Wyniki wyszukiwania - Biblioteka Nauki

1

Carcass composition and meat quality of New Zealand White and Californian rabbits

100%

Maj D.

Annals of Animal Science. Supplement

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2005

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nr 2

2

Pork meat quality in line 990 and 890 pigs compared with Danish crossbred pigs [(L x Y) x Du]

100%

Lyczynski A. , Pospiech E. , Runowska G. , Rzosinska E. , Mikolajczak B. , Grzes B. , Iwanska E. , Kocwin-Podsiadla M.

Annals of Animal Science

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2006

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tom 06

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nr 2

3

Effect of stress on rabbit meat quality

100%

Kowalska D. , Gugolek A. , Bielanski P.

Annals of Animal Science

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2011

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tom 11

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nr 3

4

Reproductive biology of the rayed pearl oyster (Pinctada imbricata radiata, Leach 1814) in Izmir Bay

100%

Yigitkurt S.

Oceanological and Hydrobiological Studies

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2021

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tom Vol. 50, No. 1

87--97

EN

The present study was carried out to determine gonadal stages and quality of pearl oyster meat (Pinctada imbricata radiata, Leach, 1814) in Izmir Bay (Turkey). Pearl oyster samples were collected from the study area at a depth of ~5 m between February 2013 and January 2014. The highest and lowest temperature was measured in July and January as 27°C and 14.2°C, respectively. The maximum chlorophyll a value of 4.640 µg l−1 was calculated in May and the lowest value of 1.009 µg l−1 was recorded in April. Individuals reached their first maturity in April. Spawning activity was observed from June to September and the gonad index (GI) was at the highest level during those months. The development was observed from April to February. The overall female to male ratio was 1.32:1 (p < 0.05) and it did not affect the GI (p > 0.05). There is a strong positive correlation between the GI and temperature (p < 0.05). The highest condition index (CI) was recorded in May as 12.31 ± 0.51, whereas the lowest one in January as 7.37 ± 0.22. As a result, this study revealed that the pearl oyster population in the region is characterized by high reproductive activity, especially during the summer months.

5

Two-dimensional electrophoresis of protein from centrifugal drip of pork meat of various quality

100%

Mikolajczak B. , Pospiech E. , Greaser M. L. , Grzes B. , Iwanska E. , Lyczynski A.

Annals of Animal Science. Supplement

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2005

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nr 2

6

Effectiveness of the use of probiotics in the diet of broiler chickens

100%

Poberezhets J. , Kupchuk I.

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego

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2021

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tom 17

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nr 4

7

Transport of animals from the standpoint of the optimisation of meat quality and sustainable consumption

100%

Zawadzki M. , Kaizer A.

Scientific Journal of Gdynia Maritime University

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2021

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tom nr 117

50--64

EN

The paper presents assumptions related to the implementation of sustainable development in logistics, which result from the need to protect the environment which is subject to systematic degradation. The concepts presented in this paper are aimed to both reduce the impact of negative factors on the environment and optimise transport costs.The paper also discusses the topics of sustainable consumption and meat quality. Attention was drawn to the problem of animal welfare contained in the so-called ’5 freedoms’. Information on meat defects is also included, as well as information on livestock skin injuries and transport-related animal mortality. As a result of an analysis of literature on this topic, it was found that transportation is still extremely stressful for animals despite advances in transportation technology. An analysis of the collected material led to the conclusion that meat quality depends on many factors, with transport being the critical point that drastically lowers its level.

8

Comparison of different types of pork meat quality

100%

Lyczynski A. , Pospiech E. , Czyzak-Runowska G. , Rzosinska E. , Grzes B. , Mikolajczak B. , Iwanska E. , Slosarz P.

Annals of Animal Science. Supplement

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2005

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nr 2

9

Correlations between electrical conductivity and quality parameters of pork meat

100%

Lyczynski A. , Pospiech E. , Rzosinska E. , Czyzak-Runowska G. , Grzes B. , Mikolajczak B. , Iwanska E. , Slosarz P.

Annals of Animal Science. Supplement

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2005

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nr 2

10

Influence of high meatiness breeds on pork meat texture

100%

Grzeskowiak E. , Pospiech E. , Borzuta K.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

11

Active immunization against enzootic pneumonia in pig farm with poor housing and environmental conditions

100%

Siugzdaite J. , Garlaite K. , Siugzda R.

