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1

Wplyw roznych systemow chlodzenia na cechy jakosciowe tuszek kurczat rzeznych w czasie przechowywania w chlodni

100%
Belkot Z.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2008
|
tom 07
|
nr 3
79-81
2

Wpływ pory dnia ubojowego na zanieczyszczenie bakteryjne tuszek kurcząt rzeźnych

100%
Belkot Z.
Medycyna Weterynaryjna
|
2011
|
tom 67
|
nr 11
The objective of the research was to determine bacterial contamination on the surface of chicken carcasses as influenced by the order in which chickens were slaughtered during the day. The research was conducted on 75 carcasses of chickens aged 6-8 weeks, originating from a plant licensed to trade on the markets of the EU and to export to third countries. The plant complied with the HACCP system and had obtained ISO certificates related to production hygiene. The daily production of the plant amounted to 60 thousand chickens. The plant used an evaporative chilling system. Samples were collected on consecutive days of a production week. Each day, samples were collected three times: at the beginning of production (from the first 1,000 carcasses), in the middle (3,000-31,000 carcasses) and at the end (59,000-60,000 carcasses). A sample for examination consisted of skin removed from the breast and the thigh areas. Directly after chilling, 20 cm² of skin was collected by a destructive method from each carcass. The number of the following bacteria was determined per 1 cm² of skin: aerobic bacteria, psychrotrophic bacteria, Enterobacteriaceae and Enterococcus. The presence of Salmonella was determined in 25 g samples consisting of neck skin tissue from three carcasses. All microbiological examinations were conducted in accordance with Polish Standards. The results obtained were expressed as logarithms. The significance of differences was evaluated by Tukey’s multiple range test. The total count of aerobic bacteria amounted to 4.78 log CFU/cm² at the beginning of a slaughter cycle, 5.11 log CFU/cm² in the middle, and 5.19 log CFU/cm² at the end. The bacterial contamination of carcasses at the beginning of a slaughter day was significantly lower than contamination in the middle or at the end of the day, between which there was no significant difference. A similar pattern was observed for psychrotrophic bacteria, which numbered 4.56 CFU/cm² at the beginning of a slaughter cycle, 5.02 CFU/cm² in the middle, and 5.10 CFU/cm² at the end. The number of Enterobacteriaceae amounted to 2.97 CFU/cm² at the beginning of a slaughter cycle, 3.01 CFU/cm² in the middle, and 3.16 CFU/cm² at the end. No significant differences in contamination with this group of micro-organisms were observed between the three batches of samples. The number of Enterococcus amounted to 3.28 CFU/cm² at the beginning of a slaughter cycle, 3.33 CFU/cm² in the middle, and 3.38 CFU/cm² at the end. Salmonella were found on the skin of chickens from all three batches of samples collected during a slaughter day. They were detected in 7 samples (28%) collected at the beginning and at the end of a production day, and in 6 samples (24%) collected in the middle of the day. The predominant serotype was S. Enteritidis, but S. Virchow was also found in two samples collected at the beginning of a production day. The order in which chickens were slaughtered during a slaughter day had a significant influence on the general level of bacterial contamination and on the level of contamination with psychrotrophic bacteria. Carcasses of chickens slaughtered at the beginning of a production day were characterized by a lower general level of contamination, including contamination with psychrotrophic bacteria, compared with carcasses produced later during the day. No such pattern was observed for contamination with Enterobacteriaceae and Enterococcus. Salmonella were detected in 27% of carcasses examined. The time of slaughter did not appear to have any significant effect on contamination with these bacteria.
3

Wplyw roznych systemow chlodzenia na zanieczyszczenie bakteryjne tuszek kurczat rzeznych w czasie przechowywania w chlodni

100%
Belkot Z.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2008
|
tom 07
|
nr 3
75-77
4

Wartosc spozywcza krwi bydla

100%
Belkot Z.
Medycyna Weterynaryjna
|
2001
|
tom 57
|
nr 06
412-414
5

Wplyw systemu chlodzenia na zanieczyszczenie bakteryjne i cechy jakosciowe tuszek kurczat rzeznych

