Effective management of building technologies with a focus on measuring humidity and CO2 concentration

Diplomová práca sa zaoberá automatizovaným meraním vlhkosti a koncentrácie CO2 vnútri budov, ktorého výsledky tvoria vstupné parametre pre efektívne riadenie technológií znižujúcich energetickú náročnosť budov. V úvode je približená problematika kvality vnútorneho ovzdušia budov a ukazovatele charakterizujúce túto kvalitu. Praktickú časť práce tvorí zhotovenie meracieho prípravku, ktorý obsahuje dva prototypy snímačov poskytnuté spoločnosťou Teco a.s. s online prístupom k nameraným dátam. Meranie relatívnej vlhkosti, koncentrácie CO2 a teploty vo vnútorných priestoroch budovy s hotovým prípravkom je porovnané s komerčne dostupnými zariadeniami na meranie vybraných parametrov. Pre jednoznačnú interpretáciu online dát je pre snímací prípravok nakonfigurovaný virtuálny počítač s online databázou. Záverečná diskusia je venovaná možnostiam využitia vyhotoveného snímacieho prípravku pre dosiahnutie zníženia energetickej náročnosti budov.The diploma thesis deals with automated measurement of humidity and CO2 concentration inside buildings. Results of this measurement form the input parameters for the effective management of technologies reducing the energy performance of buildings. In the introduction, the issue of indoor air quality of buildings and indicators characterizing this quality are approached. The technical part of the thesis consists of making a measuring device which contains two prototype sensors provided by Teco Inc. with online access to measured data. The measurement of relative humidity, CO2 concentration and temperature in the interior of the building with the made device is compared with commercially available devices for measuring selected parameters. For unambiguous interpretation of online data, the virtual machine with an online database is configured for the created measuring device. The possibilities of using the prepared measuring device to achieve a reduction in the energy performance of buildings are discussed in the final part.

The impact of including rest time between transport and slaughter on the IGF-1 and cortisol concentration in the blood serum of barrows

The aim of our experiment was to observe the differences of IGF-I and cortisol concentrations in the blood serum of pigs when killed immediately after transport and after a 48 hour stay in a slaughterhouse.  We tested 24 Large white barrows from one breed with the average weight of 105 kg. The first group went through a 2 hour long transport before slaughter. After being delivered to the slaughterhouse, the barrows were killed immediately. After transport, the second group was stabled for 48 hours in a stabling space near the slaughterhouse and the barrows were killed after that. There were 12 animals in each experimental group. Blood samples were taken immediately after slaughter. We used the ELISA method to determine IGF-I and cortisol concentration in the serum. The IGF-I concentration in the serum was significantly lower (p < 0.01) in the barrow group that was killed after the 48 hour stay in the stabling space near the slaughterhouse, as opposed to the barrow group that was killed immediately after transport. The cortisol concentration in the serum of both experimental groups did not display significant differences. Our results indicate that stabling animals in a waiting stabling space near the slaughterhouse can cause a long-lasting stress instead of relax

The analysis of pork quality affected by diet containing organic chromium

The objective of the experiment was to evaluate the effect of organic chromium on the parameters of the chemical composition and physical quality of the pork. The control group was fed by standard feed mixture. The mineral-protein dough used in feed mixture for experimental group was enriched by chromium-nicotinate, which made 0.75 mg.kg-1 Cr3+ in the complete feed. In the values of pH1 and pH24 parameter, statistically significant differences between groups were not found. We also found statistically non-significant differences in the indicator of electrical conductivity measured 45 minutes p.m and 24 hours p.m. The value of the drip-loss in % in the control group was slightly higher compared with the experimental group, but the results were statistically insignificant. The value of the CIE L*  in the control group was 63.17 ± 4.26 compared with the experimental group where we measured the value 61.29 ± 4.11 which means that the control group had slightly lighter colour of meat. In CIE L * value, we found statistically significant difference (P ≤ 0.05). The value of the Warner-Bratzler shear force in the control group was slightly higher compared with the experimental group, but the results were statistically insignificant. The indicators total water, total protein and intramuscular fat were not affected by organic chromium. We found statistically significant difference (P ≤ 0.05) in content of monounsaturated fatty acids in favour of the experimental group

