Wyniki wyszukiwania - AGRO

1

The use of indexes that take into account sows’ stayability to assess their reproductive utility

100%

Mucha A., Rozycki M., Blicharski T.

Animal Science Papers and Reports

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2008

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tom 26

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nr 4

The material consisted of the data concerning reproductive performance traits of the Polish Large White sows, which was used in the breeding value estimation using the BLUP method in second half of May 2008. The analysis covered sows, which gave from one to eight litters. The following two indexes were computed: WI – total number of days from sow birth date to last litter delivery day over the sum of piglets born, and WII – total number of days from sow birth date to last litter delivery day over the sum of piglets in day 21 of live. The values of both indexes decreased with successive litters. Regression coefficients were estimated on the basis of correlation between individual reproduction traits and indexes. The impact of individual traits upon the indexes changed in successive litters during the period of the use of a sow. The impact of total number of piglets in a litter decreased, and the impact of the period between first farrowing and last litter delivery increased. Considering this,longevity of sows may affect pork production profitability.

2

Effect of pork storage in the air and controlled atmosphere on its sensory quality - short report

100%

Kondratowicz J., Bak T.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 1

Chilled pork was stored in the controlled atmosphere (95% of N2 and 5% of 02) and In the air at the temperature of 275 K (TC) for the period of 28 days. The aim of the research presented in this paper was to determine the effect of those two methods of chilled pork preservation on its sense,y quai,ty. The results of the investigation show that pork stored in the air for 15 days and in the controlled atmosphere for 25 days was characterized by similar sensory quality (including aroma, juiciness and payability). It was found that the taste quality of meat stored in the controlled atmosphere tor 5-20 days was good. After 25 days of storage, negative changes were observed in the desirability of aroma, juiciness and payability ot pork. After 30 days, the properties evaluated improved.

3

The effect of high pressure on some technological properties of pork

100%

Korzeniowski W., Jankowska B., Kwiatkowska A.

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

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1999

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tom 02

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nr 2

Pork meat (m. longissimus dorsi) was treated with high pressure of 100, 200, 300 and 400 MPa. The pressure was applied for 10 minutes at room temperature. The concentration of hydrogen ions increased by 0.2 units within the pressure range of 300 and 500 MPa. The application of 300 and 400 MPa resulted in the increase of drip loss and contributed to the decrease in free water content compared to the control sample. All tested pressures caused a decrease in added water and thermal drip. The changes of these parameters strengthened with the increase of pressure applied. Pressures between 100 and 200 MPa slightly brightened the meat color but significant changes of this parameter began at 300 MPa. The greatest increase in color brightness and the largest share of the denatured myoglobin were observed following the application of 400 MPa.

4

Database of SNPs in candidate genes potentially associated with yield and quality of pork

86%

Brym P., Kaminski S.

Animal Science Papers and Reports

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2006

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tom 24

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nr 3

5

The current state of pork raw material quality

86%

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

Annals of Animal Science. Supplement

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2005

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nr 2

6

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

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tom 05

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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.

7

Campylobacter spp. in some raw materials of animal origin

86%

Daczkowska-Kozon E., Janiszyn J., Walczak I., Sagalska A., Dabrowski W.

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

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1999

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tom 02

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nr 2

The aim of this work was to assess contamination level of meat, available at the retail market in Szczecin, with Campylobacter spp. In total, 172 samples, including 65 poultry, 57 pork and 50 beef half-carcasses were tested. Campylobacters were isolated from 73.8; 66.7 and 66.0% of smear samples tested, respectively. Numbers of campylobacters on poultry were by one order of magnitude higher than on pork and beef half-carcasses and exceeded 103 CFU per 1cm2 of skin.

8

Effect of cryogenic-ventilation freezing on the quality of pork during cold storage

86%

Kondratowicz J., Bak T., Denaburski J.

Polish Journal of Food and Nutrition Sciences

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2003

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tom 12/53

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nr 1

The experiment was conducted on samples of the dorsal muscle (musculus longissimus dorsi), taken from 60 carcasses of fattening pigs with average live weight of ca. 110 kg, characterized by meat of normal quality. A total of 120 samples, each weighing ca. 500 g, were collected. They were divided into two groups and frozen according to a cryogenic-ventilation method (60 samples) and a ventilation method (60 samples). After 2 weeks, 6, 12 and 18 months of storage at a temperature of 245 K (-28°C), the samples were taken for laboratory analyses. It was confirmed that freezing of portioned pork according to the cryogenic-ventilation method allows prevention of excessive raw material loss during chilling, storing and thawing. After two weeks of cold storage, pork frozen in the cryogenic-ventilation system was characterized by higher pH, a slightly darker colour and better water-holding capacity than pork frozen in the ventilation system. During a long period of cold storage its pH decreased, the colour became lighter and the water-holding capacity decreased to a lower extent than in the samples frozen according to the ventilation method. An analysis of hydrolytic and oxidative changes in intramuscular lipids confirms that pork may be stored up to 18 months regardless of the freezing method employed.

