Anastasiia Ivaniuta’s research while affiliated with National University of Life and Environmental Sciences of Ukraine and other places

In industrial livestock farming, probiotic complexes of bifidobacteria and lactobacilli are used to improve the morphofunctional state of the domestic animals of the class Mammalia. In poultry farming, they are almost not used. That is why the study of the morphofunctional state of the broiler chicken organism, namely, the macro- and histoarchitectural morphology of their liver with the use of a probiotic complex of bifidobacteria and lactobacilli is an urgent issue. The absolute liver weight of the experimental broiler chickens, one-, 14-, and 42-day-old, when fed with complete feed and drinking water with the addition of a probiotic agent, did not essentially change in comparison with the indicators of the control broiler chickens. Still, a trend in its increase became visible. During ontogenetic development, the value of the absolute liver weight directly depends on the weight increase of the poultry organism during the experimental period. In pre-weaned chickens of 28 days of age, compared with the control group of birds of the same age, the absolute weight of the liver (32.3±1.07 g) was significantly (p<0.05) 1.15 times greater. With regard to the above-mentioned, the relative liver weight of the broiler chickens is the highest at the early stages of ontogenetic development, one-day-old (4.39±0.53%) and 14-day-old (4.25±0.27%) age. In comparison with the previous age groups of the chickens, the relative liver weight of the broiler chickens at 28 and 42 days of age is significantly reduced, equal to 2.27±0.12% and 1.72±0.08%, respectively, which indicates a progressive increase in their organ weight relative to the absolute liver weight. The relative liver weight in the experimental broiler chickens is similar in all age groups compared to the control ones. This confirms the positive effect of the probiotic complex of bifidobacteria and lactobacilli on the chicken organism of the experimental groups. The linear indicators and absolute weight of the liver, in the process of ontogenetic development in both control and experimental groups, are increased due to an expansion of the organ width relative to its length, as evidenced by a decrease in the liver development index in the age aspect: in the control group of one-day-old chicks, the IRP is 134.03±5.6%, in the 14-day-old chicks - 121.83±5.09%, in the 28-day-old chicks - 112.09±4.69%, in the 42-day-old chicks - 101.63±4.25%; in the broiler chicks of the experimental group, such indicators are lower - 138.96±5.81%, 116.78±4.88%, 107.44±4.49% and 98.95±4.14%, respectively.

The research investigates the influence of short-term cold stress on the metabolic status of Holstein cows, when they are kept in large cowsheds in the Ukrainian climate. In the winter (cold season), the air temperature in such cowsheds depends on the ambient air temperature. The temperature-humidity index of the cowshed air is less than 38 at night, which is estimated as mild cold stress. Short-term cold stress has no effect on the level of total protein, urea, cholesterol, glucose, and calcium, but it increases the total lipids in the blood plasma of second-lactation cows with a daily milk yield of 20-25 kg by 32.3%, and in those with a daily milk yield of 35-40 kg, by 1.6-fold. For third-lactation cows with a daily milk yield of 20-25 kg total lipids increase by 1.5-fold compared with the data for first-lactation cows with a daily milk yield of 20-25 kg. Cold stress has no significant effect on the activity of alanine aminotransferase (ALT) and amylase, but it significantly reduced the activity of aspartate aminotransferase (AST) in the blood plasma of second- and third-lactation cows with a daily milk yield of 20-25 kg by 14.3% and 17.8%, respectively, compared with first-lactation cows with a daily milk yield of 35-40 kg. Under short-term cold stress, the activity of plasma alkaline phosphatase decreases by 36% in second-lactation cows with a milk yield of 35-40 kg, by 44% in third-lactation cows with a milk yield of 20-25 kg, and by 38% in cows with a milk yield of 35-40 kg compared to first-lactation cows with a milk yield of 20-25 kg. It can be concluded that short-term cold stress causes changes in the metabolic profile of high-yielding Holstein cows, which can provide valuable information about the health of the animals during acclimatization and help develop corrective measures to prevent diseases and reduce milk productivity in the coldest period of the year. Keywords: Acclimatization, Cattle, Climate, Enzymes, Lactation.

