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Polycyclic Aromatic Hydrocarbons (PAHs) are organic compounds known to be potentially toxic for human health. Humans are exposed mostly through ingestion, but also through inhalation and skin contact. Thus, their concentrations in foods should be as low as possible. Fish products are appreciated as functional food, with high nutritional properties and organoleptic attributes. Despite these qualities, fish products may also contain PAHs. Humans are exposed to PAHs by eating fish meat, which can be contaminated from environmental sources, from industrial food processing methods, and from some home cooking practices. The main aspects concerning PAHs contamination of fish meat are briefly discussed: analysis and occurrence in some fish products, main factors and sources of contaminations, methodology of the determination of PAHs and current legislation on PAHs. The contamination of fish meat with PAHs has an impact on food quality. Mainly, topical studies from the last 20 years were taken into account, and also some studies that were the basis of the research in PAHs. The following platforms were used in the search: Web of Science and Scopus.

Despite the numerous sensory, organoleptic and nutritional qualities, fish meat may also contain some toxic compounds with negative effects on human health. Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals resulting from incomplete combustion, found at high levels in thermally processed foods, especially in smoked fish. This research studied the influence of wood type (beech, plum and oak) and fish species (rainbow trout, carp and Siberian sturgeon) on PAH contamination in hot smoked fish. Benzo(a)Piren, Σ4PAHs and Σ15PAHs were considered as main indicators of PAH contamination. All-PAHs was quantified in all samples, indicating a specific dynamic of values due to the influence of variables. Generally, BaP (benzo(a)pyrene) content in the samples ranged from 0.11 µg/kg to 8.63 µg/kg, Σ4PAHs from 0.70 µg/kg to 45.24 µg/kg and Σ15PAHs from 17.54 µg/kg to 450.47 µg/kg. Thus, plum wood promoted the highest levels of PAHs, followed by oak and beech. Carp and Siberian sturgeon presented the highest concentrations of PAHs. Some of these parameters had levels that exceeded the limits allowed by legislation via Commission Regulation (EU) No 835/2011. Results revealed BaP levels > 2 µg/kg when plum wood was used in rainbow trout (4.04 µg/kg), carp (4.47 µg/kg) and Siberian sturgeon (8.63 µg/kg). Moreover, the same trend was found for Σ4PAHs, which exceeded 12 µg/kg in rainbow trout (17.57 µg/kg), carp (45.24 µg/kg) and Siberian sturgeon (44.97 µg/kg).

In recent years, by-products obtained from farm animals are of increasing interest to farmers and once again to the population, which have properties that are not to be neglected by consumers. Milk is one of the main sources of essential compounds, and the by-products obtained from its processing are important elements in human nutrition, bringing an important contribution of elements to the body. Whey is a complex by-product with a high protein content, and in the case of donkey milk, important benefits have been highlighted, such as antimicrobial, antiviral and anti-allergenic properties. The cost of whey from donkey milk is currently low, which is of interest in terms of its capitalization. In the case of whey obtained from donkeys, the amount of protein is very high, thus, it can be successfully used as a substitute in people with allergies to milk of other species and can be harnessed in the form of protein supplements of interest to the population.

This review examines using essential oils (EOs) as an alternative approach in poultry farming to clarify their beneficial roles. The discussion introduces current challenges within the poultry industry, from antibiotic resistance and environmental concerns, setting the context for natural feeding strategies. EOs are characterized by diverse bioactive compounds such as terpenes and phenolics, known as powerful alternatives due to their strong antimicrobial, antioxidant, and growth-stimulating properties. Their chemical composition and biological activities can offer insights into their mechanism of action in bird species, specifically poultry. In the context of poultry production, the review underlines how EOs enhance growth performance, support immune responses, and improve feed efficiency. Their role in modulating gut health and potentially improving product quality was discussed herein. Combining these natural substances into poultry farming can address the growing environmental concerns. In this overview, we focus on EOs as a novel and progressive option in poultry farming, aiming to harmonize 'environmental sustainability with agricultural efficiency.