63%
Belkot Z., Pelczynska E.
Medycyna Weterynaryjna
|
2008
|
tom 64
|
nr 10
1225-1231
The aim of the research was to determine the quantity of nonspecific bacteria contamination, the presence of pathogenic bacteria, as well as the sensory qualities of slaughter chicken carcasses with regards to the implemented chilling system. The investigations were conducted on carcasses of broiler chickens, aged 6-8 weeks and a body weight of 1.2 – 2.5kg, that had been chilled in three technologically different systems: air, immersion and evaporative chilling. The temperature of the carcasses was taken before and after chilling, the bacterial contamination was measured (total count of aerobic bacteria, total number of coliform, psychrotropic and proteolytic bacteria), as well as a sensory analysis (appearance and odor) was conducted. The temperature of the carcasses after chilling was 4.28 °C, 6.97 °C after immersion chilling, and 4.39 °C after evaporative chilling. This data indicates that none of the mentioned systems lowered the temperature of the carcasses to that required by the regulatory limits of 4°C . According to the authors’ research the total count of aerobic bacteria in the case of carcasses chilled by air was 2.6xl04 jtk per l g, chilled by immersion, 3.9xl04 jtk, through evaporative chilling, 2.7x104 jtk /g. The bacterial contamination of carcasses chilled by water was significantly higher in comparison to both remaining chilling systems. The total number of coliforms in the case of carcasses chilled by air averaged 1.7x10 jtk/g, chilled by water 2.5x10 jtk/g, while through evaporative chilling 1.9x102 jtk/g. Only among carcasses chilled by immersion did the chilling system significantly differ the bacterial contamination of the coliform group from both remaining systems; it was higher in the case of immersion chilling. Air chilling and evaporative chilling did not differ among themselves in relation to this group of bacteria. The total number of psychrotropic bacteria in the case of carcasses chilled by air averaged 103jtk/g, chilled by immersion 1.2x104 jtk, chilled by the evaporative system 6x103 jtk/g. The chilling system significantly differed the contamination of the carcasses in the mentioned bacterial group; it was highest in the case of immersion chilling, and lowest with air chilling. The total number of proteolytic bacteria in the case of carcasses chilled by air averaged 1.8xl03 jtk/g, chilled by water 2.9xl03 jtk/g, while through evaporative chilling 3.1xl03 jtk/g. The chilling system significantly differed the contamination of the carcasses only in the case of those chilled by air from the contamination confirmed after chilling by immersion as well as evaporative chilling. The level of proteolytic bacteria in the carcasses chilled in the latter two systems was similar. Salmonella rods occurred in the muscle tissue of chickens chilled in all systems. In the investigations, Salmonella was isolated most often in carcasses from immersion chilling (27 % of the general sample), after which in those from evaporative chilling (20 %), and least often after air chilling alone (13 %). However, the chilling system did not affect the sensory qualities of the carcasses; their appearance and odor and from the perspective of sensory evaluation all the examined systems gave a high quality product. In the process of chilling poultry the highest quality chicken carcasses are gained from applying air chilling: the carcasses are relatively the best chilled and the least contaminated with nonspecific and pathogenic bacteria in comparison to those from immersion chilling and evaporative chilling. On the other hand the lowest quality product is gained from the immersion chilling of the carcasses, which are inadequately chilled and have the highest level of nonspecific and pathogenic bacteria in comparison to those from air and evaporative chilling. From the perspective of chilling, external water content and bacterial contamination, the quality of carcasses from evaporative chilling is lower in comparison to air chilling, but nonetheless higher than carcasses from immersion chilling. The authors’ research demonstrated that in none of the examined systems for chilling did the carcasses attain the prescribed regulatory temperature of 4°C, and so it would be recommended that correctional actions be taken in the examined plants in the HACCP system with regards to the chilling system, in order to attain the required end temperatures for carcasses as they have been developed in the HACCP system for the poultry industry as the so called critical limit.
6

Wartosc spozywcza krwi kurczat

63%
Belkot Z., Pelczynska E.
Medycyna Weterynaryjna
|
2002
|
tom 58
|
nr 03
208-210
7

Wplyw srodowiska wychladzalni na zanieczyszczenie bakteryjne tuszek kurczat rzeznych

