| Abstract | Karotenoidi su izvor pigmenta za boju žutanjka jajeta, ali su skloni degradaciji. Jedan
od načina da ih se zaštiti je inkapsulacija, koja je vrlo česta tehnologija u industriji
hrane. Cilj ovoga istraživanja bio je ispitati mogućnost upotrebe ekstrakta kadifice
inkapsuliranog s kalcijevim alginatom kao izvora pigmenata u proizvodnji jaja
Karotenoidi cvijeta kadifice ekstrahirani su acetonom i otopljeni u suncokretovom ulju,
te inkapsulirani ionskim geliranjem kalcijevim alginatom. Nakon sušenja, mikrokapsule
su dodane u potpunu krmnu smjesu za kokoši nesilice u udjelima od 0,5% i 1%. Pokus
s nesilicama proveden je prema potpuno nasumičnom rasporedu s 3 tretmana [T0 –
kontrola, standardna smjesa, T1– 0,5%, T2 – 1% (3 tretmana × 5 kaveza, 3 kokoši u
svakom)]. Jaja su sakupljena četvrtog tjedna pokusa, a žutanjci su analizirani za profil
i učinkovitost deponiranja karotenoida te boju (CIE L*a*b*). Dodatak mikrokapsula u
smjese je povećao sadržaj svih karotenoida u žutanjku u usporedbi s kontrolom
[P<0,01; ukupni karotenoidi (μg/g): T0 – 17,17, T1 – 23,16, T2 – 28,13]. Suprotno tome,
učinkovitost deponiranja karotenoida smanjila se s povećanjem sadržaja u smjesi
[P<0,01; ukupni karotenoidi (%): T0 – 13,23, T1 – 7,02, T2 – 5,35]. Također, smanjio
se i intenziteti boje žutanjka u usporedbi s kontrolom (a* vrijednost 19,52 vs. 7,18).
Zaključno, dodatak mikrokapsula kalcijevog alginata koji sadrži karotenoide kadifice u
potpune krmne smjese kokoši nesilica povećao je sadržaj karotenoida u žutanjku, ali
ne u očekivanom omjeru, što je rezultiralo niskim intenzitetom boje. |
| Abstract (english) | Carotenoids are sources of pigments for egg yolk colouration, but they are susceptible
to degradation. One of the approaches to protect them is encapsulation, a coating
technology widely used in the food and feed industry. The aim of the present study
was to investigate the use of marigold extract encapsulated with calcium alginate as a
pigment source in egg production. Carotenoids from marigold flowers were extracted
with acetone and dry extract was dissolved in sunflower oil. Carotenoids in oil were
encapsulated by the ionic gelation method using sodium alginate and calcium chloride.
After drying, the capsules were added to the maize-soybean laying hen diet in
proportions of 0.5 and 1%. The laying hen trial was conducted in a completely
randomized design with 3 treatments [(T0 – control, standard laying hen diet, T1– 0.5%
and T2 – 1% (3 treatments×5 cages, 3 hens in each)]. Eggs were collected in 4th week
and yolks were analysed for carotenoid profile and deposition efficiency and colour
(CIE L*a*b*). The addition of microcapsules increased contents of all carotenoids in
yolks compared to control [P<0.01; total carotenoids (µg/g): T0 – 17.17, T1 – 23.16,
T2 – 28.13]. Contrarily, carotenoid deposition efficiency decreased with increasing
content in the diet [P<0.01; total carotenoids (%): T0 – 13.23, T1 – 7,02, T2 – 5.35].
Also, it resulted in yolk colour intensity considerably lower than the control (a* value
19.52 vs. 7.18). The addition of calcium alginate microcapsules containing marigold
carotenoids in the hen diet increased carotenoid content in yolks but not to the extent
expected, resulting in low colour intensity. |
