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.