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1

Dbając o właściwy poziom cholesterolu, możesz jeść wieprzowinę

100%
Polawska E.
Gospodarka Mięsna
|
2015
|
nr 08
2

Changes in fat and individual fatty acids digestibility during the growth of Japanese quails

100%
Polawska E.
Animal Science Papers and Reports
|
2018
|
tom 36
|
nr 4
3

Zależności między składem chemicznym mięśni a kruchością mięsa świń

51%
Skiba G., Raj S., Polawska E., Weremko D.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2010
|
tom 544
Określano zależności między składem chemicznym mięśni a kruchością mięsa loszek w wieku od 90. do 168. dnia życia. Skład chemiczny mięśni zmieniano ograniczając świniom pobranie energii i białka (grupa P i Pad) lub samego białka (grupa B) do 118. dnia życia. Od 119. do 168. dnia życia zwierzęta grup P i B karmiono tak jak świnie grupy kontrolnej (K), a świnie grupy Pad do woli. Zwierzęta ubito w 118. i 168. dniu życia. Pobrano i zważono Musculus longissimus dorsi i Biceps femoris. Oznaczono skład chemiczny i kruchość mięsa (wartość shear force) w 118. i 168. dniu życia oraz obliczono korelacje pomiędzy tymi cechami w 168. dniu życia świń. Czynnik doświadczalny nie wpłynął na zawartość białka w mięśniach w żadnym z badanych okresów. W 118. dniu życia mięśnie świń grup P, Pad i K zawierały podobną, a w grupie B większą (p>0,01) ilość tłuszczu. Kruchość mięsa świń grup P, Pad i B była gorsza (p<0,05) niż zwierząt grupy K. W 168 dniu życia mięśnie świń grup B i Pad zawierały więcej (p<0,01), a w grupie P mniej (p<0,01) tłuszczu niż świnie K. Kruchość mięsa nie różniła się między grupami. Korelacje między kruchością mięsa a składem chemicznym mięśni były większe dla zawartości białka niż tłuszczu (−0,50 vs. 0,08, odpowiednio).
4

Profile of fatty acids and activity of elongase and delta5 and delta9 desaturase of growing pigs differ in concentration of intramuscular fat in musculus longissimus dorsi

51%
Skiba G., Raj S., Polawska E.
Animal Science Papers and Reports
|
2013
|
tom 31
|
nr 2
Pigs of Pietrain (P) and Polish Synthetic line of 990 (S) were slaughtered at 25, 70, 90, 110 and 130 kg BW and the chemical composition of musculus longissimus dorsi and its fatty acid profiles were determined. The Pietrain pigs were characterised by lower (P<0.01) concentration of intramuscular fat, total SFA (P<0.05) and MUFA (P<0.01) than pigs of the synthetic line 990 at each BW (P<0.05).Simultaneously the Pietrain breed were characterised by higher (P<0.01) concentration of all acids belonging to PUFA group. Concentration of total SFA increased (P<0.01) along with increased body mass of pigs. MUFA was similar at each investigated BW. However, in the case of Pietrain breed increasing concentration of the PUFA was observed till animals reached approximately 110 kg BW, while in Synthetic line only till 70 kg BW. Similar course was observed in the change of C18:2n-6 concentration. However, the concentration of C18:3n-3 decreased (P<0.05) along with the growth of the animals. The course of changes in concentration of C20:3n-6 and C20:4n-6 generally agreed with the course detected for total amount of PUFA. Activity of the Δ5 desaturase was higher (P<0.01) in the pigs of the synthetic line. The activity of the investigated enzymes did not differ between breeds. Activities of the elongase and Δ5 desaturase decreased during the growth of the pigs. Estimated values of the Pearsons’ correlation between body mass/age of the pigs and activity of investigated enzymes showed the opposite relationship between them. However, they were stronger and statistically more significant for the synthetic line of pigs.
5

Czynniki wplywające na odłożenie tłuszczu i profil kwasów tłuszczowych w ciele rosnących świń

51%
Polawska E., Raj S., Skiba G.
Postępy Nauk Rolniczych
|
2008
|
tom 60
|
nr 6
6

The relationship between blood lipid indicators and carcass traits and with the concentration of omega-3 fatty acids in the longissimus dorsi muscle of growing pigs

