scholarly journals Breast meat quality of broilers fed with Californian earthworm meal and fresh earthworms (Lumbricus rubellus)

2016 ◽  
Vol 70 (5-6) ◽  
pp. 233-248
Author(s):  
Ljiljana Jankovic ◽  
Nedjeljko Karabasil ◽  
Brana Radenkovic-Damnjanovic ◽  
Marijana Vucinic ◽  
Radislava Teodorovic ◽  
...  
Keyword(s):  
Lumbricus Rubellus ◽  
Control Group ◽  
Meat Sample ◽  
Breast Meat ◽  
The Third ◽  
Ad Libitum ◽  
Meat Samples ◽  
Physical And Chemical ◽  
Experimental Group

The goal of the work was to investigate the physical and chemical characteristics of the meat of broilers fed with mixtures in which fishmeal had been replaced with fresh earthworms and worm meal. The experiment was carried out on 100 day-old chickens of both sexes, Hybro provenance, divided into 4 groups, 25 broilers each. The experiment lasted for 42 days and had three phases: the first lasted for 3 weeks, the second 2 weeks and the third 1 week. The control group of broilers were fed with complete feed for chickens for fattening, of standard fiber and chemical composition, while I and II experimental groups were fed with mixture in which fishmeal had been replaced by worm meal in an amount of 50 and 100 %, and III experimental group obtained a mixture with no fishmeal, but fresh, chopped earthworms ad libitum instead, from the 1st day to the end of the experiment. At the end of the experiment, on the 42nd day, the broilers were transported to a slaughterhouse. After individual weighing they were slaughtered, and primary processing and cooling of the carcasses were performed. Then the carcasses were cut up to the main parts and the breast samples were taken for examining the physical and sensory properties of the meat. The results of the investigation have shown that there was no difference in physical properties (colour, pH) of the breast meat (p>0.05) among the experimental groups. The breast meat sample ranking has shown that the E-II group samples were rated as the most acceptable while the least acceptable were the meat samples of the control group as well as of the group fed with food in which fishmeal was completely replaced with fresh earthworms.

scholarly journals SLAUGHTER QUALITIES AND BIOLOGICAL VALUE OF RABBIT MEAT FOR FEEDING VITAMIN-MINERAL SUPPLEMENT «TEKRO»

2020 ◽  
Vol 11 (4) ◽  
pp. 70-80
Author(s):  
M. M. Fedorchenko ◽  
V. V. Malina ◽  
V. A. Hryshko
Keyword(s):  
Control Group ◽  
Internal Organs ◽  
Mineral Supplement ◽  
Biological Value ◽  
Mineral Supplements ◽  
The Difference ◽  
Rabbit Meat ◽  
Meat Samples ◽  
Experimental Group

