Bioethanol can be used for food production and to partially replace fossil fuel. Bioethanol is mainly produced from renewable biomass that contains sugars, starch or lignocellulose. The main raw materials for production of bioethanol are cereals, maize (Zea mays), sugarbeets (Beta vulgaris sacccharifera) and other plant species. During the trial that took place in State Stende Cereals Breeding Institute during a three year period (from 2009/2010 to 2011/2012) we examined the suitability of grain from winter wheat (Triticum aestivum L.), triticale (×Triticosecale Wittm) and rye (Secale cereale L.) for the production of bioethanol. Three varieties of each species were used in the trial. During the trial period the grain yield, the ethanol outcome (L tE-1) and the ethanol yield (L haE-1) were determined. It was established that during three years wheat and triticale provided the highest starch content (more than 700 g kgE-1) of the grain as well as the highest ethanol outcome (L tE-1). These species provided both high grain yield (more than 9 t haE-1 on average) and the highest ethanol yield (3300 – 4665 L haE-1). The choice of variety was also important as both the grain starch content and the grain yield depend on the genotype of the variety.

The aim of the research was to evaluate the variability of milk yield and composition for goats with different kid suckling periods. The research was carried out in 2011 and 2012 on a farm where goats of Latvian breed were reared. In both years goats kidded in February and March. Each group included 10 animals. In the first group the kids were weaned on the first day of kidding (A1), in the second – on the 30th day (A30) but in the third – on the 60th day (A60) after kidding. The amount of the milk yield was measured in five successive days after the kid weaning. Milk samples were analysed in an accredited milk laboratory. The highest milk yield was obtained from the goats when kids were weaned immediately after the birth, and samples were taken starting with the 6th day of lactation (2.10 + 0.05 kg), but the lowest from the goats with suckling period of 60 days – 1.68 ± 0.03 kg. The average milk fat and protein content of the goats from the group A1 (53.6 ± 0.92 and 41.6 ± 0.66 g kgE-1), was significantly higher than from the groups A30 and A60 (p is less than 0.05). The average variability of milk yield proved to be from 4.9% in the group A1 to 10.5% in the group A30. The lowest fat content variability was observed for goats of the group A1 in both years – 8.9% and 10.7%, but the highest 20.5% in the group A60 in the first year. The highest variability of milk protein content was observed in the group A30 – 14.8%.

The aim of the study was to analyze an occurrence of forelimb and hind limb conformation traits in the population of the Latvian warmblood carriage type broodmares accepted as appropriate for the breed’s genetic resources and an occurrence of these traits depending on the origin. The conformation traits of limbs were analyzed in the population of the Latvian warmblood carriage type’s broodmares accepted as appropriate for the genetic resources from 2004 to 2012 and registered in the Stud Book, the group consisted of 301 mare of which 104 mares had a description of the conformation in Stud Book or database. Based on common female ancestors the broodmares were divided in families, recognized as important for improving the breed, and other related groups. The quality of limbs in the population of broodmares included in genetic resources was compared to the quality of limbs in the population of their female ancestors. Good limb conformation was characteristic to 28.8% of broodmares. The most common conformation faults were toeing-in of forelegs and base-narrow position of forelimbs and hind limbs. The occurrence of conformation faults as sloping pasterns of forelegs and hind legs and sickle-hocks was rarer in nowadays population than in population of female ancestors. The occurrence of toeing-in of forelegs increased from 9.7% to 19.2%, a significant difference between contemporary population and ancestors was found (p is less than 0.05). A significant difference in limb quality between groups with different origins was not found.

Vegetarianism is a growing trend in Latvia but there is a lack of spread-like products for vegetarians. There are about 10 plant protein spreads commercially available in Latvia that differs very much in nutritional value and ingredients. Common beans (Phaseolus vulgaris L.) which are popular among Latvian consumers and rich in important macro- and micronutrients could be a great source of protein for vegetarians in spread-like products, however, are not represented in foreign or Latvian food company products yet. The aim of this research is to develop new vegetarian spreads using commercially available beans in Latvia and to subject the newly developed bean spreads to sensory evaluation. Four bean spreads were developed using white beans: classic, with basil, with curry, and with sun-dried tomatoes. Samples of bean spreads were packed in 200 g polypropylene (PP) containers and after 12 h storage in a refrigerator (3 ± 1 °C) subjected to sensory evaluation. Sensory evaluation was carried out in 3 different groups of panellists using hedonic scale and line scale. The hedonic evaluation showed that bean spread with sun-dried tomatoes has the highest overall preference compared to other bean spreads (p is less than 0.05). Significant differences among four bean spread samples in the intensity of their sensory properties – acidity, bean flavour, saltiness, and colour – were found (p is less than 0.05). Based on sensory evaluation data further research should be continued with classic bean spread and bean spread with sun-dried tomatoes.

Growing interest of consumers in healthy eating has provided the development of new range of food. Therefore the task of research was to determine the nutritional value, calculate energy value and investigate the sensory properties of yoghurt samples enriched with flakes from biologically activated hull-less barley grains and malt extract. Results showed that by adding flakes from biologically activated hull-less barley grain and malt extract it was possible to improve the nutritional value of yoghurt, i.e., increased protein, carbohydrate and decreased fat content. The energy value of yoghurt samples enriched with flakes from biologically activated hull-less barley grain and malt extract ranged between 65.96 and 75.72 kcal 100 gE-1, which is significantly lower comparing with mean energy value of commercial yoghurts. The changes of sensory properties were affected by the amount of added malt extract in yoghurt samples. The optimal amount of added malt extract for sensory evaluation in yoghurt samples was determined as 2%. The content of carbohydrate in yoghurt sample enriched with 5% of biologically activated hull-less barley grain and 2% of malt extract was two times lower than commercial yoghurts therefore its energy value was significantly lower. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract could be competitive.

