of the Urals

Russian Journal of Agricultural Research

The publication is registered by the Ministry of the Russian Federation
for Affairs of the Press, Television and Radio Broadcasting and Mass Communication Media.
Registration certificate: PI number 77-12831 on May 31, 2002
Subscription index in catalog «Russian Press» - 16356
ISSN 1997 - 4868 (Print)

The Journal is included in the list of the leading peer-reviewed scientific journals and publications, which should be published by the main results of theses for the degree of doctor and Ph.D.
The Journal is included in the Russian Science Citation Index.
Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 03 (109) 2013


Сидорова К.А. доктор биологических наук, профессор Государственный аграрный университет Северного Зауралья

Веремеева С.А. кандидат ветеринарных наук, доцент Государственный аграрный университет Северного Зауралья

Череменина Н.А. кандидат биологических наук, доцент Государственный аграрный университет Северного Зауралья

Есенбаева К.С. кандидат сельскохозяйственных наук, доцент Государственный аграрный университет Северного Зауралья


The morphology of the stomach of rabbits and qualitative characteristics of their production

Morphometric studies of rabbit’s stomach in norm and at use of feed additive Bio-Mos were carried out. In the study some morphological changes were established, so rabbits of experimental group have enlarged area of the cross cut of mucous and muscle membranes, as well as the number of glands in the gastric mucosa of rabbits was increased, therefore, the functional activity of the stomach increases that promote a better assimilation of nutrients of feed and increase of weight gain, improve slaughter weight  and slaughter yield, and increase in the protein content and energy value of meat of rabbits.


rabbits, stomach, mucous membrane, morphometry, feed additives, meat productivity, sensory characteristics, chemical properties, slaughter qualities


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