from healthy (seronegative) goats is within the norm according to the requirements of the Technical Regulations of the Customs Union TR TS 033/2013, milk from seropositive goats with and without clinical signs did not meet safety standards. Additional studies should be conducted to detect milk from goats with different clinical status for arthritisencephalitis of goats (AEG).

ГЕНЫ БЕЛКОВОГО ОБМЕНА И ПОКАЗАТЕЛИ КАЧЕСТВА МОЛОКА КОРОВ ДЖЕРСЕЙСКОЙ ПОРОДЫ, ПРИНАДЛЕЖАЩИХ ООО «ПМК» САБИНСКОГО РАЙОНА РЕСПУБЛИКИ ТАТАРСТАН

The genetic potential of animals is determined by a complex of hereditary genes, and, based on this, DNA assessment is important in the selection of animals for breeding. One of the methods of early assessment is the prediction of the breeding value of animals using DNA technologies. Research has shown that the factors of productivity of farm animals include not only the conditions of maintenance and the quality of feeding, but also the genetic potential of individuals. The genotype plays an important role in the formation of breeding qualities of animals, and these qualities depend on inherited genetic complexes. During the analysis of the productivity of Jersey cows in the "PMK" of the Sabinsky district of the Republic of Tatarstan, it was found that animals with the complex genotype CSN3BBBLGBB had the highest protein milk yield - 3.79 %, the mass fraction of protein - 255.76 kg. Such cows are 18.1 %. The accumulation of animals with the complex genotype CSN3BBBLGBB in herds will lead to an increase in not only the milk productivity of animals, but also to an increase in the production of high-quality protein milk products. In the future, this will increase the level of profitability of milk production, improve the competitiveness of products in the domestic and global food markets, increase the efficiency of industry development, and help in the formation of the country's national food security system.

МОЛОЧНАЯ ПРОДУКТИВНСТЬ И КАЧЕСТВЕННЫЙ СОСТАВ МОЛОКА КОРОВ ПРИ ИСПОЛЬЗОВАНИИ ПРОТЕИНОВОГО КОНЦЕНТРАТА «ЭСКОРМ»

The article presents the results of feeding the protein concentrate "ESKORM" on milk productivity and quality of raw milk of cows. Introduction of the studied concentrate into the composition of lactating cows' diets helps to maintain the level of milk productivity, and the severity of the observed effect is inversely proportional to the rate of its introduction into the composition of the animals' diet. Feeding the protein concentrate "ESKORM" in the composition of cows' diets in the amount of 1.0 and 1.5 kg leads to a reliable increase in the mass fraction of protein in milk by 0.15...0.18 %, a decrease in acidity by 0.78...1.56 %, respectively.

Development of technology for food products with emulsion structure based on pea groats and pea aquafaba

The object of this study is a vegetable appetizer, as well as its sensory, physicochemical, microbiological, rheological, microstructural indicators, and their changes after 30 days of storage. The main task addressed within the framework of the study was the implementation of both pea groats (the basic raw material) and pea aquafaba (an intermediate semi-finished product) in one technological flow of food production. This approach contributes to the rational use of resources, the implementation of scientifically based parameters of the technological process, and the practical implementation of sustainable development concepts through the valorization of intermediate semi-finished products. A model of the recipe composition and a schematic diagram of food products with an emulsion structure based on pea groats and pea aquafaba have been developed. It has been experimentally determined that the developed products are characterized by high sensory indicators that remain stable during storage. The mass fraction of dry matter in the studied samples was 45.1 %, the mass fraction of protein was 4.3 %, and the carbohydrates were 13.6 %. The water activity in freshly prepared appetizers was 0.910, and after 30 days of storage, it was 0.902. Rheological and microstructural indicators confirmed the formation of a stable multicomponent structure. A distinctive feature of the experimental results is that the emulsion structure of the developed food product is provided with the technological properties of aquafaba. The technological solutions proposed in this work aim to make food products that meet the growing demand for plant-based, functional, and economically affordable products. The practical implementation of the devised technology could contribute to meeting consumer demands and introducing innovative trends in the development of the food industry, through resource efficiency of production processes

