Animal Science and Food Technology

Vol. 16, No. 4, 2025

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All articles from the issue

Latent phenotype potential: Modelling response to selection for dairy cattle productivity traits considering genetic correlations


Sergiy Ruban, Viktor Danshyn, Oleksandr Borshch, Mykola Zbroi, Olena Fedota

Ruban, S., Danshyn, V., Borshch, O., Zbroi, M., & Fedota, O. (2025). Latent phenotype potential: Modelling response to selection for dairy cattle productivity traits considering genetic correlations. Animal Science and Food Technology, 16(4), 9-27. https://doi.org/10.31548/animal.4.2025.9

Optimising growth and physiological performance of carp in polyculture within an integrated multitrophic aquaculture system


Olena Honcharova, Vitaliy Bekh, Iryna Kononenko, Olesia Okhrimenko

Honcharova, O., Bekh, V., Kononenko, I., & Okhrimenko, O. (2025). Optimising growth and physiological performance of carp in polyculture within an integrated multitrophic aquaculture system. Animal Science and Food Technology, 16(4), 28-46. https://doi.org/10.31548/animal.4.2025.28

Rumen methane production, microbial population, and blood metabolites in sheep fed jengkol (Archidendron jiringa) peel as a substitute for native grass


Nur Hidayah, Komang Gede Wiryawan, Sri Suharti

Hidayah, N., Wiryawan, K.G., & Suharti, S. (2025). Rumen methane production, microbial population, and blood metabolites in sheep fed jengkol (Archidendron jiringa) peel as a substitute for native grass. Animal Science and Food Technology, 16(4), 47-58. https://doi.org/10.31548/animal.4.2025.47

Specific features of fermentation of higher gravity wort from starch-containing raw materials with a mixed culture of microorganisms


Oleksiy Oliynichuk, Liubomyr Khomichak, Olga Koval

Oliynichuk, O., Khomichak, L., & Koval, O. (2025). Specific features of fermentation of higher gravity wort from starch-containing raw materials with a mixed culture of microorganisms. Animal Science and Food Technology, 16(4), 59-69. https://doi.org/10.31548/animal.4.2025.59

Study of technological parameters of the fermentation process in the technology of low-lactose yoghurts based on buttermilk


Tеtiana Yudina, Anton Serenko, Oksana Vitriak, Liubov Tkachenko, Alona Altanova

Yudina, T., Serenko, A., Vitriak, O., Tkachenko, L., & Altanova, O. (2025). Study of technological parameters of the fermentation process in the technology of low-lactose yoghurts based on buttermilk. Animal Science and Food Technology, 16(4), 70-88. https://doi.org/10.31548/animal.4.2025.70

Improving the quality of soybeans by alkaline microwave treatment


Alla Мakarynska, Olena Kananykhina, Tetiana Turpurova, Ilya Bozhko

Мakarynska, A., Kananykhina, O., Turpurova, T., & Bozhko, I. (2025). Improving the quality of soybeans by alkaline microwave treatment. Animal Science and Food Technology, 16(4), 89-104. https://doi.org/10.31548/animal.4.2025.89