| Basic data |
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| OCA1. Surname awarded to the assessed person | Marcinčák |
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| OCA2. Name awarded to the assessed person | Slavomír |
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| OCA3. Degrees awarded to the assessed person | Prof. , DVM, PhD |
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| OCA4. Hyperlink to the entry of the person in the Register of university staff | https://www.portalvs.sk/regzam/detail/6070 |
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| OCA5. Area of assessment | habilitation and inauguration procedure – food hygiene and the environment |
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| OCA6. Category of the research/artistic/other output | |
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| OCA7. Year of publication of the research/artistic/other output | 2020 |
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| OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA) | ID = 179680 |
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| OCA9. Hyperlink to the record in CRPA or CRAA | https://app.crepc.sk/?fn=detailBiblioForm&sid=E800E35B75A4A8F93F082F3FB2 |
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| Characteristics of the output that is not registered in CRPA or CRAA |
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| OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs | https://www.scopus.com/record/display.uri?eid=2-s2.0-85079767496&origin=resultslist&sort=plf-f&src=s&st1=marcincak&st2=&nlo=1&nlr=20&nls=afprfnm-t&sid=d5db18bd4aafae5c194e379705dc67ee&sot=anl&sdt=aut&sl=40&s=AU-ID%28%22Marcin%c4%8d%c3%a1k%2c+Slavomir%22+55933839700%29&relpos=3&citeCnt=3&searchTerm= |
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| 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 | Semjon, B., Marcinčáková, D., Koréneková, B., Bartkovský, M., Nagy, J., Turek, P., & Marcinčák, S. (2020). Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances. Poultry Science, 99(3), 1750-1760. (2019: 2.659 - IF, 3.103 - IF 5y, 131 - H-index, 0.920 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q). |
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| OCA12. Type of the output (if the output is not registered in CRPA or CRAA) | |
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| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | https://www.sciencedirect.com/science/article/pii/S0032579119578063 |
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| OCA14. Characteristics of the author's contribution | The author is the bearer of the main ideas and co-creator of the output. At the same time, he is also the holder of financial resources for project from which the output was implemented. |
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| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental and they were fattened for 35 days. Subsequently, the meat quality was analyzed and defined by physico-chemical and sensory quality, supplemented with analysis by instrumental methods. We observed changes in dry matter, fat, water, and protein content in experimental samples of breast and thigh meat (P , 0.001). In both experimental groups, the concentration of phosphates and pH decreased in breast meat (P , 0.001) and in thigh meat (P , 0.05). Sensory evaluation of taste indicated a positive response with respect to the perception of meat quality in relation to a greater supplementation of HS in the diet. Thigh meat samples showed a variable extent of water loss after cooking, but lower values of water loss were generally obtained from thigh meat samples of poultry fed with higher HS supplementation, than in chicken breast meat samples. |
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| Other data |
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| OCA16. Annotation of the output in English | One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental and they were fattened for 35 days. Subsequently, the meat quality was analyzed and defined by physico-chemical and sensory quality, supplemented with analysis by instrumental methods. We observed changes in dry matter, fat, water, and protein content in experimental samples of breast and thigh meat (P , 0.001). In both experimental groups, the concentration of phosphates and pH decreased in breast meat (P , 0.001) and in thigh meat (P , 0.05). Sensory evaluation of taste indicated a positive response with respect to the perception of meat quality in relation to a greater supplementation of HS in the diet. Thigh meat samples showed a variable extent of water loss after cooking, but lower values of water loss were generally obtained from thigh meat samples of poultry fed with higher HS supplementation, than in chicken breast meat samples. |
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| OCA17. List of maximum 5 most significant citations corresponding to the output | 1. Hesami, Y., Esmaielzadeh, L., Karimi‐Torshizi, M. A., Seidavi, A., & Vlčková, R. (2020). Effect of diets containing earthworm powder and vermihumus on egg production, hatchability, blood parameters and immunity of Japanese breeder quails. Journal of Animal Physiology and Animal Nutrition.
2. Zigo, F., Vasiľ, M., Farkašová, Z., Ondrašovičová, S., Zigová, M., Maľová, J., ... & Pecka-Kiełb, E. (2020). Impact of humic acid as an organic additive on the milk parameters and occurrence of mastitis in dairy cows. Potravinarstvo Slovak Journal of Food Sciences, 14, 358-364.
3.Atamanalp, M., Ucar, A., Kocaman, E. M., & Alak, G. (2021). Evaluation of brown trout (Salmo trutta fario) fillets’ shelf life: Fed with a humic supplemented diet. Food Packaging and Shelf Life, 29, 100675.
4. Scripcă, L. A., & Amariei, S. (2021). The Use of Ultrasound for Preventing Honey Crystallization. Foods, 10(4), 773.
5. Zigo, F., Vasil, M., Ondrašovičová, S., Výrostková, J., Bujok, J., & Pecka-Kielb, E. (2021). Maintaining Optimal Mammary Gland Health and Prevention of Mastitis. Frontiers in Veterinary Science, 8, 69. |
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| OCA18. Characteristics of the output's impact on socio-economic practice | The output addresses the impact of humic substances as feed additives in poultry to improve production parameters and the quality of poultry meat produced. It brings new knowledge of the use of humic substances in poultry nutrition to improve the quality of chicken meat. |
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| OCA19. Characteristics of the output and related activities' impact on the educational process | The paper addresses the issue of meat quality. The article also addresses the health and welfare of animals during livestock breeding and their impact on the quality of meat produced |
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