63%
Belkot Z., Pelczynska E.
Medycyna Weterynaryjna
|
2009
|
tom 65
|
nr 10
710-715
The purpose of the research was to evaluate the chilling environment - the waters from the spin-chillers and the air from the chilling rooms - on the bacterial contamination of broiler chicken carcasses after slaughter. The research was conducted on two chilling systems for poultry used in Polish slaughterhouses: immersion and evaporative chilling. Forty samples of water from the spin-chillers underwent microbiological analysis as well as 20 samples of air from chilling rooms of both chilling systems. The following were determined from the above-mentioned materials: the total count of aerobic bacteria and coliforms, as well as the psychrotrophic and proteolytic groups. The presence of Salmonella was only evaluated in the water samples from the refrigerators (20 samples from each of the systems). A significant influence of the type of chilling system on the contamination of the water from the spin-chillers has been demonstrated on all the evaluated groups of bacteria. Water derived from the evaporative chilling system contained significantly more microflora (8.9 × 10³ cfu/ml) in comparison to the immersion system (7.0 × 10³ cfu/ml), which might have been caused by the manual eviscerating of the carcasses. The chilling system varied the percentage of particular groups of evaluated bacteria in the total microflora contamination in the water from the spin-chillers. Depending on the chilling system the percentage of the coliforms was 5-9% of the total count of bacteria, the percentage of psychrotrophic bacteria from 43-52%, proteolytic bacteria from 27-40%. The presence of Salmonella was confirmed in the water from the spin- -chillers of both of the systems. They were isolated more frequently in the immersion system (90% of the samples were positive) than in the evaporative chilling (50%). The most frequently isolated serotype was S. Enteritidis, the presence of which was confirmed in half of all water samples under examination. The remaining serotypes (S. Agona, S. Infantis, S. Hadar and S. Cremieu) were isolated less frequently. The analysis of the microbiological contamination of the air from the chilling rooms only demonstrated significant differences between both systems in the Coli and proteolytic groups. The count of the above-mentioned bacteria in l m³ of air was lower in a chilling room of the immersion system than in an evaporative chilling. There were no differences in the total count of bacteria and in the psychrotrophic bacteria. The total contamination in l m3 of air in the immersion system amounted to 2.9 × 10³ cfu. The count of coliforms in this system was 6.8 × 10 cfu/m³, which constituted 2.34% of the total count of bacteria, while in the evaporative chilling it was 2.7 × 10² cfu (10%). The psychrotrophic bacteria contamination constituted l.4 × 10³ (48.27%) in the immersion and l.6 × 10³ (59.25%) in the evaporative chilling. Proteolytic bacteria constituted from 10% in the immersion to 33% in the evaporative chilling of the total count of bacteria. The chilling room environment has a significant impact on the bacterial contamination of broiler chicken carcasses in the final phase of their production - primarily through the water from the spin-chillers, but also as a result the air movement.
8

Wplyw systemu chlodzenia na trwalosc miesa kurczat w czasie przechowywania w chlodni

63%
Belkot Z., Pelczynska E.
Medycyna Weterynaryjna
|
2009
|
tom 65
|
nr 01
46-50
The research objective was to assess the impact of different chilling systems on the bacterial contamination and quality characteristics of chicken carcasses during cold storage. The research was carried out on 90 carcasses of chicken broilers of 1.2-2.5 kg body weight aged 6-8 weeks, 30 from each of three plants using different chilling methods: air chilling, immersion chilling and evaporative chilling. After slaughter the carcasses were stored in a chilling room at the temperature of 0°C-4°C and relative humidity of 80% ± 2%. The total cold storage time was 6 days. The starting time (time 0) was assumed to be the 24 h after slaughter. Chosen parameters were determined on the first day of storage (time 0) as well as on its 3rd and 6th day. The parameters comprised microbiological contamination total count of aerobic bacteria, total number of coliforms, psychrotrophic and proteolytic bacteria. Additionally, a sensory assessment of the muscle tissue appearance and odour was performed (5-point scale) The bacterial contamination of carcasses after the immersion chilling was found to be significantly higher than in the other two chilling systems. Significant differences in the total count of bacteria between carcasses chilled in the immersion system and those chilled in the other two systems were observed on all days of storage. The highest contamination during the entire storage period was observed in the carcasses chilled by immersion. The contamination of air-chilled carcasses was similar to that of carcasses chilled in the evaporative system at the beginning (day 0) and towards the end of storage (day 6). The number of psychrotrophic bacteria on the 1st (day 0) and 3rd days of storage significantly depended on the chilling system. On those two days significant differences were observed between the carcasses chilled in each of the systems. On the 6th day, however, those differences were noted between the carcasses chilled in the immersion system and the ones chilled in the air and evaporative systems. In all storage periods the highest psychrotrophic contamination occurred in the immersion-chilled carcasses and the lowest in those chilled with air. The chilling method affected also the contamination of carcasses with proteolytic bacteria. Significant differences in the contamination with these bacteria occurred only between the immersion-chilled carcasses and the other two groups in all three periods of storage. Proteolytic bacteria count was the highest in the water-chilled carcasses and the lowest in those chilled with air. Adverse changes in the appearance and odour of carcasses chilled by all three methods began after 3 days of storage, but on the 6th day they were the most noticeable in the carcasses chilled by the air and evaporative methods. In terms of both these characteristics carcasses chilled in the immersion system were evaluated higher than those chilled by the other two methods, though the evaluation was negative in all three cases. The research results suggest that the chilling system has no significant impact on the durability of chicken meat during cold storage. Despite the significantly higher bacterial contamination of the carcasses chilled by immersion, sensory changes in these carcasses have not been found to occur earlier in carcasses chilled by the other methods. However, in the case of poultry meant for sale as fresh the 6-day cold storage period set by Polish Standard should be considered as too long, since the adverse sensory changes in carcasses begin already after 3 days of storage.
9

