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The purpose of this paper was to highlight the results of biometric measurements were performed on cattle of the Aubrac breed, exploited in Romania. Were measured a total number of 84 bovine, both adult females and bulls (12-18 months), in three farms in the region of Moldova. The highest recorded average for biometric parameters was: height at the withers (133.23 cm at females, 130.24 cm at bulls); rump height (140.78 cm at females and 130.46 cm at bulls); chest girth (202.15 cm at females and 204.22 cm at bulls); slantwise body length (159.64 cm at females, respectively 161.22 cm at bulls). Body conformation indices were calculated based on the obtained values. Cattle exploited within farm 2, show the most pronounced massiveness. Weight values between 553.21 and 603.13 were recorded in adult females and between 551.89 and 618.82 in bulls. As a general conclusion, we can state that the animals taken in the study, exploited in the three farms, present overall reports that denote a well-proportioned body development, within the specific morphoproductive type. [ABSTRACT FROM AUTHOR]

In many terrestrial ecosystems, the Apis mellifera species played an essential role, being one of the most beneficial insects worldwide. Bee venom (BV) has the role of protecting the bee colony from predators. Among the pharmacological activities of BV are: antibacterial, anti-inflammatory, anticancer, antimutagenic, radioprotective and even antiviral activity. The manifestation of the therapeutic potential is due to the bioactive compounds of BV, the main ones being melittin, phospholipase A2 and apamin, but hyaluronidase, mast cell degranulation peptide and secapin are also relevant for bioactivity. The purpose of this paper is to highlight the biotechnological potential, but also the applicability in the medical field as alternative methods to the use of antibiotics. [ABSTRACT FROM AUTHOR]

The purpouse of this paper was to highlight the morpho-productive indicators of Aubrac and Aberdeen Angus cattle breeds exploited in Romania. Data were collected from a number of 40 cattle, following the weaning weight (age of 7 months) and the average daily gain increase of the animals, which benefited from similar exploitation conditions. Also, based on the results obtained, a statistical interpretation was performed. At the age of 7 months, an average body weight of 216.6 kg was observed in Aubrac cattle, with an average daily gain increase of 912 g/day, while in Aberdeen Angus cattle an average body weight of 184.3 kg was observed, the animals recorded an average daily gain increase of 799 g/day. In conclusion, in the case of both breeds of cattle, the satisfactory parameters specific to the breeds of meat were highlighted, but making a comparison we can appreciate that the results observed in the Aubrac breed are superior. [ABSTRACT FROM AUTHOR]

The Aubrac is a French breed of domestic beef cattle, becoming a major interest for cattle breeders in our country. Being a large breed of cattle, cows weigh is between 650-800 kilograms and bulls between 1,000-1200 kg. Body conformation is one of the main criteria for assessing bovine animals from a zootechnical and economic point of view. The notion of body conformation in cattle means the overall external appearance of the examined bovine, with reference to the development of each body region separately. The method of body measurements consists in the direct measurement, on the animal, of the different body and mass dimensions. With the help of these measurements, we can appreciate the development and connection of different body regions or segments that make up the whole body and the general development of the animal. [ABSTRACT FROM AUTHOR]

The study aimed to sensory evaluate and compare the colour, aroma, texture and taste attributes of six beef pastrami samples. The experimental batches were obtained in the Meat Processing Microsection of the University of Life Sciences Iasi and were formed to differ by two variation factors: the level of brine injected into the product (F1) and the amounts of ingredients introduced (salt/rapeseed oil/alfalfa powder) into the brine solution (F2). The most evident and significant differences (P < 0.01) were due to the increase in the percentage of brine introduced into the product. Thus, the sensory attributes for colour, aroma, texture (especially tenderness and juiciness) and saltiness were significantly influenced by the amount of brine injected. The batch that stood out with superior sensory characteristics was batch A because it showed favourable average scores for the attributes of tenderness, juiciness, elasticity, and the specific flavours of the brine additives did not negatively influence the characteristic flavour of the product. [ABSTRACT FROM AUTHOR]

The purpose of this paper is to highlight the difference in the average daily gain recorded in the bulls of the Aubrac breed, exploited in the conditions of our country. The database was made up of data recorded in two fattening bull farms of the Aubrac breed. The average daily gain of the animals recorded at the age of 12 months, as well as the average daily gain at the age of 18 months, were measured. A total of 30 animals (15 animals from farm 1, and 15 animals from farm 2) were studied. The results were statistically interpreted, which showed that there were no significant differences between the animals from the two studied farms, but there were statistically significant differences between the average daily increase recorded at 12 months compared to the average daily increase recorded at 18 months. [ABSTRACT FROM AUTHOR]

