Object of work. 1. To review and compare the productivity qualities of the pig breeds bred in Vilnius zone (Lithuanian white, Yorkshyre, Landrace, and Pjetren); 2. To determine the impact of the age, sex, and breed on the pig muscularity. Conclusions. 1. The highest muscularity within the weight limit 95-100 kg makes 53.1 percent, and at the weight of 110-115 kg the muscularity amounts to only 47.5 per cent. While the weight of piglets is increasing, the amount of muscles decreases but the amount of fat increases. It was established that at every 5 kg the fat thickness increases by 1 mm. 2. The weight had the highest influence on the piglets of the Landrace and Pjetren breeds. Based on the research, it can be stated that while the weight increases from 90 kg to 110 kg, the fat layer of the Landrace piglets decreases from 16.1 mm to 14.4 mm, and the fat layer of the Pjetren piglets, on the contrary, increases from 11.1 mm to 14 mm. 3. The highest muscularity is achieved when the age of the Pjetren and Landrace piglets is within 175-190 days, making respectively 59.9 percent and 56.2 percent. The lowest muscularity in Pjetren piglets standing at 58.5 percent is found at the age of 205-220 days. Among Landrace, the lowest muscularity of 52.4 percent is fixed at the age of 220-235 days. 4. The muscularity of the Yorkshire piglets is the highest at the weight level of 85-90 kg by making respectively 55.6 percent and 54.9 percent. While the weight is increasing, as provided by the... [to full text]

The aim of work – to determine efficienty of the Lithuanian Black-and-White cattle crossing with Charolais bull. The task of research: 1.To analyse the literature about the crossing Lithuanian Black-and-White caws with Charolais bull. 2.To determine the influence of Charolais bull on beef meat production and quality of Lithuanian Black-and-White cattle. Conclusions: 1.Charolais bulls were found to improve the weight of Lithuanian Black-and-White cattle at 18 month of age by 38.5 kg or 7.6 % (P>0,05) and reduced feed conversion per weight gain unit by 8.2 %. 2.The daily gain of the Charolais hybrids bulls was by 8.0 % bigger than that of the pure-blooded Lithuanian Black-and-White bulls. 3.Control slaughters indicated the bigger carcass mass for Charolais hybrids which was 20.7 kg, or 7.8 % bigger than the carcass mass of the pure-blooded Lithuanian Black-and-White young bulls. 4.Hybrids had a 1.5 % better carcass output, 4.0 % better ham output, and 2.4 % better output of ham edible parts in carcass, by 0.65 bigger the coefficient of succulence of this part of carcass and by 42.94 cm² bigger area of loin lean. 5.Crossbreeding had no significant influence on meat quality. A tendency was observed to lower meat pH, higher shear force and a better amino acids triptophan and oxyproline ratio 5.47 of hybrids (P<0,005). 6.It has been concluded that it is useful to use Charolais bulls for crossing with Lithuanian Black-and-White cattle of milk type.

Yeast is considered to be a valuable raw protein, having high nutritional value. However, data about yeast use in poultry feeding are inconsistent and depend on a number of factors, such as yeast origin, substrates and technological parameters. The purpose of the study was to define nutritional yeast value, analyze the influence of yeast addition to diet on broiler chicken productivity and feed consumption, determine the effect of feeding yeast on broiler chicken digestibility and meat quality. While achieving the purpose of the study nutritional value of the yeast was established (quantity of protein, fat, calcium, phosphorus, organic substance, fat acids). The data of the study show that yeast has a relatively high protein level from 42,44 to 46,79%. Quantity of crude fat varied from 5,30 to 6,50%. Analysis of mineral materials indicated calcium amount of 2,11-2,24% and phosphorus amount of 0,80-0,88%. Linoleic acid and linolenic acid made 60,32-60,81% and 3,80-4,17% respectively, of all fat acids. The main amino acids compiled 0,22-0,27% of lyzine, 0,49-0,55% of metionine, 0,56-0,62% of treonine. After experiments on meat quality, muscle maturation and chemical composition have been performed and chicken broilers’ breasts and thighs anlysed it was estimated that these indices did not vary to a higher quantity of yeast addition. Data of the sensory evaluation show that in presence of more than 6% of yeast, broiler breast muscles were of a sour taste. While assessing other... [to full text]