Wartosc odzywcza karmy dla psow w postaci batonow

63%
Belkot Z., Chalabis-Mazurek A.
Medycyna Weterynaryjna
|
2003
|
tom 59
|
nr 04
318-322
10

Zyski i straty ekonomiczne jako wynik chlodzenia drobiu

63%
Belkot Z., Chudzik A.
Medycyna Weterynaryjna
|
2010
|
tom 66
|
nr 04
276-280
The aim of the reasearch was to evaluate gains and losses to producers and consumers of poultry which result from the application of diverse methods of chilling poultry carcasses. The research was carried out on 120 carcasses of slaughter chickens chilled by three different systems, i.e. air chilling, immersion chilling and evaporative chilling, 40 carcasses from each system. Weight losses or gains of the carcasses before and after chilling were initially established by the so-called plant method. The weight was measured directly after gutting and the removal of giblets and fat, but before the first washing. Each carcass was weighed to an accuracy of one gram. Then the carcasses were hanged again on the slaughter line, where they underwent the processes of washing, chilling and draining. Following the above, the carcasses were weighed for the second time. The following parameters were calculated: the average weight gain or loss of the carcass after chilling (g/carcass); the average weight gain or loss of the carcass after chilling (g/kg); the relative weight gain or loss of the carcass after chilling (%). Next, the chilling systems under examination were evaluated in terms of economic gains or losses to the poultry plant and the poultry consumer. Economic analysis involved the following indicators: the gain or loss to the plant during processing (PLN/carcass); the yearly gain or loss to the plant during chilling (PLN); the gain or loss to the plant during chilling (PLN/kg of sales); the gain or loss to the consumer resulting from chilling (PLN/kg purchased); the yearly gain or loss to the consumer; the yearly gain or loss to the social budget resulting from the choice of a specific chilling method and the yearly slaughter of chickens It was found that the carcass weight after chilling varied significantly depending on the chilling method applied. The air chilling system reduced the carcass weight on average by 2.31%. The other two chilling methods caused an increase in the carcass weight, which was greater in the immersion system: on average by 3.45%. Also the evaporative system caused the carcass weigh to grow but to a lesser extent than the immersion one: on average by 2.63%.The immersion chilling proves the most profitable to the producer. This method produces the greatest gains in the carcass weigh, consisting mainly in increased free water content in meat. The plant gains 0.20 PLN per 1 kg of meat, but the yearly gain amounts to as much as 3,449,605 PLN. The evaporative system is also profitable to the producer but the economic gain is somewhat smaller than in the immersion system. From the producer’s point of view the least desirable is chilling by air since, in comparison with the other two systems, the producer loses 2,950,899 PLN a year. By contrast, air chilling is the most favourable to the consumer. He gains 0.17 PLN per 1 kg of chicken meat purchased. Considering the yearly consumption of chicken meat, an individual consumer gains 4.50 PLN but the yearly gain from this method of chilling to entire society amounts to 203,910,000 PLN. The application of the other two chilling methods results in considerable losses to the social budget, which are especially high in the case of the immersion method.
11

