The effect of selenium on the content of thiamine (vitamin B1), riboflavin (vitamin B2), as well as pantothenic acid (vitamin B5) in wheat (Triticum aestivum L), hull-less barley (Hordeum vulgare L.) and hull-less oats (Avena sativa L.) grains during germination were investigated. The winter wheat grain variety 'Zentos', hull-less barley and hull-less oats were used for study. Grains were soaked for 120 hours totally in solutions containing selenium from 10 to 200 mg lE-1 in the form of sodium selenate (Se+6). Grains with moisture content of 43%-44% were let to sprout at ambient temperature of 18+-2 deg C. The content of B1, B2 and B5 vitamins in germinated grains were determined using standard methods. Laboratory studies showed that changes in vitamin B1, B2 and B5 content depend on selenium concentration and kind of grains. Selenium additives promote biochemical activity of vitamin B1 and content of this vitamin decreases after 5 days' germination in all investigated grains at all applied selenium concentrations. Selenium concentrations of 10 and 25 mg lE-1 promote forming of vitamin B2 in wheat, barley and oat grains. The changes in vitamin B5 content depend on selenium concentration and kind of grains.

The dynamic of rapeseed oil oxidizing processes under the influence of light in brown glass, colourless glass, and colourless PET bottles during storage at 18+-2 deg C were investigated. The changes in A and E vitamins content in rapeseed oil packed in colourless PET packaging materials were determined after 4 months storage at 18+-2 deg C at daylight. The connection between different packaging materials' transparency and oxidizing of oil were observed.

Meat is muscle tissue from animals. It is a good source of protein. The meat of various species also is good source for micronutrients and vitamins. Ostrich meat differs from the meat of other animals. It is no fat; it is lean and easily separated from bones and connective tissue. It is more digestible compared to other types of meat, soft and does not require long culinary treatment. Although it can be compared with beef due to its red colour and taste, ostrich meat is as tender as chicken meat, and is characterized by short muscle fibre. The objective of study was to determine the A, E, B1, B2 and B5 vitamins content in ostrich meat and compare it with beef and chicken produced in Latvia and available at retail. All vitamins are determined by standard methods according to AOAC Official Standard Methods: vitamin A - 974.29, vitamin E - 971.30, vitamin B1- 986.27, vitamin B2 - 970.25, and vitamin B5 - 961.14. The obtained results showed that ostrich meat contains significant quantities of vitamins B1, B2 and B5. The highest content in ostrich meat was calculated for B5 (11.45 mg 100gE-1) and the lowest - for B2 (0.098 mg 100gE-1). Ostrich meat contains more than 18 % of vitamins B1 and B2 and more than 7.5 % of B5 compared with beef, and more than 30 % of vitamins B1 and B2 and more than 27 % of B5 compared with chicken. The content of vitamin E is highest in ostrich meat then follows chicken and beef. Regarding vitamin A, ostrich meat has only traces of it.