Aim of study. The purpose was to investigate and analyse mycotoxicological contamination of concentrated fodder during 2 years and to evaluate the use of chemical conserving CALPRONA NC. Main tasks: 1) To investigate the amounts of aflatoxin B1, zearelenone, T2 and deoxivalenol (DON) mycotoxins in fodder using imunoferment analysis and chromatography (TLC) method’s. 2) To determine minimum and maximum levels of mycotoxins in fodder and compare with the formative’s. 3) Compare levels of mycotoxins in fodder during period of two years. 4) Investigate the influence of chemical conserving CALPRONA NC mycostatical effect on the grain after the harvest. Material and methods: Conservated (CALPRONA NC) and non conservated samples were taken from experimental farm. Quantitative contamination of fungi (cfu – colony forming units) was determined using dilution method and Czapec Dox agar (Курасова, 1971). Level of mycotoxins was determined using IFA (imunoferment analyses) method with commercial set VERATOX®DON, T- 2 toxin, Zearalenone. Also the TLC method was applied using silicon gel plates (methology of Romer Lab.) Diffusion of mycotoxins in fodder during year 2003- 2004 was determined using processing of facts with “R” statistical pack. Results and discussion: 1) Probe fodder is contaminated with fungi and their toxins: DON, zearalenone, T- 2 and aflatoxin B1. 2) Highest levels of mycotoxins in concentrated fodder (mg/kg or ppm) are DON (0.095 ppm), comparing to zearalenone (ZON) and... [to full text]

At the time there are various options in the range of disinfecting materials applied in animal husbandry. In animal husbandry and food processing industry a new type of biocide – neutral anolyte (ANK) has been used for the purposes of disinfection, presterilization, purification and sterilization. ANK is produced in the STEL devices by electrochemical activation of sodium chloride solution. Aim of the study: to evaluate (under the laboratory conditions) the antibacterial washing qualities of neutral anolyte ANK, produced in the STEL-10N-120-01 devices, in its application for washing and disinfecting milking equipment and parlours. The efficiency of disinfection was estimated applying the method of pads (LAST EN ISO 4833: 2003). Inhabitable materials in the water were identified using “Delves” test, according to the standard LST 1263:1999. The physical-chemical examinations of water were carried (HN 24:2003). Under the laboratory conditions, anolyte ANK (produced in the STEL-10N-120-01 devices) solution with the concentration of 0.05% suppressed the increase of the Escherichia coli, Staphylococcus aureus, Streptococcus agalactiae, Salmonella and the coliform bacteria. The anolyte ANK solutions with the concentration 0.05% and 0.025% (made from the 0.05% solution watering it down in proportion 1:1) were not efficient in the pig farm A. The 0.05% anolyte ANK solution was efficient sanitarily treating the milkers equipment in the farming B.

Introduction. Milk is one of the most important economies of the country. In 2002, milk contained 20% of the total value of agricultural economy products, and more than 30% of the total value of export of agricultural economy and alimentary products. Milk is going to stay the underlying branch of agricultural economy in the future. Today, 95.5 % of all Lithuanian farms have 1-4 cows. These farms contain 74.7% of the total number of cows. This producer group is the biggest and most problematic, because its contribution to production of milk is very important. It is important to emphasize, that pensioners contain 45% of milker holders. Objective of the study. The aim of this master‘s paper is to analyze the composition of Lithuania‘s recast companies according to the data taken from state lab Pieno Tyrimai of procurement raw milk. This paper will also analyze the dynamic of the most important quality parameters including: domain, season, the number of milk providers and the number of tested milk samples. Materials ant methods. In this master‘s paper the quality and the consistency of raw milk were analyzed according to parameters set by the state lab „Pieno tyrimai“. The subjects of research were the quality and composition data of 2002-2004 year samples of raw milk. Tendencies of resources of raw milk were analyzed according to the newest statutory requirements in Lithuania and in compliance with the main EU legislation. Findings. According to the analyses of the... [to full text]

