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Simple Summary: The goal of this study was to examine how the duration of the dry period is associated with milk production, health, and reproductive traits in a herd of cows managed with an automatic milking system. Cows with a dry period of 40–70 days showed higher energy-corrected milk production during the first 100 days of lactation compared to those with shorter or longer dry periods (p < 0.001). Additionally, cows in the 40–70-day dry period group exhibited the lowest milk electrical conductivity and somatic cell count, along with the highest milk lactose concentration. Mastitis pathogens were most prevalent in cows with the longest dry periods (>70 days), while Streptococcus agalactiae and Staphylococcus aureus were least detected in cows with a dry period of 40–70 days. The highest cow fertilization rate was observed in the group with the shortest dry period (<40 days). These findings provide insights that could help the dairy sector make informed decisions to enhance cow productivity and health. Moreover, managing dry period length effectively could serve as a critical tool for improving dairy herd management. The objective of this study was to evaluate the association between dry period (DP) length and various indicators of productivity, reproduction, and udder health in cows managed with an automatic milking system. We analyzed records from 3861 cows, categorizing them into three groups based on their DP duration: (1) <40 days, (2) 40–70 days, and (3) DP > 70 days. Cows with a DP of 40–70 days had an average energy-corrected milk production that was 8.2 kg greater than that of cows with a short DP and 5.0 kg greater than that of cows with a long DP (p < 0.001). Milk from the 40–70-day DP group exhibited the highest lactose concentration (4.64 ± 0.01%). Additionally, cows with the longest DP had the smallest proportion of animals with a milk fat-to-protein ratio of 1.2 to 1.4. Cows with a DP of 40–70 days also showed the lowest milk electrical conductivity across all udder quarters, whereas cows with the shortest DP had the highest conductivity. The highest conception rates were observed in the group with the shortest DP. These results suggest that a DP of 40–70 days is optimal for maximizing milk production and improving both udder health and reproductive performance under AMS. Proper management of DP duration can be an effective strategy for sustainable dairy herd management. [ABSTRACT FROM AUTHOR]

The aim of the research was to determine the amounts of essential and non-essential amino acids and the ratio in various breed cattle meat. The content of amino acids and the ratio at the longest dorsal muscle (musculus longissimus dorsi) was determined analyzing Angus, Hereford, Charolais, Limousine purebreds, Lithuanian Black and White x Charolais (LTBWxCHA) crossbreed, Lithuanian Black and White x Limousine (LTBWxLI) crossbreed, Lithuanian Black and White x Simmental (LTBWxSI) crossbreed and Lithuanian Red x Limousine (LTRxLI) crossbreed. Analyzing the research results it was noticed that Lithuanian Black and White cattle breed meat contained the highest total amount of amino acids and Angus breed cattle meat contained the smallest amounts. The difference amounted to 33.87 g/kg or 4.1 percent (p

The aim of this study was to investigate the changes in meat quality characteristics of different beef cattle breeds fed high energy forage. The study included 200 days old uncastrated beef cattle of the following breeds: Limousin, Charolais, Angus, Hereford and Simmental. Feeding and housing conditions for bulls were the same. Animals were given a certain amount of concentrated forage plus silage ad libitum. The rest of the feed consisted of small amounts of grass and corn silage. When the bulls were 500 days old, 5 bulls from each group, best meeting the average indicators, were selected for control slaughter. No substantial influence of breed on the amount of dry food was determined. The meat of Aubrac breed was determined to have the highest meat protein sufficiency rate, while the lowest rate was found in the meat of Hereford breed. The difference reached up to 1.79% (P < 0.05). Differences between breeds for meat tenderness were observed as well. The toughest meat was from the Aubrac breed cattle, while the tenderest was from the Charolais breed meat. The difference reached up to 0.9 kg cm-2 (P < 0.01). There were no significant differences between breeds for water content of meat, water holding capacity and cook loss. Intramuscular fat level varied according to the breed. The meat of Hereford breed was determined to have the highest level of intramuscular fat, while the lowest level was found in the Aubrac breed meat. The difference was 1.48% (P < 0.05). Differences between breeds for physical meat quality were observed as well. The meat of French breeds (Charolais and Limousine) was lighter and had higher water holding capacity - 0.78-0.82% (P > 0.05) as compared to the meat of English breeds (Hereford and Angus). [ABSTRACT FROM AUTHOR]

