scholarly journals The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2558
Author(s):  
Damian Konkol ◽  
Małgorzata Korzeniowska ◽  
Henryk Różański ◽  
Wanda Górniak ◽  
Marita Andrys ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Broiler Chicken ◽  
Quality Parameters ◽  
Water Retention Capacity ◽  
Feed Mixture ◽  
Selenium Yeast ◽  
Retention Capacity ◽  
Organic Selenium

The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four research groups: group received no additive (G1), group received a supplement of 0.3 mg Se (as sodium selenite)/kg of feed mixture (G2), group received 0.2 g phytobiotic and 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G3) and group received 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G4). Measurement of pH, determination of water retention capacity, degree of advancement of oxidative changes and selenium content in muscles were performed. Samples of chickens’ breast and thigh muscles were microbiologically analyzed. The additives significantly influenced the level of oxidation in muscles and the incorporation of selenium. The meat of chickens receiving organic selenium was characterized by significantly lower dynamics of oxidative changes. The studies carried out showed that selenium in organic form had better absorption.

scholarly journals THE EFFECT OF ADDING ORGANIC SELENIUM ON HAEMATOLOGICAL AND BIOCHEMICAL PARAMETERS OF BLOOD AND QUALITY OF BREAST MEAT OF PHEASANTS

2021 ◽  
Vol 14 (1) ◽  
pp. 5-24
Author(s):  
Saša Obradović ◽  
Branko Petrujkić ◽  
Vladan Đermanović ◽  
Vladimir Živković ◽  
Bojan Stojanović ◽  
...  
Keyword(s):  
Blood Serum ◽  
Biochemical Parameters ◽  
Serum Glucose ◽  
Control Group ◽  
Water Retention Capacity ◽  
Breast Meat ◽  
Retention Capacity ◽  
Organic Selenium ◽  
The Difference

Abstract The aim of this paper was to examine the biochemical and haemological parameters of blood as well as the quality of breast meat of 45 pheasants. The pheasants were divided into three groups and fed by mixtures with the organic selenium supplementation in concentrations of 0.2 mg/kg (I group) and 0.3 mg/kg (II group)and with mixture without selenium in a control group (K). After 60 days of the experiment duration it was determined that the average values of selenium content in the breast meat in blood serum of II group pheasants which were fed with 0.3 mg/kg of organic selenium were significantly higher (p>0.05) in comparison to the same parameters of pheasants of the control K group. The pheasants of II group also had better sensory traits of meat and they achieved the highest difference of the sum of the ranks of the meat acceptability.  The difference was by 15 points higher than in the control K group and 7 points higher than in meat of the pheasants I group fed with 0.2 mg/kg of selenium. Adding of organic selenium in the food of  II group pheasants (0.3 mg/kg) had a positive effect on increasing the water retention capacity in breast meat by 0.75% compared to the control group, namely by 0.58% in comparison to I group. Average values of chemical parameters of meat (pH, water, fat, proteins and ash content), haematological parameters of pheasants blood  (number of erythrocytes, leucocytes and platelets, haemoglobin and haematocrit values) and biochemical parameters of blood serum ( glucose, enzymes AST and  ALT), total protein concentration, total cholesterol albumin, triglycerides, Ca, K and Na) were within the limits of reference values for pheasants and very uniform values without significant differences among examined groups.

Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Kun Sha ◽  
Ping Qian ◽  
Li-Jun Wang ◽  
Zhan-hui Lu ◽  
Li-Te Li
Keyword(s):  
Water Retention ◽  
Storage Time ◽  
Soluble Starch ◽  
Prolonged Storage ◽  
Water Retention Capacity ◽  
Study Quality ◽  
Total Water ◽  
Retention Capacity ◽  
Steamed Bread

