The article is presenting results on rearing Krškopolje pig in either organic or conventional production system as one of the first sistematically conducted and controlled rearing experiments on this breed. Factors investigated include carcass composition in addition to meat and fat tissue biochemical and qualitative aspects, fatty acid composition, lipid oxidation and vitamins A and E in backfat.
COBISS.SI-ID: 5587048
The research objectives focused on the extraction of grape tannins during extended maceration. Skins and seeds were extracted separately in a wine-like medium. In parallel, the same grapes were fermented in industrial tanks. Thecontent and structural characteristics of extractable proanthocyanidins (PAs) were determined spectrophotometrically and using UHPLC-DAD-MS/MS, respectively. Skin, seed extracts and fermented wines were characterized in chemical and sensorial terms after different extraction durations. Looking at both simulated and industrial maceration, it can be concluded that, with a longer maceration time, the increase in high molecularr weight PAs content was more evident than PA structural changes. The increasing content of tannins from seeds played an important role in the greater astringency and bitterness of Cabernet Sauvignon macerated at length.
COBISS.SI-ID: 5940840
Most parameters describing queen bee quality are reflected in the queen’s body mass, which is in turn considered a robust measure and the best indicator of queen quality. State-of-the-art machine learning was used for the first time to jointly evaluate both biological and rearing parameters influencing queen body mass.
COBISS.SI-ID: 5837672
Intensive selective breeding and genetic improvement of relatively few pig breeds led to the abandonment of many low productive local pig breeds. However, local pig breeds are more highly adapted to their specific environmental conditions and feeding resources, and therefore present a valuable genetic resource. They are able to deposit more fat and have a distinct lipogenic capacity, along with a better fatty acid composition than modern breeds. Local pig breeds are generally poorly explored, whereas physiological, biochemical and genetic mechanisms responsible for the differences between fatty and lean breeds are also not fully clarified. The present paper highlights important associations to better understand the underlying mechanisms of lipid deposition in subcutaneous and intramuscular fat between fatty and lean breeds.
COBISS.SI-ID: 5986664
The initiative to stop the surgical castration of piglets calls for the assessment of alternative solutions. The issue is particularly sensitive for the processing of traditional products. This study demonstrated important differences between male sex categories and showed that dry-cured ham from entire males presented distinct sensory depreciation and also differed in many other aspects important in dry-cured ham production.
COBISS.SI-ID: 5960808