Tremlová (2017) Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer,

No abstract

Slovak bryndza" is a traditional Slovak cheese manufactured by milling a lump of matured ewe's cheese or by milling a mixture of lump ewe's cheese and lump cow's cheese. The percentage of lump ewe's cheese is greater than 50% w/w dry matter. Differences in the purchase prices of ewe's and cow's milk create the potential for adulteration. The detection of cow's milk compounds by isoelectric focusing of γ-caseins after plasmolysis is a suitable method for the determination of adulteration of this traditional cheese. The analysis and final results may be affected by factors affecting laboratory activity and biological factors. Biological factors are manifested primarily as variations in the casein content of ewe's and cow's milk. Despite this variation, this method may also be used for quantification purposes. We were able to establish a reliable calibration line from the internal reference materials prepared in our laboratory. The mean composition of Slovak bryndza cheese determined in our research was protein 18.7 ± 1.9 g 100 g −1 , fat 24.0 ± 1.8 g 100 g −1 , lactose 1.5 ± 1.9 g 100 g −1 , ash 4.5 ± 0.3 g 100 g −1 , fat in dry matter 49.3 ± 2.6 g 100 g −1 , casein 18.4 ± 1.9 g 100 g −1 , gamma casein 0.60 ± 0.19 g 100 g −1, and bovine-to-ovine gamma casein ratio 0.65 ± 0.12 g 100 g −1 .

Eating food is one of the most important needs of every person, so their safety and quality should be crucial for everyone. People expect, that food they eat is hygienically and health safe. Unfortunately, people usually start to focus on food safety only when various food scandals are exposed and it is too late. Mass consumption of food is the cause of a high risk to human health, but only in the case of harmful food. Food-borne diseases are a common and widespread phenomenon in all parts of the world, regardless of the economic development of the country. Protection of human, animal and plant health is one of the main economic priorities of each country. The political objective of the European Union is therefore to ensure that European Union citizens have access to safe and nutritious foods, so it must meet strict safety standards. In ensuring food safety, it is necessary to take into account all aspects of the food production chain as a whole, because each subject can have a potential impact on food safety. This paper deals with the issues of food safety and food quality. The main objective was to find out how consumers perceive higher quality food and whether they read information included on the food packaging. Primary data were obtained from a survey that was conducted on the sample of 478 respondents living in Slovakia. For a deeper analysis, several assumptions, which were verified by Friedman Test, Chi-Square Test of Independence, Wilcoxon Signed-Rank Test, were formulated. The survey has found out that 84% of respondents buy higher quality food and 60% purchase them because of health-related reasons. More than half of respondents search for the information about food safety on the Internet and the same percentage considere government as the most reliable source of information about food safety. Unfortunately, just more than one quarter of them read the information on food label and for 34% is this information unsufficient.

This study aimed to evaluate the impact of selection on the genome structure of beef cattle through identification of selection signatures reflecting the breeding standard of each breed and to discover potential functional genetic variants to improve performance traits. Genotyping data of six beef breeds (Aberdeen Angus, Hereford, Limousin, Charolais, Piedmontese and Romagnola) were used to perform genome-wide scans for selection signatures. The approaches applied were based on an assumption that selection leads to linkage disequilibrium or to a decrease of genetic variability in genomic regions containing genotypes connected with favourable phenotypes. Thus, the selection signatures were analysed based on Wright’s F_ST index, distribution of runs of homozygosity segments in the beef genome and determination of linkage disequilibrium variability between breeds. The number and length of detected selection signals were different depending on the breeds and methodological approaches. As expected due to the breeding goals of analysed breeds, common signals were located on autosomes 2, 6, 7, 13 and 20 close to the genes associated with coat colour (KIT, KDR), muscle development (GDF9, GHRH, GHR), double muscling (MSTN), meat tenderness (CAST) and intramuscular fat content (SCD). But, across the genomes of analysed breeds, unique selection signals were found as well. The subsequent analysis of those single nucleotide polymorphism markers can be beneficial for the genetic progress of studied breeds in future.