Effect of Аrtemisia annua L. extract on growth performance, biochemical blood parameters and meat quality of rainbow trout (Oncorhynchus mykiss W.), cultivated in recirculating system

  1. Koshinski*

 

Department of Biology and Aquaculture, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria

 

DOI: 10.15547/ast.2018.03.051

(Manuscript received 30 June 2018; accepted for publication 20 August 2018)

 

Abstract. Medicinal herbs can be used as feed additives to improve animal growth performance and to optimize physiological processes. The purpose of this study was to trace growth performance, meat quality and biochemical blood parameters (glucose, urea, creatinine, total protein, albumin, ASAT, ALAT, Ca, P, Mg, triglycerides, cholesterol) of rainbow trout (Oncorhynchus mykiss W.), fed with additive sweet wormwood (Аrtemisia annua L.) extract. In a recirculation system at the Aquaculture Base of the Faculty of Agriculture at Trakia University, a control group (no added) and an experimental (with added 204 mg.kg-1 of sweet wormwood extract) option were set, each of them with two replicates and mean initial weight of fish 13.32±3.07g and 13.37±2.76g, respectively. Forty specimens of rainbow trouts in good health condition were placed in each tank and cultivated for 60 days. At the end of the experiment average final weight, specific growth rates, feed conversion ratio, meat quality and blood biochemical parameters were calculated. Trouts from the experimental group, fed with supplement had 5.5% higher average final weight compared to this one of individuals from the control (P<0.05). The blood biochemical parameters glucose, ASAT and ALAT in control variant were higher compared to the values of that parameters of the fish from the experimental group (P>0.05). Electrolytes of blood such as phosphorus (P) had higher level in the experimental group (P>0.05) compared to the control group. Better growth performance and blood parameters were measured in trout fed sweet wormwood supplement.

Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds

N. Ivanov1*, T. Angelova1, S. Laleva1, S. Ribarski2, D. Miteva1, D. Yordanova1, V. Karabashev1, I. Penchev2

1Agricultural Institute, 6000 Stara Zagora, Bulgaria
2Department of Morphology, Physiology and Nutrition, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria

(Manuscript received 28 March 2017; accepted for publication 26 May 2017)

Abstract. The purpose of this study is to determine the effects of the breed on some of the carcass characteristics and the technological properties of Musculus Longissimus Lumborum in lambs from the Bulgarian Dairy Synthetic Population and its F1 crosses with Ile de France and Mutton Charollais breeds. The scientific study took place at the Agricultural Institute of Stara Zagora, Bulgaria. Object of the study were lambs from the Bulgarian Dairy Synthetic Population and its crosses with Ile de France and Mutton Charollais breeds. The internal organs weight of the animals from the three groups was measured after their slaughter. In order to determine the meat/bones ratio, the left carcass halves were deboned. The eye muscle area and analyzed samples of Musculus Longissimus Lumborum was determined. The results show a slight variation in the weight of the internal organs of the animals from the three groups. The Mutton Charollais crosses come first in terms of eye muscle area (11.34 cm2), followed by the Ile de France crosses (11.21 cm2), and the lambs from the reference group come last with only 8.64 cm2 (P ≤ 0.001). With regard to the meat/bones ratio, it was found out that in the Ile de France crosses it is the highest (2.90:1), followed by the Mutton Charollais crosses (2.68:1), and the lambs from the reference group (2.43:1) where it is the lowest (P >0.05). Ile de France crosses exhibited statistically significantly higher meat tenderness (P ≤ 0.001) and water-holding capacity (WHC) (P ≤ 0.01), while Mutton Charollais crosses – considerably higher cooking losses (P ≤ 0.001) than control animals.

Meat quality traits in Japanese quails with regard to storage conditions and duration

P. Vasileva, H. Lukanov*, A. Genchev

Department of Animal Science, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria

Abstract. In the last decades the public perception about nutrition and food quality has witnessed a turning point on a global scale. There is an exceptional demand for meat and meat products from gallinaceous birds due to their high dietetic properties and low cost. Apart from the popular broiler chickens and turkey poults, meat-type quails have occupied a greater niche on the market during the last twenty years. Quails are characterised by good slaughter traits, excellent feed conversion rate and weight gain, and a valuable game-type meat. Quail meat is distinguished by excellent nutritional properties. It is rich in protein, with excellent amino acid balance, specific game flavour, relatively low fat content with greater share of unsaturated fatty acids. The study was performed with 40 sexually mature male and female Japanese quails from the Pharaoh meat-type breed, fattened until 35 days of age. Meat pH, meat colour according to the CIE L*а*b* colour system and water holding capacity (WHC) of M. pectoralis superficialis, М. pectoralis profundus and M. femorotibialis were determined on post slaughter minute 30, hours 4, 24, 48 and 72 as well as after defrosting of carcasses.The curves of meat pH reduction of the studied muscles were almost identical, and most substantial changes have occurred during the first 24 hours. Over the 72-hour storage, WHC of М. pectoralis profundus decreased at the highest extent. After freezing and thawing of meat, water loss decreased dramatically. Over the 72-hour period of cold storage, colour coordinates of M. pectoralis superficialis were the most stable, and the colour difference (∆Е*) – with the lowest values. Freezing resulted in lower ∆Е* of pectoral muscles and in increased colour difference in leg muscles.

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Carcass composition and meat quality in lambs reared indoors and on pasture

T. Popova, P. Marinova
Abstract. An experiment was carried out with 28 male lambs of Northeastern Bulgarian Fine Wool Breed (NBFWB) and lamb crosses of this breed with Ile de France (NBFWB x IDF) reared indoors and on pasture in the Institute of Animal Science – Kostinbrod. Carcass composition and quality parameters of m. Longissimus dorsi and m. Semimembranosus were studied in the lambs according to their rearing and breed. Most of the lambs reared indoors and on pasture belonged to O and R conformation classes. According to the breed the highest percentage of lambs of NBWFB were in the O class while the carcasses of the crossbred lambs were equally distributed between O and R classes. Lambs reared indoors or on pasture were in classes 2 and 3 according to their degree of fatness. The distribution in both breeds showed that the carcasses of the NBFWB were fatter than those of the cross. Rearing did not affect significantly the thickness of fat in different carcass locations as well as the content of muscle, bone and total fat in the half carcasses. Breed influenced the pelvic fat content which was higher in the lambs of the cross (P<0.05). No significant effect of rearing on the content of meat, bone and fat in the separate parts of the carcass was observed while breed affected significantly the percentage of pelvic fat (P<0.05) and intermuscular fat (P<0.01) in the loin, as both were higher in the lambs of NBFWB x IDF. Rearing influenced the meat colour of m. Longissimus dorsi. It was brighter (P<0.05) in the lambs reared on pasture, compared to the indoors reared lambs. Breed affected significantly the colour of both m. Longissimus dorsi and m. Semimembranosus (P<0.05) and in the lambs of the NBFWB x IDF it was darker. The way of rearing the lambs led to significant differences in the content of myoglobin in m. Longissimus dorsi (P<0.05).

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Changes in the chemical composition of some pieces of pork stored at different temperatures

A. Kuzelov, O. Savinok, T. Angelkova, Dijana Naseva

Abstract. The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the haunch, vacuum packed and kept in a chamber at different temperature conditions of 4ºC. and 6ºC. The changes that occur during storage were examined at 2, 3 and 5 days after production. It was found that during the storage of meat cuts, there are significant changes to reduce water content, while protein, fat and mineral substances are increasing. The total number of bacteria in meat cuts during storage is increased in those who are kept at a temperature of 6ºC. During storage of meat cuts from production to 3 days best sensory characteristics of meat cuts have that meat cut that has been stored at 4ºC.

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