Search

The diploma thesis is focused on the comparison of the quality characteritics of fallow deer meat originating from farm breeding, in cluding the assessment of the influence of different methods of slaughter, gender, and suplementary feeding of mothers during the lactation period on the occurence of qualitative changes in the texture of the meat literature rewiev is devoted to the definition and composition of meat, and then selected characteristics of meat are described individually. At the end of literary part, information about farm breeding is sumarized. In the practical part, the farm breeding of fallow deer of the Friedberger family is presented. Then the results from the analysis of the chemical composition of deer meat are presented, followed by an assessment of the occurrence of qualitative changes in the texture of meat depending on the monitored factors.

The aim of this diploma work is based on theresearch to find out according to which criteria people buy meat and meat products, how much money they spend on average and whether they prefer conventional meat products or organic meat products.

The goal of this thesis is to research the consumption of meat in the European Union and to look for trends and patterns regarding it's consumption. We will take advantage of the panel data structure and use our own balanced panel data set to properly verify and quantify the relationship of macroeconomic, microeconomic, and country specific variables with annual meat consumption per capita. We used data covering the consumption of meat in the European Union member countries in the year of 2018, with data ranging from 2000 to 2018. All data in our thesis are annual and aggregated at the level of single European Union member countries. We used standard panel data analysis tools to reach statistically significant results and concluded that individual propensity to consume meat varies between countries of the European Union and found evidence suggesting that urbanization and labour force participation impact meat consumption significantly.

The contamination of the food chain of wild boar by post-Chernobyl radioactive fallout is a continuing problem in the forest ecosystems of certain localities in the Czech Republic. This study/PhD thesis is therefore focused on the evaluation of the results of radioactive contamination by radiocaesium (137Cs) of meat of wild boar caught in the localities of Novohradské Mountains and Šumava National Park in the period from December 2012 to December 2019. The aim of the work was to evaluate the occurrence of radioactive load in wild board, identification of possible seasonal trends in measured values of 137Cs, as well as possible differences in selected localities, and to evaluate the presence of 137Cs in raw materials of animal origin, specifically from wild boar, as a possible source of contamination in the human food chain. During the monitored period from December 2012 to December 2019, 137Cs content was measured in 1607 samples of wild boar, of which 654 samples were from the Novohradské Mountains in the South Bohemian Region and 953 samples from the Šumava - South Bohemian and Plzeň Region. The threshold value of 600 Bq/kg of the total amount of caesium was exceeded in 763 samples out of the total number of 1607, which is 47.5%. The maximum value of 137Cs activity was 22,540 Bq/kg, the median value was 522,4 Bq/kg and the average value was 1368,2 Bq/kg. Statistically significant differences were found between localities Novohradské Mountains and Šumava National Park. Samples from Novohradské Mountains exceeded the threshold 600 Bq/kg in 238 out of a total of 654 samples (36,4 %) of caught wild boar. In samples from the Šumava National Park, samples exceeded the threshold in 525 out of a total of 953 samples (51,1 %). When assessing the seasonal effect of the measured values of 137Cs activity in caught wild boar, statistically significant differences were detected in the winter period (November - April), when 137Cs activity reached higher values. The average value in the winter was 1674,23 Bq/kg, the median value was 741,87 Bq/kg while in the summer period (May-October) the average value was 1022,69 Bq/kg and the median value was 376,51 Bq/kg. Differences in measured values are also visible when taking into account the seasonality. In the period from December to May (each monitored year) there was a noticeable increase in measured values in the localities of Novohradské Mountains, in contrast, in the locality of the Šumava National Park this seasonality is not reflected. In general, higher measured values of 137Cs activity were shown by samples from localities of closed forest ecosystems with no or minimal share of pastures and agricultural land.

