|
|
Doplňkové látky ve výživě drůbeže
PEKAŘOVÁ, Eliška
This bachleor work deals with the diference in digestion, necessary nutritiv and nutritiv additives for poultry. Feeding adittives are divaide into four groups zootechnical, technological, sensory and nutritive additives. Each group is described and individual types of additives and their use in nutrition are characterized. The work describes individual substances and their description and effect on health, production or feed.
|
|
|
Studium a ověřování sortimentu netradičních zelenin v podmínkách ČR
Skaličková, Zuzana
This study focused on 20 kinds of vegetables that Czech consumers do not only widely-consumed. Described herein is their appearance, origin and history, claims, cultivation pos-sibly proliferation, diseases and pests attacking the crop and treat plants against them, ways and time of harvesting and finally table nutritional values focusing on fiber, vitamin C, potas-sium, sodium calcium and magnesium, as well as in the field trial, which was carried out ac-cording to the assignment at 5 selected crops for which we measured morphological and lan-dlord-tion properties focusing on their height, width and weight before adjustment and af-ter-cleansing of the plants. For Brassica rapa (L.) var. nipposinica H. Bailey, Brassica rapa (L.) subsp. chinensis, Brassica rapa (L.) subsp. pekinensis, Raphanus sativus (L.) var. longipinnatus and Rocket Selvatica (L.) Mill is provided: vitamin C, dietary fiber, dry matter, antioxidants, phenols, flavonoids, carotenoids and minerals. All selected species will adapt to the conditi-ons of the ČR and have successfully propagated. These species can be described as promising and suitable for introduction into the country. It was also performed to evaluate of sensory-three vegetables in raw or processed form. The results were statistically evaluated and commented. It was found that the most nutritious crop is rukola. Also leaves white radish, sown provesly high nutritional value. Chinese and pekings cabbage reflected as average in terms of nutritio-nal value, but the flavor in the sensory evaluation of the respondents did well. Preferably, however, the respondents were turnips, thanks to its delicate taste and water levels.
|
|
|
Hodnocení analytických a organoleptických vlastností vín z nových PIWI odrůd
Mikulčík, Jan
This thesis deals with evaluation of analytical and organoleptic properties of new PIWI varieties. The aim of the thesis is to describe and evaluate the suitability of selected PIWI varieties for cultivation in the Czech Republic winery. In the thesis fifty-two bottles of varieties and cuvée wines from the Czech Republic, Germany, the Netherlands, Denmark, Poland and Sweden are analysed, tasted, evaluated and briefly described. All nineteen tested varieties should be recommended to certain growing conditions in the Czech Republic. The top rated varieties with three or more samples are PIWI varieties of Cabernet Blanc, Solaris and Hibernal. All varieties proved the ability to produce on average up to above average harmonious wines which can be the basis for winemaking in organic viticulture in the Czech Republic.
|
|
|
The Methods of the Sensorial Appraisal of the Fish Meal Quality
TOMEČEK, Ondřej
The methods of the sensorial quality assesment, mainly by the new products in the market, are still a very important part of the business strategy. After killing fish there are changes in the whole organism and these can appear in the product characterization in various ways. These changes of the sensorial marks (smell, taste, aftertaste and consistence) are judged according to the form of the quality criteria. There are various methods for the judgement of the sensorial profile of the picked fish product and this is practised either by means of the machines or by the subjective judgement of the educated experts. Fish meal, mainly that of fresh water fish, is a type of commodity which should be enforced and which seems to have a good perspective in the market. That´s why learning these methods and of course their subsequent application is very important for the demand of fish meal and fish products by the exacting consumers.
|
guest ::
