Department of Horse and Camel Breeding

Head of Department – Kozhanov Zh.E.

Master of Agricultural Sciences. Author of more than 20 scientific papers. Specialty: Veterinary Medicine.

Research activities of the Department of Horse and Camel Breeding:

Main areas of activity in horse breeding:

  • Improvement of the genetic potential of domestic horse breeds;
  • Development of highly productive types and lines of horses for both productive and riding purposes;
  • Improvement of herd horse-rearing technology aimed at maximizing the production of horsemeat and kumis;
  • Development of intensive technologies for the production of horse-breeding products in various regions of Kazakhstan.

In horse breeding, more than 20 patents for selection achievements have been obtained over the past 15 years. The latest of these include three stud lines of the Adai strain of the Kazakh horse, the Adai riding intra-breed type, the Mangystau intra-breed productive type, as well as the new Adai horse breed. In 2014, the department's scientists won the Shapagat-2014 Republican Competition of Achievements in the Field of Invention in the "Best Invention of the Year" nomination for the selection achievement "Seletinsky Stud Type of Kazakh Horses". In 2024, they were awarded the "Kurmet" Certificate of Merit by the Akim of Mangystau Region.

Main areas of activity in camel breeding:

  • Development of new methods for assessing the breeding value of camels by productivity area, based on key economically useful traits;
  • Development of markers for early productivity prediction;
  • Development of a milk productivity standard for camels of the Aruana and Kazakh Bactrian breeds and their hybrids;
  • Formation of groups of female camels suitable for machine milking and introduction of machine milking in camel-breeding farms;
  • Development of recommendations on technologies for keeping and feeding female camels;
  • Development of assessment criteria for improving technologies for producing camel wool of desirable quality;
  • Identification of optimal parameters for producing food products based on camel milk and meat.