Wyniki wyszukiwania - Biblioteka Nauki

1

Zmienność profilu kwasów tłuszczowych w zależności od rodzaju tłuszczu i rasy królików

100%

Szkucik K. , Ziomek M.

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nr 07

s.495-498,tab.,bibliogr.

EN

The aim of the research was to determine the variation in the fatty acid profile of rabbit fat as related to the fat location in the carcass and the breed of the animal. Research material consisted of samples of subcutaneous fat from the scapular area, perirenal fat and intramuscular fat from thigh and scapular muscles collected from carcasses of 30 meat breed rabbits and 30 crossbreeds. Both groups of rabbits (females) were bred in small farms during summer and fed mainly with green fodder and root crops supplemented with ground barley and a small quantity of hay. Fatty acid composition was determined with a Varian CP 3800 gas chromatograph. The comparison of fatty acid profiles of the intramuscular, perirenal and subcutaneous fat of the meat breed rabbits revealed that intramuscular fat was characterized by higher contents of stearic acid (C18:0) and polyunsaturated fatty acids (PUFA) with the exception of linoleic acid (C18:3). Perirenal fat was characterized by higher contents of tetradecanoic acid (C14:1) and linoleic acid (C18:2), whereas the content of palmitoleic acid (C16:1) was the highest in subcutaneous fat. Intramuscular fat of crossbreeds was characterized by the highest content of palmitic acid (C16:0), whereas the quantity of linoleic acid (C18:2) was significantly higher in perirenal fat. Despite differences in the content of the above-mentioned fatty acids, total amounts of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in all types of fat examined and in both groups of rabbits were comparable. Generally, lipids of crossbreeds were characterised by a lower percentage of SFA and a higher percentage of PUFA, including mainly linoleic acid (C18:3), in comparison with the meat breed. These lipids also demonstrated better SFA/UFA and PUFA/MUFA ratios. Moreover, the fat of crossbreeds was characterized by a highly favourable n-6/n-3 fatty acid ratio. The research findings suggest that rabbit fat, especially the fat of crossbreeds, is a rich source of polyunsaturated fatty acids, including NNKT, and their mutual proportions are close to dietary recommendations.

2

Wartość odżywcza odzyskanego mechanicznie mięsa kurcząt i gęsi

80%

Belkot Z. , Ziomek M. , Gondek M.

