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1

Wpływ żywienia i genotypu gęsi na cechy dysekcyjne tuszki i jakość mięsa – przegląd badań naukowych

100%

Haraf G.

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nr 1(12)

PL

Dostępne w literaturze wyniki badań przeprowadzonych na gęsiach wskazują, że genotyp ma znaczny wpływ na skład dysekcyjny tuszki, skład chemiczny istrukturę mięśni, a mniejszy na ich właściwości fizykochemiczne. Wpływ genotypu na podstawowy skład chemiczny mięśni gęsich uwidocznił się przede wszystkim w różnej zawartości lipidów. Badania nad żywieniem gęsi wykazały, że ptaki karmione restrykcyjnie odznaczały się zbliżoną masą ciała i wydajnością rzeźną przy mniejszym otłuszczeniu tuszki, mniejszym zużyciu paszy i dobrej jakości mięsa w porównaniu z ptakami karmionymi do woli. Włączenie zielonek do żywienia gęsi wpływało przede wszystkim na zmniejszenie masy i otłuszczenia tuszki. Żywienie gęsi paszą z dodatkiem ziół nie spowodowało istotnych zmian w składzie chemicznym i właściwościach fizykochemicznych mięśni oraz tłuszczu sadełkowego. System odchowu (intensywny i półinte nsywny) różnicował skład kwasów tłuszczowych skóry z tłuszczem podskórnym i tłuszczu sadełkowego. Modyfikując skład paszy, można wpływać na skład kwasów tłuszczowych lipidów mięsa.

EN

The results of research available in the literature indicate that goose genotype has a considerable influence on carcass dissection, chemical composition and structure of muscles and of minor importance on physicochemical characteristics. The impact of goose origin on basic chemical composition of muscles has been shown most of all in different lipids contents. In comparison with geese fed ad libitum, birds given restricted rations were characterized by comparable body weight and slaughter yield as well as lower proportion of fat in carcass, lower fed mixture intake and good quality of meat. The inclusion of grass meal to geese feeding resulted mainly in the reduction of body weight and carcass fatness. The dietary formulation supplemented with herbs had no effect on chemical composition and physicochemical properties of muscles as well as abdominal fat. The rearing system (intensive and semi-intensive) significantly differentiates fatty acids composition of abdominal fat and skin with subcutaneous fat. Modifying the feed composition one can influence the fatty acids profile of muscles lipids.

2

Influence of genotype on duck meat colour

51%

Woloszyn J. , Haraf G. , Ksiazkiewicz J. , Okruszek A.

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nr 12

EN

The aim of the study was to determine the influence of different genotypes on the meat colour of ducks from conservative and breeding strains. Seventy male duck carcasses from seven flocks (Pekin population - type A3, Miniduck - K2, Polish Pekin - P33, Orpinghton fauve - O1, synthetic strain SB, the meat type breeding: P66 - maternal strain, the meat type breeding: A55 - sire strain) were used for comparison (10 ducks from each flock). Birds were slaughtered at the 8th week of age. The investigation of breast muscles included the following aspects: the determination of the colour parameters L* (lightness), a* (redness), b* (yellowness), and ΔE (colour difference); total haem pigment content (THP), including myoglobin (Mb), oxymyoglobin (MbO₂) and metmyoglobin (MMb); sensory evaluation (SE) of the colour intensity of raw muscles on a 10-point scale. The duck muscles from the P66 and P33 flocks were significantly higher in L* (P ≤ 0.01) and lower in a* (P ≤ 0.01) than the others. The lowest value of L* was observed in the muscles from the K2 flock. A significant diversity of colour parameters between breast muscles from different flocks was observed. The pairs of duck muscles from the SB, A55 (ΔE = 0.22) and the P66, P33 (ΔE = 0.61) flocks were the most similar in terms of colour parameters. As regards the total haem pigment content (THP), the examined breast muscles can be divided into two groups. The muscles from the P66, P33 and O1 flocks belong to the group with a lower THP content (3.77, 3.82, and 3.95 mg/g respectively), whereas the muscles from the A55, A3, SB, and K2 flocks had a higher THP content (4.46, 4.63, 4.65 and 4.97 mg/g respectively). The muscles from the A3 and K2 flocks showed a significantly higher Mb content than P66, P33 and O1. The muscles from the P33, P66 and SB flocks had a significantly lower MbO₂ content than the rest (P ≤ 0.01). MbO₂ was predominant in duck muscles. The MMb content was highly diversified and depended on the genotype, ranging from 0.38 mg/g to 1.09 mg/g. The highest MMb content was observed in the muscles from the K2 (P ≤ 0.01) flock but this value did not exceed the level that would render the colour undesirable. The sensory panel defined the colour of breast muscles as pink-red and the surface colour intensity scores ranged from 5.90 to 6.99 CU. The breast muscles from the K2 flock were characterized by the highest intensity of red-pink (6.99 CU). Generally, the duck muscles from the K2, A55, A3 and SB flocks were evaluated as darker (6.99, 6.83, 6.71, 6.51 CU respectively) than the duck muscles from the P66, P33 and O1 flocks (5.90, 5.93, 6.08 CU respectively). The results obtained in our research indicate a large total colour variation of samples within breeds. Colour differences (ΔE) between flocks were within the range of 0.22-5.77. With only a few exceptions, flocks with the ΔE value higher than 2, differed significantly in heam pigment content, L* a*, b* parameters, and sensory panel scores. The conducted research suggests that the genotype has a significant effect on the duck meat colour.

3

Fatty acids profile of muscles and abdominal fat in geese of Polish native varieties

45%

Haraf G. , Woloszyn J. , Okruszek A. , Orkusz A. , Werenska M.

