Summary of newsmakers of the previous days – 21.-22. 4. 2007

World reminds today necessity to protect nature

The Czech Republic the same as the whole world reminds by means of ecological action the international Day of the Earth. The feast is old 37 years and comes from the United States where a huge campaign took place at that time to save natural monument on the Earth. The action was initiated by both the university students and representatives of political party and was participated by millions Americans. Worldwide the 22nd April has been celebrated as the Day of the Earth since 1990.

Art competition Young Creators for Danube starts already for the fourth time on the Day of the Earth

The Ministry of Environment together with the Ministry of Agriculture and the state enterprise Basin of Morava, Czech representatives in the International Commission for Protection of Danube (MKOD) enunciates to this year’s Day of the Earth already the 4th year of international art competition Young Creators for Danube. In the Czech Republic its organizer is a civil association Union for the river Morava. A topic of the competition is culture in the basin of Danube concentrated on water and environment protection.

Vaccine tolerance in pigs

In a pig breeding clinic at the University Munich a research of skin tolerance of 3 different vaccines against mycoplasmas has been realized by specialists recently. Testing has been made for: a vaccine „Stellamune Mycoplasma“ of the firm Pfizer; „Suvaxyn M.hyo“ of the firm Fort Dodge and „M+Pac“ of the firm Essex. Vaccines Stellamune a Suvaxyn are applied to sucking pigs at age of 28 days; the vacine M+Pac is approved to be applied only to pigs older than 7 days.

Sustenance of quality in heat-treated meat

A comfort of heat-treated meat provides a significant added value for both the final customers and the employees who work with these foods. Customers abroad are able to pay for the comfort and added value. That’s why there are increased presumptions for quality of products which consumers meet on the market. One of problems with heat-treatment of non-preserved meat which has a high content of haem-pigment is a susceptibility of these products to a fast creation of foreign odours which rise during oxidation of lipids.

Source: Agris, 21.04.2007