Wyniki wyszukiwania

1

Cholesterol and lipid peroxides in animal products and health implications – a review

100%

Orczewska-Dudek S., Bederska-Lojewska D., Pieszka M., Pietras M. P.

Annals of Animal Science

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2012

|

tom 12

|

nr 1

2

Share of secondary cuts in the carcass of Duroc and Belgian Landrace pigs and their crossbreds obtained from two-breed reciprocal crossing

100%

Michalska G.

Annals of Animal Science. Supplement

|

2003

|

nr 1

3

The slaughter value of porkers purchased in Kujawy-Pomerania Area with regard to animal suppliers with different scale of production

100%

Nowachowicz J., Michalska G., Golunska T.

Annals of Animal Science. Supplement

|

2003

|

nr 1

4

The quality of meat from carcasses of young bulls and heifers classified according to the EUROP system

100%

Florek M., Litwinczuk Z.

Animal Science Papers and Reports. Supplement

|

2002

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tom 20

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nr 1

5

Modification of quail meat quality with oligosaccharide feed supplementation

100%

Gardzielewska J., Tarasewicz Z., Szczerbinska D., Jakubowska M., Karamucki T., Natalczyk-Szymkowska W.

Electronic Journal of Polish Agricultural Universities. Series Animal Husbandry

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2003

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tom 06

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nr 2

The studies were carried out on 40 female Pharaoh quails. In the fifth week of age, the quails were weighed and randomly assigned to 5 feeding groups. In the group I, control, the females were fed on standard feed formed for adult quail feeding. The experimental groups II and III received the standard mixture with oligosaccharides added, which had been extracted from pea seed, in the quantities and duration, respectively: 0.4 g · kg-1 of mixture for 3 weeks, 0.4 g · kg-1 for the entire period of the experiment, i.e. 4 months. In the groups IV and V, the addition of oligosaccharides was 3 g per kg of feed, with the group IV fed this way for 3 weeks and the group V for 4 months.

6

Spektroskopia odbiciowa w bliskiej podczerwieni [NIRS] w analizie pasz i produktow pochodzenia zwierzecego. I. Zasady budowy spektrofotometrow i analizy technika NIRS

80%

Czarnik-Matusewicz H., Korniewicz A.

Biuletyn Informacyjny. Instytut Zootechniki

|

1999

|

tom 37

|

nr 2

47-60

7

Wybrane aspekty oddzialywania systemow produkcji na jakosc produktow owczych i kozich

80%

Borys B.

Biuletyn Informacyjny. Instytut Zootechniki

|

2000

|

tom 38

|

nr 1

71-80

8

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

The constraints of the market access in case of the Hungarian organic animal products

80%

Szabo V., Percsi K. N.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

|

2013

|

tom 15

|

nr 6

The aim of the article is to give an insight to the problems of the Hungarian organic farming and to highlight the areas which should be developing in order to improve the domestic market and access more export market. This article presents the results of two surveys. Questionnaires were sent to the Hungarian organic farmers. The questions in the questionnaires differed from each other since the aims of the surveys varied. The answers received and the information gathered served as a good basis for the analyses of the state of the sector and the factors which impede competitiveness. No obvious relation can be found between the increase of stakeholders integrated in the supply chain and the extent of the farmers’ share from the profit on products. In organic animal keeping, long-term relations are characteristic, which rarely work without problems. According to the farmers’ opinion, the most important hindering factors of production are the lack of solvent demand and adequate promotion activities, also underpinned by the two empirical surveys.

9

Spektroskopia odbiciowa w bliskiej podczerwieni [NIRS] w analizie pasz i produktow pochodzenia zwierzecego. II. Zasady kalibracji NIRS

80%

Czarnik-Matusewicz H., Korniewicz A.

Biuletyn Informacyjny. Instytut Zootechniki

|

1999

|

tom 37

|

nr 2

61-72

10

Biological and chemical hazards occurring in fish and fishery products

80%

Uradzinski J., Wysok B., Gomolka-Pawlicka M.

Polish Journal of Veterinary Sciences

|

2007

|

tom 10

|

nr 3

It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. However, they are likely to pose a risk to consumer health. The presence of pathogenic bacteria or their toxins, parasites, biogenic amines and toxins or chemical residues may be a causal agent of foodborne illnesses in humans, sometimes even with fatal effect. Usually, infections are a result of insufficient thermal treatment or consumption of raw fish dishes. There are also risk factors that cannot be eliminated by such treatments as cooking, salting or freezing.

11

Roasting-induced changes in texture and fibre microstructure of bovine m.semitendinosus muscle

80%

Palka K.