C.perfringens, a ubiquitous bacterium, is implicated in a series of recent outbreaks across Europe, reflecting its significance in public health. The organism manifests different clinical presentations in both human and animal hosts. In the realm of veterinary science, its pathogenesis in species such as poultry, cattle, swine, and equines is of particular concern due to the economic implications stemming from morbidity and mortality rates. The enterotoxins produced by this bacterium is the primary cause of symptoms like watery diarrhea, abdominal pains, and cramps in humans, and leads to conditions such as clostridial myonecrosis and necrotic enteritis in animals. An important aspect of its virulence strategy is its ability to form biofilms. These sophisticated microbial assemblages confer an augmented resistance against environmental challenges and antimicrobial interventions. This review consolidates information about C. perfringens outbreaks in Europe, mode of infection, pathogenesis in various animals, associated clinical symptoms, and the nuances of its biofilm formation. The present literature synthesis could provide valuable insights for forthcoming preventive and therapeutic initiatives.

The European Union’s (EU) agricultural self-sufficiency is challenged by its reliance on imported plant proteins, particularly soy from the Americas, contributing to deforestation and greenhouse gas emissions. Addressing the EU’s protein deficit, this study evaluates alternative protein sources for aquaculture, focusing on their nutritional value, elemental content, and polycyclic aromatic hydrocarbons (PAHs). Protein flours from gastropods (Helix pomatia, Arion lusitanicus, Arion vulgaris) and their hepatopancreas, along with plant-based proteins from food industry by-products (oilcakes, coffee grounds, spent brewer’s yeast), were analyzed. Results revealed that snail flour contained the highest protein content at 59.09%, significantly outperforming hepatopancreas flour at 42.26%. Plant-based proteins demonstrated substantial nutritional value, with coffee grounds flour exhibiting a remarkable protein content of 71.8% and spent brewer’s yeast flour at 57.9%. Elemental analysis indicated high levels of essential minerals such as magnesium in hepatopancreas flour (5719.10 mg/kg) and calcium in slug flour (48,640.11 mg/kg). However, cadmium levels in hepatopancreas flour (11.45 mg/kg) necessitate caution due to potential health risks. PAH concentrations were low across all samples, with the highest total PAH content observed in hepatopancreas flour at 0.0353 µg/kg, suggesting minimal risk of PAH-related toxicity. The analysis of plant-based protein sources, particularly oilcakes derived from sunflower, hemp, flax, and pumpkin seeds, revealed that these by-products not only exhibit high protein contents but present a promising avenue for enhancing the nutritional quality of feed. This study underscores the potential of utilizing gastropod and plant-based by-products as sustainable and nutritionally adequate alternatives to conventional feeds in aquaculture, contributing to the EU’s environmental sustainability goals.

The biological material of buffaloes in this area shows favorable characteristics in the direction of milk production with a total length of lactation almost close to the normal one, but the interval between births is quite high. Pure milk fat content on total lactation is 6.98% and 6.96% for normal lactation, with variations from the first lactation of 7.27% to 6.86% in the ninth lactation. The time of the dry period shows variation between 80.84 and 142.84 days and calving interval between 375.91 and 435.48 days.

Experiments were conducted throughout 2009 and 2010. At the beginning of experiments, both in 2009 and in 2010, were formed two groups (M-control group; E-experimental group), each group far 600 rainbow trout (Oncorhynchus mykiss). Control group M has been exploited in the Fiad trout farm, Bistriţa-Năsăud County, and the experimental group E was operated in a recirculating system arranged in Cluj-Napoca. Experiments were conducted over 210 days, both in 2009 and in 2010. Initial body weight of the specimens was 22.70±0.40 g – group M, and 22.68±0.39 – group E, in 2009. In the second experimental series (2010), the initial body weight of the rainbow trout specimens was 22.69±0.28 g – group M, respectively 22.56±0.31 g – group E. To determine the body size indices, we made measurements and weighings in all age groups exploited. Based on measurements, we calculated: K – Fulton condition factor; Ig – thickness factor; Ip – profile indices; Ica – quality indices; Ic1-meat index expressed as percentage of head lenght from standard lenght of fish; Ic2- meat index expressed as percentage of caudal peduncle lenght from standard lenght of fish. Analysing the value of body size indices in rainbow trout in the two test series (2009 and 2010) we found that they are directly proportional to fish weight, but are significantly influenced by the environmeltal conditions and the feeding rate. The mean values of body size indices (K, Ip, Ig, Ica, Ic1 and Ic2) in rainbow trout from the two experimental series, fall within the range cited in the special literature.

