Tudományos publikációk

@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{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 = {The effect of dietary humic substances on the fattening performance, carcass yield, blood biochemistry parameters and bone mineral profile of broiler chickens},

author = {Iveta Jaďuttová and Dana Marcinčáková and Martin Bartkovský and Boris Semjon and Michaela Harčárová and Alena Nagyová and Peter Váczi and Slavomír Marcinčák},

doi = {10.2754/avb201988030307},

issn = {18017576},

year  = {2019},

date = {2019-01-01},

journal = {Acta Veterinaria Brno},

volume = {88},

issue = {3},

pages = {307-313},

publisher = {University of Veterinary and Pharmaceutical Sciences},

abstract = {Humic substances are currently being considered as a new feed component in replacement of antibiotic growth stimulators to improve growth and health in animals. The aim of our work was to evaluate the effect of the addition of humic substances to the feed at concentrations of 0.8% and 1.0% on the growth parameters, carcass yield, selected blood enzymes, minerals, and the bone quality in broiler chickens. One hundred fifty COBB 500 one-day-old male broiler chicks were randomly divided into one control and two experimental groups (n = 50) with three replications (16, 16 and 17 per pen), and fattened for 35 days. The broilers of the experimental groups (H0.8 and H1.0) were fed commercial feed mixtures with added humic substances (at 8 g·kg-1 and 10 g·kg-1). The control group was fed a diet without the addition of humic substances. A slight increase in the final body weight and feed conversion ratio was noted in the experimental groups (P > 0.05). Significantly higher yields of breast and thigh meat (P < 0.05) were recorded for the experimental group H1.0. The blood cholesterol level was lower for both experimental groups. A lower concentration of alkaline-phosphatase was observed in group H1.0. A decrease in aspartate aminotransferase and calcium was recorded for group H0.8. A significantly higher content of calcium and lower content of phosphorus was found in the bones of experimental animals. The 1% addition of humic substances had a positive impact on growth parameters (P > 0.05), improved selected blood indices and increased the calcium content in the bones of broilers (P < 0.05).},

keywords = {},

pubstate = {published},

tppubtype = {article}

}