This article is written in line with the important questions on antimicrobial effects of natural honey against gram-positive bacteria to reveal the therapeutic properties. These circumstances demonstrate the medical and social significance of solving the science-oriented task of developing high-quality pharmaceutical product on the basis of honey as well as its application not only as a preventive and medicinal agent to treat many illnesses but also as in beauty treatment.

In the article, the history of the art of poultry farming of the Kazakh people is comprehensively examined. Based on historical facts, opinions of concepts and knowledge are given, as well as beliefs about poultry farming of the Turkic peoples.

The article focuses on the key issues of the socio-economic development and formulates the problems hindering its development on the base of materials of Bayanaul region.

The work is intended to determine the etiopathogenetic principles of animal prevention in gynecological pathology and issue a theoretical justification. At the same time, improving preventive measures aimed at preserving their health, increasing the productivity of animals in modern conditions of animal husbandry and ensuring high productivity of cows. In this regard, the main task is to develop ways to increase insemination of cows with the use of complex and homeopathic treatment. For the first time in the East Kazakhstan region, new scientific data on the main etiological factors leading to gynecological pathology and infertility of cows were obtained. Work has been carried out to improve measures aimed at preventing infertility of cows in the conditions of dairy farming in this region and stimulating increased insemination. New schemes for stimulating increased insemination using hormonal, homeopathic and other drugs have been tested. As a result, an increase in the productivity of cows was revealed, and stimulation schemes were introduced. For the first time in the farm" kamyshinskoye" an economic assessment of the damage from infertility of cows is given. Research work is done between 2016 and 2019 years by the Department of veterinary medicine of the State University named after Shakarim, in the laboratory "Agrotechnopark" of the State University named after Shakarim and national University of veterinary medicine and biotechnology named after Lviv and in the farm "kamyshinskoye" of the Shemonaikha district of East Kazakhstan region. To enhance the insemination of cows 3 groups of animals was obtained: animals of group I were not subjected to insemination; animals of group II for 1-3 hours before insemination grafted surfagon 3 ml (15 mg), 15 ml of Catosal, 15 ml habilita-Se, 10 ml uteroton; 8 days prior to insemination progesterone 2,5% 2 ml, Catosal 15 ml, habilita-Se 15 ml; cows of group III for 30-60 minutes before insemination were given Ovariovitis, and after fertilization Ovariovitis for 25-30 days and liarcine 5 ml. According to the results of drawings based on complex and homeopathic preparations, low costs were shown.

The article is devoted to the development of technology for meat products of the "Halal" category. The authors consider the main problems of the meat industry in the field of the development of meat products of the "Halal" category in accordance with the National Program "Development of meat farming for 2018-2027", as well as the peculiarities of the production of meat products of the "Halal" category in Kazakhstan. A technology for the production of sausages for frying of the "Halal" category based on minced turkey and beef meat for functional nutrition has been developed, organoleptic, physico-chemical parameters of the new product have been studied. The mass fraction of protein is 8 %, the mass fraction of fat is 7 %. The authors of the article have developed a technological scheme for the production of a new product of the "Halal" category, which includes: acceptance of raw materials, cutting, deboning, veining, grinding to 2-3 mm of meat raw materials. At the next stage, meat is cooked at t 2-4 0C for 12 hours, minced meat is prepared (adding jerusalem artichoke 3 %, adding vitamin premix "Rovifarin" in an amount of 1.0 %, as well as spices and garlic according to the developed recipe). At the next stage, the minced meat is stuffed into natural shells with a diameter of (32-44) mm, cooled at t (4 + 2) 0C, stored at t (4 + 2) 0C for 36 hours. During the microstructural study of a sample of boiled and smoked sausage produced using traditional technology, it was found that the mass of the sample was formed from large fragments of muscle, fat and connective tissue (0.7-1.4) microns. The layout of the structural elements of the minced meat is dense, vacuoles and microcapillaries are rounded in shape, sometimes without clear boundaries, merged, with a size of (60-300) microns.