Home > Search Results: keywords:"barevné zrno"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
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.
Detailed record
Barevné pšenice - genetická determinace a technologické využití
 Andrýsková, Martina
The aim of this work entitled "Coloured wheat - genetic determination and technological processing" is to select the most appropriate way of treatment of coloured wheat (Triticum aestivum L.) in food industry. The grown common wheat has red coloured grain. However, there are several genotypes of wheat with different, genetically determined, grain colour: purple, blue, yellow and white. The purple and blue forms content different anthocyanins, the yellow forms the higher level of carotenoids. These compounds are known for their antioxidant effect. Therefore the different colour grains can be used in food industry for the production of new products which could be not only attractive for consumers but they would be also good for their health. In different grain tissues there are different amounts of coloured substances that affect their content in flour and meal. Hence there is necessary to choose the suitable grain tissue. Moreover the technological proces should be modify because of low stability of pigments. This work also deals with genetic determination of different coloured grain of wheat and with the possibilities of healing claims and food labeling.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English