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master's thesis
Utjecaj dodatka lanenog sjemena u ishrani kokoši nesilica na sastav masnih kiselina jaja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:065790
Žepina, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Žepina, M. (2022). Utjecaj dodatka lanenog sjemena u ishrani kokoši nesilica na sastav masnih kiselina jaja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:065790

Žepina, Maja. "Utjecaj dodatka lanenog sjemena u ishrani kokoši nesilica na sastav masnih kiselina jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:065790

Žepina, Maja. "Utjecaj dodatka lanenog sjemena u ishrani kokoši nesilica na sastav masnih kiselina jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:065790

Žepina, M. (2022). 'Utjecaj dodatka lanenog sjemena u ishrani kokoši nesilica na sastav masnih kiselina jaja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:065790

Žepina M. Utjecaj dodatka lanenog sjemena u ishrani kokoši nesilica na sastav masnih kiselina jaja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:065790

M. Žepina, "Utjecaj dodatka lanenog sjemena u ishrani kokoši nesilica na sastav masnih kiselina jaja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:065790

Metadata
TitleUtjecaj dodatka lanenog sjemena u ishrani kokoši nesilica na sastav masnih kiselina jaja
Title (english)Influence of flaxseed supplementation in the diet of laying hens on egg’s fatty acid composition
AuthorMaja Žepina
MentorHelga Medić (mentor)
Committee memberTibor Janči (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2022-05-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je utvrditi sastav α-linolenske (α-ALA), eikozapentaenske (EPA) i dokozaheksaenske (DHA) masne kiseline u jajima i promjene njihovih masenih udjela nakon dodavanja lana u ishranu kokoši nesilica. Rezultati istraživanja pokazali su kako obogaćena jaja sadrže eikozatriensku i eikozapentaensku kiselinu, kao i da je došlo do povećanja n-3 i smanjenja n-6 polinezasićenih masnih kiselina (PUFA). Udio masti određen pomoću Smedesove metode u kontrolnim jajima iznosio je 31,33 %, a u obogaćenim 29,22 %. Temeljem metode plinske kromatografije konačni rezultati pokazali su kako je od 18 prisutnih masnih kiselina u kontrolnim i obogaćenim jajima, statistički značajna razlika (P<0,05) određena za njih 17. Najzastupljenije masne kiseline bile su zasićene palmitinska i stearinska te nezasićena oleinska i linolna kiselina. Iz provedenog istraživanja može se zaključiti da dodatak lana u ishrani kokoši nesilica utječe na sastav i promjene u masenim udjelima masnih kiselina u kontrolnim i obogaćenim jajima.
Abstract (english)
The aim of this study was to determine the composition of α-linolenic (α-ALA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids in eggs and changes in their weight content after adding flax to the diet of laying hens. The results of the study showed that enriched eggs contained eicosatrienoic and eicosapentaenoic acid, as well as an increase in n-3 and a decrease in n-6 polyunsaturated fatty acids (PUFA). The fat content determined by the Smedes method in control eggs was 31.33% and in enriched eggs 29.22%. Based on the gas chromatography method, the final results showed that out of 18 fatty acids present in control and enriched eggs, a statistically significant difference (P <0.05) was determined for 17. The most common fatty acids were saturated palmitic and stearic and unsaturated oleic and linoleic. acid. From the conducted research it can be concluded that the addition of flax in the diet of laying hens affects the composition and changes in the mass fractions of fatty acids in control and enriched eggs.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:065790
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-06-29 11:32:55