Slaughter and carcass characteristics, chemical composition and physical properties of <i>longissimus lumborum</i> muscle of heifers as related to marbling class

The experiment involved 68 heifers obtained from Polish Black-and-White Lowland dams (with no more than 50% Holstein Friesian blood) sired by Limousin bulls. The study was arranged to determine the slaughter and carcass traits, chemical composition and physical properties of <i>musculus longissimus lumborum</i> (MLL) as related to the level of marbling, and to examine the correlation between some of the traits mentioned above and the culinary characteristics of meat. The results of the study show that marbling significantly affected the dressing percentage and carcass traits such as subcutaneous fat content, fat of valuable cuts and MLL area. Most of the physico-chemical properties of tested muscles, with the exception of total protein and total collagen content, were related to the level of marbling. Based on the results obtained, it appears that age at slaughter and carcass weight turned out to be poor predictors of colour lightness within all marbling classes. The same conclusion applies to the amount of total collagen in large and strong marbled muscles for shear force value. In turn, soluble collagen content for shear force could be a quite good forecaster of meat tenderness but not in highly marbled muscles. Of all tested slaughter and carcass traits, only MLL fat content seems to be appropriate to assess both: the tenderness and lightness of meat

Wpływ obniżenia poziomu energii w dawce pokarmowej buhajów na jakość mięsa

Infl uence of energy level reduction in young bulls diet on meat quality. The infl uence of energy level reduction in bulls’ diet at the end of the fattening period was evaluated. The bulls were divided into 2 groups, a control group (K) and a study group (D) in which the energy level limit was 80% of the maintenance requirement. The diet was altered during the last 60 days of the fattening period, however, it did not affect the level of protein, mineral compounds and vitamins intake as their balancing was in line with the animals’ needs. The fattening bulls were slaughtered at the age of 25 months. The aim of the study was to analyse the impact of reduced energy levels on the meat traits which proved its culinary usefulness and nutritional value. An assumption was made that reducing energy level in the bulls’ diet at the end of the fattening period would not signifi cantly deteriorate the said indicators. D group animals had a smaller weight gain, an average of 35.1 kg. This effect, with full coverage of the protein demand, triggered energy reserves from internal fat. However, the deterioration of the quality of carcasses has not been confi rmed. It was found a higher percentage of carcasses in EUROP classes better. The Longissimus lumborum muscles had a lower content of dry matter and fat in (P < 0.05). There were no signifi cant changes in the colour (L) and acidity of the meat. There were, however differences in thermal loss. The meat of group K had signifi cantly higher results (P < 0.05). From a practical point of view, these changes should be considered minor. What is important is the fact that there was no signifi cant effect on the characteristics of the most frequently subject to consumer evaluation. This applies to colour (L) and marbling, which were at an acceptable level. Not without signifi cance is the lack of deterioration in nutritional quality, for evaluation the participation of protein and fat was assumed. Meat of group D had a comparable protein content and lower fat content. It was shown that the used solution did not worsen the culinary traits of the meat; the crispness and surface of the roast beef

Adaptation and initial results of the Polish version of the GA2LEN Chronic Urticaria Quality Of Life Questionnaire (CU-Q2oL)

Background: Strong negative influence upon the quality of life in chronic urticaria is well proved. Before the GA2LEN Chronic Urticaria Quality of Life Questionnaire (CU-Q2oL) was introduced, the quality of life in chronic urticaria had been measured with general or dermatology specific questionnaires. CU-Q2oL was initially developed in Italy and consisted of 23 items divided into 6 quality of life dimensions. Objective: The aim of our study was to adapt the Polish version of CU-Q2oL and to provide initial results from the Polish sample. Methods: To prepare the Polish version forward and back translation was prepared. After cognitive debriefing, we collected a group of 126 chronic urticaria patients who completed Polish CU-Q2oL, Dermatology Life Quality Index (DLQI) and Skindex-29 questionnaire. Disease severity was assessed with Urticaria Activity Score (UAS). We performed the factorial analysis to identify CU-Q2oL subscales in our study, internal consistency and convergent validity assessment as well as factors driving the results. Moreover, we analysed tool&apos;s reproducibility and responsiveness. Results: The factor analysis resulted in six subscales of Polish CU-Q2oL version with satisfying face validity: Itching, Swelling/Mental status, Functioning, Sleep, Eating/Limits, Embarrassment. All subscales presented recommended internal consistency and convergent validity. Disease severity was the only factor predicting results of all the subscales. Polish CU-Q2oL version was reproducible and sensitive to change. We noticed the highest quality of life impairment in Itching and Embarrassment subscales whereas Eating/Limits was the least affected. Conclusions: Our study supports reliability, responsiveness and validity of the Polish version of CU-Q2oL - easy in use, non time-consuming instrument to be used in research, clinical management and treatment outcome assessment and is one more step to confirm quality of life impairment in chronic urticaria. © 2011 Japanese Society for Investigative Dermatology