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Mycotoxicology quality of oat
PEJSAROVÁ, Hana
The aim of this work was comparison of ten varieties of oat, grown from 2009 to 2012 on the experimental plot of the University of South Bohemia in České Budějovice and obtain knowledge about the influence of factors (variety, season and pre-crop) on the mycotoxicological quality of oats. The presence of fungal pathogens, mainly from the genus Fusarium, and the level of selected mycotoxins (HT-2 and T-2 toxin, deoxynivalenol, nivalenol and D3G) were observed on four naked varieties and six hulled varieties. The susceptibility of individual varieties to infestation, the level of individual mycotoxins in the grain, the growth characteristics of oats evaluated during vegetation and the parameters of technological quality were compared.
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Mechanisms of exodermal response to nutrient availability in the environment
Gargoš, Ondřej ; Tylová, Edita (advisor) ; Kummerová, Marie (referee)
in English The apoplastic barriers of the root (endodermis and exodermis) represent an important regulatory mechanism for the uptake of water and nutrients from the environment, ensuring its selectivity. In addition, both layers respond to stress factors by altering its rate and degree of cell wall modification, which affects the transport properties of the root and represents adaptive plants to high heterogeneity of the soil environment. Apoplastic barriers also respond to the availability of mineral nutrients. This issue has recently been intensively studied and a number of ambiguities persist. Interestingly, the deficiency of some mineral nutrients stimulates the differentiation of barriers, while the deficiency of other mineral nutrients delays the differentiation. In addition, different plant species react differently to the deficiency of the same element. Another interesting aspect is the fact that the reaction of the endodermis and exodermis is localized and takes place mainly in that part of the root system which is directly exposed to the stress factor. This phenomenon has been observed with cadmium toxicity, but more recently with local nutrient deficiencies (nitrogen and potassium) in Zea mays. This diploma thesis deals with the functional significance of localized enhancing or delaying...
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Technologické možnosti výroby instantních nápojů
Vincentová, Klára
The diploma thesis deals with technological possibilities of production of cereal instant drinks using oat and barley malts. The experiment was based on the production of oat and barley malt in a micro-refrigeration plant. Malts were scrapped and scrap of both types of malt was sieved through a sieve of three types of roughness (0,315 mm; 0,4 mm; 0,63 mm). Mashing of powdered malt in proportions (100 % oat malt; 100 % barley malt; 90 % barley malt and 10 % oat malt; 75 % barley malt and 25 % oat malt; 50 % barley malt and 50 % oat malt) took place in mashing bath. The aim of mashing was to heat the malt to a sugar-forming temperature to activate α-amylases and β-amylases. The sweet wort was dried in a condensing oven at a constant temperature of 90 ° C for 24 hours. The dried sweet wort was ground to the final grain size in a laboratory mill. Based on different granularity and different ratios of oat and barley malt, instant drinks were prepared which were subjected to sensory analysis and chromatographic determination of carbohydrates. According to the statistical evaluation of the sensory analysis data, the pure oat malt beverage is the most acceptable option, and the pure barley malt drink was the least acceptable; the preference of barley malt beverages increased with the addition of oat malt. HPLC analysis of carbohydrates showed that the overall carbohydrate yield increased in beverages using finer sieves. The oat malt beverage contains more oligosaccharides than the barley malt beverage. Oligosaccharide content increases in barley malt beverage with gradual addition of oat malt.
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Příčiny nízkých výnosů obilovin v ekologickém systému pěstování
KOTAŠKA, Vladimír
The aim of this diploma thesis was to find out the causes of low returns on chosen cereals (oat, wheat, rye, and spelled) in ecological agriculture based on evaluating information on growing procedures obtained via the method of questionnaires. Gradually, 21 ecologically farming companies controlled by the Abcert AB a Biokont CZ, s.r.o. organizations were chosen. Based on the analysis of growing procedures, the most frequent mistakes made by farmers were identified. Companies with lower returns apply mainly an inappropriate structure of crops grown, a high representation of cereals, and they do not respect crop rotation principles. Especially in favourble conditions, some farms are run without livestock production. Leguminosae representation is low in most companies, intercrops are used very seldom. In case of straw plow, the C:N ratio is not maintained using manure. Mineral manure is not used at all, liming very seldom. Vegetation is usually not fertilized during vegetation period. Cereal weed regulation is carried out, but not sufficiently. Using farm seed is quite frequent, which increases the growth of weed. Comparing returns on cereal among better and worse companies, it is obvious that respecting given principles may increase return on seed in 1.0 to 1.9 t/ha.
