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Sravnenije koehfficientov trenija skol'zhenija semjan i zhmykha l'na po poverkhnostjakh razlichnykh materiallov

100%

Kuzminskijj R., Sokolovskijj O., Vasilkevych V., Sheremeta R.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2015

|

tom 17

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nr 4

2

Hipocholesteremiczny wplyw nasion oraz oleju lnianego w diecie dla tucznikow.

84%

Barowicz T., Pieszka M.

Rośliny Oleiste - Oilseed Crops

|

2001

|

tom 22

|

nr 1

183-189

3

Lenmix 800 EC - nowy adiuwant na bazie oleju lnianego

84%

Heller K., Adamczewski K., Woznica Z.

Progress in Plant Protection

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2005

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tom 45

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nr 2

705-707

4

Effect of thermal stress on physiological parameters of broiler chickens after injection of linseed oil into the yolk sac

84%

Sosnowka-Czajka E., Skomorucha I., Herbut E.

Annals of Animal Science

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2007

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tom 07

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nr 1

5

Effect of essential unsaturated fatty acids in linseed oil on the cholesterol content and fatty acid profile of rabbit meat lipids

84%

Kowalska D.

Polish Journal of Natural Sciences. Supplement

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2006

|

tom 03

6

Physico-chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations

84%

Stajic S., Stanisic N., Levic S., Tomovic V., Lilic S., Vranic D., Jokanovic M., Zivkovic D.

Polish Journal of Food and Nutrition Sciences

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2018

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tom 68

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nr 4

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had signifi cantly lower (p<0.05) weight loss which led to signifi cantly higher moisture content, signifi cantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour, odour, taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modifi ed products had signifi cantly higher yellowness (relative to control) and FXI sausages relative to other modifi ed products. Regarding consumer sensory evaluation, FXA sausages stood out among modifi ed products because all other modifi ed products had signifi cantly lower grades relative to control. The thirty-day storage period did not lead to signifi cant changes (p>0.05) in any of the observed sensory characteristics.

7

Consumer preferences regarding cold pressed vegetable oils

84%

Pyryt B., Bauman M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2014

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nr 3

8

Initial studies on the effect of pig feeding system and linseed oil supplementation on technological properties and texture of meat

84%

Wiecek J., Florowski T., Dasiewicz K., Kosinska M., Skomial J.

Annals of Animal Science. Supplement

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2005

|

nr 2

9

Rosemary extract as an inhibitor of oxidation of cold-pressed flaxseed and rapeseed oils

84%

Sielicka M., Malecka M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2013

|

nr 4

10

Fatty acid concentrations in the intramuscular fat of nutrias (Myocastor coypus Mol.) fed diets supplemented with linseed and apple seed oils

67%

Migdal L., Migdal A., Niedbala P., Lapinski S., Pustkowiak H., Pieszka M., Glogowski R., Mogdal W.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2013

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tom 16

|

nr 4

11

Effect of supplemental linseed and antioxidant in rabbit diet on fatty acid profile and susceptibility of meat lipids to oxidation

67%

Bielanski P., Kowalska D., Piorkowska M.

Polish Journal of Natural Sciences. Supplement

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2007

|

tom 04

7-12

12

Wplyw dodatku oleju lnianego i witaminy E do mieszanek na koncentracje selenu we krwi oraz zawartosc witaminy E i sklad kwasow tluszczowych miesnia najdluzszego u tucznikow

67%

Barowicz T., Brzoska B., Pieszka M.

Rośliny Oleiste - Oilseed Crops

|

2002

|

tom 23

|

nr 1

201-206

13

Wplyw zastapienia soli wapniowych tluszczu utylizacyjnego przez sole wapniowe oleju lnianego w dawkach pokarmowych loch na wyniki reprodukcji oraz odchowu prosiat

67%

Barowicz T., Pieszka M., Pietras M.

Rośliny Oleiste - Oilseed Crops

|

2003

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tom 24

|

nr 1

289-295

14

Olej lniany jako surowiec kosmetyczny

67%

Szczucinska A., Szulc A., Klukowska-Majewska Z.

Rośliny Oleiste - Oilseed Crops

|

1995

|

tom 16

|

nr 2

341-344

15

Sklad kwasow tluszczowych w tresci dwunastniczej owiec zywionych pasza z dodatkiem oleju rzepakowego i lnianego

67%

Cieslak A., Potkanski A., Szumacher-Strabel M.

Rośliny Oleiste - Oilseed Crops

|

2003

|

tom 24

|

nr 2

693-699

16

Effects of dietary soyabean, rapeseed and linseed oils on performance, slaughter yield and fatty acid profile of breast meat in turkeys

67%

Jankowski J., Zdunczyk P., Mikulski D., Juskiewicz J., Mikulska M., Zdunczyk Z.