Medycyna Weterynaryjna

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2005

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tom 61

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nr 01

EN

The objective of the present study was to determine the influence of inactivate vaccine against Mycoplasma hyopneumoniae (M. hyopneumoniae) in a pig farm with poor housing and environmental conditions. The vaccine efficacy investigation was carried out at a medium-sized pig farm. A total of 740 piglets were selected for the experiment. The piglets were divided into 2 equal groups: vaccinated and non-vaccinated. Forty-four piglets were allocated in two groups of twenty-two piglets each. The first group of twenty-two piglets was vaccinated and 14 days later it was revaccinated. The control group of twenty-two non-vaccinated piglets was injected by a placebo. Blood samples with respect to antibody formation against M .hyopneumoniae were taken at 7, 21, 35, 49, 63, 91, 119 and 147 days-of-age and investigated by ELISA. Piglet's life weights were measured individually at the age of 7, 51, 81 and 171 days during their transfer to another unit. Back fat thickness, muscle thickness and lean meat content were measured before slaughter. Pulmonary lesions caused by M. hyopneumoniae were scored at slaughter by the Goodwin method. Lungs with gross lesions were investigated microbiologically. The ELISA tests of serum showed that antibodies against M. hyopneumoniae in the vaccinated group formed after 14 days of the second vaccination and remained till the 147'h day. [n the non-vaccinated group seroconversion started on the 91't day. Dai|y weight gain (DWG) showed an increase of 33 grams (g) in vaccinated pigs compared with non-vaccinated ones. The percentage of lean meat was significantly, greater (difference 3.26%) in the vaccinated group. Greater proportion of lung surface with pneumonic lesions was detected in non-vaccinated pigs using all methods. Eight lung samples with lesions typical of M. hyopneumoniae from the non-vaccinated group were investigated microbiological|y and M. hyopneumoniae was cultured from all specimens (100%). The study demonstrates that pigs vaccinated against M. hyopneumoniae with inactivate bacteria under poor housing and environmental conditions achieved higher DWG, lean meat percentage and lower lung lesions than the pigs from the control group.

12

Effect of free-range raising on performance, carcass attributes and meat quality of broiler chickens

86%

Poltowicz K. , Doktor J.

Animal Science Papers and Reports

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2011

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tom 29

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nr 2

EN

The aim of the study was to determine the effect of free-range raising system on production results and carcass and meat quality of broiler chickens aged 42 days, using fast growing Ross 308 line. Day-old chicks were randomly assigned to two groups, 120 birds in each. Group I throughout rearing remained indoors on deep litter while Group II was kept at free range. Production results,carcass quality, physico-chemical traits of breast and leg muscles (pH15min and pH24h, L*a*b* colour space, water-holding capacity, drip loss, thermal loss, and shear force) were determined. Housing system affected the rearing performance of birds. Higher body weight and lower mortality were characteristic of Group I. Rearing system had no effect on dressing percentage, carcass colour and carcass quality. The majority of physico-chemical parameters of breast and leg muscles were similar in both groups.

13

Meat quality and carcass indices of pigs fed maize grain silage

86%

Swiatkiewicz M. , Hanczakowska E.

Polish Journal of Natural Sciences. Supplement

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2006

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tom 03

383-388

14

Comparison of meat quality of the Polish Red-and-White and Simmental young bulls

86%

Sosin-Bzducha E.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2017

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tom 56[1]

EN

Comparison ofmeat quality of the Polish Red-and-White and Simmental young bulls. The experiment used meat from 16 bulls of the Polish Red-and-White (ZR) (n=8) and Simmental (SM) (n=8) breeds. Samples of the longissimus lumborum muscle (MLL) were analyzed for basic chemical composition and fatty acid profile of intramuscular fat. Physicochemical and organoleptic properties of meat were evaluated. No differences were found in basic chemical composition of the meat. Intramuscular fat from ZR bulls had a notably lower proportion of polyunsaturated fatty acids (PUFA), but a more favorable n-6/n-3 fatty acids ratio in MLD than meat from Simmental breed. Sensory assessment showed that meat from the conservation breed received higher scores due to greater juiciness, more delicate texture and better aroma.

PL

Porównanie jakości mięsa młodych buhajków rasy polskiej czerwono-białej i simentalskiej. Materiał doświadczalny stanowiło mięso pochodzące od 16 buhajków rasy polskiej czerwono-białej (ZR) (n=8) i simentalskiej (SM) (n=8). W próbkach mięśnia najdłuższego grzbietu (MLD) oznaczono podstawowy skład chemiczny oraz profil kwasów tłuszczowych tłuszczu śródmięśniowego. Przeprowadzono ocenę fizykochemiczną i organoleptyczną mięsa. Nie stwierdzono różnic w podstawowym składzie chemicznym mięsa. W tłuszczu śródmięśniowym ZR stwierdzono wyraźnie niższy udział kwasów wielonienasyconych (PUFA), lecz korzystniejszy stosunek kwasów n-6/n-3 w tłuszczu śródmięśniowym MLD. Mięso rasy zachowawczej zostało wyżej ocenione w badaniu sensorycznym z uwagi na większą soczystość, delikatność oraz lepszy zapach.