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Vliv hustoty výsevu na výnos u vybraných odrůd jarních obilnin
ŠÍR, Josef
Bachelor thesis focuses on cereals and their significance, individual phases of basic soil treatment, creation of economic yield, weeds and chemical means to regulate them. The aim of the work is to extend knowledge about factors that affect the density of sowing of selected varieties of spring cereals. In order to determine the impact of different density of sowing on the elements of the yield structure of the following varieties of spring cereals - wheat Kabot, barley Manta, barley Kvorning, barley Vendela, oats Poseidon and oats Ozon was founded an attempt at the school farm of SOŠ zemědělská Tábor. During the growing season, the basic yield elements were evaluated on the plot of land - the number of plants per m2, the number of ears per m2. During vegetation, the presence of weeds in cultivated spring cereals was discovered. During harvesting, the yield of the various varieties of spring cereals was examined.
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Senzorické hodnocení vybraných obilných nápojů
URBAN, Martin
The aim of this diploma thesis was a sensory and nutritional evaluation of vegetable drinks. The analysis focused on rice and oat drink. Part of the population has health problems with milk consumption. Some substitutes can be beverages from legumes, cereals, nuts, etc. Oat and rice drinks does not contain cholesterol, are a source of minerals and vitamins. Rice and oat drink does not contain lactose or milk proteins. The downside is the insufficient amount of protein and the fact that, unlike milk protein, the protein of cereals is poor, deficient. Rice drink does not contain gluten. The sensory analysis aimed to compare individual drinks and determine their differences between samples, to determine the intensity of certain properties and to rank the samples from best to worst. The sensory analysis confirmed the differences between manufacturers. In the case of rice beverages, the evaluators concluded that they perceived the difference between the product of Alpro and Alnatura, with the Alnatura drink being considered the most acceptable. The amount of fat in rice beverages was low (1-1.1 g fat per 100 ml). Drinks also contain little protein (0.1-0.3 g / 100 ml). Oat beverages differed in particular with Alnatura and Delhaize - Bio. The evaluators preferred Delhaize Drink Company - Bio the most. The nutritional composition of the fat-like products is similar to rice beverages (1-1.5 g fat per 100 ml). The amount of protein was slightly higher (0.6-1 g protein per 100 ml). From a nutritional point of view, there is a noticeable difference between cow's milk and oat and rice beverages. The rice and oat drinks that were preferred contained the most sugar and the brewing flavor was the least noticeable.
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Možnosti výroby cereálních produktů z různých druhů obilných sladů
Bartuňková, Petra
The diploma thesis deals with the production of cereal goods, mainly cereal milk and cereal biscuits. The theoretical part describes particular cereals used in food processing industry. Integral part of this issue is description of malt and cereal manufacturing. Subsequently, the practical part provides comparison of several production experiments. Their outcomes were various cereal milk samples prepared from a variety of back fill oat malt and raw oat. The milk samples were then tested by sensory analysis. Besides the study of the cereal milk products, the other subject of the practical part is the production of cereal biscuits as well. The biscuits were made of many different combinations of barley and oat malt and raw oat. The production of biscuits was then followed by realization of sensory analysis again. For each analyzed sample was determined sensory profile, which was compared with others.
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Comparison of the nutritional value and digestibility of classical oat and black oat
Gergelová, Anna ; Plachý, Vladimír (advisor) ; Dušan, Dušan (referee)
A review of literature thesis includes articles and publications dedicated to the topic of the digestive tract, the issue of measuring the digestibility of horse nutriens, characteristics and nutritional values of the yellow oat (Avena sativa), black oat (Avena strigosa) and hay.
