Using serpentine, which is widespread in Armenia, we developed two new fertilizers. First fertilizer, is composed of phosphorus, calcium, magnesium, and sulfur, as well as amorphous silicon dioxide, and fertilizer 2, which contains a small amount of phosphorus (in the form of a mixture in the mineral), calcium, magnesium, sulfur, and amorphous silicon dioxide. Fertilizers were soluble in water and a 1 % ammonium carbonate solution. Laboratory studies have shown that fertilizers positively affect spring barley seed germination percentage, germination rate, growth, yield, and grain NPK content. The yield of spring barley increased by 28.4-33.1 % under the influence of fertilizers, which is equivalent to the efficiency of double superphosphate. However, serpentine, the most common in Armenia, can be used to obtain recommended fertilizers in a much cheaper and safer manner.

The use of genetic methods seems to have briefly pushed back the use of culture methods. Currently, a new technique developed based on the latter – culturomics, enables the discovery and study of expanded bacterial diversity using a large number of culture conditions and media. This study aims to investigate the influence of heat shock on the qualitative and quantitative content of cultivable gut bacteria of Lehmann Brown chickens from the “Arax” chicken factory.The chickens (5 months old, weighing 1.4-1.7 kg) of the “Arax” poultry factory in Armenia were transferred to a sterilized test room with the necessary conditions. After four days of maintenance in a new environment (temperature 25 0C), fecal samples were taken from the hens. After that, the hens were kept at 35 0C for a day, followed by another sampling conducted a day later. The current investigations have emphasized that the bacterial number and diversity of hen gut microbiota undergo changes under the influence of heat stress.

Research works demonstrate a rising demand for high-quality wine in Armenia. Our objective was to produce premium red and rosé wines using the relatively unexplored grape variety “Hastakot”. Throughout the research, we utilized various winemaking technologies to produce red and rosé wines of the grape variety “Hastakot”. Simultaneously, multiple physicochemical and sensory attributes were investigated in the produced must and wine. The obtained results highlight the ability to make unique wines from the grape variety “Hastakot”, indicating a potential market impact and gaining consumer appreciation.

The cadastral assessment and net income of agricultural lands in the Republic of Armenia are determined by the government decision of July 3, 1997 No. 237 “On approval of the state land cadastre data of agricultural lands and unsuitable lands of the Republic of Armenia”. Agricultural lands are changed by decision of the Government of the Republic of Armenia dated September 17, 2009 No. 1066-N “On approval of the procedure for changing agricultural lands of the Republic of Armenia”. In this article, we examined some aspects of the current methodology, which, in our opinion, require revision or additional arguments. We calculated the missing values in the Appendix to Decision N 237 of 1997 of the Government of Armenia. These values are the net income of some groups of cadastral assessments of agricultural lands using the formula in the article. The map of land-cadastral zoning of the Republic of Armenia, which has not yet been digitized, was digitized for the first time and schematically presented in the article.

The research aimed to investigate the effect of processing on the antioxidant activity and phenolic content of Armenian flaxseeds. This is crucial for understanding their potential health benefits. For laboratory investigations, six flaxseed samples were germinated with different durations (24 h, 48 h, and 72 h) and three of these samples were also heat treated (100 0 C with a duration of 30-40 min). As part of the experiment, ungerminated samples and unheated samples were also tested to compare outcomes. All samples of flaxseeds were analyzed for antioxidant activity using the FRAP (Ferric-Reduced Antioxidant Power) method. The total phenolic content (TPC) was determined using the “Folin Ciocalteu” reagent, with gallic acid as a standard. The obtained results highlight the significant role of processing techniques in determining flaxseed antioxidative activity. Specifically, longer germination periods, notably 72 hours without heat treatment, exhibited antioxidant activity and phenolic content. This contrasted with decreased levels in heat-treated samples. By incorporating flaxseeds, particularly those germinated for extended durations and without heat treatment, into diets, individuals may enhance antioxidant intake. These findings support the development of innovative functional food products aimed at mitigating chronic diseases. Overall, the study contributes valuable insights into the nutritional significance of flaxseeds and emphasizes their potential as functional food components. This fosters advancements in health-promoting dietary practices and product development.

