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Effectiveness of the use of probiotics in the diet of broiler chickens

100%

Poberezhets J., Kupchuk I.

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego

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2021

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tom 17

|

nr 4

2

Two-dimensional electrophoresis of protein from centrifugal drip of pork meat of various quality

100%

Mikolajczak B., Pospiech E., Greaser M. L., Grzes B., Iwanska E., Lyczynski A.

Annals of Animal Science. Supplement

|

2005

|

nr 2

3

Carcass composition and meat quality of New Zealand White and Californian rabbits

100%

Maj D.

Annals of Animal Science. Supplement

|

2005

|

nr 2

4

Comparison of different types of pork meat quality

100%

Lyczynski A., Pospiech E., Czyzak-Runowska G., Rzosinska E., Grzes B., Mikolajczak B., Iwanska E., Slosarz P.

Annals of Animal Science. Supplement

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2005

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nr 2

5

Correlations between electrical conductivity and quality parameters of pork meat

100%

Lyczynski A., Pospiech E., Rzosinska E., Czyzak-Runowska G., Grzes B., Mikolajczak B., Iwanska E., Slosarz P.

Annals of Animal Science. Supplement

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2005

|

nr 2

6

Pork meat quality in line 990 and 890 pigs compared with Danish crossbred pigs [(L x Y) x Du]

100%

Lyczynski A., Pospiech E., Runowska G., Rzosinska E., Mikolajczak B., Grzes B., Iwanska E., Kocwin-Podsiadla M.

Annals of Animal Science

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2006

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tom 06

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nr 2

7

Effect of stress on rabbit meat quality

100%

Kowalska D., Gugolek A., Bielanski P.

Annals of Animal Science

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2011

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tom 11

|

nr 3

8

Active immunization against enzootic pneumonia in pig farm with poor housing and environmental conditions

100%

Siugzdaite J., Garlaite K., Siugzda R.

Medycyna Weterynaryjna

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2005

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tom 61

|

nr 01

The objective of the present study was to determine the influence of inactivate vaccine against Mycoplasma hyopneumoniae (M. hyopneumoniae) in a pig farm with poor housing and environmental conditions. The vaccine efficacy investigation was carried out at a medium-sized pig farm. A total of 740 piglets were selected for the experiment. The piglets were divided into 2 equal groups: vaccinated and non-vaccinated. Forty-four piglets were allocated in two groups of twenty-two piglets each. The first group of twenty-two piglets was vaccinated and 14 days later it was revaccinated. The control group of twenty-two non-vaccinated piglets was injected by a placebo. Blood samples with respect to antibody formation against M .hyopneumoniae were taken at 7, 21, 35, 49, 63, 91, 119 and 147 days-of-age and investigated by ELISA. Piglet's life weights were measured individually at the age of 7, 51, 81 and 171 days during their transfer to another unit. Back fat thickness, muscle thickness and lean meat content were measured before slaughter. Pulmonary lesions caused by M. hyopneumoniae were scored at slaughter by the Goodwin method. Lungs with gross lesions were investigated microbiologically. The ELISA tests of serum showed that antibodies against M. hyopneumoniae in the vaccinated group formed after 14 days of the second vaccination and remained till the 147'h day. [n the non-vaccinated group seroconversion started on the 91't day. Dai|y weight gain (DWG) showed an increase of 33 grams (g) in vaccinated pigs compared with non-vaccinated ones. The percentage of lean meat was significantly, greater (difference 3.26%) in the vaccinated group. Greater proportion of lung surface with pneumonic lesions was detected in non-vaccinated pigs using all methods. Eight lung samples with lesions typical of M. hyopneumoniae from the non-vaccinated group were investigated microbiological|y and M. hyopneumoniae was cultured from all specimens (100%). The study demonstrates that pigs vaccinated against M. hyopneumoniae with inactivate bacteria under poor housing and environmental conditions achieved higher DWG, lean meat percentage and lower lung lesions than the pigs from the control group.

9

Influence of high meatiness breeds on pork meat texture

100%

Grzeskowiak E., Pospiech E., Borzuta K.

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.

