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Pozycja Open Access Assesment of the Size and Selected Traits of Pheasant Eggs(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2014) Biesiada-Drzazga, Barbara; Banaszewska, Dorota; Bombik, Teresa; Majkowski, Patryk; Department of Breeding Methods and Poultry and Small Ruminant Breeding, University of Natural Sciences and Humanities, Siedlce, Poland; Department of Breeding Methods and Poultry and Small Ruminant Breeding, University of Natural Sciences and Humanities, Siedlce, Poland; Department of Animal Reproduction and Hygiene, University of Natural Sciences and Humanities, Siedlce, Poland; Department of Breeding Methods and Poultry and Small Ruminant Breeding, University of Natural Sciences and Humanities, Siedlce, PolandCelem niniejszej pracy była ocena wielkości i wybranych cech zewnętrznych oraz wewnętrznych jaj bażantów różnych odmian. Materiał badawczy stanowiło po 15 jaj kur bażanta królewskiego (Syrmaticusreevesii), bażanta srebrzystego (Lophuranyctemera) i bażanta zwyczajnego (Phasianus colchicus). Łącznie poddano ocenie 45 jaj. Jaja uzyskano z sześciu stadek bażantów (po dwa dla każdej odmiany bażantów) liczących po pięć osobników (kogut i cztery kury). Ptaki utrzymywano w jednakowych warunkach środowiskowych i żywieniowych. Ocenę jaj przeprowadzono według metodyki podanej przez Mroczka (1997). Jaja znoszone przez kury bażantów srebrzystych, królewskich i zwyczajnych różnią się istotnie wielkością, barwą skorupy i, w niewielkim stopniu, jej grubością. Największy udział w jajach, niezależnie od pochodzenia bażantów, miało białko (48,46–54,77%) i żółtko (36,32–38,69%); najmniejszy udział miała skorupa (12,30–15,19%). U wszystkich badanych odmian bażanta stwierdzono istotne współczynniki korelacji między masą jaj a masą ich białka (0,666–0,721), jak również między masą białka a masą żółtka jaj (0,631–0,702). Uzyskane wyniki wskazują, że bażanty srebrzyste, królewskie i zwyczajne, użytkowane w chowie zamkniętym, osiągają stosunkowo dobre wyniki reprodukcji, określane na podstawie zapłodnienia jaj i wylęgu zdrowych piskląt z jaj nałożonych i z jaj zapłodnionych.Pozycja Open Access Assessment of Peregrine Falcon (Peregrine falcon) Hatching in Private Breeding(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2014) Biesiada-Drzazga, Barbara; Banaszewska, Dorota; Andraszek, Katarzyna; Bombik, Elżbieta; Wójcik, Ewa; Ostrowski, Dominik; Department of Breeding Methods and Poultry and Small Ruminant Breeding, University of Natural Sciences and Humanities, Siedlce, Poland; Department of Breeding Methods and Poultry and Small Ruminant Breeding, University of Natural Sciences and Humanities, Siedlce, Poland; Department of Animal Genetics and Horse Breeding, University of Natural Sciences and Humanities, Siedlce, Poland; Department of Animal Reproduction and Hygiene, University of Natural Sciences and Humanities, Siedlce, Poland; Department of Animal Genetics and Horse Breeding, University of Natural Sciences and Humanities, Siedlce, Poland; Department of Breeding Methods and Poultry and Small Ruminant Breeding, University of Natural Sciences and Humanities, Siedlce, PolandCelem pracy była ocena lęgów sokoła wędrownego w wybranym gospodarstwie indywidualnym na terenie województwa mazowieckiego. Badania przeprowadzono w latach 2006–2011 na dwóch parach sokołów wędrownych w wieku 7–12 lat. Od pary hodowlanej podbierano jaja, prowokując ją do ponownego składania jaj. Przeprowadzoną w pracy analizę lęgów oparto na następujących wskaźnikach: liczba zniesionych jaj przez dwie samice w systemie dwóch lęgów w jednym roku, procent zapłodnienia jaj, procent wylęgu piskląt. Ponadto w 2010 roku przeprowadzono porównanie wyników lęgów pochodzących z inkubacji sztucznej i lęgów naturalnych. Samice z obu par w każdym z dwóch lęgów łącznie znosiły maksymalnie do 8 jaj. Lepsze wyniki lęgu uzyskiwano z I lęgu. Z I lęgu uzyskano również większy odsetek wylęgu piskląt z jaj zapłodnionych, w porównaniu z lęgiem II. Nie stwierdzono żadnych różnic pomiędzy wynikami lęgu naturalnego i inkubacji sztucznej. W badanym okresie uzyskano od obu par sokołów łącznie 18 piskląt.Pozycja Open Access The Effect of Age on the Quality of Broiler Duck Meat(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Biesiada-Drzazga, Barbara; Banaszewska, Dorota; Brodzik, Urszula; Department of Breeding Methods and Poultry Breeding, Siedlce University of Natural Sciences and Humanities; Department of Breeding Methods and Poultry Breeding, Siedlce University of Natural Sciences and Humanities; Department of Breeding Methods and Poultry Breeding, Siedlce