Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying.

Edible insects offer opportunities for food production, as they are an interesting source of many nutrients. In this study, the effect of pulsed electric field (PEF) and convective drying on the chemical composition with emphasizing the fat properties as well as physical, techno-functional, and thermal properties of yellow mealworm powders was investigated. The chemical composition of the yellow mealworm powders differed by PEF.

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée.

Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product.

Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films.

To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions.

Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs.

The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value.

Detection of runs of homozygosity in conserved and commercial pig breeds in Poland.

Runs of homozygosity (ROH) are continuous segments of the genome that arose as a result of inbreeding, resulting in the inheritance of identical haplotypes from both parents who shared a common ancestor. In the present study, we performed a detailed characterization and comparison of ROH in four pig breeds, including intensively selected Polish Landrace as well as native unselected animals of Puławska and two Złotnicka breeds (White and Spotted). We used a medium-density PorcineSNP60 BeadChip assay (Illumina) and cgaTOH software to detect ROH covering a minimum of 30 adjacent SNPs and maintaining a size over 1 Mb.

Reformulation of spray-dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders.

Background: Apple concentrate and honey were spray-dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product.

Results: Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids).

The Pituitary Transcriptional Response Related to Feed Conversion in Pigs.

Over the decades, pig breeding objectives have focused on improving the meat content in the carcass without taking into consideration the more effective fattening indicators that affect feed conversion. At present, pig growth traits associated particularly with animal feeding have become crucial due to their economic significance. This is especially evident in countries where pigs are maintained on large farms.

A genome-wide detection of selection signatures in conserved and commercial pig breeds maintained in Poland.

Background: Identification of selection signatures can provide a direct insight into the mechanism of artificial selection and allow further disclosure of the candidate genes related to the animals' phenotypic variation. Domestication and subsequent long-time selection have resulted in extensive phenotypic changes in domestic pigs, involving a number of traits, like behavior, body composition, disease resistance, reproduction and coat color. In this study, based on genotypes obtained from PorcineSNP60 Illumina assay we attempt to detect both diversifying and within-breed selection signatures in 530 pigs belonging to four breeds: Polish Landrace, Puławska, Złotnicka White and Złotnicka Spotted, of which the last three are a subject of conservative breeding and substantially represent the native populations.

Impact of fat and selected profiles of fatty acids contained in the colostrum and milk of sows of native breeds on piglet rearing.

The aim of this study was to evaluate the effect of the level of fat and selected fatty acids found in the milk of sows on the rearing of native breed piglets. Simultaneously, in order to improve the accuracy of the performed analyses, atomic absorption spectrometry was employed in the applied analytic methodology. The experimental animal material comprised 60 sows of the indigenous White Złotnicka breed.

Effect of agglomeration on flowability of baby food powders.

The aim of this study was to investigate the influence of the wet agglomeration in a fluidized bed on flowability of agglomerated products, such as baby food powders. The agglomeration process was performed in the fluidized bed. The wetting liquid used to the process was: water, 2% lecithin solution, and 50% sugar solution.