The purpose of this study was to determine the effects of single and combined administrations of deoxynivalenol (DON) and zearalenone (ZEN) on the histology and ultrastructure of pig liver. The study was performed on immature gilts, which were divided into four equal groups. Animals in the experimental groups received DON at a dose of 12 μg/kg body weight (BW) per day, ZEN at 40 μg/kg BW per day, or a mixture of DON (12 μg/kg BW per day) and ZEN (40 μg/kg BW). The control group received vehicle. The animals were killed after 1, 3, and 6 weeks of experiment. Treatment with mycotoxins resulted in several changes in liver histology and ultrastructure, including: (1) an increase in the thickness of the perilobular connective tissue and its penetration to the lobules in gilts receiving DON and DON + ZEN; (2) an increase in the total microscopic liver score (histology activity index (HAI)) in pigs receiving DON and DON + ZEN; (3) dilatation of hepatic sinusoids in pigs receiving ZEN, DON and DON + ZEN; (4) temporary changes in glycogen content in all experimental groups; (5) an increase in iron accumulation in the hepatocytes of gilts treated with ZEN and DON + ZEN; (6) changes in endoplasmic reticulum organization in the hepatocytes of pigs receiving toxins; (7) changes in morphology of Browicz–Kupffer cells after treatment with ZEN, DON, and DON + ZEN. The results show that low doses of mycotoxins used in the present study, even when applied for a short period, affected liver morphology.

The aim of this study was to determine the effect of lycopene addition for curing turkey meat on the profile of fatty acids, total cholesterol, vitamin content, and the TBARS of the final products. The analyzed material comprised 64 breast muscles, of which 16 (RBM) were immediately transported to a laboratory. Another 16 (UBM) were heat treated in a convection steam oven, and 32 muscles were cured for 3 days in two types of curing mixture: without (CBM) and with (CBM+Lyc) tomato peel extract standardized for 5% lycopene content. After completed curing, samples were steamed and grilled under the same conditions as raw samples. Statistical analysis demonstrated the highest (P≤0.01) mean content of vitamin A (0.07 μg/g) in chilled muscles. The content of vitamin E was lower (P≤0.01) in UBM samples than in CBM+Lyc and RBM. The TBARS value was the lowest (P≤0.01) in RBM muscles (0.35 mg MDA/kg of meat). Although there were no differences between products, but lower TBARS were found in CBM+Lyc samples. The content of cholesterol was higher (P≤0.01) in CBM+Lyc products than in the RBM and UBM. RBM samples contained (P≤0.01) the lowest amount of saturated, monounsaturated, and hypercholesterolemic fatty acids, and the highest of unsaturated, polyunsaturated, and hypocholesterolemic fatty acids. CBM+Lyc samples contained (P≤0.01) less hypercholesterolemic and more hypocholesterolemic fatty acids than CBM group. Higher (P≤0.01) unsaturated/saturated and hypocholesterolemic/hypercholesterolemic fatty acid ratios were also found in CBM+Lyc products. The study demonstrated that the used processing technology caused reduction (P≤0.01) of n-3 and n-6 PUFA content. Findings suggest that the addition of lycopene in the process of meat curing and heat treatment in meat industry do not change the content of vitamins and cholesterol or alter the TBARS value in turkey meat products. Nevertheless, lycopene can be used to increase the content of essential hypocholesterolemic fatty acids and decrease the content of saturated hypercholesterolemic fatty acids.

The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products.

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WŁAŚCIWOŚCI LIKOPENU I JEGO WYKORZYSTANIE DO PRODUKCJI ŻYWNOŚCI FUNKCJONALNEJ S t r e s z c z e n i eCelem pracy było omówienie aktualnego stanu wiedzy na temat źródeł i właściwości likopenu, a także określenie możliwości jego wykorzystania w przemyśle spożywczym oraz paszowym. Dla firm przemysłu spożywczego produkty wzbogacone w związki bioaktywne, np. likopen, stanowią szansę na zwiększenie ich wartości biologicznej i uzyskanie statusu żywności funkcjonalnej. W związku z tym producenci nieustannie poszukują nowych naturalnych związków o działaniu prozdrowotnym. Likopen w postaci czerwonego barwnika występuje w wielu owocach i warzywach, jednak jego naturalne źródło stanowią przede wszystkim owoce pomidora. Charakteryzuje się on silnymi właściwościami przeciwutleniającymi, zmniejsza ryzyko występowania nowotworów i chorób układu krążenia. Karotenoid ten wykorzystywany jest do produkcji wielu przetworów mięsnych, m.in. parówek, hamburgerów, mortadeli, pasztecików, kiełbas fermentowanych, surowych wędlin. Oprócz bezpośredniego dodatku likopenu w procesie technologicznym, istnieje również możliwość zastosowania go w żywieniu zwierząt, co zwiększa nie tylko jakość otrzymywanego surowca (np. mięsa, jaj), ale wpływa również pozytywnie na efekty produkcyjne i funkcje przyżyciowe osobników.Słowa kluczowe: likopen, działanie przeciwutleniające, właściwości przeciwnowotworowe, żywność funkcjonalna WprowadzenieObserwuje się wzrost zainteresowania konsumentów żywnością o dodatkowych właściwościach prozdrowotnych, zwanej żywnością funkcjonalną. Jakość takich artykułów spożywczych wynika z obecności w ich składzie substancji bioaktywnych.Do takich substancji należą m.in. karotenoidy. Z ponad 700 znanych karotenoidów występujących w naturze, jedynie około 24 zostało zidentyfikowanych w ludzMgr inż. N. Skiepko, dr inż. I. Chwastowska-Siwiecka, prof. dr hab. J. Kondratowicz, Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Wydz. Bioinżynierii Zwierząt, Uniwersytet Warmiń-sko-Mazurski w Olsztynie,

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