ВЛИЯНИЕ ТРИТИКАЛЕВОЙ МУКИ И ОТРУБЕЙ НА ПОКАЗАТЕЛИ КАЧЕСТВА ХЛЕБНЫХ ПАЛОЧЕК

The purpose of research is to study the influence of triticale grain processing products (flour and bran) on the quality indicators of breadsticks. Objectives: to determine the physicochemical parameters of wheat and triticale flour of the Bashkirskaya 3 variety; to study the quality indicators of triticale bran; to develop a recipe for bread sticks with partial replacement of wheat flour with triticale flour and triticale bran; to conduct a tasting assessment and examine the physical and chemical characteristics of the developed products; to study the content of protein, dietary fiber and vitamin B1 in the developed products. Research was carried out at the Department of Technology of Public Nutrition and Processing of Plant Raw Materials of the Federal State Budgetary Educational Institution of Higher Education "Bashkir State Agrarian University" and in the analytical laboratory of the Bashkir Research Institute of Agriculture UFITs RAS. The objects of the study were samples of premium wheat baking flour, triticale flour and triticale bran obtained from the Bashkirskaya 3 variety, added with different percentage replacements for wheat flour. The main research methods used: determination of the quantity and quality of raw gluten – according to GOST 27839-88; mass fraction of flour moisture according to GOST 9404-88; falling numbers – according to GOST 27676-88; mass fraction of ash – according to GOST 27494; vitamin B1 (thiamine) content – according to GOST 29138-91; mass fraction of protein – according to the Kjeldahl method, GOST 10846-91; soluble and insoluble dietary fiber by enzymatic-gravimetric method – GOST R 54014-2010 method. During research, breadsticks containing 60% triticale flour + 15 % triticale bran were identified as the most optimal in terms of organoleptic and physicochemical indicators (protein mass fraction 7.30 ± 0.05 % and vitamin B1 content 0.17 ± 0 .05) compared to the control from wheat flour (protein mass fraction 6.03 ± 0.84 % and thiamine content less than 0.1 %).

БИОТЕХНОЛОГИЧЕСКИЙ ПРИЕМ МОДИФИКАЦИИ МОЛОЧНОГО СЫРЬЯ ДЛЯ СОЗДАНИЯ ПРОДУКТОВ СПОРТИВНОГО ПИТАНИЯ

The aim of research is to study the effect of introducing the selenium-containing additive Sel-Plex into the diet of dairy mares on the quality indicators of mare's milk as a raw material for the production of food products based on it. Objectives: to introduce a selenium-containing supplement into the horses’ diet; to determine the physicochemical quality indicators of mare’s milk; to determine the selenium content in the milk samples being studied, and the microelement and vitamin composition of the modified milk. The object of the study is mare's milk from dairy mares of the Bashkir breed. The mares received the main and modified diets. The main diet is based on generally accepted data, the modified diet is supplemented with the Sel-Plex preparation to the main diet at the rate of 1 g per 100 kg of live weight. Milk quality indicators were determined using standard methods accepted in research practice, focusing on TR CU 033/2013 and TR CU 021/2011. Titratable acidity was determined according to GOST 3624, mass fraction of protein – according to GOST 34354, fat – according to GOST 5867, density according to GOST 3625, SNF – according to GOST R 54761, lactose – according to GOST 34304, calcium – according to GOST R 55331, phosphorus – according to GOST 31980. The content of toxic elements and selenium was determined by atomic spectrometry, vitamins – by chromatographic methods. Data processing was carried out using generally accepted statistical methods. The use of biological modification of raw mare's milk contributed to the improvement of the qualitative composition of mare's milk. Milk obtained from animals receiving selenium in organic form was tested for vitamins, microelements, as well as physicochemical indicators. The selenium content in it increased by 36.83 % at the end of the experiment. Mare's milk enriched with selenium in organic form can be used as a raw material for the production of specialized products, including sports nutrition.

