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- ДокументRESEARCH ON THE IMPACT OF PHYTOBIOTIC CONTAINING COMPOUND FEED ON THE RESISTANCE OF CARP TO BACTERIAL INFECTIONS(2019) Zh. Koshak, S. DegtyaricBacterial infections are most dangerous for fish and may cause their 100 % death. The most dangerous bacteria are aeromonas, or pathogens of hemorrhagic septicemia or rubella. The Cyprinids are most susceptible to this disease. As a rule, antibiotics, sometimes probiotics are used to fight aeromonosis. Due to the frequent use of antibiotics, fish develop resistance to some of them, thus making the measures to fight bacterial infection completely ineffective. Nowadays phytobiotics are spreading widely in European countries. Phytobiotics are phytogenous or plant-based complexes that do not contain any drugs, so they are simply referred to as feed additives containing biologically active substances that are able to resist bacterial infections, increase appetite, immunity, improve metabolic processes, etc. The following article provides a research on a phytobiotic “Mix-Oil” and its effectiveness against carp aeromonosis. The phytobiotic "Mix-Oil" is a product of a joint Belarusian-Italian production and is based on the essential oils of oregano, cloves and garlic. It was revealed that the phytobiotic "Mix-Oil" does not have acute and chronic toxicity on carps at a dosage of 80 - 600 g / ton of compound feed. Both preventive and therapeutic effects of Mix-Oil as a part of carp compound feed were also established. Based on the results obtained, it was concluded that a dosage of 600 g / ton of compound feed is the optimal dosage of phytobiotic in mixed feed. Since the phytobiotic "Mix-Oil" is a heat-sensitive product, the modes of moisture and heat treatment as well as a type of granulation were selected, in which the phytobiotic retains its activity. The optimum parameter values of the moisture and heat treatment of mixed feed with phytobiotic “Mix-Oil” at a dosage of 600 g/t were determined, without loss of activity of the phytobiotic, such as: the temperature of the loose mixed feed before the press granulator matrix is not exceeding 67° С and the duration of the moisture and heat treatment process is not exceeding 5,8-6 seconds. On the basis of the conducted research, a new treatment-and-prophylactic compound feed “Mix-Feed” was developed, together with technical specifications for it: TS BY 100035627.020-2018 “Granulated Compound Feed for two and three year old carps“ Mix-Feed ”K-111-LP”. It is recommended for feeding carps during spring and autumn within 5 to 10 days to increase the resistance of fish to bacterial infections. Mix-Feed has passed industrial tests and is used by fish farms of the Republic of Belarus.
- ДокументTHE DEVELOPMENT GRANULATION TECHNOLOGY OF COMPOUND FEEDS IN THE FORM OF MIXTURE CRUMBS(2019) N. Batievskaya, B. YEGOROVA detailed analysis of the production of granulated feed in the world and in Ukraine for the last ten years has been presented in the article. Science and practice proved the high efficiency of granulated mixed fodder products. A literature review was conducted. The urgency of the problem of the feed mill industry is presented, namely the question of improving the technology of pelleting feed. The detailed analysis of technological processes of the traditional technology ofgranulated mixed fodders production with the receipt of granule grains with the description of technological regimes of each process has been given. The main disadvantages of traditional technology of granulated feed production have been considered and possible solutions of these problems are presented. As the development of the feed industry is characterized by the intensification of technological processes aimed primarily at improving sanitary quality, the methods of preliminary wet-heat preparation of mixed fodder, in particular, the application of expansion to the granulation process, have been presented as the basis for further development of the advanced granulation technology. The effect of heat treatment on the nutrient absorption of individual ingredients of compound feed has been the subject of many research. In general, the wet-heat treatment of compound feed can improve the digestibility of nutrients, including proteins, amino acids and carbohydrates. The advantages of using expansion, the principle of the expander and the technological features of the process have been considered. The generalization of the conducted analytical and experimental studies allowed develop the advanced technology of granulation in the form of a blend granulated crumb, which will increase the output of finished products. The purpose of the work and the tasks of research were set. The aim of the work was to substantiate obvious shortcomings in the traditional granulation technology and reduce the unit cost of electricity for the production of granulated feed in the form of crumb. The technology for the production of granulated сompound feed in the form of a blend granulated crumb and expanded crumb have been presented in the article. The description of technological processes and technological regimes (moisture of products, use of sieves, vapor pressure, steam consumption, duration, etc.) has been presented too. The physical and microbiological characteristics of granulated and expanded feed, as well as granulated grains and expanded grains are given. Has been studied the dependence of specific electricity consumption for the granulation process on other factors. Has been determined the yield of finished products – mixture granulated crumb and expanded crumb;
