Polish Journal of Natural Sciences最新文献_第3页

Quality assessment of the common fox (Vulpes vulpes) pelts obtained in two regions of Poland on the basis of selected indices 在选定指数的基础上，对波兰两个地区获得的普通狐狸(Vulpes Vulpes)毛皮进行质量评估

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0032-8

P. Janiszewski, A. Gugołek, M. Kowalewska, Justyna Cilulko

引用次数: 0

FATTENING RESULTS OF FINISHING PIGS FED SECOND-STAGE DIETS WITH A HIGH CONTENT OF OAT BRAN AND SOYBEAN OIL 饲喂高麸皮大豆油二期饲粮的育肥猪的肥育效果

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0031-9

A. Falkowska, D. Bugnacka, W. Kozera, J. Falkowski

{"title":"FATTENING RESULTS OF FINISHING PIGS FED SECOND-STAGE DIETS WITH A HIGH CONTENT OF OAT BRAN AND SOYBEAN OIL","authors":"A. Falkowska, D. Bugnacka, W. Kozera, J. Falkowski","doi":"10.2478/V10020-010-0031-9","DOIUrl":"https://doi.org/10.2478/V10020-010-0031-9","url":null,"abstract":"The experiment was performed on 48 crossbred ( Polish Landrace x Duroc) finishing pigs divided into three feeding groups: group I (control) – fed a cereal-soybean diet (diet 1), group II – fed a diet containing 15% oat bran and 3% soybean oil (diet 2), group III – fed a diet containing 30% oat bran and 5% soybean oil (diet 3). The pigs were kept in straw-litter pens (two animals, one gilt and one barrow, in each), and they were fed ad libitum from 70 to 110 kg live weight. A second-stage diet containing 30% oat bran and 5% soybean oil (group III) significantly decreased average daily weight gains and feed conversion efficiency, compared with control group I and group II. Different feeding had no significant effect on the lean meat and fat content of carcasses and the proximate chemical composition of meat. Diet supplementation with oat bran and soybean oil contributed to a significant increase in alpha-linolenic acid concentrations in the lipids extracted from m. longissimus dorsi (m.l.d.). The higher content of crude fiber and crude fat in diets resulted in a highly significant increase in HDL concentrations and a significant increase in triacylglycerol levels in the blood serum of pigs, yet it had no influence on total cholesterol levels in meat (m.l.d.) and liver samples.","PeriodicalId":39364,"journal":{"name":"Polish Journal of Natural Sciences","volume":"25 1","pages":"341-351"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68932220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Carcass quality and production results of geese fattened on oat following a restricted feeding regime. 限制饲喂条件下饲喂燕麦的鹅胴体质量和生产结果。

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0033-7

D. Murawska, D. Michalik, R. Bochno, W. Makowski

引用次数: 2

Characteristics of the black carrot (Daucus carota ssp. sativus var. Atrorubens Alef) 黑胡萝卜(Daucus carota ssp)的特性。红豆属植物

