Camelia Răducu

Seasonal changes of buffalo colostrum: physicochemical parameters, fatty acids and cholesterol variation

BackgroundColostrum has many beneficial effects on newborns due to its main compounds(proteins, fats, lactose, essential fatty acids, amino acids) as well asprotective antibodies that confer to the body. The buffaloes are the secondimportant species for milk production in the world after cows. The importance ofthe species is also conferred by a longer longevity, high dry content of milk anda strong organic resistance when compared with cows. The purpose of this study wasto investigate the changes of buffalo colostrum compounds such as fatty acids,cholesterol and physicochemical parameters during the first seven dayspostpartum and under the impact of the season, summer on pasture andwinter on dry diet (hay based).ResultsFat from colostrum differs depending on the postpartum day showing meanvalues of 11.31-7.56% (summer season) and 11.22-7.51% (winter season). Thesevalues gradually decreased starting with first day postpartum until dayseven. Dry substance and protein presented a similar evolution to fat reaching thelowest values at the end of the colostral period. Lactose, ash and pH showed agradually increase reaching the maximum on day seven postpartum. Thehighest titres of fatty acids from colostrum are: butyric acid (C4:0), myristicacid (C14:0), palmitic acid (C16:0), oleic acid (C18:1) and the lowest valuesshowed up in myristoleic acid (C14:1), cis-10-pentadecanoic acid (C15:1),pentadecylic acid (C15:0) and margaric acid (C17:0) for both seasons. Higherconcentrations have been recorded for the summer season in general. Cholesterolconcentration decreased from 12.93 and 12.68 mg/100 mL (summer and winter season)to 9.02 and 7.88 mg/100 mL in the end of the colostral period.ConclusionsPhysicochemical compounds of buffalo colostrum were influenced by season andpostpartum day of milking. Excepting lactose all other parametersgradually decreased during colostral period. Fatty acids and cholesterol showedthe same evolution, presenting higher values for the summer season. Specificfeeding in the summer season (on pasture) did lead in more concentrated colostrumin dry substance, fatty acids and cholesterol.

Quality of Meat and Some Meat Products Manufactured at SC Ferma Zootehnica SRL Baia Mare

During a period of 6 months beginnings with October 2016 until March 2017, were analysed meat products such as: Haiducesc smoked chest, Premium jambon, as well as semi-smoked assortments: Pork salami, Pintea salami and Pancetta salami obtained at SC. “Ferma Zootehnică” SRL Baia Mare. The results are reported at 100 g of product and were as follow: Haiducesc smoked chest: 31.87% water, 3.2 g salt, 2.51 mg nitrites; Premium jambon: 32.16% water, 3.38 g salt, 2.78 mg nitrites; Pork salami: 53.2% water, 2.13 g salt, 2.32 mg nitrites; Pintea salami: 51.8% water, 2.21 g salt, 2.95 mg nitrites; Pancetta salami: 46.08% water, 2.21 g salt, 2.04 mg nitrites. The obtained values fit in the allowed limits of the European norms STAS 6352/1-88 and 6353-85, therefore the products obtained are very good quality.

Morpho-Histological Peculiarities of Oro-Pharyngeal Cavity of Rainbow Trout (Oncorhynchus mykiss, Wallbaum 1792)

To conduct life phenomena, living organism made materials and energy exchange with the environment. Essentially, standing of substance and energy needs is satisfied through processes of nutrition. The digestive system of fish have some peculiarities, both in terms of shape and the presence or absence of couple anatomical segments, depending on the species diet. Oro-pharyngeal cavity represents the first segment of the digestive tract in fish (Al Abdulhadi, 2005) and its structure contains multiple items: opening mouth, oral cavity, teeth, tongue and the pharynx (Stăncioiu, 2006). Other authors (Nicolae, 2007) consider teeth and tongue as constituent elements of oral cavity, and are not considered separate units of oro-pharyngeal cavity. Whatever of this classifications, most authors agree delimiting the oro-pharyngeal cavity, above the lips, and posterior by the last pair of gill arches (Bud, 2007). Rainbow trout (Oncorhynchus mykiss, Walbaum 1792) is one of the most exploited species of culture, both in Romania and worldwide. Several studies have been made on anatomical and histological structure of the various organs and body forming apparatus, but we consider they are insufficient. In this case, the authors of this paper aim to characterize in terms, morphological and histological, the first segment of digestive system, oro-pharyngeal cavity. These studies are made reasoned, for optimization of growth and nutrition technologies and increase the economic efficiency in aquaculture. For it, must be correlated several aspects of nutrition, ensure optimal environmental conditions, anatomic and histological structure of digestive tract and circulatory, respiratory and excretory systems.