scholarly journals Development of technology for obtaining highly efficient complete granulated feed stuff

2020 ◽  
Vol 82 (2) ◽  
pp. 137-145
Author(s):  
A. A. Shevtsov ◽  
A. V. Drannikov ◽  
A. V. Vostroilov ◽  
E. E. Kurchaeva ◽  
A. A. Derkanosova ◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Nutritional Value ◽  
Control Sample ◽  
Red Clover ◽  
Acid Number ◽  
Industrial Complex ◽  
Total Acidity ◽  
Feed Cost ◽  
Protein Feed ◽  
Production Conditions

A technological line for the production of granulated feed stuff was presented in the work. Three recipes for granular feed stuff for young rabbits (28-135 days old) were developed with the addition of experimental dietary supplements (PGC-92-1 supplements - dry herbal pulp from red clover, alfalfa grass flour and probiotic Sporothermin; PGC-92-2 supplements - protein feed concentrate from stillage filtrate (wheat), alfalfa grass flour and probiotic Sporothermin; PGC-92-3 supplements - green protein complex (PGC) from red clover, alfalfa grass flour and probiotic Sporothermin). Comparative analysis with the control recipe PGC-92 (control) without dietary supplements was carried out. The nutritional value of the feed stuff met the requirements for this group of animals. The storage of the produced feed stuff was carried out in production conditions (floor storage warehouse) in paper bags of 30 kg per group at a temperature of 18 ... 20 ° C and a relative humidity of 65 ... 70%. Due to the moisture content exceeding the requirements of the standard, a higher content of fungal and bacterial microflora was noticed in the feed stuff (control sample). The acid number of the fat and the total acidity increased, which indicates the instability of this batch of feed stuff during storage. Experimental variants of feed stuff had stable quality during storage and were of good quality throughout the test period. A production check of the influence of the studied complexes in young rabbits fattening was carried out in the conditions of the industrial complex of "Lipetsk Rabbit" LLC with a livestock of 2000 rabbits. The used complete granulated feed stuff with the introduction of bio-additives made it possible to increase the slaughter yield by 3.62, 4.45 and 3.96%, while reducing the feed cost per 1 kg of slaughter mass by 0.72, 0.38 and 0.88 ECU. An increase in profit was achieved by 17725.25, 16114.38 and 14168.55 rubles, as well as the level of profitability by 45.93, 41.26 and 31.24%, which is associated with a higher safety and productivity of the raised population of rabbits

scholarly journals New Pellet Feeds for Rabbits with a High Content of Nutrients and With the Addition of Dietary Supplements

2022 ◽  
Author(s):  
Alexander A. Shevtsov ◽  
Alexey V. Drannikov ◽  
Alexander V. Vostroilov ◽  
Elena E. Kurchaeva ◽  
Anna A. Derkanosova ◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Nutritional Value ◽  
Red Clover ◽  
Industrial Complex ◽  
Young Stock ◽  
Feed Production ◽  
Feed Control ◽  
Alfalfa Meal ◽  
Pellet Feed ◽  
Protein Feed

This research presented the pellet feed production line. Three pellet feed formulasfor young stock rabbits (28-135 days old) were developed with the addition of experimental dietary supplements grouped into the following protein green complexes (PGC):PGC-92-1including thе following supplements- dried herbal pulp from red clover, herbal alfalfa meal, and Sporotherminprobiotic; PGC-92-2 including the following supplements - protein feed concentrate from wheat stillage filtrate (syrup), herbal alfalfa meal, and Sporothermin probiotic; PGC-92-3 including the following supplements – PGC from red clover, herbal alfalfa meal,andSporothermin probiotic. These were compared with feed formulated without dietary supplements (PGC-92 (Control)). The nutritional value of the concentrate feeds met the requirements assigned for this group of animals. The storage of the formulatedconcentrate feeds took place in industrial conditions (the floor store) in paper bags of 30 kg per group at the temperature of 18-20 ∘C and the relative humidity of 65-70%. Due to itsmoisture content exceeding the standard requirements, the check concentrate feed (Control) revealed a higher content of fungal and bacterial microflora. The fat acidityvalue and the total acidity increased, which indicated the instability of this batch of concentrate feed during storage. The experimental batches of concentrate feed had a stablequality and retained good quality throughout the testing period. The testing of the effects of the studied complexes in fattening young stock rabbits was carried out on the premises of the Lipetsk Rabbit LLC industrial complex with 2000 rabbits. The use ofall-in-onepellet feedsformulated with the addition ofdietary supplements made it possible to increase the slaughter yield by 3.62%, 4.45% and 3.96%, while reducing feed intake per 1 kg of slaughter mass by 0.72 ECU, 0.38 ECU and 0.88 ECU. There was an increase in profit of 17725.25rubles, 16114.38 rubles and 14168.55 rubles, and an increase in the level of profitability by 45.93%, 41.26% and 31.24%, which resulted from a highersafety andgrowth performance of the raised rabbits. Keywords: concentrate feeds, pellet feeds, dietary supplements, protein green complex, feed for rabbits, growth performance

scholarly journals The Nutritional Value and Safety of Genetically Unmodified Soybeans and Soybean Feed Products in the Nutrition of Farm Animals

