Study regarding the use of mulberry leaves (Kokuso 21 variety) by Bombyx mori (Triumf hybrid)

In order to assess how efficient is the use of Mulberry leaf by the Bombyx mori Triumf larvae hybrid, some determinations were made regarding the nutritional value and digestibility of the worm leaf administered as food (leaves from a Japanese variety, Kokuso 21), during a series of summer growth. The results showed that ongoing vegetation and growth process of this hybrid, the Mulberry leaves suffer an aging phenomenon, revealed by diminishing its chemical composition quality. According to this, most of the nutritional substances from Mulberry leaves, except cellulose, manifest a continuous decline during the growth period. The digestibility of these nutritional components registered a value of 55.4%, the raw energy value was 4216 kcal/kg dry substance, the digestive energy was 2156 kcal/kg (DS), while the metabolic energy was 1993-2010 kcal/kg (DS). The efficiency of converting ingestion into silk had a value of 10.1% and the digestion was 17.88%

Studiu privind utilizarea frunzei de dud de catre hibridul de Bombyx mori–Triumf

In order to assess how efficient is the use of mulberry leaf by the Bombyx mori Triumf larvae hybrid, some determinations were made regarding the nutritional value and digestibility of the worm leaf administered as food (leaves from a Romanian variety, Eforie), during a series of summer growth. The results showed that ongoing vegetation and growth process of this hybrid, the mulberry leaves suffer an aging phenomenon, revealed by diminishing its chemical composition quality. According tothis, most of the nutritional substances from mulberry leaves, except cellulose, manifest a continuous decline during the growth period. The digestibility of these nutritional components registered a value of 56.29%, the raw energy value was 4213 kcal/kg dry substance, the digestive energy was 2262 kcal/kg (DS), while the metabolic energy was 2098-2099 kcal/kg (DS). The efficiency of converting ingestion into silk had a value of 9.73% and the digestion was 17.27%

Research on the influence of slow-growing technology on meat production at the chicken broiler

In the last period, the poultry meat from other breeding systems than the industrial ones is increasingly being sought, which is why poultry farmers have used new hybrids and / or breeding technologies to meet this desire. For these reasons, we aimed to evaluate the quantitative production of meat in three hen hybrids (Ross-308, Hubbard and HB Color), reared according to the principles of slow growth and with slaughter at different ages (56, 63 and 81 days). After slaughtering, slaughter yields of 68.60-71.76% were obtained for the Ross-308 hybrid, 66.29-68.66% at Hubbard and 62.32-62.65% at HB Color. The cumulative weight of the two main components of the carcass (chest+thigs and drumstick) was 70.08-71.47% for the Ross-308 carcasses, higher by 1.60-3.23% compared to the situation from the Hubbard hybrid and by 6.92-9.21% than in HB Color. In contrast, the HB Color hybrid registered a high participation rate for wings (13.75-15.89%) and back (22.07-22.37%). In conclusion, it can be stated that the Hubbard hybrid provides good results in meat production (especially with slaughter at the age of 63 days) and which, in conjunction with other elements (productive performance, meat quality, etc.) recommends it for exploitation under slow growing conditions

Studies on the physical changes of vegetables subjected to drying

Vegetables are of significant importance in human nutrition, containing beneficial micro and macro elements for the daily diet. Vegetables are important sources of vitamins, proteins, carbohydrates and mineral salts. However, due to their seasonal growth and short shelf life, they can be consumed at certain times of the year, depending on their nature. For this reason, the vegetable sector requires additional knowledge to manage the quantities obtained seasonally, throughout the year. Although these efforts are made, large quantities of vegetables are wasted annually, which lead, on the one hand, to large losses for processors and, on the other hand, to the waste of food beneficial to the human body. In order to reduce the amounts lost annually, storage and preservation methods are studied and developed, in order to extend the shelf life, aiming to preserve the benefits of the vegetables. One of these conservation methods is drying, this has been practiced since ancient times, using the sun as a heat source. Over time, modern drying techniques have been developed in such a way as to obtain a product of high quality, to be microbiologically stable, to have the appearance and properties as close as possible to the fresh product and to have production costs as low as possible. Drying is the operation that not only extends the shelf life considerably, but also reduces transport prices for dried vegetables, as they reduce their volume by 52-80%. Although the dehydration of vegetables has a number of benefits, for its realization it is important to take into account a lot of factors, because not observing them favors the loss of micro and macro elements in the product and can lead to the destruction of their appearance

Sensory and physico-chemical characteristics of a new assortment of cheese obtained in the milk and milk products micro production workshop within I.U.L.S.

As more and more people place a high value on their health and well-being, taking into consideration all of the variables that contribute to it, the food business sector has been forced to enhance its goods, as the food diet plays an extremely significant part. By examining the chemical makeup of the food they consume, today's customers are paying more attention to product ethics. Additionally, sectoral considerations play a major part in the procurement of food, with the food being purchased only after doing a much more thorough study.Cheeses play a significant part in the diets of consumers, since they are a commodity that is extensively consumed both internationally and in our own country. For many years, producers have defined cheese quality as cheese that is made consistently and inexpensively. Consumers had fewer options in the past, and as a result of this limited experience, their palates were less discriminating. Today's cheese markets are global, and cheesemakers compete openly for customers, providing them with a growing variety of options. Cheese consumers are more affluent, and many have sampled or consumed a variety of cheeses regularly, making them more discriminating. These customers are now defining the cheese quality standard, which is ultimately established by eating quality. In our country, over time, many different types of cheese have appeared, but telemeau stands out among them due to a variety of characteristics, and because it is considered a traditional product. Even while the vast majority of telemea variants now available on the market are produced using a standard technology (SR 1981/2008), the primary goal of this study was to create a new assortment of cheese, which was called "A type of Telemea cheese". To emphasize the qualitative parameters, sensory analyzes were performed (appearance, consistency, color, odor, and taste), and physicochemical determinations were also performed (water content %, dry matter %, fat relative to dry matter %, protein substances %, sodium chloride % and acidity °T), values that were compared with those specific to Telemea made of fresh cow's milk (quality I)