The paper presents the results of the organoleptic analysis of honey after feeding colonies with sugar syrup with addition of essential oils. The honey samples were collected from the Murani apiary, Timis County, between 29.03.2021 - 10.05.2021, totalling a number of 135 samples. These were classified into samples collected before the administration of the sugar syrup with essential oil, samples collected after the administration of the syrup with the addition of essential oil and samples collected after the rapeseed harvest. In the sugar syrup administered to colonies, the following essential oils were used: essential oil of thyme, rosemary, basil, mint, juniper, oregano, cloves, cinnamon. The honey samples were transported, stored and processed in appropriate conditions. The organoleptic evaluation was performed in terms of taste, smell, consistency, appearance and colour. Results with improvement effects were recorded by the essential oils used, in terms of the sensory characteristics analysed, compared to the control variant. [ABSTRACT FROM AUTHOR]

This article is dedicated to the collaboration of the Department for the Fight against Fraud (DLAF) as a national body responsible for detecting and combating tax evasion with the European Anti-Fraud Office, known as OLAF (French acronym - Office de Lutte Anti-Fraude). The paper will present: in the first point general notions about the two institutions; in the second point we will present the provisions of art. 23- art.31 of Law no. 61/2011 on the organization and functioning of the Department for the Fight against Fraud (DLAF); in the third point we will present a series of actions related to European funds: PHARE, ISPA, SAPARD, POSDRU, EAFRD from the activity reports of the Department for the Fight against Fraud (DLAF). We will take into account the following regulations when drafting the article: Law no. 61/2011 on the organization and functioning of the Department for the Fight against Fraud (DLAF), Government Decision no. 738/2011 approving the Regulation on the organization and functioning of the Department for the Fight against Fraud and other regulations to which these regulations refer, Decision no. 1999/352 of 28 April 1999 of the European Commission establishing the European Anti- Fraud Office (OLAF). [ABSTRACT FROM AUTHOR]

Varroa destructor is a parasite that affects all stages of development of the bee colony, and currently represents one of the greatest dangers in the loss of colonies worldwide. Currently, different types of treatments have been researched and administered, both synthetic products and based on natural substances. As a result, in this study, we made a comparison between the effectiveness of two natural treatments. As a result, in this study we made a comparison between the effectiveness of two natural treatments (Thymo Varo San and Herba Strip) compared to the same number of synthetic treatments (Varachet Forte and Scabatox), all of which are used by beekeepers to control bee infestation with the mite Varroa destructor. The experiment was carried out in August 2021 in Caransebeş, Romania, on a number of 40 bee colonies, distributed in batches of 10 colonies for each treatment used. The results were evaluated at an interval of 1 day, respectively 7 days after administration, and the best results were recorded in the case of the treatment with Thymo Varo San. [ABSTRACT FROM AUTHOR]

This work reviews the most important aspects of the characterization of the Aubrac beef cattle breed. Into the Romania, this cattle breed was first imported in 2013, from France, after an extensive initial documentation. According to data published by M.A.D.R. in 2018, 808 Aubrac heads were registered, currently more than 2000 heads were registered. Aubrac is an old breed from France, originating from the Aubrac Mountains (southern Central Massif), which in the last 4 years has become an important object of interest for beef cattle breeders in our country. The meat obtained from Aubrac cattle has a beautiful red, intensely marbled, with a high protein content and its subtle aromas makes it one of the tastiest and most appreciated beef. This paper wants to emphasize that the exploitation of this breed in our country could bring great benefits to farmers, being a breed adaptable to environmental conditions in Romania and with extraordinary meat qualities. The paper also reviews the most relevant information in the literature on the Aubrac beef cattle breeds. [ABSTRACT FROM AUTHOR]

The productivity of bee colonies is strongly influenced by genetics and age of the queen, by health status of bee colonies, the honey potential of the area where they are maintained, but also by the meteorological factors that condition the capitalization of the honey source. Scientific research in beekeeping, carried out in recent years, has been aimed at improving the genetics of existing biological material in order to improve productive performance and disease resistance, but also to use technological measures of maintenance to achieve these objectives. The use of essential oils as a technological measure in the stimulation of bee colonies has shown favorable effects on the prolificacy of the queen (essential oils of thyme, basil, oregano, mint, rosemary, juniper), improvement of the health of bees (essential oils of juniper, thyme, basil, oregano, cinnamon) correlated with the increase in honey production. [ABSTRACT FROM AUTHOR]

The current paper checks the health of Aubrac cattle breed, exploited in the conditions of our country, thus achieving a highlighting of hematological parameters. It is an old cattle breed from France, originating from the Aubrac mountains (south of the Central massif), which has recently become an important object of major interest for beef cattle breeders in our country. Blood samples were collected from each animal studied, then they were analyzed using the hematological analyzer scil Vet ABC.This analyzer is simple to operate and produces a complete three part differential blood count in only 90 seconds, requires only 12 µl of whole blood. The results were highlighted by an individual blood count, including the following parameters: erythrocytes, thrombocytes, total leucocytes, hemoglobin and erythrocyte indices. In the case of one animal, were observed insignificant deviations from normal values, in terms of the number mean corpuscular volume. The other animals studied are in full health, this conclusion can be deduced from the fact that the observed values fall within the normal range of the literature. [ABSTRACT FROM AUTHOR]

