Changes in quality traits of eggs from yellowleg partridge (ż-33) laying hens depending on storage conditions of eggs [Zmiany cech jakościowych jaj, pochodzacych od kur nieśnych żółtonóżka kuropatwiana (ż-33), w zależności od warunków ich przechowywania]
Calik J.,Dzial Ochrony Zasobow Genetycznych Zwierzat
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013
There were studied the eggs laid by the 38-week-old Yellowleg Partridge (Ż-33) laying hens that were kept at an Experimental Station, the National Research Institute of Animal Production in Chorzelów. The hens were kept on a litter at a stocking density of 5 birds per m2 and fed a standard DJ diet for layers, with a free access to feed and water. A total of 120 eggs weighing between 56 and 57 g were taken from a collection of eggs obtained from 380 hens during one day. The eggs were stored at temperatures of 6 °C and 21 °C and at a relative humidity of 45-50 %. The egg quality was assessed on the 1st, 7th, 14th, and 21st day of storage. It was found that the storage conditions had a significant effect on the decrease in the weight of egg and yolk, the air cell enlargement, and the reduction in the albumen height. The temperature of 21°C had a greater effect on the dynamics of those changes whilst the eggs stored at a temperature of 6 °C were characterized by a good quality and freshness even on the 21st day of being stored.
Effect of packaging and storage method on physicochemical properties of meat of rabbits fed feed mixtures enriched with fish oil and vitamin E [Wpływ metody pakowania i przechowywania na właściwości fizykochemiczne mięsa królików żywionych mieszankami paszowymi wzbogaconymi olejem rybnym i witaminą E]
Kowalska D.,Dzial Ochrony Zasobow Genetycznych Zwierzat |
Gugolek A.,University of Warmia and Mazury |
Kobylarz P.,Powiatowy Inspektorat Weterynarii w Siedlcach
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2015
The objective of the study was to determine the effect of diversified alpha-tocopherol acetate supplement in fish oil-enriched (2 %) feed mixtures on fatty acid composition, content of vitamins A and E, total cholesterol, and thiobarbituric acid reactive substances (TBA-RS) in the rabbit longissimus dorsi muscle frozen-stored for 14 days and 90 days as well as to compare the sensory quality of rabbit meat depending on the packaging and storage method. From 35 to 90 days of their age, New Zealand White rabbits (40 animals per group) were fed ad libitum complete pelleted feed mixtures that contained 2 % of fish oil and alpha-tocopherol acetate (0.40 or 100 mg/kg). Three groups of fed animals were made. At 90 days of age, 10 rabbits from every group were slaughtered. It was proved that the content of protein in the longissimus dorsi muscle was similar in all the groups (19.9 ÷ 20.4 %). There were reported no differences in the contents of water, fat, and mineral components in the form ash. After 14 days of frozen storage of meat, the level of vitamin E (3.00 μg/g) was the lowest in the meat of rabbits fed the unsupplemented feed mixture. In the groups of rabbits fed the feed supplemented with vitamin E, its content in the meat increased with the increasing supplementation of vitamin E in the diet (from 4.13 to 5.14 μg/g). Similar trends remained after 90 days of the frozen storage of meat. Enriching the feed with 100 mg/kg of vitamin E had a significant (p ≤ 0,05) effect on the decreased value of TBA-RS indicator of meat after 90 days of frozen storage (by 59 %). This fact was proof of a slower lipid oxidation rate in meat. After 14 and 90 days of storage, the cholesterol value was reported to be the lowest (52.3 and 52.7 mg/100 g, respectively) in the meat of rabbits fed the feed supplemented with 100 mg of vitamin E. It was proved that the individual scores of the meat sensory quality differed depending on the storage method (vacuum packaging-refrigeration for 14 days or freezing in zip lock bags for 14 days) and on the amount of vitamin E administered in the feed. The flavour, aroma, and juiciness of vacuum packed meat were rated with higher scores. © by Polskie Towarzystwo Technologów Żywności, Kraków 2015.
Sokolowicz Z.,University of Rzeszow |
Krawczyk J.,Dzial Ochrony Zasobow Genetycznych Zwierzat |
Herbut E.,Dzial Technologii
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012
The objective of the research study was to determine the effect of layers' age on the development of quality traits of eggs from native Greenleg Partridge [Z-11] hens reared under the organic breeding conditions. The quality of consumption eggs from layers aged 36, 50, and 80 weeks was investigated. It was found that the layers' age had an effect on the increased egg and yolk weight as well as on the increased content of egg yolk and the decreased content of egg albumen in the eggs analyzed. The intensity of yolk colour increased with age of the layers. In the egg yolks from older hens, the content of vitamins A and E was higher than in the egg yolk from the younger layers. The physical features of egg shells from older layers indicated their good quality. The age was found to have no effect on the profile of fatty acids in the egg yolks. The good quality of eggs from the older Greenleg Partridge layers proves that it is reasonably and practically to utilize them in the organic breeding system during a period of two years.
