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Open Access Article
1 - The effect of gelatin films containing Pimpinella anisum essential oil on the microbial and chemical properties of minced beef
Shiva Zargar Afshin Akhondzadeh Basti Ali Khanjari -
Open Access Article
2 - Using of Virtual Water Footprint Concept in Livestock Productions for Water Resources Conservation
Ehsan Movahednejad Hadi Ramezani Etedali Alireza ShokoohiAgricultural water footprint is more than 90 percent of fresh water resources in Iran. About 30 percent of it is used as feed for livestock. The livestock industry is one of the world's most water-based industries, especially in Iran. In this study, the mean livestock f MoreAgricultural water footprint is more than 90 percent of fresh water resources in Iran. About 30 percent of it is used as feed for livestock. The livestock industry is one of the world's most water-based industries, especially in Iran. In this study, the mean livestock feed in the three provinces of Tehran, Alborz and Qazvin were estimated and then, using the Mekonnen and Hokkstra method, the water footprint was calculated. Then these values compared to the average water footprint in other countries (Netherlands, USA, Russia, Mexico, India and the world average). The values of virtual water footprint for producing beef were estimated 44.49, 45.18 and 45.51 m3/kg in milk production were estimated 2.24, 2.25 and 2.43 m3/Lit in Tehran, Alborz and Qazvin provinces respectively. The global average water footprints of beef and milk are 14.4 m3/kg and 1 m3/Lit. This comparision shows that the virtual water footprint in cattle production in Iran is higher than the global average. Based on the results of this study, the high water footprint in animal feed production and poor management of livestock farms are the main reseans of the high water footprint in Animal Production. Reducing water footprint in domestic forage production or forage imports is suggested due to the high contribution of nutrition to the high water footprint of beef and milk. Manuscript profile -
Open Access Article
3 - Improve Oxidative Stability of Beef-Tallow Oil Using Antioxidant Properties of Green tea and Lecithin
M. Ardahe Sh. ShahriariIntroduction: Green tea contains modarats quantities of natural antioxidants and bioactive compounds. Due to the fact that the synthetic antioxidants might have adverse effects on human health, the applications of natural compounds that have been consumed by man are per MoreIntroduction: Green tea contains modarats quantities of natural antioxidants and bioactive compounds. Due to the fact that the synthetic antioxidants might have adverse effects on human health, the applications of natural compounds that have been consumed by man are performed. Materials and Methods: In this research the extract of the green tea was isolated and examined for total phenolic content using folin-ciocalteav method. The extract was investigated for antioxidant activity using free radical scavenging (DPPH), discolouration of the beta carotene-linoleic acid and the oxidative stability index methods. In the following, tea extract and lecithin were added to the beef-tallow at the concentrations 100, 300, 600 and 900 ppm and 0.1, 0.3 and 0.5% and combined 900 ppm lecithin + 0.5% tea extract ،600 ppm lecithin + 0.5% tea extract respectively. The peroxide value, free fatty acid and oxidation stability index of the tea extract and lecithin containing samples and the control sample were compared. Results: The results indicated that green tea extract at the concentration of 600 ppm showed a good activity that was equivalent to Butylated hydroxytoluene (BHT), the synthetic antioxidant. The synergistic activity of the added phospholipids and the natural antioxidant present in green tea indicated that the activity was concentration dependent concerning the synergist. Conclusion: It might be concluded that application of tea extract in lecithin improves the combination with oxidative of stability of beef-tallow. Manuscript profile -
Open Access Article
4 - A Comparative Study of Biodiesel Production from Beef Bone Marrow
Z. Didar -
Open Access Article
5 - Correlation of impedance with plate count method, pH, and TVN in the evaluation of microbial load of minced beef
