|
|
Variabilita genu MYOD1 ve vztahu ke kvalitě masa u prasat
Španihelová, Věra
This bachelor's thesis is dedicated to exploring the correlation between the MYOD1 gene and meat quality traits in pigs. The MYOD1 gene, which is a member of the MYOD gene family, is involved in muscle development during myogenesis. Therefore, mutations in this gene may affect meat quality. For the study 46 DNA samples of Czech Large White pigs were used, and genotypes were obtained using the PCR-RFLP method, which involved digestion of the PCR product using the DdeI restriction endonuclease. The frequencies of the genotypes were calculated, with the AA genotype representing 19,6 %, AB representing 47,8 %, and BB representing 32,6 %. The most frequent allele was B, which was represented in 56,5 % of the samples.Statistical analysis was performed using the SAS program. The results indicated that only the myoglobin content in 100 g of muscle was affected by the MYOD1 gene with a P ≤ 0,05 level of significance. Specifically, a statistically significant difference was observed between the AA and AB genotypes, with individuals carrying the AA genotype exhibiting significantly lower myoglobin content.
|
|
| |
|
| |
|
|
Vyhodnocení kvality králičího masa
Laciná, Monika
This diploma thesis with the topic of evaluation of rabbit meat quality was processed in order to determine the nutritional and technological quality of meat of farmed rabbits in the domestic environment. The rabbits were raised, fed and slaughtered by a breeder. A total of 21 rabbits were selected from 3 litters, which were fed and slaughtered at different times. The experiment was divided according to sex into males and females and further into individual litters 1-3. The following analyzes were performed on the left hind thigh muscle: Water binding, muscle pigments, pH value, collagen proteins, muscle fiber diameter, meat color, dry matter, intramuscular fat, proteins, ashes and fatty acids. All 3 litters were slaughtered between 124-126 days. In the basic parameters (age, slaughter weight, thigh weight, carcass yield, thigh yield, daily gain) there was no statistically significant difference either between sex or between individual litters. The difference (p≤0,05) were observed only in the technological parameters for the color of meat in the value of L * between litter 1 with an average of 66.55 and litter 3 with an average of 60.65. In nutritional indicators, differences were again observed between individual litters. Litter 1 together with litter 2 had lower dry matter and protein compared to litter 3. However, litter 1 had a higher ash compared to litter 3. The most statistically significant differences between litters were determined in fatty acids. There were differences between the content of MUFA, PUFA and in the ratio n6 / n3. The highest content of PUFA was in litter 1 (25,62 %), which was bred and fed during the summer period, the lowest content was in litter 3 (18,92 %), which was bred and fed during the winter period. There were minimal statistically significant differences between male and female. A statistically significant (p≤0,05) difference was found only in the content of γ-linolenic acid, where males had an average value of 0.10% and females 0.06% and in eicosapentaenoic acid. Males had an average acid content of 0.05% and females 0.09%. Based on the results, we can state that we have not demonstrated a significant effect of the sex of rabbits on the quality of meat. This was significantly influenced by the period when the rabbits were fed.
|
|
|
Analysis of growth characteristics and carcass composition of selected hybrid combinations of pigs
KOMOSNÝ, Michal
Two hybrid combinations with an almost equal ratio of barrows and gilts (Large White Landrace) (Large White-sire line Pietrain) - experiment 1 and (Large White Landrace) Pietrain - experiment 2 were included to the monitoring (70 head). The rearing of piglets was going on in the experiment 1 from 25 to 60 days of age and in the experiment 2 from 28 to 63 days of age. Higher live weight and average daily gain were achieved in barrows of both hybrid combinations. A lower consumption of feed per 1 kg of gain was found in barrows. Feed consumption per 1 kg of gain was statistically significantly influenced by gender in the experiment 1. In the experiment 1, fattening was going on from 60 days of age and was evaluated up to 130 days of age. The first group was fed with an ad libitum diet (AD), the second group was fed with a moderate restricted diet (MR) and the third group was fed with a strong restricted diet (SD). AD barrows and gilts achieved the highest live weight and average daily gain. The lowest feed consumption per 1 kg of gain and the highest lean meat content were recorded in barrows and gilts of SR. In almost all traits, with the exception of lean meat content, greater differences between groups of feeding methods were recorded in barrows. Live weight and average daily gain were significantly influenced by the feeding methods. Feed consumption per 1 kg gain was significantly influenced by gender. Experiment 2 was going on from 63 days of age and is evaluated up to 133 days of age. The first group was fed with an ad libitum diet (AD), the second group was fed with a restricted diet from 85 kg live weight (R2) and the third group was fed with a restricted diet from 65 kg live weight (R3). Also in the experiment 2, the highest live weight and average daily gain were in AD barrows and gilts and the lowest in R65 groups. The differences between ad libitum or by restricted-fed pigs were not as significant as in the experiment 1. The lowest feed consumption per 1 kg of gain was in barrows R65 and gilts R85. Lean meat content was the highest in AD barrows and R65 gilts. Live weight and average daily gain were significantly influenced by the feeding method and gender. Feed consumption per 1 kg of gain was significantly influenced by the feeding method. The slaughter value traits were converted to an age of 148.9 days in the experiment 1. The highest slaughter weight was in AD barrows and gilts. The lowest average backfat thickness and with a related highest lean meat content (FOM) were in SR barrows and gilts. The highest pH45 was in barrows of both restricted groups and MR gilts. The lowest drip loss was in SR barrows and MR gilts. The highest IMF content was recorded in AD barrows and gilts. Backfat thickness and lean meat content (FOM) were significantly influenced by the feeding method. Lean meat content (FOM) in the AD group and MLLT area in the SR group were significantly influenced by gender. The slaughter value traits were converted to an age of 141.3 days in the experiment 2. The highest slaughter weight was in barrows and AD gilts. The lowest backfat thickness was in R85 barrows and R65 gilts. The highest lean meat content (FOM) was in the R85 groups for both sexes. The highest pH45 was in barrows AD and gilts R85. The lowest drip loss and the highest content of IMF was in barrows and gilts R65. The results of the experiment 1 for the hybrid combination (LW L) (LWSL Pn) showed that it is suitable to use ad libitum feeding for both gilts and barrows, depending on the technological and organizational possibilities of the breeder, to apply a stronger feeding restriction. In terms of costs per 1 kg of gain, it was shown in the experiment 2 for the hybrid ombination (LW L) Pn as the most suitable feed restriction from 85 kg of live weight, when the growth potential of pigs was best utilized with adequate feed conversion. Results of the trials showed excellent growth potential
|
|
|
Quality characteristics of fallow deer meat
JAROŠOVÁ, Gabriela
This diploma thesis is focused on quality characteristics of farm-raised fallow deer meat and also on the slaughter method influence on meat quality. The theoretical part deals with the importance of meat and its chemical composition. Furthermore, quality characteristics of meat, deer farms, slaughter method and the process of postmortem changes are described. The aim of this diploma thesis was to prove if there are any quality changes of meat according to slaughter method based on chemical composition and physical structure of meat. The pH measurement during ageing of meat, meat color, intramuscular fat con-tent, collagen content and drip loss was evaluated as statistically significant. Meat samples values of fallow deer stunned with a captive bold in a handling box proved signs of DFD defective meat.
