Northern Trans-Ural State Agricultural University
Author list of organization
List of articles written by the authors of the organization
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MORPHO-FUNCTIONAL STATE OF BROILER CHICKENS ADRENAL CAPSULES UNDER DIFFERENT METHODS OF MANAGEMENT
Description
An impact analysis of abiotic factors of ecosystems on the metabolic processes of the broiler chicken organism under various methods of poultry operation has been carried out. The analysis results confirm that the enorganic biochemical processes are under the influence of the environment, and any changes in its condition cause the development of response reactions of the organism at the biochemical level. The source of control of the relative constancy of the milieu interieur is the interaction of tropic and effector hormones. Adrenocorticotropic hormone and cortisol are the main hormones of adaptation. The activity of the adrenal capsules turns to be an effector peripheral link of the reflex chain of the adaptive reaction of the organism. Adrenal hormones have a direct impact on tissue metabolism. The following aspects have been taken into consideration: technological growing conditions, production parameters, morphological blood values of chickens of different ages, quantitative content of adrenocorticotropic hormone and corticoid in the blood, morphology of the adrenal capsules. The abiotic factors of the cage management system contribute to an increase in the concentration of corticoid in the blood of broiler chickens, compared with this value of the broilers grown under the floor management
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Description
The main application of tractors is in agriculture. The share of imports continues to grow in the structure of the agricultural machinery market. In recent years, many foreign tractors and agricultural machines, including John Deere, have been delivered to the fields of the Tyumen region. The rates of productivity and fuel-lubricants consumption for the agro-climatic conditions of the Tyumen region are not available for all tractors with agricultural machines. Therefore, for agricultural producers, their establishment becomes urgent. On the fields of agricultural enterprises of the Tyumen region, studies were conducted to establish the norms for fuel consumption and productivity of John Deere tractors with agricultural machines. The article presents the results of the study. For example, the productivity of a tractor in the «Malyshenskoye» conditions for a field located at a distance of 5-6 km and an average run length of 1,300 m can be in the range of 5.8-6.0 ha / h. Taking into account the natural and climatic conditions of the Tyumen region and the different physicomechanical composition of the soils, as well as the configuration of the fields and the run length during tillage, data were obtained of basic lubricants consumption. Recommendations on the use of fuel-lubricants consumption rates of modern tractors in the performance of various technological operations in agriculture will make it much easier to plan and calculate the operating costs of tractors with agricultural machines
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ESTIMATION OF CONSUMER PROPERTIES OF DELICACY FROM RABBIT MEAT
Description
One of perspective variants of development of the meat industry can become the production of foodstuffs from untraditional kinds of the meat raw materials such as the rabbit meat, which has a high protein content with a full number of essential amino acids, broad spectra of the mineral substances and vitamins and reduced fat content. Therefore, a demand on the rabbit meat has been increased significantly in the past years. Rabbit meat is widely used in various culinary dishes of the dietary nutrition. Rabbit meat is used in limited scales for production of sausages. The production of the delicacy sterling foodstuffs from the rabbit meat, that are capable for long-term storage, is almost not developed. The regulated requirements for quality of rolls that are included in Technical Conditions are set up in accordance with the developed recipe and technology of production of the smoked-boiled rolls from the rabbit meat. All the foodstuff samples gained high scores on the organoleptic estimation. The foodstuffs satisfy the requirements for chemical composition: mass fraction of protein – no less than 20%, mass fraction of fat – no more than 25%, mass fraction of moisture – no more than 65%. The developed delicacy foodstuffs have a high nutritional and biological value
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PROSPECTS OF APPLICATION OF LASER SURFACING AT RESTORATION OF DETAILS OF AGRICULTURAL MACHINERY
05.20.01 Technologies and means of mechanization of agriculture (technical sciences)
Description
The main component of agricultural production is machinery, which is a complex technical system (harvesters, agricultural machines, tractors, cars, etc.). The practice of operation of technically complex machines shows that, in general, the process of replacing worn parts and working devices of agricultural machinery with new ones prevails, and the number of restored products is small. However, experience shows that the technological process of restoration of machine parts allows you to get high quality surfaces of such parts and reduce the cost of repair. One of effective methods of restoration of surface layers of details is gas-flame spraying with the subsequent laser reflow. The article presents the results of the study of the zone of thermal influence in steels U8A and St3, as well as the influence of laser reflow regimes on its microhardness in these steels. It is established that the higher the laser power and the lower the speed of movement of the optical head, the larger the size of the thermal influence zone. Conversely, the lower the power of the laser and the higher the speed of movement of the head, the smaller the size of the zone of thermal influence. The power of the laser and the speed of movement of the optical head slightly affect the value of microhardness. It was also noted that promising areas in the field of restoration of parts of agricultural machines laser welding are: a scientific rationale for the selection of powders; the study of regularities of changes of the microstructure parts, regularities of formation of layers; development of modes and justification of regimes of welding; and, ultimately, the development process of restoring the specific parts
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Description
As a prospect in baking, a number of researchers propose to expand the range of products in the formulation of which include natural food dressers. The article presents the results of research on the development of the optimal formulation of bread from mixtures of wheat flour, wholemeal flour from grains of naked barley varieties Nudum 95 and wholemeal flour from grain triticale varieties Tsekad 90. To select the optimal mixture of wheat, barley and triticale flour, the following variants of the ratios were studied– 70:10:20; 60:20:20; 50:30:20; 50:20:30. As control we took flour of the highest grade from grain of strong wheat Novosibirsk 29. Flour mixtures studied by the gluten content is significantly inferior to the control version of the flour. In the version where 70% of wheat flour was used, gluten decreased by 5.1%, in the version with the amount of wheat flour 60%, gluten decreased by 8.0%. In subsequent variants, the difference in gluten content with the control variant was more than 10%. The lowest rate of flour strength (145 e.a.) in the version where barley flour reached 30% of the mixture. In other embodiments, the flour strength level 209-250 e.a., that is slightly different from the standards on valuable wheat (not less than 260 e.a.). In terms of baking quality has distinguished the case where the proportion of wheat flour was 70%, barley – 10% and triticale – 20% (the volume of bread 500 ml, total score of bread 4 points). In subsequent versions, the performance of baking qualities decreased. As a result of evaluation of mixtures of wheat, barley and triticale flour revealed the most optimal ratio – 70:10:20. This option is recommended for introduction into production for enrichment of wheat flour with nutritious components of barley and triticale grain
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