Experiments were conducted throughout 2009 and 2010. At the beginning of experiments, both in 2009 and in 2010, were formed two groups (M-control group; E-experimental group), each group far 600 rainbow trout (Oncorhynchus mykiss). Control group M has been exploited in the Fiad trout farm, Bistriţa-Năsăud County, and the experimental group E was operated in a recirculating system arranged in Cluj-Napoca. Experiments were conducted over 210 days, both in 2009 and in 2010. Initial body weight of the specimens was 22.70±0.40 g – group M, and 22.68±0.39 – group E, in 2009. In the second experimental series (2010), the initial body weight of the rainbow trout specimens was 22.69±0.28 g – group M, respectively 22.56±0.31 g – group E. As factors which influencing directly the growth dynamic of rainbow trout, were monitored the physico-chemical parameters of water from the two locations, and feed consumption. Production performances of the trout from the two experimental groups, were assessed using as indicators total weight gain (TWG) and specific growth rate (SGR). In 2009, TWG=370.92±4.37 g – group E vs. 79.59±1.09 g – group M (p

In this experiment we followed the influence of growth system on the share of internal organs and viscera by the total body mass on rainbow trout (Oncorhynchus mykiss). The importance of this study results from the need to reach as favourable slaughter yield. For this, were slaughtered 25 rainbow trout from the Fiad trout farm (conventional farm), Bistriţa-Năsăud County (control group – M), respectively 25 rainbow trout grown in a recirculating system arranged in Cluj-Napoca (experimental group – E). Body weight of the studied specimens was 228.96±1.21 g – M group, respectively 229.40±1.24 g – E group, the difference between the two groups being insignificant (p>0.05). The slaughter yield was favorable for E group – 90.55±0.03%, compared with M group – 89.23±0.05% (p

Slaughter yield is one of the most important indices of meat production, which in the current legislation, dealing with employment în quality classes and to establish the commercial value of fish or other animals. To make our research, were slaughtered by mechanical stunning, 25 rainbow trout (Oncorhynchus mykiss), from Fiad trout farm, Bistriţa-Năsăud County (M group), respectively 25 rainbow trout from an recirculating system arranged in Cluj-Napoca (E group). The average weight of the studied specimens was similar (228.96±1.21 g-M group, respectively 229.40±1.24 g-E group; d= -0.44 g, p>0.05). Slaughter yield obtained in the goup M was 89.23±0.05%, and in the group E 90.55±0.03%. Results showed that in gravimetric terms, the differences are insignificant between the two groups (d=3.43 g, p>0,05), but in percentage terms, the differences are negative and very significant (d=1.32%, p

An increasingly high interest is given to the sensory, nutritional, and sanogenic qualities of meat. Considering that poultry meat is nowadays the main quantitatively demanded meat for human consumption, its quality is largely verified and monitored. Toxic compounds are trace markers to be monitored, as their health impacts often cause a high health risk for humans. We have evaluated how a traditional method of meat preservation—hot smoking with natural wood smoke—adds certain polycyclic aromatic hydrocarbons (PAHs) to chicken, duck, and turkey meat. One- vs two-day smoking period and three wood types for smoking (plum, cherry, and beech) have shown that the highest concentrations of PAHs were present in duck meat, irrespective of smoking time or wood type. A higher concentration overall of PAHs was quantified when beech wood was used, followed by cherry and plum woods. Fluorene associated with beech wood gave the highest values for day 1 and day 2, followed by duck and turkey meat, respectively. Very significant differences (p < 0.001) were usually observed for duck meat when compared with chicken and turkey meat, but it was also easy to notice absolute values for Anthracene, Phenanthrene, or Fluoranthene. As expected, two-day smoking contributed to higher concentrations of PAHs in meat.

