scholarly journals Trends of the energy and protein value of hylage from legumes in the Republic of Tatarstan

2021 ◽  
pp. 45-48
Author(s):  
Evgeny Olegovich Krupin ◽  
Marsel Sharipzyanovich Tagirov ◽  
Adelya Ayratovna Askarova
Keyword(s):  
Energy Level ◽  
Nutritional Value ◽  
Raw Materials ◽  
Net Energy ◽  
Average Value ◽  
Plant Raw Materials ◽  
Digestible Protein ◽  
The Republic ◽  
Perennial Legumes

The results of the analysis of the dynamics of energy and protein nutritional value of haylage from perennial legumes harvested from plant raw materials in the territory of the Republic of Tatarstan in the period from 1993 to 2018 are described. The long-term average value of the studied indicator was 9.52 MJ / kg, which is 5.54% higher than the norm. The highest content of exchangeable energy was noted in 1996 - 9.67 MJ / kg, which is 1.58% higher than the long-term average. The lowest content of exchangeable energy was established in 2009 (9.36 MJ / kg). The long-term average value of the net energy level of lactation was 1.96 MJ / kg, which is 9.68% higher than the norm. The maximum was observed in 2017 and amounted to 2.17 MJ / kg, and the minimum - in 2001 (1.65 MJ / kg), when it was 23.97% below the norm. It was found that the average long-term value of the level of digestible protein in haylage was 111.31 g / kg, which is 1.78% higher than the norm. The highest content of digestible protein was found in 2010 (17.21%). The smallest value was recorded a year earlier, in 2009 and amounted to 95.64 g / kg, which, respectively, is lower than the average long-term value and the value of the norm by 14.08 and 12.56%, respectively.

scholarly journals TRENDS OF CHANGE IN ENERGY AND PROTEIN VALUE OF CORN SILAGE IN THE RE-PUBLIC OF TATARSTAN

2021 ◽  
Vol 246 (2) ◽  
pp. 107-111
Author(s):  
E.O. Krupin ◽  
◽  
Sh.K. Shakirov ◽  
N.A. Kazeeva ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Corn Silage ◽  
Metabolic Energy ◽  
Net Energy ◽  
Scientific Center ◽  
Average Value ◽  
Digestible Protein ◽  
The Republic ◽  
Vegetable Raw Materials

The purpose of the work was to assess the dynamics of energy and protein nutritional value of corn silage harvested from vegetable raw materials on the territory of the Republic of Tatarstan. The results of a retrospective analysis of the dynamics of metabolic energy, net energy of lactation, digestible protein in dry matter of 560 samples of corn silage taken in various agro-climatic zones of the Republic of Tatarstan in the period from 1993 to 2018 are presented. The research was car-ried out in the department of agrobiological research of the Tatar Scientific Research Institute of Agriculture, FRC Kazan Scientific Center, Russian Academy of Sciences. It was found that the con-tent of metabolic energy and net energy of lactation did not change during the study period. The long-term average value was 9.87 MJ / kg and 1.44 MJ / kg, respectively. Revealed the dynamics of increasing the content of digestible protein. The long-term average value of this indicator was 61.19 g / kg, which is 32.21 % higher than the norm.

Analysis of energy and protein value of haylage from annual herbs in the Republic of Tatarstan

2021 ◽  
Vol 1 (2) ◽  
pp. 48-54
Author(s):  
E. O. Krupin ◽  
◽  
A. R. Khairullina ◽  
A. T. Sabirzyanova ◽  
◽  
...  
Keyword(s):  
Dry Matter ◽  
Metabolizable Energy ◽  
Net Energy ◽  
Average Value ◽  
Norm Values ◽  
Annual Grasses ◽  
Digestible Protein ◽  
The Republic ◽  
Agroclimatic Zones