9

Nutritional factors modifying pork quality

86%

Lyczynski A., Pospiech E., Urbaniak M.

Animal Science Papers and Reports. Supplement

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2003

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tom 21

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nr 1

10

Using multidimensional analysis in the evaluation of technological value and sensory quality of pork meat

86%

Przybylski W., Jaworska D., Czarniecka-Skubina E., Kajak-Siemaszko K., Wachowicz I.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 4[B]

11

Statistical dissection of genetic background underlying quantitative trait variation of pork quality

86%

Szyda J.

Zeszyty Naukowe Akademii Rolniczej we Wrocławiu. Rozprawy

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2004

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nr 205

12

Technological parameters of meat in pigs of two Polish local breeds - Zlotnicka Spotted and Pulawska

72%

Florowski T., Pisula A., Adamczak L., Buczynski J. T., Orzechowska B.

Animal Science Papers and Reports

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2006

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tom 24

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nr 3

13

Fatty acid profile and cholesterol content of meat from pigs fed different fats

72%

Hanczakowski P., Szymczyk B., Hanczakowska E.

Annals of Animal Science

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2009

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tom 09

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nr 2

157-163

14

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Meat quality in pigs fed mixtures with low-tannin faba bean

72%

Milczarek A., Osek M.

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

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2017

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tom 56[1]

Meat quality in pigs fed mixtures with low-tannin faba bean. The aim of the study was to evaluate slaughter values of carcasses and meat (M. longissimus lumborum, M. semimembranosus) quality in pigs fed mixtures with faba beans. Research included 48 fatteners, which were divided into three feeding groups. Pigs in group I were fed mixtures in which extracted soybean meal was used as the only high-protein raw material, whereas animals in groups II and III were fed mixtures with 5/10% or 10/20% of low-tannin faba bean in grower/ finisher mixtures respectively. It was proved, that introduction of faba bean into mixtures increased of meatiness and loin “eye” area and decreased of carcass fatness. The significant increase in the share of the most valuable exogenous fatty acids (C18:2n-6, C18:3n-3) in muscles II and III groupswere found. The M. longissimus lumborum in pigs fed mixtures with faba beans were characterized by significantly better water holding capacity WHC (P ≤0.01).

15

Effect of genetically modified feeds on physico-chemical properties of pork

72%

Stadnik J., Karwowska M., Dolatowski Z. J., Swiatkiewicz M., Kwiatek K.

Annals of Animal Science

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2011

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tom 11

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nr 4

16

An attempt to improve technological usability of meat used as a raw material in the production of restructured pork steaks

72%

Pyrcz J., Kowalski R., Danyluk B.

Annals of Animal Science. Supplement

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2005

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nr 2

17

The effect of feeding and housing conditions of growing-finishing pigs on pork quality

72%

Karpiesiuk K., Falkowski J.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 4

198-206

The objective of this study was to determine the quality of meat from pigs housed on litter and in litterless pens and fed during the fattening period (from 48 kg to 105 kg bw) complete diets and complete diets supplemented with green forage. Hybrid growing-finishing pigs [♀ ( ♀Polish Landrace x ♂Polish Large White) x ♂( ♀Pietrain x ♂Duroc)] were divided into 4 experimental groups, each of 12 animals. M. longissimus dorsi samples were collected from pig carcasses for an analysis of proximate chemical composition and physicochemical properties. It was found that the applied feeding and housing conditions had no significant effect on the chemical composition and quality of pork (m. longissimus dorsi).

18

Evaluation of the effect of the RN gene on meat tenderness from the point of view of myosin heavy chain polymorphism

72%

Grzes B., Pospiech E., Kocwin-Podsiadla M., Krzecio E., Lyczynski A., Iwanska E., Mikolajczak B.

Annals of Animal Science. Supplement

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2005

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nr 2

19

Effect of dietary herb supplements on economic efficiency of pig fattening and pork quality

72%

Sowula-Skrzynska E., Paschma J.

Polish Journal of Natural Sciences. Supplement

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2007

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tom 04

229-235

20

Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions

72%

Bjergegaard C., Meinert L., Mortensen K., Moller P., Sorensen H., Sorensen J. C.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3

345-352

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