Bashkir State Agrarian University

Relevance . This paper presents the results of a study examining the effect of an apiadaptogen on the performance of Bestuzhev bulls and morphological changes in muscle tissue. Methods . The bulls were given drone brood homogenate as a tincture in their basic diet at a dose of 0.005 ml per 1 kg of body weight for Group II (experimental), 0.01 ml for Group III (experimental), and 0.015 ml per 1 kg of body weight for Group IV (experimental). Group I was the control group. The effectiveness of the test component was determined based on a range of intravital parameters, including live weight, average daily gain, slaughter indicators, chemical composition, the biological value of carcass flesh and raw fat, and morphological changes in muscle tissue. Results . The change in live weight indicates that at the age of 18 months, the young animals of the III (experimental) group surpassed all their peers: I (control) group — by 22.1 kg, II (experimental) — by 9.5 kg and IV (experimental) group — by 1.7 kg, in terms of absolute live weight gain over the entire experimental period — by 22.1 kg; 9.4 and 1.8 kg, respectively. In all age periods, among the young animals of the experimental groups, the Bestuzhev breed bulls of the III (experimental) group demonstrated a higher average daily gain, amounting to 696.70 to 797.80 g. Slaughter qualities and chemical composition of the longissimus dorsi muscle were better in animals of the III (experimental) group, whose diet included drone brood homogenate at a dose of 0.01 ml / kg of body weight. Histological examination of muscle tissue from bulls fed drone brood homogenate revealed normal muscle structure, while control animals showed some signs of dystrophic changes, including impaired protein and carbohydrate metabolism and mild lipid metabolism. Thus, a comprehensive analysis demonstrates the beneficial effects of drone brood homogenate, which demonstrated its adaptogenic properties with the best results at a dosage of 0.01 ml per 1 kg of live weight, which was administered to bulls in Group III (experimental).

Introduction. In the context of the digital transformation of education, developing an effective model for shaping the digital component of professional educational programs is a pressing issue. Purpose setting. One of the key aspects of successfully implementing the digital component of educational programs is the development and application of appropriate evaluation criteria. The purpose of this article is to propose a model for evaluating the digital component of professional educational programs in the context of labor market demands. Methodology and methods of the study. The following methods were used: collecting, systematizing, and structuring data on the research topic, analyzing bibliographic sources, and structural modeling of indicators for the digital component of professional educational programs. The methodological basis of the study was formed by such scientific approaches as the structural-systemic approach, the competency-based approach, and the practice-oriented approach. Results. An analysis of bibliographic sources on the topic of developing digital competence in students was conducted, as well as an analysis of employer requirements for the digital competence of job seekers on the HeadHunter service. A model for evaluating the digital component of professional educational programs is proposed. The evaluation criteria for this component include program characteristics such as the program’s educational, methodological, logistical, scientific, and personnel support, as well as the practical training and employment outcomes of graduates. Each of these characteristics can be assessed using the quantitative and qualitative indicators proposed in the model. Conclusion. The development of objective evaluation criteria will not only determine students’ digital competencies but also stimulate their further development and facilitate the integration of modern technologies into professional practice. The model presented in this article aims to systematize criteria and indicators that facilitate a comprehensive assessment of the digital component of education, which is important for preparing competitive personnel in the digital economy.

This article attempts to understand generational theory and apply it to the analysis of the learning and education characteristics of Generation Z students. Using a methodology based on studying the influence of digital technologies, attention patterns, and preferences for visual information, the authors analyze the cognitive styles, motivational structure, and digital technology use patterns of Generation Z students. Based on this analysis, practical recommendations are offered for adapting educational and upbringing processes to the needs of this age group.

