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The Protestant Chant in Keyboard Literature from 1517 to 1685
Konečná, Kristýna ; MRÁZKOVÁ, Giedre (advisor) ; ŽĎÁRSKÁ, Petra (referee)
The thesis deals with the literature for keyboard instruments from 1517 to 1685, based on protestant chant melodies.
Vocal works are mentioned, i.e. both the monophonic protestant chant and it´s polyphonic settings, but instrumental works for keyboard instruments represent the main topic.
In the thesis, brief biographies of the most important composers (E. N. Ammerbach, J. P. Sweelinck, S. Scheidt, D. Buxtehude, J. Pachelbel) are presented, with short analyses of their works.
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Vliv krmení na senzorickou jakost kuřecího a rybího masa
Konečná, Kristýna
The topic of the thesis is The Influence of Feeding on the Sensory Quality of Chicken and Fish Meat. The work deals with the importance and the quality of chicken and fish meat and describes the effect of feeding on its sensory quality. It was observed the influence of fat contained in the feed to the chicken and fish meat quality. There were two basic types of feed in the chicken experiment. The control group of broilers was fed with a standard feed mixture and the experimental two groups with mixture with addition of 10% rapeseed oil. Subsequently sensory analysis assessed the differences between these groups, ROSS and COBB broilers and between slaughter parts (the chicken´s thighs and breasts). In the second practical meat of rainbow trout which came from five ponds was evaluated. Their feed differed mainly in the fat. In the sensory evaluation the sensory quality differences among the groups of ponds were assessed. The measured values were statistically processed cobwebby diagrams. The results showed the addition of rapeseed oil into the broiler feed had positive effect on the sensory quality to the ROSS chicken´s thighs and breasts. For the hybrid COBB there was no significant impact on the quality of chicken´s breasts or thighs muscle. The groups of rainbow trout were evaluated the best group fed by the mixture with the middle amount of the fat around 20 %.
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