Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Jana Tkačová"'
Autor:
Adriana Pavelková, Peter Haščík, Marcela Capcarová, Anna Kalafová, Emília Hanusová, Jana Tkáčová, Marek Bobko, Juraj Čuboň, Matej Čech, Miroslava Kačániová
Publikováno v:
Potravinarstvo, Vol 14, Pp 735-743 (2020)
The aim of the study was the evaluation of meat performance of Japanese quails after the addition of bee bread powder into their diet. A total of 80 one day-old Japanese quails were randomly divided into 4 groups (n = 20): the control group (C) witho
Externí odkaz:
https://doaj.org/article/06eaa3f61595483084d60ed3d3064513
Autor:
Peter Haščík, Adriana Pavelková, Jana Tkáčová, Juraj Čuboň, Marek Bobko, Miroslava Kačániová, Henrieta Arpášová, Matej Čech
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 884-890 (2019)
The aim of the study was analysed the effect of humic acids separately and humic acids in combination with phytobiotic as garlic and oregano powder on amino acid (AA) profile of the most valuable parts of Ross 308 chicken. A total of 200 pcs Ross 308
Externí odkaz:
https://doaj.org/article/7cb4b79fb10d4dfdb698df9878a7c372
Autor:
Mária Angelovičová, Ondřej Bučko, Marek Angelovič, Peter Zajác, Jozef Čapla, Marek Šnirc, Jana Tkáčová, Michaela Klimentová
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 499-511 (2018)
The purpose of this study was an experimental investigation of the influence of active substances obtained mainly from citrus fruits in the experimental feed mixtures, and diclazuril and salinomycin sodium in the control feed mixtures of broiler chi
Externí odkaz:
https://doaj.org/article/36c8d7500309405fa5507935bb76b493
Autor:
Jana Tkáčová, Mária Angelovičová, Marcela Capcarová, Adriana Kolesárová, Monika Schneidgenová, Adriana Pavelková, Marek Bobko, Juraj Čuboň
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 606-611 (2017)
This study was conducted in order to monitor the effect of adding lucerne meal to chicken feed mixtures. The experiment was conducted at the Department Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agricultu
Externí odkaz:
https://doaj.org/article/79bfbc05cb4a49319c811528fb06d460
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 634-640 (2017)
The goal of this present work was to evaluation the effect of feeding on selected chemical and physical parameters rabbit meat. For testing was used rabbits incurred by the crossing of two breeds: the mother - Nitriansky králik and father - Nemecký
Externí odkaz:
https://doaj.org/article/1c4c930e51c7464eb2b9020bb7698d29
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 344-354 (2017)
The aim of the study was to investigation and statistical evaluation of nitrate and nitrite in ground sources of drinking water, particularly in private wells and springs in the surroundings of town Nitra, in the river basin Žitava. Samples were tak
Externí odkaz:
https://doaj.org/article/478d7905eb0e428a8b6bb57f549a4c1e
Autor:
Marek Bobko, Peter Haščík, Miroslav Kročko, Lenka Trembecká, Andrea Mendelova, Jana Tkáčová, Peter Czako, Tomáš Tóth
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 517-521 (2017)
In the present study we aimed to evaluate the oxidative stability of Spiš frankfurters after application of grape seeds extracts (Blauburger + Cabernet Sauvignon and Danube) in amount of 10 mL.kg-1 during 12 days of their storage at 4 °C. Sensory e
Externí odkaz:
https://doaj.org/article/c32714c395814b18b3096ac99e7ccfef
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 602-605 (2017)
Lipid oxidation is one of the main limiting factors for the quality and acceptability of frankfurkter type of sausages. The antioxidant activity has been measured using a TBA assay. Dried oregano (Origanum vulgare) and thyme (Thymus vulgare) were pur
Externí odkaz:
https://doaj.org/article/c630c52eeca144178520c181d0850efd
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 346-353 (2016)
In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fatt
Externí odkaz:
https://doaj.org/article/221267a48307455d9a3658432d232fce
Autor:
Marek Bobko, Peter Haščík, Martin Mellen, Alica Bobková, Jana Tkáčová, Peter Czako, Adriana Pavelkova, Lenka Trembecká
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 164-169 (2016)
The aim of the study was to evaluate the oxidative stability (TBARS method) of breast and thigh muscle after application of feed mixtures enriched by phytogenic additives. The experiment started with 150 pieces one-day-old chicks of Cobb 500 hybrid c
Externí odkaz:
https://doaj.org/article/e811352d8e82473fba1dd21ebe80ddb3