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V.V. Goushchin. EditorialСОБЫТИЯ. ФАКТЫ. КОММЕНТАРИИV.N. Makhonina, V.P. Agafonychev. Poultry meat and eggs products innovative technologies development for increasing quality and expanding range of meat and egg production Abstract: The article presents the poultry meat and eggs products manufacturing technology developed by the authors which allows to improve the quality and expand the range of meat and egg products. Rosupack — 2019: business event in the packing industry Agrovo celebrates 25th anniversary The current state and problems in the modern turkey breeding The health academy in Pyatigorsk В ЦЕНТРЕ ВНИМАНИЯ
I.L. Stefanova, S.I. Khvylya, V.L. Borisova. The structure of poultry meat semi-finished products for pregnant women nutrition Abstract: The article considers the structure of poultry meat semi-finished products of high degree of readiness for pregnant women nutrition. The egg coagulated iodine-enriched mélange and chicken liver has been included into formula. The lines of semi-finished products by Marel Poultry Аннотация: Компания «Биг Дачмен» представляет уникальную систему «БигФармНет Менеджер», которая позволяет осуществлять контроль за производственными процессами в птичниках и управлять ими с персонального компьютера из центрального офиса или с мобильного ПК при помощи интернета. A.V. Sklyar. The production management digital system on the poultry plant Abstract: The Big Dutchman company presents the unique system Bigfarmnet Manager which allows to monitor production processes in poultry houses and manage them from the Central office a personal computer or a mobile PC via the Internet.
I.A. Prokopenko. The intensification of the process of salting poultry meat using highhydrostatic pressure. Abstract: The research results have been presented in the paper on study to determine the optimal modes of processing poultry meat with high hydrostatic pressure in order to intensify the process of salting.
D.A. Utyanov, A.V. Kulikovsky, N.L. Vostrikova, O.A. Kuznetsova. The mechanism of formation of heterocyclic aromatic amines in the food products Abstract: During the heat treatment xenobiotics of wide range are generated in food products. Among the most studied are PAHs, but they are not the only cyclic aromatic compounds formed in food products. Besides them, under certain conditions, heterocyclic aromatic amines are formed, the process if formation of which is described in this article. КОРМЛЕНИЕ И СОДЕРЖАНИЕ
L.S. Ignatovich. Feed of animal origin in laying hens diets Abstract: Using the stern additives animal origins in nursing of the hens-layer of the egg direction to productivity can promote the enrichment a ration by necessary nutrients, falling into their composition that renders the positive influence upon increasing productive quality birds, conversions provender and quality produced to product. ГЕНЕТИКА И СЕЛЕКЦИЯ
D.S. Grishina, I.P. Zharkova. Exterior features of geese of gene pool herd Abstract: The article presents the data on breed exterior features of geese of gene pool herd and the relationship of indicators of the exterior with live weight depending on the type of geese and their origin. ВЕТЕРИНАРНАЯ МЕДИЦИНА
A.V. Svyatkovskiy, P.S. Ryabtsev, A.A.Svyatkovskiy, A.A. Bartenev.The effect of different antioxidants combined usage on the broiler health Abstract: The results of the research have been given in the paper on the effect of some feed additives with different group antioxidants on broiler health and productivity. Data set received in this experiment shows the absence of any negative effects after these additives continuous usage in broiler diets separately and in combinations with each other. Some gain antioxidant action has been detected when simultaneous using of different class antioxidants in broiler diets. Christina Barnes, Neil Percy, Cynthia Zook, Gabriela Lopez Velasco, Raj Rajagopal. New molecular method of bacteria detection in food products Abstract:The article deals with the results of assess of effectiveness of 3M method of Campylobacter type bacteria detection in food products compared to reference methods ISO and USDA. 3M method is a new molecular method based on the loop mediated isothermal amplification and bioluminescence.
E.V. Zhuravchuk, I.P. Saleeva. The impact of open UV irradiator with an amalgam lamp on the broiler’s productive performance Abstract:The article deals with zootechnical indicators of broiler chicken growing and findings of microbiological research of poultry house air when long-term application of open UV irradiator with ozone-free amalgam lamp with high bactericide effect.
V.M. Bachinskaya. Veterinary-sanitary assessment of slaughter products of pintados when using protein hydrolysates Abstract:The use of the enzyme soy protein hydrolyzate at a dose of 1.5 ml/kg of live weight of guinea fowl contributed to an increase in livestock safety by 10%, as well as an increase in live weight of poultry by 6.8% relative to the control group. As well as the drug did not adversely affect the organoleptic and physico-chemical indicators of products of slaughter guinea fowl, and contributed to the increase in the grade of carcasses in relation to the control group
S.S. Kozak, N.L. Dogadova, Yu.A. Kozak, R.T. Abdraimov. Comparative trials of the test-plates for calculation of QMA&OAMO in poultry products Abstract:The comparative trials of test-plates for calculation of the quantity of mesophyll aerobic and optional-anaeriboc microorganisms in poultry products. БЕЗОПАСНОСТЬ И КАЧЕСТВО
V.V. Goushchin, I.I. Makoveev, S.S. Kozak, Yu.A. Kozak, V.S. Bragin, A.L. Makoveeva, A.V. Isaenko. The influence of near-cryoscopic storage temperature on chilled goose meat shelflife duration Increasing Abstract: The article deals with the results of study of goose meat cryoscopic temperature determination and goose carcasses and carcass parts storage in refrigerator with ‒1oC. In these conditions chilled goose carcasses shelflife has been ascertained to be up to 9 days and carcass parts up to 8 days.
N.V. Motina, I.P. Savinkova, G.V. Filippova, O.A. Shestakova, M.V. Filimonova. Regarding the content of marco- and micronutrients in the chicken and quail eggs Abstract: Ensuring the quality of potable water by Incimaxx Aqua SD treatment encourages broiler daily gain and hens laying intensity as well as feed conversion and poultry safety. E. Verkaar, J.F. Pollet, J. Hilgren. Incimaxx Aqua SD: increasing the efficiency of poultry breeding through the higher quality of water Abstract: Ensuring the quality of potable water by Incimaxx Aqua SD treatment encourages broiler daily gain and hens laying intensity as well as feed conversion and poultry safety
G.A. Stepanova, V.I. Korovina. The analysis of the current requirements for labeling poultry processing production Abstract:The paper presents the analysis of current requirements for the labelling of poultry processing production. ЭКОНОМИКА И МЕНЕДЖМЕНТ
T.F. Trukhina. The methodical approach to the profit analysis of poultry products manufacturing Abstract:The article presents the methodical approach to the formation of income of the enterprise. The factor analysis allows to highlight potential of growth.
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