In the last years total area of buckwheat (Fagopyrum esculentum) has increased notably in Latvia, including the Eastern part of the country but there is a lack of actual information about buckwheat growing, best terms of sowing and seeding rates. This study presents the influence of different sowing times, methods and rates on the seed quality of buckwheat yield – (TGW) thousand grain (nutlet) weight and (HLV) bulk density. A field experiment was conducted on the farm “Arāji”, Krāslava region in 2010 and 2012. Buckwheat was sown on six different dates - 15.05, 25.05, 30.05, 05.06, 10.06 and 15. 06. Two types of sowing were used – drill sowing, where 4 seed rates were used - 200, 300, 400, 500 fertile nutlets per m2 , and the column sowing with the three seed rates - 150, 250, 300 fertile nutlets per square m. It was found out that crop sowing time and type significantly affected buckwheat yield quality. Compensation mechanisms of yield in early terms of sowing when lower seeding rates were used were expressed less than that in later sowing terms. It could be concluded, that in early terms different seeding rates could be used with equal success. In later terms of sowing, smaller seeding rates are more appropriate. After two year investigation the most suitable sowing terms were around 4th and 9th June, where TGW and HLW was the highest. The most inappropriate terms were around 25th and 30th May, because meteorological conditions after sowing in both years were unfavorable that resulted in 0.5 to 1.0 t haE-1 lower yields.

The purpose of this study was to evaluate the effect of probiotics, herbals and buckwheat bran (Fagopyrum esculentum L.) on growth, profile of blood, gut microbiota, profile of fatty acid in meat and shedding of resistant Escherichia coli (E. coli) in piglets. A total of 44 piglets (Sus scrofa domesticus) from age of day 14 to 56 were divided into 4 groups. Control received basal diet (group C), basal diet + probiotics (group P), basal diet + 3% buckwheat bran (group PB) and basal diet + 1.5% herbals (group H). No effect was observed in growth in all groups. The count of Lactobacillus spp. increased (p is less than 0.05) in jejunum in group P. In the faeces, Enterobacteriaceae decreased in the group P (p is less than 0.05) of 35 days old piglets, but Enterobacteriaceae and E. coli decreased in the group H (p is less than 0.05) of 56 days old piglets. The prevalence of resistance to at least one antibiotic class was 66.7% before and 50% after the experiment in all groups. Multidrug resistance of E. coli was not observed in 14 days old piglets, but was observed in 50% and more in all of study groups of 56 days old piglets. The fatty acid composition of Longissimus thoracis muscle had higher levels of α-linolenic acid and palmitoleic acid (p is less than 0.05), but lower level of stearic acid (p is less than 0.05) in group P. In conclusion, probiotics and herbals improved gut microbiota, fatty acid profile and affected shedding of resistant E. coli, but not growth performance.

More and more people looking for healthy foods. Because researchers in nourishment to look for new possibilities in breadmaking. One of the possibilities is to substitute wheat flour by oat or buckwheat flour in bread products. Bread quality is characterized by sensory properties: taste, smell, flavour and texture. Hardiness, elasticity and gumminess are important indices of bread texture. The purpose of our work is to determine the changes in the bread texture of mix flour sample. Samples were prepared to substitute wheat at 10% and 15% or by at 10% and 25%. The wheat flour was used as a control. The experiments were made in the pilot Laboratory of I.A.T.A. in Spain, using AACC methods. Output data show that substitution buckwheat flour has improved the texture of bread, but substitution of oat flour has impaired the properties of texture.