name
Kryshtop Elena Anatolievna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
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Organization, job position
• Don state agrarian University
Research interests
Web site url
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Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 6
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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06.00.00 Agricultural sciences
DescriptionCorrelation of finished and meat qualities of swine with biochemical and cytochemical indices of blood with the aim of selection of true tests for earlier estimation of productive qualities of animals are carried out and analyzing
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REPRODUCTIVE QUALITY OF BOARS AND SOWS, WITH DIFFERENT LEVELS OF NATURAL RESISTANCE
06.00.00 Agricultural sciences
DescriptionThis article presents the results of the study of the relationship of reproductive qualities of breeding boars and sows with their level of natural resistance, as as-sessed by resistance index
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FOOD AND BIOLOGICAL VALUE OF MEAT PRODUCTS PRODUCED FROM MEAT OF PIGS OF DIFFERENT GENOTYPES
06.00.00 Agricultural sciences
DescriptionIn this article, we have presented and analyzed the chemical analysis and the organoleptic evaluation of the energy value of sausage products made from meat type pigs bred in the Southern Federal District, and their hybrids
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06.00.00 Agricultural sciences
DescriptionIn the article, the estimation results of reproductive, fattening and meat qualities of pigs of various types of nervous activity and state of cardiovascular system are given. The degree of influence of nervous activity on productive pig qualities has been shown
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TECHNOLOGICAL CHARACTERISTICS OF PORK WITH THE DEFECTS OF PSE AND DFD
06.00.00 Agricultural sciences
DescriptionThe results of evaluation of physical and chemical properties of pork with disabilities, PSE and DFD de-fects for 6 days and the changes occurring in the pro-cess of glycogenolysis are presented in the article
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06.00.00 Agricultural sciences
DescriptionIn this work, the influence of "Topinambur" and "VitaSelen" nutrition additives on productivity of pigs and food meat value is presented, as well as on morphological and chemical composition of blood