prikaz prve stranice dokumenta Nutritivna i funkcionalna vrijednost mesa kopitara
Access restricted to authenticated users
master's thesis
Nutritivna i funkcionalna vrijednost mesa kopitara
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:333588
Špiljar, Valeria
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Špiljar, V. (2021). Nutritivna i funkcionalna vrijednost mesa kopitara (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:333588

Špiljar, Valeria. "Nutritivna i funkcionalna vrijednost mesa kopitara." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:333588

Špiljar, Valeria. "Nutritivna i funkcionalna vrijednost mesa kopitara." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:333588

Špiljar, V. (2021). 'Nutritivna i funkcionalna vrijednost mesa kopitara', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:204:333588

Špiljar V. Nutritivna i funkcionalna vrijednost mesa kopitara [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:204:333588

V. Špiljar, "Nutritivna i funkcionalna vrijednost mesa kopitara", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:333588

Metadata
TitleNutritivna i funkcionalna vrijednost mesa kopitara
Title (english)Nutritional and functional value of equid meat
AuthorValeria Špiljar
MentorJelena Ramljak (mentor)
Committee memberJelena Ramljak (predsjednik povjerenstva)
Committee memberIvica Kos (član povjerenstva)
Committee memberKrešimir Salajpal (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Konjsko meso predstavlja osobitu i vrijednu prehrambenu namirnicu animalnog podrijetla. U usporedbi s drugim vrstama mesa, konzumacija konjskog mesa na globalnoj i nacionalnoj razini je mala. Povoljan kemijski sastav i nutritivna svojstva svrstavaju meso kopitara u visoko vrijednu namirnicu koja ima i funkcionalnu vrijednosti. Konjsko meso karakteristično je po manjem udjelu masti i kolesterola, te većoj zastupljenosti proteina, posebice esencijalnih aminokiselina. Kao takva namirnica je pogoda za dijetalnu ishranu pretilih i starijih osoba. Veći udo nezasićenih masnih kiselina, povoljan sastav masnih kiselina i omjer Ω-6 i Ω-3 masnih kiselina smanjuje rizik pojave krvožilnih bolesti, šećerne bolesti, bubrežnih i kožnih oboljenja, artritisa, karcinoma i drugo.Bogat udio željeza stavlja konjsko meso kao prvi izbor namirnice u sprječavanju nastanka anemija, pojave slabosti i umora. Konjsko meso bogato je vitaminima B kompleksa i vitaminom A jer omogućavaju rad i funkcioniranje niza procesa u organizmu čovjeka, enzimskih sustava, fizioloških sustava i organa općenito.
Abstract (english)
Horsemeat is a special and valuable food of animal origin. Compared to other meats, the consumption of horsemeat is low at the global and national levels. The favorable chemical composition and nutritional properties classify horsemeat as a very valuable food that also has functional values. Lower levels of fat and cholesterol and higher levels of protein, especially essential amino acids, characterize horsemeat. As such, it is suitable for the diet of overweight and elderly people. The higher content of unsaturated fatty acids, the favorable fatty acid composition and the ratio of Ω-6 and Ω-3 fatty acids reduces the risk of vascular diseases, diabetes, kidney and skin diseases, arthritis, cancer and more. High levels of iron make horsemeat the first choice for preventing anemia, weakness and fatigue. Horsemeat is rich in B-complex vitamins and vitamin A, because they enable the work and functioning of a number of processes in the human body, enzyme systems, physiological systems and organs in general.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:333588
Study programmeTitle: Production and Processing of Meat
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to authenticated users
Terms of useLicence In copyright icon
Created on2021-12-21 08:12:50