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Stables with Milking House
Lenoch, Petr ; Hovořák, Dalibor (referee) ; Hlavačka, Tomáš (advisor)
Master’s thesis deals with a project documentation of a farming building. It is situated in agrarian farm in Horní Kalná in Královehradecký kraj. There will be 340 cows. Stable will be connect with milking house by connecting tunnel. Head mission is with simply solving and with useing high technology create very good conditions for stay of animals (welfare).
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Zhodnocení chovu plemene Wagyu v podmínkách konkrétního chovu v ČR
Hortová, Sára
The Bachelor thesis is devoted to a comprehensive evaluation of Wagyu meat breeding on Horky farm, as it is a very rare product in the Czech agriculture. In the first part of the thesis, I focus on the overall evaluation of the breeding using meat performance indicators, namely: carcass yield, average daily gain, JUT weight, pre-slaughter weight, weight differences among 120, 210 and 365 days and reproductive traits, which are processed using mathematical and statistical methods in the period 2016-2019. In the second part, I focus on the economic evaluation of the farm during the period 2019-2022, in which the SWOT analysis method was used, followed by an evaluation of the cost and revenue structure of the farm. Lastly, an analysis of ratio indicators, i.e. profitability, activity, indebtedness and liquidity, was made. The calculated values show that the farm is loss-making in 3 out of 4 years due to the high costs, long fattening period and lower reproduction.
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Analýza cenových relací v komoditní vertikále
Tušarová, Helena
This thesis is focused on the price relations in the beef commodity vertical in the Czech Republic. The presented work deals with the development and changes of the agrarian sector as a result of globalization and integration processes. It analyses formation of prices and levels within commodity vertical related to cattle breeding in the Czech Republic. Agricultural, industrial and consumer prices are used in the analyses. With the use of monthly prices of selected products, the impact and influence of market forces are investigated. Methodologically, the concept based on the analysis of price transmission is applied.
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Changes of the meat quality meat characteristics during storage
ZIEGLBAUEROVÁ, Karolína
The bachelor thesis is focused on the evaluation of quality characteristics of beef during its storage. The literature review defines the term beef, the consumption of beef in the Czech Republic, describes its chemical composition and properties. In this work The paper evaluates the factors that affect the quality of beef and their distribution. It is further characterized by the maturation of meat, then its storage. The practical part is focused on the measurement of basic analytical components in the muscle of cattle, originating from their own breeding and from a farm with comparable breeding conditions. The aim of this bachelor thesis was to compare the properties of meat of three breeds of cattle, especially to determine the changes in the basic analytical values of meat during its long-term storage. The amount of water, protein, fat and collagen was monitored using a NIRMaster instrument and the results were then compared.
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Quality characteristics of beef during storage
JANOUŠKOVÁ, Kateřina
The topic of this work is to verify the effect of different treatments of beef after slaughter on quality characteristics, aerobic plate count on the surface of meat during maturation and sensory properties of matured meat before and after heat treatment. The literature review describes the quality characteristics of meat, the effects on quality, the maturing process and the methods of treatment of meat after slaughter. The practical part of the work consisted of treating meat after slaughter with lactic acid, lactic acid + onion peel extract and pure onion peel extract. The next part consisted of measuring the pH and the aerobic plate count during the dry maturation of beef quarters and after the wet maturation in the vacuum bags, determine the composition of the meat, the dripping of the water, the color and the sensory evaluation of the meat. The obtained values were statistically evaluated.
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Quality indicators of meat from farm animals
PETÁKOVÁ, Šárka
The aim of this diploma work is to evaluate the meat quality of farm-raised deer meat and compare it with the quality of bull beef of identical age and similar breeding conditions, the core factor analysed in this research study is the muscle biochemical composition. A total of twelve deer and twelve young bulls, aged 20-24 months, were included in the experiment. The meat samples were taken from the longest back muscle of the specimens. The samples were subsequently analysed in the university labora-tory to determine the basic values of biochemical composition, namely water and protein content, intramuscular fat content and collagen content. Equally, the colour of the deer meat was measured. The results of water content in deer and beef reached comparable values, in deer the average water content was 75.39 % and in beef 75.66 %. The results correlate with the average water content previously reported in the literature (75-77 %). The protein content of venison was 22.30 % while that of beef was 21.53 %. The intramuscular fat content of deer meat was 0.43 %. In comparison, beef was 1.16 % fatter. The amount of collagen proteins showed the most significant difference. While deer meat contained only 0.73 % collagen protein, beef was significantly richer in collagen proteins, containing an average of 0.94 % collagen. This study found a statistically significant difference between deer and beef meat in the content of protein, fat and collagen proteins, indicating superior nutritional values in deer meat.
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Quality indicators of meat from farm animals
ŠTUMPOUROVÁ, Gabriela
This diploma thesis deals with quality indicators in fallow-deer meat from farm breeding. The literature overview gives a definition and the meaning of the meat, types of muscle tissue and the general composition of muscles. Further, the consistency of fallow-deer meat, beef, and farm breeding are described. The practical part focuses on the evaluation of fallow-deer carcase weight, on the chemical composition of fallow-deer meat, and the comparison of muscle composition in two groups of fallow-deer that were being fed a different feeding dose. The last part is dedicated to the comparison of qualitative features in fallow-deer meat from the Mnich farm and beef from the Kunclův mlýn farm. The following were being evaluated in muscle samples: the amount of water, proteins, fat and collagen proteins.