Studiu privind consumabilitatea frunzei de dud în raport cu vârsta larvelor de bombyx mori

During the growth of silk larvae series on summertime,alternated with the development of several experiences regarding the nutritional value of mulberry leaves obtained from some varieties.There were alsostudied the dynamics of leaf consumption by Bombyx mori larvae. Data regarding this fact shown that if during age I, the average value of consumption coefficient was 24.72±0.88%,which it has been increased progressively while the larvae grew (during age V this coefficient was 51.57±0.42%). During the whole larvae period, the consumption coefficient registeredan average value of 51.07±0.45%

Research on the quality of the salty cheese obtained in the microunit production from UASVM Iasi

Taking into account the fact that at present the population is in a continuous fight against the food additives, part of the dairy products has started to be indispensable. The quality of the cheeses is mainly outlined by defining the sensory and physical-chemical characteristics, these being the defining ones in the consumers' decision. To obtain superior dairy products we need a very good quality raw milk. Therefore, through this paper we set out to analyze the stages of the technological flow of obtaining salty cheese as well as of the sensory and physico-chemical analyzes on the finished product but also on the raw material. Regarding the quality of the analyzed milk, the average values calculated were 4.01 ± 0.03% for the fat content, and 1.030 ± 0.001g / cm3 for the density. For the final product, salty cheese, sensory analyzes and physico-chemical determination were performed in order to establish the qualitative parameters. Also analyzed were the stages of the technological flow by monitoring the parameters, all of which lead to obtaining a product that can be marketed within USAMV-Iasi

Studiu privind utilizarea frunzei de dud din soiul eforie de catre hibridul de bombyx mori–zefir

During the growth of silkworm larvae(the Bombyx mori Zefir larvae hybrid)study, also was done a research which aimed to determine the chemical composition and the digestibility of mulberry leaves from a Romanian variety, Eforie. The results showed that advancing in the vegetation stage at the same time with different periods of the silkworm larvae’s growth, the mulberry leaves experience an aging process being noticed through its quality decreasing from chemical composition point of view. So, for example, the CP which was in average 20.98± 0.670% (from DM), decreased during the study with 3.11%; while the CF had an average of 17.91± 0.434%, (from DM) increased with 2.29%. Thedigestibility of these nutritional components registered a value of 57.21%, the raw energy value was 4213 kcal/kg dry substance, the digestive energy was 2324 kcal/kg (DS), while the metabolic energy was 2154-2157 kcal/kg (DS). The efficiency of converting ingestion into silk had a value of 9.50% and the digestion was 16.61%

Studiu cu privire la caracteristicile chimice ale ouălor provenite de la găini crescute în sisteme agreate de Uniunea Europeană

Analysis of which results are presented in the current paper are part of an ample study in which wefocused on the influence of rearing systems on quality of eggs destined to human consumption.Regarding water content in yolk, we mention the fact that the highest value was founded at the eggs gathered from hens reared on ground with access to external paddock (56.12±0.006%) while the lowest value was recorded at the eggs gathered from hens reared in battery, 55.02±0.006%.For dry matter content the obtained mean values were 43.88±0.005% for yolk of the eggs gathered from hens reared on ground with accessto external paddock, 44.06±0.004% for the one gathered from hens reared in loft and 44.98±0.004% at the ones reared in battery.Protein content from albumen recorded a calculated mean value of 12.17±0.032%for hens reared in free-range system.For hens reared in loft, protein content in mélange was 12.12±0.036% with variation limits which oscillated between 11.93% and12.22%.For the eggs gathered from hens reared in battery, protein level in mélangewas 12.21±0.035.In the case of fat content the calculated mean value for eggs gathered from hens reared on ground with access to external paddock was 10.64±0.045%;11.18±0.041% for the ones reared in loft and 11.22±0.049% for the eggs gathered from hens reared in battery

Incorporation of spirulina powder into processed milk to obtain semihard cheese with the aim of increased nutritional value and sensory characteristics

Vital amino acids, essential fatty acids, carotenoids, and vitamins are all abundant in spirulina. The purpose of the study was to assess the effects of adding spirulina to processed cheese as a source of nutrients and color. To carry out this study, the milk was processed to obtain semi-paste cheese, making three batches as follows: the control batch (Lc) cheese without the addition of spirulina, the experimental batch 1 (Lexp-1) where the addition of 0.25% spirulina and experimental group 2 (Lexp-2) where 0.50% spirulina was added. For products enriched with Spirulina, we mention the fact that it was added to the milk after its pasteurization. Determinations were made on the finished product to establish the main physicochemical parameters after the cheese was kept for 30 days during maturation under specific conditions. The results obtained indicate increases in the protein level, therefore from 19.47% obtained in Lc to 19.87% in Lexp-1 and 20.27% in Lexp-2. Differences can also be noted in terms of total mineral content (ash), the value obtained for Lexp-2 being 3.32% higher than that obtained for Lc. Therefore, the results of this study highlight the fact that we can increase the nutritional value of a product, managing to come to consumers with a less conventional product