The production of innovative composition (high omega group fatty acids and antioxidants-carotenoids) broiler chicken meat and egg opportunities in Latvia was assessed. After feeding the poultry with feed enriched with fatty acids and antioxidants, broiler meat and eggs of innovative composition containing a higher amount of omega-3 (in meat by 1.7%, in eggs by 2.7%), omega-6 (in meat by 3.9%, in eggs by 3.2%) and carotenoids (0.44 mg kg-1 in meat and in eggs by 6.9 mg kg-1) when compared with the content of commercial products are obtained. Nutrition costs of innovative composition-based broiler chicken meat production are LVL 20 higher and nutrition costs of egg production are LVL 1.49 higher per 1000 units of output than in the standard version of the poultry feeding-stuff. The poultry farming production of an innovative composition, however, is economically profitable due to the higher rates of poultry productivity. In the case of an innovative composition-based yield the potential profit at the currently equal cost realisation of poultry meat and eggs is higher when calculating 293.47 LVL per 1000 broiler chickens and 5.52 LVL per 1000 eggs in comparison with commercial production.

The main purpose of the present experiments was to investigate the effect of various hydrogen peroxide (H2O2) concentrations and for various lengths of treatment on the total carotenoid, β–carotene content, colour intensity and microbiological safety on the fresh shredded carrots. Shredded carrots were dipped in 0.5, 1.0 and 1.5% H2 O2 water solution for 30 ± 1s, 60 ± 1s and 90 ± 1s. Negative effect of H2 O2 on β–carotene content and colour parameters of analyzed shredded carrots samples was not detected. In carrots treated with H2 O2 (p = 0.008) for 60 – 90s the total content of carotenoids significantly decreased during treatment compared to untreated carrot samples. There was significant difference (p is less than 0.05) observed between treated and non–treated shredded carrot samples on the total bacteria count. It was possible to reduce significantly (p is less than 0.05) the content of yeasts and mould up to 99.99% by shredded carrots treatment with 1.5% hydrogen peroxide water solution for 30 ± 1s. In the non–processed carrots E.coli was detected; however, it was possible to destroy E.coli by treating carrots with 0.5% H2 O2 water solution for 30 ± 1s. Considering all experimentally obtained results, we have concluded that fresh shredded carrots could be treated in water with the addition of hydrogen peroxide 1.5% for 30 ± 1s to maintain quality.

Environmental conditions and climate change on a global scale affects the overall agriculture and food supply. Consumers demand for vegetables with high nutritional value is increasing. Consumers more and more are thinking about a healthy and balanced diet, but it is not easy to provide year-round fresh vegetables. Nettle (Urtica) leaves traditionally are used in early spring as a leafy vegetable in salads and soups. Young leaves before flowering are used for human consumption. Nettle contains a lot of vitamins and biologically active compounds. The research aim was to evaluate different stinging nettle clones, which grow in Pūre village (Tukuma district, Latvia). Samples were collected, when shoots were 10 – 15 cm long. Content of chlorophyll, carotenoids and anthocyanins in five nettle clones leaves were analysed. Biochemical analysis was done in Latvia University of Agriculture, Institute of Soil and Plant Science laboratory. Differences were observed between all clones. Significant difference between genotypes was observed in anthocyanins content, but not in chlorophylls and carotenoids content. Higher anthocyanins content was observed in samples, which grow in places with low nitrogen and phosphorus content. Content of biochemical compounds can influence some metal ions, environmental and other factors.

