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Publications (43)
The objective of this study was to investigate the changes in the functional properties (pH, water holding capacity [WHC], water binding capacity [WBC], cooking losses [CL], defrosting losses [DL]), color parameters (L*, a*, b*, C, h°, ΔE), and sensory evaluation of breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged...
The effect of replacing (5, 10, and 15%) wheat middlings in the feed of broiler chickens (EX5, EX10, EX15) with wheat germ expeller (WGE) on their parameters of carbohydrate, lipid, and protein metabolism was examined. Thirty-two randomly chosen broilers on day 43 were slaughtered, and their blood and liver were sampled. The concentration of glucos...
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The study concerns the effect of wheat middling’s replacement with 5, 10, and 15% wheat germ expeller, as a feed additive given to broiler chickens, on their meat’s metabolizable energy and nutritional value. The breast and thigh muscles of chickens were analyzed. The additive wheat germ expeller did not affect the muscles’ energy va...
Background: Heat treatment methods including frying (with and without fat or oil), deep frying, oven roasting, grilling, charcoal roasting, broiling, steaming, and microwave cooking promote a cascade of adverse changes in the functional properties of meat, including protein fraction, lipid oxidation, and loss of some vitamins and mineral compounds....
The study aimed to determine the technological and sensory properties of the breast and thigh muscles of geese from the Polish native varieties: Kartuska (Ka) and Suwalska (Su) (from northern Poland) as well as Lubelska (Lu) and Kielecka (Ki) (from southern Poland). The color parameters: L*, a*, b*, ΔE, C, h°, total heme pigments (THP), and share o...
The effect of sous-vide (S-V), microwave cooking (M) and stewing (S) on the fatty acid profile and lipid indices of goose meat was investigated. The research material involved breast muscles (24 with skin and 24 without skin) cut from carcasses of 17-week-old females “Polish oat geese.” Gas chromatography was used to establish the fatty acid profil...
The objective of this study was to investigate the changes of the fatty acid in breast (BM) and leg (LM) muscles from 17-week-old female White Kołuda geese® packaged in a vacuum and stored in freezing conditions at -20°C. During 17 weeks, the geese were fed ad libitum on the same complete feed. The samples (18 LM and 18 BM) from the right part of t...
The objective of this study was to investigate the oxidation activity and lipid oxidation changes in breast (BM) and leg (LM) muscles from 17-week old female White Kołuda geese® packaged in a vacuum, and stored in freezing conditions at -20°C. The geese were fed ad libitum during the experimental period (up to 17 weeks) on the same complete feed. T...
The purpose of this study was to examine the impact of various types of heat processing used by consumers (water bath cooking WBC, oven convection roasting OCR, grilling G, pan frying PF) on the energy and the nutritional value of goose breast meat (with and without skin). The material used in the study comprised 72 breast muscles cut from carcasse...
The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan-frying (PF) on the fatty acid profile and health lipid indices of goose meat was investigated in this study. The experimental material covered 80 breast muscles (40 with skin and subcutaneous fat and 40 without skin) cut from carcasses of 17-week old “Polish o...
The study aimed to evaluate the nutritional value of thigh meat from four Polish geese varieties. Protein, fat, and cholesterol content, as well as amino acid and fatty acid profiles, were established. Based on the percentage of amino acid in protein and fatty acids in meat lipids, the health lipid indices were calculated. The experimental material...
The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan frying (PF) on selected physical properties of goose meat was compared in this study. A measurement of cooking loss, texture, color parameters, and sensory evaluation was carried out. The experimental material covered 96 breast muscles cut from carcasses of 17...
The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan frying (PF) on selected physical properties of goose meat was compared in this study. A measurement of cooking loss, texture, color parameters, and sensory evaluation was carried out. The experimental material covered 96 breast muscles cut from carcasses of 17...
The objective of this study was to assess how probiotic bacteria added to diets of 60 hybrid barrows (Landrace-Yorkshire x Duroc) affected the basic chemical composition of meat, the fatty acid profile of intramuscular fat (IMF), m. longissimus lumborum (LL) and lipid quality indices, because IMF cannot be removed before consumption and this inevit...