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1105
Author(s):  
Małgorzata Świątkiewicz ◽  
Kamil Witaszek ◽  
Ewa Sosin ◽  
Krzysztof Pilarski ◽  
Beata Szymczyk ◽  
...  
Keyword(s):  
Glycine Max ◽  
Nutritional Value ◽  
Urease Activity ◽  
Basic Protein ◽  
Press Cake ◽  
Farm Animals ◽  
Soybean Seeds ◽  
Lower Content ◽  
Glycine Max L ◽  
Protein Feed

Post-extraction soybean (Glycine max (L.) Merr.) meal is widely used as a basic protein feed for farm animals, especially poultry and pigs. Products made from unmodified soybean seeds are an alternative to imported GMO soybean meal. The aim of the study was to develop feed products from popular European varieties of genetically unmodified soybeans, which can be produced on small and medium-sized farms, and to assess their nutritional value and safety to livestock. The research was conducted on the seeds of three soybean varieties and two types of feed products resulting from thermobaric treatment (extrudate) and oil pressing (soybean press cake). The mould and yeast contamination of domestic seeds was negligible. The thermobaric and pressing treatments lowered the content of fungi by 97%. The products were considered free from mycotoxins. In comparison with full-fat soybean seeds, the protein content in the products was up to 19% higher, and 92% of the total lysine remained available. The products had lower content of antinutritional ingredients (trypsin inhibitors) and the urease activity was reduced by 52–59% and 99%, respectively. The experiment showed that the European genetically unmodified soybean feed products were characterised by good quality, mycotoxicological purity and high nutritional value for farm animals.

scholarly journals Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 6-16
Author(s):  
Ayana Serikbaeva ◽  
Bagimkul Tnymbaeva ◽  
Maryna Mardar ◽  
Nataliіa Tkachenko ◽  
Saniya Ibraimova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Nutritional Value ◽  
Control Sample ◽  
Total Content ◽  
New Product ◽  
Optimal Process ◽  
Protein Fiber ◽  
New Type ◽  
Germination Parameters

In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition

INFLUENCE OF THE RATIO OF WHEAT GRAIN AND HEMP SEEDS IN THE GRIND MIXTURE ON THE CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF WHEAT-HEMP FLOUR

2021 ◽  
Author(s):  
Р.Х. КАНДРОКОВ ◽  
С.Е. ТЕРЕНТЬЕВ ◽  
Н.В. ЛАБУТИНА ◽  
М.Ш. БЕГЕУЛОВ ◽  
И.Г. БЕЛЯВСКАЯ ◽  
...  
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Cannabis Sativa ◽  
Control Sample ◽  
Chemical Properties ◽  
Weighted Average ◽  
Fat Content ◽  
Wheat Grain ◽  
Physico Chemical

