On the experimental field an experiment was laid to study the productivity of two types of winter vetch: Hungarian vetch (Vicia pannonica Granz) varieties Orlan and Chernomorskaya and downy vetch (Vicia villosa op Roth) varieties Lugovskaya 2 and Glinkovskaya. The vetch was sown in a mixture with winter wheat (Triticum aestivum L.) variety Tanya. Various doses of mineral fertilizers. Phosphorus (superphosphate) and potassium (potassium chloride) were introduced during sowing, nitrogen (calcium nitrate) – as early spring feeding. As a control, we studied the variety of furry vetch Lugovskaya 2, since this is the most popular variety of winter vetch in the Krasnodar Territory. The soils of the experimental plots are represented by leached, low-humus heavy loamy powerful chernozem. Due to the limited feed intake, the diets of high-yielding cows are rich in highly digestible non-structural carbohydrates (ADF), which fermentation leads to the formation of a large amount of propionic acid in the rumen with a strong acidic effect and, conversely, NDF fermentation is slower and on a smaller scale. The variant winter wheat Tanya + winter vetch Lugovskaya 2 - is closer to the optimum in the second cut. The rest of the experimental options of vetchwheat and vetch-triticale grass mixtures also have a negative fiber balance, which is not acceptable for feeding high-producing dairy cattle.

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The article provides calculations and recommendations for fisheries development and improvement of fish productivity of reservoirs in the Kuban basin. The taxonomic composition of water biological resources has been studied and the natural bio-production potential of some reservoirs in the South of Russia has been determined. It is proposed for the purpose of pastoral aquaculture to produce directed formation of the ichthyofauna of reservoirs by yearlings Hypophthalmichthys molitrix, Hypophthalmichthys nobilis, Ctenopharyngodon idella, and as anaddition Cyprinus carpio, Mylopharyngodon piceus, Liza haematocheila with an individual mass not less than 25-30 g, which will allow rational use of forage resources of aquatic ecosystems.

Currently there are many known enzyme preparations, which to varying level of efficiency split non-starchy polysaccharides in mixed feeds. The research aims to study the consumer qualities of broiler meat and its dishes when included enzyme preparations Celloviridin G20x and Amilosubtilin G3x into diets based on wheat grain (40% by feed weight), barley (20%) and soybean meal (15%). The results obtained in the course of research were processed by mathematical analysis software package "Microsoft Excel". The best effect on the poultry slaughter qualities had joint supplements of multienzyme compositions Amilosubtilin G3x at a dose of 300 g/t feed and Celloviridin G20х at a dose of 150 g/t feed, which resulted in the superiority of chickens from the third test group over the control counterparts in weight of semi-eviscerated carcass by 14.5%, evisceratedby 15.1%, slaughter yield-0.66%. Chickens, which were fed the mixture of preparations, surpassed their control counterparts in indicators characterizing the ratio of edible parts to inedible by 32.03%. Use of enzyme preparations intensified protein metabolism in the poultry body, which contributed to improve the chemical composition and increase the biological value of meat protein. Due to this, in the femoral muscles the synthesis of dry matter and protein was more active, which in this muscle of broilers from the third test group resulted compared to the control in an increase of dry matter concentration by 2.674%, proteinby 2.587%. When studying the effect of heat treating chicken carcasses in the compared groups on the organoleptic characteristics, four samples of grilled chicken were cooked. The dish sample, the formulation of which included broiler carcasses of the third test group got top point total and surpassed the control counterparts in organoleptic qualities by 0.37 points. This superiority is provided, first of all, due to such parameters as flavor and tenderness.

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