The use of essential oils (thyme, rosemary, basil, juniper, oregano, cloves, mint, cinnamon) in complementary feeding, applied to bee families in autumn, can have favourable effects in improving their health. The incorporation of essential oils in a dose of 2 drops / litre of sugar syrup had the effect of reducing the total number of germs in the intestine of the analysed worker bees. This was observed mainly 20 days after their administration, in all the experimental variants analysed, the best results being observed in the case of the batches in which the essential rosemary, oregano and clove essential oils were used (p<0.05). [ABSTRACT FROM AUTHOR]

The objective of this research was to characterize a group of six proteins (myosin, actin, myoglobin, globulin, collagen and elastin) that are found in beef, presenting their physical and chemical parameters, but also the proportion of amino acids of each protein. Also, the molecular functions, biological processes and location of each protein studied were presented. For all six muscle proteins were calculated parameters using the ProtParam program. Myosin is high in leucine (9.5%) and glutamic acid (9.4%), actin in alanine (7.7%) and glycine (7.5 %%), myoglobin in alanine (11.7%), lysine (11.7 %%) and leucine (11.0%), globulin in leucine (10.5%) and serine (8.9%), collagen in glycine (26.6%) and proline (19.1%) and elastin is largely represented by glycine (30.8%) and alanine (20.7%). Based on the results, it can be concluded that beef proteins are of high biological value with a large number of essential amino acids, which are indispensable to the human body. [ABSTRACT FROM AUTHOR]

Climate change can have a strong impact on plant development with negative effects on the quantity and quality of secreted nectar and changes in the entire ecosystem. The paper analyzes the implications of the evolution of meteorological factors on the behavior of bee colonies during the collection of nectar and pollen in sunflower. During June and July of the analyzed period 2018-2020, a reduction of the minimum temperature was found, with some nights that registered temperatures unsuitable for nectar secretion (7.6-9.4°C in July 2018; 8.7-9. 5°C in July 2019; 10.3-10.4°C in July 2020) and periods characterized by heavy rains and storms, in a period when, normally, the maximum temperatures negatively influenced the nectar secretion in this plant. The amount of honey made by bee colonies was affected, being necessary to apply supplementary feeds to ensure the reserves for wintering. [ABSTRACT FROM AUTHOR]

This research is a follow-up of previous original investigations on the influence of the temperature used during the cold treatment of broiler meat in the slaughterhouse on its nutritional quality. Hence it was found that total water content, dry matter and energy content was influenced by the temperature variations in scalding, chilling and storage, we tried to investigate whether the textural and technological parameters are also affected by such variation, both in refrigerated and frozen meat. Three groups of carcasses were studied for the refrigeration flow (one control - RC, two experimental - R1 and R2), varying the experimental factor, temperature, during scalding (RC=51-53°C, R1=53- 54°C, R2=55-56°C), during chilling (RC=1-4°C, R1=2-3°C; R2=1-2°C), during sorting-packaging (RC below 2 °C; R1=8-10°C; R2=6-8°C), throughout storage prior to delivery to market (RC=0-2°C; R1 and R2=0-1°C). Also, for the frozen meat, three groups were set (FC, F1, F2), providing them the same graduations of the experimental factor like in the refrigerated groups, in the pre-freezing stages (scalding, chilling, sorting), while in the fast freezing moment, the temperature varied accordingly (control FC=-30...-35 °C, F1=-32...-33 °C, F2=-33...-34 °C). The biological material comprised 90 ROSS-308 broiler carcasses in refrigeration flow (30 per group) and 90 ROSS-308 broiler carcasses in freezing flow. Pectoral muscles were used from each carcass in pieces weighing 250 grams and were shaped in rectangular chops of 5 cm length x 1 cm width x 1 cm depth along the muscle fibers, to be submitted for shear force (SF) reading (N/cm²) using a Warner-Bratzler (WB) chamber. Also, the same muscles were used to sample 100 g pieces to be submitted to drip loss (DL) via tube centrifugation and cooking loss (CL) analysis via boiling in sealed plastic bags. The analytical tests were carried on in duplicate per each sample. SF proved to increase as the temperature in scalding and sorting packaging was higher, due probably to more intense water loss and concentration of dry matter, which led to firmer meat: 22.48 N/cm² in CR, 22.96 N/cm² in R1 (P<0.05) and 23.11 N/cm² in R2 (P<0.01). The preservation through freezing acted as a tenderizer, probably due to connective tissue and to myocytes membranes disruptions: 22.48 N/cm² in CF, 22.96 N/cm² in F1 (P<0.01) and 23.11 N/cm² in F2 (P<0.001). However, it should be investigated to what extent the destruction of the connective stroma due to ice crystals really acts toward tenderizing, because losing the structure eventually lead to poor texture and lower juiciness. The technological parameters of the breast meat varied accordingly, following the shear force progression, thus the samples with higher WB values had lower DL and CL, with variations within the -2.5...-7.9% range (P<0.001), comparing to the ones which were more tender, in appearance. Follow up: sensorial analysis using trained panel of tasters, in comparison with the instrumental analysis of the textural profile. [ABSTRACT FROM AUTHOR]

