| Basic data |
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| OCA1. Surname awarded to the assessed person | Nagy |
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| OCA2. Name awarded to the assessed person | Jozef |
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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/6021 |
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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 | scientific output |
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| OCA7. Year of publication of the research/artistic/other output | 2022 |
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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: 484444 |
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| OCA9. Hyperlink to the record in CRPA or CRAA | https://app.crepc.sk/?fn=detailBiblioForm&sid=0A9B487F73DE99E735583A12BE |
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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://vsk.uvlf.sk/sk/view_pub/?id=0039737 |
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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 | \"V3/BARTKOVSKÝ, Martin - SOPKOVÁ, Drahomíra - ANDREJČÁKOVÁ, Zuzana - VLČKOVÁ, Radoslava - SEMJON, Boris - MARCINČÁK, Slavomír - BUJŇÁK, Lukáš - POSPIECH, Matej - NAGY, Jozef - POPELKA, Peter - KYZEKOVÁ, Petronela. Effect of concentration of Flaxseed (Linum usitatissimum) and duration of administration on fatty acid profile, and oxidative stability of pork meat. In: Animals. 2022. ISSN 2076-2615, Vol. 12, no. 9 (2022), art. no. 1087, p. [1-13]
(2022: 3.000 - IF, 60 - H-index, 3.200 - IF 5y, 0.684 - 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) | article |
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| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | https://www.mdpi.com/2076-2615/12/9/1087 |
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| OCA14. Characteristics of the author's contribution | Physico-chemical analyses and statistical processing of results |
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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. | |
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| Other data |
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| OCA16. Annotation of the output in English | Dietary fat intake is substantially high in Western countries, resulting in overweight, obesity and cardiovascular diseases (CVD) among consumers. One way to reduce the incidence of CVD is to change food consumption and food intake with a higher content of polyunsaturated fatty acids (PUFA) in the human diet. Meat and meat products are considered to be the main source of dietary fats, especially as a source of saturated fatty acids. The aim of this study was to increase the proportion of PUFAs and, conversely, to decrease the proportion of saturated fatty acids in fat of pork meat. Flaxseed with a concentration of alpha-linolenic acid (ALA) at 57% was used in the swine diet. Flaxseed supplementation at two inclusion levels (5% and 10%) in two time intervals (3 and 6 weeks before slaughter) was evaluated. The aim was to increase the proportion of n-3 PUFAs, especially ALA, eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) and to improve the n-6/n-3 PUFA ratio in produced pork meat. The storage conditions and oxidation stability of the produced meat under refrigerator temperature (+4 °C) were also observed. |
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| OCA17. List of maximum 5 most significant citations corresponding to the output | 2023: [1] KLIMIUK, Kamila - SEMBRATOWICZ, Iwona - CZECH, Anna. Effect of the inclusion of extruded flaxseed in the diet of fattening pigs on performance parameters and blood parameters. In Annals of Animal Science, 2023-01-01, pp. ISSN 16423402. Dostupné na: https://doi.org/10.2478/aoas-2023-0018;
2024: [1] SUN, Yiming - ZHANG, Hu - ZHANG, Renyu - YANG, Yong - HUI, Teng - FANG, Zhengfeng. Effects of n-3 polyunsaturated fatty acids and selenomethionine supplementation on physicochemical properties, oxidative stability and endogenous enzyme activities of fresh pork loin. In Food Chemistry: X, 2024-12-30, 24, pp. Dostupné na: https://doi.org/10.1016/j.fochx.2024.101949;
2025: [1] SULEMAN, Raheel - CHOUDHARY, Hira - WASEEM, Muhammad - ALSHAMMARI, Jaza Maqbl - MUZAMIL, Muhammad - LIU, Huan - ISMAIL, Tariq - KHAN, Muhammad Ammar - QAMAR, Muhammad - OSEI TUTU, Crossby. Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties. In Food Chemistry: X, 2025-01-01, 25, pp. Dostupné na: https://doi.org/10.1016/j.fochx.2024.102098; 2025- |
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| OCA18. Characteristics of the output's impact on socio-economic practice | According to our results 5% and 10% supplementation of flaxseed into commercial feed mixtures for pig fattening significantly affected the composition and quality of produced pork meat. The addition of flaxseed positively influenced the proportion of significant PUFAs, which are beneficial in human nutrition. We observed a change in the FA profile, as well as an increase in the proportions of LA, ALA and EPA in the experimental groups. The proportion of n-3 PUFAs in the examined meat samples was significantly increased (p < 0.05). The n-6/n-3 ratio was improved in samples after the administration of 10% flaxseed for 6 weeks compared to the control group. Significantly lower changes in fatty acid profile were observed after 5% supplementation of flaxseed during a 3-week period. In terms of the oxidative stability, we achieved the best results in the F5W3 group. Based on our results, we can recommend the administration of a higher concentration of flaxseed for a shorter period of time to be more appropriate for use in pig diets (F10W3), or a lower concentration of flaxseed for a longer period of feeding (F5W6). |
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| OCA19. Characteristics of the output and related activities' impact on the educational process | The results are used in theoretical and practical teaching of students focused on health safety and quality of pork. |
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