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Vliv polymorfních variant kandidátního lokusu na spektrum mastných kyselin kravského mléka
ZÁHORKOVÁ, Jana
Global studies show the effect of polymorphism of selected genes on dairy production and fatty acid spectrum. The aim of the diploma thesis was genotyping of candidate FASN locus with a focus on milk yield and fatty acid spectrum depending on genotype. The thesis describes the characteristics of cow's milk, milk fat and fatty acids in milk fat. Furthermore, the thesis deals with the genome of cattle and the potential influence of polymorphism of candidate genes affecting fatty acids of milk fat. Genotypes for FASN were determined by the PCR-RFLP method, the milk yield of selected dairy cattle was statistically evaluated according to the milk production indices for 1st lactation in individual breeds, and the determination of fatty acids was performed by spectrophotometry followed by statistical evaluation. The resulting genotypes in selected breeds were only two, the GG genotype with a higher relative frequency than the genotype AG. There is no statistically significant difference between FASN genotypes depending on the milk yield and the fatty acids spectrum.
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Effect of chosen substances in food of animal origin in development of lifestyle diseases
ZÁHORKOVÁ, Jana
This bachelor thesis is devoted to the effect of harmful substances found in animal foods that affect the development of civilization diseases. Fish can contain carcinogenic substances, such as polychlorinated biphenyls (PCBs), polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), pesticides, methylmercury and lead. Higher consumption of red meat and meat products increases the risk of cancer. It can be caused by heme content or substances given into the food during heat treatment or preservative treatment of meat. These compounds include heterocyclic amines (HCA), polycyclic aromatic hydrocarbons (PAHs), N-nitrosocompounds (NOC), nitrates and nitrites. High intake of fat containing saturated fatty acids (SFA) and trans-unsaturated fatty acids (TFA), increases the risk of obesity, cardiovascular diseases, diabetes mellitus and cancer.
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Representation of bee products in the nutrition of adults in the Czech Republic
ZÁHORKOVÁ, Jana
Currently at the forefront of people's healthy eating and healthy lifestyle. Bee products are a source of healthy nutrition. In the framework of representation of bee products in the nutrition of adults in the Czech Republic was through a questionnaire addressed a group of 1,086 persons age structure over 18 years old, living permanently in the Czech Republic. It was found that the best known bee products in the adult population include honey (99 %), the second most famous product is the beeswax (93 %), and knowledge of other products gradually decreases in the number of propolis (81 %), royal jelly (77 %) pollen (59 %), bee venom (45 %), bee brood (22 %). The most common honey bee products. Its consumption is 0.6 to 1 kg / person / year, when its consumption rises in interest groups, such as the beekeepers to 1.5 - 5 kg / person / year and more. The most common use of honey is its direct consumption, which is the preferred liquid consistency and type of honey - blossom (nectar) honey.
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Formation of Specialized Setting-up Exercises for Sports Gymnastics and Their Practical Verification
ZÁHORKOVÁ, Jana
The aim of this thesis was to develop and verify specialized training exercises for sports gymnastics. Currently the gym struggling with outdated methods were therefore designed new procedures and the use of foreign experience. The result is a short training exercises in short reports, using modern methods of training, that will be fun for gymnasts and coach training to facilitate the use of time. These exercises require only minimum space and equipment. For training and monitoring was selected group of girls aged 8 to 14 years. Training exercises in short reports have been verified in practice and was evaluated using a questionnaire and observation. Based on the results was suggested recommendations for practice.
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