Performanse i senzorni kvalitet mesa brojlera hranjenih različitim nivoima ekstrudirane sačme uljane repice

In this paper the effect of extruded rapeseed meal on the performance and sensory quality of the breast meat of broilers was investigated. The experiments were performed with hybrid line ROSS 308. The control group was fed soybean meal, and two levels of extruded rapeseed meal were added in experimental groups, 4% and 8% during a period of 42 days. Final body masses of chicken in the experimental groups were lower for 1.79% and 3.05% than the control group. Conversion of feed was satisfactory in all groups, and the best in the control group. Including extruded rapeseed meal in the meal did not show negative effect on the sensory quality, the smell and the colour, of fresh breast meat. Sensory quality (smell, taste and sensitivity) of heat-treated breast meat of the chickens in the control and experimental groups was marked as 'very good', or optimal.U radu je ispitivan efekat ekstrudirane sačme uljane repice na proizvodne performanse i senzorni kvalitet mišića grudi brojlera. Ispitivanja su obavljena na pilićima hibridne linije ROSS 308. Kontrolna grupa je bila na bazi sojine sačme, a u oglednim grupama su korišćena dva nivoa ekstrudirane sačme uljane repice, 4% i 8% u periodu od 42 dana. Završne telesne mase pilića u eksperimentalnim grupama su bile nešto niže i zaostajale za kontrolnom grupom 1,79 % i 3,05%. Konverzija hrane je bila zadovoljavajuća u svim grupama, a najbolja u kontrolnoj grupi pilića. Uključivanje ekstrudirane sačme uljane repice u obrok nije ispoljilo negativan uticaj na senzorni kvalitet (miris, ukus i nežnost) toplotno obrađenih mišića grudi pilića kontrolne i eksperimentalnih grupa je ocenjen kao 'veoma dobar', odnosno optimalan

Prediction of metabolisable energy of poultry feeds by estimating in vitro organic matter digestibility

The aim of this study was to develop equations to predict the in vivo apparent metabolisable energy (AME) of poultry feeds using an in vitro method for estimation of organic matter digestibility. In this study, a total of 57 samples of feedstuffs and 23 samples complete diets for poultry were used. Dry matter (DM), crude protein (CP), crude fibre (CF), crude fat (CFat) and crude ash (CA) of the diets were determined. A modified method for estimating the enzymatic digestibility of organic matter (EDOM) was used. For the determination of in vivo ME, the rooster digestibility assay was followed. Obtained laboratory results, that is in vitro and proximate analysis values were regressed against the in vivo ME values and equations for predicting the in vivo ME of feeds for poultry have been derived. Using CA, CF, CFat and in vitro EDOM as predictors, the following equation for predicting the in vivo ME in poultry feeds was derived: ME (MJ/kg DM) = 5.46 – 0.2166 x CA – 0.0946 x CF + 0.2219 x CFat + 0.1054 x EDOM (R2 = 0.844, RSD = 1.10). Using only EDOM as predictor generated the equation: ME (MJ/kg DM) = -0.41 + 0.1769 x EDOM (R2 = 0.689; RSD = 1.63). Results show that using only EDOM as a predictor was not as accurate as when the other variables were included.Key words: Metabolisable energy, prediction, poultry, feeds, organic matter digestibilit

The effects of mineral adsorbents added to broilers diet on breast meat quality

The aim of these investigations was to determine the influence of mineral adsorbents Minazel and Minazel Plus added into broiler diet, on the carcass quality and nutritional, technological and sensory properties of breast meat. The examination was done on Cobb 500 provenience divided into 4 groups: control group C (fed without addition of mineral adsorbent), experimental group E I (0.5% of Minazel), experimental group E II (0.2% of Minazel Plus), experimental group E III (0.3% of Minazel Plus). The results showed that the broilers fed with the addition of mineral adsorbents, had a higher (P < 0.01) mass of chilled carcass ready to grill and breast mass, than the broilers of the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L*) it can be concluded that meat of all groups had in average normal quality. According to the results of sensory analyzed roasted breast meat, meat of experimental groups had preferable smell and tenderness

Effect of chitosan coating with the addition of caraway essential oil and beeswax on oxidative stability of petrovská klobása sausage

