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Siemiński G, Skałecki P, Florek M, Domaradzki P, Poleszak E, Dmoch M, Ryszkowska-Siwko M, Kędzierska-Matysek M, Teter A, Kowalczyk M, Kaliniak-Dziura A. Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred. Animals (Basel) 2023; 13:2408. [PMID: 37570217 PMCID: PMC10416918 DOI: 10.3390/ani13152408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
The nutritional quality of meat and the health-promoting properties of intramuscular fat from randomly selected rearing pigs of the native Puławska breed (PUL, n = 15) and its crossbreeds with the Polish Large White breed (PLW × PUL, n = 16) and the DanBred hybrids (DAN, n = 17) were compared. The typical commercial fattening period was carried out up to 80 days of age. The initial body weight of PUL weaners was 30.55 kg (±3.98 kg), that of PLW × PUL weaners was 30.00 kg (±4.29 kg) and that of DAN weaners was 30.70 kg (±3.40 kg). The protein content and energy value of the complete feeds (Grower and Finisher) were 165 and 155 g/kg, and 12 and 11.8 MJ/kg, respectively. The research material consisted of samples of Longissimus lumborum and Semimembranosus. The chemical analyses included the determination of proximate composition, fatty acid content and amino acid concentration. The lowest fat content was found in the meat of the Puławska pigs, while the highest was found in the DanBred fattening pigs. The highest content of SFAs and MUFAs was found in the meat of DanBred hybrids, while it was significantly lower in Puławska pigs. The genetic group did not affect the content of PUFAs, including n-3 and n-6. Significantly lower and more favourable atherogenic and thrombogenic indices were found for the intramuscular fat of Puławska pigs. The very limited effect of the genetic group on amino acid content was observed, except for that of serine, histidine and lysine. In general, the meat of pigs of the Puławska breed showed the highest nutritional value and the most favourable health-promoting properties.
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Affiliation(s)
- Grzegorz Siemiński
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
| | - Ewa Poleszak
- Chair and Department of Applied and Social Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland;
| | - Małgorzata Dmoch
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
| | - Małgorzata Ryszkowska-Siwko
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
| | - Anna Teter
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
| | - Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
| | - Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (G.S.); (P.D.); (M.D.); (M.R.-S.); (M.K.-M.); (A.T.); (M.K.); (A.K.-D.)
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Kowalczyk M, Domaradzki P, Materska M, Florek M, Kaliniak-Dziura A, Skałecki P, Żółkiewski P, Grenda T, Pabich M. Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal. Food Chem 2023; 399:133978. [DOI: 10.1016/j.foodchem.2022.133978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 08/14/2022] [Accepted: 08/16/2022] [Indexed: 11/24/2022]
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Florek M, Domaradzki P, Skałecki P, Stryjecka M, Tajchman K, Kaliniak-Dziura A, Teter A, Kędzierska-Matysek M. Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver. Molecules 2022; 27:molecules27248973. [PMID: 36558104 PMCID: PMC9785240 DOI: 10.3390/molecules27248973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022] Open
Abstract
The chemical composition, content of cholesterol, retinol and α-tocopherol, and the total antioxidant capacity of different tissues from wild beavers were investigated. The total phenolic contents and free radical scavenging activity (DPPH and ABTS assays) were analysed spectrophotometrically, and fat-soluble vitamins were quantified using high-performance liquid chromatography. The type of tissue (skeletal muscle from loin and hind leg vs. adipose tissue from subcutaneous fat and tail) significantly affected content of all chemical components. The concentration of cholesterol was not related to total fat content. The retinol and α-tocopherol contents (µg/100 g) were significantly higher in the tail (13.0 and 391.2) and subcutaneous fat (12.2 and 371.3) compared to skeletal muscles (as an average 9.1 and 361.4). Among all tissues the tail showed significantly the highest values of DPPH (3.07 mM TE/100 g), ABTS (3.33 mM TE/100 g), and total phenolics (TPC, 543.7 mg GAE/100 g). The concentration of retinol was positively correlated with α-tocopherol (0.748, p < 0.001), and both vitamins were very strongly correlated with DPPH (0.858 and 0.886, p < 0.001), ABTS (0.894 and 0.851, p < 0.001), and TPC (0.666 and 0.913, p < 0.001). The principal component analysis proved that moisture, ash, and protein contents were representative for skeletal muscles, whereas, retinol, α-tocopherol, ABTS and DPPH accurately described the antioxidant capacity of tissue from the tail.
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Affiliation(s)
- Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- Correspondence: (P.D.); (P.S.); Tel.: +48-81-445-6650 (P.D.); +48-81-445-6621 (P.S.)