The aim of the research was to assess the breed impact on the composition of fatty acids in the musculus longissimus dorsi comparing 500-day-old bulls bred under the same conditions. The study investigated the structure of fatty acids in musculus longissimus dorsi of the following cattle breeds: Angus, Hereford, Charolaise, Limousin, Lithuanian black and white crossbred with Charolais (LBW x CH), Lithuanian black and white crossbred with Limousines (LBW x LI), Lithuanian black and white crossbred with Simmental (LBW x SI), and the Lithuanian red Limousines hybrids (LR x LI). The breed had the most significant impact on the total amount of monounsaturated and total amount of omega-6 fatty acids (p<0.05, p<0.05). There were significant differences determined in average values of omega-3 fatty acids (p<0.05) depending on breed. A lower ratio of omega-6/ omega-3 fatty acids was observed in pure-bred bulls. The meat of pure-bred bulls contained a slightly larger amount of saturated fatty acids compared to the crossbred bulls. There was a strong correlation between polyunsaturated / saturated fatty acids ratio and the amount of omega - 3, when r = 0.934. The amounts of trans-fatty acid isomers were not affected by breed (p>0.05). The research results revealed that cattle breed affects the composition of fatty acids in the muscular longissimus dorsi. [ABSTRACT FROM AUTHOR]

The aim of the present study was to examine large white (LW) breed, large white x yorkshire (LWxY) and large white x landrace (LWxL) crossbreeds pork nutritional value and the concentration of essential elements like natrium (Na), magnesium (Mg), calcium (Ca), selenium (Se), copper (Cu), zinc (Zn), iron (Fe) and barium (Ba) with a particular focus on the variability of these trace elements. The parameters of nutritional value (dry matter, proteins, intramuscular fat and total minerals) were determined. The concentrations of natrium, magnesium, calcium, selenium, copper, zinc, iron and barium were determined by inductively coupled plasma mass spectrometry (ICP-MS) after microwave digestion. Various breeds of pigs had different contents of nutritional value and minerals in the longest back muscle. The highest amount of total minerals (P<0.01), trace elements of Na, Mg (P<0.001) and Ba was established in LWxY pig crossbreed meat. Trace elements of Ca, Zn (P<0.001), Se, Cu (P<0.05) and Fe were rich in LWxL meat. The highest amount of dry matter, protein and intramuscular fat was in LW pork. However, pork nutritional value and mineral content were affected by pig breed. [ABSTRACT FROM AUTHOR]

The aim of this study was to perform a comparative evaluation of the most common beef cattle populations in Lithuania and meat quality of their hybrids of. The experiment was carried out both with the meat of pure-bred bulls of Limousin (LI), Charolais (CH), Angus (AN), Hereford (HE), Simmental (SI) breeds and with the meat of the Lithuanian Black&White and Limousin (LBWxLI) and Charolais (LBWxCH) crossbreeds. The bulls were not castrated. All groups of bulls were fed and kept under the same conditions up to 500 days of age. For research a sample from the longest dorsal muscle (musculus longissimus dorsi) at the last two ribs was taken. The differences of the content of dry material in meat between the analyzed groups were not significant. The highest content of proteins in the meat of pure-bred bulls was observed in (LI) breed whereas the lowest in the (HE) breed. The difference amounted to 2.15 percent (p<0.05). The highest content of proteins was registered in the meat of crossbreeds (LBWxCH) (by 1.63 percent higher than in the pure-bred (CH) bulls. The content of intramuscular fat was highest in the meat of (HE), and the lowest in the meat of (SI) (p<0.05). Among other groups the differences of intramuscular fat content also were statistically significant. Meat color L* was brightest in (SI) breed, whereas darkest in crossbreeds (LBWxCH) (p0.01). The meat of bulls of (LI) and (CH) breeds was lighter (p<0.05) and was mearked by 3.93-4.55 percent higher water binding capacity than (AN) and (HE) meat (p>0.05-<0.05). The most tender meat was of (AN) bulls, whereas the hardest of (LBWxCH) hybrids. The difference amounted to 1.02 kg/cm² (p0.001). The correlation coefficients between the daily gain in the period from 210 to 500 days with the meat quality indices were not significant. The correlation coefficient between oxyproline amount and meat hardness was r=0.435 (p<0.05). A similar positive correlation coefficient was between the color L* and protein content and negative between the protein content and drip loss (p<0.05). High negative correlation coefficients were (r=-0.772) between the color L* and meat pH and between of the color b * and water binding capacity (r=-0.625; p0.001). Between the color b * and cooking loss the correlation coefficient was high positive (r=0.649, p0.01). [ABSTRACT FROM AUTHOR]