В России наблюдается повышенный интерес к продуктам питания, включающим нетрадиционное сырье. Спрос на продукты с добавкой семян конопли (Cannabis sativa L.) обусловлен их питательной ценностью и низкой аллергенностью. Исследованы химические и физико-химические показатели пшенично-конопляной муки, полученной из помольной смеси зерна яровой пшеницы сорта Радмира и семян конопли сорта Сурская в соотношении соответственно 95 : 5, 92,5 : 7,5 и 90 : 10%. В качестве контрольного образца была пшеничная мука без добавок. Размол помольных пшенично-конопляных смесей различного соотношения и зерна пшеницы проводили на мельницах лабораторного помола (МЛП-4) с нарезными (драные системы) и микрошероховатыми вальцами (размольные системы). Исследование химических и физико-химических свойств образцов пшенично-конопляной и пшеничной муки проводили на инфракрасном анализаторе SpectraStar 2500 XL. Установлено, что добавление семян конопли в помольную смесь существенно снижает выход пшенично-конопляной муки по сравнению с выходом пшеничной муки (при добавке 5–7,5% семян конопли выход снижается на 4,3–4,4%, а при добавке 10% семян конопли – на 10,6%), однако повышается содержание жира и белка во всех потоках пшенично-конопляной муки, полученной как с драных, так и с размольных систем. По сравнению с содержанием жира и белка в муке из зерна пшеницы, составившим 1,12 и 11,57% соответственно, при добавлении 5% семян конопли в помольную пшенично-конопляную зерновую смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 3,76%, а содержание белка – 12,74%, при добавлении 7,5% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,35%, а белка – 12,7%, при добавлении 10% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,97%, а содержание белка – 12,4%. Повышение содержания жира и белка в пшенично-конопляной муке будет способствовать повышению пищевой ценности хлебобулочного изделия из нее. Increased interest in food products, including non-traditional raw materials, is observe among the population of Russia. The demand for products with the addition of hemp seeds (Cannabis sativa L.) is due to their nutritional value and low allergenicity. Chemical and physico-chemical parameters of wheat-hemp flour obtained from a grind mixture of Radmira spring wheat grain and Surskaya hemp seeds in the ratio: 95 : 5, 92,5 : 7,5 and 90 : 10%, respectively, were investigated. Wheat flour without additives was use as a control sample. Grinding of grind wheat-hemp mixtures of various ratios and wheat grains was carried out in laboratory grind mills with rifled (torn systems) and micro-roughened rollers (grinding systems). The study of chemical and physico-chemical properties of wheat-hemp and wheat flour samples was carried out on the SpectraStar 2500 XL infrared analyzer. It was found that the addition of hemp seeds to the grind mixture significantly reduces the yield of wheat-hemp flour compared with the yield of wheat flour (with the addition of 5–7,5% of hemp seeds, the yield decreases by 4,3–4.4%, and with the addition of 10% of hemp seeds – by 10,6%), however increases the fat and protein content in all streams of wheat-hemp flour obtained from both torn and grinding systems. Compared with the fat and protein content in wheat flour, which amounted to 1,12 and 11,57% respectively, when adding 5% hemp to the wheat-hemp grain mixture, the weighted average fat content in wheat-hemp flour was 3,76%, and the protein content was 12,74%, when adding 7,5% hemp to the grind mixture, the weighted average fat content in wheat-hemp flour was 4,35%, and protein – 12,7%, and when adding 10% the weighted average fat content in wheat-hemp flour in the grind mixture was 4,97%, and the protein content was 12,4%. An increase in the fat and protein content in wheat and hemp flour will contribute to an increase in the nutritional value of a bakery product made from it.

Shiitake. Introduction to the industrial culture of the wood-destroying exotic longevity mushroom

2021 ◽  
pp. 17-20
Author(s):  
Н.Л. Девочкина ◽  
С.В. Мукиенко ◽  
Л.Г. Дугуниева
Keyword(s):  
Technological Process ◽  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Edible Mushrooms ◽  
Lentinus Edodes ◽  
Growing Period ◽  
Materials Used ◽  
Mineral Additives ◽  
Production Conditions

