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 6789
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

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The Study of DDGS as Food Component for Common Carp (Cyprinus Carpio)
(University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania, 2025) Dănciug Rotaru, Mălina-Andreea; Tihiniuc Popa, B.P.; Păsărin, Benone
Dried distillers grains with solubles(DDGS), is a product from the ethalon production sector that is effectively used in feed for cattle and pigs because of its relatively high protein and nutrient value and lower cost that grains. The purpose of this research was to determine the best DDGS level that could be added to the diet of common carp. A six-week trial was conducted with common carp starting at a weight of 84 g, using three test diets:P0 (0%), P1 (25%) and P2 (35%). The chemical makeup of DDGS examined with Fourier Transform Near-Infrared spectroscopy revealed a protein level of 28.45% and oil content of 5.86%. the diets containing DDGS did not lead to notable changes in growth measures and meat quality. In terms of oxidative state in the muscle tissue, P1 and P2 significantly decreased, in a dose-dependent way, the specific activity of SOD and GSH, while CAT and GPX remained unchanged. The objective of this study was to evaluate the impact of substituting sunflower meal with DDGS in the common carp diet on key growth measures, meat quality, and oxidative stress.
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The Impact of Using Oleogel And Buckwheat Flour On The Properties Of Semi-Smoked Sausages
(University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania, 2025) Bobeică, Roxana-Georgiana; Văleanu (Neculai), Andra Sabina; Hoha, Gabriel-Vasile; Nistor, Emilian-Cătălin; Păsărin, Benone
Semi-smoked sausages are a valued food product in Romania, but their high fat content raises significant public health concerns. This study proposes an innovative solution by replacing pork fat with oleogel and adding buckwheat flour, aiming to improve the physicochemical, organoleptic, technological, and functional properties of the product, thus offering a healthier and nutritionally balanced alternative.Oleogel, used as a substitute for animal fat, represents a modern alternative with the potential to reduce the saturated fat content in meat products. Through its structure, oleogel ensures a texture similar to traditional fat, contributing to the maintenance of desired organoleptic properties, such as juiciness and aroma. Additionally, the use of buckwheat flour adds functional benefits due to its rich content of fiber, proteins, and bioactive compounds with antioxidant properties. This combination promises an improvement not only in nutritional value but also in the stability and safety of the product. The study analyzes the impact of these changes on the main characteristics of semi-smoked sausages, such as texture, color, aroma, and technological behavior during processing and storage. The obtained results could contribute to the development of healthier meat products, tailored to current consumer demands, without compromising their quality or acceptability. This approach opens new perspectives in the food industry, promoting innovation and sustainability in food production.
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Studies on the Effect of Phytoadditives on Growth Performance and Meat Quality in Broiler Chickens
(Alma Mater Publishing House, 2025) Ungureanu, Irina; Radu-Rusu, Răzvan-Mihai; Rațu, Roxana-Nicoleta; Usturoi, Alexandru; Usturoi, Marius-Giorgi
both for its nutritional value and for its specific sensory properties. For a long time, the preservation of the health of birds and the improvement of growth indicators were achieved through the administration of antibiotics, a technique highly contested due to their residue in finished products. Against the backdrop of these issues, various plant-based products (phytoadditives) have emerged, credited with multiple roles, from improving immunity and digestion efficiency to reducing the action of predominant pathogens and even mitigating the environmental impact of animal farming. The purpose of this study is to create a centralized overview of the effects generated by the available phytogenic additives, for their inclusion in specific bird diets with the aim of improving the quantitative and qualitative aspects of meat production.
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Factors Influencing the Quality Of Turkey Meat
(University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania, 2025) Simion, Marinela-Elena; Rațu, Roxana-Nicoleta; Usturoi, Alexandru; Radu-Rusu, Răzvan-Mihai; Usturoi, Marius Giorgi
Genetic, technological, nutritional, and breeding factors influence the quality of turkey meat. In terms of its biochemical composition, turkey meat is characterized by a high protein content and a favourable ratio between unsaturated and saturated fatty acids, which makes it a valuable nutritional source. Also, turkey meat is lower in fat compared to other types of meat. Regarding the quality of turkey meat, it varies depending on the anatomical part used (breast and thighs) and has distinct nutritional values. Processing factors, storage temperature, and post-mortem pH of the meat affect sensory properties such as texture, taste, and colour. Improving the quality of turkey meat involves optimizing growing conditions, as well as correctly managing the slaughtering and preservation processes to prevent damage to organoleptic characteristics and food safety.
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Red Pepper: Nutritional Value, Carotenoids, Antioxidant Capacity, And Its Use in Broiler Diet
(University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania, 2025) Ungureanu, Irina; Rațu, Roxana-Nicoleta; Usturoi, Alexandru; Radu-Rusu, Răzvan-Mihai; Usturoi, Marius-Giorgi
Red pepper is a widely consumed vegetable, renowned for its impressive nutritional profile and significant health benefits, especially for its high content of vitamins and antioxidants. With a rich content of vitamin and essential carotenoid, red pepper plays a vital role in supporting immune function, improving iron absorption, and maintaining skin and eye health. The abundant carotenoid content of red peppers, which includes compounds such as capsanthin and capsorubin and gives the vegetables their characteristic red colour, significantly contributes to their antioxidant capacity. By effectively combating free radicals, these carotenoids lower the oxidative stress and inflammatory variables linked to the onset of chronic illnesses. Although there are many health benefits linked to consumption, there are still debates over their magnitude and the ways in which they work. Ongoing research continues to explore the bioavailability of carotenoids and their potential interactions with other dietary components, as well as the optimal ways to incorporate red pepper into various diets, both for its nutritional benefits and especially for improving the colour of meat in broiler.