Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds.

The aim of this study is to investigate the effects of herbal supplements administered to goats on sensory quality and volatile flavor compounds in their milk. The experiment was conducted on sixty Polish white improved goats randomly allocated into five feeding groups (four experimental and one control) of twelve goats each. The trial lasted 12 weeks. The experimental animals received supplements containing a mixture of seven or nine different species of herbs at 20 or 40 g/animal/day. The control group received feed without any herbal supplements. Milk obtained from experimental and control groups of animals was characterized by a low content of aroma compounds, with only 11 chemical compounds being identified. Decanoic methyl ester, methylo 2-heptanone and methylo-butanoic methyl ester had the highest share in the total variability of the tested aroma compounds (PCA). During the sensory evaluation, the smell and taste of most of the samples were similar (p > 0.05). However, the addition of herbal feed supplements lowered the concentration of Caproic acid (C6:0), Caprylic acid (C8:0) and Capric acid (C10:0), which caused a significant reduction in the goaty smell of milk. The obtained results indicate that the studied herbal supplements can reduce the intensity of goaty smell and allow goat milk production without modification of other sensory features.

Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage.

The aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep's milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were made using the thermostat method from the milk of 42 East Frisian sheep in the middle lactation period, in duplicate. Lactose contents, active and titratable acidity, color by the L*a*b*C*h* system, and rheological parameters (hardness, consistency, consistency, and viscosity) were tested, and organoleptic assessments were carried out on the first, seventh, fourteenth, and twenty-first days of storing the drinks at 4 °C. Of all drinks, the highest reduction in lactose after 21 days of storage was found to occur in kefir (52% reduction) and, among the yogurts, in the Greek yogurt (41% reduction). The product with the lowest lactose content, regardless of the storage period, was kefir. This indicates that kefir is more suitable than yogurt for people with partial lactose intolerance. Effects of both inoculation type and beverage storage time were shown to exist for all parameters. It was also found that kefirs suffered deterioration in most rheological parameters and, in general organoleptic evaluation in the final period of storage. Based on our analysis, the optimal storage time for natural yogurts and sheep's milk kefirs at 4 °C was 21 and 14 days, respectively.

The Effect of Herbal Feed Additives in the Diet of Dairy Goats on Intestinal Lactic Acid Bacteria (LAB) Count.

Sixty dairy goats of the Polish white improved breed were randomly assigned to five feeding groups of twelve animals each. The animals received a supplement containing seven herbs at 20 or 40 g/animal/day (experimental groups 1 and 2) and a supplement containing nine herbs at 20 or 40 g/animal/day (experimental groups 3 and 4)m, along with pelleted concentrate feed. Group 5 (the control group) received pelleted feed without any herbal supplements. A significant effect of herbal feed additive on lactic acid bacteria (LAB) count was observed (p < 0.001). The highest number density of LAB was found in the goats receiving the feed additive with nine herbs at 20 g/animal per day (p < 0.05). There was a statistically significant effect of lactation stage on intestinal LAB count (p < 0.001). Regardless of the feeding group, the highest number density of LAB was found in animals at the peak of lactation. The LAB count was also affected by the interaction of diet group × lactation stage (p < 0.0001). A probiotic strain of Lactobacillus fermentum was identified in the faecal samples of goats receiving the herbal additive, but not in the controls. Genetic identification of the microorganisms isolated from the faeces of the experimental goats did not reveal the presence of harmful mould spores, although spores of the fungus Aspergillus fumigatus were detected in the controls.

Mare's Milk from a Small Polish Specialized Farm-Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices.

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm.

The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein-Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l'Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. Cheeses from summer milk showed greater acidification than those from winter milk (p ≤ 0.05). Skimmed milk cheeses from both seasons showed increased firmness and stickiness, and worse organoleptic characteristics, particularly in taste and consistency, than whole milk cheeses (p ≤ 0.05). The highest level of yellow (b*) was found in whole milk summer cheeses; those produced in winter were 16% less yellow. Milk from traditional family farms is a valuable raw ingredient for the production of soft, unripe rennet cheese. However, the variability of organoleptic characteristics related to the season should be taken into account in cheese production. Skimmed cheese can serve as an alternative to full-fat cheese, especially for people looking for low-fat products, regardless of the time of year.

Meat Quality of Crossbred Porkers without the Gene RYR1 (T) Depending on Slaughter Weight.

