To see the other types of publications on this topic, follow the link: Tuk-tuk.
Dissertations / Theses on the topic 'Tuk-tuk'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'Tuk-tuk.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
1
Meredith, Sharon. "Tuk in Barbados : the history, development and recontextualisation of a musical genre." Thesis, University of Warwick, 2002. http://wrap.warwick.ac.uk/91318/.
Full textAbstract:
This thesis is the first major investigation of tuk and documents an important part of Barbados' heritage. It also opens up opportunities for further research to be undertaken in Barbadian music and in related fields elsewhere in the Caribbean region. This thesis explores the history, development and recontextualisation of Barbadian tuk music. The history of Barbados is examined before considering Barbadian culture and how a Barbadian national identity was increasingly sought during the twentieth century, particularly after Independence. Music during the period of slavery, African music and British military music, the major influences on tuk, are explored before a study of the instruments, rhythms and repertoire of tuk. Types of tuk, and tuk-type musics elsewhere are examined and tuk is compared with other musics. Modern tuk musicians, their treatment of tuk, and how tuk has been, and continues to be, recontextualised is explored. The history, organisation and roles of the Barbados Landship, an organisation modelled on the British Royal Navy, but which never goes to sea, are considered together with the Landship's relationship with the tuk band. Finally, an overview of music and festivals in Barbados today places tuk in the country's musical scene. This thesis argues that tuk is predominantly a music that originated from imitating European military fife and drum bands, and that the African elements of it are to be found in rhythmic improvisation and some African retentions that have direct parallels with military fife and drum bands. It also argues that tuk exhibits characteristics similar to musics found elsewhere that can be attributed to the effects of the slave trade, colonialism and migration. In addition, the thesis argues that the Landship's relationship with the tuk band is a continuation of a naval tradition.
2
Clarke, Wesley S. "Return to P'ong Tuk: Preliminary Reconnaissance of a Seminal Dvaravati Site in West-central Thailand." Ohio University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1321396671.
Full text
3
Polcar, Bronislav. "Vliv způsobu kastrace na charakteristiky vepřového masa." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-258358.
Full textAbstract:
The aim of this thesis was to assess the effect of the method of castration on the characteristics of pork and assess the effect of gender on the composition of a carcass.
Carcass value is expressed in quantitative and qualitative characteristics that affect the value of the carcass. The quality of the carcasse is also involved internal factors which influence gender significantly influences the composition of the carcase and quality.
Significant impact on meat quality in fattening male pigs have boar odor. Boar odor is strongly linked to surgical castration, which appears to be an effective solution for eliminating undesirable odors. Nowadays in the European Union there is a higher pressure on pigs welfare and thus to enforce the ban on surgical castration of piglets which is painful and stressful.
Therefore is one of several options to eliminate boar odor using an immunological castration, which is nowadays the subject of many studies and brings very positive results.
The purpose of our test was to compare groups of barrows, gilts, entire boars and imunocastrated boars and monitor the composition of the carcasses, meat quality and level of skatole and androstenone and confirm the hypothesis that the influence of various types of castration of boars, barrows and imunocastrated boars show different quality pork meat.
Significant effect of gender on the composition of pig carcasses was proved whenboars and imunocastrated boars achieved the highest growth ability. On the contrary, gilts had the lowest growth ability. During fattening was determined highest daily gain in a group of barrows at favorable feed conversion and higher daily consumption compared to other groups of pigs. Also, barrows achieved best results in some parameters of carcass value, such as carcass weight and carcass yield of the hull on the contrary lean muscle ratio had the lowest percentage in comparison to other categories.
Barrows were characterized by the highest thickness of back fat. A higher ratio of back fat was also determined in the group of imunocastrates who are otherwise characterized
by good growth ability and quality of the carcass hull, whose parameters equal group of boars.
The immunological castration of imunocastrated boars caused weight reduction of sexual glands and stopped their physiological activity and that led to lower concentration of androstenone and skatolebelow the level of boar odor. Boar odor-causing substances exceeded the levels of acceptabilitytwice in the group of male pigs.
The group of gilts was evaluated with best results in major meaty parts ratio of both weight and percentage of weight of the carcass of the hull. Gilts were characterized with the highest meat ration the leg and in the roast. Boars had the best neck ration and weight and imunocastrated boar had the best shoulders parameters. Influence of gender had no significant impact on the quality parameters of meat.
4
Poláčková, Miroslava. "Vliv živé hmotnosti na zastoupení androstenonu a skatolu v tukové tkáni u kanců." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-259580.
Full textAbstract:
The aim of this study was to provide a comprehensive literature review and evaluation of research on the influence of androstenone and skatole for boar live weight, which thanks to modern trends sensitive issue.
Skatole is malodorous indole compound, which is formed in the colon of pigs later leads to deposition in adipose tissue, causing the so-called. Boar odor.
Steroid androstenone is produced by Leydig cells of the testes boars, when a part is floated urine, partly accumulate in saliva, to stimulate the sows and part is accumulated in the adipose tissue.
The chromatographic method suitable for detecting substances responsible for boar odor was developed on a gas chromatograph mass spectrometer using chemical standards.
According to the results, we can evaluate that the differences between imunocastraties and boars are minimal, not only in fattening values, but also at the height of the back fat or muscle growth musculus longissimus lumborum et thoracis. Only with differing indicators are the amount of androstenone and skatole, which confirms that feeding into higher slaughter weight pigs is unprofitable, because the amount of these substances is many times higher than allowed by European standard. The meat of boars is therefore inconvenient and are a much better choice imunokastráti.
The hypothesis that a live weight of influence on behalf of androstenone and skatole in fat tissue boars are so confirmed.
5
Ash, Kate. "'Remembrance tuk me be the hand' : Memory and cultivation of National Identity in Late Medieval Texts." Thesis, University of Manchester, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.518482.
Full text
6
Zajíček, Štěpán. "Vliv přídavku oleje na kvalitu tuku u prasat." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-258098.
Full textAbstract:
Pork represents the largest volume of meat production in terms of the global market. In the Czech Republic accounted for over 50 % of total meat consumption. Pork is often cited as a food with a high level of fat and unfavorable balance of fatty acids. Intake of dietary fats should contain saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in a ratio of <1 : 1,4 : >0,6. The PUFA/SFA ratio should be higher than 0,4 and the n-6/n-3 PUFA ratio should be 5 : 1. To increase awareness of the importance of food to human health has recently been an effort to find ways to produce healthier meat, i.e. with a higher proportion of PUFA to SFA and better ratio of n-6 and n-3 PUFA. Pork quality in terms of its composition of fatty acids is currently not very favorable. Fatty acid profile
in animal fats can affect by the fat contained in food and change the composition of fatty acids in the fat of pigs through the nutrition.
The diploma thesis describes the fats, their importance in human nutrition, a group of fatty acids found in fats, their sources and factors influencing the content and fatty acid profile in muscle and adipose tissue of animals.
The aim of the study was to investigate the influence of additions of rapeseed and soybean oil, as a major source of unsaturated fatty acids, in pig fattening on the quality and composition of intramuscular fat (IMF) in the pork loin (MLLT). It was also evaluated the effect of the addition of these oils on selected parameters of fattening capacity and carcass value. For a more objective evaluation of the suitability of fat was calculated atherogenic and thrombogenic index.
The experiment was included 32 pieces of slaughter pigs for in the final hybrid combinations DanBred. Pigs were throughout the fattening fed ad libitum complete feed mixtures and depending on the feeding divided into three groups, i.e. control group without the addition of oil and an experimental group containing 4% of rapeseed oil and an experimental group with the addition of 4% soybean oil.
The results show that the group with the addition of soybean oil exhibited simultaneously with the lowest daily intake of feed the best feed conversion. The addition of rapeseed and soybean oil had no significant effect on the physical parameters of the pork loin and backfat. So, technological quality of backfat has not been influenced. Amount of IMF not influenced by any of the oils. However, fatty acid composition in IMF has been influenced, both of oils.
