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1

Effect of cadmium on collagen content and solubility in rat bone

100%

Galicka A., Brzoska M. M., Sredzinska K., Gindzienski A.

Acta Biochimica Polonica

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2004

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tom 51

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nr 3

The toxic action of cadmium in the bone tissue is known, but its mechanisms are still unexplained. We examined whether Cd influences collagen content and its solubility in the femoral bone of three-week-old female rats exposed to 5 or 50 mg Cd/l in drinking water. Non-cross linked collagen was extracted with 0.5 M acetic acid, and two acid-insoluble collagen fractions were extracted with pepsin and 4.0 M guanidine hydrochloride, respectively. SDS/PAGE showed the presence of two collagen types, I and V, in all three extracted fractions. Exposure of rats to Cd for 6 months increased the amount of acid-soluble collagens type I and V and decreased the level of acid-insoluble collagens. The amount of total collagen extracted from the bones of rats exposed to 50 mg Cd/l was reduced by about 14% as compared to control and those intoxicated with 5 mg Cd/l. The solubility of type I bone collagen (determined as the percentage of acetic-soluble fraction of total collagen) was increased 2.9- and 3.0-fold in rats intoxicated with 5 and 50 mg Cd/l, respectively. Similarly, the solubility of type V collagen was increased 2.3- and 2.7-fold, respectively. Our results indicate that Cd treatment affects bone collagen by decreasing its content and increasing its solubility.

2

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Effect of variable content of phosphorus and collagen on rheological characteristics of a mortadella

86%

Olkiewicz M., Moch P., Ostrowska A.

Acta Agrophysica

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2009

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tom 13

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nr 1[166]

The subject of the work was the assessment of the effect of variable content of total phosphorus and collagen in a model product on its rheological characteristics. The trial material was formed by 5 variants of model mortadella made of lean pork shoulder (40-60%), pork stomachs (10-30%), neck pork fat in cubes (20%) and 10% addition of water-fat-protein emulsion (5/5/1). The following factors were determined: water, total protein, fat, NaCl, total phosphorus and collagen contents. The so-called invariables were calculated, i.e. content ratios of: water to protein (Feder’s number), fat to protein, phosphorus to protein and collagen to protein. The rheological properties of mortadella were tested with the CASRA method. The growing share of shoulder of higher protein content in the recipe resulted in an increase in total phosphorus content in the product and it led to strengthening of its structure and improvement of its consistency, which was shown in the linear increase in plasticity (P) and fall of product elasticity (E) and fluidity (F). The growing share of pork stomachs resulted in weakening of the structure and worsening of the product consistency, as shown by decrease in plasticity (P) and increase in elasticity (E) and fluidity (F).

3

The effect of uremia of the peritoneal interstitium

86%

Pawlik-Juzkow H., Kupsz J., Simon M., Kuzlan-Pawlaczyk M., Pawlaczyk K.

Cellular and Molecular Biology Letters

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2002

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tom 07

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nr Suppl.

4

Effect of age on structural properties of intramuscular connective tissue, muscle fibre, collagen content and meat tenderness in pig longissimus lumborum muscle

72%

Wojtysiak D.

Folia Biologica

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2013

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tom 61

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nr 3-4

5

Changes in collagen content of cured and cooked meat

72%

Grzes B., Pospiech E., Dolata K., Stefanska D.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

6

Budowa histologiczna i zawartosc kolagenu w tkance skornej buhajkow cb, czb i simental

58%

Zapletal P.

Acta Agraria et Silvestria. Series Zootechnica

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1997

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tom 35

3-9

7

Nutritional value variability of different poultry species meat in the organic production system

51%

Wojcik W., Lukasiewicz M.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2017

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tom 56[2]

Nutritional value variability of different poultry species meat in the organic production system. The aim of the present study was to determine the real nutritional composition for selected quality attributes of breast muscles of different organically-farmed bird species.The study covered four species of poultry – the Broad Breasted White turkey (group T), broiler chickens (group C), Muscovy ducks (Group D), and Zatorska geese (Group G). The animals came from an organic farm in Sukowska Wola (Poland). The number of birds raised on the farm was 80 per each species of poultry. The birds were raised in accordance with the organic farming standard for Poland (Council Regulation (EC) No 834/2007). During the course of the present experiment, the genotype was found to have a significant(P≤0.01; P≤0.05) effect on the dressing percentage and the muscle and giblet content of the carcasses, which was in agreement with findings of other researches. The muscle and giblet contents served as reference values. The average body weight before slaughter was, by species: turkeys (T-11.69kg), chickens (C-2.45kg), ducks (D-2.60kg), and geese (G-6.85kg).The bird species kept in the ecological farm have largely influenced the quality of the pectoral muscle of the poultry. It can be seen that the turkey and chick muscles contained slightly more protein, while less collagen, compared to the group of ducks and geese.