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Celkové zastoupení mastných kyselin ve vybraných potravinách vyrobených na bázi masa a orgánů prasat krmených dietou s přídavkem rybího oleje
Bednaříková, Veronika
The diploma thesis deals with the total representation of fatty acids in selected foods, which were produced on the basis of meat and organs of pigs fed a diet with the addition of fish oil. Twelve female pigs of hybrid Large White and Landrace were used for the experiment. Pigs fed a mixture enriched with 8% fish oil, are marked as experiment (P). Pigs fed the standard compound feed are designated as control (K). Two products were made for the experiment - Viennese sausages and bolognese sausages. For Viennese sausages, cold and heated samples (85 ° C for 10 minutes) were evaluated. Samples of bologna sausages were evaluated only cold. The effect of the addition of fish oil to the feed mixture on the fatty acid content was investigated in the products. Samples of Viennese sausages and bolognese sausages were lyophilized, extracted, then fatty acid deprivatized using gas chromatography. The results were evaluated in the program Statistica 12. The results of the experiment show that the addition of 8% fish oil to the feed mixture had a significant effect (p > 0,05) only on the content of polyunsaturated fatty acids n-3 (PUFA) in Viennese sausages and Bolognese sausages. But it is also clear from the results that heating the sausages reduced (p < 0,05) the fatty acid content of Viennese sausages.
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Obsah polynenasycených mastných kyselin s dlouhým řetězcem (LC PUFA) n-3 ve vybraných produktech vyrobených na bázi masa prasat krmených dietou s přídavkem rybího oleje
Chalupníková, Romana
The diploma thesis is divided into theoretical and practical part. The theoretical part deals with long chain polyunsaturated fatty acids (PUFA LC). We also focus on food fortification with fish oil. The practical part is experiment in which it is examinated the content of fatty acids in mg / 100 g of product is determined using gas chromatography. Twelve (female) pigs of hybrid Large White (50%) and Landrase (50%) were used for the experiment, which were fed a standard feed mixture enriched with 8% fish oil. Recipes of Viennese sausages and Bolognese sausages made from pig meat fed a standard compound feed (K), resp. meat of pigs fed with an enriched compound feed with 8% fish oil (P). The results were compared with the help of statistical processing, the measured differences in the results are compared with each other. The results of our experiment show that fortification of feed mixtures with 8% fish oil in manufactured meat products contains increases (p <0.05) content of EPA, DHA and DPA
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Stanovení lipofilních vitamínů ve vzorcích tkání jatečních prasat krmených standardní krmnou dávkou a krmnou dávkou s přídavkem rybího oleje
Kolaříková, Romana
The diploma thesis deals with the determination of lipophilic vitamins in tissue samples of pigs for slaughter fed a standard feed ration and a feed ration with the addition of fish oil. Vitamins are very low molecular weight substances that are essential for our lives. Furthermore, the work describes what vitamins are, focusing on their functions in metabolism and sources in animal tissues. It also informs about methods for the determination of lipophilic vitamins, but mainly focuses on liquid chromatography. The content of measured vitamins in individual tissues is compared with experimental groups and the results are evaluated using statistical methods.
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Histologické aspekty hojení kožních ran
Lávičková, Monika
The healing of skin injuries and its accompanying processes are the subjects of present in-depth studies. Insufficient angiogenesis in the wound site is responsible for the slowdown of the healing processes. As a result, the patient’s hospital stay is prolonged, and the health care system is being weighted on, both in human resources and the economy. In this thesis, PLGA nanoparticles and fish oil were used to improve the healing process and angiogenesis. Pigs were chosen as model animals. Surgical incisions were created on their back – a control incision and two incisions treated with previously mentioned experimental substances. Samples from wounds were collected on four chosen control days. For every sample, three squares on the border of healthy and defective tissue were selected, where the newly formed blood vessels stained by α-SMA were counted. Results were statistically processed and put into graphs. The positive effect of both the nanoparticles and fish oil on the process of angiogenesis was confirmed.
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Celkové zastoupení mastných kyselin ve tkáních prasat krmených dietou s přídavkem rybího oleje
Polášková, Tereza
The diploma thesis deals with the determination of fatty acids in pig tissues after ingestion of fish oil. Twelve female pigs of hybrid Large White and Landrace (50%) bred in the Czech Republic were used. The pigs were fed a standard feed mixture (K) and a mixture with the addition of 8% fish oil (P). The obtained fat was extracted from a lyophilized sample followed by derivatization and analytical determination of fatty acid derivatives using gas chromatography. Based on the results, I performed an evaluation thanks to Statistics 12. The results of the experimental part show that the addition of 8 % fish oil to the feed mixture of experimental animals increased EPA, DPA and DHA in all observed tissues (p < 0.05). Polyunsaturated fatty acids n-3 were increased (p < 0.05) by the addition of fish oil in the heart, muscle and fat. Polyunsaturated fatty acids n-6 were reduced (p > 0.05) by the addition of fish oil in all tissues tested. The ratio of polyunsaturated fatty acids n-6 and n-3 decreased (p > 0.05) in all tested tissues after the addition of fish oil to the feed mixture.
