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Mangalitsa represents a breed of pigs specialized in fat production, which was exploited in our country until the 1950sHowever, the swine population of this breed decreased significantly thereafter due to the emergence of breeds and crossbreeds with much better productive performances, the advent of modern pig farms, and changes in the population's consumption habits. This paper presents data obtained from the analysis of the physicochemical properties of Mangalitsa pork, derived from pigs raised on a pig farm located in the northeastern region of the country, in Neamț County. The biological material required for this study consisted of Mangalitsa pigs: the red variety and the swallow-belly variety. To achieve the purpose of the study, samples were taken from 3 distinct body regions - neck, thigh, and loin - which were processed in a specialized laboratory. The pH of Mangalitsa pork measured 24 hours postslaughter ranged between 5.74 and 5.84, with the lowest dry matter values recorded for the batch of pigs from the red Mangalitsa variety. The protein content in the meat varied between 15.47% and 20.90%, depending on the anatomical region, while the lipid content showed wide variations, with the highest values in the Mangalitsa neck. The average values obtained for pH, dry matter, protein, and fat in Mangalitsa pork meat were within the optimal range for this breed, according to specialized literature. [ABSTRACT FROM AUTHOR]

This work aims to evaluate the impact of sodium erythorbate (C6H7NaO6) in different amounts (0.05%; 0.1%) on physicochemical quality parameters in a functional product with heterogeneous structure. We aimed to test two main anatomical areas used in the process of obtaining the finished product: Musculus gluteus maximus and Musculus longissimus dorsi from Sus scrofa domestica. Data distribution was evaluated using SPSS Statistics 26.0 software. Multivariate Analysis of Variance (MANOVA) is used to determine if there are significant differences between the amounts of C6H7NaO6 and anatomical area on physicochemical parameters considering their interactions. Pearson correlation was used to analyse the degree of association between the amounts of C6H7NaO6, the anatomical zone, and the physicochemical quality parameters of the finished product. Based on the results obtained, recommendations can be made on the optimal concentration of C6H7NaO6 % to achieve the desired effects on physicochemical quality parameters without compromising consumer safety. [ABSTRACT FROM AUTHOR]

The aim of this work focused on the analysis and evaluation of the emulsion stabilizer, Na2H2P2O7 on the colorimetric profile in a meat product with a heterogeneous structure of Sus scrofa domesticus. Water (%), fat (%), protein (%), collagen (%), and salt (%) contents were also monitored. Depending on the fat and water content, the agent absorption may vary, which may affect the uniformity or intensity of the color of the finished product. The experimental samples consisted of a control batch and 0.09% Na2H2P2O7 per 3000 g of meat fed to the experimental batch. Data distribution was evaluated using SPSS Statistics 26.0 software and Graph Pad Prism 9 software. A T-test was applied to evaluate the influence of the Na2H2P2O7 on quality biomarkers (%). Linear regression was applied to determine if there was a linear relationship between Na2H2P2O7 and the CIE(Lab) system parameters: L*(D65), a*(D65), and b*(D65). The results showed significant effects of Na2H2P2O7 in fat content (%) and water (%), thus influencing the colorimetric profile. [ABSTRACT FROM AUTHOR]

Trichinosis is a disease caused by a nematode parasite of the genus Trichinella spp. This zoonosis has been a major public health problem in many countries. The main source of infection in our country is the domestic pig. It is contaminated by eating food scraps containing raw meat infested with Trichinella spp., eating rats, mice or their droppings or by contact with wild animals. Secondary sources of infection are wild boar and bear. Humans get sick after eating meat infested with larvae enclosed in muscle tissue, insufficiently cooked, curd, roast or smoked. The difficulty in establishing the diagnosis is due to the fact that this disease does not manifest itself clinically and does not present pathognomonic signs and the parasite and its larvae are not visible to the naked eye. The main diagnostic method is represented by the trichinelloscopic examination performed by the veterinarian from a sample of meat collected from certain areas, mainly from the diaphragmatic pillars. In humans, the clinical manifestations are represented by fever, diarrhea, muscle pain, facial edema, eye hemorrhages - retinal and subconjunctival and subungual. All organs, meat and by-products obtained from pigs infected with Trichinella spp. are forbidden to be consumed and are destroyed by burning. [ABSTRACT FROM AUTHOR]

In the article, the intensity of growth and preservation of surgically and immunologically castrated boars of the PIC-337 line of English breeding, their fattening qualities, consumption of feed and its cost during their rearing and fattening, and the economic efficiency of using immunological castration. It was established that when piglets were immunocastrated compared to their surgical castration under liquid feeding, average daily gains increased by 1.41% during rearing, and by 9.95%, during fattening and improved feed conversion during rearing by 13.0%, fattening by 3.15% and by 4.90% from birth to slaughter. Immunological castration contributed to the growth of absolute gains during fattening by 9.68% and by 7.70% of the live weight of animals at the end of fattening. At the same time, immunocastrated animals consumed 4.52% more feed during their lifetime, the cost of which was 5.38% higher compared to surgically castrated animals, and taking into account the cost of vaccination, it was 9.04% higher. At the same time, the cost of fodder and vaccine per 1 kg of gain turned out to be higher by only 1.17%. The cost per head of immunocastrated male pigs was 8.30% lower in the growing period, but 10.16% higher in the fattening period and 5.5% in the results of these two periods. As a result, at the end of fattening, the cost of one head was 7.44% higher, and the sales price without VAT was 7.70% higher compared to surgically castrated animals, which made it possible to get 8.00% more income from the sale of one head of animals of this group. [ABSTRACT FROM AUTHOR]

The article investigated the influence of systems for creating a microclimate with uniform pressure and geothermal negative pressure in combination with liquid and dry feeding systems on the parameters of the microclimatic environment in the piglet rearing room and the intensity of their growth. For this purpose, four groups of 150 pigs each were formed, two of which were kept with a uniform pressure ventilation system and two with negative pressure geothermal ventilation. For each ventilation system, one group was fed dry granulated compound feed, and two groups were fed liquid mixtures based on the same compound feed with an addition of 2.7 liters of water per kilogram of feed. The pigs were kept under the same conditions and were fed a diet that was equivalent in composition and nutritional value. Group I included piglets that received dry feed and were raised in a room with uniform pressure ventilation. The animals in the group II were kept in the same room, but consumed liquid feeds. Pigs in the III and IV groups were kept in rooms with geothermal ventilation. Piglets in the III group were fed dry feed, while piglets in the IV group were fed liquid feed. The results of the study showed that the ventilation system has an influence of 76.48% on relative humidity, 76.96% on ammonia content, 65.77% on carbon dioxide content and 65.07% on hydrogen sulfide content. The feeding system only affects the hydrogen sulfide content with a strength of 5.79%. Better microclimate parameters were provided by uniform pressure ventilation. Higher average daily gains, higher feed consumption, better feed conversion and lower cost per 1 kg gain were found in groups of pigs fed liquid feed and kept with geothermal ventilation. [ABSTRACT FROM AUTHOR]