R. Zangeneh A. Fazlara M. PourmahdiMeasuring the total microbial count of cow minced meat with the conventional method and comparing the result with standard limits is one of the routine tests. Achieving the results of total microbial count in minimum time is really important for confidence from the hygi MoreMeasuring the total microbial count of cow minced meat with the conventional method and comparing the result with standard limits is one of the routine tests. Achieving the results of total microbial count in minimum time is really important for confidence from the hygienic quality of products. So impedance- splitting method as a new technique for this purpose was considered in order to receive the results in less time and as soon as possible. The main purpose of the study was to evaluate the correlation between impedance detection times (IDT in hrs), total microbial population (log CFU/g), total volatile nitrogen (TVN) and pH of minced meat. Totally 80 minced meat samples were collected and examined for the total microbial count by reference and impedance - splitting methods, also total volatile nitrogen and pH were measured based on the recommendations of Iran's Standard Institute and Industrial Investigation. Then the calibration curves of methods and their equations were obtained by using Excel software. The calibration curves of methods were elaborated for total microbial count and impedance detection time, demonstrating a good correlation between the two methods in mince neat samples equal to %93/39. Also according to the calibration curves, the correlation between impedance detection time and total volatile nitrogen in all of the samples was equal to %69.8. Also, the correlation between total microbial count and pH was equal to %71/4. According to the aforementioned correlation values, the impedance technique could be only recommended as an alternative method in evaluating the microbial load of the minced meat. Manuscript profile -
Open Access Article
6 - Investigation of changes in the qualitative, oxidative and microbial indices of minced and non-minced beef during the freezing storage
F. Taiar A. Gharekhani A. TukmechiOne of the best ways to preserve meat is to freeze it, which can keep the meat in a natural state without significant spoilage. In this regard, this study aimed to investigate the effect of storage time (1, 7, 14, 21 and 28 days) in freezing (temperature -18 ° C) on MoreOne of the best ways to preserve meat is to freeze it, which can keep the meat in a natural state without significant spoilage. In this regard, this study aimed to investigate the effect of storage time (1, 7, 14, 21 and 28 days) in freezing (temperature -18 ° C) on chemical properties (humidity, ash, fat and protein), oxidation indices (peroxide, Conjugated diene and thiobarbituric acid), number of psychrophilic bacteria and structure of minced and non-minced beef fatty acids. The results showed that with increasing storage time, the amount of humidity and protein decreased, but the peroxide index, conjugated diene and thiobarbituric acid increased and there was no significant change in the amount of fat and ash in the samples. However, oxidation indexes of peroxide, conjugated diene and thiobarbituric acid in minced beef were not higher than minced meat. The maximum amount of peroxide (1.2 meqO2/kg) was related to the minced meat sample during 28 days of storage at freezing temperature. Based on gas chromatographic findings, there is no difference between minced meat and minced meat in terms of short chain fatty acids C10 to C20, and the amount of n-3 and n-6 fatty acids in minced meat is higher than minced meat. The results of bacterial count showed that the number of psychrophilic bacteria in meat samples did not increase during storage of meat at freezing temperature. Manuscript profile -
Open Access Article
7 - A preliminary study on prevalence of Yersinia enterocolitica in beef, lamb and poultry at retails of Shahrekord
امیر Shakerian علی Sharifzadeh پیمان Aghanejad مهران Tajmir Riahi الهام SalehiYersinia enterocolitica is a pathogenic organism that has recently emerged world-wide and its incidence is increasing. Human infection with Y.enterocolitica could cause diarrhea, abdominal pains, appendicitis like syndrome, vomiting, fever and septicemia. The main sourc MoreYersinia enterocolitica is a pathogenic organism that has recently emerged world-wide and its incidence is increasing. Human infection with Y.enterocolitica could cause diarrhea, abdominal pains, appendicitis like syndrome, vomiting, fever and septicemia. The main sources of human illness include pork, beef, milk vegetables, water and wild and domestic animals. This study was carried out on 300 meat samples including 100 beef, 100 lamb and 100 poultry samples at retail of Shahre-kord. The samples were transferred to PBS containing sorbitol. After 21 days of incubation at 40C, samples were cultured on CIN agar supplemented with CIN antibiotics. Putative colonies were confirmed by biochemical tests. Results showed that, 42 (14%) of samples including 4(4%) beef, 4(4%) lamb and 34(34%) poultry samples were contaminated with Y.enterocolitica. According to results of this study, intensive hygienic measures should be considered during slaughtering, storage and distribution of different kinds of meat. Manuscript profile -