Over time, studies have shown that the natural methods used in the control and spread of bee diseases are effective, which develops a continuous interest in discovering new alternatives in this regard. Essential oils have been tested in bee colonies for the purpose of preventing or combating pathogens. The inhibitory effect of the essential oils is given by the content in citral and geraniol, as well as the benzene content in the composition of the essential oil of cinnamon. Recent findings show that the use of essential oils can improve the health of bee families. Essential oils include a series of antimicrobial, antibacterial, antifungal, antiparasitic compounds from plants that play a role in reducing bacterial resistance. Natural antibiotics based on essential oils can be alternatives to chemically synthesized antibiotics, as they do not contaminate the bee products. [ABSTRACT FROM AUTHOR]

The aim of the study was to assess whether different temperatures applied in certain points of the broilers slaughtering technological flow affects or not the chemical composition and the gross energy value of the meat. Three groups of carcasses were studied (LC, L1E and L2E), in relation with the slaughtering key points with altered temperature: scalding stage (LC = 51-53°C; L1E = 53-54°C; L2E = 55-56°C); chilling (LC = 1-4°C; L1E = 2-3°C; L2E = 1-2°C); sorting and packaging (LC < 12°C; L1E = 8-10°C; L2E = 6-8°C); final storage (LC = 0-2°C; L1E = 0-1°C; L2E = 0- 1°C). Fifty carcasses of ROSS-308 chicken broilers per group, kept throughout 1 day in chill store room prior to shipping, were investigated for the proximate composition (water, dry matter, minerals, total lipids and protein content, nitrogen free extract) and gross energy value, using samples of 50 g taken from breast (Pectoralis major and Pectoralis minor muscles). Standard A.O.A.C. methods were applied for the analytical chemistry protocols in 15 replications per parameter, while the gross energy content was computed using the nutrient caloric conversion factors proposed by F.A.O. Water content reached 73.23 g/100 g in LC, 73.02 g/100 g in LE1 and 72.90 g/100 g in LE2. Dry matter content varied accordingly (26.77 g/100 g in LC to 27.10 g/100 g in LE2). Total minerals were found within the 1.08-1.10 g/100 g range. Major differences were observed between the total lipids of the control group (2.14 g/100 g) and the experimental groups, i.e. 2.65 g/100 g in LE1 group (P<0.05) and 2.90 g/100 g in LE2 group (P<0.01). Although the total proteins content decreased (LC = 23.01 g/100 g; LE1 = 22.76 g/100 g; LE2 = 22.60 g/100 g) as the experimental factor was gradually altered, there were not significant differences found. Nitrogen free extract calculations resulted in close values between groups, while the energetic value was affected due to lipid content variations (P<0.05 for the LC vs. LE2 comparison, i.e. 119.77 vs. 124.71 kcal/100 g). Therefore, the increase of temperature during scalding and its decrease during sorting, packaging and storage induced exudation and significant variations of lipids and energetic content. [ABSTRACT FROM AUTHOR]

In the present paper we set out to carry out a study on the quality of the physical indices of the turkey meat, derived from the Big BUT 6 hybrid slaughtered at 16 weeks of age (group L1) and at 18 weeks (group L2) through the following indices: acidity (pH value) achieved 20 minutes after slaughter, 24 hours and 72 hours, colorimetric parameters of the meat, milling (through Warner Bratzler shear forces) and texture, which was achieved by using objective methods such as Texture Profile Analysis (TPA). Regarding the acidity achieved for the four anatomical regions (chest, upper pulp, lower pulp and wings), no statistical differences were observed following the analysis of the data. Regarding the coordinate of the complementary colors red-green (a*) the minimums registered were specific to the pectoral muscles, for both L1 (-0.38 ± 0.09) and for L2 (-0.25 ± 0.12), the calculated maxima being responsible for the upper pulp musculature in both experimental groups (5.10 ± 0.15 ÷ 5.52 ± 0.12). The comparative analysis of the average forces for each muscle group observed the superiority of the fragility of the muscle samples collected from the level of the pectoral muscles and the wings. [ABSTRACT FROM AUTHOR]

