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Vliv krmení na senzorickou jakost kuřecího a rybího masa
Konečná, Kristýna
The topic of the thesis is The Influence of Feeding on the Sensory Quality of Chicken and Fish Meat. The work deals with the importance and the quality of chicken and fish meat and describes the effect of feeding on its sensory quality. It was observed the influence of fat contained in the feed to the chicken and fish meat quality. There were two basic types of feed in the chicken experiment. The control group of broilers was fed with a standard feed mixture and the experimental two groups with mixture with addition of 10% rapeseed oil. Subsequently sensory analysis assessed the differences between these groups, ROSS and COBB broilers and between slaughter parts (the chicken´s thighs and breasts). In the second practical meat of rainbow trout which came from five ponds was evaluated. Their feed differed mainly in the fat. In the sensory evaluation the sensory quality differences among the groups of ponds were assessed. The measured values were statistically processed cobwebby diagrams. The results showed the addition of rapeseed oil into the broiler feed had positive effect on the sensory quality to the ROSS chicken´s thighs and breasts. For the hybrid COBB there was no significant impact on the quality of chicken´s breasts or thighs muscle. The groups of rainbow trout were evaluated the best group fed by the mixture with the middle amount of the fat around 20 %.
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Vliv krmiva na senzorickou jakost brojlerových kuřat
Vybíralová, Renata
The topic of my bachelor thesis is the evaluation of the impact of feed on sensory properties of chicken meat. The aim of bachelor thesis is noticed, how sensory properties of meat depend on feed components. This thesis is literature review, the introductory part is overview of broilers farming, chicken meat consumption and egg consumption in Czech Republic and chicken meat characteristic. Following chapter deal with broilers breeding and fattening, characterize the influence of some enriched feed on sensory characteristics of chicken meat and sensory evaluation. The bachelor thesis contains information about the most common broilers of Czech Republic, which are Cobb 500, Ross 308 and Hubbard FLEX. The final part of bachelor thesis focuses on sensory analysis, methods of sensory analysis, terms and determined descriptors.
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