Although, SFA has not been influenced neither one of the oil, content of the most represented SFA, palmitic acid, was significantly reduced in the soy diet. Significantly lowest content of MUFA showed group with soybean oil, which was due to a significant reduction of the most represented acid, oleic acid. Treatment with the addition of both oils were significantly increased PUFA and n-3 PUFA. The PUFA/SFA ratio was also increased, the most by soybean oil. The ratio of n-6 / n-3 PUFA was significantly reduced by the rapeseed oil. Content of linoleic acid, alpha-linolenic acid and eicosapentaenoic acid was significantly increased as rapeseed and soybean oil. Soybean oil increased content of alpha-linolenic acid significantly more than rapeseed, which against significantly increased linoleic acid.
Thrombogenic index was significantly reduced by rapeseed and soybean oil, atherogenic index only by soybean.
7
Pospíšilová, Lucie. "Sledování kvalitativních ukazatelů tukové tkáně u prasat s ohledem na rozdílnou živou hmotnost a pohlaví." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-259579.
Full textAbstract:
The aim of this study was to determine, the influence of gender and the live weight on qualitative indicators of adipose tissue. A total of 40 pigs were divided into four groups according to gender (barrows, immunocastrates, young boars and gilts). According to live weight, these individuals were divided into two groups: up to
104.9 kg of live weight and up from 105 kg of live weight.
The influence of gender and live weight on production indicators were examined
as follows: daily feed consumption, average daily gain and conversion ratio, as well
as colour and perforation of fat, fat content of neck, ham, loin and shoulder, fatty acid content and histology of fat cells. Daily food consumption was statistically significant with respect to gender, when the highest consumption was measured in barrows
to 104.9 kg of live weight (3.97 kg) and the lowest consumption was measured in gilts
of the same live weight (3.09 kg). The live weight had significant effect on the average daily gain. It had been proved, that increasing daily gain grew up with live weight.
The lowest daily gain had the immunocastrates from 104.9 kg of live weight (991.43 g) and the highest gain had barrows of live weight above 105 kg (1211.79 g). Furthermore, it was found that the average feed conversion is reduced in pigs above 105 kg of live weight.
Physical quality indicators of fat were not statistically significant, however, according to the test results the lowest values of fat perforation were measured in both cases in barrows in 104.9 kg of live weight (lower 40.39 N upper 52.79 N), indicating that barrows to 104.9 kg of bodyweight have the most delicate fat.
In the study of the fat content in the main meat parts, the most statistically significant differences were in the content of intramuscular fat between genders, namely in slaughter parts of ham and shoulder. The highest content of intramuscular fat in ham was measured in gilts to 104.9 kg of live weight (5.18%) and the lowest content in young boars to 104.9 kg of live weight (0.73%). At the shoulder, the highest intramuscular fat content was measured in barrows to 104.9 kg (2.86%) of live weight and the lowest in gilts to 104.9 kg of live weight (1.79%). Generally, the test results shows, that barrows have the most IMF, whereas the gilts have the lowest.
Regarding to fatty acids content, the most significant differences were measured
in content of saturated fatty acids, where the highest percentage was measured in barrows above 105 kg of live weight (52.15%), contrary the lowest content was measured in young boars to 104.9 kg of live weight (49.2%).
Fat cells histology showed no statistical significance barrows to 104.9 kg of live weight had the largest area of fat cells, while the smallest area of fat cells was detected in young boars of live weight above 105 kg.
Statistical significance for other indicators have not been established.
8
Pantoflíček, Jiří. "Vliv doby obohacování krmiva o nenasycené mastné kyseliny na vybrané parametry jatečné hodnoty prasat se zřetelem na kompozici mastných kyselin intramuskulárního tuku." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-260622.
Full textAbstract:
The thesis aims to evaluate the impact of aliment with higher contents of unsaturated fatty acids, consumed for a different period of time, to utilitarian attributes of pigs before a slaughter, with respect to the composition of fatty acids in the intramuscular fat of tested animals.
The factors that influence the quality of meat are interior, exterior and technological. Among the qualitative markers of quality of meat we rank the share of meat and fat, acidification rate, color, viscosity, contents of intramuscular fat (marbling), smell, taste, juiciness and delicacy. Together with hygienic and nutritive attributes, consumers and processors consider these technological and sensory aspects to be the most important.
The ultimate goal of this thesis is to compare the impact of different length of feeding soy oil on parameters of pork meat quality and growth.
However, the interference of growth attributes was inconclusive and the test result came similar in different groups of tested pigs.
What was influenced by adding the soy oil into the feed is the fatty acids profile. The contents of fatty acids remained unchanged in every test group. Over time the content of monounsaturated fatty acids decreased. The most significant change occurred in representation of polyunsaturated fatty acids, which increased in the test groups with longer period of feeding with enriched feed, mostly at the expense of monounsaturated fatty acids.
The differences between the test groups of pigs were statistically inconclusive; therefore the soy oil enrichment did not worsen the technological parameters of meat and fat quality.
The longer period of feeding the soy oil enriched feed led to significant increase in polyunsaturated fatty acids. According to the findings, adding the soy oil into the feed will have no effect at all if done short time before the slaughter.
9
Poláčková, Barbora. "Vliv ukazatelů reprodukce na produkci a kvalitu mléka." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-256922.
Full textAbstract:
The aim of this study was to evaluate research of reproduction indicators on the level of milk production and the quality of the milk on selected farm. Materials for processing thesis were obtained on Oldřich Poláček´s Farm Hole. Mr. Poláček´s farm is located in Central Bohemia and manages 380 ha of arabe land. The farm bred Holstein cows, for now there are 190 dairy cows of this breed.
The indicators of milk production and reproduction were observed from 2013 to 2015. Results of the observed farm were compared with results of milk yield of Holstein cattle breeders association in the Czech Republic.
The data were analyzed and statistically processed using SAS 9.3 (SAS / STAT; 9.3, 2011). To determine the basic parameters of the files were used MEANS procedures and UNIVARIATE.
Evaluation of milk yield and indicators of reproduction was based on the results obtained from the recorded milk production of cows done by Holstein cattle breeders association and stable computer system AFIFARM. To evaluate the data were used 104 dairy cows, which had last two standardized lactation completed in the test years from 2013 to 2015 and 121 dairy cows, which had the first standardized lactation completed in 2014 or 2015.
For the milk yield were evaluated parameters of kilograms of milk per lactation, kilograms of milk per day, fat (%), protein (%) milk, depending on reproduction (days open, calving interval, age at the first calving) and lactation order.
Milk yield on the farm in 2015 was above the national average in Czech Republic. For dairy cows with the first lactation was up to 8 536 kilograms per standardized lactacion, for dairy cows with second lactation was up to 10 928 kg, and for dairy cows with third and more lactation was up to 10 864 kg. The average content of 3,71% fat and 3,28% protein.
The influence of lactation negatively impacted % protein (r = -0.278). Conclusiveness was on the significance level (P <0.001). The highest protein content was on the first lactation 3,40%, and lowest in the fifth lactation 3,20%.
Statistically failed to demonstrate the influence of the order of lactation on the milk yield per standardized lactation, kilograms of milk and % of fat content.
The positive effect was shown between milk yield per lactation in kg and daily milk yield in kg (r = 1). Conclusiveness was on the significance level (P <0,001). The lowest daily milk yield on the first lactation was (30,24 kg) with the production of 9223,06 kg of milk and the highest on the third lactation (47,43 kg) with the production of 14466,76 kg of milk.
Increasing of milk production per lactation had a negative effect on the % of fat content (r = -0,137), and % of protein content (r = -0.196). Conclusiveness was on the significance level (P <0.05). With increasing milk production declined % of fat content and % of protein content.
Statistically failed to demonstrate the influence of the milk production per lactacion on the open days and the calving interval.
Effect was demonstrated between the % of fat content and protein content in % (r = 0,501) at a level of significance (P <0,001). With increasing of fat content in%, increased also the the protein content in %. The lowest protein content (3,20%) was with a 3,66% of fat content. The highest protein content (3,40%) was with a 3,68% of fat content.
Age at first calving of dairy cows negatively impacted on % of the fat content of milk (r = -0,186). Conclusiveness was on the significance level (P <0,05). With age increasing at first calving declined % of fat content in milk.
There was also demonstrated a connexion between the standardized lactacion and days open (r= 0,227). Conclusiveness was on to the level of significance (P <0,05). With open days increasing the amond of milk per lactacion was higher.
