prikaz prve stranice dokumenta Kvaliteta konzumnih jaja u odnosu na dob nesilica
  Download
PDF 1.28 MB
master's thesis
Kvaliteta konzumnih jaja u odnosu na dob nesilica
2014. urn:nbn:hr:151:223005
Pavičić, Nera
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR SPECIAL ZOOTECHNIQUE

Cite this document

Pavičić, N. (2014). Kvaliteta konzumnih jaja u odnosu na dob nesilica (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:223005

Pavičić, Nera. "Kvaliteta konzumnih jaja u odnosu na dob nesilica." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:223005

Pavičić, Nera. "Kvaliteta konzumnih jaja u odnosu na dob nesilica." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:223005

Pavičić, N. (2014). 'Kvaliteta konzumnih jaja u odnosu na dob nesilica', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:223005

Pavičić N. Kvaliteta konzumnih jaja u odnosu na dob nesilica [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2014 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:151:223005

N. Pavičić, "Kvaliteta konzumnih jaja u odnosu na dob nesilica", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:151:223005

Please login to the repository to save this object to your list.
Metadata
TitleKvaliteta konzumnih jaja u odnosu na dob nesilica
Title (english)The quality of table eggs in relation to the age of laying hens
AuthorNera Pavičić
MentorZoran Škrtić (mentor)
Committee memberZlata Kralik
Committee memberDalida Galović
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR SPECIAL ZOOTECHNIQUE)
Osijek
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract
Provedeno je istraživanje utjecaja dobi i temperature skladištenja na kvalitetu konzumnih jaja. Od obilježja kvalitete jaja istraženi su težina jaja, bjelanjka, žumanjka i ljuske (g), širina i dužina jaja (mm), indeks oblika, čvrstoća i debljina ljuske (mm), pH vrijednost žumanjka i bjelanjka te boja žumanjka. Istraživanje je provedeno na 360 jaja podrijetlom od hibrida Lohmann Brown. Starost nesilica bila je 25.tjedan (mlade) i 69.tjedan (stare). Kvaliteta jaja utvrđivala se kod tek snesenih, zatim nakon sedam i četrnaest dana skladištenja. Jaja nesilica različite dobi čuvana su na sobnoj (22°C) temperaturi i u hladnjaku (4°C). Mlađe nesilice nesu lakša, kraća i nešto uža jaja. Težina ljuske, bjelanjka i žumanjka manja je kod mlađih nesilica. Starije nesilice imaju mekšu, a mlađe tanju ljusku jajeta. Kod tek snesenih jaja svjetliji žumanjak imaju mlađe nesilice. Mlađe nesilice imaju veći pH bjelanjka i žumanjka. Temperatura čuvanja jaja statistički značajno (P<0,05) utječe na boju žumanjka, pH vrijednosti bjelanjka i žumanjka, kao i na težine ljuske i bjelanjka. Dužim skladištenjem jaja u odnosu na svježa jaja pogoršava se njihova kvaliteta pri čemu značajniji utjecaj ima temperatura u odnosu na dob nesilica.
Abstract (english)
In this research, the influence of age and temperature on quality of layer eggs was observed. Parameters included were egg weight, albumen weight, yolk weight and shell weight (g), widht and lenght of eggs (mm), shape index, firmness and thikness of egg shell (mm), pH value of yolk and albumen and yolk color. Number of eggs used was 360, from Lohmann Brown laying hen hybrid. Age of hens were 25. Weeks (young) and 69. Weeks (old). Quality of eggs was determined in fresh eggs, 7 days and 14 days of keeping. Temperature of keeping was room temperature (22°C) and fridge temperature (4°C). Young layers lay lighter, shorter and narrow eggs. Shell weight, albumen and yolk weight is lower in younger layers. Older layer have softer, and younger have thinner egg shell. In fresh eggs yolk is lighter in younger layers. Also they have higher pH of albumen and yolk. Temperature of keeping statisticaly significant (P<0.05) influence yolk color, pH value of albumen and yolk, as on shell weight and albumen weight. Longer keeping lowers egg quality, that is influenced by temperature in relation to layers age.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:223005
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 on2016-02-23 12:55:12