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This research was conducted to determine the effect of oregano essential oil added to the diet of broilers on body weight gain, feed consumption, feed conversion ratio (FCR) and on the chemical composition of meat and liver. For this purpose, two groups of one-day old broiler chickens Ross 308, a control group (CG) and an experimental group (EG) were raised for 42 days. In the experimental group, 1% of oregano essential oil was added to the standard diet, dissolved in vegetable oil and mixed with the administered diet. The live body weight (LBW) of the chickens at 42 days was higher in the control group (2099.69±29.56 g) compared to that of the experimental group (1972.23±42.20 g). The total feed consumption of the control group was 4393.62 g per bird, higher in comparison with the experimental group, which registered 4067.45 g per bird. The feed conversion indices of 2.14 (CG) and 2.11 (EG), favouring the experimental group. With regards to the chemical composition of meat and liver, a higher proportion of dry matter was recorded in the samples collected from breast and thighs musculature and liver of experimental group of chickens. [ABSTRACT FROM AUTHOR]

Sheep milk has a high nutritional value and is an important source of fatty acids, calcium, magnesium, phosphorus, iron, etc., which contribute to the body's health. In addition to the use of raw milk, the main use of sheep's milk is the production of traditional cheeses obtained by small farmers or regional cheese producers. However, the quality of the obtained cheeses depends on the raw material, namely milk, which has to be free of pathogenic microorganisms. This study aims to highlight the importance of the quality of raw milk to obtain high-quality cheeses. Milk and telemea cheese samples were collected from Țurcană sheep breed farmed in Vințe farm, Cluj county, Romania. The physicochemical analyses were performed for both milk and cheese. The physicochemical analysis results for milk were: crude fat 8.98±0.18%, crude protein 5.08±0.16%, density 1.0345±0.01 g cm-3, acidity 17.2±0.97%. For the cheese, the results were: water 45.2±0.74%, dry matter (DM) 54.8±0.74%, crude fat 51.93±2.05% reported to DM, salt 5.63±0.31% and acidity 272.6±11.82%. The pleasant taste of cheese is due to the quality of the raw milk and the brine used. [ABSTRACT FROM AUTHOR]

In general, wild mushrooms are considered are an excellent source of valuable nutritional compounds but can exert toxic potential due to the accumulation of heavy metals. In the present study the basic physicochemical composition (fat, protein, and moisture) and heavy metal content profile (Pb, Cd, Cs) of two popular edible wild mushrooms of the species Boletus edulis and Cantharellus cibarius harvested from the forests of Vatra Dorna, Romania were determined. Both investigated mushrooms samples demonstrated a good protein source with the means ranged from 1.58-2.91. In addition, analyzed mushrooms showed a low-fat content presenting values of 0.41- 0.45. Inductively coupled plasma mass spectrometry technique (ICP-MS) presents heavy metal content from B. edulis and C. cibarius samples ranged from 0.9 - 0.12 for Pb and 0.16 - 0.25 for Cd, respectively. [ABSTRACT FROM AUTHOR]

The meat due to the chemical composition is a staple food in human nutrition. Physicochemical characteristics and taste of the meat is influenced by many factors: the state of fattening animal species, nutrition, slaughtering, handling, packaging and storage. The fat in pork is influenced by the state of fattening as follows: fatty meat presents a fat content of 31.56%, the average meat 15.75% and lean meat 4.76%. The content of the highest protein substances can be found in lean meat, 19.88%. [ABSTRACT FROM AUTHOR]

Meat is an important food in the human diet. The chemical composition of meat is influenced by many factors. An important factor is represented by species. In this study was analyzed for protein content, water, minerals and fatty acids in pork and beef. Minerals ranged from 0.95 ± 0.02 (%) in pig meat and 1.12 ± 0.02 (%) in beef. The protein varied between: 19.20 ± 0.14 (%) in pork and 20.31 ± 0.25 (%) in beef. The highest average values are for the following fatty acids: C16: 0 (palmitic), C18: 0 (stearic acid) and C18: 1 (oleic acid) in both pork and beef. [ABSTRACT FROM AUTHOR]

Nitrates and nitrites are mainly used in meat products for shelf life extension, to improve flavor and for color fixation. High content of nitrite and nitrate in food can raise concern regarding its undesirable effects on consumer health. In our study the lowest value for N03' content was found in pork sausages, with values ranging from 35.16 mg/kg to 39.82 mg/kg and the lowest value for NO2- content was evidenced in summer sausages, with values between 1.3 mg/kg and 1.42 mg/kg. [ABSTRACT FROM AUTHOR]