The aim of performed study was to explore and compare the technological meat (pH, color, cooking loss, water holding capacity, tenderness, drip loss) and nutritional (dry matter, protein, fat, ash) properties of the different animals (cattle, pigs, sheep, wild boar, roes, snails). The six meat samples from: not castrated Lithuanian Black and White bull, Lithuanian White pig, Lithuanian Black Head sheep, wild boar, roe and snails. Samples were taken from the long back muscle (musculus longissimus dorsi) of animals and the meaty part of snails were investigated. Highest levels of the dry matter and protein were found in pork and meat of wild boar, lowest in sheep and snail meat, respectively. The highest content of fat was found in roe and wild boar meat. The content of fat in snail meat was by 6 (p<0.001) and 5.97 (p<0.001) fold lower compared to roe and wild boar meat. The highest amount of minerals was found in snail meat and the lowest in sheep meat; the difference made up to 0.34% (p<0.01). Meat acidity was highest in snail and cattle, lowest in pork; the difference made up to 37.13% (p<0.001) compared to snail meat. Roe meat was most tender, almost twice as tender as sheep (p<0,001), wild boar (p<0.05) and cattle (p<0.05) meat. The highest loss was found in sheep meat and lowest in roe meat; the difference was up to 16.72% (p<0.001). The highest water holding capacity was found in cattle meat, all other animal meat had comparable measures. [ABSTRACT FROM AUTHOR]

Electrical conductivity of the muscles of two pigs (m. longissimus dorsi and m. semimembranosus) was investigated 45, 60, 90, 120 and 150 minutes, and 24 h and 48 h after slaughter. The correlation coefficients between muscle physical-chemical properties and electrical conductivity of meat at different periods were calculated. It was established that the highest correlation coefficients were between the electrical conductivity 45 minutes after slaughtering and meat pH (r = 0.56), meat water binding capacity (r = 61) and meat hardness (r = 0.49). With increasing time after slaughter, the correlation coefficients were decreasing. It is concluded that determining electrical conductivity of meat during the first 45-50 minutes post-mortem can be used as a method for separation of pig carcasses with PSE and DFD defects. [ABSTRACT FROM AUTHOR]

This paper presents data on the impact of genotype on the growth rate and live weight of cattle under 500 days of the age; on the beef chemical composition, intramuscular fat and cholesterol level. The breeds tested in-cluded Lithuanian Black and White, Lithuanian Red, Charolais, Simental, Aubrac and the crossbreds of these purebred cattle with the Lithuanian dairy cows. Compared with Lithuanian Black and White cattle the highest weight in the purebred group had Charolais (+168.5 kg, P<0.05) and Simental (+110.5 kg, P<0.05); in the crossbred group, Lithuanian Red x Charolais (+45.5 kg, P<0.05) and Lithuanian Black and White x Simental (+34.8 kg, P<0.05) had the highest weight. Comparable tendency was ob-served in daily gain: for Charolais it was 168 g (P<0.01), for Simental 118 g (P<0.05), for Lithuanian Red x Charolais 87 g (P<0.01), and for Lithuanian Black and White x Simental - 82 g (P<0.05), respectively. Dry matter content in the beef varied from 24.7 % in Aubrac to 26.1 % in Lithuanian Red x Simental crossbred meat. Significant differences were observed in protein content, but there was no correlation between the dry matter and protein content in the beef from both groups. The intramuscular fat content inM. longissimus dorsi from different genotypes of cattle varied from 1.10 to 2.72 %. The highest levels of intramuscular fat were found in Lithuanian Black and White and Lithuanian Red purebred bull meat, the lowest - in Aubrac and in Charolais purebred bull meat (P<0.001). The cholesterol content in the beef ranged from 48.5 to 57.5 mg/ 100 g. The ranges were lower on 1.1-15.5 % for purebreds and on 6.8-14.4 % for crossbreds compared with Lithuanian Black and White purebreds. The highest cholesterol level was determined in Lithuanian Black and White and Lithuanian Red purebreds. However, significant differences in cholesterol level were observed in beef from Lithuanian Black and White x Aubrac and Lithuanian Red x Aubrac: 11.7 and 14.4 % (P<0.05), respectively. Low correlations between the cholesterol content and intramuscular fat content were determined (r<0.32). [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of genotype on growth intensity and meat quality of Aubrac, Limousine, Lithuanian Black-and-White, Lithuanian Black-and-White x Limousine, Lithuanian Red, Lithuanian Red x Simmental, Charolais and Simmental breed bulls. Two bulls from each breed (8 breeds in total) were selected. From each bull offspring 4 calves were randomly selected (n=64). The study was performed at the Šilutė control bulls feeding station. The animals were fed a standard feed regimen and the ration was adjusted according to body weight. The feeding of bulls offspring was performed from 210 to 500 days of age. The diet consisted of hay, silage, pelleted feed, minerals and vitamins. The bulls were weighed on arrival, then every other month, and at the end of experiment. Meat quality analysis of cattle performed by a commonly used methods. Caloric value of meat was counted according Watt & Mersil [1975] formula. It was shown, that growth intensity and amount of intramuscular fat in different breed cattle was variable. The highest increase of live weight (LW) was registered in Aubrac breed, while lowest LW in Lithuanian Red breed. Meat from Lithuanian Red x Simmental crossbreed had the highest amount of intramuscular fat and higher caloric value. Intramuscular fat and meat shear force correlation coefficients were highly positive and statistically significant in Lithuanian Red and Lithuanian Red x Simmental crossbreeds. In cattle of Aubrac breed and Lithuanian Black-and-White x Limousin crossbreeds highly significant negative correlation of intramuscular fat and increase of LW was registered. These results suggested that a genetic variation among different cattle breeds had influence on meat quality and live weight. [ABSTRACT FROM AUTHOR]

