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Egg is a basic foodstuff in many cultures and has a special place, also represent a rich source of nutrients such as, high quality proteins and a large variety of minerals and vitamins. The main derived products which are processed nowadays are dehydrated products (egg powder) and the liquid ones (refrigerated or frozen) as well as pasteurized egg m�lange which was the studied food in the current research. A number of 20 samples of egg m�lange were gathered from two different processing units. Samples were subjected to chemical analysis being determined content in water, dry matter, proteins, lipids, minerals, non-nitrogenous extractive substances, fatty acids and amino acids. Based on the obtained values was realised a nutritional evaluation for the analysed product by calculating the chemical indexes of essential amino acids (CI), essential amino acids index (EAAI), biological value (BV) and nutritional index (NI) for three categories of persons (children, young people and adults). The results of the current study showed the fact that chemically speaking, the analysed pasteurized egg m�lange presented values which were into the limits from literature; the analysed samples contented 75.59% water, 24.41% dry matter, 12.22% protein, 9.71% lipids, 0.99% total minerals, 1.48% non-nitrogenous extractive substances, 12.34 g/100 g content in amino acids (5.5 g/100 g essential amino acids) and 22.86 g/100 g lipids for polyunsaturated fatty acids. After nutritional evaluation of proteins from the studied food we observed that those ones had a very close value (EAA=50.77 g/16 g N) to the one of hen egg albumen (51.2 g/16 g N), value which is considered etalon. Calculus of some foresight indicators for nutritional value of proteins from studied egg m�lange showed the fact that this one could represent a good source of proteins and implicitly of essential amino acids for humans even if in children�s case the values were a little bit lower and two amino acids (tryptophan and leucine) were slightly limiting.

Quantitative and qualitative flesh production in the Silurus glanis species was comparatively studied between two fish groups: one from aquaculture (AG) and the other from a natural environment, the Prut River (RG). Morphometry was carried out on the fish, and then biometric and conformational indices were calculated. Better values were found in the aquaculture catfish. The Fulton coefficient was 0.82 in the Prut River fish and 0.91% in the farmed ones. The fleshy index reached 19.58% in the AG fish and 20.79% in the RG fish, suggesting better productive capabilities in the AG fish. Postslaughter, the flesh yield and its quality were assessed at different moments throughout the refrigeration period (0–15 days), and chemical compound loss occurred. In the AG samples, the water content decreased by 8.87%, proteins by 27.66%, and lipids by 29.58%. For the RG samples, the loss reached 8.59% in water, 25.16% in proteins, and 29%in lipids. By studying the fatty acids profile and sanogenic indices, good levels of PUFA (31–35%) were found, and the atherogenic index reached 0.35–0.41 while the thrombogenic index ranged between 0.22 and 0.27. Consequently, it can be stated that fish origin and especially the refrigeration period influence the flesh proximate composition and nutritional value of European catfish.

Exploitation system of laying hens is a very important exogenous factor which influences both their morph-productive performances and also the qualitative characteristics of the obtained eggs. In the last period of time the emphasis is increasingly high on egg production obtained from hens which were reared in alternative systems. But the opinions are quite diverse regarding the quality of eggs obtained through such systems. Having in view the multitude of opinions and especially the demands of consumers for eggs obtained in free range system, by the current paper we aimed to analyse from qualitative point of view the eggs obtained in such conditions. So, were analysed 100 eggs gathered from Lohmann Brown hens, distributed as follows: 50 eggs were gathered from hens exploited in free range system - batch LE and 50 eggs provided from hens reared in EU approved batteries - batch LC. Eggs were chemically analysed, through basic chemical analysis (were determined dry matter, water, organic substances, proteins, lipids, non-nitrogenous extractive substances and minerals) and physically by evaluation of mass, thickness of mineral shell, breaking up resistance and colouring level of yolk. At the end of research we noticed that eggs obtained in free range system had superior values for the majority of analysed parameters face to the eggs obtained in conventional system. However, the differences were very low, statistically insignificant, which means that also in conventional system could be obtained eggs with a very good quality. The sole parameter were differences were notable was yolk pigmentation, an indicator appreciated by the great majority of consumers.