The aim of this paper was to determine basic technological traits and sensory acceptance of dry game sausages with addition of bay leaf (Laurus nobilis L.) essential oil. For that purpose, three ...treatments were established: controlled C, L1 with addition of 0.005% of bay leaf essential oil, and L2 with addition of 0.01% of bay leaf essential oil. Measurement of pH, water activity and thiobarbituric acid reactive substances (TBARS) values were performed at the end of production, while after storage for 2 months in vacuum and cold sensory hedonic test on 106 subjects was done. It was found that sausages with added bay leaf essential oil had significantly lower pH values (L1 and L2 treatment), water activity (L1 treatment) and TBARS values (L1 and L2 treatment) compared to control treatment C. Statistical analysis of sensory data revealed that sausages from C treatment were rated with significantly higher acceptability and willingness to buy than L1 and L2 treatments. It was established that sensory traits of sausages from treatment C were liked in 98.61% of consumers, from treatment L1 in 90.93%, while sausages from treatment L2 were liked in 85.71% of consumers. The highest proportion of consumers willing to buy sausages were in treatment C (91.11%), followed by sausages in treatment L1 (84.31%), and the lowest proportion were in treatment L2 (66.67%). Although beneficial impact of addition of bay leaf essential oil on technological traits was found, there was an unfavorable effect on sensory traits and willingness to buy sausages possibly due to the consumers’ existing expectation of sensory characteristics of dry game sausages.
The aim of this study was to compare physical, morphological and mechanical characteristics of eggs collected from two duck breeds (Pekin duck and Cherry Valley duck). A total sample of 120 eggs (60 ...eggs of each duck breed) was collected from one-year-old free range raised ducks. The Cherry Valley duck eggs were significantly heavier (94.23 vs. 71.91 g) than Pekin ducks (P<0.01), had larger dimensions and higher shape index (73.80 vs. 70.16). There was no statistical difference between egg specific gravity. According to egg components proportion, the Cherry Valley duck eggs had higher percentage of albumen, while the Peking duck eggs had higher percentages of yolk and shell. The Pekin duck eggs had significantly higher yolk to albumen ratio and Haugh unit value (P<0.01). The average force required to rupture Cherry Valley duck eggs in all three axes (50.32 N) was significantly higher (P<0.01) than average force required to rupture Pekin duck eggs (42.64 N). The highest egg rupture force at both duck breeds tested in this study was determined in loading along the X-front axis, while the least resistance to rupture force was determined along the Z-axis.
The aim of the study was to determine the effects of supplementary dietary organic selenium on oxidative stability and quality of cooled and deep-frozen chicken breast and thigh muscles. The research ...was undertaken on broilers Cobb 500 subdivided to three randomly assigned groups: inorgSe0.3 (sodium selenite added to feed at 0.3 mg·kg-1), orgSe0.3 (organic selenium added to feed at 0.3 mg·kg-1) and orgSe0.5 group (organic selenium added to feed at 0.5 mg·kg-1). Samples were probed while stored at 4 °C (immediately after cooling, and after 1 day, 3 days and 7 days) and at –20 °C (after 30 days and 90 days) after slaughter. Organic selenium feed supplementation resulted in selenium muscle enrichment. Increased deposition of selenium in breast muscles was found in all groups, but only in orgSe0.5 group in thigh muscles. Higher glutathione peroxidase activities on the day of slaughter in both muscles, and glutathione as well as catalase were determined in tight muscles. Addition of organic selenium at 0.3 mg·kg-1 and 0.5 mg·kg-1 of feed improved oxidative stability during the first few days of storage, with more pronounced effects in the breast muscle.