10
Bezděková, Pavla. "Sledování oxidační stability hřbetního tuku ve vztahu ke zdroji nenasycených mastných kyselin v krmné dávce." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-259577.
Full textAbstract:
Summary
Pork is composed of 46 - 49 % of monounsaturated fatty acids, 40 % saturated fatty acids and 8 - 12 % of polyunsaturated fatty acids. The composition of fatty acids affects the strength of the tissues, their shelf life and quality (mainly taste). The development of fat tissues is characterized by hyperplasia and hypertrophy of fat cells. The quality of the adipose tissue associated with fatty acids.
Monitored was 72 animals (36 of these pigs and 36 gilts). Pigs were divided into 2 experimental groups with 4 % addition of oil (rapeseed, soybean) and one control group, which was without the addition of oil. The animals were fed ad libitum complete feed mixtures, and for the whole period of fattening. In the control and experimental groups were used to compound feed for before fattening (P1) and fattening (P2). The pigs, which were in the experimental groups, was added to the feed mixture P2 oil (rapeseed or soybean), and 6 weeks before slaughter. In each group was assessed in 6 animals. Sampling was conducted from the backfat samples were homogenized and subjected to chemical analysis for the determination of fatty acids and oxidative stability.
From the measurement results, it was found that rapeseed oil contained a fatty acids SFA, MUFA, n-3 PUFAs and higher ratios of S/P, M/P. Compared to the soybean oil contained more PUFA, n-6 PUFA, n-6/n-3 and M/P. In gilts was higher proportion of SFA in the fat of soybean oil and pigs to have more SFA from the oil of rapeseed.
Oxidative stability of backfat increased tendences. Pigs had a higher oxidative stability of the fat in rapeseed oil compared to soybean, and gilts had higher values of oxidative stability of the fat in soybean oil. The measured values in the control group were lower in the oxidative stability of 0 compared to oils (rapeseed, soybean), but in the oxidative stability of 3 and 5 days were the highest.
11
Adámková, Anna. "Nutriční rozbor a optimalizace chovu vybraných druhů jedlého hmyzu v podmínkách ČR s ohledem na zdraví člověka." Doctoral thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-261414.
Full textAbstract:
All over the world, the edible insects are considered a highly nutritious food with high protein and fat content. However, the nutritional value of insect is not constant. It can be affected by species, developmental stage, rearing technology or nutrition.
Therefore, this thesis was aimed at obtaining the selected nutritional value of edible insects. Analyses were focused on the determination of the crude protein content, fat content, fatty acid profile and sterols in selected species of edible insects, which can be commonly reared in the Czech Republic. At the same time we also analysed samples of insects reared on the island of Sumatra to evaluate the influence of the climate on the nutritional value. The main aim of the thesis was the determination of optimal breeding conditions, developmental stages and feed rations for obtaining good production of insects with nutritional properties suitable for human nutrition. The analyses showed a high nutritional value of selected insect species, but also confirmed the significant differences in the content of individual nutrients between different species depending on the climate conditions and developmental stage. Comparing the fat and crude protein content in edible insects and other conventional sources of meat it has been found, that the examined insect is similar to beef concerning the fat and crude protein content. The results obtained are the basis for determining the appropriate rearing conditions and developmental stages for obtaining insect with the desired nutritional properties for human nutrition.
12
Havelková, Michaela. "Oxidační změny vybraných druhů masa." Master's thesis, Česká zemědělská univerzita v Praze, 2015. http://www.nusl.cz/ntk/nusl-257919.
Full textAbstract:
This diploma theses addresses the changes in the composition of animal lipids during cooling storage and after processing. It was used mincing fish muscle of common carp (Caprinus caprio). After application of selected herbs has been studied their antioxidation effect on the stability of fish lipids after heat - treatment and coooling storage. In total, two analyses were performed. Each analysis consisted of measuring temperature every two to three days for 20 - 23 days. During this period, the effect of oregano (Origanum vulgare), summer savory (Satureja hortensis L.) and greek oregano (Origanum heracleoticum L.) to heat-treated meat in cooling storage was observed with the help of the TBA value as an indicator of the oxidation level . Fish meat contains a high percentage of water and PUFA (polyunsaturated fatty acids) resulting in a higher level of lipid autooxidation. By applying the herbs into the samples, it is possible to slow down the lipid autooxidation and prolong the storage period. The antioxidative effect of herbs was present in all measuremnts. There were no statictically significant differences between greek oregano and summer savory. Statistically significant effects appear between saummer savory and greek oregano and between oregano and greek oregano. During the whole period of measuring TBA, its values were low. No difference between the samples with the herbs and the standart sample was statistically proven. However, cold storage of fish meat with the help of antioxidative effect of the herbs can be considered as an effective reduction of oxidation in the meat.
13
Novotná, Klára. "Vliv zkrmování řas na vybrané kvalitativní ukazatele mléka malých přežvýkavců." Doctoral thesis, Česká zemědělská univerzita v Praze, 2015. http://www.nusl.cz/ntk/nusl-259724.
Full textAbstract:
Milk fat is one of the most important components of goat milk. Another benefit of goat milk fat is its better digestibility in comparison with cow milk, which is caused by the smaller size of lipid micelles. Goat milk fat contains more lower fatty acids (caproic, caprylic and capric), which affect the production and processing of milk and cause specific flavor of goat's milk and dairy products. In recent years, the subject of many studies the possibility of increasing the content of other health beneficial fatty acids in goat milk, such as conjugated linoleic acid (CLA) and omega-3 and omega-6 polyunsaturated fatty acids. Animal nutrition is a significant factor how to achieve these changes in the fatty acid profile of milk fat. For these purposes can be used as additives for certain species of algae which are the source of nutritionally valuable lipids with a high content of polyene fatty acids, especially omega-3 and omega-6 fatty acids. The ability to change the composition of goat mikl fat, represents an opportunity for the development of new products. Functional foods, such as milk and dairy products enriched with omega-3 and omega-6 fatty acids. The aim of this work is to determine what effect the addition of selected algae (Chlorella vulgaris and Japanochytrium sp.) On milk production and representation of the components of milk, focusing on the composition of milk fat and fatty acid profile in goat milk. Attention was paid to reduction of saturated and increase the proportion of nutritionally beneficial unsaturated fatty acids, in particular n-3 polyunsaturated fatty acids.
14
Mikešová, Kateřina. "Vliv pupalkovéh oleje na vybrané fyziologické parametry plnokrevných koní v tréninkové zátěži." Doctoral thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-259634.
Full textAbstract:
Physical exercise increases tissue demand for oxygen and cell respiration, resulting in the generation of free radicals and reactive oxygen species. Overproduction of oxidants exceeding the cellular antioxidant capacity results in oxidative stress. Oxidative stress leads to tissue damage of a wide range of biomolecules and causes metabolic changes that consequently influence performance. To protect against oxidative stress, the body has an effective antioxidant defence system, including non-enzymatic and enzymatic components. The antioxidative effect of evening primrose oil (EPO) administration on the oxidative stress of race horses during their regular training period was determined. The eight-week experiment was performed on ten clinically healthy thoroughbred horses. All the horses were enrolled in a regular training program. Eight weeks before the experiment, the horses were fed a diet which remained the same for the following eight weeks, only supplemented with 150 ml EPO (blood samplings 3 times). Total antioxidant reactivity, thiobarbituric acid reacting substances, uric acid, levels, activities of muscle enzymes, eg. aspartate aminotransferase, creatine kinase, and parameters of fatty acid metabolism such as triacylglycerols and nonesterified fatty acids were determined. Average values of TAS after supplementation with EPO rose gradually and were detected at significantly higher levels in the sixth week in comparison with the control. The concentration of malondialdehyde, measured as TBARS, decreased significantly compared with the untreated control. The activities of AST and CK fluctuated, but no disturbance was demonstrated in muscle homeostasis. The present results indicate that the total antioxidant activity of the thoroughbred horses fed a diet supplemented with EPO was higher, and it helped stabilize the permeability of the muscle cell membranes in the horses at full workload.
15
Malá, Kateřina. "Vliv zkrmování lněného semínka na kvalitu mléčného tuku koz." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-260653.
