Search Results - "Svedová, M"

The influence of omega-3 polyunsaturated fatty acids feeding on composition of fatty acids in fatty tissues and eggs of laying hens by Trebunová, A, Vasko, L, Svedová, M, Kastel', R, Tucková, M, Mach, P

“…The paper deals with supplementation of hen diet with oils with increased content of omega-3 polyunsaturated fatty acids (PUFA) and occurrence of fatty acids…”
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Influence of linseed and fish oil on metabolic and immunological indicators of laying hens by Svedova, M.,Univerzita Veterinarskeho Lekarstva, Kosice (Slovak Republic). Katedra Chemie, Biochemie a Biofyziky, Vasko, L.,Univerzita Veterinarskeho Lekarstva, Kosice (Slovak Republic). Katedra Chemie, Biochemie a Biofyziky, Trebunova, A.,Univerzita Veterinarskeho Lekarstva, Kosice (Slovak Republic). Katedra Chemie, Biochemie a Biofyziky, Kastel, R.,Univerzita Veterinarskeho Lekarstva, Kosice (Slovak Republic). Katedra Chemie, Biochemie a Biofyziky, Tuckova, M.,Univerzita Veterinarskeho Lekarstva, Kosice (Slovak Republic). I. Interna Klinika, Certik, M.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Oddelenie Biochemickej Technologie

“…The metabolic and immunological indicators were determined in the blood of laying hens of ISA BROWN hybrid divided into three groups, one control group and two…”
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Impact of feeding of flaxeed and probiotics on meat quality and lipid oxidation process in pork during storage by Marcincák S., Ljubljana Univ. (Slovenia). Veterinary Fac, Nemcová R, Sokol J, Popelka P, Gancarcíková S, Svedová M

“…In our experiment effect of flaxseed, mixed in standard diet (alone and in combination with probiotic bacteria) during feeding period, on lipid oxidation and…”
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The influence of oils with an increased content of omega-3 PUFA on the metabolic and immunological parameters of laying hens by Vaško, L., University of Veterinary Medicine, Košice (Slovak Republic), Kašteľ, R, Švedová, M, Trebunová, A, Tučková, M

“…The administration of omega-3 PUFA in the form of linseed and fish oil resulted in a significant increase in HDL cholesterol, eicosapentaenoic, docosahexaenoic…”
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