Are the variations of temperature applied on certain key points quite significant in affecting the ultimate compositional and nutritional features of the chicken broiler meat? This was the question leading the research to further investigate three groups of carcasses (one control - CG, and two treatments - T1 and T2) in relation with the single experimental factor - temperature - variations on certain technological flow moments in the slaughterhouse: scalding station (CG:51-53°C,T1:53- 54°C,T2:55-56°C); chilling process (CG:1-4°C, T1:2-3°C; T2:1-2°C); sorting- packaging moment (CG<2°C; T1:8-10°C; T2:6-8°C); storage before delivery (CG:0-2°C; T1 and T2:0-1°C). The biological material comprised 150 ROSS-308 carcasses (50 per group), stored by refrigeration 1 day in slaughterhouse before shipping. Meat pieces weighing 50-100 grams, without skin, were cut around femoral bone from the thighs musculature of each carcass, in order to form homogenous samples per group; they were submitted to analytical laboratory assessment to quantify the main nutritional compounds (water, dry matter, crude ash, total lipids and protein content, nitrogen free extract) as well as gross energy value, using conventional A.O.A.C.-I.S.O. methods in 15 replications per compound. Thus, total dry matter varied between 28.34 g/100 g in CG and 28.81 g/100 g in T2 (P<0.05), while crude ash was found at 1.00g/100 g in CG, at 0.93g/100 g in T1, at 0.95 g/100 g in T2 (P<0.01 for T1, T2 vs. CG). Total lipids content was the most variable feature of thigh meat, thus in CG reached 8.00 g/100g, while in T1 was 3.25% higher (8.26 g/100 g, P<0.001 vs. CG) and in T2 was 4.88% higher (8.39 g/100 g, P<0.001 vs. CG and P<0.05 vs. T1). Total nitrogen matter slightly decreased from 18.78 g/100 g in CG till 18.59 g in T2, but the differences were not big enough to generate reaching of 95% significance threshold. The gross energy content was influenced by experimentally induced variable temperature, via lipids and nitrogen free extract differences and was calculated at 154.04 kcal/100 g meat in CG, at 156.71 kcal/100 g meat in T1 and at 157.93 kcal/100 g sample in T2, that resulted in highly significant differences between control and experimental treatments samples. [ABSTRACT FROM AUTHOR]

Current research is a part of a research program aimed to study the relationship between morphology and physiological status of turkey pineal gland in relation to the degree of somatic development. Research is carried out at S.C. Galli Gallo Codlea, which is the only unit in Romania for breeding and slaughter of turkeys. The measurements were performed on an important livestock specie for modern husbandry industry, namely turkey, the expansion of this area being useful for providing knowledge on the relationship between technology growth for modulation of microclimate parameters and growth performance. Were followed hematological and biochemical blood parameters, with the purpose of providing a parallel between turkey (Meleagris gallopavo-gallopavo) and chicken (Gallus gallus). [ABSTRACT FROM AUTHOR]

In order to read and explain the physiological status it is important to know the metabolic integrity of the animals by performing hematological and biochemical examinations. The cellular components of the blood reflect specific changes in an organ or system of the body, or most often an animal's response to certain physiological or pathological conditions. The research was carried out on for groups L1 - young females; L2 - young males; L3 - adult females; L4 - adult males in order to appreciate the biochemical values for evaluating the morphophysiological status before slaughtering horses and improving their welfare factors. The collection of blood samples was performed with the vacuum system. Biochemical parameters were determined by spectophotometry using the ACCENT 200. The biochemical profile analyzed before pre-slaughter demonstrate a good maintenance status, received a proper feeding, which reflects on the final meat quality. [ABSTRACT FROM AUTHOR]

Meat quality evaluation as aliment is addressed exclusively to consumer and it's finally perception is a relation between chemical composition and sensorial perception. Freezing main effect upon meat quality is represented by cells' destruction due to ice crystals increase. Freezing provoke changes in pigments, aroma or important nutritive components, even if those could be lost during excessive storage by freezing. Study aimed to evaluate sensorial parameters' variation of pectoral musculature from three experimental batches with different freezing periods: three months (L1), six months (L2) and nine months (L3) at a storage temperature of -18°C in thermal centre. Colour mean uniformity for analysed samples was between 7.26±0.457 (L3) and 9.46±0.299 points (L1). For colour aspect, hedonic analysis results show certain uniformity between batches, while colour uniformity show a declassing of breast aspect from L3 batch, expressed by a mean difference higher with 2 points between batches L3 and L1, respectively L3 and L2. Analysed muscular samples show that batch L1 obtained the most favourable mean scores, meat being described by an intermediary granulosity, fibrousnesses, succulence and greediness and a minimal adhesiveness. Second place was occupied by texture of muscular samples belonging to batch L2, followed by the ones from batch L3. [ABSTRACT FROM AUTHOR]

Infections produced by pathogenic strains of Salmonella are called salmonellosis and have an important economic and health impact. The major risk is represented by the transovarian transmission and the consumption of infected eggs which may cause severe food poisonings in humans. These microorganisms can be found in the intestins, but manifest tropism for the gallbladder where they may be found in large numbers and where they usually remain defining the carrier condition. In birds, most Salmonella strains don't cause clinical signs. Even so, virulent serotypes that produce the disease exist and have specific evolution paterns. Salmonella enteritidis and Salmonella typhimurium are the most often isolated serotypes that are involved in public heath issues. In 2018, a salmonellosis outbreak was identified, produced by Salmonella sp. group D, in a laying hens lot, raised in a traditional system. Clinical manifestations were seen only in some individuals and consisted in low egg production, severe weight loss, sleepiness, lack of appetite, polydipsia and death. The forensic exam showed egg yolk peritonitis, increased volume of the spleen and liver, brittle liver, fibrinous exudate in the thoraco-abdominal cavity, light cattharal enteritis. Microbiological exam was done by making bacterial cultures from different organs extracted from the bird cadavers (heart, gallbladder, bone marrow, gastro-intestinal mass and the eggs in different stages of development). Identification of the etiological agent was done based on phenotypic aspects (cultural and morphological), biochemical (MIU, TSI, API-20E) and serology (Siglepath- Salmonella, Serum Anti-Salmonella D). After establishing a laboratory diagnostic, the laying hens lot was eliminated and after the depopulation, severe cleaning and disinfection actions were taken. [ABSTRACT FROM AUTHOR]

