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The article presents the results of studying the influence of the supplementary feeding with stinging nettle hay on the ration balance, biochemical indicators, nutritional value, and keeping quality of rabbit meat. It was established that the replacement of 5% and 25% of coarse fodder with stinging nettle hay resulted in an increase in the content of crude (by 3.5-20.3%), digestible protein (by 4.4-22.8%) and carotene (by 3.3-22.7%) in terms of nutritional value. Growing rabbits with the introduction of a dosage of 5% and 25% of the stinging nettle hay of the nutritional value of coarse fodders was characterized by the least feeds per 10 g of the gain as compared to the content in the traditional ration (1.17 kg of feed units/day). The introduction of 5% of the nettle hay into the rabbit ration as compared to the control group: influenced a decrease in the moisture content (the power of influence of -10,38%, P<0.001), an increase in the content of protein (the power of influence of 34.2%, P<0.01), zinc (the power of influence of 35.6%, P<0.01) and manganese (the power of influence of 34.2%, P<0.01) in the rabbit meat.

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The goal of the research was to study the applicability of ground cakes in the production of liver pâté with increased nutritional characteristics. The studies revealed that the substitution of beef liver in the amount of 3.0 % with the same amount of ground cake of black cumin seed in the formula of liver pâté contributed to: the change in color from «brown» to «gray with brown shade», the appearance of light spiciness in the taste; an increase in the content of protein (by 7.8 %) and ash (by 20.6 %), in the content of calcium (by 5.7 times), iron (by 3.4 times), magnesium (by 2.3 times), copper (by 2.2 times), manganese (by 63 %), zinc (by 25 %), and a decrease in the content of vitamin A by 11.7 % with the stabilization of the number of mesophilic microorganisms. The substitution of 10.0 % of beef liver with the same amount of the ground cake of pine nut kernels contributed to: the formation of slightly sweet taste and tenderer consistency; an increase in the content of protein (by 38.3 %) and ash (by 24.5 %), minerals -manganese (by 6.1 times), calcium (by 4.3 times), magnesium (by 3.9 times), iron and copper (by 2.3 times), phosphorus (by 2.2 times), zinc (by 27%), and a decrease in the content of vitamin А by 27.5%.

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