15

Effects of three aging methods on the Longissimus lumborum muscle from Holstein-Friesian steers

86%

Kahraman H. A. , Gurbuz U.

Medycyna Weterynaryjna

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2019

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tom 75

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nr 03

EN

The aim of this study was to investigate the effects of three aging processes (traditional dry aging, wet aging in vacuum shrink pack and dry aging in a highly moisture-permeable bag) in five aging times (0, 7, 14, 21, 28 days) for their effects on physical, chemical, microbial, histological, textural and sensory properties of beef Longissimus lumborum muscle from Holstein-Friesian steers. Longissimus lumborum muscles were aged dry (D), in a dry-aging bag (B) and a vacuum shrink pack (V) for 28 days at 0.5°C±0.5 with 80% humidity. An increase was observed in pH and TBARS values of all samples. All methods caused a decrease in the WBSF value. The decrease of WBSF was rapid until the 14th day. V samples had lower WBSF values in comparison with others. While the L*and a* values were similar on the 28th day in all groups, b* values were different (p<0.05). There were no significant effects of aging treatment on the sarcomere length on the 28th day (p>0.05). An increase was also observed in the numbers of the total viable count, total psychrophilic bacteria, Enterobacteriaceae, lactic acid bacteria and yeast-mold in all groups. B aging may have a positive effect on safety, quality, yield and shelf stability of aged-beef. V aging significantly improves both textural and sensory characteristics of meat. The most positive effect on flavor, juiciness, tenderness and overall like were observed in the V aged treatment on the 14th day of aging. The use of the vacuum shrink pack is considered to be an alternative packing material in the wet aging method to improve the physicochemical and sensory quality of beef.

16

Carcass characteristics and meat quality of extensive grazed Polish Heath Sheep

86%

Glowacz K. , Niznikowski R.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2016

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tom 55[2]

EN

Carcass characteristics and meat quality of extensive grazed Polish Heath Sheep. Slaughter value and fatty acid profile from group of rams and castrates, that were kept on fallow lands used for past 15 years only for sheep production were analyzed. Positive impact of extensive grazing on animals production results during grazing season have been shown. Slaughter analysis have shown beneficial effects of this form of grazing on fatty acid profile. Rams castration may be advantageous in case of conducting the production in such areas because number of animals groups is reduced and its affects cost reduction.

PL

Charakterystyka tusz oraz jakość mięsa ekstensywnie wypasanych owiec rasy Wrzosówka polska. Przeanalizowano wartość rzeźną i profil kwasów tłuszczowych od grypy tryczków i kastratów, które utrzymywane były na terenie odłogowanym na którym od 15 lat prowadzona była produkcja owczarska. Wykazano pozytywny wpływ ekstensywnego wypasu na wyniki produkcyjne zwierząt w trakcie sezonu pastwiskowego. Analizy rzeźne dowiodły korzystnego wpływu takiej formy wypasu na profil kwasów tłuszczowych. Wykazano, iż zabieg kastracji tryczków może okazać się korzystny w przypadku prowadzenia produkcji na takich terenach, gdyż ogranicza liczbę grup zwierząt, a przez to wpływa na ograniczenie kosztów.

17

Effect of dietary nettle extract on pig meat quality

86%

Hanczakowska E. , Swiatkiewicz M. , Szewczyk A.

Medycyna Weterynaryjna

|

2007

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tom 63

|

nr 05

525-527

EN

The effect of nettle extract supplement for fattening pig feed on meat quality was assessed on 42 pigs initially weighing about 60 kg and about 110 kg at the end of the experiment. All pigs were fed with a standard finisher feed mixture with no supplement in group I (control) and supplemented with 500 mg or 1000 mg of nettle extract per 1 kg of feed in groups II and III, respectively. Commercial water extract from common nettle containing 5.6 mg of tannins per 1 kg was used as a supplement. The meat of pigs receiving a higher dose of extract contained significantly more protein and less fat than those from both remaining groups. A supplement of nettle extract increased the lightness of meat and stabilized meat color for 6 months of storage at 20°C. Moreover, it slightly improved meat oxidative stability during frozen storage and raised polyunsaturated fatty acids (PUFA) content mainly due to diminishing monounsaturated fatty acids (MUFA) content. It was claimed that water extract from nettle had a positive effect on meat quality improving oxidative stability and the polyunsaturated / saturated fatty acids ratio.

