EJPAU, 2014, Volume 17, Issue 1

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17(1) #01
20 Jan 2014
Veterinary Medicine
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The aim of this study was to compare the concentrations of free thyroxine (fT4) in castrated and non-castrated male as well as female dogs. Gonadal resection deprives the body of the primary source of hormones secreted by these organs. It may result in endocrine dysfunctions and among them particularly on thyroid level. Such relationships were reported in rodents, in dogs, however, they are poorly recognized. Dogs (n=124) without clinical signs of  hypothyroidism or dermatological changes were divided into four groups: intact bitches, n=22, spayed bitches,  n=45, intact males, n=26, and castrated males, n=31. The concentration of fT4 was measured by radioimmunoassay using commercial test for the quantitative determination of hormone in human serum. The average values in gonadectomized males and females was lower as compared to intact animals (p<0.05). In addition, in bitches a statistically significant effect of time that has elapsed from castration was observed. The time from castration was longer, the fT4 concentration was lower. In conclusion, the results indicate the enhanced risk of hypothyroidism in castrated dogs of both sexes. Additional studies are needed to recognize the influence of gonadectomy on thyroid gland on morphological, histological and functional levels.

17(1) #03
13 Feb 2014
Food Science and Technology
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The objective of the research was to determine the effect of grapefruit seeds extract (Citrosept) and Baikal skullcap root on chemical composition and sensory attributes of turkey meat. The research material comprised pectoral, thigh and shank muscles of BIG 6 heavy-type female turkeys maintained from 6 till 15 week of age and fed standard complete pelleted diets. The turkey hens were assigned into control and 6 experimental groups, the latter ones had different doses of the studied preparations added to drinking water. The muscles of the left-side half carcass were examined for a content of crude ash, crude protein and ether extract, whereas the muscles in the right-side were evaluated for sensory characteristics, i.e. flavor intensity and desirability, tenderness and juiciness were assessed. The studies have shown that neither of the evaluated preparations changed significantly a content of protein and ether extract, the essential meat components – determinants of its nutritional and biological value. Only the maximum dose of grapefruit extract and skullcap extract (irrespective of a dose) has changed significantly the crude ash level in pectoral muscles. Alike, muscle tissue sensory characteristics were not positively modified through the investigated preparations, while their maximum doses decreased flavor intensity and desirability.

17(1) #02
13 Feb 2014
Veterinary Medicine
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Fructooligosaccharides (FOS) are dietary fibers found naturally at high concentrations in Cynara scolymus and Allium cepa used as natural sources of FOS. FOS have a prebiotic effects which stimulate gut microflora, hypoglycemic and hypocholesterolemic effects. Chemical analysis of dry artichoke and onion revealed the presence of different amounts (g/100g DM) of carbohydrates, proteins and lipids (83.4, 90.3% and 7.5, 6.9% and 1.61, 1.74% respectively). Quantitative and qualitative analysis revealed the presence of kestose, nystose and fructosylnystose as major components. Rats were divided into three groups one fed with control (HCD) and two experimental groups fed with dry artichoke (DA) and dry onion (DO) diets supplemented with 10% FOS/kg diet for 8 weeks.  The results showed a high, significant decrease in glucose and lipid profile in sera of rats fed with the two supplemented diets (DA and DO) diets compared with control. Another beneficial effect was the lowering of liver lipids and glycogen content. Thus the FOS supplementation in diets has hypoglycemic, hypolipidemic effects and prevention of cardiovascular diseases.

17(1) #04
25 Feb 2014
Food Science and Technology
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The aim of this study was to investigate antioxidant effect of natural rosemary extract and green tea extract on colour stability and quality of dry-fermented beef sausage "sucuk" type during ripening and storage period, comparing with effect of the other antioxidants. Samples were produced in industrial conditions. Different commercial additive blends with antioxidant property were added in seven sausage model samples separately to each, and sausages produced without antioxidants addition were used as control. Instrumental colour measurement, chemical composition, weight losses, pH and sensory quality were determined during 19 days of ripening, and 6 months of storage. Measured colour parameters (L*, a*, b*), investigated quality parameters and results of sensory analysis indicated that rosemary extract had statistically significant (p<0.05) positive impact on colour stability and high sensory quality of beef sausages produced for this research, and that green tea extract had positive impact on colour stability, but sausages had unacceptable sensory quality.


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