The article provides data on modern lamb production systems and factors affecting their quality. In order to obtain high-quality lamb, a mineral-phytobiotic additive was developed, which includes sulfate and sodium metasilicate as sources of sulfur and silicon, and a phytobiotic additive containing chili pepper, which has a fungicidal effect and exhibits antibacterial properties, intensifying the digestion process, cinnamon essential oil, which contributes to the normalization of the composition of the intestinal microflora and its stabilization. Carvacrol, contained in oregano oil, exhibits antibacterial and antifungal properties; thanks to this, it can be a good antiseptic, killing parasites that cause intestinal dysfunction. The best result was the addition of such a mixture in the amount of 1.8 % to the compound feed for young sheep in rearing from 10 days to 255 days of age. In order to study the influence of the mineral-phytobiotic supplement on growth intensity and meat quality, sheep were weighed at one day, 60, 100, 135, 180, and 255 days of age. In order to control the slaughter indicators of meat productivity, they were slaughtered at the age of 255 days (8.5 months, lamb category), since the meat of these animals is consumable. The taste properties of the meat were also assessed by tasting. As a result of the controlled slaughter, it was established that the addition of 1.8 % of the mineral-phytobiotic additive increased the live weight by 18.68 %, the slaughter weight by 22.87 %, the weight of the steamed carcass by 21.5 %, the chilled by 22.29 % of the slaughter yield by 3.52 %. Along with the increase in overall productivity, the chemical composition of lamb meat changed. In particular, protein level increased by 4.22 %, dry matter by 6.09 %, and ash by 11.25 %. The calorie content of meat increased by 2.47 %, and the protein/fat ratio approached 1 : 0.75 and was 1 : 0.79. The definition of taste qualities indicates that the meat of young animals is lighter and more delicate to taste. The nutritional value and dietary properties of meat were determined by color, tenderness, aroma, taste, juiciness, and appearance. The taste qualities of sheep were assessed by tasting. According to the organoleptic assessment, the meat from sheep of both groups had a pleasant smell, tender and juicy. According to the general assessment, the meat of the experimental group is excellent, and that of the control group is very good.

The article presents data on changes in the protein content of bee pollen due to different storage methods. In May, during the collection of bee pollen by bee colonies, in the conditions of the farm located in the Stryi district of the Lviv region, more than 30 types of flower pollen entered the nest. At the same time, for species identification, acetolysis of seven types of flower pollen was carried out, which differed in the maximum amount of arrival: apple (Malus), dandelion (Taráxacum), winter rape (Brassica napus), buckwheat (Fagopyrum esculentum), clover (Trifolium pratense), chestnut (Castánea) and raspberry (Rúbus idáeus). To study the nitrogen content according to the Kjeldahl method, all pollen was divided into three groups according to the storage method. Bee pollen of the first group was considered fresh. In it, the nitrogen content was determined immediately after determining the species. Calculations showed the maximum crude protein content in this group. Of all types of bee pollen that were determined to be fresh, the maximum amount of protein was found in bee pollen collected during the flowering of winter rape (Brassica napus) and apple (Malus). Its average content is 24.9 ± 2.09 and 23.4 ± 1.77 %, respectively. As a result of freezing at a temperature of 18 ºС and its storage for 8–12 months, the protein content practically did not change and decreased by only 0.3–0.9 %. A slight tendency to decrease the amount of nitrogen in bee honey was also found when stored in a dried state. Bee pollen, stored for 8–12 months under different conditions, was fed to newborn honey bees and kept in entomological boxes. It was found that bee pollen storage conditions affect honey bees' food consumption rate. The minor attractiveness of the feed was found in the dried bee pollen. The absence of a connection between the content of crude protein in feed and the rate of its consumption by bees was investigated.

The article presents data on the effect of a mineral-phytobiotic supplement on the age dynamics of the live weight of sheep obtained from crossbred ewes. The age dynamics of absolute, relative, and average daily growth rates were analyzed. The results of slaughter and the morphological composition of carcasses of 5-month-old lambs were studied. As a result of the research, it was found that in the first 2 months after birth, the mass of the lambs was higher by 12.5 %, and in lambs by 18.65 %, which was 15.58 % on average. In the following age periods, the live weight of gilts and lambs of the experimental group was also higher than the sheep of the control group by 17.68, respectively; 20.64; 12.45 and 17.08 %, while in the lambs of the experimental group, the intensity of increase compared to the control group was slightly lower and amounted to 14.92, respectively; 14.22; 12.89 and 9.56 %. The highest average daily growth in both groups of experimental sheep was in the period from birth to 2 months of age. By the age of 6 months, lambs and gilts of both groups had a live weight higher than 50 % compared to 18-month-old sheep. The slowdown in absolute growth is observed starting from 49 months of age, which in our opinion is related to weaning and transition to pasture. According to the results of the slaughter of 5-month-old lambs, it was established that the weight of the cartridge carcass, the slaughter weight, and the slaughter yield of the sheep of the experimental group was higher by 26.58, respectively; 22.75 and 7.89 %. The morphological composition of the carcasses of the 5-month-old lambs of the experimental group was higher by 32.69 and 22.26 %, respectively, in terms of pulp yield and fleshiness ratio.