prikaz prve stranice dokumenta Fizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora
  Download
PDF 2.46 MB
master's thesis
Fizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:421409
Vrhovec, Lucija
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

Cite this document

Vrhovec, L. (2023). Fizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:421409

Vrhovec, Lucija. "Fizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:421409

Vrhovec, Lucija. "Fizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:421409

Vrhovec, L. (2023). 'Fizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:421409

Vrhovec L. Fizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:421409

L. Vrhovec, "Fizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:421409

Metadata
TitleFizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora
Title (english)Physico-chemical and functional properties of layer eggs fed with different feeds based on corn, rapeseed oil and emulsifier
AuthorLucija Vrhovec
MentorNives Marušić Radovčić (mentor)
Committee memberTibor Janči (predsjednik povjerenstva)
Committee memberKlara Kraljić (član povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2023-12-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog istraživanja bio je ispitati učinke dva hibrida kukuruza, dodatka repičinog ulja i prirodnog emulgatora na fizikalno-kemijska i funkcionalna svojstva jaja. Kokoši su dobivale krmiva koja su se razlikovala po hibridu kukuruza (Bc572 i Os403), razinama repičinog ulja (2%, 3% i 4%) i dodatku emulgatora (Lysoforte®, Kemin, SAD; 0,5 g/kg i bez dodatka). Ukupno 12 tretmana, organiziranih u faktorijalnom dizajnu 2x3x2, nasumično je raspoređeno u 72 kaveza, od kojih je svaki imao po 3 Lohmann Brown kokoši. Vrsta hibrida, dodatak repičinog ulja i emulgatora nisu imali statistički značajan utjecaj (p > 0,05) na težinu jaja, pH vrijednost, pjenjenje i udio masti, dok je hibrid kukuruza utjecao na boju ljuske i žumanjka jaja te na kapacitet i stabilnost emulzije. Hibrid, dodatak ulja i emulgatora utjecala su na pojedine parametre teksture i reološka svojstva. Navedeni dodatci također su imali statistički značajan utjecaj (p <0,05) na sastav masnih kiselina.
Abstract (english)
The aim of this research was to examine the effects of two maize hybrids, the addition of rapeseed oil and the natural emulsifier on the physicochemical and functional properties of eggs. The hens were provided with diets that differed in maize hybrid (Bc572 i Os403), rapeseed oil (2%, 3%, and 4%), and emulsifier addition (Lysoforte®, Kemin, USA; 0.5 g/kg and no addition). A total of 12 treatments, organized in a 2x3x2 factorial design, were randomly assigned to 72 cages, each housing 3 Lohmann Brown hens. The type of hybrid, the addition of rapeseed oil and emulsifier had no statistically significant effect (p > 0.05) on egg weight, pH value, foaming and fat content, while the corn hybrid affected the color of the eggshell and egg yolk as well as the capacity and stability of the emulsion. Maize hybrid, oil addition and emulsifier affected certain texture parameters and rheological properties. The mentioned supplements also had a statistically significant influence (p <0.05) on the fatty acid composition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:421409
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 on2024-06-03 13:34:12