10

Effect of free-range raising on performance, carcass attributes and meat quality of broiler chickens

86%

Poltowicz K., Doktor J.

Animal Science Papers and Reports

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2011

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tom 29

|

nr 2

The aim of the study was to determine the effect of free-range raising system on production results and carcass and meat quality of broiler chickens aged 42 days, using fast growing Ross 308 line. Day-old chicks were randomly assigned to two groups, 120 birds in each. Group I throughout rearing remained indoors on deep litter while Group II was kept at free range. Production results,carcass quality, physico-chemical traits of breast and leg muscles (pH15min and pH24h, L*a*b* colour space, water-holding capacity, drip loss, thermal loss, and shear force) were determined. Housing system affected the rearing performance of birds. Higher body weight and lower mortality were characteristic of Group I. Rearing system had no effect on dressing percentage, carcass colour and carcass quality. The majority of physico-chemical parameters of breast and leg muscles were similar in both groups.

11

Effects of conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation and quality of pork meat

86%

Szymczyk B.

Annals of Animal Science

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2005

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tom 05

|

nr 1

12

Effect of pre-slaughter housing of different cattle categories on beef quality

86%

Weglarz A.

Animal Science Papers and Reports

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2011

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tom 29

|

nr 1

The aim of the study was to determine optimal pre-slaughter handling procedures (individual or group housing) for various slaughter cattle categories. Subjects were 842 Black-and-White Polish Holstein-Friesian slaughter cattle, classified into four EUROP categories – bulls up to 24 months of age (A), bulls older than 24 months (B), cows which had had offspring before (D), and heifers (E). Slaughter value, colour and pH characteristics of beef from these cattle categories were studied. Housing method had no significant effect on carcass composition. The pH48 of meat from grouphoused young bulls (A) and older bulls (B) was higher and the colour parameters were significantly lower compared to meat from individually housed animals of the two categories. No effect of preslaughter housing on the pH48 and colour parameters of meat was found for cows (D) and heifers (E). Abnormally high pH (>5.8) was much more frequent (over 63%) for meat from group-housed A and B animals than for meat from individually-housed animals (about 30%). Correlation coefficients show that pH48 was negatively correlated at P≤0.001 with colour coordinates L*, a*, b* and C* (-0.39, -0.24, -0.22 and -0.25, respectively). It can be concluded that conditions of pre-slaughter housing of cattle in the slaughterhouse significantly affected the quality traits of beef obtained from young bulls (A) and bulls (B). Hence, the pre-slaughter handling should be differentiated according to the sex of animals – it may be more economically justified, despite higher cost, to keep males individually while heifers and cows in groups, prior to slaughter.

13

The effect of amaranth seed added to the standard diet upon selected meat quality traits in the quail

86%

Jakubowska M., Gardzielewska J., Tarasewicz Z., Szczerbinska D., Karamucki T., Rybak K., Polawska E., Garczewska J.

Animal Science Papers and Reports

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2013

|

tom 31

|

nr 4

The study was conducted on 36 female Pharaoh quails (3 groups, 12 birds per group). The experiment covered the 7th to the 20th weeks of birds’ lives. The control group (I) received standard feed formulated for adult quails. Groups II and III received standard feed with 4% and 7% of amaranth seeds, respectively. All feeds were isoproteinous and isocaloric. At the age of weeks 20, 12 females were randomly selected from each group and slaughtered. In the isolated breast and leg muscles water-holding capacity, thermal drip, colour, basic chemical composition, fatty acids profile were determined and sensory evaluation performed. Amaranth seed supplementation showed no effect on the basic chemical composition of breast and legs muscles and fatty acids profile. Deterioration in the flavor of cooked quail breast muscle was observed with the higher dosage of the seeds in the diet.Improved muscle tenderness was observed in birds receiving 4% of amaranth seeds in the diet.

14

Low-molecular weight proteins of centrifugal drip as an indicator of meat tenderness

86%

Mikolajczak B., Pospiech E., Greaser M. L., Iwanska E., Grzes B., Lyczynski A.