Представлена информация по изучению технологических особенностей культивирования нового для российского продовольственного грибного рынка вида дереворазрушающего гриба – шиитаке (Lentinus edodes (Berk.) Sin). Шиитаке – один из наиболее перспективных для промышленного культивирования видов съедобных грибов, обладающих лечебными свойствами, занимает второе место в мировом производстве съедобных грибов. Работа по поиску материалов, используемых в качестве добавок к основному исходному материалу субстрата и способствующих созданию благоприятного водно-воздушного и кислотного режима, повышению питательности приготовленного субстрата, ускорению процесса вегетативного роста мицелия в субстрате, актуальна для грибоводческой практики. Цель исследований – разработать технологический процесс полного цикла культивирования шиитаке и установить его оптимальные параметры в производственных условиях ООО «Апрель». Исследования, испытания и разработку технологии полного цикла выращивания шиитаке проводили в лаборатории грибоводства ВНИИО – филиале ФГБНУ ФНЦО и на базе действующего предприятия по выращиванию дереворазрушающих грибов ООО «Апрель» с 2019 по 2020 год. Технология приготовления субстрата и выращивание плодовых тел шиитаке аналогична технологии производства вешенки. Изучено влияние состава субстрата на урожайность шиитаке в вариантах: 1. Опилки дуба (80%) + опилки березы (10%) + минеральные добавки (10%); 2. Опилки дуба (80%) + опилки березы (5%) + лузга семян подсолнечника, отруби пшеничные (5%) + минеральные добавки (10%). Использован штамм шиитаке 0912. В результате апробации разработанного технологического процесса полного цикла культивирования шиитаке в производственных условиях было установлено, что оптимальная продолжительность периода выращивания шиитаке и получение урожая в камерах выращивания составляет в среднем 53–68 суток. Важнейшая составляющая технологического процесса культивирования шиитаке – приготовление субстрата, подбор исходных материалов и биологически активных добавок, обеспечивающих его высокую питательность (содержание общего азота – 0,8–1,2% и более) и возможность получения урожая более 30–35% от массы субстрата с высокой экономической эффективностью от 290% (рентабельность производства). The article presents information on the study of technological features of cultivation of a new type of wood-destroying mushroom – shiitake (Lentinus edodes(Berk.) Sin), which is new for the Russian food mushroom market. Shiitake – one of the most promising types of edible mushrooms for industrial cultivation, which have medicinal properties, occupies the second place in the world production of edible mushrooms. The work on the search for materials used as additives to the main source material of the substrate and contributing to the creation of a favorable water-air and acid regime, increasing the nutritional value of the prepared substrate, accelerating the process of vegetative growth of mycelium in the substrate is relevant for mushroom growing practice. The purpose of the research – to develop the technological process of the full cycle of shiitake cultivation and to establish its optimal parameters in the production conditions of LLC April. Research, testing and development of the technology of the full cycle of shiitake cultivation were carried out in the laboratory of mushroom growing of ARRIVG – branch of Federal Scientific Centre of Vegetable Growing and on the basis of the existing enterprise for growing wood-destroying mushrooms LLC April from 2019 to 2020. The technology of preparing the substrate and growing shiitake fruit bodies is similar to the technology of producing oyster mushrooms. The influence of the substrate composition on the shiitake yield in the variants was studied: 1. Oak sawdust (80%) + birch sawdust (10%) + mineral additives (10%); 2. Oak sawdust (80%) + birch sawdust (5%) + sunflower seed husk, wheat bran (5%) + mineral additives (10%). The shiitake 0912 strain was used. As a result of testing the developed technological process of the full cycle of shiitake cultivation in production conditions, it was found that the optimal duration of the shiitake growing period and the harvest in the growing chambers is on average 53–68 days. The most important component of the technological process of shiitake cultivation is the preparation of the substrate, the selection of raw materials and biologically active additives that ensure its high nutritional value (total nitrogen content of 0.8–1.2% or more) and the possibility of obtaining a crop of more than 30–35% of the substrate weight with high economic efficiency of 290% (profitability of production).

scholarly journals Single-Laboratory Validation of UHPLC-MS/MS Assays for Red Clover Isoflavones in Human Serum and Dietary Supplements

2020 ◽  
Vol 103 (4) ◽  
pp. 1160-1166 ◽  
Author(s):  
Ruth N Muchiri ◽  
Richard B van Breemen
Keyword(s):  
Quantitative Analysis ◽  
Human Serum ◽  
Dietary Supplements ◽  
Trifolium Pratense ◽  
Red Clover ◽  
Biochanin A ◽  
Internal Standards ◽  
Selective Reaction ◽  
Coefficients Of Variation ◽  
Trifolium Pratense L

Abstract Background Extracts of red clover (Trifolium pratense L.) containing estrogenic and pro-estrogenic isoflavones are used in dietary supplements primarily for the management of menopausal symptoms in women. Objective A UHPLC-MS/MS assay was developed and validated for the quantitative analysis of the six major red clover isoflavones in dietary supplements and in human serum in support of clinical trials. Methods Enzymatic deconjugation of isoflavone glucuronides and sulfate conjugates in human serum specimens was carried out followed by protein precipitation. Isoflavones in red clover dietary supplements were acid hydrolyzed to release aglycons from glycosides. UHPLC separations (< 4 min) were combined with MS/MS using collision-induced dissociation, selective reaction monitoring and deuterated internal standards to measure biochanin A, formononetin, daidzein, genistein, irilone, and prunetin. Results The method was validated with respect to selectivity, specificity, accuracy, linearity, precision, LOD, and LOQ. The calibration curves for all analytes were linear (R2 > 0.998). The mean recovery for low-, medium- and high-quality control standards ranged between 80% and 108%. The precision of the method was assessed using coefficients of variation, which were <15%. Conclusions The UHPLC-MS/MS method is fast, precise, sensitive, selective, accurate, and applicable to the quantitative analysis of red clover isoflavones in different matrices. Highlights This validated UHPLC-MS/MS assay is applicable to the rapid quantitative analysis of red clover isoflavones in human serum and in dietary supplements.

scholarly journals The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Daria Romankiewicz ◽  
Waleed Hameed Hassoon ◽  
Grażyna Cacak-Pietrzak ◽  
Małgorzata Sobczyk ◽  
Magdalena Wirkowska-Wojdyła ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Total Phenolics ◽  
Content Volume ◽  
Control Sample ◽  
Wheat Bread ◽  
Fatty Acids Composition ◽  
Control Product ◽  
Mineral Components ◽  
Phenolics Content ◽  
Bread Properties

The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

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