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master's thesis
USPOREDBA SASTAVA MESA DIVLJIH I UZGOJENIH FAZANA
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:433194
Lukić, Katarina
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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Lukić, K. (2016). USPOREDBA SASTAVA MESA DIVLJIH I UZGOJENIH FAZANA (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:433194

Lukić, Katarina. "USPOREDBA SASTAVA MESA DIVLJIH I UZGOJENIH FAZANA." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:433194

Lukić, Katarina. "USPOREDBA SASTAVA MESA DIVLJIH I UZGOJENIH FAZANA." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:433194

Lukić, K. (2016). 'USPOREDBA SASTAVA MESA DIVLJIH I UZGOJENIH FAZANA', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:433194

Lukić K. USPOREDBA SASTAVA MESA DIVLJIH I UZGOJENIH FAZANA [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:433194

K. Lukić, "USPOREDBA SASTAVA MESA DIVLJIH I UZGOJENIH FAZANA", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:433194

Metadata
TitleUSPOREDBA SASTAVA MESA DIVLJIH I UZGOJENIH FAZANA
Title (english)COMPARISON OF THE COMPOSITION OF MEAT OF WILD AND FARMED PHEASANTS
AuthorKatarina Lukić
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2016-07-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je odrediti osnovni kemijski sastav te sastav masnih kiselina prsnog mišića (Musculus pectoralis major) divljih i uzgojenih fazana (Phasianus colchicus sp. L.).Osnovni kemijski sastav nije pokazao statistički značajnu razliku (p>0,05). Prsni mišić fazana sadrži 72% vode, 0,5-0,7% masti, 26% proteina te 1,3 % pepela. Najzastupljenije masne kiseline su oleinska (C18:1), palmitinska (C16:0), linolna (C18:2) i stearinska (C18:0). Usporedbom sastava masnih kiselina uzgojenog i divljeg fazana, udio zasićenih masnih kiselina (SFA) nije se značajno razlikovao, dok je veći udio mononezasićenih masnih kiselina (MUFA), prvenstveno zbog visokog sadržaja oleinske kiseline, imao uzgojeni fazan, a veći udio polinezasićenih masnih kiselina (PUFA) divlji fazan. Omjer n-6/n-3 nije se razlikovao ovisno o uzgoju fazana te je iznosio 4,76 (uzgojeni) i 4,82 (divlji fazan). Zbog visokog sadržaja proteina i niskog sadržaja masti meso fazana nutritivno je vrlo kvalitetno.
Abstract (english)
The aim of this study was to determine the chemical composition and fatty acid composition of the Musculus pectoralis major of wild and farmed pheasants (Phasianus colchicus sp. L.). The chemical composition did not show a statistically significant difference (p>0,05). Pheasant breast muscle contains 72% water, 0,5-0,7% fat, 26% protein and 1,3% ash. The most abundant fatty acids are oleic (C18:1), palmitic (C16:0), linoleic (C18:2) and stearic (C18:0). The content of saturated fatty acids (SFA) did not differ significantly in farmed and wild pheasants, while the increase of monounsaturated fatty acids (MUFA), mainly because of high content of oleic acid, had farmed pheasant. A higher proportion of polyunsaturated fatty acids (PUFA) had wild pheasants. The n-6 /n-3 ratio did not differ regarding of the method of cultivation and was 4,76 in farmed and 4,82 in wild pheasants. Phesant meat is a valuable food product thanks to high protein and low fat content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:433194
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 07:40:01