Description of Trichobilharzia regenti as a new species of nasal bird schistosome in 1998 was only the first step in our knowledge of this extraordinary parasite. Natural definitive hosts of T. regeni are anseriform birds, but infective larvae - cercariae - are able to penetrate also into mammalian hosts including humans. There they are causative agents of hypersensitive skin immune reaction called cercarial dermatitis or swimmer's itch. Contrary to other schistosomes, miracidia of T. regenti hatch directly inside the definitive host tissue. Schistosomula migrate through the nervous system of vertebrates and, together with adult worms, they have predominantly extravascular localization in definitive hosts. Adult worms have a short lifespan and low degree of sexual dimorphism, connected with lower dependence of adult females on long-term contact with males. During the life cycle, T. regenti can be found within three different environments (freshwater, tissue of intermediate molluscan host and tissue of vertebrate host). Each of the seven developmental stages has a different role in the life cycle which corresponds with different organization of various organ systems. The introductory part of the thesis is focused entirely on ontogenetic changes of surface ultrastructure and body musculature of...

The diploma thesis is focused on issues connected with falsification of meat products and methods to detect this type of falsification are mentioned in the thesis, as well. Food falsification is a problem, which has persisted since the Middle Ages. A break authentisity doesn't appear only in meat products but also in all commodities. Surveillance authorities, whose job is to check food are described in the thesis. Meat products from the point of view of their break authentisity are discussed in more detail in the thesis. High pressure liquid chromatography, enzyme-linked-immunosorbent-assay, polymerase chain reaction belong to the most used detect methods of the food falsification. The practical part of the thesis contains determination of pure muscular proteins in durable and fermentated meat products by means of high pressure liquid chromatography. In the next part poultry masculature is determined in products using noncompetitive heterogeneous immunoassay, in which legislation bans using of mentioned type of masculature. In the determination of net muscle protein were found 7 of 25 samples (24 %) as unsatisfactory and in the determination of poultry muscle 4 of 24 samples detected (17 %) as unsatisfactory.

Title: The effect of intensity of voluntary isometric contraction on rheological characteristics of skeletal muscle tissue in vivo, in situ Objectives: The main aim of this study is to determine the effect of intensity of isometric voluntary contraction of skeletal muscle on its viscoelastic characteristics. The work also aims to contribute to the verification of myotonometer as an objective diagnostic instrument and compares it to known methods for evaluation of muscle tone, or its partial characteristics. Methods: We used myotonometer - utility model 29456 for evaluation of changes of stiffness and viscous behavior of skeletal muscle in vivo, in situ in 20 healthy volunteers. The values were compared during 0%, 20%, 35% and 50% of maximal strength of isometric contraction of finger flexors, controlled by hand-held dynamometer. Results: We concluded that both stiffness and viscous behavior of skeletal muscle increases with higher intensity of isometric voluntary contraction. Keywords: myotonometer, skeletal muscle, viscous behavior, stiffness, muscle tone

The diploma thesis is divided into two parts – theoretical and practical. In the theoretical part I deal with fatty acids. Specifically, the diploma thesis describes the physiology of fatty acids and their analytical determination by gas chromatography. Furthermore, I focus on the chemical structure of fatty acids, their division, metabolism and influence on human nutrition. The practical part deals with the feeding experiment in Wistar Albino rats and the subsequent tissue collection of these animals for analytical determination of fatty acids in their muscle. The extent of deposition of selected fatty acids in rat muscle was studied. The feed was supplemented with the following oils: palm, safflower, fish and Schizochytrium algae extract.

The aim of this diploma thesis was to determine, using gas chromatography, fatty acids in selected animal tissues. Specifically, the muscle, liver, pulmonary and adipose tissues were observed. A total of 32 piglets were divided into two groups with 16 pigs in each group. During 75 days of fattening, each group was given a feed mixture differing in the type of oil added. The experimental group was fed a basic feed mixture with the addition of 2,5 % fish oil, whilst the control group with the addition of 2,5 % palm oil. The animals were fed ad libitum. After slaughter, samples of selected tissues were taken and the process of lyophilisation was carried out. Using extraction method according to Hara, Radin (1978), lipids from lyophilized tissue samples were extracted. Fatty acids present within these lipids were then transformed into more volatile fatty acid methyl esters by the process of derivatization. These were then determined by gas chromatography and the results were statistically evaluated. The effect of fish oil in the feed mixture resulted in the increase of PUFA n-3 (P < 0.01) in all of the tested tissues. The addition of palm oil, on the other hand, had an effect on the content (P < 0.05) of SFA, MUFA in the tested tissues.

The topic of this thesis is the quality of poultry meat in relation to the production method. In the literature review, poultry meat is described, then its consumption in the Czech Republic and its chemical composition. Selected methods of sensory analysis are also described. Types of tested meats are characterized in the practical part. This thesis is also focused on the experimental evaluation of the chemical composition of chicken breast muscle from the Loužná farm using the NIR method and comparing the composition changes depending on the age of the chickens. It is followed by selected sensory methods aimed at recognizing differences in chicken meat from three different productions. In addition, there was published a questionnaire to determine citizen's preferences for products (chicken meat) from different production methods.