Higher milk yield and fat content. Belarus is breeding a unique breed of cows

February 20, MINSK . In the field of selection, Belarusian scientists are cooperating with the breeding service of the republic to create a domestic breed of red cattle. The MILK of these cows has special characteristics in terms of fat content and protein content. Alexander Budevich, Deputy DIRECTOR General for Research at the Scientific and Practical Center of the National Academy of Sciences of Belarus for Animal Husbandry, commented on the progress of the work in BELTA.

The center's specialists, in cooperation with Belplemzhivobedinenie, agricultural enterprises and specialized universities of the country, conduct research in a number of areas in the field of animal husbandry, including selection, feeding, DNA technologies. Their customers are the Ministry of Agriculture and Food and the National Academy of Sciences of Belarus. Among the most promising projects is the creation of a Belarusian breed of red cows.

"The breeding stock today is represented by a sufficient number of offspring, the number of producers has been optimized. We have analyzed the breeding value of red dairy breed producers and developed recommendations for individual and individual-group selection of them to the breeding stock. Selection and genetic methods for improving red dairy cattle in purebred breeding and crossing have also been developed," said Alexander Budevich.

Dmitry Zaychenko, Deputy Director General for Research and Innovation at the Scientific and Practical Center of the National Academy of Sciences of Belarus for Food, also shared interesting developments. He spoke about the creation of combined balanced products based on raw materials of animal and plant origin, which can replace fish.

"Based on the research we conducted, a nutrient profile of the product was compiled that is as close as possible to the nutrient profile of fish. We based this product on chicken fillet with the addition of some ingredients, such as chicken egg , egg white,cottage cheese , carrots , onions, spinach, FLOUR , green buckwheat, pea protein, as well as rapeseed, flaxseed and butter, - listed the representative of the scientific and practical center. - We have obtained a fairly high comparability of this product with fish. Now we are working to solve the technological issues of production of the final product."

In addition, the Scientific and Practical Center of the National Academy of Sciences of Belarus for Food conducts research to improve the technology of malt production from winter barley, studies the possibilities of using lupine in the food industry and more.