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 Simona-Mihaela COȘARCĂ, Ioana GUCIANU, Diana-Remina MANOLIU, Cătălin-Mihai CIOBOTARU, Marius-Mihai CIOBANU, Paul-Corneliu BOIȘTEANU

The increasing demand for the consumption of chicken meat products imposes the need for continuous and complex research in this application area. Thus, healthier alternatives are being sought by developing preparations with bioactive compounds from natural sources in their structure to improve their intrinsic properties. The current study focused on the injection of carrot juice in different percentages (5%, 10%, and 15%) in three experimental groups, using the anatomical region of the Musculus pectoralis. Experimental batches were subjected to an enzymatic wet aging process using vacuum wet aging under refrigerated conditions, followed by heat treatment. Following the analysis of the data obtained, significant results were recorded. Carrot juice can be considered as a bioactive component in optimizing the overall quality of the finished product, bringing changes in both the nutrient profile, physico-chemical indicators, and sensory properties.

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

In human health concerns and diet diversification, food science research focuses on developing functional products, using sustainable and health-promoting methods. Beef, an important source of nutrients, is often rejected due to its sensory characteristics and tough texture, which is a challenge for consumers with dental problems. This study aimed to evaluate the effectiveness of honey as a bioactive agent in optimizing the beef maturation process, considering its beneficial effects on health and the environment. Three different concentrations of honey (10%, 20%, and 30%) applied in the wet-aging process for 48 hours were tested, followed by a thermal process and a detailed sensory evaluation. The use of honey as a natural bioactive agent in the wet-aging process of beef significantly improves meat quality, both in terms of physicochemical and sensory attributes, in a dose-dependent manner, without affecting internal color stability, thus offering benefits for consumer acceptability and the development of functional and sustainable food products.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Mihai Vlad BER, Madalina MINCU-IORGA, Dinu GAVOJDIAN, Ioana NICOLAE, Livia VIDU

Cattle carrying the SLICK mutation (c.1382del; rs517047387) were shown to exhibit increased resistance to heat stress, with limited research on thermal response of carriers under cold stress. The objective of this study was to evaluate the response of un-weaned calves to cold stress exposure in two divergently selected Holstein strains, namely descendants of SLICK carrier bulls (experimental group - EG, n = 9) compared to those of Romanian Black and White bulls (controls - CG, n = 11). Calves were monitored during a cold weather episode of 3 consecutive days, with lower critical temperatures (<5°C for >12h/day), for infrared thermography (IRT), growth rates and cortisol levels. Average daily gains were of 792±110 g in the EG and of 928±150 g in CG group (P>0.05). IRT data showed significant differences between groups during the first day of the cold weather event, for both orbital (26.48±0.444°C in EG vs. 28.74±0.472°C in CG calves, P≤0.01) and nasal (18.23±0.820°C in EG vs. 21.05±1.200°C G in controls, P≤0.10) regions. Results suggest that calves sired by SLICK carrier bulls are exhibiting lower growth rates and have lower IRT-body temperatures in response to cold stress events.

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

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