Факультет технологій тваринництва та продовольства

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A PROSPECTIVE METHOD TO USE WASTE OF WALNUTS
(2021) Кайнаш, Алла Петрівна; Тюрікова, Інна Станіславівна; Прибильський, Віталій Леонідович; Іщенко, Валентина Леонідівна; Будник, Ніна Василівна; Kainash, A. P.; Budnyk, N. V.
ANALYSIS OF TURKEY AS A RAW MATERIAL FOR USE IN THE DEVELOPMENT OF THE FORMULATION OF MEAT PRODUCTS
(2014-04) Budnik, Nina; Korovina, Maria; Gagach, Inna
ANALYSIS OF TURKEY AS A RAW MATERIAL FOR USE IN THE DEVELOPMENT OF THE FORMULATION OF MEAT PRODUCTS
(2014-04) Budnik, Nina; Korovina, Maria; Gagach, Inna
Assessment of carcasses of pigs, slaughtered with different live weight
(Wageningen Academic Publishers, 2017) Povod, M.; Kravchenko, O. I.; Getya, A. A.; Кравченко, Оксана Іванівна; Гетя, Андрій Анатолійович
In modern pig production systems, the choice of optimal live weight of animal before slaughter belongs to the important issues. To clarify this question 80 heads of final hybrids YorkshirexLandrace>
Assessment of quality of pig carcasses in Ukraine according to national and European classification
(Wageningen Academic Publishers, 2014) Kravchenko, O. I.; Loza, Arthur; Getya, A. A.; Кравченко, Оксана Іванівна; Гетя, Андрій Анатолійович
The existing Ukrainian system of classification of pork carcasses was established in the Soviet Union. At slaughterhouses conducted a visual assessment of the degree of muscles development, measure of carcass weight and back fat thickness (6-7 thoracic vertebrae), but sex of an animal is not considered as well as lean meat percentage. At the slaughterhouse ‘Yubileinyi’, Dnipropetrovsk region of Ukraine, 160 hybrid pigs were slaughtered (Landrace x Yorkshire x Peitrain, Yorkshire x Landrace x Duroc) and evaluated according to both Ukrainian and European classification. For EUROP assessment the French device CGM was used which involves measuring between.last 3 and 4 thoracic vertebrae. According to Ukrainian classification all 160 carcasses were rated as the second category. The second category includes carcasses with weight from 47 to 102 kg and the thickness of fat from 10 to 30 mm at the level of 6-7 thoracic vertebrae. Test assessment of carcasses according to European system has the following classification: 39 heads - class S, 88 heads - class E, 28 heads - class U and 5 heads - class R. It was determined that the biggest part of slaughtered pigs were castrated; 116 heads, or 72.5%. Slaughtered female have the highest MLD thickness (63.2±0.33 mm) and lean meat percentage (60.52±0.38%) at the same time have the thinner back fat (14,9±0,13 mm). In whole animal group lean meat percentage was 58.14±0.26%. Nowadays in Ukraine conducted work from the adaptation and implementation of the assessment system and payment of carcasses at slaughterhouses based on lean meat percentage of the carcasses.
Assessment of the impact of the genetic potential of different crossbreeds on egg productivity
(Кyiv : NUBiP of Ukraine, 2026-02-06) Ilchenko, M. O.; Shaferivskyi, B. S.; Ільченко, Марія Олександрівна; Шаферівський, Богдан Сергійович
This paper presents the results of an analysis of prospects for the further development of poultry farms, taking into account the existing potential and challenges of the modern poultry industry. Productivity indicators of the Lohmann crossbreeds were studied at “Poltava Poultry Farm” PJSC. The productivity of laying hens and the efficiency of using two lines – Lohmann LSL Light and Lohmann Brown – were assessed. During the laying period, Lohmann Brown hens demonstrated high adaptive capacity and stable productivity. Although Lohmann LSL Light hens adapted well to intensive housing systems, their survival rate was 2% lower than that of Lohmann Brown birds. At the same time, Lohmann LSL Light hens reached peak egg production more rapidly (91.4%) and maintained high productivity throughout the production cycle. By the end of the productive period, egg production in this cross remained at 69.1%, which was 3.6% higher than in Lohmann Brown hens.
