Pigeons have been the subject of research in the past, but the knowledge gained is incomplete and must be extended. The aim of the study was to provide information about differences in carcass weight ...and measurements, carcass composition, proximate chemical composition, acidity, electrical conductivity, color attributes, the texture, rheological properties and microstructure of the meat, and some biometric characteristics of the digestive system in carrier and King pigeons, and also to determine if the two compared breeds meet the expectations of pigeon meat consumers to the same extent. The study involved 40 carcasses from carrier pigeons and King pigeons after three reproductive seasons. The chemical composition was determined by near-infrared transmission (NIT) spectroscopy, color coordinates according to CIELab, the texture according to Texture Profile Analysis (TPA) and Warner–Bratzler (WB) tests, and the rheological properties of meat according to the relaxation test. The compared pigeon groups differed significantly (p < 0.05) in carcass weight and measurements, carcass composition (except breast muscle percentage), chemical composition (except leg muscle collagen content) and electrical conductivity, lightness (L*), yellowness (b*), chroma (C*) and hue angle (h*), textural characteristics (except cohesiveness and Warner‒Bratzler shear force), rheological properties, microstructure of the pectoralis major muscle, as well as the total length of intestine and its segments, duodenal diameter, weight of proventriculus, gizzard, liver, heart, and spleen. The sex of the birds had a significant (p < 0.05) effect on the carcass weight, chest circumference, carcass neck percentage, breast muscle collagen content, and caeca length. The genotype by sex interaction was significant (p < 0.05) for fat content, collagen content, hardness, sum of elastic moduli and sum of viscous moduli of the pectoralis major muscle, protein and collagen content of leg muscles, duodenal and caecal length, jejunal and ileal diameter, and spleen weight. The obtained results show a significant effect of genetic origin and sex on the nutritive and technological value of the meat, and on the digestive system development of the pigeons.
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In this work we aimed to determine the effect of different levels of green tea in powder form to feed on productive performance, carcass parameters and organs in broiler chickens. Totally 240 day-old ...broiler chickens Ross 308 were divided to four dietary groups (n = 60) namely control and three experimental groups with supplementation of green tea to feed mixture in levels 0.5%, 1% and 1.5%. Broiler chickens were feeding with commercial feed mixtures and feed and drinking water were provided ad libittum. The feeding period lasted 42 days. Individual body weight of broiler chickens was determined at 1, 7, 14, 21, 28, 35 and 42 day, feed sonsumption and mortality per group were determined at 42 day of fattening period. Carcass quality and organs weight of broiler chickens were determined at the end of the experiment. The results indicated that supplementation of different levels of green tea statistically significant decreased body weight gain and we recorded lower body weight in 21 days of age compared with control group. However, in second period of fattening, broiler chickens in experimental groups growing faster and in 42 days of age we found statistically no significantly differences among control and experimental groups. Feed consumption did not differ among the dietary groups at 42 days of fattening. Mortality no affected by supplementation of green tea to broiler chickens diets in comparison with control group. From the carcass parameters addition of green tea significantly decreased percentage of abdominal fat between control and 1.5% green tea level, in other parameters (percentage of breast, percentage of drumstick, carcass yield) were different among control and experimental groups not statistically significant. The caecum and small intestine weights was significantly (p ≤0.05) decreased in chickens fed diets containing 0.5% green tea supplement compared to 1% and 1.5%. For neck, crop, heart, liver, proventriculus, gizzard, pancreas, kidneys, small intestine, caecum and large intestine weights among control and experimental groups we recorded no statistical differences (p ˃0.05).