Maso gallicus Simon, 1894 Material examined: 3 females; FRANCE, Corsica, Chiavari; 31.V.1971; leg. A. Senglet. ��� 1 male; Ste Trinit�� - Porto-Vecchio; 25.V.1971; leg. A. Senglet. Range: West Palaearctic., Published as part of Tanasevitch, Andrei V., 2019, On linyphiid spiders collected by Antoine Senglet on Corsica, with the description of a new species (Araneae, Linyphiidae), pp. 43-51 in Revue suisse de Zoologie 126 (1) on page 46, DOI: 10.5281/zenodo.2619516, {"references":["Simon E. 1894. Histoire naturelle des araignees, vol. 1, pp. 489 - 760. Roret, Paris."]}

This bachelor thesis deals with microbiological quality of meat. From a chemical point of view, meat and meat products have a high content of water and other substances that create the optimal environment for the growth and multiplication of undesirable microorganisms. In the case of imperfect handling and processing of the meat, contamination with microorganisms will occur and thus the sensory properties will change, and the spoilage will gradually increase. The development of microorganisms is also undesirable in terms of foodborne diseases, which can negatively affect the human body and affect it in the form of salmonellosis, campylobacteriosis, etc. The questionnaire survey revealed whether people are familiar with the notion of foodborne diseases and the potential risk that may arise with the consumption of meat and meat products. The survey shows that primary school children are more familiar with this potential risk compared to older people. A part of the thesis is a suggested recommendation to increase familiarity with this topic.

In bachelor thesis „Untraditional meat products“ attention is paid to products: Spanish chorizo, Haggis, Black Pudding and Bresaola. In 2017 the Czech republic had avarage consumption of 80,3 kg of meat per consumer. Consumption is influenced by factors like age, life style, health, cost and advertising. In terms of composition, meat is mostly composed of water, protein, lipoid substances and extractives, the content of wich varies depending on the species of animal and the part of the body from which the muscle is obtained. Meat contains nutritionally valuable essential fatty acids, is a source of vitamin B12 and iron and zinc. Meat products are divided into several categories according to decree no. 69/2016 Coll. And their treatment is most often done by heat treatment, smoking, drying and fermentation. Additives added to meat products are affecting color, consistency, durability and taste. Untraditional raw materials such as ground pimenton pepper, a mixture of salt with dried herbs, oats, barley, blood, or offal are added to meat specialities.

This bachelor thesis deals with the growth of cattle, its carcass value and technological systems used in fattening categories. First, the characteristics of growth, ontogenesis and the associated stages of growth, the methods used to evaluate growth, and what affects growth are described. Then the work is focused on meat production, where the terms associated with it are characterized, namely the carcass value with fattening. Furthermore, the effects that affect performance. The bachelor thesis describes individual slaughter categories and the part is devoted to technological systems of fattening of individual categories. The bachelor thesis evaluates the slaughter of cattle in the Czech Republic and their performance. The defeats of neighboring states are also evaluated and the information found is compared with the Czech Republic.

The aim of the thesis was to compile an overview of the incidence and frequency of pathological-anatomical findings in cattle slaughterhouses in the Czech Republic and to compare the number of findings in selected slaughterhouses for the period 2015 - 2017. The subsequent edibility of individual slaughter cattle body was also monitored. The aim was to determine the most common pathological-anatomical changes in selected slaughterhouses in the Czech Republic. The monitoring of pathological-anatomical findings in slaughtered cattle took place in a selected slaughterhouse. The slaughter protocols from the given slaughterhouse for the period 2015 - 2017 were used as background data. The data about the number of slaughtered animals and frequency individual findings in the Czech Republic were obtained from the results of inspections in the information system of the State Veterinary Administration (SVS OIS). Among the most recorded pathological-anatomical findings in selected slaughterhouse were cattle findings in the lung (29.49 % in 2016), kidneys (28.42 % in 2017), limbs (33.12 % in 2016), liver (17.96 % in 2017), heart (1.72 % in 2017) and spleen (0.34 % in 2017). In the Czech Republic I have seen the most pathological-anatomical findings in the liver (27.21 % in 2016), lungs (25.91 % in 2015), kidneys (24.52 % in 2017), spleen (12.29 % in 2017), limbs (6.88 % in 2015) and at heart (6.31 % in 2017). The results show that if welfare are adhered to and the quality is improved, fewer pathological-anatomical findings on carcasses and bovine organs will be recorded. If the number of findings decreases, the edibility of bovine animals for slaughter will increase. Despite the increase in edibility will to continue to be sufficient veterinary inspection, which should guarantee the wholesomeness of the meat produced both in the selected operation, as well as the all slaughterhouses in the Czech Republic.

