The impact of including rest time between transport and slaughter on the IGF-1 and cortisol concentration in the blood serum of barrows

The aim of our experiment was to observe the differences of IGF-I and cortisol concentrations in the blood serum of pigs when killed immediately after transport and after a 48 hour stay in a slaughterhouse.  We tested 24 Large white barrows from one breed with the average weight of 105 kg. The first group went through a 2 hour long transport before slaughter. After being delivered to the slaughterhouse, the barrows were killed immediately. After transport, the second group was stabled for 48 hours in a stabling space near the slaughterhouse and the barrows were killed after that. There were 12 animals in each experimental group. Blood samples were taken immediately after slaughter. We used the ELISA method to determine IGF-I and cortisol concentration in the serum. The IGF-I concentration in the serum was significantly lower (p < 0.01) in the barrow group that was killed after the 48 hour stay in the stabling space near the slaughterhouse, as opposed to the barrow group that was killed immediately after transport. The cortisol concentration in the serum of both experimental groups did not display significant differences. Our results indicate that stabling animals in a waiting stabling space near the slaughterhouse can cause a long-lasting stress instead of relax

The Behaviour of the Pigs Housed in Hot Climatic Conditions

The effect of high temperature on the behaviour of growing-finishing pigs was studied. The pigs were housed in a climate controlled chamber, the air temperature was kept constant at 30°C and the relative humidity was 32.5% during the whole 3 months. Aggressive behaviour and daily activities of the pigs were recorded during the light hours, from 6:00 till 18:00. Detailed observations showed that during the experiment, the pigs were most of the time lying (72%, P<0.001). Pigs spent more time lying on the floor without bedding (86.65%, P<0.01) compared to floor with bedding (13.35%, P<0.001). The second activity, which occurred most after lying was eating (16%, P<0.001) then standing (10%, P<0.001). From all observation activities, the least amount of time the pigs were sitting (1%) and moving (1%). Drinking and social contacts – aggression were less frequent. After the each week, a significant decrease in aggression was recorded (P<0.001), an aggressive contacts occurred mainly during the eating and drinking. The pigs were active with peaks in the morning and afternoon. This study confirms that the high temperature influences the behaviour of the animals; the pigs are not very active, the most of the time they are lying on the cool places without bedding

Evaluation of the nutritional quality of veal supplemented with organic selenium and its effect on selenium status of people

In the first stage of our research we found out a higher content of selenium in the meat of calves of experimental group (with added the organic form of selenium to the feed mixture) compared to control group (fed without organic form of selenium). In the second stage of our research we focused on monitoring the impact of selenium enriched veal meat and on selenium concentration in blood serum and the selected biochemical parameters of lipid spectrum of the experimental group of volunteers. Ten people who were participating in the research were at the age range between 29 - 56 years. All the volunteers consumed veal meat enriched with organic selenium for 4 weeks. Before starting the experiment we took venous blood of the volunteers and this blood was considered as a control sample of selenium in blood serum of the experimental group. Selenium concentration in blood serum of the examined group was determined by an average of 58.31 ±5.36 mg.L.-1 and none of them reached the optimal level of selenium. Consequently, we carried out the additional blood sampling after 2 and 4 weeks of the consumption of veal meat. There was registered a slight increasing of selenium status, whereas after the finishing the consumption, we determined the average selenium concentration in blood serum of the experimental group 60.73 ±4.05 mg.L-1. The evaluation of lipid profile of the experimental group showed (after input blood sampling) higher values of total cholesterol level and lower levels of HDL cholesterol. This fact shows the higher risk of starting the cardiovascular diseases. Reported research results didn't show statistically significant changes of blood lipid spectrum of the experimental group. We concluded that the consumption of supplemented veal meat can positively affect the level of selenium in our body and thereby increase it can increase the protective effect against the influence of free radicals

Evaluation of meat quality after application of different feed additives in diet of broiler chickens