Milk productivity of simmental cattle by combined kappacasein and somatotropin genes

The economically important productive traits of cattle that contribute to the development of the dairy industry are considered to be abundant milk yield, protein and fat content in milk. In recent years, breeders have focused their attention on cattle breeding programmes based on molecular genetic research methods. The potential of animal productivity largely depends on genetic variants of marker genes present in the genotype of an individual. The genes of kappa-casein and somatotropin are considered to be promising DNA markers, as they are responsible for qualitative and quantitative traits of cattle productivity. In this work we studied milk productivity of 84 cows of Simmental breed from the breeding plant in the Urals by kappa-casein and somatotropin genes, as well as by complex genes. On the gene kappa-casein on milk yield in advantage are individuals with genotypes CSN3AB 6937,6 kg. The higher content of protein in milk, milk fat and protein yield, as well as the sum of nutrients were recorded in cows with CSN3BB genotypes 3.40%, 282.5 kg, 234.2 kg and 516.7 kg, respectively. In terms of somatotropin gene, cows with GHVV genotypes had the most abundant milk production 7160.0 kg. In terms of protein-milk yield, coevals with GHLL genotypes are more productive 3.4 %. The sum of nutrients, milk fat and protein yield is more established in milk of cows with GHVV genotypes 522.7 kg, 293.6 kg and 229.1 kg, respectively. All nine possible variants of complex genotypes for kappa-casein and somatotropin genes occur in this Simmental herd: AA/LV 26 cows; AA/LL 14; AA/VV 12; AB/LL 13; AB/LV 10; AB/VV 2; BB/LL 4; BB/ VV 2; BB/LV 1. Data processing on the effect of complex genotypes on milk productivity included a number of 10 cows or more. Higher milk yield, milk protein content, milk fat and protein yield, and nutrient sum were found in AB/LL complex genotypes: 6756.0 kg, 3.4 %, 277.0 kg and 229.7 kg, 506.7 kg, respectively. Significant differences were found between cow groups in the content of mass fraction of protein.

ХЛЕБОПЕКАРНАЯ ОЦЕНКА КАЧЕСТВА ПЕРСПЕКТИВНОГО СЕЛЕКЦИОННОГО МАТЕРИАЛА ОЗИМОЙ МЯГКОЙ ПШЕНИЦЫ

The purpose of the study is to evaluate the baking qualities of winter soft wheat breeding material. Objectives: to identify new promising breeding lines of winter soft wheat for state variety testing and potential use in the production of bakery products. The object of research is grain, flour and bakery products from promising varieties of winter soft wheat Verita (Slovakia), Areal (Ukraine), Manau (Russia), Dorota (France). The studies were carried out on the experimental field in 2019–2022 in the conditions of the forest-steppe zone of the Central Caucasus. The soils of the experimental site are leached chernozems. The climate of the forest-steppe zone is temperate continental, hot. The evaluation of the baking properties of variety samples was determined in accordance with the current technical requirements of state standards for the following quality indicators: vitreousness and nature; mass fraction of protein, starch, moisture; the quantity and quality of gluten, the falling number and test laboratory baking. The results of the study showed that according to the flour-grinding properties, the wheat grain of the varieties Verita and Areal was characterized by strength as strong, Manau and Dorota – medium; according to the protein-gluten complex of the grain, the varieties were assigned to quality groups I and II, and according to the falling number – to group I. The data on the indicators of the volumetric yield of bread from 100 g of flour, porosity and organoleptic evaluation confirmed the baking quality of the flour as average in strength (valuable in quality) in the varieties Areal and Dorota. It was established that the new initial material is characterized by high economically valuable features of grain in terms of quality: vitreousness – 49–51 %; the quantity and quality of gluten – 22.4–30.8 % and 84,8–94,8 IDK units; mass fraction of protein – 11.7–14.7 %; falling number indicator – 211–274 sec; organoleptic evaluation – 4.1–4.4 points. Wheat varieties Areal and Dorota were established as promising for baking production and recommended for state variety testing.

