The yolk cholesterol content in eggs of White Hisex laying hybrid from 3 specialized commercial farms averaged 1230, 1330 and 1230 mg/100 g of yolk over an 11-months laying period, i.e. 303, 304 and 309 mg cholesterol/100 g of consumable egg portions. In testing Babcock B-380, Moravia SSL, Shaver Starcross 288, and Hisex HX-1, the av. cholesterol content varied from 1200 to 1360 mg/100 g of yolk or from 372 to 444 mg/100 g of consumable egg portions. Throughout the egg-laying period, the yolk cholesterol content fluctuated rather irregularly and showed great variability (variation coefficient 9.7-18.2%). The values recorded failed to follow any of the common functions of the trend. Intensive market egg production was found to be associated with decreases in yolk cholesterol content.

ABSTRACT:We evaluated two hybrid slaughter lines, progeny of hybrid parent gilts (LW × L) and D or LW -sire line terminal boars. Within two trials (with a six-month interval between them) the data on 40 animals were acquired; 20 hybrid pigs were sired by Duroc and 20 by LW terminal boars. Post-mortem changes were described by pH, conductivity, redox potential, remission and drip loss. Dry ma�er, intramuscular fat and myoglobin content were determined. Sensory tests evaluated aroma, flavour and texture. The results can be summarised as follows: postmortem changes were adequate to normal quality meat. Remission values, drip loss and intramuscular fat content were higher in the hybrids sired by D. The hybrids sired by LW showed higher values of myoglobin content and their meat had be�er aroma. Total sensory evaluation was in favour of the hybrid progeny of D. The differences between the two trials could be explained by the use of different sires, the interval between the trials (6 months), impact of season and slight differences in feeding technique. However, the majority of the values fell within the category "optimal" quality of pork, therefore this trend in hybridisation could become one of the possible ways of pig breeding in the Czech Republic.

INGR, I., BOŽEK, R., JŮZL, M.: Myopathy of slaughter chickens. Acta univ. agric. et silvic. Mendel. Brun., 2006, LIV, No. 5, pp. 49-56 High-powered means of slaughter chickens production cause on certain individuals abnormal biochemical development of postmortal changes in their muscles. It consequently lead to interferences of sensory quality of the chicken meat. So called myopathies of the chicken breast meat occur in the low extent. It is typical variation in dark colouring of breast muscle. Veterinary supervision confiscates chickens embodying myopathy by reason of sensorical unacceptable dark muscle colour. Deepness of colour is evaluated by adspection of veterinary supervisors. It is tendency leading to find out objective parameters for evaluating this sensual chicken meat colour variation. Incidence of the chickens with myopathy has been evaluating for 3 years in big poultry slaughter, therewithal high-quality chickens and chickens with perspicuous myopathy have been taking out of slaughter-line. Electric conductivity values and pH values were measuring during 60 till 330 minutes post mortem in breast muscles. Aproximately 9 millions chicken was annually slaughtered and 13 thousands of them was confiscated out of the slaughter line by reason of myopathy. It amounts to 0.14 per cent of annually count of processed chickens. Myopatical chickens had significantly higher muscle pH values as compared with healthy ones. Healthy chicken muscles decreased on ultimative pH values aproximately past 3 hours post mortem. It means pH 6.03, and after 300 minutes decreased to pH 5.82. However, myopatical chickens values varied from pH 6.46 to pH 6.30. Concurrently measured values of electric conductivity significantly corellated with pH values. Whereto, it´s predication of similarity chicken myopathies and dark, firm, dry (DFD) pork or turkey meat. Beyond unacceptable dark meat colour have disadvantage in poor post mortem acidifying of the meat and in consequence of microbial proteolyse. Significantly correlation between pH and electric conductivity values foreshadows on identification of myopatical chicken meat by means of conductivity measuring. myopathy, breast muscle, pH values, electric conductivity Produkce a spotřeba drůbežího masa ve světě narůs-tá a v roce 1998 jeho objem předstihl maso hovězí a zaujal druhé místo za masem vepřovým. Tato skutečnost je výsledkem několika faktorů. Maso drůbeží, především kuřecí a krůtí, je oblíbené pro své senzorické vlastnosti, je uváděno jako zdravotně nejvhodnější, skýtá možnost rychlého a pestrého kulinárního zpracování a je relativně levné. V českých zemích spotře-ba drůbežího masa dlouhodobě stagnovala a v období 1975 až 1985 byla na úrovni 10 kg na jednoho prů- Eventuální další zvyšování se bude odvíjet od relací mezi hlavními faktory tržní úspěšnosti (zdravotní nezávadnost, celková jakost, spotřebitelská cena) jednotlivých druhů masa a potravin vůbec.Rostoucí spotřeba drůbežího masa je dána nový-mi výživovými směry, nabídkou nových drůbežích polotovarů, nových ...