Full textAbstract:
Type of feed, its quality, form of adjustments and feeding technique influence the composition and quality of milk. The share of milk components is highly variable, depending on nutrition and animal health. The greatest changes occurring in milk fat content. Milk fat is responsible for the natural flavor of milk. However, in terms of the modern world, human, saturated fatty acids contained in milk fat is considered negative active ingredient with the subsequent development of cardiovascular disease and the development of atherosclerosis in humans. Currently, therefore a growing demand for polyunsaturated fatty acids in milk as a healthy alternative. For this reason, an effort to influence the composition or the content of fatty acids in the milk of dairy animals. One way to significantly increase the content of desired MUFA and PUFA acids in milk fat is the use of oils and oilseeds in the ration. Very positive influence flaxseed, which among other things contains high levels of linolenic acid.
The aim of this work is to analyze and evaluate the milk fat of goats, which are fed with linseed in extruded form compared with a control group of goats without complementary food. It can assume that feeding flaxseed to increase milk fat content, including omega-3 and omega-6 fatty acids.
16
Chrástová, Nikola. "Valorizace odpadního živočišného tuku pomocí karotenogenních kvasinek." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-401902.
Full textAbstract:
This diploma thesis deals with valorization of waste animal fat using carotenogenic yeast and conversion to biomass enriched with valuable substances. These microorganisms have the ability to utilize various waste substrates and convert them into interesting products such as carotenoids, lipids, ergosterol and ubiquinone. Four strains of yeast (Rhodotorula glutinis, Cystofilobasidium macerans, Rhodotorula mucilaginosa, Sporidiobolus pararoseus) were used. The theoretical part is focused on characterization of yeasts, enzymes and lipases, produced metabolites, yeast and description of analytical methods. In the experimental part, cultures were performed at four C/N ratios on media with different carbon sources, which were glucose, glycerol, fat, fat with added emulsifier, enzymatically hydrolyzed fat and fat with enzyme addition. Biomass was determined gravimetrically for all samples. Carotenoids, ergosterol and ubiquinone were analyzed on an HPLC/PDA equipment. The intracellular lipid content was determined by GC/FID. The production of these substances was different in individual strains depending on the carbon source and the C/N ratio. Rhodotorula glutinis is the most suitable for producing biomass and carotenoids. The highest amounts of ergosterol and ubiquinone were produced by Cystofilobasidium macerans. Sporidiobolus pararoseus had the largest lipid content in biomass. This diploma thesis was elaborated within the international project "LipoFungi".
17
Holub, Jiří. "Optimalizace kultivace karotenogenních kvasinek na směsných odpadních substrátech." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2020. http://www.nusl.cz/ntk/nusl-413554.
Full textAbstract:
The master thesis addresses the issue of cultivation of selected strains of carotenogenic yeasts on waste materials of the food industry using a laboratory bioreactor. Carotenogenic yeasts are able to produce highly valuable metabolites during cultivation, which are located predominantly in the lipid part of the cells. Particularly, they are carotenoids, ergosterol, coenzyme Q and fatty acids. The thesis is divided into two main parts, the theoretical part and the practical part. The theoretical part describes individual yeast strains, types of waste materials, produced metabolites and methods of their analysis. The experimental part deals with the processing of waste materials of the food industry, specifically animal fat, whey and spent coffee grounds into the form of substrates usable as nutrition sources for yeast cultivation. Furthermore, cultivations focused on the recovery of the monitored metabolites and their analysis by using HPLC/PDA and GC/FID assemblies were studied as well. The yeast strains Rhodotorula mucilaginosa (CCY 19-4-6), Rhodotorula kratochvilae (CCY 20-2-26), Rhodosporidium toruloides (CCY 062-002-001), Sporidiobolus pararoseus (CCY 19-9-6) a Cystofilobasidium macerans (CCY 10-1-2) were used in this work. As one of the best producing strains Sporidiobolus pararoseus (CCY 19-9-6) was found, which achieved very high productions of carotenoids, coenzyme Q and ergosterol.
18
Brink, Linda Eugene. "Biografie van die taalstryder F.V. Engelenburg tot met die stigting van die S.A. Akademie in 1909 /deur Linda Eugene Brink." Thesis, North-West University, 2010. http://hdl.handle.net/10394/6488.
Full textAbstract:
Frans Vredenrijk Engelenburg (1863-1938) played a major role in the development and expansion of Afrikaans and the Afrikaans academic culture - especially in the northern part of South Africa. As a Dutch intellectual, lawyer and journalist in the nineteenth century South African Republic (Transvaal), he in particular played an important role as advisor and opinion maker from the 1890s onward. One of his biggest achievements was the key role that he played in the establishment of De Zuid Afrikaanse Akademie voor Taal, Letteren en Kunst in 1909. This study is the first part of a more comprehensive biographical project on the life of Engelenburg and the role he fulfilled in the history of the Akademie and South Africa until the thirties of the twentieth century. Since the 1600s the Engelenburg family has played a prominent role in the community where they lived. Aside from the high positions they had held for centuries before, they had in the fourth and again in the sixth generation married into noble families. This contributed to their important position in the community. Due to circumstances Engelenburg was not raised in the Engelenburg milieu. A family break in 1836 was the cause that Engelenburg's father, as a baby, was spirited away from this family milieu. Engelenburg received an extraordinarily good schooling. The solid intellectual foundation already laid then, to a large extent determined the course of his life. He was at the Stedelijk Gymnasium Arnhem when he met Marie Koopmans-De Wet (1834-1906), an aunt by marriage who lived in Cape Town, when on a visit to Europe. She was his soul mate and acted as a mentor and advisor to Engelenburg. The friendship strengthened with the years. He already at school had the desire to visit South Africa one day. His parents' divorce when he was still a student at the University of Leyden, steered his life in a very different direction than what he had foreseen for himself. The divorce was to a large extent the reason that, although he had studied law, he discarded the notion of a career in law after only a year. His decision to follow a career in journalism affected the rest of his life. The Transvaal War (1880-1881) meant that the Dutch developed an admiration for the Transvaalers for the determination and courage they displayed in their attempts to defeat the British army. President Paul Kruger's call shortly after the war that the Transvaal needed young Dutchmen further encouraged Engelenburg to come to South Africa. Previously Engelenburg had for a year worked for Fred Hogendorp at the Dagblad van Suidholland en s’Gravenhage in The Hague. Circumstances abruptly changed when Hogendorp suddenly became insane. During the same time, the owner of De Volksstem newspaper in Pretoria had committed suicide and Engelenburg seized the work opportunity. Within a matter of three months, he arrived in the Transvaal. Within a month after his arrival he was appointed chief editor of De Volksstem. He had studied the Transvaal situation thoroughly and by means of the newspaper and through tireless efforts, he contributed to improving the farming community’s cultural literacy. The education situation in the Transvaal enjoyed his constant attention. After the Anglo-Boer War (ABW) (1899-1902), he continued to work towards improving the education system in the Transvaal. He early on became involved in the Transvaal University College (later University of Pretoria). Before the ABW he did everything possible to promote the Dutch language to the Boer people. However, after the war he realised that Afrikaans had a rightful place, and he, in addition to Dutch, became a champion for the Afrikaans language. The battle between the proponents of Dutch and Afrikaans respectively, increased after the ABW. To achieve unity of action between the two groups, De Zuid Afrikaanse Akademie voor Taal, Letteren and Kunst was founded in 1909. Behind the scenes Engelenburg was one of the major driving forces to assist with the founding of the organisation. As a board member and later as chairman, he gave impetus to the Akademie. In 2009 the organisation celebrated its centenary. This is an important milestone, especially seen in the light of the current political climate in South Africa. The Akademie can now be regarded as a monument to Engelenburg as the fruit of his labour and perseverance during the first three decades of the Akademie’s existence.<br>Thesis (M.A. (History))--North-West University, Vaal Triangle Campus, 2010.
19
Sell, Felipe Andreolli. "O universo tuk tuk em Lisboa: territorialidades, “drivers” e consumidores." Master's thesis, 2019. http://hdl.handle.net/10451/40689.