The problem of complete mineral and vitamin nutrition in rabbit breeding is relevant today, despite new discoveries, and research in this direction continues both in Ukraine and around the world. The paper presents experimental data from the results of research to study the effect of different doses of vitamin and mineral supplement "Tekro" in the diets of young rabbits on their productivity, slaughter quality and biological value of rabbit meat. The obtained data of body growth, massometric indicators of carcasses and internal organs of rabbits of experimental groups after slaughter indicate a positive effect of vitamin-mineral supplement "Tekro" on the intensity of development of the body and individual internal organs, which contributes to increased metabolic processes and weight gain in animals research groups. Feeding vitamin and mineral supplements to rabbits of experimental groups of the New Zealand breed for 45 days contributed to a better transformation of feed nutrients into products. In rabbits of the 3rd experimental group, which together with basic ration were fed 3.5 % of the premix "Tekro" at 90 days of age, the highest rates of body weight were recorded, which differed by 8.89 % compared to the control group. In a set of indicators that characterize the nutritional value of rabbit meat, we studied sensory indicators that characterize the quality of rabbit meat: taste, color, pH, juiciness, moisture content, elasticity, aroma, "marbling", etc. It was found that in the appearance of carcasses and muscles in the control group, the samples scored 8.4 points. In the 3-rd and 4-th experimental groups, the number of points on this indicator was higher by 1.2 %. The difference was a trend. Examining the aroma of meat, it was found that in the control of this indicator, the samples scored 7.8 points. In meat samples from experimental groups 3 and 4, the aroma was more identical to natural, so the samples received 2.6 % higher scores. Samples from 3 experimental groups scored the most points in terms of taste. Compared with the control, the figure was higher by 3.6 %. Examining the juiciness of rabbit meat, it was found that samples obtained from carcasses 2 and 3 of the experimental group tended to increase this indicator. Summing up the data, it was found that the highest overall score was found in meat samples from 3 experimental groups. The difference with the control was within the trend and amounted to 2.4 %. Feeding rabbits vitamin and mineral supplements to rabbits helps to obtain good quality meat products with high culinary properties. No data were available to support the effect of vitamin and mineral supplements on compound feed on the synthesis of toxic substances in muscle tissue or the deterioration of rabbit meat. The biological value of muscle samples from rabbits of the 2-nd experimental group did not differ from the control data. The increase was only 0.11 %. It was found that the biological value of muscle tissue from animals of the 4th experimental group was greater than in the control. The difference was 2.6 % Meat obtained from rabbits of the 3rd experimental group, which were fed compound feed with a content of mineral-vitamin supplement "Tekro" 3.5 %, in biological value outweighed the control indicators. The difference was not significant and amounted to 4.1 %. The use of different doses of vitamin and mineral supplements in the feed of young rabbits did not lead to significant changes in the quality of raw hides and furs.

scholarly journals ОЦІНКА ФАРМАКОЛОГІЧНОЇ ЕФЕКТИВНОСТІ ТРАУМЕЛЮ (AD US.VET) ТА ФОСФОРУ-ГОМАККОРД (AD US.VET) ПРИ БРОНХОПНЕВМОНІЇ СОБАК

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 206-212
Author(s):  
Yu.O. Chubov ◽  
V.Yu. Kushnir
Keyword(s):  
Sodium Chloride ◽  
Research Work ◽  
Control Group ◽  
Control Groups ◽  
East European ◽  
The Third ◽  
Isotonic Sodium Chloride ◽  
Experimental Group ◽  
Tools And Methods

The mucous membrane of the respiratory tract is easily the immediate effects of the environment, while contact with air that is inhaled, so pneumonia is common in dogs. For the treatment of dogs, sick with  catarrhal bronchopneumonia there are a number of tools and methods, but they are not always effective. Moreover, many of these methods have long waiting period of action and significant side effects. Thet is why the purpose of our research  work was to find effective and biologically safe treatment of dogs, sick with catarrhal bronchopneumonia and installation pharmacological effectiveness of complex antihomotoxic preparations Traumel (ad us.vet) and Phosphor-Homakkord (ad us.vet). The material for the study were 40 dogs aged 1 to 3 years old, weighing 34 to 43 kg (German and East-European sheep-dog), sick with acute catarrhal bronchopneumonia. Each animal was subjected to clinical and hematology research. Sick animals were divided in to four groups: ten animals to each group. First and second – control groups, third and fourth – experimental groups. In the first group we used mukaltyn 0.5 g orally twice a day up to recovery, bitsillin 3 50 th. UA / kg once every three days by intramuscular injection, dissolving in 2 ml of isotonic sodium chloride and vitamin B12 1 ml once a day subcutaneously for 10 days. In the second control group instead of bitsillin-3 was used antibiotic combi-kell 1 ml per 10 kg weight of body subcutaneously once every three days up to recover.In the third and fourth groups we used the lymphotropic complex antihomotoxic therapy with using the homeopathic preparations Traumel and Phosphor-Homakkord in conjunction with traditional means. Thus, in the third group was used inside mukaltyn 0.5 g twice a day up to recovery, bitsillin 3 50 th.UA / kg once every three days vnutrishom'yazovo dissolving in 2 ml of isotonic sodium chloride lidasa intradermally 32 IU with 1 ml of 0.5% solution of novocaine 3 days in a row, then 3 times a week, Traumel regional lymphotropic three consecutive days to 1 ml intradermally, then every three days and Phosphor- Homakkord lymphotropic regionally 1 ml 1 every 3 days to recovery . In the fourth experimental group used the same treatment, but instead of bitsillin-3 was used Combi-Kell 1 ml / 10 kg subcutaneously once every three days to recover.The results of our researches show that using of complex anthyhomotoxic therapy is appropriate and therapeutically effective versus conventional therapy.So despite the fact that there are a wide number of preparations and methods for treatment of dogs, sick with catarrhal bronchopneumonia, they are not always effective. As shown by our researches, using of compex anthyhomotoxic lymphotropic with the preparations Traumel and Phosphor-Homakkord reduces the duration and improve the quality of treatment.