- ДокументSOME FEATURES OF BARLEY AND OATS PROCESSING(2019) S. Sots, I. Kustov, Y. KuzmenkoIt is proved the high effectiveness of using naked oats varieties Salomon and Samuel and hull-less barley variety Achilles as raw material for production new groats products with high biological value. Researched modes of pearling, water heat treatment and its impact on yield of pearled and flaked groats. The technological scheme of processing hull less barley and naked oats for producing groats, flakes, mixtures of groats and flakes were developed. Technology includes grain cleaning stage, grain water heat treatment, pearling, sorting of pearling products, pearled groat water heat treatment, mixing, flaking, drying, and control of end products. Studied hull-less barley characterized by high protein content 14,615,8 % and β-glucans – 6,8-7,4 %, has same to conventional dehulled grain mass fraction of lipids 2,1-3,8 % and starch – 57,6-60,5 %, low ash content 2,3-2,7%. Naked oats grain traditionally characterized by high mass fraction of lipids – 6,0-6,3 %,high mass fraction of protein - 14,9-15,4% and βglucans - 6,4-6,9% close to conventional dehulled grain mass fraction of starch – 59,3-61,6 % and ash – 2,1-2,3 %. It was found that the technologically expedient moisture content of hull-less barley and naked oats before pearling is 12-13 %. In the pearling the grain with this humidity depending on the duration of pearling yield of groat estimated to range between 6796 %. Increasing moisture content of grain before pearling to 14.0% does not significantly change the limits of yield values, and pearling grain with low moisture content of 10.5% leads to excessive grinding and formation of a significant amount of by-products and waste in the form of fine particles and husking bran.Technologically expedient moisture content of naked oats pearled groat before steaming stage are 15 % and the vapor pressure in steamer of 0.10 MPa. For the pearled barley groat most appropriate moisture content of before steaming is 20 % and the vapor pressure in steamer of 0.10 MPa.Steaming in this mode allows to obtain flaked groats with yield at 84 to 93%
- ДокументPECULIARITIES OF GROWING AND ANALYSIS OF FEEDING PROGRAMS TURKEYS(2019) A. Makarynska, N. VoronaAccording to the literature poultry occupies a leading position in the structure of the meat market. The leader in poultry farming is the production of broiler meat both in the world and in Ukraine. However, in recent years the interest in growing turkeys and turkey meat production increased sharply, as a lucrative business and an alternative to pork and beef. It is estimated that in the world turkey's meat consumption has increased from 1,5 million tones to 5,5 million tones in recent years Israel is the world leader in annual consumption of turkey meat (13.1 kg per head), and USA is the world leader in production of turkey meat (42% of total production). In 2017 turkey meat production in the world amounted to 6.4 million tones, only 34 thousand tones were produced inUkraine of them.The main characteristics of the two turkey breeds are given. They are the bronze-breasted and white-breasted breeds. Almost all modern turkey industrial crosses have come from them. All high-productive turkey crosses are divided into types depending on the weight: light, medium, medium heavy, heavy. Each has its own purpose for use. As a result of the analysis of the literature data, the production indicators for modern turkey crosses and norms of the content of nutrients and biologically active substances in feeds for turkeys of heavy and medium types were generalized. We developed turkey feeding programs based on years of experience, scientific achievements in the industry and fruitful collaboration with feed manufacturers. There are several periods during the life of the turkeys: the period of rearing, pre-laying (rearing of the repair young turkeys) and productive. It is established that young turkeys of various purposes are fed the same rations forup to 17 weeks. According to the developed turkey feeding program the period of rearing consists of 3 phases, during which use starter (1 - 4 weeks for heavy type turkeys and 1 - 8 weeks for medium type turkeys), grower (5 - 13 weeks for heavy type turkeys and 9 - 13 weeks for medium type turkeys) and finisher (14-17 weeks) feed. The pre-laying diet is fed from 18 to 30 weeks to repair young turkeys, and productive diet is fed from 31 weeks.