The Behaviour of the Pigs Housed in Hot Climatic Conditions

The effect of high temperature on the behaviour of growing-finishing pigs was studied. The pigs were housed in a climate controlled chamber, the air temperature was kept constant at 30°C and the relative humidity was 32.5% during the whole 3 months. Aggressive behaviour and daily activities of the pigs were recorded during the light hours, from 6:00 till 18:00. Detailed observations showed that during the experiment, the pigs were most of the time lying (72%, P<0.001). Pigs spent more time lying on the floor without bedding (86.65%, P<0.01) compared to floor with bedding (13.35%, P<0.001). The second activity, which occurred most after lying was eating (16%, P<0.001) then standing (10%, P<0.001). From all observation activities, the least amount of time the pigs were sitting (1%) and moving (1%). Drinking and social contacts – aggression were less frequent. After the each week, a significant decrease in aggression was recorded (P<0.001), an aggressive contacts occurred mainly during the eating and drinking. The pigs were active with peaks in the morning and afternoon. This study confirms that the high temperature influences the behaviour of the animals; the pigs are not very active, the most of the time they are lying on the cool places without bedding

Slaughter performance, chemical composition and physical technological parameters of Holstein veal fed with total mixed ration (TMR) and alfalfa hay

Article Details: Received: 2020-01-07 | Accepted: 2020-01-24 | Available online: 2020-03-31https://doi.org/10.15414/afz.2020.23.01.29-36This study was conducted to evaluate the selected fattening characteristics, carcass parameters and analysing of parameters associated with the meat quality of twenty Holstein male calves fed with different diets. Calves were after weaning divided into two groups with respect of feeding; control group fed with untreated total mixed ration (TMR) and experimental group, which received industrially dried alfalfa hay. Calves of both groups were after about 193 days slaughtered in the experimental abattoir. Subsequently, after chilling for 24 hours, detailed dissection of the right – carcass half was performed. For the nutritional characteristics, physical technological parameters and sensory properties, slices of loin (M. longissimus thoracis) and top round (M. semimembranosus) muscles were taken 24 hours post mortem. The average daily gains were higher in the experimental group of calves (P >0.05). Although calves of the control group had higher dressing percentage (50.23%; P >0.05), no significant differences were determined in the carcass weight (P >0.05). Proportions of some of intraabdominal fats were influenced by feeding concept; calves of alfalfa hay treated group had lower proportion of intestinal fat (P >0.05) and higher proportion of kidney fat (P >0.05). Differences in total amount of meat from right – half carcass were not significant (P >0.05); proportion of separable fat was higher in the experimental group of calves. In terms of individual valuable meat cuts, higher proportion of tenderloin was determined in the group fed with alfalfa hay (1.80%); however results were no significant. Statistical significant variety at the level P 0.05) 24 hours post mortem.Keywords: different diet, veal quality parameters, bull calves, meat colour, right – half carcassReferencesBartoň, L. et al. (2003). Growth, feed efficiency and carcass characteristics