The article presents the results of studies on the effect of feeding bulls diets with different protein cleavage on the indicators of cicatricial digestion and digestibility of nutrients.

Studies have found that a decrease in protein cleavability due to a change in the percentage of cleavable protein to non–cleavable from 70 to 67 and 61% was accompanied by an increase in the concentration of LVF in the scar content by 18.8 (P<0.05), 16.8 (P<0.01)%, infusoria – by 16.0 and 12.1% (P<0.05), respectively. The content of ammonia in the rumen of animals consuming a diet with 61% of the cleavable protein decreased by 11.5%, from 67% – by 15.3% (P<0.05). This fact indicates that there is a fairly high activity of fermentation processes in the rumen of these animal groups.

Animals with a protein cleavage level of 61% in their feed. dry matter was digested better by 2.3(P<0.05)%, organic matter – by 3.4 (P<0.05), crude protein – by 12.3% compared to the control group bulls, whose diet contained 70% of the cleavable protein.

Feeding 30% of carbamide concentrate from the mass of compound feed to young cattle led to an increase in microbiological and enzymatic processes, which contributed to an increase in the cleavage of compound feed protein, which was 84% after 24 hours.

In the cicatricial fluid of the experimental young animals, a pH shift to the neutral side by 4.1-7.8% was noted, and when 25 and 30% of the studied feed were included in the diet, the difference turned out to be significant. An increase in the amount of protein nitrogen and infusoria in the scar fluid of young animals consuming 10, 20 and 25% of urea concentrate was also found.

With the introduction of carbamide in the blood of young animals of the experimental groups, the level of erythrocytes increased by 6.18-7.77%, the concentration of hemoglobin in the blood of animals of groups I-IV was higher by 4.8-6.2%. There was an increase in the content of leukocytes in the blood of animals of all experimental groups by 10.3-13.3%, platelets – by 4.1-21.5%, which contributed to an increase in the average daily increase by 6.8-11.9 percent.

New specialized meat and milk breeds created in Western Kazakhstan – kushum, Mugalzhar and their crossbreeds-are widely distributed. It was found that different genotypes of horses do not adapt equally to the conditions of pasture-tebenevochnogo content. The greatest fitness is shown by Kazakh, Mugalzhar and kushum horses, which is expressed in a greater business output of foals, the survival of young animals and the production of horse meat per Mare. So Mugalzhar horses at the rate of young animals in 2015 produced 330 kg in live weight per Mare, kushum 319 kg, Kazakh type jabe 290 kg, and crossbreeds with don 270 kg, trotting 258 kg. Naturally, the cost of horse meat is lower for the first three breeds. The study of meat qualities of horses of different genotypes showed that the yield of flesh is greater in these three breeds, the meat ratio reaches 5.6, and the percentage of bones does not exceed 21 %.

The current state of sheep breeding requires a significant improvement in the genetic potential of animals. In this regard, one of the main tasks in breeding work is to identify blood-group factors that allow to identify errors in records of origin, to determine economic and useful qualities at an early stage; to evaluate the producer sheep by the quality of offspring, to choose the best compatibility of parental pairs.

The research was carried out in the laboratory of immunogenetics of the regional research and production center for the reproduction of farm animals and the organization of the evaluation of animal producers. Blood groups were determined by 14 antigens according to the generally accepted method.

The genetic structure of the population in six breeding farms showed the diversity of the allelofund. The results of the analysis revealed that a rich allelofund was observed in JSC “Sarpa”, LLC “Agroprominvest” and SEC “Tsekerta”. It is also noted that the immunogenetic assessment of sheep of different breeds is characterized by similarity and difference in the allelic spectrum of kruvegroup factors.

The article presents the results of a molecular genetic examination of the blood of Kalmyk bulls for polymorphism of the thyroglobulin gene. Thyroglobulin gene polymorphism was established by the PCR-RFLP method in the Laboratory of Molecular Genetic Research of the Republican Scientific and Practical Center for the Reproduction of Farm Animals at KalmGU named after V.I. B.B. Gorodovikov. The result of the conducted studies established the difference in the frequencies of occurrence, so the T allele indicator was 24%, and the G allele indicator was 76%. The identification of highly productive animals in herds with desirable alleles associated with a certain type of productivity and quality, with targeted breeding work, can serve as a scientific justification for the selection and selection methods for improving the herd and breed.

Geoecological studies of the territory of the south-east of Kalmykia were carried out in the period 1990-2022, extensive geochemical material was obtained, on the basis of which landscape-geochemical zoning was carried out. On the territory of the North-Western Caspian region, studies of soils, waters and plants from various fields of Kalmykia, landscape and geochemical analysis of changes in the natural environment in the areas of the oil and gas industry of the Republic of Kalmykia were carried out.

The purpose of scientific research is to create a product with a gerodietic orientation from broiler meat, and to investigate the qualitative characteristics of raw materials and technology from broiler chicken meat.

In the process of research, a recipe for a baked poultry meat roll using vegetable raw materials was developed. The results obtained indicate that the product has high organoleptic and physico-chemical parameters, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. The inclusion of prunes in its recipe gave the product an original aroma and tart taste. The use of lactulose in the formulation with the Glimalask complex food additive had a positive effect on the color formation of the finished product. The inclusion of low-calorie meat sources (broiler chicken fillet) in the recipe made it possible to reduce the mass fraction of fat by 6.2% and increase the mass fraction of protein by 5.1% in the finished product.

The use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production.

The authors conducted a comparative analysis of the control and experimental samples of the whole-muscle baked product.

Based on the conducted experimental studies, the plant ingredients used in the production make it possible to obtain a product with high organoleptic properties while increasing the yield without the introduction of additional water-binding agents.