Wyniki wyszukiwania - Biblioteka Nauki

1

PRRS - zespół rozrodczo-oddechowy

100%

Piotrowska J.

Hodowca Trzody Chlewnej

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2010

|

nr 2

2

Ocena stanu zachowania wybranych populacji goryczki krzyżowej (Gentiana cruciata) na Pomorzu Zachodnim

100%

Piotrowska J.

|

tom 14

3

A kiedy pożar – to dlaczego beton?

75%

Piotrowska J.

|

tom nr 1

60--61

4

Roślinność torfowisk alkalicznych rezerwatu "Wielkopolska Dolina Rurzycy"

63%

Wolejko L. , Piotrowska J.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

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2011

|

tom 19

5

Wybrane problemy rewitalizacji Fortów Twierdzy Przemyśl

63%

Prokopska A. , Piotrowska J.

Fizyka Budowli w Teorii i Praktyce

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2007

|

tom T. 2

235-238

PL

Problem rewitalizacji Fortów Twierdzy Przemyśl podjęto w celu poszukiwań możliwości określenia wielodyscypli- nowych uwarunkowań tego zadania. W pracy poruszono problemy historii budowy fortów oraz możliwości techniczne i urbanistyczno-architektoniczne ich rewitalizacji w ramach zasad zrównoważonego rozwoju.

EN

The target this work is prospectings solutions trade-off regenerate region and buildings fortification of Town Przemyśl.

6

Stan i zagrożenia populacji Luronium natans (L.) Rafin w Jeziorze Orzechowskim koło Nowogardu

63%

Kowalski W. , Piotrowska J.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

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2011

|

tom 19

7

Wplyw pH farszu i dodatku askorbinianu sodu na efektywnosc peklowania i trwalosci barwy po obrobce termicznej

63%

Mroczek J. , Piotrowska J.

|

nr 1

29-33

PL

W artykule przedstawiono wyniki badań dotyczących wpływu różnego pH (5,9; 6,2; 6,5) i dodatku askorbinianu sodu (0; 0,05%) na przebieg procesu peklowania farszów z mięsa ud kurcząt i stabilność barwy po obróbce termicznej. Obniżenie pH farszu i dodatek askorbinianu w czasie peklowania wpływały korzystnie na przereagowanie barwników hemowych i parametry barwy mierzone metodą odbiciową oraz na zmniejszenie ilości azotynów resztkowych. Naświetlanie farszów wpływało na pogorszenie jakości i trwałości barwy, niezależnie od pH i dodatku askorbinianu.

8

Wlasciwosci morfologiczne i fizykochemiczne gleb rezerwatu Rybitew Kampinoskiego Parku Narodowego

63%

Chojnicki J. , Piotrowska J.

|

nr 2

21-28

9

Wyniki badań eksploatacyjnych układów ARST

51%

Dolny R. , Piotrowska J. , Grzegorczyk K.

|

tom nr 11

562-568

PL

Podano wyniki badań eksploatacyjnych mikroprocesorowych układów automatycznej regulacji grupy transformatorów typu ARST w stacjach transformatorowych niskich napięć.

EN

Given are operation test results of ARST type micro-processor automatic control systems of transformer group in LV transformer substations.

10

Higieniczne i produkcyjne wskaźniki dobrostanu drobiu

51%

Wojcik A. , Mituniewicz T. , Piotrowska J.

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nr 5

11

Wpływ obrotu przedubojowego kurcząt brojlerów na jakość technologiczną mięsa

38%

Wójcik A. , Pomianowski J. F. , Sowińska J. , Mituniewicz T. , Witkowska D. , Chorąży Ł. , Piotrowska J.

|

2011

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tom Nr 3

85-86

PL

Celem pracy było określenie wpływu długości transportu kurcząt brojlerów (0, 100,200 oraz 300 km) na jakość technologiczną mięsa. Kwasowość mięsa po 15 min. od uboju była na zbliżonym poziomie (5,85+5,89). Zróżnicowaniu uległa dopiero po 24 godzinach po uboju. Ciemniejszą barwą charakteryzowało się mięso ptaków transportowanych na odległość 300 km. Na podstawie pomiaru kwasowości mięsa (pH,s i pH24), wodochłonności i barwy, nie można jednoznacznie stwierdzić wad mięsa.

EN

The aim of this study was to determine the effect of transport duration (0, 100,200 and 300 km) of broiler chickens on meat technological quality. Meat acidity measured 15 min. post mortem was at a similar level (5.85+5.89) as in the beginning. Differences in acidity were noted at 24 hours post mortem. Meat of broilers transported over a distance of 300 km was darker in color. Meat quality defects were not observed based on muscle acidity (pH15 and pH24), water-holding capacity and color.

12

Perceptive ability of female students of the University of the Third Age and its links with physical fitness and mood

38%

Piotrowska J. , Guszkowska M. , Kozdron E. , Niedzielska E. , Les A. , Krynicki B.