Abstract Background Tartrazine (Yellow 5 or E102) is a synthetic food dye able to modify perception and behavior, causing agitation, confusion, rhinitis and can produce hyperactivity syndrome in children when is combined with benzoates. Additionally, it can trigger oxidative stress which consequently generates metabolic disorders. Therefore, the study was designed to evaluate the harmful effects of the food additive tartrazine and to observe beneficial properties of blackthorn fruits (Prunus spinosa) on the blood and organs of albino Wistar rats. Materials and methods This study was carried out on 20 mature Wistar rats, randomly divided into four groups of five animals. Over the course of the experiment, the control group received only food and drinking water, group I received 75 mg of tartrazine dissolved in (250 ml) water group II was given 75 mg of tartrazine and 200 mg of dried blackthorn fruit powder 200 mg dissolved simultaneously in (250 ml) of tartrazine-water mixture (aiming to reduce the tartrazine toxicity) and group III received a higher dose of tartrazine (100 mg) in (250 ml) of water. Results At the end of the experiment, values regarding kidney and liver weight were significantly increased, while the weight of the spleen was slightly decreased compared with the weight of the control group. Biochemical and hematological assays, of the blood samples show that the addition of tartrazine in the diet of rats caused significant changes in all biochemical and hematological parameters of the blood. In the group II, which received (P. spinosa) powder combined with tartrazine, the biochemical and hematological parameters had average values similar to the control group. Conclusions Histopathological assay showed that the application of tartrazine in the group I, II and III produced lesions of the kidneys, spleen and the liver for all rodents. Tartrazine was able to generate histopathological changes, which caused significantly tissue lesions of the liver and significant changes in blood parameters. Blackthorn powder showed a promising protective role for the blood parameters but demonstrated no significant benefits for the organs.

Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function, for example, to counter food perishability and bacterial degradation, give or restore color or impart flavor to foods.These additives generally provide some type of benefit for the food producer, processor or consumer. For example: acids that may be added to prevent the growth of microorganisms that cause spoilage may also prevent the growth of microorganisms that can cause foodborne illness. Some additives are directly added to food and ingredients, while others are added indirectly through contact with packaging materials as are, for example the preservatives BHA and BHT on the inside of breakfast cereal bags. The benefit of some food additives is enhancing health status or prevents disease; most benefits reflect economic considerations for food processors and sensory attributes and convenience for consumer.

Milk quality is influenced by many factors: lactation, fat, protein, lactose, number of somatic cells. In order to process raw milk and compare with criteria of quality and food safety the Regulation of European Parliament and the council no. 853/2004. Analysing the total number of somatic cells (SCC) in the period July-August 2017 it is noted that in case of samples collected from first automatic milk dispenser exceed 2 times the maximum admissible values and the samples collected from second automatic milk dispenser are up to the maximum allowable values which show that milking hygiene and animal health are at the European standards required. Analysis of fat content for both cases indicates that it is within the standard values for cow's milk and fat variations for DM1 samples are very low at temperatures above 30 degrees Celsius which shows that high temperatures do not influence these parameters. The biological material study was represented analysed by 30 samples of milk from only two cow milk dispensers functional located in this period in Cluj-Napoca city. These samples were collected at the same time period during July-August months. The aim of present study is to determine whether milk marketed through dispensers under the high temperature conditions specific to this period is affected in terms of qualitative parameter analysis.