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nr 08

EN

The research was aimed at evaluating the nutritional value of mechanically separated meat (MSM) of two different the poultry species and to compare it with the corresponding characteristics of hand-separated meat. The research was conducted on chicken and geese meat obtained by pressure separation (with a SIMO Meat Separator), in which muscle tissue is ground along with bones, cartilage, and sinews. The raw material for the production of MSM included backs, wings, necks, and trunks (except for breast muscles) of broiler chickens and slaughter geese, as well as whole goose carcasses that did not meet commercial standards. Samples were collected during 20 production cycles. The examination was conducted on chicken and goose MSM, as well as on hand-separated chicken and goose meat, which consisted of breast and thigh muscle samples. Hand-separated muscles were the control. The total protein content was determined by the Kjeldahl method, the fat content by the Soxhlet method, the water content by desiccation at 105°C, the calcium content by flame atomic absorption spectrometry with a Varian Spectra AA 2807S spectrometer, and the phosphorus content by spectrophotometry with a Shimadzu UV-1800 spectrophotometer. Fatty acid composition was determined by gas chromatography with a Varian CP 3800 chromatograph. The amino acid profile of mineralized proteins was determined with an AAA 400 amino acid analyser (Ingos Praha). The biological value of proteins was determined on the basis of their amino acid composition by calculating the chemical score (CS) and the essential amino acid index (EAAI). The significance of differences between the characteristics under analysis was evaluated by Tukey’s test at p ≤ 0.05. The chemical composition of MSM of chickens and geese showed significant differences. Chicken MSM contained significantly more proteins, water, and calcium, but less fat than goose MSM. Hand-separated meat had significantly higher contents of proteins and water, but lower contents of fat and calcium than both kinds of MSM. The two kinds of MSM did not differ significantly in their phosphorus content, which however was significantly lower (by 50%) than that in hand-separated meat. The content of most amino acids in proteins was significantly higher in chicken MSM than in goose MSM. The content of amino acids in both kinds of MSM was significantly lower than in hand-separated meat. This was also true about exogenous amino acids, which are particularly important for the biological value of proteins. Compared with the amino acid composition of model proteins, the proportion of exogenous amino acids in MSM was unfavourable from the point of view of human nutritional needs. Amino acids that limited (CS) the absorption of proteins were sulphur amino acids in the case of chicken meat (both mechanically and hand-separated) and aromatic amino acids in the case of goose meat. The content of saturated fatty acids (SFA) differed significantly between MSM and hand-separated meat, as well as between chicken and goose MSM. The same pattern was observed for polyunsaturated fatty acids (PUFA). Unlike mechanically separated and hand-separated goose meat, chicken and goose MSM differed significantly in their monounsaturated fatty acid (MUFA) content. Our own research revealed an unfavourable proportion of PUFA n-6 to PUFA n-3 in chicken MSM (18:1) and confirmed a high nutritional value of fat in goose MSM (8:1) and in hand-separated goose meat (8-9:1). Fat in chicken and goose MSM differed significantly in the proportions of SFA to MUFA and to PUFA The content of monounsaturated fatty acids was twice as high as that of saturated fatty acids both in goose meat and in MSM produced from it. Our own research demonstrated that the proportion of unsaturated fatty acids (UFA) to saturated fatty acids (SFA) in goose MSM is better than that in chicken MSM. The nutritional value of mechanically separated poultry meat is considerably lower than that of hand-separated poultry meat. An excessive use of mechanically separated poultry meat in the production of meat products may significantly reduce their biological value.

3

Występowanie zmian chorobowych i odchyleń jakościowych u drobiu rzeźnego w latach 2000-2010

80%

Szkucik K. , Ziomek M. , Paszkiewicz M.

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nr 12

4

Fatty acid profile in edible eggs of snails from the Cornu genus

80%

Mackowiak-Dryka M. , Szkucik K. , Ziomek M. , Klimek K.

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tom 64

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nr 1

5

Wpływ wybranych ziół na profil kwasów tłuszczowych w tłuszczu kurcząt

80%

Szkucik K. , Pisarski R. , Ziomek M.

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tom 67

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nr 03

EN

The aim of the research was to investigate the influence of herbal supplementation of feed mixtures for broiler chickens on the fatty acid profile of their intramuscular and abdominal fat. The research was carried out on 210 ROSS broiler chickens, which were divided into 6 experimental groups and fed with starter, grower, and finisher feeds with 2-percent additions of a specific herb (pansy, hop, linden leaf, lemon balm, mint, or nettle). A control group was fed with feeds supplemented with flavomycin. The feed mixtures and water were given ad libitum. On the 42nd day of rearing, out of each group of chickens 4 cocks and 4 hens closest to the average body weight in their group were selected. The selected animals were slaughtered and subjected to a simplified directional analysis. The content of fatty acids in intramuscular and abdominal fat was determined with a Varian CP 3800 gas chromatograph. The research findings suggest that the 2-percent addition of herbs had a significant effect on the fatty acid profile. In intramuscular fat the content of saturated fatty acids, including especially palmitic acid, rose significantly in all experimental groups. On the other hand, herbs were found to have no effect on the content of monounsaturated fatty acids. The influence of the herbs under examination on the content of poliunsaturated fatty acids (PUFA) was diverse. The content of these acids in intramuscular fat increased in the case of chickens fed with linden-supplemented mixture and decreased in chickens fed with feeds supplemented with mint and nettle. Abdominal fat was characterised by a lower content of saturated fatty acids, which is desirable from the dietary point of view. The amount of monounsaturated fatty acids increased in all experimental groups. The addition of hop had the greatest stimulating effect on the content of these acids. The content of poliunsaturated fatty acids, including linoleic and alpha-linoleic acids, was considerably smaller in the group fed with the hop supplement. In the other experimental groups the level of these acids was comparable or higher than in the control group.

