https://repository.utm.md/handle/5014/8302 2026-05-16T11:10:51Z 2026-05-16T11:10:51Z CIBOTARU, Elena DARIE, Grigori PÎRLOG, Alisa ROTARI, Doina https://repository.utm.md/handle/5014/36155 2026-05-14T08:28:33Z 2022-01-01T00:00:00Z

Influence of BioR preparation on boar spermogram CIBOTARU, Elena; DARIE, Grigori; PÎRLOG, Alisa; ROTARI, Doina The aim of the research was to study the influence of biologically active preparations, extracted from Spirulina platensis (BioR) on the quantitative and qualitative indices of the usual spermogram in boars. The biological studied material was the Landrace boars and the semen material taken from them, raised at M. S. Moldsuinhibrid, Orhei, Republic of Moldova. The experiments were carried out between July and August, the months with hot temperatures. The boars were administered BioR preparation intramuscularly 0.3 ml / 100 kg live mass for 5 and 10 days, the preparation being produced at the Institute of Microbiology and Biotechnology of the Republic of Moldova. The sperm indices were studied before administration and 50 days after cessation of administration. The results showed that the mobility of sperm after 5 days of administration was 90%, after 10 days - 91%, compared to the control group where the mobility was 82% lower; the volume of ejaculate was 213 ml after 5 days and 229 ml after 10 days of administration of the preparation or by 25 ml and 41 ml, compared to the control group, and the fecundity increased by 3.29% and 4.57% compared to the control group where this index was only 75.83% (80.4% when the BioR preparation was administered for 10 days, and it was 79.12% after 5 days of administration).

2022-01-01T00:00:00Z BESHLIU, Alina CHISELIȚA, Natalia CHISELIȚA, Oleg EFREMOVA, Nadejda TOFAN, Elena SPRINCEAN, Ana DANILIS, Marina PIRLOG, Alisa CARAPIREA, Anatol DARIE, Grigore CIBOTARU, Elena MATVIENCO, Natalia https://repository.utm.md/handle/5014/36154 2026-05-14T07:16:53Z 2022-01-01T00:00:00Z

Extraction processes and biologically active preparations obtained from brewer’s yeast sediments for use in the animal husbandry BESHLIU, Alina; CHISELIȚA, Natalia; CHISELIȚA, Oleg; EFREMOVA, Nadejda; TOFAN, Elena; SPRINCEAN, Ana; DANILIS, Marina; PIRLOG, Alisa; CARAPIREA, Anatol; DARIE, Grigore; CIBOTARU, Elena; MATVIENCO, Natalia The purpose of this research was to develop extraction processes and obtain biologically active preparations based on the sediments of brewer’s yeast for application in the livestock sector. Following the fractional extraction, 2 ecological preparations with valuable biochemical composition were obtained. The amino acid-protein preparation LB-AAP is characterized by a high content of proteins rich in essential amino acids and the mannoprotein preparation-LB-MP which contains balanced amounts of protein, carbohydrates and has a high activity of antioxidant enzymes. It was found that supplementing the basic fodder of the sows with the mannoprotein preparation contributes to the regulation of the reproductive function and the efficient preservation of the valuable pig genofond. The extraction processes and the biochemical composition of the preparations highlight the high biological activity and the enormous potential for use in animal husbandry.

2022-01-01T00:00:00Z DUNAI, Larisa VERDÚ, Isabel Seguí SAVA, Lilia ȚURCANU, Dinu https://repository.utm.md/handle/5014/36149 2026-05-13T12:37:59Z 2025-01-01T00:00:00Z

Artificial neuronal network for surface EMG signal processing DUNAI, Larisa; VERDÚ, Isabel Seguí; SAVA, Lilia; ȚURCANU, Dinu This study explores the development of an artificial neural network (ANN) designed for processing surface electromyography (sEMG) signals to enable accurate and reliable hand gesture recognition. The primary aim of this work was to create a neural network architecture capable of classifying a range of hand gestures based on the sEMG signal features, while also optimizing the model for deployment on resource-constrained hardware platforms, such as the ESP32. The proposed approach demonstrates the potential of machine learning in advancing the field of gesture recognition, particularly in applications like prosthetics, rehabilitation, and human-machine interaction systems. The study emphasizes the importance of the model's classification accuracy and efficient processing speed, ensuring it is suitable for real-time applications. Using cross-validation and efficient training techniques, the model exhibited strong performance and generalization, critical for deployment in dynamic, real-world environments. Furthermore, the model's design allows for scalability, making it adaptable to a variety of hardware systems with limited computational resources. In addition to its accuracy and efficiency, the proposed system was designed to ensure reliability and adaptability across different users and conditions, addressing common challenges in sEMG-based gesture recognition, such as signal variability and noise. The model enhances its robustness by implementing preprocessing techniques and optimizing network parameters, improving its potential for long-term use in practical applications. Future work will focus on refining the system by expanding the number of recognizable gestures, integrating complementary sensor modalities, and further optimizing its computational efficiency to support broader real-time applications in assistive technology and human-machine interaction. Acces full text: https://doi.org/10.1109/BlackSeaCom65655.2025.11193928

2025-01-01T00:00:00Z PÎRLOG, Alisa CURCHI, Diana PAVLICENCO, Natalia https://repository.utm.md/handle/5014/36148 2026-05-13T10:53:50Z 2023-01-01T00:00:00Z

Quality and safety aspects of semi-finished meat and chopped by-products made for public consumption PÎRLOG, Alisa; CURCHI, Diana; PAVLICENCO, Natalia . In the current market conditions, quality has become a determining element for satisfying consumer requirements. A special place is occupied by the manufacture of products with high organoleptic characteristics and which have a long sales perspective, without changing the quality of the product. The researches were carried out on semi-finished meat and chopped by-products -Cighiri, ("Homemade Cighiri"), manufactured by two local producers (Sample I and Mostra II) and collected from the consumer network in a refrigerated state. The organoleptic characteristics studied in the samples taken in the study demonstrated qualitative sensory indices, physico-chemical indices evaluated in semi-finished meat products and shredded by-products -Cighiri, presented concrete values and corresponding to the samples of homemade Cighiri taken in the study, the results are compliant and correspond to the requirements regulations in force Government decision 624/2020, for these products. The microbiological parameters determined at homemade Cighiri, taken in the study, demonstrated results that tell us about the absence of pathogenic microorganisms and, also about the sanitation, compliance and safety of meat products made for public consumption.

2023-01-01T00:00:00Z