Name
Baryshnikova Nadezhda Ivanovna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
Magnitogorsk State Technical University n.a. G.I. Nosov
Web site url
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Articles count: 2
In the dairy industry, the segment of yoghurts and
yoghurt drinks is one of the most dynamically
developing. Competition contributes to the production
of high quality products. The transition to market
relations encourages producers to use new prescription
ingredients in the production of various yoghurts. In
addition, it is essential to improve the existing ones
and create qualitatively new technologies of products
with a directed change in the chemical composition.
Sour-milk drinks not only satisfy the physiological
needs of the body, but also have a preventive and
therapeutic purpose. Utilization of these products
contributes to the prevention of numerous diseases, as
well as life prolongation and increase of working
capacity. The dietary properties of sour-milk drinks are
determined by the presence of “live” beneficial
microflora and persist for a long time, as long as this
microflora remains viable and pure. The article
contains data distinguishing the effects of the use of
commercial fermentation starters EKOKOM Laktina,
TM GoodFood, Kaprina on the qualitative
characteristics of dairy clots. The article specifies the
influence of fermentation starters and vegetable fillers
on the organoleptic parameters of the final sour-milk
product. The authors of the article further present data describing the organoleptic and physicochemical
quality profile of yoghurt enriched with vegetable
fillers, obtained by introducing commercial
fermentation starters of various manufacturing
companies
Ferrourtikavit is a biologically active additive (BAA)
derived from common nettle supplemented with micro
nutrient elements (titanium, vanadium, molybdenum,
zinc, copper, iron, tin, chromium, manganese, barium).
Ferrourtikavit is manufactured from local vegetable
raw materials, however its application in feeding dairy
cows is not sufficiently studied. Therefore, the
application of the BAA ferrourtikavit in animal
feeding with a view to increase milk production is
relevant. The aim of the research conducted is to
investigate the impact of the BAA ferrourtikavit on the
overall nutritional value of animal diet and reduction
of food consumption. The experiment was conducted
on four groups of black-motley breed dairy cows.
Formation of the experimental groups (15 animals per
each group) was performed on the third lactation,
taking into account age, productivity during the
previous lactation, breed characteristics, live weight.
The main diet consisted of hay, haylage, succulent
fodder, concentrates. Additionally to basic diet the 2nd
,
3
rd and 4th experimental groups obtained the BAA
ferrourtikavit at the doses of 0,25, 0,50 and 0,75 mg/kg
of live weight, respectively. It has been established
that the animals from the experimental groups (2nd, 3rd
and 4th) consumed 43,9-51,3 energetic feed units less,
439,4-513,5 MJ metabolic energy less, 56,4 – 62,0 kg
dry matter less, 1,1 – 1,6 kg digestible protein less.
The lowest feed consumption was noted among the
animals from the 3rd experimental group, in the basic
diet of which the BAA ferrourtikavit in an amount of
0,50 mg/kg of live weight was introduced. The research conducted established, that application of the
biologically active additive ferrourtikavit in the diet of
lactating cows at the dose of 0,5 mg/kg of live weight
led to the highest milk yields 4678±45,17 kg. In the
experienced groups, increase in milk yields, decrease
in concentrates' utilization as well as costs of 1 kg milk
as compared to the control group were registered