6

Detection and differentiation of E. coli serotypes carrying EAE gene

80%

Kotlowski R. , Ziomek M. , Hernik A. , Szweda P.

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nr 3A

826

7

Pozyskiwanie i jakość zdrowotna mięsa ślimaków

80%

Paszkiewicz W. , Ziomek M. , Szkucik K. , Mackowska-Dryka M.

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nr 11

EN

Intensive development of food industry and international food trade, combined with the increasing migration of people, led to the appearance of new food products in the market in the second half of the 20th century. This tendency has been driven by the search for new sources of animal protein and by increasingly sophisticated culinary tastes of consumers. An example of such food are edible mollusks (Mollusca), including snails (Gastropoda). This study provides basic information on the natural occurrence and commercial farming of snails from the families Helicidae and Achantinidae, as well as on the technology used in the production of frozen meat of the Burgundy snail (Helix pomatia) and snails of the genus Cornu. The most important qualities of snail meat related to its energy value, digestibility, organoleptic characteristics, and biological value (with special emphasis on the content of exogenous amino acids and the fatty acid profile) are also described. A section devoted to the safety of snail meat discusses the current microbiological food safety criteria and process hygiene criteria. In addition, this section reviews literature data on the occurrence of the most important pathogenic bacteria (Salmonella sp., L. monocytogenes, coagulase-positive staphylococci, Bacillus sp., Clostridium sp., as well as molds and yeast), microbial indicators (E. coli), and other potentially pathogenic microorganisms in snail meat. Other safety issues discussed in the study are related to the fact that snails are bioindicators of heavy metal pollution in the environment as well as vectors of the parasitic flatworms Fasciola hepatica and F. gigantica.

8

Method of dissecting edible snails of the genus Cornu

80%

Zietek J. , Ziomek M. , Wilczynska A.

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nr 10

EN

Snails of the genus Cornu are farm-raised as edible molluscs. Dissection is one of the basic diagnostic tests available in the breeding of these animals, used to determine the cause of death or disease, and to collect material for further laboratory tests. The aim of this article was to present a method for the dissection of snails for veterinary use based on the experience gained from 200 mollusc dissections, and to present a short description of the anatomical structure of snails. The method described is characterized by its speed and simplicity. The observations made during the dissection, as presented in the article provide valuable diagnostic information for veterinarians responsible for care on snail farms.

9

Mieso grillowane

80%

Kolanowski W. , Ziomek M.

Gospodarka Mięsna

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2005

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tom 57

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nr 10

14-16

10

Bezpieczna elektrownia

71%

Wójcikowska A. , Ziomek M. , Kobylarz M. , Antończyk P. , Drzazga J.

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tom Nr 8

30--35

PL

Elektrownia Połaniec jest jedną z najmłodszych i najnowocześniejszych w naszym kraju. Uruchomiona w latach 1979-1983, została w latach 90. i od 2003 roku głęboko zmodernizowana i zrestrukturyzowana. Od marca tego roku wchodzi w skład Grupy Enea.

11

Zmiany poubojowe w tuszkach królików rzeźnych w Polsce w latach 2010-2018

71%

Drozd L. , Paszkiewicz W. , Pyz-Lukasik R. , Ziomek M. , Szkucik K.

