Publications by authors named "Kamil Stęczny"

2 Publications

  • Page 1 of 1

Carcass Characteristics, Physicochemical Properties, and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons.

Animals (Basel) 2020 Jul 30;10(8). Epub 2020 Jul 30.

Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, 85084 Bydgoszcz, Poland.

Pigeons have been the subject of research in the past, but the knowledge gained is incomplete and must be extended. The aim of the study was to provide information about differences in carcass weight and measurements, carcass composition, proximate chemical composition, acidity, electrical conductivity, color attributes, the texture, rheological properties and microstructure of the meat, and some biometric characteristics of the digestive system in carrier and King pigeons, and also to determine if the two compared breeds meet the expectations of pigeon meat consumers to the same extent. The study involved 40 carcasses from carrier pigeons and King pigeons after three reproductive seasons. The chemical composition was determined by near-infrared transmission (NIT) spectroscopy, color coordinates according to CIELab, the texture according to Texture Profile Analysis (TPA) and Warner-Bratzler (WB) tests, and the rheological properties of meat according to the relaxation test. The compared pigeon groups differed significantly ( < 0.05) in carcass weight and measurements, carcass composition (except breast muscle percentage), chemical composition (except leg muscle collagen content) and electrical conductivity, lightness (L*), yellowness (b*), chroma (C*) and hue angle (h*), textural characteristics (except cohesiveness and Warner‒Bratzler shear force), rheological properties, microstructure of the pectoralis major muscle, as well as the total length of intestine and its segments, duodenal diameter, weight of proventriculus, gizzard, liver, heart, and spleen. The sex of the birds had a significant ( 0.05) effect on the carcass weight, chest circumference, carcass neck percentage, breast muscle collagen content, and caeca length. The genotype by sex interaction was significant ( < 0.05) for fat content, collagen content, hardness, sum of elastic moduli and sum of viscous moduli of the pectoralis major muscle, protein and collagen content of leg muscles, duodenal and caecal length, jejunal and ileal diameter, and spleen weight. The obtained results show a significant effect of genetic origin and sex on the nutritive and technological value of the meat, and on the digestive system development of the pigeons.
View Article and Find Full Text PDF

Download full-text PDF

Source
http://dx.doi.org/10.3390/ani10081315DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7459732PMC
July 2020

Effect of probiotic preparations (EM) on productive characteristics, carcass composition, and microbial contamination in a commercial broiler chicken farm.

Anim Biotechnol 2020 Apr 17:1-8. Epub 2020 Apr 17.

Department of Animal Sciences, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, Bydgoszcz, Poland.

This experiment evaluated the effect of Pro-Biotyk (Em-15) and EMFarma™ probiotics on body weight, feed intake and conversion, carcass traits, and microbial contamination in a poultry house. The probiotic preparations caused a nonsignificant increase in body weight (42 days), feed intake, and feed conversion ratio (1-42 days) and a nonsignificant decrease in chicken mortality from 4 weeks of rearing. Chickens exposed to probiotics did not differ significantly in preslaughter body weight, carcass weight, dressing percentage, and the content of carcass components. The carcasses from experimental chickens had a lower percentage of breast muscle, leg muscle, abdominal fat, and neck, as well as a higher percentage of skin with subcutaneous fat, wings, and remainder of carcasses compared with the carcasses from control birds. The probiotic preparations used in this study were highly effective as auxiliary disinfectants.
View Article and Find Full Text PDF

Download full-text PDF

Source
http://dx.doi.org/10.1080/10495398.2020.1754841DOI Listing
April 2020