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  • Author or Editor: Angéla Soltész x
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This study evaluated the correlation of carcass meat content with the development of the reproductive system in sexually immature gilts of Polish Large White (PLW) and Polish Landrace (PL) breeds. The results, obtained from three groups (I, II, III) of gilts differing in lean meat percentage, indicate an effect on fattening and slaughtering traits as well as on the morphometric characteristics of the uterus. There were statistically significant differences in the values of fattening and slaughtering traits in the groups of gilts tested. Studies on the relationship between morphometric characteristics of the reproductive system and carcass meat content showed that there was a correlation between the weight of the uterus with and without the broad ligament and the meat content of the carcass. The weight of the uterus was higher (P ≤ 0.05) in gilts with lower meat content. The negative influence of high gilt meatiness on development of the reproductive system was more pronounced in PLW gilts.

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Increasing food demand poses a challenge for the economy and places a burden on the environment. In agricultural food production, each product chain stage shows scarce resources and negative environmental impacts are becoming increasingly significant. Food consumption has a significant impact on the environment and on human health. Sustainable food consumption is characterised by health and environmental consciousness. This study focuses on the relationship between perceived and real consciousness – more specifically on environmental and health consciousness – concerning food consumption. Following a concise overview of the conceptual background, the definitions of conscious consumption, conscious food consumption, health conscious consumer and environmentally conscious consumer behaviour are explained based on the available literature. The primary research draws conclusions from the results of a 500-person questionnaire survey among the students attending the University of Debrecen on the relationship between perceived and real health and environmental consciousness regarding food consumption. It was concluded that environmental consciousness (10.0%) was less characteristic of students than health consciousness (18.2%); the relationship between perceived and real consciousness is significant; the role of price in determining food purchases is less pronounced for those claiming to be self-conscious food consumers than those who are neither health conscious, nor environmentally conscious.

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