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nr 4

EN

Background: The aim of the study was to determine the speed and failures of perception and attention among female students of the University of the Third Age (U3A) and their links with physical fitness and mood. Material/Methods: The study involved 114 women aged between 50 and 88 years old (M = 68.17) participating in U3A lectures at the University of Physical Education in Warsaw. Perception ability was investigated using Ciechanowicz and Stańczak’s Attention and Perception Test. Physical fitness was assessed with the Fullerton Fitness Test and the Romberg manoeuvre to evaluate the ability to maintain balance. The participants were also assessed with the Matthews, Chamberlain and Jones UWIST Mood Adjective Checklist (UMACL) and the Yesavage Geriatric Depression Scale. Results: Compared with standard values for adults, the subjects had average perception, slightly slower perception speed and lower failures of attention. The perception speed was negatively correlated with the age and the education level, and positively correlated with static balance and lower body strength. Perception failures were positively correlated with age and negatively with the education level and energy levels at the time of the study. No significant correlation was found between attention and age and the education level, physical fitness and mood at the time of the study; none of the indicators of perception ability were correlated with mood and depression indicators during the previous two weeks. Conclusions: Regular physical exercise in elderly people can be used to maintain physical fitness and perception ability.

13

Pozostałości antybiotyków w żywności pochodzenia zwierzęcego na terenie województwa warmińsko-mazurskiego w latach 2005-2009

38%

Piotrowska J. , Mituniewicz T. , Sowinska J. , Gonkiewicz B. , Sobczak J. , Wolosiuk R.

|

tom 67

|

nr 05

EN

The presence of various residues affects the quality and the health safety of animal-derived food. Currently, customers increasingly pay attention to the food health quality, which is becoming the decisive factor in their choices. The aim of this study was to analyse the residues of antibiotics and other antibacterial substances in the tissues of fish and slaughter animals, as well as in milk and dairy products, produced for consumption. The analysis of antibiotic and antibacterial residues in animal-derived food was conducted according to the research results of the Institute of Veterinary Hygiene in Olsztyn. The research material consisted of milk and whey samples, as well as muscles and internal organs (liver, kidney) of pigs, cattle, poultry, game, and fish. The samples were collected in the Warmia and Mazury region in the years 2005-2009. Antibiotics and other antibacterial substances in milk and dairy products were detected with diffusive microbiological tests (Delvotest SP-NT). For the detection of antibiotic and other antibacterial residues in the tissues of slaughter animals and fish, the ‘4-platelet method’ was used. The analysis of the results showed that the percentage of positive samples in the material collected in 2005-2009 was relatively small. Out of 1851 samples of animal muscles and internal organs tested, four (0.22%) gave positive results. As for milk and whey, nine (1.11%) out of 811 samples appeared to contain antibiotics or inhibitory substances. The number of positive samples was greater for milk and dairy products than for slaughter animal and fish tissues. Nevertheless, even the smallest number of positive samples does not mean that monitoring may be neglected. Farm producers should be constantly reminded to use antibiotic substances properly and to observe waiting periods.

14

Effect of different variants of pre-slaughter transport on body weight loss and meat quality in broiler chickens

32%

Sowinska J. , Wojcik A. , Pomianowski J. F. , Chorazy L. , Mituniewicz T. , Witkowska D. , Piotrowska J. , Kwiatkowska-Stenzel A. , Czaplinska B. , Kuczynska P.

Medycyna Weterynaryjna

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2013

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tom 69

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nr 07

EN

The aim of this study was to determine the effect of different variants of pre-slaughter procedures in the winter on body weight loss in broiler chickens, and on the proximate chemical composition and physicochemical properties of meat. At the completion of a six-week rearing period, 240 ROSS 308 chickens were subjected to the following variants of pre-slaughter transport: no transport (N-T), transport to a distance of 100 km (T-100), 200 km (T-200) and 300 km (T-300). The acidity of breast muscles (pH₁₅ and pH₂₄) was measured with a portable meat pH-meter, HI 99163 (Hanna Instruments, Germany) supplied with an FC 232D electrode. Meat color (15 minutes and 24 hours post mortem) was determined with the use of a Minolta CR-400 chroma meter (Japan), in the CIE L* a* b* system. Water-holding capacity (24 hours post mortem) was determined as drip loss. The content of water, protein and fat in meat was determined using an InfraLab 710 near-infrared analyzer (NDC Infrared Engineering, UK). The results of the conducted study showed that the elongation of transport length for a distance of 200 km and 300 km influenced the increase of broiler weight loss. Significantly higher (P = 0.01) weight loss was observed after transport to a distance of 200 and 300 km, compared to a group of chickens from group T-100 (respectively 2.65%, 2.36% and 1.41%). It cannot be stated clearly that variants of transportation have contributed to the deterioration of the quality of the meat acquired. The longest transport distance resulted in a faster rate of the pectoral muscle glycolysis in group T-300 (0.69 units) compared to the other groups (0.60-0.62 units). The broiler meat from group T-300, as compared to the other groups, was also characterized by a significantly higher surface of drip loss and the parameters L * 24 and b * 24, which reflected in its significantly lighter color and lower water-holding capacity. However, the final pH values were similar in all groups and did not show any meat defects. In addition, the basic chemical composition of chicken muscles showed their good nutritional value.