45%
Raj S., Sobol M., Skiba G., Weremko D., Polawska E.
Journal of Animal and Feed Sciences
|
2014
|
tom 23
|
nr 4
The relationship between blood lipid indicators, subcutaneous and intramuscular fat contents and with the concentration of omega-3 fatty acids in the musculus longissimus dorsi (MLD) was investigated to search for biomarkers specifically associated with one of these relationships. The study was carried out on 32 gilts growing from 60 to 105 kg body weight (BW). The pigs were fed control (C) or experimental diets (L, M and H) in which 10% of metabolizable energy of diet C was replaced by 3.5% of fat mixtures that introduced in the different ratios of omega-3 fatty acids into the diets. The pigs were slaughtered at 105 kg BW and the serum concentrations of total protein (TP), triglycerides (TRIG), total cholesterol (CHOL), and high-, low-, and very low-density lipoproteins (HDL, LDL, VLDL, respectively) were determined. Backfat thickness, meat content in the carcass, and the fatty acid composition of MLD were estimated. Increased omega-3 fatty acid contents in the diet resulted in decreased concentrations of blood lipid indicators. TRIG displayed a significant correlation with meat content and backfat thickness in the carcass (r = –0.54, P < 0.01 or r = 0.43, P < 0.05). Also, a significant correlation was found between TRIG in the blood and the concentration of eicosapentaenoic and docosapentaenoic acids in the MLD (average r = –0.56, P < 0.01) and between CHOL in the blood and the concentration of linolenic acid in the MLD (r = –0.61, P < 0.01). Although the presented relationships were shown to be statistically significant, these blood lipid indicators should be viewed with caution as biomarkers specifically associated with carcass fatness.
7

The ostrich meat – an updated review. I. Physical characteristics of ostrich meat

45%
Polawska E., Marchewka J., Krzyzewski J., Bagnicka E., Wojcik A.
Animal Science Papers and Reports
|
2011
|
tom 29
|
nr 1
The presented Part I of the review provides current information about colour, flavour and aroma, tenderness, pH, water-holding capacity and drip loss, shelf-life and microbial load, cold shortening and cooking losses of ostrich meat which is darker and contains more redness compound compared to the beef or pork. On average, ostrich meat has been classified as intermediate with regular (<5.8) to high (>6.2) pH as measured 24 h post-slaughter, generally with a rapid decline of pH. Tenderness of ostrich meat depends on type of muscle from which it originates. Its water-holding capacity is lower compared to pork or chicken meat, but similar to veal and beef. Cited are 60 references.
8

Wpływ form polimorficznych białek kazeinowych na skład chemiczny i jakość technologiczną mleka kóz

45%
Strzalkowska N., Markiewicz-Keszycka M., Bagnicka E., Polawska E., Krzyzewski J.
Medycyna Weterynaryjna
|
2013
|
tom 69
|
nr 11
Casein is the predominant protein in milk of almost all mammalian species. The goat casein fractions (αₛ₁-, β-, αₛ₂-, κ-casein) are coded by the single autosomal genes CSN1S1, CSN2, CSN1S2, and CSN3, which cluster in a DNA segment of about 250 kbp, mapped to chromosome 6. All casein fractions are characterized by high variability. At the four loci, “normal” alleles are associated with a normal or high casein fraction content, whereas “defective” alleles are associated with a medium, low, or zero content of casein fraction in milk. The quality of total casein and, in particular, the calcium-sensitive fraction (αₛ₁-, β-, αₛ₂-) significantly affects the chemical, physical, technological, and nutritional quality of goat’s milk.
9

Characteristics of egg parts, chemical composition and nutritive value of Japanese quail eggs - a review

45%
Tolik D., Polawska E., Charuta A., Nowaczewski S., Cooper R.
Folia Biologica
|
2014
|
tom 62
|
nr 4
10

Czy wieprzowina jest mięsem bezpiecznym?

45%
Polawska E., Blicharski T., Hammermeister A., Warda A.
Top Agrar Polska
|
2016
|
nr 11 Top Świnie
11

Bone morphometric, densitometric and mechanical properties in 14-month-old ostriches fed experimental diet enriched with linseed

39%
Charuta A., Tatara M., Krupski W., Polawska E., Ogluszka M., Pierzchala M., Luszczewska-Sierakowska I.
Animal Science Papers and Reports
|
2015
|
tom 33
|
nr 4
The aim of the study was to evaluate the influence of the diet enriched with linseed on morphometric, densitometric and mechanical properties of tibio-tarsus and tarso-metatarsus in 14-month-old ostriches. The experimental diet including 4% of linseed was applied to ostriches (N=8) starting from the attainment of 45 kg of body weight, while the control birds (N=8) were fed the standard diet. At the age of 14 months of life, blood samples were collected and the birds were slaughtered to isolate left tibio-tarsus and tarso-metatarsus. Dual-energy X-ray absorptiometry method was used to evaluate the bone mineral density and bone mineral content. Using quantitative computed tomography, total bone volume, mean volumetric bone mineral density, volumetric bone mineral density of trabecular and cortical bone, cortical bone area, calcium hydroxyapatite density of the trabecular and cortical bone were also determined.Cross-sectional area, second moment of inertia, mean relative wall thickness and cortical index were determined. Maximum elastic strength and ultimate strength of bones were determined using three-point bending test. Total antioxidative capacity in the serum was measured using commercial photometric test. In the experimental group of males, cortical bone area reached significantly higher value, while calcium hydroxyapatite density of the trabecular bone of tibio-tarsus was significantly lower, when compared to sex-matched controls (P<0.05). In conclusion, the experimental diet enriched with 4% of linseed, starting from 45 of kg of body weight of birds, had neither the positive nor negative effects on the evaluated bone properties in 14-month-old ostriches. Thus, higher dietary dosage of linseed or different administration period of the experimental diet should be applied to expect effects on skeletal system quality in growing ostriches.
12