Wpływ wieku gęsi na cechy chemiczne i organoleptyczne tłuszczu

63%
Belkot Z., Pyz-Lukasik R.
Medycyna Weterynaryjna
|
2011
|
tom 67
|
nr 12
The aim of the study was to describe the influence of the age of geese and type of fat on its chemical composition and selected sensory features. The research was conducted on depot and subcutaneous goose fat derived from 20 Biała Kołudzka breed goose carcasses, which were crossbred from two stocks: W11 from the maternal side and W33 from the paternal side (the so called ‘gęś owsiana’). The investigated fat was derived from geese of two age groups. The first group were young fowl, slaughtered at the age of 16-18 weeks, the second group of 3-4-year-old fowl, slaughtered after their reproductive period. For the examined raw fat the basic composition was described (protein content, fat, water, ash and fatty acids), features that are useful for storage (percentage of free fatty acids, acid and peroxide count) as well as the sensory quality of the fat on the basis of the intensity and desirability of the smell. It has been affirmed that the age and type of fat are essential factors leading to varied chemical compositions, fatty acid profiles and smell of goose fat. In the case of chemical composition the influence of age is most pronounced on subcutaneous fat, which in young fowl contains more protein, water and ash and less fat. The fatty acid profile is also significantly varied. Fat from older geese scores higher regarding nutritional value for both types of fat. This fat contains less saturated fats and more single and multi-unsaturated fats in comparison with fat from younger geese. At the same time, both subcutaneous and depot fat of older geese is less favorably valued by consumers with regards to sensory features.
12

Zanieczyszczenie bakteryjne powierzchni jaj spożywczych w zależności od systemu utrzymania kur niosek

63%
Belkot Z., Gondek M.
Medycyna Weterynaryjna
|
2014
|
tom 70
|
nr 06
The aim of the study was to determine the influence of the maintenance system of laying hens on the bacterial pollution of the egg shell surfaces of consumer eggs. Eggs derived from four acceptable maintenance systems of hens were selected for the investigations: caged, litter, free ranging, ecological, whose source was from the Lublin voivodeship and obtained during the spring and summer period (April – July). 200 eggs were examined, 50 from each of the examined maintenance systems. All the examined eggs belonged to the L weight class. The egg surface was calculated using Pagannelli et. al.’s formula: Ps = 4.835 × M⁰·⁶⁶². Next the egg was rinsed with a sterile liquid, attaining a 10⁻¹/cm² thinner egg shell surface, which was again thinned down by a tenth. In the examined material the following were determined: the general oxygen bacteria count, the number of proteolitic and psychrophilic bacteria, bacteria from the Enterobacteriaceae family, as well as micro-organisms of the Enterococcus and Staphylococcus type. The measurements were conducted according to Polish norms. The bacteria count (the units forming a colony) was presented in a decimal logarithmic form, and subsequently expressed as log jtk/cm² of an egg shell. It has been confirmed that the total number of oxygen bacteria on the eggs was: from caged hens log 4.95 jtk/cm²; litter, log 5.35 jtk/cm²; free ranging, log 5.25 jtk/cm²; while from ecologically sustained hens, log 5.18 jtk/cm². The pollution on eggs from the caged maintenance system was significantly lower than those from the litter system. The proteolitic bacteria count on eggs from the maintenance systems was log 4.19 from the caged, log 4.71 from litter, log 4.72 from free ranging, and log 4.54 jtk/cm² from the ecological. Significant differences in pollution were confirmed in this type of bacteria between the caged and litter as well as free ranging maintenance systems. The psychrophilic bacteria pollution ranged from log 3.66 jtk/cm² of an egg shell in the caged system to log 4.02 jtk/cm² in the litter system. Significant differences in pollution in this type of bacteria occurred only between the caged and litter systems. The bacteria count of the Enterobacteriaceae family ranged from log 0.65 jtk/cm² on eggs derived from the litter system to log 1.64 jtk/cm² from hens kept in the free ranging maintenance system. Significant differences in pollution were determined in this type of bacteria between the litter, free ranging and both of the remaining examined maintenance systems. The bacteria count of the Enterococcus type in the case of the caged system was log 1.08, litter log 3.10, free ranging log 2.34 and log 2.08 jtk/cm² from the ecological maintenance system. Significant differences in bacteria of the Enterococcus type were determined between the caged and litter systems, and both of the remaining examined maintenance systems, which did not differ among themselves. In the case of the bacteria of the Staphylococcus type, the lowest pollution was determined on the egg shells derived from the caged system – log 2.73 jtk/cm², while the greatest in the free ranging (log 4.36) and litter (log 4.58 jtk/cm²) systems. It was confirmed that the maintenance system of laying hens has a significant influence on bacterial pollution of the consumer egg shells. The highest hygienic quality was demonstrated by eggs from the caged system, the lowest from the litter and free ranging systems.
13

Does road transport influence plasma leptin concentrations in horses? Preliminary study