Das Ziel der Arbeit. Die chemische Zusammensetzung des Fleisches unterschiedlicher Schweinerassen zu erforschen. Die Aufgabe der Arbeit. Den Eifluß der Rasse in der Schweinefleisch Trockenstoffen, intermuskulären Fette, Aschegehalt, Eiweissegehalt zu erforschen. Fleischkaloriengehalt den verschiedenen Schweinerassen zu festlegen. Den Einflu�� der Esscholle den Chemischerfleischeigenschafen und Kaloriengehalt zu erforschen. Die Arbeitsmethodik. Das Fleisch von folgenden Schweinerassen wurde untersucht: 20 Litauische Weisse, 20 Yorkshire, 20 Landrasse und 20 Grosse Weisse. Der Untersuchungen wurde 31 weiblich und 49 mänlich Schweinefleisch genohmen. Für die Erforschung wurde die längste Rückenmuskel bei der letzten 3. Rippe genommen. Die Schweine wurden in der Kontroll-Fütterungsgsstation gezüchtet. Die Untersuchungen wurden im Labor für die Bewertung der Vieh-Fleischeigenschaften und -Fleischqualität anhand der allgemein gültigen Methodiken durchgeführt. Die Untersuchungsergebnisse und Besprechung. Die Schweine werden im mehreren Weltländern gezüchtet. Das Schweinefleisch zeichnet sich durch das gute Geschmack aus, hat mehrere wertvolle Gehaltstoffe und ist ein der am billigsten herzustellenden Lebensmittelprodukte. Nach der Analyse der chemischen Zusammensetzung des Fleisches ist es möglich, die Nähr- und Energiewerte zu beurteilen und die Qualität der Fleischprodukte vorherzusagen. Das Schweinefleisch ist ein leicht verdaubares Produkt. Auf dem Weltmarkt ist das fettarme... [to full text]

Ziel dieser Studie war es, den Einflüß von Totgeburten auf die Wirtschaftlichkeit der Milchbetriebe zu analysieren. Die Analyse basietr auf Daten „ Kaimo verslo plėtros ir informacijos centras“. Insgesamt lagen 26800 Abkalbendaten von 47 Bullen. Von den 10243 Milchkühen, deren Abkalbungen Ergebnisse geprüpft wurden, waren 8820 Schwarzbunte Milchkühe und 1243 Tiere gehören zu den Braunvieh. Einen Einfluss auf das Verlustgeschehen haben die Tatsache, ob es sich bei der Mutter um eine Erst-(5,9% mehr Verluste) oder Mehrfachgebärende handelt. Erstkalbinnen haben erfahrungsgemaß mehr Kalbeschwierigkeiten als Kühe. Zu fett gefütterte, überstürzt gewachsene Färsen haben eine Tendenz zu Totgeburten. Totgeburten sind wirtschaftlich von Bedeutung aufgrund der Kälberverluste und der Tierarztkosten sowie aufgrund der beeinträchtigung von Fruchtbarkeit, Leistung und Gesundheit der Muttertiere und den daraus entstehenden Folgenkosten.

Introduction. Ecological farming occupies a special position among various technologies in agriculture. It is based on modern, environment friendly technologies which do not use synthetic chemical substances (fertilizers, pesticides, drugs, growth enhancers, etc.), but use their substitutes instead. Ecological rabbit breeding is a novelty in Lithuania; however, the observations prove that the number of those willing to run such farms is increasing. The conditions of rabbit keeping must be as close to natural as possible to assure that the wellbeing and health requirements for the animals are fulfilled. Rabbits must have a possibility to move freely, satisfy their instincts. Goal of research. The research aims to study the digestibility of nutrients in rations used for feeding rabbits with ecological feedstuffs. Method of research. The research has been carried out at the vivariums of Lithuanian Veterinary Academy using New Zealand rabbit breed. To study digestibility 3 groups were formed, 10 rabbits aged 60days were selected from each group. The rabbits were kept in individual cages and had sufficient of water. The same feedstuffs as on ecological farms were used. The research consisted of the following stages: 1. Adaptation (duration – 3 days); 2. Preparatory stage (duration – 5 days); 3. Collection of faeces and stale (duration – 5 days). Review of research data. The crude protein and raw fat in ration perform a specific function of life-support and production, in case of... [to full text]

Problem. On the present time both Lithuania and EU market dominate pigs and cattle breeding. Consumer researches shows, that growing demand on high digestibility and nutrient, quick prepare animal products. On this way duck meat is very valuable product. Problem is that now dominate small farms, where traditionally growing few local, not very productive ducks. Like there is no real local market, so there is no well develop duck breeding. The subject of research. After good analyses of duck breeding and risk factors, to take measures of duck business development in Lithuania. Tasks: To estimate different duck species peculiarity and analyse duck meat quality depend to market demand; To estimate duck breeding technology and use in Lithuania farms; To estimate risk and possibility of duck business in Lithuania. Results. Consumer researches shows, that people prefer not fat, fragile, muscular duck meat. These features satisfy meat duck mularde females. From a technological viewpoint duck is insensitive to temperature, moisture, feed changes, so it’s possible to grow them both intensive and extensive farms. Technological, zoohigienic and economic duck growing research showed that the most promising duck breeding is like part business – on the summer time use empty animal husbandry buildings. At best is to grow heterozic hybrids. These precondition enable in Lithuania to create small duck farms, which sells fresh meat straight from the farm and secure flexible sells and... [to full text]