The prostate gland in dogs is highly vulnerable to the action of negative pathogens due to its structure and topography. Among the numerous etiological factors in the development of prostatitis, inflammatory processes and oxidative stress play a predominant role, regardless of whether the condition is bacterial, viral, or autoimmune in origin. This study aimed to assess protein metabolism and redox balance indicators in the prostate tissue of dogs with acute prostatitis. For biochemical analyses, prostate tissue samples were taken from 24 mixed-breed dogs, including twelve animals that were considered healthy with no abnormalities of the genitourinary system (control group) and twelve animals with newly diagnosed acute prostatitis, from which samples were obtained via biopsy (experimental group). Following homogenization and sample preparation, all biochemical parameters in the prostate tissue were determined spectrophotometrically. The results of biochemical studies in dogs with acute prostatitis demonstrated a significant increase in the content of thiobarbiturate acid-reactive compounds by 102.2% and the level of lipid hydroperoxides by 35.7% compared to healthy dogs in the control group. In contrast, the total protein content was 32.9% lower than in the control group, while reduced glutathione levels decreased by 76.5%. Similar changes to the dynamics of oxidative stress markers were indicated by the activity of antioxidant enzymes, with glutathione peroxidase and catalase activities increasing by 61.3% and 21.8%, respectively, relative to the control group. These findings indicate the presence of oxidative stress in dogs with acute prostatitis. The biochemical changes observed in prostate tissue provide a foundation for future research aimed at developing therapeutic methods that incorporate anti-inflammatory, antibacterial, and antioxidant agents for the treatment of acute prostatitis in dogs.

The use of non-invasive technologies is among the most accurate methods for assessing meat quality parameters. Beef tenderness and palatability are strongly influenced by the amount of intramuscular fat, commonly referred to as marbling. Marbling is widely used in breeding programs to select animals with superior meat quality. In this study, we analyzed 236 Angus bulls and 22 Angus heifers from various farms in Lithuania, all aged 450 ± 112 days. Ultrasound examinations were performed using a linear transducer with a silicone standoff to evaluate the loin eye area. Key meat quality indicators, such as fat thickness, loin area and thickness, and intramuscular fat, were found to increase with the weight of bulls, ranging from 365 ± 12.70 kg to 825.57 ± 11.75 kg (p < 0.001), and heifers, ranging from 273 ± 20.71 kg to 767 ± 41.01 kg (p < 0.001). The highest intramuscular fat values were observed at 7.50 ± 0.75% (p < 0.05) to 6.9 ± 1.36% (p < 0.1) in bulls weighing 431.33–825.57 kg and 7.98 ± 0.28% (p < 0.001) in heifers weighing 603 kg. These findings demonstrate the feasibility of selecting Angus cattle for improved meat quality traits across different weight categories.

The use of non-invasive technologies is among the most accurate methods for assessing meat quality parameters. Beef tenderness and palatability are strongly influenced by the amount of intramuscular fat, commonly referred to as marbling. Marbling is widely used in breeding programs to select animals with superior meat quality. In this study, we analyzed 236 Angus bulls and 22 Angus heifers from various farms in Lithuania, all aged 450±112 days. Ultrasound examinations were performed using a linear transducer with a silicone standoff to evaluate the loin eye area. Key meat quality indicators such as fat thickness, loin area and thickness, and intramuscular fat were found to increase with the weight of bulls, ranging from 365±12.70 kg to 825.57 ± 11.75 kg (p < 0.001), and heifers, ranging from 273±20.71 kg to 767±41.01 kg (p < 0.001). The highest intramuscular fat values were observed at 7.50± 0.75% (p < 0.05) to 6.9±1.36% (p < 0.1) in bulls weighing 431.33–825.57 kg and 7.98 ± 0.28% (p <0.001) in heifers weighing 603 kg. These findings demonstrate the feasibility of selecting Angus cattle for improved meat quality traits across different weight categories.

Hydroponic fodder production can be applied to a wide range of forage crops, optimizing the use of water, arable land, and other resources in a sustainable manner. This study aimed to evaluate the effects of hydroponically sprouted seeds on bull meat quality. Wheat, barley, alfalfa, and peas were germinated in a hydroponic system for seven days, and dairy–meat crossbred bulls were fed these sprouts for 18 months. The chemical composition of the sprouted seeds, including proteins, fats, fiber, mineral elements, and amino and fatty acids, was analyzed. Samples of the Longissimus dorsi (LD) muscle were collected from the carcasses for comprehensive meat quality assessment. The study revealed that while sprouted grains did not significantly alter the chemical composition of meat, they influenced its physical characteristics, depending on the type of grain. Meat from bulls fed sprouted alfalfa seeds was significantly lighter in color and contained less water. The inclusion of sprouted grains also positively affected the amino acid and fatty acid profiles. The content of undesirable saturated fatty acids was 13.78–15.70% lower compared with meat from the control group. Furthermore, meat from bulls receiving sprouted alfalfa seeds contained 2.86% more essential amino acids, while meat from bulls fed sprouted peas contained 0.58% more than the control. Overall, the addition of sprouted grains enhanced the biological value of beef protein, with alfalfa seeds demonstrating the greatest effect on protein integrity indicators.