(1) Background: Well-known monosodium glutamate (E-621, MSG), originally used as a food flavor enhancer, was approved approximately in all countries, but the toxicity versus the safety of (MSG) are still unclear due to variable scientific toxicological reports. Moreover, it was reported to trigger elevated frequencies of nausea and headaches in humans and provide deleterious effects on laboratory animals. The objectives of the present study were to (i) estimate the possible toxic effects of the food additive MSG (ii) and the ameliorating protective effects of the dietary supplement spirulina (Spirulina platensis) on the biochemical parameters of blood and the damage produced in organs of Swiss mice after applying a supplementary daily dose of MSG for 4 weeks. (2) Methods: The present study was conducted on 20 mature Swiss mice, which were randomly organized into four groups of five Swiss mice. The treatments were (I) the control group, in which Swiss mice were fed only animal feed and drinking water; group II MSG1, which received 1 mL of MSG; group III MSG0.5, which was treated with 0.5 mL of MSG; and (IV) the group MSGS, which was treated with 1 mL of monosodium glutamate and 1 mL of spirulina (aiming to reduce the MSG toxicity). (3) Results: At the end of the experiment, Swiss mice treated with MSG demonstrated a passiveness regarding behavioral aspects. As we hypothesized, the parameters of the spirulina group reached similar values to the control group, and no histopathological observations have been found. Altogether, our findings evidenced that monosodium glutamate leads to histopathological changes in Swiss mice kidneys and caused important modifications for all biochemical parameters of the blood serum. Noticeably, the potential protective effect of Spirulina platensis was proved and was described by using the FTIR spectroscopy technique. (4) Conclusions: A diet rich in antioxidants and other plant-derived bioactive compounds may provide healthy nutrition, alleviating the potential side effects of some food additives.

This paper presents a study on the interaction of children with special needs and horses, which attempts to demonstrate the effects of hipoterapy in helping children with disabilities. The research was conducted on a group of 20 children with disabilities who participated in this type of therapy for 8 months (January-August 2015) in Leorinţ Leisure Center and Riding Therapy, which owns 6 horses. This study was conducted by a psychologist pre- and post-evaluation and there were followed skills and cognitive function, motor skills, spatial-temporal orientation skills, sensory-perceptual organization, examining language and personality of children. In the first stage an initial assessment of children was made representing the starting point to see to what extent children are, what special needs they have and what gaps need to be recovered or what skills and qualities may be based in therapy. After 3 months of hippotherapy, in April 2015, there was made intermediar evaluation of beneficiaries to see if the intended results were achieved and where to optimise the therapy. The final evaluation was conducted in August 2015, after four months from the intermediar evaluation. Applying hippotherapy for children with various disabilities, it was found that children moving better, move better, speak more easily, communicate and become more careful. Besides outcomes of hippotherapy and results are measurable and easily to observe such as satisfaction to participate in hippotherapy sessions and getting into contact with the horses.

The health status of cows is evaluated and depending on haematological and biochemical profile of blood. Nutrition is the main technological factor that can produce profound changes in the metabolic profile in animals (Dhiman et al., 1991; Khaled et al., 1999; Ingvartsen, 2006). Blood parameters analyze can lead to identify if there are errors in nutrition of lactating cows (Payne et al., 1970). The aim of this study was the evaluation of metabolic and biochemical changes that occur during colostrum period and in terms of number of lactations in cows. The biological material was represented by a total of 60 heads of dairy cows from a family farm from Sălaj County, Romania. The cows are all from Holstein breed and presented no clinical signs of any specific pathology. Blood samples were collected from the jugular vein of each cow and analyzed. 10 individuals from each of the six lactations have been randomly selected. Haematological and biochemical parameters showed variations depending on factors analyzed here. In lactation 1 Hb was 7.55±3.05 (g/dl), while in lactation 6 the value was 12.5±2.10 (g/dl). RBC ranged as follows: in lactation 1 - 28.50±2.05 and in lactation 6 - 30.02±2.05. Lymphocytes varied within very wide limits under the influence of lactation: in lactation 1 - 2.8±1.56 and in lactation 6 - 7.55±1.80. The number of lactations and lactation rank have influenced blood biochemical and hematological parameters in dairy cows. Biochemical parameters are influenced by post-partum day, showing the lowest values in the early days of colostral period and the highest in the last few days of the same period.

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.

