The article presents the research of the protein composition of meat of wild animals (elk and wild boar) and domestic animals (beef), by their isolation and separation methods due to their different solubility in different solutions, conducted in the laboratory of Biological Safety of Food Systems of the Department of Meat and Dairy Products Technology of Mari State University. The total proteins or protein fractions were extracted from a homogenized chilled meat sample. Then, the colorless proteins in the extract were transferred to the colored product, adding a biuret reagent, and studied the D optical density of separate protein fractions on the photoelectric concentration colorimeter PCC-2, determining the absorption of emitting at a wavelength of 540 nm. The protein content of the samples was expressed in the mass fraction of the protein fraction in the sample in g/ 100g of meat and in percentages. The calculation was based on the previously found linear calibration dependence of the optical density on the concentration of the standard protein. Using sequential extraction of muscle proteins with water, saline and alkaline it is possible to obtain different protein fractions. Differentiation of proteins by solubility (water-soluble, soluble in salts, alkaline-soluble, albumins, globulins), fractional composition (sarcoplasmic, myo????ibrillar and connective tissue), peculiarities of the biochemical structure (high-grade and inferior). Protein extracts of muscle tissue of wild and domestic animals obtained during sequential extraction are used to quantify the protein content of a certain fraction, as well as to research the properties of proteins.

The article presents the research of the protein composition of meat of wild animals (elk and wild boar) and domestic animals (beef), by their isolation and separation methods due to their different solubility in different solutions, conducted in the laboratory of Biological Safety of Food Systems of the Department of Meat and Dairy Products Technology of Mari State University. The total proteins or protein fractions were extracted from a homogenized chilled meat sample. Then, the colorless proteins in the extract were transferred to the colored product, adding a biuret reagent, and studied the D optical density of separate protein fractions on the photoelectric concentration colorimeter PCC-2, determining the absorption of emitting at a wavelength of 540 nm. The protein content of the samples was expressed in the mass fraction of the protein fraction in the sample in g/ 100g of meat and in percentages. The calculation was based on the previously found linear calibration dependence of the optical density on the concentration of the standard protein.  Using sequential extraction of muscle proteins with water, saline and alkaline it is possible to obtain different protein fractions. Differentiation of proteins by solubility (water-soluble, soluble in salts, alkaline-soluble, albumins, globulins), fractional composition (sarcoplasmic, myofibrillar and connective tissue), peculiarities of the biochemical structure (high-grade and inferior). Protein extracts of muscle tissue of wild and domestic animals obtained during sequential extraction are used to quantify the protein content of a certain fraction, as well as to research the properties of proteins.

This article is devoted to the study of the use of non-traditional types of raw materials -composite mixtures of wheat flour, flax and buckwheat flour -in the production of functional bakery products intended for athletes. According to the results of the experiments, the recipes of bakery products from a mixture of wheat-flax and wheat-buckwheat flour were determined, the main modes of the technological process were established. The results of research showed that when baking bakery products with the addition of flax and buckwheat at the selected ratios, the rheological properties of the test and the main indicators of the product quality are not inferior to the control sample or even have higher indicators. At the same time, the quality of finished product is improved with an increase in the nutritional value of this product, enrichment with vegetable protein, biologically active substances and polyunsaturated fatty acids. It is shown that the active ingredients of flax and buckwheat flour can be used to purposefully change the taste, aroma and appearance of bakery products, which allows to enrich and expand the range of products for use in sports nutrition, as well as in everyday life.

Natural food which make up the diet of farm animals does not always contain all the necessary substances. It is often quite difficult to replace one food with another in order to make good the deficit. One of the most important factors of efficiency of feeding as well as increasing the productivity of animals is the introduction of various supplements and preparations into their diet. Mineral supplements are given to animals to maintain normal life, form of bone and other tissues, stimulate metabolism and energy. Animals are more susceptible to diseases, give smaller amounts of milk and meat, reproduce worse with a lack of substances such as calcium, phosphorus, sodium and iron. Thanks to mineral supplements animals are maintained in a healthy state, normally reproduce and growing stock properly developed. In our research we studied the effect of the new mineral feed supplement "Tseostimul" on the quality of rabbit meat of the "Soviet chinchilla" breed. The studies were conducted on the basis of Miacro-Karatau farm on 100 animals. The first group was a control and received the main diet. In addition to the main ration, the drug "Tseostimul" was added to the second group in a dose of 1% by weight of the compound feed, to the third group -3% and the fourth group -5% by weight of the compound feed. The research showed that rabbit meat in terms of organoleptic and physico-chemical parameters comply with the requirements of GOST for fresh, benign meat.

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