| 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 | 2023 |
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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: 1049351 |
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| OCA9. Hyperlink to the record in CRPA or CRAA | https://app.crepc.sk/?fn=detailBiblioForm&sid=86490061DA0E6BAA6C917B26D1B7 |
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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=0041961 |
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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/MARCINČÁK, Slavomír - SEMJON, Boris - MARCINČÁKOVÁ, Dana - REITZNEROVÁ, Anna - MUDROŇOVÁ, Dagmar - VAŠKOVÁ, Janka - NAGY, Jozef. Humic substances as a feed supplement and the benefits of produced chicken meat. In: Life. 2023. ISSN 2075-1729, Vol. 13, no. 4 (2023), art. no. 927, p. [1-13]
(2022: 3.200 - IF, 46 - H-index, 3.200 - IF 5y, 0.634 - SJR, Q2 - SJR Best Q, Q2 - 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/2075-1729/13/4/927 |
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| OCA14. Characteristics of the author's contribution | Literature processing and physicochemical analyses. |
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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 | Humic substances with a high proportion of humic acids (more than 40%) have been classified by the European Commission as feed materials that can be used in animal nutrition since 2013. A protective effect on the intestinal mucosa, as well as anti-inflammatory, adsorptive and antimicrobial properties, were recorded. Nutrient absorption, nutritional status and the immune response in chickens supplemented with HSs were significantly improved. HSs have the ability to enhance protein digestion as well as the utilization of calcium and trace elements. They are known to improve feed digestibility as a result of maintaining an optimal pH in the gut, leading to lower levels of nitrogen excretion and less odor in the husbandry environment. HSs not only increase digestibility and result in greater utilization of the feed ration but also improve the overall quality of the meat produced. They increase the protein content and reduce the fat content in breast muscles. They also contribute to improving the sensory characteristics of the meat produced. Their antioxidant properties improve the oxidative stability of meat during storage. The influence of HSs on fatty acid composition may be one of the reasons that meat has a more beneficial effect on the health of consumers. |
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| OCA17. List of maximum 5 most significant citations corresponding to the output | 2023: [1] EDMONDS, Michael S. - WEBER, Thomas E. Efficacy of water application of a humic substance, butyric acid, vitamins C, D, and E and/or electrolytes on performance and mortality in health-challenged nursery pigs¹. In Translational Animal Science, 2023-01-01, 7, 1, pp. Dostupné na: https://doi.org/10.1093/tas/txad115
2024: [1] SARLAKI, Ehsan - KIANMEHR, Mohammad Hossein - MARZBAN, Nader - SHAFIZADEH, Alireza - SHEIKH AHMAD TAJUDDIN, Sheikh Ahmad Faiz - HU, Shixiong - TABATABAEI, Meisam - AGHBASHLO, Mortaza. Advances and challenges in humic acid production technologies from natural carbonaceous material wastes. In Chemical Engineering Journal, 2024-10-15, 498, pp. ISSN 13858947. Dostupné na: https://doi.org/10.1016/j.cej.2024.155521
2024: [1] OMOLASO, Blessing Oluwagbamila - OGUNMILUYI, Oluwafunmbi Ebenezer - ADENIRAN, Adeoti Gbemisola - ADESANWO, Julius Kolawole - AKINLAJA, Divine Olanrewaju. The modulatory influence of humic acid on cognitive impairment and neurobehavioral changes induced by colitis in adult male Wistar rats. In Nutrire, 2024-12-01, 49, 2, pp. ISSN 15198928. Dostupné na: https://doi.org/10.1186/s41110-024-00286-3;
2024: [1] HUSSAIN, Adil - SAEED, Asma. Hazardous or Advantageous: Uncovering the Roles of Heavy Metals and Humic Substances in Shilajit (Phyto-mineral) with Emphasis on Heavy Metals Toxicity and Their Detoxification Mechanisms. In Biological Trace Element Research, 2024-12-01, 202, 12, pp. 5794-5814. ISSN 01634984. Dostupné na: https://doi.org/10.1007/s12011-024-04109-4
2025: [1] JOSE, Heerah - JACKSON, Elizabeth L. - DUONG, Chien - SUNG, Billy. Ethical food consumption in the digital age: Consumer attitudes towards digitally monitored animal welfare in pork products. In Appetite, 2025-03-01, 207, pp. ISSN 01956663. Dostupné na: https://doi.org/10.1016/j.appet.2025.107853. |
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| OCA18. Characteristics of the output's impact on socio-economic practice | In terms of the quality of the meat produced, an important benefit of HS feeding is the increase in protein content and the decrease in fat content of the breast meat produced. Positive findings also include the effect on the sensory characteristics of the meat, such as improved color and flavor. Among the confirmed effects of HSs on meat quality are the proven higher water-binding capacity of meat and thus lower water loss in meat after cooking. The addition of HSs can ensure lower lipid oxidation and higher antioxidant activity of broiler meat during chilling and freezing storage. A beneficial effect of HSs was also observed on the fatty acid profile of chicken breast muscle fat. |
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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 poultry meat. |
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