prikaz prve stranice dokumenta Enrichment of table eggs with functional ingredients
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Scientific paper - Original scientific paper
Enrichment of table eggs with functional ingredients
Journal of Central European Agriculture, 19 (2018), 1; 72-82. https://doi.org/10.5513/JCEA01/19.1.2025
KRALIK, Gordana; KRALIK, Zlata; GRČEVIĆ, Manuela; KRALIK, Igor; GANTNER, Vesna

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

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KRALIK, G., KRALIK, Z., GRČEVIĆ, M., KRALIK, I. & GANTNER, V. (2018). Enrichment of table eggs with functional ingredients. Journal of Central European Agriculture, 19. (1), 72-82. doi: 10.5513/JCEA01/19.1.2025

KRALIK, Gordana, et al. "Enrichment of table eggs with functional ingredients." Journal of Central European Agriculture, vol. 19, no. 1, 2018, pp. 72-82. https://doi.org/10.5513/JCEA01/19.1.2025

KRALIK, Gordana, Zlata KRALIK, Manuela GRČEVIĆ, Igor KRALIK and Vesna GANTNER. "Enrichment of table eggs with functional ingredients." Journal of Central European Agriculture 19, no. 1 (2018): 72-82. https://doi.org/10.5513/JCEA01/19.1.2025

KRALIK, G., et al. (2018) 'Enrichment of table eggs with functional ingredients', Journal of Central European Agriculture, 19(1), pp. 72-82. doi: 10.5513/JCEA01/19.1.2025

KRALIK G, KRALIK Z, GRČEVIĆ M, KRALIK I, GANTNER V. Enrichment of table eggs with functional ingredients. Journal of Central European Agriculture [Internet]. 2018 March 17 [cited 2024 June 29];19(1):72-82. doi: 10.5513/JCEA01/19.1.2025

G. KRALIK, Z. KRALIK, M. GRČEVIĆ, I. KRALIK and V. GANTNER, "Enrichment of table eggs with functional ingredients", Journal of Central European Agriculture, vol. 19, no. 1, pp. 72-82, March 2018. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:510664. [Accessed: 29 June 2024]

Metadata
Title (english)Enrichment of table eggs with functional ingredients
AuthorGordana KRALIK
AuthorZlata KRALIK
AuthorManuela GRČEVIĆ https://orcid.org/0000-0002-5760-621X
AuthorIgor KRALIK
AuthorVesna GANTNER
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract (english)
The research was conducted on 120 laying hens of Tetra SL provenience, which were divided into two experimental groups (K and P), with 60 laying hens in each group (12 replications, 5 hens per replication). The control group was fed standard diet, while laying hens of experimental groups were given modified diet supplemented with 5% of oil mixture, 0.5 mg/kg organic selenium, 200 mg/kg lutein and 200 mg/kg vitamin E. Portion of n-3 PUFA was significantly better in designed eggs than in conventional eggs (3.76% and 1.69%, P<0.001). Ratio of n-6/n-3 PUFA in experimental group was more than twice as favorable as in the control group (5.91 vs. 13.34; P<0.001). Content of selenium, lutein and vitamin E in designed eggs was statistically significantly higher than in conventional eggs (P<0.001). The content of selenium in egg yolks in conventional eggs was 0.053 μg/g and in designed eggs 0.143 μg/g, and in egg whites 0.387 μg/g and 0.662 μg/g, respectively (P<0.001). Lutein content increased from 12.44 μg/g inconventional eggs to 104.95 μg/g in designed eggs, while vitamin E increased from 12.5 μg/g to 19.82 μg/g egg yolk.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titleJournal of Central European Agriculture
Numberingvol. 19, no. 1, pp. 72-82
e-ISSN1332-9049
DOIhttps://doi.org/10.5513/JCEA01/19.1.2025
URN:NBNurn:nbn:hr:151:510664
Publication2018-03-17
Document URLhttps://hrcak.srce.hr/196064
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-29 11:12:38