Pub Date : 2018-12-31DOI: 10.5604/01.3001.0013.5081
T. Niemiec, Klara Zglińska, W. Świderek, Weronika Górecka, M. Matusiewicz, A. Łozicki, I. Kosieradzka, S. Pierzynowski
Ageing is a complex physiological process characterized by a gradual decline in cell, tissue and organ function. Consequently, ageing is a major risk factor for cardiovascular disease, diabetes and neurodegenerative disorders. Altered nervous system function can lead to behavioural or psychological disorders. Recent research has shown that alpha ketoglutarate (AKG) is a key intermediate in the Krebs cycle that extends the lifespan of adult animal organisms. The objective of this study was to assess the effect of AKG on the behaviour of laboratory mice in an open field test. The Na-AKG form was found to enhance perceptual-motor exploration in the mice (expressed as the number of rearings), and at the same time to suppress anxiety-related behaviour.
{"title":"The effect of alpha-ketoglutarate (AKG) on the behaviour of ageing laboratory mice","authors":"T. Niemiec, Klara Zglińska, W. Świderek, Weronika Górecka, M. Matusiewicz, A. Łozicki, I. Kosieradzka, S. Pierzynowski","doi":"10.5604/01.3001.0013.5081","DOIUrl":"https://doi.org/10.5604/01.3001.0013.5081","url":null,"abstract":"Ageing is a complex physiological process characterized by a gradual decline in cell, tissue and organ function. Consequently, ageing is a major risk factor for cardiovascular disease, diabetes and neurodegenerative disorders. Altered nervous system function can lead to behavioural or psychological disorders. Recent research has shown that alpha ketoglutarate (AKG) is a key intermediate in the Krebs cycle that extends the lifespan of adult animal organisms. The objective of this study was to assess the effect of AKG on the behaviour of laboratory mice in an open field test. The Na-AKG form was found to enhance perceptual-motor exploration in the mice (expressed as the number of rearings), and at the same time to suppress anxiety-related behaviour.\u0000\u0000","PeriodicalId":53138,"journal":{"name":"Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego","volume":"162 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77280030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-28DOI: 10.5604/01.3001.0013.5082
E. Bednarek, A. Sławinska, S. Mroczkowski
The aim of the study was to analyse the level of inbreeding in the Alpine Dachsbracke dog breed. The research was conducted using pedigrees of 405 individuals of this breed (195 male and 210 female), born in the years 2000-2016. The inbreeding coefficients (Fx) were estimated based on four-generation pedigrees. The individual inbreeding coefficients ranged from 0% to 25%. The average inbreeding coefficient for the population was 2.25% and did not differ between sexes (P>0.05). For 49.4% of individuals, the mean Fx value was 4.55%. The Fx values between years of birth were highly significant (P<0.0001). The trend analysis showed no significant changes in Fx during the period analysed. The mean inbreeding coefficient in the Polish population of Alpine Dachsbracke dogs was not high, but attention should be paid to the inbreeding coefficients of certain individuals, and mating of closely related individuals should be avoided.
