Polonca Margeta

Lipizzan horses, bred for over four centuries, represent a unique genetic, cultural and historic resource. This study assessed genetic diversity and population structure across seven European Lipizzan populations, with emphasis on the Bosnia and Herzegovina population. A total of 547 Lipizzan horses were genotyped using 12 microsatellite markers. The parameters of genetic variability, admixture level and migration rate were calculated. The mean number of alleles, effective number of alleles and Shannon’s information index were 5.78, 3.24 and 1.31, respectively. The average fixation indices were estimated to be F_IT = 0.05 (SE = 0.02), F_IS = −0.02 (SE = 0.01), and F_ST = 0.07 (SE = 0.01). The level of genetic diversity observed within each Lipizzan horse subpopulation shows similar fluctuations, with the lowest values observed in Bosnia and Herzegovina and the highest in the Slovak Lipizzan population. The observed heterozygosity was lower than the expected heterozygosity. The Hardy–Weinberg equilibrium was maintained in Serbia, while minor deviations occurred in other populations, most notably in Slovakia. Nei’s genetic distances were highest between Slovakia and other populations, particularly Bosnia and Herzegovina. The population structure analysis confirmed admixture involving Bosnia and Herzegovina, and the migration pattern corresponded to geographic proximity and breeding practices. These findings provide a valuable basis for developing breeding strategies to reduce inbreeding and preserve genetic diversity.

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, the scientific journal of the Mendel University in Brno, Czech Republic

The sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret reactions to stimuli perceived through senses of sight, smell, touch, taste, and hearing. Sensory evaluation applies principles of experimental design and statistical analysis to the use of human senses aiming to isolate the sensory properties of foods themselves and provide important and useful information to product developers, food scientists, and managers about the sensory characteristics of food products. To achieve the scientific control of the sensory evaluation test, good laboratory practice should be applied. It includes defining the test objective and test type, selection of right assessors, ensuring right test area, handling and preparing the sample in appropriate way, paying attention to test set-up and storing the test data safe in logical order. Regarding eggs, sensory characteristics are usually evaluated on eggs enriched with bioactive compounds. Sensory studies are often conducted either with trained (in accordance with international reference standards) or untrained panelists. Sensory evaluation of eggs after addition of different compounds is of great importance because sensory attributes such as aroma, flavor, aftertaste and overall acceptability of enriched eggs are very important to consumers.