Assessment of geometric parameters of tibiotarsal bones in White Kołuda geese using peripheral quantitative computed tomography

39%
Charuta A., Biesiada-Drzazga B., Dzierzecka M., Polawska E., Trusewicz M., Cooper R. G.
Annals of Animal Science
|
2016
|
tom 16
|
nr 1
13

The influence of dietary fatty acids on their metabolism in liver and subcutaneous fat in growing pigs

39%
Skiba G., Polawska E., Raj S., Weremko D., Czauderna M., Wojtasik M.
Journal of Animal and Feed Sciences
|
2011
|
tom 20
|
nr 3
14

Oxidative stability of ostrich meat related to duration of linseed and lucerne supplementation to the bird's diet

39%
Jozwik A., Polawska E., Zdanowska-Sasiadek Z., Lipinska P., Kawka M., Guzek D., Strzalkowska N.
Bulletin of the Veterinary Institute in Puławy
|
2015
|
tom 59
|
nr 1
The effect of dietary linseed and lucerne supplementation on the oxidative stability of ostrich meat expressed by changes in concentrations of malondialdehyde (MDA) and glutathione (GSH), and in activity of superoxide dismutase (SOD), was studied. The feeding regimens were as follows: C - control group, L - 4% supplement of linseed, L-L45, L-L55, L-L65, and L-L75 - 4% supplement of linseed and supplement of lucerne added to the birds' diet at 45, 55, 65, and 75 kg b.w. The highest level of GSH was recorded in L-L65 group, whereas the highest activity of SOD was observed in C, L-L65 and L-L75 groups. Among all groups, the long-term linseed and lucerne supplementation reduced the antioxidant potential of ostrich meat, especially in L-L45 and L-L55 groups, which was reflected in the highest level of MDA and the lowest activity of SOD. Thus, the optimal results after linseed and lucerne supplementation with regard to ostrich meat oxidative stability were reported in groups L-L65 and L-L75, approximately three to four months prior to slaughter.
15

Profil kwasów tłuszczowych, koncentracja cholesterolu i podatność na lipolizę frakcji tłuszczowej mleka koziego

39%
Strzalkowska N., Jozwik A., Bagnicka E., Polawska E., Krzyzewski J., Pyzel B., Horbanczuk J. O.
Medycyna Weterynaryjna
|
2012
|
tom 68
|
nr 01
World production of goat milk has increased In the last 20 years, especially in developed countries. Goat milk is differentiated from cow milk in many parameters, among others in size of fat globules and fatty acid profiles. Milk fat is one of the main milk components and decides about its nutritive, energetic and technological values. The components of goat milk fat are triglicerides (ca. 95%), diglicerides (2%), monoglicerides (0.08%), phospholipids (1%), free fatty acids (0.28%), total cholesterol (0.5%) and fat soluble vitamins (A, D, E, K). The fatty acid profile of goat milk differs from those of cow milk mainly because goat milk contains twice as much of short chain fatty acid (C6:0; C8:0; C10:0) as does milk from cows. Those fatty acids decide about its sensory and organoleptic and health-promoting parameters. The content of cholesterol in goat milk depends of many factors, primarily the feeding system and secondary stage of lactation. It can reach values between 2 and 24 mg/100ml of milk. Cholesterol is mainly connected to fat globules. The lipolitic phenomenon, which occurs in the fat fraction, is connected with an increase of the free fatty acid concentration and other substances that have an undesirable influence on milk quality and its products.
16