The traditional consumption of citrus juices as a breakfast beverage has historical ties to obtaining one’s daily requirement of vitamin C. Vitamin C is one of the most important vitamins found in citrus juices, including orange juice. The aim of the study was to determine the effect of processing and storage on the content of vitamin C in orange juice varieties of ‘Valencia’ and ‘Navel’ of orange juice. The content of vitamin C (mg 100 gE-1) was determined with the iodine method in freshly squeezed orange juices and in pasteurized and packaged in aseptic bags orange juices of ‘Valencia ‘and ‘Navel’ variety, after processing and during 24 weeks of storage at 20 ± 1 °C and 5 ± 1 °C. The study results showed that the average content of vitamin C in freshly squeezed orange juice ‘Valencia’ was found at 33.56 mg 100gE-1 but in freshly squeezed orange juice ‘Navel’ the content of vitamin C was higher than in ‘Valencia’ variety orange juice average at 46.18 mg 100gE-1. The loss of vitamin C for both orange juices on average about 7% during processing The storage study showed that after 24 weeks of storage at 5 ± 1 °C and at 20 ± 1 °C, in pasteurized orange juice ‘Valencia’ the content of vitamin C decreased by 9.83% and 19.73 respectively. In the pasteurized orange juice ‘Navel’ the content of vitamin C decreased by 8.53% and 15.24% respectively.

The objective of this study was to observe and evaluate the ability of innovative vascular prosthesis, made in Riga Technical University (RTU), to incorporate in a canine model. The research has been performed in Veterinary Medicine Faculty of Latvia University of Agriculture since July 19. 2011. The research was approved by the Food and Veterinary Service of the Republic of Latvia. The research is realized within the framework of European Social Fund co-financed project ‘Establishment of interdisciplinary research groups for new functional properties of smart textiles development and integrating in innovative products’ (ESF No 2009/0198/1DP/1.1.1.2.0./09/APIA/VIAA/148). RTU produced aortic grafts 5-8 mm in diameter and 8 mm to 18 mm long were implanted retroperitoneal in 9 female, 1-3 years old Beagle dogs. Once before and regularly after the surgery, abdominal aortic and vascular graft diameter was measured in cross sections. Blood pressure was measured before and regularly after the procedure. Results show no significant differences in aortic and graft diameter before and 12 months after the operation and there are no significant differences in systolic and diastolic blood pressure before and 6 months after the aortic surgery at a significance level α 0.05. The study shows that the innovative aortic prostheses do not change in diameter and abdominal aorta transplantation surgery does not cause significant variations in blood pressure. Study is continued to find out later reactions to synthetic vascular graft.

This article presents the results of studies of the chemical composition of the fish meat while using as a feed additive zeolite of Chankanay origin. The research was conducted during 2011-2013 at the Department of Veterinary-sanitary examination and hygiene of the Kazakh National Agrarian University and at the laboratory of JSC ‘Kazakh Academy of Nutrition’ LTD ‘NUTRITEST’. The material of study was the zeolitic tuff of Chankanay deposit (Almaty region) and two-year trout Oncorhynchus mykiss. For the research we used feed by recipes of GosNIORH - 12-80. The chemical composition of fish meat was determined by a set of methods: moisture by drying at 105 °C, fats by Soxhlet, total protein by modified Kjeldahl method (ISO 937:1974), and minerals by incineration in a muffle furnace. Calorie content of meat was determined by Alexandrov’s formula: X = C - (F+A) ´ 4.1 + F ´ 9.3. Fatty acid composition of fish meat was determined by gas-liquid chromatography. Thus, the results are the indirect evidence that zeolites added to primary diet for growing fish, do not adversely impact proteolytic enzyme systems of fish, that is, have no negative effect on fish organism.

The paper contains description of the working principles and evaluation of the operational parameters of the commercially available fuel conversion adapter, intended to adapt gasoline fuelled spark ignition (SI) engine for use of high ethanol content blended fuel, known as E85. Commercially available gasoline and E85 fuel were used as test fuels. Production automobile, equipped with 1.8 litre 4 cylinder SI port fuel injection (PFI) engine was tested on the roll-type eddy-current chassis dynamometer in wide open throttle (WOT) constant speed mode. High precision fuel consumption measurement system AVL KMA Mobile was used. Engine operating parameters, used for evaluation of the efficiency of the fuel conversion adapter was engine torque (T), engine brake power (Pb ), air/fuel equivalence ratio (λ), specific fuel consumption (SFC) and engine thermal efficiency (ηt ). Analysis of engine operational parameters showed successful operation of fuel conversion adapter with E85 fuel, resulting in increase of engine peak torque by 4.4%, increase of energy efficiency in whole tested engine speed range up to 6.1% but increase of specific fuel consumption by approximately 22%, when compared with the gasoline use.

The growing popularity of wooden panels renders this market segment increasingly competitive. The article describes a new type of fibre boards e.g. the furniture production, developed in cooperation with ATB (Leibniz-Institute for Agricultural Engineering Potsdam-Bornim) by using a new method of raw material preparation and specific production technologies of ATB. The main raw material is preserved hemp (Cannabis sativa) stalks. The samples are made of raw materials with different wet-preservation time and varying types of binder. For the first time there is used main raw material with short time wet-preservation. Samples that are 8 mm thick correspond to a medium-density fibreboard and that are 16mm thick correspond to a low-density fibreboard, fitting in its mechanical properties to standard BS EN622. On ATB’s experimental processing line 1,200x800x8 mm and 1,200x800x16 mm size board samples are produced and the tests are performed to determine such parameters as bending strength, thickness swelling and thermal conductivity according to EU standard methods.