Association of PIT1 gene polymorphism with milk productivity and body conformation traits in dairy cattle
("Regulatory Mechanisms in Biosystems", 2025-11-10) Vashchenko, P. A.; Slynko, V. H.; Shaferivskyi, B. S.; Myronenko, O. I.; Ващенко, Павло Анатолійович; Слинько, Віктор Григорович; Шаферівський, Богдан Сергійович; Мироненко, Олена Іванівна
Marker-assisted selection (MAS) is an effective approach to accelerating genetic progress in livestock by identifying polymorphisms associated with economically important traits. The pituitary-specific transcription factor gene PIT1 plays a regulatory role in the synthesis of growth hormone and prolactin, thus potentially influencing milk yield and body conformation in dairy cattle. This study aimed to investigate the distribution of PIT1 genotypes and their associations with productive and morphometric traits in Ukrainian Red-and-White dairy cows – a local breed with limited genetic characterization. Genotyping was performed using PCR-RFLP with restriction enzyme HinfI on DNA samples obtained from 51 cows. Three genotypes (AA, AB, BB) were identified with frequencies of 0.059, 0.549, and 0.392, respectively. The population was in Hardy–Weinberg equilibrium, and the Polymorphic Information Content (PIC) value (0.34) confirmed an adequate level of variability for association analysis. The frequency of allele B was twice that of allele A, suggesting moderate genetic consolidation of the herd. Cows with the PIT1 BB genotype showed a significantly higher milk yield per lactation (higher by 14.8%) and a 9.8% higher 305 day yield compared with the AB group. In contrast, genotype AB was associated with greater chest width (by 3.4%), as well as higher pelvic–thoracic and thoracic indexes, indicating a more robust body type. No significant differences were found among genotypes for milk fat content, udder morphology, milking speed, live weight, or service period duration.The obtained results demonstrate that PIT1 polymorphism affects milk yield and certain conformation indexes in Ukrainian Red-and-White cattle, primarily through mechanisms related to endocrine regulation rather than skeletal development. The presence of both alleles at moderate frequencies highlights the genetic diversity of this local breed and supports its potential use in further genomic selection programs aimed at improving milk productivity while maintaining adaptive traits.
Biological assessment of the constitution of the Polissian beef cattle in the conditions of the Precarpathian region
(2022) Stadnytska, O.; Gutyj, B.; Khalak, V.; Fedak, V.; Dudchak, I.; Zmiia, M.; Shuvar, I.; Balkovskyi, V.; Shuvar, A.; Korpita, H.; Chyzhanska, N.; Kuzmenko, L. M.; Vakulik, V.; Кузьменко, Лариса Михайлівна
Biological assessment of the constitution of the polissian beef cattle in the conditions of the Precarpathian region
(2022) Stadnytska, O.; Gutyj, B.; Khalak, V.; Fedak, V.; Dudchak, I.; Zmiia, M.; Shuvar, I.; Balkovskyi, V.; Shuvar, A.; Korpita, H.; Chyzhanska, N.; Kuzmenko, L. M.; Vakulik, V.; Кузьменко, Лариса Михайлівна
Components of physicochemical properties and chemical composition of muscle tissue of young pigs of different growth intensities, the level of their phenotypic consolidation, and correlation
(Lviv, Ukraine, 2023) Khalak, V.; Gutyj, B.; Voloshchuk, V. M.; Guta, Z.; Verbelchuk, T. V.; Ilchenko, M. O.; Ільченко, Марія Олександрівна
The work presents the results of the study of some biochemical indicators of blood serum, physicochemical properties, and chemical composition of muscle tissue of young pigs of the large white breed and the calculation of correlations between the main quantitative characteristics. The work was carried out in the agricultural formations of the Dnipropetrovsk region, the research center for biosafety and environmental control of agricultural resources of the Dnipro State Agrarian and Economic University, LLC “Globynskyi Myasokbinat” of the Poltava region, the zootechnical analysis laboratory of the Institute of Pig Breeding and Agro-industrial Production of the National Academy of Sciences and the animal husbandry laboratory of the state institution “Institute of Grain Crops of NAAS”.
Comprehensive assessment of the quality of Ukrainian-made sour-milk cheese
(Commodity Bulletin, 2024-04-26) Kalashnyk, O. V.; Moroz, S. E.; Калашник, Олена Володимирівна; Мороз, Світлана Едуардівна
Comprehensive research of food products, as well as compliance with the rules and regulations in the food industry, are necessary to provide consumers with quality and safe products. The purpose of this article is to provide a comprehensive analysis of the quality and safety of sour-milk cheese, including the evaluation of organoleptic characteristics, physicochemical properties, and microbiological indicators. The study was conducted with one of the largest producers of milk powder and fermented milk products on the Ukrainian market, BIAGR LLC as its basis. To achieve the set goal, the following methods were used: organoleptic, physicochemical, microbiological, and measurement of the content of toxic elements (cadmium, arsenic, lead). At the beginning of the measurement of quality indicators, packaging and labelling were evaluated, whichcomplied with the requirements of the national standard. During the study of the organoleptic quality indicators of sour-milk cheese with a fat content of 5%, it was found that its consistency is soft, without whey separation; distinctive fermented milk smell and taste are without extraneous odour and favour; the colour of the sample is uniformly white. At the second stage of the research, the mandatory physicochemical quality indicators were measured and evaluated, namely: mass fraction of fat – 5.0%; mass fraction of protein – 14.6%; mass fraction of moisture – 68.0%; titratable acidity – 176°T; phosphatase was absent. Since food safety is now an urgent issue in Ukraine, the following safety indicators were measured during the research: the number of lactic acid bacteria, which was 2×106 CFU per 1 g; Escherichia coli bacteria were not detected; the number of mould fungi was 1×101 CFU per 1 g; the amount of yeast was 1×101 CFU per 1 g; pathogenic microorganisms, including Salmonella, Staphylococcus aureus, Listeria monocytogenes were not detected.