The objective of this study work was to investigate the potential influence of Limuosin and Charolais bulls on Lithuanian Black-and-White cattle meat production and quality. Five groups of bulls, 18-20 per group, were selected. Two bull's offsprings were selected from each breed. It was shown, that the weight at the age of 500-days-old Lithuanian Black-and-White x Charolais crossbred offspring were by 47.0 kg or 10.0 % (p <0.001), and Lithuanian Black-and-White x Limousin crossbred by 15.0 kg or 3.2 % (p<0.05) higher than Lithuanian Black-and-White pure breed. Lithuanian Black-and-White x Limousin crossbred used by 10 MJ or 12.2 % less feed energy and Lithuanian Black-and-White x Charolais crossbreeds by 5 MJ or 6 % less feed energy compared to Lithuanian Black-and-White pure breed bulls. The influence of breed to yield of Lithuania Black-and-White crossbreds was different. A carcass yield of Lithuanian Black-and-White x Charolais crossbreeds was by 4.67 % (p<0.05), and Lithuanian Black-and-White x Limousin crossbreeds by 0.38 % (p<0.05) higher than Lithuanian Black-and-White pure breed cattle. A crossing had a positive influence to soft parts of yield from hip-thig of carcass, where are the most valuable meat by a nutrition position. A carcass yield of Lithuania Black-and-White x Limousin crossbred was by 2.34 % and Lithuanian Black-and- White x Charolais crossbred by 3.11 % higher compared to Lithuanian Black-and-White cattle. A crossing had significant influence on some indexes of meat. A meat pH of crossbreeds was by 0.94 higher (p<0.05), a colour of meat was darker (p<0.05), a lower water binding capacity, a meat was tender. [ABSTRACT FROM AUTHOR]

A study was conducted to determine the effects of cattle sex and age on carcass yield and muscularity class. 19,662 young and adult bulls, 3,800 heifers and 4,903 cows of Lithuanian Black & White and Lithuanian Red breeds were used. The animals were slaughtered and carcass muscularity estimated according to SEUROP standard analysis. All investigated animals were divided into 2 month intervals according to age: young bulls (16 to 36 months), adult bulls (> 36 months), heifers (16 to 24 months) and cows (24 to 48 months or > 48 months). It was established that an age increase of 2 months resulted in an average carcass yield of 0.35% (0.1-1.1%) for bulls, 0.64% (0.3-0.8%) for heifers, and 0.3% (0-0.7%) for cows. A positive correlation was found between carcass muscularity class and animal age. Carcass yield was highest in young and adult bulls, followed by heifers and cows. It is concluded that animal sex and age influence carcass yield and muscularity class. [ABSTRACT FROM AUTHOR]

