Wioletta Biel

The Relation Between Intramuscular Fat Level in the Longissimus Muscle and the Quality of Pig Carcasses and Meat

Abstract This study evaluated the effect of intramuscular fat (IMF) content on the quality of pig carcass and meat. One hundred and twenty right half-carcasses of crossbred pigs (Pietrain × Duroc boars and Polish Large White × Polish Landrace sows) from a commercial farm were divided into two groups depending on the content of IMF in the longissimus muscle (LM): LIMF - lower content (mean 2.05% IMF; 28 gilts and 30 barrows) and HIMF - higher content (mean 3.08% IMF; 32 gilts and 30 barrows) were used. Pigs with a higher IMF content in LM (HIMF group) had a significantly lower (P≤0.01) percentage of lean meat in carcass, loin muscle area, level of polyunsaturated fatty acids (PUFAs) and PUFAs/SFAs ratio, whereas backfat thickness, content of cholesterol in LM, levels of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) were significantly greater (P≤0.01) than those in pigs with lower IMF content (LIMF group).

The chemical composition and antioxidant properties of common dandelion leaves compared with sea buckthorn

The aim of this study was to determine the chemical composition and antioxidant activity of dandelion [Taraxacum officinale (Weber) ex Wigg.] and sea buckthorn (Hippophae rhamnoides Rousi) leaves grown in Poland (53°20′35″N, 14°58′10″E). Both the leaves of sea buckthorn and common dandelion were found to be a very good source of essential nutrients and elements. The dandelion leaves contained significantly more protein, fat, and crude fibre than those from sea buckthorn. Dandelion leaves also contained more phosphorus, potassium, calcium, iron, and zinc. Although the dandelion leaves were a good source of biologically active substances, sea buckthorn leaves exhibited a significantly higher level of antioxidant activity as measured by ABTS. Dandelion leaves were richer in tocopherols, thiamine, riboflavin, and niacin while the sea buckthorn leaves contained higher levels of l-ascorbic acid.

Bioactive Compounds and Their Biofunctional Properties of Different Buckwheat Germplasms for Food Processing

Abstract Nowadays many scientific groups in the functional food area are looking for plants with a high content of phytochemicals as an important source of active pharmaceuticals or with valuable nutritional properties. Buckwheat among these plants has gained primary position as a potential source for gluten free food products as well as a rich source of antioxidant compounds. The various types of bioactive compounds presented in different buckwheat varieties provide the basic background needed for the efficient production of buckwheat foods with added value. In this chapter are presented literature data analysis and our own results regarding protein and amino acid composition from different buckwheat varieties. Particularly the characteristics of phenolic compounds with high antioxidant capacity, which have healing effects on some chronic diseases and which are contained in the buckwheat plants, are discussed. The results of the production of functional food products from buckwheat plants are presented.

Chemical composition and antioxidant activity of leaves of mycorrhized sea-buckthorn ( Hippophae rhamnoides L.)

5 CHILEAN JOURNAL OF AGRICULTURAL RESEARCH 77(2) APRIL-JUNE 2017 The leaves of sea-buckthorn (Hippophae rhamnoides L.) can be a rich source of nutrients and biologically active substances. Their levels depend on growing conditions, agricultural technology and climate. The studies however, mainly focus on nutritious value of fruit and seeds and there is shortage of the information regarding to buckthorn leaves. The aim of the experiment was to determine the effect of symbiotic mycorrhizal fungi on the chemical composition and antioxidant activity of sea-buckthorn leaves. The study was conducted in 2014 and 2015 at the Experimental Station in Lipnik, Poland. Mycorrhization improved the nutritional value of leaves of sea-buckthorn by increasing levels of total protein (3%), N free extract (1%), Ca (9%), Na (16%), Fe (18%), Cr (34%), and partially elevating antioxidant activity by increasing the concentration of polyphenols (7%). Leaves of ‘Habego’ had a higher nutritional value, containing more total protein (4%), crude fat (7%), crude fiber (30%), and all fractions of dietary fiber. ‘Hergo’ had more beneficial levels of minerals (P-27%, K-67%, Mg-4%, Na-30%, Zn8%, and Cr-21%), polyphenols (51%), total flavonoids (35%), carotenoids (10%), and L-ascorbic acid (8%), as well as higher antioxidant activity (40%). The results of our study partly confirmed the earlier scientific reports on the impact of mycorrhiza on the chemical composition of plants. However, it is not possible to compare our results with data on berry plants, including sea-buckthorn, due to the lack of information in the literature.

The influence of selected agronomic factors on the chemical composition of spelt wheat（Triticum aestivum ssp. spelta L.） grain

Abstract The increase of spelt crop area is a result of overproduction of the basic cereals and the introduction of environmentally-friendly cultivation methods. Due to high interest in healthy lifestyle, healthy food and intensive development of organic agriculture, it was necessary to thoroughly examine the newly-formed cereal strains in order to register the best ones as varieties in the future. The experimental factors included: two weed control methods (mechanical and chemical), two sizes of sowing rate (300 and 500 seeds m−2) and the strains of spelt: three new breeding strains (STH 28-4609, STH 28-4614, STH 28-4619) and Oberkulmer Rotkorn cultivar. The research did not show protein diversity depending on a genotype, mean protein content reached 13% in grain dry mass. The plants weeded mechanically showed the significantly highest crude fat content (2% dry matter (DM)). Mean value of crude fibre for all plants equalled 3.3% DM. The increase of neutral detergent fibre, acid detergent fibre and acid detergent lignin fractions was directly proportional to the increase in crude fibre content, which is beneficial for civilisation diseases prophylaxis. The studied agronomic factors did not significantly influence the essential amino acids content or total amino acids. The harrowed plants had grain with significantly increased nutrient content (crude protein, ether extract, crude fibre, acid detergent fibre (ADF), cellulose, sulphur amino acids, leucine, and sum of essential amino acids) which is very important for organic farming.

Effects of genotype and weed control on the nutrient composition of winter spelt (Triticum aestivum ssp. spelta L.) and common wheat (Triticum aestivum ssp. vulgare)

The renaissance of spelt is associated with the development of alternative farming and a trend to maintain biodiversity. The present study carried out a comparison between two methods of weeding (mechanical and chemical) as well as a cereal cultivar influence on chemical composition of spelt and wheat. The research material was taken from field experiments carried out during three years. In order to assess the chemical composition, the following cereal cultivars were used: lines of winter spelt – STH 8 and STH 11 and a winter common wheat cv. Tonacja. In all cases, the overall protein content in spelt was significantly higher than in common wheat. Spelt grain is also richer in fats than common wheat. A visible tendency to higher concentration of raw fibre was observed when mechanical weeding was applied. Also, mechanical weeding as well as the variety significantly influenced β-glucan content. The study of the impact of a weeding method and a variety does not clearly show the direction of the amino acid content changes. The research indicates that there are ample opportunities to shape the level of nutrients, which decide about spelt grain application in the food industry through agronomic factors (methods of weeding and cultivar).