„quality“ 79 výsledků

Egg production, quality parameters and sensory attributes were assessed using two hundred and eight (208) uniform female Japanese quails aged six weeks fed low-protein diet supplemented with lysine. The birds were raised on a conventional diet before being allocated into 4 dietary groups of 4 replicates of 13 birds each in a completely randomized design in a six week feeding trial. Diet T1 had a crude protein (CP) content of 21% and lysine inclusion of 0.10% while diets T2, T3 and T4 contained 19%, 17% and 15% CP with lysine inclusion of 0.15%, 0.20% and 0.25% respectively. Birds fed T2 had significantly higher (p<0.05) egg weight. External egg parameters including egg length, egg width, eggshell thickness, eggshell percentage, egg shape index and eggshell surface area were significantly influenced (p<0.05). Internal egg quality characteristics including average yolk weight, yolk height, yolk length, yolk colour, albumen length, albumen weight and yolk index were significantly different (p<0.05). The panelist response on egg sensory properties showed that ease of eggshell peeling, taste and overall acceptability were also significantly influenced (p<0.05). Quails fed T1 and T2 compared favourably interms of egg weight, egg length, eggshell index, eggshell surface area, yolk weight, yolk height, yolk length, yolk colour, yolk index, albumen weight, egg taste and overall acceptability unlike those fed T3-T4. Quails fed T4 had the overall least egg weight, quality parameters and acceptance because they were not easily peeled and tastes unusual. Therefore, a 19% CP diet with 0.20% lysine is adequate for laying quails.

Between breeders, Chinchilla rabbit is very popular as it has standard body shape and high quality of typically coloured fur. The aim of this study was to analyse quality of Chinchilla rabbit fur. Coat samples were gathered at the National Animal Exhibition in Nitra. We collected samples from three different body areas – those being scapula, back and thigh. Altogether, we obtained 153 samples of different individual animals. We observed different parameters of the fur. Those were – thickness and length of coat, height and width of the undercolour, ticking and height of the guard hair. We found out that average thickness of coat in the examined population was 0.106 mm in the area of scapula; 0.104 mm in the thigh area and 0.113 mm from the back area. Length of the guard hair from area of scapula was 35.8 mm; 37.9 mm in the thigh area and 36.4 mm in the back area. Height of the undercolour was 26.9 mm in the back area, 26.4 mm in area of scapula and 27.6 mm in the area of thighs. Observed width of intermediate colour was 5.1 mm in thigh area; 4.3 mm in back area and 4.8 mm in scapula area. Measured height of terminal black line of hair was 4.7 mm in area of scapula; 5.3 mm in the back area and 5.3 mm in thigh area. The differences among the evaluated body areas were not significant.

The aim of the experiment was to evaluate the technological meat quality of the breed White Mangalitsa through the pH, electric conductivity, drip loss and meat color parameters. Totally, 20 pigs of the breed White Mangalitsa (10 barrows and 10 gilts) were evaluated. Pigs were bred under the intensive breeding conditions. The animals were fed ad libitum using a complete feed compound with the added silage. Pigs were slaughtered upon reaching 110 kg of live weight. The muscles of MLD (Musculus longissimus dorsi) and MSM (Musculus semimembranosus) were evaluated. The meat quality analysis showed that pH1 was similar between the muscles. The evidently lower pH2 value was in MLD (p <0.01). The EC1 value (p <0.01) was evidently higher in the MSM muscle. The EC2 values in MLD and MSM were similar. Between the muscles, an evidentiary difference was observed in water drip loss (p <0.01), greater losses were recorded in MLD. In the SCI a * and SCI b * values, which express the redness and yellowness of the meat, the values in MSM were evidently higher. The lightness of the meat (SCI L *) was the same in both muscles. The differences between the sexes in the observed qualitative parameters were not evidentiary.

