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Comparison of racing performance and the results of laboratory tests as indicators prerequisites for top runners on the middle and long distance
VONDRUŠKOVÁ, Jana
In this Bachelor Thesis, the author is focused on the observation of top athletes in 800 m, 1,500 m and 3,000 m runs. The thesis was based on the comparison of racing performance with the results of laboratory tests. The purpose of the work was to predict the performance in certain disciplines based on predetermined tests. We used the content analysis, content synthesis, and measurement method to select the data. We used the measurement method to determine the results from the laboratory. The laboratory tests we used were spiroergometry, spirometry, body composition test, and Wingate test. Then we processed the data using material significance. For significance, we used the Sperman's correlation coefficient. We have defined materiality by Cohen´s d. In the end of the work, we determined the connection between the performance of athletes in 800 and their results from Wingate test, as well as some connection of performances at athletes in 1 500 m, 3 000 m and their results from the spiroergometry test.
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Subject matters on inquiry based teaching/ learning in educational programme for Zoo Ohrada Hluboká nad Vltavou
VONDRUŠKOVÁ, Jana
The diploma thesis on the topic of Subject Matters for Inquiry Based Education of Biogeography in Educational Programmes for ZOO Ohrada in Hluboká nad Vltavou consists of two parts theoretical and practical. The theoretical part is formed by research of literature, in which the author of the thesis discusses literature which was used as a source of information for further processing. The diploma thesis also describes methods used in the theoretical part and for creation of own teaching materials. The author describes importance of extracurricular teaching in ZOO Ohrada Hluboká nad Vltavou and characterizes Inquiry Based Education. The practical part focuses on description and realization of the educational programme as such. Three subject matters of educational programme were made in total. Topics of the programmes are based on the concept of Educational programme in ZOO Ohrada in Hluboká nad Vltavou and characterize representatives of animal groups of snakes, birds and predators. Concept of all the programmes is the same. Each programme includes four parts presentation, practical activity of pupils, competition and working sheets for home.
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Meat quality of final pig hybrids
VONDRUŠKOVÁ, Jana
The aim of this thesis was to inform about pig genotypes and sex influencing selected traits of meat quality. Several combinations of the final pig hybrids (CLxCLW)xCLW-sire line, (CLxCLW)x(CLW-sire line x Pn), (CLxCLW)x(DxPn) and (CLxCLW)x(CLW-sire line x D)with balanced sex ratio (barrows : gilts). The highest intramuscular fat content (2,15 %) has been detected in the (CLxCLW)x(CLW-sire line x D) hybrid combination; the barrows (1,78 %) reached a higher ratio compared to gilts (1,42 %). There were detected only small differences in traits pH45 and pH24, there was not even found any difference between the two sexes. The lightest meat (% remission) has been proven by the (CLxCLW)xCLW-sire line combination with no significant difference between sexes. There have been quite similar values between the sexes and even hybrid combinations, concerning the meat lightness (L*). The drip loss was highest in the (CLxCLW)x(DxPn) combination with only fractional difference between sexes. In the shear force has been detected the lowest value in the (CLxCLW)x(CLW-sire line x Pn) combination with a small difference between barrows and gilts. From the genotype aspect were confirmed statistically important differences in the following traits: intramuscular fat content, meat lightness (% remission), drip loss and shear force. From sex aspect, only differences in intramuscular fat content were found.
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Bachelor thesis
VONDRUŠKOVÁ, Jana
The aim of the bachelor thesis was to create a survey of characteristics of pork meat quality including pH45, pH24, colour, water holding capacity, texture, intramuscular fat content and influences that affect the meat quality, i.e. breed, sex, slaughter weight, nutrition and feed, stabling technology, treatment, transport to the slaughterhouse, method of stunning and way of slaughter. The meat quality is also conditioned by the chemical composition, physical and technological features of the meat and process of postmortal biochemical changes. Animal handling leads to the quality variations of pork meat.
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