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master's thesis
Utjecaj suplementacije bosiljkom u hranidbi kokoši nesilica na profil masnih kiselina, oksidaciju masti i antioksidativnu aktivnost jaja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:443302
Jukić, Ivona
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

Jukić, I. (2024). Utjecaj suplementacije bosiljkom u hranidbi kokoši nesilica na profil masnih kiselina, oksidaciju masti i antioksidativnu aktivnost jaja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:443302

Jukić, Ivona. "Utjecaj suplementacije bosiljkom u hranidbi kokoši nesilica na profil masnih kiselina, oksidaciju masti i antioksidativnu aktivnost jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:443302

Jukić, Ivona. "Utjecaj suplementacije bosiljkom u hranidbi kokoši nesilica na profil masnih kiselina, oksidaciju masti i antioksidativnu aktivnost jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:443302

Jukić, I. (2024). 'Utjecaj suplementacije bosiljkom u hranidbi kokoši nesilica na profil masnih kiselina, oksidaciju masti i antioksidativnu aktivnost jaja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:443302

Jukić I. Utjecaj suplementacije bosiljkom u hranidbi kokoši nesilica na profil masnih kiselina, oksidaciju masti i antioksidativnu aktivnost jaja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:443302

I. Jukić, "Utjecaj suplementacije bosiljkom u hranidbi kokoši nesilica na profil masnih kiselina, oksidaciju masti i antioksidativnu aktivnost jaja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:443302

Metadata
TitleUtjecaj suplementacije bosiljkom u hranidbi kokoši nesilica na profil masnih kiselina, oksidaciju masti i antioksidativnu aktivnost jaja
Title (english)Effects of basil supplementation in laying hen diets on egg fatty acid profile, lipid oxidation, and antioxidative activity
AuthorIvona Jukić
MentorNives Marušić Radovčić (mentor)
Committee memberHelga Medić (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 country2024-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj dodatka tri hibrida bosiljka (hibrid 576, hibrid 335 i Dark Opal) i njihovih udjela (3 i 5 %) u smjese za hranidbu kokoši nesilica na udio masti, sastav masnih kiselina, oksidaciju lipida, antioksidativnu aktivnost te boju i teksturalna svojstva jaja. Rezultati istraživanja pokazali su da dodatak bosiljka u smjesu statistički značajno (p ≤ 0,05) utječe na boju žumanjka, antioksidativna svojstva te teksturalna svojstva jaja. Također, dodatak bosiljka značajno utječe na udio masnih kiselina u jajetu te ima različite učinke na sastav masnih kiselina ovisno o tipu hibrida i udjelu bosiljka u smjesi što upućuje na potencijal korištenja bosiljka u modificiranju sastava masnih kiselina. Dodatak bosiljka doveo je do statistički značajne razlike u udjelu mononezasićenih, polinezasićenih i omega-3 masnih kiselina (n-3), a da pri tome nije utjecao na udio zasićenih i omega-6 masnih kiselina (n-6). S druge strane, hibridi bosiljka nisu statistički značajno (p > 0,05) utjecali na oksidaciju lipida što ukazuje na stabilnost masti u jajima.
Abstract (english)
The aim of this research was to examine the effect of addition of three basil hybrids (hybrid 576, hybrid 335 and Dark Opal) and their proportions (3% and 5%) to the feed mixture for laying hens, on the fat content, profile of fatty acids, lipid oxidation, antioxidant activity, and the color and textural properties of eggs. The results of the study showed that the addition of basil to the feed mixture had a statistically significant effect (p ≤ 0.05) on the antioxidant properties, yolk color, and textural properties of the eggs. Additionally, basil supplementation significantly affected the proportion of fatty acids in the eggs and had varying effects on the composition of fatty acids, depending on the type of hybrid and the proportion of basil in the mixture. This suggests the potential for using basil to modify the fatty acid composition of eggs. The addition of basil resulted in a statistically significant difference in the proportions of monounsaturated, polyunsaturated and n 3 fatty acids, without affecting the proportions of saturated and n 6 fatty acids. In contrast, the basil hybrids did not have a statistically significant effect (p > 0.05) on lipid oxidation, indicating the stability of the fat in the eggs.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:443302
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 on2024-10-25 09:47:14