prikaz prve stranice dokumenta Enrichment of table eggs with functional ingredients
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Enrichment of table eggs with functional ingredients
Journal of Central European Agriculture, 19 (2018), 1; 72-82. https://doi.org/10.5513/JCEA01/19.1.2025
KRALIK, Gordana; KRALIK, Zlata; GRČEVIĆ, Manuela; KRALIK, Igor; GANTNER, Vesna

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KRALIK, G., KRALIK, Z., GRČEVIĆ, M., KRALIK, I. i GANTNER, V. (2018). Enrichment of table eggs with functional ingredients. Journal of Central European Agriculture, 19. (1), 72-82. doi: 10.5513/JCEA01/19.1.2025

KRALIK, Gordana, et al. "Enrichment of table eggs with functional ingredients." Journal of Central European Agriculture, vol. 19, br. 1, 2018, str. 72-82. https://doi.org/10.5513/JCEA01/19.1.2025

KRALIK, Gordana, Zlata KRALIK, Manuela GRČEVIĆ, Igor KRALIK i Vesna GANTNER. "Enrichment of table eggs with functional ingredients." Journal of Central European Agriculture 19, br. 1 (2018): 72-82. https://doi.org/10.5513/JCEA01/19.1.2025

KRALIK, G., et al. (2018) 'Enrichment of table eggs with functional ingredients', Journal of Central European Agriculture, 19(1), str. 72-82. doi: 10.5513/JCEA01/19.1.2025

KRALIK G, KRALIK Z, GRČEVIĆ M, KRALIK I, GANTNER V. Enrichment of table eggs with functional ingredients. Journal of Central European Agriculture [Internet]. 17.03.2018. [pristupljeno 26.11.2024.];19(1):72-82. doi: 10.5513/JCEA01/19.1.2025

G. KRALIK, Z. KRALIK, M. GRČEVIĆ, I. KRALIK i V. GANTNER, "Enrichment of table eggs with functional ingredients", Journal of Central European Agriculture, vol. 19, br. 1, str. 72-82, Ožujak 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:510664. [Citirano: 26.11.2024.]

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Podaci o radu
Naslov (engleski)Enrichment of table eggs with functional ingredients
AutorGordana KRALIK
AutorZlata KRALIK
AutorManuela GRČEVIĆ https://orcid.org/0000-0002-5760-621X
AutorIgor KRALIK
AutorVesna GANTNER
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za animalnu proizvodnju i biotehnologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Proizvodnja i prerada animalnih proizvoda
Sažetak (engleski)
The research was conducted on 120 laying hens of Tetra SL provenience, which were divided into two experimental groups (K and P), with 60 laying hens in each group (12 replications, 5 hens per replication). The control group was fed standard diet, while laying hens of experimental groups were given modified diet supplemented with 5% of oil mixture, 0.5 mg/kg organic selenium, 200 mg/kg lutein and 200 mg/kg vitamin E. Portion of n-3 PUFA was significantly better in designed eggs than in conventional eggs (3.76% and 1.69%, P<0.001). Ratio of n-6/n-3 PUFA in experimental group was more than twice as favorable as in the control group (5.91 vs. 13.34; P<0.001). Content of selenium, lutein and vitamin E in designed eggs was statistically significantly higher than in conventional eggs (P<0.001). The content of selenium in egg yolks in conventional eggs was 0.053 μg/g and in designed eggs 0.143 μg/g, and in egg whites 0.387 μg/g and 0.662 μg/g, respectively (P<0.001). Lutein content increased from 12.44 μg/g inconventional eggs to 104.95 μg/g in designed eggs, while vitamin E increased from 12.5 μg/g to 19.82 μg/g egg yolk.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of Central European Agriculture
Brojčani podacivol. 19, br. 1, str. 72-82
e-ISSN1332-9049
DOIhttps://doi.org/10.5513/JCEA01/19.1.2025
URN:NBNurn:nbn:hr:151:510664
Datum objave publikacije2018-03-17
URL dokumentahttps://hrcak.srce.hr/196064
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-05-29 11:12:38