63%
Kedzierski W., Belkot Z.
Annals of Animal Science
|
2018
|
tom 18
|
nr 1
14

Występowanie zmian chorobowych i odchyleń jakościowych w tuszach zwierząt łownych w Polsce w latach 2000-2011

51%
Szkucik K., Belkot Z., Gondek M.
Medycyna Weterynaryjna
|
2012
|
tom 68
|
nr 12
The aim of the study was to analyse the results of post-mortem examinations of game carcasses conducted in Poland in 2000-2011 by the Veterinary Inspectorate. During that period, nearly 6 million game animals were shot, including mostly wild boars, roe deer and game birds. However, only 3 442 257 of them were examined post mortem by veterinarians. Lesions and qualitative changes were found in 65 970 carcasses (i.e. in 1.92% of the total number examined), of which 16 788, i.e. 25.45% (or 0.52% of all carcasses examined), were judged unfit for human consumption. The most lesions were found in boar carcasses (2.79%), and the least in deer carcasses (1.94%). The most common qualitative change, in both boar and deer carcasses (53.31% and 50.10%, respectively), was putrefaction, which was also the most frequent reason for qualifying carcasses as unfit for consumption (40.10% and 76.45% for boars and deer, respectively). The second most important group of lesions were parasitic diseases. In deer carcasses, the most frequent of these diseases was fascioliasis (14.63%), which, however, was not considered sufficient grounds for declaring meat unfit for consumption. In the muscle tissue of wild boars, trichinosis was found, constituting 15.38% of all lesions. In 2000-2011 trichinosis was detected in the muscle tissue of 3,748 boars (0.33%), and - after putrefaction - this disease was the second most important cause for rejecting boar carcasses as unfit for consumption. About 20% of boar and deer carcasses were judged unfit for consumption because of extreme emaciation. In 2000-2011, there was a considerable increase in the number of big game that were shot and presented for post-mortem examination, whereas the number of small game, especially hares, steadily decreased. The percentage of carcasses in which post mortem changes were found remained at a relatively constant level. An exception was 2007, when a marked increase in the number of carcasses with lesions was noted among both wild boars and deer. On the other hand, a notable decrease in the percentages of lesions and qualitative changes in deer carcasses was observed in 2008-2011, although the number of carcasses submitted to veterinary inspection did not change importantly. A vast majority of these changes resulted in deer carcasses being judged unfit for consumption. These facts may be explained by an improvement in the health status of deer combined with a rigorous performance of post-mortem examinations by official veterinary surgeons.
15