Nutritional value and shelf life of milk and dairy products depend on the composition and stability of their constituents. The aim of the present study was to evaluate the effects of carrots as cow feed carotenoid source on butter oil fatty acid (FA) composition and oxidative stability. Milk was obtained from one trial group (TG; n=5) and one control cow group (CG; n=5) in a conventional dairy farm in Latvia. TG cows received carrots 7 kg per cow per day; the length of the supplementation period was 39 days. The stability of butter oil exposed to sunlight (3h) and held for 14 days in the temperature of 60 °C was analyzed by peroxide value method. The changes of the FA content and ratios in TG milk fat were more positive with respect to the fat nutritional value as observed in CG – stronger increase in the content of polyunsaturated FA (p is less than 0.05), and in the ratio between stearic and palmitic acids (p is less than 0.05); also a tendency was seen of increasing content of short and monounsaturated FA, as well as decreasing the ratio between ω6 and ω3 FA groups. Oxidative stability of the carrot supplemented cow group’s milk butter oil samples that were collected after 25- day trial period, exposed to sunlight (3h) and stored at a temperature of 60 °C was significantly (p is less than 0.05) higher compared to CG samples. After the 39-day long trial period stability difference was not significant, despite the tendency that average polyunsaturated FA content in TG samples was higher compared to the control.

β-Carotene (BC) and a-tocopherol in milk fat have positive implications in human nutrition, besides the specifically protecting polyunsaturated fatty acids from oxidation. To determine the possible effect on some milk components, nutritional value and lipid stability of including carrots in the diet of lactating cows, ten cows were selected in a dairy farm and divided into 2 groups (control and experimental) by 5 cows in each. In experimental group's diet additionally 7 kg carrots per cow per day were included. Individual cow milk samples were obtained 1 day before feed enrichment, in days 7, 24, 35, 42 (during the feed enrichment), and 1 week after feed enrichment. Analyses of milk fat, protein content, somatic cell count (SCC), retinol, BC, vitamin C, tocopherols, immunoglobulins (Ig), lysozyme, fatty acids (FA) were made, and milk yield was measured. Supplying cow diet with carrots showed a tendency to improve milk quality by promoting the faster decrease of SCC, and significantly (p is less than 0.05) increasing Ig and lysozyme content, thus potentially improving milk nutritional value. The vitamin content rose significantly (p is less than 0.05) by retinol and tocopherol contents, but b-carotene content increase in milk was not observed. Also milk fatty acid (FA) stability changes during 5 day storage in temperature of 4 - 6 deg C were not observed.

Environmental conditions and climate change on a global scale affects the overall agriculture and food supply. Consumers demand for vegetables with high nutritional value is increasing. Consumers more and more are thinking about a healthy and balanced diet, but it is not easy to provide year-round fresh vegetables. Nettle (Urtica) leaves traditionally are used in early spring as a leafy vegetable in salads and soups. Young leaves before flowering are used for human consumption. Nettle contains a lot of vitamins and biologically active compounds. The research aim was to evaluate different stinging nettle clones, which grow in Pūre village (Tukuma district, Latvia). Samples were collected, when shoots were 10 – 15 cm long. Content of chlorophyll, carotenoids and anthocyanins in five nettle clones leaves were analysed. Biochemical analysis was done in Latvia University of Agriculture, Institute of Soil and Plant Science laboratory. Differences were observed between all clones. Significant difference between genotypes was observed in anthocyanins content, but not in chlorophylls and carotenoids content. Higher anthocyanins content was observed in samples, which grow in places with low nitrogen and phosphorus content. Content of biochemical compounds can influence some metal ions, environmental and other factors.

The rowanberries (Sorbus aucuparia L.) are small orange-red fruits of a rowan tree and belong to the family Rosaceae. These berries have been described as an important source of flavonoids, and their antioxidant activity affects reactive oxygen species and lipid peroxidation; therefore they are suitable for production of health-food products. The ripe wild rowanberries have traditionally been used for jellies and jams, but their use as a food ingredient has been less popular because of their bitter taste. Sweeter and less astringent than wild rowanberries are different cultivars of sweet rowanberries and hybrids with other species. The aim of the current research was to determine physical and chemical parameters and sensory properties of rowanberry marmalades. The experiments were carried out in the Faculty of Food Technology of Latvia University of Agriculture. The purees of wild rowanberry and six different rowanberry cultivars were chosen for the production of marmalades. Chemical, physical and sensory indices of the product – moisture, total carotenoids, tannins, colour, hardness and intensity of sensory properties (flavour, colour, bitterness) – were determined as quality indicators. The results showed large variability in the physical and chemical parameters between the marmalades of different rowanberry cultivars and hybrids. The sensory evaluation of marmalades from rowanberry cultivars ‘Moravica’, ‘Mitchurinskaya krasnaya’, ‘Sorbinka’ and hybrid of rowanberry × hawthorn ‘Granatnaya’ showed that the degree of liking was from “neither like nor dislike” to “like moderately”, and marmalades from wild rowanberry, S. aucuparia var. sibirica and hybrid of rowanberry × pear ‘Alaya Krupnaya’ – from “dislike moderately” to “dislike slightly”.

