Biomedical subjects

I Ingr

Publications and source records attributed to I Ingr.

17 recordsLinked to original sources

PubMed1987

Cholesterol content in market hen eggs.

The yolk cholesterol content in eggs of White Hisex laying hybrid from 3 specialized commercial farms averaged 1230, 1330 and 1230 mg/100 g of yolk over an 11-months laying period, i.e. 303, 304 and 309 mg cholesterol/100 g of consumable egg portions. In testing Babcock B-380, Moravia SSL, Shaver Starcross 288, and Hisex HX-1, the av. cholesterol content varied from 1200 to 1360 mg/100 g of yolk or from 372 to 444 mg/100 g of consumable egg portions. Throughout the egg-laying period, the yolk cholesterol content fluctuated rather irregularly and showed great variability (variation coefficient 9.7-18.2%). The values recorded failed to follow any of the common functions of the trend. Intensive market egg production was found to be associated with decreases in yolk cholesterol content.

Animals↗

PubMed1983

[A rapid determination of cholesterol in egg yolks using the Bio-La-Test].

A technique of direct one-stage determination of the total cholesterol content in egg yolk is proposed. Yolk samples are treated by dilution into a form suitable for a diagnostic application of the Bio-La-Test Cholesterol (manufacturer Lachema, n.e., Brno, CSSR), designed for the determination of cholesterol in blood serum. The procedure of applying the bio-assay was partly modified. Modification of the Bio-La-Test for egg yolk provides results with a methodical error of 1.5%. The time needed for sample preparation and the analysis itself does not exceed 40 minutes. It was found out by checking the proposed analytical procedure that in the egg yolk of the Hisex laying hybrid the content of cholesterol fluctuated from 1.14 to 1.41 weight percent during the laying period.

Animals↗

PubMed1981

[Microbiological study of fresh and refrigerated meat products manufactured by REMA].

Fresh meat semi-finished food REMA was demonstrated to be highly contaminated by bacteria. In more than 50% of the samples of most kinds of the examined fresh semi-finished food, the total counts of mesophile microorganisms (CPM) exceeded the internationally admissible limit for human consumption, i. e. 10(5) per g microorganisms. The greatest differences in the microorganism counts in fresh and stored samples were found in CPM and in the counts of psychrotolerant microorganisms. The counts of CPM and psychrotolerant microorganisms were differentiated and ranged from 10(5) per g to 10(13) per g when the first organoleptic symptoms of spoilage appeared. The organoleptic symptoms of spoilage of REMA semi-finished food are promoted by mesophile microorganisms which can grow also at the temperature of +4 degree C. No salmonellae with selective multiplication were observed in any sample.

Animals↗

PubMed1980

[Microbiological investigation of fresh and refrigerated partially cooked meat products].

Semi-finished meat products were demonstrated to be heavily contaminated with microbes already at the moment of production. The main source of microorganisms was meat surface. Psychrotolerant organisms represented the main factors involved in the rise of organoleptical signs of decay. For the evaluation of the level of hygiene and sanitation, quality of the raw materials used and conditions of storage, the maximal limit values were proposed for 10 species or groups of the microorganisms under study. Pathogenic microorganisms were not detected by the multiplication method in any of the samples.

Food Microbiology↗

PubMed1978

[Effect of the diet containing rendering fats on the milk yield and vitamin E content in the milk of dairy cows].

In three groups of first-calvers with 15 animals each, with an identical basal diet, we followed for six months the effect of the DOB mixture additive without fat, the DOB mixture with 5% of rendering-plant fat obtained mechanically and DOB with 5% of rendering-plant fat after perchlorethylene extraction (0.90% perchlorethylene residuum). This additive of rendering-plant fats in concentrate mixtures as a substitute for grain in our experiment increased milk efficiency and the production of milk fat parallelled by a saving of concentrated feeds. An addition of rendering-plant fats which were often of low quality resulted in a decrease in vitamin E content in the blood serum and milk.

Animal Feed↗

PubMed1978

[Microbiological examination of fresh and stored procusts of cold cuisine].

In four out of five investigated kinds of products it was proved that most fresh samples met the microbiological requirements of Czechoslovak State Standard CSN 58 3601 and it is even feasible to consider a stricter approach to the evaluation of the total number of microbes [CPM] to 10(5) per g and in the number of coliform microbes to 10(3) per g. On contrary the amount of yeast in most fresh samples [62%-100%] exceeded the permitted limit and reached the value of about 10(4) per g. The comparison of the results of the investigation of fresh and stored samples indicates that from the eight groups or kinds of microorganisms under study the highest rate of reproduction was in yeast. In the other microorganisms the increase was not so great nor did it occur. No pathogenous microorganisms of salmonella were determined by the orientation method, and staphylococci was proved by direct cultivation in just one kind of product.

Bacteria↗

PubMed1976

[Residues of perchlorethylene and petroleum in rendered fats and in feeding meals].

Methods were developed for the demonstration and determination of perchlorethylene and petrol in rendered fats and meals for feeding purposes. The methods are based on the collection and the vapours of extracting media over samples of rendering-plant products and on their identification and determination by gas chromatography. Under the conditions of the method, the limit of perchlorethylene extractibility is 0.05% and the limit of petrol extractibility is 0.01% (weight). Under adapted conditions the two limits can be reduced. The reproducibility of the results at practically occuring concentrations of residues in products is characterized by the value of the variation coefficient which reaches 2.79 in perchlorethylene and 6.05 in petrol. The maximum duration of the analysis of one sample is five minutes. In all media have been demonstrated to be present. Their content was high and considerably variable in the fats from rendering plants; in meat-bone meals from petrol extraction the content of residues reached only trace values. It is recommended to use the presented analytic methods for thorough and regular objective control of the residues of extracting media in the products of rendering plants for feeding purposes.

Animal Feed↗

PubMed1976

[The quality of meat and lard of pigs fed waste fat derived from perchlorethylene extraction].

Throughout the fattening period, six pigs of the Landrace breed were fed waste fat from perchlorethylene extraction added to the feed ration at a 5-per-cent rate. The waste fat from the rendering plant contained 0.45% residual perchlorethylene. Two groups, each containing six animals of the same breed, one group being fed a ration without any fat supplement and the other being fed a ration containing 5% of its volume as rendering-plant fat obtained by pressing, were examined at the same time during the trial. The basic composition of meat was not affected by the feeding of waste fat from rendering plants. The lard of pigs fed a supplement of rendering-plant fat with perchlorethylene oxidated somewhat more quickly during storage than the lard of control pigs. The sensory quality of meat stock, boiled and roast meat, lard, and scraps was not affected by the feeding of rendering-plant fat; the taste and flavour of the products were normal. No residues of perchlorethylene were detected either organoleptically or instrumentally in the meat and lard of pigs.

Animal Feed↗

PubMed1975