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Vznik a vývoj poškození vytloukáním a vystrouháváním srnce obecného na dřevinné vegetaci
Báňa, Dominik
The thesis deals with the occurrence and further development of damage caused by the roe deer (Capreolus capreolus) on woody vegetation. Five research areas were established and camera traps were installed. The frequency of damage to woody plants in the established plots was examined. The number of damaged trees and the frequency of visits over time were recorded. The data indicated that deer are most active from late March to late July. Nevertheless, rubbing damage can occur up to December. Roe deer are mainly active at night, but some activity can occur during the day. Deer in the 2 age categories are the most likely to rubbed. Rubbing can be repeated several times on the same tree by one or more roe deer, but most seedlings have been rubbed only once. In the future, more attention should be paid to this behavior of roe deer from the point of view of research as well as hunting and forestry practice.
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Vliv podmínek skladování na mikrobiologickou jakost zvěřiny
Macháčová, Lucie
The theoretical part of my thesis focuses on venison, its composition and microorganisms that devalue its shelf life. The purpose of practical part of my thesis was to monitor changes in the number of selected microorganisms in samples of vacuum-packed meat of deer, roe deer and wild boar after seven days of storage in a refrigerator at 4 ° C. The study included a total of six series of samples meat of red deer, roe deer and wild boar. The monitored microbiological criteria were Escherichia coli, coliform microorganisms, psychrotrophic microorganisms, lactic acid bacteria and the total number of microorganisms. The total number of microorganisms presents in deer meat samples increased by 1.62 log CFU.g-1 to 7.55 log CFU.g-1, in roe deer meat samples by 1.73 log CFU.g-1 to 7.65 log CFU. g-1 and in wild boar meat samples by 1.4 log CFU.g-1 to 7.61 log CFU.g-1. The highest increase of microorganisms, in most of determination, was in samples of roe deer, the smallest in samples of red deer. Wild boar indicates the biggest microbial contamination on the first day of storage. Microbiological determination of individual counts was performed in the laboratory of the Institute of Food Technology by using cultivation methods on plates. None of the observed samples of red deer, roe deer or wild boar exceed the limit of destruction (108 CFU.g-1) after one week.
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Obsah PUFA n-6 a n-3 ve vybraných živočišných tkáních
Koláčková, Martina
The literature review summarizes characteristics of polyunsaturated fatty acids, problems of their metabolism, physiological effects and their occurrence in food. It pursues procedures and possibilities of fatty acids assessment with the help of gas chromatography. Experimental part of the thesis describes an assessment of fatty acids profile in fallow deer meat, roe deer and deer meat using the gas chromatography method operating the Fison 8000 series gas chromatograph as well as flame ionization detector. Conclusive differences in content of particular fatty acids and n-6/n-3 fatty acids ratio among single types of venison are being monitored by means of statistic processing. .
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Vliv podmínek skladování na mikrobiologickou jakost zvěřiny
Macháčová, Lucie
The theoretical part of my thesis focuses on venison, its composition and microorganisms that devalue its shelf life. The purpose of practical part of my thesis was to monitor changes in the number of selected microorganisms in samples of vacuum-packed meat of deer, roe deer and wild boar after seven days of storage in a refrigerator at 4 ° C. The study included a total of six series of samples meat of red deer, roe deer and wild boar. The monitored microbiological criteria were Escherichia coli, coliform microorganisms, psychrotrophic microorganisms, lactic acid bacteria and the total number of microorganisms. The total number of microorganisms presents in deer meat samples increased by 1.62 log CFU.g-1 to 7.55 log CFU.g-1, in roe deer meat samples by 1.73 log CFU.g-1 to 7.65 log CFU. g-1 and in wild boar meat samples by 1.4 log CFU.g-1 to 7.61 log CFU.g-1. The highest increase of microorganisms, in most of determination, was in samples of roe deer, the smallest in samples of red deer. Wild boar indicates the biggest microbial contamination on the first day of storage. Microbiological determination of individual counts was performed in the laboratory of the Institute of Food Technology by using cultivation methods on plates. None of the observed samples of red deer, roe deer or wild boar exceed the limit of destruction (108 CFU.g-1) after one week.
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