The evaluation of the effect of sex on carcass value and chemical composition of lamb meat was the main aim of this disertation. The monitoring was carried out at an orgnic farm in Proseč where 8 ewes and 8 rams of genotype Š 75 T 25 (Š - Šumavská sheep, T - Texel) were involved in the study. The first part of the disertation shortly summarizes history and current situation in sheep breeding in the Czech Republic. Afterwards, there are described sheep and lamb marketing, the slaughter processing and chemical composition of lamb meat. In the next part there are described the other details of our monitoring. Within the frame of our study we determined daily gains of lambs, carcass yield, conformation and fattiness as well as the proportion of leg, shoulder, kidney and kidney fat. The effect of sex on selected offals was evaluated simultaneously. In terms of chemical composition, we determined the contents of dry matter, protein, crude nitrogen, intramuscular fat (IMF) and ash. The rams had a higher daily weight gain and carcass yield, while ewes had higher fattiness, a proportion of kidney fat and a proportion of the leg. In terms of offals evaluation, rams had higher proportion of liver while ewes had higher proportion of spleen. Despite expectations, there was no significant difference in content of IMF, however rams had higher contents of dry matter and protein. Although there have been observed differences between sexes in some indicators, these differences were not statistically significant.

This bachelor thesis deals with evaluation of cut meat by analytical methods. In the first, theoretical part, the important data concerns the definition of meat, composition of meat, muscle tissue, effects on the quality of the meat before and after slaughter, postmortem processes in the meat, the overall quality and nutritional value of the meat, medical harmlesness of the meat and cut meat for cutting. In the second, practical part, the thesis is focused on laboratory measurement of given values in pork and beef, namely in parts: pork neck, pork leg, beef rib and beef back. The aim of the thesis is to compare the quality of meat between supermarkets and retailers.

This thesis is focused on the issue of microflora of packaged cut meat. It is characterized by significant external and internal factors that influence growth and the proliferation of microorganisms. The next part is a brief description of groups of microorganisms causing spoilage of packaged meat and microorganisms causing disease from food. There are mentioned methods of prolonging the shelf life of meat, the most substantial part of which is devoted to the possibilities of meat packaging, the functions of packaging, plastic materials and possible migration of substances from them are also mentioned. The experimental part of the thesis is focused on the comparison of differently packaged samples of pork meat from the point of view of important groups of microorganisms. A significant part is the comparison of color changes during storage of differently packaged meat measured on a spectrophotometer.

This thesis focuses on determination of meat origins based on mass spectrometry MALDI-TOF (Matrix-Assisted Laser Desorption/Ionization Time-of-Flight) followed by principal components analysis (PCA). Today, this method is mainly used for microbiological purposes and not used often for verification of food authenticity. Although the technique is very fast and suitable for analysis of suspicious products, the investment costs are high which probably leads to the fact that the technique remain not well known in the food industry. Eleven types of raw meat (fallow deer, beef, duck, goat, rabbit, chicken, coypu, fish, roe, pork and hare) were prepared as samples and dried out. All types of meat came from home-grown free-range animals or animals that were hunted in the wild. Proteins within the listed meats were enzymatically cleaved by trypsin. All mass spectra obtained by mass spectrometry were extracted and evaluated in computer program R. Same program was used for generating graphs (e.g. 3-D graph, cumulative graph and graph of variability). Based on these results it was decided if it is possible to differentiate between different types of meat. At first, all the samples were compared between each other and then were separated into two smaller groups and compared again. The samples that were not...

This bachelor thesis discusses legislative requirements for packed food and how it reflects consumers expectation. The theoretical part of the work clarifies general requirements for packed in food Czech Republic based on Regulation of European parliament and council and Czech national laws and decrees. Special attention is paid to requirements for labeling of the meat and cold meat products. The practical part of the thesis which has been realized by using the questionnaire survey method, focus on detection of circumstances which are important for consumers and for their decision making when they buying food. At the same time, it was investigated how the legislation requirements reflect consumer needs for labeling of food. Results of this research are discussed in the debate. It has been found out strong consumer's need to know the origin of the food. This circumstance is very important for consumers especially for meat and cold meat products. Based on the information obtained has been created proposals for improvements, such as introduction of rules how to make this information clearer for consumer. For example, it might be set up mandatory rule to communicate information about origin of food on the front of pack. KEYWORDS Packaging, packed food, legislation requirements for labeling food, meat,...

