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. LXVII, Issue 1
Written by Roxana Nicoleta RAȚU, Florina STOICA, Florin Daniel LIPȘA, Andra ŞULER, Casiana Agatha PETRESCU, Nicoleta STĂNCIUC, Iuliana APRODU, Oana Emilia CONSTANTIN, Gabriela RÂPEANU

Pumpkin (Cucurbita maxima) is a popular vegetable widely cultivated and consumed due to its rich content in biological active compounds and essential nutrients. Pumpkin pomace (PP) powder, which is a by-product derived from the pumpkin industry, has garnered considerable attention as a potential useful component for enhancing the overall quality of foods. The study involved the addition of varying amounts (1 and 2%) of pumpkin powder to whey cheese compositions. This study aims to evaluate the effects of PP powder addition on the physical, chemical, color, microbial and sensory characteristics of whey cheese, alongside its impact on the product's nutritional value. PP powder is a good source of phytochemicals such as carotenoids and polyphenols, with remarkable antioxidant capacity. The results indicate that the incorporation of PP powder resulted in enhanced nutritional and colour characteristics of the cheeses. Furthermore, the incorporation of pumpkin powder resulted in a substantial increase in the levels of phytochemicals and antioxidant activity. The resulting supplemented cheeses offer a unique color profile, appealing to health-conscious consumers seeking innovative dairy products. Developing these products has the potential to facilitate sustainable food production and offer consumers a wider range of food options with improved attributes.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Maria-Luiza MIRCEA, Daniela-Mihaela GRIGORE, Ștefania Coman, Elena Narcisa POGURSCHI

Cinnamon, cloves, and turmeric have long been valued as aromatics and components in oils and fragrances, and have been used as spices and remedies since ancient times. Ground spice is crucial in the food business for seasoning baked goods such as cakes, buns, biscuits, cookies, steaming puddings, pies, sweets, chewing gum, and desserts. However, the food business can benefit from the antioxidant activity of essential oils, for functional food production, with potential health claims. The paper aimed to evaluate the biologic activity (total phenolic content, the antioxidant activity and the antimicrobial effect) for the grounded and oil form of cinnamon, cloves, and turmeric. Among the evaluated spices, the grounded clove indicates the highest antioxidant activity (p<0.05), when compared with grounded cinnamon and turmeric. The value of the total phenolic content present in the grounded cloves oils was the highest (284.42 ± 32.98 mg GAE/100 mL), when compared with cinnamon oil (100.43 ± 9.85 mg GAE/100 mL), and turmeric oil (166.50 ± 12.76 mg GAE/100 mL). The biologic activity of the spices suggests that in addition to imparting flavour to the food, they possess high potential as health promoters by their antioxidant effect, phenolic content and might be suitable for antimicrobial activity.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Mihai Cătălin CIOBOTARU, Diana-Remina MANOLIU, Mădălina MATEI, Răzvan Andrei CALCAN, Paul Corneliu BOIȘTEANU, Marius Mihai CIOBANU

The aim of this study was to compare the qualitative and sensory disparities between conventionally smoked meat products and those treated with liquid smoke. Conducted at the University of Life Sciences' meat micro-production workshop (IULS), the experiment yielded three batches of meat samples: compact, heterogeneous, and emulsion. While batches 2 and 3 received treatments of 0.1% and 0.2% liquid smoke, respectively, across all three product categories, the control batch was subjected to conventional smoking. Twenty semi-trained evaluators conducted both sensory and physicochemical analyses. Liquid smoke significantly altered the texture, flavour, and appearance of emulsion-type goods, favouring samples that had been traditionally smoked. The variations were less pronounced in the products with heterogeneous structures, where there was a slight preference for the control batch and a considerable appreciation for the 0.2% liquid smoke batch.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Paul UIUIU, Alexandru SAVA, Camelia RADUCU, Radu CONSTANTINESCU, Călin LAȚIU, Cristina CRAIOVEANU, Andrada IHUȚ, George-Cătălin MUNTEAN, Tudor PAPUC, Vioara MIREȘAN, Daniel COCAN, Anca BECZE

