In this study, the effects of three different ozonated oils (Sesame, Nigella sativa and Hypericum perforatum) on wound closure rate, healing process and possible complications were examined macroscopically and microscopically. Twenty-one adult Wistar albino female rats were used in the study. Subjects were divided into three groups, early wound healing, (7 days), medium wound healing, (14 days) and late wound healing (21 days). Four full-thickness skin wounds of equal size (10 mm in diameter) were formed on the back regions of all rats. This region was chosen for preventing self-inflicted injuries and reducing external irritation. The wound was left open during the healing process. While the first wound (control) received no treatment in the second wound, ozonated Sesame oil, in the third wound ozonated Nigella sativa oil and in the fourth wound ozonated Hypericum perforatum oil were used. No group obtained parenteral drug administration. First, second and third main groups were euthanized on days 7, 14 and 21, respectively. The wound healing was assessed macroscopically daily. Wound sizes of individual rats were measured with a caliper and digitally photographed every day from the day of injury. After euthanasia, all wound sites of the subjects were evaluated histopathologically.There were no significant differences in wound healing between treatments in the first day 7. On they 14, it was found that the healing was better in the group applied Nigella sativa and Sesame oils (p≤0.05). On day 21 wound healing was completed in all subjects with a resultant of better outcome in Nigella sativa oil treatment compared with others (p≤0.01).In this study the best wound healing outcome was achieved with Nigella sativa oil and Sesame oil where three different minced oils were used.

Investigation of histomorphological characteristics, organoleptic and physicochemical parameters of sheep meat and slaughter products, their biological value and bacterial number was realized in the conditions of the Republic of Belarus. Research results established that administration of liquid extract of common St.-John's wort (Hypericum perforatum) made it possible to obtain the substantial degree of sheep carcass bleeding, as well as the formation of a drying crust on a carcass surface. At a cut there was revealed the firm texture meat of light red or red color. Cut surface was wet and had specific flavour for the observed type of meat. Fat was solid, white or with yellow colour tone; tendons were elastic and solid. Analysis of boiled meat of sheep which were administrated by amber liquid essence showed that the cooking water was clear, without foreign odor. Meat of sheep, which were administrated by 2,5 % albazen suspension and were killed at 2 and 7 investigation days, had light medical odor in cooking water. In control variants the organoleptic parameters of sheep carcasses corresponded to fresh meat parameters of healthy animals. Realized physical-chemical analysis established the positive qualitative reaction to activity of peroxydase ferment in all meat samples, as well as the negative reaction to determination of primary protein breakdown products. Organoleptic and physical-chemical parameters of sheep meat after administration of amber liquid essence did not have any differences from animal meat of the control group