Articles | Volume 64, issue 1
https://doi.org/10.5194/aab-64-157-2021
© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-64-157-2021
© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
Original study
| 
05 May 2021
Original study |
| 05 May 2021
| 05 May 2021
Analysis of the wool thickness and medullation characteristics based on sex and color in a herd of alpacas in Poland
Aurelia Radzik-Rant
CORRESPONDING AUTHOR
Warsaw University of Life Science – SGGW, Institute of Animal Sciences, Department of Animal Breeding, Ciszewskiego 8, 02 – 786 Warsaw, Poland
Karolina Wiercińska
Warsaw University of Life Science – SGGW, Institute of Animal Sciences, Department of Animal Breeding, Ciszewskiego 8, 02 – 786 Warsaw, Poland
Related authors
Witold Rant and Aurelia Radzik-Rant
Arch. Anim. Breed., 66, 439–449, https://doi.org/10.5194/aab-66-439-2023, https://doi.org/10.5194/aab-66-439-2023, 2023
Short summary
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The composition of muscle fibers is influenced by animal breed or age. In our study we found differences in fiber diameter between sheep breeds. Lambs of a more primitive breed were characterized by smaller diameters of all fiber types. The study has shown that the diameters of muscle fibers in the examined muscles increase with age. It was also stated that the muscle type, animal genotype and body weight at slaughter influence the chosen meat quality attributes.
Aurelia Radzik-Rant, Witold Rant, Gabriela Sosnowiec, Marcin Świątek, Roman Niżnikowski, and Żaneta Szymańska
Arch. Anim. Breed., 63, 423–430, https://doi.org/10.5194/aab-63-423-2020, https://doi.org/10.5194/aab-63-423-2020, 2020
Short summary
Short summary
In an experiment the longissimus lumborum and gluteus medius muscles were collected from lambs of two genotypes to analyse physico-chemical traits, fatty acid profile, taurine, carnosine, and L-carnitine. Results showed a greater impact of the lamb’s genotype on physical traits of meat than on its chemical composition and content of bioactive components. Muscle type had an effect on meat colour; collagen content; fatty acid profile; and the amount of taurine, carnosine, and L-carnitine.
Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, Roman Niżnikowski, Żaneta Szymańska, Magdalena Bednarczyk, Emil Orłowski, Anna Morales-Villavicencio, and Magdalena Ślęzak
Arch. Anim. Breed., 62, 383–391, https://doi.org/10.5194/aab-62-383-2019, https://doi.org/10.5194/aab-62-383-2019, 2019
Short summary
Short summary
The research was carried out on lamb meat to determine the physicochemical characteristics and oxidative stability of lipids. The analysis was performed on fresh and 14 d aged longissimus lumborum and gluteus medius muscles. The meat aging determined all physicochemical features except protein and fat content. The tenderness of meat was better in muscles aged for 14 d. The muscles differed in the degree of lipid peroxidation in both fresh and aged meat.
Aurelia Radzik-Rant, Witold Rant, Roman Niżnikowski, Marcin Świątek, Żaneta Szymańska, Magdalena Ślęzak, and Tomasz Niemiec
Arch. Anim. Breed., 61, 245–251, https://doi.org/10.5194/aab-61-245-2018, https://doi.org/10.5194/aab-61-245-2018, 2018
Short summary
Short summary
Wet brewers grain (WBG) is successfully used in animal nutrition, especially in ruminants. The low cost of this fodder also has a positive impact on the economics of production. The aim of this study was to determine the effect of the addition of WBG to lamb feed on growth, slaughter value and meat quality. Lambs fed WBG were characterized by higher daily gains and better meat quality. The results indicate that WBG could be used in slaughter lamb production as a source of cheap fodder.
Ewa Kuźnicka, Witold Rant, Aurelia Radzik-Rant, Małgorzata Kunowska-Slósarz, and Marek Balcerak
Arch. Anim. Breed., 59, 145–150, https://doi.org/10.5194/aab-59-145-2016, https://doi.org/10.5194/aab-59-145-2016, 2016
A. J. Rozbicka-Wieczorek, A. Radzik-Rant, W. Rant, B. Kuczyńska, and M. Czauderna
Arch. Anim. Breed., 58, 395–401, https://doi.org/10.5194/aab-58-395-2015, https://doi.org/10.5194/aab-58-395-2015, 2015
Short summary
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Milk produced by two non-dairy breeds, i. e., Żelaźnieńska and Wrzosówka sheep, maintained under the same nutritional conditions, did not differ in terms of the amount of basic components. Higher amounts of PUFAs n-3, a more favorable ratio of n-6/n-3 and a lower level of cholesterol were observed in milk of the more primitive breed (i.e. Wrzosówka). We suggest that non-dairy breeds can provide high-quality milk that can positively affect the carcass quality of lambs slaughtered at low weight.