{"title":"Analysis of the inbreeding level in the Polish population of the Alpine Dachsbracke dog breed in the years 2000-2016","authors":"E. Bednarek, A. Sławinska, S. Mroczkowski","doi":"10.5604/01.3001.0013.5082","DOIUrl":"https://doi.org/10.5604/01.3001.0013.5082","url":null,"abstract":"The aim of the study was to analyse the level of inbreeding in the Alpine Dachsbracke dog breed. The research was conducted using pedigrees of 405 individuals of this breed (195 male and 210 female), born in the years 2000-2016. The inbreeding coefficients (Fx) were estimated based on four-generation pedigrees. The individual inbreeding coefficients ranged from 0% to 25%. The average inbreeding coefficient for the population was 2.25% and did not differ between sexes (P>0.05). For 49.4% of individuals, the mean Fx value was 4.55%. The Fx values between years of birth were highly significant (P<0.0001). The trend analysis showed no significant changes in Fx during the period analysed. The mean inbreeding coefficient in the Polish population of Alpine Dachsbracke dogs was not high, but attention should be paid to the inbreeding coefficients of certain individuals, and mating of closely related individuals should be avoided.\u0000\u0000","PeriodicalId":53138,"journal":{"name":"Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85461628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-28DOI: 10.5604/01.3001.0013.5084
M. Kopacz, A. Drażbo
The aim of the research was to determine the changes occurring in table eggs depending on storage time at room temperature and in refrigeration conditions. The experimental material consisted of 75 eggs, which were randomly divided into five groups of 15. The first group (the control) comprised fresh eggs, which were tested on the day they were collected. The remaining 60 eggs were divided into two groups (30 eggs in each) and stored under different conditions for a period of 28 days. Eggs from the first group (I) were stored at room temperature, which was about 20°C with 50% humidity. Eggs from the second group (II) were placed in cold storage at 4°C and about 30% humidity. After 14 and 28 days of storage, the physicochemical properties of the eggs were analysed: the height of the air space, egg density, egg weight loss, albumen and shell quality, and yolk colour. The results indicate that the storage method had a significant (P≤0.05) effect on most of the egg quality traits analysed. Eggs stored at 4°C were of good quality and were classified as EXTRA class eggs even after 28 days. Eggs stored at 20°C were eliminated as Class A eggs as early as day 14, and on day 28 their quality disqualified them as fit for consumption. To sum up, food eggs should be refrigerated before being sold to the consumer to prevent premature ageing and thus deterioration of quality.
{"title":"Changes in the quality of table eggs depending on storage method and time","authors":"M. Kopacz, A. Drażbo","doi":"10.5604/01.3001.0013.5084","DOIUrl":"https://doi.org/10.5604/01.3001.0013.5084","url":null,"abstract":"The aim of the research was to determine the changes occurring in table eggs depending on storage time at room temperature and in refrigeration conditions. The experimental material consisted of 75 eggs, which were randomly divided into five groups of 15. The first group (the control) comprised fresh eggs, which were tested on the day they were collected. The remaining 60 eggs were divided into two groups (30 eggs in each) and stored under different conditions for a period of 28 days. Eggs from the first group (I) were stored at room temperature, which was about 20°C with 50% humidity. Eggs from the second group (II) were placed in cold storage at 4°C and about 30% humidity. After 14 and 28 days of storage, the physicochemical properties of the eggs were analysed: the height of the air space, egg density, egg weight loss, albumen and shell quality, and yolk colour. The results indicate that the storage method had a significant (P≤0.05) effect on most of the egg quality traits analysed. Eggs stored at 4°C were of good quality and were classified as EXTRA class eggs even after 28 days. Eggs stored at 20°C were eliminated as Class A eggs as early as day 14, and on day 28 their quality disqualified them as fit for consumption. To sum up, food eggs should be refrigerated before being sold to the consumer to prevent premature ageing and thus deterioration of quality.\u0000\u0000","PeriodicalId":53138,"journal":{"name":"Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego","volume":"149 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75848033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-28DOI: 10.5604/01.3001.0013.5083
A. A. El-Maaty, Y. E. Baghdady, K. A. Elshahat, M. Helmy, E. Abdelnaby
To investigate the development of treated and untreated hormonal anovulatory follicles (AnOV) associated with uterine and ovarian vascularization, rectal Doppler ultrasound of seven Arabian mares was performed before and after the development of an AnOV. In addition to measuring the diameter, area and volume of the follicle, daily colour and power Doppler scans were analysed in order to measure red, blue and power blood flow areas in pixels. Serum levels of estradiol (E2), progesterone (P4), leptin, insulin-like growth factor-I (IGF-1) and nitric oxide (NO) were measured as well. The diameter (cm), area (cm2), volume (cm3), area in pixels, antral area in pixels, circumference, and percentage change in circulation of the AnOV progressively increased (P<0.0001) after the disappearance of uterine oedema compared to the values obtained during oedema. The blue, total colour and power areas of the AnOV increased after the disappearance of uterine oedema (P<0.0001). When the antral area was excluded, the percentage of the granulosa layer in the colour and power Doppler decreased after the disappearance of uterine oedema. The ipsilateral uterine horn and uterine body had significantly (P<0.0001) high blue and red blood flow vascularization areas in the presence of uterine oedema. The AnOV was associated with low P4, IGF-1 (P<0.001), and leptin (P<0.05). Treatment of the AnOV follicle with GnRH resulted in its luteinization and induced ovulation 9 and 30 days later. It can be concluded that an abrupt increase in blood flow due to decreased progesterone and E2 and increased IGF-1 causes anovulation. The absence of oestrous behaviour and high uterine-oedema-associated follicular and ipsilateral uterine horn vascularization are predictors of ovulation failure.