Wartość odżywcza odzyskanego mechanicznie mięsa kurcząt i gęsi

51%
Belkot Z., Ziomek M., Gondek M.
Medycyna Weterynaryjna
|
2013
|
tom 69
|
nr 08
The research was aimed at evaluating the nutritional value of mechanically separated meat (MSM) of two different the poultry species and to compare it with the corresponding characteristics of hand-separated meat. The research was conducted on chicken and geese meat obtained by pressure separation (with a SIMO Meat Separator), in which muscle tissue is ground along with bones, cartilage, and sinews. The raw material for the production of MSM included backs, wings, necks, and trunks (except for breast muscles) of broiler chickens and slaughter geese, as well as whole goose carcasses that did not meet commercial standards. Samples were collected during 20 production cycles. The examination was conducted on chicken and goose MSM, as well as on hand-separated chicken and goose meat, which consisted of breast and thigh muscle samples. Hand-separated muscles were the control. The total protein content was determined by the Kjeldahl method, the fat content by the Soxhlet method, the water content by desiccation at 105°C, the calcium content by flame atomic absorption spectrometry with a Varian Spectra AA 2807S spectrometer, and the phosphorus content by spectrophotometry with a Shimadzu UV-1800 spectrophotometer. Fatty acid composition was determined by gas chromatography with a Varian CP 3800 chromatograph. The amino acid profile of mineralized proteins was determined with an AAA 400 amino acid analyser (Ingos Praha). The biological value of proteins was determined on the basis of their amino acid composition by calculating the chemical score (CS) and the essential amino acid index (EAAI). The significance of differences between the characteristics under analysis was evaluated by Tukey’s test at p ≤ 0.05. The chemical composition of MSM of chickens and geese showed significant differences. Chicken MSM contained significantly more proteins, water, and calcium, but less fat than goose MSM. Hand-separated meat had significantly higher contents of proteins and water, but lower contents of fat and calcium than both kinds of MSM. The two kinds of MSM did not differ significantly in their phosphorus content, which however was significantly lower (by 50%) than that in hand-separated meat. The content of most amino acids in proteins was significantly higher in chicken MSM than in goose MSM. The content of amino acids in both kinds of MSM was significantly lower than in hand-separated meat. This was also true about exogenous amino acids, which are particularly important for the biological value of proteins. Compared with the amino acid composition of model proteins, the proportion of exogenous amino acids in MSM was unfavourable from the point of view of human nutritional needs. Amino acids that limited (CS) the absorption of proteins were sulphur amino acids in the case of chicken meat (both mechanically and hand-separated) and aromatic amino acids in the case of goose meat. The content of saturated fatty acids (SFA) differed significantly between MSM and hand-separated meat, as well as between chicken and goose MSM. The same pattern was observed for polyunsaturated fatty acids (PUFA). Unlike mechanically separated and hand-separated goose meat, chicken and goose MSM differed significantly in their monounsaturated fatty acid (MUFA) content. Our own research revealed an unfavourable proportion of PUFA n-6 to PUFA n-3 in chicken MSM (18:1) and confirmed a high nutritional value of fat in goose MSM (8:1) and in hand-separated goose meat (8-9:1). Fat in chicken and goose MSM differed significantly in the proportions of SFA to MUFA and to PUFA The content of monounsaturated fatty acids was twice as high as that of saturated fatty acids both in goose meat and in MSM produced from it. Our own research demonstrated that the proportion of unsaturated fatty acids (UFA) to saturated fatty acids (SFA) in goose MSM is better than that in chicken MSM. The nutritional value of mechanically separated poultry meat is considerably lower than that of hand-separated poultry meat. An excessive use of mechanically separated poultry meat in the production of meat products may significantly reduce their biological value.
16
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Zawartość selenu w mięśniach i narządach wewnętrznych koni rzeźnych w zależności od ich wieku i płci

51%
Szucik K., Gondek M., Belkot Z., Kursa K.
Żywność Nauka Technologia Jakość
|
2014
|
tom 21
|
nr 5
Celem pracy było oznaczenie zawartości selenu w wybranych tkankach koni rzeźnych oraz określenie jej zmienności w zależności od wieku i płci zwierząt. Materiał do badań stanowiły trzy mięśnie oraz narządy wewnętrzne (nerki, płuca i wątroba) pochodzące ze 117 tusz koni rzeźnych zakwalifikowanych do drugiej klasy jakościowej. W doborze materiału doświadczalnego uwzględniono zwierzęta obu płci oraz dwie grupy wiekowe: konie młode (od 6 do 18 miesięcy) i stare (od 10 do 13 lat). Pobrane próbki po wstępnym przygotowaniu poddano mineralizacji. Zawartość selenu w uzyskanych mineralizatach oznaczono przy użyciu spektrometru absorpcji atomowej ze wzbudzeniem elektrotermicznym i deuterową korekcją tła Zeeman, Spektra 220Z firmy Varian. Wykazano statystycznie istotne (p ≤ 0,01) różnice zawartości selenu pomiędzy wszystkimi badanymi tkankami. Najwięcej selenu stwierdzono w nerkach (0,487 ppm), istotnie (p ≤ 0,01) mniejszą zawartość tego pierwiastka oznaczono w wątrobie (0,177 ppm), a jeszcze mniejszą – w płucach (0,062 ppm). Najmniej badanego pierwiastka było w tkance mięśniowej (0,039 ppm). Uwzględniając wiek koni, w nerkach i mięśniach zwierząt młodych wykazano statystycznie większą (p≤0,01) zawartość selenu. Płeć miała niewielki wpływ na zawartość selenu zarówno w narządach wewnętrznych, jak i w mięśniach. Istotne (p ≤ 0,01) różnice dotyczyły jedynie nerek. Z trzech badanych mięśni najwięcej selenu oznaczono w mięśniu nadgrzebieniowym (m. supraspinatus), a nieznacznie mniej, ale w wymiarze statystycznie istotnym (p ≤ 0,01), w mięśniach: najdłuższym (m. longissimus pars thoracis) i półbłoniastym (m. semimembranosus). Różnice te dotyczyły jedynie mięśni zwierząt młodych. W grupie tej stwierdzono także istotne (p ≤ 0,01) różnice pod względem zawartości selenu w zależności od rodzaju mięśnia i płci. Najmniej selenu zawierały mięśnie zwierząt powyżej 10. roku życia. W tej grupie zwierząt nie wykazano istotnych (p ≤ 0,01) różnic pomiędzy badanymi mięśniami, a także nie wykazano istotnego wpływu płci na zawartość selenu.
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Występowanie zmian chorobowych i odchyleń jakościowych w tuszach świń rzeźnych w Polsce w latach 2001–2011