Open Access Article
8 - Contamination of Fresh Beef to Salmonella typhimurium and Salmonella enteritidis in Sanandaj during 2012
هیوا Karimi Darehabi فرزین Esmailneshad کیوان Ebrahimi mohammadi Salmonella infection is among the main food-borne gastrointestinal disease. Meat has been recognized as a major source of human illness caused by Salmonella serovars. The presence of Salmonella was detected in 60 samples of fresh beef from retailsof Sananda More Salmonella infection is among the main food-borne gastrointestinal disease. Meat has been recognized as a major source of human illness caused by Salmonella serovars. The presence of Salmonella was detected in 60 samples of fresh beef from retailsof Sanandaj. The presence of Salmonella was assessed by conventional culture method and confirmed by PCR assay. To confirm the identification of isolated colonies as Salmonella spp. and determining serovars as typhimuriumand enteritidisserovars, a multiplex PCR assay, using three pairs of primers were employed. S141 and S139 for InvAgene, specific for the genus of Salmonella, Fli15 and Tym for FliCgene, specific for typhimurium serovar and Prot6e-5 and Prot6e-6 for Prot6E gene, specific for Enteritidisserovar.12 samples 20% were determined as contaminated with Salmonella sppwith microbial culture method but with PCR method only seven samples 11.66% were confirmed. 4 samples (6.6%) of isolated colonies were confirmed as SalmonellaTyphimuriumand any number of isolated colonies were confirmed as Salmonella Enteritidis , the other isolated colonis were belong to other salmonella serovars. This study showed a relatively highprevalence of salmonella in fresh beef from Sanandaj. Manuscript profile -
Open Access Article
9 - Study of Beef Carcass Bacterial Contamination in Karajrak Slaughterhouse
V.A Koohdar Carcass meat is sterile immediately after slaughtering, but surface contamination takes place during and after dressing. Slaughter processes have very important role in increase or decrease of microbial contamination. In this study, neck, posterior side of More Carcass meat is sterile immediately after slaughtering, but surface contamination takes place during and after dressing. Slaughter processes have very important role in increase or decrease of microbial contamination. In this study, neck, posterior side of the foreleg, flank and rump sites of 10 beef carcasses were sampled with indirect swabbing method at post skinning, before trimming and post final washing, to evaluation of these operational steps effect on bacterial population. Bacteriological examination (aerobic plate counts at 37°C, Escherichia coli enumeration and Salmonella identification) were obtained from the samples. The results indicated that posterior side of the foreleg and trimming were the most contaminated site and stage for aerobic plate counts, respectively. Cold water washing of carcass has significant effect (p<0.05) on decrease of microbial population from neck and rump, but it was ineffective in removing microbial contamination. The posterior side of the foreleg was the most contaminated site for Escherichia coli and salmonellawas detected only on trimming step of slaughtering. With due attention to low aerobic plate counts, Escherichia coli enumeration and absence of salmonella in samples after final washing, operating procedures are satisfactory in this bovine slaughterhouse. Manuscript profile -
Open Access Article
10 - Effect of citric, acetic and propionic acids’ spray on some microbial, chemical and organoleptic parameters of packaged beef
SH Hanifian مجید Jalil NiaEffect of citric, acetic and propionic acids' spray, on some microbial, chemical and organoleptic properties of packaged fresh chilled beef was studied. Chuck portion of bull's meat was treated with 1% sterile solutions of each of citric, acetic and propionic acids prio MoreEffect of citric, acetic and propionic acids' spray, on some microbial, chemical and organoleptic properties of packaged fresh chilled beef was studied. Chuck portion of bull's meat was treated with 1% sterile solutions of each of citric, acetic and propionic acids prior to packaging. Meat samples were kept at 4°C and with 2-day intervals were examined periodically for microbial (aerobic mesophillic count, coliform