{"title":"Treated and untreated anovulation associated with ovarian and uterine blood flow in Arabian mares (a case study)","authors":"A. A. El-Maaty, Y. E. Baghdady, K. A. Elshahat, M. Helmy, E. Abdelnaby","doi":"10.5604/01.3001.0013.5083","DOIUrl":"https://doi.org/10.5604/01.3001.0013.5083","url":null,"abstract":"To investigate the development of treated and untreated hormonal anovulatory follicles (AnOV) associated with uterine and ovarian vascularization, rectal Doppler ultrasound of seven Arabian mares was performed before and after the development of an AnOV. In addition to measuring the diameter, area and volume of the follicle, daily colour and power Doppler scans were analysed in order to measure red, blue and power blood flow areas in pixels. Serum levels of estradiol (E2), progesterone (P4), leptin, insulin-like growth factor-I (IGF-1) and nitric oxide (NO) were measured as well. The diameter (cm), area (cm2), volume (cm3), area in pixels, antral area in pixels, circumference, and percentage change in circulation of the AnOV progressively increased (P<0.0001) after the disappearance of uterine oedema compared to the values obtained during oedema. The blue, total colour and power areas of the AnOV increased after the disappearance of uterine oedema (P<0.0001). When the antral area was excluded, the percentage of the granulosa layer in the colour and power Doppler decreased after the disappearance of uterine oedema. The ipsilateral uterine horn and uterine body had significantly (P<0.0001) high blue and red blood flow vascularization areas in the presence of uterine oedema. The AnOV was associated with low P4, IGF-1 (P<0.001), and leptin (P<0.05). Treatment of the AnOV follicle with GnRH resulted in its luteinization and induced ovulation 9 and 30 days later. It can be concluded that an abrupt increase in blood flow due to decreased progesterone and E2 and increased IGF-1 causes anovulation. The absence of oestrous behaviour and high uterine-oedema-associated follicular and ipsilateral uterine horn vascularization are predictors of ovulation failure.\u0000\u0000","PeriodicalId":53138,"journal":{"name":"Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78762495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-28DOI: 10.5604/01.3001.0013.5112
K. Śmiecińska, D. Kubiak, T. Daszkiewicz, Paulina Osowiec
The aim of the study was to evaluate the colour, sensory properties and shear force values of meat from ten young bulls produced by crossing Polish Black-and-White Holstein-Friesian cows with Belgian White Blue bulls. The quality of the longissimus lumborum (LL) muscle was determined after seven-day ageing under various modified atmosphere (MA) conditions (vacuum – group B; 40% CO2 + 60% N2 – group C; 30% CO2 + 70% Ar – group D) followed by freezing and frozen storage. The process of seven- day ageing in MA composed of 40% CO2 + 60% N2 significantly increased the colour lightness of the beef samples. Eight-month frozen storage increased colour lightness in the meat samples aged in MA composed of 30% CO2 + 70% Ar. Meat samples aged under various MA conditions had a higher contribution of redness (a*) and yellowness (b*) than non-aged beef. Meat samples frozen after ageing in MA containing Ar had less redness than the samples from other groups. After frozen storage, meat samples from all groups had less redness and yellowness. Ageing and frozen storage had no significant effect on the juiciness of the beef. The beef aged in vacuum conditions was the most tender, both before and after frozen storage. Ageing had no significant influence on the shear force of meat samples evaluated before freezing. Meat samples aged in MA composed of 30% CO2 + 70% Ar evaluated after frozen storage had lower average shear force values than beef that had not been aged prior to freezing.