of Czech Pied and Holstein bulls. Czech Journal of Animal Science, 48(11), pp. 459–465.Biel, W. et al. (2019). Offal Chemical Composition from Veal, Beef, and Lamb Maintained in Organic Production Systems. Animals, 9(8), pp. 489. https://doi.org/10.3390/ani9080489Brewer , S. (2010). Handbook of Meat Processing. Ames: Blackwell Publishing, p. 584.Campbell , C. P. et al. (2013). Packing plant differences in meat quality for grain-fed veal. Canadian Journal of Animal Science, 93(2), 205–215. https://doi.org/10.4141/cjas2012-147Dias, A. M. O. et al. (2018) Performance and fatty acid profile of Holstein calves slaughtered at different weights. R. Bras. Zootec., 47. https://doi.org/10.1590/rbz4720170208Domaradzki , P. et al. (2017). Slaughter value and meat quality of suckler calves: A review. Meat Science, 134, 135–149. https://doi.org/10.1016/j.meatsci.2017.07.026Drake , N. A. (2017). The performance of veal calves fed concentrate, total mixed ration, or free choice in the post-weaning period: Master of Sustainable Animal Nutrition and Feeding Thesis. Aarhaus: Aarhus University.EC (2008). Council Regulation (EC) No. 361/2008 of 14 April 2008 amending Regulation (EC) No. 1234/2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products.Feiner, G. (2006). Meat products handbook: Practical science and technology. London: Woodhead Publishing Limited and CRC Press.Foltys , V. and Mojto , J. (2009). Produkty hovädzieho dobytka a ich kvalita. [Online]. Retrieved 2019-01-15 from http://old.agroporadenstvo.sk/zv/hd/chovhd10.htm?startGariépy , C. et al. (1998). Effect of calf feeding regimes and diet EDTA on physico-chemical characteristics of veal stored under modified atmospheres. Meat Science, 49(1), 101–115. https://doi.org/10.1016/S0309-1740(97)00115-0Gálvez , F. et al. (2019). Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study. J Sci Food Agric, 99, 2947–2956. https://doi.org/10.1002/jsfa.9508González, L. et al. (2014). Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia gallega” calves. Meat Science: Part A, 96(2), 829– 836. https://doi.org/10.1016/j.meatsci.2013.09.027HUFF-LONERGAN, E. (2010). Chemistry and Biochemistry of Meat. In TOLDRÁ, F. (2010) Handbook of Meat Processing. 1st ed., Blackwell Publishing. 2121 State Avenue, Ames, Iowa 50014-8300, USA, 2010, pp. 584. ISBN 978-0-8138-2182-5. https://doi.org/10.1002/9780813820897Holló, G. et al. (2013). Characterisation of carcass composition and meat quality of male suckling buffalo calves kept on natural grassland. Archives Animal Breeding, 56(1), 1060–1065. https://doi.org/10.7482/0003-9438-56-107Cho, S. et al. (2014). Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages. Korean Journal for Food Science of Animal Resources, 34(5), 674–682. http://dx.doi.org/10.5851/kosfa.2014.34.5.674Irshad, A. et al. (2013). Factors influencing carcass composition of livestock: a review. Journal of Animal Production Advances, 3(5), 177–186. https://doi.org/10.5455/japa.20130531093231Klont , R. E. et al. (2000). Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristics. Journal of Animal Science, 78(7), 1845–1851. https://doi.org/10.2527/2000.7871845xLengyel , Z. et al. (2003). Fatty acid composition of intramuscular lipids in various muscles of Holstein-Friesian bulls slaughtered at different agens. Meat Science, 65(1), 593–598. https://doi.org/10.1016/S0309-1740(02)00252-8Maciel , R. P. (2016). Performance, rumen development, and carcass traits of male calves fed starter concentrate with crude glycerin. R. Bras. Zootec., 45(6), 309–318. http://dx.doi.org/10.1590/S1806-92902016000600005Mojto , J. et al. (2009). Effect of age at slaughter on quality of carcass and meat in cows. Slovak Journal of Animal Science, 42(1), 34 – 37.Moran , J. B. et al. (1992). Growth, carcass and meat quality in veal calves fed diets based on wholemilk or milk replacers. Proc. Aust. Soc. Anim. Prod., 17, 254–257.Moran , J. B. and Currie, J. R. (1992). The distribution of meat in pink veal carcasses as influenced by carcass weight, breed and diet. Proc. Aust. Soc. Anim. Prod., 19, 65–67.Moreno, T. et al. (2006). Nutritional characteristics of veal from weaned and unweaned calves: Discriminatory ability of the fat profile. Meat Science, 73(2), 209–217. https://doi.org/10.1016/j.meatsci.2005.11.016Ngapo, T. M. and Gariépy , C. (2006). Factors affecting the meat quality of veal: Review. Journal of the Science of Food and Agriculture, 86, 1412–1431. https://doi.org/10.1002/jsfa.2507Noon, C. D. et al. (1998). The use of corn and barley in diets for veal calves: Effects on performance, diet digestibility and carcass quality. Canadian Journal of Animal Science, 78(3), 351–358. https://doi.org/10.4141/A97-100Pateiro , M. et al. (2013). Meat quality of veal: Discriminatory ability of weaning status. Spanish Journal of Agricultural Research, 11(4), 1044–1056. http://dx.doi.org/10.5424/sjar/2013114-4363Ripoll, G. et al. (2013). Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems. Meat Science, 93(2), 336–343. https://doi.org/10.1016/j.meatsci.2012.09.012Santos , P.V. et al. (2013). Carcass physical composition and meat quality of Holstein calves, terminated in different finishing systems and slaughter weights. Ciência e Agrotecnologia, 37(5), 1413–7054. http://dx.doi.org/10.1590/S1413-70542013000500008SAS INSTITUTE Inc. (2011). Base SAS® 9.3 Procedures Guide.Cary, NC: SAS Institute Inc., Carry. Schaefer, D. M. (2007). Yield and Quality of Holstein Beef [Online]. Retrieved 2019-12-02 from https://pdfs.semanticscholar.org/90ea/1591cfbbaed6a756e6d9c483ff48cb3f6802.pdfSkřivanová, E. et al. (2007). Influence of dietary selenium and vitamin E on quality of veal. Meat Science, 76(3), 495–500. https://doi.org/10.1016/j.meatsci.2007.01.003Titi, H. H. et al. (2008). Growth and carcass characteristics of male dairy calves on a yeast culture-supplemented diet. South African Journal of Animal Science, 38(3), 174–183. http://dx.doi.org/10.4314/sajas.v38i3.4125Vieira , C. et al. (2005). Effect of diet composition and slaughter weight on animal performance, carcass and meat quality, and fatty acid composition in veal calves. Livestock Production Science, 93(3), 263–275. https://doi.org/10.1016/j.livprodsci.2004.11.020Williams , P. (2007). Nutritional composition of red meat. Nutrition & Dietetics, 64(4), S113–S119. https://doi.org/10.1111/j.1747-0080.2007.00197.xWilliams , J. L. (2008). Genetic control of meat quality traits. In Toldrá, F. (2008) Meat Biotechnology. New York: Springer Science-Business-Media, 21–60. https://doi.org/10.1007/978-0-387-79382-5Yim , D.G. et al. (2015a). Meat quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves. Korean Journal for Food Science of Animal Resources, 35(6), 731–737. http://dx.doi.org/10.5851/kosfa.2015.35.6.731Yim , D. G. et al. (2015b). Physicochemical traits of Holstein loin and top round veal from two slaughter age groups. Journal of Animal Science and Technology, 57(24), 1–5. https://doi.org/10.1186/s40781-015-0058-0