Development of a yogurt recipe using Clitoria ternatea

A recipe for the production of yoghurts with the introduction of powder and infusion of ternate clitoria of different concentrations has been developed; quality control of the finished products for organoleptic and physicochemical indicators has been carried out. The goal of the research was to develop a recipe for yoghurt with the introduction of different concentrations of infusion and powder of ternate clitoria, to evaluate the quality components of the finished products. The studies were carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University. Pasteurized drinking milk with a fat content of 3.2 %, a complex starter culture consisting of Streptococcus thermophilus, Lactobacillus delbrueckii (variety bulgaricus), Lactobacillus casei, infusion and powder of ternate clitoria, Jerusalem artichoke syrup, and vanillin were used for the production of yoghurts. Temperature control of the samples was carried out in a Galaxy GL2696 yoghurt maker for 10 hours. A total of 7 samples were obtained, 6 of which were enriched with powder and infusion of ternate clitoria, and one sample was a control one. Sample No. 2, made with the addition of ternate clitoria powder weighing 2 g, was recognized as the best according to the results of organoleptic studies. The yogurt had a pleasant fruity taste and smell, a uniform consistency, and a light lilac color. Yogurts made with the addition of ternate clitoria infusion had a layered consistency, a not entirely pleasant herbaceous taste, and some samples were characterized by a slight metallic taste. The results of physicochemical studies indicated a slight increase in the mass fraction of fat, protein, and acidity when adding ternate clitoria powder. On the contrary, ternate clitoria infusion affected a decrease in the content of fat, protein, and acidity in the finished samples. Conclusions. It is recommended to use yogurt with the addition of 2 g of ternate clitoria powder in the diet of people of different age groups.

Influence of natural plant substances on quality indicators of broiler chicken meat

The research was conducted in the vivarium of the Federal Research Centre of Biological Systems and Agrotechnologies in 2023 to study the effect of biologically active substances isolated from medicinal plants on the productivity and meat quality indicators. Week-old broiler chickens were divided into 4 groups (N = 180, n = 45). Broilers in the control group received the basic diet; animals from experimental groups I, II and III, along with the basic diet, were fed cinnamaldehyde in the amount of 15, 30 and 55 mg/kg of feed, respectively. At the age of 42 days, the animals were slaughtered and the chemical, amino acid and mineral composition of the muscles was determined. Broilers that, in addition to the basic diet, received cinnamaldehyde in the amount of 30 and 55 mg/kg of feed, exceeded the control group in pre-slaughter live weight by 4.50% and 7.27%, respectively. Similarly, the mass of muscle tissue and edible part of carcass in group III increased by 8.67% and 8.40% relative to the control group values, respectively. It was found that the mass fraction of protein in the breast was higher in young animals from group II than in the poultry from groups C, CA-I and CA-III by 1.57%, 2.16% and 1.35%, respectively. In terms of calcium content in the thighs, broilers from groups CA-II and CA-III exceeded the control group by 2 times. Young animals from the experimental groups CA-I and CA-III exceeded the poultry from group C in the accumulation of the essential amino acid arginine in the thighs by 0.4% and 0.2%, respectively. Thus, the use of cinnamaldehyde as a feed additive for agricultural poultry has a positive effect on the chemical composition of meat, the content of essential elements and amino acids.

