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doc. Ing. Branislav Gálik, PhD.
Identification number: 1595
University e-mail: branislav.galik [at] uniag.sk
 
associate professor CSc./PhD. - Department of Animal Nutrition (FAaFR)
Chief official - Department of Animal Nutrition (FAaFR)

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Basic information

Basic information about a final thesis

Type of thesis: Dissertation thesis
Thesis title:The Effect of Pumpkin and Flaxseed Oils on Nutritional Composition of Table Eggs
Written by (author): Ing. Róbert Herkeľ, PhD.
Department: Department of Animal Nutrition (FAaFR)
Thesis supervisor: doc. Ing. Branislav Gálik, PhD.
Opponent 1:prof. Ing. Peter Chrenek, DrSc.
Opponent 2:prof. Ing. Marcela Capcarová, PhD.
Opponent 3:doc. Ing. Dávid Zapletal, 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:The Effect of Pumpkin and Flaxseed Oils on Nutritional Composition of Table Eggs
Summary:The aim of dissertation thesis was to analyze the dietary effect of pumkin and flaxseed oils on perfomance of laying hens and nutrition composition of table eggs. At 38 weeks of age, Lohmann Brown Lite hens were housed in three-floor cages, divided into three dietary groups (C-control, E1-pumpkin oil (3%), E2-flaxseed oil (3%)). There were housed six hens in one cage. A total 18 hens were monitored. In the control group hens were fed with standard complete feed mixture for laying hens and in the experimental groups by feed mixtures with supplementation of pumpkin or flaxseed oils. Vitamin E was added into feed mixture in the experimental groups. The experiment lasted 52 days. Twelve eggs from each dietary treatment were randomly selected and analyzed. Average daily production was 4.84 eggs in control group, 5.31 eggs in E1 and 4.39 eggs in E2. Significantly (0.05>P) higher average egg weight during experiment was found after dietary oil supplementations compared to the control. Tendency (P>0.05) of the highest weight of eggs was recorded after flaxseed oil supplementation. The strength of shell as well as the thickness of shell were significantly (0.05>P) higher in experimental groups in comparison with control. Average value of yolk colour of yolk was detected 5.78 in control, 6 in E1 and 5.25 in E2 group. The highest (0.05>P) feed consumption was observed in group with dietary pumpkin oil supplementation in comparison with control and E2 (flaxseed oil supplementation). In terms of nutrition composition of eggs, contents of crude protein in yolk after pumpkin oil supplementation, total cholesterol in yolk and dry matter in albumen were significantly (0.05>P) higher in comparison with control group. Statistically significant (0.01>P) differences between control and experimental groups were found in contents of myristic, palmitic, stearic, heptadecanoic, oleic, linoleic, alpha linolenic, arachidonic, cis-11-ecosenoic, cis-11,14-eicosadienoic and nervonic fatty acid in yolk. A tendency (P>0.05) of a higher concentration was observed in palmitoleic and oleic fatty acid after both oils supplementation, stearic, alpha linolenic and nervonic fatty acid after flaxseed oils supplementation in comparison with control. The most optimal ratio n-6/n-3 in eggs from the second experimental group (4.52:1) was found. As regards the mineral composition of eggs, only concentrations of calcium after both oil supplementations and zinc after flaxseed oil supplementation in diet were evidently (0.05>P) higher in yolk. Significant (0.05>P) differences between groups in blood parameters of laying hens were observed in mineral and energy profile.
Key words:eggs, essential oils, flaxseed, laying hens, nutrition, pumpkin

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