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Kvalitativní parametry a využití masa nutrie říční
Neudertová, Karolína
The aim of the bachelor thesis Quality parameters and uses of nutria meat was to conduct a literature search focusing on the use of nutria meat in the Czech Republic and in the world. Nutria breeding has a long tradition in the Czech Republic. Previously, breeding was primarily focused on the production of quality fur, with meat and fat as by products. Nutria meat is often sought after in developing countries such as Africa or Asia, where nutria meat increases food self-sufficiency. Among European countries, nutria meat and products have a market presence in France. Nutria carcasses do not contain the head, skin, genital organs, bladder, gastrointestinal tract, distal parts of the legs, thoracic organs, liver, kidneys and peritoneal fat. The protein content of nutria meat ranges from 19.2 to 25.5 % and the fat content ranges from 4 to 10 %. Nutria meat has a higher collagen content than rabbit meat, making it more tender and more sought after by consumers. The meat is characterised as tender because of its higher peritoneal fat content. Nutria meat has a low intensity of aroma and flavour, so appropriate culinary preparation is important. In terms of technological parameters, nutria meat has a higher pH value and a darker colour.
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Kryptosporidie a kryptosporidióza chovaných a zdivočelých nutrií
LIMPOUCHOVÁ, Zlata
Cryptosporidium spp., common parasite of vertebrates, remain poorly studied in wildlife. This study describes the novel Cryptosporidium species adapted to nutria (Myocastor coypus). A total of 247 faecal samples of feral and farmed nutrias were collected from locations in the Czech Republic and Slovakia and examined for Cryptosporidium spp. oocysts and specific DNA at the SSU, actin, HSP70, and gp60 loci.
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Zhodnocení chovu nutrií na vybrané farmě v kraji Vysočina
Laucká, Markéta
The bachelor thesis on the topic "Nutrition Evaluation at a Selected Farm in the Vysoči-na Region" is focused on the importance, history and current state of nutrition in the Czech Republic. There are also described ways of breeding nutrition, housing systems, diseases and the process of skinning. There are described different ways of breeding as they differ from one another. In the last part, the work is measured on the characteristics of a family farm dealing with nutrition. It describes the representation, the way of nutri-tion, the skin, the health problems, etc.
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Implementation of a business plan - project
Zalabáková, Klára ; Kopecká, Lenka (advisor) ; Otakar, Otakar (referee)
The thesis deals with the processing of the project business plan concerning the establishment of a new enterprise for breeding nutria and their butchery, with the primary economic focus of meat sales. The theoretical bases of creation of a business plan is based on the literature search. It defines the structure of the individual parts of a business plan, describes the analysis of the market, breeding the nutrias, economic evaluation of the company, financing the work with risk, and other areas necessary for the successful creation of a business plan.
A business plan for starting a business in the village of Všechlapy, Nymburk, is drafted in the practical part of the thesis. It considers entering the meat market in the Czech Republic, with the offer of nutria meat. The external business environment is analyzed, as well as the competitive landscape, and market research is conducted. Furthermore, a risk analysis is conducted, followed by the creation and implementation of the financial plan. The results are used to decide on the implementation of the business plan.
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The effect of age and gender on performance and carcass parameters of nutrias
Bubeník, Tomáš ; Tůmová, Eva (advisor) ; Zdeněk, Zdeněk (referee)
In the thesis we aimed on data connected with slaughter analysis of the body, carcass yield,
feed conversion and content of chemicals, including pH of thighs and loin. In the experiment,
we used standard nutrias which have been weaned at the second month of age. There were 90
nutrias in the experiment. Nutrias were fed with complete feed mix - made by Kooperace
Hrotovice created by CLUS in Prague utility model UV 24096, ad libitum. Nutrias were
weighted every 28 days. At the age of 6, 7, and 8 months, 6 females and 6 males were chosen
and slaughtered. Results were analysed by variation of analysis, ANOVA method and with age
and sex interactions. We have used value P <= 0,05 as statistical significant difference. As a result, we have found out that males grew significantly (P <= 0,05) faster than females. The
highest feed conversion was recorded at 4th month of the experiment. Influence of age on the
weight of carcass without a head and organs was observed (P <= 0,029), carcass weight of
males increased significantly (P <= 0,001). Fat percentage was influenced by both sex
(P <= 0,001) and age (P <= 0,001). It loin part weight decreased with growing age (P <= 0,001),
and was significant (P <= 0,029).according to sex with lower decreasing in males. For the loin
percentage, there was recorded interaction of sex and age (P <= 0,038) and was affected by age
(P <= 0,007) and sex (P <= 0,007) as well. Decrease was significantly faster in females. The pH
values of loin and thighs were growing with age (P <= 0,001) and were influenced by sex as
well, for loin (P <= 0,013) and thighs (P <= 0,016). For proteins we have recorded significant
interaction of sex and age (P <= 0,009). Fat content was higher in females (P <= 0,009).
Conclusion of the thesis showed, that nutrias can be slaughtered in the age of six months,
without a negative on effect meat quality. Males are better in carcass yield, higher protein
content and lower fat percentage, in comparison of same age of females.
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Vlastnosti a zpracování masa nutrií
Hermanová, Nikola
The meat from nutrias is one of the possible variants how to make our menu more interesting. Nutria meat has realy high nutritional value, its composition is quite similar to well known rabbit meat. For a low fat and cholesterol content and high protein content the meat from nutrias is classified as dietetic and is recommended for a healthy diet. In relation to meat quality, there are important factors such as age, sex, nutrition, farming methods and colour type of nutria. Furthermore, physical properties such as pH, meat colour and oxidation stability. Nutrias are mostly home slaughtered on a farm. The slaughter consists of mechanical strike directed at the nape of nutria to stunt an animal and subsequent bleeding out. After slaughtering an animal usually follows skinning called "to the bag". Nutrias are farmed not only for a meat, but also for other valuable resources such as fur, teeth and skin of the tail.
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