The aim of the study was to determine whether experience related to horse age and number of starts in championships influences stress level, measured by salivary cortisol concentration. The study involved 18 clinically healthy Hucul mares who participated in the Polish Championships for Hucul Horses. Evaluation of performance value was carried out in accordance with the guidelines specified in the breeding and genetic resources conservation program for this breed. The championship lasted two days, consisting of conformation evaluation, endurance, and Hucul path. Saliva was collected at baseline (T1), after arena assessment (T2), after endurance (T3), and on the second day after the Hucul path (T4). Cortisol levels increased from an average of 2.73 ± 1.18 ng/mL (T1) to 10.46 ± 8.03 ng/mL after T3. Significantly lower levels of free cortisol were detected in the saliva of the younger mares, up to 9 years old, and mares who participated in only one qualifying path after each element of the championship. The highest levels of cortisol (T3) were found in mares competing repeatedly on the qualifying path. No correlation was found between cortisol levels and the championship results. Participation of mares in the championship was associated with stress, which was reflected in the increase in cortisol levels in saliva.

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie, Poland’s southeastern region. Podkarpackie’s culinary heritage, cultural identities, and the specificity of its cuisine that contribute to the region’s touristic potential are presented. Traditional and regional dishes of Podkarpackie are characterized by their originality and rich flavors, variety, and simplicity of preparation. They contribute to the region’s tourist attractions. Many restaurants in Southeast Poland offer regional dishes, such as kwaśnica, fuczki, and pierogi with various fillings or stuffed cabbage rolls. Culinary trails can be a critical factor in promoting not only the region’s ethnic food but its related culture and art as well.

Summary Subject and purpose of work: The aim of the study was to evaluate activities of farms located in the Czarnorzecko-Strzyżowski Landscape Park according to the principles of sustainable development. Materials and methods: Survey research was carried out in the Korczyna commune among randomly selected farm owners at the turn of 2014 and 2015. Results and conclusion: Agricultural production is rather versatile and unspecialized in most of the farm-holdings covered by the study in Korczyna Local Government Area (LGA). Cereals dominate the cropping system, while animal husbandry is predominantly by using the Simmental cattle breed. The farmers are aware that they farm in specific conditions, where sustainable land use is crucial for protecting biodiversity and preserving cultural heritage, thus permitting inhabitants to live in an uncontaminated environment. The Korczyna Local Government Area enjoys favourable conditions for the running of ecological farms, but with farmers visibly lacking in motivation as they consider such farming system as unprofitable, besides requiring lots of time and work.