ASSESSMENT OF THE ECOLOGICAL STATE OF THE CITIES OF MOSCOW, YALTA AND NOVOSIBIRSK BY THE BIOELEMENT COMPOSITION OF WOOL DOGS
https://doi.org/10.31677/2311-0651-2022-35-1-41-48
Abstract
The study of the ecological situation in the cities of Moscow, Yalta and Novosibirsk by the elemental composition of dog hair has been carried out. The dogs were kept in apartments, but received daily morning and evening exercise for 30-60 minutes. The wool of this animal species, in our opinion, is a good bioindicator for assessing the ecological situation in different territories of the globe, since dogs are in close contact with soils, rainwater, and dust. In addition, during walks, animals eat grass. The research results showed that the iodine content in the wool of dogs in Moscow and Yalta exceeds the reference value. In the dogs of Yalta, the indices of cobalt, manganese and silicon are reduced. The level of silicon is lowered in the fur of dogs in Moscow, and the level of chromium in animals of Novosibirsk. Low values of lead, arsenic, cadmium and lithium were registered in dogs from Yalta. However, the content of mercury and boron in the wool of dogs from Yalta is higher than that of dogs from Moscow and Novosibirsk. Dogs in Moscow differ from animals in Yalta and Novosibirsk by a higher content of potassium in wool and relatively low levels of mercury, boron and sodium, and dogs from Novosibirsk - by a higher content of magnesium, silicon and strontium in wool.
Keywords
About the Authors
N. V. EfanovaRussian Federation
Ph.D. in Biological Sciences, Associate Professor
Novosibirsk
S. V. Batalova
Russian Federation
Ph.D. in Biological Sciences, Associate Professor
Novosibirsk
L. M. Osina
Russian Federation
Ph.D. in Biological Sciences, Associate Professor
Novosibirsk
V. V. Vinogradova
Russian Federation
Student
Novosibirsk
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Review
For citations:
Efanova N.V., Batalova S.V., Osina L.M., Vinogradova V.V. ASSESSMENT OF THE ECOLOGICAL STATE OF THE CITIES OF MOSCOW, YALTA AND NOVOSIBIRSK BY THE BIOELEMENT COMPOSITION OF WOOL DOGS. Innovations and Food Safety. 2022;(1):41-48. (In Russ.) https://doi.org/10.31677/2311-0651-2022-35-1-41-48