В свете реализации Доктрины продовольственной безопасности и растущего спроса на специализированные продукты питания актуальным направлением является разработка кондитерских изделий, сочетающих принципы здорового питания и функциональной направленности. Настоящее исследование посвящено решению технологической проблемы создания мучного кондитерского изделия с модифицированным составом, которое не уступало бы традиционным аналогам по потребительским свойствам, но обладало бы повышенной пищевой ценностью и пониженным содержанием усвояемых углеводов. Цель работы – научно-технологическое обоснование и разработка рецептуры печенья кантуччи на основе полной замены пшеничной муки на муку из тритикале башкирской селекции и сахара на сахарозаменитель эритрит. Исследования проводились с использованием стандартных физико-химических и органолептических методов. Биохимический анализ показал, что тритикалевая мука сорта Башкирская короткостебельная обладает удовлетворительными хлебопекарными свойствами: содержание клейковины – 24,4 %, число падения – 256 с. В ходе эксперимента была установлена возможность полной (100 %) замены пшеничной муки тритикалевой без существенного снижения органолептических показателей (суммарная оценка 18,11 против 18,58 балла у контроля). Физико-химический анализ готовых образцов выявил закономерное снижение щелочности с 1,5 до 0,9 % и увеличение намокаемости до 206 % при росте влажности до 7,28 %. Оптимизация дозировки эритрита показала, что соотношение заменителя к сахару 1:1 (70 % от исходной сладости) обеспечивает наилучший органолептический результат (21,43 балла) без выраженного охлаждающего эффекта. Данная замена позволила снизить массовую долю общих сахаров в изделии с 27,92 до 9,93 %. Ключевым технологическим эффектом стало значительное увеличение механической прочности готового изделия: усилие при изгибе для оптимального образца составило 2833 г против 1158 г у контрольного, что свидетельствует о формировании более плотной и устойчивой структуры. Разработаны рецептура и технология производства специализированного кондитерского изделия с низким содержанием сахаров и пониженной щелочностью. Продукт обладает улучшенными структурно-механическими характеристиками и может быть рекомендован для диетического и профилактического питания, в том числе для лиц с метаболическими нарушениями. Использование местного сырья (тритикале) соответствует стратегии импортозамещения и повышения питательной ценности пищевых продуктов. In light of the implementation of the Doctrine of Food Security and the growing demand for specialized food products, a relevant direction is the development of confectionery items that combine principles of healthy eating with functional objectives. This study addresses the technological challenge of creating a flour-based confectionery product with a modified composition that matches traditional counterparts in consumer properties while offering increased nutritional value and reduced digestible carbohydrates. The aim of this work is to provide a scientific and technological justification for the development of a recipe for cantucci cookies, based on a complete substitution of wheat flour with flour from Bashkir-bred triticale and sugar with the sugar substitute erythritol. Research was conducted using standard physicochemical and organoleptic methods. Biochemical analysis showed that the triticale flour of the Bashkir Short-stemmed variety has satisfactory baking properties: gluten content of 24.4 % and a falling number of 256 seconds. The experiments established the feasibility of a complete (100%) substitution of wheat flour with triticale flour without a significant decrease in organoleptic characteristics (overall score of 18.11 compared to 18.58 for the control). Physicochemical analysis of the finished samples revealed a systematic decrease in alkalinity from 1.5 to 0.9 % and an increase in water absorption to 206 % with moisture rising to 7.28 %. Optimization of erythritol dosage showed that a 1:1 ratio of substitute to sugar (70 % of the original sweetness) provides the best organoleptic result (21.43 points) without a pronounced cooling effect. This substitution reduced the mass fraction of total sugars in the product from 27.92 to 9.93 %. A key technological effect was a significant increase in the mechanical strength of the finished product: the bending force for the optimal sample was 2833 g compared to 1158 g for the control, indicating the formation of a denser and more stable structure. A recipe and technology for producing a specialized confectionery product with low sugar content and reduced alkalinity have been developed. The product exhibits improved structural and mechanical characteristics and can be recommended for dietary and preventive nutrition, including for individuals with metabolic disorders. The use of local raw materials (triticale) aligns with the strategy of import substitution and enhancing the nutritional value of food products.

Climate change and the need for agricultural production are driving the increasing demand for accurate spatial information about soil organic carbon (SOC). While remote sensing (RS) data is effective for SOC modeling in croplands, the integration of additional covariates is often neglected. In the study, we evaluated the performance of a Sentinel-2 mosaic-based approach for digital mapping of SOC content in a semi-arid region and evaluated the inclusion of additional soil-forming variables. Several scenarios were examined where crop intensity, climate, and terrain covariates were incorporated into the bare soil mosaic using a recursive feature elimination (RFE) analysis and machine learning approach. The models were evaluated with repeated cross-validation and the prediction interval coverage probability (PICP) to assess the SOC predictions and associated uncertainties. The contribution of environmental covariates was assessed by permutation feature importance and Shapley values methods. The results showed that the model with only temporal mosaic of bare soil as explanatory variables resulted in RMSE = 0.75 %, R2 = 0.15 and RPIQ = 1.11, whereas the scenario with all covariates significantly improved the model performance (RMSE = 0.56 %, R2 = 0.52 and RPIQ = 1.55) and reduced the associated uncertainties. Among the spatial covariates, climate (precipitation, land surface temperature) and elevation emerged as key factors influencing the prediction of SOC content. Interpretation of such complex models through Shapley values revealed that the decrease in temperature, solar radiation and precipitation seasonality and the increase in elevation had a strong positive contribution to the SOC predictions. In steppe drier zones, these variables had a negative contribution to the predictions. While temporal mosaics of bare soil are useful predictors, we highlighted the importance of incorporating a more diverse range of environmental covariates for SOC modeling across cultivated lands. Our results suggest that integrating climate and elevation data with RS information is essential for achieving robust and accurate SOC mapping, especially across heterogeneous semi-arid landscapes.