Thermography is an imaging method which registers infrared waves in the electromagnetic spectrum that are emitted by all objects on the Earth. The state and properties of the studied objects and organisms can be evaluated by analyzing images of temperature distribution on their surface. Thermography has numerous practical applications, including in construction, industry, and the military and civil services. In natural sciences, thermal imaging techniques support safe and non-invasive measurements and the acquisition of results that cannot be obtained by any other method. Infrared thermography also creates a wide range of applications for human and veterinary medicine, ecology, zoology, and other natural sciences. Thermal imaging equipment is used to detect injuries, inflammations, and infectious diseases to control reproduction (detection of estrus and pregnancy, determination of male fertility) and lactation processes. The discussed method is applied to investigate thermoregulation in animals, to analyze the effect of environmental factors on animal behavior, to localize individuals and their habitats, and to determine the size of wildlife populations. Despite a wide range of practical applications, thermal imaging has a number of limitations which should be taken into account in studies that rely on infrared thermography techniques.

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From 2011 to 2012, the occurrence of Enterocytozoon bieneusi and Encephalitozoon spp. was surveyed at 29 randomly selected localities (both forest areas and enclosures) across four Central European countries: Austria, the Czech Republic, Poland, and the Slovak Republic. Isolates were genotyped by PCR amplification and characterization of the internal transcribed spacer (ITS) region using Enterocytozoon and Encephalitozoon-specific protocols. PCR revealed 16 mono-infections of Encephalitozoon cuniculi, 33 mono-infections of Enterocytozoon bieneusi and 5 concurrent infections of both Encephalitozoon cuniculi and Enterocytozoon bieneusi out of 460 faecal samples. Two genotypes (I and II) were revealed by sequence analysis of the ITS region of Encephalitozoon cuniculi. Eleven genotypes, five previously found in other hosts including domestic pigs (D, EbpA, EbpC, G and Henan-I) and six novel (WildBoar1-6), were identified in Enterocytozoon bieneusi. No other microsporidia infection was found in the examined faecal samples. Prevalence of microsporidia at the locality level ranged from 0 to 58.8 %; the prevalence was less than 25 % at more than 86 % of localities. Enterocytozoon bieneusi was detected as a predominant species infecting Eurasian wild boars (Sus scrofa). The present report is the most comprehensive survey of microsporidia infections in wild boars within the Czech Republic and selected Central European countries.

Forty New Zealand White rabbits weaned at 30 d were divided into 2 groups and reared under intensive or extensive production system until slaughter (91 d of age). In the extensive production system, rabbits were housed in free-standing cages on straw litter and fed farm-made feed ad libitum. Control rabbits were raised intensively in wire mesh slatted floor cages, indoors and on a commercial pellet ad libitum. Hot carcass weight was 16,6% lower (P<0.01) in extensive production. The difference of 1 point both in hot and cold dressing percentage in favour of the intensively reared rabbits was not significant (P>0.05). The higher carcass weight of the control rabbits led to heavier primal cuts, including head (P<0.05) and the fore part, intermediate part and hind part of the carcass (P<0.01). However, expressed as % of carcass weight, significantly higher ratio were only found for the head (P<0.01) and edible offal (P<0.05) in intensively produced rabbits. The production systems investigated had no significant (P>0.05) effect on the chemical composition, physicochemical properties and organoleptic characteristics of meat from New Zealand White rabbits.

The objective of the present study was to determine the chemical composition as well as physicochemical and sensory properties of meat (musculus longissimus lumborum) from red deer (Cervus elaphus L.) hinds and stags harvested in forests of north‐eastern Poland. Red deer meat was found to have a low fat content and a high content of total protein and water‐soluble nitrogen in relation to total nitrogen. The total collagen content of meat was relatively low. Meat from hinds contained larger amounts of the above components (except for collagen). Meat from both hinds and stags had physical properties typical of venison, i.e., a dark color and a low pH level. Meat from hinds was characterized by better water‐holding capacity. The relatively high TBARS value indicated lipid susceptibility to oxidation. The analyzed red deer meat had specific, but very good eating attributes (aroma, taste, juiciness, tenderness). Meat from stags was rated higher for taste and shear force. PRACTICAL APPLICATION Meat from animals raised under natural conditions has enjoyed a rise in popularity among consumers in recent years. The condition of “naturalness” is met by venison, which at the same time is known for its very high nutritive value and specific, but highly desirable, sensory properties. However, the nutritional and sensory qualities of venison should be analyzed in view of their great variation resulting from the impact of genetic and environmental factors, which remains insufficiently investigated, particularly with regard to wild populations.