The article describes a retrospective analysis of the dynamics of energy and protein nutritional value of 555 samples of haylage from annual grasses selected in various agroclimatic zones of the Republic of Tatarstan in the period from 1993 to 2018. Studies have established a tendency for a slight decrease in the concentration of metabolizable energy in dry matter of haylage. The long-term average value of the level of exchange energy was 8,92 MJ/kg, which is 3,84% higher than the norm. The maximum content of exchangeable energy was established in 1996 (9,85 MJ/ kg). The minimum content was revealed in 2007 and amounted to 8,61 MJ/kg. The average long-term value of the concentration of net lactation energy in dry matter of haylage was 2,00 MJ/kg, which is 1,52% higher than the norm. The highest content of net energy of lactation was noted in 1996 and amounted to 3,14 MJ/kg, which is higher than the long-term average and the norm values by 57,00 and 59,39%, respectively. The lowest value was found in 2003, when the deviation from the norm was –27,23%. The content of digestible protein in 1 kg of dry matter of haylage from annual grasses tended to increase slightly. The average long-term value for this indicator was 89,19 g/kg, which is 20,74% higher than the norm. Only in 1996, the content of digestible protein was below the norm and amounted to 71,57 g/kg. The highest content was revealed in 2015 – 107,38 g/kg, which is 20,39 and 45,36% higher than the average long-term value and the value of the norm, respectively.

scholarly journals Dynamics of energy and protein nutritional value of roughage in the Republic of Tatarstan

2021 ◽  
Author(s):  
E.O. Krupin ◽  
Sh.K. Shakirov ◽  
M.Sh. Tagirov ◽  
A.R. Khairullina ◽  
A.A. Askarova ◽  
...  
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Energy Content ◽  
Metabolizable Energy ◽  
Metabolic Energy ◽  
Net Energy ◽  
Average Content ◽  
Average Deviation ◽  
Digestible Protein ◽  
The Republic

The aim of the research was to analyze the dynamics of the energy and protein nutritional value of hay from cereal and leguminous herbs produced in the Republic of Tatarstan in the period from 1993 to 2018. The results of analysis of 560 samples of hay from different agroclimatic zones of the republic are presented. It was found that in the dry matter of both cereal and leguminous hay, the content of metabolizable energy practically did not change. The average content of metabolic energy in 1 kg of dry matter of cereal hay was 7.92 MJ / kg. The average deviation from the norm was minus 2.62%. The average content of metabolizable energy in 1 kg of dry matter of legume hay was 9.65 MJ / kg, which is 21.84% higher than in cereal hay. The average excess of the norm for this indicator was 13.77%. The level of net energy of lactation in cereal hay remains unchanged throughout the study, and for legumes there is a slight tendency to increase this indicator. The average value of the net energy content of lactation in 1 kg of dry matter of cereal hay was 3.72 MJ / kg, which deviates from the norm by minus 23.95%. The average content of net energy of lactation in 1 kg of dry matter of legume hay was 4.51 MJ / kg, which is 21.24% higher than in cereal hay. The deviation from the norm for the entire studied period of time was minus 8.34%. In the period from 1993 to 2018, a tendency for an increase in the content of digestible protein in dry matter was established, more pronounced in legume hay. The average long-term content of digestible protein in 1 kg of dry matter of cereal hay was 62.64 g / kg, while in legume hay its content was 70.10% higher (106.55 g / kg). The average deviation of this indicator from the norm in cereal hay was 15.04%, and in legumes - 8.51%.

scholarly journals DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS

2018 ◽  
Vol 4 ◽  
pp. 56-62
Author(s):  
Anastasiia Tokar ◽  
Liudmyla Matenchuk ◽  
Zinaida Kharchenko ◽  
Iryna Haidai ◽  
Nadiia Zahorko ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Value ◽  
Raw Materials ◽  
Treatment Temperature ◽  
Black Currant ◽  
Plant Raw Materials ◽  
Vegetables And Fruits ◽  
Technology Of Production ◽  
Constant Interest ◽  
Acid Index

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

Comparative Histochemical analysis of above-ground parts of Filipendula vulgaris and Filipendula ulmaria growing in Central Kazakhstan

2021 ◽  
pp. 4863-4867
Author(s):  
Yerbolat Tulebayev A. ◽  
Margarita Ishmuratova Yu. ◽  
Irina Losseva V. ◽  
Wirginia Kukuła-Koch ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Raw Materials ◽  
Sesquiterpene Lactones ◽  
Biologically Active ◽  
Histochemical Analysis ◽  
Filipendula Ulmaria ◽  
Plant Raw Materials ◽  
Related Substances ◽  
Histochemical Tests ◽  
The Republic

