ISSN 2285-5750, ISSN CD-ROM 2285-5769, ISSN-L 2285-5750, ISSN Online: 2393 – 2260
 

Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Rodne NASTOVA, Vasil KOSTOV, Natasha GJORGOVSKA

The level and dynamics of the primary production in accumulation “Strezevo” were investigated during the period from March until October 2009. Based on the obtained results from our investigation, the level of the primary production in the accumulation varies and indicates clear seasonal fluctuations. The highest level of the primary production was 9.29 mg/l water and was observed during the summer on the first investigated locality, where the river Shemnica flows into the accumulation, and the lower level was near the floodgate and was from 3.62 to 6.45 mg/l. During the autumn months the primary production level was higher in all profiles, mainly at the beginning of the accumulation and was 12.49 mg/l.

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Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Elvia HERNAWAN, Abun

Banana peel application on heat exposed chicken was conducted by using 80 broiler chickens aged 21 days in complete randomize design method. Four treatment that was given based on the level of banana peel ration are R0=0%, R1=10%, R2=20% and R3=30%. Each of the treatment was repeated 5 times to 4 chickens for each repetition. The study was held for 21 days. The observed variables are haematocrite value, haemoglobin level, erythrocyte, MCHC level, ration consumption, nitrogen retention and body weight gain. The result of this study showed that haematological parameters between the treatment was insignificant (P>0.5). The chicken body weight gain on R0 (=978.00 g) was significantly higher compared to others (R1=799.50 g, R2=810.00 g and R3=638.25 g). In conclusion, application of banana peel on 20% level to heat exposed chicken can increase nitrogen retention but it is not follow by body weight gain while haematological parameters for all treatment is remained the same.

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Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Amera Mohammad Saleh AL-RUBEII, Hemn Ghazi ZAHIR

This experiment was conducted at College of Agriculture, University of Sulaimany to study the effect of different levels of Flaxseed powder (FP) as a source of omega-3 on the on the weight muscles and Fat partitioning and distribution for carcasses of Karadi lambs.It used 20 male Karadi lambs, with an average live-weight of 28 ± 0.398 kg and 4-5 months. They were randomly distributed to 4 treatments. FP was supplemented at the levels of 3%, 6% and 9% compared with the control group for 88 days. At the end of the experiment 12 lambs were slaughtered after overnight fasting of feed. Carcasses were chilled for 24 h at 4°C. Then, several measurements of carcass characteristics were taken. The results showed: higher (p<0.05) weights of the individual weight muscles located in different carcass region (pelvic limb, dorsal region and thoracic limb) were observed in Flax seed powder supplementation treatments. There were significant differences (p<0.05) in the carcass fat, offal and total fat in half animal body partitioning and distribution among treatments. Also it is noticed that the results of these traits were various. It can be concluded that using Flax seed powder (FP) as a source of omega-3 supplementation was increased muscles weight and reduced of carcass fat . These results were led to improvement of efficiency of meat production in Karadi lambs.

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Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Armagan HAYIRLI, Nurettin GULSEN, Huzur Derya UMUCALILAR, Mustafa Selcuk ALATAS

This experiment was carried out to evaluate the effect of lactic acid on Entodinium caudatum monoculture in vitro. After thawing, E. caudatum was grown at 39oC under anaerobic condition to yield 105. Four groups were established by inclusion of 0, 0.5, 1, and 2 mM DL-lactic acid (Fluka Chemica, 69775). E. caudatum started to selectively use lactate to maintain 1.2 mM concentration at the highest lactic acid concentration. Increasing lactic acid concentration in medium was associated with reduction in pH (P<0.0001) and increase in total volatile fatty acids (P<0.0001), but no change in ammonia concentration. There was a reduction in acetate (P<0.04) and increases in propionate (P<0.02) and butyrate (P<0.0001) proportions as lactic acid concentration in medium increased. Stoichiometrically calculated gas production and CH4 amount increased accordingly with total volatile fatty acid production. In conclusion, E. caudatum grows to utilize lactate in case of acidosis.

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Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Kurnia A. KAMIL, Ruhyat KARTASUDJANA, Sofjan ISKANDAR

The research was conducted at the Laboratory of Physiology and Biochemistry, Faculty of Animal Husbandry and the Laboratory of Chemistry Material and Environment, Faculty of Mathematics and Natural Science, Padjadjaran University. Treatment of Pb-acetate in drinking water was given during 16 weeks. The purpose of this study was to determine the effect of Pb-acetate in drinking water and phytate in diet on concentrations of calcium, zinc and iron in blood of growing duck. The experimental design used a completely randomized design (CRD) with a factorial pattern 3x3. Three levels of Pb-acetate in drinking water (0, 45 and 90 ppm) and dietary treatments containing different levels of phytate (0,12; 1,16 and 2,18%) with 3 replications were implemented. The results showed that there was no interaction between lead in drinking water and phytate in diet on calcium, zinc and iron of blood. The main effect of lead treatment up to 90 ppm increased calcium, zinc and iron in blood, but the main effect of phytate up to 2,18% in diet did not give significant difference.

