THE INFLUENCE OF LIVE FOOD ON CORPORAL LENGTH OF THE REPRODUCTIVE POECILLIA RETICULATA (LEBISTES RETICULATUS)

Breeding tropical fish implies creating the optimal conditions to obtain healthy individuals, that should draw attention to their shapes and colors and should be easy to care for. There is a lot to talk about of guppies and their first months of life. This development continues until the sexual maturity and the first egg laying, then it gets slower (Oprea M., 2000). The corporal length was determined monthly with the help of the caliper. The average value from every month was recorded in the graphics. The values of corporal length were between 3,4- 3,8cm (group M1.2.R. fed with pellets), 2,5- 3,4cm (group B1.1.R fed with ciliates), 2,8- 3,5cm (group B1.2.R fed with dried Daphnia pulex), 2,9 – 4cm (group B1.3.R. fed with live Tubifex rivulorum), 3,2 – 3,8cm (group C1.1.R fed with Drosophila melanogaster worms), 3- 3,7cm (group C1.2.R fed with Chironomus plumosus worms) and 2,6- 2,9cm (group C1.3.R fed with live Daphnia pulex)

Analysis in dynamics of tourism offer in Botoşani county during 2009-2018

Analysis of absolute and relative dynamics of touristy accommodation capacity which exist in Botoşani County, during 2009-2018, shown the fact that number of accommodation places increased in 2018 face to 2009 with 51.64%. The highest increases face to reference year was recorded in 2017 with 56.58%; face to previous year was recorded increases up to 29.09% (in 2012). Per ensemble the mean level of existent accommodation capacity recorded a number of 1045.1 places, with an absolute mean increase of 45.33 places, respectively a relative increase of 4.6%. Analysis of absolute and relative dynamics of functional accommodation capacity revealed the fact that these one increased in 2018 face to 2009 with 60.21%; faces to previous year were recorded increases up to 19.88% (in 2011). Generally speaking mean level of functional accommodation capacity recorded 364.44 thousands places-days/year, with an absolute mean increase of 17.14 thousands places-days/year, respectively with a relative increase of 5.3%. Net utilization index of functional touristy accommodation capacity, in Botoşani County during 2009- 2018 recorded fluctuating values, the highest value, 22.7%, being recorded in 2017

Combined methods for food preservation. hurdle technology applied on salami

Ensuring food quality and safety will remain a major challenge for agri-food sector as consumers are increasingly aware of natural food benefits on human health that can satisfy their nutritional needs and desired senzorial characteristics. The main purpose of food processing is its preservation used in order to maintain the integrity of the products and to extend the shelf life improving their quality. In this way, processed food products can meet customers demands from al points of view: nutritional, safe and health and good sensory experience. It is well known that applying only one preservation method at high intensity (temperature), beside the pathogenic microflora, it may destroy some important nutrients (vitamins, proteins). In this paper it is highlighted the advantage of preserving food using combined conventional methods at lower intensities without affecting the integrity of the food product. The Hurdle effect is an illustration of the fact that in food, several factors contribute to microbiological stability, safety and quality. The Hurdle effect has major importance in preserving food since the hurdles control microbiological spoilage and food poisoning. Hurdle technology (also called barrier technology, combined methods, combined process) advocates the deliberate combination of existing preservation techniques in order to establish a series of hurdles that cannot be overcome by the existing microorganisms from the product. These hurdles may be temperature, water activity, pH, additional preservatives, redox potential, ultrahigh pressure, ultrasounds, etc. Being processed food products, obtained by combined methods, salami can remain stable and safe for extended periods of time, being very appreciated by consumers all around the world due to the special taste and high nutritional properties

Research Regarding the Evolution of Freshness State of European Catfish Meat Stored in Refrigerated Form

European catfish (Silurus glanis) the biggest fresh water fish from Europe is a breed that present a great interest among the fish breeders, due to its good growing rhythm, as well as among consumers, due to its remarkable sensorial properties. As in the case of other fish breeds, the main selling way is under refrigerated form. The current study aims to observe the qualitative modifications, which took place in refrigerated meat of Silurus glanis breed for a period of 16 days. Samples were evaluated by analyzing the sensorial features, pH and NH3, during 7 intervals corresponding to days 0, 2, 4, 8, 12, 14 and 16 of storage. Sensorial analysis qualified samples as being “very good†till day 4, “good†till day 8, “satisfactory†day 12, “inappropriate†day 14 and altered at the end of storage period. The pH recorded a value of 6.98 after slaughtering, constantly decreasing till day 4, so that in day 16 the obtained value to be 7.32 which show an inappropriate product for selling and consumption. Values obtained for NH3, present a close correlation with the other indicators utilized to evaluate the freshness state of fish meat, ranking the products as fresh till day 12 (27.10) and inappropriate for consumption starting with day 14

Assessment of body size and breeding performance in old European pig breeds

The study aimed an evaluation of body size and growth performance in the Mangalita breed which were compared with results obtained in different old pig breeds in Europe. The experimental group included 30 individuals, divided into 2 groups of 15 individuals, castrated males and females. The following characteristics were determined: body length, height at withers, live weight, age at slaughter weight, average daily gain, carcass weight and yield at slaughter. The results were compared with literature data from the East-Balkan Pigs, Iberic Pigs and Nero Siciliano breeds. The highest average weight and the largest body lengthwas recorded in Mangalita males with 141.2 kg respectively (115.2 cm). The highest carcass weight was recorded at Iberic pigs (108.1kg).Although the production performances are not very high, the very good organic resistance, the great adaptability to various growing conditions and the excellent qualities of the meat are arguments in favor of the further growth of these two breeds