Polish Journal of Food and Nutrition Sciences

|

2000

|

tom 09/50

|

nr 2

The objective of the study was to determine the roasting-induced changes in texture, muscle fibre microstructure, and cooking losses for the bovine m.semitendinosus (ST) muscle. The muscle slices were roasted at 170°C until they reached the internal temperatures of 50, 60, 70, 80, 90 and 95°C. The texture profile analysis of the samples was carried out using a texture analyser. The changes in microstructure were evaluated by scanning electron microscopy and by measuring the length of sarcomeres and diameter of muscle fibres. The cooking losses were calculated by difference between the sample masses before and after roasting. Roasting was found to have a significant effect on the analysed texture parameters. The values for hardness and chewiness increased with internal temperature of the meat, whereas those for springiness, cohesiveness and resilience decreased above the temperature of the muscle collagen shrinkage. The length of sarcomeres did not change up to the meat internal temperature of 50°C and then decreased with temperature. The fibre diameter decreased in meat roasted to 60°C and remained stable after heating to the higher internal temperatures. The cooking losses increased with temperature. The largest increases in the losses occurred in the range of 50 to 60°C and 60 to 70°C.

12

The effect of vegetable fat supplements on carcass quality and fatty acid profile of meat in broiler chickens

80%

Pietras M., Barowicz T., Gasior R.

Roczniki Naukowe Zootechniki

|

2000

|

tom 27

|

nr 4

13

22 European Regional FAO Conference

80%

Piotrowska M.

Polish Food

|

2000

|

nr 3

14

Protein price and production costs vs. biological value of protein in different plant and animal products

80%

Okularczyk S.

Annals of Animal Science

|

2003

|

tom 03

|

nr 1

15

Interrelationships between performance test results in Polish Large White and Polish Landrace boars

80%

Michalska G., Nowachowicz J., Kapelanski W., Rak B., Chojnacki Z.

Annals of Animal Science. Supplement

|

2001

|

nr 1

16

Comparison of three methods of releasing DNA from Mycobacterium avium subsp. Paratuberculosis cells

80%

Fus M. M., Szteyn J., Wiszniewska A., Herman L.

Bulletin of the Veterinary Institute in Puławy

|

2003

|

tom 47

|

nr 1

17

Effect of plant-supplemented feeding on fresh and frozen storage quality of broiler chicken meat

80%

Gardzielewska J., Pudyszak K., Majewska T., Jakubowska M., Pomianowski J.

Electronic Journal of Polish Agricultural Universities. Series Animal Husbandry

|

2003

|

tom 06

|

nr 2

Single plant supplements were added to the ration fed to Ross 308 broiler cockerels. The chickens were held in four feeding groups until their 42 days of age. The birds of all the groups were fed on the same standard mixes. Group I represented the control group which received mixes without the supplement. The birds of group II received a feed supplement of 1% dried fine echinacea herb (Echinacea purpurea), group III received 0.3% of crushed raw garlic (Allium sativum). The chickens in group IV were twice a week provided with raw ginger (Zingiber officinale) water extract (5.5 g·cm-3) to drink. Chemical composition and physicochemical properties of breast muscle were analysed while fresh as well as on 4-month storage at 18°C

18

The quality of food from organic agriculture

80%

Rembialkowska E.

Polish Food

|

2005

|

nr 4

19

Food safety and quality - activities of EC JRC IRMM

80%

Lauwaars M., Anklam E.

Żywienie Człowieka i Metabolizm. Suplement

|

2004

|

tom 31

|

nr 2 cz.1

20

Utilisation of para-aminobenzoic acid [PABA] for the presumptive identification of sulphadimidine at its residue screening by using the microbiological four-plate test

80%

Kozarova I., Janosova J., Mate D., Pipova M., Jevinova P.

Bulletin of the Veterinary Institute in Puławy

|

2005

|

tom 49

|

nr 1

Ograniczanie wyników

Cholesterol and lipid peroxides in animal products and health implications – a review

Share of secondary cuts in the carcass of Duroc and Belgian Landrace pigs and their crossbreds obtained from two-breed reciprocal crossing

The slaughter value of porkers purchased in Kujawy-Pomerania Area with regard to animal suppliers with different scale of production

The quality of meat from carcasses of young bulls and heifers classified according to the EUROP system

Modification of quail meat quality with oligosaccharide feed supplementation

Spektroskopia odbiciowa w bliskiej podczerwieni [NIRS] w analizie pasz i produktow pochodzenia zwierzecego. I. Zasady budowy spektrofotometrow i analizy technika NIRS

Wybrane aspekty oddzialywania systemow produkcji na jakosc produktow owczych i kozich

The constraints of the market access in case of the Hungarian organic animal products

Spektroskopia odbiciowa w bliskiej podczerwieni [NIRS] w analizie pasz i produktow pochodzenia zwierzecego. II. Zasady kalibracji NIRS

Biological and chemical hazards occurring in fish and fishery products

Roasting-induced changes in texture and fibre microstructure of bovine m.semitendinosus muscle

The effect of vegetable fat supplements on carcass quality and fatty acid profile of meat in broiler chickens

22 European Regional FAO Conference

Protein price and production costs vs. biological value of protein in different plant and animal products

Interrelationships between performance test results in Polish Large White and Polish Landrace boars

Comparison of three methods of releasing DNA from Mycobacterium avium subsp. Paratuberculosis cells

Effect of plant-supplemented feeding on fresh and frozen storage quality of broiler chicken meat

The quality of food from organic agriculture

Food safety and quality - activities of EC JRC IRMM

Utilisation of para-aminobenzoic acid [PABA] for the presumptive identification of sulphadimidine at its residue screening by using the microbiological four-plate test