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Analysis of meat demand in the Czech Republic
Dlasková, Karolína ; Ščasný, Milan (advisor) ; Polák, Petr (referee)
Meat and meat products form the highest share of Czech household expenditures for food. This thesis offers a complex view on the Czech meat market and studies in detail the determinants of meat demand. A review of the most frequently used demand models is included, from which the least squares log-log model is used for empirical analysis. The core of this thesis is the estimation of price and income elasticities of demand for various types of meat based on statistical data of household accounts from the years 2000 - 2012. The estimates are, with the exception of the price elasticity for beef, which equals 0.13, consistent with previous studies. Within the examined period, households manifest unitary income elasticity and own price elasticity of demand for meat equal to -1.2. The temporal evolution of elasticities varies for different types of meat. Important socio-demographical aspects influencing the demand for meat, such as age, education, whether the household is led by a female, and others, are also analysed.
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Vliv genotypů pro gen leptin na vybrané kvalitní ukazatele hovězího masa
BENEŠ, Karel
The dissertation "The Influence of Genotype of Leptin Gene on Qualitative Characteristics of Beef" describes the effect of polymorphisms of gene of leptin on selected qualitative, morphometric and weight indicators of beef and carcass. The analysis was carried out on 333 bulls of Czech Fleckvieh, which were genotyped (by PCR/RFLP method) of chosen locus. This locus is associated with qualitative changes in beef according to previous foreign studies. The weight of carcass, fore and hind quarter of the right half of the carcass, the weight of the individual tissues (meat, bone, and fat) and the weight of main meaty parts from the right half of carcass were measured. Before the dissection chosen morphometric indicators were measured. After the dissection, a sample of the musculus longissimus lumborum et thoracis was taken and then analysed in the laboratory. Basic chemical composition (dry matter, fat content, protein, and ash), muscle fibers diameter and fatty acid profile was determined. In addition, pH, added water holding capacity, colour (CIE Lab colour coordinates) were analysed both for one-day post-mortem and after 14 days of ageing. The shear force (using the Warner-Bratzler probe) was evaluated at the same time intervals as for both raw and heat-treated samples by grilling. The studied LEP polymorphism had a statistically significant effect on the weight of the hot carcass, the weight of right half of carcass and fore and hind quarter. LEP polymorphism significantly affected the proportion of meat on the right half of carcass, the weight of the bones and total weight of the I. class meat, and the weight of the I. class meat in the fore quarter. Further, the effect of LEP polymorphism on the weight of boneless round, boneless chuck, plate, flank, rib, hind shank, and meat trimmings of fore quarter was found. In a group of morphometric indicators, the effect was significant on lengths of round, fullness of round and round circumference. In the case of chemical composition, the effect of LEP polymorphism on the intramuscular fat content was significant. From the qualitative indicators, the effect was significant on the pH value and added water holding capacity, both one-day post-mortem and after 14 days of ageing. In the case of tenderness, the effect on shear force of heat treated, non-aged meat was significant. From the indicators describing colour, a statistically significant effect on the indicator of lightness was found in the case of unconditioned meat and after 14 days of ageing the effect was significant on the indicator characterising yellow colour and the colour saturation. Determination of fatty acid profile was carried out by gas chromatography. The effects of studied polymorphism and differences between LEP genotypes were found in myristic, palmitic, palmitoleic, linoleic, -linolenic, -linolenic, conjugated linoleic, eisocapentaenoic, docosatetraenoic, docosapentaenoic both n-6 and n-3 and docosahexaenoic acids. From aggregated indicators, the statistical significant effect of LEP polymorphims on PUFA content, omega-3 fatty acids content, and omega-6/omega-3 fatty acids ratio was found. In connection with other candidate gene loci influencing the quality of beef, the results of dissertation can be used in the preparation of breeding schemes aimed at the production of quality breeding animals, highlighting the higher quality standards of the produced meat.
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Analysis of meat demand in the Czech Republic
Dlasková, Karolína ; Ščasný, Milan (advisor) ; Polák, Petr (referee)
Meat and meat products form the highest share of Czech household expenditures for food. This thesis offers a complex view on the Czech meat market and studies in detail the determinants of meat demand. A review of the most frequently used demand models is included, from which the least squares log-log model is used for empirical analysis. The core of this thesis is the estimation of price and income elasticities of demand for various types of meat based on statistical data of household accounts from the years 2000 - 2012. The estimates are, with the exception of the price elasticity for beef, which equals 0.13, consistent with previous studies. Within the examined period, households manifest unitary income elasticity and own price elasticity of demand for meat equal to -1.2. The temporal evolution of elasticities varies for different types of meat. Important socio-demographical aspects influencing the demand for meat, such as age, education, whether the household is led by a female, and others, are also analysed.
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