This article explores the method of crossbreeding, which is partly a result of developing and applying purebred breeding techniques. These methods aren’t mutually exclusive; they’re interconnected and interdependent. Crossbreeding can’t happen without different breeds, and those breeds wouldn’t exist without purebred breeding. Advancing animal husbandry requires consistently and systematically using both approaches. To create new animal variations and drive progress in agriculture, domestic and global breeding experiences show that it’s essential to utilize the extensive genetic resources of the respective animal species, and sometimes even closely related species.

Winter wheat is one of the first crops in the world in terms of area. It occupies the largest acreage in the Republic of Kalmykia, as it is the main food crop. The main ways to improve the quality of wheat grain are breeding and agrotechnical. They complement each other. Of the agrotechnical measures, the most effective is the use of fertilizers. A particularly great effect is achieved when using them on poor soils, such as in the central zone of the Republic of Kalmykia. In many studies, we see that under the influence of biologics, the protein content of wheat increased by 3.9%, gluten by 6.5% and 7.4%, respectively, and the weight of 1,000 seeds by 1.6 g and 0.6 g.

Peas are of great food importance. In terms of protein content, peas correspond to meat, but they are also rich in starch, which is not present in meat. For “heavy” food, pea flour should be added to rye or wheat flour (approximately 10%) then the increased protein content of the food is combined with a porous structure favorable for digestion due to the gluten of cereals.

In this article we consider the use of enzymes for processing meat raw materials – an important technological method that allows, with scientifically sound use, to improve the quality and expand the range of meat products. A wider introduction of enzyme preparations into production will be facilitated by finding effective methods for processing raw materials with enzymes (biocatalysts). One of the promising areas for improving the quality of meat products is the use of enzyme preparations. The use of these preparations for meat processing is based on the enzymatic hydrolysis of proteins, changing the structural elements of meat on this basis and improving the biochemical and physicochemical indicators of its quality.

Field wedge forage grasses play a major role in building and strengthening the forage base (along with natural hayfields and pastures). The development of field grass cultivation in previous years was hampered mainly by the lack of grass seeds. The proportion of perennial grasses in the composition of all field grasses increases significantly. Their increasing predominance fully corresponds to the field-growing and organizational advantages that are characteristic of perennial grasses. Crop rotations of the grass-field farming system (acad. V.R. Williams).