Regular consumption of fish can contribute to a more balanced and healthy diet. Incorporating fish into one's diet is important for maintaining a healthy and sustainable lifestyle. The processes of traditional smoking undergo a complex series of steps that significantly influence its quality, nutritional composition, and sensory characteristics. To address this issue, a study was conducted to evaluate the meat quality and salt concentration of traditionally smoked Arctic char at different stages of the smoking process (fresh meat, salted meat, desalted meat, and smoked meat). All the physicochemical measured parameters varied significantly during the smoking processes, with the quality of the products remaining high. The final product, traditionally smoked trout, experiences a substantial decrease in water content through drying, salting, desalting, and smoking at high temperatures, increasing dry matter content. Furthermore, there is a significant boost in protein content in smoked trout compared to fresh, salted, and desalted meat.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Cristina SURLEA (STOICA-SURLEA), Cristina MATEESCU, Georgeta DINITA, Iuliana CRINGANU, Horia GROSU, Carmen Georgeta NICOLAE

One of the objectives of selection programs in bees is the conservation of the gene pool. The mother-daughter replacement induces a decrease in the rate of loss of sex alleles and the viability of the offspring compared to the population in which the replacement is random. The experiment was carried out in the 2022-2023 bee season. Two queen-breeding colonies and ten drone-breeding colonies were selected. Ten queens were reared from each queen rearing colony. From each drone breeding family, the semen obtained from ten mature drones was collected and homogenized. Each queen was inseminated with the semen obtained by homogenization. Queens were introduced into orphaned colonies of equal strength. In the bees resulting from these colonies, morphological and behavioural characters were measured and compared with those of the parental population. According to the statistical results, the difference between the average of the studied characters of the parental population and the descendant population was very significant.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Alexandru Gabriel VARTIC, Corneliu Ion NEACSU, Petru Gabriel VICOVAN, Raducu RADU, Constantin PASCAL

The research was carried out within the Research and Development Institute for Sheep and Goat Breeding (R.D.I.S.G.B) Palas - Constanta and aimed at testing the fattening performances of meat crossbreeds (Prolific Palas breed x Meat Palas breed) compared to contemporaries from the Palas Merino breed. The two batches were fattened intensively for a period of 73 days, using granulated fodder with a content of 88% dry matter, 2570 Kcal and 160g digestible protein/kg during fattening. The final body weight was higher by 5.89%, and the average daily gain achieved during the entire fattening period was 14.62% higher in meat crossbreeds compared to contemporaries from the Merino Palas breed. The specific consumption of nutrients was lower in the group of meat crossbreeds that consumed 12.75% less Kcal metabolized energy and respectively 11.03% less protein compared to Merino de Palas lambs. The slaughter yield was higher by 4.7 percentage points in the meat hybrid group. The tissue composition of the carcass was characterized by a higher content in muscle by 1.9 percentage points and lower in bones by 1.22 percentage points in the meat hybrid group compared to contemporaries from the Palas Merino breed. The carcasses of the crossbreeds fell entirely into the U2 class (very good, low-fat carcasses) compared to those of the Palas Merino lambs which were classified into the R2 class (good, low-fat carcasses). Researches have demonstrated the superiority of crossbred meat lambs compared to contemporaries from the Palas Merino breed).

