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Faktory ovlivňující kvalitu krůtího masa
Skoupá, Markéta
The objective of this thesis was to present the factors affecting quality of turkey meat. In the first section, the production of turkey meat in the world and especially in Europe are described. Further it gives information about world trade, import and export of turkey meat in the Czech Republic. Besides these next part of the thesis focuses on the history and current situation in turkey breeding in the Czech Republic. Then this thesis deals with breeding of turkeys in the world and with the main objectives, author describes the most commonly used hybrid types of turkeys and fattening technologies. It also discusses the quality of turkey meat, the nutritional value and the sensory properties and the factors that affect the quality indicators. Interest in the production and consumption of turkey meat is affected by its slaughtering, nutritional and sensory quality. The main part of the thesis is devoted to the description of factors influencing the quality characteristics of turkey meat. Carcass yield and the yield of valuable parts (meat from the breasts and thighs) are the main indicators of the yield of turkey meat, which are influenced by the age and sex of the animal, breeding, and slaughter processing technology. The nutritional quality of the meat is assessed based on its chemical composition, its nitrogen and fat contents. The nutritional quality is influenced by the genetics, nutrition, sex and age of the animal. The sensory and physical properties of the meat are also affected by the handling with the animals between the end of fattening and slaughtering as well as by health aspects during their life.
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Vliv skladování násadových vajec na parametry užitkovosti brojlerových kuřat
Skoupá, Markéta
This thesis deals with the effect of eighteen-day storage of hatching eggs of broiler chickens on the quality of day-old chicks and their performance parameters. The experiment was performed on 562 Ross 308 hybrid chickens from hatch to day 35 of age. Control group chicks were hatched from eggs set in to incubator after four days of lay, while the test group eggs were stored for 18 days prior to incubation. There was no statistically significant (P˃0,05) difference between the groups in the average day-old chicks weight. However, at days 10, 17, 24, 31, and 35, the average weight of experimental group was statistically significant (P˂0,05) below the weight of the control group. The chickens of the experimental group showed statistically significant (P˂0,05) higher trypsin activity (2703,15 U/ml) compared to the control group chickens (2125,60 U/ml). The difference in the average weight of the pancreas or pancreas in proportion of live weight between the groups was not statistically significant. There was no difference in the mean villus length between the groups studied. However, the mean depth of intestinal crypts was statistically significantly (P˂0.05) higher (106,78 µm) in the control group than in the experimental group (89,64 µm). A statistically significant (P˂0,05) difference was also found in the ratio between villi length and crypt depth, where the ratio was 5,07 in the experimental group, while in the control group it was lower (4,60). Long-term storage of hatching eggs has had a negative impact on the growth of broiler chickens.
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