Background: The effects of humic substances (HSs) on the carcass characteristics and meat quality traits of breast and thigh muscles were studied. Methods: In total, 200 pheasants were allocated to 4 ...treatments, each containing 50 birds. The control birds were fed a diet without additives (0% HS); the other treatment birds were fed diets containing HSs at 0.5, 0.75 and 1.0% from 1 to 90 days of age. At the end of the experiment, several carcass characteristics were measured and breast and thigh muscle samples were taken to determine the composition of several nutrients by standard laboratory methods and procedures. Results: The carcass weights of both males and females increased significantly (p < 0.05) in the 0.50 HS and 0.75 HS groups after supplementation with HSs. The same effect of humic substances in the 0.50 and 0.75 HS groups was found in the weight of breast and thighs (p < 0.05). Significantly (p < 0.05), the highest carcass yield in males and females was found in the 0.50 HS group. Conclusions: Feeding with a diet containing HSs can have a beneficial influence on the carcass parameters, decrease the crude fat content in the meat and change the profile of bioactive fatty acids in the breast and thigh muscles of broiler pheasants.
The aim of study was to analyse the reproduction and factors affecting on reproduction traits of dairy cows in population of Slovak Spotted cattle from 2007 to 2016 the results for 37,274 dairy cows: ...days to first service (DFS), days open (DO), number of inseminations per conception (NIC), age of first calving (AFC) and calving interval (CI). The basic statistical analysis were analysed using the SAS version 9.3. For the actual computation a linear models with fixed effects was used: For the actual computation a linear models with fixed effects was used: yijklm = μ + HYSi + BTj+ Fk+ Bl +eijklm. The linear model represents coefficients determination R2 = 0.452117% (P < 0.001) for DFS, R2 = 0.377715% (P < 0.001) for DO, R2 = 0.348442% (P < 0.001) for NIC and R2 = 0.317128% (P < 0.001) for CI with all fixed effects. Correlation coefficients among DFS with DO, NIC, AFC and CI were r = 0.37275, r = -0.06881, r = 0.06493 and r = 0.08348. These coefficients were highly statistically significant (P < 0.001).
The Oravka tawny is a Slovak national breed of chicken. This breed has combined utility, which means it is valuable for both its meat and eggs. The Oravka tawny is linked to a specific region, Orava, ...and therefore these products could be protected by European geographical indication. The labeling and sale of chicken meat by the traditional breed of origin are widely used to promote quality and attract those products in the marketplace. For that use, we created the system and method of authentication that can reliably distinguish between the Oravka tawny, other chicken breeds, and other of Oravka”™s colorful characters. In our research, we analyzed 153 chicken feathers from the Oravka breed as well as from breeds used in the process of breeding the Oravka to their current state. They were divided into nine populations. To separate those populations, we used seven microsatellite markers recommended by FAO (Food and Agriculture Organization) and other authors. To create separate clusters of individual breeds, we used DAPC (discriminant analysis of principal components) analysis.
The aim of the study was to compare P33 (Polish Pekin), P8 (Danish Pekin), and LsA (English Pekin) ducks after 2 reproductive seasons for carcass composition and some meat quality traits. A total of ...48 duck carcasses (8 male carcasses and 8 female carcasses of each genotype) were studied. Whole carcasses were dissected, and pH and electrical conductivity of the breast and leg muscles were determined 24 h postmortem. After dissection, breast and leg muscles were sampled to determine proximate composition, some minerals, and physicochemical properties. Breast muscles were also analyzed for textural characteristics, microstructural characteristics, and rheological properties. At 112 wk of age, genotype and sex were found to have no significant effect on carcass weight and percentage of carcass components. The genotype of the birds had a significant effect on the water and fat content in the pectoral and leg muscles, as well as protein and collagen in the leg muscles. The origin of the ducks had a significant impact on the magnesium content in pectoral muscles and Warner–Bratzler shear force pectoralis muscle major, as well as the electrical conductivity of the leg muscles. The differences in duck genotype had a significant effect on the sum of elastic moduli, fiber cross-sectional area, fiber perimeter, and vertical fiber diameter of pectoralis major muscle. Regardless of the genetic origin, breast muscles from 112-week-old males had a lower fat content, and male leg muscles contained more water and protein and less fat and collagen than the female muscles. The genotype by sex interaction was significant for the content of breast muscles, skin with subcutaneous fat, and neck percentage and for the water and fat content in breast and leg muscles.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
