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Vliv pohlaví králíků plemene velký světlý stříbřitý na jatečnou hodnotu
Sysel, Zdeněk
In the literary part, thesis deal with the evolution of domestic rabbit, it´s expansion around the world and taxonomical classification of Lagomorpha order. It is also mentioned actual situation about inland production of rabbit meat and characteristic of broiler rabbit, which is the main product of rabbit breading. In the thesis is description of performance characteristics of rabbits, carcass value and effects affecting carcass value. The thesis describing rabbit meat, benefits of consumption and chemical composition of meat. The end of the literary part mentions the muscular system, skeletal muscles and the basic structure of the muscle fibre. The experimental part evaluates carcass value and deals with the chemical analysis of domestic rabbit muscle and the amounts of fatty acids contained in rabbit meat. The results are compared between the male and female groups. The results are a higher slaughter value, more than 5 %, in the group of females (58 %) and higher slaughter weight in this group. Research has also found a lower amount of intramuscular fat and protein in the meat of male rabbits. Higher amounts of palmitoleic, linoleic and α-linolenic acids are contained in the muscles of females. Other acids - myristic, palmitic and stearic are more contained in the male meat.
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Vliv zbytků po zpracování technického konopí na senzorickou kvalitu kuřecího masa
Macek, Tomáš
This master thesis deals with the influence of hempseed cakes and hemp herbs contained in broiler feed mixtures on the sensory quality of chicken meat. Experimental groups of ROSS 308 broilers were given a feed mixture containing 1) 2.5 % hempseed cakes, 2) 2 % hempseed cakes + 0.5 % hemp herbs and 3) 1 % hemp herbs. The last group was Control that contained no hemp products. During the experiment, the amount of dry matter, nitrogenous substances and fat with final sensory evaluation of the breast and thigh muscles was determined. In terms of determination of dry matter, nitrogenous matter and fat content, no statistically significant difference was found between the groups (P > 0.05). The same statistical results were also found in sensory analysis, where no statistically significant differences (P > 0.05) were found in any descriptor. It can therefore be concluded that the addition of hempseed cakes or hemp herbs did not aggravate the proportion of dry matter, nitrogenous matter and fat or the sensory quality of chicken meat.
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Influence of humic substances on the broiler chicken´s meat
Novák, Tomáš ; Bušová, Milena (advisor) ; Daniel, Daniel (referee)
Due to great popularity of the chicken meat, the breeders try to improve yield of meat and its quality parameters, which leads to the application of various food additives such as those based on humic compounds. Those humic matters are used for their positive influence over the immunity system, metabolic functions and adaptability of the livestock organisms.
Literature review sums up the experience with broiler chicken breeding and feeding. Further it deals with meat composition and its characteristics. The last part contains information of humic compounds and their influence over the live organism and compares the findings about the application of humic preparation into the livestock food portion.
Practical part of this thesis researches the influence of humic preparation Humafit over the qualitative and quantitative parameters of the broiler chicken meat. Two groups of chicken were observed, experimental one and control one. Feeding of these two groups was held at the same time, whereas the experimental group was being fed with 200 ml of Humafit per 1000 l of supply water from 10th to 20th day of feeding. The research did not prove statistically important differences (p > 0.05) in chicken corpse weight such as in weight of each parts of the corpses.
Differences in the protein content in the breast muscle were also not statisticaly demonstrative such as pH value of the breast and thigh muscle. Total amount of heme pigments in breast muscle of the experimental group was higher and this difference was statistically important (p = 0.049). The breast muscle of chicken in the control group showed up higher binding capacity for water, this difference was statistically important (p = 0.041). This finding correlates with sensory analysis results (|r| = 0.691), when the panelists rated the meat of the control group chicken as more flavorous.
There is disunion among scientific studies in the opinion of humic compounds influence over the livestock organism. It is not possible to make a definite evaluation of humic compounds influence over the meat quality, because qualitative and quantitative parameters of the livestock meat depend on the number of intravital and external factors which can affect the experiment results.
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