scholarly journals Carcass and breast meat quality of broilers feed with extruded corn

2011 ◽  
Vol 27 (4) ◽  
pp. 1697-1703 ◽  
Author(s):  
N. Dzinic ◽  
Dj. Okanovic ◽  
M. Jokanovic ◽  
T. Tasic ◽  
V. Tomovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Quality ◽  
Carcass Weight ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Experimental Group ◽  
Chicken Breast Meat

The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L

scholarly journals The effects of mineral adsorbents added to broilers diet on breast meat quality

2013 ◽  
pp. 95-102
Author(s):  
Djordje Okanovic ◽  
Natalija Dzinic ◽  
Dejan Karovic ◽  
Tatjana Tasic ◽  
Vera Radovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Mass ◽  
Chicken Breast ◽  
Control Group ◽  
Carcass Quality ◽  
Breast Meat ◽  
Mineral Adsorbents ◽  
Experimental Group ◽  
Chicken Breast Meat

The aim of these investigations was to determine the influence of mineral adsorbents ?Minazel? and ?Minazel Plus? added into broiler diet, on the carcass quality and nutritional, technological and sensory properties of breast meat. The examination was done on Cobb 500 provenience divided into 4 groups: control group C (fed without addition of mineral adsorbent), experimental group E I (0.5% of Minazel), experimental group E II (0.2% of Minazel Plus), experimental group E III (0.3% of Minazel Plus). The results showed that the broilers fed with the addition of mineral adsorbents, had a higher (P < 0.01) mass of chilled carcass ?ready to grill? and breast mass, than the broilers of the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L*) it can be concluded that meat of all groups had in average "normal" quality. According to the results of sensory analyzed roasted breast meat, meat of experimental groups had preferable smell and tenderness.

scholarly journals The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

2013 ◽  
Vol 8 (3-4) ◽  
Author(s):  
Natalija Džinić ◽  
Đorđe Okanović ◽  
Marija Jokanović ◽  
Vladimir Tomović ◽  
Dragan Palić
Keyword(s):  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Garlic Powder ◽  
Cholesterol Levels ◽  
Nutritive Quality ◽  
Technological Quality ◽  
Broiler Breast ◽  
Experimental Group

In this study the carcass and quality (nutritive, technological and sensory) of broiler breast meat were analysed. Hubbard chickens were used for investigations (n=200). There were two groups of samples: control group (C) chickens fed with standard mixture, and experimental group (E) chickens fed with standard feed mixture supplemented with 2% of garlic powder. The trial lasted 42 days. Experimental group had higher (p<0.05) meat yield in chickens breast, but significant effect of garlic addition on nutritive quality of chicken breast meat were not noted. In the breast meat of the experimental group E significantly (P < 0.05) higher protein content and lower (P < 0.05) fat content, compared to control (C), was found. Cholesterol levels in breast meat of the experimental group E (46.1 mg/100g) was significantly lower (P < 0.05) compared to the control group (60.1 mg/100g). The average technological quality of breast meat of groups regarding to pHk, as the parameter and criteria for determining the quality of breast meat corresponds to PSE. The average technological quality of breast meat of control and experimental group according to colouru (L*), as the parameter and criteria for determining the quality of breast meat, corresponds to “normal quality”. According to results of sensory analyzes, roasted breast meat of the experimental group had significantly (P < 0.01) preferable juiciness and tenderness.