The present study was conducted to investigate the effect of natural feed additives, namely bee pollen extract, propolis extract and probiotic preparation, on technological properties of meat in order to evaluate the meat quality of Ross 308 broiler chickens.  The feeding of chickens (180 pcs) lasted for a period of 42 days. The experiment was carried out without segregation between the genders. The chickens were randomly divided into 4 groups. The control group was fed a basal diet, whereas the other three groups were fed diets supplemented with natural additives, i.e. bee pollen extract at level of 400 mg.kg-1 of feed mixture, propolis extract at level of 400 mg.kg-1 of feed mixture, and probiotic preparation based on Lactobacillus fermentum (1.109 CFU per 1 g of bearing medium) in an amount of 3.3 g added to water (for 30 pcs chickens until 21 days of age, for 20 pcs chickens from 22nd to 42nd day of age) given to group E1, group E2 and group E3, respectively. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. During the whole period of experiment, the broiler chickens had ad libitum access to feed and water. The following technological properties were examined: cooling loss (after 24 h of storage at 4 °C), freezing loss (after 3 months of storage at -18 °C), roasting loss (performed on roasted meat that was stored at -18 °C for 3 months before thawing), colour parameters based on CIELab system (the L*, a*, b* values of raw breast and thigh muscle), and tenderness (as shear force of roasted breast and thigh muscle). We have made a finding, that the examined additives had only little impact on meat quality in most of the investigated parameters, except the significant increase (p ≤0.05) in redness (a*) values and the slight decrease in roasting loss and shear force determination after propolis extract supplementation. Therefore, it may be inferred that propolis extract has been shown as the most appropriate feed additive among the applied supplements

Effect of rosemary in combination with yeast extract on microbiology quality, oxidative stability and color of non-fermented cooked salami “Inovec”

The aim of this study was to determine antimicrobial and antioxidant effect of dried rosemary (1 g/kg) in combination with yeast extract 1 g/kg (1st experimental group) and 2 g/kg (2nd experimental group) in compare to control sample (without rosemary extract and treated with E316 and E621) in non-fermented heat-treated product Inovec salami. Inovec salami is a product produced all over the Slovakia. The similar product can be found in Polish (Polish salami) or in the Czech Republic (Vysocina salami). The samples were vacuum packaged and were kept at 4 °C for 30 days. Determination of psychrotrophic bacteria count (PBC), count of Enterobacteriaceae family (ETB), yeast and moulds, Lactobacillus spp. bacteria count (LAB) was done by cultivation methods. Oxidative stability was determined by TBARS value. Color spaces L*, a*, b* of Inovec salami was determined by CM 2600D spectrophotometer (Konica Minolta, Germany). It was found non-significant (p &gt;0.05) color loss (decrease in redness) over time, and the treatments had a non-significant impact (p &gt;0.05) on redness of the salami in compare to control sample. TBARS values of the rosemary treated cooked salami with different amount of yeasts extracts were significantly lower compare to control sample at the end of the shelf life. Also, lower value of TBARS was determined in salami with rosemary in combination with higher amount of yeast extract. The lowest count of PBC was determined in the second experimental group after 15 days. The rosemary extract in combination of yeast extract treatments were not able to influence the growth of the yeasts and moulds. It was found that rosemary extract in combination with yeast extract in the salami of the second experimental group after 15 days of storage significantly (p &lt;0.05) decrease count of Lactobacillus bacteria

