In automatic milking systems, where the concentrate and forage components of the ration are offered to the cows separately, lack of control over intakes can result in difficulties balancing the forage and concentrate portions of the diet, leading to problems associated with high concentrate intakes and concomitant low forage intakes. In order to check this as a problem on a dairy unit, the feeding behaviour of a sample of cows was observed by video recording. As a pilot study, four Holstein Friesian cows (two at the highest yield and two at the lowest yield of the milk production range) were selected from sixty lactating cows on the Estonian University of Life Sciences’ farm near Tartu, Estonia. The study took place from May 18th till November 4th 2014. The cows were robot-milked and fed a ration comprising, separately, concentrate feed from a robot and a feeder, and a grass/clover silage mix forage at the feed barrier. With the low number of samples the results are indicative and descriptive, but it appears from the raw data that individual variation in visiting times and times spent at the feed barrier are greater than the effect of level of production. Cows spent a significant portion of their time idling at the feed barrier, not actively feeding. It is concluded that care should be taken to presume behaviour from positional data, and there is no evidence that cows with higher and lower milk yields are differentially motivated to feed from a forage source.

The purpose of research was to analyze dairy cows (Bos taurus) milk productivity according to the calving body condition score (BCS) and to predict the nitrogen output with urine according to BCS and live weight. The research was carried out at the Research and Study farm ‘Vecauce’ of Latvia University of Agriculture. Data were collected from 55 dairy cows during October 2013 to October 2014. Dairy cows were from different breeds (Holstein Black and White, red breed cows with Holstein blood more than 40% and crossbreeds) and different lactations. Cows were grouped in two groups for the estimation of BCS effect on the analyzed traits: BCS is less than or equal to 2.5 and BCS is greater than or equal to 2.6. BCS was estimated at calving and in monthly recording control days. Nadir value of BCS is greater than or equal to 2.6 group was 2.64 ± 0.06 points on the third control day, but 2.46 ± 0.08 points of BCS is less than or equal to 2.5 on the second control day. Calving live weight of BCS is less than or equal to 2.5 and BCS is greater than or equal to 2.6 groups were 613.8 ± 13.3 kg and 651.1 ± 11.4 kg. The highest milk yield was observed in BCS is greater than or equal to 2.6 group until the third control day, the highest fat content was observed in this group, but the highest protein content was in BCS is less than or equal to 2.5 group. Milk urea content was not significantly affected by calving BCS, but milk urea content of BCS is greater than or equal to 2.5 group ranged from 23.2 ± 1.86 to 30.9 ± 1.98 mg dLE-1, and from 20.6 ± 1.53 to 30.2 ± 2.27 mg dLE-1 in BCS is greater than or equal to 2.6 group. A significantly higher urinary nitrogen output was observed from BCS is greater than or equal to 2.6 group on the second control day – 237.8 ± 8.1 g dayE-1 (p is less than 0.05).

From legume seeds it is possible to make new products with different physical properties such as size and hardness by using extrusion-cooking. Peas are products that normally need a rather long cooking time, but extrusion-cooking can make them more usable in daily human diet. As protein based food products in markets are less represented than those based on carbohydrates, but for balanced diet protein intake is essential, our aim was to ensure availability of such products, so experiments were carried out in order to establish optimal moisture content for grey pea (Pisum sativum L.) flour extrusion. Three grey pea (Pisum sativum L.) based products were obtained with different water amount added before extrusion, and their size, volume mass and colour was analyzed in order to ascertain what amount of water is best for such products. Results show significant differences for size, volume mass and colour changes, establishing that the best of the products was the one with 9.00±0.01 g∙100gE-1 added water. This product had better characteristics than others, where 11.00±0.01 g∙100 gE-1 and 7.00±0.01 g∙100 gE-1 water was added. The products with 9.00±0.01 g∙100 gE-1 added water were by more than 100 g∙LE-1 lighter than other products, also colour changes compared to non extruded pea flour were fewer than for other samples and their size was the biggest of all obtained products, averagely 11±1mm.

Pea and buckwheat flours are gluten free and have high nutritional value; therefore they are advisable for frequent consumption. The addition of pea and buckwheat flours to products changes their nutritional value and technological properties significantly. The aim of the research was to investigate the starch content, colour and rheological properties of pea and buckwheat flours and their blends. Results showed that pea flour had a higher content of starch than wheat and buckwheat flours, pea-buckwheat flour blends and formed the largest part of dry matter. The peak, holding, final, breakdown and setback viscosities of buckwheat flour, in turn, were significantly higher than those of wheat (control) and pea flours. Buckwheat flour provided higher peak, holding, final, breakdown and setback viscosities and lower starch gelatinization temperature in flour blends. The highest lightness was demonstrated by the control sample, whereas the lowest by the buckwheat flour which had the highest redness value a* comparing with other flours and blends. Pea flour showed significantly higher yellowness b* in comparison with other samples, with the exception of flour blend with 60%PF + 40%BF. Colour values could be changed significantly by blending buckwheat and pea flours. It is possible to increase L* and b* values of buckwheat flour with pea flour and a* value of pea flour with buckwheat flour in flour blends. Results of farinograph showed that buckwheat flour was characterized by a long development time; high stability and high farinograph quality number (FQN), whereas pea flour and pea-buckwheat flour blends had short development time, low stability and low FQN.