Full textAbstract:
A pesquisa que aqui se propõe procura reflectir sobre um fenômeno recente da paisagem do centro histórico de Lisboa, nomeadamente os veículos afetos à animação turística denominados tuk tuks. Fá-lo-á examinando a sua ligação ao contexto econômico em que surge, de crise e desemprego jovem, à economia do turismo em que se integra e estudando de modo detalhado os modos de organização informal dos condutores de tuk tuks, as suas estratégias de investimento na actividade e a forma como o seu trabalho quotidiano é espacializado na cidade. Baseando-se em pesquisa etnográfica móvel com os condutores e alguns empresários de tuk tuks, procura igualmente reflectir sobre a experiência turística enquanto experiência urbana autêntica. Esta pesquisa situa-se na intersecção entre os estudos sobre novas formas de turismo, os estudos sobre a economia casual (gig economy) e os estudos sobre a territorialidade no espaço urbano.
A pesquisa apresenta o contexto desenvolvido a partir da crise econômica de 2008, que em Lisboa levou a uma forte aposta no turismo, o que originou metamorfoses no espaço urbano em áreas onde essa economia tem um peso determinante, tendo passado a ser recorrentes as interpretações que levam à denominação de diversas actividades como os passeios de tuk tuks, como fazendo parte de processos de turistificação e gentrificação. Assim, a pesquisa conecta o universo tuk tuk enquanto serviço de animação turística que atende à procura de uma classe de turistas mais ricos com a gentrificação turística de modo mais geral, fazendo-o a partir do ponto de vista êmico, isto é, a partir do ponto de vista dos drivers e empresários da atividade.<br>This dissertation focusses on a recent phenomenon in the historic center of Lisbon, the tuk tuk vehicles used for tourist animation. It does so by examining its link with the economic context in which it arose, one of crisis and youth unemployment, with the tourism economy in which it is integrated, and by studying in detail the informal organization of tuk tuks drivers, their strategies for investment and the way their daily work is spatialized in the city. Drawing on mobile ethnographic research with drivers and tuk tuks entrepreneurs, it also seeks to reflect on the tourist experience as an authentic experience. This research is situated at the intersection of studies on new forms of tourism, the gig economy and territoriality in urban space.
The research presents the context of a strong push for tourism related to the economic crisis of 2008, which led to different metamorphoses in the urban space, especially in the more touristic areas. In this context activities such as tuk tuks tours have been recurrently labeled as part of the process of touristification and gentrification. Thus, the research connects the ‘tuk tuk universe’ (of a tourist entertainment service that meets the demands of a richer tourist class) to gentrification and tourism more generally. It does so from the emic point of view, that is, from the point of view of the drivers and entrepreneurs of the activity.
20
Larkey, Levi Benjamin Markman Arthur B. "Tuk-Tuk a unified account of similarity judgment and analogical mapping /." 2005. http://repositories.lib.utexas.edu/bitstream/handle/2152/1601/larkeyl82949.pdf.
Full text
21
Larkey, Levi Benjamin. "Tuk-Tuk: a unified account of similarity judgment and analogical mapping." Thesis, 2005. http://hdl.handle.net/2152/1601.
Full text
22
Hrozková, Martina. "Vliv měsíce otelení na mléčnou užitkovost dojnic holštýnského plemene skotu." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-166568.
Full text
23
Javorová, Jana. "Změna obsahu tuku v bazénových vzorcích mléka v průběhu roku a její vliv na technologické vlastnosti." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-166603.
Full text
24
Bouzková, Klára. "Vláknina v müsli produktech." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-362703.
Full textAbstract:
The main target of the thesis was to analyse the content of dietary fibre and lipid in 15 muesli samples, and to compare measured quanta with data on the product cover. The highest content of dietary fibre (11,2; 10,0 and 9,7 %) and soluble dietary fibre (5,84; 4,78 and 4,41%) has been stated in samples 11, 3, 7. The lowest content of dietary fibre (5,1 %) and soluble dietary fibre (0,17 and 0,19 %) has been stated in samples 4 and 5. The highest content of lipid has been measured in samples 3 and 13 (16,67 and 26,47 %). The lowest highest content of lipid has been measured in sample 4 (0,4 %). This was caused by the technology process in both cases. In all samples, except samples 5 and 13, the measured content of lipid was lower than the stated data on the product cover. The most marked contrast of data stated on the product cover and the measured value was 77,8 %, the lowest 7,1 % though. Then also sensory analysis has been done by 20 respondents (10 women and 10 men). They evaluated the visage of the cover when opened, aroma, crispness, swallowness, taste, attractiveness and the overall impress. Focusing on the overall impress, the best assessed sample by both men and women was sample 9: Chocolate wheat cereals. The worst assessed sample by both men and women was sample 6: Blueberries muesli with barleycorn.
25
Lichnovský, Miroslav. "Vliv stravovacích návyků na změnu tělesného složení - tělesná hmotnost, tělesný tuk, svalová hmota a tělesná voda." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-372791.
Full textAbstract:
Title: Influence of nutrition stereotyps on body composition - body weight, body fat, muscle mass and body water. Objectives: The aim of this work is to influence changes in body composition in women of various ages, body weight, occupation and movement regime. By adjusting eating habits reduce the amount of body fat while maintaining muscle mass. Methods Basic dietary recommendations for the ratio of macro-nutrients and time aspects of food intake according to the general body weight reduction recommendation. The bioimpedance method is used for assessment of body composition and selected circuits are evaluated at the same time. Based on this data, an individual diet plan was developed for each woman and the dietary effect was continuously evaluated. The study involved six women. Four overweight and obesity weighing 92 ± 17 kg and BMI 35 ± 4 kg/ . Two with a normal weight of 60 ± 2 kg and a BMI of 22.5 ± 0.5 kg/ Average age of women 40 ± 15 years. Results: After the individual diet was applied for three months, we found significant changes in women with higher body weight. They reduced body weight by 6 ± 1 kg and body fat by 5 ± 1 kg. In addition, these persons reduced the waist circumference by 5 ± 2 cm and the hips by 4 ± 2 cm. For the remaining two subjects with normal body weight, we did not...
26
Borutová, Klára. "Vliv fritovacího tuku na kvalitu jemného smaženého pečiva." Master's thesis, 2008. http://www.nusl.cz/ntk/nusl-95003.
Full text
27
Lovasová, Renáta. "Hodnocení kvality mléčných výrobků vyrobených z kozího mléka." Master's thesis, 2019. http://www.nusl.cz/ntk/nusl-427891.
Full textAbstract:
This diploma thesis engages in theme: Quality evaluation of dairy products made from goat milk. In literature summary of the thesis is described composition and characteristics of goat milk. There is basic information about goat dairy products, especially about cheeses. Practical part of the thesis deals with measuring pH, titrating acidity, content of proteins, fat, salt, dry matter and fat in dry matter in samples of goat cheeses. All results are compared in its group of goat cheese and simultaneously with other groups of goat cheeses. Measured values of analysis are compared with data on packaging. The lowest value in majority of the analysis reach group of spreadable cheeses. The highest values in majority of the analysis were found in semi-hard cheeses made only from goat milk and from mixture of goat, cow and ewe milk. When the results are being compared with the packaging, the most values correspond with dry matter and content of proteins. The lowest corresponding results were found in fat in matter and content of salt of goat cheese.
28
Schäffer, Róbert. "Vliv hladiny dusíkatých látek na parametry užitkovosti u brojlerů." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-179805.
Full textAbstract:
The aim of my work was to determine the influence of a higher content of nitrogenous substances in feedstuff on the growth, the quality of butcher-adapted body and the quality of the chicken's liver. The experiment comprised of 205 chickens of a hybrid combination ROSS 308. The chickens were divided into three groups. From the 14th day of age each of the groups was given food with a different amount of nitrogenous substances -- 20 %, 21 % and 22 %. This experiment was carried out on a farm in Čáčov and it lasted until the age of 42 days. Our trial proved that the best growth was recorded in the group with the 20 % content of nitrogenous substances (P<0,05). On the other hand, the worst feedstuff conversion was noticed in the chickens which got feed with the 22 % content of NL. Statistically provable difference (P<0,05) was also demonstrated in the weight of butcher-adapted bodies with cibarious giblets in the NL20 and NL21 groups compared with the NL22 group. The content of dry mass in the breast muscle was statistically provable (P<0,05) higher in the NL20 group compared with the NL22 group. The level of NL had no influence on the content of abdominal fat and the fat in liver. Statistically provable (P<0,05) higher was the amount of L* in the NL22 group in comparison with the NL 20 group and that happened in both cases meaning the liver in the NL22 was darker
29
Životská, Hana. "Analýza vybraných jakostních parametrů mléka u dvou plemen skotu v průběhu roku." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-427306.