Характеристика белкового комплекса сортов сои селекции ВНИИМК

The biochemical composition of soybean seeds determines the use of soybeans as a source of food and feed proteins. In this study, the protein complex of seeds of soybean varieties bred at V.S. Pustovoit All-Russian Research Institute of Oil Crops was evaluat-ed. The mass fraction of protein was determined by the Kjeldahl method on a VELP Scientifica device (Italy). Amino-acid composition was determined by high-performance liquid chromatography on a Sevco ARM-1000 amino-acid analyzer (Russia). Standard methods were used in the work. The ratio of amino-acid composition of soybean protein by functional groups as well as the protein content in soybean varieties bred at V.S. Pustovoit All-Russian Research Institute of Oil Crops (39.35–42.93%) were determined. The wholesomeness of soybean protein was estimated on the basis of the content of essential amino ac-ids in relation to the FAO/WHO reference protein. During the research it was determined that all essential amino acids have score more than 100%. The biological value of the soybean samples was calculated and ranged from 71.20 to 79.10 %. The ratio of differences in amino acid composition varied from 20.90 to 28.80%. The utility coefficient of the amino acid composition of soybean seed protein differed slightly among varieties (0.68-0.72 fractions of unit). The best ratio of qualitative characteristics of the protein complex was observed in the variety Puma.

DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE AND WHEY DRINK WITH THE USE OF SEA BUCKTHORN

One of the most important tasks of food security is to provide the population with dairy products, particularly, with a high protein content. Among such products, cottage cheese is distinguished. At the same time, the industrial processing of milk, which is based on the principles of waste-free production of dairy products with increased quality and safety indicators, is relevant.The work aims to develop the technology of cottage cheese and whey drink using sea buckthorn.The object of the study was samples of cottage cheese and whey drink produced using different amounts (10 %, 15 % and 20 %) of sea buckthorn mixture (sea buckthorn + sugar). The cottage cheese produced using a 15 % sea buckthorn mixture was characterized by high organoleptic quality indicators, particularly taste properties, compared to the samples obtained using a 10 % and 20 % sea buckthorn mixture. it was established that cottage cheese using 15 % sea buckthorn mixture is characterized by an increased mass fraction of protein by 1.2 % compared to the control. An increase in the amount (from 10 % to 20 %) of the sea buckthorn mixture leads to an increase in vitamin C content in the produced cottage cheese – by 30–33%. The dependence of the mass fraction of protein in the separated whey on the amount of sea buckthorn mixture during the production of cottage cheese was established. Thus, the protein content of whey is 1.2% after using a 10 % sea buckthorn mixture, 0.9 %–15 % sea buckthorn mixture, and 0.45 % when using a 20 % sea buckthorn mixture. Whey drink produced from separated whey during the production of cottage cheese with the use of 15 % sea buckthorn mixture is characterized by a high content of vitamin C – 121 mg/100 g and a more yellowish colour, a pleasant sweet taste compared to the control. A technological block scheme for the production of cottage cheese and whey drink using a 15% sea buckthorn mixture has been developed. The proposed technology will make it possible to expand the range of new types of cottage cheese and whey drinks.

Impact of raw materials on the nutritional value of confections

The techniques for determining the nutritional value of confectionery products, namely, determining the mass fraction of protein, fat, water-soluble vitamins B1 and B2, omega-3 fatty acids, and cholesterol in fat-containing confectionery products, have been developed. Data on the content of protein, fat, saturated fatty acids and trans isomers of unsaturated fatty acids, B vitamins, omega-3 fatty acids,and cholesterol in fat-containing confectionery products have been obtained. A methodology to monitor the content of vitamins, omega-3 fatty acids, and cholesterol in fat-containing confectionery products has been developed.

Влияние солей цинка на свойства молочного сырья

Functional dairy products fortified with zinc lactate and zinc citrate can eliminate nutritional deficiencies in human diet. This research featured buttermilk obtained as a by-product of sweet butter. It was combined with skimmed milk powder to provide 5% protein mass fraction. Salts were added separately, from 15% recommended intake to 100% permissible daily consumption. The resulting experimental samples underwent pasteurization at (87 ± 2) °C without exposure. Both salts proved highly soluble in buttermilk. Zinc citrate tended to reduce the active acidity of the samples whereas zinc lactate caused a significant pH decrease, starting with 0.013 g per 100 g buttermilk, which corresponded to 30% recommended daily zinc intake. Both salts raised the titrated acidity, but as their acid residues had different properties, this variable was 37-42 °T in the samples with zinc lactate and 35 °T in the samples with zinc citrate. The active acidity remained almost the same as titrated acidity grew, which means that the protein component in the skimmed milk powder increased the buffer capacity of the systems. However, neither zinc lactate nor zinc citrate affected the sensory properties of the experimental products.

