scholarly journals INVESTIGATION OF QUANTITY AND CHEMICAL CHARACTERISTICS OF BIGHEAD CARP (Aristichthys nobilis) BY-PRODUCTS

2017 ◽  
Vol 10 (2) ◽  
pp. 3-12
Author(s):  
Đorđe Okanović ◽  
Milutin Ristić ◽  
Šandor Kormanjoš ◽  
Tatjana Tasić ◽  
Predrag Ikonić ◽  
...  
Keyword(s):  
Body Weight ◽  
Raw Material ◽  
Bighead Carp ◽  
Average Weight ◽  
Chemical Characteristics ◽  
Internal Organs ◽  
Aristichthys Nobilis ◽  
Live Body Weight ◽  
By Products

Bighead carp (Aristichthys nobilis) successfully grow in polyculture with carp, feeding on plankton. It has good quality of meat for both consumption and industrial processing. Th e quantity of by-products obtained during primary processing of bighead carp and chemical characteristics of internal organs were investigated in this paper. Th e total average weight of by-products was 760.45 g (42.31%) in relation to live body weight, whichwas cca 1797.5 g. Th e by-product contributing to the largest quantity to total live body weight was the head with 529.39 g (29.45% of live bodyweight), followed by complete internal organs and tail and fi ns, which weighed 137.67 g (7.66%) and 68.82 g (3.83%), respectively Chemical composition of internal organs of bighead carp was mostly water (60.99%), following by crude fats and crude proteins (21.20% and 10.61%, respectively). The low collagen content (15.25% of total crude protein) indicates the high nutritional quality of protein content from internal organs. Nitrogenous complexes from the internal organs were predominantly proteins. Digestible nitrogen was approximately equal to total nitrogen (92.04%), indicating that all proteins of the internal organs had high biological value. Based on the results obtained, it can be concluded that bighead carp internal organs could be important sources of proteins and fats, and thus, could be used in Serbia as a raw material for feed and technical fat production.

scholarly journals Research Regarding the Quality of Lambs Carcass Resulted from Tsigaia Purebred Compared with Hybrids of Tsigaia Ewes Crossed with Blanc du Massif Central Rams

2017 ◽  
Vol 74 (1) ◽  
pp. 7
Author(s):  
Mihai Marian BORZAN ◽  
Dana PUSTA ◽  
Liviu BOGDAN ◽  
Alexandra TABARAN ◽  
Attila MATE ◽  
...  
Keyword(s):  
Body Weight ◽  
Chemical Composition ◽  
Massif Central ◽  
Live Body Weight ◽  
Almost All ◽  
Qualitative Characteristics

Abstract: The research aims to compare some qualitative characteristics of purebred Tsigaia lambs and Tsigaia crossed with Blanc du Massif Central lambs. The criteria assessed were: chemical composition of purebred and Tsigaia crossed meat, the live body weight, the slaughtering performance, the weight of different carcass cut. For almost all criteria chosen the crossed individuals registered better results.

scholarly journals Development of color guides to evaluate the maturity of cacao clones by digital image processing

2021 ◽  
Vol 51 ◽  
Author(s):  
Maria Cristina García-Muñoz ◽  
Martha Patricia Tarazona-Díaz ◽  
Nixon Andres Meneses-Marentes ◽  
Gabriela González-Sarmiento ◽  
Ana Sofía Pineda-Guerrero ◽  
...  
Keyword(s):  
Image Processing ◽  
Digital Image Processing ◽  
Digital Image ◽  
Raw Material ◽  
Maturity Index ◽  
Maturity Stage ◽  
Material Homogeneity ◽  
By Products ◽  
Production Industry

ABSTRACT Raw material homogeneity is one of the most requested characteristics in any production industry, and the cacao industry is no exception. However, there are many factors that affect the final quality of fruits, among them the variety and maturity stage. The present study aimed to create color tables for evaluating the maturity index of the ICS06, CCN51 and EET8 cacao clones, using digital image processing, in order to contribute for the quality and final homogeneity of the fruits and their by-products.

scholarly journals Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

2008 ◽  
Vol 24 (3-4) ◽  
pp. 77-92 ◽  
Author(s):  
Abd El-Aal ◽  
A.I.A. Suliman
Keyword(s):  
Body Weight ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Live Body Weight ◽  
Four Levels ◽  
Meat Samples ◽  
Cooked Meat ◽  
Water Holding

Twenty growing crossbred male lambs (? chios. ? ossimi and ? chios. ? ossimi) of 15.25 ? 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated. The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ? 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ? 0.05) different. No significant (p ? 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

scholarly journals Reproductive qualities, exterior features and the quality of the pery of obroshinsky gray geese at their dissolution «inside»

2018 ◽  
Vol 20 (84) ◽  
Author(s):  
L. Sloboda ◽  
O. Sloboda
Keyword(s):  
Body Length ◽  
Performance Indicators ◽  
Total Protein ◽  
Live Weight ◽  
The Body ◽  
Raw Material ◽  
Egg Mass ◽  
Average Weight ◽  
Group I

