Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Andrej Makiš"'
Autor:
Andrej Makiš, Milan Čertík, Tatiana Klempová, Boris Semjon, Dana Marcinčáková, Pavlína Jevinová, Slavomír Marcinčák
Publikováno v:
Applied Sciences, Vol 14, Iss 10, p 4327 (2024)
Broiler chicken meat is the preferred meat among the human population. Broiler meat contains high-quality protein and a low-fat content, alongside a desirable fatty acid profile. A frequent problem in human nutrition is an insufficient PUFA intake in
Externí odkaz:
https://doaj.org/article/cd803a8d1c7e4597acdadf2cefd4b75b
Autor:
Dagmar Mudroňová, Viera Karaffová, Boris Semjon, Pavel Naď, Jana Koščová, Martin Bartkovský, Andrej Makiš, Lukáš Bujňák, Jozef Nagy, Jana Mojžišová, Slavomír Marcinčák
Publikováno v:
Agriculture, Vol 11, Iss 8, p 744 (2021)
Despite the fact that humic substances (HS) have been frequently studied in relation to their effects on livestock health, studies on their influence on egg production and quality, immunity, and intestinal microbiota of laying hens are limited. In th
Externí odkaz:
https://doaj.org/article/5adf6b61cdf5420887784896127d5c34
Autor:
Tremlová, Jana Čaloudová, Kateřina Křištofová, Matej Pospiech, Tatiana Klempová, Ondrej Slaný, Milan Čertík, Slavomír Marcinčák, Andrej Makiš, Zdeňka Javůrková, Martina Pečová, Michaela Zlámalová, Lucie Vrbíčková, Bohuslava
Publikováno v:
Sustainability; Volume 15; Issue 12; Pages: 9709
The global population’s increasing demand for sustainable and nutritious food sources has led to the exploration of alternative approaches in livestock production. Edible insects have emerged as a promising solution due to their nutritional composi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::0d6ace5cc2fa3110638f2f17c7dcc508
Autor:
Martin Bartkovský, Dana Marcinčáková, Andrej Makiš, Tatiana Klempová, Boris Semjon, Pavol Roba, Slavomír Marcinčák
Publikováno v:
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 11:11-15
The aim of this work was to evaluate the effect of addition of 10 % fermented feed (FF) into commercial broiler feed on fatty acid profile, chemical composition and oxidative stability of chicken breast meat fat. FF was prepared by the process of fun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e678aa6951fbb834bacc8c88ea22c582
https://doi.org/10.2478/mjfst-2022-0002
https://doi.org/10.2478/mjfst-2022-0002