Qualitative indicators of milk and fermented milk products when activated zeolite and probiotics are included in the diet of cows

Relevance. The quality of milk depends on the season of the year, the breed of animals, the state of metabolism, and the characteristics of feeding and maintenance technology. The quality of milk determines its technological properties and the quality of its processed products.Methods. The content of somatic cells in milk, the acidity of milk, cottage cheese, yogurt, and syneresis of yogurt were determined. In milk processing products, the content of the mass fraction of nitrogen and crude protein, crude ash, calcium, and phosphorus was determined.Results. When feeding cows with the yeast probiotic activated zeolite and the phytoprobiotic “Provitol”, a significant decrease in the content of somatic cells in freshly milked milk of cows was established by 13.02% (p < 0.05). Significantly lower milk acidity values were established (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively), significantly higher yogurt acidity values (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively, significantly lower yogurt syneresis (by 4.70% (p < 0.001) and 3.10% (p < 0.01), respectively). The use of activated zeolite and yeast probiotic “Kluver Pro” in the diets leads to a significantly higher content (compared with the control) of the mass fraction of fat in cottage cheese and yogurt — by 10.47 abs. % (p < 0.001) and 4.58 abs. % (p < 0.001).

Veterinary and sanitary assessment of milk quality in black-and-white cows fed with extruded compound feeds in North Kazakhstan

Background: Today, one of the most effective ways to increase the digestibility of nutrients is extrusion processing. Raw materials are exposed to high temperatures and pressure, which leads to qualitative and nutritional transformations. The study aims to identify the effect of extruded compound feeds on cow productivity and the qualitative composition of milk.Methods: Based on the chemical analysis of milk, the following indicators were studied: fat mass fraction, protein mass fraction, casein, lactose, dry matter, skimmed milk residue, urea, density, titrated acidity, active acidity, and somatic cells. An organoleptic evaluation of milk was carried out according to the following indicators: color, smell, taste, appearance, and consistency. Once a month, a control milking was carried out to account for productivity.Results: The EG's raw milk had higher casein and lactose content compared to the CG, with EG II showing the highest levels. Additionally, milk from the EG contained more solids, indicating better nutritional and technological properties, with solid content being 3.8-5.7% higher than in the CG.Conclusion: Based on the obtained results, it was found that milk productivity had increased by 10-20%, the fat mass fraction by 7-10%, the protein mass fraction by 5.1-6.5%, the amount of dry matter by 3.8-5.7%, and lactose by 1.1-4.3%.Keywords: Extruded Compound Feeds; Milk Productivity; Black-And-White Breed; Fat; Protein

Studying the relationship of the type of higher nervous activity with the milk productivity of cows

