Buffaloes make better use of coarse and inferior feed by converting them to biologically valuable animal production. They make very good use of the additional production of crop production, such as straw, sunflower cakes, sprouts and other. The aim is to study the physicochemical and fatty acid composition of the rations of buffalo of the Bulgarian mura breed in a church farm in Gigentsi village, Pernik District. The application of standard methods for the nutrition of buffaloes in separate periods - pastured with succulent fodder, winter (indoor) with coarse fodder, through which the ruminants are provided with the necessary nutritional components, allows to obtain high quality milk as a basic raw material for the production of dairy products. The use of succulent fodder and the incorporation of root crops into the feed instead of the buffalo concentrate provides them with respect to linoleic and alphalinolenic fatty acids, which are substrates for the synthesis of CLA (anticancer action) in rumen of ruminants.

The aim of the study was to determine the influence of the application of different types of essential oils in the preparation of white brine cheese with the addition of es-sential oils in different concentrations on the organoleptic, physicochemical and bio-chemical indicators and assessment of the fat fraction. White brine cheese was ob-tained by the standard method and six concentrations of essential oils were used to determine the optimal dose of the additive. The organoleptic indicators of the cheese have the best ratings at 0.75 and 1% mint oil, 0.5 and 0.75% thyme, 0.5 and 0.75% ore-gano, 0.75% rosemary, 0.5% lemon balm, 0.5% basil and 0.75% turmeric and black pepper oil /3:1/. The use of essential oils increases the fat and protein content in the brine cheese at 24 h, but after ripening and storage for 6 and 12 months, the influence of the ongoing lipolysis and proteolytic changes was established, as a result of which both indicators decreased. The use of different types of essential oils in 6 concentra-tions reduces the antioxidant activity of white brine cheese by 8 to 10 times, while the total polyphenols increase by 4-5 times. Saturated fatty acids decrease with the addi-tion of mint, oregano, rosemary, lemon balm, basil to 1.5% (P≤0.001), and increase with thyme and turmeric with black pepper (P≤0.001) at the expense of unsaturated / mono and polyunsaturated / fatty acids (P≤0.001).

This study evaluates the effects of foliar application of newly developed natural biostimulants on the physicochemical composition and fatty acid profile of seeds of spring oilseed rape (Brassica napus oleifera annua), hybrid “Lakritz”, grown under organic cultivation. During 2 consecutive harvest years, in precise field trials conducted accordingly randomized block design at the Institute of Agriculture and Seed Science “Obraztsov Chiflik” – Ruse, the influence of 3 biostimulants with different characteristics applied in 2 doses was tested. Biostimulants were developed at the Institute of Cryobiology and Food Technologies – Sofia, based on vermicompost extract (HA), chitosan (Cs) and a humic complex containing a naturally identical growth regulator of auxin-type (HAR). It has been established that the application of biostimulants in critical phenological phases leads to an increase in the content of crude proteins and crude fibers in the seeds. Treatment with Cs reduces the content of crude fats compared to the control group, while the influence of the humic extract and the humic complex was less pronounced in the first year. Crude fats increase in the second year of treatment when using the preparations HA 600, HAR 300 and HAR 600. The studied biostimulants improved the fatty acid composition of rapeseed seeds by reducing the total content of undesirable saturated fatty acids (Cs 300, Cs 600, HAR 300, and HAR 600) and erucic acid (Cs 600 and HAR 600), while increasing desirable polyunsaturated fatty acids, thereby enhancing the health properties of rapeseed oil.

The aim of this study was to determine the influence of the application of different types of essential oils in the preparation of white brine cheese, with the addition of essential oils in different concentrations, on the organoleptic, physicochemical and biochemical indicators and assessment of the fat fraction. White brine cheese was obtained by the standard method and six concentrations of essential oils were used to determine the optimal dose of the additive. The organoleptic indicators of the cheese have the best ratings at 0.75 and 1% mint oil, 0.5 and 0.75% thyme, 0.5 and 0.75% oregano, 0.75% rosemary, 0.5% lemon balm, 0.5% basil and 0.75% turmeric and black pepper oil /3:1/. The use of essential oils increases the fat and protein content in the brine cheese at 24 h, but after ripening and storage for 6 and 12 months the influence of the ongoing lipolysis and proteolytic changes is established, as a result of which both indicators decrease. The use of different types of essential oils in six concentrations reduces the antioxidant activity of white brine cheese by 8 to 10 times, while the total polyphenols increase by 4–5 times. Saturated fatty acids decrease with the addition of mint, oregano, rosemary, lemon balm, and basil to 1.5% (p ≤ 0.001), and increase with thyme and turmeric with black pepper (p ≤ 0.001) at the expense of unsaturated/mono and polyunsaturated/fatty acids (p ≤ 0.001).