The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1 (T) (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those crossbred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene RYR1 (T) , the defective meat types PSE and ASE occurred with a frequency of 17.54%.

Genetic variants of uncoupling proteins-2 and -3 in relation to maximal oxygen uptake in different sports.

Uncoupling proteins 2 and 3 (UCP2 and UCP3) as mitochondrial electron transporters are involved in regulation of ATP production and energy dissipation as heat. Energy efficiency plays an important role in physical performance, especially in aerobic fitness. The aim of this study was to examine the association between maximal oxygen uptake and genetic variants of the UCP2 and UCP3 genes. The studies were carried out in a group of 154 men and 85 women, professional athletes representing various sports and fitness levels and students of the University of Physical Education in Poznan. Physiological and molecular procedures were used, i.e. direct measurement of maximum oxygen uptake (VO2max) and analysis of an insertion/deletion (I/D) polymorphism in the 3'untranslated region of exon 8 of the UCP2 gene and a C>T substitution in exon 5 (Y210Y) of the UCP3 gene. No statistically significant associations were found, only certain trends. Insertion allele (I) of the I/D UCP2 and the T allele of the UCP3 gene were favourable in obtaining higher VO2max level and might be considered as endurance-related alleles.

CKM Gene G (Ncoi-) Allele Has a Positive Effect on Maximal Oxygen Uptake in Caucasian Women Practicing Sports Requiring Aerobic and Anaerobic Exercise Metabolism.

The search for genes with a positive influence on physical fitness is a difficult process. Physical fitness is a trait determined by multiple genes, and its genetic basis is then modified by numerous environmental factors. The present study examines the effects of the polymorphism of creatine kinase (CKM) gene on VO2max - a physiological index of aerobic capacity of high heritability. The study sample consisted of 154 men and 85 women, who were students of the University School of Physical Education in Poznan and athletes practicing various sports, including members of the Polish national team. The study revealed a positive effect of a rare G (NcoI-) allele of the CKM gene on maximal oxygen uptake in Caucasian women practicing sports requiring aerobic and anaerobic exercise metabolism. Also a tendency was noted in individuals with NcoI-/- (GG) and NcoI-/+ (GA) genotypes to reach higher VO2max levels.

In vitro maturation and fertilisation of bovine oocytes in relation to GH gene polymorphism (Leu/Val).

The present study describes the analysis of the associations between the growth hormone gene polymorphism (Leu/Val) and oocyte maturation and in vitro fertilisation in cattle. Two independent experiments were carried out. In the first one, oocytes were collected from 49 single ovaries, matured in vitro, measured and cytogenetically analysed. One ovary was considered as a donor. The procedure of the donor's genotyping at the GH locus was based on DNA extracted from the granulosa cells. The GH genotype did not influence the oocyte diameter nor the number of oocytes collected, which were selected for maturation and matured. An unreduced chromosome number was found in 8.8% of the cells at the second metaphase stage and 42.9% of the donors. This anomaly was observed in all genotype groups with a higher frequency in the VV cows (P < 0.01). In the second experiment, the oocytes collected from 72 single ovaries were matured and fertilised in vitro. The GH genotype of a donor did not influence the number of zygotes cleaved on day-2. It has to be mentioned, that due to the low frequency of the VV genotype (0.03), the results of the present study should be treated as preliminary and need further analysis.

The ploidy of in vitro matured bovine oocytes is related to the diameter.

The aim of the present study was to investigate a possible relationship between bovine oocyte diameter and the ploidy after maturation in vitro. The cumulus-oocyte-complexes (COCs) were collected by slicing slaughterhouse ovaries and were matured in vitro in standard conditions. Oocytes were collected separately from each ovary and then processed in groups according to their origin. After maturation, the inside zona pellucida diameter of each cell was measured and cytogenetic slides were made. Four size categories were distinguished: <110, 110-115, 115-120 and >120 microm. Altogether, 600 oocytes derived from single ovaries of 50 donors were measured and cytogenetically analyzed. The diploid chromosome number (2MII) was found for 8.4% of oocytes (36/427) and for 44% of donors (22/50). The observed number of 2MII cells varied between 1 and 6 per donor. The size of secondary oocytes with unreduced chromosome numbers was significantly smaller (P < 0.01) than the haploid ones. We conclude that bigger oocytes underwent normal meiotic division, whereas their smaller counterparts tended to follow an abnormal path of maturation.