Wyniki wyszukiwania - AGRO

1

Effect of intensity of feeding on the intestinal microflora of pigs

100%

Rekiel A., Gajewska J., Topol K., Sawosz E.

Polish Journal of Microbiology

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2005

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tom 54

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nr 4

In individual, single-phase feeding animals were fed extensively (group E - 7 animals) or intensively (group I - 7 animals) in semi ad libitum system. The mixtures differed in composition as well as energy and nutritional value, with constant ratio of protein to energy of 13.12:1 in intensive feeding and 13.04:1 in extensive feeding. Fibre content per 1 kg mixture was 3.43% in group I and 12.3% in group E. For microbiological studies samples were taken from the duodenum, ileum, jejunum and large intestine and both quantitative and qualitative differences in the microflora of the differently fed groups was found.

2

Influence of crossbreeding on some characteristics of longissimus dorsi muscle and backfat of fatteners

86%

Gajewczyk P.

Annals of Animal Science. Supplement

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2005

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nr 1

3

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An analysis of PPARGC1A gene polymorphism in relation to carcass quality in PIC hybrid fatteners

86%

Polasik D., Glodek A., Rybarczyk A.

Acta Scientiarum Polonorum. Zootechnica

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2013

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tom 12

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nr 4

The aim of this study was to determine the association between polymorphism located in exon 8 of PPARGC1A gene (Cys430Ser) and carcass quality in pigs. Experiment was carried out on 350 PIC hybrid fatteners. Polymorphism was analyzed using PCR-RFLP method. The frequency of genotypes was as follows: AA – 0.33, AT – 0.57, TT – 0.1, however alleles: A – 0.62, T – 0.38. In the analyzed population loss of Hardy-Weinberg equilibrium was observed (P ≤ 0.01). Statistical analysis showed that only one of the evaluated traits was associated with individual PPARGC1A genotypes. Cooling loss value for pig carcasses with TT genotype was statistically significant (P ≤ 0.05) higher than observed in those with AA and AT genotypes.

4

Effect of slaughter weight on the muscle fibre structure in m. longissimus lumborum of fatteners

86%

Wojtysiak D., Migdal W., Pasciak P., Pieszka M.

Annals of Animal Science. Supplement

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2005

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nr 2

5

Study of interrelation between chosen slaughter value traits of pigs and marbling of muscles

86%

Grzeskowiak E., Lisiak D., Borzuta K., Borys A., Strzelecki J.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

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2009

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tom 03

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nr 4

6

Effect of management system on production results and slaughter value of fatteners

86%

Taraska D., Rekiel A., Sonta M., Wiecek J.

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

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2016

|

tom 55[2]

Effect of management system on production results and slaughter value of fatteners. The studies were conducted in the farm, possessing three management systems and production of fatteners on litter-free (SB), shallow litter (SPS) and deep litter (SGS). There were managed 200 (SB), 446 (SGS) and 883 (SGS) four-breed fatteners (Landrace x Large White) x (Duroc x Pietrain), with the preservation of standards in respect of environmental parameters. After completion of 2-stage fattening, in which full-ration mixtures (from body weight of ca. 30 kg up to 120 kg) were employed, the animals were slaughtered. The effect of management system on growth rate and feed conversion (FCR) and slaughter value of pigs was evaluated. Daily gains for fatteners managed in SB, SPS and SGS systems were equal to 983, 971 and 845 g and FCR amounted to 2.71, 2.63 and 2.97 kg. The obtained results may be considered as very good ones. The deaths did not exceed 2% what is a good result. Meatiness of the fatteners kept in three discussed systems was higher than 58%, was very good and comparable in the groups. Qualification of the carcasses to the appropriate classes in EUROP system occurred to be most favourable for SGS (93.44% carcasses in classes S-E) although in the case of SB, all carcasses were classified into classes with a higher meatiness, that is, S-U. The results of fattening confirm the advantages of floor management system and its main superiority as compared to the systems of deep and shallow litter, whereas the results of slaughter evaluation indicate rather certain advantages of deep litter system. It seems, however, justifiable to utilize - in practice – different solutions in respect of management of the fatteners, with the indication to litter-free system as being more favourable in respect of the obtained production results.

