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Quality of agricultural products from vending machines for agricultural products and evaluation of their use
SUDA, Matěj
The bachelor thesis addresses the issue of selling agricultural products through vending machines. It deals with the characteristics of individual products, legisla-tive regulations and standards governing their sale, as well as the companies operat-ing vending machines. Publicly available sources, personal survey conducted in selected businesses and questionnaire distributed tough the social media platforms were used to obtain this information. The main finding of this research is that for large businesses the income from vending machines is not the main source of in-come, but small businesses have higher income from the vending machines. How-ever, the public has insufficient awareness of the machines.
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Návrh a vyhodnocení podnikatelské strategie pro produkci slepičích vajec
HAUSER, Jan
The goal of the work was to find a demonstrable effect on cost savings for the monitored technologies and to compare the quality of eggs from individual types of breeding. The partial goal of the thesis was to find a suitable technology for the chosen business plan, present it and evaluate it financially. In order to prove the effect on cost savings, three companies were approached and provided information about their breeding hens. From the obtained information, the occupancy of the halls, the average number of eggs laid per hen, the number of hens per employee and the consumption of feed mixture were determined. The evaluation of egg quality was based on twelve samples commonly available in stores. Among the samples were eggs from cage, indoor, free-range and organic farming. Price and weight, ratio of major components, shape index, yolk index, albumen index, Haugh units and yolk color were evaluated. In the last part, four manufacturers of mobile chicken coops with a capacity of 50 to 1,040 hens were presented. A SWOT analysis, Porter's five forces model and a comparison of costs and benefits were carried out. At the end there is an evaluation for practice. The results of the impact on cost savings did not point directly to a specific technology. It was found that the occupancy of the hall and the intensity of human labor have a direct effect on cost savings. It was also found that as the number of hens raised increases, the cost per hen decreases. The evaluation of egg quality also did not point directly to one technology. Eggs are better or worse in various tests. However, a lower quality of eggs produced in organic farming can be observed here, which is influenced by the time of the test. The financial analysis of the future business plan showed its feasibility. She also pointed out several recommendations that should be considered before the actual implementation of the project.
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The quality of eggs - general, functional and nutritional properties
PECH, Miloslav
This bachelor's thesis, processed in the form of a literary review, focuses on a comprehensive view of hen's eggs, analyzing their general, functional, and nutritional properties. After the introduction, a literary review follows, mapping the biological origin and domestication of the chicken, and then summarizing the current state of chicken farming. The thesis then delves into the formation and development of eggs, examining the structure and chemical composition of the yolk and albumen, including their proteins, lipids, carbohydrates, pigments, vitamins, and minerals. The physicochemical properties of eggs are also analyzed, including a total of seven properties such as specific gravity, freezing point, or refractive index. A detailed examination of the functional properties of eggs follows, which represent a key element in understanding their wide use in the food and culinary industries. The thesis focuses on analyzing the mechanisms through which hen's eggs can form gels, foams, and emulsions, which are properties that play an important role in various food processes and recipes. These properties are essential for the production of various foods, such as gelatin desserts, leavened doughs in baking, sauces, and mayonnaises. Eggs are also recognized as functional food because they are a rich source of nutrients, including vitamins, minerals, and biologically active substances that can contribute to overall health. These substances can, for example, help reduce the risk of heart disease and improve eye health. In the next section, the thesis focuses on the nutritional properties of eggs, examining microbial contamination, egg allergies, and biologically active substances such as choline, immunoglobulin Y (IgY), and lutein and their impact on human health. An overview of this section provides a deeper understanding of hen's eggs and their influence on human nutrition and health.
