| Abstract | Jaja su vrlo kvalitetna animalna namirnica koja se sastoji od ljuske, bjelanjka i žumanjka. Razlika u pokazateljima kvalitete jaja kokoši, fazana i prepelica uočena je kod mase jaja i mase osnovnih dijelova jaja. Fazanska jaja imala su najčvršću ljusku (4,090 kgf), dok je debljina ljuske bila najbolja kod jaja kokoši (0,426 mm). Boja žumanjka bila je ujednačena kod kokošjih i prepeličjih jaja (K=11,85; O=11,65 i P=11,80), dok je kod fazanskih jaja intenzitet boje žumanjka bio nešto slabiji (F=9,80). pH žumanjaka i bjelanjaka bili su ujednačeni kod svih ispitivanih jaja, a vrijednosti upućuju da su jaja nakon nesenja skladištena nekoliko dana. Udio bjelanjka bio je značajno veći kod kokošjih jaja u odnosu na jaja fazana i prepelice (P<0,05). Udio žumanjka bio je veći (P<0,05) kod jaja fazana i prepelice u dnosu na kokošja jaja, dok je udio ljuske bio značajno manji kod jaja prepelica i fazana u odnosu na omega kokošja jaja (P<0,05). Sadržaj kolesterola u ispitivanim jajima bio je ujednačen (P=0,246). Najpovoljniji omjer masnih kiselina n6/n3 PUFA utvrđen je kod omega kokošjih jaja, dok je kod ostalih jaja omjer bio značajno veći (P<0,05). Oksidacija masti u žumanjcima jaja značajno je veća kod kokošjih i fazanskih jaja u odnosu na jaja prepelica (P<0,05). S obzirom da su rezultati pokazali da je omjer masnih kiselina u omega kokošjim jajima najpovoljniji ostavlja se prostor proizvođačima fazanskih i prepeličjih jaja da korekcijom hranidbe pokušaju povećati sadržaj omega-3 PUFA u jajima kako bi jaja mogli plasirati na tržište prehrambenih proizvoda kao obogaćena jaja. |
| Abstract (english) | Eggs are a very high quality animal food that consists of shell, egg white and yolk. Differences in the quality indicators of hens, pheasants and quails were observed in the weight of eggs and the weight of basic parts of eggs. Pheasant eggs had the strongest shell (4,090 kgf), while shell thickness was best in hen eggs (0.426 mm). The color of the yolk was uniform in hens and quail eggs (K = 11.85; O = 11.65 and P = 11.80), while in pheasant eggs the intensity of the yolk color was slightly lower (F = 9.80). The pH of the yolks and egg whites were uniform in all tested eggs, and the values indicate that the eggs were stored for several days after laying. The proportion of egg white was significantly higher in hen eggs compared to pheasant and quail eggs (P <0.05). The share of yolk was higher (P <0.05) in pheasant and quail eggs in relation to hen eggs, while the share of shell was significantly lower in quail and pheasant eggs compared to omega hen eggs (P <0.05). The cholesterol content in the tested eggs was uniform (P = 0.246). The most favorable ratio of fatty acids n6 / n3 PUFA was found in omega chicken eggs, while in other eggs the ratio was significantly higher (P <0.05). Fat oxidation in egg yolks was significantly higher in hen and pheasant eggs compared to quail eggs (P <0.05). Since the results showed that the ratio of fatty acids in omega chicken eggs is the most favorable, there is room for pheasant and quail egg producers to try to increase the content of omega-3 PUFA in eggs by correcting the diet so that eggs can be marketed as fortified eggs. |