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0040-8

R. Zadernowski, B. Piłat, S. Czaplicki, Dorota Ogrodowska

{"title":"Characteristics of the black carrot (Daucus carota ssp. sativus var. Atrorubens Alef)","authors":"R. Zadernowski, B. Piłat, S. Czaplicki, Dorota Ogrodowska","doi":"10.2478/V10020-010-0040-8","DOIUrl":"https://doi.org/10.2478/V10020-010-0040-8","url":null,"abstract":"Chair of Food Plant Chemistry and ProcessingUniversity of Warmia and Mazury in OlsztynK e y w o r d s: purple carrot, black carrot, chemical compounds, anthocyanins.A b s t r a c tThe aim of this study was to characterize chemical composition of the black carrot and to assessthe effects of processing methods and storage conditions of the carrot root on anthocyaninstability.The black carrot is characterized by a large content of phenolic compounds, includingacylated anthocyanins, which ensure colour stability. The process of carrot freezing reducesanthocyanin stability. The degree of fragmentation, as well as the pH value determine the intensityof changes in the content of anthocyanins present in the black carrot.CHARAKTERYSTYKA MARCHWI CZARNEJ ( DAUCUS CAROTA SSP. SATIVUSVAR. ATRORUBENS ALEF)Ryszard Zadernowski, Beata Pilat, Sylwester Czaplicki, Dorota OgrodowskaKatedra Przetworstwa i Chemii Surowcow RoślinnychUniwersytet Warminsko-Mazurski w OlsztynieS l o w a k l u c z o w e: czarna marchew, sklad chemiczny, antocyjany.A b s t r a k tCelem badan byla charakterystyka skladu chemicznego korzeni czarnej marchwi oraz osza-cowanie strat antocyjanow powstalych podczas stosowania roznych metod przechowywania i przet-warzania. Ustalono, ze czarna marchew charakteryzuje sie duzą zawartością związkow fenolowych,w tym antocyjanow acylowanych. Na podstawie otrzymanych wynikow wykazano, ze proceszamrazania zmniejsza stabilnośc antocyjanow, a stopien degradacji zalezy od pH środowiska orazobrobki korzeni marchwi.Address: Ryszard Zadernowski, University of Warmia and Mazury, pl. Cieszynski 1, 10-726 Olsztyn,Poland, phone: +48 (89) 523 34 66, e-mail: ryszard.zadernowski@uwm.edu.pl","PeriodicalId":39364,"journal":{"name":"Polish Journal of Natural Sciences","volume":"25 1","pages":"438-443"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68932339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 13

The effect of multi-component fertilizers on spring wheat yield, the content and uptake of macronutrients 多组分肥料对春小麦产量及宏量营养素含量和吸收的影响

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0029-3

A. Nogalska, J. Czapla, M. Skwierawska

{"title":"The effect of multi-component fertilizers on spring wheat yield, the content and uptake of macronutrients","authors":"A. Nogalska, J. Czapla, M. Skwierawska","doi":"10.2478/V10020-010-0029-3","DOIUrl":"https://doi.org/10.2478/V10020-010-0029-3","url":null,"abstract":"The aim of this study was to determine the effect of mixed multi-component fertilizers on spring wheat yield, the content and uptake of macronutrients. A three-year field experiment (2005–2007) was carried out in a randomized block design at the Research and Experimental Station in Tomaszkowo, at the University of Warmia and Mazury in Olsztyn. The experiment comprised three fertilization treatments in four replications: control treatment (simple fertilizers), Amofosmag 3 and Amofosmag 4. The tested crop was spring wheat cv. Eta. The application of Amofosmag 4 significantly increased the yield of spring wheat grain and straw. The concentrations of the analyzed macronutrients in wheat were similar in all fertilization treatments, thus pointing to a comparable effect of the applied fertilizers. More pronounced differences in the chemical composition of wheat plants were observed between successive years of the study. The highest total uptake of nitrogen, phosphorus, calcium and magnesium by spring wheat was noted in plots fertilized with Amofosmag 4, which indicates that the nutrients contained in this product were more readily available to plants. WPYW NAWOZÓW WIELOSKŁADNIKOWYCH NA PLON, ZAWARTOŚĆ I POBRANIE MAKROSKŁADNIKÓW PRZEZ PSZENICĘ JARĄ Anna Nogalska, Jerzy Czapla, Małgorzata Skwierawska Katedra Chemii Rolnej i Ochrony Środowiska Uniwersytet Warmińsko-Mazurski w Olsztynie S ł o w a k l u c z o w e: pszenica jara, plon, makroskładniki, nawozy wieloskładnikowe. Address: Anna Nogalska, University of Warmia and Mazury, ul. Michała Oczapowskiego 8, 10-719 Olsztyn, Poland, phone: +48 (89) 523 32 50, e-mail: anna.nogalska@uwm.edu.pl * This study was financed by Agrochem Ltd., Dobre Miasto.","PeriodicalId":39364,"journal":{"name":"Polish Journal of Natural Sciences","volume":"33 1","pages":"323-331"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68932201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Distribution and abundance of Pulsatilla patens populations in nature reserves in north-eastern Poland 波兰东北部自然保护区白头翁种群的分布和丰度

