Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Marilena Gabriela OLTEANU ZAHARIE, Nicoleta RADU, Oksana MULESA, Mariana VOICESCU, Mihaela BEGEA

Functional foods such as yoghurt made with red or black rice, previously developed, exhibit in vitro an antiproliferative effect on the colorectal cancer cell line. In this context, these studies aimed to assess the antioxidant properties of these types of bioproducts, to establish if this behaviour is due to their antioxidant properties. The postbiotics obtained from these functional foods were analysed by chemiluminescence, and the resulting antioxidant activities were compared with normal yoghurt used as a control. The results revealed that the functional yoghurts with 2.5% fat, containing red or black rice, exhibited high antioxidant activity. In conclusion, the antitumour effect exhibited on the human colorectal tumour cell line in vitro, as shown in previous studies, may also be attributed to the superior antioxidant activity of the new functional foods formulated with black or red rice.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Gradimir GRADEV, Dimitar POPOV, Stilyana YANEVA, Irina KIROVA, Tatyana BILEVA

This paper aims to review and assess the potential ecosystem services (ESS) provided by the White Stork and its habitats in the village of Belozem. The village was described in 2005 by Green Balkans as the Bulgarian representative in the European Stork Villages Network. Gradually, stork population in the area of Belozem has increased, reaching about 60 pairs in 2023. The high number and concentration of birds provide good conditions for conducting representative ecological studies of the species and its habitats. Given that the species is characterized as farmland birds, it inhabits the following Ecosystem types - Cropland and Grassland (Agroecosystem), Sparsely vegetated land and Wetlands (Nature), as well as Rivers and lakes (Freshwater) as foraging habitats, and Urban type as a nesting site. The following key ESS provided by White Stork in the target area are identified - cultural and regulating ESS. Particularly diverse and associated with an annual stork festival, an information centre, the only ones in the country, a stork monument and park, etc. are Cultural ecosystem services provided by thе species in the area of Belozem.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Iryna HONCHAROVA, Oksana SHEVCHENKO, Liubov LIAKHOVICH, Zoia YEMETS, Viktoriia РOPOVA, Alla PETRENKO, Valentyna ZHYLINA, Dmytro HRINCHENKO

The course of calving and maternal qualities of first-born cows of the Znamiansky type of Polissya beef cattle, which were raised with different levels of feeding, were studied. Heifers with intensive feeding (group 2) came into heat, were fertilised and calved easily 5 months earlier than their counterparts with traditional feeding (group 1). Their calving season was in spring, which had a positive impact on their milk yield, calf growth and welfare. In heifers with traditional feeding, the calving season was in summer (average air temperature 35-40°C). As a result of hyperthermia, these first-born heifers were forced to stand in a standing position during the prenatal period and during calving to cool their bodies. This had a negative impact on their welfare. The calving process in these first-born cows required staff assistance. Their calves had lower birth weights and lower weight gain in the first two months of life than calves in group 2. This is due to a shortage of grass due to the hot summer.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Carlo Marius DRAGOMIR, Timeea Alexandra CARAGENA, Lorena LUPEI, Mariana-Atena POIANA, Camelia MOLDOVAN, Mirela-Viorica POPA, Delia-Gabriela DUMBRAVA, Corina Dana MISCA, Carmen Daniela PETCU, Diana Nicoleta RABA

This study investigates the eating habits of consumers from main regions of some Mediterranean countries, focusing on nutritional patterns and food preferences. Gastronomy in Mediterranean countries has been shaped by a variety of cultural influences, largely due to historical interactions among neighboring states, which led to a blending of local traditions, cultural practices and lifestyles. The study presents traditional culinary dishes from the most representative regions of Italy, Spain, Greece and France. The nutritional values of the most consumed dishes in each country have been calculated. The gastronomic preparations were structured as starters, liquid dishes, main dishes, dessert and drinks and the energy and nutritional values were calculated for one dish from each category, considered as the most relevant for each country studied. Our results reveal that in all food preparations of the four countries studied, the predominant ingredients are meat, fish, seafood, and vegetables. The calculated nutritional profile of the menus specific to Spain, France, Italy, and Greece is well-balanced and has moderate calories values.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Bianca-Petruţa POPA(TIHINIUC-POPA), Constantin NISTOR, Mălina-Andreea DĂNCIUG (ROTARU), Elena-Oana ROŞCA (PARFENIE), Benone PĂSĂRIN

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Silvia EVTODIENCO, Vitalii PETCU

At a Karakul sheep farm was carried out the study of the genetic qualities of the lambs at birth and the productive indices of the whole flock. As a result of the controlled mating, lambs of different colors and shades were obtained, which were appreciated according to the bonitation instruction. The flock primarily consisted of lambs from elite and first-class rankings, with the majority having flat and ribbed types of lambskin curls. The lambs' pilosity is characterized by excellent density and with the intense gloss. The sheep from the breeding selection nucleus during the fall period inventories were characterized with a good body development intensity and the animals exceed the breed standard.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Ioana Roxana ȘOIMUȘAN, Adina SABOU, Oana-Andreea PECE, Anca BECZE, Luisa ANDRONIE, Aurelia COROIAN