count, psychrotrphic count and anaerobic count), chemical (pH and TVN) and organoleptic (drip, color and odor) properties. The experiment was performed with 20 repetitions. Results showed that the difference between untreated and citric-acid-treated samples was insignificant (P>0.05) from microbial and chemical viewpoints; meanwhile this difference was highly significant between untreated and acetic and also propionic-acid-treated samples (P<0.01). But the difference between acetic-acid-treated and propionic-acid-treated samples were insignificant (P>0.01). With respect to microbial and chemical properties of meat samples, it is possible to keep untreated samples for 4-days period, meanwhile this period for citric-acid-treated was 5 and for lactic-acid and propionic-acetic-treated samples were 7 days. Results also showed that the organoleptic properties of untreated and treated samples were insignificant (P>0.01). Therefore, it is possible to use 1% concentration of such organic acids in order to increase the storage time of beef without causing undesirable effects on organoleptic properties. Manuscript profile -
Open Access Article
11 - Iodine content of beef, lamb and egg in Shahrekord retails during 2010 and 2011
امیر Shakerian Iodine is an essential element in human diet and is found in many types of animal-origin foods. Nevertheless, iodine defect is a serious problem in many countries throughout the world. This study was aimed to determine the iodine contents of beef, lamb as w More Iodine is an essential element in human diet and is found in many types of animal-origin foods. Nevertheless, iodine defect is a serious problem in many countries throughout the world. This study was aimed to determine the iodine contents of beef, lamb as well as eggs at ShahreKord retails. Forty beef, 40 lamb and 60 egg samples were obtained from ShahreKord markets during spring and winter of 2011. Iodine content of the samples was determined by acid digestion and Sandell-Kolthoff-base method. According to the results, the iodine content (mean ± SD) of lamb in winter and spring was 11.32 ± 3.79 and 105.65 ± 52.635 µg/kg, respectively. Meanwhile, the iodine content for beef samples was estimated at 16.17 ± 5.69 and 115.25 ± 41.18 µg/kg in winter and spring, respectively. Moreover, it was found that iodine content of egg yolk in winter was 340.40 ± 122.60 µg/kg and in spring was 462.63± 62.71 µg/kg. However, iodine content of egg albumin in winter and spring was 33.01 ± 14.56 and 47.87 ± 14.40 µg/kg, respectively. In this study, a significant (p>?) relationship was not observed between the iodine content of albumen and egg yolk. It was concluded that beef, lamb and egg could be considered as a significant source of iodine for human. Manuscript profile -
Open Access Article
12 - Control of chilled beef spoilage by combination of packaging and organic acid treatment
Sh Hanifian In this study, the inhibitory effect of lactic acid and acetic acid spray on spoilage of packaged fresh chilled beef was investigated. Meat fr More In this study, the inhibitory effect of lactic acid and acetic acid spray on spoilage of packaged fresh chilled beef was investigated. Meat from the chuck portion of 1 to 2 year old beef bulls was sprayed with 1% solution of lactic and acetic acids prior to packaging with polystyrene and stretch film. Meat samples were kept at 2- 4° C and the package were removed periodically in 2 day intervals from the refrigerating chamber and underwent microbial (total count, coliform cont and psychrophilic count), chemical (pH and TVN) and organoleptic (drip, colour and odor) examinations. The experiment was performed with 20 repetitions. The results indicated that there was a significant increase in total, coliform and psychrophilic counts during an 8 day preservation period (P<0.01). The difference between untreated and lactic-acid-treated samples was insignificant while this difference was highly significant between untreated and acetic-acid-treated samples (P<0.01). With respect to microbial and chemical parameters of meat samples, it was possible to keep untreated samples for 4 days, lactic acid treated samples for 4-5 days and acetic acid treated samples for a maximum of 6-7 days. Due to the insignificant differences in organoleptic properties of untreated and treated samples, it is possible to use 1% concentration of such organic acids in order to increase the shelf life of beef without causing undesirable effects on organoleptic properties Manuscript profile -
Open Access Article
13 - Comparison of bacteria in beef meat and poultry in terms of packaging and without packaging in Gilan province
