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Využití lososového oleje ve výživě psů a možnosti zchutnění granulovaných krmiv
HOUMANIOVÁ, Daniela
The aim of this Bachelor Thesis has been a summary of a fundamental knowledge of the dog´s nutrition. The research has been focused particularly on the possibilities and the technique of the feeding, nutritional needs of single categories of dogs, the feedstuff distribution, and the use of the salmon oil as a food supplement. The next aim has been to perform a test of preference in order to find out the attractiveness of the salmon oil for dogs. 265 dogs of different breeds, age and weight categories have been put on the experiment in total. The dogs have been concurrently given two samples of a hypoalergenic granular feedstuff while one of them was enhanced with a salmon oil addition. The choices of the dogs have been recorded and subsequently statistically evaluated. In accordance with the results the dogs have statistically provably preffered those samples with the added salmon oil, namely in 63.6%. The results show that the salmon oil has been more often prefered by dogs with a heightened activity, juveniles and seniors; however these differences were not statistically provable.
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Monitoring of Volatile Compounds in Dry Dog Foods
Šímová, Lenka ; Nový, Pavel (advisor) ; Adéla, Adéla (referee)
The aim of this study was to explore the influence of volatile compounds in dry dog food on its attractiveness for dogs. The assumption was that the attractiveness is mainly affected by volatile compounds presented in the feed.
This study brings overall information about dog´s digestive system and its nutritional requirements with the summary of available feeds including the production process and list of the customary ingredients. A survey of the most common volatile compounds including appropriate analytical methods is also part of this study.
A feed preference test was performed in experimental part of this study. The preference ratio of two dry dog diets was set to 21:79 % that shows clear preference for one of the feeds.
Chemical analysis using gas chromatography-mass spectrometry revealed distinctions in the volatile compounds profile of the tested feeds. 3-tert-butyl-4-hydroxyanisole that is part of synthetic antioxidant BHA was identified to be the main volatile compound that could possibly be responsible for feed preferences observed in this study.
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Kompletní granulovaná krmiva pro psy
UHLÍŘOVÁ, Gabriela
Bachelor's thesis summarizes the basic knowledge about the importance of individualnutrients in dogs nutrition. Thesis discusses possibilities of feeding dogs and methods of the food classification. Part of this work was preferential test of the first choice. Two complete granulated dog foods for adult dogs were chosen for the test. The first food contained high amount of animal ingredients (65 %), whereas the second food contained much lower amount of animal ingredients (12 %). There were 84 dogs included in the test. The test was repeated three times with each dog. Results were statistically evaluated. There was statistically significant difference between the food preferences. Results were in favor of the second food, particularly 61,9 % of the dogs chose the food with lower amount of animal ingredients. The first food (with higher amount of animal ingredients) was preferred only by 38,1 % of the dogs. The first food is better for dogs, as its nutritional composition better meets the needs of dogs. Because of the high amount of animal ingredients in the first food, the first food should be more attractive for dogs, but the dogs prefer the second food. A possible explanation could be plausible presence of additives increasing the attractiveness of the second food.
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Sensory evaluation of selected types of semi-hard cheese
KOUBOVÁ, Klára
In the group of 55 consumers (20 women, 35 men; 20 ? 24 years) was carried out preference test (ranking). The aim of preference test was to order three samples of cheese of different fat on dry basis (20, 30 and 45 %). In the group of women was preferred the sample of cheese with 45 % fatness and the worst was rated a sample with 20 % fatness. In the group of men was rated as the best 20% cheese and the worst sample with 30% fat. Statistically, these results were not confirmed.
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