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Development of quality indicators of hens eggs from different types of breeding over time
ŠTĚPÁN, Stanislav
This thesis dealt with the determination of quality indicators of hen eggs from diffe-rent types of breeding - free range (domestic), litter house and enriched cage bree-ding, their comparison with each other and with our own results from 2021. 10 samples from each breeding were evaluated. There was no significant difference (p>0.05) between the eggs from each type of rearing in terms of volume, shape index, air bubble height, solid white index, Haugh units and yolk index. The shell was intact in all samples. There were differences in egg weight (p<0.001) and shell thickness (p<0.05). When compared with the 2021 results, the largest differences were in the litter-reared eggs, which were different in all parameters except shape index. For free-range (home-reared) eggs, there were differences in weight, shell thickness (p<0.001) and egg shape index (p<0.05). Eggs from enriched cage rearing differed in weight (p<0.001) and yolk index (p<0.01).
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Analýza faktorů ovlivňujících reprodukční vlastnosti nandu pampového
Muchová, Tereza
Focus of this diploma thesis is the analysis of partial influences having impact on the reproduction of Greater rhea. It captures a detailed description of the most common factors, such as housing, nourishment, season’s effect, climatic conditions, genetics and subsequent breeding of chickens. Included is an anatomical description of reproductive organs of both sexes and getting the reader acquainted with the social behavior of this animal. Thesis also consists of ethological observations of defined individuals with focus on the influence of the season on various daily activities. Finally, an analysis of the eggs is performed that includes the overall laying capabilities of the female, along with hatchability, fertilization and mortality of embryos. As an appendix of the diploma thesis you can find recommended precautions increasing the possibility to improve the level of reproduction for the breeders.
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Zařazení barevné pšenice "AF ZORA" s vysokým obsahem antokyanů na parametry užitkovosti nosnic na konci snáškového cyklu
Schořová, Michaela
The hypothesis of the experiment was to determine the effect of anthocyanins from the black AF Zora wheat variety on the reproductive parameters of weaned hens (>72 weeks of age). 120 laying hens of the breed Rhode Island White were used for the experiment and were divided into two groups - control and experimental in six repetitions. The experimental group was fed with a feed mixture containing 60% AF Zora black wheat and the control group 60% ordinary wheat of the Vanessa red variety. The experiment lasted 18 weeks, dur-ing which feed consumption, egg laying, egg quality, bone strength, antioxidant activity and phytoestrogen activity were monitored. The positive effect of anthocyanins was evident on egg-laying (P<0.05) in the experimental group, but at the same time, the weight of one egg in this group was about 1 g less and the quality of the shell deteriorated. Furthermore, the eggs of the experimental group had higher haugh units (P<0.01). The effect of anthocyanins on the antioxidant activity determined using the FRAP method was not confirmed. Phytoes-trogenic activity determined by mRNA expression of vitellogenin (VTG 1 and VTG 2) was not confirmed.
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Qualitative indicators of eggs from different types of feeding
HUBKOVÁ, Michaela
This bachelor thesis dealt with the influence of rearing forms on selected qualitative characteristics of hen eggs. The observed egg samples were from litter, free-range, organic and home rearing. The parameters evaluated were - shell breakage and cleanliness, height, stability and position of air bubble, white transparency and firmness, yolk post-movement and position, embryo visibility, weight, evidence of cleaning, incidence of flesh spots, yolk and firm white index, Haugh units and shell thickness. The values found were not significantly different and were close to the average values.
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Reologické vlastnosti žloutků slepičích vajec v průběhu skladování
Pavková, Lucie
The thesis deals with the influence of storage time on particular physical and rheolo-gical properties of a yolk of chicken eggs. Monitored eggs were stored at 6 °C for 8 weeks. The thesis describes the influence of storage time on physical characteristics of a whole egg, such as weight and shape index. As expected, the weight loss of chicken eggs was demonstrated during eight weeks storing. Egg yolk (colour, height, width, weight, index and density) was also described and evaluated in detail. According to our estimates, there are no significant changes in weight during yolk storing. But yolk index is distinctly decreased. During the final part of monitoring rheological properties were evaluated - apparent viscosity, time dependence of viscosity and dependence of shear stress on the shear rate (flow curves). The experiments have proved Newtonian behaviour of egg yolk throughout the storage. The storage time has also clear impact on flow properties of yolk. The results of each experiment were modelled using the power law (Ostwald-de Waele) model.
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