Covid-19 pandemic effects on food safety - Multi-country survey study
(2021) Kodak, T.; Djekic, I.; Nikolić, A.; Uzunović, M.; Marijke, A.; Liu, A.; Han, J.; Brnčić, M.; Knežević, N.; Papademas, P.; Lemoniati, K.; Witte, F.; Terjung, N.; Papageorgiou, M.; Zinoviadou, K.G.; Dalle Zotte, A.; Pellattiero, E.; Sołowiej, B.G.; Guiné, R.P.F.; Correia, P.; Sirbu, A.; Vasilescu, L.; Semenova, A.A.; Kuznetsova, O.A.; Vrabič Brodnjak, U.; Pateiro, M.; Lorenzo, J.M.; Getya, A. A.; Tomasevic, I.; Гетя, Андрій Анатолійович
Design of an auger thermo-radiation dryer for drying plant-derived pomace . Eastern-European Journal of Enterprise Technologies.
(2021) Кайнаш, Алла Петрівна; Герасименко, Тетяна Михайлівна; Сільченко, Катерина Петрівна; Готвянська, Анна Сергіївна; Кирсанова, Галина Василівна; Будник, Ніна Василівна; Тараймович, Ірина Володимирівна; Kainash, A. P.; Budnyk, N. V.
Establishing the influence of sunflower oil quality indicators on the efficiency of the transesterification catalyst
(2025-12-30) Korchak, M.; Knysh, V.; Shostia, A. M.; Шостя, Анатолій Михайлович; Usenko, S. O.; Усенко, Світлана Олексіївна; Rachynska, Z.; Viaskov, V.; Kostenko, I.; Glavatchuk, V.; Zygin, S.; Hmelnitska, Y.; Хмельницька, Євгенія Вікторівна
The object of the study is the process of chemical transesterification of sunflower oil with increased mass fraction of moisture and acid value.Transesterification technology allows obtaining fats with the necessary physico-chemical properties without changing the fatty acid composition. The problem of using alkaline catalysts is rapid deactivation under the influence of impurities present in the fatty raw material. The greatest influence is exerted by moisture and fatty acids. Transesterification of sunflower oil with increased mass fraction of moisture and acid value in the presence of potassium glyceroxide, which is more resistant to deactivating impurities, was studied. Oil parameters: peroxide value 0.18 ½ O mmol/kg, acid value 0.08 mg KOH/g, mass fraction of moisture 0.05%, crystallization temperature –18.38°C.Oil samples with mass fractions of moisture from 0.1 to 0.75% (obtained by adding water) were stored for two months under the following conditions: temperature (20±2) °C, air humidity not more than 70%. After storage, the acid value was measured in each sample and transesterification was performed. The efficiency of the process was assessed by the oil crystallization temperature. The maximum values of oil indicators at which the potassium glyceroxide catalyst is effective were established: mass fraction of moisture 0.4%, acid value 0.28 mg KOH/g. At the same time, the crystallization temperature of sunflower oil is –3.95°C, which corresponds to the maximum increase in the crystallization temperature of oil as a result of transesterification. The results obtained make it possible to effectively transesterify sunflower and other types of non-standard quality oils without preliminary treatment. This will reduce the cost of production and increase the profitability of enterprises (depending on the indicators of non-standard raw materials).
