ABSTRACT
OBJECTIVE: This study aims to investigate the callipyge gene (CLPG) polymorphism in sheep of Edilbay, Volgograd, and Kalmyk breeds. MATERIALS AND METHODS: The analysis was performed by the polymerase chain reaction-restriction fragment length polymorphisms method. The objects of the study were Edilbay fat-tailed sheep (n = 500) at the breeding plant Volgograd-Edilbay (Volgograd region), Volgograd fine-wool sheep (n = 500) at the breeding plant Romashkovskiy (Volgograd region), and Kalmyk fat-tailed sheep (n = 500) at the breeding plant Kirovsky (the Republic of Kalmykia, Yashkul rayon). To conduct the research, tissue samples of 1 cm² from sheep of Kalmyk and Edilbay breeds were taken from the auricle. RESULTS: The allelic CLPG gene variants have been determined and genotypes of representative sampling of the three breeds of livestock grown in the steppe zone of Russia. The presented results of the CLPG gene polymorphism in these sheep breeds grown in Russia were obtained for the first time. The research study has revealed that in terms of the CLPG gene, the Edilbay, Volgograd, and Kalmyk sheep breeds have only a homozygous form. CONCLUSION: The results obtained expand the current understanding of the molecular markers that characterize the meat qualities of sheep.
ABSTRACT
The article presents a technology developed for the production of synbiotic Yoghurt with new bioactive filler based on natural components. The Yoghurt has prebiotic and sorption properties. A higher consumer appeal of the product developed has been substantiated; its characteristics compared with the Yoghurt of traditional production technology have been presented. The brittle, containing peeled walnuts, as well as barley, wheat, rye, oatmeal and buckwheat flakes, sugar, and water, was used as a filler. Optimum time and temperature regimes of boiling caramel mixtures and brewing raw walnut-cereal mass in the brittle have been selected. The formulation developed enables increasing the nutritional and biological values of the finished product. The research studies of the finished product involved an analysis of organoleptic, physicochemical, and microbiological points. When performing the tasks, the approved regulatory and technical documentation (GOST) was applied. Each measurement was carried out in triplicate. The physicochemical characteristics of the samples developed were compared with the requirements for the quality of fermented milk products. The nutritional and biological values were calculated. The increase in consumer properties, and nutritional and biological values of the finished dairy product was scientifically substantiated and experimentally confirmed.