该研究的目的是评估波兰黑白荷斯泰因-弗里西亚奶牛与比利时白蓝公牛杂交产生的十头幼牛的肉的颜色、感官特性和剪切力值。在各种改良气氛(MA)条件下(真空- B组;40% CO2 + 60% N2 - C组;30%CO2 + 70% Ar (D组)，然后冷冻保存。在由40% CO2 + 60% N2组成的MA中，7天的老化过程显著提高了牛肉样品的色度。8个月的冷冻储存增加了在30% CO2 + 70% Ar组成的MA中陈化的肉样品的颜色亮度。在各种MA条件下陈化的肉样品的红色(a*)和黄色(b*)的贡献高于未陈化的牛肉。在MA中老化后冷冻的肉样品比其他组的样品没有红度。冷冻保存后，所有组的肉样品的红色和黄色都有所减少。陈化和冷藏对牛肉的多汁性无显著影响。在真空条件下陈化的牛肉在冷冻前和冷冻后都是最嫩的。老化对冷冻前肉类样品的剪切力没有显著影响。在由30% CO2 + 70% Ar组成的ma中陈化的肉类样品在冷冻储存后评估的平均剪切力值低于冷冻前未陈化的牛肉。
{"title":"Changes in the colour and sensory properties of\u0000beef frozen after seven days of ageing in a modified\u0000atmosphere","authors":"K. Śmiecińska, D. Kubiak, T. Daszkiewicz, Paulina Osowiec","doi":"10.5604/01.3001.0013.5112","DOIUrl":"https://doi.org/10.5604/01.3001.0013.5112","url":null,"abstract":"The aim of the study was to evaluate the colour, sensory properties and shear force\u0000values of meat from ten young bulls produced by crossing Polish Black-and-White\u0000Holstein-Friesian cows with Belgian White Blue bulls. The quality of the longissimus\u0000lumborum (LL) muscle was determined after seven-day ageing under various modified\u0000atmosphere (MA) conditions (vacuum – group B; 40% CO2 + 60% N2 – group C; 30%\u0000CO2 + 70% Ar – group D) followed by freezing and frozen storage. The process of seven-\u0000day ageing in MA composed of 40% CO2 + 60% N2 significantly increased the colour\u0000lightness of the beef samples. Eight-month frozen storage increased colour lightness\u0000in the meat samples aged in MA composed of 30% CO2 + 70% Ar. Meat samples aged\u0000under various MA conditions had a higher contribution of redness (a*) and yellowness\u0000(b*) than non-aged beef. Meat samples frozen after ageing in MA containing Ar had\u0000less redness than the samples from other groups. After frozen storage, meat samples\u0000from all groups had less redness and yellowness. Ageing and frozen storage had no significant\u0000effect on the juiciness of the beef. The beef aged in vacuum conditions was the\u0000most tender, both before and after frozen storage. Ageing had no significant influence\u0000on the shear force of meat samples evaluated before freezing. Meat samples aged in\u0000MA composed of 30% CO2 + 70% Ar evaluated after frozen storage had lower average\u0000shear force values than beef that had not been aged prior to freezing.\u0000\u0000","PeriodicalId":53138,"journal":{"name":"Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego","volume":"55 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72541632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-28DOI: 10.5604/01.3001.0013.5143
Łucja Zonenberg, A. Drażbo
The aim of the study was to determine the effect of different levels of DL-methionine in feed for broiler chickens on the quality of vacuum-packed breast muscles stored under refrigeration. The material for the study was 72 breast muscles from 35-day-old broiler chickens fed diets with varying content of DL-methionine. The control group received a basal diet without additional DL-methionine, while the experimental groups received compound feeds supplemented with 0.08% or 0.24% DL-methionine. At 35 days of age, 24 birds from each group were randomly selected and experimentally slaughtered. After the carcasses were dissected, 8 right breast muscles were selected from each feeding group and analysed immediately after cooling. The remaining muscles were vacuum-packed and after 7 and 14 days of storage physicochemical and sensory analyses were performed to assess the influence of storage time on changes in their quality. The methionine level was not found to affect the sensory properties of the breast muscles, but the meat of birds receiving a higher level of this amino acid had better shear force and water-holding capacity in comparison to the control group. After just 7 days, the results of the analyses of vacuum-packed refrigerated muscles showed a negative effect of storage time on the capacity of the muscle tissue to bind water, as well as changes in the proportion of red colour in the muscles. However, it is worth noting that the sensory quality of the muscles deteriorated only after 14 days of storage.
