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Faktory ovlpyvňujúce kvalitu kuracieho mäsa
 Krajčiová, Paula
This bachelor thesis is focused on the topic "Factors affecting the quality of the chicken meat". The introduction part is about history and present of broiler fattening in Slovak republic as well as consumption of chicken meat in Slovakia in recent years. Further describes technologi of broilej fattening in Slovakia and abroad. The next item is the chicken carcass value and its chemical composition. The last part deals with the impact of technology feeding, feed and process modifications to the sensory properties of broiler meat.
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Vliv zkrmování barevných pšenic na krevní parametry u laboratorního potkana
 Krajčiová, Paula
The thesis studies an influence of pigmented wheat Konini, Skorpion and UC 66049 on blood parameters. The tested animals were rats of strain Wistar albino. The experiment was performed on 20 male rats which were divided into 4 groups. Each group was fed with wheat granules. There were Konini group, Skorpion group and UC group. The fourth control group was fed with granules from common wheat Vánek. During the experiment subjects weighted every third day and weight gain and the feed consumption were recorded. After 11 weeks blood was collected from the rats and blood plasma was obtained from it. The biochemical profile of the blood plasma was analysed using the Ellipse analyser. The results showed the demonstrable effect of Skorpion wheat on the increase in alkaline phosphatase in the blood compared to blue wheat UC 66049. The effect of Wheat UC 66049 on cholesterol lowering in blood was also demonstrated. The processing was used ANOVA statistical method using the Scheffe test.
Detailed record
Faktory ovlpyvňujúce kvalitu kuracieho mäsa
 Krajčiová, Paula
This bachelor thesis is focused on the topic "Factors affecting the quality of the chicken meat". The introduction part is about history and present of broiler fattening in Slovak republic as well as consumption of chicken meat in Slovakia in recent years. Further describes technologi of broilej fattening in Slovakia and abroad. The next item is the chicken carcass value and its chemical composition. The last part deals with the impact of technology feeding, feed and process modifications to the sensory properties of broiler meat.
Detailed record

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4 Krajčiová, Petra
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