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. LXVIII, Issue 1
Written by Nicoleta DEFTA, Robert MIHAI, Livia VIDU, Paula POȘAN, Marius MAFTEI,Andra ȘULER, Dănuț Nicolae ENEA, Aurelia OSMAN (DEFTA), Ana-Maria SCRIPA

Knowledge of microclimate parameters in dairy cow shelters allows farmers to monitor animal welfare and production process. The use of precision instruments offers facilities: economic, by increasing profit; farmers who can take real-time measures to adjust microclimate parameters. The purpose of this study was to monitor the microclimate parameters in a dairy cattle barn using precision livestock farming tools over a period of 9 months. This study aims to provide information about the environmental conditions in the barn and to identify potential issues to optimize the welfare and productivity of the cows. The data was collected and processed using the BlueMonitor software platform. For each analyzed parameter - temperature, relative humidity, carbon dioxide concentration, particle concentration, and dew point - central tendency statistics (mean) and dispersion statistics (SEM, SD, CV %) were calculated. Differences between monthly averages were tested for significance using the Fisher test, revealing significant variations across all parameters. Monitoring microclimate parameters using precision instruments in animal husbandry enables farmers to take real-time measures, ensuring dairy cows are provided with optimal conditions to express their productive potential.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Camelia HODOȘAN, Lucica NISTOR, Sorin Iulius BĂRBUICĂ, Ana-Maria NEGULEI, Raluca Ioana HODOȘAN, Anca ROȘCA

This study aims to evaluate the quality parameters of selected meat products, specifically Bănățean Salami and Chicken Breast Frankfurters, produced by a meat processing company in Romania. The research includes a comprehensive assessment of the technological, physicochemical, microbiological, and sensory characteristics of these products. Standard laboratory methods were used to determine moisture, protein, fat, salt content, acidity, and microbial safety. Sensory evaluations were also conducted to assess consumer acceptability. The results revealed significant differences in composition and textural attributes between the two products, influenced by their distinct processing methods. Bănățean Salami exhibited a higher fat content and intense aroma, while Chicken Breast Frankfurters had a lower fat percentage and a more delicate texture. The study confirms the compliance of these meat products with national and European quality standards, highlighting the importance of optimizing production techniques for enhanced consumer satisfaction.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Bianca-Georgiana ANCHIDIN, Ioana GUCIANU, Mugurel MUNTEANU, Marius-Mihai CIOBANU, Paul-Corneliu BOIȘTEANU

Maca is a plant-based superfood that enjoys great popularity for its bioactive effects. Although the benefits of its use are well documented in peer-reviewed articles, studies on its addition to meat are extremely limited, with almost no research on adding the superfood maca to meat products. Considering the popularity of snacks among the younger generation, we thought to create such a food that represents a quick and healthy alternative to classic snacks by enriching beef with maca. This innovative alternative increases the antioxidant capacity of beef, providing a nutritious and attractive food for today's consumers. In order to evaluate the impact of maca in beef snacks, we made 3 batches, one without maca addition and 2 batches with 1 and 3% maca addition. These were subjected to detailed physico-chemical and sensory analyses to characterize the product in terms of quality and consumer acceptability. The addition of maca (Lepidium meyenii) to beef snacks resulted in a clear improvement in antioxidant capacity, with DPPH and ABTS inhibition values increasing progressively with the level of plant addition concentration. The maca samples exhibited a higher antioxidant capacity than the control (BSM0), with DPPH inhibition reaching up to 37.07 ± 0.13% (vs. 17.75 ± 0.23%) and ABTS up to 39.13 ± 0.15% (vs. 19.41 ± 0.11%) in the 3% maca batch, together with a significantly higher content of polyphenols and flavonoids. From a sensory point of view, the 1% maca batch (BSM1) maintained a very good acceptability, comparable to the control, with only minor changes in the sensory profile. The data obtained were statistically analyzed in order to identify significant differences and to determine the influence of maca concentration on the finished products.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Ștefan-Teofil VLAD, Anton HAMZĂU, Ioan CUSTURĂ, Carmen CHELMEA, Maria ȘTEFAN, Răzvan UȚĂ, Georgiana-Magdalena GHECIU PÎRLEA, Daniela-Mihaela GRIGORE, Ioan PEȚ, Goran PANICI, Minodora TUDORACHE

Turkey farming is a significant sector of the poultry industry, greatly influenced by the rearing systems employed. This review explores the effects of different rearing systems intensive, free-range and extensive, on turkey production performance, including growth parameters, feed conversion efficiency, carcass quality, and meat characteristics. Existing global studies indicate that intensive systems provide the highest productivity but are associated with challenges related to animal welfare and sustainability. Conversely, extensive and organic systems improve animal welfare and meat quality but result in lower production levels and higher costs. The review also examines the role of turkey genotypes, the influence of diet and environmental conditions on performance, and the trends toward adopting sustainable systems, including the use of renewable energy and efficient waste management. Challenges, such as high costs and the need for strict regulations, are highlighted alongside opportunities for improvement through precision technologies and the integration of ecological practices. This review underscores the need for future research to identify best practices that balance productivity, animal welfare, and sustainability in turkey farming.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Irina UNGUREANU, Roxana-Nicoleta RAȚU, Alexandru USTUROI, Răzvan-Mihai RADU-RUSU, Marius-Giorgi USTUROI