Evaluation of Milk Productivity of Cows by the Chest Width behind the Shoulders
(2022) Bratyuk, V.; Stadnytska, O.; Khalak, V.; Gutyj, B.; Dudchak, I.; Slepokura, O.; Kuzmenko, L. M.; Chyzhanska, N.; Myronenko, O. I.; Bezaltychna, O.; Yasko, V.; Мироненко, Олена Іванівна; Кузьменко, Лариса Михайлівна
Evaluation of the Genotypes of Pigs of Different Origins According to the RYR1 and LEP Genes
(Acta fytotechn zootechn, 2025) Ilchenko, M. O.; Ільченко, Марія Олександрівна
Using the polymerase chain reaction method in real-time, we investigated the polymorphism of the RYR1 and LEP genes in sows of the sizeable white breed of different origins. Following the purpose of the work, we conducted a study of the genetic structure of the above-mentioned genes in animals of French and Belgian breeds and their crossbreeds. No RYR1 gene polymorphism was detected. All experimental animals had the homozygous NN genotype. According to the genetic structure of the LEP gene, a significant difference has been established between animals of different origins. Animals of French breeding had a high frequency of the TT genotype, while in animals of other origins, this genotype did not occur at all. Accordingly, French breeding animals are characterized by a high frequency of the T allele and Belgian and crossbred animals are characterized by the A allele. In French breeding animals, there is a violation of the distribution of genotypes, according to Hardy-Weinberg. Obtaining animals of the desired genotypes among the experimental herd is possible due to the use of breeders with the appropriate genotypes for the studied genes.
FERMENTATION TECHNOLOGY OF LEAVES FOR FLAVORED DRINKS
(2022-11-04) Dubova, H. Y.; Levchuk, I.; Holubets, O.; Miroshnikov, V.; Дубова, Галина Євгеніївна
The article shows options for fermenting tree leaves (cherries, apricots, lindens) and berries (raspberries, currants) to obtain aromatic raw materials. The purpose of the work is to obtain a modernized technology for obtaining dried leaves with the aroma of the corresponding fruits or berries. To obtain the desired effect, the possibility of using the tea leaf preparation technology was investigated. The basis of this technology consists of three main operations of preparing the leaf for drying - partial dehydration (or cold drying), leaf rolling, fermentation in a semi-closed vessel. Further, the fermented leaves are dried according to special regimes. It was found that the technology of tea leaf preparation can be successfully used for leaves of trees and berries. Three basic operations make it possible to obtain flavored leaves. The article shows that the intensity of the aroma and its correspondence to fruits and berries to a large extent depends on the conditions for the first operation - cold drying. The result of the study is that partial dehydration can be successfully carried out in two ways - classical (sheet packing in fabric layers) and modernized (freezing followed by defrosting). The upgraded method makes it possible to simplify the subsequent twisting operation and shorten the duration of fermentationDrinks from the leaves after fermentation are an alternative or a good addition to herbal teas
FERMENTATION TECHNOLOGY OF LEAVES FOR FLAVORED DRINKS
(2022-11-04) Dubova, H. Y.; Levchuk, I.; Holubets, O.; Miroshnikov, V.; Дубова, Галина Євгеніївна
Food culture and ethics as a strategic resource for the development of the restaurant business
("Collection of Scientific Papers", Czech Republic, 2025-08-15) Budnyk, N. V.; Moroz, S. E.; Kalashnyk, O. V.; Будник, Ніна Василівна; Мороз, Світлана Едуардівна; Калашник, Олена Володимирівна
The modern restaurant business is developing in the context of a profound transformation of economic, sociocultural, and technological systems. Alongside competition for the quality and innovativeness of gastronomic offerings, societal demands for ethical, safe, and sustainable operations of food service establishments are growing. Guests increasingly evaluate restaurants not only by the taste and presentation of dishes, but also by the principles of menu formation, sources of ingredient supply, waste management approaches, and consideration of cultural and dietary needs. This paradigm shift creates a dual challenge for the industry: the need to ensure profitability while integrating the values of food culture and ethics into daily operations. The restaurant is no longer merely a place for consuming prepared meals–it is becoming a carrier of a gastronomic philosophy that combines respect for traditions, social responsibility, and environmental sustainability.
Foodpairing across cultures: a comparative study for Ukrainian HoReCa education
(Integration of Education, Science and Business in Modern Environment: Summer Debates, Dnipro, 2025-08-08) Budnyk, N. V.; Moroz, S. E.; Kalashnyk, O. V.; Будник, Ніна Василівна; Мороз, Світлана Едуардівна; Калашник, Олена Володимирівна
In today’s context of globalization, intercultural mobility, and sustainable development, there is growing interest in a deeper understanding of food culture as an important component of identity, communication, and gastronomic experience. Pairing, as an approach to harmonizing the flavors of different foods and beverages, is gaining significant importance in professional gastronomy, restaurant service, and food design. At the same time, this area remains underexplored in the educational process, especially in the context of its integration into disciplines related to the culture and ethics of eating. The lack of systematized knowledge about pairing as an interdisciplinary tool for sensory, cultural, and ethical analysis of food complicates the preparation of HoReCa professionals for the challenges of modern gastronomic trends. The relevance of this issue is further reinforced by the growing demand for culturally sensitive and ethically motivated approaches to menu creation, food service organization, gastronomic tourism, and the promotion of local flavors in an international context.

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