The aim of the experiment was to evaluate the technological meat quality of the breed White Mangalitsa through the pH, electric conductivity, drip loss and meat color parameters. Totally, 20 pigs of the breed White Mangalitsa (10 barrows and 10 gilts) were evaluated. Pigs were bred under the intensive breeding conditions. The animals were fed ad libitum using a complete feed compound with the added silage. Pigs were slaughtered upon reaching 110 kg of live weight. The muscles of MLD (Musculus longissimus dorsi) and MSM (Musculus semimembranosus) were evaluated. The meat quality analysis showed that pH1 was similar between the muscles. The evidently lower pH2 value was in MLD (p <0.01). The EC1 value (p <0.01) was evidently higher in the MSM muscle. The EC2 values in MLD and MSM were similar. Between the muscles, an evidentiary difference was observed in water drip loss (p <0.01), greater losses were recorded in MLD. In the SCI a * and SCI b * values, which express the redness and yellowness of the meat, the values in MSM were evidently higher. The lightness of the meat (SCI L *) was the same in both muscles. The differences between the sexes in the observed qualitative parameters were not evidentiary.

This study was conducted to assess the silage quality of Zingiber officinale fortified samples in a completely randomized design. The samples consisted of four treatments as samples: Cassava peel (65%) + Moringa leaf (15%) + PKC (20%)+ Ginger (0 g), Cassava peel (65%) + Moringa leaf (15%) + PKC (20%) + ginger (200 g), Cassava peel (65%) + Moringa leaf (15%) + PKC (20%) + ginger (300 g), Cassava peel (65%) + Moringa leaf (15%) + PKC (20%) + ginger (400 g). The physical characteristics; colour, smell, texture, pH, temperature and mould status were observed. All samples retained their original colour, had pleasant alcoholic smell with a firm texture, the pH ranged from 4.2–4.4, temperature range of 25–26 °C with sample D having the highest temperature range of 26 °C while samples A and B had the same temperature of 25.5 °C. The mould status showed absence of mould. The chemical composition revealed that dry matter ranged from 40.86% (sample B) to 54.68% (sample D). Crude protein content ranged from 13.30% to 14.88%, crude fibre content of the samples was significantly (p <0.05) different and it ranged from 14.67% to 22.14%. The mineral concentrations of the samples were higher in Zingiber officinale samples except in sample A where potassium was higher (100.40 mg 100 g-1) than in other samples. Volatile fatty acid composition showed that lactic acid (3.24–4.86%) had higher concentration than other acids. It can therefore be concluded that Zingiber officinale fortified sample showed better nutritional potential as ruminant feed.

Forty-two pigs, entire males, surgical castrates and gilts, was randomly selected for the experiment. After reaching the average live weight of 105 kg, pigs were slaughtered. Significant differences (P <0.05) in contents of water and crude fat in muscle between entire males and castrates (74.44 vs 73.93%, 2.52 vs 3.14%), resp. of cholesterol between entire males, gilts and castrates (0.31, 0.33 vs 0.41%) were found. Significantly higher contents (P <0.05) of almost the all amino acids in entire males and gilts compared to castrates were observed. In muscle, castrates had more eicosanoic fatty acid than entire males, and vaccenic than gilts whilst gilts and entire males had higher content of linolenic acid than castrates (P <0.05). In adipose tissue, entire males had lower content (P <0.05) of myristic, stearic, palmitic, and total saturated fatty acids than castrates or both castrates and gilts (1.39 vs 1.45%, 14.88 vs 16.90%, 25.41 vs 26.83 and 26.27%, 43.40 vs 46.70 and 45.53%). At the same time, they showed greater amounts of oleic (36.71 vs 34.95%), total monounsaturated (43.58 vs 41.35%), linoleic (10.29 vs 9.45 and 9.56%), linolenic (0.65 vs 0.59%), total polyunsaturated (12.06 vs 11.06%), n-6 (10.69 vs 9.83%) and n-3 (0.78 vs 0.71 and 0.72%) fatty acids than castrates or both castrates and gilts. Also, PUFA/SFA ratio was more desirable in entire males than those of castrates and/or gilts (0.28 vs 0.24 and 0.25). Based on these results, meat and adipose fat from entire males seems to be more beneficial from the human health point of view.

