AbstrAct:In chick hatcheries, males of laying hybrids are considered to be "waste" and the majority of these males are killed just after hatching. On the other hand, the interest of consumers in products from alternative systems (organic, free-range) is increasing. The idea was to evaluate the meat quality of these males when they have access to free range because there is not such a study available. The aim of this study was to compare the physical and sensory quality of the meat of layer males with fast-growing broilers at the same age when they had both access to free range and when they were fed to 49 and 90 days of age. Slow-growing ISABROWN (IB) layer males and fast-growing Ross 308 (RS) chickens were kept in free-range conditions to evaluate carcass and meat quality at 49 days and 90 days of age. Live weight, carcass yield, breast meat yield and the proportion of abdominal fat were significantly higher (P < 0.001) in RS at both ages. The proportions of fat in the breast meat were significantly lower (P < 0.01) in IB at both ages. The value of pH 24 h was significantly higher in IB and the meat was darker (P < 0.001) in these chickens. The overall acceptability was significantly better (P < 0.01) in IB at 90 days of age. The laying males are acceptable for an alternative system of poultry meat production from the aspect of meat quality. The quality was comparable or even higher in comparison with fast-growing chickens.

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ABSTRACT:The objective of the experiment was to evaluate the effect of the feeding of 80 g/kg (R8) and 100 g/kg (R10) of untreated rapeseed (RS) on egg quality including sensory quality in comparison with a control diet without rapeseed (R0). The addition of iodine (I) was also evaluated (1 mg/kg (R10) vs. 3 mg/kg (R10+I)). "Double zero" RS was used. The contents of energy and crude protein were almost the same in the diets. Laying hybrid ISABROWN was used in the experiment. The quality of eggs was analyzed 11 times every 28 days, from 19 to 64 weeks of age. 30 eggs per each group were always analyzed. Boiled eggs were assessed twice around the peak of egg production. Egg weight decreased (P < 0.001) with the increased level of RS (62.9 g, 61.8 g and 60.7 g, respectively). A reduction in egg weight in R8 and R10 diets resulted in the lower weight of albumen and eggshells. The addition of I to R10 diet increased (P < 0.001) egg weight (62.1 g vs. 60.7 g). The yolk proportion in egg weight was the highest (26.0%, P < 0.001) and the albumen weight ratio was the lowest (64.2%, P < 0.001) in group R8. Iodine supplementation improved (P < 0.001) yolk weight (15.7 g vs. 15.3 g). The proportion of RS in the diet did not affect the eggshell strength. An increase in the level of I improved (P < 0.001) eggshell quality (strength 36.1 N vs. 34.0 N and thickness 0.386 mm vs. 0.363 mm). Taste and overall acceptability were lower (P < 0.05) in eggs of hens fed RS. The addition of I did not affect flavour, odour, taste or overall acceptability.

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.

KRÁLÍKOVÁ, M., JANDÁSEK, J., JAROŠOVÁ, A., ŠUSTOVÁ, K.: Sensory analysis of organic produced fermented salamis. Acta univ. agric. et silvic. Mendel. Brun., 2007, LV, No. 5, pp. 95-100 The aim of my work was sensory analysis of organically produced fermented salamis and their comparison with conventionally produced salami. The products used in the analysis were: Bio Uherský salám with sea salt, Bio Uherský salám with kitchen salt and conventionally produced Uherský salám. The following parameters were analyzed: slice appearance, texture, aroma and taste. The sensory analysis was carried out by 93 students, as part of practical exercises of a sensory analysis course. Samples were compared and signifi cant differences (P < 0,01) were found in texture, slice appearance and colour. Both salamis of organic origin were fi rmer, slice appearance was worse and they had untypical colour. Bio Uherský salám with sea salt and Bio Uherský salám with kitchen salt were more distinctive in taste and aroma (P < 0,01). During the analysis no factors were found which can negatively infl uence the general sensory quality of products. The best product was found to be conventionally produced uherský salám, but signifi cant differences (P < 0,01) were found only between conventionally produced Uherský salám and Bio Uherský salám with kitchen salt. sensory analysis, organic food, fermented sausages Pro obchod s potravinami nezůstává základem už jen standardní kvalita a cena, ale postupně se prohlubují i požadavky na proces produkce a výroby šetrný k životnímu prostředí. Jednou z forem hospodaření, která tyto požadavky splňuje, je ekologické zeměděl-ství a výroba potravin.Biopotravina je potravina vyrobená ze surovin pocházejících z ekologického zemědělství za podmí-nek uvedených v zákoně č. 242/2000 Sb., o ekologickém zemědělství a v Nařízení Rady (EHS) č. 2092/91, na kterou bylo vydáno osvědčení o původu biopotraviny (ANONYMa, 2007). Biopotraviny musí splňo-vat všechny požadavky na běžné, konvenčně vyrá-běné potraviny a navíc musí být vyprodukovány za specifi ckých kontrolovaných podmínek (MOUDRÝ a PRUGAR, 2002). V České republice kontrolu provádějí organizace pověřené MZe, výsledkem kontroly je získání Osvědčení o původu biopotraviny, tzv. certifi kát, který opravňuje výrobce k označení biopotraviny logem "produkt ekologického zemědělství" (ANONYMb, 2007).K výrobě biopotravin se používají výhradně bioprodukty, povolen je pouze 5% podíl surovin pochá-zejících z konvenčního zemědělství, platí zákaz používání GMO, povolené přísady a pomocné látky jsou přesně stanoveny, přičemž použití barviv, aromatických látek a sladidel syntetického původu je zakázáno. V průběhu výroby, dopravy a distribuce je vyžadováno časové nebo prostorové oddělení bioproduktů od produktů jiného původu (ANONYMc, 2007) a (MOUDRÝ a PRUGAR, 2002. Povolené zpracovatelské postupy a aditivní látky jsou kompletně vyjmenovány v prováděcí vyhlášce k zákonu o ekologickém zemědělství.Bylo již mnoho napsáno o výhodách ekologického hospodaření jako takového, ale jen...