{"id":2824,"date":"2016-12-28T14:44:04","date_gmt":"2016-12-28T12:44:04","guid":{"rendered":"https:\/\/visnyk.mnau.edu.ua\/?p=2824"},"modified":"2017-09-01T00:12:50","modified_gmt":"2017-08-31T21:12:50","slug":"n90v2r2016fomchenko","status":"publish","type":"post","link":"https:\/\/visnyk.mnau.edu.ua\/en\/n90v2r2016fomchenko\/","title":{"rendered":"Veterinary sanitation testing of blackwall products for the presence of chlamydia\u00a0in cattle\u00a0"},"content":{"rendered":"<span style=\"text-decoration: underline;\"><strong>UDC 619:616.98:579.882.11<\/strong><\/span><\/p>\n<p><em><strong>I. Fomchenko<\/strong><\/em><\/p>\n<p>&nbsp;<\/p>\n<p>As a result of research, on the indexes of activity of enzyme of peroxidaza and presence in meat of primary disintegration of proteins, the meat of healthy animals and cows did not differentiate with the problems of the liver. Coinciding with this, substantial distinctions were marked in the indexes of reaction to the environment (\u0440\u041d), so an index of \u0440\u041d meat from animals with the problems of the liver was 6,5+0,19, that it is peculiar for meat of sick animals. The concentration of hydrogen ions was constantly higher in the process of ripening as compared to control on 0,2 units, that specified on lowering of maintenance of glycogen in muscular fabric of sick cows. The decline in activity of peroxidaza was marked at the same time. A formol reaction and reaction with a blue vitriol gave doubtful results. This data is not concerning the quality of the beef, got from animals patient with a clamidiosis. In meat of animals of patients by a clamidiosis maintenance of toxic elements and radionukliotids less PDK.<br \/>\nThe analysis of data showed, iron in meat of healthy animals on 10% higher, than for animals at that a clamidiosis is set. The table of contents of Niacinum in meat of patients of animals makes 4,96 mgs\/of 100 g, that below than his maintenance in meat healthy on 0,16 mgs\/100 g. Fats behave to the major organic components of meat . They stipulate a food and power value, giving the meat a peculiar taste and aroma. For animals that a clamidiosis is set temperature of hardening below 2,6\u00b0 With and iodic number below on 1,0. It is related to operating of causative agent of clamidiosis on the organism of animals.<br \/>\nThus, meat and internal organs are found inanimals at that a clamidiosis is set by serum and behaves as a microscopic method to the semi-condemned, and in connection with protracted. The long (1. 5-9 mon. ) persistence \u0441hlamydia in parenchymatous organs: in order to prevent human infection prevention and spread the pathogen chlamydia slaughtering sick animals should produce sanitary blowing massacre or slaughter shop at the end of a shift in a personal \u0440ro prevention and subsequent disinfection of premises, equipment, inventory and \u0441hase tools.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Key words:<\/strong> Veterinary-sanitary examination, chlamydia, cattle.<\/em><\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/visnyk.mnau.edu.ua\/statti\/2016\/n90v2r2016fomchenko.pdf\">Veterinary-sanitary examinationof products of backwall of cattle is at the disease of chlamydia.<\/a><\/p>\n<h4 style=\"text-align: right;\"><a href=\"https:\/\/visnyk.mnau.edu.ua\/en\/n90v2r2016\/\">Issue 2(90), Part 2, 2016<\/a><\/h4>","protected":false},"excerpt":{"rendered":"<p>UDC 619:616.98:579.882.11 I. Fomchenko &nbsp; As a result of research, on the indexes of activity of enzyme of peroxidaza and presence in meat of primary disintegration of proteins, the meat of healthy animals and cows did not differentiate with the problems of the liver. Coinciding with this, substantial distinctions were marked in the indexes of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[614],"tags":[707],"aioseo_notices":[],"views":457,"_links":{"self":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/posts\/2824"}],"collection":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/comments?post=2824"}],"version-history":[{"count":0,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/posts\/2824\/revisions"}],"wp:attachment":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/media?parent=2824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/categories?post=2824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/tags?post=2824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}