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doc. Ing. Margita Čanigová, CSc.
Identification number: 1364
University e-mail: margita.canigova [at] uniag.sk
 

     
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Supervised theses
     

Basic information

Basic information about a final thesis

Type of thesis:
Dissertation thesis
Thesis title:
IMPACT OF GENETICALLY MODIFIED MAIZE AND ORGANIC SELENIUM SUPPLEMENTS IN DIET OF PIGS ON THE TECHNOLOGICAL - CONSUMER QUALITY OF PORK
Written by (author):
Department: Department of Technology and Quality of Animal Products (FBFS)
Thesis supervisor: doc. Ing. Margita Čanigová, CSc.
Opponent 1:prof. MVDr. Peter Massanyi, DrSc.
Opponent 2:prof. Ing. Stanislav Kráčmar, DrSc.
Opponent 3:
Ing. Matej Brestenský, PhD.
Final thesis progress:
Final thesis was successfully defended.


Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:English

Slovak        English

Title of the thesis:
IMPACT OF GENETICALLY MODIFIED MAIZE AND ORGANIC SELENIUM SUPPLEMENTS IN DIET OF PIGS ON THE TECHNOLOGICAL - CONSUMER QUALITY OF PORK
Summary:The aim of this thesis was to verify the influence of adding genetically modified maize and organic selenium to the pigs ration on the carcass parameters and technological quality of meat finishing pigs. The main objectives of this investigation were divided into two partial experiments. The first experiment was conducted to compare the feeding of maize from genetically modified MON 810 with non-transgenic. Second experiment was focused on the technological quality of meat after using of organic selenium in pig diet by addition of Sel-Plex (0.3 mg.kg-1). After reaching average live weight of 105 +- 2 kg, the pigs were individuals slaughtered and subjected to detailed dissection. Impact of genetically modified maize MON 810 contained in ration of pig's did not significant effect on the carcass characteristics and technological quality of pork. Organic selenium as part of feeding ration impacted thickness of midline fat in 9 vertebrae (P < 0.05) where control group had higher thickness of backfat, and gilts in selenium group were with lower backfat over 9 vertebrae as gilts in control group (P < 0.05). Different in thickness of fat (P < 0.05) was still observed in midline fat over the last rib of gilts in selenium group. Length of carcass body was in selenium group longer than in control group (P < 0.01). Both genders were in selenium group with longer carcass body (P < 0.05). Treatment of selenium impacted (P < 0.01) drip loss after 7 days in musculus longissimus thoracisas between groups as well in gilts. Added organic selenium increased cooking loss (P < 0.05) in musculus abductorand the same trend was observed in barrows (P < 0.05). A result of higher cooking losses in musculus abductor was tough meat, where WB shear force was higher in selenium group (P < 0.01) and in gilts selenium group. Positive impact of organic selenium was also observed in oxidative stability of meat after one year where in selenium group concentration of MDA was lower (P < 0.05) than in control group.
Key words:
genetically modified maize, selenium, meat quality, carcass parameters, pigs

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