In this study, quality of Man-tou, the Chinese traditional steamed bread during storage was studied. Values for water retention capacity, total water solubles, soluble starch, and soluble amylose and amylopectin of Man-tou decreased with storage time. Results showed that hardness, chewiness and gumminess of Man-tou increased, while, springiness cohesiveness and resilience decreased along with prolonged storage time (p<0.05). Sensory evaluation results showed that all sensory rating of Man-tou, including softness, stickiness, cohesiveness, elasticity, taste and total score, dropped drastically within 24 h of storage time (p<0.05). Differential Scanning Calorimeter (DSC) was used to determine crystalline structure of amylopectin in Man-tou, and the value for enthalpy of crystallization was found increased with storage time. Amylopectin crystallization was significantly associated to Man-tou firming (p<0.01).

scholarly journals Influence of probiotic and prebiotic on meat quality of broiler chicken carcasses

2021 ◽  
Vol 32 ◽  
pp. 04009
Author(s):  
Irina Chervonova
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
First Grade ◽  
Control Group ◽  
Muscle Weight ◽  
The Third ◽  
The Impact ◽  
Positive Effect

The article presents the results of studying the impact of the spore-forming probiotic “Olin” and the prebiotic “Eсofiltrum” on the meat quality of broiler chicken carcasses of the Ross-308 cross. In the course of the research, it has been found that the inclusion of these preparations in the broiler diet has a positive effect on the studied indicators: the pre-slaughter weight increased by 4.3-5.7%, the weight of the gutted carcass by 4.6-6.2%, the muscle weight 4.8-6.5%, the weight of the loin muscles by 5.7-8.2%. The ratio of edible parts to inedible parts is 4.14 in the third experimental group, 4.08-in the second, and 4.04-in the control. Based on the results of the anatomical cutting of broiler carcasses and according to the fatness indicators the poultry carcasses of the third and second experimental groups, 87.5% and 87.2%, respectively, belong to the first grade, and the yield of the first grade carcasses is 86.2% in the control group. Meat products obtained from both the control poultry and the poultry of both experimental groups has no off-aroma odor and taste, the meat is juicy, tender and aromatic. The products obtained from broiler chickens, whose ration includes the probiotic “Olin” and the prebiotic “Ecofiltrum”, do not have any deviations from the established standards and norms. During the research, it has been found that the use of the studied drugs has a positive effect on the meat quality of poultry carcasses. However, broiler chickens receiving the probiotic “Olin” has more pronounced meat qualities.

The influence of “Biostrong 510” additive on the meat productivity of broiler chickens

2021 ◽  
pp. 42-50
Author(s):  
A. I. Nikolaeva ◽  
A. Yu. Lavrentiev ◽  
V. S. Sherne
Keyword(s):  
Essential Oils ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Feed Additive ◽  
Herbal Plants ◽  
The Republic ◽  
Meat Productivity ◽  
Active Substances ◽  
Plant Substances

Vegetable feed additive “Biostrong 510” based on essential oils and plant substances contains active substances exclusively of vegetable origin, which have a more intense eff ect on the animal’s body. The mechanism of action is based on the synergism of several plant substances containing active substances that, when combined, aff ect a certain category of animals. The additive contains essential oils, herbal plants, and seasonings such as anise oil, thyme oil, gentian powder, chili paprika powder, and quillaya extract. The purpose of the research was to determine the feasibility and eff ectiveness of fortifi cation of compound feed with the vegetable feed additive based on essential oils and vegetable substances to increase meat productivity and meat quality. In order to study the eff ectiveness of feeding vegetable feed additive in compound feed for broiler chickens under the conditions of LLC “Akashevskaya poultry Farm” in the Republic of Mari El, a scientifi c and economic experiment has been carried out. Experiments have been performed on broiler chickens of the cross Cobb-500 from the daily to 40-day age of the birds. The eff ect of the vegetable feed additive “Biostrong 510” based on essential oils and vegetable substances on meat productivity and nutritional value of broiler chicken meat has been studied in the paper. The level of feeding and the quality of the feed consumed by poultry has a big infl uence on meat productivity. The use of our selected vegetable feed additive based on essential oils and vegetable substances increase the slaughter weight by 9,0–13,7 %, the slaughter yield by 2–5 %, the amount of muscle tissue and meat qualities of carcasses. The best results have been obtained by including the vegetable feed additive based on essential oils and plant substances in the amount of 0,015 % of the dry substance of the feed.