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Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Mitra PARSI, S. Ebrahim HOSSEINI, S. Mahdi SEYEDEIN, H. BEHMADI

The producing low-calorie products is an important issue in this industrial world to reduce different diseases. This includes low-calorie meat products because they have a specific place in daily usage. The rice starch and waste product of tomato processing used in this formulation, as fat replacements, were (0.5, 1, 1.5, 2, and 2.5%) and (1, 2, 3, 4, and 5%) respectively. Fat reduced from 21.09% in control to 9.8%. The physical properties (texture), chemical properties (moisture, protein, fat, and ash content), sensory properties, and caloric value were evaluated in produced samples. Results obtained from chemical tests showed that moisture, ash, and protein content increased in treatments containing rice starch and tomato waste powder compared with the control. The results from caloric tests illuminated that the calorie of the samples significantly reduced coincide with fat reduction. The texture analysis tests indicated that all samples were firmer than the control. The sample containing 1.5% rice starch and 3% tomato waste powder had the highest shear stress compared with other samples. The colorimetric tests showed that fat replacing with tomato waste powder and rice starch led to an increase in yellowness (b*) and redness (a*) and a decrease in lightness (L*) in samples. According to organoleptic properties, all samples got higher score than the control. However, the sample containing 2% rice starch and 4% tomato waste powder was recognized as the best one. The panellists reported that adding tomato waste powder and rice starch not only didn’t have negative effects on sensory properties but also they increased total acceptability. Therefore, considering the results obtained from instrumental and sensory analysis, using tomato waste powder and rice starch respectively 4% and 2% resulted in desirable consequences in fat reduction.

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Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Ionică NECHIFOR, Gheorghe HRINCĂ, Claudia Ionela NECHIFOR, Alexandru Marian FLOREA, Mihail GROZA

This paper describes comparative aspects of the qualitative features of lamb pelts in two populations of lambs belonging to two farm types of Karakul sheep: elite farm within the R-DSSGB and private farm within the SGBA "MOLDOOVIS" Botosani. The qualitative analysis of lamb pelts by the complex (multifactorial) estimation method revealed the morphological and production superiority of individuals from elite farm compared to those from private farm concerning their distribution in zootechnical (breeding) classes. In the elite farm three quarters of lambs are in Record class and a quarter of them belong to Elite class; the presence of individuals in I-st class is sporadic. In contrast, in the private farm, half of individuals fall within the Elite class and only a third of them are in the Record class; the lambs belonging to Ist class have a relatively high frequency. Differences between the two farms regarding the lamb pelt quality have statistical assurance validated by high value of the test χ2 (253.39***). The differences between the two types of farms, in this respect, would be caused by the accuracy of selection system and of reproduction process. In the elite farm the selection pressure is more intense and the activities of selection and mating matching are made with a higher accuracy than in the private farm. Also, in private farm the selection was focused on immediate commercial characters (shape and size of curls) whereas in the elite farm the selection works took into account the setting of some finer characteristics (such as lustre and quality of hair fibre). However, due to the fact that in both populations the zootechnical classes IInd and IIIrd are missing shows that in both kinds of farms the animal selection is made accurately, with rigor distinctions between them.

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Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Dorica VOICU, Mihaela HĂBEANU, R. A. UȚĂ, I. VOICU, M. A. GRAS

Potential source of nutrients and also a strong antioxidant, grape pomace is currently in the focus of the animal scientists. This 3 months trial used 14 Romanian Spotted fattening steers, with an average initial weight of 256 kg, assigned uniformly to two groups. The groups differed by the absence or presence of dry grape pomace in the compound feed, next to the bulk forage, alfalfa haylage. Feed intake of the two groups was similar both as concerns the bulk feed and as concerns the compound feed. The weight gain was also similar, 1306 g/steer/day in the control group (no dry grape pomace in the compound feed) and 1301 g/steer/day in the experimental group (20% dry grape pomace which replaced most of the barley used for the control group). The replacement of barley by dry grape pomace in the compound fed for fattening steers didn’t have a significant influence on feed conversion ratio and feeding efficiency; no health problems were noticed either, as shown by the plasma profile of the experimental animals.

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Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Seyed Ebrahim HOSSEINI, Nasrin HASHEMIAN, Masoud MASHADI AKBAR BOUJAR, Gholamhassan ASADI

Five concentrations (0, 1.25, 2.5, 3.75 and 5%) of date processing by-product powder as fat replacer and antioxidant were added to sausages. Chemical, physicochemical, lipid oxidation, residual nitrite level and sensory evaluation were done. The moisture, dietary fibre and protein content were significantly increased. Fat content and colour coordinates lightness (L*) and redness (a*) were significantly reduced but yellowness (b*) was not severely affected by the date processing by-product content. Moreover, the addition of date processing by-product to sausages represented an improvement in their nutritional properties, possibly due to the presence of active bio compounds which induce a significant decrease in residual nitrite level and lipid oxidation. Also, in terms of overall acceptability, panellists preferred samples with added 5% date processing by-product.

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Published in Scientific Papers. Series D. Animal Science, Vol. LVII
Written by Felicia DIMA, Camelia VIZIREANU, Daniela ISTRATI

Meat industry tries to modify his approach concerning the composition of its products for health purposes, to respect nutritional principles in processed foods. Many researchers propose partial substitution of animal fats with vegetable oils in food; these oils are rich in essential fatty acids, mono-and polyunsaturated. But it was observed that this substitution has affected sensory quality of compositions of meat in which the fat was replaced by vegetable oils. Study analysed the modification of the chemical compositions of the beef meatballs with low fat and the correlation with sensory analyse. Was effectuated rheological characterisation for all samples, were measured the storage modulus (G') and loss modulus (G''), indicating the viscoelastic character of the beef mincemeat with vegetal oils. This study tries to establish the acceptability of the meat products with partial replacing of the animal fat with some vegetal oils, in fact sunflower oil, canola oil and hemp oil. Finally, sensory analyses suggest that the use of beef meat products with these oils can be well accepted by the consumers because they are healthier.

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