The present study assessed the effects of two initial stocking densities (low – LD, 4.23 kg m-3, moderate – MD, 8.05 kg m-3) on growth, health and fillet quality of largemouth bass (Micropterus salmoides), and on yield of lettuce (Lactuca sativa) and radicchio (Cichorium intybus group Rubifolium) produced in a low-tech recirculating aquaponic system. A total of 104 largemouth bass (initial body weight: 236 ± 38 g) were randomly stocked in eight 500 L tanks (four per stocking density) and monitored during a 70-day period. Vegetables yield was similar in LD and MD groups. Lettuce yield (6.33 kg m-2) was in line with typical values, whereas radicchio showed a negligible yield (1.34 kg m-2). Likewise, fish final weight (263 g, on average), specific growth rate (0.17% d-1), feed conversion ratio (2.72), and mortality (4.8%) did not differ between treatments. Fish morphometric indices, slaughter results and fillet quality were not affected by stocking density. In conclusion, the production of lettuce was successful in the tested system, whereas the production of radicchio did not achieve satisfactory results. Growth performances of the largemouth bass were poor and further investigations are required to optimize the rearing of this fish species in low-tech aquaponic systems.

The aim of this paper was to evaluate the influence of birth weight and weaning weight on selected fattening, carcass, physical technological parameters and proximate composition of Longissimus thoracis et lumborum muscle from forty-five Holstein bull calves. Effect of birth weight: group1 (mean 36.98 kg), group 2 (mean 38.61 kg), group 3 (mean 41.11 kg) and weaning weight: group A (mean 88.54 kg), group B (mean 97.56 kg), group C (mean 116.09 kg) on parameters of Holstein veal production were examined. Each group was consisted of 15 animals. Slaughter weight, weight gains, body measurements, carcass conformation, retail yield (meat, trimmed fat, bones), and meat characteristics 24 hours and 7 days post mortem (pH, drip loss, shear force, colour, chemical composition) were studied. Calves of group 2 had highest lifetime average daily gains. Among monitored groups, significant effect of birth weight and weaning weight on hip height and heart girth were revealed. Dressing percentage (P<0.05) and carcass weight differed (P>0.05) little due to weaning weight. Calves of lighter birth weight had the least retail meat yield, but the most bones in carcass. Little effect of weaning weight on protein content (P<0.05) and energy value (P<0.01) or birth weight on energy value (P<0.05) of Longissimus muscle was revealed. Effect of birth weight or weaning weight on worsening or improving of physical technological traits of veal Longissimus muscle was not clear. Significantly different pH 24 hours post mortem was found in higher birth weight (P<0.01) and lower weaning weight (P<0.05). Parameters of meat colour – lightness and redness were not influenced by birth weight, but significantly affected by weaning weight (P<0.05). Content of palmitic acid was affected by both – birth weight and weaning weight (P<0.01). No interactions between birth weight or weaning weight were evident for resulted fattening, carcass, yield, physical technological and qualitative traits of calves.

Meat and fat of 24 Cinta Senese pigs were used to produce frankfurter-type sausages. The animals were raised in two rearing systems: i) fenced area with concentrate as exclusive feed (C, n=12) and ii) wood/pasture fenced area and grazing on natural available resources (acorn and herbaceous pasture) (P, n=12). Physicochemical characteristics, fatty acid composition and sensory attributes of the frankfurter-type sausages were assessed. Both sausages from C and P groups showed high fat content (> 23%) likely due to the high level of intramuscular fat of Cinta Senese meat. Frankfurter-type sausages obtained from P group had higher percentage of monounsaturated fatty acids and lower percentage of saturated fatty acids than the C group, probably due to the availability of grazing resources during the fattening period. However, in both types of sausages, the polyunsaturated to saturated fatty acids ratio was higher than the recommended lower limit of 0.40. Regarding the physical traits, differences between groups were found for the colour traits: P frankfurter-type sausages had lower lightness and higher redness and yellowness than C frankfurter-type sausages, likely due to the physical exercise associated to grazing activity of P animals. Texture parameters did not differ between groups for hardness and cohesiveness, whereas chewiness and springiness were higher in C than P samples. Feeding systems changed the perception of some sensorial properties, in particular taste and odour. Overall, Cinta Senese frankfurter-type sausages could represent an innovative product for local farms, allowing, in addition, the use of second-choice meat portions, once acquitted some improvements in the recipes.