- ДокументRESEARCH OF QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GLUTEN OF WHEAT GRAINS DAMAGED BY THE WHEAT BUG(2019) G. Stankevych, A. BortaFavorable weather and climate conditions for growing grain are also favorable for the livelihoods and reproduction of pests of grain stocks, and especially for wheat bug (Eurygaster integriceps Put.). Grain damaged by this pest loses its genetically incorporated properties, negative changes occur in the quantity and quality of gluten. Due to the ingestion of bug’s saliva with its special enzymes into the grain, the baking properties of the flour from such grain deteriorate – the dough becomes liquid, sticky, it loses elasticity. Thus, the issue of further effective use of grain damaged by the shield bugis very urgent. This requires information on the dependence of the quantitative and qualitative characteristics of gluten on the content of grains damaged by the wheat bug. The aim of the study was to establish patterns of change in the quantity and quality of gluten depending on the content of grains damaged by the wheat bug, which will increase the efficiency of the formation of batches for further use in the food industry. To achieve this goal, a number of tasks were solved: during the grain harvesting periods of 2015–2018, at the enterprises of the industry, wheat samples were taken with the content damaged by the wheat bug in the range of 0.5...5.0 %, the quantity and quality were determined in them gluten, trends in the quantity and quality of gluten have been established depending on the content of damaged grains and their comparison with published data. The object of the study was the gluten complex of wheat, with various contents of grains damaged by the wheat bug. The subject of research was the quantity and quality of gluten in samples of soft wheat of grades 2–3 of the 2015– 2018 crop samples with various grains damaged by a wheat bug selected at enterprises in the Odessa region. Based on the results of determining the quantity and quality of gluten in samples of the 2015–2018 crop and the available literature data on the quantity and quality of gluten in grain 2005– 2007, a crop with the content of grain damaged by the wheat bug was shown to be 5.0 %, that between the amount of gluten and the content in the grain mass of the grains damaged by the wheat bug, there are no regularities.Existing fluctuations in the amount of gluten are reliably associated with different origins of grain samples grown under different agrotechnological conditions, different protein contents, varietal characteristics of grain and other factors. The regularities of changes in the quality of gluten depending on the content of grain damaged by a wheat bug have been established – with an increase in the content of damaged grains, according to a linear law, the gluten quality index determined on the VDK device also increases. It was also established that the intensity of changes in the quality of gluten significantly depends on the content of grains damaged by the wheat bug; there was a slight increase in the quality index of gluten with the content of damaged grains up to 2.0 %, and its rapid growth with the content of damaged grains from 2.0 % to 5,0 % It is shown that in the studied wheat samples with the content of grains damaged by the wheat bug up to 2.5...2.7 %, the VDK indicator belongs to the 2nd group of gluten quality – satisfactory weak and wheat belongs to 1–3 grades in this indicator. With a further increase in the content of grains damaged the wheat bug, the index of VDK increases and gluten passes to the 3rd group – unsatisfactory weak, and the batch of wheat belongs to the 4th class.