Účinok kaempferolu a naringenínu môže zlepšiť in vitro kvalitu uchovávaných kančích spermií

Determination of the effect of pure bioactive substances on male reproductive cells is a current theme amongst veterinary andrologists. The aim of this study was to investigate the in vitro effect of various concentrations of kaempferol and naringenin on boar male gametes in different time periods (0, 24, 48 and 72h). The computer-assisted semen analysis was used to measure the sperm motility. Mitochondrial activity was determined by the mitochondrial toxicity test (MTT). The formation of the superoxide radical, as a marker of oxidative stress, was analysed by the nitroblue-tetrazolium (NBT) test. The results showed that every selected concentration of both substances came along with beneficial effect on the structure and function of spermatozoa. Particularly, naringenin at concentrations of 10-50 µmol/L and kaempferol at concentrations of 5-25 µmol/L may provide beneficial effects on spermatozoa, thus prolong the storage period and improve the quality of preserved boar spermatozoa.Determinácia účinku čistých bioaktívnych látok na samčie reprodukčné bunky je aktuálnou témou medzi veterinárnymi andrológmi. Cieľom tejto štúdie bolo vyšetriť in vitro účinok rôznych koncentrácií kaempferolu a naringenínu na samčie gaméty kancov v rozličných časových periódach (0, 24, 48 a 72h). Počítačomasistovaná analýza spermií bola použitá na meranie motility spermií. Mitochondriálnu aktivitu sme určili mitochondriálnym testom toxicity (MTT). Tvorenie superoxidového radikálu, ako markera oxidatívneho stresu, sme analyzovali nitroblue-tetrazolium (NBT) testom. Výsledky ukázali, že každá vybratá koncentrácia oboch substancií má prospešný účinok na štruktúru a funkciu spermií. Obzvlášť naringenín o koncentráciách 10-50 µmol.l-1 a kaempferol o koncentráciách 5-25 µmol*l-1 môžu poskytnúť prospešné účinky na spermie, čím sa predĺži čas uchovávania a zlepší sa kvalita prezervovaných kančích spermií

The Behaviour of the Pigs Housed in Hot Climatic Conditions

The effect of high temperature on the behaviour of growing-finishing pigs was studied. The pigs were housed in a climate controlled chamber, the air temperature was kept constant at 30°C and the relative humidity was 32.5% during the whole 3 months. Aggressive behaviour and daily activities of the pigs were recorded during the light hours, from 6:00 till 18:00. Detailed observations showed that during the experiment, the pigs were most of the time lying (72%, P<0.001). Pigs spent more time lying on the floor without bedding (86.65%, P<0.01) compared to floor with bedding (13.35%, P<0.001). The second activity, which occurred most after lying was eating (16%, P<0.001) then standing (10%, P<0.001). From all observation activities, the least amount of time the pigs were sitting (1%) and moving (1%). Drinking and social contacts – aggression were less frequent. After the each week, a significant decrease in aggression was recorded (P<0.001), an aggressive contacts occurred mainly during the eating and drinking. The pigs were active with peaks in the morning and afternoon. This study confirms that the high temperature influences the behaviour of the animals; the pigs are not very active, the most of the time they are lying on the cool places without bedding