{"title":"The effect of increased methionine in broiler chicken\u0000diets on the quality of breast muscles at different\u0000times of vacuum storage under refrigeration","authors":"Łucja Zonenberg, A. Drażbo","doi":"10.5604/01.3001.0013.5143","DOIUrl":"https://doi.org/10.5604/01.3001.0013.5143","url":null,"abstract":"The aim of the study was to determine the effect of different levels of DL-methionine in feed\u0000for broiler chickens on the quality of vacuum-packed breast muscles stored under refrigeration.\u0000The material for the study was 72 breast muscles from 35-day-old broiler chickens fed\u0000diets with varying content of DL-methionine. The control group received a basal diet without\u0000additional DL-methionine, while the experimental groups received compound feeds supplemented\u0000with 0.08% or 0.24% DL-methionine. At 35 days of age, 24 birds from each group\u0000were randomly selected and experimentally slaughtered. After the carcasses were dissected,\u00008 right breast muscles were selected from each feeding group and analysed immediately after\u0000cooling. The remaining muscles were vacuum-packed and after 7 and 14 days of storage physicochemical\u0000and sensory analyses were performed to assess the influence of storage time on\u0000changes in their quality. The methionine level was not found to affect the sensory properties\u0000of the breast muscles, but the meat of birds receiving a higher level of this amino acid had\u0000better shear force and water-holding capacity in comparison to the control group. After just\u00007 days, the results of the analyses of vacuum-packed refrigerated muscles showed a negative\u0000effect of storage time on the capacity of the muscle tissue to bind water, as well as changes\u0000in the proportion of red colour in the muscles. However, it is worth noting that the sensory\u0000quality of the muscles deteriorated only after 14 days of storage.\u0000\u0000","PeriodicalId":53138,"journal":{"name":"Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89878742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-28DOI: 10.5604/01.3001.0013.5139
B. Biesiada-Drzazga, P. Majkowski
The aim of the research was to analyse the effect of the housing system on selected reproductive traits of parental stock of Ross 308 meat chickens. The study was conducted on two flocks, one of which was kept in a chicken house on a concrete floor entirely covered with litter, and the second in a chicken house in which one-third of the floor was a plastic slated floor and the other two-thirds was a concrete floor covered with litter. During the 38-week laying period, an average of 179.7 eggs were obtained from laying hens kept in the chicken house with a litter floor, including 168.2 hatching eggs, and 187,4 and 175.6 eggs, respectively, from hens kept in the chicken house with a slatted/litter floor (differences not statistically confirmed). The housing system non-significantly influenced feed intake and the number of eggs laid depending on where they were laid (inside or outside the nest). In the litter system, eggs outside the nest accounted for 3.1% and in litter/slatted floor system 9.8% of the total number of eggs laid; the differences were statistically non-significant.
{"title":"The influence of the housing system on selected production\u0000features of chickens of Ross 308 parent stock","authors":"B. Biesiada-Drzazga, P. Majkowski","doi":"10.5604/01.3001.0013.5139","DOIUrl":"https://doi.org/10.5604/01.3001.0013.5139","url":null,"abstract":"The aim of the research was to analyse the effect of the housing system on selected reproductive\u0000traits of parental stock of Ross 308 meat chickens. The study was conducted on two flocks, one of\u0000which was kept in a chicken house on a concrete floor entirely covered with litter, and the second in\u0000a chicken house in which one-third of the floor was a plastic slated floor and the other two-thirds was\u0000a concrete floor covered with litter. During the 38-week laying period, an average of 179.7 eggs were\u0000obtained from laying hens kept in the chicken house with a litter floor, including 168.2 hatching eggs,\u0000and 187,4 and 175.6 eggs, respectively, from hens kept in the chicken house with a slatted/litter floor\u0000(differences not statistically confirmed). The housing system non-significantly influenced feed intake\u0000and the number of eggs laid depending on where they were laid (inside or outside the nest). In the litter\u0000system, eggs outside the nest accounted for 3.1% and in litter/slatted floor system 9.8% of the total\u0000number of eggs laid; the differences were statistically non-significant.\u0000\u0000","PeriodicalId":53138,"journal":{"name":"Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83635480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-28DOI: 10.5604/01.3001.0013.5142
S. Kondracki, M. Iwanina, D. Kowalewski, M. Bajena, A. Wysokińska
The aim of the research was to determine the dependence of physical properties of boar ejaculates on the time interval between successive ejaculate collections. The material for the study comprised 1954 ejaculates collected manually from boars used for artificial insemination. For all ejaculates, the ejaculate volume, sperm concentration, percentage of motile spermatozoa, and number of spermatozoa in the ejaculate were determined, and the number of insemination doses per ejaculate was calculated. The boars’ suitability for artificial insemination was evaluated taking into account the effect of the time passed between ejaculate collections. The ejaculate volume and the concentration and number of sperm in the ejaculate were shown to increase with the time elapsed since the previous ejaculate. The number of insemination doses obtained per ejaculate increased as well. Ejaculates with a high sperm count were obtained when the ejaculation frequency was no more than every 4 days. The percentage of spermatozoa with progressive motility increased with the time elapsed since the collection of the previous ejaculate, but only up to 4 days. Further decreases in ejaculation frequency no longer resulted in increased sperm motility.