Gastroenteropathies in bovine youth has a large incidence in households. These disorders are characterized by loss of appetite, diarrhea, weight loss, dehydration of the body leading to disorders of the body's homeostasis. The pathogenesis of these disorders is explained by a series of disturbances in the intestine, metabolic acidosis, dehydration of the body due to the loss of. electrolytes. The blood may be affected by hemoconcentration, hematocrit increase and false polyglobulum. Leukopenia followed by leukocytosis is observed in the first phase of the disease. The leukocyte formula has a neutrophilic character especially when the first symptoms appear and then, in the convalescence phase, lymphocytes are produced. The research was carried out on a 3-9-month-old bovine youth group grown in a farm in northern Moldavia region. The total number of erythrocytes, the hemoglobin concentration, hematocrit, total white blood cells and blood levels were determined. Blood samples were drawn from the jugular vein into vacutainer tubes on EDTA support. Based on the obtained results we may say that the bovine youth suffering from gastroenteritis presents a microcytic and hypochromic anaemia. [ABSTRACT FROM AUTHOR]

A short review of literature on sensorial analysis of avian products demonstrate a great diversity of sensorial procedures, such kind of different approaches impending realisation of comparisons between studies. To optimize technological parameters involved on slaughtering technological flow and to achieve the proposed aims, was elaborated an experimental protocol, designed for optimization of slaughtering technology into a processing unit from perspective of technical parameters applied at stages with impact on resulted carcasses, the effects being examined by sensorial qualitative parameters. For realization of study were formed three experimental batches, slaughtering technological line being the logistic base which allowed modification of technological parameters in stunning, bleeding, scalding and chilling stages. After thermal treatment, aroma intensity for muscular samples at chest level was described by mean values into interval 5.22±0.449 points (L3) and 7.77±0.375 points (L2), metallic aroma being the most pronounced one, given by means between 2.13±0.443 points (L1) and 3.37±0.593 points (L2), followed in a descendant way by the descriptive score for fried aroma. At the opposite pole, descriptive points for rancid aroma were sub-unitary, fact which shows the incipient stage of oxidation reactions for the adherent fat to analyzed muscular tissue. [ABSTRACT FROM AUTHOR]

Soybean represent the most important protein source for poultry and swine rearing but its producing in Romania and even in Europe is at a quite low level face to demands. To obtain complete mixed fodders are recurred imports from other world countries where are cultivated different soybean sorts under different pedo-climatic conditions, fact which made that products entered on Romanian market to present a great variability regarding chemical and nutritional features. In the current paper we analysed from chemical and nutritional point of view the quality of 10 soybean lots imported from Brazil. Besides basic chemical analysis were effectuated analysis to determine content in amino acids which allow a further protein nutritional evaluation by calculating chemical indices, essential amino acidsindex, protein efficiency rate, biological value and nutritional index. Proteins' nutritional evaluation from analysed soybean meal was realised using as etalon egg protein, amino acids requirements for swine, for broiler chickens and adult persons. Chemically speaking analysed soybean meal had values into limits imposed by literature (90.1% DM, 41.24% CP, 2.47% CF, 4% CA, 4.8% Ash and 37.59% NES). Nutritional evaluation show that analysed soybean meal lots had a good content in protein and even more, a good content in amino acids. This conclusion resulted because EAAI was>0.70, PER was>2.7 and P-BV was>70%. [ABSTRACT FROM AUTHOR]

Unrealizing the control of wild boar, in the case of shotguns, may be the cause of the occurrence of positive cases of Trichinella in the county of Iasi. The completion of the epidemiological studies of the hunting funds in Iasi County contribute to the identification and confirmation of the presence of trichinella outbreaks. EFSA adopted on 3 October 2011 a scientific opinion on the public health risks to be taken into account when carrying out meat inspections. In this opinion EFSA notes that Trichinella represents a medium risk to public health related to meat consumption. EFSA identifies the sporadic presence of Trichinella in the United States mainly for swine fever or for those born in freedom. Annual surveillance of the same hunting funds for wild boar is an important tool for assessing the evolution of prevalence. Regulation (EC) No 853/2004 does not apply to wild boar which is supplied directly to the final consumer, so it is up to the Member States to adopt national measures to limit the risk of man being infected with Trichinella following wild boar consumption. The hunting funds from which the samples were collected are in Iasi County and represent the Turia Perieni area, Bahlui area and Mădârjac area. The samples were collected from the elected places. Between 2014 and 2018, we processed 200 samples, and the method used to detect the parasite was the compression method. Even if the results were negative, the study has brought new data on disease dynamics among wild boar population from Iasi county hunting grounds. [ABSTRACT FROM AUTHOR]

