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Wyszukujesz frazę "Sobotka, A." wg kryterium: Wszystkie pola

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    Wyświetlanie 1-5 z 5
    Tytuł:
    The effect of dietary protein restriction in finishing pigs on the fat content, fatty acid profile, and atherogenic and thrombogenic indices of pork
    Autorzy:
    Fiedorowicz, E.
    Sobotka, W.
    Stanek, M.
    Drazbo, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/15790.pdf
    Data publikacji:
    2016
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    The objective of this study was to determine the effect of dietary protein restriction in finishing pigs on the fat content, fatty acid profile, and atherogenic and thrombogenic indices of m. longissimus dorsi. A feeding trial was performed on 45 crossbred [(Polish Landrace x Polish Large White) x Duroc] finishing pigs with an average initial body weight of 65 kg. The animals were divided into experimental groups and were fed finisher diets with different levels of total protein and total lysine: group S-c- standard protein level, O – protein level reduced by 15% relative to the standard level, O+AA – protein level reduced by 15% and supplemented with crystalline lysine to the standard level. The intramuscular fat content, fatty acid profile and health-promoting properties of m. longissimus dorsi were determined. A 15% reduction in total protein levels in diets for finishing pigs insignificantly increased the intramuscular fat content of m. longissimus dorsi, but had no influence on the total concentrations of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). The supplementation of low-protein diets with crystalline lysine decreased the intramuscular fat content of m. longissimus dorsi, decreased the concentrations of margaric-oleic acid (C17:1) and gadoleic acid (C 20:1), and increased α–linolenic acid (C18:3) levels. Meat from pigs fed a low-protein diet supplemented with lysine was characterized by a lower (more desirable) n-6/n-3 PUFA ratio and provide more atherogenic and trombogenic properties.
    Źródło:
    Journal of Elementology; 2016, 21, 3
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The influence of Opisthorchis felineus on the nutritional quality and processing factors of fish meat
    Autorzy:
    Tolepova, G.
    Zhumageldiyev, A.
    Abdybekova, A.
    Miciński, J.
    Ussenbayev, A.
    Witkowska-Dąbrowska, M.
    Sobotka, W.
    Powiązania:
    https://bibliotekanauki.pl/articles/53590558.pdf
    Data publikacji:
    2024
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    The aim of this study was to assess the influence of Opisthorchis felineus infection on the nutritional quality and processing factors of fish meat, and to determine the resistance of O. felineus metacercariae colonizing fish muscles to various meat processing methods. The prevalence and severity of O. felineus infection were evaluated in three economically important fish species: Abramis brama (Linneus, 1758), Carassius auratus (Linneus, 1758), and Leuciscus idus (Linneus 1758). The fish came from the Birtaban-Shalkar lakes in the Akmola region of Kazakhstan. The microbiological quality of fish meat was evaluated using conventional methods based on the results of sensory analysis (n=34), analysis of proximate chemical composition, counts of mesophilic aerobic and facultative anaerobic microorganisms (CMAFAnM), coliforms, Salmonella spp., Listeria monocytogenes, and heavy metal concentrations (Pb, Hg, Cd, Cu, Fe, Zn, Mn, Ni, and Co) in the meat of infected and non-infected fish. Metacercariae were resistant to various meat processing methods. Opisthorchis felineus metacercariae were identified in all analyzed fish species. The meat of infected and control fish differed in proximate chemical composition. The content of heavy metals did not exceed maximum permissible limits. In comparison with non-infected fish, the meat of infected fish was characterized by a higher content of Fe (by 1.7%) and Zn (by 12.9%) and a lower content of Ni (by 5.5%), Cu (12.5%), Co (by 43.8%), Mn (by 59%), and Pb (by 37.3%). The content of Ca and Hg in fish meat was similar in both groups. Freezing, thermal processing, and salting destroyed 100% of O. felineus metacercariae in fish. Drying without pre-freezing was the only processing method that did not eliminate liver fluke larvae from fish meat.
    Źródło:
    Journal of Elementology; 2024, 29, 1; 73-85
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of short-lasting undernutrition of gilts during peri-conceptional period on biochemical and haematological parameters in blood plasma during peri-implantation period
    Autorzy:
    Franczak, A.
    Zmijewska, A.
    Zglejc, K.
    Dziekonski, M.
    Waszkiewicz, E.
    Okrasa, S.
    Sobotka, W.
    Kotwica, G.