The Behaviour of the Pigs Housed in Hot Climatic Conditions

The effect of high temperature on the behaviour of growing-finishing pigs was studied. The pigs were housed in a climate controlled chamber, the air temperature was kept constant at 30°C and the relative humidity was 32.5% during the whole 3 months. Aggressive behaviour and daily activities of the pigs were recorded during the light hours, from 6:00 till 18:00. Detailed observations showed that during the experiment, the pigs were most of the time lying (72%, P<0.001). Pigs spent more time lying on the floor without bedding (86.65%, P<0.01) compared to floor with bedding (13.35%, P<0.001). The second activity, which occurred most after lying was eating (16%, P<0.001) then standing (10%, P<0.001). From all observation activities, the least amount of time the pigs were sitting (1%) and moving (1%). Drinking and social contacts – aggression were less frequent. After the each week, a significant decrease in aggression was recorded (P<0.001), an aggressive contacts occurred mainly during the eating and drinking. The pigs were active with peaks in the morning and afternoon. This study confirms that the high temperature influences the behaviour of the animals; the pigs are not very active, the most of the time they are lying on the cool places without bedding

Relation between selected nutrients in the chicken meat depending on phytogenic feed additives

The aim of study was to evaluate the relation between selected nutrients in the breast and thigh muscles after the application of different phytogenic additives in the diet of broiler chickens and between same indicators of meat disregarding additive and parts of carcass, from which muscles originate. We realized an in vivo experiment on the Zámostie Company poultry test station with deep litter breeding system. The experiment included 100 pcs of one-day-old hybrid chickens Cobb 500 divided into 2 groups (n = 50): the 1st experimental group with an application of feed additive from chestnut tree and lemon fruit extracts and the 2nd experimental group with an application of feed additive from citrus fruits extract. We used a cereal and soybean basal diet and we divided the fattening period into four phases: starter (1 - 10 days), grower I (11 - 20 days), grower II (21 - 28 days) and finisher (29 - 42 days). We applied a powder form feed mixtures. Nutritive value of feed mixtures was the same in each experimental group during the whole experiment and in accordance with the physiological needs of broiler chickens. We fed the 1st experimental group with a basal diet enriched by feed additive from chestnut tree and lemon fruit extracts (50 g/100 kg). As for the 2nd experimental group, we applied feed additive from citrus fruits extracts through the drinking water (100 mL/100 L). In the 2nd part of our experiment, we compared results obtained from two experimental groups with other four groups of diet. We applied other phytogenic additives to these four groups and we did not take into account the origin of the meat sample. We measured indicators of the chemical composition of protein, fat, water and cholesterol on a sample (50 g) of breast and thigh muscle without skin by the method of FT IR by use of the apparatus Nicolet 6700. Detected relations between nutrients of breast and thigh muscles were defined by correlation coefficient of -0.6 ≤ r ≥ +0.6. When additive with chestnut tree and lemon fruit extracts was used, we detected a negative correlation (p ≤0.01) between protein and cholesterol of breast muscle. In thigh muscle, the negative correlation was observed between protein and energy (p ≤0.05), protein and fat (p ≤0.01) as well as fat and water. The only positive correlation was detected between protein and cholesterol of breast muscle (p ≤0.01), with additive citrus fruits extract. When nutrition and parts of carcass, from which muscles originate, were disregarded, protein of meat increased, energy and fat decreased (p ≤0.001). When fat of meat increased, energy increased (p &gt;0.05) as well, but water decreased (p ≤0.05; p ≤0.001)

Fatty Acids Profile of Intramuscular Fat in Light Lambs Traditionally and Artificially Reared

The quality of 40 carcasses of light lambs of the synthetic population of Slovak Dairy sheep from (a) artificial rearing (AR) and (b) traditional rearing (TR) was assessed on the basis of fatty acids profile of intramuscular fat (IMF). Lambs from AR in comparison with TR were of lower quality as assessed on the basis of fatty acids (FAs) profile. The content of conjugated linolic acid (CLA) in the fat of TR lambs was severalfold higher (0.749 vs. 0.193 g.100g-1 FAME, P<0.001) than in AR lambs. Similarly, the content of trans-vaccenic (TVA), á-linolenic (ALA), rumenic (RA), eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) was in TR lambs significantly higher (P<0.001) than in AR lambs (0.955 vs. 0.111; 0.715 vs. 0.251; 0.672 vs. 0.148; 0.352 vs. 0.061; 0.252 vs. 0.079 g.100g-1 FAME). In contrary, the content of linoleic acid (LA), the ratio of LA/ALA and n-6/n-3 in AR lambs was higher than in TR lambs (9.07 vs. 4.81 g.100 g-1 FAME; 39.11 vs. 6.80; 14.56 vs. 3.25, P<0.001). In TR lambs the content of n-3 PUFA and BCFA was significantly higher (P<0.001) than in AR lambs (2.08 vs. 0.84 and 1.95 vs. 0.45). The value of thrombogenic index was higher in AR lambs in comparison with TR lambs (1.44 vs. 1.31; P<0.05). Significant differences between FAs of IMF of ram lambs and ewe lambs were observed only in the case of arachidonic acid (P<0.05)

Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum

The aim of the present study was analysed and evaluated chemical parameters of chicken breast and thigh muscles after addition of humic acids and probiotic into diet for broiler chicken. A total of 200 pcs Ross 308 broiler chickens were divided into 4 groups (n=50). The control group of chickens was fed with complete feed mixtures without any additives. Chickens in experiment groups were fed a diet containing: P1 (1% of humic acid), P2 (1% of humic acid and probiotic supplement Lactobacillus fermentum) and P3 were fed with complete feed mixture containing combination of starter feed mixture (1. - 21. day) with coccidiostaticum Diclazuril and growth feed mixture (21. - 35. day) containing Salinomycinum sodium. Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Chicken meat was analyzed for content of water, crude protein, fat and cholesterol. Based on the results, we can state that the application of humic acids or the combination of Humac Natur with probiotic did not affect the chemical composition of the breast muscle. In the breast muscle, the protein content in the experimental group P3 with the coccidiostat (22.98 g.100 g-1) was reduced (p &le;0.05) compared to control group (23.42 g.100 g-1). In the case of thigh muscle was significantly higher content of fat and cholesterol (p &le;0.05) in chickens feeding with addition of Humac Natur (fat - 9.08 g.100g-1; cholesterol - 0.86 mg.100g-1) and similar results were recorded in experimental group with combination of Humac Natur and probiotic (fat - 9.15 g.100g-1; cholesterol - 0.86 mg.100g-1) compared to control group (fat - 7.15 g.100g-1; cholesterol - 0.70 mg.100g-1). From a general point of view, we can recommend the application of Humac Natur, respectively combination Humac Natur with probiotics in feeding of broiler chickens Ross 308.&nbsp; 14.00 Normal 0 21 false false false EN-GB X-NONE X-NONE <!--[endif] --

The effect of the regular consumption of lard from fats of crossbreed Mangalitsa and breed of meat type pig on the lipid profile of consumers

The aim of this study was to evaluate the influence of consumption of lard processed from crossbreed of the original mangalitsa genotype and the breed of meat type pigs on selected biochemical parameters: total cholesterol (T-C), LDL cholesterol, HDL cholesterol and triacylglycerols (TAG). Twenty-nine probands participated in the study, of which 14 women and 15 men (aged 21 - 59) who consumed regularly lard four times a week during 5 weeks. By evaluating the lipid profile of probands, we observed elevated hypercholesterolemia at the beginning of the study in 43% women and 27% men. Statistically significant differences were recorded in this group of probands, where we recorded a decrease in TC of 0.55 mmol.L-1 in the whole sample of probands with p &lt;0.05 probability in the 2nd sample of study after 5 weeks of consumption of lard. Borderline high (up to 3.35 mmol.L-1) was found in 21% of women and 33% of men, and above LDL cholesterol was found in 79% of women and 60% of men. This high level of LDL cholesterol is considered a risk factor for the development of atherosclerosis. We can conclude from the results that regular consumption of lard has significantly reduced the total cholesterol levels, especially in women, this effect has been associated with lowering LDL cholesterol (p &lt;0.01) and lowering HDL cholesterol.&nbsp; Normal 0 21 false false false SK X-NONE X-NONE <w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent