RIULS

Repository of Iasi University of Life Sciences, ROMANIA

Welcome to RIULS!

The mission of the University’s institutional repository is to manage, preserve and disseminate, in open access, the academic and institutional output of the university’s academic community. It also aims to promote values and personalities belonging to Romanian agricultural science, by storing digitized versions of rare books and manuscripts from its collections.

The repository is part of the international movement known as open science, which promotes free access to scientific literature. This translates into maximized impact of the work carried out by researchers, contribution to improving access to knowledge, increased visibility of the institution through the works of its authors and improvement of its search engine ranking.

All documents deposited in the repository receive a unique and persistent identifier called a Handle, thus guaranteeing perpetual access to scientific output through permanent links.

RIULS Repository of Iași University of Life Sciences is indexed in Duraspace, OpenDOAR,CORE,Google Scholar,BASE (Bielefeld Academic Search Engine) and ROAR (Registry of Open Access Repositories), global Directories of Open Access Repositories.

Categories in RIULS

Select a category to browse its collections.

Now showing 1 - 3 of 3

Colecții speciale - Ad Gloria Agris / Special Collections-Ad Gloria Agris 143
Cuprinde cărți și publicații periodice rare ale fondatorilor agriculturii și ai învățământului agricol românesc modern, precum și teze de doctorat din domeniul agricol de la început de secol XX.
Publicații ale Bibliotecii - Librum de libris / Publications of the Library - Librum de libris 13
Contains publications created by the Library’s staff: bibliographies, articles, tutorials, etc.
Publicații științifice ale Universității – AgriScriptum / Scientific Publications of the University - AgriScriptum 6822
Contains documents resulting from scientific research produced or edited by the departments, research institutes and study centres of the University: Doctoral Theses, articles published in ISI journals, articles published in the journals edited by the University, patents, scientific projects, etc.

Recent Submissions

listelement.badge.access-status Open Access ,
The use of exogenous enzyme in meat tenderness: current pattern - review
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2025) Sandu, A.G.; Murariu, O.C.; Ciobanu, Marius-Mihai; Anchidin, B.G.; Boișteanu, Paul-Corneliu
The texture of the meat reckons on many factors and is mutually dependent on the post-mortem period (natural aging - keeping the meat at refrigeration temperatures for a few days or weeks), a process that allows the meat to become tender under the action of proteolytic enzymes inside the cells. The emphasis of these enzymes involves glycolytic activity, a process that involves the metabolism of glycogen producing lactic acid and causing a decrease in muscle ph. Among the most important enzymes involved in the meat maturation process mentioned in the literature are the calpain calpastatin system and the cathepsin-cystatin system. Meat aging by exogenous enzymes involves the use of plant-derived proteolytic enzymes. Over time, several proteolytic enzymes of plant origin have been used which have the potential to improve meat texture. Among the most commonly used are papaya (from papaya), bromelain (from pineapple), zingibin (from ginger), ficin (from figs/fruit), and actidine (from kiwifruit). The use of exogenous enzymes is of real importance for obtaining high quality products that meet consumer standards for tenderness in meat products due to their technological properties.
listelement.badge.access-status Open Access ,
Morpho-structural and anatomical differences of the oral cavity in the wild boar (Sus scrofa fesus)
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2025) Urcaciu, I.L.; Urcaciu, E.D.; Boișteanu, Paul-Corneliu
The present study examines morpho-structural and anatomical variations in wild boar (Sus scrofa), with particular emphasis on dentition, tongue morphology, and cranial features, across different sexes, age classes, and ecological conditions. All individuals analyzed displayed the complete suid dental formula (I 3/3, C 1/1, P 4/4, M 3/3 = 44 teeth). Adult males developed strongly curved and elongated tusks (17–22 cm), contrasting with the shorter and thinner tusks of females (7 10 cm), while juveniles showed incomplete eruption of permanent dentition. Tongue morphology revealed sexual and ontogenetic differences: adult males had longer tongues (24–26 cm) with denser filiform papillae and slight apical keratinization, whereas females displayed shorter tongues (21–23 cm) with more flattened fungiform papillae. Cranial and skeletal traits highlighted a pronounced sexual dimorphism, with males presenting more robust skulls and reinforced mandibles. Juveniles, by contrast, exhibited underdeveloped cranial ossification and papillae in early growth stages. These morpho-anatomical differences reflect functional adaptations related to feeding ecology, reproductive behavior, and environmental pressures, with ecological conditions (e.g., diet hardness, mineral content of soils) influencing the degree of dental wear and papillary keratinization. The findings underline the importance of integrating morphological assessments into wildlife management and ecological monitoring of wild boar populations.
listelement.badge.access-status Open Access ,
Study regarding the nutritional quality of Mangalitsa meat
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2025) Popa (Tihiniuc-Popa), B.-P.; Dănciug Rotaru, M.-A.; Nistor, Cătălin-Emilian; Rosca Parfenie, E.O.; Păsărin, Benone
The Mangalitsa breed is known as a breed with superior quality properties from which unique and high-quality meat products can be manufactured. Mangalitsa is one of the most well-known breeds of rustic pigs popular in Europe. [1] This type of breed is a characteristic representative of a fat pig breed, so that of the total body weight, the majority is represented by adipose tissue in a proportion of 65-70%, and the remaining 30-35% by muscle tissue. Mangalitsa pork is an extraordinary source of vitamins and trace elements, providing between 10% (vitamin B5) and 65% (vitamin B1) of the recommended daily dose. At the same time, it is also an excellent source of various soluble vitamins necessary for the development of a healthy metabolism, such as Vitamin B3, B6, B7 and B12. The minerals found in pork are in the proportion of 9%, represented by iron and 36% of zinc from the recommended daily dose, as well as phosphorus and magnesium. The fat content found in meat from Mangalitsa pigs is 12-16% less for saturated fatty acids and 8-10% higher for unsaturated fatty acids than in modern pig breeds. When consumed in weighted quantities, Mangalitsa pork is an excellent source of energy, with beneficial effects on the skin, eyes, nervous system, bones.
listelement.badge.access-status Open Access ,
Calcium sources for sustainable poultry nutrition: a review
(2025) Djanabou, M.; Djitie Koutcho, F.; Radu-Rusu, Răzvan-Mihail; Njimou, J.R.; Njintang, N.Y.
Calcium plays a central role in poultry nutrition, particularly for skeletal development, bone strength and eggshell quality. In view of the growing demands for both performance and sustainability in poultry production, a better understanding of the various sources of calcium available is becoming increasingly essential. This systematic review offers a critical analysis of traditional sources (such as limestone and phosphates), sources of animal origin (oyster shells, recycled eggshells) and alternative sources derived from agro-industrial by-products. The aim is to compare their bioavailability, digestibility, and effects on the zootechnical performance of broilers and laying hens. Beyond chemical composition, factors such as particle size and interaction with digestive physiology, notably the role of the gizzard, strongly influence calcium absorption efficiency. By cross-referencing recent data from scientific literature, this review provides insight into the comparative evaluation of calcium sources and underscores the need for more precise and tailored dietary formulations. The aim is to provide researchers and poultry professionals with concrete elements for optimizing calcium supplementation strategies, in a perspective that is both efficient, sustainable and economically viable.
listelement.badge.access-status Open Access ,
Evaluation of food safety in a whey-based fermented product
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2025) Balint, Andreea-Bianca; Talpă, Sandu; Veleșcu, Ionuț- Dumitru; Rațu, Roxana-Nicoleta; Lipșa, Florin-Daniel
Although long considered a by-product of cheesemaking, whey has been proven by this study to be a resource with high nutritional and functional value. Its utilization in the form of a fermented beverage, plain or enriched with elderberry extract, has been confirmed as an efficient strategy both technologically and sensory-wise. The study confirmed the potential of acid whey as a substrate for functional fermented beverages, with physicochemical values showing a low pH (4.45 ± 0.00), high titratable acidity and a nutritional composition characterized by 1.02% protein, 3.74% lactose and 0.72% ash. Microbiological analyses showed a low microbial load (NTG ~2 × 10⁴ UFC/mL), below the limit set by EC Regulation no. 1441/2007, and the absence of E. coli and coliform bacteria colonies confirmed the safety of the sample. From a sensory point of view, the variants with the addition of elderberry extract were the best appreciated, due to their balanced taste, natural aroma and pleasant appearance. The results obtained indicate that fermented whey beverages can be classified as safe, nutritious and attractive products, with potential for use in the functional food industry and within the circular economy.