Nutritional indicators in the technological process of sausage processing

Received: 2020-09-29 Accepted: 2021-02-08 Available online: 2021-02-28https://doi.org/10.15414/afz.2021.24.mi-apa.15-20According to biological and nutritional value, meat and meat products are among the most important components of humannutrition. The risk of meat contamination is a great concern from the point of view of food safety, and especially human health. Theaim of this study was the determination of nutritional values in meat samples of fresh and smoked sausage. From a technologicalpoint of view, the water content was the highest in meat samples and continually decreased in the samples that underwentprocessing. The water content of the meat samples was 68.2%. In the samples of unsmoked and smoked sausages, the measuredvalues were slightly lower. In the samples of unsmoked sausages, the water content was 63.1%. As the water content decreased,the fat content of the sausages increased. The protein content has not changed significantly in the production process. In the meatthe value of proteins was 19.07 g 100 g-1 and in the samples of smoked sausages the result was 18.78 g 100 g-1. The content ofessential fatty acids was the highest in meat samples. This value decreased in unsmoked as well as smoked sausages. Cholesterollevels were rising over the course of the experiment. Results of this study clearly show difference in technological parametersrelated to technological process.Keywords: meat, sausage, technological process, nutritional indicatorsReferencesAngelovičová, M. et al. (2016). Comparison of fatty acid profile in the chicken meat after feeding with narasin, nicarbazin andsalinomycin sodium and phyto-additive substances. Journal of Environmental Science and Health, Part B, 51(6), 374–382. https://doi.org/10.1080/03601234.2016.1142320ČUBOŇ, J. et al. (2012). Hodnotenie surovín a potravín živočíšneho pôvodu. Nitra : Slovak University of Agriculture, 381 p.ČUBOŇ, J. et al. (2019) Protein degradation and fat oxidation changes in salted meat processing. Journal of Microbiology,Biotechnology and Food Sciences, 9(6), 376–379. https://doi.org/10.15414/jmbfs.2019.9.special.376-379COLE, L. J. et al. (2020). A critical analysis of the potential for EU Common Agricultural Policy measures to support wild pollinatorson farmland. Journal of Applied Ecology, 57(4), 681–694. https://doi.org/10.1111/1365-2664.13572 DEBRECENI, O. et al. (2016). Comparison the physicochemical quality indicators of Musculus longissimus Dorsi from MangalitsaBreed and their crossbreeds. Journal of Central European Agriculture, 17(4), 1253–1263. https://doi.org/10.5513/jcea01/17.4.1840DELGADO, C. L. (2003). Rising consumption of meat and milk in developing countries has created a new food revolution. TheJournal of Nutrition, 133(11), 3907S–3910S. https://doi.org/10.1093/jn/133.11.3907SGRIFFITHS, P.; DE HASSETH, J. A. (2007). Fourier transform infrared spectrometry. 2nd ed., Wiley-Blackwell.GÓMEZ, I. et al. (2020). The effects of processing and preservation technologies on meat quality: Sensory and nutritionalaspects. Foods, 9, 1416. https://doi.org/10.3390/foods9101416GRUSAK, M. A. et al. (1999). Improving the nutrient composition of plants to enhance human nutrition and health. AnnualReview of Plant Biology, 50(1), 133–161. https://doi.org/10.1146/annurev.arplant.50.1.133GUPTA, V. et al. (2017). Lifestyle, Stress, and Disorders. Basic and Applied Aspects of Biotechnology. Springer : Singapore, pp. 475–486. https://doi.org/10.1007/978-981-10-0875-7_22Haščík, P. et al. (2019a). Spracovanie hydiny a minoritných živočíšnych produktov. Nitra : Slovak University of Agriculture, 176 p.HAŠČÍK, P. et al. (2019b). The profile of fatty acids in chicken’s meat after humic acid and phytobiotics application. Journalof Microbiology, Biotechnology and Food Sciences, 9(6), 439–444. https://doi.org/10.15414/jmbfs.2019.9.special.439-444HIRD, S. J. et al. (2014). Liquid chromatography-mass spectrometry for the determination of chemical contaminants in food.TrAC Trends in Analytical Chemistry, 59, 59–72. https://doi.org/10.1016/j.trac.2014.04.005IMRICH, I. et al. (2020). Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regardto the slaughter weight. Potravinarstvo Slovak Journal of Food Sciences, 14, 135–141. https://doi.org/10.5219/1334JIMÉNEZ-COLMENERO, F. et al. (2001). Healthier meat and meat products: Their role as functional foods. Meat Science, 59, 5–13.https://doi.org/10.1016/S0309-1740(01)00053-5KROČKO, M. et al. (2016). Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages. SlovakJournal of Food Sciences, 10(1), 295–299. https://doi.org/10.5219/603LÍPOVÁ, P. et al. (2019). Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and theircrossbreed. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 422–428. https://doi.org/10.5219/1095ORZECHOWSKA, B. et al. (2008). Relationships between muscle fibre characteristics and physico-chemical properties oflongissimus lumborum muscle and growth rate in pig fatteners of three breeds. Animal Science Papers and Reports, 26(4), 277–285.PREZIOSI, P. et al. (1998). Effects of supplementation with a combination of antioxidant vitamins and trace elements, atnutritional doses, on biochemical indicators and markers of the antioxidant system in adult subjects. Journal of the AmericanCollege of Nutrition, 17(3), 244–249. https://doi.org/10.1080/07315724.1998.10718754SHARMA, M. et al. (2009). Occupational lifestyle diseases: An emerging issue. Indian Journal of Occupational and EnvironmentalMedicine, 13(3), 109. https://doi.org/10.4103/0019-5278.58912STEINHAUSEROVÁ, I. et al. (2015) Hygiene and sanitation in meat production. Meat, 4, 7–13.STOLL-KLEEMANN, S. et al. (2017). Reducing meat consumption in developed and transition countries to counter climatechange and biodiversity loss: a review of influence factors. Regional Environmental Change, 17(5), 1261–1277. https://doi.org/10.1007/s10113-016-1057-5ZAJÁC, P. et al. (2015). Analysis of texturometric properties of selected traditional and commercial sausage. PotravinarstvoSlovak Journal of Food Sciences, 9(1), 458–467. https://doi.org/10.5219/47