Meat quality is one of the important factors in pork production. A better control of meat quality is of major importance for producers and retailers in order to satisfy the consumer's requirement for a consistently good product. Muscle fiber characteristics are thought to be important factors influencing meat quality however, identifying a strong correlation between fiber types and meat quality remains to be established. The objective of the study was to demonstrate the influence of pork m. longissimus dorsi fibre area on meat quality indexes and to establish correlations. It was determined that Large White pigs had the biggest fibre area - 2281 μm² and Landrace pigs had the smallest fibre area - 1871 μm² (p<0.05). The correlation between fibre area and drip loss was statistically significant (p<0.05). Pork with the biggest fibre area had the highest shear force, drip loss and cooking loss. The results showed that pig m. longissimus dorsifibre area has the influence on meat quality, especially on meat drip loss, shear force and cooking loss. [ABSTRACT FROM AUTHOR]

Postmortem changes in muscle electrical conductivity (EC) of bovine longissimus dorsi and its relationship to meat quality attributes were investigated. Fifty Lithuanian Black & White and Lithuanian Red bulls were slaughtered. EC of muscular longissimus dorsi and muscular semimembranosus at 45, 60, 90, 120, 150 minutes and again at 1, 2 and 4 days postmortem was studied for their ability to indicate or predict meat quality attributes. During the development of rigor and over the ageing period, electrical changes occur in muscle tissue. EC of muscular longissimus dorsi m/S increased on 2.76 time at 1 day postmortem (p≤ 0.05) and on 6.72 time at 2 days postmortem (p≤ 0.05) compared to EC at 45 minutes postmortem. Comparable results were obtained on muscular semimembranosus EC, which increased on 2.28 and 6.18 times after 1 and 2 days post-mortem compared to the data obtained 45 minutes postmortem (p≤ 0.05). Meat pH taken 120 minutes postmortem were highly significantly correlated with EC measurements (r=0,55, p≤ 0.05). However, EC of muscular longissimus dorsi at 120 minutes postmortem showed high negative correlation with cooking loss percent (r=-0.39, p≤ 0.05). Furthermore, at 60 minutes postmortem EC negatively correlated with shear force of meat (r=-0.43, p≤ 0.05) and at 90 minutes postmortem with oxyproline amount (r=-0.36, p≤ 0.05), respectively. In conclusion, electrical measurements were found to change significantly between first hours and 1-2 days postmortem demonstrating that early postmortem electric measurements are suitable for the prediction of ultimate meat quality. Therefore, the data obtained on early electrical measurements of meat can expand a concurrence in assortment of carcasses. [ABSTRACT FROM AUTHOR]

The present study was designed to investigate the influence of genetic factors on meat quality in Large White, Yorkshire, Landrace and Lithuanian White breed pigs. Four boars from each breed were selected. For analysis of each boar 3 sows offspring was used. Two offspring from each sow nest were randomly selected and evaluated. Analysis of results of meat physical traits have shown significant differences between different boars offspring. In different boars offspring the highest statistically significant differences were registered comparing meat colour (L*), meat pH, meat cooking loss percentage and shear force kg/cm2 (P<0.05-P<0.01). There were no significant differences in the offspring meat colour (b*) and percentages of drip loss and water binding capacity (P>0.05). Further, boars have shown influence on the offspring meat chemical composition. In addition, statistically significant differences in different boars offspring meat dry matter, intramuscular fat and ash amounts were observed (P<0.05). Analysis of variance (ANOVA) showed significant influence of the sows and boars on offspring meat quality. Sows had the highest statistically significant influence on the offspring meat water binding capacity which varied at 59.0 % level (p≥ 0.001). Boars had the highest statistically significant influence on the offspring meat drip loss which varied at 45.1 % (p≥ 0.001) and the lowest variation was registered in intramuscular fat amount -25.8 % (p≥ 0.05), respectively. In conclusion, the results from this study indicate that estimating and clarifying the optimal combinations of boars and sows is a positive factor to improve the quality of pork. [ABSTRACT FROM AUTHOR]

