Investigations on the histological structure of the superficial pectoral muscle in COBB-500 commercial meat-type hybrid hen

There are few data concerning the somatic muscles and carcass quality of commercial hybrid hens. Meat quality is determined by a variety of factors, including fibre thickness and muscle fascicles. For the elucidation of some of the above-mentioned elements, we have collected histological samples of the superficial pectoral muscle from 10 individuals, males and females, belonging to the COBB-500 commercial meat-type poultry hybrid. Samples were processed by using the “paraffin section" technique, 30 histological blades being obtained. They were studied with the MC3 - type photon microscope, while the thickness of fibres and of muscle fascicles was measured by using cito- and histometric techniques. The obtained results were myocyte thickness that ranged from 31.6 to 34.08μ, according to gender. The thickness of the primary muscle fascicles ranged from 320.25 to 354μ and of the secondary muscle fascicles, from 568.25 to 628.5μ. No notable differences were found between the two genders, some being statistically significant, while others were not

Phenolic and Total Flavonoid Contents and Physicochemical Traits of Romanian Monofloral Honeys

Since ancient times, honey has been appreciated not only for its sensorial traits, but also for the observed effects in rejuvenation and treatment against several bad health conditions, when used externally or internally, along with other beehive products, such as pollen, propolis and royal jelly. Today, it is known that such effects are generated by compounds bearing antimicrobial, anti-inflammatory, and antioxidative features (enzymes, polyphenolic molecules). The purpose of this study was to assess the total phenolic and flavonoid contents of 28 samples of Romanian raw monofloral honey (acacia; linden; rapeseed, sunflower and mint), and to establish their correlations with several qualitative parameters. Pearson’s test revealed a strong positive correlation between total phenolic content and total flavonoids (r = 0.76) and color intensity (r = 0.72). For total flavonoid content, correlations were strongly positive with color intensity (r = 0.81), ash content (r = 0.76) and electrical conductivity (r = 0.73). The relevant levels of polyphenols and flavonoids identified in the analyzed honey types demonstrate its antioxidant potential, with essential nutritional and sanogenic features in human nutrition

Influence of Supplemental Feeding on Body Condition Score and Reproductive Performance Dynamics in Botosani Karakul Sheep

The aim of this research was to study the impact of supplementary feeding on reproductive traits in sheep. Two groups, L1 (control) and L2 (experimental treatment), of adult females aged between two and six years belonging to the Botosani Karakul sheep breed were formed. The experimental treatment group (L2) received supplementary feeding 25 days prior to mating. Improvements in body condition and significant increases in live weight occurred by the time of mating in those ewes that had been flushed (L2) (p < 0.01 vs. L1). The number of lambs per individual parturition was influenced by the body condition score (BCS), especially in females with a BCS of 2.0. The total number of weaned lambs in females with a BCS of 2.0 differed in comparison to that of females with a BCS of 2.5 or 3.0. All results highlighted that supplementary feeding applied to ewes prior to mating affected their reproductive and economic performance, translating to an increased live weight of the litter at weaning in the L2 group (p < 0.01 in lambs from BCS 2.0 ewes and p < 0.001 in lambs from BCS 2.5 to 3.5 ewes)

Qualitative and Nutritional Evaluation of Paddlefish (Polyodon spathula) Meat Production

Polyodon spathula is a valuable species of sturgeon native to North America that has acclimatized very well in Europe. Detailed knowledge of the quantitative and qualitative productive performance of paddlefish meat is of interest. Through this article, we aimed to highlight the chemical composition, cholesterol, and collagen content of fillets issued from paddlefish aged two and three summers and to highlight, as well as the nutritional value, the profile of fatty acids and amino acids, the sanogenic indices and the biological value of proteins for the epaxial and hypaxial muscle groups. The chemical analysis of the fillets by age indicated slightly higher values in summer three, compared to summer two: +5.32% dry matter, +0.89% protein, +41.21% fat, therefore +10.94% gross energy and for collagen by 2.94%; instead, for water, minerals and the W/P ratio the values were lower by 1.52%, 10.08%, and 2.29%. The nutritional assessment revealed that paddlefish has a meat with high PUFA content (approx. 22% of total fatty acids) and good values of sanogenic indices (Polyunsaturation Index = 7.01–8.77; Atherogenic Index = 0.57; Thrombogenic Index = 0.38–0.39; Hypocholesterolemic Fatty Acids = 33.01–41.34; Hypocholesteromic/Hypercolesteromic Fatty Acids ratio = 1.9). Also, the proteins of these fish are of good quality for young and adult consumers (EAA index = 156.11; Biological Value = 158.46; Nutritional Index (%) = 28.30) and good enough for children (Essential Amino Acids Index = 96.41; Biological Value = 93.39; Nutritional Index (%) = 17.45)

An Appropriate Genetic Approach to Endangered Podolian Grey Cattle in the Context of Preserving Biodiversity and Sustainable Conservation of Genetic Resources

