The aim of this study was to verify the possibility of replacement of fish meal by specially treated meal made of yellow lupin seed in relation to the yolk colour. The experiment was performed with 72 laying hens divided into two groups. The experimental group including 36 laying hens received a feeding mixture containing meal made of yellow lupin seed (the JUNO variety) which replaced fish meal used as an animal protein component in feeding mixtures in the control group. Samples of eggs were collected monthly in the course of seven months to determine the colour of egg yolk.Yolk colour was determined by the spectrophotometric method using the CIELAB system. Measurement with the exclusion of gloss was carried out using a portable spectrophotometer. The average values of parameter L* decreased significantly (α = 0.05), which confirmed the darkening of eggs. Parameters a* showed a significant increase (ANOVA α = 0.01), whereas the differences in the individual months ranged from 1.1 to 3.9. Yolk had distinct red-orange colour. Parameters b* did not show significant differences, however, the yolk tended to have an intensive yellow colour.The presence of yellow lupin seed meal in the feeding mixture resulted in a more distinct yellowred colour of egg yolk.
Dvořák P., J. kunová, M. vodňanský: Change of Colour and pH-value in Pheasant Meat after Exposure to Ionizing Radiation. Acta vet. Brno 2007, 76: S67-S71.The purpose of this paper was to study the impact of ionizing radiation on the changes of colour and the pH-value of pectoral and femoral musculature in pheasants (Phasianus colchicus). The parameters of colour L*, a* and b* were observed before irradiation (24 hours post mortem) and after irradiation ( 60 Co source, doses of 2.5 and 5 kGy). Reduction of the L* parameter, i.e. darkening, for all exposed samples was not significant. on the other hand, a significantly higher b* parameters for both exposed groups shown rather remarkably yellow colouring of pectoral musculature. Due to irradiation with a dose of 5 kGy a significant reduction (α = 0.05) of the average a* parameter from 8.99 to 7.10 was observed. However, the above-mentioned changes would not have any negative impact on the consumer.
Meat of wild boar with an intial (137)Cs activity concentration of 103 Bq kg(-1) of fresh mass was treated by brining. Dry-salting reduced the (137)Cs activity only by about 12-18%. Subsequent brining was done by using both pure sodium chloride and a mixture of sodium chloride and potassium nitrate. After double-brine exchange, the (137)Cs activity concentration was reduced by at least 72%. The double-brine exchanges were done for two time intervals (the first each 24 h and the second each 7 days). There were no differences in the (137)Cs activity reduction for these two time intervals. From the technological point of view, the repeated exchange of the brine solution represents a relative easy method of (137)Cs activity reduction in contaminated pork meat.
Electrophoretically homogeneous lactate dehydrogenase was isolated from germinating pea seedlings by chromatography on AMP-Sepharose 4B. The amino acid composition of the enzyme was determined as well as the values of the Michaelis constants for four substrates and of the dissociation constants for the binary enzyme-coenzyme complexes. The treatment of the enzyme with phenylglyoxal resulted in the modification of nine arginine residues in its subunit. The modification was paralleled by a complete inactivation of the enzyme. The role of the arginine residues in the active center probably involves the binding of substrates, lactate and pyruvate, to the apoenzyme by an ionic bond.
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