Using the antagonistic competitive interaction of the microbiological cultures has become one of the potential and modern ways to improve the quality of dry-cured meat products. These studies aim to substantiate the use of the starter cultures for producing fermented pork meat products. The studies' physicochemical, microbiological, organoleptic, and statistical methods were used for their implementation. Two starter cultures were used on the basis of Lactobacillus plantarum, L. rhamnosus and Kocuria rosea (SC 1); Staphylococcus carnosus, L. plantarum, L. Rhamnosus and L. paracasei (SC 2). The dynamics of microbiota development, the dynamics of acidity, the content of sodium nitrite, parameters of water activity, the dynamics of moisture changes, the content of nitrogen-containing substances, the accumulation of free cyclic and acyclic amino acids, as well as the organoleptic characteristics were studied. It had been established that the undesirable microflora is suppressed due to the active development of the starter cultures in fermented meat products. The study results confirm that using the starter cultures while producing the dry-cured meat contributes to their dehydration and reduction of the parameters of water activity. Based on the tasting results, the samples with the addition of the compositions of the starter cultures received a total score higher than the control sample, in particular, they had a beautiful appearance, a cut of red color, an elastic consistency, a delectable flavor with a characteristic sour after-taste. The use of the starter culture based on the combination of Staphylococcus carnosus, L. plantarum, L. rhamnosus, and L. paracasei (SC 2) for the dry-cured meat products to be produced activates the microbiological processes, which improves the structural-mechanical properties of the meat product, increases the water-binding power and, as a whole, positively influences on the quality of the finished product. It has been shown that the use of the drugs SC 2 and SC 1, when the dry-cured pork balyks are produced, decreases the duration of the technological cycle by 3-4 days, as well as ensures a high degree of sanitary and epidemic safety of the finished product: the absence of pathogenic and opportunistic microorganisms, the low residual content of sodium nitrite of up to 0.003%.

The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this paper. It has been proven that the use of these starter cultures in the technology of raw ba-lik products makes it possible to obtain finished products with improved quality indicators, which is promising in the food industry. It had been shown that in the pork meat samples with the starter cultures, the acidity from 5.74 pH units is more intensively decreased – to 5.52 pH units compared to the control sample (up to 5.64 pH units). Using the starter cultures based on nitrite-reducing microorganisms for the salting in 72 hours positively influenced the formation of the required colour characteristics. It had been established that the moisture-binding capacity and plasticity of the pork meat samples with the starter cultures are characterised by the increased indicators compared with the control sample – by 4.73% and 7.73% and by 2.19 cm2.g, respectively. The difference in the volatile fatty acids content in the pork meat samples with the starter cultures compared with the control sample is 22 and 33%, respectively, in 72 hours of salting. The obtained results can be used in the enterprises of the meat processing industry to produce fermented meat products, particularly raw dried logs.

In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materials will expand the range of sausage products and provide the population with seafood products. The purpose of the study is to establish the feasibility of using African sharptooth catfish in the technology of fish sausage products. The study used a complex of generally accepted organoleptic, chemical, physicochemical methods of research: moisture content – by drying the sample to a constant weight; fat content – by the Soxhlet method; protein content – by the Kjeldahl method; ash – by burning the sample. The penetration stress was determined using a penetrometer; water activity index – using a hygrometer; the hydrogen index – using a pH meter. As a result of research, the feasibility of using the African sharptooth catfish as a raw material for making fish sausages is theoretically substantiated and experimentally confirmed (Clarias gariepinus Burchell, 1822). The effectiveness of combining catfish meat with other hydrobionts and animal raw materials is shown. New recipes for raw smoked sausages based on African catfish with the addition of mackerel, scallop, and lard have been developed. Organoleptic and physico-chemical indicators of quality and nutritional value of finished products were studied. The results of organoleptic evaluation showed the similarity of catfish sausages to conventional meat sausages. Fish flavour and aroma were poorly expressed in sample 2, which included only African catfish meat from fish raw materials, which determined its consumer preferences. Sample 3 obtained by combining African catfish meat with mackerel and scallop received high organoleptic scores. The results of a study of the chemical composition show a high nutritional value of sausage products based on the improved recipe. The moisture content in all samples did not exceed 50%, which is the standard for raw smoked sausages. The highest protein content (26.19%) was observed in sample 2, the amount of protein in other sausage samples exceeded the minimum recommended value of 19%. The fat content in all samples was in the range of 18.93-21.41%, which does not exceed the recommended standard of 25%. Based on the results of physical and chemical studies, the indicators were found to be in line with the established standards. Studies of changes in quality and safety indicators during storage determined the permissible shelf life of raw smoked fish sausages at temperatures from 0 to +5°C for no more than 15 days

