Filters
Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics
This work investigated the effect of a plant-based phenolic supplement on the color, myoglobin forms, lipid oxidation, and antioxidative status of fresh and stored (10 days at 4 °C) meat (Longissimus thoracis et lumborum), as well as the antioxidative status of the blood and liver. The sensory quality of the meat was also evaluated for color, aroma, texture, juiciness, and palatability. Twenty-four finishing pigs, divided into two groups, were fed a basal diet and a diet with a phenolic supplement (0.1%). The supplementation increased the redness of the meat (+36% for a* and +28% for redness index), the myoglobin (Mb) content (+7%), the antioxidant activity, and the juiciness. The treatment increased the antioxidant status of meat, reflected by superoxide dismutase (SOD) activity and total glutathione (GSH + GSSG). The catalase and SOD activities and GSH + GSSG of the blood and liver were also elevated in the supplemented samples when compared to the control group. A significant effect of time was observed for all tested parameters (pH, color attributes, Mb forms, the antioxidant activity, lipid oxidation) except for the Mb content. For the stored samples, only TBARSs (thiobarbituric acid reagent substances) were affected by the diet. The slope of the plot for TBARS changes with time was significantly different between the control and treated groups (p = 0.017), which indicated a significant effect of dietary supplementation. A higher rate of lipid oxidation was observed in the control samples.
Modyfikowanie zawartości i profilu kwasów tłuszczowych i jakości mięsa wieprzowego poprzez modulacje składu komponentów paszowych
Ocena dodatków paszowych w celu obniżenia substancji antyżywieniowych poprzez fermentację stałą w śrucie sojowej
Zwiększenie wykorzystania krajowego białka paszowego dla drobiu i świń poprzez właściwe skarmianie i uzyskanie produktów zwierzęcych wysokiej jakości
The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal
Enzymatic solid-state fermentation can improve the nutritional quality of feed materials. The current study aimed to determine the effect of the solid-state fermentation of rapeseed meal (RSM) with carbohydrase/s and phytases in various combinations. RSM was fermented for 24 h at 25 °C with eight commercial preparations and mixtures thereof to prepare eleven products (PHYL—liquid-6-phytase; RON NP—6-phytase; RON HI—6-phytase; RON R—α-amylase; RON WX—β-xylanase; RON VP—β-glucanase; RON A—α-amylase, β-glucanase; RON M—xylanase, β-glucanase; RON NP+M; RON NP+A; RON NP+M+R). Afterward, the enzymes were deactivated at 70 °C within 15 min, and the biomass was dried for 24 h at 55 °C. Carbohydrase and/or phytase additives did not positively affect crude or true protein content or reduce crude fiber (p > 0.05). Among the products after fermentation, a significant reduction in the content of the raffinose family oligosaccharides, glucosinolates, and phytate was found. In the presence of phytase, the phytate reduction was more significant (p < 0.01) than that in the presence of carbohydrases only. The addition of carbohydrases together with phytases did not improve the results in comparison with phytases alone (p > 0.05). The most valuable effect was found for liquid-6-phytase (PHYL).
Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality
The aim of this study was to determine how different doses of phytase in diets with extruded soybean seeds and rapeseed meal affected pigs’ growth performance, meat quality, bone mineralization, and fatty acid profiles. Sixty pigs were divided into three treatments by sex and body mass. Pigs were divided into starter (25 days), grower (36 days), and finisher (33 days) periods and fed with mash diets. No phytase was used in the control group diet, whereas in Phy1 and Phy2, 100 g and 400 g of phytase per ton of mixture were used, respectively. The feed conversion ratio and meat color were significantly correlated with phytase. Phytase supplementation had no effect on the growth of pigs, but total phosphorus was significantly increased in the bones and meat of the pigs. The enzyme additive reduced the C22:4 n-6 acid content in the meat, whereas other results were not significantly affected. The data suggest that the addition of phytase at a dosage of 100 g/ton to diets with extruded full-fat soya seeds and rapeseed meal can be valuable, as it reduces the FCR and increases the P content in the meat and bones.