Full textAbstract:
This diploma thesis is focused on the analysis of selected quality parameters of milk from two breeds of dairy cattle during a year. The literary review contains the information about the basic structure of cow's milk and with a more detailed focus on ingredients, which were observed in this thesis (proteins, fat, lactose, chlorides and somatic cells). In addition, the information was also included on basic milk quality indicators and the information about breeds of dairy cattle from which came samples of milk. Samples for analysis came from dairy cows of Czech Fleckvieh breed (farm GenAgro Ricany, a.s.) and from dairy cows of Holstein breed (University farm Zabcice). Samples of milk were obtained during 4 seasons, namely from January 6th 2017 to December 7th 2017. Analysis of variance (ANOVA) showed that the content of the milk observed components is influenced besides else factors, also by the season (in the winter protein content achieved values on averaged 3,31 % and 3,19 % in the summer). Moreover, a significant negative correlation coefficient was detected between proteins and somatic cell count (r = -0,73) and between lactose and somatic cell count (r = -0,45). Overall results showed that all milk samples meet the quality limits (proteins ≥ 2,8 %, fat ≥ 3,3 %, SCC ≤ 400 103.ml-1).
30
Zapletalová, Nikola. "Porovnání nutriční a senzorické jakosti vybraného masného výrobku z hlediska obsahu tuku a soli." Master's thesis, 2019. http://www.nusl.cz/ntk/nusl-427728.
Full textAbstract:
The diploma thesis is focused on meat products quality assessment and assessment according to fat and salt. The theoretical part describes traditional and legislative division of meat products, raw materials used in meat production, processing technology operations and risks of fat and salt intake. The practical part included Debrecen sausages and Vienna sausages production. These sausages were made in two variants, one with 2% salt content (control sample) and the other with lower - 1.6% salt content (experimental sample). Sensory analysis of the Debrecen sausages didn´t prove statistical significant differences, Sensory analysis of the Vienna sausages proved differences in color, juiciness and saltiness. The results of the analysis may be related with saltiness but also different fat content. The questionnare survey of sausages popularity and salt consumption shows that men consume meat products more often than women and the important factor that influence buying decisions is mainly meat products quality and meat content in case of sausages. Respondents´ salt consumption exceeds the recommended daily dose.
31
Konečná, Kristýna. "Vliv krmení na senzorickou jakost kuřecího a rybího masa." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-362722.
Full textAbstract:
The topic of the thesis is The Influence of Feeding on the Sensory Quality of Chicken and Fish Meat. The work deals with the importance and the quality of chicken and fish meat and describes the effect of feeding on its sensory quality. It was observed the influence of fat contained in the feed to the chicken and fish meat quality. There were two basic types of feed in the chicken experiment. The control group of broilers was fed with a standard feed mixture and the experimental two groups with mixture with addition of 10% rapeseed oil. Subsequently sensory analysis assessed the differences between these groups, ROSS and COBB broilers and between slaughter parts (the chicken´s thighs and breasts). In the second practical meat of rainbow trout which came from five ponds was evaluated. Their feed differed mainly in the fat. In the sensory evaluation the sensory quality differences among the groups of ponds were assessed. The measured values were statistically processed cobwebby diagrams. The results showed the addition of rapeseed oil into the broiler feed had positive effect on the sensory quality to the ROSS chicken´s thighs and breasts. For the hybrid COBB there was no significant impact on the quality of chicken´s breasts or thighs muscle. The groups of rainbow trout were evaluated the best group fed by the mixture with the middle amount of the fat around 20 %.
32
Neves, Yara Luísa das. "User experience & user interface. Desenvolvimento e concepção de projetos digitais." Master's thesis, 2018. http://hdl.handle.net/10400.8/3747.
Full textAbstract:
O presente relatório apresenta o estágio curricular realizado no estúdio Laux -
Layered Approach User Experience, com o desenvolvimento de projetos práticos
nas áreas de UX e UI. O estágio realizou-se no contexto de Mestrado
em Design Gráfico na Escola Superior de Artes e Design, das Caldas da Rainha.
O relatório divide-se em quatro capítulos. No primeiro capítulo descreve-se
as motivações pessoais para a realização do estágio, as características
e metodologia da empresa.
O segundo capítulo, centra-se no estudo do enquadramento teórico das áreas
de User Experience e User Interface. Explora-se não só o impacto das tecnologias
atuais, como também a metodologia de UX e UI que são centradas no utilizador e
que têm a capacidade de transformar positivamente a experiência do consumidor.
O terceiro capítulo corresponde à componente prática do estágio. Numa primeira
parte descrevem-se os desafios e projetos de menor escala e em seguida é
apresentado detalhadamente o projeto prático “Tuuk Trip”.
No quarto capítulo, apresenta-se as considerações finais sobre o desenvolvimento
do estágio curricular e os resultados práticos obtidos.
33
Synková, Lucie. "Reologické vlastnosti různě tučných bílých jogurtů." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-427187.
Full textAbstract:
This diploma thesis Rheological properties of plain yoghurts with various fat content is aimed in its theoretical part on the basic summary of fermented milk products. It is focused mainly on yoghurts, especially plain yoghurts. The manufacture, composition, nutritional and health benefits, storage and shelf-life of yogurts is described. In the next chapter are described rheological properties of foods. The aim of the practical part is to assess rheological properties of plain yoghurt with various fat content. All samples are commonly available in the Czech shops. The range of fat content was 0,1–10,2 g/100 g. The dependency of shear stress on shear rate was studied as well as the dependency of apparent viscosity on shear rate (1,02–68 s-1). The rheological properties were fitted to Ostwald-de Waele model (the Power law). It was assessed that yoghurt is a Non-Newtonian fluid with shear thinning behaviour. Determination coefficients achieved high values (0,8748–0,9905). Time dependency and effect of various temperature (4 °C, 12 °C and 22 °C) on apparent viscosity was assessed. pH, titrable acidity, fat content and dry matter content were observed for all samples.
34
Pressová, Petra. "Stravitelnost živin z praktické krmné dávky pro koně." Master's thesis, 2015. http://www.nusl.cz/ntk/nusl-250543.
Full textAbstract:
The aim of the study was to determinate digestibility of nutrients from diets for horses. The experiment was conducted on 9 Czech Warmblood horse breed on University school farm at Žabčice. For selected horses we found weight, age and workload. Horses were divided into 3 groups and in three balance periods were have gradually fed them the same amount of feed mixtures and meadow hay. Altogether an attempt fed 3 compound feed (mixtures), in which we analyzed components that were used in the experiment. Feed mixtures consisting from barley, oats, flaxseed meal, bean, dried whey, soybean meal, mineral premix and meadow hay. Diets mutually differed amounts of soybean meal. The experiment was arranged factor - so that no group of horses did not receive the same mixtures of 2x. The results were found to amount spent nutrients and calculated their digestibility. Digestibility of dry matter was 74.07 %+-4,45, crude fat 30.95 %+-23,62, energy 74.57 %+-3,89, nitrogen-free substances 79.79 %+-4,12, crude ash 66.31 %+-14,89, crude protein 80.17 %+-4,59 and crude fiber 69.91 %+-6,64. Digestibility of calcium, we estimated at 75.08 %+-8,35 and phosphorus 51.65 %+-15,93. Due fed mixture resulting difference in digestibility of crude protein at 1.02 % and the group fed mixtures, soybean meal and the group fed mixtures with the highest content of soybean meal (S10). The digestibility coefficients are most affected by the individual characteristics of horses and will need to make further balance for us to objectively determine the digestibility of crude protein in rations.
35
Šindelářová, Monika. "Změna kvality jemného pečiva vlivem přídavku vlákniny." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-362893.
