No description available.

No description available.

No description available.

No description available.

The aim of the thesis called: "Monitoring of sensory quality of selected comodities" was to conduct sensory evaluation of ready meals, pâtés and fish muscle. There were samples of ready meals (3) and pâtés (15) whose sensoric properties were evaluated based on a way of storage during their shelf life. The evaluation was focused on appearance/appearance of the cut, odour, intensity of aroma, texture in mouth, flavour, flavour intensity, saltiness/sweetness and the presence of other flavours. The effect of storage on sensory quality of ready meals and pates was not proven in most cases (P > 0,05).The effect of fish feed (from companies Aller and Biomar) on sensory properties of heat-treated fish muscle (24 samples of brook charr and 16 samples of rainbow trout) was evaluated as well. Following properties were assessed: odour pleasantness, intensity of aroma, texture in the mouth, juiciness, flavour pleasantness and intensity of flavour. Significant effect feed on the sensory quality of fish was detected only for samples of brook charr (P < 0,05).

Presented diploma thesis deals with the issue of nutritional characteristics of the fish meat. Practical part is focused on the composition of rainbow trout meat originated from different rearing conditions. Samples for experimental evaluation were taken on June 14th-- 16th, 2014 from five fish-rearing facilities equipped with different rearing system. Ten rainbow trouts in marketable weight were taken from each facility to particular analysis. The fish were measured for length and weight characteristics from which the indices and indicators for condition and exterior evaluation were subsequently calculated. Also the yield and viscerosomatic index of fish were assessed. Biochemical composition of tissues, spectrum of fatty acids and sensory evaluation were assessed for the evaluation of nutritive value. The origin of fish was tested by genetic analysis. The best condition of rainbow trout was found out in flow-through system with short-time recirculation. The highest yield (almost 90%) was reached in fish with initial rearing in fish storage and consequent rearing in fishpond. Biochemical composition of muscle was significantly different mainly in the content of dry matter and fat. There was proved a mutual dependence between the content of dry matter and content of fat. The best results in sensory evaluation were reached in fish from flow-through system, the worst were reached in fish from recirculation facility. Genetic analysis recognised 4 homozygous haplotype and 1 heterozygous haplotype.

The aim of the diploma thesis is the fattening of the layer males hybrid combinations type Dominant. It is very unethical that the layer males are put to death immediately after hatching and regarded as a waste in most countries with advanced the poultry industry. One of the options how to prevent this putting to death is to use alternative forms of fattening. An experiment was conducted within the scope of the diploma thesis. 200 pieces of cockerels 4 hybrid combinations were fattened during the experiment. The cockerels were fattened on a litter as well as in cages untill the ages of 12 weeks. The life weight and feed conversion were located by cockerels until the age of 12 weeks by the layer males during fattening. In the age of 12 and 18 weeks the live weight, carcass weight, carcass value, the percentage yield of breast muscle and yield leg muscle of the carcass and the percentage of the heart, liver and thigh bones from the carcass were determined. The dry matter content, fat content, and also the colour of L *, a * and b * from breast and thigh muscle were evaluated. Regardless of the hybrid combination the life weight was always higher by cockerels housed on a litter. The feed conversion by hybrids in cages was not demonstrably different, but the conversion by the hybrid housed on litter in the hybrid D - 109 was lower than by other hybrid types. The highest conversion during the whole fattening period was measured by the hybrid D -- 459. The hybrid combination had a statistically demonstrative influence (P < 0,05) on the slaughter value in each of the ages. The fat content of breast and thigh meat increased by all hybrid combinations with the age.

The topic of the diploma thesis was to find out the effect of cool storage on sensory quality and chemical composition of fish meat. Tryies of dark cod and salmon were used for the experiment. First, the samples were evaluated fresh, further measurements were taken 3 months after their freezing, and samples were stored for the last 6 months and stored for 6 months in a refrigerated state. Samples were subjected to a sensory analysis, which was divided into cheese and after heat treatment. The color, flavor, fragrance, texture, and overall appearance were assessed for the whey. After heat treatment, descriptors of color, variety, varietal intensity, texture, juice, taste, intensity of taste and overall quality were evaluated. Furthermore, the water and fat content of the fish samples was measured, as well as the change in the strength of the fish masks during frazier storage. A statistically significant difference (p <0,05) was found for almost all parameters considered. The only exception was the water content of dark cod which decreased only slightly during freezing. During the freezing storage, the color, variety, taste and degradation of the juice and the overall quality of the samples deteriorate.

The aim of diploma thesis was monitoring the influence of grass in feed on content of fatty acids in chichen thighs and breast meat. For experiment there were used 50 chickens divided to three groups. The first one was fast growing hybrid Ross 308, the second one was middle growing hybrid JA 757 and the last one was combined hybrid ISA Dual. The fattening was specified for each hybrid from 42 till 90 days. Feedin and water supply was ad libitum. The fortified feed was intaken 2/3 of whole fattening for every hybrid. There were statistically significant differences (P < 0,05) between breeds. There was increase of fatty acids in hybrid thighs and breasts of Ross 308. This hybrid has the highest amount of fatty acids. Between males and females there was no statistically significant differences (P < 0,05).

Composition of poultry flesh and its purpose on human nutrition is described in this work. The quality and factors which affects quality are described further. HACCP system takes also important role. The end of this thesis is focused on poultry meat markets. The aim of this thesis was to study and describe chicken slaughtering process and processing of chicken carcass and determine the major share of the fleshy parts of broiler chicken carcass which means shares of breast muscles and tight muscles.