Wyniki wyszukiwania

1

The consequences of trade relief within the associations agreement between Poland and the European Union - exemplified by the preferential export treatment of duck meat

100%

Krings-Sausen C.

Annals of Warsaw Agricultural University. Agricultural Economics and Rural Sociology

|

1996

|

tom 32

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packed muscles from duck

84%

Przysiezna E.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4

457-463

Proteolysis and lipid oxidation in the vacuum-packed leg and breast muscles from Mullard drakes stored at 1°C were studied. As proteolysis indicators there were determined proteolytic activity, contents of amino nitrogen and free amino acids (FAA), and TBARS values as indicators of oxidative changes. Changes were also determined in the proteolytic activity, TBARS values and contents of: amino nitrogen and FAA. As a result, 18 FAA were found in breast muscles and 19 in leg and their total contents after 1 day of storage were 184.39 mg/100 g tissue, and 233.33 mg/100 g tissue (respectively). In the case of breast muscles a significant increase in the content of detected FAA (except Pro) was noted after 13 days of storage and in the leg muscles (except Asp) after 5 days of storage. It was established that the proteolytic activity decreased (ca. 38%) in breast after 18 days and in leg (ca. 30%) after 5 days of storage. The content of amino nitrogen significantly increased in breast muscles after 18 days and in leg muscles after 5 days of storage. During storage, TBARS values were observed to increase continuously in breast muscles, whereas in legs they first increased after 5 days and then were observed to decrease.

3

Effects of dietary natural antioxidant supplementation on broiler chicken and Muscovy duck meat quality

84%

Marzoni M., Chiarini R., Castillo A., Romboli I., De Marco M., Schiavone A.

Animal Science Papers and Reports

|

2014

|

tom 32

|

nr 4

A total of 150 one-day-old male broiler chicks (Ross 308) and 120 one-day-old female Muscovy ducklings were distributed over 15 and 12 pens, respectively. All birds received the same diet during the first period of life. Throughout the second period (36-56 days for broiler chickens and 43-69 days for Muscovy ducks) different source plant extracts were supplemented to the basal diet for each species; dietary treatments were assigned to three pens each. In the chicken (CK) trial the following dry extracts were tested: tomato (Solanum lycopersicum) skin (200 mg lycopene kg-1 feed; CK-L200 group), orange (Citrus aurantium) peel (200 mg hesperidin kg-1 feed; CK-O200 group), and green tea (Camellia sinensis) leaves (200 mg catechins kg-1 feed; CK-T200 group). For the Muscovy duck (DK) trial the tested extracts were produced from rosemary (Rosmarinus officinalis) leaves (200 mg carnosic acid kg-1 feed; DK-R200 group) and orange (Citrus aurantium) peel (200 mg hesperidin kg-1 feed; DK-O200 group). The effects in both species were compared with those for the unsupplemented diet (CK-C and DK-C) and the diet supplemented with 200 mg of alpha-tocopheryl acetate (CK-E200 and DK-E200). At the end of each trial three birds per pen were slaughtered. Growth performance,pH and meat proximate composition in both species were not affected by dietary treatments. The TBARS value of chicken leg meat from the unsupplemented group was 3.86, while on average in CK-E200, CK-L200 and CK-O200 it was by 60, 55 and 63% lower (P<0.05), whereas in CK-T200 it was by 25% higher (P<0.05). Dietary treatments did not exert any antioxidant effects on chicken breast meat. The TBARS value of duck breast meat and leg meat from the control was 1.39 and 4.51,respectively, while on average in the DK-E200, DK-O200 and DK-R200 groups it was by 82 and 71%, 33 and 46%, and 66 and 47% lower (P<0.05), respectively. The magnitude of the antioxidant action of vegetable dry extract in this trial was lower than that of alpha-tocopheryl acetate.

4

The influence of alkaloids in seeds of Lupinus angustifolius on the growth and some meat features of ducks

84%

Karasinski D., Bednarczyk M., Peretiakowicz M., Gulewicz K.

Bulletin of the Polish Academy of Sciences. Biological Sciences

|

1988

|

tom 36

|

nr 10-12

5

Traditional Polish cuisine. Poultry dishes

67%

Woicka-Bekas E.

Polish Food

|

2010

|

nr 4

6

The effects origin and sex on rearing results of ducks from two ancestral paternal strains

67%

Adamski M., Bernacki Z., Kuzniacka J.

Acta Scientiarum Polonorum. Zootechnica

|

2005

|

tom 04

|

nr 1

13-27

7

Tissue composition of carcass and meat quality in ducks from paternal pedigree strain

67%

Adamski M.

Acta Scientiarum Polonorum. Zootechnica

|

2005

|

tom 04

|

nr 1

3-12

8

Carcass quality, meat traits and chemical composition of meat in ducks of paternal strains A44 and A55

67%

Mazanowski A., Kisiel T., Gornowicz E.

Animal Science Papers and Reports

|

2003

|

tom 21

|

nr 4

Analysed were 8-week-old males and females of duck paternal strains A44 and A55. The in vivo weights of meat and fat with skin were estimated based on live body weight, breast bone length and breast muscle thickness. Heritability coefficients for meat production traits and genetic and phenotypic correlations between them were calculated. Carcasses were measured and dissected. In breast and leg muscles the pH and water holding capacity as well as water, protein, fat and ash were determined. Simple correlation coefficients were calculated between carcass weight with neck and carcass components, and body measurements. A55 ducks of both sexes showed greater meat and fat weight, but lower meat and higher fat content of carcass compared to A44 ducks. Based on the correlation coefficients between body measurements and body weight and carcass components, it is suggested that in order to increase the meat weight in the carcass, both strains should be selected for body weight, and strain A44 additionally for breast bone length and breast muscle thickness. Chest depth – which is positively and significantly correlated with the weight and content of breast and leg muscles of carcass, and negatively with the weight and content of subcutaneous fat with skin – can be used in selection for increased muscling and decreased carcass fatness. Also breast bone length and shank length, as well as chest and shank circumference can be used in the selection for increased meat weight and decreased fat weight in duck carcass. It is concluded, based on the pH, water holding capacity and chemical analyses of breast and leg muscles, that the culinary value of strain A55 meat is higher than of strain A44.

Ograniczanie wyników

The consequences of trade relief within the associations agreement between Poland and the European Union - exemplified by the preferential export treatment of duck meat

Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packed muscles from duck

Effects of dietary natural antioxidant supplementation on broiler chicken and Muscovy duck meat quality

The influence of alkaloids in seeds of Lupinus angustifolius on the growth and some meat features of ducks

Traditional Polish cuisine. Poultry dishes

The effects origin and sex on rearing results of ducks from two ancestral paternal strains

Tissue composition of carcass and meat quality in ducks from paternal pedigree strain

Carcass quality, meat traits and chemical composition of meat in ducks of paternal strains A44 and A55