The article highlights the results of a comprehensive assessment of the productivity and sequestration potential of winter catch crops and post-harvest soybeans in the conditions of the Western Forest-Steppe of Ukraine. The study is aimed at substantiating the possibilities of increasing the efficiency of arable land use by obtaining two crops during the year and simultaneously reducing the concentration of carbon dioxide in the atmosphere. In the context of global climate change and increasing pressure on the agricultural sector, the search for agricultural technologies that can combine feed production with ecosystem services, in particular carbon absorption and accumulation, is of particular relevance. The sequestration potential of crops was assessed based on yield indicators and the yield of absolutely dry biomass, taking into account both above-ground and underground parts of plants. Field studies were conducted in 2022-2023 in the Ternopil region. It was established that the cultivation of hybrid winter rye Prokhas F1 in a system with post-harvest soybeans does not lead to a decrease in soybean productivity and provides a significant increase in the total yield of organic matter per unit area. The average yield of the above-ground mass of winter rye in terms of absolutely dry matter was 8.86 t/ha. Taking into account surface and root residues, the share of which for annual grasses was estimated at about 20% of the above-ground mass, the total yield of dry biomass reached 10.6 t/ha. This level of biological productivity indicates an intensive accumulation of organic matter and a high potential for binding atmospheric carbon. The results obtained confirm the feasibility of using winter catch crops as an important element of the adaptation of agricultural systems to climate change. Their implementation contributes to increasing the feed base, optimizing the use of the growing season, enriching the soil with organic matter, and enhancing carbon sequestration processes, which generally increases the ecological and economic sustainability of agroecosystems.
The aim of this study was to evaluate the effect of inactivated glutathione yeast EnzActive Protein on body weight gain dynamics and feed conversion ratio in meat-and-egg type Manchurian quails under commercial rearing conditions. The experiment was carried out on three groups of quails (15 birds per group) formed by the principle of analogues: control (basal diet), trial 1 (basal diet + 0.3 kg/t EnzActive Protein) and trial 2 (basal diet + 0.5 kg/t). Starting from day 20 of age, birds received the respective diets until day 47. Live body weight was recorded weekly; absolute and average daily gains as well as feed conversion ratio were calculated for each growth period and for the overall experimental period. Feeding inactivated glutathione yeast did not cause any adverse clinical effects and was associated with a marked stimulation of growth performance. As early as day 27, body weight in the supplemented groups exceeded the control by 6.9–10.6%, whereas on days 34 and 47 this difference increased to 18.6–25.2% and 23.6–39.8%, respectively (P<0.001). Average daily gains remained consistently higher in both experimental groups throughout the study, and during the peak growth phase (days 27–34) they were almost twice as high as in the control. Feed conversion ratio improved by 8–24% in individual periods, and over days 20–47 the amount of feed required per kilogram of gain was lower in the supplemented birds, with the most pronounced effect at the dose of 0.5 kg/t. These results indicate a clear dose-dependent productive response to EnzActive Protein and support its economic and practical suitability as a functional feed additive for meat-and-egg type quails.
Rising global temperatures are increasing the risk of heat stress (HS), with breeding boars being particularly vulnerable due to the high sensitivity of testicular function to elevated temperatures and oxidative stress. This pilot study evaluated whether a complex liposomal preparation containing vitamins A, D3, E, and C, zinc gluconate, and betaine could mitigate HS-induced impairments in boar endocrine function and semen quality. Nine clinically healthy boars (Landrace, Piétrain, and Maxter; n = 3 each; 2-4 years old) were studied across three consecutive stages: euthermic conditions (17°C-23°C), experimentally induced HS (25°C-30°C; 75%-85% relative humidity), and HS with dietary supplementation (20 mL/day of liposomal emulsion). At the end of each stage, cortisol and thyroxine (plasma), testosterone (circulating and seminal), sperm kinematics, and antioxidant enzyme activity in ejaculates were evaluated. Heat stress significantly increased circulating cortisol (+45.9%) and thyroxine (+15.5%), while reducing testosterone concentrations in blood (-21.7%) and seminal plasma (-52.2%). It also decreased total sperm number (-26.8%), progressive motility (-14.2%), and most kinematic parameters (p < 0.05). Supplementation restored testosterone levels in blood and seminal plasma, and reduced blood cortisol and thyroxine concentrations (p < 0.05). Ejaculate volume, sperm concentration, and total sperm count increased by +18.0%, +26.8%, and + 53.4%, respectively (p < 0.05), while motility and kinematic parameters improved significantly. Antioxidant defences also rebounded, with glutathione peroxidase and catalase activities increasing by 61.4% and 29.8%, respectively (p < 0.05). Most parameters analysed returned to baseline ranges, with several exceeding the values observed under euthermic conditions. In conclusion, dietary supplementation with a complex liposomal preparation containing vitamins (A, D3, E, and C), zinc gluconate, and betaine effectively reversed the adverse effects of induced moderate HS on endocrine and reproductive function in boars, underscoring its potential as a valid strategy for maintaining or even boosting male fertility under thermal stress.