This bachelor thesis clarifies the legislative requirements for labelling of selected foodstuffs. It explains the role of the European Union in the creation of the Czech legislative. Current trends such as organic food, functional food and healthier food composition have been identified. Furthermore, it describes the mandatory information on the packaging of packaged foods and lists examples of unsuitable products. In the following chapters, European and Czech legislation deals with specific rules for the labelling of selected types of food - meat products and dairy products.

My bachelor thesis is dealing with biochemical changes which are affecting the meat during it´s ageing process (proteolysis) and it´s impacts on final quality of meat. Changes of nutritional and technological value of the meat, which are running, are seriously affecting meat quality. Because meat has high content of the water, the possibility of formation of meat defects is also high. Consequences can be changes in color, taste, modulation of decay or health impediments. Factors affecting meat quality are connected with diversity of breed, age and gender. Abnormal post mortal reactions are affecting meat itself and are usually in connection with not proper manipulation with animals before slaughter. This is usually caused by stress and exhaustion. DFD (dry, firm, dark meat) is very often occured meat defect. After meat ageing process, there is possibility of occuring the negative change of deep autolysis. Consequence is not proper condition of meat.

Šajnar, J. Consumer behaviour on the market with meat and meat products. Di-ploma thesis. Brno: Mendel University, 2018. The diploma thesis deals with consumer behaviour on the market with meat and meat products. The analysis of secondary data is focused on describing trends in production and consumption of these commodities in the world and in the Czech republic. Within this analysis the significant relationship between GDP per capita and meat consumption is proved and price elasticities for the Czech republic are estimated. Further, there are evaluated results of the primary research based on questionnaire survey, which provides more detailed information about consumer preferences and factors affecting their behaviour. The results are subsequently used for market segmentation and final recommendation for the entrepreneurs and consumers.

In the beginning of the thesis a reader will be apprised of a historical importance of meat to people, its consumption, chemical content and methods of its definition. There is a mention of a production process of durable heat-treated meat products, fermented meat products, raw hams and dry cured meat. I also focused on possible risks related to this type of products, legislation, specific products of several countries and their even-tual trade marks.

Bachelor thesis deals with influences that affect the quality of carcases and meat of important livestock species. The thesis describes the production and consumption of meat in the world and in the Czech Republic, in history and present. Meat is indispensable in human nutrition. It is a rich source of nutrients is particularly valued for their high content of full proteins. Their thesis also mentions species and categories of animals for slaughter. Further evaluation of the quality of carcases and the quality of meat of important livestock species. Further the principles of evaluation of the quality of carcasses and meat quality. The quality of meat is influenced by a number of factors. These include, for example, species, breed, sex, age, weight at slaughter, nutrition and intramuscular fat content. All these factors affect the nutritional (dry matter, proteins, fats, fatty acids, extracts, minerals, vitamins) technological (pH, remission, pigments, binding) and organoleptic (aroma, taste, colour).

The diploma thesis is focused on the occurrence and development of psychrotrophic microorganisms and their influence on meat and meat products, two experimental experiments were carried out. The first analysis concerns the determination of the microbial quality of pork and chicken meat packaged simply and in vacuum. The relationship between the development of microbiological contamination has been evaluated, depending on the storage life and the packaging method. Microbiological analysis samples were taken from the day of slaughter of slaughter animals, followed by the 1st, 3rd, 7th and 11th day of storage. This experiment was performed in two replicates. In the second analysis the development of CPM and psychrotrophic microorganisms in samples of heat treated meat products with the addition of whey and fiber, as well as during storage, was monitored. Laboratory analysis was performed immediately after manufacture and subsequently after 7, 10 and 14 days of storage without vacuum packing or packing in a protective atmosphere.