Relationships among fat deposit within carcass, content of intramuscular fat, fatty acid profile, and tenderness of rabbit meat [Zależności między otłuszczeniem tuszki a zawartością tłuszczu śródmięśniowego, profilem kwasów tłuszczowych i kruchością mięsa królików]
Kowalska D.,Dzial Ochrony Zasobow Genetycznych Zwierzat |
Gugolek A.,University of Warmia and Mazury |
Bielanski P.,Dzial Ochrony Zasobow Genetycznych Zwierzat
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2014
The objective of the study was to assess the relationships among fat deposits within individual parts of rabbit carcass, content of intramuscular fat, fatty acid profile, and tenderness of meat from rabbits of New Zealand White (NZW) and Popielno White (PW) breeds. The study comprised 20 specimens of each of the two rabbit breeds. The kittens were weaned on the 35th day and, until the 90th day of life, they were fed, ad libitum, complete feedingstuffs containing 15.3 % of crude protein, 3.55 % of crude fat, and 11.5 % of crude fibre. The animals were slaughtered at the age of 90 days. Compared to the rabbits of PW breed, the rabbits of NZW breed were characterized by a significantly higher intramuscular fat content within intercostal muscles (12.83 % nd 10.39 %, respectively) and within abdominal integument muscles (9.06 % and 6.03 %, respectively), as well as by a highly significantly higher fat content in the saddle (1.52 % and 1.01 %, respectively). The highest percentage of protein was determined in the saddle muscles of PW rabbits (23.56 %), the lowest in the abdominal integument muscles of NZW rabbits (20.19 %). Highly significant (p ≤ 0,01) differences were found between the two breeds as regards the contents of protein in their fore part and saddles; the rabbits of PW breed had a significantly higher percentage of protein content. The fatty acid profile of meat differed between the two breeds analysed; this might result from the varying times the meat of two breeds needed to become full mature. In the saddle meat of the two breeds analyzed, a highly significantly (p ≤ 0,01) positive relationship was determined between the content of kidney fat and the total content of subcutaneous and visceral fat (respectively: r = 0.94 and 0.87). Similarly, in the fore part of the rabbits of PW breed, a relationship was found to exist between the content of shoulder fat and the total content of subcutaneous and visceral fat (r = 0.79). The higher intramuscular fat content in the saddle meat from NZW rabbits was significantly positively correlated (on the level 0,05) with the amount of kidney fat (r = 0.70). © 2014, Polish Food Technologist Society. All rights reserved.
Kawecka A.,Dzial Ochrony Zasobow Genetycznych Zwierzat |
Sosin-Bzducha E.,Dzial Ochrony Zasobow Genetycznych Zwierzat |
Sikora J.,Dzial Ochrony Zasobow Genetycznych Zwierzat
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2016
The objective of the research study was to characterize the quality of carcasses and meat of Wrzosówka lambs fed a linseed-supplemented diet. The research study comprised 20 lambs (rams) from a stock covered by a genetic resources conservation programme. At the age of 120 days, the animals were divided into two feeding groups, 10 rams in each group. They were fed hay and straw ad libitum and about 0.3 kg of mixed concentrate per one lamb. In the control group, the mixed concentrate was a C-J mix, whereas in the experimental group, this was the CJ mix with 5 % of flax seed fodder added. As soon as the fattening period ended, the animals were slaughtered. The evaluation of the slaughter performance included: carcasses assessment of slaughtered animals, determination of the content of carcass cuts, and determination of the tissue composition of leg. The chemical composition was performed using the longest dorsal muscle. It was found that the feed applied had no effect on the gains in body weight of the lambs and on their carcass parameters. Based on the analysis of the tissue composition of leg, it was found that, in the case of the animals fed the concentrate with 5 % of linseed added, the fat content in this cut was ca. 1.5 times higher. No differences were reported in the major composition of meat. However, the feed type had an effect on the fatty acid profile. The intramuscular fat of lambs fed the linseed-enriched feed mix contained more linolenic acid (about 0.68 p.p.), which contributed to the increase in the total content of n-3 PUFA by ca. 1.2 p.p., thus reducing the n-6/n-3 ratio, compared to the control group, by 3.11 and 4.99, respectively. © by Polskie Towarzystwo Technologów Żywności, Kraków 2016 Printed in Poland.