Wstęp. W tuczu trzody chlewnej, w celu ograniczenia upadków zwierząt i ryzyka osiągania przez nie mniejszych przyrostów masy ciała, np. w wyniku chorób, dopuszczone jest okresowego stosowanie antybiotyków w celu ich zwalczania. Uważa się, że warunki chowu zwierząt, sposób żywienia, a przede wszystkim ich kondycja zdrowotna w istotny sposób wpływają...
The aim of this study was to evaluate the fatty acid profile and health lipid indices of meat from 3 Polish local goose varieties (Romanian-RO, Pomeranian-PO, and Subcarpathian-SB) and the commercial cross White Kołuda goose (W31). Birds were fed ad libitum with the same complete feeds until 17 wk of age. The geese (n = 72) with body weight close t...
Goluch Z., Okruszek A., Haraf G., Moroch R., Rybarczyk A., Wereńska M., Teleszko M. 2020. Fatty acid composition of turkey breast muscle and the salutogenic feeding regimen formulations (a pilot study). Abstract The objective of this study was to conduct a preliminary assessment of the impact of adding salutogenic formulations to turkey feeding die...
Wstęp. Zastosowanie w tuczu zwierząt gospodarskich probiotyków ma na celu nie tylko poprawę ich odporności na choroby, ale i uzyskanie surowców bezpiecznych dla konsumenta i wykazują-cych prozdrowotny wpływ na jego zdrowie.
Cel badań. Ocena wpływu suplementacji paszy probiotykiem BioPlus YC na profil kwasów tłusz-czowych lipidów mięśni wieprzków or...
This research aimed at determining and comparing the fatty acid lipid and amino acid profiles of protein from breast muscles of 17-week-old geese native to northern Poland – Kartuska (KA) and Suwalska (SU) as well as native to southern Poland – Lubelska (LU) and Kielecka (KI). There were 18 birds from each genotype (n = 18). During the experimental...
The objective of the work was to investigate the color and lipid oxidation changes of goose breast meat packaged in vacuum and modified atmosphere (MA) conditions consisting of 80% O2, 20% CO2, and stored in refrigerated conditions at 4°C. Color stability was monitored by determining total heme pigments concentration; relative concentration of myog...
The objective of the research studies was to assess the effect of powdered Japanese green tea, Matcha, Uji type, on oxidative and hydrolytic changes in lipids as well as on parameters and stability of colour, and on sensory evaluation of experimental offal products produced under industrial conditions and cold stored. The products analysed were man...
Atmosphere type and storage time had significant effects on the fatty acid (FA) profile of goose breast muscle lipid. The FA profile did not change during 14 days of storage in muscle packed in vacuum. The percent of saturated FA (SFA) and monounsaturated FA (MUFA) increased gradually during 14 days of storage in samples packed in modified atmosphe...
The objective of the research was to determine and compare the cholesterol content and fatty acid (FA) profile of muscles and abdominal fat of 17 week-old geese of Polish, native breeds. Kartuska (KA, n=18) and Lubelska (LU, n=18) maintained at the Research Station of Waterfowl Genetic Resources in Dworzyska, belonging to the National Research Inst...
The objective of the work was to characterize the color of the of the goose breast meat packaged in protective atmosphere and stored in the refrigerated conditions. The aim was realized by determination of total heme pigment concentration; relative concentration of myoglobin, oxymyoglobin, and metmyoglobin; parameters of color L* (lightness), a* (r...
The aim of the study was to compare the chemical and amino acid composition of breast (pectoralis major) and thigh (biceps femoris) muscles in 17-wk-old geese from 2 Polish conservative flocks: Rypińska (Ry, n = 20) and Garbonosa (Ga, n = 20). The geese were fed ad libitum during the experimental period on the same complete feed. Genotypes affected...
The aim of the study was to compare the fatty acid profile in lipids of breast and leg muscles as well as in adipose tissue of 24-week-old Rypińska (n=20) and Garbonosa (n=20) geese from unique indigenous conservation flocks, maintained using the in situ method at the Research Station of Waterfowl Genetic Resources in Dworzyska, belonging to the Na...
On the basis of microbiological tests, it was established that turkey thigh muscles packed in all types of films, can be stored in the modified atmosphere (75% CO2, 5% O2, 20% N2) for 15 days. At the end of storage the highest number of bacteria was characterized by a sample stored in the film with the lowest barrier properties (PA/PE). The packagi...