fed standard feed ad libitum. The average egg weight was significantly (P≤0.01) affected by breed. Females of Oravka breed were of heavier eggs (60.96 ± 0.56 g) than females of Rhode Island Red ...(57.60 ±0.76 g). The significant differences were also found in egg width and egg length, however, no significant differences were found in egg shape index. The egg shell thickness significantly differed (P≤0.01) between Oravka and Rhode Island Red (367.78 ±3.12 μm vs. 379.33 ±2.49 μm). The albumen weight was significantly higher in Oravka breed (34.96 ±0.58 g) than in Rhode Island Red breed (32.78 ±0.73 g). No statistical differences were found in the remaining albumen characteristics. However, the slight difference (P≤0.10) was found in Haugh Unit (71.46 ± 1.64 HU for Oravka vs. 74.45 ±1.53 HU for Rhode Island Red). With yolk characteristics, yolk weight and yolk colour significantly differed (P ≤ 0.01) between Oravka breed (19.93 ±0.23 g and 10.60 ±0.09 oHLR) and Rhode Island Red breed (18.61 ±0.20 g and 11.10 ±0.20 oHLR). No statistical differences were found in the remaining yolk characteristics, except for a slight difference (P ≤ 0.10) in yolk index (42.14 ±0.50 % for Oravka and 40.31 ±1.00 % for Rhode Island Red)
The objective of this study was to compare some internal and external quality parameters of eggs between Oravka and Rhode Island Red laying hens. The flocks kept in National Agriculture and Food Centre - Research Institute of Animal Production Nitra (RIAP Nitra) were involved in the experiment. The females of both breeds were of the same age (11 months, 5th month of lay). Eggs were collected during three days consecutively (10 eggs per breed and day) and were analysed in the laboratory of Department of Poultry Science and Small Animal Husbandry at the Faculty of Agrobiology and Food Resources of Slovak University of Agriculture in Nitra. There were 11 females in each group and a total of 30 eggs in each group were analysed. The females were housed in outdoor unheated roofed wooden chicken coop with free range available
The study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect.
The study involved 120 Pekin ducks ...- 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and 30 females of Star 53 HY (commercial hybrid Pekin ducks). At 49 d of age, 48 birds (12 males and 12 females of each genotype) were selected for dissection. After the dissection, meat samples were collected to determine meat quality traits.
The studied Pekin ducks of different genotype showed significant differences in body weight, carcass weight, dressing percentage, as well as percentages of breast muscles, skin with subcutaneous fat, abdominal fat, neck, and remainders of eviscerated carcass with neck. Duck genotype had an effect on the content of crude protein, crude fat, Na, K, P, Zn, pH24, electric conductivity (EC24), cooking loss, L*, a*, most textural traits of breast muscle, and also Na, Mg and Fe content, EC24, drip loss, cooking loss and L*, a* and b* colour coordinates of leg muscles. Regardless of genetic origin, males exhibited higher BW, carcass weight and carcass neck percentage, as well as lower redness, hardness, chewiness and gumminess of breast muscle compared to females. The genotype sex interaction was significant for the crude fat content and cooking loss of breast muscle, and for the yellowness of leg muscle.
Star 53 HY ducks are more suited for broiler production due to their higher body weight and dressing percentage. Their breast and leg meat are characterized by more beneficial chemical composition but has poorer sensory and textural properties compared to the meat of P33 ducks.
The aim this work was to estimate the genetics improvement in selected herds of the Slovak spotted breed. The genetics gain for fat and proteins production in kg was calculated by different methods. ...Genetics gain was between 3.91 - 5.79 kg for fat production and 3.35 - 4.71 kg for proteins production. Increase of inbreeding was estimated to be 0.867 - 1.098 - 1.987 % behind generation. Prediction genetic gain by "Truncation" selection was 0.327 to 1.038 kg for fat, 0.710 to 1.127 kg for proteins in fathers of daughter and 0.476 to 1.184 kg for fat, 1.007 to 1.452 kg for proteins in mothers of daughter.
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