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master's thesis
Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza
Zagreb: University of Zagreb, Faculty of Agriculture, 2020. urn:nbn:hr:204:469632
Vlajsović, Doris
University of Zagreb
Faculty of Agriculture
Animal Nutrition

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Vlajsović, D. (2020). Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović, Doris. "Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović, Doris. "Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović, D. (2020). 'Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:469632

Vlajsović D. Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:204:469632

D. Vlajsović, "Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:469632

Metadata
TitleČimbenici koji utječu na kinetiku probavljivosti škroba kukuruza
Title (english)Factors influencing starch digestibility rate of maize
AuthorDoris Vlajsović
MentorKristina Kljak (mentor)
Committee memberKristina Kljak (predsjednik povjerenstva)
Committee memberMarija Duvnjak (član povjerenstva)
Committee memberKrešimir Salajpal (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Nutrition)
Zagreb
Defense date and country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Kukuruz je najčešća žitarica koja se koristi u hranidbi monogastričnih životinja (svinja i peradi) te visokoproizvodnih preživača. Škrobasta je kultura koja pripada skupini koncentratnih krmiva. Udio škroba u različitim hibridima kreće se između 70 i 75%. Škrob je skladišni polisaharid upakiran u granulama a nalazi se u endospermu. Škrob se prema brzini probavljivosti dijeli na brzoprobavljivi, sporoprobavljivi te rezistentni škrob. Provedena su brojna istraživanja koja istražuju čimbenike koji utječu na kinetiku probavljivosti škroba. Postoje razlike u građi i strukturi molekula škroba poput sadržaja amiloze i amilopektina, sadržaja s njima povezanih komponenti (lipidi, proteini, minerali) te veličine, oblika i površine granula škroba, koji utječu na kinetiku probavljivosti škroba. Osim njih, probavljivost škroba može biti promijenjena uslijed obrade zrna što se odnosi na mljevenje (usitnjavanje zrna) te korištenje termičkih procesa poput peletiranja i ekspandiranja.
Abstract (english)
Maize is the most common grain which is used for monogastric animals (swine and poultry) and high-producing ruminants. It is a starchy culture and classified as concentrated feed. The proportion of starch is between 70 and 75% in different hybrids. Starch is a storage polysaccharide packed in granules located in the endosperm. Depending on starch digestibility rate, it is divided into rapidly digestible, slowly digestible and resistant starch. Many studies investigating factors influencing maize starch digestibility rate have been conducted. Between hybrids, there are differences in starch molecule architecture and structure, as amylose and amylopectin content, the content of components connected with amylose or amylopectin (lipids, proteins and minerals) and starch granule size, shape and surface, which all affect the rate of starch digestibility. Except them, starch digestibility rate can be changed during grain processing, like milling and using thermic treatments such as pelleting and extrusion.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:469632
Study programmeTitle: Animal Nutrition and Feed Science
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane (magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-10-02 07:35:58