In this study we described the diversity of lactic acid bacteria and their representatives in raw and thermally treated milk, focusing on their potential in cheese production influencing cheese quality. The aim of the present study was to analyse the concentrations and representatives of lactic acid bacteria in raw milk and to detect the changes of lactic acid bacteria microflora during thermal treatment of cheese milk at a dairy processing plant. The analysis carried out in the study showed a seasonal variation in the microbial composition and quantity of raw milk. The most frequently isolated lactic acid bacteria: lactococci, lactobacilli, leuconostoc were found at low level in raw milk (mean 9.27×103 CFU mLE-1) and the most frequently identified species were Lactococcus lactis, Lactobacillus brevis and Lactobacillus fermentum. The microflora of raw and pasteurised milk is similar to the analysed lactic acid bacteria representatives in the samples. Interestingly, we found the same species in raw milk and pasteurised milk, for example, Lactobacillus brevis and Lactobacillus fermentum were detected in the same samples in raw milk and pasteurised milk. Our study showed that lactic acid bacteria concentration was quite low in pasteurised milk (0-76 CFU mLE-1), but they grow rapidly in cheese during ripening; therefore the definition of limits of the non–starter lactic acid bacteria colony forming units in milk should be reasonable for selection of appropriate raw milk quality for cheesemaking.

Blood haematology is one of the indicators that shows if a goat (Capra hircus) kid gets a sufficient quantity of liquid, has a good supply of oxygen in the body, as well as an indication of inflammatory processes. Our aim of this research was to find out how feed additives (probiotics (Enterococcus faecium), prebiotics (Jerusalem artichoke (Helianthus tuberosus L.)) and symbiotics (Enterococcus faecium+ Jerusalem artichoke)) influence on haematological parameters of kids. Research was performed in Latvia in 2014. The blood samples were analyzed for leucocytes (WBC), erythrocyte number (RBC), haemoglobin (HGB) concentration, packed cell volume (HCT), mean corpuscular volume (MCV), mean corpuscular haemoglobin (MCH) and mean corpuscular haemoglobin concentrations (MCHC). Since the blood indicators have not significantly changed in all examination times, we analyzed the results of the age of 4, 8 and 12 weeks. HCT downward trend in blood sample MRG + PRO, MRG + PRE and MRG + SIM group of kids was observed from the fourth week up to the eighth week and then it gradually increased. The results showed that the HCT, HGB, RBC, MCHC and WBC number was comparable (p is greater than 0.05) between groups. Our results prove that the use of Jerusalem artichoke powder as an additive to food not only improves digestion and metabolism of ruminant, but also helps to maintain constant haematological values. In the control group and the kids who received probiotics, prebiotics or symbiotics - significant differences are evident in all haematological parameters (p is less than 0.05) at the age of 12 weeks.

Morphological parameters and their changes common for artificially reared one year old sea trout were examined from January to May the year 2013 to determine whether these parameters indicated the smoltification in one year old sea trout and whether these fish achieved smolts stage. Fish were reared in flow-through and recirculation systems in hatcheries based on three different rivers (Brasla, Daugava, Venta basin). Sea trout were examined in the Latvia University of Agriculture, Faculty of Veterinary Medicine, Institute of Food and Environmental Hygiene and in the Institute of Food Safety, Animal Health and Environment BIOR, Laboratory of Aquaculture and Fish Pathology. To appreciate fish growth stage condition index, hepatosomatic index, spleen index was calculated and silvering level was evaluated. The fish condition index decreased in all hatcheries and flow-through and recirculation rearing systems from January to April and increased in May. Spleen index was the most stable parameter and did not change a lot showing that fish did not have migratory stress in April and May. Silvering level increased from January to April but suddenly the increase became slower in May without reaching the top level. These results made us to consider that one year old sea trout parrs released in May 2013 probably did not become smolts before release and they had to stay in river for one additional year until reaching pronounced smolt stage.

Land consolidations in Slovakia are regarded as an instrument for solution of ownership fragmentation in accordance to rural development. In the introduction of this paper, we describe problems in Slovakia associated with the ownership fragmentation. Country, rural areas were significantly influenced by the period of collectivization. The benefits of land consolidation project are shown in a case study area for Kanianka cadastre. We compare ownership relations before and after the land consolidation. Statistical values as number of resolved ownerships by LC, number of plots and average size of plots are shown. New infrastructure, water management and ecological elements are discussed. In conclusion, we give the reason why activities related to land consolidation in Slovakia stagnates despite positive response.

Deformations occurred in natural and regulated stream change beds lateral and longitudinal profiles. This is particularly evident in regulation furrows, where their initial state is known. Research showed that landslips of the upper slopes in regulated watercourses is the most common deformation (72.8% of studied cases), and the largest deformation occurs in the lower part of the slope (63.4%), where the accumulation of the moved silt and soil is. It was found that the deformation changes the bed plan as well. 59.1% of regulated streams distort furrows and make meanders due to deformation effects. The analysis of river beds widths and depths ratio relationship with discharge of channel running flow observed that ratio B/H increases with increasing flow evenly in regulated beds, while the above-mentioned ratio varies unevenly in the natural watercourse. Cross-sectional shape also varies in regulated and natural beds: heterogeneous form beds dominated in natural beds, while parabolic cross section shape is approaching during the deformation in regulated beds, what is more favourable for the living environment.

The article deals with the research results of the household electric energy usage trends impact on the electric power supply grid power factor. The amount of household appliances has increased tremendously during the last 20 to 30 years, substantially raising the electric energy consumption in private sector. As a serious technological development of household appliances took place, for example, LED lamps, inverters for power supply of TV sets and computers, the introduction of microcontrollers and automated systems, as well as efficiency requirements increase for the devices used in household have led to a reduced specific energy consumption per device and increased overall energy consumption. Analytic and experimental research assured that all these changes have a substantial impact on electric grid quality, particularly on the power factor value. Filed research data proved the theoretical analysis results that there is a trend from minor inductive power factor towards considerably high capacitive power factor, thus reducing power supply grid quality. This trend must be considered seriously by the electric grid operators in order to keep high quality of energy supplied to the end users.