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Despite the lower productivity (approximately 0.2 kg dally), goats maintained on an organic farm vs a conventional farm produced milk of a more favorable chemical composition while benefiting from parameters of technological suitability. The production season associated with the lactation stage had a significant influence on milk yield, its basic chemical composition, acidity, heat resistance and cytological quality. [ABSTRACT FROM AUTHOR]

Abstract: The aim was to evaluate the influence of organ and calf type on the chemical composition, mineral concentration, fatty acid profile and inherent properties in offal. Organ type influenced (p<0.01) all evaluated characteristics, whereas calf type to a lesser extent affected mineral content. The highest contents of K, Zn and Fe were found in liver. The heart of veal calves contained the highest contents of Mg and Mn. In addition, the most favorable fatty acid profile was also found in hearts, by reason of the lowest SFA and highest PUFA percentage and h/H ratio. Significantly higher values of PUFA percentage, PUFA/SFA ratio, and content of CLA were found in organs of suckler beef, which is associated with the beneficial effects of grazing on the fatty acid profile. Results could help to increase the consumption of calves'' offal and its utilization in meat processing. [Copyright &y& Elsevier]

Contents: The aim of the study was to evaluate genetic variation, reproductive performance and the degree of relationship of White‐Backed bulls entered in the breed registry and approved for breeding. The study included 32 bulls of the White‐Backed (WB) breed with an entry in the breed registry and used for breeding in the years 2003–2015. Eleven microsatellite DNA sequences (TGLA222, BM2113, TGLA53, ETH10, SPS115, TGLA126, TGLA122, INRA23, ETH3, ETH225 and BM1824) were used to analyse variation in the WB bulls. The bulls most often used for breeding were Chilon (1,073 doses), Mak (939 doses) and Jaguar (858 doses). The bulls Mak, Chilon and Jak had the greatest influence on the active population of White‐Backed cattle, with the most daughters. In the analysed population of White‐Backed bulls, a total of 79 different alleles were identified, with a mean 7.27 per locus. The analysed pool of microsatellite loci was characterized by high values for PIC, HO and HE (>0.6), and the entire population was in genetic equilibrium. The estimated level of inbreeding within the population ranged from −0.2277 (ETH225) to 0.0775 (SPS115), with a mean value of −0.0587. [ABSTRACT FROM AUTHOR]

The objective of this study was to compare the chemical composition and physicochemical quality of the meat of mature slaughter horses (73 mares and 58 geldings) sampled from the longissimus dorsi (longissimus lumborum section [LL]) and semitendinosus (ST) muscles. The LL muscle was characterized by significantly lower values of electrical conductivity, temperature and shear force; however, it showed a significantly higher water-holding capacity. Meat from the LL muscle showed a significantly higher intramuscular fat (IMF) content, and as a result, higher calories, but contained less water and protein than the ST muscle. Along with the increasing marbling level, the IMF content in the LL muscle increased from 2.79 up to 13.30%, whereas in the ST muscle, from 2.80 up to 6.45%. Generally, a higher meat marbling goes together with a decrease of water and protein contents as well as an increase of a protein/fat ratio. PRACTICAL APPLICATIONS On the basis of the obtained results, it was stated that the chemical composition and physicochemical quality of mature horses' meat was similar to some other species of red meat. Therefore, the horse flesh could be a valuable substitute of culinary meat, especially beef. The high dressing percentages reflected the horses' usefulness for meat production. Moreover, considering a slight number of defects occurring in horse meat (i.e. DFD or PSE), chevaline could be more widely used in the meat industry, in raw or processed form, as a suitable food for human consumption. [ABSTRACT FROM AUTHOR]