scholarly journals Physico-chemical parameters of water for different methods of drinking commercial young blue fox (Vulpes logopus)

2018 ◽  
Vol 20 (84) ◽  
Author(s):  
T. V. Shevchuk ◽  
B. Shamoluk
Keyword(s):  
Drinking Water ◽  
Water Samples ◽  
Control Group ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Blue Fox ◽  
Fur Animals ◽  
Physical And Chemical ◽  
Experimental Group

The article presents the results of the study of the physical and chemical parameters of water for different methods of feeding the commercial young blue fox. The research was carried out at a private brewery in the Khmelnytskyi Ds. on 500 moths of the main herd. Spraying the youngsters of the experimental group was carried out in a traditional way – fom combined drinking water, distribution of water was carried out daily manually. Animals of the experimental group were injected using an automated watering system. Water samples were taken from: a water pipe, from combined drinking water for an hour and 12 hours after hand delivery – in the control group, from self-steering racks for maintenance of fur animals – in the experimental group. An analysis of the dynamics of physical and chemical parameters of water (odor, color, turbidity, rigidity, active acidity, dry residue and chlorides) was carried out for different methods of watering, and compliance with their current norms for drinking water for farm animals was established. In the course of experimental studies, there were significant differences in the organoleptic parameters and water properties in the control group as compared to water samples. Thus, for manual distribution of water for 12 hour there was a deterioration of odor on 1.1 points, increase turbidity almost twice, decrease in acidity – by 1.06 units. The indicated indicators exceeded the maximum permissible norms. The reasons for violations of the quality of drinking water in the traditional way of drinking were: contact with feed mixes in combined drillers, the effect of abiotic and biotic factors, staining residues. In samples of water in the experimental group there were no significant deviations of physical and chemical indices: they were within the limits of permissible norms. Isolation of drinking water from the environment, dosing at the need of the animal proved to be the main advantages of the atomized method of drinking fur-bearing animals, which gives grounds to recommend it for introduction into production. Further scientific research will focus on the study of the microbiological characteristics of water for different ways of drinking fur-bearing animals and, in fact, blue fox. In addition, interesting from a practical point of view can be the study of productive indicators of commodity young animals of fur animals with different methods of watering. It should take into account not only the dynamics of animal growth, the quality of fur, the level of preservation, but also production costs, including changes in the structure of the cost of fur.

VETERINARY EXAMINATION OF MEAT DURING THE REHABILITATION OF FARMS FOR CHLAMYDIA CATTLE

2021 ◽  
Vol 1 (1) ◽  
pp. 101-107
Keyword(s):  
Control Group ◽  
Chemical Parameters ◽  
Surface Layers ◽  
Tetracycline Antibiotics ◽  
Physico Chemical ◽  
Residual Amount ◽  
Deep Layers ◽  
Meat Samples ◽  
Physical And Chemical ◽  
Experimental Group

This article discusses the veterinary and sanitary examination of meat in the recovery of farms treated for chlamydia of cattle. The article examines the content of organoleptic, physico-chemical and residual amount of antibiotics in meat in chlamydia of cattle. According to the results of the study, the physical and chemical parameters of beef did not change when using antibiotics and did not affect the freshness of meat. Upon examination of the research on the surface thus in the experimental group and the control group showed signs of microbial bodies. In the surface layers of muscles from healthy animals thus the number of microbial bodies was normal. No microbial bodies were found in the deep layers of the muscles in the control and experimental groups. When determining the residual amount of antibiotics in meat, tetracycline antibiotics with high inhibitory activity against chlamydia were used. In our case, the antibiotics doxycycline 200 and nitox 200 were used. The residual amount of antibiotics in the meat samples of the tusch control group, where the antibiotic doxycycline 200 was used for 21 and 28 days after slaughter, was not detected in the meat samples. At the same time, in the group where the antibiotic nitox 200 was used on 21 days after slaughter, meat samples were found. And for 28 days after slaughter, the antibiotic was not detected in the samples of the control group and the experimental group. This means that the antibiotic doxycycline 200 is more effective than nitox 200 and is excreted from the animal body faster.

