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undergraduate thesis
Kvaliteta jaja različitih vrsta peradi
2016. urn:nbn:hr:151:908713
Ljuboja, Bojana
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR SPECIAL ZOOTECHNIQUE

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Ljuboja, B. (2016). Kvaliteta jaja različitih vrsta peradi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:908713

Ljuboja, Bojana. "Kvaliteta jaja različitih vrsta peradi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:908713

Ljuboja, Bojana. "Kvaliteta jaja različitih vrsta peradi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:908713

Ljuboja, B. (2016). 'Kvaliteta jaja različitih vrsta peradi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:908713

Ljuboja B. Kvaliteta jaja različitih vrsta peradi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2016 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:151:908713

B. Ljuboja, "Kvaliteta jaja različitih vrsta peradi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:151:908713

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Metadata
TitleKvaliteta jaja različitih vrsta peradi
Title (english)The guality of egges different species of poultry
AuthorBojana Ljuboja
MentorZlata Kralik (mentor)
Committee memberZoran Škrtić (predsjednik povjerenstva)
Committee memberDalida Galović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR SPECIAL ZOOTECHNIQUE)
Osijek
Defense date and country2016-03-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract
Jaja sadrže sve hranjive tvari koje su potrebne za život te zbog toga imaju visoku kvalitetnu vrijednost. Čovjek iskorištava veliki postotak hranjivih tvari iz jaja (97% bjelančevina, 95% masti, 98% ugljikohidrata i 76% mineralnih tvari). Jaja su bogata bjelančevinama koje sadrže velik postotak esencijalnih aminokiselina. Vitamini koje sadrže jaja su A, D, E i K, te vitamini B-kompleksa. Sastav hranjivih stvari kod različitih vrsta peradi je dosta sličan. Pačja jaja imaju nešto više bjelančevina, kolesterola i masti u odnosu na kokošja jaja. Pureća jaja su bogata kalcijem te također imaju više masti. Guščja jaja su najveća od svih jaja u peradi. Pureća i guščja jaja imaju nešto više bjelančevina u odnosu na kokošja jaja. Cilj ovog rada je bio analizirati jaja različitih vrsta peradi (kokoši, patke, pure i guske) i prikazati pokazatelje vanjske i unutrašnje kvalitete. Nakon analize jaja zaključili smo sljedeće. Najveću masu imala su guščja jaja čija je prosječna vrijednost iznosila 135,84 g. Međutim, udio žumanjka je bio najveći kod pataka i iznosio je 38,63%, a udio bjelanjka im je bio 48,55%. Čvrstoća jaja najveća kod guščjih jaja (5,58 kg/cm²). Najdeblju ljusku jajeta imaju guske i ona iznosi 0,588 mm, a najžuću boju žumanjka imala su kokošja jaja sa srednjom vrijednosti 11,95.
Abstract (english)
Eggs contain nutrients that we consider necessary for a healthy life, and therefor, have a high quality rate. Man uses a large procentage of nutrients in eggs (97% proteins, 95% fat, 98% carbohydrates and 76% mineral substances). Eggs are high in protein that contain a considerable amounts of essential Aminoacids. Eggs also contain vitamins A, D, E, and K, and also B- complex vitamins. The composition of nutrients in different species of poultry is quite similar. Duck eggs have more protein, cholesterol and fat than chicken eggs. Turkey eggs are rich in calcium and also have more fat. Goose eggs are the largest of all the poultry eggs. Turkey and goose eggs have more protein in comparison to chicken eggs. The aim of this study was to analyze the eggs of different species of poultry (chickens, ducks, turkeys and geese) and display indicators of external and internal quality. After analyzing the eggs, we have concluded the following. Goose eggs had the largest mass with an average value of 135.84 g. However, the proportion of egg yolk was the highest in ducks and amounted to 38.63%, and the proportion of their egg white was 48.55%. The strength of eggs is the highest in goose eggs (5.58 kg / cm²). Geese have the thickest eggshell and it is 0.588 mm, and chicken eggs had the most yellow yolk color with a value of 11.95.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:908713
Study programmeTitle: Agriculture; specialization 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
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Public notezavršni rad
Created on2016-05-04 15:25:14