A5038274491- Nutrition and Health Studies
- Agricultural economics and policies
- Probiotics and Fermented Foods
- Agriculture, Plant Science, Crop Management
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Health, Work, and Social Studies in Poland
- Milk Quality and Mastitis in Dairy Cows
- Animal Diversity and Health Studies
- Veterinary Equine Medical Research
- Freezing and Crystallization Processes
- Reproductive Physiology in Livestock
- Fatty Acid Research and Health
- Protein Hydrolysis and Bioactive Peptides
- Digestive system and related health
- Animal health and immunology
- Ruminant Nutrition and Digestive Physiology
- Management Systems and Quality Improvement
- Mining and Industrial Processes
- Culinary Culture and Tourism
- Management and Organizational Practices
- Probabilistic Statistics in Medicine
- Consumer Attitudes and Food Labeling
- Advancements in Materials Engineering
- Integrated Water Resources Management
University of Life Sciences in Poznań
2012-2023
University of Life Sciences in Lublin
2015
Instytut Środowiska Rolniczego i Leśnego Polskiej Akademii Nauk
1988-2007
The aim of this work was to demonstrate the influence mare milk fermentation type on amino acid profile, especially content tryptophan, water-soluble vitamins and magnesium. Additionally, atherogenic, thrombogenic hypercholesterolaemic fatty index analysed. dominant acids were glutamic acid, leucine, lysine, aspartic acid. Fermentation mares' did not affect riboflavin, cobalamin, magnesium content. lactic bacteria used had no effect free tryptophan fermented milk. 0.062 mg 100 g−1 (Δ22%...
The composition of bioactive components in dairy products depends on their content raw milk and the processing conditions. experimental material consisted goats supplemented with 120 g d(-1) per head false flax cake. aim study was to evaluate quality kefir produced from goat's a higher resulting supplementation goats' diet cake.The administration cake had positive effect fatty acid profile milk, causing an increase proportion polyunsaturated acids (PUFA), including conjugated linoleic (CLA)...
Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s little known to consumers. Thus, it worth presenting research showing extent of color change during production and storage milk. Herein, we examined range changes in cow’s milks adapted composition. These samples were further stored 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus Lactobacillus delbrueckii subsp. bulgaricus used fermentation. reached...
The effect of the stage lactation, number foals and age mare on changes in fat content fatty acid composition colostrum milk primitive Konik horses was investigated. Colostrum samples from 12 lactating mares were collected at beginning days 1 2 after foaling then, starting first month 4-week intervals up to sixth lactation. Significant differences observed as well some analysed acids between breed. foalings did not have a statistically significant had only slight composition. Milk produced...
Sixty dairy goats of the Polish white improved breed were randomly assigned to five feeding groups twelve animals each. The received a supplement containing seven herbs at 20 or 40 g/animal/day (experimental 1 and 2) nine 3 4)m, along with pelleted concentrate feed. Group 5 (the control group) feed without any herbal supplements. A significant effect additive on lactic acid bacteria (LAB) count was observed (p < 0.001). highest number density LAB found in receiving g/animal per day 0.05)....
The objective of this study was to determine the chemical composition, fatty acid profile, and values healthy indices milk from a specialized farm Polish Coldblood mares different ages, birth orders, lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, 25 aged between five 14 years. showed that stage has significant effect on (FA) profile produced farm. highest concentration monounsaturated polyunsaturated FAs found 15th week lactation. also characterized by...
Mare milk is a valued and sought-after raw material for the production of innovative dairy products. The high demand, low supply, price, lack accurate characterization given horse breed may provoke its deliberate fraudulent dilution. aim this work was to analyze freezing point against background various selected technological parameters Polish Coldblood mare milk. Research carried out on multiparous mares from 5 8 yr age with live weights between 618 851 kg. Their tested d 1, 3, 7 postpartum...
The aim of this study is to investigate the effects herbal supplements administered goats on sensory quality and volatile flavor compounds in their milk. experiment was conducted sixty Polish white improved randomly allocated into five feeding groups (four experimental one control) twelve each. trial lasted 12 weeks. animals received containing a mixture seven or nine different species herbs at 20 40 g/animal/day. control group feed without any supplements. Milk obtained from characterized...
Abstract In this study, varying concentrations of polyunsaturated fatty acids in goat’s milk were obtained by supplementing goat feed rations with maize dried distillers grains solubles (DDGS). comparison to the control group, goats that received DDGS contained about 25% more acids, 30% conjugated linoleic acid (CLA), and had favorable values atherogenic thrombogenic indices. The diverse composition present correlated olfactory perception its volatile compound profile. level unsaturated...
Abstract UPLC-MS/MS method was developed for determination of bioactive compounds including chlorogenic acid (CA), apigenin (AP) and 7-glucoside (AP7G) in goat serum. The analytes were separated on Kinetex C18 analytical column a mobile phase consisting 0.1% formic water methanol with gradient elution. Detection performed using triple quadrupole mass spectrometer electrospray ionization positive mode. lower limit quantitation 0.5 ng mL –1 AP AP7G 2.5 CA. inter- intra-day precision the...
In recent years there has been dynamic growth in the production of fermented beverages from cow and goat milk especially thick consistency. The aim study was using two different thickening starter cultures. Produced drinks were subjected to organoleptic examination, as well physico-chemical analyses. Analyses performed immediately after 3, 7, 14, 21 days cold storage. It found that process fermentation inoculated with cultures containing yeast longer than culture without yeast. During...
1. Characteristics of fermented ewe's milk product with an increased ratio natural whey proteins to caseins Agata Lasik, Jan Pikul, Małgorzata Majcher, Lasik-Kurdyś, Piotr Konieczny Small Ruminant Research CrossRef