Growing consumer demand for safe and affordable food as well as the need for a sustainable food supply will force the producers to explore methods for production output increasing. The poultry ...industry has an important role in the provision of a sustainable food supply, especially because chickens have a high feed conversion efficiency compared to other birds or livestock and, chicken meat is a low greenhouse gas emission food compared to other sources of dietary protein and has accessible source of protein with a low-fat content. The most important aspect of broiler production is feeding, and it represents about 70% of total costs. In order to facilitate the broilers, feed mixture production, it is tending to replace corn component, with a new, cheaper but high-quality component. As an alternative, it is possible to use the old bread, which would enable its remediation. Its use in broiler feeding is possible only after thermal treatment. Following this work will include the possibilities of using 5 and 10% of the old white and brown bread share in broilers feed mixture after thermal processing by extrusion. Feeding with both types of old extruded bread proved to be satisfying and did not affect broilers performance so generally dried bread can be used in chicken feed by as a partial replacement for maize component. Although both breads have proved good feeding quality, slightly better results were obtained in feeding with 10% share of brown bread.
The aim of this paper was to determine basic technological traits and sensory acceptance of dry game sausages with addition of bay leaf (Laurus nobilis L.) essential oil. For that purpose, three ...treatments were established: controlled C, L1 with addition of 0.005% of bay leaf essential oil, and L2 with addition of 0.01% of bay leaf essential oil. Measurement of pH, water activity and thiobarbituric acid reactive substances (TBARS) values were performed at the end of production, while after storage for 2 months in vacuum and cold sensory hedonic test on 106 subjects was done. It was found that sausages with added bay leaf essential oil had significantly lower pH values (L1 and L2 treatment), water activity (L1 treatment) and TBARS values (L1 and L2 treatment) compared to control treatment C. Statistical analysis of sensory data revealed that sausages from C treatment were rated with significantly higher acceptability and willingness to buy than L1 and L2 treatments. It was established that sensory traits of sausages from treatment C were liked in 98.61% of consumers, from treatment L1 in 90.93%, while sausages from treatment L2 were liked in 85.71% of consumers. The highest proportion of consumers willing to buy sausages were in treatment C (91.11%), followed by sausages in treatment L1 (84.31%), and the lowest proportion were in treatment L2 (66.67%). Although beneficial impact of addition of bay leaf essential oil on technological traits was found, there was an unfavorable effect on sensory traits and willingness to buy sausages possibly due to the consumers' existing expectation of sensory characteristics of dry game sausages.
The aim of this paper was to determine basic technological traits and sensory acceptance of dry game sausages with addition of bay leaf (Laurus nobilis L.) essential oil. For that purpose, three ...treatments were established: controlled C, L1 with addition of 0.005% of bay leaf essential oil, and L2 with addition of 0.01% of bay leaf essential oil. Measurement of pH, water activity and thiobarbituric acid reactive substances (TBARS) values were performed at the end of production, while after storage for 2 months in vacuum and cold sensory hedonic test on 106 subjects was done. It was found that sausages with added bay leaf essential oil had significantly lower pH values (L1 and L2 treatment), water activity (L1 treatment) and TBARS values (L1 and L2 treatment) compared to control treatment C. Statistical analysis of sensory data revealed that sausages from C treatment were rated with significantly higher acceptability and willingness to buy than L1 and L2 treatments. It was