Selected Biometric Characteristics of Wild Boar (Sus Scrofa Ferus) in North-East Romania

Our study analyzed selected biometric characteristics from 117 wild boars (Sus scrofa ferus) harvested during 2008 - 2014 in the Frasin and Marginea Forest hunting ground districts of Suceava County. Hunted boars were measured individually for head-body length (cm), height at withers (cm), length of metatarsus (cm), ear length (cm), tail length (cm) and body weight (kg) in accordance with their age-class and gender. These characteristics give information on the growth and development of wild boars and on the quality of their habitat. It was found that the average carcass weight was: piglets - 28.4 kg, yearling - 78.1 kg, subadults - 102.9 kg. The results show a faster body growth in females during their first year, while males make up for the weight difference in their 2nd and 3rd year. Statistical differences shown that males differentiate significantly to females by weight, body length, height at withers and length of metatarsus (P < 0.05) starting with their second year of life. The results regarding growth dynamic go along with the changes in boar’s social life, when the males are forced to leave and form smaller groups

The nuclei of the hypothalamus in cow

As a research material we have used the hypothalamo-hypophyseal complexes of 21 cows in the phases of their sexual cycle. From the 21 samples, we have obtained only ten hypothalamico-hypophyseal complexes; in 11 females, the hypothalamus has been obtained separately from the hypophysis, because of the difficulty in getting the complex of the whole. The samples have been fixed in Orth, Carnoy and Helly, led up to paraffin and serially sectioned at 5 μm. We have finally obtained 550 serial sections, stained through the methods Novelli, PAS, Fontana, Steedman-Mowry, Mikami, Bielschowsky, Bodian, Holmes and Nissl. In the cow hypothalamus, we have found the following groups of neurons: anterior (nucleus supraopticus – NSO; nucleus paraventricularis – NPV), middle (nucleus infundibularis), lateral (nucleus hypothalamicus dorsomedialis; nucleus hypotalamicus ventromedialis) and posterior (nucleus periventricularis caudalis; nucleus premamilaris; nucleus corporis mamilaris). The name of the groups was given according to their site, compared to the hypothalamo-neurohypophyseal tract. In the walls of the third hypothalamus ventricle in cow the neurons were localized, which elaborated the releasing hormones (RH) for the gonadotrophic hormones. These neurons have structured the nucleus infundibularis of the cow hypothalamus. The neurons were multipolar, with an average size of 10-12 μm, a 5 μm large vesiculous nucleus and nucleolated. In the neuroplasm of the axon hillock, we have found the numerous PAS-positive granules. These granules were positive in Mikami staining, got stained in blue, which demonstrated that they were of polypeptidic nature. FSH-RH and LH-RH are polypeptids and stimulated the secretions of the gonadotrophic hormones in the β-FSH and the γ-LH cells from the cow adenohypophysis

The importance of technological parameters on the sensory quality of smoked mackerel

Fish meat, through its biological and chemical characteristics, is, for humans, nutritious food with many benefits on the body and is suitable for industrialization in various forms.This study aimed to make assortments of smoked mackerel, applying a differentiated technology, ending with a sensory evaluation of the product obtained to examine the effect of processes and recipes applied to sensory characteristics such as appearance, texture, color, and aroma and palatability of products.The study material was purchased from a fish warehouse and transported in specific conditions (0-4°C) the next stage consisting of staining and differentiated maturation according to the established technological file and smoking in the meat processing microsection within USV Iași. Thus, the assortments were marinated for 12 and relatively 24 hours in a vacuum.Sensory evaluation is a vital operation in the development of new products and for this evaluation, 45 evaluators were part of the study, answering a questionnaire to identify the differences perceived after different maturation presented in the datasheet.The samples matured for 24 hours were the most appreciated by the evaluators obtaining the highest averages for the sensory characteristics of appearance, texture, color, and aroma. According to the sensory evaluation, the samples from experimental group 2 obtained higher values than the sample from experimental group 1

The role of sensory evaluation in food quality control, food research and development: a case of cream cheese study

Sensory evaluation is a method of analysing, measuring and interpreting sensory perception responses to food, based on the five human senses, charac terised, in line with other scientific methods of measurement, by precision, accuracy and sensitivity. The material studied consisted of six varieties of cream cheese purchased on the commercial market and produced by a usual technological process. The sensory evaluation session involved assessment of colour, aroma, texture and taste by a group of 20 tasters over three series of tastings. From a ranking point of view, in descending order of the average scores obtained in the sensory evaluation of the characteristics of appearance, colour, texture, smell, taste and creaminess, the samples can be classified as follows: Philadelphia (S2), Hochland (S3), LaDorna (S1) Goldessa (S5), Delaco (S6) and KClassic (S4)

Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat

This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2–10.2; atherogenic index = 0.56–0.67; thrombogenic index = 0.78–0.96; hypocholesterolemic/hypercholesterolemic index = 2.4–2.7 (for Longissimus dorsi))