The object of the study reported in this paper is to establish a dependence of the fatty acid composition of the fast-growing annual plant safflower on the agroclimatic cultivating conditions. The growth rate of safflower and the characteristics of the extracted oil are highly dependent on external temperature and moisture. At low temperatures, for example, the growth of safflower is significantly inhibited. With an increase in temperature and the length of daylight, the central stem begins to branch while growing faster. Flowering is mainly affected by the length of daylight. The period from the end of flowering to maturity is typically 28‒30 days. However, the total ripening period of the crop depends on the variety, location, sowing time, and agro-climatic cultivating conditions. The need for water increases significantly during the flowering period of safflower, which ultimately affects the indicators of the fatty acid composition and yield. At the same time, safflower is sensitive to moisture in terms of disease. In case of excess water, it is subject to root rot. In addition, frequent rains and high humidity after ripening can provoke the germination of seeds on the head. Hence, it follows that in order to obtain a high yield with the specified characteristics of the fatty acid composition of safflower oil, it is necessary to take into consideration the quantitative indicators of moisture and its seasonality, as well as the temperature regime during the growing season. The study was conducted using arid or semi-arid, sharply continental Central Asia with its hot summers and cold winters as an example. The dependence of the physicochemical parameters of plant-derived oils on agroclimatic indicators has been established. The reported results and conclusions will allow farmers to predict the yield of oilseeds with specified characteristics depending on the changing climatic parameters

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The results of meat productivity of young cattle of beef breeds (Auliekol, Kazakh Whitehead, Galloway, Hereford) depending on the breed, sex, and age (young bulls, steers-calves, heifers, first-calf cows, adult cattle-cows, bulls, calves) grown in the Western Region of the Republic of Kazakhstan during winter, turning winter (pre-spring), early spring and spring periods are given. The animals were divided into three groups according to their breed and growing conditions. The highest slaughter yield among adult animals was found in the cow of the Auliekol breed-63,7% with a pre-slaughter weight of 532.8 kg; the lowest yield was in the cow of the Hereford breed -53,6% with a pre-slaughter weight of 410.0 kg. Studies of young animals showed that the highest and the lowest values were 61.3% in a bull of the Auliekol breed with a pre-slaughter weight of 460.1 kg and 50.8% in a bull of the Hereford breed with a pre-slaughter weight of 372.3 kg, respectively. The proportion of muscle, fat, connective, and bone tissue in the slaughter process is determined. The muscle tissue of the animals of higher fatness in the I and II groups consists of 56.6-57.3% of carcass weight, fat-15.7-16.1%, and connective, bone and cartilage-26.9-27.2%. The muscle tissue of the animals of I and II groups of average fatness amounts to 59.7-60.2% of carcass weight, fat-9.8-10.3%, connective, bone and cartilage-29.8-30.1%, the muscle tissue of the animals of III group of average fatness amounts to 58.4% of carcass weight, fat-10.2%, connective, bone, and cartilage-31.4%. The amino acid content of cattle cuts of different breeds is almost identical in proline-0.68-0.7%, serine -0.76-0.79%, alanine -1.09-1.13%, tyrosine -0.63-0.66%; but there are also significant differences, such as argininefrom 0.65 to 1.27%, lysine-from 0.86 to 1.66% and leucine-from 0.87 to 1.56%. The highest total amino acid content is 13.59% and the lowest is 9.26%. As a result, the food and biological quality of beef depending on breed, age, living conditions, pre-slaughter housing, slaughtering, and production processes.

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The use of melon processing in food production attracts the close attention of scientists and the public. This article presents the technology of production and formulation of marmalades using melon processing products on various jelling agents. Marmalades were made using agar-agar, pectin and gelatin in order to determine the most suitable jelly-forming agent for the production of marmalades from the product of processing melons. According to the results of the study, it was revealed that it is possible to get marmalade with all jelling agents. Based on the physico-chemical, organoleptic characteristics of finished products, it was determined that the most appropriate is the use of gelatin because it has good gelling abilities and low cost. The technology of making marmalade products using watermelon processing products has been developed. The improvement of taste and consistency was revealed due to ultrasonic processing of vegetable raw materials on a homogenizer. The acidity indicators of the produced marmalades are in the range from 7.5° to 8.9° T, which corresponds to the norm. It is also noticed that the moisture content of marmalade on pectin is slightly higher compared to other samples. Based on the data of available formulations, the dosage of studneobrazovatel varied from 6 to 8%. Based on the data obtained, a conclusion is made about the possibility of using the selected raw materials in the production of marmalade on gelatin as a jelly-forming agent.