Bechelor thesis involves theoretical parts focused on problematic area of changes in the microbiota of meat. To prevent this changes we have to know, how we can stop them in the begining. That contains knowledge of factors which affect them. These factors are part of prevention to provide healthy and safety food. Meat as an animal product, which contains plenty of water and that make it easily tainted. Contamination can be caused primary or secondary and also can affect chemical structure of meat. That´s mean qualtity degradation of stock and final product. To achieve quality and safety, it is needed to know and maintain qualitatv idicators of quality.

Diploma thesis deals with influence of mineral elements level in the diet of broiler chickens. Primary observe their importance in meat production with high nutritional and sensory quality. In experiment we tried to modulate the performance of chickens by changing the level of zinc (24 g, 204 g), calcium (2 g, 15 g) and magnesium (1,5 g, 4,5 g) and test the influence on sensory attributes of breast and tight meat. After slaughter in the age of 36 days the meat was processed and frozen stored. In sensory analysis (after heat processing) color, texture, odour, presence of strange odour, tenderness, juiciness, taste and presence of strange taste was judge. We discovered that different level of zinc has negative influence on the odour of tight meat (85,50+-2,108; 77,03+-3,333). Higher level of calcium and magnesium for the breast meat had positive influence on the color (83,53+-2,663; 88,50+-1,731) and negative influence on odour (86,10+-2,428; 76,66+-3,341), chewiness (77,73+-4,157; 63,33+-4,607) and taste (71,83+-4,325; 57,75+-4,532). In the end we can conclude that addition of different levels on mineral elements can influence organoleptic properties of meat and its acceptance for the consumer. It is necessary to do more experiments in this subject in the future.

This bachelor´s thesis named Special meat products deals with the general view at meat product specialities. The thesis discusses worldwide meat consumption and meat consumption in Czech Republic focusing at beef, pork and poultry. The thesis also includes basic steps in production technology and legislative requirements related to meat products. Furthermore, there are mentioned basic information about tradition of special meat products and typical locations of production. There are also stated production technologies of Parma ham, Jerky, Mortadella and Čajový salám plus connected problems.

A description of packaged meat microflora is provided in this bachelor thesis. It deals with the chemical composition of meat and the factors influencing the growth of microorganisms. Main topic is the characterization of microorganisms causing spoilage of packaged meat and microorganisms causing formation of foodborne illnesses. Methods of fighting against undesirable microorganisms are also included. The thesis contains packaging types characterization, options in the packing of meat, packaging requirements, and shortcomings during the packing. The experimental part is focused on determining the most important microorganisms' groups appearing in samples of differently packaged meat.

The diploma thesis is focused on identification of factors influencing commodity vertical of sheep. This vertical is compared with similar commodity of goat. The thesis classifies the development of this commodity on the market in Czech republic and compares it with the development in the market of EU member states. The study evaluates the development of sheep quantity status. The supply and demand side of the market as well as the proportional changes related to the foreign trade of the Czech Republic with this commodity are also examined. On the basis of the data determined by the market analysis, this commodity is evaluated. On the basis of the results obtained, it can be stated that the sheep commodity is only a marginal commodity in the Czech Republic and within the EU belongs the Czech Republic among the states with the smallest sheep population.

This bachelor thesis describes development and current situation in numbers of sheep in the world, in the European Union and in the Czech Republic. Sheep meat production in the EU and import and export of this commodity are also mentioned in the thesis. In addition to current numbers of sheep in the Czech Republic, the thesis shortly describes history of sheep breeding and lamb (sheep) meat production focusing on marketing. The main part of this thesis is focused on chemical composition of lamb meat and the factors which affect above mentioned. The most important factors influencing the chemical composition are breed, age, gender and nutrition. Finally, the thesis deals with the value of lamb meat in human nutrition in terms of consumption and possible effect on human health also. Risk of cardiovascular diseases, cancer and diabetes mellitus type 2 are the most discussed topics regarding to consumption of red meat (including lamb meat).