The present study was designed to investigate the influence of mixture of probiotics based on Lactobacillus casei/paracasei, Lactobacillus brevis, Lactobacillus plantarum, Saccharomyces cerevisae with 5% of fitobiotics Yucca Schidigera on meat characteristics and quality in pigs. Twenty Landrace/Pietrain 45 days old crossbreed hogs were randomly divided into two groups - experimental and control, each of 10 pigs. Two diet were formulated: control - based on a mixture of barley (40%) and wheat (60%) with bean powder (5:1), and experimental - same diet with added 2g/kg a mixture of probiotics and fitobiotics. At week 16, all pigs were necropsied and their carcass and meat quality were estimated. The results from this study indicate that mixture of probiotics and fitobiotics had positive influence on daily weight gains which in experimental animals increased on 3.8- 17.7 % compared to controls. Further, in experimental animals carcass yield increased on 0.6% and carcass weight on 5.9% compared to control group. The results showed that between the pigs in both groups there were no differences in meat chemical composition and physical characteristics. [ABSTRACT FROM AUTHOR]

The study was designed to perform comparative evaluation of meat quality of different animal meat. During the study quality of five kind of meat from: 500 days old, not castrated Lithuanian Black-and-White bull, 100 kg weight Lithuanian White pig, Lithuanian Black Head sheep, turkey and chicken were compared. In order to estimate the quality of different animal meat chemical composition, pH, color, tenderness, water binding capacity, cooking loss, drip loss of long back muscle (musculus longissimus dorsi) was tested. Our study have shown, that the highest amount of dry material, minerals and proteins was found in meat of turkey. The lowest amount of these parameters was registered in meat of sheep (p<0,001). Chicken meat had the highest and cattle meat had the lowest amount of intramuscular fat (p<0,01). The highest pH was estimated in cattle meat and the lowest in pig meat (p<0,01). It was established significant influence of cattle breed on meat color L*, and differences between b*and color a* breeds were not significant. Cooking loss was the lowest in chicken and turkey meat, and the highest in sheep meat (p<0,001). In addition, the lowest water holding capacity was registered in sheep meat. The highest drip loss was registered in pork and the lowest in turkey meat. Quality factors for the different kind of meat were variable showing potential value of these factors during selection inside the breeds. [ABSTRACT FROM AUTHOR]

The present study was designed to investigate the influence of probiotics and phitobiotics on meat characteristics and quality of cattle offspring. The Lithuanian Black and White breed fattening bulls three months before slaughter there used. The experiment was carried out at the Center of Practical Training and Experiments at Lithuanian Veterinary Academy. Three groups of 6 bulls in each: Control, I Experimental Group and II Experimental Group were formed. To the concentrated feed of animals from I Experimental Group - 2 kg/t probiotic YEASTURE-W, from II Experimental Group - 250 g/t phitobiotic YUCCA were mixed. The dynamics of weight of fattening bulls were determined by weighting animals one time per month before morning feeding. The weight per twenty-four hours was calculated according to weighting data. The control slaughtering of bulls was carried out at the end of experiment. Also the physical-chemical features of musculus longissimus dorsi were investigated. It was established that bulls on the probiotic YEASTURE-W supplemented feed exhibited an 9.4 percent increase in the weight gain compared to the control animals (P<0.05). Their yield of carcass was on 1.2 % higher, and The meat culinary and chemical properties were improved compared to the controls. The phitobiotic YUCCA had no significant influence on the growth of bulls compared to the controls. [ABSTRACT FROM AUTHOR]

The demand of safe and qualitative meat on the market has considerably increased nowadays. The producers are eager to use natural and safe non-chemical forage supplements, which positively effect animal health, increase their productivity and improve quality of the production. The experiments were performed to study the influence of probiotics YEASTURE, MICROBOND and phytobiotics YUCCA, QUILLAJA on pigs growth rate and meat quality. The experimental animals in the first group were fed with mixture of grain and bean flour supplemented with probiotics - 2 kg/t flour, and in the second group with mixture of grain and bean flour supplemented with phytobiotics - 120 g/t flour, respectively. The daily weight gain of pigs given probiotics was on 18.0-20.3 % higher compared to the control group of pigs (P>0.05). Probiotics increased the carcass output in the experimental group of pork on 2.0-2.1 %. These preparations improved the culinary properties of pork: cooking loss decreased on 5.4 - 6.1 %, water holding capacity increased on 1.8-3.2 % (P>0.05), meat hardness decreased on 6.9-47.2 % (P>0.05). The effect of phytobiotics on experimental pigs daily weight gain and carcass output was unsignificant compared to the controls (P<0.05). Phytobiotics YUCCA and QUILLAJA lowered meat hardness on 35.9 % and on 46.4 % compared to the control group (P<0.05), respectively. [ABSTRACT FROM AUTHOR]