It was found that the average live weight of geese at the beginning of the oviposition was (OS – 3% X OS – 3%): goose – 6.10 kg, goose – 7.30 kg, and (OS – 5% X OS – 5♂): goose – 6,30 kg, goose – 7,37 kg. The average weight of OS–3 goose was 39.5 eggs per head, and OS–5 – 41.4 eggs. At the same time, the average weight of eggs in the 1st group was 154.3 g, and in II – 158.5 g. The indexes of the forms in the I group consisted of: the length of the egg – 84.4 mm, the width – 55.4 mm, the index of form 65.6 in the second group respectively – 84.3 mm; 56.3 mm; 66.7 mm. The study of the incubation qualities of eggs indicates that the higher fertility was in the goose of the second group and amounted to 85.3%, which is 0.9% more compared with the I group. It is known that the yield of caterpillars is dependent on fertility and in the 1st group this indicator was 71.8%, which is 4.3% less than in the second group (76.1%). At 9 weeks of age, males of the II group surpassed their peers from the 1st group by chest covering 1.79%., With a body length of 2.08%, and a kilo length of 7.14%. The same tendency was observed in the shoots of the shin and plyusny, so the males of group ІІ in the first indicator dominated the male and group I by 8,19%; in the second indicator males of the II group dominated the males of the I group by 6.68%. At 9 weeks of age, females of group ІІ grouped over their breasts over their peers from the 1st group by 2.40%, with the body length by 3.21%., With the length of the keel – by 2.34%. Length of the leg and shoulders in the females of the 2nd group were the largest and dominated by females and groups I by the first indicator at 5.26%; in the second indicator, females of the second group dominated the females of the I group by 1.08%. Males at all investigated periods had higher levels of total protein in serum than females. It was found that males at all investigated periods had higher levels of total protein in serum than females. Performance indicators of Ohorin gray geese (Group I) consisted of: carcass weight – 39.5 pc. on the head; the weight of eggs – 154.3 g; fertility – 84.4%; deductibility – 71.8%; the live weight of geese in the 9-week-old age is 4.52 kg males and 3.84 kg females; preservation – 90.7%. Obroshinsky gray goose (group II) are characterized by the highest indexes in relation to the first group: for fertility by 4.8%, fertility by 0.9%, output by 4.9%, live weight of geese at 9 weeks of age (males) – 1.99%, (females) by 0.52%, preservation – 2.90%, egg mass – 2.64%. The highest feather-down raw material was obtained at the age of 18 in geese I group. The basic indices of blood of the examined geese were within the acceptable limits of the norm.

scholarly journals Microbial Succession and Chemical Characteristics in Fermentation of Ambonese Arrack (Sopi), Traditional Beverage from Maluku

2020 ◽  
Vol 12 (2) ◽  
pp. 147-154
Author(s):  
Ferymon Mahulette ◽  
Dea Indriani Astuti
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Microbial Succession ◽  
Fermentation Product ◽  
Fermented Beverage ◽  
Pichia Polymorpha ◽  
Microbiological Research

Ambonese arrack is one of the traditional fermented beverage product in Maluku, Indonesia. The microbiological research of this beverage that is processed using coconut sap as raw material has never been done before. The research aimed to analyze the microbial succession and chemical characteristics during fermentation of Ambonese arrack. The sample of coconut sap was taken from traditional producer in Mahia village, Ambon. The dominant microbes in the fermentation of Ambonese arrack were Pichia polymorpha and Kloeckera javanica. The highest numbers of these two microbes was obtained after 15 hours fermentation (9.6 log Cfu/mL and 9.9 Cfu/mL, respectively). The sugar content decreased from 593.3 mg/L to 474.3 mg/L, whereas ethanol content increased from 0.0018 g/L to 0.0100 g/L. The pH value decreased from 4.70 to 3.10. The research has isolated indigenous microbes in Ambonese arrack fermentation which was considered as novelty. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various beverage products, especially Ambonese arrack. The results of this research can improve the quality of this fermentation product in the future.

scholarly journals Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 343-350 ◽  
Author(s):  
E. Dimić ◽  
T. Premović ◽  
A. Takači
Keyword(s):  
Adverse Effect ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Screw Press ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Chemical Quality ◽  
Adverse Influence ◽  
Cold Pressed

The effects of different contents of impurities and seed hulls in the raw material on the sensory characteristics, chemical quality, and oxidative stability of sunflower oil prepared by the procedure of cold pressing on a screw press were investigated. It was found that the presence of impurities (up to 10%) and hulls (up to 32%) had an adverse effect on the sensory and chemical characteristics of the oil. The adverse influence on the oils colour was also evidenced from the results of measuring their transparency, which ranged from 14.75% to 43.60%. The presence of impurities and seed hulls caused also a decrease in the oxidative stability of oils, as the values of the induction period ranged from 3.63 h to 4.63 h, while the Totox values were in the range from 2.25 to 5.87.  

scholarly journals Performance and Meat Quality of Intrauterine Growth Restricted Pigs

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 254
Author(s):  
Piotr Matyba ◽  
Tomasz Florowski ◽  
Krzysztof Dasiewicz ◽  
Karolina Ferenc ◽  
Jarosław Olszewski ◽  
...  
Keyword(s):  
Meat Quality ◽  
Raw Material ◽  
Chemical Components ◽  
Drip Loss ◽  
Internal Organs ◽  
Intrauterine Growth ◽  
Meat Content ◽  
Muscle Tissues ◽  
Penetration Force

Intrauterine growth restricted (IUGR) pigs are characterized by high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. However, little is known about the post-weaning performance and meat quality of the IUGR pigs. The aim of this study was to compare normal pigs and pigs with IUGR from birth until slaughter, also with respect to their meat quality. Pigs with the IUGR achieved lower slaughter weight but did not differ significantly from normal pigs in terms of their meat content. The IUGR did not negatively affect the culinary quality of the obtained meat, including its content of basic chemical components and energy value, as well as hardness, chewiness, cohesiveness, elasticity, and penetration force. The meat of the IUGR pigs, when compared to the meat of normal pigs, was characterized by higher pH, lower EC (Electrical Conductivity) and drip loss; it was also tenderer and obtained higher scores in sensory evaluation of taste, smell, and general desirability. Therefore, such raw material can be appreciated by the consumers and can be used for the production of culinary portions similarly to the raw material obtained from normal pigs.

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