Vedecké publikácie

@article{nokey,

title = {Humic Substances as a Feed Supplement and the Benefits of Produced Chicken Meat},

author = {Slavomír Marcinčák and Boris Semjon and Dana Marcinčáková and Anna Reitznerová and Dagmar Mudroňová and Janka Vašková and Jozef Nagy},

doi = {10.3390/life13040927},

year  = {2023},

date = {2023-04-01},

urldate = {2023-04-01},

journal = {Life},

volume = {13},

issue = {4},

abstract = {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.},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{nokey,

title = {Humic Substances as a Versatile Intermediary},

author = {Simona Hricikova and Ivona Kožárová and Nikola Hudáková and Anna Reitznerová and Jozef Nagy and Slavomír Marcinčák },

doi = {10.3390/life13040858 },

year  = {2023},

date = {2023-03-23},

journal = {Life},

volume = {13},

issue = {4},

abstract = {Humic substances are organic ubiquitous components arising in the process of chemical and microbiological oxidation, generally called humification, the second largest process of the carbon cycle. The beneficial properties of these various substances can be observed in many fields of life and health, whether it is the impact on the human organism, as prophylactic as well as the therapeutic effects; animal physiology and welfare, which is widely used in livestock farming; or the impact of humic substances on the environment and ecosystem in the context of renewal, fertilization and detoxification. Since animal health, human health and environmental health are interconnected and mutually influencing, this work brings insight into the excellence of the use of humic substances as a versatile mediator contributing to the promotion of One Health.},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{Mudroov2021,

title = {Effects of Dietary Supplementation of Humic Substances on Production Parameters, Immune Status and Gut Microbiota of Laying Hens},

author = {Dagmar Mudroňová and Viera Karaffová and Boris Semjon and Pavel Naď and Jana Koščová and Martin Bartkovský and Andrej Makiš and Lukáš Bujňák and Jozef Nagy and Jana Mojžišová and Slavomír Marcinčák},

url = {https://doi.org/10.3390/agriculture11080744},

doi = {10.3390/agriculture11080744},

year  = {2021},

date = {2021-08-01},

journal = {Agriculture},

volume = {11},

number = {8},

pages = {744},

publisher = {MDPI AG},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{nokey,

title = {Effect of Broilers Chicken Diet Supplementation with Natural and Acidified Humic Substances on Quality of Produced Breast Meat},

author = {Marek Hudák and Boris Semjon and Dana Marcinčáková and Lukáš Bujňák and Pavel Naď and Beáta Koréneková and Jozef Nagy and Martin Bartkovský and Slavomír Marcinčák},

url = {https://www.mdpi.com/2076-2615/11/4/1087/htm https://www.mdpi.com/2076-2615/11/4/1087},

doi = {10.3390/ANI11041087},

issn = {20762615},

year  = {2021},

date = {2021-01-01},

journal = {Animals 2021, Vol. 11, Page 1087},

volume = {11},

issue = {4},

pages = {1087},

publisher = {Multidisciplinary Digital Publishing Institute},

abstract = {This study was conducted to examine the effect of two humic substances (HS) supplemented in broilers’ diet on the breast meat quality of broiler chickens. In this experiment, 120 pieces of one-day-old COBB500 broiler chickens were used. Broilers were divided into three groups, each containing 40 birds with three replications (13, 13, and 14 per one pen). Fattening lasted 38 days. The first experimental diet was supplemented with 0.7% of HS (HS0.7) and the second was enriched with 0.7% of acidified HS (HSA0.7). The control group of broilers (C) was fed a basal diet without the addition of any supplements. HS0.7 samples had the highest total protein content and the lowest content of fat (p < 0.01). The effects of broiler diet and storage had a significant impact on the pH of breast samples, p < 0.001 and p < 0.05, respectively. Supplementation of HS in broiler diet positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (p < 0.05). HSA0.7 samples had significantly better juiciness after the storage period (p < 0.001). The quality of meat produced with supplementation of HS in broilers’ feed can be considered as valuable in human nutrition due to improved protein and fat content with decreased lipid oxidation.},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{Semjon2020,

title = {Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances},

author = {Boris Semjon and Dana Marcinčáková and Beáta Koréneková and Martin Bartkovský and Jozef Nagy and Peter Turek and Slavomír Marcinčák},

doi = {10.1016/j.psj.2019.11.012},

issn = {15253171},

year  = {2020},

date = {2020-01-01},

journal = {Poultry Science},

volume = {99},

issue = {3},

pages = {1750-1760},

publisher = {Elsevier Inc.},

abstract = {Multiple factor analysis was used for the examination of meat quality of broilers, the diet of which was supplemented with 0.8 and 1.0% addition of humic substances (HS). One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental (n = 50), and they were fattened for 35 D. Subsequently, the meat quality was analyzed and defined by physicochemical 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). The smell of experimental chicken breast meat samples after cooking was evaluated by a sensory panel, which scored a higher point score than that of the control group (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. Significant differences in evaluated variables between both experimental groups were not observed. The color of breast meat samples changed, when considering the variables of lightness and redness, with the addition of 1% HS (P < 0.05). The main advantage of the breast meat of broilers fed a diet supplemented with HS was observed in the final meat quality, which was positively affected by increased protein and decreased fat content. Because of its nutritional composition, it can be considered to be rather a valuable type of meat in human nutrition than ordinarily.},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{nokey,