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0035-5

B. Juśkiewicz-Swaczyna

引用次数: 6

THE EFFECT OF FREEZING AND PRESSURE OF 50 MPA AND 100 MPA ON THE PROTEOLYTIC ACTIVITY OF ENZYMES IN EDAM CHEESE 研究了冷冻和50 mpa、100 mpa压力对毛豆奶酪中酶水解蛋白活性的影响

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0039-1

M. Wachowska

{"title":"THE EFFECT OF FREEZING AND PRESSURE OF 50 MPA AND 100 MPA ON THE PROTEOLYTIC ACTIVITY OF ENZYMES IN EDAM CHEESE","authors":"M. Wachowska","doi":"10.2478/V10020-010-0039-1","DOIUrl":"https://doi.org/10.2478/V10020-010-0039-1","url":null,"abstract":"This study examined the effects of pressure treatment at 50 MPa / 0.5 h and 100 MPa / 0.5 h, at 18 ± 2oC, on the proteolytic activity of edam cheese subject to freezing after week 1, 4, 6 and 8 of ripening. The aim of the study was to test the utility of high pressures in cheese ripening under model conditions. Sensory and chemical analysis was performed on Edam cheeses after varied periods of ripening. The chemical analysis involved determination of active acidity of cheese, water and salt content and the content of different fractions of nitrogen compounds. Subsequently, the cheeses were frozen in a freezer (freezing rate 1 cm h –1 ) or in an alcohol bath (freezing rate 0.1 cm h –1 ), in order to speed up the lysis of starter cells. Extracts of frozen cheeses were subjected to high pressure treatment. Proteolytic activity of enzymes was determined by the Westhoff method in frozen, frozen and pressurised and control cheese samples after 1 and 2 weeks of incubation at 30 o C. The results of the sensory and chemical analysis displayed the normal course of the ripening process. The proteolytic activity of enzymes increased as the cheese ripened. No significant difference was found between the proteolytic activity in extracts from control cheese and in those from frozen and pressurised cheese. Freezing the cheese after 8 weeks of ripening lowered the activity of proteolytic enzymes. The proteolytic activity of enzymes in extracts from frozen cheeses after 8 weeks of ripening, pressurised at 50 MPa / 0.5 h was higher than in those subjected to the pressure of 100 MPa / 0.5 h. Pressure treatment of extracts from frozen cheeses at 50 MPa or 100 MPa did not result in expected acceleration of proteolysis.","PeriodicalId":39364,"journal":{"name":"Polish Journal of Natural Sciences","volume":"25 1","pages":"427-437"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68932332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

ECOLOGICAL STATUS AND PHYTOCOENOTIC DIVERSITY OF MACROPHYTES OF LAKE SZELĄG WIELKI (NORTH - EAST POLAND)* szelĄg wielki湖(波兰东北部)大型植物的生态状况和群落多样性*

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0037-3

M. Grzybowski, J. Szarek, K. Skibniewska, J. Guziur

引用次数: 3

The effect of fungicide seed treatment on the productivity and health of husked oat grain. 杀菌剂种子处理对去壳燕麦籽粒产量和健康的影响。

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0030-X

A. Pszczółkowska, G. Fordoński, J. Olszewski, A. Okorski, K. Płodzień

引用次数: 1

INFLUENCE OF DIFFERENT AREAL POLLUTION SOURCES ON SOME COMPOUNDS CONTENT IN WATER OF DEJGUNY LAKE 不同区域污染源对德居尼湖水中某些化合物含量的影响

Polish Journal of Natural Sciences Pub Date : 2010-12-01 DOI: 10.2478/V10020-010-0034-6

D. Domska, M. Raczkowski, K. Stankiewicz

引用次数: 3