The purpose of the presented research was to study the influence of the type of higher nervous activity (HNA) on the secretion of organic components of milk in various milking conditions. The studies were carried out in 2 periods. The first period was standard, and in the second there was a conditioned stimulus - the presence of an outsider. Black-and-white cows were assigned to four types of higher nervous activity: type 1 - strong, balanced; type 2 - strong, unbalanced; 3 - strong, inert; 4 - weak, inhibitory. In the first period, type 2 cows showed a significant decrease in the amount of milk, fat and glucose, but the mass fraction of protein in milk tended to increase separately for each milking by 0.22 %. The ratio of the mass fraction of protein to the percentage of lactose for two milkings was significantly higher by 0.06, in relation to type 1. In type 3, in general, for two milkings, an increase in lactose by 13.3 g, fat - by 7.0 g was noted, in contrast to the indicators of the first type. Animals of the fourth type tended to reduce milk secretion to 18.3 %. Also, the mass fraction of fat in milk was lower to 0.53 % (P < 0.05) and protein to 0.28 %, and the proportion of lactose in milk, on the contrary, was consistently higher in both milkings by 0.25-0,26 % (P < 0.05). In the second period (with a conditioned stimulus), cows of the second group showed a positive trend towards an increase in the mass fraction of protein in the morning with machine milking by 0.26 % (P < 0.05), and with manual milking by 0.32 % (P < 0.05), in relation to the first group. The mass fraction of fat during machine and manual milking in animals of the second type tended to decrease. In the third group, the indicators of milk of the first streams in the morning were higher by 0.99 % (P < 0.05) - fat, by 0.33 % - protein, by 0.09 % - lactose, in relation to the first type of higher nervous activity. In cows with a weak, inhibitory nervous system, the influence of the conditioned stimulus contributed to a decrease in the ratios of the mass fraction of fat and protein in milk to lactose to 0.14 and 0.09, compared with type 1 cows.

Құрғақ түйе сүтінің тағамдық және биологиялық құндылығы

The article studies the nutritional and biological value of camel milk dried by the freeze-drying method. As a result of drying camel milk by the freeze-drying method, the mass fraction of protein, fat and carbohydrates in dry camel milk was 28.1%, 28.18% and 31.52%. In order to characterize the biological value of dry camel milk, its amino acid composition and the content of water-soluble B vitamins, in particular B1, B2, B3 and C, were determined. As a result of the study of the amino acid composition in dry camel milk, 14 amino acids were identified (7 – essential, 7 – non-essential amino acids). The total number of identified amino acids was 41.36%. According to the results of the study, the results characterizing the nutritional and biological value of dry camel milk complement a number of insufficient studies of dry camel milk.

ANALYSIS AND QUALITY ASSESSMENT OF BEEF, BEEF BREEDS OF CATTLE IN KAZAKHSTAN

The article considers the quality of beef carcasses from cattle of Kazakh white-headed and Kalmyk breeds, bred mainly in Kazakhstan, as well as the results of the study of chemical composition of meat cuts, yield and meat index of beef cuts on the bone and boneless, allocated in accordance with the international standard UNECE. The chemical composition of cuts was determined: moisture, fat, protein. Methods of moisture determination – according to “GOST 9793-2016 Meat and meat products. Methods of moisture determination”. Methods of determination of fat – according to “GOST 23042- 2015 Meat and meat products. Methods of determination of fat”. Mass fraction of protein was determined by the Kjeldahl method. The analysis of the obtained results allowed us to conclude that bulls of Kazakh white-headed and Kalmyk breed have high slaughter qualities and differed insignificantly. There were no significant differences between the breeds in the content of total protein and chemical composition of cut flesh.

Өсімдік негізіндегі ет алмастырғыштан жасалған жартылай ысталған шұжықтың аминқышқылдары мен май қышқылдарының құрамын зерттеу

The article investigates the organoleptic parameters, the mass fraction of protein and fat, the amino acid and fatty acid composition of semi-smoked sausage from a vegetable meat substitute. Soy and chickpeas were selected as vegetable raw materials for semi-smoked sausage, and as a result of an organoleptic evaluation, their optimal ratio (70:30) was chosen. The composition of soy and chickpeas differs in a large amount of protein than that of other legumes. According to the results of the protein study in semi-smoked sausage from this vegetable raw material, it was revealed that the second sample had 15.76% more protein, the third sample had 14.77% higher, the fourth sample had 11.07% more, the fifth sample had 9.98% higher compared to the control sample. Accordingly, the amino acid composition, such as aspartic acid, arginine, phenylalanine, valine, methionine, threonine, leucine, lysine, are 61.24%, 28%, 24.8%, 25%, 15,58%, 14,28% higher, and 4.13 times, 5.39 times more than in the control sample. This indicates that the product can be considered as a biologically valuable and protein-rich product.