Stres oksydacyjny u wysoko wydajnych krów mlecznych w okresie okołoporodowym

39%
Jozwik A., Krzyzewski J., Strzalkowska N., Bagnicka E., Polawska E., Hornrbanczuk J. O.
Medycyna Weterynaryjna
|
2012
|
tom 68
|
nr 08
The last 4 weeks of pregnancy and the first 4 weeks of lactation, known as the transition or periparturient period, is a highly critical period for dairy cows. Because their defense mechanisms are often insufficient against the intense action of numerous physiological and environmental factors, especially high-yielding dairy cows are the most susceptible to oxidative stress in this period. The increased intensity of processes related to the metabolism of large amounts of energy, accompanied by the emergence of a large quantity of free radicals and reactive oxygen species (RFT) causes that the secondary metabolic products are not completely neutralized. An increased level of RFT adversely affects metabolism, gene expression, and modification of proteins. Free radicals cause the reduction of the level of polyunsaturated fatty acids in tissues, increasing the production a keto- and hydroxy-acid and lipid peroxides, which are secondary radicals. Long-term oxidative stress causes permanent changes in the structure of biological active macromolecules in cells (DNA, proteins, sugars, and others). Abnormalities in metabolism cause various diseases, e.g. stopping estrus after calving, udder edema, mastitis, retained placenta, and the premature dying of embryos. In order to minimize these negative phenomena, dairy cows should be kept in proper conditions to reduce the deficiency of energy after calving. The diet should be balanced carefully according to its protein-energy ratio. A very important aspect is the provision of optimal quantities of macro- and microelements and vitamins, which are the active components of antioxidative system.
17

The effect of the diet supplementation with linseed and rapeseed on the physico-chemical and sensory characteristics of ostrich meat

39%
Polawska E., Lisiak D., Jozwik A., Pierzchala M., Strzalkowska N., Pomianowski J., Wojcik A.
Animal Science Papers and Reports
|
2012
|
tom 30
|
nr 1
The aim of the study was to evaluate the effect of the dietary linseed and rapeseed supplements on the physico-chemical and sensory properties of ostrich meat. The experiment was carried out on forty growing ostriches raised in five groups (control and with 4 and 8% linseed and 5 and 10% rapeseed of the diet). The diet with rapeseed did not affect the physico-chemical properties of meat,while 4% linseed in a diet had positive influence on flavour (P<0.001) and cooking loss (P<0.05),that are important from the consumer point of view. Higher amounts of linseed (8%) in the diet caused changes in pH24 and increasing fat content in meat.
18

Effect of linseed, rapeseed, and vitamin E long term supplementation on the activity of the lysosomal enzymes in ostrich liver

39%
Jozwik A., Polawska E., Strzalkowska N., Niemczuk K., Lysek-Gladzinska M., Kaminska A., Michalczuk M.
Bulletin of the Veterinary Institute in Puławy
|
2013
|
tom 57
|
nr 4
The aim of the study was to assess the activity of lysosomal enzymes: aminopeptidases, including alanine aminopeptidase (AlaAP), leucine aminopeptidase (LeuAP), arginine aminopeptidase (ArgAP), and glycosidases, such as ß-galactosidase (BGAL), ß-glucuronidase (BGRD), ß-glucosidase (BGLU), N-acetyl-ß-hexosaminidase (HEX), α-glucosidase (AGLU) and α-mannosidase (MAN) in the liver of ostriches (n = 80) fed diet supplemented with linseed (4% and 8%) and rapeseed (5% and 10%), with low and high level of vitamin E. (40 and 100 mg). The results indicate that higher level of vitamin E or 4% linseed supplementation in ostrich diet generally increase the activity of glycosidase enzymes and decrease the activity of aminopeptidases in the liver. The 8% linseed and rapeseeds feeding in decreased the activity of AlaAP, LeuAP, and ArgAP and increased only the activity of BGLU.
19

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

33%
Jakubowska M., Gardzielewska J., Tarasewicz Z., Szczerbinska D., Karamucki T., Rybak K., Polawska E., Garczewska J.
Animal Science Papers and Reports
|
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.
20

Effect of dietary linseed and rapeseed supplementation on fatty acid profiles in the ostrich. Part 1. Muscles

33%
Polawska E., Horbanczuk J. O., Pierzchala M., Strzalkowska N., Jozwik A., Wojcik A., Pomianowski J., Gutkowska K., Wierzbicka A., Hoffman L. C.
Animal Science Papers and Reports
|
2013
|
tom 31
|
nr 3
Forty ostriches were raised in five groups [control (C) or with 4% (L4) or 8% (L8) linseed, or 5% (R5) or 10% (R10) rapeseed in the diet]. Linseed supplementation (L4 and L8) improved the nutritive value of the ostrich meat by increasing (P<0.001) the α-linolenic acid content (>4.2%FAtotal) and PUFA/SFA ratio (>1.0) as compared with the control group (1.7% FAtotal and <0.94, α-linolenic acid and PUFA/SFA, respectively), whereas the effect of rapeseed was lower (2.2%, and <0.99, α-linolenic acid and PUFA/SFA, respectively). Dietary treatment lowered (P<0.001) the n-6/n-3 ratio from ca. 11 in the C group to 4 in the L8 and L4 groups. Overall, the results indicate that inclusion of linseed into ostrich diets has a positive effect on the fatty acid composition, allowing the production of meat enriched with n-3 fatty acids
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