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tom 32

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nr 3

EN

The objective of the research was to determine and compare the cholesterol content and fatty acid (FA) profile of muscles and abdominal fat of 17 week-old geese of Polish, native breeds – Kartuska (KA, n=18) and Lubelska (LU, n=18) maintained at the Research Station of Waterfowl Genetic Resources in Dworzyska, belonging to the National Research Institute of Animal Production in Cracow. The geese were fed ad libitum during the experimental period on the same complete feed. Genotype affected the fatty acids profile as well as fat and cholesterol content of muscles and abdominal fat. The type of muscle (breast or thigh) also influenced the investigated parameters.Lipids of KA muscles were characterized by more favourable level of n-6/n-3 ratio than LU ones.Breast muscles compared to thigh muscles were lower in total fat and monounsaturated FA while higher in cholesterol, saturated and polyunsaturated n-3 fatty acids. The KA geese abdominal fat showed lower percentage of polyunsaturated fatty acids but had more favourable value of n-6/n-3 ratio than the LU ones. Cholesterol content in the KA geese abdominal fat was lower than in LU ones. Overall, the nutritional value of KA muscles lipids and fat tissues were higher in comparison to the LU geese.

4

Chemical composition of leg muscles of six ducks strains

38%

Woloszyn J. , Ksiazkiewicz J. , Skrabka-Blotnicka T. , Haraf G. , Biernat J. , Szukalski G.

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nr 06

658-661

EN

The objective of the study was to compare the chemical composition of leg muscles of six duck strains. A total of 60 drakes out of four flocks of conservative (Miniduck K2, Polish Pekin P33-native, Pekin population-typeA3, synthetic Polish flock SB) and two breeding strains (A55, P66), aged seven weeks, were used for the study. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. The muscles of K2 contained less lipids than the remaining ones. Fat of A55 and P66 leg muscles contained the least cholesterol. No significant differences in protein and moisture content were found. Isoleucine (Ile) and valine (Val) are amino acids limiting the biological value of meat proteins from leg muscles of A3, P33 and K2, and tryptophan (Trp) for A55, P66 muscles. Unsaturated fatty acids (UFA) were predominant in the muscle fat of all flocks. The fat of A55 muscles contained the most UFA. The highest level of PUFA was determined for K2 muscles. The PUFA/SFA and n-6/n-3 PUFA ratios were 0.74-0.92 and 4.17-5.66 respectively. The lipids of A55 were characterized by the best fatty acid profile among the investigated muscles’ fat. Taking into consideration the nutritive value of proteins, cholesterol content and profile of fatty acids, A55 leg muscles appeared to be the most favorable from the perspective of human health.

5

Effect of BioPlus YC probiotic on the fatty acid profile and lipid indices in pork

38%

Goluch Z. , Werenska M. , Woloszyn J. , Rybarczyk A. , Okruszek A. , Teleszko M. , Haraf G.

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nr 3

6

Fatty acid composition of turkey breast muscle and the salutogenic feeding regimen formulations (a pilot study)

38%

Goluch Z. , Okruszek A. , Haraf G. , Moroch R. , Rybarczyk A. , Werenska M. , Teleszko M.

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nr 1

7

Changes in pH, colour parameters and conductivity of breast muscles of geese from conservative flocks

38%

Okruszek A. , Kisiel T. , Haraf G. , Ksiazkiewicz J. , Woloszyn J. , Orkusz A.

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nr 2

8

Effect of genotype on some egg quality parameters of ducks from different conservative flocks

38%

Okruszek A. , Ksiazkiewicz J. , Woloszyn J. , Biernat J. , Haraf G. , Orkusz A.

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nr 04A

EN

The objective of the study was to compare the chemical composition and fatty acid profile of eggs of two-year-old light type ducks: Orpington (O1) and crossbreed ducks Khaki Campbell × Orpington (KhO) as well as Pekin type ducks P9, A1 and A2 from conservative flocks, collected at the onset (the 6th week) of the second laying period. There were no significant differences in the water content (in egg whites and yolks), cholesterol content in yolk lipids and pH value of egg whites in the investigated eggs. The eggs of A1, A2 and P9 contained more (P £ 0.05; 0.01) protein in egg white (11.01%, 10.97% and 10.85% respectively) and yolk (16.34%, 16.26% and 16.24% respectively) than O1 and KhO eggs (10.74% and 16.07% as well as 10.66% and 16.21% respectively). Furthermore the A2 eggs were characterized by the lowest of lipid contents in yolk (27.19% v/s 29.45-30.99%) and pH yolk value (6.27 v/s 6.31-6.40). In P9, A1 and A2 eggs, yolk lipids contained more C 16:0, C 20:5 ω-3 (EPA), C 22:4 ω-6 and C 22:6 ω-3 (DHA) and less CLA 18:2 ω-6 and trans isomer fatty acids (C 16:1 trans-9 and C 18:1 trans-11) than those of O1 and KhO eggs. The unsaturated fatty acids (UFA) were predominant in yolk lipids of eggs for all flocks (69.02%-72.28%). The A1 yolk lipids contained the most UFA, PUFA (19.74%) and SFA (27.41%). A higher concentration of PUFA from ω-6 group was observed in A1 (15.42%) and KhO (15.32%) eggs. Egg yolks collected from P9, A1 and A2 ducks were characterized by a higher level of ω-3 PUFA fatty acids (4.34%, 4.32% and 4.71% respectively) in comparison to KhO and O1 eggs (3.97% and 4.10% respectively). The more favorable ratio of ω-6/ω-3 PUFA was counted for KhO (3.86) and A1 (3.57) eggs, but for the investigated flocks it was close to the recommended values of human diets.