University of Natural Sciences and HumanitiesThe aim of the study was to evaluate selected quality characteristics of duck meat depending on the age of the ducks. The material consisted of 100 Pekin – STAR 53 H.Y. crossbred meat ducks of French origin. The ducks were reared for 8 weeks. During the entire period they were reared in an intensive system as broilers. The breast muscles contained from 22.15% to 23.34% crude protein, and the content of this component increased slightly with the age of the ducks. There was a marked increase in crude fat content in these muscles. The leg muscles of the ducks contained less crude protein than the breast muscles (from 21.03% to 22.34%) and markedly more crude fat (from 4.17% to 6.80%). No changes were observed in cholesterol content in the muscles in successive weeks of rearing; only an increasing tendency was noted for cholesterol content as fat content increased in the muscles. The breast muscles contained on average from 2 to 22 μg of retinol and from 10 to 28 μg of gamma-tocopherol per 100 g of muscle tissue, while the leg muscles contained from 10 to 22 μg of retinol and from 10 to 30 μg of gamma-tocopherol. As in the breast muscles, age was not found to affect retinol content in the leg muscles, but the amount of gamma-tocopherol in the leg muscles changed in a reverse in direction as in the breast muscles, i.e. it increased with the age of the ducks. The lipids of the breast muscles of the ducks in weeks 6, 7 and 8 of rearing contained from 46.0% to 47.8% saturated fatty acids (SFA) and from 52.2% to 54.0% unsaturated fatty acids (UFA). An increase was observed in the share of UFA and a decrease in that of SFA between the ages of 6 and 8 weeks. The leg muscles contained markedly less SFA and more UFA than the breast muscles.Pozycja Open Access Effect of application of enzymes to broiler diets containing rapeseed cakes on performance and postslaughter results(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Banaszkiewicz, Teresa; Biesiada-Drzazga, Barbara; Department of Tourism and Recreation, Siedlce University of Natural Sciences and Humanities; Department of Breeding Methods and Poultry and Small Ruminant Breeding Siedlce University of Natural Sciences and HumanitiesThe aim of the study was to evaluate the effect of application of xylanase or xylanase and phytase to diets containing rapeseed cakes of ‘Kana cv.’ on performance, carcass traits, physico-chemical parameters of meat and bone and digestibility of diets. Experiment 1 (growth trial) was carried out on 90 one-day-old broilers Ross 308, which were divided into three groups. The chickens were fed diets that contained 15% (starter – 1–21 days) and 20% (grower – 22–42 days) of rapeseed cake. The control diet (RC) for first group was without enzymes, diet for second group RC(X) contained enzyme preparation with endo-1,4-β- xylanase at the level of 0.3 g ∙ kg–1 (min. 1000 FXU/g). The third diet – RC(X + PHY) contained xylanase and enzyme preparation contained phytase in the amount of 0.35 g ∙ kg–1 (min 2500 FYT/g). At the age of 42 days, six chickens from each group were slaughtered. In the experiment 2 (on 60 broilers) the digestibility of diets from the experiment 1 on broilers at 3 week of life (starter diets) and at 5 week (grower diets) was carried out. Obtained results showed the tendency to increase of body weight and decrease of feed conversion after application of enzymes to the wheat-rapeseed diets. Less content of skin with subcutaneous fat in carcasses of broilers fed diets with enzymes, significant in simultaneous introduced xylanase and phytase, and increase of protein content in leg muscles was stated. Simultaneous introduced of xylanase and phytase (non significant) increased the digestibility of total phosphorus in grower mixtures and the crude ash and total phosphorus contents in bones.Pozycja Open Access Health-promoting properties of poultry meat in the context of diseases of civilization(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Woźniak, Eliza; Banaszewska, Dorota; Biesiada-Drzazga, Barbara; Department of Breeding Methods and Poultry and Small Ruminant Breeding, Siedlce University of Natural Sciences and HumanitiesThe nutritional value and health-promoting properties of food are of increasing importance to the contemporary consumer. This is due to greater awareness of the link between diet and certain diseases of civilization. Consumption of meat and meat products, due to their nutritional and functional properties, can both cause and to some extent prevent diseases of civilization. Poultry meat, valued by consumers for its unique