scholarly journals Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal

2020 ◽  
Vol 71 (1) ◽  
pp. 2031
Author(s):  
L. J. JANKOVIĆ ◽  
B. PETRUJKIĆ ◽  
N. ALEKSIĆ ◽  
M. VUČINIĆ ◽  
R. TEODOROVIĆ ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Fish Meal ◽  
Ph Value ◽  
Carcass Characteristics ◽  
Production Performance ◽  
Lumbricus Rubellus ◽  
Control Group ◽  
Breast Meat ◽  
Ad Libitum

The aim of the research was to evaluate the carcass characteristics and meat quality from chickens fed on diets in which fish meal was substituted with raw earthworms (Lumbricus rubellus) or earthworm meal. In the trial which lasted 42-days, 100 one-day-old Hybro broilers were divided into the control and three experimental groups. The control group was fed on standard broiler feed, the first (E-I) and the second experimental groups (E-II) were fed a diet in which 50% or 100% of fish meal was substituted with earthworm meal, respectively, whilst the third group (E-III) consumed feed without fish meal, but was given raw chopped earthworms ad libitum from day 1 to day 42. The replacement of fish meal with fresh earthworms resulted in significantly lower carcass weights in the E-III group in comparison with the control group (p<0.05). The differences in drumstick, thigh and breast meat share relative to the carcass mass were not significant (p>0.05). The lowest fat content in thigh and breast meat was in the group in which fish meal was replaced with earthworm meal. The lightness (L*) of thigh and breast meat was highest in the broilers fed fresh earthworms ad libitum. No significant differences in pH value were detected between the experimental groups (p>0.05). The most consumer acceptable were drumstick samples from E-II group and the least acceptable samples from the control group. Earthworm meal may be considered an adequate substitute for fish meal in broiler chickens’ diet since it does not impair the production performance, carcass yield and meat quality.

scholarly journals Influence of supplemental L-arginine on physico-chemical and sensory properties of breast meat from turkeys

2020 ◽  
Vol 44 (2) ◽  
pp. 59-67
Author(s):  
G. A. Williams ◽  
A. O. Oso ◽  
K. A. Sanwo ◽  
R. A. Sobayo ◽  
A. A. Adegbenjo
Keyword(s):  
Basal Diet ◽  
Sensory Properties ◽  
Control Group ◽  
Meat Sample ◽  
Feed Conversion ◽  
Breast Meat ◽  
Randomized Design ◽  
Physico Chemical ◽  
Sensory Parameters ◽  
Meat Samples

A total of one hundred and forty four grower (56-84d) turkeys were used to investigate the effect of dietary supplemental L-arginine on growth response, physico-chemical and sensory properties of the resultant breast meat. Dietary treatments consisted of basal diet supplemented with 0 (control), 0.05 and 0.10% L-arginine, respectively. A completely randomized design was used with turkeys randomly allotted to 18 pens; each pen housed eight birds. Six pens were assigned to each treatment. Growth performance of the birds, cook loss, refrigeration loss, freeze loss and water absorptive power of the breast meat were measured. Finisher turkeys fed diet supplemented with 0.05 % L-arginine and control group had reduced (P < 0.05) feed intake and improved (P < 0.05) feed conversion ratio. Meat samples from turkeys fed diet supplemented with L-arginine showed increased (P<0.05) cook loss weight (in g) and percentage cook loss when compared with control group. Turkeys fed diet supplemented with 0.10% arginine had the highest (P<0.01) percentage refrigeration loss, freeze loss weight (g) and percentage freeze loss. Increasing supplementation level of arginine showed a linear reduction (P<0.001) in the thaw weight of breast meat. Sensory parameters of meat sample were not influenced (P>0.05) by varying level of arginine supplemented. In conclusion, arginine supplementation seems to weaken the muscular cross-bridges in breast meat and hence resulted in higher cook loss, refrigerated loss and freeze loss.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

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