Red pepper is a widely consumed vegetable, renowned for its impressive nutritional profile and significant health benefits, especially for its high content of vitamins and antioxidants. With a rich content of vitamin and essential carotenoid, red pepper plays a vital role in supporting immune function, improving iron absorption, and maintaining skin and eye health. The abundant carotenoid content of red peppers, which includes compounds such as capsanthin and capsorubin and gives the vegetables their characteristic red colour, significantly contributes to their antioxidant capacity. By effectively combating free radicals, these carotenoids lower the oxidative stress and inflammatory variables linked to the onset of chronic illnesses. Although there are many health benefits linked to consumption, there are still debates over their magnitude and the ways in which they work. Ongoing research continues to explore the bioavailability of carotenoids and their potential interactions with other dietary components, as well as the optimal ways to incorporate red pepper into various diets, both for its nutritional benefits and especially for improving the colour of meat in broiler.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Liliana-Maria DRAGOMIR, Ioana Alexandra ALEXE, Carmen Georgeta NICOLAE, Daniela Valentina VATAMANU, Mirela Aurora STANCIU, Adina Lidia ALEXANDRU (SOMESAN), Gratziela Victoria BAHACIU

Food waste is a critical global issue with environmental, economic, and social consequences. This article explores the causes of food waste across the supply chain, from production and processing to distribution and consumption, highlighting its regional and global impacts. Using data from sources like the United Nations Environment Programme (UNEP), Eurostat, and national studies, it provides statistical insights into regional disparities and the effects of policies, economic factors, and social behaviors. The analysis focuses on the European Union and Romania, offering comparative perspectives. To combat food waste, the article proposes strategies, including technological innovations, to enhance supply chain efficiency and minimize losses. Policy interventions at local and national levels are emphasized to establish sustainable practices. Consumer education is identified as essential for raising awareness and fostering better habits. By addressing these key areas - technology, policy, and education - the study advocates for sustainable food systems to reduce waste and its harmful effects on the environment and society.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Diana-Remina MANOLIU, Mihai Cătălin CIOBOTARU, Bianca-Georgiana ANCHIDIN, Marius-Mihai CIOBANU, Paul-Corneliu BOIȘTEANU

The development and manufacturing of food products, across all sectors of the industry, that align with contemporary dietary habits and meet consumers' nutritional requirements have become a permanent interest of the food industry. This study aims to combine elements of sustainability, superior valorization and the concept of functional products by optimizing the valorization of poultry organs through the reformulation of conventional Leberwurst. To achieve this, pumpkin powder (Cucurbita maxima) was incorporated at concentrations of 0.1%, 3%, and 5% into the product made with liver and chicken thigh, to enrich the product with dietary fibers - an essential nutritional element absent in conventional meat products - while preserving its sensory acceptability and improving its functional and nutritional profile. After production, the batches were subjected to physicochemical evaluations, and characterized in terms of pH, color, texture, and sensory perception. The addition of pumpkin powder results in an improvement in the fiber content, with a good sensory acceptability for all the formulations. This research supports the development of functional meat products with improved nutritional quality and sustainability by valorizing underused ingredients.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Vera GRANACI, Oleg MASHNER, Mariana CARAMAN, Galina OSIPCIUC

The reproductive performances (SP - service period, CI - calving interval, Insemination index, percentage of fertilization at first insemination) and the intensity of use of milk production potential of Holstein breed (HL) cow population were studied. Change of level of milk productivity cows in the direction of increase or decrease of 1000 kg leads accordingly to decrease or increase the indicators of reproductive function. The reproductive performance indicators of cows in herds with milk productivity from 4000 to ≥ 8000 (SRL “Holstein”) and from 6000 to ≥ 10000 kg and more (SRL “Doksancom”) revealed two peaks in productivity levels - from 5000 kg milk and from 8000 kg milk. Increasing the service period contributes to increasing the milk yield per normal lactation, but this is not rational because it decreases the average amount of milk per head/day by about 8.1-19.2%, depending on the level of productivity.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Cătălin Emilian NISTOR, Alexandru USTUROI, Gabriel Vasile HOHA, Aida ALBU, Benone PĂSĂRIN

Trout meat is rich in essential minerals and vitamins that contribute to human health. These nutrients are influenced by various factors, including breed, breeding system, season, age, and diet. Taking these factors into account, the aim of this study is to highlight how the quantity and quality of the feed that is supplied have an effect on the mineral and vitamin content of the meat of brown trout. The biological material was represented by 30 specimens of brown trout. At the end of the research, among the analysed minerals, the highest values were found in the case of phosphorus (P), which was in the range of 1775.83-2228.39 g.kg-1, and copper (Cu) was in last place, with average values that varied in the range of 0.65-0.91 g.kg-1. In terms of fat-soluble vitamins present in the meat, the highest concentration was of vitamin E, whereas vitamin D3 exhibited the lowest levels across all batches.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Roxana Elena STEFAN(VASILIU), Daniela IANITCHI, Carmen Georgeta NICOLAE, Tatiana Dumitra PANAITE, Elena RADUCANU, George SCARLAT, Andreea Ionela ZINCA, Mircea Răzvan POPESCU, Monica Paula MARIN

This study investigates the effects of substituting 30%, 60% and 100% sunflower meal concentrate mixture with flaxseed meal on milk production and chemical composition, with special emphasis on lipid profile and fatty acid content. The research was conducted over a 30-day period on a herd of 28 Romanian Black Spotted dairy cows, divided into four groups (one control group and three experimental groups). Milk samples were analyzed in an accredited laboratory to determine dry matter, protein, lipid and fatty acid content. The results showed that flaxseed meal supplementation did not negatively affect total lipid or saturated fatty acid content, but significantly increased omega-3 fatty acids and reduced trans and omega-6 fatty acids, thus improving the nutritional quality of the milk. These findings support existing research and highlight the potential of flaxseed cake as a functional ingredient that enhances milk quality for health-conscious consumers. The study opens important perspectives for integrating this nutritional strategy into modern dairy cow farming practices.

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

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