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Nicoleta-Georgeta DOBROTĂ, Gheorghe DOBROTĂ, Silvia RADU, Mioara COSTACHE, Daniela RADU, Nino MARICA

Due to the increasingly warm winters of the last 20 years, the wintering of cultured carp is achieved with increasing numerical and weight losses. Water temperatures during the winter period reach 10-12oC, temperatures that intensify the metabolism and set the fish material in motion. Because these temperatures are for short periods, no natural food grows in the water. The paper presents the results of the research carried out in the cold seasons of 2020-2021, 2021-2022, and 2022-2023 on cultured carp aged two summers, from the Research and Development Station for Fisheries Nucet. Wintering was done in earthen ponds, in two variants: variant V1 - without feed distribution and variant V2 - with feed distribution. In view of this study, somatic measurements were carried out, both in autumn and in spring, to assess the change in the values of the condition coefficient, survival percentages, as well as the decrease in weight and number, during the cold season period, in the context of climate change.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Victoria CONSTANTIN, Livia VIDU, Ion RADUCUTA, Rodica CHETROIU, Dana POPA, Carmen Georgeta NICOLAE, Roxana Elena (VASILIU) STEFAN, Monica MARIN

The growth rate and productive performance of animals depends on various factors among which the feeding system is one of the most important factors. The nutritional needs of animals on organic farms can be covered through three sources: grazing, food produced within the own holding and the purchase of additional feed. The purpose of the work is to follow the effect of sheep and goat feeding technologies through the installation according to the requirements of ecological agriculture of cultivated pastures, which can be used both for animal grazing and for obtaining fodder, either dry or fermented. A maximum production of fodder obtained in one's own holding must be one of the main objectives of the breeder, so the selected crops must be determined according to the real needs of the holding. To achieve these goals, farmers who practice organic farming rely on recognized agricultural practices, such as maintaining the welfare and health of the animal herd through free-range systems and modern knowledge, such as monitoring nutrient levels to track the optimal growth of animals at different stages of development.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Constantin NISTOR, Bianca-Petruța TIHINIUC-POPA, Benone PĂSĂRIN, Dragoș Florin MANEA

Mangalitsa represents a breed of pigs specialized in fat production, which was exploited in our country until the 1950sHowever, the swine population of this breed decreased significantly thereafter due to the emergence of breeds and crossbreeds with much better productive performances, the advent of modern pig farms, and changes in the population's consumption habits. This paper presents data obtained from the analysis of the physicochemical properties of Mangalitsa pork, derived from pigs raised on a pig farm located in the northeastern region of the country, in Neamț County. The biological material required for this study consisted of Mangalitsa pigs: the red variety and the swallow-belly variety. To achieve the purpose of the study, samples were taken from 3 distinct body regions - neck, thigh, and loin - which were processed in a specialized laboratory. The pH of Mangalitsa pork measured 24 hours post-slaughter ranged between 5.74 and 5.84, with the lowest dry matter values recorded for the batch of pigs from the red Mangalitsa variety. The protein content in the meat varied between 15.47% and 20.90%, depending on the anatomical region, while the lipid content showed wide variations, with the highest values in the Mangalitsa neck. The average values obtained for pH, dry matter, protein, and fat in Mangalitsa pork meat were within the optimal range for this breed, according to specialized literature.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Georgeta DINIȚĂ, Mihaela HĂBEANU, Cristiana DIACONESCU, Anca GHEORGHE, Teodor MIHALCEA

The conservation of sericultural vegetative genetic resources is a permanent concern in the sericulture field, being known that the mulberry leaf is the only source of food for the silkworm Bombyx mori L. These sericultural vegetal genetic resources are mainly used to obtain planting material used for establishment the mulberry plantations, but also for the mulberry improvement program and the establishing of the phytoremediation potential of mulberry plants. The research carried out for the preliminary testing in laboratory of in vitro multiplication potential of some mulberry varieties have highlighted the possibility of using the biotechnologies of tissue cultures, meristems and organs for testing the phytoremediation potential of mulberry plants with sericultural destination. Thus, a planting material was produced, consisting of mulberry vitroplants colonized with vesicular-arbuscular endomycorrhizae, which keep the genetic characteristics of parental forms, but present superior bioproductive parameters and physiological tolerance on soils contaminated with lead.

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© 2019 SCIENTIFIC PAPERS. SERIES D. ANIMAL SCIENCE. To be cited: SCIENTIFIC PAPERS. SERIES D. ANIMAL SCIENCE.

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