Heat-treated meat products are the most important group of meat products, as the range of products and popularity among consumers. The introductory part of this thesis describes the clasification of meat products according to traditional division, and especially according to legislation. The raw materials are the basis of quality for the production of high quality meat products, The most important is the meat itself, as well as additives such as spices, salt mixtures, protein and carbohydrate additives, colouring and polyphosphates. The thesis describes the process of production of this product group. Most described is heat treatment, especially smoking. Smoking is one of the basic technological processes in the meat industry. It is a method of heat treatment, preservation and aromatization of food by smoke. Smoke and its composition affect the characteristic of the final product and gives sensory benefits to the product. On the other hand, it also contains harmful substances such as polycyclic aromatic hydrocarbons. Sensory, laboratory and microbiological methods are used to evaluation the quality of meat products. Sensory evaluation takes place during shoping and consuming by customers themselves or by trained evaluators during quality control in the production process. Laboratory and microbiological methods are important for evaluation the correct composition of the product and its healthiness.

Maso sundevalli (Westring, 1851) NEW DATA. — Brissogne, Saint-Marcel, Quart, Nus: Natural Reserve of Les Îles, 526 m, riparian forest, 26.VI-12.VII.2013, 1 ♂, leg. Negro. LITERATURE. — Rossi & Arnò 1995; [Isaia 2005]; [Rossi & Bosio 2012]. CHOROTYPE. — OLA. MACROHABITAT. — Shrublands, riparian habitats., Published as part of Paschetta, Mauro, Christille, Claretta, Marguerettaz, Fabio & Isaia, Marco, 2016, Regional catalogue of the spiders (Arachnida, Araneae) of Aosta Valley (NW Italy), pp. 49-125 in Zoosystema 38 (1) on page 77, DOI: 10.5252/z2016n1a3, http://zenodo.org/record/4578074, {"references":["ROSSI G. & ARNO C. 1995. - Indagini sull'araneofauna della zona umida della Natural Reserve of di Les Iles (Valle d'Aosta). Revue valdotaine d'Histoire naturelle 49: 43 - 57.","ISAIA M. 2005. - Check list of spiders (Arachnids, Araneae) of Aosta Valley (Italy) with a new record for Italian fauna. Revue valdotaine d'Histoire naturelle 59: 25 - 43.","ROSSI G. & BOSIO F. 2012. - Elenco delle specie di ragni (Arachnida, Araneae) note per la Valle d ' Aosta. Revue valdotaine d'Histoire naturelle 66: 45 - 88."]}

Bachelor thesis Assortment and evaluation of the quality of meat products is concerned mainly with history and present of treatment of meat and meat products, their division into separate kinds. Further it is concerned with division of meat products according to the technology of profuction, their traditional and legislative division. Next part deals with analytical setting -content of separate parts of meat products. The thesis also discusses flaws of meat products and hygiene of their production and control system of critical points of quality HACCP. The thesis also describes the supervising offices that control correctness of production and sale of meat and meat products. The last part offers possibilities of innovation in this area.

This bachelor works deals with the microbiological contamination of meat. The first part deals with structure of muscles, chemical composition of meat and post-mortem changes, when muscles are changed to meat, which we can proces and consume. The main part of the thesis pays microbiological contamination of meat, factors which have influence on growth of microorganism, cytology of bacteria, yeast and molds, classification of main group of bacteria and alimentary diseases. The last section describes opportunity of fight against microbiological contamination. Part of this work is experimental determination of the major groups of microorganisms in meat.

The rabbit meat has important nutritional and sensory characteristics, it is dietary and easily digestible. This thesis deals with the microbiological quality of rabbit meat focusing on microorganisms that cause spoilage. The microbiological analysis uses rabbit carcasses from home slaughtering, frozen and vacuum packed from hypermarket and from Brno butchers. There was 20 pieces of rabbit carcasses analyzed. The study monitored main microbiological parameters as total number of microorganisms, the number of lactic acid bacteria, Enterobacteriaceae, psychrotrophic microorganisms and amount of mold and yeast. Concerning conditions of supplying market by rabbit meat, there was the highest number of microorganisms found in the carcasses coming from butchers and the lowest number of microorganisms found in carcasses coming from home slaughtering. Regarding the sampling points, well known fact that the carcasses surface is more contaminated with microorganisms than muscle was confirmed. There were no significant differences between the microbiological contamination of the front part and rear part of rabbit carcasses.