7

Effect of pre-slaughter body weight of fatteners on their slaughter value

86%

Wiecek J., Rekiel A., Warda A., Sonta M., Janus M., Knizewska W.

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

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2015

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tom 54[2]

Effect of pre-slaughter body weight of fatteners on their slaughter value. Fattening of 79 three-breed pigs (Polish Landrace x White Polish Large) x Duroc was carried out. The animals were kept and fed in the standardized way. The research material was assigned to two experimental groups; the criterion for classification was body weight before slaughter (group A ≤ 100 kg, group B > 100 kg) (difference 15 kg; P ≤ 0.001). After slaughter, the loin “eye” height, backfat thickness and carcass meatiness were instrumentally determined by the EUROP system. Also, the tests concerning the quantity of LL muscle were performed, by determination of colour (L*a*b*), water holding capacity (WHC) and free drip. Chemical content of LL muscle samples were determined, including: dry matter, total protein, intramuscular fat, crude ash as well as participation of fatty acid groups: SFA, MUFA, PUFA n6, PUFA n3. The ratio of acids n6/n3, MUFA/UFA, MUFA/SFA and PUFA/SFA was determined. The pre-slaughter body weight affected the few slaughter and meat qualities. The carcasses obtained from lighter pigs were a by lower fattening, with the preservation of good meatiness. The content of intramuscular fat was higher in the samples of meat from the fatteners of group A as compared to the experimental group B (P ≤ 0.05). Any significant effect of body weight on the remaining chemical traits and the participation of fatty acid groups in the examined samples of LL muscle were not found.

8

Comparison of selected meat quality traits of hybrid and meat-fat type fatteners

86%

Grzeskowiak E., Strzelecki J., Borys A., Borzuta K., Lisiak D.

Annals of Animal Science. Supplement

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2005

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nr 2

9

The effect of fibre level in the mixture on the state of intestinal epithelium of fatteners

86%

Rekiel A., Wiecek J., Cichowicz M., Bielecki W., Wieszczy P.

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

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2014

|

tom 53

The purpose of the work was to determine the effect of the fi bre content in the mixture on morphometric traits of intestinal epithelium of fatteners. In one-phase fattening, 14 crossbred pigs were classifi ed into two groups and ad libitum fed the mixtures, differing in the composition and nutritional value, including the level of crude fi bre (control group – C – 3.4%; experimental group – E – 12%) but with the maintained energy-protein ratio (1 : 13). At the age of 180 days, the fattening was completed; the weight of the pigs from C group was equal to ca. 100 kg and that one of the pigs from group E was by ca. 26 kg lower. The rate of growth of pigs from group E as compared to the animals from group C was slower (P ≤ 0.01). After slaughter, morphometric evaluation of the scrapes from the following three segments of the small intestine was carried out: duodenum, jejunum and ileum. There was found a lower mitosis index (the number of divisions per one crypt) of the intestinal epithelium cells of the pigs from group E as compared to group C (duodenum, P ≤ 0.01). The height of the epithelial cells in crypts and depth of crypts in three examined segments of small intestine (D, J, I) was higher in group E vs. group C (P ≤ 0.05; P ≤ 0.01), whereas the villus height was lower in group E vs. group C. The fi bre level in the mixture affected the direction and level of changes in the examined indicators, characterizing the morphometric traits of intestinal epithelium.

10

Fat thickness and the longest back muscle measurement of carcasses of fatteners slaughtered at different weight

86%

Winarski R., Wajda S.