title = {Effect of humic acids on poultry under stress conditions},

author = {Janka Vašková and Peter Patlevič and Daniel Žatko and Slavomír Marcinčák and Ladislav Vaško and Klára Krempaská and Jozef Nagy },

url = {https://slovetres.si/index.php/SVR/article/view/469},

doi = {10.26873/SVR-469-2018},

issn = {1580-4003},

year  = {2018},

date = {2018-01-01},

urldate = {2018-01-01},

journal = {SLOVENIAN VETERINARY RESEARCH},

volume = {55},

issue = {4},

publisher = {University of Ljubljana, Veterinary Faculty},

abstract = {The transportation of chickens from the poultry farm to the slaughterhouse causes stress conditions that influence the oxidative status of the whole organism and subsequently change the organoleptic properties of the meat delivered to the consumer. The aim of this work was to investigate how administering 0.6% humic acids to broiler chickens for a period of 42 days affects the level of selected enzymes directly involved in oxidative stress elimination. For the most objective estimation of the oxidative state, parameters were determined in liver and kidney mitochondria, and in the blood plasma. With regards to the chelating properties of humic acids, our interest was in monitoring the effects on the distribution of the transition metals Fe, Zn, Cu, Mn, which serve as cofactors of antioxidant enzymes. We have found that, under normal conditions, 42 days of humic acid administration do not cause significant metal redistribution. It has a significant effect on Se excretion, according to the pronounced deposition of Se in kidney tissue, without significantly increased activity of the corresponding enzyme. This led to compensation by changes in other antioxidant enzyme activities. This is a noteworthy finding, especially after administration of longer than 42 days. In conditions caused by sudden stress, according to the detected element levels, it is possible to expect a better response in the case of humic acid administration. The effect of humic acid supplementation appeared to be organ-specific and may ultimately be beneficial for the chickens' health, stress elimination and, finally, the quality of the meat. Key words: antioxidant enzymes; humic acids; chicken; metal cofactors; oxidative stress UČINKI HUMINSKE KISLINE NA PERUTNINO V STRESNIH POGOJIH Povzetek: Prevoz piščancev s perutninske farme v klavnico povzroča stresne razmere, ki vplivajo na oksidativni status celotnega organizma in kasneje spremenijo organoleptične lastnosti mesa, dostavljenega potrošniku. Cilj raziskave je bil proučiti, ali dodajanje 0,6 % huminske kisline v hrano pitovnim piščancem za 42 dni vpliva na aktivnost nekaterih encimov, ki so neposredno vključeni v urejanje in zmanjševanje oksidativnega stresa. Za objektivno ocenjevanje oksidativnega stanja so se določevali parametri v jetrnih in ledvičnih mitohondrijih ter v krvni plazmi. Kelacijske lastnosti huminske kisline so bile proučevane s spremljanjem učinkov na porazdelitev prehodnih kovin Fe, Zn, Cu, Mn, ki služijo kot kofaktorji antioksidantnih encimov. Ugotovili so, da v normalnih pogojih 42-dnevno dodajanje huminske kisline ne povzroči bistvene prerazporeditve kovin. Dodajanje pa pomembno vpliva na izločanje Se glede na izrazito usedlino Se v tkivu ledvic, brez bistveno povečane aktivnosti ustreznega encima. To je privedlo do sprememb, ki so nadomestile aktivnosti drugih antioksidantnih encimov. To je pomembna ugotovitev, še posebej pri dodajanjih več kot 42 dni. V pogojih, ki jih povzroča nenadni stres, je glede na ugotovljene ravni elementov mogoče pričakovati boljši odziv pri uporabi huminske kisline. Učinek dopolnjevanja s huminsko kislino se je izkazal za organsko-specifičnega in je lahko koristen za zdravje piščancev, odpravo stresa in končno kakovost mesa. Ključne besede: antioksidativni encimi; humične kisline; piščanec; kovinski kofaktorji; oksidativni stres},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{nokey,

title = {Effect of supplementation of the diet with humic acids on growth performance and carcass yield of broilers},

author = {Dana Marcinčáková and Ján Mačanga and Jozef Nagy and Slavomír Marcinčák and Peter Popelka and Janka Vašková and Iveta Jaďuttová and Martin Mellen},

issn = {0015-5748},

year  = {2015},

date = {2015-01-01},

urldate = {2015-01-01},

journal = {Folia Veterinaria},

volume = {59},

issue = {3},

pages = {165-169},

abstract = {The aim of this study was to confirm the effects of

the product HUMAC Natur (humic acid source) supplemented to broiler feed during 39 days of fattening on the;

final body weight, carcass yield and percentage of the carcasses. Eighty broilers COBB 500 included in the experiment were fed commercial diet. Humic acids were added

to the feed of experimental broilers (n=40) as a  0.6%

concentrate, from the first day of fattening. On day  39

of fattening, the mean body weight of the experimental

broilers was lower (2498.0±244.6g) in comparison to the

control (2535.0±268.2g) (P>0.05). The addition of the

humic acid product to feed as a 0.6% concentrate affected

positively the carcass yield (P<0.05), but had no significant positive effect on the live body weight (P>0.05). The

mean weight of the breast and thigh muscles in the experimental and control groups was comparable.},

keywords = {},

pubstate = {published},

tppubtype = {article}

}