A Case of Laying Hens Mycosis Caused by Fusarium proliferatum

Milk and dairy products are indispensable for the full development and functioning of the body. In recent years, the demand for goat’s milk has increased. It has long been considered a source of health, especially in relation to people suffering from allergic diseases (including cow milk protein), with metabolic disorders, digestive disorders, etc. That is why the problem of obtaining high-quality goat milk is relevant and practically significant. Over the past few decades, interest has grown in a variety of biologically active substances of natural origin for their use as components of the diet of farm animals. Unlike antibiotics, growth stimulants and other synthetic drugs, phytogenics can be used in healthy animals for most of the productive period, providing a positive result in terms of quantity and quality of products. Based on this, we studied for the first time the effect of the plant product of stevia processing on the veterinary and sanitary indicators of goat milk. An experimental group of goats received stevia pulp together with the main diet. During the experiment, we found positive dynamics associated with the productivity of the goats of the experimental group. The use of an experimental feed composition provided positive dynamics in terms of the main indicators characterizing the technological value of milk. Thus, based on the data obtained, it should be concluded that the use of stevia pulp in combination with the basic diet provides positive dynamics for technologically significant indicators of goat milk, as well as increases the productivity of animals and ensures the production of products with high veterinary and sanitary characteristics.

Sanitary assessment and technological indicators of goat milk

Sufyanova,

Smolentsev,

Holodova

et al. 2023

Assessment of the safety and quality of turkey meat depending on the methods of keeping

Smolentsev,

Holodova,

Kislitsyna

et al. 2023

The research was carried out on broiler-type turkeys of the BUT-9 cross in the Republic of Mari El and private subsidiary farms. In accordance with our goals and objectives, the objects of research were blood and blood serum, red and white meat obtained from broiler turkeys of industrial type of cultivation and home type of cultivation. The study of turkey meat included: organoleptic studies, tasting evaluation of meat, determination of chemical and physico-chemical composition, energy value, amino acid and fatty acid composition of meat, microbiological studies, determination of meat freshness indicators The quality and nutritional value of meat was studied (anatomical cutting of turkey carcasses, chemical and physico-chemical indicators of meat, amino acid and fatty acid composition of meat, micro content- and macronutrients) the preservation of turkey meat of different content systems at t +2 +4 °C (organoleptic, chemical, physico-chemical, microbiological indicators) and at t-12-14 °C (organoleptic, chemical, physico-chemical indicators). White and red meat of the domestic content system is less stable during storage at t+2+4 °C according to such indicators as: pH, acidity/oxidizability coefficient, LFA, amino-ammonia nitrogen, protein, microbiological parameters (KMAFAnM). The study of the storage conditions of turkey meat at t-12-14 °C ensures the safety of meat a home growing system for 72 hours, and an industrial one for 96 hours. The meat of all growing systems, both females and males, had high stability during freezing storage. Study of storage conditions at t -12-14°C ensures the preservation of meat for 6 months without reducing the freshness indicators.

Methods of examination and assessment of the safety of goat meat of the Zaanen breed

Smolentsev,

Smirnov,

Kislitsyna

et al. 2023

The purpose of the study was to develop a comprehensive system of veterinary and sanitary examination of the safety and quality of slaughter products of Zaanen goats. The studies were conducted on goats at the age of 36 months. According to the results of veterinary and sanitary examination of organs and carcasses, all experimental animals were found to be healthy. Five muscles served as the material for studying the chemical composition: the semi-webbed muscle, the biceps femur, the longest back, the biceps shoulder and intercostal muscles were studied. Organoleptic studies of meat and internal organs were carried out in accordance with the requirements of GOST 7269-79, physico-chemical studies of meat were carried out in accordance with GOST 23392-78, the mineral composition of tissues was studied on an atomic absorption spectrophotometer. The biological value of Zaanen goat meat was determined according to the “Methodological recommendations for the use of the express method of biological evaluation of products and feeds”. Studies have shown that to assess the safety and quality of goat cuts and carcasses as meat raw materials, anatomical characteristics and morphometric parameters of regional lymph nodes should be used: heads - mandibular, parotid and pharyngeal lateral and medial; necks - superficial and deep cervical; thoracic limbs - axillary, axillary of the first rib and superficial cervical; sternum - axillary; chest wall - superficial cervical and intercostal; lower back - lumbar; pelvic extremity - popliteal, superficial and deep inguinal; the mammary glands are supramental.