established that sensory traits of sausages from treatment C were liked in 98.61% of consumers, from treatment L1 in 90.93%, while sausages from treatment L2 were liked in 85.71% of consumers. The highest proportion of consumers willing to buy sausages were in treatment C (91.11%), followed by sausages in treatment L1 (84.31%), and the lowest proportion were in treatment L2 (66.67%). Although beneficial impact of addition of bay leaf essential oil on technological traits was found, there was an unfavorable effect on sensory traits and willingness to buy sausages possibly due to the consumers' existing expectation of sensory characteristics of dry game sausages. Keywords: bay leaf, dry game sausages, essential oil, sensory analysis, technological traits Cilj rada bio je utvrditi osnovna tehnoloska svojstva i senzornu prihvatljivost trajnih kobasica od mesa divljaci s dodatkom etericnog ulja lovora (Laurus nobilis L.). U tu svrhu napravljena su tri tretmana: kontrolni C, L1 tretman s dodatkom 0,005% i L2 tretman s dodatkom 0,01% etericnog ulja lovora. Mjerenja vrijednosti pH, aktiviteta vode i reaktivnih spojeva tiobarbiturne kiseline (TBARS) izvrsena su na kraju proizvodnje, dok je nakon 2 mjeseca cuvanja u vakuumu i na hladnom proveden senzorni hedonisticki test na 106 potrosaca. Utvrdeno je da su kobasice s dodatkom etericnog ulja lovora imale znacajno nize vrijednosti pH (L1 i L2 tretman), aktiviteta vode (L1 tretman) i TBARS (L1 i L2 tretman) u odnosu na kontrolni tretman. Statistickom analizom podataka senzorne analize utvrdeno je da su kobasice C tretmana bile ocijenjene znacajno vecom prihvatljivosti i spremnosti na kupnju u odnosu na L1 i L2 tretmane. Ustanovljeno je da su senzorna svojstva kobasica C tretmana bila prihvatljiva kod 98,61% ispitanika, kobasica L1 tretmana kod 90,93%, a kobasica L2 tretmana kod 85,71% ispitanika. Najveci udio ispitanika spremnih na kupnju kobasice je bio kod kobasica kontrolnog tretmana (91,11%), zatim kod tretmana L1 (84,31%), dok je najmanji udio bio kod L2 tretmana (66,67%). Iako je utvrden koristan ucinak dodatka etericnog ulja lovora na tehnoloska svojstva, pojavio se nepovoljan ucinak na senzorna svojstva i spremnost na kupnju vjerojatno zbog postojanja prethodnog ocekivanja senzornih svojstava trajnih kobasica od mesa divljaci. Kljucne rijeci: etericno ulje, lovor, senzorna analiza, tehnoloska svojstva, trajne kobasice
The aim of this study was to investigate pathological changes in the liver and thyroid gland, to determine the possibility of using different levels of rapeseed cake in diets for chickens. The ...experiment was carried out on three hundred and sixty day-old male Cobb hybrid chickens, were fed by three different feeding regimens (T-0 = %; T-5 = 5 %; T-10 = 10 % of rapeseed cake, "double low" cultivar Bristol). The rapeseed cake contains 2.86 µmol/g of glucosinolate (Gls) and the ratio of erucic acid was 0.08 % of total fatty acids. Introduction of 5 % rapeseed cake to chicken feed increased mortality, but it was still an acceptable mortality rate. The average liver mass increased in groups T-5 and T-10 compared to the control group. The thyroid glands of the treated animals showed no significant increase in weight compared to the control group. Histopathologically, liver and thyroid lesions were more prominent in treated animals compared to the control group. In the treated group a significantly higher rate of perivascular necrosis of hepatocytes, and perivascular mixtocellular cell infiltration in the liver was found in the T-5 group. In the liver, there was a significantly higher rate of congestion, degeneration of blood vessels, vasculitis, and hydropic degeneration in the T-10 group. The thyroid glands of the treated animals showed a significantly higher rate of scattered proliferation of follicular epithelial cells, and mild interstitial fibrosis in the T-5 group. Severe interstitial fibrosis was pronounced only in the T-10 group, with a significantly higher rate. The highest rate of follicular haemorrhages was found in the T-10 group, followed by the T-5 group. The relation between these