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To assess stress in horses, a method of monitoring eye blinks (full and half) and eyelid twitches while collecting saliva and blood samples before and after annual intensive police training was carried out. This noninvasive monitoring method was used to determine whether blood collection, which is considered invasive, is more stressful for horses than saliva collection. We discovered no significant difference in stress related manifestations between saliva sampling and blood collection in our study. In both cases, sampling (blood and saliva) reduced the number of full and half eye blinks. Based on our hypothesis, we expected a statistically significant changes in the number of eye blinks and eyelid twitches as the number of potential stressors increased (in our case, we considered police training and sampling). Saliva cortisol levels, on the other hand, revealed that police training for horses was not stressful. The method of measuring eye blinks and eyelid twitches appears to be an appropriate alternative method for monitoring stress factors in horses.

The effect of glazing and storage temperature on lipid oxidation and sensory properties of mackerel fillets was evaluated. A total of 288 fillets were stored for 6 months under stable temperature of –18 °C and unstable temperature, which involved six temperature fluctuation cycles from –18 to –5 °C each month. Glaze determination, chemical composition, thiobarbituric acid reactive substances examination and sensory evaluation of fillets were performed. Glazing and stable temperature conditions slowed down lipid oxidation in fillets compared to unglazed samples and samples stored under unstable freezing conditions. The thiobarbituric acid reactive substances increased slowly in glazed samples and a positive effect of stable conditions was found after two months and became obvious from the fifth month of storage. Sensory scores included evaluation of taste, aroma, texture, juiciness, and appearance corresponded to chemical results. Glazed fillets had the best scores in sensory evaluation and can be recommended for consumption; on the other hand, unglazed fillets stored under unstable temperature could not be consumed because of rancidity. This is the first similar study in mackerel when unstable temperature conditions are considered as a factor increasing lipid oxidation. Prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets.

Long-term tethering of dogs, or their keeping under unsuitable conditions can result in issues related to changes in their behavior as they may not satisfy their basic needs of life. These needs are discussed in this paper, along with cases when dogs unnecessarily have to endure cruelty and pain. The unavoidable tethering of a dog must not cause trauma and must be arranged in a way that it guarantees physical comfort. Failure to meet the basic needs of an animal may result in manifestation of fear and subsequent aggressiveness. Owners of animals are responsible for their life and health, and their obligations include eliminating the possibility of them hurting themselves or other beings. The relevant adopted legislative provisions should provide protection to animals and be enforceable, which currently appears rather difficult. Controlling and observation of the legislative provisions related to the tethering of dogs raises some difficulties for animal protection inspectors. It is necessary to focus on the specificities of keeping conditions of various dog breeds and on their individual features. Based on research and the relevant Slovak legislative provisions, this paper discusses various views on the practice of tethering dogs from the point of view of public safety and the ethical consequences of permanent dog tethering. Data on dog tethering in Slovakia were evaluated based on a survey and Slovak legal rules governing this issue were analyzed along with various views of public safety and the ethical consequences of permanent dog tethering.

Frozen fillets (n = 288) of Alaska pollack ( Theragra chalcogramma ) were used to evaluate the effect of glaze on lipid oxidation and microbiological indicators during 6 months of freezing storage under stable (−18 °C) and unstable temperature (varying from −5 to −18 °C) conditions. The amount of glaze, moisture, fat and protein content were measured. Despite the low fat content in Alaska pollack, a positive effect of glazing and stable freezing conditions of storage on the range of oxidative changes of lipids expressed as thiobarbituric acid reactive substances was found. Total counts of viable cells slightly rose before the end of the storage period in both groups with commercially glazed fish. The average counts of psychrotrophs in each group () were at the same level, ranging from 9.1 ×10 ³ CFU·g ^-1 to 1.1 × 10 ⁴ CFU·g ^-1 . According to the microbiological results fillets stored under unstable conditions were considered to be acceptable, but sensory evaluation showed that at the end of frozen storage they could not be consumed because of rancidity. Based on our results, glaze application ranged from 10 to 15% guarantee of final quality, however, prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets. This is the first similar study in Alaska pollack.

The effect of feeding common balm ( Melissa officinalis L.) and combination of yarrow ( Achillea millefolium L.) and common hawthorn ( Crataegus oxyacantha L.) on sensory properties and oxidative stability (2-thiobarbituric method - TBA) of chilled and frozen chicken meat was investigated. The...