Summary Gas chromatographic analysis of 39 samples of colostrum and milk fat from 19 sows revealed 15 different fatty acids in all samples and trace amounts of three additional acids in some specimens obtained during the course of lactation. The changes in the fatty acid pattern occurring in the nursing period (7–10 days after farrowing) were characterized by a significant decrease in linoleic acid and an increase in palmitoleic acid. From the third week the total content of unsaturated acids showed a progressive decrease which was caused mainly by a reduction in oleic acid and increase in palmitic and myristic acids. The developmental trends of myristic, palmitic, stearic and oleic acids in sow's milk fat are opposite in direction to those described for cow's milk fat. The content of essential linoleic acid in sow's colostrum fat was found to be several times larger than that of cow's colostrum fat. It underwent a decrease during the nursing period, showing practically no inter‐subject variation. The fatty acid composition of sow's colostrum and milk fat resembles the pattern of porcine backfat more than that of cow's milk fat. Zusammenfassung Dynamik des Fettsäurespektrums im Kolostrum und im Milchfett der Sau Gaschromatographische Analysen von 39 Kolostrum‐ und Milchfettproben von 19 Schweinen ergaben in allen Fällen das Vorliegen von 15 verschiedenen Fettsäuren. In einigen Proben, die im Verlauf der Laktationsperiode erhoben wurden, wurden zusätzlich noch 3 weitere Fettsäuren gefunden. Die Veränderungen des Fettsäuremusters in den ersten 7–10 Tagen nach dem Abferkeln zeigten eine signifikante Senkung des Linolsäuregehaltes und eine Erhöhung des Palmitinsäuregehaltes. Von der dritten Woche an fiel der Totalgehalt an ungesättigten Säuren in immer stärkerem Maße ab, und zwar hauptsächlich infolge einer Abnahme des ölsäuregehaltes und einer Zunahme des Palmitinsäure‐ und Myristinsäuregehaltes. Die Entwicklungstendenzen hinsichtlich des Gehaltes an Myristin‐, Palmitin‐, Stearin‐ und ölsäure der Schweinemilch verhalten sich gerade umgekehrt im Vergleich zu denjenigen der Kuhmilch. Der Gehalt an essentieller Linolsäure war im Schweinekolostrum mehrfach größer als derjenige im Rinderkolostrum. Es trat während der ersten Zeit nach dem Ferkeln eine Abnahme der eben erwähnten Säure ein, wobei praktisch keine individuellen Unterschiede auftraten. Das Fettsäuremuster im Kolostrum und in der Milch des Schweines gleicht mehr demjenigen des Rückenspecks als demjenigen des Fettes in der Kuhmilch. Résumé Dynamique de la composition en acides gras du colostrum et de la graisse du lait chez la truie Des analyses en chromatographie gazeuse de 39 échantillons de graisse du colostrum et du lait de 19 truies ont montré dans tous les cas la présence de 15 acides gras différents. On a trouvé en plus 3 autres acides gras dans quelques échantillons pris en cours de lactation. Les changements de l'échantillonnage en acide gras dans les 7–10 jours suivant la mise‐bas, montrèrent un abaissement significatif du taux en acide linoléique et u...

Gilka, J