FROV JU RGB NEGATIVE

 

 
 
mraz
Dipl.-Ing. Jan Mráz, Ph.D.
Head of laboratory, academic worker
+420 38 777 4643     +420 737 221 913
 
 
linhartova z
Mgr. Zuzana Linhartová, Ph.D.
academic worker
 
 
 
linhartova z
RNDr. Jan Kolek
vědecký pracovník
+420 38 777 4649
Publication
     
lunda
Dipl.-Ing. Roman Lunda
PhD student
+420 38777 4645
Publication
     
dvorak
Dipl.-Ing. Petr Dvořák, Ph.D.
academic worker
+420 38777 4648
publication
     
prenerova
Dipl.-Ing. Eva Prenerová, CSc.
academic worker
+420 38777 4670   +420 724 102 351
publication
     
blahova
Dipl.-Ing. Zuzana Bláhová
PhD student
+420 38777 4649
     
siglova
Dipl.-Ing. Kristýna Siglová
technician
+420 38 777 4649
 
     
khalili
MSc. Sarvenaz Khalili
PhD student
+420 38777 4679
Publication
     
nima
MSc. Nima Hematyar
PhD student
+420 38777 4679
Publication
     
 
 
The laboratory focuses on various factors that affect the quality of fish flesh. Among others our department has developed a patented technology to produce carp with increased content of omega 3 fatty acids. For this product  we also created a trademark and and website www.omega3kapr.cz. The positive effects of  this carp flesh in the treatment of cardiovascular diseases was verified together with the Institute of Clinical and Experimental Medicine.
lvkmr 04
 
 
An important area is the development of animal feed using plant material, especially oil, as a replacement for the traditional fish oil. Our research is aimed to increase the sustainability of aquaculture and to improve the nutritional value and quality of fish for consumers. The up to date approach of our research is to study the influence of biologically active substances from plants on fish metabolism and the resulting flesh quality.

 
We undergo molecular biology methods to study genes involved in biosynthesis of omega 3 fatty acids.
 
 
 
We are also engaged in the processing of fish and fish products. Highest importance has the quality and stability during storage. We develop fish products using economically less valuable parts of the fish or fish by-products including bioactive substances. Equally important is the evaluation of the impact of preparation in private homes on the final quality of fish dishes.
 
 
 
We improve the quality of fish flesh and we evaluate the impact of naturally occurring antimicrobial agents called as natural additives and antioxidants. This could prolong the shelf life of fish flesh with positive effect on human health
 
Lunda2 1
 
 
The laboratory uses modern analytical instruments and methods (gas chromatography, high performance liquid chromatography and thin-layer chromatography, a plate reader and a chemo-luminescence detector). The laboratory is equipped with a MALDI-TOF/TOF, equipment for normal and 2 -dimensional gel electrophoresis and we also have a fully functional cell lab. We carry out feeding trials, sensory tests, quality assessment and the development of fish products.

pic11 pic12
 
 
We are interested in technologies for effective and sustainable use of water and nutrients in aquaculture.  Waste water and nutrients from intensive aquaculture is used for hydoponic production of plants (aquaponics), microbial protein (biofloc) or high quality vermicompost and worms. We also study effects of various aspects of pond management on water and fish quality.
 
lvkmr 50 lvkmr 51 lvkmr 53 lvkmr 52 lvkmr 54 lvkmr 55
 
 
Monitoring of fish population in open waters. Checking of free fish migration permeability in waters.
 
Lunda2 1
 
 
The laboratory offers services in analyzing lipid and fatty acid composition of all kind of food products, tissues, insects, feeds and plants as well as analyses related to lipid metabolism in animals or cell culture.
 
pic14 pic15 pic16
pic17
 
The laboratory provides teaching specializing subjects (Fish nutrition, Commodities of aquaculture, Quality of fish and fish products) for students of bachelor and master courses and practical lessons from subjects: Ichthyology, Angling and Hunting. It also supervises students in bachelor's, master's and doctoral studies present and combined form when doing their final theses.
 
 
rybarskeknihy   youtube  face

© 2014 Fakulta rybářství a ochrany vod ve Vodňanech