Yield performance and external and internal quality traits of eggs laid by two Italian purebreds, Ermellinata di Rovigo (ER) and Pepoi (PP) were studied at 36 and 50 weeks of age. Daily egg production and egg traits were evaluated by a factorial model (2 x 2) with genotype and age as main effects and their interaction. The daily laying rate was similar between the breeds and the hen-day egg mass was higher (p<0.01) for ER than for PP. The ER eggs differed (p<0.01) from PP eggs with higher egg weight, yolk and albumen weight, and a more coloured eggshell with lower L, higher a* and b*, and lower eggshell thickness. PP showed more (p<0.05) inclusion of albumen than yolk in comparison to ER. With increased hen age, egg weight, eggshell lenght, width, lightness and thickness increased (p<0.01), whereas shape index and a* and b* did not change. Throughout the laying period, the eggs were classified as small (PP) and medium size (ER). With increased hen age, PP eggs were more spherical, ER eggs were more ovoid; yolk and albumen weight increased (p<0.01) in ER, whereas yolk and eggshell weight increased (p<0.01) in PP. The yolk:albumen ratio increased (p<0.01) along with hen‘s age and the Haugh Units and egg inclusions decreased (p<0.01). The ER and PP eggs differed for many egg external traits, which allow to distinguish the eggs by weight, shape, and eggshell colour and for the eggshell thickness and the albumen traits.

The vast area cultivated which includes a variety of environment, climate, and agricultural maintenance, can affect the quality of the crop also the literature about the export of dates shows that those produced in the municipality of Tolga offering an opportunity for a strong export. Therefore, the objective of this study is to show the impact of the physicochemical interaction of water and soil on the intraspecific variability of Deglet-Noor. So, we will try to study the quality of Deglet-Noor dates under three axes: phenotypic, physicochemical, and biochemical in five municipalities among which Tolga. Principal Component Analysis showed a wide spectrum of variation between water and soil conditions affecting date quality. Application of fertilizer in a very salty, moderately calcareous gypseous soil allowed to produce dates considered as a good whose phenotypical and physicochemical characteristics are ranked among the best (yield with 264 kg palm-1 including size 4.47 cm and weight of dates 13.69 g, and moisture content 25.99% and a good consistency 2.15); the application of fertilizer in a very salty highly calcareous, moderately gypseous soil enhanced fruit phenotypical and physicochemical characteristics (yield with 252 kg palm-1); the application of fertilizer in a very salty soil highly calcareous, loam type, of Sidi Okba make possible to present dates with improvements in physicochemical and biochemical characteristics (total soluble solids 70.95%, total sugars 71.68% including sucrose 41.44% levels); salinity in a moderately gypsum and calcareous of Ouled Djellel gave more or less a good biochemical level of dates (reducing sugars 30.62%).

The aim of this study was to evaluate the effect of enriched cages and aviary housing system on egg quality. A total of 2520 eggs (180 eggs per age and housing system) were analysed. The egg quality parameters were measured in eggs from 44, 48, 52, 56, 60, 64 and 68-week-old hens. The analysis of the technological value included the evaluation of egg weight, shape index, surface area, volume, eggshell proportion, thickness, strength, colour, index, albumen proportion and index, Haugh units, yolk proportion, index, colour and yolk to albumen ratio. The significant interactions between housing system and age of hens were found in all observed parameters except for the egg shape index. Considering the eggshell strength, 52-week-old hens from aviary and from enriched cages had the highest values (46.90 and 46.87 N cm-2, resp.), whereas the lowest values had eggs from 64-week-old hens housed in aviary (31.90 N cm-2). Moreover, Haugh units were the highest in enriched cages from 48, 52 and 56-week-old hens (90.63, 89.80 and 89.28, resp.) and the lowest in aviary system from 64-week-old hens (75.38). Bearing in mind the results, the most of the highest and lowest values in eggshell quality were observed in enriched cages, while in internal quality of eggs, the most of the highest values were seen in enriched cages. That could indicate an unbalanced quality of eggshell and relatively stable internal quality depending on housing system. Regarding to the effect of age, higher quality was found in the first half of studied laying period.

The effect of use of complete feed with different protein levels on the morphological composition of the body and the amino acid content of trout meat proteins is studied in the article. For this purpose, five experimental groups were formed by the analog method. The study lasted 210 days and was divided into two periods: equalizing (10 days) and basic (200 days). In the equalizing period, the trial fish consumed feed of the control group. In the basic period, the level of protein in the feed of trout of the experimental groups was regulated by changing individual components of the feed. Feeding of rainbow trout in the study period was performed 4-6 times a day, in the day time at regular intervals. The required amount of feed was calculated according to the indicators of individual fish weight and ambient temperature at the time of feeding. Rearing of commercial two-year-old ones was performed in ponds with an area of 100 m2 at a fish-holding density of 50 specimens/m2 and a water level of 1 m. The total number of trout in experimental studies was 25 thousand specimens. The use of feed with high crude protein content in the period of commercial rainbow trout rearing improves their commercial properties, while fish feeding with feed with crude protein content at the level of 44% leads to a decrease in their productivity.

