scholarly journals Effect of Breed on the Level of the Nutritional and Health-Promoting Quality of Semimembranosus Muscle in Purebred and Crossbred Bulls

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1822
Author(s):  
Paweł Solarczyk ◽  
Marcin Gołębiewski ◽  
Jan Slósarz ◽  
Monika Łukasiewicz ◽  
Tomasz Przysucha ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Semimembranosus Muscle ◽  
Holstein Friesian ◽  
Health Promoting ◽  
Health Quality ◽  
Ad Libitum ◽  
Fattening Period

Meat from commercial breed cattle are very often used to crossbreed with dairy breeds. The effect of heterosis is most evident when crossbreeds are genetically different from each other. Therefore, the aim of the study was to determine the influence of breed types on the nutritional and pro-health quality of beef. The experiment was conducted on 62 bulls from three breeds: Limousin, Polish Holstein-Friesian, and Polish Holstein-Friesian (PHF) × Limousin. During the fattening period, the animals were fed ad libitum using the same diet. Bulls were slaughtered at 21–23 months of age. The meat of PHF × Limousin hybrids was characterized by the lowest level of SFA and the highest content of n-3 PUFA fatty acids, carnosine, and α-tocopherol compared to the values obtained for the Polish Holstein-Friesian and Limousin breeds. In the case of PHF × Limousin hybrids, there was a 6% increase in n-3 PUFA, 21% in carnosine, and 66% in α-tocopherol compared to the Polish Holstein-Friesian breed. Commodity crossbreeding significantly improved the quality of beef analyzed in this study, resulting in similar or even better results than purebred cattle. This meant that beef from the hybrids with PHF was of the best nutritional and health-promoting quality.

scholarly journals Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1103
Author(s):  
Violeta Razmaitė ◽  
Remigijus Juška ◽  
Raimondas Leikus ◽  
Virginija Jatkauskienė
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Subcutaneous Tissue ◽  
Backfat Thickness ◽  
Quality Indices ◽  
Lipid Quality ◽  
Semimembranosus Muscle ◽  
Ad Libitum

The diversity of breeds is an important factor influencing carcass and meat quality traits that are also associated with other different effects. The objective of this study was to investigate the effects of breed, gender, and feeding level in the finishing phase on the carcass and meat quality of Lithuanian White and Lithuanian Indigenous Wattle pigs reared indoors. After 60 kg weight, half of the animals from both breeds were fed a restricted diet of approximately 82% of average ad libitum feeding intake, and the other half of pigs were further fed ad libitum to the end of the experiment. Feed restriction during the finishing phase decreased daily gain and weight of pigs at slaughter, and backfat thickness at the tenth rib (p ˂ 0.001, p ˂ 0.01, and p ˂ 0.05, respectively). Lithuanian White pigs demonstrated higher (p ˂ 0.001) growth rate, live body weight at slaughter and carcass weight, and had a higher (p ˂ 0.01) length of carcass and loin area and lower (p ˂ 0.05) backfat thickness at the last rib and at two points at the lumbar area compared with Lithuanian Indigenous Wattle pigs. The semimembranosus muscle of Lithuanian White pigs had relatively (8.1%) lower (p ˂ 0.001) proportions of saturated and 41.2% higher (p ˂ 0.001) proportions of polyunsaturated fatty acids compared with the pigs of the Lithuanian Indigenous Wattle breed, whereas in the longissimus muscle and subcutaneous tissue, the breed only affected the n-6/n-3 ratio (p ˂ 0.01 and p ˂ 0.001, respectively). Gender showed an effect on saturated fatty acids in all the studied tissues, however, the effects on polyunsaturated fatty acids were found in the semimembranosus muscle and subcutaneous tissue (p ˂ 0.05 and p ˂ 0.001) and the effects on monounsaturated fatty acids was found only in the semimembranosus muscle (p ˂ 0.01). These differences in the fatty acid composition of the semimembranosus muscle and subcutaneous tissue of females exhibited more favorable lipid quality indices compared with castrated males (p ˂ 0.001). The semimembranosus muscle of Lithuanian White pigs also showed more favorable lipid quality indices in relation to healthy nutrition compared with Lithuanian Indigenous Wattle pigs (p ˂ 0.001). This study is one of the steps toward the development and utilization of endangered breeds. The obtained information can be used to increase choice in pork production and consumption, and provides new insights for research into the conservation of local breeds.

scholarly journals Effect of Cow Nutrition in the Far-off Period on Colostrum Quality and Immune Response of Calves