scholarly journals Assessment of the Impact of Sewage Storage Ponds on the Water Environment in Surrounding Area

Proceedings ◽  
2020 ◽  
Vol 51 (1) ◽  
pp. 20
Author(s):  
Kairat Ospanov ◽  
Timur Rakhimov ◽  
Menlibai Myrzakhmetov ◽  
Dariusz Andraka
Keyword(s):  
Water Quality ◽  
Water Environment ◽  
Quality Parameters ◽  
Treated Wastewater ◽  
Groundwater Aquifer ◽  
Sewage Ponds ◽  
Basic Quality ◽  
The Impact

The paper presents the results of research on the environmental impact of sewage ponds serving the city of Kostanay (Kazakhstan). The scope of the research included the determination of basic quality parameters of raw and treated wastewater, an analysis of the chemical composition of groundwater in the vicinity of sewage ponds, and the analysis of the water quality of the Tobol River. The obtained results indicate that sewage from storage ponds, infiltrating into the ground, caused groundwater pollution in the area of about 100 km2 around the reservoirs. Due to the fact that the groundwater aquifer in the vicinity of sewage ponds feeds the Tobol River, it also affects water quality in the river, which does not meet the requirements for most of the analyzed parameters.

Effect of dispersible clay on the physical properties of the B horizon of a red-brown earth

Soil Research ◽  
1982 ◽  
Vol 20 (4) ◽  
pp. 315 ◽  
Author(s):  
RT Shanmuganathan ◽  
JM Oades
Keyword(s):  
Quantitative Characteristic ◽  
Physical And Mechanical Properties ◽  
Modulus Of Rupture ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Clay Particles ◽  
Chemical Treatments ◽  
Electrophoretic Mobilities ◽  
Dispersible Clay

Three methods were compared for the determination of dispersible clay in the absence of chemical treatments. Treatment of the B horizon of a red-brown earth with a range of amounts (0-0.24% iron) of iron poly[Fe(III)-OH] cations of nominal molecular weight 10 000 to 50 000 allowed production of a range of dispersible clay contents from 0 to 70%. The samples of clay B horizon with decreasing contents of dispersible clay showed decreasing electrophoretic mobilities with zero mobility when the content of dispersible clay was zero. In such samples the clay particles were present in aggregates 50-250 mu m diameter according to sedimentation techniques. The amounts of dispersible clay present appeared to control various physical and mechanical properties of the soil such as swelling, porosity and water retention capacity, hydraulic conductivity, friability and modulus of rupture. It is suggested that the content of dispersible clay may be a useful quantitative characteristic of soils as it controls many other properties.

scholarly journals Development of an integrated approach to assessing the sanitary quality of feed for fur-bearing animals

2020 ◽  
Vol 17 ◽  
pp. 00154
Author(s):  
Sergei V. Beketov ◽  
Alexander V. Kozlov ◽  
Oleg V. Gorbunov ◽  
Natalia A. Golovacheva
Keyword(s):  
Adenosine Triphosphate ◽  
Analytical Methods ◽  
Bacterial Contamination ◽  
Integrated Approach ◽  
Total Volatile ◽  
Feed Mixture ◽  
Indirect Determination

In the article a brief description of new analytical methods for the indirect determination of bacterial contamination of the finished feed mixture and dry feed for fur-bearing animals by the level of adenosine triphosphate (ATP) and ammonia are provided. The prospects for their use in comparison with the method of analysis of total volatile nitrogen are assessed.

Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets

2014 ◽  
Vol 10 (2) ◽  
pp. 261-268 ◽  
Author(s):  
Lingwen Zhang ◽  
Hongfang Ji ◽  
Mingduo Yang ◽  
Hanjun Ma
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Mung Bean ◽  
Oil Content ◽  
Dry Weight ◽  
Water Retention Capacity ◽  
Starch Granules ◽  
Retention Capacity ◽  
Mung Bean Starch

Abstract Influences of mung bean starches treated with different high hydrostatic pressure (HHP) on the properties of batters and crusts from deep-fried pork nuggets were explored. HHP-treated starch increased water retention capacity of batter and consequently the batter pick-up. The increase in pressure at 150–450 MPa could facilitate hydration and swelling of starch granules during gelatinization. The crusts containing HHP-treated starches had higher moisture and less oil content, and the oil content was 15.82 g/100 g dry weight (DW) for 450 MPa treated starch, which was much lower than that of native starch (18.39 g/100 g DW) (p<0.05). Additionally, HHP-treated starches changed the crispness of crusts with increases in the slope and decrease in the shearing distance. Results indicated that mung bean starch treated with HHP in the range of 150–450 MPa could improve the quality of deep-fried battered food.

Effects of supplementing layer hen diets with selenium and vitamin E on egg quality, lipid oxidation and fatty acid composition during storage

2008 ◽  
Vol 88 (3) ◽  
pp. 475-483 ◽  
Author(s):  
Maziar Mohiti-Asli ◽  
Farid Shariatmadari ◽  
Houshang Lotfollahian ◽  
Mohamad Taghi Mazuji
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Egg Quality ◽  
Basal Diet ◽  
Quality Parameters ◽  
Control Group ◽  
Selenium Yeast ◽  
Organic Selenium

A 7-wk trial was carried out to investigate the effect of vitamin E and inorganic and organic selenium added to hens' diet on quality and lipid stability of eggs during storage. One hundred forty-four Hy-Line W-36 hens (63-wk of age) were divided into six equal groups. Five groups received a basal diet supplemented with 0.4 mg kg-1 sodium selenite or selenium yeast, 200 mg kg-1 vitamin E or a combination of selenium and vitamin E; whereas the control group received no supplementation. Hen production was assessed daily and fresh egg quality parameters were determined every 2 wk. Eggs were stored under different conditions (4°C, 23–27°C or 31°C) for 14 d. Eggs were analyzed for quality characteristics, egg component weight, Malondialdehyde values as a secondary oxidation product and yolk fatty acid (FA) composition. The performance of the hens and egg weights were not affected either by the source of the selenium or by the vitamin E. The inclusion of selenium or vitamin E in the diet significantly increased their concentrations in the egg. The supplemented diets also improved egg quality, oxidative stability and fatty acid composition during storage. Key words: Vitamin E, selenium, lipid peroxidation, egg fatty acid composition, storage

Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring

2003 ◽  
Vol 70 (4) ◽  
pp. 423-431 ◽  
Author(s):  
P Cayot ◽  
J-F Fairise ◽  
B Colas ◽  
D Lorient ◽  
G Brulé
Keyword(s):  
Storage Modulus ◽  
Skim Milk ◽  
Rheological Parameters ◽  
Water Retention Capacity ◽  
Gel Structure ◽  
Casein Micelles ◽  
Retention Capacity ◽  
Β Lactoglobulin

The enhancement of the strength of set acid gels by heating milk was related to rheological parameters (water retention capacity, storage modulus) of corresponding stirred gels. To obtain accurate rheological data from stirred gel it was necessary to maintain a constant granulometry of gel particles and to recognize time after stirring as a contributing factor. Two hours after stirring, the gel exhibited a higher storage modulus when milk was heated above 80 °C. A measurement of viscosity of just-stirred yoghurt was sufficient to predict correctly the quality of a stirred gel analysed by viscoelastic measurements. Increased resstance to syneresis of just-stirred gels was related to higher viscosity. The quantity of β-lactoglobulin (β-lg) bound to casein micelles explains the improvement of these gel qualities. We have considered that the structure of the initial firm gel (mesostructure level) was conserved in fragments within the stirred gel. Consequently, the explanation given by various authors for the effect of heating milk on the properties of set gels can also be applied to stirred gels. The same mechanism, described in literature for structure formation of set gels from acidified milk is purposed to explain the role of heating milk on the recovery of gel structure after stirring. The β-lg association with casein micelles during heating favoured micelle connections during the acidification. It also favoured the association of gel fragments after stirring during the recovery in gel structure.

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