    Powiązania:
    https://bibliotekanauki.pl/articles/1189775.pdf
    Data publikacji:
    2016
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Tematy:
    undernutrition
    gilt
    biochemical parameter
    hematological parameter
    blood plasma
    early pregnancy
    human nutrition
    mother
    Opis:
    In gilts, the period of early pregnancy occurring from the time of fertilization to the beginning of implantation is sensitive to any environmental disruptions, including an unbalanced diet of a future mother. Previously, we found that due to the undernutrition in gilts during this period, the endocrine intrauterine microenvironment and DNA methylation in the uterus have been changed. These distortions may diminish the success of pregnancy. In this study we focused on the influence of a restricted diet used in gilts during the first days of pregnancy on their biochemical and haematological parameters in peripheral blood. The applied restrictive diet vs. normal diet covered only 70% of the nutritional demands of early pregnant gilts. Normal (n = 4 gilts) or restrictive (n = 5 gilts) diets were used from the day of the first signs of the estrus until day 9 of pregnancy and biochemical and haematological parameters in blood plasma were determined during peri-implantation period, e.g. on days 15 to16 of pregnancy. In restrictive vs. normal fed gilts significantly lower plasma phosphorus, calcium and total cholesterol as well as the tendency to increasing concentrations of triglicerydes and asparate aminotranserase were found. Haematological parameters did not differ between the studied gilts. Thus, it seems that the availability of nutritional factors became suboptimal in restrictively fed early pregnant gilts. Even short-lasting undernutrition of females during the peri-conceptional period may cause a disruption of biochemical homeostasis during the peri-implantation period and probably affect the success of pregnancy.
    Źródło:
    Journal of Elementology; 2016, 21, 1; 33-42
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of short-lasting undernutrition of gilts during peri-conceptional period on biochemical and haematological parameters in blood plasma during peri-implantation period
    Autorzy:
    Franczak, A.
    Zmijewska, A.
    Zglejc, K.
    Dziekonski, M.
    Waszkiewicz, E.
    Okrasa, S.
    Sobotka, W.
    Kotwica, G.
    Powiązania:
    https://bibliotekanauki.pl/articles/14925.pdf
    Data publikacji:
    2016
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Tematy:
    undernutrition
    gilt
    biochemical parameter
    hematological parameter
    blood plasma
    early pregnancy
    human nutrition
    mother
    Opis:
    In gilts, the period of early pregnancy occurring from the time of fertilization to the beginning of implantation is sensitive to any environmental disruptions, including an unbalanced diet of a future mother. Previously, we found that due to the undernutrition in gilts during this period, the endocrine intrauterine microenvironment and DNA methylation in the uterus have been changed. These distortions may diminish the success of pregnancy. In this study we focused on the influence of a restricted diet used in gilts during the first days of pregnancy on their biochemical and haematological parameters in peripheral blood. The applied restrictive diet vs. normal diet covered only 70% of the nutritional demands of early pregnant gilts. Normal (n = 4 gilts) or restrictive (n = 5 gilts) diets were used from the day of the first signs of the estrus until day 9 of pregnancy and biochemical and haematological parameters in blood plasma were determined during peri-implantation period, e.g. on days 15 to16 of pregnancy. In restrictive vs. normal fed gilts significantly lower plasma phosphorus, calcium and total cholesterol as well as the tendency to increasing concentrations of triglicerydes and asparate aminotranserase were found. Haematological parameters did not differ between the studied gilts. Thus, it seems that the availability of nutritional factors became suboptimal in restrictively fed early pregnant gilts. Even short-lasting undernutrition of females during the peri-conceptional period may cause a disruption of biochemical homeostasis during the peri-implantation period and probably affect the success of pregnancy.
    Źródło:
    Journal of Elementology; 2016, 21, 1
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A comparison of the nutritional value, technological and sensory properties of pork loin and ham and their changes during freezer storage
    Autorzy:
    Pomianowski, J.F.
    Sobotka, W.
    Powiązania:
    https://bibliotekanauki.pl/articles/53364584.pdf
    Data publikacji:
    2024
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    The aim of this study was to compare the nutritional value, technological and sensory properties of pork loin and ham, and their changes during freezer storage. After slaughter and post-slaughter processing in the Warmia Meat Processing Plant in Biskupiec, carcasses were chilled at a temperature of 2-4°C for 24 h. Samples of loin (longissimus dorsi muscle, LD) and ham (semimembranosus muscle, SM) were collected from right half-carcasses. Loin and ham samples were divided into three portions. The first portion (fresh meat) was analyzed immediately, and the second and third portions were frozen and stored at a temperature of -18°C for one month and three months, respectively. Samples of fresh and stored meat were analyzed to determine their chemical composition, active acidity, water-holding capacity (WHC), emulsifying capacity, and color (CIE L*, a*, b* color space). The values of chroma (C*) and hue angle (h°) were calculated based on the values of color parameters a* and b*. Steam-cooked samples were analyzed to determine cooking loss and sensory attributes. The content of dry matter (DM) and fat was higher, and the protein concentration was lower in ham than in loin. The chemical composition of loin and ham, in particular DM content, was also affected by freezer storage. The pH values of both muscles were comparable, which points to the high quality of the analyzed meat, and they decreased in both loin and ham during freezer storage. Changes in active acidity observed in frozen loin and ham were reflected in the functional properties of meat. The emulsifying capacity increased and the WHC decreased, which resulted in greater cooking loss. An analysis of fresh meat samples revealed that loin was characterized by lower WHC and higher cooking loss than ham. Ham was darker in color than loin, and color lightness decreased in both loin and ham with prolonged freezer storage. The storage of frozen meat had a positive influence on its sensory attributes. Meat samples stored in a freezer for three months received the highest scores in the sensory analysis, and loin scored somewhat higher than ham.
    Źródło:
    Journal of Elementology; 2024, 29, 2; 505-516
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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