Quail breeding expands the range of poultry products through the production of highly nutritious dietary semi-finished and canned products. Quail meat is superior to other types of poultry. According to its physicochemical and organoleptic characteristics, it refers to a dietary product. The research objects are quail carcasses. In order to identify features of quantitative indicators of quail meat, carcasses of three genotypes were analyzed: Japanese quail, Estonian quail and hybrid quail - F1. The paper presents results of studies of the qualitative characteristics of quail meat of these genotypes. The data on the chemical composition, content of essential amino acids, and the nutritional value are presented. The organoleptic evaluation of carcasses, the structure of fresh meat of white and red muscles are described. The results allow us to determine the best genotype for producing meat products with a high biological value, as well as to establish differences and characteristics of the composition of quail meat depending on the genotype.

Rice groats are in high demand among buyers. Given the current situation in the rice market, market research conducted to identify consumer preferences and the main factors affecting the choice and degree of satisfaction with the quality of rice cereals aroused some interest. The article gives a brief description of the rice market, its structure, the main stages of development, describes the factors affecting the formation of demand. The research of self-sufficiency and structure of the Russian rice market, growth rates is given. The dynamics of rice export and import in 2018 is presented. A marketing research was conducted aimed at clarifying the preferences of consumers of rice cereals, identifying the main factors affecting their choice and the degree of satisfaction with quality in the market of the Voronezh region. Based on studies for trade enterprises, several recommendations have been developed aimed at increasing demand and increasing cereal sales.

In Russia, the demand for egg products is traditionally determined by the needs of the population, since eggs are included in the consumer basket. The article presents research on the dynamics of the Russian egg market, explores the volumes of eggs produced, and the share of imported products. The dynamics of consumption volumes is determined by food industries which use eggs. The volumes of consumption and production of food eggs for 2014-2020 were determined. The main driver of competitiveness of Russian egg products is the state support whose main directions are discussed in the article. The most promising areas for increasing production profitability and stabilizing the price situation in the domestic market are identified. The data on the largest manufacturers are presented. For a more complete analysis of the food egg market, as well as identification of competitors, a survey of egg consumers was conducted. Based on the results of the study, the strategy for selling food eggs was developed. The current state and development trends of egg production, channels for their implementation are examined, the market conditions for eggs and egg products are analyzed, and proposals for its development are substantiated.

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Milk is one of the food products necessary for the human body, as it is the main source of high-grade proteins, essential amino acids, and vitamins. In this regard, special attention is given to the assessment of milk quality indicators. Scientific research was carried out at Bolshevik LLC, Khokholsky District, Voronezh Region, in 2020 on daughter cows of red-and-white sires, which were divided into two groups according to the primary breeding records. Group I included daughters of sire 3618 of the line Vis Back Aydal 1013415, group II - daughters of sire 1008 of line Reflection Sovering 198998. Each group included 15 animals. Indicators of milk productivity and development of cows-daughters were defined from the data of the primary breeding records of the farm with the Selex program. A slight superiority of cows-daughters of the bull of the Reflection Sovering 198998 line (group II) over the daughters of group I in terms of milk yield and the mass fraction of protein and fat was established as a result of the analysis of milk production for the first lactation. Prospects for the production of soft cheeses based on cow's milk obtained from two lines of bulls - producers using classical production technology were considered. The prospects for obtaining soft cheeses of a combined composition by including mung bean protein concentrate in a normalized mixture to increase their nutritional value were shown in the work. The influence of the dosage of mung bean concentrate on the duration of milk clotting at different temperatures has been studied. A comparative assessment of the organoleptic and physico-chemical parameters of the obtained cheeses is presented in the work.