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The aim of the thesis named: "Evaluation of amino acid content in beef meat of Czech Fleckvieh bulls" was to evaluate the dependence of selected factors on the quality para-meters of beef, but primarily on the content of free amino acids. Amino acids are among the most important indicators of the nutritional quality of meat. The influence of slaughter age (520 - 540 days and 640 - 760 days) and the effect of carcass weight (220 - 300 kg, 301 - 350 kg and 351 - 500 kg) was analysed, both these indicators have a demonstrable effect on meat quality. In the case of essential free amino acid, the most represented was leucine, the amount of leucine was highest in animals in older and heavier weight categories. Furthermore, an effect of net gain (g.day-1) was observed, in this case the animals were categorized as follows: 437 - 550 g.day-1, 551 - 600 g.day-1 and 601 - 880 g.day-1 . Last factor whose effect was observed in relation to the quality of the meat was genotyping bulls in order to pro-ve the presence or absence of leptin genotype allele called "T".

Actualmente la evaluación nutricional de personas con altos niveles de actividad física como las que se encuentran en las Instituciones Militares, se realiza a través del índice de masa corporal el cual es un método poco exacto y con limitaciones que clasifica al personal militar muchas veces dentro del rango de sobre peso u obesidad, sin considerar la ganancia de masa muscular que suelen tener durante su formación. El cálculo del índice de masa corporal es muy sencillo y sólo se necesita de la toma de dos medidas antropométricas la talla y el peso, y con la ayuda de una fórmula (IMC=peso/talla2) nos define el estado nutricional de las personas; la facilidad y sencillez de este método lo ha hecho el más usado. Pero éste método no discrimina si el exceso de peso se debe a acumulación de masa grasa o aumento de masa libre de grasa. En el año 2011 se dio a conocer un nuevo método sencillo y de fácil uso que presenta las mismas características del ÍMC, llamado índice de masa adiposa (BAI, siglas en inglés) que requiere conocer la talla y la circunferencia de cadera de las personas, y con la ayuda de una fórmula (BAI = ((circunferencia de la cadera) / ((altura) 1.5) -18)) calcula el porcentaje de grasa, por lo que su utilización si discrimina entre contenido de masa grasa y masa libre de grasa. En éste estudio transversal, observacional queremos encontrar la correlación entre el uso del índice de masa corporal y el índice de masa adiposa (BAI) en la evaluación nutricional de personas con altos niveles de actividad física, como el personal militar en formación. La población que se reclutó para el estudio fue de 215 personas, el promedio de edad de la población evaluada fue de 19.7 años, el promedio de perímetro de cadera 95.6 cm, el peso promedio 68 kg, el promedio de talla 1.70 mt. Con respecto al índice de masa corporal (IMC) se tuvo un promedio de 23.4 kg/mt2 y un promedio de índice de masa adiposa (BAI) de 25.1. Se observó una correlación directa entre el IMC y BAI, en ambas se vio que a medida que uno aumenta el otro también aumenta, se observa que hay muchas posibilidades de que haya un comportamiento lineal entre ambas variables, además la relación entre los varones para IMC y BAI es más correlacionado que en mujeres. La correlación encontrada entre el IMC y el BAI fue de R=0.49 con un p<0.001 lo que significa que se puede utilizar indistintamente cualquiera de los dos métodos sin variación alguna en los resultados. Palabras Clave: Índice de Masa Corporal, Índice de Masa Adiposa, porcentaje de masa grasa, porcentaje de masa libre de grasa, actividad física.

Memoria para optar al título de Geógrafo / La presente investigación tiene como objetivo identificar y analizar la geodinámica de las laderas de la sección distal de la cuenca de Vodudahue, ubicada en los Andes Norpatagónicos. La intensa erosión de las glaciaciones cuaternarias, que explotaron debilidades estructurales asociadas a la tectónica de la Zona de Falla Liquiñe-Ofqui configuró un paisaje de laderas elevadas y abruptas. Relaciones dinámicas se establecen actualmente a partir de la combinación de procesos tectónicos, periglaciares, gravitacionales y climáticos que determinan la transferencia de material y energía desde las laderas a las formas de base. Las rupturas de equilibrio que desencadenan procesos de remoción en masa, están determinadas por factores condicionantes intrínsecos a la configuración de las laderas, a la presencia de un clima lluvioso y a la recurrente sismicidad cortical. Es necesario analizar la estabilidad del sistema de laderas frente a la posible ocupación del territorio.