The most widespread diseases in calves are respiratory diseases, which along with intestinal diseases produce important economic losses through prolonged morbidity, mortality, necessity sacrifices and the lack of weight gain. Bronchopneumoniae have a seasonal dynamics, occurring more frequently during autumn and winter, also may develop in the case animal clusters as enzootic. Most researchers believe that in gastroenteritis there is dehydration of the body followed by a hemoconcentration and, at the same time, relative increase in the number of erythrocytes. Due to the limited possibilities of compensating the hydro-mineral metabolism, the installation of acidosis is favored. The research was carried out on a 3-9-month-old taurine youth group grown in a farm in northern Moldova. The total number of erythrocytes, hemoglobin, hematocrit, total white blood cells and blood levels were determined. Blood samples were drawn from the jugular vein into vacutainer tubes on EDTA support. The determinations were done with hematological analyzor ABX MICROS VET ABC. Research suggests that the number of erythrocytes is increased in the diseased individuals and the leukocyte formula changes significantly for neutrophils, eosinophils and lymphocytes. [ABSTRACT FROM AUTHOR]

Determination of the hematological profile quail is a necessity because this species is characterized by an intense metabolism. Any nutritional imbalance is reflected on metabolism influencing their health and production. Research has shown that the hemoleucogram is different depending on age and gender. Thus, the red grouts had an increase of 0.77x106 mm³ in quail chicks of one day, reaching 21 days at 1.72 x 106 mm³. In adults, the variation limits were between 4.22 x 106 mm³ in males and 3.31 x 106 mm³ in females. The same evolution occurred in white blood cells, which were 1 day of 10.2 thousand mm3, reaching 21 days at 16.3 thousand mm³. In adults, they were between 24.5 thousand mm3 in males and 26 thousand mm³ in females. Changes related to age and sex also recorded the amount of hemoglobin and hematocrit. Leukocyte values, excluding eosinophils, were 0.8% for the two sexes. Lymphocytes, 26% in males and 25% in females, and neutrophils were 70.8% in males and 70.5% in females. Hematological research has shown that quail blood has a high oxygenation capacity and remarkable lymphocyte character. [ABSTRACT FROM AUTHOR]

The appreciation of the quality of the meat is made multifactorial only through the physico - chemical factors to exclude any level of subjectivity from appreciation. The paper presents research on hybrid BUT 6, intensively grown, referring to color, softness, texture of the meat, boiling losses. To express the color of turkey meat, the brightness was determined, which depends on the light reflection power. The tenderness of the turkey meat determines its taste value being determined by the ease with which it is cut or chewed. Expression of fleshiness was performed by primary statistics calculated using Warner Bratzler shear forces. The texture of the meat was appreciated by the following coefficients: hardness, cohesiveness, adhesion, guminess, elasticity and masticability. Boiling losses are the ability of the meat to lose a share of its own weight. This technology of meat is a criterion for expressing the water retention capacity of prepared meat. Boiling losses vary according to the structural features of muscle tissue, thicker fibers record a higher rate of water loss. Very significant results in the expression of the complementary colors of red-green and yellowblue, as well as a significant difference in cohesiveness between the two anatomical regions studied, were recorded. [ABSTRACT FROM AUTHOR]

The study was carried out on 160 working bees, belonging to the Apis mellifera carpatica breed, taken from 4 apiaries from Timiş County (BUASMVT apiary), 2 apiaries from Caraş-Severin County (Secu, Reşiţa) and one apiary from Arad County. The measurements were performed at the Department for Apiculture and Sericiculture in the period 15.05.2017 - 15.06.2017, with the help of the stereomicroscope with digital camera. The bees are characterized by the following morphological indices: proboscis length ranges between 5.862 mm and 6.580 mm, the anterior wing length ranges between the limits 8.5875-9.1075 mm, and the width of the anterior wing is 2.650-3.0550; the length of the posterior wing is between 6.0650 mm and 6.3450 mm, and the width of the posterior wing is 1.7175 mm - 2.00 mm. The femur length is comprised within 2.99 mm and 3.40 mm; shin length is 2.14 - 2.81 mm, and the width is 0.7225 - 0.810 mm. Metatarsal length is 1.6950 mm - 2.0950 mm, and the width is 0.7375 - 0.91 mm. Tarsus length, in the bees taken from the 4 apiaries, was comprised within 1.52 mm and 1.77 mm. [ABSTRACT FROM AUTHOR]

Certifications were made on adult quail from the meat line, imported from Italy and Hungary. Research has focused on the quality of eggs hatching, incubation and hatching process, adultelor performance during operation and their slaughter. The fertility rate was between 86.1-89.8%, the hatching had values between 67.8-76.2% and the hatchet was 82.1-88.4%. Breeding egg weight averaged 13.27g ± 1.14g, 26.75 ± 0.13mm small diameter and large diameter of 35.14 ± 24 mm. The main production was meat, but it was also observed that were obtained 171 eggs / had / quail, with a weighing 12.9g. At slaughter, the mean weight of adult females was 338.5g, and males 314.5g with a slaughter yield of 81.68% for females and 72.27% for males. [ABSTRACT FROM AUTHOR]