Avocado is one of the most valuable products, as it is characterized by a high content of biologically active substances, including vitamins, mineral elements, fats, and dietary fibers. According to a complex of organoleptic and physicochemical indicators, the consumption properties of avocado fruits from different countries of origin, which are sold in Ukraine, have been investigated. Among the organoleptic indicators, the state of peel and pulp, taste, and smell has been determined according to the developed scoring scale. It has been established that the Haas type (Colombia) fruits have a light green pulp and a deep green peel that does not lag well behind the flesh, they are quite firm, the taste is watery, and there are no significant defects, the stem is not damaged. Haas (Israel) avocados had light green pulp and a brownish-black peel that separated from the flesh very well, with little evidence of pollination, a nice buttery flavour, and a nice texture. There is a slight peel defect (pollination mark) with an area of less than 4 cm2, which does not affect the fruit's flesh, and the stem is not damaged. The fruit of the Fuerte type (Israel) had a light green pulp and a deep-green peel that did not lag well behind the flesh, a somewhat grassy taste, and a loose flesh texture. The fruit had a defect in the peel (lens) with an area of less than 6 cm2, which does not affect the fruit's flesh, and the stem is not damaged. It has been found that the researched types of avocado fruits from different countries of origin differ in shape, size, and the ratio of peel, pulp, and stone. From the physicochemical parameters, the mass fraction of moisture, the content of dry soluble substances, active acidity, the content of ascorbic acid, and the fatty acid composition of lipids of avocado fruits have been determined.

This scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and the second one – is in the fermentation of a normalised mixture consisting of a food emulsion and skimmed cow's milk. When comparing the duration of fermentation of skimmed cow's milk and normalised mixtures with a fat content of 10 to 20%, it was established that in order to achieve the minimum value of the titrated acidity of the clot of 60 °T, the duration of fermentation of skimmed cow's milk is 6 hours, of a normalised mixture with a fat content of 10% – 8 hours, 15% – 12 hours, 20% – 16 hours. According to the organoleptic quality indicators, the samples of fat-containing fermented-milk bases with a fat content of 20%, obtained by two methods, had an indiscrete but unsuitable thick consistency, which was adjusted using xanthan gum. According to the organoleptic quality indicators, it was established that in order to obtain a sour cream with vegetable oils with an indiscrete and thick consistency, 0.15% of xanthan gum should be added to the fat-containing base obtained by the first method, and 0.20% – to the fat-containing base obtained by the second method. The study of determining the content of polyunsaturated fatty acids in sour cream with vegetable oils with a fat content of 20% shows an increased content of omega-3 and omega-6 fatty acids – 2.13% and 10.88%, respectively, compared to sour cream obtained by the traditional technology.

The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk – 62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%, It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals.

The toxicity of individual disinfectants has been studied in vitro using human cell cultures (HT-29 (epithelial-like cells of colon adenocarcinoma), HEK 293 (human embryonic kidney cells)) to create a model for assessing the toxicity of residual amounts of disinfectants that can enter milk for a person. Standard tests have been used to assess cell viability and amount: methyl tetrazolium (MTT) test, neutral red cell staining (NRP), and sulforhodamine B (SRB) test. Disinfectants have a dose- and time-dependent cytotoxic effect on human cell cultures. IC50avg (concentration of the drug that suppresses a certain cell function by 50%) of disinfectants based on the effect on cell cultures (average value) is Biodez – 117.29 ±14 μl/l, Blanidas – 389.25 ±20.83 μl/l, Virkon-S – 343.04 ±28.04 μl/l, Neochlor – 473.82 ±30.16 μl/l, Phan – 56.71 ±7.05 μl/l, Chlorination – 343.28 ±27.26 μl/l, Chlorinated lime – 117.35 ±9.44 μl/l. Mean toxic doses for cell cultures are lower than the mean lethal dose (based on literature data) for rats and mice by gastric administration. The novelty is that determining the cytotoxicity of disinfectants in vitro using human cell cultures can significantly reduce the number of animals for establishing LD50 during the registration procedure of new agents, making it possible to make preliminary conclusions about the toxicity of substances at the stage of chemical screening, preliminary hygienic regulation, identify target organs of toxic influence.

Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations and uniform structure formation of viscous and elastic-plastic raw materials, in particular, minced meat, subject to increased contact interaction while minimizing the force on the products, is relevant to the conducted research. The purpose of this work is to substantiate the technological preparation modes of the given minced meat with the use of a developed vibrating massager, as well as to determine the kinematic parameters of the oscillation system and graphic-analytical analysis of their change. The experimental model of the vibrating massager with an eccentric drive mechanism, a measuring evaluation base of rheological characteristics of the minced ostrich meat, and kinematic parameters of the vibrating drive of the massager, in particular, amplitude-frequency and speed characteristics were developed to carry out the specified tasks. High technological results were obtained when using the forced eccentric drive of the massager, which is characterized by a minimum mass of the oscillation masses of the parts compared to traditional unbalanced vibrators, which allow reducing 2 - 2.5 times the energy consumption to drive the vibrating massager under study. The practical value of the conducted work includes the use of the eccentric forced vibrating exciter for obtaining the force control over the minced meat to be formed, which reduces the oscillation masses of the drive and minimizes the energy consumption for the process, accordingly; it has the simplest structure among the mechanical vibrators, significantly reduces the dynamic loads on the supporting units of the vibrator as well as provides a sufficiently high contact interaction for both the vibration impact and the processing intensity in general.