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master's thesis
Udio zasićenih hlapljivih masnih kiselina u buragu teladi ovisno o hranidbi
2020. urn:nbn:hr:151:817788
Stojanović, Lara
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Animal Production and Biotechnology

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Stojanović, L. (2020). Udio zasićenih hlapljivih masnih kiselina u buragu teladi ovisno o hranidbi (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:817788

Stojanović, Lara. "Udio zasićenih hlapljivih masnih kiselina u buragu teladi ovisno o hranidbi." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:817788

Stojanović, Lara. "Udio zasićenih hlapljivih masnih kiselina u buragu teladi ovisno o hranidbi." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:817788

Stojanović, L. (2020). 'Udio zasićenih hlapljivih masnih kiselina u buragu teladi ovisno o hranidbi', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:817788

Stojanović L. Udio zasićenih hlapljivih masnih kiselina u buragu teladi ovisno o hranidbi [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2020 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:151:817788

L. Stojanović, "Udio zasićenih hlapljivih masnih kiselina u buragu teladi ovisno o hranidbi", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:151:817788

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TitleUdio zasićenih hlapljivih masnih kiselina u buragu teladi ovisno o hranidbi
Title (english)Nutrient content of saturated volatile fatty acids in calf rumen
AuthorLara Stojanović
MentorZvonimir Steiner (mentor)
Committee memberPero Mijić (predsjednik povjerenstva)
Committee memberVesna Gantner (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Osijek
Defense date and country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Feeding Animals
Abstract
Istraživanje je provedeno na farmi Mitrovac koji je sastavni dio poduzeća Belje plus d.o.o. Cilj istraživanja je utvrditi utjecaj dodavanja sirutke, te izvora aminokiselina i proteina s niskim antinutritivnim faktorima u peletiranu starter smjesu ujednačenih nutritivnih vrijednosti u hranidbi muške teladi na proizvodnju hlapljivih masnih kiselina u sadržaju buraga. Kemijske analize hrane se obradila u laboratoriju nutralSCA – C.P. Laboratorio Quimico i u laboratoriju TSH Darda. U pokusu je sudjelovalo 20 životinja koje su se podijelile u dvije skupine po 10 životinja. Prva, kontrolna skupina se hranila peletiranom starter smjesom. Druga, pokusna skupina hranjena je starter smjesom u kojoj se sojina sačma i uljana repica zamijenila drugim izvorom proteina (nukleotidi kvasca, sojin proteinski koncentrat, te dvije limitirajuće amino kiseline – metionin i lizin). Iz obje grupe se nasumično odabralo po 5 životinja od 61 dana prosječne starosti i odvelo se na klanje. Uzeli su se uzorci buraga iz kaudalnog dijela ventralne buragove vreće, te uzorci duodenuma, jejunuma i ileuma iz kojih su se napravili histološki preparati iz kojih se uzimaju mjere. Tijekom uzimanja uzorka buraga se odradilo mjerenje pH vrijednosti sadržaja buraga pomoću pH metra, te su se uzeli uzorci buražnog sadržaja za analizu hlapljivih masnih kiselina (octena, propionska, maslačna, izomaslačna, valerijanska, izovalerijanska te mliječna). Iz dobivenih rezultata je bila vidljiva razlika kod udjela kiselina između kontrolne i pokusne skupine.
Abstract (english)
The research was conducted on the farm Mitrovac, which is an integral part of the company Belje plus d.o.o. The aim of the study was to determine the effect of adding whey and sources of amino acids and proteins with low antinutritive factors in the pelleted starter mixture of uniform nutritional values in male calves on the production of volatile fatty acids in the rumen content. Chemical analysis of food was processed in the laboratory of nutralSCA - C.P. Laboratorio Quimico and in the laboratory of TSH Darda. The experiment involved 20 animals that were divided into two groups of 10 animals each. First, the control group was fed a pelleted starter mixture. The second, experimental group was fed a starter mixture in which soybean meal and oilseed rape were replaced by another source of protein (yeast nucleotides, soy protein concentrate, and two limiting amino acids - methionine and lysine). From both groups, 5 animals of 61 days of average age were randomly selected and taken for slaughter. Samples of rumen were taken from the caudal part of the ventral rumen sac, and samples of duodenum, jejunum and ileum were made from which histological preparations were made from which measures were taken. During the sampling of the rumen, the pH value of the rumen content was measured using a pH meter, and samples of the rumen content were taken for analysis of volatile fatty acids (acetic, propionic, butyric, isobutyric, valeric, isovaleric and lactic). The obtained results showed a difference in the acid content between the control and experimental groups.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:817788
Study programmeTitle: Zootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique
Course: The Nutrition of Domestic Animals
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka zootehnike (magistar/ magistra inženjer/inženjerka zootehnike)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2020-10-16 09:25:31