Study of genes polymorphisms in RANK/RANKL/OPG and WNT signaling pathways and their associations with bone parameters in broiler chicken.

Limb problems are one of the most common problems with fast-growing meat-type chickens. Various bone abnormalities, which can lead to limping, bone weakness, or even fractures, bring overall discomfort to birds and a loss of production. Genetic aspects are often associated with these side effects on bone stability and are also cited as the dominant cause.

Study of selected genes of Wnt signaling pathway in relation to the parameters in the bone tissue of the laying hens.

The Wnt signaling pathway plays a critical role in almost all aspects of skeletal development and homeostasis. Many studies suggest the importance of this signaling pathway in connection with bone metabolism through many skeletal disorders caused by mutations in Wnt signaling genes. The knowledge gained through targeting this pathway is of great value for skeletal health and diseases, for example of increased bone mass in the case of osteoporosis.

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species.

Liquid egg products are one of the basic raw materials for the food industry. Knowledge of their rheological and flow behaviour in real technical elements is absolutely necessary for the selection of suitable technological equipment for their processing. In this article, the rheological properties of liquid egg products were determined.

Texture, color, and sensory changes occurring in chocolate bars with filling during storage.

The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk-filled chocolate bars was studied. Temperatures of 6 and 12℃ were the most suitable for bar storage; these samples were evaluated not to be significantly deteriorated by the storage period. The condition of samples stored at 20℃ started to deteriorate after 10 weeks in storage; the decline was observed mainly in meltdown rate and off-flavors, resulting in low overall acceptability.

A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey.

Heather honey is a valuable and rheologically special type of honey. Its above-average selling price may motivate its intentional violation with a mixture of honey from another botanical origin, the price of which is lower on the market. This work deals with the rheological properties of such devalued heather honey in order to determine the changes in the individual rheological parameters depending on the degree of dilution of the heather honey.

Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil.

The objective of the present study was to increase by dietary means the long-chain polyunsaturated fatty acid (LC-PUFA) n-3 content in selected meat products. Fatty acid (FA) composition, texture, sensory characteristics, and oxidative stability were determined in the Vienna sausages (V-sausages) and Bologna-type salami (B-salami) produced from the meat of six pigs fed a standard feed (control, C) and six pigs fed a standard feed enriched with 8% of fish oil (F), respectively. The saturated FA content in the unheated FV and FB products was decreased (p < 0.

Influence of Pre-Harvest Gibberellic Acid and Post-Harvest 1-methyl Cyclopropane Treatments on Phenolic Compounds, Vitamin C and Organic Acid Contents during the Shelf Life of Strawberry Fruits.

In recent years, significant portions of the fresh fruits and vegetables produced worldwide have been decaying before reaching the consumer because of insufficient preservation after harvest. In this direction, we carried the study out to investigate the effect of gibberellic acid (GA) and 1-methyl cyclopropane (1-MCP) applications on phenolic compounds and organic acid contents of the strawberry fruits (cv. Albion) during shelf-life.

Health Effects of Grape Seed and Skin Extracts and Their Influence on Biochemical Markers.

This review is focused on the study of the effects of grape seed and skin extract (GSSE) on human health. GSSE contains high concentrations of important polyphenolic substances with high biological activity. This review is a summary of studies that investigate the effects of GSSE on diabetes mellitus, cardiovascular disease and cancer, its neuroprotective effect, and its effects on the gastrointestinal tract and other health complications related to these diseases.

Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters.

There were two objectives of the present study using dietary fish oil (FO) in pigs: to use pigs as a model for studying the effects of high FO doses on selected physiological markers; and to evaluate the physical traits and nutritive value of pork enriched with long-chain polyunsaturated fatty acids n-3. Two groups of six female pigs were fed for 30 days with either a standard feed mixture (control, C) or the same mixture supplemented with 8% FO (F). Physical characteristics of the muscle, fatty acid deposition in tissues and selected hematologic and plasma markers were tested.

A new approach to analyze the dynamic strength of eggs.

The mechanical behavior of eggshell was determined in terms of average rupture force and corresponding deformation. For the experiment, we selected goose eggs (Anser anser f. domestica).

A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality.

Background: The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread.

Results: The type of leavening agent and the presence of Ca and citric acid accounted for 33.6%, 13.

Fluid dynamics of liquid egg products.

The rheological behavior of liquid egg products (egg yolk, egg white, and whole liquid egg) was studied using a concentric cylinder viscometer. Eggs of three poultry specimens were used: hen (Isa Brown), Japanese quail (Coturnix japonica), and goose (Anser anser f. domestica).