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Cheese analogue with the addition of fish oil
Damborská, Alexandra ; Juglová, Zuzana (referee) ; Vítová, Eva (advisor)
This barchelor thesis deals with the change in nutritional values of fresh cheese after the addition of fish oil. The subject of research is fatty acids, volatile substances and sensory properties. Fish oil was chosen mainly due to the content of healthy essential omega-3 unsaturated fatty acids eicosapentanoic (EPA) and docosahexanoic (DHA). Samples of fresh cheese (standard) and cheese analogues with various additions of fish oil were prepared on the premises of FCH VUT in Brno. Fat was extracted from the samples with a mixture of petrolether and diethylether solvents. The fatty acids in the fat were converted to methylesters by acid esterification in the presence of borontrifluoride as a catalyst. The methylesters were dissolved in isooctane and determined quantitatively by GC-FID. As the fish oil was added, the fatty acid content of the analogues increased as expected. Identification of volatile (aromatic) substances was performer using the HS-SPME-GC-MS method. A total of 30 volatile (aromatic) compounds were found in cheese/analogues and in fish oil. Cheese analogues with fish oil additions had a common volatile base with the standard and also contained compounds common to fish oil. As a percentage of each group, the cheese analogues resembled the control sample rather than the fish oil. A sensory analysis of a control sample with two analogues with different fish oil additions were performed. The evaluation was recorded in a sensory form with graphic scales and the texture (hardness, disintegration), taste (acidity, bitterness, fishy taste, pleasantness) and smell (intensity, pleasantness) were assessed. At the end, a seriál test was included, which clearly showed that the fish oil in both analogues significantly bothered consumers. The results show that the addition of fish oil increased the content of unsaturated fatty acids including very helthy omega-3 fatty acids (EPA and DHA) in the spectrum of unsaturated fatty acids. However, the results of the sensory analysis show that the increase in nutritional value took place at the expense of the sensory quality of the product. The addition on fish oil did not suit the vast majority.
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Cheese analogue with the addition of fish oil
Damborská, Alexandra ; Juglová, Zuzana (referee) ; Vítová, Eva (advisor)
This barchelor thesis deals with the change in nutritional values of fresh cheese after the addition of fish oil. The subject of research is fatty acids, volatile substances and sensory properties. Fish oil was chosen mainly due to the content of healthy essential omega-3 unsaturated fatty acids eicosapentanoic (EPA) and docosahexanoic (DHA). Samples of fresh cheese (standard) and cheese analogues with various additions of fish oil were prepared on the premises of FCH VUT in Brno. Fat was extracted from the samples with a mixture of petrolether and diethylether solvents. The fatty acids in the fat were converted to methylesters by acid esterification in the presence of borontrifluoride as a catalyst. The methylesters were dissolved in isooctane and determined quantitatively by GC-FID. As the fish oil was added, the fatty acid content of the analogues increased as expected. Identification of volatile (aromatic) substances was performer using the HS-SPME-GC-MS method. A total of 30 volatile (aromatic) compounds were found in cheese/analogues and in fish oil. Cheese analogues with fish oil additions had a common volatile base with the standard and also contained compounds common to fish oil. As a percentage of each group, the cheese analogues resembled the control sample rather than the fish oil. A sensory analysis of a control sample with two analogues with different fish oil additions were performed. The evaluation was recorded in a sensory form with graphic scales and the texture (hardness, disintegration), taste (acidity, bitterness, fishy taste, pleasantness) and smell (intensity, pleasantness) were assessed. At the end, a seriál test was included, which clearly showed that the fish oil in both analogues significantly bothered consumers. The results show that the addition of fish oil increased the content of unsaturated fatty acids including very helthy omega-3 fatty acids (EPA and DHA) in the spectrum of unsaturated fatty acids. However, the results of the sensory analysis show that the increase in nutritional value took place at the expense of the sensory quality of the product. The addition on fish oil did not suit the vast majority.
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Impact of alternative feed on growth, yield and sensory evaluation of flesh of salmonids.
PFLUG, Róbert
The bachelor thesis evaluates the impact of alternative feed on growth, yield and sensory evaluation of flesh of salmonids. The technology "finishing feeding" and its impact on these indicators was evaluated by a feeding test conducted in trout farm in Annin (Klatovské rybářství a.s.). The experimental species was brook trout (Salvelinus fontinalis L.) with average weight of 156 ? 4,91 g. The test was carried out for 135 days and there were 2 diets. Diet A (rapeseed oil, RO) or B (fish oil, FO) or their combination (45RO:90FO; 90RO:45FO). Each treatment was carried out in duplicate. After 45, 90 days and at the end of the test, evaluation of production characteristics, yield and sensory evulation of fish muscle was carried out. Fish oil replacement by rapeseed oil had no effects on fish survival, growth, feed conversion and yield. After 45 days (first sensory evoluation), flesh of fish fed diet with rapeseed oil was better senzory evaluated than fish fed fish oil diet. However, the later sensory evaluation didn?t show any statistical differences among the treatments.
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Effect of alternative feed on content of omega 3 fatty acids in fish muscles
KREJSA, Jakub
The aim of my bachelor thesis was to evaluate the effect of fish oil substitution for rapeseed oil in the feed on the fat content and fatty acid composition in the flesh of Brook trout (Salvelinus fontinalis) in the finishing feeding technology. The experiment was conducted in 2012 for the period of 135 days. The individuals of Brook trout were divided into four groups. The first two groups were fed with the feed containing only rapeseed or fish oil. The feeding of the remaining two groups was divided into two phases. In the first phase the fish oil was partly replaced by the rapeseed oil. In the second phase the fish oil was replaced by the feed which contained fish oil only. It was proved that a half replacement of the fish oil with the rapeseed oil does not influence the content of fat in the flesh of Brook trout. We observed that the fish had the higher content of MUFA and n-6 PUFA and lower content of n-3 PUFA, DHA, EPA and n-3/n-6 with increasing period where the feed with rapeseed oil was served. Following application of the finishing feeding technology with the use of feed with fish oil had the opposite effects. Furthermore, the dilution model was proved to be highly reliable for the prediction of the fatty acids composition. Based on these findings, it is possible to predict changes of fatty acid composition in the flesh of Brook trout as well as to predict how long is needed to apply finishing feeding to reach required content of EPA+DHA or n-3 HUFA.
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