51%
Szkucik K., Gondek M., Belkot Z.
Życie Weterynaryjne
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2012
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tom 87
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nr 09
18

Wpływ różnych systemów utrzymania kur na zanieczyszczenie powierzchni jaj bakteriami chorobotwórczymi

51%
Gondek M., Szkucik K., Belkot Z.
Medycyna Weterynaryjna
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2013
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tom 69
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nr 06
The purpose of the research was to determine the presence and frequency of pathogenic microorganisms of the genera Salmonella, Listeria, and Campylobacter, and of coagulase-positive staphylococci on the surface of consumer eggs from different hen-housing systems. The research material consisted of 120 eggs, comprising 30 eggs from each of four farms using different housing systems: the battery system, the deep-litter system, the free-range system, and the organic system. The eggs were collected into sterile bags in the henhouse directly after being laid, before being marked. The presence of microorganisms was established in accordance with Polskie Normy (Polish Standards). No Salmonella rods were detected on eggs from any of the four hen-housing systems. Microorganisms of the genus Campylobacter were found on 4 eggs (13.13%) from the deep-litter housing system and on 3 eggs (10%) from the free-range system. Only on the eggs from the battery system, no bacteria of the genus Listeria were detected. These bacteria were found on 3 eggs (10%) from the deep-litter system, but the presence of L. monocytogenes was confirmed on only one of the three eggs. In the case of the eggs from the free-range system, bacteria of the genus Listeria were present on 15 eggs (50%), 3 of which (10%) were polluted with L. monocytogenes. The same microorganisms were also detected on 14 eggs (46.7%) from the organic system, but none of them were L. monocytoges. All eggs examined, irrespective of the housing system, were polluted with coagulase-negative staphylococci, whereas coagulase-positive staphylococci were detected on a single egg from the free-range housing system only. The research demonstrated that human pathogens can be found on the surface of consumer eggs from any housing system. The housing system has a statistically significant influence on the degree of pollution with these microorganisms. The battery system, in which only coagulase-negative staphylococci were found, appears to be the safest in terms of the pollution of eggs with pathogenic microflora. The possibility of eggs being polluted with human pathogens makes it highly advisable for consumers to wash eggs directly before use.
19

Impact of residues of veterinary medicinal products in food of animal origin on public health safety in Poland in the years 2003-2017

45%
Majewski M., Anusz K., Belkot Z., Racewicz P., Lukomska A.
Medycyna Weterynaryjna
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2020
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tom 76
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nr 07
Monitoring the presence of residues of unauthorized substances, chemical and biological residues, medicinal products and radioactive contamination in food is an important element of the system for protection of consumers against hazardous foods. The aim of the study was to analyze the results of monitoring tests for the presence of antibiotics and chemotherapeutics affecting consumer safety in products of animal origin that were carried out in Poland in the years 2003-2017. The material for analysis were annual reports on the results of tests for the presence of prohibited substances, chemical and biological residues, medicinal products and radioactive contamination in food produced in Poland. Samples for testing were taken at random from food of animal origin produced on farms under the supervision of the Veterinary Inspectorate. The reports present data on monitoring tests carried out in the years 2003-2017. The analysis was based on the results for B1 substances, which include antibacterial substances, antibiotics and chemotherapeutics approved for use in food-producing animals. The results from the last two years of research were analyzed in detail, including the results for prohibited substances with antibacterial action from group A6 (prohibited substances) and, in the case of poultry, for coccidiostats (group B2b).The results of the monitoring studies in Poland indicate that both veterinarians and animal breeders were aware that the proper use of chemotherapeutics and compliance with waiting periods are necessary to ensure food safety. Samples that exceeded the standards represented less than 0.3% of all samples tested in all types of food. According to the results of these studies, antibiotic residues were most frequently found in honey.
20

Motyliczka mięśniowa - pasożyt o wzrastającym znaczeniu w higienie żywności

45%
Nowicki M., Wisniewski J., Belkot Z., Bartyzel B. J., Pakulska M.
Magazyn Weterynaryjny
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2015
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tom 24
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nr 06
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