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Chuťové preference králíků při krmení obilovin s různou barvou obilky
Novotný, Jakub
The thesis compares the structure of feed mixture and the feed residues after the feeding broilers rabbits Hyla. There were made two different feed mixtures – the control one and the experimental one. The experimental feed mixture contained 10 % of purple grain wheat called PS Karkulka. In the control one was used 10 % of wheat Vanessa with classical colour of grain. The feed mixtures and the feed residues were separated on different wide sieves to find the size share. Than the feed mixture and the feed residues were compared. The quantity of parts bigger than 2 mm in the feed residues decreased and the quantity of parts smaller than 2 mm increased. Both with statistical significance (P<0.05). To detect the taste preferences between PS Karkulka and Vanessa the parts bigger than 2 mm in both types of feed residues were separated to individual components and compared. There was found that rabbits preferred the colored grained wheat (PS Karkulka) more than the classical one (Vanessa) with statistical significance (P<0.05). The next part is about performance parameters. The weight gain, carcass weight, carcass yield, feed consumption and feed conversation ratio were evaluated. In all of that parameters there were not found statistically significant differences (P˃0.05) between control group and experimental group.
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Porovnání krmných dávek s různým obsahem antokyanů ve výživě králíků
Metnarová, Eva
In this thesis the need for nutrients for rabbits was described. Anthocyanins were described as biological substances contained in wheat with non-traditional coloring and their possible antioxidant effects. The second part of the review is devoted to bio-chemical parameters of animal blood. The practical part was aimed at the study of the influence of feed mixture with increased content of anthocyanins. In the experiment, a wheat species PS Karkulka with purple pericarp was used and Vanessa was used as control wheat species. Both of these made 15% of the feed diet. 18 rabbit females of which 9 were in the experimental group and 9 in the control group were included in the experiment. They were fed a complete pelleted mixture. In the experiment, the weight of the animals, the average weight gains, the feed consump-tion, the feed conversion ratio were monitored. After slaughter, slaughter yield, bio-chemical blood analysis and antioxidant activity were monitored. The results show that the differences in average live weight were statistically in-significant, only at week 8 the differences in live weight was statistically significantly higher in the control group. Average weight gains were evaluated as statistically insig-nificant. Statistically significantly higher average feed consumption was found in the control group. The carcass weight was significantly higher in the control group. There were no statistically significant differences in biochemical parameters and blood anti-xodation activity.
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Výroba těstovin z netradičních surovin
Tesař, Miroslav
The aim of the thesis was to produce pasta using unusual raw materials, especially colored varieties of wheat. The literary research describes input raw materials for pasta production with a deeper focus on both standard and nontraditional varieties of wheat with different color of wheat. Here are examples of color variations of wheat, colorants responsible for colouration of wheat and use of these varieties in technology of pasta. An important part is the principle of pasta production. The practical part of this work includes the evaluation of nine proposed pasta recipes, which were made in the university laboratory. The recipe for pasta samples is made of semolina and whole wheat flour of two colored wheat varieties: Skorpion variety with blue aleuron and PS Karkulka variety with purple pericarp. The assessment of the quality of the produced pasta samples includes cooking, texture and sensory evaluation.
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