The aim of this study was to monitor accumulation of cadmium (Cd), mercury (Hg), zinc (Zn), copper (Cu) and cobalt (Co) in the muscle, liver and kidney of wild boar (Sus scrofa scrofa) from hunting place of western Slovakia and the correlations among the observed elements. A total of 120 samples were involved for analyses by atomic absorption spectrophotometry (AAS). The significantly highest accumulation of Cd in the kidney followed by the liver and muscles was found. Zn accumulated mainly in the liver. Significantly lower values were found in the kidney followed by the muscle. The concentration of Cu was significantly lowest in the muscle when compared to the liver and kidney. Hg and Co accumulated mainly in the kidney, followed by the liver and muscle of wild boars, but without significant differences. In the muscle of wild boar moderately positive correlation between Zn and Cu (r = 0.59), Cd and Co (r = 0.51), Cu and Co (r = 0.33), and Zn and Hg (r = 0.36) were found. In the liver moderately positive correlation between Cd and Hg (r = 0.39) was detected. Moderately positive correlation between Zn and Cu (r = 0.40) was noted for the kidney.

Growth of beef cattle as prediction for meat production: A review

In this work we aimed to determine the effect of different levels of green tea in powder form to feed on productive performance, carcass parameters and organs in broiler chickens. Totally 240 day-old broiler chickens Ross 308 were divided to four dietary groups (n = 60) namely control and three experimental groups with supplementation of green tea to feed mixture in levels 0.5%, 1% and 1.5%. Broiler chickens were feeding with commercial feed mixtures and feed and drinking water were provided ad libittum. The feeding period lasted 42 days. Individual body weight of broiler chickens was determined at 1, 7, 14, 21, 28, 35 and 42 day, feed sonsumption and mortality per group were determined at 42 day of fattening period. Carcass quality and organs weight of broiler chickens were determined at the end of the experiment. The results indicated that supplementation of different levels of green tea statistically significant decreased body weight gain and we recorded lower body weight in 21 days of age compared with control group. However, in second period of fattening, broiler chickens in experimental groups growing faster and in 42 days of age we found statistically no significantly differences among control and experimental groups. Feed consumption did not differ among the dietary groups at 42 days of fattening. Mortality no affected by supplementation of green tea to broiler chickens diets in comparison with control group. From the carcass parameters addition of green tea significantly decreased percentage of abdominal fat between control and 1.5% green tea level, in other parameters (percentage of breast, percentage of drumstick, carcass yield) were different among control and experimental groups not statistically significant. The caecum and small intestine weights was significantly (p ≤0.05) decreased in chickens fed diets containing 0.5% green tea supplement compared to 1% and 1.5%. For neck, crop, heart, liver, proventriculus, gizzard, pancreas, kidneys, small intestine, caecum and large intestine weights among control and experimental groups we recorded no statistical differences (p ˃0.05).

When evaluating milk performance indicators, we mainly focused on dairy cows of the Holstein breed and its cross-breeds. Within the Holstein breed and its cross-breeds we evaluated 68 dairy cows, which produced on average 6447.63 kg of milk, 272.42 kg of fat, 210.73 kg of proteins and 307.79 kg of lactose. By means of a device LACTOSCAN 90 we defined basic milk components in our samples in laboratory conditions on the basis of set working procedures. Average fat content in our samples stood at 3.87 g/100 g. Average proteins content in our samples stood at 3.36 g/100 g. Average lactose content stood at 4.96 g/100 g. When assessing milk technological qualities we determined the average milk acidity value in our samples, which was 5.85 oSH. The average thermostability value of the tested samples was 2.75. In the milk cheeseability test the shortest time needed for sample precipitation was detected in samples No. 4 (42 s.), No. 13 (185 s.) and No.11 (190 s.).