Ali Mojaddar langroodi Ali Ehsani Aiub Ebadi احسان مقدس کیاFood-borne illness is a major international public health concern and a significant cause of reduced economic growth. Contaminated food is the usual source of human infections, and poultry and beef meat are considered the major infectious route for humans. Each year, mi MoreFood-borne illness is a major international public health concern and a significant cause of reduced economic growth. Contaminated food is the usual source of human infections, and poultry and beef meat are considered the major infectious route for humans. Each year, millions of persons become ill from foodborne diseases, though many cases are not reported. To assess the microbiological quality and safety of beef and poultry meat and try to achieve the connection of its contamination with hygienic conditions of packaging and without packaging of food in this study we analyzed food borne pathogens (Salmonella, Staphylococcus aureus and Bacillus cereus) in Gilan province. A total number of 380 beef and poultry meat samples (with packing and without packaging) were collected and studied. Out of which 5/5 percent were founded contaminated with Salmonella 20/5 percent were founded contaminated with Staphylococcus aureus while 11/8 percent were founded contaminated with Bacillus cereus. Also 13/9 percent (beef meat) and 23/9 percent (poultry meat) were contaminated. The study confirmed the presence of Salmonella, Staphylococcus aureus and Bacillus cereus in beef and poultry meat. It is a potential threat to consumer health. To reduce of contamination, good hygiene practices are necessary from processing to storage. Manuscript profile -
Open Access Article
14 - Study on antibacterial effect of rosemary extract in combination with nisin against staphylococcus aureus in minced meat during refrigerated temperature
Zhila Ghasemi Peyman Mahasti سکینه نوری سعیدلوSynthetic preservatives have been used as food additives to extend shelf life of foods, but they are strictly regulated due to toxicological concerns and some health problems. So it is increasingly attractive to find out effective and nontoxic measures (e.g. use of natu MoreSynthetic preservatives have been used as food additives to extend shelf life of foods, but they are strictly regulated due to toxicological concerns and some health problems. So it is increasingly attractive to find out effective and nontoxic measures (e.g. use of natural antimicrobial agent) to delay microbial spoilage. Nisin is a bacteriocin that it is the only bacteriocin permitted for use in foods. And rosemary is one of the medicinal plants. In this study the effect of antibacterial property of various concentration of rosemary extract alone (3 and 4 mg/ml), and with nisin (7 µg/ml nisin + 1.5 mg/ml RE and 8 µg/ml nisin + 2 mg/ml RE) against Staphylococcus aureus in minced meat were assessed throughout 14 days of storage at 4±1˚C. Leaves and stems of rosemary after drying in the shade were soaking in pure ethanol and alcoholic extract was obtained. The minimum inhibitory concentration (MIC) of RE and nisin were determined against S. aureus using the agar dilution method. Assessment of microbial parameters (total plate count and S. aureus count) was carried out in 0, 1, 3, 7 and 14 days. The data were statistically significant (P<0.05). The results reveals that treatment with both concentrations of RE showed significantly lower microbial indexes in comparison with controls, but treatment with both preservative (nisin & RE) had better results and results were statistically significant (P<0.05). As a consequence, using of RE with nisin was better than of RE alone. Manuscript profile -
Open Access Article
15 - The effect of application of bioactive packing cover on the basis of natural preservative (chitosan / natamycin) and microalgae, Spirolina platensis and Chlorella vulgaris on Quality Characteristics and Beef Shelf Life
reza shafiei toktam mostaghimThe aim of this study was to investigate the effects of antimicrobial coating based on chitosan, and natamycin, Chlorella vulgaris, Spirolina platensis for increasing the survival rate of beef. For this purpose, the values of zero, 1, 1.5 and 2 percent of the compounds MoreThe aim of this study was to investigate the effects of antimicrobial coating based on chitosan, and natamycin, Chlorella vulgaris, Spirolina platensis for increasing the survival rate of beef. For this purpose, the values of zero, 1, 1.5 and 2 percent of the compounds were used during the days of zero, 7, 14 and 28 days storage in the packaging. Physicochemical meat tests including pH, ash