Mainly sensory characteristics of cattle meat meet a number of factors that contribute to consumer acceptability in terms of its' repeatedly use. Therefore, identification of these factors attracted the attention of many researchers, knowing that tenderness, texture and flavor of meat are considered to be some of the most important physical and organoleptic characteristics thereof. In order to assess the sensory point of view of cattle were studied four groups (youth and adults ♂, respectively ♀ youth and adult) from which was harvested the Longissimus dorsi muscle. Baking samples that were previously prepared in the form of side 3cm cubes and sensory evaluation was conducted in a room with lights designed to mask the color differences that is not clear. By the overall analysis of texture parameters allowing higher values sensory assessment, we concluded that groups from young cattle are in principle positive appreciated as being less harsh resistance to the mastication being appreciated by a lower score. Of descriptors taste, its persistence has reached the highest values (53.95 ± 4.12), represented by the group L3. At the opposite is the acid taste that was perceived by tasters, with an average score. [ABSTRACT FROM AUTHOR]

Regarded as an alternative to other meat, horse meat must capitalize on an important aspect for the final consumer, that being the meat tenderness. The complex process which forms the meat texture is influenced by the structure, integrity and other factors internal or external, factors that may influence this process negatively or positively. In order to proposed determinations for characterize the texture of horse meat were studied two groups of muscle tissue: m. Longissimus dorsi, m. Semitendinosus, derived from four categories of animals: youth and adults ♂, respectively youth and adult ♀. To describe the textural profile of meat, in the study were analyzed the following parameters: hardness (N), cohesiveness, adhesiveness (J) gumminess (N), elasticity, chewing, specific parameters determined on the basis of mechanical tests that simulate conditions to which the meat is exposed to mastication. The meanings of statistical analyzes for horse meat lots analyzed showed differences for parameters toughness and cohesiveness between lots from those of females and adults. [ABSTRACT FROM AUTHOR]

Due to the fact that meat colour represents an important aspect for sensorial evaluation of any food product, research in the field of poultry meat processing regarding efficient methods for hoarding/storage on long term of industrially slaughtered poultry carcasses approaches a continuous finding/optimization of certain solutions for avoiding negative consequences due to oxidation, which could include colour loss and/or its modification. The current study aimed to evaluate the effects of three storage regimes differing by temperature and time (L1 = -14°C, 30 days; L2 = -16°C, 60 days; L3 = -18°C, 90 days) on three anatomical cut regions (breast, upper thigh and lower thigh), to characterize the colour of broiler chicken meat. Objective description of colour for frozen and defrosted chicken meat was realised through the CIEL*a*b* Cartesian coordinate system. Overall, the preservation method determines a higher luminosity at samples gathered from L3 batch chicken carcasses for breast and upper thigh musculature, and L2 for lower thigh musculature in comparison with the counterparts from the other experimental batches. [ABSTRACT FROM AUTHOR]

Since meat color represents an important component in evaluating the aspect of food products, the studies from poultry field about efficient methods of storage on long term of the chicken carcasses approaches continuous finding/optimizing of some solutions about avoiding the negative consequences owed to oxidation, that include the color loss and/or its modification. The study goal was consisting in evaluation of the three different storage procedures by temperature and time (L1= -14°C, 30 days; L2= -16°C, 60 days; L3= -18°C, 90 days), on three cut anatomical regions (chest, upper and lower thigh), in order to characterize the broiler chicken meat color. The objective description of the chicken meat color frozen and defrozen was performed trough the CIE Lab Cartesian coordinate system. The luminosity of the studied cut anatomical regions ranged between an interval lower delimited by 47,27±1,184 units for lower thigh from L3 chicken group and upper by 53,35±1,142 units calculated for upper thigh collected from the carcasses of the same experimental group. Overall, the method of preservation determined a higher brightness to samples collected from L3 chicken group for chest and upper thigh muscles, respective L2 to lower thigh muscle of the counterparts from the other experimental group. [ABSTRACT FROM AUTHOR]

Compounds which contribute to the taste and flavour of meat interact in a complex way thus influencing its perception in the moment of consumption. Inherent flavour of meat and meat products may be influenced by oxidation, lipid content, myoglobin, pH variations. Also, numerous research shows that animal feed influences the meat flavour of animals subjected to slaughter. Because of the close relationship between flavour and palatability of meat is very important that people, livestock producers and manufacturers to understand very well the factors that influence this feature. To achieve sensory evaluation of horse meat were studied four groups (youth and adults ♂ or ♀ youth and adult) collected from the Longissimus dorsi muscle. The samples were prepared in the form of cubes with a side of 3 cm, which were then subjected to baking. The meat was tasted in a room with lights aimed not to mask obvious color differences. Analyzing the sensory qualities of the horse meat, the smell of broth perceived by tasters was stronger in lot L3 with an average of 9.14 ± 0.91 and minimal odor intensity was recorded at lot L1 with an average of 6.20 ± 0 95. [ABSTRACT FROM AUTHOR]