Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Kozlikin Alexey Viktorovich

Scholastic degree


Academic rank

associated professor

Honorary rank

Organization, job position

Don state agrarian University
   

Web site url

Email

KozlikinAV@mail.ru


Articles count: 5

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126 kb

FATTENING AND MEAT QUALITIES, THE QUALITY OF THE MEAT OF YOUNG ANIMALS PIGS OF DIFFERENT GENOTYPES

abstract 0981404055 issue 98 pp. 754 – 763 30.04.2014 ru 1600
In the article we have given the complex estimation of the productive and meat quality of genuine Russian pigs of meat types, and crossbred animals received with participation of foreign varieties
120 kb

INTERIOR FEATURES OF SPECIALIZED PIG BREEDS

abstract 1221608009 issue 122 pp. 99 – 108 31.10.2016 ru 430
The article gives an assessment of physical and chemical properties of muscle and fatty tissue, biochemical-indices of the blood of the purebred pigs of large white crossing (KB), crossing local mAcurrent, obtained by crossing KB sows with boars of steppe type (ST) CM-1 and three-pedigree animals, obtained by crossing crossbred ewes KB x ST with imported boars of specialized meat breeds such as Landrace (L) Duroc (D) and pietrain (P). We have studied indicators such as : number of protein, fat content, pH acid, moisture content and color intensity of PSE and DFD defects, the intensity of coloration of muscle tissue, the content of tryptophan, held tasting meat and broth, defined by nutritional value and studied the technological properties of subcutaneous fat, the melting point of the fat and iodine number
149 kb

REPRODUCTIVE, FATTENING AND MEAT QUALITIES OF YOUNG PIGS AT USING BOARS OF SPECIALIZED BREEDS AND TYPES

abstract 1221608005 issue 122 pp. 59 – 68 31.10.2016 ru 531
The optimal rations have been found. We have conducted a research on the assessment of meat productivity, biochemical blood tests. The chemical composition of blood and meat has been found. We have empirically chosen a content area for both chicks and adults of black African ostriches. The article shows a selection of optimal rations for feeding of ostriches; we have also determined the live weight of ostriches in groups, keeping the chicks safe in groups, hematological studies of ostriches blood, the chemical composition of the meat, the efficiency of premixes of Vitafel S
128 kb

REPRODUCTIVE, FATTENING AND MEAT QUALITIES OF YOUNG PIGS AT USING BOARS OF SPECIALIZED BREEDS AND TYPES

abstract 1221608008 issue 122 pp. 89 – 98 31.10.2016 ru 368
The article describes the evaluation of reproductive, fattening and meat qualities of pigs of purebred large white breed (KB), crossbred ewes, derived from crosses KB sows with boars of steppe type (ST) CM-1 and three-pedigree animals, obtained by crossing crossbred ewes KB x ST with imported boars of specialized meat breeds, such as Landrace (L) Duroc (D) and pietrain (P). We have studied qualities such as prolificacy, milk yield, live weight of the nest, the average weight of one Piglet, the safety of the offspring to weaning, maturity, which is closely associated with average daily gain in live weight, meat content of carcasses, their linear dimensions, meat productivity, the amount of kidney fat, weight of carcasses of animals of the experimental groups, carcass yield
124 kb

THE ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF MEAT AND FAT OF PUREBRED AND CROSS-BREED HOGS

abstract 0731109019 issue 73 pp. 219 – 228 30.11.2011 ru 1305
The researches have been carried out on hogs of Steppe type (ST) of fast-ripening meat breed (FM – 1), large white breed (LW) and their cross-breeds ST*LW, LW*ST. Researches showed that gilts LW excelled the patterns of PSE – port in pH. NOR – port, in its turn, was distinguished by higher contents of components composing dry and organic matter. The superiority of cross-bred hogs ST*LW over LW*ST according to the quantity of triptofan in pork was determined. The analysis of physic-chemical properties of fat has shown, that gilts of Steppe type with PSE – pork were distinguished by lowered to of fat melting and increased iodine quantity against NOR – quality pork
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