The aim of this paper was to examine the effect of chitosan coating with the addition of caraway essential oil and beeswax on lipid oxidation protection, as well as aroma and water content preservation of traditional dry fermented Petrovská klobása sausage. During the entire storage period, TBARS index value in coated sausage was lower compared to the control (P–1 and 0.66±0.03 mg kg–1, while after seven months of storage, these values were 0.82±0.05 mg kg–1 and 0.67±0.02 mg kg–1, respectively. While content of saturated aliphatic aldehydes increased in control sausage (P<0.05), it remained unchanged in coated sausage during 7 months of storage. Lipid oxidation protective effect could be correlated to higher marks for aroma of coated sausage during the entire storage period (P<0.05). Coating slowed moisture loss of coated sausage compared to the control (P<0.05)

THE QUALITY OF COFFEE THAT IS PREPARED AND CONSUMED IN THE TRADITIONAL WAY

Coffee is one of the most popular beverages worldwide. Consumption of black coffee brew, which is prepared in traditional way is characteristic for this region. Consumer expectations in terms of quality and sensory characteristics of beverages can significantly affect on the acceptability of coffee. The aim of this study was to investigate the quality of roasted ground coffee, that is offered on market (as single sort of coffee and commercial coffee blends) and used for the coffee brews preparation in the traditional way. In order to define the quality of these products, basic chemical composition of roasted coffee samples was tested and the degree of roasting coffee based on the value of the color parameters measured instrumentally was determined. Color, taste, aroma and body of brews prepared from the coffee samples were determined by sensory analysis. Based on the results of chemical analysis of coffee samples, it was found that the quality of the product is in accordance with legislation. Instrumental measurement of color showed that tested coffee samples were dark and medium roasted. Coffee brews were evaluated with relatively high scores for selected sensory properties, depending on the condition of roasting and quality of samples. Color of coffee brew was bright and or characteristic, taste was expressive or characteristic, aroma was characteristic, expressive or very expressive and body of brew was expressive. Coffee brew should have a recognizable body and pleasent aroma. The results of the sensory analysis of the samples showed that black coffee brew quality depends on the degree of roasting, species and sorts of coffee. Based on results from testing of commercial coffee samples quality, it can be concluded that the expected quality coffee brew with specific and pleasent sensory properties and composition can be obtained by proper choice of species and sorts of coffee, their ratio in the blends and continuous control of roasting process and the quality of the product

Serbia

Abstract: Effect of partial substitution of crushed soybean by different portions of rape seed on yield and chicken breast quality (nutritive and technological) was investigated in the paper. ROSS 308 hybrids were used for investigations. Control group (K) was fed with standard mixture and experimental groups with mixture in which crushed soybean partially substituted by 10 % (O1), 15 % (O2) and 20 % (O3) extruded rape seed (EZUR). Rape seed was extruded with corn germ in ratio 50:50. It was concluded that there are no significant differences in breast meat yield between control and experimental groups (P&gt; 0.05). The changes in chicken meal had no influence (P&gt; 0.05) on nutritive quality of breast meat (the contents on protein, connective tissue protein, free fat and total ash). Additionally was found that the technological quality of breast meat of the control and experimental groups averagely corresponds to „normal “ meat quality considering the parameters and criteria for quality determination (pHu, L*, water holding capacityu). Key words: chicken meat, feed, rape seed, carcass and meat qualit

Developing Criteria for Evaluating a Multi-channel Digitally Enabled Participatory Budgeting Platform

No"Enabling Multichannel Participation through ICT Adaptations for Participatory Budgeting ICT-enabled platform” (EMPATIA) is a multi-channel participatory budgeting (PB) platform that represents a significant social innovation process of democratic deliberation and decision-making, involving citizens within complex public-institution structures. EMPATIA was targeted to deliver socio-economic and political benefits, such as enhancing citizen-government engagement, increasing public value through PB process, promoting ‘inclusiveness’ among the marginalized groups of citizens, and impeding political discontent that underpins distrust and skepticism towards the government. The attainment of these benefits will be driven by the EMPATIA's performance. Hence, a performance measurement tools is needed to enable assessment of EMPATIA, empirically. With an aim to propose an integrated performance evaluation metrics, this study presents a set of assessment criteria for multi-channel digitally enabled PB service platforms – especially EMPATIA. Findings from a qualitative, multi-strategies research approach suggest that the metrics should include five key technical and non-technical performance indicators, to be used as basis for the development of future evaluation instruments. Of major signposts, the metrics would inform key performance aspects to be considered during the PB platform development, and evaluated to indicate the PB platform performance