2012 ◽  
Vol 56 (2) ◽  
pp. 241-246
Author(s):  
Włodzimierz Nowak ◽  
Robert Mikuła ◽  
Małgorzata Kasprowicz-Potocka ◽  
Marta Ignatowicz ◽  
Andrzej Zachwieja ◽  
...  
Keyword(s):  
Immune Response ◽  
Body Weight ◽  
Dry Matter ◽  
Maternal Diet ◽  
Dry Matter Intake ◽  
Black And White ◽  
Holstein Friesian ◽  
Ad Libitum ◽  
Dietary Treatments

Abstract The aim of the study was to determine the effect of the limitation of energy intake by restrictive dry matter intake in the faroff part (from -56 d to -22 d) of dry period on the colostrum quality and the calf immunological status. Thirty-eight Polish Holstein- Friesian Black and White multiparous cows and their calves were randomly allotted to one of the two dietary treatments in the far-off period. In group ADLIB, diet was offered ad libitum (2.0% body weight), while in group REST, dry matter intake was restricted to 1.5% of body weight. Lowered feed intake in the far-off period did not have a statistically significant influence on the quality of colostrum. On the 3rd d of calves’ life, serum concentrations of immunoglobulins, albumins, globulins, total protein, and IGF-1 were not affected by treatments of dam in the far-off period. The concentrations of total Ig and G and A immunoglobulins of 21-day-old calves from cows fed ad libitum during the far-off period was found to be significantly lower compared to REST group. No significant differences in birth weight and growth rate during the first 21 d of life were found. Limiting maternal diet in far-off period did not affect negatively colostrum quality and calves` immune response during early stages of their life.

scholarly journals Organic versus Conventional Raw Cow Milk as Material for Processing

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2760
Author(s):  
Aneta Brodziak ◽  
Joanna Wajs ◽  
Maria Zuba-Ciszewska ◽  
Jolanta Król ◽  
Magdalena Stobiecka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Whey Proteins ◽  
Raw Milk ◽  
Cow Milk ◽  
Animal Origin ◽  
Organic Milk ◽  
Hygienic Quality ◽  
Health Promoting

Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

scholarly journals Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 6
Author(s):  
Željka Klir Šalavardić ◽  
Josip Novoselec ◽  
Mario Ronta ◽  
Dušica Čolović ◽  
Marcela Šperanda ◽  
...  
Keyword(s):  
Goat Milk ◽  
Basal Diet ◽  
Dairy Goats ◽  
Pumpkin Seed ◽  
Seed Cake ◽  
Bulk Milk ◽  
Health Promoting ◽  
Health Quality ◽  
Hard Cheese

The addition of oilseeds and their cakes to the diets of lactating dairy goats is an alternative to supplemental feeding, which improves the lipid profile of goat cheeses. The objective of the present study was to evaluate the effect of a diet containing extruded linseed or pumpkin seed cake on the fatty acid profile of semi-hard cheese made from goat milk. The research was carried out with 28 French Alpine goats fed the following diets: 1—basal diet based on extruded soybean and soybean meal; 2—basal diet with 90 g/kg DM extruded linseed (ELS); and 3—basal diet with 160 g/kg DM pumpkin seed cake (PSC). Bulk milk from three separated milk tanks at three samplings was used for the manufacture of four traditional semi-hard cheeses from each milk tank at each sampling on the family farm. The ELS and PSC diets increased fat content in the cheese. The ELS feeding increased the proportion of C18:1 c9, C18:2 c9t11, and C18:3 n-3 in cheese and lowered C8:0, C6:0, and C16:0, while PSC resulted in the highest C18:2 n-6 proportions in the cheese. The health-promoting index was the highest in the cheese of ELS. The ELS had a contribution to higher nutritional and health quality of semi-hard traditional goat cheeses, thus representing a food with health-promoting properties.

scholarly journals Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.)

2020 ◽  
Vol 23 ◽  
Author(s):  
Mariela Valentina Cortez ◽  
Nilda Raquel Perovic ◽  
Elio Andrés Soria ◽  
María Daniela Defagó
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Curcuma Longa ◽  
Bioactive Compound ◽  
Crocus Sativus ◽  
Potential Health ◽  
Health Promoting ◽  
Crocus Sativus L