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nr 10

EN

The aim of the study was to analyze the results of sanitary and veterinary examinations of rabbits carried out by the Veterinary Inspectorate in slaughterhouses in Poland in 2010-2018. In this period, 8,980,660 rabbits were examined. Lesions and quality deviations were found in 42,779 carcasses, i.e. 0.48% of all carcasses examined. The most frequent causes of the rejection of the carcasses and internal organs of the rabbits examined were sepsis and pyaemia (36,369 cases), followed by excessive emaciation (1,686 cases), upper respiratory tract disease (1,655 cases), other causes not specified by name (1,438 cases), and coccidiosis (1,318 cases). Abnormal exsanguination (303), parasitic diseases other than coccidiosis (67), infectious diseases (14), and leukemia (2) were much less often the cause of rejection. During the period analyzed, there was a decrease in the number of cases of coccidiosis (except in 2017) and other parasitic diseases, but there was a several-fold increase in the occurrence of sepsis and pyaemia (in the years 2015-2018). Compared with the results of veterinary and sanitary examinations of rabbits in 2000-2010, there was an increase in the number of rabbits slaughtered and a reduction in the percentage of carcasses with pathological changes and carcasses deemed unfit for consumption. In the years 2010-2018, there was also an increase in the number of cases of sepsis and pyaemia and a significant decrease in the percentage of parasitic diseases (mainly coccidiosis).

12

Występowanie drobnoustrojów rodzajów Salmonella i Listeria w mięsie ślimaków jadalnych

71%

Paszkiewicz W. , Szkucik K. , Ziomek M. , Gondek M. , Pyz-Lukasik R.

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nr 02

EN

The objective of the research was to determine the occurrence of microorganisms from the Salmonella spp. and Listeria spp. in raw and frozen (cooked) snail meat obtained from both, free-living population and farmed edible snails. The research material comprised the meat samples (25g each) collected from three snail species, i.e. Roman snail (Helix pomatia – HP), small brown garden snail (Cornu aspersum aspersum – CAA) and large brown garden snail (Cornu aspersum maxima – CAM). Roman snails came from natural environment and were harvested in the Wielkopolskia and Lower Silesia province area (region A and B, respectively). The Cornu genus snails were obtained from two different heliciculture farms located in the above mentioned provinces (farm A and B, respectively). In both farms, the snails were maintained under the mixed rearing system. The raw meat specimens taken from the edible portion of snail, that is the foot with collar and a fragment of mantle, were obtained after the snails were sacrificed in the laboratory. Whereas the frozen meat specimens came from the snail meat processing facility. The presence of Salmonella was analysed in a total of 300 samples, while Listeria in 240 ones. The studies also included pooled soil samples of 0.5 kg each collected from the polytunnels (the pre-fattening stage) and outdoor farming park plots (fattening stage). The studies for the Salmonella presence were performed in accordance to PN-EN ISO 6579:2003, whereas for Listeria in compliance with PN-EN ISO 11290-1:1999. Species identification of Listeria monocytogenes was made by the PCR technique. The Salmonella presence was not confirmed in any of a total of 300 specimens of raw and cooked snail meat under study. These pathogens were not isolated from the soil samples, too. The absence of these bacteria in the raw meat specimens indicates that salmonella do not occur in both, the natural habitat of Roman snails or environment of two farms producing Cornu genus snails. Bacteria of Listeria genus was detected in 101(42,1%) snail meat samples under investigation. This particularly high microbiota load was reported in raw meat as these bacteria contaminated from 60% (HP from region A and CAM from farm B) up to 75% (CAA from farm A) samples under investigation. Notably, a markedly lower (35%) percentage of specimens with listerie was established only in the Roman snail raw meat samples from the region B. The Listeria spp. presence was also stated in all the soil specimens. The thermal treatment of meat achieved the substantial reduction in the Listeria spp. load, yet it did not eliminate its presence. Frequency of listeria occurrence in the frozen meat specimens was from 1,6 (CAM from farm A) up to 6,5-fold (CAA from farm B) lower compared to raw meat. The PCR technique was used for the species identification of 15 selected strains, in that 11 from the raw meat specimens and 4 from the cooked meat. A total of 5 isolates were recognized as Listeria monocytogenes (2,1% of total specimens examined and 4,95% specimens with listeria burden). They came solely from the raw meat samples collected from the farmed snails, in that one from farm A (from CAA) and four from farm B (3 from CAA and 1 from CAM). Bacteria from the Salmonella and Listeria genera occur in the natural habitat of edible snails and this, pose a potential hazard to human health. Efficient implementation of control programs at the primary production is the first step that could largely limit the presence of these pathogens in farmed snails and consequently, in snail meat.