The aim of this master thesis on the topic of: Evaluation of the effects of breeding and species belonging to livestock on the strength of the muscle fibers was to establish the influence of factors (breeding and species affiliation, sex, age at the time of slaughter, carcass weight, net gain, etc.) on the strength of the muscle fibres in these species of animals: cattle, pigs, rams, poultry, pheasants. The thinnest muscle fibers are measured by rams. Significantly (p

This bachelor's thesis is concerned with unorthodox animal species in agritourism. At the beginning of this thesis there is defined rural tourism and also utilization of unorthodox animal species in this kind of tourism. In the following chapter are described biological characteristics, technologies and techniques of farming in agritouristic facilities, mainly with focus on llamas, ostriches, crocodiles and bison. A part of the thesis is also an analysis of significance of the animal farming production and animal-assisted therapy. The last part is dedicated to characterization of agritouristic facilities which engage in farming of unorthodox animal species - Lamacentrum Hády and Ostrich farm Doubravice nad Svitavou. There is also included economical evaluation of these establishments. Moreover in Lamacentrum Hády was via a questionnaire survey examined the question of adequate promotion of Lamacentrum Hády among the general public in Brno.

The meat from nutrias is one of the possible variants how to make our menu more interesting. Nutria meat has realy high nutritional value, its composition is quite similar to well known rabbit meat. For a low fat and cholesterol content and high protein content the meat from nutrias is classified as dietetic and is recommended for a healthy diet. In relation to meat quality, there are important factors such as age, sex, nutrition, farming methods and colour type of nutria. Furthermore, physical properties such as pH, meat colour and oxidation stability. Nutrias are mostly home slaughtered on a farm. The slaughter consists of mechanical strike directed at the nape of nutria to stunt an animal and subsequent bleeding out. After slaughtering an animal usually follows skinning called "to the bag". Nutrias are farmed not only for a meat, but also for other valuable resources such as fur, teeth and skin of the tail.

The Master's thesis was focused on the estimation of the quality of carcasses and meat of bulls from the Czech fleckvieh cattle with the genotype TT and CT for leptin. The experiment was carried out on 121 slaughter modified bodies. The effect of slaughter age of bulls, the slaughter weight, the "nett" increment and the classifica-tion in the SEUROP system was analyzed. Within the frame of morphometric analysis were provably (p < 0,01) the highest proportions almost in all of the analyzed parts (leg length, leg plenitude, leg circumfer-ence, leg spiral circumference, forequarter length and thorax semi circuit) ascertained by the bulls of the highest age and weight categories (aged 701 -- 822 days or life weight 701 -- 890 kg). A positive correlation was discovered between the class of conformation assessed by the SEUROP methodology and JUT weight when by the deteriorating class of conformation "U" > "R" > "O" was the weight of carcasses (428 > 341 > 294 kg) declining. The lowest content of meat (72,54 +- 2,53 %) with the highest content of separable tallow (10,22 +- 3,24 %) was proved on slaughter bodies of bulls of the highest weight category which is not good especially for the meat processor. The greatest per-cent of dry meat (26,08 %) was provably (p < 0,01) found by the bulls that are most intensively growing, whereas this category of bulls also reaches the highest qualities in the parameter of meat energy value (5797,13 kJ.kg-1). The technologic parameters were provably not influenced by the levels of evaluated factors although some exceptions appeared. The statistically evidential (p < 0,01) differences were noticeable in the size of the area musculus longissimus et thoracis (MLT) when the greatest area MLT (104,24 +- 11,03 cm2) was stated by the bulls slaughtered in the highest age (701 -- 822 days), whereas the strength of muscular fibers was by all three age categories comparable.

This bachelor thesis is focused on the evaluation of game meat consumption trends from 1989 2010 in Czech Republic. Compares not only its consumption, but also the composition and and nutrient content to other most consumed meats, as game does not reach the top positions of consumption. The thesis summarizes the processing conditions of game, its handling and aging. It also deals with distribution regulations, putting emphasis on laboratory testing and wholesomeness of meat. The work presents the figures of various types of game and its development over the last 22 years. Where in the space is given for comparison. Game meat consumption increases slightly, but room for growth remains.