percentage, protein, volatile nitrogen, index of thiobarbituric acid, texture index (Hardness, elasticity, cohesively, consistency, chewiness), total microbial population, sensory evaluation (crispiness, taste, wateriness, overall acceptance) in a completely randomized design with three repetitions at a significant level of 95% confidence has been checked. The results of the experiments were analyzed by using Minitab 17.2 software. The results showed that there were significant differences between the calf meat treatment Physicochemical and sensory with the testator treatment and increasing the use of chitosan, algae and also kanamycin, increase of microbial index rate, volatile nitrogen index (TVBN), thiobarbituric index (TB) during storage time for 28 days will be happened by less intensity. But the percentage of ash index did not show significant differences (p<0.05). The use of algae in packaging formulations increases by up to 1%, increased hardness, decreased elasticity, chewiness and cohesiveness, as well as gumminess. With the increasing in the use of chitosan and the prevention of microbial and antioxidant damage as well as the use of algae due to its antioxidant properties, the rheological properties of the tissue as well as sensory evaluation were significantly less than the control treatment. Finally, taking into account the Physicochemical properties, the sensory packaging coverage by using 1% platinaceous algae, Chlorella vulgaris1% ,Spirolina platensis,1% chitosan and 1% natamycin was used as the best composition in order to cover packaging. Manuscript profile -
Open Access Article
16 - Effect of tarragon and savory essential oils on the microbial, physicochemical and sensory properties in minced beef
Jwan Wali Abdulrahman Aljaf Shahram HanifianThis study aimed to study the effect of tarragon and savory essential oils on the shelf life of minced beef. Appropriate concentrations of tarragon and savory essential oils were determined by sensory and microbial tests and mixed with minced beef. The treatment and con MoreThis study aimed to study the effect of tarragon and savory essential oils on the shelf life of minced beef. Appropriate concentrations of tarragon and savory essential oils were determined by sensory and microbial tests and mixed with minced beef. The treatment and control samples weighing about 100g were packaged in polyethylene containers and stretched films. Microbial, physicochemical and sensory assessments were performed on the samples every day for five days. The results showed that the trend of increasing aerobic mesophilic bacteria in control samples was significantly different (P <0.05) from the second day until the end of the five-day storage period. Similar results were observed for psychrotrophs and coliforms. From the day thee, the pH difference in the control and treatment groups was significant (P <0.05). Peroxide value, total volatile nitrogen content as well as sensory properties of tarragon and savory treatments had almost similar results. Nonetheless, from the third to the fifth day there was a significant difference (P <0.05) between the control and treatment groups. It seems that the use of tarragon and savory essential oils can retain the population of spoilage bacteria below the allowable level, for up to four and five days, respectively. It was concluded that tarragon and savory essential oils can be used as natural antimicrobial/antioxidants to improve the sensory properties of minced meat. Manuscript profile -
Open Access Article
17 - Recent Nutritional Advances to Mitigate Methane Emission in Cattle: A Review
A. Hadipour ا. محیط H. Darmani Kuhi F. Hashemzadeh -
Open Access Article
18 - ترکیب اسید چرب داخل عضلانی ماهیچه Longissimus گوسالههای از شیر گرفته نشده نژاد Minhota در سن کشتار متفاوت
جی.پی. آرایجو پی. پیرس جی.ل. سرکواِیرا م. باروس ت. مورنومحصولات گوشتی از 16 نژاد گاو پرتقالی ارزش اقتصادی و فرهنگی بالایی برای جمعیتهای بومی نشان میدهد. در این میان، Minhota یکی از مهمترینها در توانایی تولید گوشت واقع در شمال غربی کشور است. این نژاد برای کیفیت گوشت بالا استفاده میشود. این مطالعه تاثیر سن کشتار، گوشت گوسا Moreمحصولات گوشتی از 16 نژاد گاو پرتقالی ارزش اقتصادی و فرهنگی بالایی برای جمعیتهای بومی نشان میدهد. در این میان، Minhota یکی از مهمترینها در توانایی تولید گوشت واقع در شمال غربی کشور است. این نژاد برای کیفیت گوشت بالا استفاده میشود. این مطالعه تاثیر سن کشتار، گوشت گوساله (6 ماهه) و گاو (9 ماهه) و جنس، پرورش یافته در سیستم تولید سنتی، روی ترکیب اسید چرب داخل عضلانی ماهیچه longissimus و کیفیت تغذیه را شرح میدهد. نمونههایی از ماهیچهlongissimus thoracis برای ترکیب اسید چرب چربی درون ماهیچهای از 41 گاو نژاد Minhota آنالیز شدند. گوساله شیرگیری نشده (22) و گاو (19)، مربوط به نرها (n=25) و مادهها (n=16) آنالیز شدند. هر دو گروه از حیوانات در یک سیستم تولیدی سنتی پرورش یافتهاند. گوشت نژاد Minhota یک منبع ارزشمند از اسیدهای چرب غیر اشباع، خصوصاً اسیدهای چرب C-20 و C-22 n-3 در جیره انسانی است. یک نسبت n-6:n-3 پایین نشان میدهد که چربی در این نژاد ارزش تغذیهای خوبی دارد. تفاوتها در ترکیب چربی از گوساله و گاو میتواند به این واقعیت که مکیدن مادری (maternal suckling) در حیوانات جوانتر مهمتر است نسبت داده شود. Manuscript profile -