The impact of the humic acid and phytobiotics on performance and carcass parameters of broiler chickens

Received: 2018-05-29 | Accepted: 2018-05-29 | Available online: 2018-11-26https://doi.org/10.15414/afz.2018.21.04.173-178The aim of this experiment was to determine the influence of humic substances, and combination humic substances and selected phytobiotics on production and carcass parameters of broiler chickens. In experiment from total 200 one-day-old ROSS 308 chickens were randomized into four groups (n = 50). The control group was fed with basal diet (BD) without any additives. Group of chickens marked as treatment 1 (T1) was fed a BD containing 2% of humic acid, the group marked as treatment 2 (T2) was fed a BD containing 78% of humic acids, 18% of garlic powder (Allium sativum L.), 1% of milled dried leaves of wormwood (Artemisia absinthium), 1% of milled dried leaves of thyme (Thymus vulgaris), 1% of milled dried leaves of oregano (Origanum vulgare) and 1% of milled dried leaves of bogbean (Menyanthes trifoliata), together 2 kg /100kg complete feed mixture (BD). In the group marked as treatment T3 were chicken fed with BD containing industrially produced coccidiostats. Experiment lasted 42 days. At the end of the experiment was average body weight (values in the order of the groups: 1808.03 ±212.39; 1981.75 ±203.32; 1895.59 ±178.75 and 1955.31 ±237.16 g ±SD) significantly higher (P0.05).Keywords: Allium sativum L., Artemisa absinthium, broiler chicken, carcass parameters, humic acid, Menyanthes trifoliata, Origanum vulgare, performance parameters, Thymus vulgarisReferencesAlipour, F., Hassanabadi, A., Golian, A., Nassiri-Moghaddam, H. (2015) Effect of plant extracts derived from thyme on male broiler performance. Poutry Science, 94 (11), 2630-2634. DOI: https://dx.doi.org/10.3382/ps/pev220Bacler-Żbikowska, B. (2012) Zasoby gatunkowe cennych roślin leczniczych powiatu włoszczowskiego. Część 3 – bobrek trójlistkowy Menyanthes trifoliata L. 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Prevalence of gastrointestinal parasites of red deer from Protected Landscape Area Štiavnické vrchy

Count of red deer in some areas of Slovak republic exceeds standard count. To these areas belongs as well Protected Landscape Area Štiavnické vrchy (N48°24'42'' E18°52'21''). High count of is a risk for spread of viral, bacterial as well as parasitic diseases. The aim of this study was to determined and evaluated prevalence of gastrointestinal parasites of red deer (Cervus elaphus) from Protected Landscape Area Štiavnické vrchy in year 2016. Monitoring was realized through cooperation between Department of Veterinary Sciences at Slovak University of Agriculture in Nitra and District Veterinary and Food Administration in Zvolen as well as with Hunting Associations acting in area of Štiavnické vrchy. Total 120 faecal samples (10 from each month of the year 2016) was analysed using flotation method and eggs and oocysts were identified. Highest prevalence was detected by Trichostrongylus axei, Eimeria spp. and Spiculopteragia boehmi. Prevalence of endoparasites is affected by age structure of red deer and then by using antiparasitics, climatic condition. Result of these was, that prevalence of total gastrointestinal parasites was lowest during months January to March, when Hunting Associations realised regular worming. The highest prevalence of total gastrointestinal parasites was in months July to December, when the relative humidity is higher and to red deer population belongs as well new offspring, which has high predisposition to gastrointestinal parasites