The influence of different Lithuanian Black & White bulls on the offsprings fatten and meat traits was investigated. It was established that offsprings of bulls Bangas LBW 4473 had on 7.6 cm cornerwise longer trunk (p<0.01), on 6.4 cm bigger of rear half size and on 2.8 cm longer spiral measure of ham compared to the offsprings of bull Rekas LBW 4197. Furthermore, offsprings of bull Rimbas LBW 4447 had on 12.3 cm (p<0.001) bigger pectoral size compared to the offsprings of bull Rekas LBW 4197. Offsprings of bull Rimbas LBW 4447 used least 68.9 MJ AE for unit of makeweight kg from 120 to 500 days of age. However, carcass yield % of all offsprings of considered bulls was comparable and yield of the ham % offsprings of bulls Bangas LBW 4473 was on 3.9 % (p<0.01) superior compared to the offsprings of bulls Rimbas LBW 4447. In addition, meat off offsprings of bull Bangas LBW 4473 had on 2.5 % (p<0.001) higher content of dry material compared to the meat of offsprings of bull Rekas LBW 4197. Further, the offsprings of Rekas LBW 4197 had significantly higher (P<0.05) water binding capacity and cooking loss compared to offsprings of Bangas LBW 4473. Hard meat (2.41 kg/cm²) was established in offsprings of Rimbas LBW 4447 and soft meat (1.38 kg/cm²) in the offsprings of Rekas LBW 4197. Higher amount of fat was concentrated in offsprings of Bangas LBW 4473 compared to the offsprings of Rekas LBW 4197. This study proved our hypothesis, that Lithuanian White & Black breed bulls have marked influence on offsprings fatten and meat traits. [ABSTRACT FROM AUTHOR]

As demand of qualitative pork is growing in the market, there is need to select pigs not only according the growth speed, feed input and muscularity, but also according the meat quality. In our study the meat quality of Lithuanian White, Large White, Landrace and Yorkshire breed pigs was compared. The results from this study showed that meat quality indexes of these breeds were different. Breed had the highest significant influence on the meat lightness L* (P<0.05), drip loss (P<0.001) and water-binding capacity (P<0.05–0.01). In addition, the significant differences between intramuscular fat were registered. The results also show that Lithuanian White pig meat had the highest and Large White pig meat had the lowest amount of intramuscular fat. The results from this study demonstrated that various meat quality indexes varied more inside the breed than among the breeds. [ABSTRACT FROM AUTHOR]

This paper provides records of average milk production, and average lactations length of 1849 pure Holstein cows, 240 Danish Red cows, 455 Red Holstein cows, 155 Swedish Red cows, 113 crosses of Holstein cows with Danish Red sires (HxDR), 325 and crosses of Holstein cows with Swedish Red sires (HxSR), 150 crossbreds of Holstein cows with Red Holstein sires (HxRH) (total 7939 lactations records). Productivity performance of crossbred cows was worse than that of the purebred cows. The highest average milk yield (kg), fat (kg) and protein (kg) were determined in the purebred Holstein and purebred Red cows. Significant differences in milk yield (kg), fat (kg) and protein (kg) between the purebreds and crossbreds were obtained (p<0.001). Also the yield of recalculated milk was higher in purebred cows compared with the crossbreds; the differences were statistically significant (p0.001). However, crossbreds HxDR and HxSR have distinguished higher milk fat percentage, than Holstein animals. This trait was higher by 2.3 % in the HxDR crossbreds (p<0.01) and by 2.0% in the HxSR crossbreds (p<0.05) than pure Holstein cows. The obtained results showed that crossing had no positive effect on average productivity and average lactation length (days) if compared with the purebred cows. According to assay data we could to affirm that hybridization is not applicable for optimization of lactation length and productivity of cows. [ABSTRACT FROM AUTHOR]