In the context of the general phenomenon of diminishing genetic diversity, especially in cattle, the conservation of endangered species plays a primary role. The disappearance of some animal populations can irreparably affect the biodiversity of genetic resources. Among the most ancient European cattle are breeds that belong to the Podolian group, the history of which is still not well established. The common origin of these breeds is the wild ox (Bos taurus primigenius), which has been declared extinct since the 17th century. The purpose of this paper is to highlight and compare the latest studies on the origin, evolution, genetic diversity, and phylogenetic relationships of Podolian cattle, with special emphasis on the endangered Romanian Grey Steppe. The importance of studying these cattle derives from the special biological properties by which they have distinguished themselves over time (adaptability and resistance to diseases, severe climate and habitat conditions, hardiness, and longevity). The bibliographic references reviewed in this study confirm that these breeds are carriers of valuable genes that must be preserved for improvement of other cattle and protection of biodiversity. The information presented represents a valuable tool for efforts to conserve endangered cattle

Effect of Gender and Muscle Type on Fatty Acid Profile, Sanogenic Indices, and Instrumental and Sensory Analysis of Flemish Giant Rabbit Meat

The aim of this study was to represent quality characterization, by gender and muscle type, of rabbit meat from the Flemish Giant (FG) breed, following the fatty acid profile, sanogenic indices, and instrumental (color and texture) and sensory analysis. The biological material comprised 40 rabbits (20 females and 20 males) whose Longissimus dorsi (LD) and Semimembranosus (SM) muscles were sampled. Compared to female samples, the meat from males was more qualitative in terms of higher ratios of polyunsaturated vs. saturated fatty acids and proportions (+42%) of Essential and Desirable Fatty Acids (+21.6% EFA; +6.7% DFA). Also, the Atherogenic Index (AI) and Thrombogenic Index (TI) were better in males (−37.1% AI; −34.3% TI), as were the ratio of hypocholesterolemic/Hypercholesterolemic fatty acids (+27.8%) and the Nutritive Value Index (NVI, +11.6%). The Polyunsaturation Index (PI) was higher for females (+57.5%), with the widest differences in hind leg muscles (SM muscles), while the omega-6/omega-3 fatty acid ratio was also better (+11.3%). Female meat was more tender due to lower shear force (−6.2%… 9.3%) in both muscles. Female meat was less pigmented than that of males, while the overall sensory attributes were better scored in male samples (+3.1%… +7.1%) (p < 0.01). The meat of males proved to be more sanogenic (richer in EFA and DFA, with a better h/H ratio and NVI, while AI and TI were lower). We would recommend slaughtering 3–4 weeks earlier in females vs. males to avoid excessive fat deposition and, consequently, the development of unfavorable sanogenic indices for consumer health

Effect of grape skin powder addition on chemical, nutritional and technological properties of cheese

Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products that are naturally occurring in grapes have the potential to enhance the functional qualities of dairy products and lessen environmental damage. As a result, the goal of this research is to provide crucial information on the use of grape skin powder as a helpful ingredient in the manufacture of cheese. In this study, grape skin powder (GSP) was added to cheese to increase its bioactive compounds content and antioxidant activity. Total phenolic content (TPC) was significantly greater in the enriched cheese (5.483±0.443 mg C3G/100 g DW). Adding 2% grape skin powder to the cheese formulation gave an increase of 0.295 mg CE/g DW of TFC and 2.046 mg GAE/g DW of TPC. The GSP-supplemented cheese also showed greater antioxidant activity than the control. This study demonstrates that grape by-products can effectively transfer beneficial compounds to cheese

EFFECT OF GRAPE SKIN POWDER ADDITION ON CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF CHEESE

Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products that are naturally occurring in grapes have the potential to enhance the functional qualities of dairy products and lessen environmental damage. As a result, the goal of this research is to provide crucial information on the use of grape skin powder as a helpful ingredient in the manufacture of cheese. In this study, grape skin powder (GSP) was added to cheese to increase its bioactive compounds content and antioxidant activity. Total phenolic content (TPC) was significantly greater in the enriched cheese (5.483±0.443 mg C3G/100 g DW). Adding 2% grape skin powder to the cheese formulation gave an increase of 0.295 mg CE/g DW of TFC and 2.046 mg GAE/g DW of TPC. The GSP-supplemented cheese also showed greater antioxidant activity than the control. This study demonstrates that grape by-products can effectively transfer beneficial compounds to cheese

Effects of Dairy Cows Management Systems on the Physicochemical and Nutritional Quality of Milk and Yogurt, in a North-Eastern Romanian Farm

The study’s objective was to investigate changes in the fatty acid composition of cow milk in general and in 80 Romanian Spotted cows’ husbandry and feeding systems in particular (grazing–GC group vs. stabulation–SC group). The ultimate objective was to determine if the changes that happened in the milk also transferred to the finished product. Also, the influence of the quality of raw milk produced by both systems was evaluated when yogurt was made from it. The milk was gathered in May, July and September and used for both the yogurt-making process and the study, which lasted from May to October. In comparison to milk from SC, milk from grazed caws had larger percentages of fat and dry matter throughout the summer (GC) season. Moreover, pasture-based rations (MGC) contained more PUFA than MCS did. Data research revealed that not only do factors such as milk origin and initial quality have a substantial impact on yogurt quality parameters, but also technologies such as milk fermentation have a considerable impact on the fatty acid profile of yogurt. In comparison to cows kept permanently in stables, grazed cows (MGC) had fat with a lower concentration of saturated fatty acids and a higher proportion of rumenic, vaccenic and oleic acids (MSC). When fresh milk is processed into yogurt and other dairy products, the fatty acid profiles alter, with saturated fatty acids predominating over unsaturated ones. The findings show that pasture-fed cows have a positive impact on milk quality, particularly in terms of fatty acid profile, as well as on yogurt’s ultimate nutritional and dietary quality