EVALUATION OF THE GROWING CONDITIONS OF SEA-BUCKTHORN PLANTATIONS UNDER INUNDATIVE IRRIGATION

Sea-buckthorn grows well on slope lands that are high-ly drained and lack stagnant water. The optimum soil mois-ture content for sea-buckthorn corresponds to 70% of the lowest moisture capacity. Under continuous soil moisture deficit, the leaf surface area decreased, the fruits were poorly set as a result of ovary drop during the first half of the growing season, and berry size decreased. In this re-gard, the study of the water regime of the soil under sea-buckthorn plantations the possibility of its regulation re-mained quite topical. The available moisture in the humus horizons of chernozem in May 2004 corresponded to a satisfactory level. At the end of summer, the moisture con-tent of the chernozem decreased to unsatisfactory state. As a result, the plants experienced water deprivation throughout the growing season. Naturally, the need arose for irrigation, especially in June and August with irrigation rates of 490 and 280 t per m3, respectively. In the underly-ing horizons, the soil moisture deficit was weaker. In the humus horizons, the available moisture in the chernozem in the middle of the slope did not differ much from the mois-ture content at its top. At the same time, in the transitional BC layer in the second half of summer, the available mois-ture content was significantly higher. This difference was also found in the parent rock. In the lower part of theslope, the one-meter soil layer contained a greater amount of moisture which contributed to the decrease of its deficit during the entire growing season. This was especially no-ticeable in the illuvial horizon and parent rock. In the sec-ond half of summer,the available moisture content here remained higher than in the upper slope sites. In conclu-sion, it should be noted that only humus-accumulative hori-zons A (arable) + AB needed irrigation with different irriga-tion rates depending on the location of the sea-buckthorn plantations on the slope and their growth features.

Properties of an extruded product prepared from potato flakes and chicken thigh meat Propriedades de un producto extrudido a partir de copos de patatas y muslos de pollo

Mixtures of 0, 10, 20, 30 or 40% chicken thigh meat with potato flakes were adjusted to 21% mois ture content and extruded. A Brabender single screw extruder was used with zones 1 and 2 at 110 °C, zones 3 and 4 at 130 °C and zone 5 at 150 °C, feed rate 900 g/min and screw speed 60 rpm. Extrudates were then baked at 121 °C to a final moisture content of approximately 5%. As the meat content increased, fat and protein contents increased and shear force and expansion decreased. Air cell size and number decreased and extrudates appeared sponge-like at 0, 10 and 20% chicken and as a continuous protein-carbohydrate structure at 30 and 40% chicken. Total aerobes, yeasts and moulds were less than 11 cfu/g of extrudate.