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The aim of this study was to determine the carcass characteristics, meat quality, and fatty acid composition of wild-living mallards. The experimental materials comprised 30 mallards (1:1 sex ratio) harvested during the hunting season in northeastern Poland. The carcasses were transported to the laboratory where they were weighed individually, plucked, dressed, and dissected. The proximate chemical composition and physicochemical properties of meat and the fatty acid profile of breast muscle lipids were determined, and a histological analysis was performed. Body weight (BW) and carcass weight were higher in males than in females (P ≤ 0.05), whereas the percentage share of carcass tissue components was similar in both sexes. Edible components accounted for approximately 60% (♂) to 60.7% (♀) of the total BW of mallards, including lean meat; 40.9% (♂) to 41.5% (♀), skin with subcutaneous fat; 10.7% (♂) to 10.8% (♀), and giblets; 8.3% (♂) to 8.4% (♀). Breast muscles had high protein content (23.51%♀ to 23.6% ♂) and low fat content (0.82% ♂ to 0.84% ♀). In the fatty acid profile of breast muscle lipids, saturated fatty acids (SFA) accounted for 39.1% (♂) to 39.04% (♀), monounsaturated fatty acids (MUFA)-for 17.31% (♂) to 17.33% (♀) and polyunsaturated fatty acids (PUFA)-for 43.61% (♀) to 43.64% (♂). The diameters of type IIA and type IIB muscle fibers were lower in males than in females (P ≤ 0.05), whereas lipid storage sites in muscles were similar in both sexes. The values of cooking loss (CL), water-holding capacity (WHC), pH24, and color parameters of breast meat were comparable in males and females. The results of this study indicate that wild-living mallards, both males and females, are characterized by high meat quality, and that seasonal mallard harvests can provide meat with desirable eating attributes, attractive to consumers.

Three digestibility experiments on Arctic foxes were carried out. Control groups were fed standard diets (C1 and C2) composed of fresh or frozen animal by-products and steamed ground grain. Dry experimental diets (E1 and E2) contained animal meals, extracted meals and fat, were mixed with water prior to administration. In a preliminary experiment, the digestibility of dry diet E1 moistened with water for 15min and 24h was compared to determine the optimum moistening time during the experimental period proper. The preliminary experiment showed that moistening time had no significant effect on digestibility. In the main experiment, two independent digestibility trials were performed to compare the digestibility of diets fed to foxes during growth (C1 vs. E1) and fur development (C2 vs. E2). Better nutrient digestibility was noted for control diets, compared to experimental. The greatest differences were reported for total protein digestibility. Protein contained in meals undergoes denaturation during heat treatment, which reduces digestibility. It was found that the retention of nitrogen in relation to nitrogen digestion was higher in foxes fed experimental diets (E1 and E2). Keywords: Vulpes lagopus, feeding, digestibility, animal meal RESUMO Realizaram-se três ensaios de digestibilidade em raposas polares. Os grupos controles receberam dietaspadrão (C1 e C2) compostas por subprodutos de origem animal frescos ou congelados e sementes de cereais em grão. As dietas secas (E1, E2) usadas nos ensaios que continham farinha de origem animal e sementes em grãos extrudadas eram hidratadas antes de administradas. Em ensaio preliminar, avaliouse a digestibilidade da dieta seca E1, submetida a 15 minutos e a 24 horas de hidratação. Verificou-se que o tempo de hidratação não influenciou a digestão. No experimento principal, foram realizados dois ensaios para comparar a digestibilidade das dietas fornecidas às raposas no período de crescimento (C1 vs E1) e no desenvolvimento de pelo (C2 vs E2