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- Correspondence: (P.D.); (P.S.); Tel.: +48-81-445-6650 (P.D.); +48-81-445-6621 (P.S.)
| | - Małgorzata Stryjecka
- The Institute of Human Nutrition Science and Agricultural, University College of Applied Sciences in Chełm, Pocztowa 54, 22-100 Chełm, Poland
| | - Katarzyna Tajchman
- Department of Animal Ethology and Wildlife Management, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Anna Teter
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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Kaliniak-Dziura A, Domaradzki P, Kowalczyk M, Florek M, Skałecki P, Kędzierska-Matysek M, Stanek P, Dmoch M, Grenda T, Kowalczuk-Vasilev E. Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves. Meat Sci 2022; 192:108881. [PMID: 35709665 DOI: 10.1016/j.meatsci.2022.108881] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/03/2022] [Accepted: 06/04/2022] [Indexed: 11/25/2022]
Abstract
The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.
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Affiliation(s)
- Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Małgorzata Dmoch
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, 57, Partyzantow Avenue 24-100 Pulawy, Poland.
| | - Edyta Kowalczuk-Vasilev
- Institute of Animal Nutrition and Bromathology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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Skałecki P, Florek M, Kędzierska-Matysek M, Poleszak E, Domaradzki P, Kaliniak-Dziura A. Mineral and trace element composition of the roe and muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) with respect to nutrient requirements: Elements in rainbow trout products. J Trace Elem Med Biol 2020; 62:126619. [PMID: 32673941 DOI: 10.1016/j.jtemb.2020.126619] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 06/25/2020] [Accepted: 07/08/2020] [Indexed: 11/17/2022]
Abstract
BACKGROUND Due to excellent nutritional properties of fish and fish products, dietitians recommend their larger share in the diet, for both the prevention and treatment of diet-related diseases. In this context particular attention should be given to fish eggs (roe). The aim of the study was to compare the content of selected minerals and trace elements in the roe and muscle tissue of aquaculture-reared rainbow trout. Moreover, the extent to which an edible portion of 100 g of fish product (roe or fillet) satisfies the requirements for these elements in adult consumers (women and men) and children was determined. METHODS The research material was represented by 20 farmed rainbow trout females (Oncorhynchus mykiss). In muscle tissue and roe the proximate composition, energy value, and nutritional quality index were examined. Concentrations of K, Na, Ca, Mg, Zn, Fe, Mn and Cu were determined by flame atomic absorption spectrometry analysis. The levels of minerals and trace elements in fish products were used to calculate the percentages of the recommended dietary reference values for adults and children in portion of 100 g. RESULTS The roe had higher content of 7 elements including, Zn (29.40 ± 1.38, 27.74-30.91 mg/kg), Mn (1.66 ± 0.08, 1.55-1.73 mg/kg), Fe (11.17 ± 0.35, 10.75-11.60 mg/kg), Cu (1.24 ± 0.04, 1.21-1.30 mg/kg), Ca (546.90 ± 23.68, 522.02-578.96 mg/kg), Mg (546.97 ± 23.68, 522.02-578.96 mg/kg), Na (403.61 ± 5.53, 397.29-407.57 mg/kg) compared to muscle tissue, respectively, Zn (2.73 ± 0.97, 0.94-3.77 mg/kg, Mn (0.22 ± 0.10, 0.14-0.46 mg/kg), Fe (2.19 ± 1.44, 1.02-5.50 mg/kg), Cu (0.24 ± 0.06, 0.17-0.36 mg/kg), Ca (164.07 ± 71.72, 93.24-306.32 mg/kg), Mg (240.00 ± 73.37, 127.92-316.41 mg/kg), Na (273.37 ± 99.65, 183.93-524.41 mg/kg). In turn, the muscle tissue contained 3 times as much K (5159.87 ± 974.70, 4004.63-6343.91 mg/kg) as the roe (1713.65 ± 58.68, 1643.97-1764.14 mg/kg). The roe covered the recommended nutrition standards (population reference intake, PRI and adequate intake, AI) to a greater extent than the fillet for all analysed trace elements and minerals except K. For children, the contribution of roe to the reference intake of such elements as Mg, Zn, Fe, Mn and Cu was particularly high. Therefore the roe should be considered as a source of Mg for all consumer groups, and as high in Zn for women and children. The suggested portion of fillet and roe provided only 2-3 % of the daily requirement for Na. CONCLUSIONS Despite the differences found, both roe and fillet from rainbow trout are a good source of analysed elements. The results indicate the need to continue research in order to determine the influence of other factors on the content of minerals and trace elements in roe and the possibility of using gonads to enrich other food products with elements.
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Affiliation(s)
- Piotr Skałecki
- Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Mariusz Florek
- Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Kędzierska-Matysek
- Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Ewa Poleszak
- Chair and Department of Applied and Social Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
| | - Piotr Domaradzki
- Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Agnieszka Kaliniak-Dziura
- Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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