During the warm season, pigs are frequently exposed to heat stress, which manifests as alterations in physiological parameters, reduced productivity, and impaired reproductive performance. To prevent and mitigate the effects of heat stress, preparations with antioxidant properties are increasingly used. The aim of this study was to investigate the dynamics of changes in biochemical blood parameters of breeding boars following supplementation with complex liposomal additives under heat stress conditions. The study was conducted on nine boars (Landrace, Duroc, and Maxter breeds) aged 2–4 years. Two experimental stages, each lasting 30 days, were carried out under identical conditions of animal handling, sampling, and analysis: (1) thermoneutral conditions (<23 °C) and (2) heat stress conditions (25–30 °C). During each stage, the animals received liposomal supplements for 30 days: vitamins A, D₃, E, and C with zinc gluconate at a dose of 2 mL (Experimental group 1) and vitamins A, D₃, E, C, zinc gluconate, and betaine at a dose of 20 mL (Experimental group 2). At the end of each experimental stage, blood samples were collected and biochemical parameters were determined. Moderate heat stress resulted in a significant increase in blood glucose (P < 0.05), cholesterol (P < 0.05), total protein (P < 0.05), albumin (P < 0.05), urea (P < 0.05), as well as in the activity of alkaline phosphatase (P < 0.01) and alanine aminotransferase (P < 0.001), indicating adverse effects of stress on metabolic processes in breeding boars. Supplementation with vitamins A, D₃, E, and C combined with zinc gluconate, as well as their combination with betaine in the form of a liposomal emulsion under heat stress conditions, largely mitigated the effects of elevated temperature and humidity. This resulted in a significant decrease (P < 0.05) in the aforementioned biochemical parameters of protein, lipid, and carbohydrate metabolism toward optimal levels, indicating normalization of metabolic processes. Supplementation with both liposomal additives under thermoneutral conditions also positively affected biochemical blood parameters, stimulating metabolic processes in the organism, although not all differences were statistically significant.
The article presents the results of a study devoted to the development of innovative technology for cold sweet dishes of increased quality for dietary and functional purposes, using the example of whipped creams with the addition of beetroot and blueberry powders as natural sources of biologically active compounds. The relevance of the work is determined by the need to expand the range of dietary products with increased nutritional and biological value, as well as the search for effective technological solutions that ensure stable rheological and high sensory properties of finished products in accordance with modern concepts of nutrition, preventive nutrition, and functional product design. The research was carried out taking into account the philosophy of technologies as a system of conceptual principles aimed at minimizing intensive technological influences, preserving the natural biological value of raw materials, forming a stable product structure without heat treatment, and harmonizing technological, nutrition, and sensory characteristics. This approach made it possible to consider technology not only as a set of operations, but as a holistic model for creating a functional food product. The aim of the study is to scientifically substantiate the recipe composition and technological parameters for the preparation of cold sweet dietary dishes – whipped creams using beetroot and blueberry powders as sources of natural functional ingredients. The object of the study is the technology of cold sweet dishes, in particular whipped creams, and the subject is the influence of plant powders and gelling agents on the formation of their structural–mechanical, physicochemical, and organoleptic characteristics. In the course of experimental research, the recipe composition was optimized based on Greek yogurt with a fat content of 3%, cream 33%, beetroot and blueberry powders, agar–agar, and highly esterified pectin using natural sweeteners. It was established that the rational ratio of active components is 6.81 g of vegetable powders and 4.64 g of gelling agents per 100 g of recipe mass, which ensures the achievement of the maximum integral quality index. Physical and chemical evaluation confirmed the formation of an optimal product consistency with a viscosity of up to 680 mPa·s, minimal syneresis, stable acidity, and shape retention for 48 hours at a temperature of 4 ± 2 °C. The results of infrared spectroscopy and thermogravimetric analysis indicate the formation of a heat–resistant protein–polysaccharide structural matrix that is stable at temperatures up to 120 °C. Chemical analysis has shown a significant enrichment of the product with dietary fiber, minerals, and vitamins, as well as a high content of anthocyanins and betaines, which determines the pronounced antioxidant potential and functional activity of the developed creams. The proposed technology can be recommended for implementation in restaurants and food industry enterprises focused on the production of dietary and functional products.