rapeseed cake specific changes, and the undesirable effects specific to rapeseed cake remain to be elucidated. However, the existence of causative factors other than erucic acid and glucosinolates cannot be excluded. In conclusion, the introduction of 5 % and 10 % rapeseed cake (Bristol "double low" cultivar) to broiler chickens caused liver and thyroid changes, but these changes were not severe enough to have any major impact on production results. Key words: rapeseed cake, broiler chickens, liver, thyroid gland, pathological changes Svrha je ovog rada istraziti patoloske promjene u jetri i stitnoj zlijezdi tovnih pilica s utvrcivanjem mogucnosti koristenja razlicitih udjela uljane repice u hrani za pilice. Pokus je obavljen na 360 muskih jednodnevnih pilica hibridne linije Cobb koji su podvrgnuti razlicito hranjeni (T-0 = 0 %; T-5 = 5 %; T-10 = 10 % udjela pogace uljane repice, kultivar Bristol-"00"). Pogaca je sadrzavala 2,86 µmol/g glukozinolata, a udio eruka kiseline u ukupnoj kolicini svih masnih kiselina bio je 0,08%. Dodavanje 5 % pogace uljane repice u hranu uzrokovalo je umjereno povecanje mortaliteta pilica, ali je on jos uvijek bio u granicama prihvatljivog. Prosjecna masa jetre bila je povecana u T-5 i T-10 skupini u usporedbi s kontrolnom skupinom. Stitna zlijezda pilica hranjenih pogacom nije bila znacajnije teza u usporedbi s kontrolnom skupinom. Patohistoloske promjene na jetri i stitnoj zlijezdi bile su izrazenije nego u kontrolnoj skupini. U T-5 skupini bio je znacajno visok udio perivaskularne nekroze hepatocita i perivaskularne mikstocelularne stanicne infiltracije u jetri. U skupini T-10 u jetri je bio znacajno visok udio kongestije, degeneracije krvnih zila, vaskulitisa i hidropicne degeneracije. U stitnoj zlijezdi pilica iz T-5 skupine bio je signifikantno visok udio rasijane proliferacije folikularnih epitelnih stanica i blage fibroze intersticija. Samo u skupini T-10 bila je izrazena jaca fibroza intersticija sa signifikantno visokim udjelom. U skupini T-100, a nakon toga i u skupini T-5, bio je i najveci udio krvarenja u folikulima. Nejasan je odnos izmedu ovih promjena nastalih pri hranjenju pogacom uljane repice i njihova povezanost s nepozeljnim ucincima specificnim za pogacu uljane repice. Nije iskljuceno ni postojanje nekih drugih faktora, osim eruka kiseline i glukozinolata, koji su mogli uzrokovati ove promjene. Zakljucno, uvodenje 5 i 10 % pogace uljane repice u hranu tovnih pilica (kultivar Bristol-"00") uzrokovalo je promjene na jetri i stitnoj zlijezdi, ali promjene nisu bile takvoga inteziteta da su znacajnije utjecale na proizvodne rezultate. Kljucne rijeci: pogaca, uljana repica, tovni pilici, jetra, stitna zlijezda, patoloske promjene
Uz meso, jaja i mlijeko animalni su proizvodi koji se koriste već tisućama godina u humanoj prehrani. Može se reći kako su jaja i mlijeko dio uravnotežene prehrane. Kroz povijest nije uvijek bilo ...tako, neko se vrijeme jaja tretiralo kao proizvod koji može znatno narušiti zdravlje potrošača zbog visokog udjela kolesterola. Danas to više nije slučaj, jedna i druga namirnica cijene se zbog kemijskog sastava a posebno zbog udjela proteina kao glavnog makro nutrijenta u prehrani ljudi. Cilj ovog rada bio je usporediti kemijski sastav jaja i mlijeka, utvrditi koja namirnica je bogatija proteinima te ostalim najvažnijim makro nutrijentima kao što su masti i ugljikohidrati.
Together with meat, eggs and milk are animal products that have been used for centuries in human nutrition. But it was not always like that, for some period of time eggs were considered to be a product that has hazardous impact on human health due to high cholesterole content. Nowdays that is not the case anymore, both products, eggs and milk are apreciated because of their chemical composition, especiatlly protein content which is one of the most important macronutrient in human nutrition. The aim of this research was to compare chemical and both nutritional content and value of eggs and milk and to establish which product is richer in protein and other most important macro nutrients, such as fat and carbohydrates.
