prikaz prve stranice dokumenta Kvaliteta mesa tovnih pilića
  Download
PDF 914.66 KB
master's thesis
Kvaliteta mesa tovnih pilića
2016. urn:nbn:hr:151:244776
Mijatović, Nikolina
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR SPECIAL ZOOTECHNIQUE

Cite this document

Mijatović, N. (2016). Kvaliteta mesa tovnih pilića (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:244776

Mijatović, Nikolina. "Kvaliteta mesa tovnih pilića." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:244776

Mijatović, Nikolina. "Kvaliteta mesa tovnih pilića." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2016. https://urn.nsk.hr/urn:nbn:hr:151:244776

Mijatović, N. (2016). 'Kvaliteta mesa tovnih pilića', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:151:244776

Mijatović N. Kvaliteta mesa tovnih pilića [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2016 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:151:244776

N. Mijatović, "Kvaliteta mesa tovnih pilića", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:151:244776

Please login to the repository to save this object to your list.
Metadata
TitleKvaliteta mesa tovnih pilića
Title (english)Broilers meat quality
AuthorNikolina Mijatović
MentorZoran Škrtić (mentor)
Committee memberZlata Kralik (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 country2016-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract
Cilj rada je opisati kvalitetu mesa tovnih pilića. Pileće meso sadrži polinezasićene masne kiseline koje su esencijalne za čovjeka. Tovni pilići hranjeni krmnim smjesama s dodatkom animalnih masti sadržavali su više zasićenih masnih kiselina u mastima prsnih mišića, i to posebice palmitinske, stearinske i miristinske masne kiseline, u usporedbi s brojlerima koji su hranjeni krmnim smjesama s dodatkom biljnih masti. Zbog izuzetne kvalitete i visokog sadržaja bjelančevina te malog udjela masti i... More kolesterola smatra se da je meso peradi vrijedna nutritivna namirnica, koja se preporučuje u mnogim dijetama. Također, veoma je važan izvor vitamina B grupe, ali i vitamina A, C, D, E i K. U usporedbi s mesom ostalih domaćih životinja, pileće meso je bogatije proteinima jer je glavno spremište masti peradi pod kožom, a ne intramuskularno kao kod drugih domaćih životinja. Bijelo meso muških brojlera sadrži više masti od bijelog mesa ženskih brojlera (16,18% : 14,66%), a tamno meso mužjaka sadrži veći udio bjelančevina od ženki (18,32% : 17,60%), ali i manje vode (64,37% : 66,62%) i masti (11,85% : 13,9%). Na miris i okus pilećeg mesa prije svega utječe ishrana životinje pa tako krmiva biljnog podrijetla povećaju udio masnih kiselina. Meso ekološki uzgojenih pilića ima višu pH vrijednost od konvencionalno uzgojenih pilića te veći sadržaj bjelančevina, ali i manji sadržaj masti i pepela te manju masu Less
Abstract (english)
The aim of this work is to explore the meat quality of broilers. Chicken meat contains polyunsaturated fat acids which are essential for humans. Broilers who were fed with feed mixture with the addition of animal fats contain more saturated fatty acids in the lipids of the chest muscles, and specialy palmitic, stearic and myristic fat acid, compared to the broilers, which were fed with the addition of vegetable fats. Due to the outstanding quality and high content of protein and low fat... More content and cholesterol, chickens meat is considered to be a very valuable nutritional foodstuff, which is recommended in many diets. Also, it is a very important source of vitamin B groups and vitamin A, C, D, E and K. Compared to other domestic animal meat, chicken meat is rich with proteins because it is a main storage of fat under the skin and not intramuscular which is the case with other domestic animals. White meat of male chickens contains more fat than white meat female broilers (16.18%: 14.66%), and the dark meat of males contains higher protein content than females (18.32%: 17.60%), but also less water (64.37%: 66.62%) and fats (11.85%: 13.9%). On a smell and taste of chicken meat primarily affects food which animals eat and the plant fodder increase the proportion of fatt acids. Meat from organic grown chickens have a higher pH value than conventionally grown chickens and higher protein content, but also lower fat and ash content and less weight. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:244776
Study programmeTitle: Zootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique
Course: Special Zootechnique
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 on2016-09-23 10:48:46
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.