Milk quality is influenced by many factors including rank lactation. This study aims to present the evolution of the main quality parameters of milk as the fat, protein, lactose, dry matter and the number of somatic cells for the first five lactations in Bălţată Românească breed during twelve official controls, starting in June 2015 until the month of April 2016. The biological material studied was represented by herds of dairy cows in three farms from Sălaj County (Crasna, Marin and Bodia villages). Analyzing qualitative parameters of milk obtained from the herd in lactation 1 during the 12 controls, there was a percent of 3.50% fat, 3.05% protein, 4.49% lactose and 8.48% dry substance in farm from Crasna. These parameters varied over the five lactations, the highest values being ranked in lactation five. Herd from Marin farm presented a fat content of 4.44% in lactation 2, while the lowest percentage of fat was recorded in lactation 3 (3.66%). Regarding the protein, the highest percentage was obtained in lactation 2 (3.70%) and the lowest in lactation 1 (3.39%). Lactation rank affects milk quality, so in lactation 1 there were recorded the lowest values of quality parameters of milk.

Cattle farming for meat is an activity specific for Romanian zootechnics. Generally, beef cattle farmers acquire claves from the local population. The condition and welfare of calves can be determined based on weight gain and hematological indices. The purpose of our research was to determine the growth dynamic of calves subjected to fattening and to determine the physiological status on growth stages, by hematological investigations. Our research was conducted at the SC ITL AGROCOMPLEX farm – Lechinţa, Bistriţa-Năsăud County. Growth indices (TG – total gain; ADG – average daily gain) were determined based on successive measurements and weightings. The physiological status was determined by hematological analyses (WBC, RBC, HGB, HCT, MCV, MCH, MCHC, leukocytic formula). The experiment lasted for 33 days, 10 calves being studied. The initial mean weight was 53.5±0.513 kg, and the final mean weight was 91.7±0.445 kg, resulting a total gain (TG) of 38.2 kg and an average daily gain (ADG) of 1.158 kg/day. Generally, the obtained hematological values showed a gradual improvement of the physiological status of the calves. Starting with somewhat higher leukocyte values (WBCinitial=10.61±0.329 x 109/L), their level slowly decreased towards the end of the experiment (WBCfinal=8.92±0.204 x 109/L). Regarding other hematological indices, these presented relatively constant values: RBCinitial=9.44±0.151 x 1012/L vs. RBCfinal=9.35±0.114 x 1012/L; HGBinitial= 9.92±0.234 g/dl vs. HGBfinal=9.24±0.155 g/dl; HCTinitial=30.5±0.604% vs. HCTfinal=30.15±0.389%. The obtained results show optimum values for growth dynamic. Also, the hematological indices indicate good maintenance, growth and feeding conditions existent in the farm, the indices improving during the experiment.

The biological activity and the pharmaceutical properties of plants are strongly dependent on their structure. The FT-IR spectra of saffron (commercial) have been obtained. The vibrational fundamentals from the IR spectrum, were analyzed and assigned acoording to the available literature. In the present research work the genus saffron is selected because it is famous in wold as foods and also as medicine.

Momordica charantia (bitter melon) belongs to the family of Cucurbitaceae, a climbing vine which is commonly seen growing on walls and shrubs in the tropics. In this paper, because earlier claim shows that the plant used as stomachic, carminative, tonic, antipyretic, antidiabetic, in rheumatoid arthritis and gout, the present investigation was carried to characterized a principal components of plant using FT-IR technique

Nutritional and protein bar are designed to offer an ideal balance in protein, carbohydrate and fat, in order to help you to achieve your goals related with nutrition and training. The aim of this work is to inform the consumers about a healthy eating by using two types of protein bars which offer an immediate fullness when they are ingested, this type of bars being easy to carry and store. When we used this type of protein bars the hunger feeling was reduced and the results were amazing. My purpose was to bring a benefit in eating, a protein bar, good for our health by using only natural products. This work presents the benefits of the ingredients and their chemical composition used to realize this two type of sticks. Moreover, it shows how we can calculate the nutritional value depending on the weight of the bars obtained. [ABSTRACT FROM AUTHOR]