. . "0"^^ . "4"^^ . "1657"^^ . "0"^^ . . "4"^^ . . . . "\u00DAdaje o obsahu cholesterolu a fyziologicky v\u00FDznamn\u00FDch mastn\u00FDch kyselin v potravin\u00E1ch \u017Eivo\u010Di\u0161n\u00E9ho p\u016Fvodu jsou \u010Dasto zalo\u017Eeny na neadekv\u00E1tn\u00EDch analytick\u00FDch postupech. Je poci\u0165ov\u00E1na pot\u0159eba jednotn\u00E9ho standardizovan\u00E9ho postupu extrakce a stanoven\u00ED cholesterolu v \u017Eivo\u010Di\u0161n\u00FDch tk\u00E1n\u00EDch, nebo\u0165 hodnoty z\u00EDskan\u00E9 r\u016Fzn\u00FDmi postupy se i \u0159\u00E1dov\u011B li\u0161\u00ED. To se v pln\u00E9 m\u00ED\u0159e t\u00FDk\u00E1 i dr\u016Fbe\u017E\u00EDho masa.Pom\u011Br fyziologicky v\u00FDznamn\u00FDch n3 a n6 polynenasycen\u00FDch mastn\u00FDch kyselin, PUFA, nen\u00ED v dr\u016Fbe\u017E\u00EDm mase optim\u00E1ln\u00ED a pr\u016Fm\u011Brn\u00FD obsah cholesterolu je relativn\u011B vysok\u00FD.Pokusy zm\u011Bnit pom\u011Br mastn\u00FDch kyselin, resp. sn\u00ED\u017Eit obsah cholesterolu v dr\u016Fbe\u017E\u00EDch tk\u00E1n\u00EDch zm\u011Bnami ve slo\u017Een\u00ED krmn\u00E9 d\u00E1vky byly prov\u00E1d\u011Bny p\u0159edev\u0161\u00EDm s ku\u0159ec\u00EDmi brojlery. u tohoto \u017Eivo\u010Di\u0161n\u00E9ho druhu d\u00E1le chyb\u00ED \u00FAdaje o vlivu v\u011Bku, pohlav\u00ED a intenzity r\u016Fstu na slo\u017Een\u00ED tukov\u00E9 frakce svaloviny. P\u0159itom spot\u0159eba kr\u016Ft\u00EDho masa v \u010CR v d\u016Fsledku rostouc\u00EDho trendu racion\u00E1ln\u00ED v\u00FD\u017Eivy velmi rychle roste. Podstatou projektu je z\u00EDskat spolehliv\u00E9 \u00FAdaje o obsahu cholesterolu a pom\u011Bru"@cs . . "Neuvedeno."@en . "1"^^ . . . . "Vliv v\u011Bku, pohlav\u00ED, intenzity r\u016Fstu a slo\u017Een\u00ED krmn\u00E9 d\u00E1vky na obsah cholesterolu a mastn\u00FDch kyselin v kr\u016Ft\u00EDm mase"@cs . "1657"^^ . "The data regarding the content of cholesterol and nutritive significant fatty acids in foods of animal origin are often based on inadequate analytical methods. There is a need of the uniform standardized analytical procedure of cholesterol extraction anddetermination, because the data obtained by different procedures differ more than by one order. This statement regards also the poultry meat. The ratio of physiologically significant n3 and n6 polyunsaturated fatty acids (PUFA) is far from being optimal in poultry meat and the average cholesterol content is relatively high. The attempts to change the fatty acid ratio or to decrease cholesterol content in poultry tissues by manipulating the diet composition have been carried out mostly in broiler chickens. The possibilities to influence the composition of the lipid fraction of turkey meat are insufficiently surveyed from this viewpoint. Moreover, the data concerning the effect of age, sex and the growth intensity on the composition of the lipid"@en . "Effect of age, sex, growth intensity and diet composition on cholesterol and fatty acids content in turkey meat"@en .