This study was conducted to evaluate mechanical properties of ten-egg boxes, which are the most commonly used egg boxes in many countries of Central and South-Eastern Europe. Six ten-egg boxes were ...tested, two made of cardboard, two made of expanded polystyrene and two made of general purpose solid polystyrene, each from a different producer. There were no significant differences in basic dimensions between tested boxes of various materials, while the significant differences were occurred in weight and box wall thickness. Test included measuring of vertical forces required for deforming complete box and at particular place for each egg in a box till contact with eggs. According to the obtained results, cardboard boxes can provide the best mechanical protection for eggs. The average force required for deforming complete cardboard box was 83.6% higher than for solid polystyrene box, and even 289.5% higher than for expanded polystyrene box. The average force required for deforming cardboard box at particular place for each egg in a box was 60.8% higher than for polystyrene box, and 74.0% higher than for expanded polystyrene box. The disadvantage of cardboard boxes is that they are not resistant to the impact of moisture as polystyrene boxes and in the case of an increase in box moisture due to storage in inappropriate conditions their mechanical resistance decreases.
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 most important aspect of broiler production is feeding, whose costs represent about 70% of total costs. Thus, the growth of poultry production has been based on a strong consumer demand for ...products that are cheap, safe, and healthy. That kind of product is old bread, whose return from the store represent a problem for its remediation. For the use of the old bread as a feed, the European Union has promulgated a series of regulations and directives, which order a ban on its utilization without prior treatment. The most common treatments are pelleting and extrusion. In poultry, the upper limit for the use of the old bread in feedstuff is often prescribed and amounts to 15%. The aim of this paper was to determine a possibility to use 5 and 10% old brown pelleted bread in feed mixtures for broilers fattening. The study has shown that the addition of old bread significantly improves broiler production indicators. The best results and a more favorable ratio of omega 6 and omega 3 fatty acids in the chicken muscles were obtained in the group fed with a 10‐percent share of old brown bread (p<0.05). Such a processed old bread can be used as a new ingredient in animal feed production as a partial replacement for maize component.
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 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.
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.
To investigate the influence of the Dalmatian ham processing conditions on weight loss and sensory characteristics, 20 hams were processed following different temperature conditions during salting ...and ripening. For that purpose, hams were evaluated using quantitative descriptive analysis. The weight loss was higher and all sensory traits except presence of tyrosine and phenylalanine crystals were higher rated for hams processed at higher temperatures. The most significant (P<0.0001) influence of temperature was established on subcutaneous fat color, muscle color and presence of tyrosine and phenylalanine, whereas no influence was established on appearance, marbling, flavor and melting. This concludes that there is overall significant effect of higher temperature on sensory characteristics most likely due to the more intense proteolysis and lipolysis.
After returning from the market, bread is declared as old bread and as such was once sold at a certain price (0.013 €) and used as animal feed. Today, however, this is not allowed, but it is ...necessary to heat-treat this type of bread in some way. Namely, the Food Act (NN 18/2023) was passed in Croatia, which does not allow unhealthy animal feed, which includes unused old bread that is returned from the market. Based on the above, the aim of this paper is to thermally process white, corn and black bread by drying, pelleting, extruding, and getting a new component in animal nutrition. After that, store and determine whether there is an impact of heat treatment on the health of such bread. By monitoring the storage time of old bread types and technological processing on the sample temperature, it can be determined that the sample temperature was significantly influenced by the duration of storage. During the storage process, the moisture content in the samples of old bread varied significantly. The protein content differed significantly between the types of old bread, as well as the method of processing. Microbiological analysis of processed samples shows that all samples are healthy and can be used as feed.
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