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Vliv fermentace a teplené úpravy na stravitelnost hrachového proteinu v podmínkách in vitro
Dunová, Jana
This diploma thesis entitled "The effect of fermentation and heat treatment on the digestibility of pea protein in vitro" deals with the preparation of a comprehensive overview of the pea (Pisum sativum), its properties, anti-nutritional substances and possibilities of practical use. As follows, there is a description of the structure and function of proteins, as well as methods of their detection. Other chapters deals with digestion in general, description of fermentation and heat treatments. The aim of this thesis was to offer a comprehensive view of the digestibility of proteins and carbohydrates, as well as the effects of anti-nutritional compounds (raffinose, polyphenols and phytic acid). Samples boiled or fermented with Lactobacillus plantarum were used. The study showed that short (10 minutes) cooking did not significantly affect protein digestibility, but longer (120 minutes) cooking reduced digestibility by 10 % due to the Maillard reaction. For amino acids, a higher content of cysteine, methionine and glutamine was observed compared to non-fermented samples. Carbohydrates subjected to long cooking proved to be the most digestible, and fermentation improved the nutritional value of pea flour. Treatments had different effects on antinutritional compounds, with raffinose being reduced by fermentation and increased by heat treatment, while the opposite was true for polyphenols. Phytic acid was significantly reduced by digestion regardless of treatment.
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Nutritional and sensory value of plant-based beverages as alternatives to milk
Němcová, Tereza ; Doležal, Marek (advisor) ; Ilko, Vojtěch (referee)
The presented bachelor thesis deals with the issue of increasingly popular plant-based alternatives to cow's milk. The practical part focuses on the nutritional and sensory evaluation of beverages derived from oat grain. The theoretical part describes the different plant raw materials from which they are produced. It compares them from a nutritional point of view, describes the possible occurrence of anti-nutritional substances and their effects on the human organism. Subsequently, the thesis compares plant drinks with the parameters of cow's milk. In the practical part, 10 samples of oat drinks were analysed using the following methods: gravimetry for the determination of dry matter content, liquid-liquid extraction (LLE) for the determination of fat and Kjeldahl method for the determination of crude protein content. In order to obtain the necessary data, the ash content after the samples were ashed in a muffle furnace was determined gravimetrically and the carbohydrates were determined by calculation. The fatty acid content was determined by gas chromatography with flame ionization detector (GC/FID). Finally, a sensory profile evaluation method was performed. The results were then compared and discussed with previously published data. The analysed oat drinks contained approximately the same...
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Importance of natural antinutritional and toxic substances in food
Hruša, Adam ; Kinkorová, Ivana (advisor) ; Šteffl, Michal (referee)
The bachelor thesis deals with the importance of natural antinutritive and toxic substances. The aim of this work is to provide a comprehensive view of the topic and further specify the selected group of substances with a focus on their possible effects on the health of the general population and the health of athletes. This is a theoretical type of thesis, which was processed using the method of literary research. Key words: antinutrients, anti-nutritional factors, plant foods, potential health benefits, adverse health effect, proteas inhibitors, phytoestrogens
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Vliv výživy na reprodukci skotu
Aulichová, Tereza
The bachelor thesis deals with nutrition of dairy cattle with consequent influence on reproduction. It is focused on feeding by poor quality feeds and feed doses that negatively affect fertility. In the first part, it deals with biological bases of reproduction and especially with fertility, which is the most valuable property in cattle breeding. The second part deals with nutrition of dairy cattle. It contains a description of vital nutrients and their effect on fertility. Attention is paid to antinutritional agents and their effects on reproduction. Furthermore, the thesis deals with assembling feed doses according to the phase nutrition. This is where attention is paid to the feeding of breeding bulls. The last part of the bachelor thesis is focused on the most frequent causes of culling of dairy cows. Attention is mainly focused on nutrition and reproduction.
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Nové trendy vo výžive vykrmovanej hydiny
Janušková, Anna
This bachelor thesis is about different types of poultry that are kept for fattening. It informs about differences of their digestive tract. It also states which hybrids are most often fattened and what fattening parameters we follow. It deals with individual feeds that are used in fattening poultry nutriotion. Furthermore, their processing, complete feed mixtures and sorting according to individual developmental stages to which they are fed. It is also about conveyor systems for the transport of feed used in farms. The following chapters deal with antinutritional substances and antibiotics contained in feed for fattened poultry and their impact on their health. These substances include mycotoxins, dioxins and heavy metals and other. The work also sets out two nutritional standards for fattening broilers. One standard lists the nutritional values for fattened broilers from 2007. The second standard lists the nutritional values for the COBB 500 from 2018. We are comparing standards in the work and present the changes at the end.
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Krmiva využívaná ve výživě drůbeže
Hromádková, Vladana
Bachelor thesis deals with feeds used for poultry nutrition, focuses on the most commonly used and specifies them. Furthermore, there are possible modifications of individual feeds or feed mixtures. There are also risks that may arise in the work that can be caused by improper handling of feed and its possible impact on poultry. The main risks are antinutritional substances and mycotoxins produced by fungi, which have a negative impact on the quality of the breeding. Therefore, it is necessary that breeders pay attention to the quality of the feed they feed.
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Components of soybean (\kur{Glycine max} (L.) Merr.) seeds and their effects on human health
LESÁKOVÁ, Klára
Farmers in CR started to grow soybean plants in late nineties. Since that days sowing area of soybean got much larger. There are many ways how to prepare soybean seeds for human consumption. It is a source of valuable proteins. It is also contained of a lot of biological active compounds. Those compounds have positive impact on human health. Effects of phytohormones - isoflavones are the most explored. Consumption of isoflavones decrease presence of cancer and other diseases in population
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