Intramuscular fat occurring in the muscle of cattle is supposed to be prerequisite for high-quality beef. Marbling has effect on juiciness, tenderness and flavor of the meat. Selection of cattle at higher marbling score brings increased meat tenderness. It is influenced by many factors, among which we classify genetic background, age of animal, nutrition, sex and pedigree of animal. The aim is to perform association analysis beetween dinucleotide polymorphism in the gene DGAT1 (diacylglycerol acyltransferase 1) and the marbling score. Part of thesis is elaboration of literature, present state of the problem, genes affecting metabolism of intramuscular fat in cattle, the role of the enzyme DGAT1 in the biosynthesis of triacylglycerols and its physiological function (energy metabolism, glucose metabolism, relation to fat accumulation and obesity). In this study a singificant difference of allelic contribution to intermuscular fat content in tested samples was found. Nevertheless, effect of Q allele was reverse than observed in similar studies.

The topic of the thesis is The effect of feeding wheat with a high content of lutein on sensory meat quality of broiler chickens. The work deals with the importance and quality of poultry meat. It describes the evaluation of the quality of poultry meat and principles for the organoleptic assessment. An attempt was made to brojlerovými chickens Ross 308. The chickens were divided into groups and fed with a feed mixture which was represented from 60 % and 30 % wheat. The experimental groups were included the wheat Citrus, in control groups the common wheat. This was followed by a 14-day experiment with chickens fed only wheat meal 100 %. After the sloughtering of all chickens was monitored the carcass yield and the parameters of meat quality (dry matter, fat, N*6, pH). When determining the effect of feed on meat quality were subjected to sensory evaluation of breast and thigh meat. By the descriptor juiciness of the breast meat was scored the group 60 % Citrus as the best. The groups of chickens fed only wheat meal were evaluated negatively in all sensory parameters.

The aim of the dissertation work was to determine meat colour in cattle, sheep, pigs, poultry and pheasants. The aim was also to evaluate the effect of breed, age at slaughter, weight at slaughter, sex, content of intramuscular fat and feed on changes in meat colour. Lightness (L*), redness (a*), yellowness (b*), chroma (C*) and hue (h) of CIELab system were measured by spectrophotometer Konica Minolta CM 2600d in all analyzed samples. In selected samples both remission and content of colour pigments were measured using photocolorimeter Spekol 11 and by modified method according to Hornsey. According to the results pork meat was affected by selected biological factors in the smallest range. Sex of the fattening pigs (hogs and gilts) had not significant effect on meat colour, on none of the monitored parameters. Neither sire lines did affect colour meat parameters. Significantly the lightest (p < 0.05) meat L* (62.53) was found in group with the highest content of intramuscular fat (5.04 -- 9.50 %). The colour of beef was affected by chosen factors in the widest range. In bulls, heifers and steers the highest lightness L* was found in crossbreed with Charolais (L* 36.22; 37.23; 37.19). The type of cattle had a significant effect (p < 0.01) on meat colour in cows. There were observed significant differences (p < 0.01) between crossbreed of beef breed (L* 36.89) and dairy breed (L* 31.94), respectively dual purpose breed (L* 33.57). Czech Fleickvieh breed (C) had significant effect on pigments content in meat (p < 0.01) when crossing with dairy breed. There was found significant difference (p < 0.01) between crossbreed with C 50 -- 74 % (3.94 mg.g-1) and purebreed C 100 % (3.57 mg.g-1). The breed of lambs had not significant effect on meat colour (p > 0.05). The level of DDGS in broiler diets had a significant effect on meat colour (p < 0.05). The highest (p < 0.05) L* (55.58) of breast muscles was determined in broilers fed 10% DDGS in the diet. Colour of broilers meat was affected not only by the level of DDGS but also by extruded soybeans (EPS). Breast muscle was darker (p < 0.01) in EPS (L* 52.58) in comparison with breast muscle of broilers fed DDGS (L* 55.74). In pheasants there were not significant differences (p > 0.05) between sexes in breast meat colour. Sex of pheasants had significant effect (p < 0.01) on lightness (L*), redness (a*) and hue (h) in thigh muscles. Values a*, b*, C* and h of breast meat were significantly (p < 0.01) different between pheasants reared in aviary in comparison with pheasant from the wild. Thigh muscle was significantly darker (p < 0.01) in pheasants from wild than in pheasants from aviary.

The aim of this thesis was to perform association analysis of UASMS1 polymor-phism in leptin gene with parameters of beef quality, studied on a group of Czech Fleckvieh bulls. The group of 236 bulls was genotyped by direct sequencing of the PCR product. Individual genotypes were processed into a database and statistical evaluation of association was performed by using SAS software. The UASMS1 polymorphism had a highly significant effect on palmitoleic acid content (p = 0.00006) and stearic acid content (p = 0.0005) between CT and TT genotypes. There was a significant value in myristoleic acid content (p = 0.0117) between genotypes CT and TT and in linolelaidic acid content between both genotypes CC and CT (p = 0.0340) and CC and TT (p = 0.0417). Values relating to the effect on dry matter content (p = 0.0746) and colour of meat (p = 0.0541) had only approaching evidentiary values. The influence of genotype on intramuscular fat content or other parameters of beef quality has not been demon-strated in this study.