Open Access Article
19 - Gasconne Beef Breed, an Explorative Study of Trans‐Border Differences in Management and Commercialization
A. Guerrero C. Sanudo J.A. Mateas S. Caillaud W.S. Sepulveda J. Toustou J.P. Gajan P. Santolaria -
Open Access Article
20 - تأثیر سطوح علوفه مصرفی بر عملکرد، کیفیت گوشت و ارزش اقتصادی گوسالههای هلشتاین تغذیه شده در سیستم ارگانیک
م. شریفی ر. پهلوان ع.ا. خادم ب. هینس م. صوفی زادههدف از این مطالعه مقایسه جیره غذایی معمولی و ارگانیک در تولید گوشت گاو بود. 32 گوساله نر شیری در 4 تیمار به کار گرفته شده بود که شامل: جیره ارگانیک با سه سطح از علوفه {70 درصد جیره غذایی ارگانیک با میزان بالایی از علوفه (ORH)، 55 درصد جیره غذایی ارگانیک با مقدار علوفه Moreهدف از این مطالعه مقایسه جیره غذایی معمولی و ارگانیک در تولید گوشت گاو بود. 32 گوساله نر شیری در 4 تیمار به کار گرفته شده بود که شامل: جیره ارگانیک با سه سطح از علوفه {70 درصد جیره غذایی ارگانیک با میزان بالایی از علوفه (ORH)، 55 درصد جیره غذایی ارگانیک با مقدار علوفه متوسط (ORH)، 38 درصد جیره غذایی ارگانیک با مقدار علوفه کم (ORH)} و جیره غذایی رایج (CON). مصرف ماده خشک (DMI)، متوسط وزن روزانه (ADG) و نرخ تبدیل غذایی (FCR) گوساله اندازهگیری شد. گوسالهها پس از پایان مطالعه کشتار شدند. DMI به طور قابل توجهی در میان گروههای بعد از دوره 5 متفاوت بودند. با این حال،FCR و ADG به طور قابل توجهی در میان تمامی دورهها تفاوت داشت. اندازه فیزیکی لاشه، چربی و کلسترول در جیره غذایی رایج نسبت به رایج کمتر بودند. افزایش معنی داری در گوشت ارگانیک برای C18:2، C18:3 اسید چرب، آهن هیمینیک، آلفا توکوفرول و بتا کاروتن مشاهده شد. نتایج حاصل از این مطالعه نشان داد که گوساله تغذیه شده در جیره غذایی ارگانیک با میزان بالایی از علوفه نسبت به جیرههای غذایی دیگر به طور قابل توجهی FCR پایینتری داشته است. Manuscript profile -
Open Access Article
21 - اثرات سطوح مختلف اشباع و غیر اشباع و ترکیب آنها در دورههای رشد و پایانی بر عملکرد تولید و چربیهای خون جوجههای گوشتی
گ.ف. بیگی ع. نوبختاین آزمایش به منظور ارزیابی اثرات سطوح مختلف چربیهای اشباع و غیر اشباع و ترکیب آنها در دورههای رشد و پایانی بر عملکرد، صفات لاشه و سطح چربیهای خون جوجههای گوشتی انجام گرفت. در این آزمایش تعداد 432 قطعه جوجه گوشتی سویه راس 308 از 11 تا 42 روزگی در 9 گروه آزمایشی و 4 Moreاین آزمایش به منظور ارزیابی اثرات سطوح مختلف چربیهای اشباع و غیر اشباع و ترکیب آنها در دورههای رشد و پایانی بر عملکرد، صفات لاشه و سطح چربیهای خون جوجههای گوشتی انجام گرفت. در این آزمایش تعداد 432 قطعه جوجه گوشتی سویه راس 308 از 11 تا 42 روزگی در 9 گروه آزمایشی و 4 تکرار و 12 قطعه جوجه در هر تکرار در دورههای رشد (11 تا 24 روزگی) و پایانی (25 تا 42 روزگی) در قالب یک طرح کاملاً تصادفی مورد استفاده قرار گرفتند. گروههای آزمایشی شامل: 1) گروه شاهد (بدون چربی)، 2) گروه حاوی 2 درصد روغن کلزا، 3) گروه حاوی 4 درصد روغن کلزا، 4) گروه حاوی 2 درصد پیه گاوی، 5) گروه حاوی 4 درصد پیه گاوی، 6) گروه حاوی 2 درصد روغن کلزا + 2 درصد پیه گاوی، 7) گروه حاوی 4 درصد روغن کلزا + 2 درصد پیه گاوی، 8) گروه حاوی 2 درصد روغن کلزا + 4 درصد پیه گاوی و 9) گروه حاوی 4 درصد روغن کلزا + 4 درصد پیه گاوی بودند. در دوره رشد، سطوح و منابع مختلف چربی اثرات معنیداری بر عملکرد جوجهها نداشتند. در دوره پایانی بیشترین مقدار افزایش وزن روزانه و بیشترین وزن نهایی در گروه 8 به دست آمد (05/0>P). در کل دوره تغذیه بهترین ضریب تبدیل خوراک و بیشترین وزن نهایی در گروه 8 مشاهده شد (05/0>P). کمترین مقادیر روده، چربی بطنی، سنگدان و کبد متعلق به گروه شاهد بود (05/0>P). با این وجود، در خصوص این صفات تفاوتی بین گروه شاهد و گروه 8 مشاهده شد. استفاده از سطوح مختلف چربیهای اشباع و غیر اشباع در دورههای رشد و پایانی اثرات معنیداری بر سطح چربیهای خون جوجهها نداشت (05/0<P). نتایج نهایی نشان داد که در جوجههای گوشتی استفاده از مخلوط چربیهای اشباع و غیر اشباع دارای اثرات سودمندی بر عملکرد آنها میباشد. Manuscript profile -
Open Access Article
22 - هزینه و درآمدهای روشهای پروار گاو در برخی از مناطق انتخاب شده شمال غرب تانزانیا