Polish Journal of Natural Sciences

|

2009

|

tom 24

|

nr 2

113-121

The research was conducted on 286 fattener carcasses chosen from mass population in three different regions of the country. On the carcasses, fat thickness measurements were performed on the carcass cross section as well as fat and the longest back muscle thickness measurements on two cross sections of the loin. Carcasses, depending on their weight, were divided into three groups, i.e. of the average weight of about 70, 80 and 90 kg. Research showed that the increase of carcass weight by about 10 kg in the case of fatteners bought by meat plants caused statistically significant increase of fat thickness and measurement results of the longest back muscle in all measured points. The increase of carcass weight from 70.0 to 80.0 kg caused relatively small increase of fat thickness (about 2 mm), and higher increase of the longest back muscle height (about 5mm), however the increase of carcass weight from 80.0 to 90.0 kg, influenced greater increase of fat thickness (about 5 mm), and smaller increase of the longest back muscle (about 2 mm). In the classification system, where one takes into account fat thickness and the longest back muscle height when estimating the meat percentage, we may expect small decrease of carcass meatiness at carcass weight increase to 85.0 kg, and having exceeded this weight, greater decrease of carcass meat percentage may be expected.

11

The effect of genotype and dietary protein level on fatteners' carcass and meat quality traits

86%

Rzosinska E., Lyczynski A., Pospiech E., Kocwin-Podsiadla M., Czyzak-Runowska G., Frankiewicz A., Urbaniak M., Mroczek I.

Annals of Animal Science. Supplement

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2005

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nr 2

12

Efficiency of herbs and botanicals in pig feeding

86%

Radzikowski D., Milczarek A.

Animal Science and Genetics

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2022

|

tom 18

|

nr 2

13

Growth rate and carcass quality of hybrid fatteners depending on the age of slaughter

86%

Jankowiak H., Cebulska A., Novotni-Danko G., Balogh P., Zmudzinska A.

Acta Scientiarum Polonorum. Zootechnica

|

2023

|

tom 22

|

nr 1

14

The effects on growth rate during two fattening periods on carcass quality of fattening pigs fed ad libitum

86%

Koczanowski J., Migdal W., Klocek C., Tuz R.

Annals of Animal Science. Supplement

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2001

|

nr 1

15

The use of ultrasonic-linear technique for measuring the meat content of pork carcasses

86%

Bak T., Denaburski J., Daszkiewicz T.

Polish Journal of Natural Sciences

|

2002

|

tom 10

16

Results of meat quality assessment and technological suitability of four-breed fatteners in comparison with Polish Large White fatteners

86%

Grzeskowiak E., Borzuta K., Strzelecki J.

Annals of Animal Science. Supplement

|

2003

|

nr 1

17

Preliminary results on the influence of amaranthus seeds on carcass and meat quality of fatteners

86%

Sokol J. L., Bobel B. K., Fabijanska M., Bekta M.

Journal of Animal and Feed Sciences. Supplement

|

2001

|

tom 10

|

nr 2

18

The influence of addition of selected growth stimulants on pig fatteners production results and fatty acids profile

86%

Batorska M., Wiecek J., Rekiel A., Kulisiewicz J.

Polish Journal of Food and Nutrition Sciences

|

2003

|

tom 12/53

|

nr 1

The aim of the experiment was to study the influence of herb extract and acidifier on fattening results of 48 crossbred pigs, carcass quality and fatty acids content. The results of fattening performance and carcass quality showed the possibility of removal of the antibiotic promoters from pigs' diets. The chosen stimulants (herb extract and acidifier) use had no significant influence on fatty acids profile in lipid fraction of the lean meat.

19

Comparison of the carcass slaughter value of hybrid meat pigs and meat-fat type fatteners

72%

Strzelecki J., Grzeskowiak E., Borys A., Borzuta K.

Annals of Animal Science. Supplement

|

2005

|

nr 2

20

Activity of delta9-desaturase in intramuscular fat of fattened goat kids according to breed and age

72%

Sikora J., Borys B., Borys A.

Polish Journal of Natural Sciences. Supplement

|

2007

|

tom 04

97-100

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