Walnuts contain all the major macronutrients: proteins, fats, carbohydrates, bioactive compounds: vegetable proteins, fibers, minerals, tocopherols and phenolic compounds. Walnuts are rich in unsaturated fatty acids, MUFA, PUFA n-3 and n-6. Linolenic acid (18:2n-6) and alpha-linolenic acid (18:3n-3) are two essential acids for the human body and are precursors of C20 and C22 polyunsaturated fatty acids. The average protein content in the studied nuts is 16.85%. The most representative fatty acids were: C18:2 (39.89%), C18:1 (35.56%) and C16:0 (10.58%). The antioxidant capacity of the nuts varied in the range (54.39-57.48 mmol/100 g).

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Sjaloom SAKUL, Sylvia KOMANSILAN, Moureen TAMASOLENG, Delly RUMONDOR, Heidy MANANGKOT, Wahidah MA'RUF

This study aims to analyze the effect of symbiotic yogurt with the addition of white oyster mushroom juice on the chemical and microbiological properties of symbiotic yogurt ice cream. This study used a complete randomized design (RAL) with white oyster mushroom juice concentration treatment consisting of 0%, 2%, 4%, 6% and each treatment was repeated 4 times then yogurt as much as 60% of each treatment was added to ice cream. Based on the results of the study, protein levels and fat and crude fiber levels, there was a very real difference (P≤0.01) to the average protein levels between the treatment of symbiotic yogurt ice cream with the addition of white oyster mushroom juice (Pleurotus ostreatus). The results of the study of total lactic acid bacteria and the viability of lactic acid bacteria showed that there was a very noticeable difference (P≤0.01). The conclusion of this study is that symbiotic yogurt ice cream with the addition of white oyster mushroom juice (Pleurotus ostreatus) chemical and microbiological properties is a highly nutritious drink.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Ștefan RUSU, Dumitru ERHAN, Maria ZAMORNEA, Ion TODERAȘ, Oleg CHIHAI, Viorelia RUSU, Ion GOLOGAN

The procedure refers to veterinary medicine, particularly parasitology, and can be used for the prophylaxis and treatment of ectoparasites in pheasants from various natural and anthropized biotopes. This procedure involves treating pheasants by spraying them with the Ectogalimol 5% preparation – a 5% aqueous solution of natural extract obtained by hydroalcoholic extraction from the aerial parts of Dalmatian chamomile (Pyrethrum cinerariifolium Trev.), followed by drying, at a dose of 50 ml per pheasant. For diagnostic and prophylactic purposes, the treatment is carried out in one session, while for therapeutic purposes, it is performed in two sessions with a 14-day interval. It has been found that the Ectogalimol 5% preparation possesses high therapeutic efficacy against various species of ectoparasites in pheasants from the following families: Family Philopteridae (Cuclotogaster cinereus, Cuclotogaster heterographus, Goniocotes chrysocephalus, Goniocotes microthorax, Goniodes colchici, Goniodes dissimilis, Lipeurus caponis); Family Menoponidae (Amyrsidea perdicis, Menacanthus stramineus, Menopon gallinae); Family Ceratophyllidae (Ceratophylus gallinae, Ceratophylus hirundinis); and Family Dermanyssidae (Dermanyssus gallinae, Dermanyssus hirundinis). The clinical condition of the pheasants improved after treatment, the birds became calmer, and their appetite and behavior increased.

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Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Sonia BEN FRAJ, Dănuț Nicolae ENEA, Monica MARIN, Livia VIDU

The objective of this study is to compare the milk quality and production performance of Holstein and Montbeliarde cows raised under similar conditions. The analysis included 1,942 Holstein cows and 775 Montbeliarde cows. Significant differences were found in key parameters. Holsteins had a higher 24-hour milk yield (30.05 ± 0.10 kg) compared to Montbeliardes (27.22 ± 0.07 kg). However, Montbeliardes showed higher fat content (4.02 ± 0.03%) than Holsteins (3.66 ± 0.02%). The protein content was similar, with 3.61 ± 0.01% for Holsteins and 3.59 ± 0.02% for Montbeliardes. Somatic cell count was lower in Montbeliardes (867.99 ± 41.98 thousand/mL) compared to Holsteins (1849.96 ± 41.98 thousand/mL). Montbeliarde cows also displayed more consistent casein content (2.88 ± 0.02%) compared to Holsteins (2.96 ± 0.02%). These findings highlight the importance of selecting appropriate breeds and adopting specific management strategies to improve milk quality and yield. Better feeding, milking hygiene, and herd management can enhance economic efficiency and maintain a healthy dairy herd.

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