properties, is worthy of attention. It is an excellent source of easily assimilated, complete protein of high nutritional value. In comparison with other kinds of meat, poultry meat is easy to digest and less tough after cooking, because it contains fewer collagenous fibres. It also has fewer calories due to its low content of intramuscular fat. Poultry meat can be included in the diet of small children, pregnant women and elderly individuals, serving as an important source of protein and easily assimilated fat. Moreover, there is some evidence that its health-promoting properties may include reducing the risk of overweight and obesity, cardiovascular disease, type 2 diabetes, and certain cancers, e.g. of the mouth, oesophagus or stomach.Pozycja Open Access Opinions of Students of Selected Areas of Study on Food Security and Food Safety(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2023) Biesiada-Drzazga, Barbara; Banaszewska, Dorota; Andraszek, Katarzyna; Zaremba, Urszula; Kaim, Sabina; Institute of Bioengineering and Animal Breeding, Siedlce University of Natural Sciences and Humanities, Siedlce, Poland; Institute of Bioengineering and Animal Breeding, Siedlce University of Natural Sciences and Humanities, Siedlce, Poland; Institute of Bioengineering and Animal Breeding, Siedlce University of Natural Sciences and Humanities, Siedlce, Poland; Institute of Bioengineering and Animal Breeding, Siedlce University of Natural Sciences and Humanities, Siedlce, Poland; Institute of Bioengineering and Animal Breeding, Siedlce University of Natural Sciences and Humanities, Siedlce, PolandIn every country and on every continent, food security is one of the most important and even fundamental human needs, and thus feeding people should be an overriding goal at the international, national, and even household level. Food security involves meeting three conditions – physical access to food, economic access to food, and production of healthy food ensuring a nutritionally optimal diet. The aim of the study was to assess basic knowledge of food security and safety among students of agriculture and medicine at the global and household level. The survey found a satisfactory level of knowledge on the subject of the research. Students indicate differences in the concepts of food security and safety as well as variation in economic access to food and the need to eliminate it. They indicate the causes of hunger and malnutrition, and particularly the need to ensure production of safe food. Most respondents regarded food security in their households as satisfactory and stated that an increase in income does not necessarily lead to an increase in expenditures on food. Irrespective of their area of study, the survey participants correctly identified the main causes of hunger and malnutrition in the world, as well as the regions and countries in which these phenomena occur. The main causes of hunger and malnutrition in the world were considered to be the increase in the population, authoritarian systems of government and associated armed conflicts, and unfair distribution of food.Pozycja Open Access Practical Application of Lysozyme and its Content in Chicken Egg Albumen(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018) Banaszewska, Dorota; Biesiada-Drzazga, Barbara; Pietranik, Piotr; Sposób, Hanna; Department of Breeding Methods and Poultry Breeding, Siedlce University of Natural Sciences and Humanities, Poland; Department of Breeding Methods and Poultry Breeding, Siedlce University of Natural Sciences and Humanities, Poland; Department of Breeding Methods and Poultry Breeding, Siedlce University of Natural Sciences and Humanities, Poland; Department of Health Sciences, Siedlce University of Natural Sciences and Humanities, PolandThe aim of the study was to analyse the albumen of eggs of Ross 308 hens with particular focus on lysozyme and its potential applications. The research material comprised eggs from parent stock of Ross 308 meat chickens. A total of 200 eggs were assessed. Egg weight and albumen characteristics were assessed and lysozyme content in the egg white was determined. A meta-analysis showed that egg characteristics differ in hens of different genetic groups. Our research concerns meat chickens. In comparison to laying hens, eggs from these hens had a greater share of yolk and shell and a smaller share of albumen. The combined lysozyme content of both albumen fractions was about 0.3%. The eggs of laying hens can be assumed to have slightly higher lysozyme content, which may be significant in terms of the source of its acquisition for the needs of industry.