13

Fatty acid profile in fat obtained from edible part of land snails harvested in Poland

61%

Szkucik K. , Ziomek M. , Paszkiewicz W. , Drozd L. , Gondek M. , Knysz P.

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nr 4

14

Skład chemiczny i wartość odżywcza regionalnych serów podpuszczkowych produkowanych metodą tradycyjną

61%

Knysz P. , Gondek M. , Pyz-Lukasik R. , Ziomek M. , Drozd L. , Paszkiewicz W. , Szkucik K.

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nr 10

EN

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value.

15

Selenium, copper, and zinc concentrations in the raw and processed meat of edible land snails harvested in Poland

61%

Drozd L. , Ziomek M. , Szukcik K. , Paszkiewicz W. , Mackowiak-Dryka M. , Belkot Z. , Gondek M.

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nr 3

16

Influence of snail meat in the diet on mandibular bone loss in male rats: a densitometric, tomographic and morphometric study

61%

Bienko M. , Radzki R. P. , Wolski D. , Debiak P. , Szkucik K. , Ziomek M. , Gondek M.

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nr 11

EN

The study was aimed at determining the effects of diets containing snail meat as the sole protein source, on mandible quality in male Wistar rats. In the experiment, three different snail-based diets were tested and compared with a casein-based control diet. These included snail meat from Helix pomatia, Cornu aspersum maxima and Cornu aspersum aspersum. In all diets, the protein content amounted to 10% (as calculated on a dry weight basis). Forty male Wistar rats with an initial body mass of 50 g ± 2 were randomly allocated to one control and three experimental groups. After 28 days of experimental feeding, the rats were sacrificed. Their mandibles were isolated and investigated by densitometric (DXA), tomographic (pQCT) and morphometric methods. Moreover, the mechanical parameters (ultimate strength and Young’s modulus) of the mandibles were measured. The results revealed that snail meat as the sole source of protein significantly decreased the bone mineral density (BMD) and content (BMC) of the mandibles. Moreover, the tomographic analysis demonstrated that each type of snail-based diet had a negative influence on the bone cortical and trabecular compartments (which was especially noticeable in the decreasing pQCT parameters). The investigation of mechanical resistance of the mandibles also revealed lower values of the ultimate strength and Young’s modulus in the snail-based diet groups, compared with the casein group.

17

Concentration levels of cadmium and lead in the raw and processed meat of Helix pomatia snails

51%

Ziomek M. , Drozd Ł. , Chałabis-Mazurek A. , Szkucik K. , Paszkiewicz W. , Valverde Piedra J. L. , Bełkot Z. , Maćkowiak-Dryka M. , Gondek M. , Knysz P.

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18

Study on establishing normal ranges of chosen biochemical parameters of haemolymph of Cornu aspersum maxima and Cepaea nemoralis gastropods

51%

Ziętek J. , Guz L. , Winiarczyk S. , Szkucik K. , Ziomek M. , Wysokowski M. , Madany J. , Adaszek Ł.

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19

Study on establishing normal ranges of chosen biochemical parameters of haemolymph of Cornu aspersum maxima and Cepaea nemoralis gastropods

51%

Zietek J. , Guz L. , Winiarczyk S. , Szkucik K. , Ziomek M. , Wysokowski M. , Madany J. , Adaszek L.

Polish Journal of Veterinary Sciences

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2018

|

tom 21

|

nr 3

20

Concentration levels of cadmium and lead in the raw and processed meat of Helix pomatia snails

51%

Ziomek M. , Drozd L. , Chalabis-Mazurek A. , Szkucik K. , Paszkiewicz W. , ValverdePiedra J. L. , Belkot Z. , Mackowiak-Dryka M. , Gondek M. , Knysz P.

Polish Journal of Veterinary Sciences

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2018

|

tom 21

|

nr 3