Full textAbstract:
The aim of the thesis The effect of addition of fiber on the quality pastry was to determine the effect of the addition of wheat fiber on the quality of fried pastry. There were fried 8 kinds of donuts with 0, 1, 3, 6, 9, 12, 15, 18 % of wheat fiber (WF 600). The quality assessment donuts included the sensory evaluation, the measurement of the volume donuts, of the firmness, of the crust colour and the crumb colour and the determination of the total content of fat of donuts. The firmness of donuts increased with the increasing the content of wheat fiber. The crust colour and the crumb colour of donuts with wheat fiber were lighter than donuts without wheat fiber. Wheat fiber had the positive effect on the absoprtion of the frying fat because the total content of fat of donuts decreased with the increasing the content of wheat fiber. The addition of up to 3 % of wheat fiber had positive effect on the volume, the appearance, the aroma and the flavour of donuts.
36
Bátik, Andrej. "Fenotypová charakteristika monocytov a makrofagov prasiat vykrmovaných rôznymi dietámi." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-426963.
Full textAbstract:
Many research articles describes fish oil as a beneficial for health. Mainly for prevention of cardiovascular diseases or that fish oil reduces cholesterol in blood stream. Aim of this study is to investigate effects of fish oil specifically of his parts EPA+DHA, on a modulation of immune system and phenotypic differentiation. For the experiment were chosen monocytes and macrophages obtained from experimental group of animals which was fed a diet consist of the addition of fish oil in an amount 45mg/kg of live weight. Then inflammatory state was induced by LPS. Cells surface receptors were analyze through flow cytometry specifically CD14, CD163, SLA-DR and theirs combinations after they were statistically processed. Results shows proinflammatory effects of fish oil however they were statistically not significant.
37
Spáčilová, Kristýna. "Zhodnocení vlivů působících na mléčnou produkci a cenu mléka ve vybraných podnicích." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-427168.
Full textAbstract:
The Diploma thesis was dealing with the evaluation of the factors affecting the milk production and the price of milk in the chosen companies. The data was obtained online from the results of performance monitoring and results of encashment milk. The price data was obtained from company´s basic records. The dairy cows were divided according to lactations 1. to 4., where the parameters of milk production, content of fat and protein were evaluated. Furthermore, the average monthly milk price in both companies was monitored over three years. Finally, both companies were evaluated basing on their economic situation. Analyses were running in programs Microsoft Excel and Statistica12. All dairy cows of both companies met the breeding plan of their breeds. The lowest milk production was measured from dairy cows at first lactation. The highest milk production had dairy cows on the third to fourth lactation. When comparing the breeds, the Holstein breed was superior in milk production, but with lower content of milk components (fat, protein) comparing to the Czech fleckvieh breed. High-yielding cows of the Holstein breed were more susceptible to the temperature of the environment. The decline in milk production was coming with the arrival of autumn and summer months. The content of milk components was higher in the cold months due to a negative correlation with the milk production. Content of milk components was also likely to be affected by the heat stress and changes in nutrition.
38
Radomská, Silvie. "Možnosti použití netradičních tuků v technologii potravin." Master's thesis, 2019. http://www.nusl.cz/ntk/nusl-427646.
Full textAbstract:
The aim of the diploma thesis „Possibilities of using non-traditional fats in food technology“ was to suggest a recipe with the addition of fats and oils, which are not often used in food production technology and then evaluate the influence of the added fats and oils to quality of muffins. The main evaluation method was a bakery experiment, during which a total of 10 muffins samples with different fats and oils were baked. The bakery experiment found that fats and oils affect sensory properties like a taste, smell and flexibility. A sensory least acceptable sample was a muffin sample with the addition of linseed oil. This sample had, in a negative sense, an overly pronounced smell and taste. The best sensory samples were muffins with safflower oil, almond oil and cocoa butter. In the second part of the practical part, fats and oils were subjected to gas chromatography (GC), where the proportion and representation of MK were detected and subsequently the results were compared with the values reported by the importer.
39
JAREŠOVÁ, Petra. "Porovnání procenta tělesného tuku dolních končetin u studentů učitelství prvního stupně ZŠ s šetřením z roku 2005 pomocí bioelektrické impedance." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-136590.
Full text
40
Kužmová, Barbora. "Vliv obsahu tuku a sušiny na reologické vlastnosti bílých jogurtů." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-430193.
Full textAbstract:
The thesis is aimed at monitoring the effect of fat and dry matter on rheological properties of white yogurts. The theoretical part describes the milk and milk products with a focus on yogurt, its production, composition and nutritional value. A review of literature continues with physical and mechanical properties of the fluids, rheological properties, viscosity and its measurement. The practical part aims to evaluate selected yogurt samples, to determine their density, viscosity, shear stress depending on shear rate and the time and temperature dependence of viscosity. For individual samples of yogurt were compiled flow and viscosity curve using Ostwald-de Waele model and based on Newton's law of viscosity, it was determined what kind of liquid was involved. Furthermore, it was observed whether the fat content and dry matter content had an effect on the density and viscosity of yogurt.
41
Pláteníková, Markéta. "Validace nutričních parametrů uvedených na obalech vybraných potravin." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-179774.
Full textAbstract:
The main purpose of this diploma thesis was to study legislative requirements about marking food products with nutrition labels and summarize the activities and procedures of supervising organizations connected to problematic of goods marking. One of the goals was to briefly describe technological and producing methods of selected food - ham, cheese, kephir milk, baby food with fruit, wafer, bread, wholemeal puffed bread and chocolate. Next goal was to evaluate the risks of food consumption with deceptive nutrition labels. In the practical part of this thesis I have determined quantity of saccharides, lipids, proteins and salt in selected food products by standard methods. Simple saccharides were determined by Schoorl's method and starch volume by Ewers's method. Lipids were determined by Soxhlet's extraction and after put through derivatization. In gas chromatograph (GC) were detected fatty acids. Apart from the Soxhlet's extraction was made also extraction according to Hara and Radin (1987) for comparison. Proteins were determined by method using nitrogen according to Kjehdal with adjustments according to Winkler. The amount of salt was detected analytically by argetometric precipitating titration. Determination the volume of nutritive parameters was made in three ranks of selected products. From obtained results were evaluated possible risks, which might be caused by consumption of food products with deceptively stated nutritive labels.
42
Bočková, Tereza. "Analýza vybraných potravin metodou NIR." Master's thesis, 2015. http://www.nusl.cz/ntk/nusl-250204.
Full textAbstract:
BOČKOVÁ, T. Analysis of selected foods by NIR, Master thesis, MENDELU in Brno, 2015, 72p. The aim of the thesis was to examine samples of regionally grown cereals, oilseeds and legumes using NIR analyzer DA 7200 and compare the results to the tables and chemical analysis. A total of 26 samples were used. For the whole, crushed and milled grains and seeds, according to the type of the sample, analysis of water, crude protein, crude fiber, crude fat and starch were made. The content of crude protein was verified by the chemical laboratory. NIR measurements showed discrepancies in the case of evaluation of individual substances for the whole, crushed and milled grains or seeds, although the same material was used and the measured values should be similar. We have detected for example crude protein content in Apache (Litava) wheat sample by NIRS analysis 129,3 +- 1,78 g.kg-1 for the whole grains, 116,5 +- 0,72 g.kg-1 for the crushed grains and 100,9 +- 2,71 g.kg-1 for the milled grains. The chemical analysis for the same sample showed the value of 120,8 g.kg-1. According to the literature, the crude protein content in wheat should be between 118 and 132,1 g.kg-1. When evaluating the characteristics of the whole, crushed and milled samples crude protein content reached 135,6 +- 8,78 g.kg-1 for the whole, 132,3 +- 9,97 g.kg-1 for the crushed and 130,5 +- 11,55 g.kg-1 for the milled samples. Given that the crude protein measurement results were in accordance with the chemical analyses and the tabular values, it is apparent that the NIR analyzer is working properly. The results of this thesis, however, bring the presumption that the device setting is now not suitable for multiple analyses of different materials.
43
Vlasáková, Jana. "Vliv vykouřených cigaret a konzumace alkoholu na zubní kaz a paradontózu u dospělých a vztah mezi příjmem alkoholu a viscerálním tukem u seniorů." Master's thesis, 2021. http://www.nusl.cz/ntk/nusl-451186.
