| Abstract | Jaja predstavljanju nutritivno visoko vrijednu animalnu namirnicu, a mogu biti rasplodna ili
konzumna. Rasplodna jaja moraju biti oplođena za razliku od konzumnih. Neovisno da li je jaje rasplodno ili
konzumno na njemu se može odrediti kvaliteta. Kvaliteta jaja ovisi o različitim vanjskim i unutarnjim
pokazateljima. Vanjski pokazatelji su vezani za oblik i veličinu jaja, te kvalitetu ljuske, dok su unutarnji vezani
za kvalitetu bjelanjka i žumanjka. Cilj ovog rada bio je analizirati vanjske i unutarnje pokazatelje kvalitete jaja
različitih vrsta peradi (kokoš, fazan, prepelica, pura, patka i guska). Od pokazatelja kvalitete analizirani su:
dužina jaja, širina jaja, indeks oblika, masa jaja, masa žumanjka, masa bjelanjka, masa ljuske, čvrstoća ljuske,
debljina ljuske, visina bjelanjka, Haughove jedinice, boja žumanjka, visina žumanjka, promjer žumanjka,
indeks žumanjka, pH bjelanjka i pH žumanjka. Osim navedenih pokazatelja u žumanjcima jaja različitih vrsta
peradi analizirani su i profili masnih kiselina kao i stupanj oksidacije masti, te su izračunati nutritivni indeksi. |
| Abstract (english) | Eggs are nutritionally valuable animal food, and can be used for breeding or consumption. Breeding
eggs must be fertilized, unlike consumption eggs. Regardless of whether the egg is for breeding or
consumption, its quality can be determined. Egg quality depends on various external and internal indicators.
The external indicators are related to the shape and size of the egg, and the quality of the shell, while the internal
indicators are related to the quality of the egg white and yolk. The aim of this work was to analyze external
and internal indicators of egg quality of different types of poultry (hen, pheasant, quail, turkey, duck and goose).
The following quality indicators were analyzed: egg length, egg width, shape index, egg mass, yolk mass, egg
white mass, shell mass, shell strength, shell thickness, egg white height, Haugh units, yolk color, yolk height,
yolk diameter, yolk index , pH of egg white and pH of yolk. In addition to the above indicators, the profiles of
fatty acids and the degree of fat oxidation were analyzed in egg yolks of different types of poultry, and
nutritional indices were calculated. |
