2024

Permanent URI for this collectionhttps://repository.iuls.ro/handle/20.500.12811/4635

Browse

Now showing 1 - 3 of 3

listelement.badge.access-status Open Access ,
Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms
(MDPI, 2024-01-24) Maciuc, Vasile; Pânzaru, Claudia; Ciocan Alupii, Maria; Radu Rusu, Cristina-Gabriela; Radu Rusu, Răzvan-Mihail
In order to highlight the influence of cattle farming systems on dairy products, assessments were carried out on certain varieties of cheese—marked with the “Mountain product” quality label in comparison with those conventionally produced ones not bearing the quality label. The study was carried out using products obtained from raw milk issued from seven farms and transformed into cheese in four small dairy factories from the mountainous area of Dornelor Basin, Suceava County, Northeastern Romania. The analyzed cheese issued from the “mountain” production system were “Călimani” Schweizer, “Călimani” Cașcaval, “Călimani” smoked Cașcaval, and “Călimani” Telemea—salty brined cheese. Both the “Mountain cheese” and conventional cheese samples produced throughout the same shift were collected and kept under refrigeration conditions until laboratory analysis in order to compare the production systems. The physico-chemical analysis revealed higher amounts of minerals (2.8 to 10.7% Ca; 2.8 to 9.5% P; 12.3% to double the amount of Fe, p < 0.001) and polyunsaturated fatty acids (+5.6 to +13.7%), in mountain cheeses versus the conventionally processed ones. Also, the sanogenic indices had higher values in the “Mountain cheese”, such as the polyunsaturation index (+4.3 to 7.8%) and hypocholesterolic/hypercholesterolic fatty acid ratio (+1.8 to 3.7%), while the atherogenic index and the thrombogenic index had lower values (−1.9 to −4.3%) compared to the conventionally produced cheese, thus revealing healthier properties for consumers. The Enterobacteriaceae family species were identified in “Mountain cheese”, while they were absent from conventionally processed cheese, knowing the raw matter milk is thermally treated at ultra-high temperatures in the latter ones. In the “Mountain cheese”, such microorganisms were found within the safety regulation limits and contributed to providing flavor, taste, color, and specific texture, making it superior in terms of sensorial quality compared to the conventionally produced cheese.
listelement.badge.access-status Open Access ,
On the Digestibility of Mulberry Leaf Fed to Bombyx mori Larvae
(MDPI, 2024-08-18) Doliș, Marius-Gheorghe; Pânzaru, Claudia; Usturoi, Marius-Giorgi; Usturoi, Alexandru; Radu Rusu, Cristina-Gabriela; Davidescu, Mădălina-Alexandra
Considering that sericulture is an important branch of animal husbandry, not only for the production of silk but also as a valuable source of protein, it is necessary to constantly study the possibilities for its improvement as a branch of this domain. Therefore, the purpose of this paper is to assess the nutritional value and digestibility of mulberry leaves from the Kokuso 21 and Eforie varieties, as consumed by silkworms (Bombyx mori L., Bombicidae Family, Lepidoptera Order) during a summer study, in 2021. The Japanese variety (Kokuso 21) and the Romanian variety (Eforie) were used as food sources for the Triumf hybrid, developed in Romania; the larvae were divided in two batches of 300 larvae and each set was subdivided into six groups of 50 larvae, which were raised in paper trays based on their age and size. The research indicated that mulberry leaves have an average digestibility value of 54.46%; the aging process of the leaves altered their chemical composition, with most nutrients showing a decreasing trend in digestibility throughout the larval growth period, except for crude fiber, which remained unchanged in the early larval stages and increased to 26.78% towards the end of the experiment. Overall, the Kokuso 21 variety demonstrated superior nutrient digestibility compared to Eforie. An important finding from this study is the need for future research to determine the degree of nutrient metabolism and conversion into silk.
listelement.badge.access-status Open Access ,
Effect of Dietary Incorporation of Hemp Seeds Alone or with Dried Fruit Pomace on Laying Hens’ Performance and on Lipid Composition and Oxidation Status of Egg Yolks
(MDPI, 2024-02-28) Mierliță, Daniel; Teușdea, Alin-Cristian; Matei, Mădălina; Pascal, Constantin; Simeanu, Daniel; Pop, Ioan-Mircea
The present study was conducted to investigate the effects of introducing hemp seeds, as a source of PUFAs, into a standard diet with or without dried fruit pomace (dried blackcurrant (DB) or dried rosehip (DR)), as a source of natural antioxidants, on the laying performance of hens and the FA profile, cholesterol level, antioxidant content, and lipid oxidative status in the yolks of fresh eggs or eggs stored at 4 °C for 28 days. The experiment used 128 Tetra SL hens at 35 weeks of age, which were divided into four groups and randomly assigned to four dietary treatments: a standard corn–wheat–soybean meal diet (C), standard diet containing 8% ground hemp seed (H), hemp seed diet containing 3% dried blackcurrant pomace (HB), and hemp seed diet containing 3% dried rosehip pomace (HR). The laying rate, feed conversion ratio (FCR), egg weight, and yolk weight were improved by the use of hemp seeds. The yolks of the H, HB, and HR eggs had a lower cholesterol (p ˂ 0.01) and SFA content, while the concentration of total and individual PUFAs (n-6 and n-3 FAs) was significantly higher (p ˂ 0.01) compared to C. In addition, the introduction of hemp seeds into the diets alone or with dried fruit pomace (DB or DR) led to increased (p ˂ 0.001) content of α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) and hypo-/hypercholesterolemic FA ratio and decreased arachidonic acid (AA, 20:4n-6) content, n-6/n-3 ratio, and thrombogenicity index (TI) compared to the control eggs. The introduction of dried fruit pomace (DB or DR) into the diets had no effect on the laying performance of the hens or the cholesterol content and FA profile of the egg yolks, compared to the diet supplemented only with hemp seeds. The dried fruit pomace improved the color, accumulation of antioxidants, and oxidative stability of fats in the yolks of the fresh eggs and eggs stored at 4 °C for 28 days. The DR was found to have the most desirable effects, producing the most intense color of egg yolks, the highest content of natural antioxidants, and the best oxidative stability of yolk lipids.

Browse

Recent Submissions