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undergraduate thesis
POKAZATELJI OKSIDACIJE LIPIDA I PROTEINA U MESU KOKOŠI HRVATICA
2015. urn:nbn:hr:151:290385
Balonek Nikolić, Darija
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR SPECIAL ZOOTECHNIQUE

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Balonek Nikolić, D. (2015). POKAZATELJI OKSIDACIJE LIPIDA I PROTEINA U MESU KOKOŠI HRVATICA (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:290385

Balonek Nikolić, Darija. "POKAZATELJI OKSIDACIJE LIPIDA I PROTEINA U MESU KOKOŠI HRVATICA." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:290385

Balonek Nikolić, Darija. "POKAZATELJI OKSIDACIJE LIPIDA I PROTEINA U MESU KOKOŠI HRVATICA." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:290385

Balonek Nikolić, D. (2015). 'POKAZATELJI OKSIDACIJE LIPIDA I PROTEINA U MESU KOKOŠI HRVATICA', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:290385

Balonek Nikolić D. POKAZATELJI OKSIDACIJE LIPIDA I PROTEINA U MESU KOKOŠI HRVATICA [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2015 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:151:290385

D. Balonek Nikolić, "POKAZATELJI OKSIDACIJE LIPIDA I PROTEINA U MESU KOKOŠI HRVATICA", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:151:290385

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Metadata
TitlePOKAZATELJI OKSIDACIJE LIPIDA I PROTEINA U MESU KOKOŠI HRVATICA
Title (english)INDICATORS OF LIPIDS AND PROTEINS OXIDATION IN MEAT OF HRVATICA HEN
AuthorDarija Balonek Nikolić
MentorDalida Galović (mentor)
Committee memberTihana Sudarić
Committee memberIvana Klarić
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR SPECIAL ZOOTECHNIQUE)
Osijek
Defense date and country2015-03-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract
Zbog izrazito dobre otpornosti kokoš hrvatica je prilagođena slobodnom sustavu držanja, jednom od najzastupljenijih alternativnih načina držanja peradi u svijetu, a koji je u najvećoj mjeri u skladu s dobrobiti i zdravljem životinja. Cilj ovog istraživanja bio je utvrditi oksidativnu stabilnost mesa kokoši hrvatica. Razina nastalih produkata oksidacije lipida (TBARS) i proteina (CP-karbonil proteini) u mišićnom tkivu prsa i zabataka kokoši hrvatica jače je izražena u mišićnom tkivu zabatka (TBARS 0,289; CP 1,549), nego u prsa (TBARS 0,207; CP 0,899), čime se u usporedbi s konvencionalnim uzgojem značajno razlikuje. Zbog velikog sadržaja polinezasićenih masnih kiselina meso peradi vrlo je osjetljivo na oksidaciju masti i proteina. Nastali produkti utječu na njegovu kvalitetu (teksturu, boju, miris, okus), pohranu i čuvanje, a time izravno mogu utjecati i na zdravlje čovjeka. Dobivenim rezultatima može se pridonijeti boljem iskorištavanju genetskog potencijala autohtone pasmine kokoši hrvatica u proizvodnim svojstvima te njezinom opstanku u slobodnom uzgoju.
Abstract (english)
Due to extremely good resistance Hrvatica hen is adjusted to free range farming. Free range farming is one of the most common alternative ways of keeping poultry in the world, which is largely in line with the well-being and health of animals. The aim of this study was to determine the oxidative stability of meat of Hrvatica hens. The level of the resulting products of lipid oxidation (TBARS) and protein (CP-carbonyl proteins) in the muscle tissue of breast and thighs of Hrvatica hen is more pronounced in the muscle tissue of thigh (TBARS 0.289; CP 1.549), than in the breast (TBARS 0.207; CP 0.899), what is, compared to conventional breeding, significantly different. Due to the high content of polyunsaturated fatty acids poultry meat is very sensitive to oxidation of fats and proteins. The resulting products affect its quality (texture, color, smell, taste), storage and preservation, and thus can directly affect the human health. The results may contribute to a better exploitation of the genetic potential of indigenous breed of Hrvatica hen in the production traits and its further breeding in free-range production system.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:290385
Study programmeTitle: Agriculture; specialization: Agricultural economics, Mechanization, Zootechnique, Horticulture
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
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Created on2015-12-15 12:22:23