A comparison of the quality of ultra-high-temperature milk and its plant-based analogs.

The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs (i.e., almond, soy, rice, oat, and coconut beverages).

The fatty acid profile and the quality of breast and leg muscles in female and male pearl gray guinea fowl (Numida meleagris).

The aim of this study was to evaluate the fatty acid (FA) profile and the quality of breast and leg muscles in male and female guinea fowl. In comparison with leg muscles, breast muscles had a higher content of dry matter and total protein, and contained less fat and total collagen (P ≤ 0.05).

A comparison of the quality of plain yogurt and its analog made from coconut flesh extract.

The aim of this study was to compare the quality of plain yogurt made from cow milk (n = 10) and its plant-based analog made from coconut flesh extract (n = 14). Coconut yogurt alternatives were divided into 2 experimental groups based on differences in their color, which were noted after the packages had been opened. The first group included products with a typical white color (n = 8), and the second group comprised products with a grayish pink color (n = 6) that developed as a result of oxidative processes.

Microbiological Quality of Polish Artisanal Varietal Honeys.

On the basis of routine microbiological tests and selected physicochemical parameters, the quality and food safety of Polish varietal honeys were evaluated. The study included 21 honey samples from 5 varieties (multifloral, honeydew, rapeseed, buckwheat and linden), in which the moisture and extract content, water activity, pH and free acids were determined, and the colony count, the presumptive spp., the total fungal count and the presence of anaerobic spore-forming bacilli were examined.

Chemical Composition and Fatty Acid Profile of the Muscle in Broiler Chickens Fed Diets with Full-Fat Black Soldier Fly () Larvae Meal.

The aim of this study was to determine the effect of full-fat () larvae meal used as a substitute for 50%, 75% and 100% of soybean meal (SBM) in diets fed to male Ross 308 broiler chickens on the proximate chemical composition and fatty acid profile of the () muscle. The muscles of chickens fed larvae meal were characterized by a higher ( < 0.05) total concentration of pigments and lower ( < 0.

The Fatty Acid Profile of Meat from New Zealand White Rabbits Raised under Intensive and Extensive Production Systems.

The aim of this study was to compare the fatty acid (FA) profile of meat from New Zealand White rabbits raised from 30 to 90 days of age under intensive (IPS) and extensive (EPS) production systems. In group IPS, the rabbits were housed in wire mesh cages with a slatted floor (16.7 animals/m) and were fed a commercial pelleted diet.

A Comparison of the Quality of Meat from Female and Male Californian and Flemish Giant Gray Rabbits.

This study aimed to compare the quality of meat (-LTL, hind legs-HL) from female and male Californian (CAL) and Flemish Giant Gray (FG) rabbits. The animals were kept outdoor, in a roofed pavilion, in wire mesh cages with a slatted floor and were fed ad libitum a complete pelleted diet. All rabbits were slaughtered at 91 days of age.

The effect of sex on the quality of meat from farmed pheasants (Phasianus colchicus).

The present study aimed to investigate the influence of sex on the quality of meat from farmed pheasants. Male (roosters, n = 18) and female (hens, n = 18) pheasants were slaughtered at 25 weeks of age. The breast muscles (Pectoralis major) were cut out from chilled carcasses and analyzed to determine the proximate chemical composition, fatty acid profile, and physicochemical and sensory properties of meat.

Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage.

The aim of this study was to determine changes in the quality of lamb meat (Longissimus thoracis et lumborum), which was vacuum-packaged and freezer-stored (-26°C) for 6 and 12 months. The experiment was performed on 12 male lambs of the Kamieniec Longwool breed, raised to 106 days of age. In comparison with fresh meat, thawed meat was characterized by lower ash content, higher pH, greater natural drip loss and cooking loss, and lower scores for taste intensity.

Quality of Meat () from Male Fallow Deer () Packaged and Stored under Vacuum and Modified Atmosphere Conditions.

This study evaluated the effect of vacuum and modified atmosphere (40% CO+60% N, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer () bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both muscles were cut out.

Usability of rapeseed cake and wheat-dried distillers' grains with solubles in the feeding of growing Californian rabbits.

By-products of biofuels production such as rapeseed cake and dried distillers' grains with solubles (DDGS) may constitute valuable feedstuffs for livestock. The objectives of the study were to determine the usability of these components in the feeding of growing rabbits and to assess their impact on physiological changes in the gastrointestinal tract of the animals. Sixty-four rabbits were divided into four feeding groups: Control (5% soyabean meal [SBM] in the diet), R (5% rapeseed cake [RSC]), DDGS (5% wheat DDGS), and R/DDGS (2.

Meat quality, some hematological and biochemical parameters in the blood of finishing pigs assigned to different carcass conformation classes in the SEUROP system.

The results of laboratory analyses, including the proximate composition, physicochemical and sensory properties of meat from the studied pigs, point to its high processing suitability and eating quality. Hematological indicators in the blood of the analyzed animal groups were within the reference ranges, excluding MCHC levels which were somewhat elevated. Significant differences were observed in Hb, HCT, MCV, MCH, MCHC and WBC values, subject to the meat content of the carcass.

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere.

This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 degrees C) under vacuum and modified atmosphere (MA) conditions (40% CO2/60% N2 and 60% CO2/40% N2). After 21 days of storage, meat packaged in a MA with 40% CO2 had higher (P < or = 0.