14 varieties of grain sorghum bred by the Federal State Budgetary Scientific Institution RosNIISK Rossorgo were studied. The amount of protein in grain and its fractions was experimentally determined: albumin, globulins, glutelins and prolamins, a comparative analysis was carried out within each fraction and a conclusion was made about the highest biological value among the studied varieties. The results showed that sorghum seeds contain all four protein fractions, the highest content of which is albumin and glutel. The highest nutritional value was noted in the variety of sorghum Zhemchug, which contained the highest amount of albumin, characterized by a complete amino acid composition, and the lowest content of prolamins, which have a low balance of amino acids. In the varieties Kamelik and Locus, there was an insufficient content of complete proteins that make up the water-soluble and salt-soluble fractions in the grain of these plants. Grain sorghum varieties with the highest amount of protein (Pomegranate, Locus, Pearl and Bachelor) were characterized by a low level of alcohol-soluble protein fraction.

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This article presents a comparative characteristic of the blood parameters of Kuibyshevskaya breed rams and Kuibyshevskaya ? Dorper crossbreed rams at the age of one and four months. According to the results of the studies, the amount of formed elements and the level of metabolites in the blood of animals corresponded to the physiological norm. At the same time, there were differences between the study groups. It was found out  that crossbred rams had superiority in some blood parameters over purebred animals, which indicates a more intensive metabolism, and, presumably, a higher level of meat productivity in the future.

The article discusses the results of a study of the biochemical composition of sorghum grain of varieties of selection of the Russian Research and Design Technological Institute of Sorghum and Maize. The main parameters that characterize the biological value of grain crops have been studied: protein, fat, minerals, fiber, nitrogen-free extractives, including starch. The varieties containing the greatest amount of protein and sugars were identified, and recommendations were given for their further use in the agro-industrial complex.