The Effect of Solid-State Fermentation on the Nutritive Value of Rapeseed Cakes and Performance of Broiler Chickens
This study aimed to assess the applicability of eleven different products of solid-state fermentation of rapeseed cakes with commercial enzyme additives. Ground rapeseed cakes were mixed with water (1:2) and the enzymatic preparation (0.1%) according to the different variants and fermented at 25 °C for 24 h under anaerobic conditions. For fermentation, different enzymes were used: (1) α-amylase, (2) endo 1,4-β-xylanase, (3) endo-1,3(4)β-glucanase, (4) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, (5) α-amylase, endo-1,3(4)β-glucanase, (6) 6-phytase, (7) RONOZYME HiPhos 6-phytase, (8) liquid exogenous-6-phytase; and mixed combinations: (9) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, (10) α-amylase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, and (11) α-amylase, endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase. After fermentation, the crude protein content in the products was similar, but the true protein content was significantly higher than in nonfermented rapeseed cakes (p < 0.05). Fermentation significantly reduced (p < 0.05) the levels of phytate phosphorous, raffinose family oligosaccharides, and glucosinolates in the products. In the next step, the most advantageous fermentation product obtained using liquid exogenous-6-phytase was selected in terms of nutritional value, produced on the technical scale, and incorporated into the diets for broilers. Six diets containing 12, 17, or 22% raw or fermented rapeseed cakes, respectively, were prepared. Up to 22% fermented rapeseed cakes did not adversely affect broiler production rates. Replacing raw rapeseed cakes with fermented products improved body weight gain in the grower phase, lowered feed intake in the finisher phase, and lowered the feed conversion ratio in all periods. A level of 22% of naturally fermented rapeseed cakes with liquid exogenous-6-phytase in the diet of broilers could be recommended.
Microbial Phytase in a Diet with Lupine and Extruded Full-Fat Soya Seeds Affects the Performance, Carcass Characteristics, Meat Quality, and Bone Mineralization of Fatteners
This study aims to determine how different doses of phytase in diets including extruded soya and lupine seeds affect fatteners’ performance, meat quality, bone mineralization, and fatty acid profile. Sixty pigs were divided into three treatment groups. The control group was offered a diet without phytase, whereas the Phy100 and Phy400 groups were provided with 100 g and 400 g of phytase per ton of their diet, respectively. The animals from both experimental groups were characterized by a significantly (p < 0.05) higher body weight gain and lower feed efficiency in the starter period than the control group. Unfortunately, their meat had lower (p < 0.05) fat content, gluteal muscle thickness, and water-holding capacity. In the meat, a higher phosphorus content (p < 0.05) was found, and in the bones, a higher calcium (for Phy400) content was found when phytase was added to the pigs’ diet. The pigs from the Phy100 group tended to have higher mean backfat thickness and C18:2 n-6 content in their fat, but lower C22:5 n-3 content, than the other groups. A higher dosage of phytase is not necessary for the diets of fatteners with extruded full-fat soya and lupin seeds.
Preparat eubiotyczny dla drobiu, w szczególności kurcząt rzeźnych i sposób wytwarzania paszy dla drobiu w szczególności kurcząt rzeźnych
The Shape of the Nasal Cavity and Adaptations to Sniffing in the Dog (Canis familiaris) Compared to Other Domesticated Mammals: A Review Article
Dogs are a good starting point for the description and anatomical analysis of turbinates of the nose. This work aimed at summing up the state of knowledge on the shape of the nasal cavity and airflow in these domestic animals and dealt with the brachycephalic syndrome (BOAS) and anatomical changes in the initial airway area in dogs with a short and widened skull. As a result of artificial selection and breeding concepts, the dog population grew very quickly. Modern dog breeds are characterized by a great variety of their anatomical shape. Craniological changes also had a significant impact on the structure and physiology of the respiratory system in mammals. The shape of the nasal cavity is particularly distinctive in dogs. Numerous studies have established that dogs and their olfactory ability are of great importance in searching for lost people, detecting explosives or drugs as well as signaling disease in the human body. The manuscript describes the structure of the initial part of the respiratory system, including the nasal turbinates, and compares representatives of various animal species. It provides information on the anatomy of brachycephalic dogs and BOAS. The studies suggest that further characterization and studies of nasal turbinates and their hypertrophy are important.