V3/ADM MAKIŠ, Andrej - ČERTÍK, Milan - KLEMPOVÁ, Tatiana - SEMJON, Boris - MARCINČÁKOVÁ, Dana - JEVINOVÁ, Pavlína - MARCINČÁK, Slavomír. Fermented products enriched with polyunsaturated fatty acids in broiler chicken nutrition and fat quality of produced meat. In Applied Sciences. ISSN 2076-3417, 2024, vol. 14, no. 10, art. no. 4327, p. [1-14]. (2022: 2.7 - IF, 2.9 - IF 5y, 101 - H-index, 0.492 - SJR, Q2 - SJR Best Q, Q2

V3/ADM MAKIŠ, Andrej - ČERTÍK, Milan - KLEMPOVÁ, Tatiana - SEMJON, Boris - MARCINČÁKOVÁ, Dana - JEVINOVÁ, Pavlína - MARCINČÁK, Slavomír. Fermented products enriched with polyunsaturated fatty acids in broiler chicken nutrition and fat quality of produced meat. In Applied Sciences. ISSN 2076-3417, 2024, vol. 14, no. 10, art. no. 4327, p. [1-14]. (2022: 2.7 - IF, 2.9 - IF 5y, 101 - H-index, 0.492 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q).

Basic data
OCA1. Surname awarded to the assessed person	Marcinčák
OCA2. Name awarded to the assessed person	Slavomír
OCA3. Degrees awarded to the assessed person	Prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6070
OCA5. Area of assessment	study programme food hygiene · III. degree
OCA6. Category of the research/artistic/other output
OCA7. Year of publication of the research/artistic/other output	2024
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	1182759
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=detailBiblioFormChildG1I6EO&sid=069BD78221CDCAB10AA493F36A04&seo=CREP%C4%8C-detail-%C4%8Cl%C3%A1nok
Characteristics of the output that is not registered in CRPA or CRAA
OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs
OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs	V3/ADM MAKIŠ, Andrej - ČERTÍK, Milan - KLEMPOVÁ, Tatiana - SEMJON, Boris - MARCINČÁKOVÁ, Dana - JEVINOVÁ, Pavlína - MARCINČÁK, Slavomír. Fermented products enriched with polyunsaturated fatty acids in broiler chicken nutrition and fat quality of produced meat. In Applied Sciences. ISSN 2076-3417, 2024, vol. 14, no. 10, art. no. 4327, p. [1-14]. (2022: 2.7 - IF, 2.9 - IF 5y, 101 - H-index, 0.492 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q).
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://www.mdpi.com/2076-3417/14/1 0/4327
OCA14. Characteristics of the author's contribution	The author is the bearer of the main ideas, the implementer of all the experiments carried out, and contributed substantially to the realization of this review article. The author is the fund holder for the implementation of the experiments.
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.	Broiler chicken meat is the preferred meat among the human population. Broiler meat contains high-quality protein and a low-fat content, alongside a desirable fatty acid profile. A frequent problem in human nutrition is an insufficient PUFA intake in the diet. One possible strategy to increase the dietary intake of polyunsaturated fatty acids (PUFA) in humans is to produce, and thereby enrich, broiler chicken meat with sufficient amounts of essential PUFA. A method to increase the proportion of essential fatty acids in chicken meat is by changing the fatty acid composition of the feed. Feed production via solid-state fermentation using lower filamentous fungi can be used to prepare valuable feed from cereal by-products enriched with important PUFA and pigmentsand can thus be included as a suitable feed ingredient in the diet of chickens. From previously published studies, it can be concluded that the application of 3–10% of the prepared fermented products to the diet of broiler chickens increased the proportion of essential fatty acids in the fat of the chicken meat and had a beneficial effect on the growth parameters of chickens.
Other data
OCA16. Annotation of the output in English	Broiler chicken meat is the preferred meat among the human population. Broiler meat contains high-quality protein and a low-fat content, alongside a desirable fatty acid profile. A frequent problem in human nutrition is an insufficient PUFA intake in the diet. One possible strategy to increase the dietary intake of polyunsaturated fatty acids (PUFA) in humans is to produce, and thereby enrich, broiler chicken meat with sufficient amounts of essential PUFA. A method to increase the proportion of essential fatty acids in chicken meat is by changing the fatty acid composition of the feed. Feed production via solid-state fermentation using lower filamentous fungi can be used to prepare valuable feed from cereal by-products enriched with important PUFA and pigmentsand can thus be included as a suitable feed ingredient in the diet of chickens. From previously published studies, it can be concluded that the application of 3–10% of the prepared fermented products to the diet of broiler chickens increased the proportion of essential fatty acids in the fat of the chicken meat and had a beneficial effect on the growth parameters of chickens.
OCA17. List of maximum 5 most significant citations corresponding to the output
OCA18. Characteristics of the output's impact on socio-economic practice	The paper provides important information on animal nutrition and the quality of the meat produced.
OCA19. Characteristics of the output and related activities' impact on the educational process	The paper provides new information for students on animal nutrition and the quality of meat produced.