The aim of this research was to find out the changes in fermentation parameters of whole-crop rye silage after adding the biological additive. Two variants of rye silage were used in the experiment: variant C (silage without additive) and variant A (silage with the addition of additive). The wilted whole-crop rye was treated with strains of lactic acid bacteria (Pediococcus acidilactici, Lactobacillus paracasei and Lactococcus lactis 1.25x1011 CFU.g-1) in a dose of 2 g of additive + 25 ml of water per 1 ton of matter. Both silage variants were ensiled with a vacuum pack device and after 2 months of storage, average samples were taken to determine the dry matter content, fermentation products, acidity of water extract, pH and the degree of proteolysis by appropriate methods. Treatment of rye silage with a microbial silage additive affected the quality of rye silage by a statistically significant (P <0.05) higher content of lactic acid and acidity of water extract. The lower content of acetic acid, alcohols, pH value and the degree of proteolysis were also statistically significant (P <0.05). The results confirmed the positive effect of the addition of Pediococcus acidilactici, Lactobacillus paracasei and Lactococcus lactis on the quality of the fermentation process of rye silage.

The objective of this study was to compare some internal and external quality parameters of eggs during laying period at 7, 8 and 13 months of hen´s age.Hens of genetic animal resources of the Oravka breed from NAFC-RIAP Nitra were included in experiment. In our experiment the average egg weight was significantly increased with the age of the laying hens (P<0.0001, P=0.0076). There were significant differences in egg length and egg width, but no significant differences in egg shape index. The thickness of eggshell was demonstrably thinner in all measured positions of the egg with increasing age of laying hens. The average eggshell thickness decreased from 429.30 ± 1.25 µm to 420.98 ± 1.30 µm (P<0.0001) during the laying The albumen weight during laying varied from 31.29±0.36 g to 33.22±0.35 g. Albumen height and Haugh Unit measure the viscosity of the thick albumen. The Haugh Unit in Oravka breed were lower in the oldest hens(69.17±1.36). All yolk characteristics increased with age. The yolk weight increased from 14.64±0.21 g at the age of 7 months to 19.67±0.27 g at the age of 13 months (P<0.0001).We found significant differences in yolk colour only between hens of 8 and 13 months age (P=0.0021).

The experiment was conducted to compare the differences in the physical and technological quality of pork meat with different growth intensity. The pigs were divided in accordance with the average daily gain values as followed: a) the fast-growing group (R1> AGD + 0.5 SD), b) the medium-fast-growing group (R2= AGD ± 0.5 SD) and c) slow-growing group (R3< AGD - 0.5 SD). For group of gilts, we found a statistically significant difference (P ≤ 0.05) in the drip loss value between the fast-growing group and the medium-growing group and the fast-growing group compared to the slow-growing group of gilts. Between the fast-growing group and the medium-growing group, as well as between the fast-growing group and the slow-growing group of gilts, the differences in shear force value were statistically highly significant at the level of P ≤ 0.01. At the same time, in the colour of meat in redness (a* value) were found statistically significant differences between groups of barrows according to the growth rate at the level of P ≤ 0.05 and between fast and slow-growing gilts at the level of P ≤ 0.01 and medium and slow-growing gilts at the level of P ≤ 0.05. In addition, in the meat yellowness (b*) we also determined a statistically highly significant difference at the level of P ≤ 0.01 between the fastest-growing group and medium fast-growing barrows and a significant difference at the level of P ≤ 0.05 between the fast and slow-growing group of gilts.