18

The physico-chemical properties of the muscle longissimus lumborum according to the accepted method of pork quality classification

86%

Florek M. , Litwinczuk A. , Skalecki P. , Ryszkowska-Siwko M.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

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2005

|

tom 23

87-94

19

Effect of pre-slaughter housing of different cattle categories on beef quality

86%

Weglarz A.

Animal Science Papers and Reports

|

2011

|

tom 29

|

nr 1

EN

The aim of the study was to determine optimal pre-slaughter handling procedures (individual or group housing) for various slaughter cattle categories. Subjects were 842 Black-and-White Polish Holstein-Friesian slaughter cattle, classified into four EUROP categories – bulls up to 24 months of age (A), bulls older than 24 months (B), cows which had had offspring before (D), and heifers (E). Slaughter value, colour and pH characteristics of beef from these cattle categories were studied. Housing method had no significant effect on carcass composition. The pH48 of meat from grouphoused young bulls (A) and older bulls (B) was higher and the colour parameters were significantly lower compared to meat from individually housed animals of the two categories. No effect of preslaughter housing on the pH48 and colour parameters of meat was found for cows (D) and heifers (E). Abnormally high pH (>5.8) was much more frequent (over 63%) for meat from group-housed A and B animals than for meat from individually-housed animals (about 30%). Correlation coefficients show that pH48 was negatively correlated at P≤0.001 with colour coordinates L*, a*, b* and C* (-0.39, -0.24, -0.22 and -0.25, respectively). It can be concluded that conditions of pre-slaughter housing of cattle in the slaughterhouse significantly affected the quality traits of beef obtained from young bulls (A) and bulls (B). Hence, the pre-slaughter handling should be differentiated according to the sex of animals – it may be more economically justified, despite higher cost, to keep males individually while heifers and cows in groups, prior to slaughter.

20

Processing suitability of pork from different breeds reared in Poland

86%

Florowski T. , Pisula A. , Slowinski M. , Orzechowska B.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

|

tom 05

|

nr 2

55-64

EN

The principal objective of this study was to evaluate the processing value of pork obtained from different breeds reared in Poland. The research material consisted of a part of the m. longissimus thoracis obtained from pigs of different breeds: Duroc, Pietrain, Polish Large White, Polish Landrace and Line 990. It was found that the breed is responsible for significant differences in the quality features of pork. Among the samples analysed, meat from Duroc porkers proved to be of the highest, while that from Pietrain porkers of the lowest quality. Pork from the Duroc breed had the highest content of intramuscular fat, which affected the shear and compression force, two traits having a significant effect on sensory quality. Pork from Pietrain porkers was estimated to have a low processing as well as culinary quality. The significantly lower pH, observed in pork from this breed, resulted in a higher colour lightness and lower water holding capacity. Additionally, such pork demonstrated a hard texture (high shear and compression force). On the basis of the study results one may state that programmes aiming at the improvement of pork quality in Poland should include a wider use of the Duroc and limit the use of the Pietrain breed.

PL

Celem pracy była ocena przydatności przetwórczej mięsa różnych ras świń hodowanych w Polsce. Materiał badawczy stanowił wycinek mięśnia najdłuższego (m. longissimus thoracis) pozyskiwany od świń ras duroc, pietrain, polskiej białej zwisłouchej, wielkiej białej polskiej i linii 990. Stwierdzono, iż rasa świń jest czynnikiem istotnie różnicującym wiele wyróżników jakości pozyskiwanego mięsa. Wśród analizowanej populacji korzystniejszymi cechami jakości charakteryzowało się mięso tuczników rasy duroc, natomiast gorszymi rasy pietrain. Zaobserwowano, iż mięso świń rasy duroc cechowało się dużą zawartością tłuszczu śródmięśniowego, co miało wpływ na małą siłę jego cięcia i ściskania, a tym samym dobrą przydatność kulinarną. Natomiast mięso świń rasy pietrain cechowało się niską jakością zarówno technologiczną, jak i kulinarną. Istotnie niższe pH,, obserwowane w mięsie świń tej rasy, skutkowało dużą jego jasnością (L*) i obniżoną wodochłonnością. Ponadto surowiec ten odznaczał się wysoką siłą cięcia i ściskania. Uzyskane wyniki wskazują, iż poprawę jakości krajowej wieprzowiny można uzyskać przez większe wykorzystanie świń rasy duroc, a ograniczenie wykorzystywania świń rasy pietrain.