Enteral feeding also known as enteral nutrition is nutrient delivery into the stomach. Products for enteral nutrition are a specific group of products designed to provide nutrients to the human body in case of various diseases and after surgery, when the daily intake of the product is affected. Today market offers special dietetic products, which are supplemented with synthetic vitamins and minerals, which bioavailability in the body is lower than that of natural organic complexes. Therefore it is important to develop special dietetic products from natural raw materials. The aim of this study was to evaluate the effect of vacuum cooking on the content of bioactive compounds, soluble solids, pH and shelf life of enteral food made from fresh and semi-finished (heated) fruit and vegetable juices. For this research enteral food was made using fresh or semi-finished fruit and vegetable juices. Products were vacuum cooked in 0.02 MPa pressure, with boiling point 67 °C, and 0.06 MPa pressure at 79 °C, withstander for 15 min. All samples were stored at room temperature and tested for their content of vitamin C, total carotenoids, anthocyanins, total phenols and antioxidant activity and microbiological safety, as control untreated enteral food samples were used. The obtained data showed that samples made from semi-finished juices have higher contents of vitamin C and total carotenoids and anthocyanins than samples prepared from fresh juices, but this wasn’t observed with content of total phenols and antiradical scavenging activity (DPPH), where the type of ingredients used for sample preparation had no significant effect.

The aim of the work was to study accessions of Dactylis glomerata L. of different origin for breeding in the Leningrad region. The work was carried out at the Leningrad Agricultural Research Institute. The study involved 15 accessions. The nursery was founded in 2016 and included two replications for green yield and two – for seed production. Cutting and sampling for biochemical studies were conducted in May-June 2018, seeds were collected in July. The amount of ascorbic acid, carotenoids and chlorophylls and crude protein were determined. Statistical analysis included the calculation of the parameters of variation, ANOVA and correlation analysis. Three groups were identified by the degree of ripeness: a small group of early maturing – 31 days, a group of late maturing (single accession from Karelia) – 51 days, a large group of middle maturing – 34–37 days. For the late maturing accession the mechanism of regulation of the beginning of heading is due to the sensitivity to photoperiod. The adaptive potential of widely zoned varieties is wider than for localized. Their productivity is higher. The content of pigments in the green mass is closely correlated. The system of pigments in the complex of characters is separate, but is positively associated with the seed productivity and negatively – with the content of ascorbic acid. The seed productivity of the accessions is related to the total pigment content and power of the generative shoots (length and mass).

To select new sea-buckthorn hybrids and forms with increased content of biologically active substances, breeding work with sea-buckthorn hybrid seedlings is carried out in Latvia. The aim of this research was to study the vitamin C and total carotenes content in sea-buckthorn juice and its stability at different pasteurization temperatures with several durations. For study 6 sea buckthorn hybrids from 3 hybrid families were used. Vitamin C and total carotenes were determined in freshly made juice and with pasteurization at 65 deg C, 75 deg C and 85 deg C for 30, 20 and 10 minutes respectively. After processing the data obtained, it was found that vitamin C and total carotene content did not alter significantly depending on pasteurization temperature and duration. For further research 3-sea-buckthorn hybrids have been selected with the highest content of vitamin C and total carotenes.