Laboratory of poultry nutrition and products quality
Laboratory of poultry nutrition and products quality was established at 7th of December 1993. The main scientific topics of laboratory are quality of poultry and pork meat, eggs and raw feed materials, impact of feed additives on poultry and pork production. At the laboratory is working scientists with high scientific and experimental skills. Laboratory is equipped with modern analytic facility such as high pressure liquid chromatography (HPLC) system with mass spectrometer (LC/MS), atomic absorption spectophotometer (AAS) and etc. The scientific investigations are performed in collaboration with Lithuanian and foreign institutions such as Institute of Animal Reproduction and Food Research of Polish Academy of Sciences (Poland), Faculty of Agriculture and Institute of Animal Nutrition of Hohenheim University (Germany), Institute of Animal Keeping and Breeding (Germany), Department of Biology of Vytautas Magnus University (Lithuania), Food Institute of Kaunas University of Technology (Lithuania) and etc. International conferences and seminars of poultry and pig nutrition and production are organized every two years. In cooperation with Hohenheim and Helsinki universities every two years international BOVA courses for students of Master programs are organized. Scientists of laboratory are evolved in study process. Students of Bachelor, Master and PhD studies of Animal Husbandry Technology, Veterinary Medicine and Veterinary Food Safety carries out the practicesatLaboratory of poultry nutrition and products quality. As the results of ongoing projects, the guidelines for poultry, eggs and pork production and compositions of feed are arranged.
At the laboratory following chemical analysis are performed:
- In raw materials and compound feed: pentosans, beta-glucans, fenolic acids, fibre, amino acids, macro and trace elements, flavanoids, Selenium and etc.
- Lactates, dry matter, pH, viscosity, short chain fatty acids (acetic, propionic and butyric) of digestive tract.
- Morphological meat carcass composition of broiler chickens by Dissection of Poultry Carcasses, INRA (2000); meat pH, amount of dry matter, protein, fat and ash, lipid oxidation degree (amount of TBARS), cooking loses, femur strength, mineralization degree, cholesterol, vitamin E and homologues, Selenium and etc.
- The quality of egg, quantity of cholesterol, lipid oxidation degree (amount of TBARS), vitamin E and homologues, selenium in egg and etc.
The main scientific research areas:
Field of science – Agriculture Sciences.
Area of science – Zootechnics (03A).
The scientific trends of laboratory are feed additives in poultry and pig nutrition, digestives processes of poultry, evaluation of egg, poultry and pig meat quality, development of functional products (enrichment with Selenium, vitamin E, optimization of ratio of omega-6 and omega-3 fatty acids and etc. in the poultry and pig meat and eggs).
Milking Training Centre of Josifas Tacas
How to increase production of high quality milk;
How to prepare farms and animals for mechanised milking;
What milking technology to use when cows are milked with various milking equipment;
How to clean milking equipment and milk tankage;
How to protect cows from udder diseases.
Evaluation of farms:
Technical and sanitation level of milking equipment; capacity of vacuum creating mechanism;
rate and ratio of all pulsators; suitability of teatcups and milking plants for milking.
Cattle-breeding specialists; farmers; milkers; milk shoppers; milk laboratory assistants.
Milking Training Centre of Josifas Tacas from 2000 every year organize cows milking competitions.
Laboratory of Meat Characteristics and Quality Assessment
Laboratory of Meat Characteristics and Quality Assessment was established in 1976. The basis of research by habil. dr., professor Česlovas Jukna was prepared and since 1965 in Lithuania was started of an evaluation of bulls according offsprings fattening and carcass characteristics a methodology. This system with some modifications and now operates. In recent years, boars and sows assessment according offsprings were added the meat quality indicators, which were established by the laboratory.
During its period of operation the laboratory has played an important role improving in Lithuania bred cattle and pig carcass characteristics and meat quality.
The laboratory has made important contributions to the development of new agricultural branch in Lithuania - Beef cattle breeding.
Laboratory have the proper equipment and assimilate all the modern research methods, what needed to describe the quality of the meat.
Science worker of the Lithuanian Academy corresponding member, habil. dr., prof. Česlovas Jukna was headed in laboratory, since establishment until 2001 years. From 2001 to 2013 years in laboratory was headed prof. (HP) dr. Vigilijus Jukna, now laboratory head is prof. dr. Almantas Šimkus.
Presently, the studies carried out in the laboratory with a view to improve meat chemical, technological, nutritional and biological properties of genetic and non-genetic means. High attention is paid to the production of meat safety and ecological.
The laboratory closely works with the Agricultural University of Krakow, Institute of husbandry National Poland, Wroclaw University of Life Sciences, Poznan University of Life Sciences, Serbia Livestock Institute, Copenhagen University, Sweden Agricultural University, A. Stulginskio University, KTU Food Institute and others.
The laboratory participated in pursuance of 6 international FP program PIGCAS. Laboratory pursued training of farmers under the project "Exceptional quality beef production technologies".
The staff of laboratory maintains close link with the Lithuanian Ministry of Agriculture, National Animal Breeding Supervision Service under the Ministry of Agriculture, Institute of Agricultural Economics and local farmers organizations.
- the beef cattle breeding development questions;
- The beef cattle farm establishment questions;
- The beef cattle selection questions;
- The beef cattle utilization for crossbreeding of questions;
- The organic additives utilization on animals questions;
- Animal meat quality assessment;
- The meat quality and biological value estimation.
The scientific-research works:
Genotype influence of intramuscular fat content and fatty acid structure determination and measures to improve the biological value of beef;
Beef breeds cattle adaptive processes and utilization effectiveness research;
Genotype influence on pig carcass traits and meat quality;
Beef cattle growing technologies comparative studies.
Proposed services, expertise, products:
Bulls rating by the offsprings of fattening and meat qualities;
Boars and sows rating by the offsprings of the quality of meat;
Meat and meat products determination on chemical composition;
Meat chemical - physical characteristics relating to its culinary, technological and biological value setting;
Cholesterol content in meat setting;
Feeding and keeping on technologies and individual feed and feed additives impact of meat production and its quality rating.