A salting and ripening process is one of the main and most important steps in producing meat products, especially ground-dried and smoked ones, which undergo complex biochemical and microbiological processes and generate low molecular compounds. This ensures the quality and energy value of a finished product. The development of new methods is therefore necessary to accelerate the ripening process and improve the product›s useful properties. This study aims to develop an optimal dosage of rose hip extract that will accelerate and regulate the ripening process and saturate the high levels of vitamin C in the final product. Maturation was carried out under the same thermal conditions, the duration of maturation was determined by pH. The change in vitamin C content in salted semi-finished meat products was also determined. The research results were compared with the technical regulation of Customs Union Technical Regulations 034/2013 “Safety of meat and meat products”. By introducing this technology in the production of meat products, we will increase the shelf life of the finished product, reducing costs by reducing production costs.

Drinks saturated with biologically active substances can be obtained from non-alcoholic drinks or mixed berry juices. Natural plant materials were used as a source of physiologically valuable food components: citrus, stone fruits, berries, medicinal herbs, etc. We have developed new functional drink recipes based on directly pressed grape juice and natural raw materials rich in organic acids, vitamins, minerals, and other macro-elements and micro-elements such as feijoa, and blackberry. The Armenian Khndoghn grape variety was chosen to produce juices with the first pressing. This juice has a high biological value and harmonious taste with aromatic compounds. Three drinks were prepared, each containing grape juice and blackberry juice in 80:20, 90:10, and 70:30 ratios. Based on the results, optimal parameters and methods for extracting biologically active substances from plant raw materials (by extraction) were determined, and their organoleptic and dietary properties were improved. Due to the high content of vitamins, phenolic carbonic, organic acids, macro-elements, and micro-elements, new drinks have acquired excellent sensory and functional properties, so including them in serial production is recommended.

Honey wine, also known as a fermented beverage made from natural honey, is believed to be one of the earliest alcoholic drinks created by ancient humans thousands of years ago, long before the discovery of grape wine. Our research aims to produce wine from honey collected in the Armenian mountains. A series of articles dedicated to the study of the possibility of obtaining alcoholic beverages made by fermenting natural honey (honey wine) using different types of dry active yeast and yeast autolysis derivatives. The data obtained from the research results will be interesting from both the scientific and production points of view. This will allow us to conclude that the selected yeasts can be used for producing such alcoholic beverages.

Latent mastitis harms the health of animals, their milk production, and the quality of milk. In cows affected by this disease sharp changes in hematological parameters, and biochemical parameters of blood and milk, which is the focus of our research. This work studies the morphological and biochemical parameters of blood and the biochemical parameters of milk in dairy cows affected by latent mastitis. The research was performed in several farms and farm households of Kotayk and Ararat regions, as well as in the ANAU Research Center of Veterinary Medicine and Veterinary Sanitary laboratories. The research outcomes prove that latent mastitis significantly impacts the composition of blood and milk components. Data obtained during the research enables a better understanding of the causes of mastitis as well as the necessity of using informative diagnostic methods in farm veterinarians’ practices.

The role of lipid peroxidation in the pathogenesis of liver diseases in sows was studied. The state of the antioxidant system in these diseases was also assessed. The liver of sows has been examined after slaughter. There were four groups formed: healthy, acute and chronic hepatosis (HS), and liver cirrhosis. An increase in the level of endogenous intoxication has established, the content of primary (diene conjugates), secondary (malondialdehyde, ketodienes, ketotrienes), and final (Schiff base) products of lipid peroxidation in the blood of sows with hepatopathy. Also noticed that sows with hepatopathy had decreased antioxidant protection, catalase activity, and concentration of tocopherol and ascorbic acid. The level of change was growing with a gravity of hepatopathy. The most expressed disturbance has been observed in sows with liver cirrhosis.