Abstract Turmeric and saffron are spices with fatty acids and phenolic compounds that exert several human health benefits. Nonetheless, their bioavailability may be reduced by cooking that involves high temperatures. Thus, our aim was to evaluate the effects of domestic heat treatments with respect to untreated controls on these molecules assessed by spectrophotometry and gas chromatography: microwaving, boiling under pressure and boiling without it (compared by ANOVA, p < 0.05). All treatments reduced phenolic compounds in saffron, whereas only microwaving decreased them in turmeric. Turmeric curcumin was reduced by microwaving and boiling under pressure. Turmeric and saffron showed a different fatty acid profile, which was differentially affected depending on the treatment. In conclusion, although the functional and nutritional quality of these spices can be affected, turmeric is more resistant to heat than saffron and shows a better lipid profile with high unsaturated fatty acids even after treated. Also, boiling preserved potential health-promoting phenolic compounds and some unsaturated fatty acids. Although a risk of bioactive compound loss exists, the correct cooking method can reduced it.

scholarly journals Como melhorar a qualidade dos serviços de saúde comunitária

2011 ◽  
Vol 1 (2) ◽  
pp. 23
Author(s):  
Marinalva Ribeiro Pardinho Durães ◽  
Luiz Faustino dos Santos Maia
Keyword(s):  
Community Health ◽  
Health Care Quality ◽  
Community Health Services ◽  
Care Quality ◽  
Theoretical Research ◽  
Calidad De Vida ◽  
Health Care Quality Improvement ◽  
Health Promoting ◽  
Health Quality

Trata-se de uma investigação sobre como melhorar a qualidade dos serviços de saúde comunitária, visando à promoção da saúde pública favorecendo qualidade de vida, promovendo estilos de vida saudáveis, dando particular importância à informação da saúde ao contexto social, econômico, político e ao desenvolvimento de novos conhecimentos sobre os determinantes da saúde na comunidade. Tem como objetivo de levar ao conhecimento do profissional de saúde uma melhoria na qualidade de saúde. Este estudo consiste em uma revisão literária onde visa contribuir e explicitar uma pesquisa teórica sobre o assunto. A incorporação da percepção dos usuários pode-se constituir em instrumento para avaliar a qualidade dos serviços públicos urbanos. No entanto a participação dos usuários necessita ser feita de forma organizada, através de métodos possam efetivamente introduzir esta informação no processo de garantia da qualidade destes serviços.Descritores: Comunidade, Saúde, Qualidade dos Serviços. How to improve quality of community health servicesAbstractIt is an investigation into how to improve the quality of community health services, aimed at promoting public health promoting quality of life by promoting healthy lifestyles, with particular emphasis on health information to the social, economic, political and development of new knowledge about the determinants of health in the community. It aims to bring to the attention of health care quality improvement in health. This study consists of a literature review which aims to contribute and make explicit a theoretical research on the subject. The incorporation of users' perception can be an instrument to assess the quality of urban public services. However the participation of users needs to be done in an organized manner, using methods to effectively introduce this information in the process of quality assurance of these services.Descriptors: Community, Health, Quality of Services. Como mejorar la calidad de los servicios de salud comunitariosResumenSe trata de una investigación sobre cómo mejorar la calidad de los servicios de salud de la comunidad, destinado a promover la salud pública para promover la calidad de vida mediante la promoción de estilos de vida saludables, con especial enfasis en la información de salud para el desarrollo social, económico, político y desarrollo de nuevos conocimientos sobre los determinantes de la salud en la comunidad. Su objetivo es llamar la atención de la mejora de la calidad de atención de salud en materia de salud. Este estudio consiste en una revisión de la literatura que tiene como objetivo contribuir y hacer explícita una investigación teórica sobre el tema. La incorporación de la opinión de los usuários puede ser un instrumento para evaluar la calidad de los servicios públicos urbanos. Sin embargo, la participación de los usuários que hay que hacer de una manera organizada, utilizando métodos para introducir eficazmente esta información en el proceso de aseguramiento de la calidad de estos servicios.Descriptores: Comunidad, Salud, Calidad de los Servicios.

Variations in Mineral/heavy metals profiling and preventive role of trichomes in Peach Fruits treated with CaC2

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Safdar Abbas ◽  
Beenish Jehan Azhar ◽  
Shakeel Ahmad ◽  
Hafsa Muhammad ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Fine Powder ◽  
Calcium Carbide ◽  
Control Group ◽  
Tandem Accelerator ◽  
Health Promoting ◽  
Elemental Profiling

Background: Phytonutrients in peach fruits have health promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments. Objective: Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars. Methods: The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from local fruit shop. Each experimental group was treated with different concentration of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator. Result: Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, concentration of some elements increased or decreased after treatment with CaC2 while in pulp the conc. of nearly all detected elements was increased in treated samples. We found significantly high amount of heavy metals traces including As, Se, Co, Si, and P in peach fruits treated with CaC2. Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines. Conclusion: Conclusively, the artificial ripening with CaC2 changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC2 which deteriorate the nutritional value of peach fruits in Pakistan.

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