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undergraduate thesis
Dizajnirana jaja i njihova nutritivna vrijednost
2017. urn:nbn:hr:151:071569
Jelić, Stjepan
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR SPECIAL ZOOTECHNIQUE

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Jelić, S. (2017). Dizajnirana jaja i njihova nutritivna vrijednost (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:071569

Jelić, Stjepan. "Dizajnirana jaja i njihova nutritivna vrijednost." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2017. https://urn.nsk.hr/urn:nbn:hr:151:071569

Jelić, Stjepan. "Dizajnirana jaja i njihova nutritivna vrijednost." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2017. https://urn.nsk.hr/urn:nbn:hr:151:071569

Jelić, S. (2017). 'Dizajnirana jaja i njihova nutritivna vrijednost', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:071569

Jelić S. Dizajnirana jaja i njihova nutritivna vrijednost [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2017 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:151:071569

S. Jelić, "Dizajnirana jaja i njihova nutritivna vrijednost", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:151:071569

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Metadata
TitleDizajnirana jaja i njihova nutritivna vrijednost
Title (english)Designed eggs and their nutritional properties
AuthorStjepan Jelić
MentorZlata Kralik (mentor)
Committee memberZoran Škrtić (predsjednik povjerenstva)
Committee memberIvana Klarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR SPECIAL ZOOTECHNIQUE)
Osijek
Defense date and country2017-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract
Funkcionalna hrana je hrana koja uz osnovno djelovanje ima i dodatno djelovanje na zdravlje ljudi. Dizajnirana jaja mogu se svrstati u kategoriju funkcionalne hrane. Proizvodnja dizajniranog jajeta moguća je pomoću posebne tehnologije u proizvodnji jaja. Modificiranjem smjese za hranidbu nesilica dodatkom ulja bogatih s omega-3 masnim kiselinama, organskog selena, vitamina E, luteina ili nekog drugog nutrijenta ili nutricina. Dodavanjem biljnih ulja (laneno ili repičino) te ribljeg ulja utječe se na omjer omega-3 masnih kiselina i omega-6 masnih kiselina, taj omjer se u jajima smanjuje. Selen, lutein i vitamin E osim što obogaćuju proizvod imaju i antioksidativno djelovanje, te utječu pozitivno na održivost proizvoda. U prehrani ljudi poželjno je koristiti dizajnirano jaje, jer svakodnevnom konzumacijom može se povoljno djelovati na prevenciju od različitih kardiovaskularnih bolesti, bolesti oka, poboljšati imunitet, plodnost i slično. Iako je svijest ljudi o pozitivnom utjecaju funkcionalnih proizvoda pa i dizajniranih jaja danas puno bolja u odnosu na prije 15 godina, i dalje treba raditi na promidžbi ovih proizvoda jer kod djela kupaca i dalje postoje dvojbe prilikom kupovine i najčešće su vezane za istinitost zdravstvenih tvrdnji na proizvodu i cijenu.
Abstract (english)
Functional food is food, which have bases effect and additional effect on human health. Designed eggs can be classified as functional food. Production of designed egg is possible by using the special technology in egg production. Modifying the mixture used for feeding the laying hens with the addition of oils rich in omega-3 fatty acids, organic selenium, vitamin E, lutein, or other nutrient or nutricines creates the prerequisite for the production of designed egg. Addition of vegetable oils (linseed or rapeseed) oil and fish oil influences the ratio of omega-3 fatty acids and omega-6 fatty acid which results in their ratio in eggs decreases. Selenium, lutein and vitamin E, besides enriching the product, also have antioxidant activity and have a positive impact on product sustainability. In the human nutrition it is desirable to use a designed eggs because daily consumption can be beneficial to the prevention of various cardiovascular diseases, eye diseases, improve immunity or fertility. Although people's awareness of the positive impact of functional products and designs egg is much better nowadays, it is still necessary to work on promotions of these products. The reason for that lies in the cost of these products and inadequate customer awareness of the positive impact on human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:071569
Study programmeTitle: Agriculture; specializations in: Zootechnique
Course: Zootechnique
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteZavršni rad
Created on2017-10-04 10:32:09