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The objective of this study is to evaluate the viability of larval nematodes of ungulates under the infl uence of 14 fl avourings and source materials approved for use in and on foods. Minimum LD 50  for L 3   Strongyloides papillosus  (Wedl, 1856) were observed when using Cinnamaldehyde, α-Terpineol and Benzyl alcohol, for L 1–2   S. papillosus  under the infl uence of Benzyl alcohol, Cinnamaldehyde, L-Linalool and Benzyl acetate, for L 3   Haemonchus contortus  (Rudolphi, 1803) under the influence γ-Undecalactone and Cinnamaldehyde. Ethyl acetate, β-Ionone и D-Limonene had the lowest effect on all the studied stages of development of the nematodes: larvae did not die during 24 hours even at 1 % concentration of these substances. Further experiments with usage of mixtures of the substances studied in this article will contribute to the development of preparations with a stronger effect on larvae of nematode parasites of the digestive system of vertebrate animals.

vestnik zoologii

The Viability of Haemonchus Contortus (Nematoda, Strongylida) and Strongyloides Papillosus (Nematoda, Rhabditida) Larvae Exposed to Various Flavourings and Source Materials Used in Food Production