Journal of Animal and Feed Sciences

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2012

|

tom 21

|

nr 1

The objective of this study was to determine the physiological effect of supplementing turkey diets with different vegetable oils, i.e. soyabean (S) oil, rapeseed (R) oil and linseed (L) oil, which have different concentrations of polyunsaturated fatty acids (PUFA). The total contents of n-6 PUFA and n-3 PUFA were as follows: diet S, 49.7 and 7.02%, diet R, 33.0 and 7.96%, and diet L, 30.3 and 30.6%; the n-6/n-3 PUFA ratio was 7.3, 4.4 and 1.0, respectively. The experimental materials comprised four groups of turkey hens (14 replications of fifteen birds each). The amount of dietary oil supplementation was increased from 2% in the first four weeks to 6% at the final stage of fattening (14-15 weeks). The apparent total tract digestibility of crude fat in 7-week-old turkeys (2.5% oil in diet) ranged from 89.9 to 91.1%, and showed no statistically significant differences. Dressing percentage, breast, thigh, and drumstick muscle contents did not differ among groups. Group L had a significantly higher intestinal fat weight (0.84% body weight (BW)) than the other groups (0.60-0.62%). In comparison with diet S, diets R and L contributed to a significant decrease in the levels of saturated fatty acids (from 32.9% to 30.3 and 30.2%) in breast meat lipids. In group L turkeys, the share of PUFA in total fatty acids in breast meat lipids was significantly higher (37.3% vs 29.4 and 27.1% in groups S and R, respectively), and the n-6/n-3 PUFA ratio was significantly lower (1.2 vs 5.6 and 5.1). As for the performance indices (final BW, feed conversion ratio), both rapeseed and linseed oils could be recognized as comparable alternatives to soyabeen oil (in both cases P>0.05 vs S group). However, the highest final BW followed the dietary treatment with linseed oil (P<0.05 vs group R)

17

Wykorzystanie soli wapniowych kwasow tluszczowych oleju lnianego do modyfikowania skladu tluszczu miesa wolowego

67%

Barowicz T., Brejta W.

Rośliny Oleiste - Oilseed Crops

|

2000

|

tom 21

|

nr 2

701-706

18

Grounding of parameters of filtering element for vegetative oil refinement

67%

Kovalyshyn S., Opanashchuk P.

Acta Scientiarum Polonorum. Technica Agraria

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2010

|

tom 09

|

nr 3-4

19

Lifespan of Africanized honey bees fed with various proteic supplements

67%

Sereia M. J., Toledo, de V. A. A., Faquinello P., Costa-Maia F. M., Castro,de S. E. S., Ruvolo-Takasusuki M. C. C., Furlan A. C.

Journal of Apicultural Science

|

2010

|

tom 54

|

nr 2

20

Effect of vegetable oils supplementation in pig diets on lipid oxidation and formation of oxidized forms of cholesterol in meat

67%

Pieszka M.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4

509-516

The effects of giving pigs dietary vegetable oils on oxidative stability, cholesterol level and oxysterol formation in their meat were studied. A total of 40 Polish Landrace pigs were randomly allocated to 4 groups with 5 gilts and 5 barrows per group and fattened from 50 to 105 kg body weight. Fat supplements represented the experimental factor: palm oil, linseed oil, rapeseed oil, and sunflower oil given at 3% of ration dry matter. A significantly higher MUFA level was found in the m. longissimus dorsi of pigs receiving dietary palm oil compared to the linseed oil-fed pigs (p<0.05). There was a highly significant narrowing in the n-6/n-3 PUFA ratio between the experimental groups (p<0.01). In addition, the level of DHA acid was significantly higher in gilts than in barrows (p<0.01). The use of dietary vegetable oils caused a significant decrease in the oxidative stability of meat, in particular after 180 days of frozen storage of meat (p<0.01). A highly significant interaction was found for TBARS between the fat supplement used and sex (p=0.003). There were highly significant differences in vitamin E content of meat between the group receiving palm oil and the linseed oil-fed group (p<0.01). The type of oil had no significant effect on the total cholesterol content of meat. It was found that oxidized forms of cholesterol formed during storage. There were highly significant differences in the level of 7-ketocholesterol between the groups receiving palm oil and sunflower oil and the groups fed linseed oil and rapeseed oil (p<0.01). A similar, highly significant correlation was found between the level of total oxysterols and total cholesterol, with additional differences between the groups receiving linseed oil and rapeseed oil (p<0.01). Highly significant interactions, ranging from p=0.002 to p=0.08, were found between the level of oxysterols, and the source of fat and sex.

Ograniczanie wyników

Sravnenije koehfficientov trenija skol'zhenija semjan i zhmykha l'na po poverkhnostjakh razlichnykh materiallov

Hipocholesteremiczny wplyw nasion oraz oleju lnianego w diecie dla tucznikow.

Lenmix 800 EC - nowy adiuwant na bazie oleju lnianego

Effect of thermal stress on physiological parameters of broiler chickens after injection of linseed oil into the yolk sac

Effect of essential unsaturated fatty acids in linseed oil on the cholesterol content and fatty acid profile of rabbit meat lipids

Physico-chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations

Consumer preferences regarding cold pressed vegetable oils

Initial studies on the effect of pig feeding system and linseed oil supplementation on technological properties and texture of meat

Rosemary extract as an inhibitor of oxidation of cold-pressed flaxseed and rapeseed oils