Comparison of two Different Breeding Systems of Laying Hens in Relation to Egg Damage and Dirty by Mária Angelovičová, Viera Ševčíková, Ondřej Bučko

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Can Hydrolysable Tannins in Diet of Entire Male Pigs Affect Carcass, Pork Quality Traits, Amino and Fatty Acid Profiles, and Boar Taint, Skatole and Androstenone Levels? by Ivan Bahelka, Ondřej Bučko, Pavol Fľak

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Comparison of two Different Breeding Systems of Laying Hens in Relation to Egg Shell Quality by Mária Angelovičová, Viera Ševčíková, Marek Angelovič, Ondřej Bučko

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Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages by Miroslav Kročko, Margita Čanigová, Viera Ducková, Ondřej Bučko

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The Behaviour of the Pigs Housed in Hot Climatic Conditions by Ondrej Debreceni, Andrea Lehotayová, Ondřej Bučko, Juraj Petrák

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Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs by Rudolf Lahučký, Ondřej Bučko, Peter Haščík, Tibor Liptaj

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Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract by Miroslav Kročko, Marek Bobko, Ondřej Bučko, Margita Čanigová, Viera Ducková

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Influence of Bacillus subtilis and Acetic Acid on Cobb500 Intestinal Microflora by Martin Král, Mária Angelovičová, Ebrahim Alfaig, Ondřej Bučko, Maria Walczycka

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The Effect of the Slaughter Weight on Carcass Composition, Body Measurements and Veal Quality of Holstein Calves by Klára Vavrišínová, Katarína Hozáková, Ondřej Bučko, Peter Haščík, Peter Juhás

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Quercetin and Naringenin Provide Functional and Antioxidant Protection to Stored Boar Semen by Eva Tvrdá, Mégane Debacker, Michal Ďuračka, Ján Kováč, Ondřej Bučko

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Evaluation of the nutritional quality of veal supplemented with organic selenium and its effect on selenium status of people by Klára Vavrišínová, Jana Mrázová, Ondřej Bučko, Petra Lenártová, Jana Moravčíková

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THE ANALYSIS OF THE CARCASS CHARACTERISTICS AND PHYSICAL-TECHNOLOGICAL QUALITY OF PORK AFTER THE USING DIET WITH THE ADDITION OF ORGANIC CHROMIUM AND SELENIUM by Peter Stefanka, Ondrej Bucko, Branislav Galik, Margita Canigova, Ondrej Debreceni

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The effect of added organic selenium on nutritional value, chemical and technological quality characteristics of pork by Ondřej Bučko, Zuzana KŘÍŽOVÁ, Andrea Lehotayová, KLÁRA VAVRIŠÍNOVÁ, PETER JUHÁS

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The backtest modification in piglet behavior test by Peter Juhas, Ondrej Bucko, Andrea Lehotayova, Ondrej Debreceni, Peter Strapak

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Influence of Probiotics and Thyme Essential Oil on the Sensory Properties and Cooking Loss of Broiler Chicken Meat by Ebrahim Alfaig, Maria Angelovičova, Martin Kral, Ondrej Bučko, Maria Walczycka

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Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and their crossbreed by Petra Lí­pová, Ondrej Debrecéni, Ondřej Bučko, Klára Vavriší­nová

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Evaluation of meat quality after application of different feed additives in diet of broiler chickens by Peter Haščík, Lenka Trembecká, Marek Bobko, Juraj Čuboň, Ondřej Bučko, Jana Tkáčová

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Eating Quality of Pork from Entire Male Pigs after Dietary Supplementation with Hydrolysable Tannins by Ivan Bahelka, Roman Stupka, Jaroslav Čítek, Michal Šprysl, Ondřej Bučko, Pavel Fľak

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The effect of the regular consumption of lard from fats of crossbreed Mangalitsa and breed of meat type pig on the lipid profile of consumers by Jana Mrázová, Ondřej Bučko, Martina Gažarová, Anna Kolesárová, Jana Kopčeková, Peter Chlebo

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Effect of rosemary in combination with yeast extract on microbiology quality, oxidative stability and color of non-fermented cooked salami “Inovec” by Miroslav Kročko, Martin Ďurík, Ondřej Bučko, Jana Tkáčová, Margita Čanigová, Viera Ducková

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