Wydanie 350(51)3 2019

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https://oa.zut.edu.pl/handle/20.500.12539/692

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Przeglądaj Wydanie 350(51)3 2019 wg Temat "Dyscyplina::Nauki rolnicze"

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  • Miniatura
    PozycjaOpen Access
    Analysis and Comparision of the Frequency of Pathological Conditions and Lesions in Slaughtered Animals in Poland in 2009 and 2017
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Górski, Krzysztof; Kondracki, Stanisław; Department of Animal Reproduction and Hygiene, Siedlce University of Natural Sciences and Humanities, Poland; Department of Animal Reproduction and Hygiene, Siedlce University of Natural Sciences and Humanities, Poland
    The aim of the study was to analyze and compare the frequency of symptoms and pathological conditions in slaughtered animals in 2009 and 2017, and to determine the reasons behind their presence. The results of official post-mortem assessment of cattle, pigs and sheep carried out by the Veterinary Inspection were analyzed. When analyzing the causes of lesions or pathological symptoms and unfitness for consumption, the following conditions have been included: tuberculosis, actinomycosis, as well as quality deviations: emaciation and watery muscles, icterus, organoleptic changes, incomplete loss of blood, natural death, slaughter in agony, foci of pus, contamination and congestions, as well as other changes and parasitic invasions: cysticercosis, echinococcosis, fasciolosis and trichinellosis. It was found that the number of slaughtered animals exhibiting health condition deviations or symptoms and pathological changes remains at a high level in Poland, and it even demonstrates a slight increase in case of cattle. A large number of contamination and congestions indicates low attention to the conditions of ante-mortem trading in terms of slaughtered animals, as well as to hygiene and conditions for slaughtering, cutting and carcass processing. Quality deviations in the form of emaciation and watery muscles or incomplete loss of blood in slaughtered animals indicate mistakes made during breeding or when transporting the slaughtered animals. Having considered the foregoing, there may be justified concerns about the appropriate level of animal welfare. Parasitic diseases, especially fasciolosis in cattle and sheep, and echinococcosis in pigs in some areas require more effective actions to reduce them. On the other hand, a very small number of cases of trichinellosis in pig meat can be considered satisfactory.
  • Miniatura
    PozycjaOpen Access
    The Effect of Casein Content in Raw Milk on Retention of Basic Ingredients in Pasteurized Milk and Raw Curd
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Salamończyk, Ewa; Młynek, Krzysztof; Zielińska, Karolina; Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Poland; Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Poland; Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Poland
    The aim of the experiment was to assess the effect of casein content in milk on cheese yield and the ability to retain the basic ingredients in the raw curds and their migration to whey. The research material was 61 samples of pasteurized milk from Holstein-Friesian cows. Only raw material of acidity in the range of 6.5–7.5°SH and meeting the cytological standards was included in the experiments. Milk was assigned to one of one of two classes of casein content (CCA). The threshold value of division of the raw material was set at 2.43%. The content of protein, fat, dry matter, solids-not-fat was determined in pasteurized milk, whey, raw curd. The higher content of casein in raw milk had a positive effect on the retention of basic ingredients in the pasteurized milk, raw curd at the same time lower protein content in whey. More cheese mass was obtained from milk with higher casein content. For reasons of milk processing practice, it should be recognized that in case of milk produced for cheese-making, the casein level should be casein content exceeding the 2.43%.
  • Miniatura
    PozycjaOpen Access
    Effect of Cow Age and Stocking Rate on Milk Output and Milking Duration
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Wójcik, Piotr; Meller, Mariusz; Mróz, Piotr; Department of Cattle Breeding, National Research Institute of Animal Production, Kraków, Poland; The Dobrzyniewo Stud Ltd., Poland; Department of Cattle Breeding, National Research Institute of Animal Production, Kraków, Poland
    The study was performed with Polish Holstein-Friesian (PHF) cows maintained in changing environmental conditions. Two groups of animals were established (with and without an outside yard), which were subjected to temporary crowding. The effects of age and rate of change in stocking density on milk output and milking duration were also determined. It was found in the study that cow age is a variable highly differentiating the cows in milk yield and milk quality parameters. The change in housing conditions (crowding) reduced milk yield by 8.92 kg in the section without outdoor access and by 7.46 kg in the section with outdoor access. In both experimental groups, milking time decreased with decreasing milk production. Outdoor access alleviated the adverse effects of increased stocking density and reduced stress.
  • Miniatura
    PozycjaOpen Access
    The Impact of the Application of Brewer's By-Product Roasted Barley Husks on Selected Parameters of Rumen Fermentation of Dairy Cows. In Vitro Study
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Formella, Rachela Anna; Pecka-Kiełb, Ewa; Zawadzki, Wojciech; Adamski, Maciej; Department of Cattle Breeding and Milk Production, Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, Poland; Department of Animal Physiology and Biostructure, Institute of Animal Physiology, Wroclaw University of Environmental and Life Sciences, Poland; Department of Animal Physiology and Biostructure, Institute of Animal Physiology, Wroclaw University of Environmental and Life Sciences, Poland; Department of Cattle Breeding and Milk Production, Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, Poland
    The aim of the study was to evaluate the effect of brewer's by-product roasted barley husks additive (RBH) on the cow's rumen fermentation process, in in vitro conditions. Ruminal fluid for the research was collected from 9 dairy cows selected on the basis of analogues. Animals were fed total mixed ratio (TMR). The substrates for in vitro experiment were composed on the basis of TMR. Control substrate contained only TMR. Substrates D1, D2, D3 contained TMR with the addition of respectively: 5, 10 and 15% of dry matter of RBH. Substrate D4 contained only RBH. Samples of ruminal fluid were incubated for 8 hours, in anaerobic conditions, at 39°C. A desirable effect of applying RBH was observed in groups D3 and D4 – the production of volatile fatty acids (VFA) increased. Furthermore, positive effects were observed in groups D2 and D4 – acetic acid production decreased (by up to 7%). Reduced methane production (up to 10%) was observed in experimental groups which indicates that animals would have smaller energy losses. Most beneficial changes in the VFA profile and the highest growth of non-glucogenic and glucogenic acids ratio (NGR) were recorded in D3 group samples. Positive results in this matter are promising as the roasted barley husks are a by-product of beer production and its usage has both economic and ecologic benefits. Obtained results in the in vitro study are the prerequisites to carry out an in vivo experiment.