The histochemical analysis of medicinal plants and raw materials makes it possible to establish the presence of certain groups of active and related substances or products of their metabolism, as well as to study their localization in tissues. The article presents the results of histochemical analysis of leaves, flowers, petioles and stems of Filipendula vulgaris and Filipendula ulmaria. These types of plant are used in traditional medicine as an anti-inflammatory, antipyretic and bactericidal agent. Our research objective - to determine the peculiarities of the localization features of individual groups of secondary metabolites in the aerial part of meadowsweet and meadowsweet growing in the territory of Central Kazakhstan at the microscopic level. Materials and Methods. Transverse sections of petioles, stem and whole flower; transverse and superficial sections of leaves of Filipendula vulgaris and Filipendula ulmaria were fixed in Strauss-Fleming solution, after which histochemical reactions were carried out to locate and identify essential oils, phenolic acids, flavonoids, sesquiterpene lactones, polysaccharides and alkaloids. The study of microscopic signs, as well as histochemical tests were carried out according to the methods of the State Pharmacopoeia of the Republic of Kazakhstan using a light microscope Biomed-4. Results and Discussion. The localization of biologically active substances in the studied types of plant raw materials was determined by histochemical methods using light microscopy. The presence of phenolic compounds, flavonoids, traces of essential oil, alkaloids and sesquiterpene lactones was established. The absence of polysaccharides in the investigated micropreparations was established. Conclusions. For the first time, the localization of secondary metabolites in the tissues of Filipendula vulgaris and Filipendula ulmaria was studied by histochemical tests. The results of histochemical studies can be used to confirm the authenticity, identification and standardization of the aerial parts of Filipendula vulgaris and Filipendula ulmaria.

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

The Heavy Metals in the System "Soil as a Wild-growing Medicinal Plant" on the Example of Tanacetum Vulgare L

2020 ◽  
Vol 24 (7) ◽  
pp. 37-41
Author(s):  
G.G. Buskunova ◽  
R.F. Khasanova ◽  
I.N. Semenova ◽  
G.R. Ilbulova
Keyword(s):  
Heavy Metals ◽  
Medicinal Plant ◽  
Raw Materials ◽  
Tanacetum Vulgare ◽  
Plant Raw Materials ◽  
Aerial Parts ◽  
Republic Of Bashkortostan ◽  
Mobile Forms ◽  
Copper Manganese ◽  
The Republic

The features of the accumulation of heavy metals in medicinal plant raw materials Tanacetum vulgare L. in the conditions of the Trans-Urals region of the Republic of Bashkortostan are discussed. The variation-statistical indices of the content of heavy metals in soils and in plants are calculated. Soils and plants have high coefficients of heavy metals variation, with the exception of manganese in the soil, which is characterized by moderate variability. An increased level of heavy metals mobile forms, such as Cu, Zn, Mn, Fe, Pb, Cd, has been detected in all soil samples. All selected samples had an elevated level of mobile forms. According to the degree of contamination, the studied soils were classified as permissible. In tansy plants, the concentration of trace elements-biophiles exceeded the norm in Fe 1.7–6.24, in Cd 1.3–1.7 times, and the concentrations of Cu, Zn, Mn, Pb in the aboveground and underground parts of the species remained within the normal range. It is revealed that the root system of Tanacetum vulgare L. contains higher values of the studied elements than the aerial parts. According to the intensity of absorption, the elements are arranged in the following sequence: Zn → Cd → Cu → Fe → Mn → Pb. According to the coefficient of biological accumulation in tansy, ordinary zinc and iron belong to the elements of weak accumulation, copper, manganese, lead, cadmium –to the elements of weak capture.

scholarly journals DEVELOPMENT OF A RECIPE FOR CRUSTILIANS WITH HIGH NUTRITIONAL VALUE