The practical part is devoted to comparing the nutritional values and digestibility of yellow and black oats in the ration using yellow or black with oat hay
The experiment was conducted on six horses borrowed from the Academic riding club in Prague - Suchdol in February 2016. The preparatory period was 5 days, and sampling of faeces took place fifth morning after the morning feeding. Three pairs were created out of the six horses. The first pair formed gelding breed, Czech warmblood, who were housed in the inner box stable. The second pair formed a Haflinger gelding breed housed in an outdoor box. The third pair formed a Hucul gelding breed and welsh cob, housed in an outdoor box. One of the horses from an experimental pair was fed oat hulls and other horse was fed black varieties oats Raven. Rations was the same for both of the horses and both experimental animals also received the same amount of roughage.
Digestibility coefficient was found at the base of the marker method using indicator lignin. The chemical analysis of determination of dry matter and ash, crude fiber (CF), neutral - detergent fiber (NDF), acid - detergent fiber ADF and acid - detergent lignin (ADL), crude fat and calculated using nitrogen-free substances process colors (BNLV) and organic matter (OH) were performed.
Among the experimental pairs there was no statistically significant difference. Therefore, the hypothesis about differences in nutritional and dietetic value of oat and black oat was rejected.
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Influence of water erosion parameters choice stand establishment in relation to the location and arrangement of the land
Faltejsková, Michaela ; Novák, Petr (advisor) ; Kumhálová, Jitka (referee)
The aim of the diploma thesis was to evaluate and assess the crop stand establishment in terms of resistance the soil to water erosion. For this purpose, a field experiment was set up in Nespeská Lhota, which consists of six different crops and methods of treatment and one control variant maintained without vegetation. Measured variables for evaluating were the surface runoff and soil washes away. There was used the rainfall simulator for measurement.
Based on the results presented in the diploma thesis a positive impact of reduced tillage on measured values of water erosion can be confirmed. The consequence is especially a reduction of erosive washes of soil and surface runoff. Also the positive effect of ground cover with organic matter was confirmed, which contributes to the better soil qualities and the soil is less prone to water erosion.
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Influence of extrusion of oat on the nutritional value and palatability in adult warm-blood horses
Slováková, Jana ; Plachý, Vladimír (advisor) ; Dušan, Dušan (referee)
Oat is still the most used grain in horse nutrition, but the options of processing are extended. Extruded oat shows an alternative to feeding whole or flaked oats. Its advantage is better utilization, so it is possible to feed smaller amount of feed.
Literary part of this writing contains general information about oats, horse nutrition and extrusion. In the oat part we focus on composition and utilization. Chapter horse nutrition is aimed on parts of digestive system, which is related to intake of feed. Chapter extrusion is mostly about the oportunity to use grain, extra attention is laid on trasformation of starch during extrusion. The last part is dedicated to suitability of oat as horse feed and on features of extruded oat and its utilization in horse nutrition.
During experiment was made measurement of time needed to intake 500 g od whole or extruded oat in 5 mature warm-blood horses in JK Počin Dolní Počenice. Each form of feed was measured for 7 days.
Time of intake of this amount od whole oat was 3 minutes and 18 seconds +- 8,9 seconds. Extuded oat was eaten with difficulty, that is why we begun to feed wetted extuded oat. This way of treatment was eaten by 4 of 5 horses. Time of intake was on average 2 minutes 54 seconds +- 6,73. Whole oat was chewed more, in extruded oats horses sometimes even gobbled.
The wetted extruded oat horses was intook faster than whole oat. Hypotesis was rejected, because horses wetted extruded oats ate faster than whole oats. In dry extruded feed is time of intake enlonged according to literature. Extruded oat is feed suitable for working horses, older horses, horses with teeth problems, in time of teeth exchange, coughing horses and horses difficult to feed. Advantage is longer shelf life of feed.
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