prikaz prve stranice dokumenta Komporativna analiza profila masnih kiselina u jajima različitih vrsta peradi
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undergraduate thesis
Komporativna analiza profila masnih kiselina u jajima različitih vrsta peradi
2022. urn:nbn:hr:151:961792
Križanec, Helena
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Animal Production and Biotechnology

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Križanec, H. (2022). Komporativna analiza profila masnih kiselina u jajima 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:151:961792

Križanec, Helena. "Komporativna analiza profila masnih kiselina u jajima različitih vrsta peradi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2022. https://urn.nsk.hr/urn:nbn:hr:151:961792

Križanec, Helena. "Komporativna analiza profila masnih kiselina u jajima različitih vrsta peradi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2022. https://urn.nsk.hr/urn:nbn:hr:151:961792

Križanec, H. (2022). 'Komporativna analiza profila masnih kiselina u jajima različitih vrsta peradi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 27 March 2025, https://urn.nsk.hr/urn:nbn:hr:151:961792

Križanec H. Komporativna analiza profila masnih kiselina u jajima različitih vrsta peradi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2022 [cited 2025 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:151:961792

H. Križanec, "Komporativna analiza profila masnih kiselina u jajima različitih vrsta peradi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:151:961792

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TitleKomporativna analiza profila masnih kiselina u jajima različitih vrsta peradi
Title (english)Comporative analysis of fatty acid profiles in eggs of different poultry spacies
AuthorHelena Križanec
MentorZlata Kralik (mentor)
Committee memberZoran Škrtić (predsjednik povjerenstva)
Committee memberDanijela Samac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Osijek
Defense date and country2022-05-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
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... More (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. Less
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... More 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. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:961792
Study programmeTitle: Agriculture; specializations in: Agroeconomics, Plant production, Mechanization, Zootechnique, Horticulture
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
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notezavršni rad
Created on2023-02-09 11:40:24
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