J.L. Malole R.J.M. Kadigi A.Z. Sangedaاین مطالعه هزینهها و مزایای طرح گاو بومی پرواری در حومه شهر شینیانگا و کیشاپو در تانزانیا را بررسی میکند. به طور خاص، در این مطالعه سود خالص (NP) برای پرواربندها بین طرحهای پرواربندی گاو مشخص شده است. طرح به دو دسته اصلی تقسیم شد شامل طرح 1 که در آن حیوانات پوسته پنب Moreاین مطالعه هزینهها و مزایای طرح گاو بومی پرواری در حومه شهر شینیانگا و کیشاپو در تانزانیا را بررسی میکند. به طور خاص، در این مطالعه سود خالص (NP) برای پرواربندها بین طرحهای پرواربندی گاو مشخص شده است. طرح به دو دسته اصلی تقسیم شد شامل طرح 1 که در آن حیوانات پوسته پنبه دانه (CSHL) و در طرح 2 با جیره غذایی بر پایه کیک پنبه دانه (CSC) تغذیه شدند. نظر سنجی با استفاده از یک نمونه از 144 پاسخ دهنده انجام شد. روش جمعآوری دادهها بر پایه پرسشنامه، مصاحبه، مشاهده شخصی، ارتباطات، بررسی مستندات (به عنوان مثال از اینترنت، کتابخانه) و افراد مطلع بنا شد. دادهها با استفاده از آمار توصیفی و آمار کمی و روش استاندارد انجمن شیمیدانان تحلیلی رسمی مورد بررسی قرار گرفت. نتایج نشان میدهد که سود خالص مثبت نسبتاً در طرح 2 (شیلینگ تانزانیا (119512.87 76.03/USD (TAS) به ازای هر حیوانی پروار شده در سه ماهه از سال) از طرح 1 (TAS 92993، 90/ USD 59.17بر جیره حیوانات بر سه ماهه از سال) بالاتر بود. این نشان میدهد که حرفه پرواربندی در طرح 2، امکان پذیری، سودآوری و کارآمدی بیشتری برای اجرای پایدار دارد. علاوه بر این، متوسط افزایش وزن روزانه (ADG) 5/1، 3/1 و 0/1 برای گاو کوهاندار شاخ کوتاه تانزانیا (TSHZ) نر، گوساله و ماده به ترتیب بالاتر از 2/1، 0/1 و 9/0 برای نر TSHZ، گوساله و ماده در طرح 1 بود. علاوه بر این، ضریب تبدیل غذایی (FCRs) در حدود 0/5، 5/5، 3/6 برای TSHZ نرها، گوساله و مادهها در طرح 2 کمتر از 2/7، 6/8، 6/8 برای نر TSHZ، گوساله و ماده در طرح 1 بود. بنابراین، طرح 2 به لحاظ اقتصادی امکان پذیر و سودآور است و در نتیجه برای بهبود درآمد، معیشت، کاهش فقر و تجاری سازی صنعت گوشت گاو، برای اجرا و پشتیبانی مالی توصیه میشود. Manuscript profile -
Open Access Article
23 - Optimization of nisin concentration in fermented beef sausage to decrease sodium nitrite concentration in the final product
Fatemeh Vaheb Nafiseh Sadat Naghavi Zarrindokht Emami-KarvaniBacteriocins such as nisin produced by lactic acid bacteria exhibit antimicrobial activity at very low concentrations without side effects. The aim of the present study was to optimize nisin content in fermented beef to achieve optimum pH and microbial community as well MoreBacteriocins such as nisin produced by lactic acid bacteria exhibit antimicrobial activity at very low concentrations without side effects. The aim of the present study was to optimize nisin content in fermented beef to achieve optimum pH and microbial community as well as reduction of nitrite concentration in the final product. In this experimental laboratory research, fermented beef was prepared using Lactobacillus plantarum and Lactobacillus sakei. Then, optimization of nisin and sodium nitrite concentrations were done by response surface methodology based on the pH decrease and spoilage causing microbial count in fermented product. Among treatments, 3 treatments with respectively 80 and 100 ppm sodium nistrit and nisin, 128.28 and 140 ppm sodium nitrite and nisin and 180 and 196 ppm sodium nistrit and nisin showed the best results based on pH and spoilage causing microbial count reduction. The residual nitrite contents in these three treatments reduced to 5.7 to 8.47 ppm, which were lower than the limited amount. Clostridium was absent in all three beef products after one mount storage at 4 °C. Addition of nisin to fermented beef significantly decreased the nitrite concentration. Therefore, the usage of nisin is recommended as a preservative in beef sausage industries in Iran. Manuscript profile -
Open Access Article
24 - Survey infection of Genetic diversity of E. coli strains isolated from beef cattle in sanandaj
Hiva karimi darhabiEscherichia coli often lead to foodborne pathogen and generally considered public health importance. Escherichia coli can be produce one or more Shiga toxins, which may produce diarrhea, hemorrhagic colitis and life-threatening hemolytic uremic syndromein humans and ani MoreEscherichia coli often lead to foodborne pathogen and generally considered public health importance. Escherichia coli can be produce one or more Shiga toxins, which may produce diarrhea, hemorrhagic colitis and life-threatening hemolytic uremic syndromein humans and animals .The aim of the present work was to investigate the Escherichia coli groups A, B1, B2 and D of 80 samples from beef cattle in sanandaj . result shows that 34 samples(42.5%) E. coli isolated and identified based on standard procedures and PCR method with uidA gene .phylogenetic group of each strain was determined by using multiplex PCR method with chuA ,yjaA and segment of DNA TspE4C2. In this study, Among the strains isolated e.coli from beef cattle were allocated into phylogenetic group A (61.76%), B2 (5.8%), D(26.62%) and group B 1 (8.82%). Detection of E.coli isolation is very important and shows that food of animal origin can be of a reservoir that potentially could be transferred to humans the food chain. Manuscript profile
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