Food safety, climate change, the emergence of infectious diseases, the ban on the use of antibiotics as growth promoters, and increasingly demanding intensive production are daily challenges for ...poultry production. A functional immune system is a prerequisite for animal health, and nutrition is one of the modulators of the immune system; therefore, the appropriate balance of nutrients is extremely important for the proper development and maintenance of the immune system of animals. The antimicrobial and immunomodulatory effects of phytobiotics are properties that make their use important as feed additives for poultry. Cannabis sativa L. contains many different compounds such as flavonoids, terpenes, and cannabinoids, each with different properties and effects. The effects of C. sativa seeds, essential oils, and cakes as feed additives for poultry have already been investigated, but the effect of C. sativa L. leaves as a feed additive on immunostimulatory and antibacterial activity has not. The results of this study show that C. sativa as a phytogenic additive to animal feed has a favourable antimicrobial and immunomodulatory effect in the production of broiler chickens. The aim of this study was to evaluate the effect of dried Cannabis sativa L. leaves as a phytogenic mixture added to broiler feed on CD4sup.+ and CD8sup.+ T lymphocyte subpopulations, Newcastle disease virus (NDV) antibody titres, and the presence of E. coli in faecal samples. The study was conducted on 100 male Ross 308 broilers, divided into four groups of 25 broilers, for a 42-day research period. The groups were housed separately in boxes on a litter of softwood shavings and were fed starter mixture from day 1 to day 21 and finisher mixture from day 22 to day 42. Industrial hemp (C. sativa) was grown in the Crkvina area, Croatia (latitude: 45°18′46.8″ N; longitude: 15°31′30″ E). The hemp leaves were manually separated, sun-dried, and ground to a powder. The mixture offered to the control group did not contain cannabis leaves, whereas the three experimental groups received mixtures containing mixed cannabis leaves in a quantity of 10 g/kg, 20 g/kg, or 30 g/kg (E_10, E_20, and E_30, respectively). The mean NDV antibody level was uniform in all study groups until post-vaccination day 14 and increased comparably with time. The percentage of CD4sup.+ and CD8sup.+ lymphocytes in the peripheral blood subpopulation showed statistically significant differences (p < 0.001) in the E_20 group as compared with the control group and both the E_10 and E_30 groups throughout the study period. As the broiler age increased, the CD4sup.+-to-CD8sup.+ ratios also increased and were statistically significant (p < 0.0001) on day 42 in all experimental groups as compared to the control group. Comparing the control group with the experimental groups indicated that the bacterial count was lower in broiler groups having received feed with the addition of 20 g/kg and 30 g/kg C. sativa leaves. In conclusion, the C. sativa leaves were found to elicit a favourable immunomodulatory effect on cell-mediated and humoral immune responses in broilers via increased CD4sup.+ and CD8sup.+ lymphocyte subpopulations and higher CD4sup.+:CD8sup.+ cell ratios, thus indicating enhanced immune function capacity. In addition, C. sativa leaves may have complementary effects on the broiler post-vaccination immune response, increase broilers’ resistance to infectious diseases, reduce the effect of stress associated with vaccination, and improve broiler health and welfare.
Puran se na širem području Hrvatskog zagorja uzgaja od 16. stoljeća. Nakon otkrića Novog svijeta vjerojatno je iz Srednje Amerike brodovima stigao u Europu, najvjerojatnije u Španjolsku, zatim u ...Englesku pa u Njemačku i Italiju, odakle se proširio i u naše krajeve. S vremenom se udomaćio, nije se križao s drugim pasminama pa je specifičan uzgoj u malim jatima koja su veći dio života provela na otvorenom u prirodi skupljajući hranu uvjetovao razvoj specifičnih morfoloških i fizioloških svojstava. Utjecao je na kvalitetu mesa, po čemu je zagorski puran poznat te se smatra specijalnom pasminom u gospodarskom smislu, a u uz to ima i veliko značenje kao vrijedan element biološke raznolikosti Hrvatske. U prošlosti se ova izvorna pasmina peradi slabo izučavala, tek nešto prije drugog svjetskog rata, iako je tada predstavljala značajan izvozni proizvod tradicionalnog uzgoja u zemlje zapadne Europe. Od drugog svjetskog rata do sredine devedesetih godina prošloga stoljeća zagorski puran gotovo je izumro i nestao. Svojom inicijativom i stručnošću, koncem devedesetih godina prošloga i početkom ovoga stoljeća spasili su ga pojedini entuzijasti i stručnjaci Agronomskog fakulteta u Zagrebu. Od tada se zagorski puran ozbiljnije istražuje, podupire i promovira, iako mu broj jedinki još uvijek varira na godišnjoj razini. U svakom je slučaju spašen, čak je u nekim inicijativama povremeno bio i ozbiljna robna marka kojoj, na kraju se pokazalo, treba stabilnost i kontinuitet uzgoja. Ovaj rad prikazuje stanje i gospodarske perspektive zagorskog purana u Varaždinskoj županiji.
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