2021 ◽  
Vol 20 (4) ◽  
pp. 24-28
Author(s):  
L. Telezhenko ◽  
M. Napadovska ◽  
T. Pasternak
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Caloric Content ◽  
Micronutrient Deficiencies ◽  
Sesame Seeds ◽  
Plant Raw Materials ◽  
Product Formulation ◽  
Nutrient Density ◽  
Organoleptic Characteristics

One of the most important problems of the population's nutrition is the high caloric content of flour confectionery products, due to their oversaturation with carbohydrate and fat components. This trend leads to micronutrient deficiencies, and later to metabolic problems and deteriorating health. In recent years, there has been an expansion of the range of waffles, improving technology through the wider introduction of various ingredients of plant origin. Crustilian is a crunchy product or component of a dish that has a crispy texture (waffles, cereal breads) or a surface (a crust of bread or potato balls with a fried crust). Crustilian is also used as a layer for cakes or desserts, which usually consists of waffle crumbs, chopped nuts and melted dark chocolate. There are still many variations for making crustilians. The range of applications of crustilian in the manufacture of sweet dishes is extremely wide. The nutritional value of crustilians is determined by the composition of raw materials and can be significantly increased due to the rational selection of components, the introduction of enrichments in the recipe, as well as technological processing, which increases their digestibility. Improving the technology of crucifers waffles by increasing their nutrient density will expand the range of products with functional ingredients, and enrichment of the micronutrient composition due to valuable plant raw materials will improve the nutritional value and organoleptic characteristics of the finished product. A line of crustilians with a high content of biologically active compounds has been developed due to the introduction of superfoods such as flax seeds, sesame seeds, sunflower and walnuts and peanuts into the product formulation. It is established that the use of peanuts and walnuts, in the composition, makes the dough less crispy and more fatty. The presence of flax and sesame does not reduce the crunchiness of the finished product, which is characteristic of crustilians, but, on the contrary, slightly increases this figure. It is proved that the index of nutritional density of crustilian made according to the developed recipe in comparison with the prototype is characterized by an increase in the index of nutritional density in three times, while the mass fraction of the macronutrients increases from 1.26 to 2.5 times, depending on the micronutrient. increases only 1.1 times.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

scholarly journals Biologically Active Substances from Powdered Barberry and Viburnum

2022 ◽  
Vol 51 (4) ◽  
pp. 779-783
Author(s):  
Galina Dubtsova ◽  
Alexander Lomakin ◽  
Irina Kusova ◽  
Ekaterina Bulannikova ◽  
Dmitriy Bystrov
Keyword(s):  
Nutritional Value ◽  
Antiradical Activity ◽  
Raw Materials ◽  
Total Content ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Viburnum Opulus ◽  
Plant Raw Materials ◽  
Trolox Equivalent ◽  
Active Substances

Introduction. Plant raw materials can be a source of biologically active substances and increase the nutritional value of food products. The present research objective was to determine the content of biologically active substances in powdered viburnum and barberry. Study objects and methods. The study featured viburnum (Viburnum opulus L.) and barberry (Berberis vulgaris L.), dried by convection and crushed into particles of 50 microns. Results and discussion. The total content of phenolic compounds in powdered viburnum was 3114.07 mg/100 g, in powdered barberry – 2272.7 mg/100 g. The content of flavonoids in powdered viburnum was 324.52 mg/100 g, in powdered barberry – 390.00 mg/100 g. The flavonoid profile of the powders included rutin, hyperoside, quercitrin, isoquercintrin, and astralagin. The total content of catechins was 446 mg/100 g for viburnum and 506 mg/100 g for barberry. The catechins included mainly epigallocatechin and catechin. In powdered viburnum, the catechin composition was as follows: epicatechin – 196, catechin – 118, and epigallocatechin – 89 mg/100 g; in powdered barberry: epigallocatechin – 173, catechin – 111, and epicatechin – 74 mg/100 g. The antiradical activity in relation to trolox equivalent was 7560 mg/100 g in powdered viburnum and 9460 mg/100 g in powdered barberry. Conclusion. The obtained viburnum and barberry powders can fortify food with biologically active substances and expand the range of functional products.

Sign in / Sign up

Export Citation Format

Share Document