|
|
|
Bull meat efficiency of national cattle population and its crossbreeds with beef breeds
JUNGVIRT, František
Cattlebreeding in the Czech Republic since 1990 has recorded significant decrease in numbers of kept animals but the quality of product - that means meat and milk has increased. The situation is characterized by good quality products but in comparison with developed countries low consumption of these products per person a year. The aim of this diploma work was to analyse result of fattening performance of Czech Pied Cattle bulls and their crossbreeds with beef breeds. In the evaluation were included 245 bulls - crossbreeds with meat breeds Blonde d´Aquitaine (BA) - 52 bulls, Charolais (CH) - 37 bulls and Simmental (MS) -38 bulls. The control group was made by 118 bulls of the Czech Pied Cattle - 684,1 kg and Charolais - 656 kg. Both groups had the highest intensity of growth. Charolais - 1 153 g and Blonde d´Aquitaine 1 072 g. These results corresponded to the weight of carcass that made up by MS crossbreeds 380.4 kg and by Charolais 365 kg. The highest proportion of meat showed out groups MS (78.9%) and at the same level Charolais (78.7%). The lowest amount of kidney fat was found by group Blonde d´Aquitaine. The highest content of the nitrogen substances (21.75%) and at the same time the lowest content of the intramuscular fat (1.73%) was showed up by the Blonde d´Aquitaine group. The lowest content of the nitrogen substances (19.39%) and the highest content of the intramuscular fat were showed out by the control group of the Czech Pied Cattle.
|
|
|
Aktuální molekulární polymorfizmy genů a molekulární metody analýzy kvality masa u masných plemen skotu
Venusová, Eva
Due to increasing demand for quality from costumers also grows up demand for superior meat. On meat quality takes part great number of genes together with outer environment. Thus, goal of my bachelors thesis is to describe polymorphisms and candidate genes associated with cattle focused for meat yield. In this thesis are described candidate genes for marbling in which belongs genes DGAT1, thyroglobulin and leptin where have been proofed an influence on amount of intramuscular fat in meat. In scope of meat tenderness were further described genes CAST and CAPN1. Other genes associated with on growth of muscle fibers and muscle amount of cattle are of MYOD family, IGF family and gene MSTN. In terms of the topic of bachelors thesis are also mentioned molecular methods analyses and selection methods which serves for detection of suitable candidate genes and their polymorphisms influencing quality of cattle meat.
|
|
|
Polymorfismus genu CYP2E1 ve vztahu k hladině skatolu a androstenonu kanců
Táflová, Michaela
This thesis discusses how polymorphism in this gene can affect the metabolism of the skatole and androstenone in boar's livers. The accumulation of these substances in adipose tissue causes an undesirable odor of entire male meat which negatively affects the use of boars in fattening. Using selection of individuals with CYP2E1 polymorphisms which provably reduce skatole levels in adipose tissue could be a solution that would not affect animal welfare and could improve meat quality and breeding economy. The DNA from 90 samples of gilts, entire male pigs and castrated male pigs blood was isolated. These samples were sequenced by the Sanger sequencing method to determine the frequency of alleles and genotypes of given polymorphisms. There was association analysis of observed genotypes and measured values of skatole and androstenone performed. Due to the low quantity of samples with higher measured values of boar taint components, no statistically significant differences were found between genotypes and these traits.
|
|
|
Mikrobiologická kvalita masa
Collinsová, Ria
This bachelor thesis deals with microbiological quality of meat. From a chemical point of view, meat and meat products have a high content of water and other substances that create the optimal environment for the growth and multiplication of undesirable microorganisms. In the case of imperfect handling and processing of the meat, contamination with microorganisms will occur and thus the sensory properties will change, and the spoilage will gradually increase. The development of microorganisms is also undesirable in terms of foodborne diseases, which can negatively affect the human body and affect it in the form of salmonellosis, campylobacteriosis, etc. The questionnaire survey revealed whether people are familiar with the notion of foodborne diseases and the potential risk that may arise with the consumption of meat and meat products. The survey shows that primary school children are more familiar with this potential risk compared to older people. A part of the thesis is a suggested recommendation to increase familiarity with this topic.
|
guest ::