{"title":"Dependence of physical characteristics of ejaculate of\u0000Polish Landrace boars on the time interval between\u0000successive ejaculate collections","authors":"S. Kondracki, M. Iwanina, D. Kowalewski, M. Bajena, A. Wysokińska","doi":"10.5604/01.3001.0013.5142","DOIUrl":"https://doi.org/10.5604/01.3001.0013.5142","url":null,"abstract":"The aim of the research was to determine the dependence of physical properties of boar\u0000ejaculates on the time interval between successive ejaculate collections. The material for the\u0000study comprised 1954 ejaculates collected manually from boars used for artificial insemination.\u0000For all ejaculates, the ejaculate volume, sperm concentration, percentage of motile\u0000spermatozoa, and number of spermatozoa in the ejaculate were determined, and the number\u0000of insemination doses per ejaculate was calculated. The boars’ suitability for artificial insemination\u0000was evaluated taking into account the effect of the time passed between ejaculate\u0000collections. The ejaculate volume and the concentration and number of sperm in the ejaculate\u0000were shown to increase with the time elapsed since the previous ejaculate. The number\u0000of insemination doses obtained per ejaculate increased as well. Ejaculates with a high sperm\u0000count were obtained when the ejaculation frequency was no more than every 4 days. The percentage\u0000of spermatozoa with progressive motility increased with the time elapsed since the\u0000collection of the previous ejaculate, but only up to 4 days. Further decreases in ejaculation\u0000frequency no longer resulted in increased sperm motility.\u0000\u0000","PeriodicalId":53138,"journal":{"name":"Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78493020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-03-29DOI: 10.5604/01.3001.0013.5141
A. Jarzynowska, E. Peter
The study was carried out on samples of raw sheep milk and bundz rennet cheese produced from it. The milk was obtained from ewes of the Koluda prolific dairy breed, from June to August. The sheep were housed indoors and fed with alfalfa green forage and a mixture of concentrate feeds. Three groups were formed for the experiment: group I – control, fed without the addition of herbs to the concentrate feed, and groups II and III, in which an herb mixture was added to the concentrate feed in the amount of 10 and 20 g/sheep/day, respectively. Six experimental batches of bundz rennet cheese were made from the sheep milk, and the effect of the addition of herbs to the sheep diet on the chemical composition of the raw milk, the cheese yield, and its nutritional value was analysed. The results showed that the use of the herbal supplement in the feed of the Koluda prolific dairy sheep in summer had no effect on the chemical composition of the raw milk, and thus its value for processing, expressed as the yield of bundz rennet cheese. Moreover, there was no statistically confirmed influence of the experimental factor on the chemical composition of the cheese. Only a tendency towards lower fat content was noted in the group III cheese in comparison with groups I and II (by 6.5% and 8.0% respectively), which resulted in an improved protein-to-fat ratio (by 7.3% and 9.0% respectively) and lower energy value (by 3.6% and 5.2% respectively). We also noted a tendency towards higher mineral content (ash) in the cheese from groups II and III as compared to group I, by 8.7% and 13.0%, respectively However, these differences were not confirmed statistically, probably due to high intra-group variation in this feature (V% in groups I, II and III: 19.7, 33.7 and 46.1, respectively).
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