The aim of the study was the evaluation of gluten quality of selected meat products. Gluten is a vegetable protein, which, due to its properties, is very often used in various sectors of the food industry and therefore in the production of meat products. Sensory evaluation, microbiological examination and gluten detection were performed in samples of sausages, Poultry frankfurter, Fine salami and Malokarpatská salami. The meat products came from different producers and were purchased from a retail network. Sensory quality was determined by assessing color, aroma, juiciness, fragility and taste using a 5-point rating scale. The microbiological examination included the determination of the total number of microorganisms, the number of psychrotrophic, coliform microorganisms and coagulase-positive staphylococci. The presence of gluten alone was detected using a commercially produced GlutenTox Home test kit as well as a PCR reaction. Individual testing of selected meat products showed minor differences in the overall quality of gluten free and gluten-free meat products.

The aim of the present study was to evaluate the influence of sex on selected fattening, carcass and qualitative veal parameters of Slovak Simmental breed. The comparison was carried out on the 8 male and the 8 female animals. The animals were reared under the same housing conditions and were fed with grass hay (ad libitum), feed straw and calves feed concentrate, and had a free access to the fresh water. The fattening period started from about 70 days of age to required final weight. Length of the fattening period was 180 days. The slaughter and carcass composition, carcass yield, qualitative, physical and technological characteristics of Longissimus thoracis et lumborum muscle were studied. We found a significantly higher proportion of bones and a significantly higher proportion of separable fat in the carcass half in males. Higher proportion of meat were found in females. At the heifers was found, although not significantly, a higher proportion of internal fat (rumen, intestinal, kidney, pelvic). Significantly different pH measured 24 hours post mortem was found between males and females (P<0.01). Parameter of meat colour – lightness was higher identified in male calves at 24 hour and 7 days post mortem. Higher redness value was identified in female calves at 24 hour and 7 days post mortem.

Currently, the prices of dairy cows feed with protein concentrates are rising and the climate change is also manifesting itself with a growing drought in animal production. These are the reasons why there is an increasing interest in growing silage from legume–cereal mixtures (L-C-M) and in increasing their share in feed rations for dairy cows. Furthermore, the L-C-Ms improve the soil fertility during the crop rotation. The effect of these feeds on milk quality was evaluated by adding L-C-M silages into feeding rations. Czech Fleckvieh and Holstein breed dairy cows (8 herds; feeding periods without and with L-C-M silages) were included in the evaluation for 3 years. There were used 126 L-C-M (experimental) and 463 control (without L-C-M) bulk tank milk samples in this dairy analysis. Lactose content, solids non fat content and total count of mesophilic bacteria in milk of L-C-M group was increased as compared to control (zero hypothesis probability varied from P ≤ 0.05 to P ≤ 0.001). On the contrary, as new knowledge, milk freezing point depression and somatic cell counts were decreased in L-C-M group as compared to control (P ≤ 0.001 and P ≤ 0.05). Other milk indicators such as contents of fat, crude protein, milk urea and thermostability (P > 0.05) were not affected by evaluated factor. The residues of inhibitory substances in bulk tank milk in the L-C-M group were not indicated, but one case was in the control group. Feeding of dairy cows with an increased proportion of L-C-M silage in the roughage component a part of the feeding ration is a safe way to replace part of the protein concentrates in animal feeding, regarding milk quality.

The late planting of onions practiced by farmers has decreased the yield and quality of onion seed. This experiment was conducted during 2019 and 2020 at agricultural research farm of Kabul University to study the effect of mother bulb production conditions on subsequent plant growth and seed yield and quality. The study was designed in Randomized Complete Block Design and data for different agronomic traits, flowering habits, seed yield and seed quality were recorded. The recorded data were statistically analyzed with STAR software. The highest leaf area per plant (994.38 cm2) and leaf area index (0.83) were recorded for the plants obtained from mother bulbs grown on 10th March in deep ploughed flat beds. The highest number of flowering stalks per plant (3.83) was recorded for the plants produced from the mother bulbs grown on 10th March in shallow ploughed double row raised beds, it was on far with the plants obtained from the mother bulbs grown on 10th March in deep ploughed flat beds. The highest seed yield (737.27 Kg/Ha) was recorded for the plants obtained from mother bulbs grown on 10th March in shallow ploughed flat beds. This was on far with the seed yield of the plants obtained from the mother bulbs grown on 10th March in deep ploughed flat beds. The results reveal that, mother bulbs produced under early planting dates and deep ploughed flat-bed conditions are more appropriate to produce vigorous plants and higher seed yield of onion.