Vibrational spectroscopic characterization of wild growing mushrooms and toadstools.

Recently, there has been increase of general interest in fungi because of the possible medical applications of their polysaccharide constituents called glucans, some of which are reported to have immunomodulatory properties. Since an extraction method can change the chemical composition of a substance, especially a delicate one such as fungal thallus, it is necessary and useful to know more about the studied matter in advance in order to choose the chemical procedure properly. We demonstrated the usefulness of vibrational spectroscopy in identifying different glucan types in various parts of intact fruiting bodies of Asco- and Basidiomycetes. Fourier transform-infrared (FT-IR) spectroscopy was used for obtaining vibrational spectra of spores and fruiting bodies of more than 70 species belonging to 37 different genera of wild growing mushrooms. The list of the bands in 750-950 cm(-1) interval, assigned to alpha- and beta-glucans, is provided for all species studied. Vibrational spectra in the interval 1000-1200 cm(-1) could serve as an indicator of mushroom genus, although particular species cannot be identified spectroscopically. Great similarities in spectra of spores of the same genus, but different species, e.g. Tricholoma album and Trichloma sulphureum, were observed. On the other hand, spectra of cap, stalk and spores of the same mushroom show great differences, indicating variety in the chemical composition of different parts of the same fruiting body.

Effect of feeding olive by-products on certain blood parameters and serum enzyme activities of fattening rabbits.

The effect of feeding different levels (10 and 20%) of dehydrated olive cake pulp on certain blood parameters and on the catalytic activity of serum enzymes was studied in fattening rabbits. A total of 60 rabbits were divided into a control group (C) and two experimental groups (E1, E2), each comprising 10 males and 10 females. Rabbits of Group C received no dehydrated olive cake pulp in their diet, while rabbits of Group E1 and Group E2 were fed 10% and 20% dehydrated olive cake pulp, respectively. After Day 56 of the experiment, blood samples were obtained by cardiac puncture and certain blood parameters as well as the catalytic activity of serum enzymes were determined. Following the experimental feeding period no significant differences were found between Group C and Groups E1 and E2 in red blood cell (RBC) and white blood cell (WBC) count, haemoglobin concentration and haematocrit value. Similarly, after 56 days of experimental fattening no significant differences were found between the control group and the experimental groups in the catalytic activity of the serum enzymes alkaline phosphatase (AP), aspartate amino-transferase (AST), gamma-glutamyltransferase (GGT), and lactate dehydrogenase (LDH). However, Group E2 rabbits manifested a significantly higher alanine amino-transferase (ALT) activity in the serum than did rabbits of Group E1. The results indicate that the inclusion of dehydrated olive cake pulp in the diet at the rate of 10% or 20% caused no changes in the investigated blood parameters and serum enzyme activities of fattening rabbits.

Plasma proteins and haematological parameters in fattening pigs fed different sources of dietary zinc.

The effect of varying amounts of sources of dietary zinc on some blood parameters and the plasma protein ratios of fattening pigs was studied. During a 30-day pre-trial period, 42 pigs were depleted of Zn and divided into three groups of 14 animals each. During the 105-day experimental fattening period two experimental groups (T1-2) were repleted with dietary Zn in the form of inorganic salt (ZnSO4) or metallo-organic chelate (zinc methionate, ZnMET), while the control group (C) received no extra Zn. The supplements contained 84.3 and 40.9 mg Zn/kg diet, respectively. The nutritional effects of Zn were evaluated on the basis of red blood cell (RBC) count, mean corpuscular volume (MCV), haemoglobin (Hb) concentration, packed cell volume (PCV), white blood cell (WBC) and thrombocyte count, plasma total protein, albumin, and globulin concentrations, and albumin/globulin (A/G) ratio. During the parakeratosis period (days 28-56) both the basic feed (group C) and the diet enriched with 40.9 mg Zn/kg (as ZnMET) fed to group T2 pigs resulted in a lower red blood cell (RBC) count, Hb concentration and PCV than in group T1 fed a diet containing 84.3 mg Zn/kg (as ZnSO4). Dietary Zn of organic and inorganic origin had no effect on MCV and on the WBC and thrombocyte counts of fattening pigs. At the start of the parakeratosis period (day 28), group C pigs had significantly lower, and by its end (day 56) significantly higher plasma total protein and globulin concentrations than pigs of group T1. At the same time, no significant differences were observed in albumin concentration between group C and the two experimental groups. Throughout the trial, feed containing sufficient, and insufficient, quantities of Zn from various sources had no influence on blood plasma alpha and beta globulin concentrations. In the second part of the experiment (day 56) dietary Zn deficiency resulted in a significantly higher level of gamma globulin in group C pigs than in pigs given sufficient Zn of inorganic origin. While inorganic Zn increased some of the blood parameters, namely RBC count, Hb and possibly PCV, organic Zn seemed to be responsible for raising the proportion of plasma globulins.

Olive by-products in pig fattening.

The utilisation in pig fattening of diets with various proportions of dried olive cake, i.e., olive by-product resulting from centrifugal separation, was investigated in 60 Swedish Landrace x Large White crossbreds (30 castrates and 30 gilts). The pigs were divided into three equal groups (10 + 10): two experimental groups, fed with a fodder mix containing 50 g/kg and 80 g/kg respectively of dried olive cake, and a control group, fed with the same mix but minus the cake. The experiment last 90 days. For the first 45 days the pigs were given the starter, and for the second 45 days the finisher, mix. Throughout the whole period, pigs in both experimental groups achieved greater average body mass and mass gain than the control animals. Concurrently, castrates in all three groups, became heavier and demonstrated greater mass gain than did the gilts. While supplied respectively with the finisher mix throughout the whole test period, pigs fed mixes with 50 g/kg of dried olive cake demonstrated significantly greater feed consumption than those fed without the cake and than those fed mixes with 80 g/kg of cake. While supplied with the starter mix, pigs fed mixes with 50 g/kg of dried olive cake achieved the lowest feed conversion rate, whereas those supplied with the finisher mix achieved the highest. Throughout the entire period no significant differences were observed in feed conversion rate among pig groups.

Haematologic values of Hyla rabbits fed different levels of by-product arising from the propagation of Pleurotus pulmonarius.

The nutritive influence of different levels of by-product arising from the propagation of the mushroom Pleurotus pulmonarius on the red and white blood cell count of rabbits was studied in the course of fattening. The experiment was carried out on 4 groups of male Hyla rabbits, a control group (C) and 3 experimental groups (E1, E2, E3), with 15 rabbits per group. The control group was fed a standard fodder and the three experimental groups were fed the standard mix with 10%, 20% or 30% dried by-product added, respectively. At the end of the 9th week of the experiment, blood samples were obtained by cardiac puncture, and the red blood cell (RBC) count, mean corpuscular volume (MCV), mean corpuscular haemoglobin (MCH), mean corpuscular haemoglobin concentration (MCHC), haemoglobin, haematocrit, thrombocyte count, white blood cell (WBC) count and the differential WBC were determined. The different levels of byproduct interwoven by mycelium added to the feed did not change the RBC count but significantly increased the MCV, MCH, haemoglobin concentration and the haematocrit value. The different diets had no influence on either the WBC count or the differential WBC count, but the number of thrombocytes decreased significantly.