Annals of Animal Science. Supplement

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2005

|

nr 2

15

Effect of slaughter age on performance and meat quality of slow-growing broiler chickens

86%

Poltowicz K., Doktor J.

Annals of Animal Science

|

2012

|

tom 12

|

nr 4

16

Effect of age and sex on the physicochemical quality of horsemeat

86%

Litwinczuk A., Florek M., Kapron H., Skalecki P., Barlowska J.

Annals of Animal Science. Supplement

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2005

|

nr 2

17

The use of a computer digital analysis for evaluating the quality pork trimmings

86%

Dasiewicz K., Mierzwinska I.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

|

tom 05

|

nr 2

85-92

The present studies aimed at evaluating whether it is possible to use this method to estimate the fat content in pork from trimming of the loin, bacon and shoulder. The high correlation coefficients obtained between the share of white fields determined by computer digital analysis and the fat content determined by the Soxhlet method indicate that it is possible to use this method to estimate the fat content in pork trimmings, irrespectively of the type of cut trimmed. Moreover, the correlations calculated between components R, G and B of meat, fat and image and the selected indicators of the technological quality of pork obtained from trimming the loin, bacon and shoulder indicate the value of this method for meat quality estimation.

18

The effect of carcass weight of primiparous sows on their slaughter value and quality of meat

86%

Smiecinska K., Wajda S., Kapelanski W.

Animal Science Papers and Reports

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2008

|

tom 26

|

nr 4

Seventy carcasses were assessed of sows slaughtered 31 days after the first farrowing. The carcasses were divided into three weight groups: less than 115 kg (n=24), from 115 to 125 kg (n=21) and above 125 kg (n=25). Generally, a rise in carcass weight was followed by an increase in backfat thickness and in loin eye area. However, significant intergroup differences were identified In this respect only between sows with the lowest carcass weight and those of the other two groups.An increase in carcass weight was also accompanied by a higher belly and backfat kontent of carcass and by external fat content of ham, with simultaneous lower proportion of neck In the carcass and of bones and meat content of ham. Meat from the lightest carcasses (up to 115 kg) showed significantly lowest dry matter and fat content. In the remaining two groups, the dry matter and fat contents of meat were higher and comparable. The content of the other chemical components as well as the values of physico-chemical traits of pork were similar in all groups. Meat from the heaviest carcasses received higher scores for tenderness and juiciness.

19

Carcass characteristics and meat quality of extensive grazed Polish Heath Sheep

86%

Glowacz K., Niznikowski R.

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

|

2016

|

tom 55[2]

Carcass characteristics and meat quality of extensive grazed Polish Heath Sheep. Slaughter value and fatty acid profile from group of rams and castrates, that were kept on fallow lands used for past 15 years only for sheep production were analyzed. Positive impact of extensive grazing on animals production results during grazing season have been shown. Slaughter analysis have shown beneficial effects of this form of grazing on fatty acid profile. Rams castration may be advantageous in case of conducting the production in such areas because number of animals groups is reduced and its affects cost reduction.

20

Processing suitability of pork from different breeds reared in Poland

86%

Florowski T., Pisula A., Slowinski M., Orzechowska B.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

|

tom 05

|

nr 2

55-64

The principal objective of this study was to evaluate the processing value of pork obtained from different breeds reared in Poland. The research material consisted of a part of the m. longissimus thoracis obtained from pigs of different breeds: Duroc, Pietrain, Polish Large White, Polish Landrace and Line 990. It was found that the breed is responsible for significant differences in the quality features of pork. Among the samples analysed, meat from Duroc porkers proved to be of the highest, while that from Pietrain porkers of the lowest quality. Pork from the Duroc breed had the highest content of intramuscular fat, which affected the shear and compression force, two traits having a significant effect on sensory quality. Pork from Pietrain porkers was estimated to have a low processing as well as culinary quality. The significantly lower pH, observed in pork from this breed, resulted in a higher colour lightness and lower water holding capacity. Additionally, such pork demonstrated a hard texture (high shear and compression force). On the basis of the study results one may state that programmes aiming at the improvement of pork quality in Poland should include a wider use of the Duroc and limit the use of the Pietrain breed.

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