Băl?ată Românească is a native cattle breed. The lactation determine a significant changes on physico-chemical parameters of milk. These parameters is influenced by haematological profile. It is important to evaluate the hematological profile, as is an assessment of the health of animals. HEM presents the lowest values in lactation 2, 8.32 ± 2.01 (g/dL) and higher lactation 5 10.35±0.96 (g/dl). HCT varies thus: lowest averages are 26.71±1.28 L1 and L5 highest in 29.87±1.07. [ABSTRACT FROM AUTHOR]

Fish meat is an important source of nutrients, having organoleptic and dietary properties, especially important for human nutrition, in the form of essential and non-essential amino acids, and unsaturated fatty acids such as Omega 3, Omega 6, Omega 9 and Omega 12. They are essential for preventing and treating cardiovascular disease or various forms of cancer, like colorectal cancer. In the present study, characteristics and chemical properties of the meat were analyzed in eight different fish species: rainbow trout (Oncorhynchus mykiss), common carp (Cyprinus carpio), silver carp (Hypophthalmichthys molitrix), European sea bass (Dicentrarchus labrax), golden grey mullet (Liza aurata), mackerel (Scomber scombrus), sea bream (Sparus aurata) and prussian carp (Carassius gibelio). The characteristics and chemical properties of the meat were analyzed, taking into account the anatomical muscle segments (epaxial muscles, hypaxial muscles and caudal peduncle muscles). The analyses of the chemical composition of the meat consisted of: water content (%), dry matter (%), crude protein (Pb%), crude fat (Gb%) and mineral content (Min.%). The proximate analysis results are influenced by many factors, such as the sex of fish, the age of fish, the catch season, the farming system used, the geographical region of catch, the time from harvest to analysis, the conservation method, and many others. The results offer important information regarding the structure and composition of fish meat available on the market. [ABSTRACT FROM AUTHOR]

Given to the peculiarities of the lactating buffaloes behavior and for influencing the chemical composition and technological quality of the final products made from buffalo milk, we thought it advisable to study the main physico-chemical parameters (fat, protein, lactose and solids) from the herd of buffaloes GDG Cluj county formed from 72 buffaloes in I-VIII lactations. [ABSTRACT FROM AUTHOR]

Lipids are major components of buffalo milk with great implications in nutrition and economical aspects. The nutritional value of buffalo milk is derived from its complex chemical composition and its high rate of assimilation. Major fatty acids found in both milk and cheese were: palmitic acid (16:0), oleic (18:1) and stearic (18:0). The ratio between UFA/SFA was 0.3, lower than the threshold of 1.5 which is considered to not raise negative health effects. [ABSTRACT FROM AUTHOR]

The dairy buffalo feeding must supply their optimal economic and technical level and highlights their biological production potential output. This study aims to emphasize the results of the physical and chemical compounds analyze from the administered forage to lactating buffaloes, and profile of the fatty acids, using gas chromatography. The most representative fatty acids from the forage are: palmitic acid C16:0, linoleic acid C18:2 and linolenic acid C18:3. The dry matter of the administered forage to lactating buffaloes varies between the following average values: 88.65±0.02% and 93.59±0.01%. [ABSTRACT FROM AUTHOR]

This study aims to analyze the main milk components function of lactation. The following components were analyzed: fat, protein, lactose, non-lipid dry matter, density, and pH. In our study these components are influenced by the specific reference seasonal conditions. The average fat percent in milk frames within: 7.23-8.89%; protein 5.17-5.42% and lactose 4.19-4.94%. [ABSTRACT FROM AUTHOR]

This study evaluated the milk production performances of the Romanian dairy breed of buffaloes from three important areas of Sălaj county from north-western Romania. This county has oneof the valuable buffalo herds from Romania. Comparative analysis in the direction of the maincharacteristics of buffalo milk production were conducted on a herd of 65 buffaloes exploited in extensivetraditional conditions. In terms of milk production total lactation it ranks highest value in lactation VIIIi.e. 1679.92 kg in area I, 1675.79 kg in lactation VI in area II, respectivelly 1442.53 kg in lactation VI inarea III. Differences are less than 1% from normal lactation, with small variations from one lactation toanother. These small differences between buffaloes and lactations emphasizes the use of buffaloes forother destinations (traction). The calving interval in buffaloes in this study presents the highest valuesi.e. 485.26 days in lactation VI, area I. [ABSTRACT FROM AUTHOR]