Т. Popova*, E. Petkov, M. Ignatova Institute of Animal Science, 2232 Kostinbrod, Bulgaria (Manuscript received 16 May 2015; accepted for publication 8 June 2016) Abstract. An experiment with two lines of chickens – synthetic line La Belle and White Plymouth Rock was carried out in the

T. Popova* Institute of Animal Science, 2232 Kostinbrod, Bulgaria Abstract.The changesinthefattyacidcompositionofthebackfatwerestudiedin ♀Younax ♂Pietrain pigs.Theanimalsweredividedintwogroups(vitaminE supplemented and control) and after slaughter, samples of the inner and outer backf

N. Naydenova*, I. Kaishev, T. Iliev, G. Mihaylova Department of Dairy Science, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria Abstract. The present investigation had the objective to study the fatty acids profile and the related health lipid indices of buffalo

Abstract. The aim of the present study is to evaluate the seasonal changes in total lipids and fatty acid (FA) composition, and fat soluble vitamins (A, D3, E) content in the edible tissue of two freshwater fish species – grass carp and common carp. The FA and vitamins contents of the

N. Naydenova, T. Iliev, G. Mihaylova Abstract. The present investigation had the objective to study the changes in the atherogenic index and the lipid preventive score as nutrition indicators for assessment of the risk of cardio-vascular diseases. The study was performed with buffalo

N. Naydenova, T. Iliev, G. Mihaylova, S. Atanasova Abstract. The gross chemical composition of a total of 39 white brined cheese samples and 13 of its imitation products were studied during March 2009–November 2011. Extreme variability of the basic quality parameters of the white brin

S. Boycheva, N. Naydenova, G. Mihaylova, T. Dimitrov, D. Pavlov Abstract. The present study aimed to monitor the changes in fatty acid composition of yogurt supplemented with ground walnut extract and stored over 10 days. Fatty acid content of raw and pasteurized milk, of 24-hour yogu

The study was carried out in March-April 2009. Ten cheese samples representing different cheese batches were sampled to compositional and fatty acid profile analysis. The palm oil and four white-brined cheeses (2 representing palm oil cheese batches and 2 – free of palm oil chee

D. Pamukova The purpose of the present investigation was to compare the clean wool colour and the fatty acid composition of semi fine wool. The investigation was performed on 93 individual samples (from the shoulder, the back and the thigh) of 31 fleeces obtained from industrial batch