Witold Rant and Aurelia Radzik-Rant
Arch. Anim. Breed., 66, 439–449, https://doi.org/10.5194/aab-66-439-2023, https://doi.org/10.5194/aab-66-439-2023, 2023
Short summary
Short summary
The composition of muscle fibers is influenced by animal breed or age. In our study we found differences in fiber diameter between sheep breeds. Lambs of a more primitive breed were characterized by smaller diameters of all fiber types. The study has shown that the diameters of muscle fibers in the examined muscles increase with age. It was also stated that the muscle type, animal genotype and body weight at slaughter influence the chosen meat quality attributes.
Aurelia Radzik-Rant, Witold Rant, Gabriela Sosnowiec, Marcin Świątek, Roman Niżnikowski, and Żaneta Szymańska
Arch. Anim. Breed., 63, 423–430, https://doi.org/10.5194/aab-63-423-2020, https://doi.org/10.5194/aab-63-423-2020, 2020
Short summary
Short summary
In an experiment the longissimus lumborum and gluteus medius muscles were collected from lambs of two genotypes to analyse physico-chemical traits, fatty acid profile, taurine, carnosine, and L-carnitine. Results showed a greater impact of the lamb’s genotype on physical traits of meat than on its chemical composition and content of bioactive components. Muscle type had an effect on meat colour; collagen content; fatty acid profile; and the amount of taurine, carnosine, and L-carnitine.
Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, Roman Niżnikowski, Żaneta Szymańska, Magdalena Bednarczyk, Emil Orłowski, Anna Morales-Villavicencio, and Magdalena Ślęzak
Arch. Anim. Breed., 62, 383–391, https://doi.org/10.5194/aab-62-383-2019, https://doi.org/10.5194/aab-62-383-2019, 2019
Short summary
Short summary
The research was carried out on lamb meat to determine the physicochemical characteristics and oxidative stability of lipids. The analysis was performed on fresh and 14 d aged longissimus lumborum and gluteus medius muscles. The meat aging determined all physicochemical features except protein and fat content. The tenderness of meat was better in muscles aged for 14 d. The muscles differed in the degree of lipid peroxidation in both fresh and aged meat.
Aurelia Radzik-Rant, Witold Rant, Roman Niżnikowski, Marcin Świątek, Żaneta Szymańska, Magdalena Ślęzak, and Tomasz Niemiec
Arch. Anim. Breed., 61, 245–251, https://doi.org/10.5194/aab-61-245-2018, https://doi.org/10.5194/aab-61-245-2018, 2018
Short summary
Short summary
Wet brewers grain (WBG) is successfully used in animal nutrition, especially in ruminants. The low cost of this fodder also has a positive impact on the economics of production. The aim of this study was to determine the effect of the addition of WBG to lamb feed on growth, slaughter value and meat quality. Lambs fed WBG were characterized by higher daily gains and better meat quality. The results indicate that WBG could be used in slaughter lamb production as a source of cheap fodder.
Ewa Kuźnicka, Witold Rant, Aurelia Radzik-Rant, Małgorzata Kunowska-Slósarz, and Marek Balcerak
Arch. Anim. Breed., 59, 145–150, https://doi.org/10.5194/aab-59-145-2016, https://doi.org/10.5194/aab-59-145-2016, 2016
A. J. Rozbicka-Wieczorek, A. Radzik-Rant, W. Rant, B. Kuczyńska, and M. Czauderna
Arch. Anim. Breed., 58, 395–401, https://doi.org/10.5194/aab-58-395-2015, https://doi.org/10.5194/aab-58-395-2015, 2015
Short summary
Short summary
Milk produced by two non-dairy breeds, i. e., Żelaźnieńska and Wrzosówka sheep, maintained under the same nutritional conditions, did not differ in terms of the amount of basic components. Higher amounts of PUFAs n-3, a more favorable ratio of n-6/n-3 and a lower level of cholesterol were observed in milk of the more primitive breed (i.e. Wrzosówka). We suggest that non-dairy breeds can provide high-quality milk that can positively affect the carcass quality of lambs slaughtered at low weight.
Related subject area
Subject: Product quality | Animal: Other
Technological and nutritional properties of meat from female wild boars (Sus scrofa scrofa L.) of different carcass weights
Anna Kasprzyk, Joanna Stadnik, and Dariusz Stasiak
Arch. Anim. Breed., 62, 597–604, https://doi.org/10.5194/aab-62-597-2019, https://doi.org/10.5194/aab-62-597-2019, 2019
Short summary
Short summary
Wild boar meat can be used as a culinary meat, while lighter carcasses have better nutritional value. The carcass weight and the muscle of wild boars affected the physicochemical properties of the meat, causing differences in the water holding capacity, shear force, meat brightness, content of hem-dyes, protein, fat and water, thus changing the technological usability and nutritional properties of meat.
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Short summary
In this work, alpaca wool thickness and medullation characteristics were analyzed based on the animals' sex and color. The wool of females was thinner and had a lower medullation percentage than for males. The share of non-medullated fibers in the area up to 30 µm was also greater in the wool of females than for males. Light wool was thinner and had a lower degree of medullation than dark wool. The discontinuous and continuous medullated light fibers were thinner than those of dark fibers.
In this work, alpaca wool thickness and medullation characteristics were analyzed based on the...