In two Polish conservative flocks of Suwałki (Su) and Kartuzy (Ka) geese, registered by FAO as domestic genetic resources, the mean values of qualitative traits of breast (Pectoralis major) and leg (Biceps femoris) muscle were determined: pH15', pH30', pH45', pH24h; colour parameters: L*15', L*30', L*45', L24h, a*15', a*30', a*45', a*24h, b*15', b*...
The research objective was to compare the nutritive value and some functional properties of duck leg muscles from different flocks. A total of 80 drakes out of three conservative flocks (cross-breeds Pekin type – SB, Miniduck – K2, Pekin originated from Danish Pekin duck – P8) and one maternal breeding strain (P66) aged seven weeks, were used for c...
Turkey thigh muscles packed in PA/PE (polyamide/polyethylene) pouches had the lowest concentration of oxymyoglobin and the highest concentration of metmyoglobin in comparison to samples packed in PA/PE+AF (polya-mide/polyethylene film with anti-fog properties) and PA/ARE/PE (polyamide/polyethylene film with amorphous polyamide layer) bags. The conc...
The aim of the study was to compare the fatty acid profile in lipids of breast and leg muscles as well as in abdominal fat of 17-week-old Rypi ska - Ry (n = 24) and Garbonosa - Ga (n = 24) geese from unique native conservation flocks maintained by using the in situ method at the Research Station of Waterfowl Genetic Resources in Dworzyska which bel...
The research objective was to compare duck meat colour and some functional properties of different flocks. Out of seven flocks (Pekin population - type A3, Miniduck K2, Polish Pekin - P33, Pekin originated from Danish - P8, Khaki Campbell - Kh1, the meat type P66 maternal strain, the meat type A55 sire strain) 140 female ducks were used for compari...
The aim of the study was to determine the influence of different genotypes on the meat colour of ducks from conservative and breeding strains. Seventy male duck carcasses from seven flocks (Pekin population - type A3, Miniduck - K2, Polish Pekin - P33, Orpinghton fauve - Ol, synthetic strain - SB, the meat type breeding: P66 - maternal strain, the...
Out of 6 conservative flocks (Khaki Campbell – Kh1, Orpington – O1, Miniducks – K2, Polish Pekin – P33, Pekin originated from Danish – P8 and cross-breeds in Pekin type – SB) 60 female ducks were used for comparison (10 ducks in each group). Birds were slaughtered at 7 week of age. The investigation of breast muscles covers: determination of the co...
The results of this study revealed significant differences in the chemical composition and physicochemical properties of eggs from duck layers of different conservation flocks in a second laying period. The eggs from A1 ducks were characterized by the greatest weight, physical properties of eggshell and the lowest egg white content in egg mass in c...
In four Polish conservative flocks of Suwaiki (Su), Kartuzy (Ka), Kielce (Ki) and Subcarpathian (Sb) geese, registered by FAO as domestic genetic resources the mean values of qualitative traits of breast muscles (pH 15', pH 30', pH 45', pH 24h; colour parameters: L* 15', L* 30', L* 45', L 24h, a* 15', a* 30', a* 45', a* 24h, b* 15', b* 30', b* 45',...
The objective of the study was to compare the chemical composition and fatty acid profile of eggs of two-year-old light type ducks: Orpington (O1) and crossbreed ducks Khaki Campbell x Orpington (KhO) as well as Pekin type ducks - P9, A1 and A2 from conservative flocks, collected at the onset (the 6 th week) of the second laying period. There were...
The study was carried out on eggs of two-year-old Orpington ducks (O1) and crossbred ducks Khaki Campbell×Orpington (KhO). Eggs for analysis were collected in the 6 th and the 22 nd week of egg laying. The eggs of KhO ducks had greater weight (72.45 g), specific gravity (1.083 g/cm 3 ) and a thicker shell (0.67 mm) in comparison to eggs of the O1 p...
Oligonucleotides with a nucleotide sequence complementary to various regions of human plasminogen activator inhibitor type-1 (PAI-1) mRNA have been studied as antisense inhibitors of expression of PAI-1 protein in cultured cells [human umbilical vein endothelial cells (HUVEC), human aortic smooth muscle cells, human hybrid endothelial cells]. Hexad...