Full textAbstract:
Title: The effect of cigarette smoking and alcohol consumption on dental caries and periodontitis in adults and the relationship between alcohol intake and visceral fat in the elderly. Objectives: The aim of my master thesis was to assess the influence of alcoholic beverages and cigarette smoking on the risk of dental caries and periodontitis in adults. Another aim was to assess the relationship between alcohol intake and visceral fat in the elderly. Methods: The thesis is carried out as two independent cross-sectional studies. In the first study, gender differences were tested using the non-parametric Kolmogorov- Smirnov test. Pearson's correlation coefficient was used to assess the relationship between the amount of alcohol consumed in kg and cigarettes smoked in pcs and the risk of dental caries or periodontitis. In the second study, body composition analysis was performed using the electrical bioimpedance method. Two-sample Kolmogorov-Smirnov test was used to test the hypotheses. In addition, a dot plot depicting the relationship between the amount of alcohol and visceral fat was created. Results: A total of 18 respondents took part in the first study, a survey. The results showed a high statistically significant correlation between the consumption of alcoholic beverages and the risk of dental...
44
Školníková, Elena. "Nutrigenomická analýza vlivu diety v průběhu prenatálního a časného vývoje na manifestaci aspektů metabolického syndromu v dospělosti." Doctoral thesis, 2021. http://www.nusl.cz/ntk/nusl-437899.
Full textAbstract:
16 Abstract The rising prevalence in noncommunicable diseases worldwide calls for the effort to determine their underlying causes. Common metabolic disorders in particular overwhelm the healthcare systems and are a one of the leading causes of poor quality of life of patients. Metabolic syndrome is represented by concurrence of several conditions - dyslipidaemia, obesity, hypertension or impaired glucose tolerance - altered metabolic phenotypes related to genetic and environmental factors. Recent studies suggest that early-life exposure to certain environmental stimuli is particularly capable of changing the mammalian phenotypes. Nutrition, as one of the major factors influencing health, is naturally a focus of research, which studies the link between parental diets and phenotypic alterations in offspring. The developmental origins of health and disease were historically more focused on maternal undernutrition, it is, however, more important to focus on surplus of macronutrients considering the westernization of modern diets. We propose the relevancy of not only the amount of macronutrients in maternal diet, but also their sources, as they may increase disease risk in offspring. Here we report, that sucrose as an alternative carbohydrate in maternal diet, has a marked impact on metabolism of the offspring...
45
Klimentová, Andrea. "Vliv dvouměsíčního redukčního pohybového programu na změnu tukové složky u obézních jedinců." Master's thesis, 2010. http://www.nusl.cz/ntk/nusl-285530.
Full textAbstract:
The main objective of my thesis was evaluate the two-month motion reduction program by determining changes in body fat of fitness clients. The study included a total of 61 persons from that 29 men and 32 women. Used were basic anthropometric methods - calliperation method and calculation of percent body fat according to Pařízková, bioelectric impedance BIA, calculating the percentage of body fat according to Deurenberg and BMI. The study foresees reduction program success (reduction in body weight, body fat and BMI values for all participants of the investigation file), the possibility of using regression equations establishing the percentage of body fat in terms of fitness, improvement of physical and mental well-being of clients and increasing the motivation for the next sport activities. Keywords: body fat, %fat Pařízková, %fat Deurenberg, BIA, BMI
46
KŘIVÁKOVÁ, Tereza. "Obsah základních analytických složek ve vybraných masných výrobcích." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-251913.
Full textAbstract:
The aim of this study was to assess selected analytical values (water content, fat, protein, collagen and salt parts) in chosen meat products ( at least 50 pieces of product) using NIR methods. There were chosen five kinds of meat product as a studying material ham sausage ("špekáček"), sausage ("vídeňský párek"), salami ("gothajský salám"), salami ("vysočina"), bacon ("anglická slanina") from ten different manufacturers from the Czech Republic. The results showed that "vysočina" was the most fatty and salty, with a maximum content of collagen and the smallest water content. "Vídeňský párek" contained the most water, but positively it was the least fatty and salty. "Gothajský salám" was evaluated as the lowest one within the quality because the results confirmed the lowest average of protein content. The smallest content of collagen was detected by "anglická slanina" and at the same time there was the maximum variability in water content, fat content , protein and collagen as well. The most negatively correlated water and fat.There exists extremely high dependence with "anglická slanina", "gothajský salám","špekáček" and this relation is presented as very high in statistical significance (p0,001). Similar results and statistical significance (p0,001) were detected between fat and protein with "anglická slanina".
47
Petrů, Dominika. "Distribuce tukové tkáně u dětí předškolního věku - srovnávací studie." Doctoral thesis, 2014. http://www.nusl.cz/ntk/nusl-332521.
Full textAbstract:
CHARLES UNIVERSITY IN PRAGUE FACULTY OF PHYSICAL EDUCATION AND SPORT ADIPOSE TISSUE DISTRIBUTION BY PRESCHOOL CHILDREN- COMAPARATIVE STUDY ABSTRACT Head of the dissertation: Author: Prof. MUDr. Ivan Dylevský, DrSc. Mgr. Dominika Petrů Prague, 2014 Abstract The dissertation provides information about the distribution of subcutaneous adipose tissue in preschool-aged /5-6 years, n=141/ and younger school-aged children /8- 9 years, n=137/ in the Ústí region. In this review, we describe and evaluate the child's body with anthropometric parameters, skinfold, bioelectrical impedance analysis and selected sample /n=31/ with ultrasonography. We found an increased distribution of adipose tissue in older file with a concentration in the abdominal area and a higher reliability of skinfold than the BIA, considering the ultrasound examination. Key words: subcutaneous fat, skinfold, bioelectrical impedance analysis, ultrasonography
48
BORKOVCOVÁ, Alena. "Optimalizace procesu sušení trvanlivých masných výrobků." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-174198.
Full textAbstract:
My thesis which deals with optimization of durable meat products processing. Research has found that during drying a durable meat product, there has been a gradual water loss and impairment of aw below 0.85. Fat and salt levels were rising. Measured values show that an optimum time to dry durable meat products is 42 days and it should be done gradually. Measurements have shown that the results are strongly influenced by random variations. Only the difference in the average proportion of fat between 7th and 14th day wasn´t proved at the 5% level of significance.
49
VANDLÍČKOVÁ, Karolína. "Úroveň pohybové aktivity u studentů středních škol a jejich rodičů na G. Jírovcova." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-204538.
Full textAbstract:
The thesis is focused on the analysis of physical activity among secondary school students in the Czech Budejovice. The work is divided into a literature review and a practical part. A review of literature is divided into several chapters. First, I explain basic concepts, which include physical fitness, physical activity and inactivity. In the next section I describe the selected anthropometric parameters such as body fat and BMI. The next chapter deals with closer adolescence and physical activity associated with this developmental period. In the practical part of the research was investigated the influence of selected somatic characteristics on adolescent physical activity. Research was attended by 55 high school students who use the Internet portal INDARES record their physical activity. Through its two-week pedometer monitor physical activity. Norma 10,000 steps met the 75% of students BMI (Body Mass Index) had the standard 87% of students and 60% of students had normal body fat percentage. Intended hypotheses assumed that physical activity has a certain dependence on BMI and body fat were not confirmed.
50
MAŠKOVÁ, Gabriela. "Zastoupení mastných kyselin v mléčném tuku dojnic a ve vybraném mléčném produktu." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-376073.
Full textAbstract:
The thesis deals with changes in proportion of fatty acids in bovine milk. The aim of this study was to assess the profile of fatty acids in milk and subsequently in yoghurt produced from it. The thesis also evaluates the influence of breeding management, breed as well as region. The results of the thesis confirmed that processing of milk into yoghurt has little to no effect on fatty acids profile and proportion of fatty acids is stable. Processing milk into yoghurt alters nutritional value of the product only minimally and the changes in fatty acids profile are not statistically relevant. Profile of fatty acids in the end product was mostly influenced by breeding management, where nutritionally most valuable milk and therefore yoghurt comes from grazing dairy cows. Breed itself has influence more over content of main elements, such as fat or protein content, in milk rather than over fatty acids profile. Influence of region tightly relates to breeding management where in highlands pasturing is more common and in lowlands it is more common to have dairy cows in stables.