Este trabajo suministra los registros del rendimiento lechero del primer parto y la edad al primer parto de 2 227 vacas Holstein puras, 301 vacas Danish Red, 522 vacas Red Holstein, 261 vacas Swedish Red, 143 cruces de vacas Holstein con sementales Danish Red (HxDR), 363 cruces de vacas Holstein con toros Swedish Red (HxSR), y 135 cruces de vacas Holstein con toros Red Holstein (HxRH). Fubo mayor porcentaje de proteína en la leche de 0.2 % en los cruces HxDR y de 1.1 % en los animales HxSR (P < 0.01). Los otros rasgos de mayor productividad estuvieron presentes en las vacas Holstein. El cruzamiento tuvo efecto positivo en la edad al primer parto en los animales cruzados, la que fue mucho menor que en los de razas puras. La menor edad al primer parto en días se encontró en los cruces HxDR. Esta diferencia fue de 33.3 d ó de 4.2 % (P < 0.001), si se compara con los animales de raza Holstein puros. También, el contenido de leche de la primera lactación, de grasa y de proteína y el rendimiento de leche recalculada fueron mayores en las vacas rojas puras si se comparan con los cruces. Sin embargo, según estos resultados, los animales de los cruces HxRH (64.4 d o 8.2 %) (P < 0.001) maduraron de forma más temparana que las vacas rojas Holstein puras. Por tanto, el cruzamiento del ganado lechero se puede usar si se tiene como objetivo no solo la producción de leche, sino también la mejora en la edad al primer parto, la fertilidad, el bienestar y la longevidad. [ABSTRACT FROM AUTHOR]

This paper provides records of milk production of first calving and age at first calving of 2227 pure Holstein cows, 301 Danish Red cows, 522 Red Holstein cows, 261 Swedish Red cows, 143 crosses of Holstein cows with Danish Red sires (HxDR), 363 crossbreeds of Holstein cows with Swedish Red sires (HxSR), and 135 crossbreeds of Holstein cows with Red Holstein sires (HxRH). There was higher percentage of milk proteins of 0.2 % in HxDR crossbreds and of 1.1 % in HxSR (P < 0.01) crossbreds. The other traits of higher productivity were in Holstein cows. The crossbreeding had a positive effect on age at first calving in the crossbreds, and is much lower than that in purebreds. The lowest age at first calving in days was found in the HxDR crossbreds. This difference was of 33.3 d or 4.2 % (P < 0.001), compared with the pure Holstein breeds. Also, the first lactation, fat and protein content and yield of recalculated milk were higher in pure red cows compared with crossbreds. However, according to these results, the HxRH crossbreds (64.4 d or 8.2 %) (P < 0.001) matured earlier than the pure Red Holstein cows. Therefore, dairy cattle crossbreeding may be used if the goals are not only for milk production but also age at first calving, fertility, welfare, and longevity improvement. [ABSTRACT FROM AUTHOR]

Lung pathologies are considered to be of great economic importance, as they affect the productivity of pigs and also are a problem in meat inspection. The aim of this study was to determine the most frequent respiratory pathologies in pigs at Lithuanian slaughterhouses and to estimate their influence on the physical-chemical characteristics of musculus longissimus dorsi. Lesions of pneumonia, mainly typical "enzootic pneumonia" were detected in 46.14 % of all investigated lung samples. Pleuritis, alone or associated with pneumonia was recorded in 29.55 % of all examined cases. Variable numbers of abscesses, necrosis, and inflammation focuses in lungs of slaughtered pigs were observed, but the lungs were not significantly affected by pneumonia. In pigs with pneumonia statistically significant. Furthermore, in pigs with pathological lesions in the lungs significant increament of meat pH (p<0.05) and tenderness (p<0.01) compared to normal pigs was registered. However, meat yellowness b* was significantly higher (p<0.05) in the group of normal pigs. [ABSTRACT FROM AUTHOR]

The aim of the present study was to investigate the effect of active immunization with Improvac® (Pfizer Ltd, Louvain-la-Neuve, Belgium) on the concentration of boar taint substances, i.e., skatole and indole in the back fat and omentum tissues, testes, accessory sex glands and testosterone concentration in the blood serum of matured AI boars. Thirteen Danish Landrace clinically healthy mature boars from a commercial AI station were included in the study. The experiment lasted for 15 weeks. The animals were divided into 3 groups: not vaccinated animals (Control, n=7), twice vaccinated animals (Group II VAC, n=3), and 3 times vaccinated animals (Group III VAC, n=3). The mean concentrations of skatole in the back fat and in the omentum tissue of the Control group animals were by 0.62 ± 0.31 μg/g and 0.64 ± 0.43 μg/g higher than in Group III VAC (P<0.05). The total weight of testes and accessory sex glands after 2 or 3 vaccinations with Improvac was significantly lower compared with the Control group (P<0.05). The results of this study indicated that active immunization of matured boars against GnRH effectively reduced boar taint substances, i.e., indole and skatole levels, testosterone concentration and weight of testes and accessory sex glands. [ABSTRACT FROM AUTHOR]