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undergraduate thesis
Pileće meso obogaćeno omega-3 masnim kiselinama
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:240019
Hren, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Hren, J. (2024). Pileće meso obogaćeno omega-3 masnim kiselinama (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:240019

Hren, Josipa. "Pileće meso obogaćeno omega-3 masnim kiselinama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:240019

Hren, Josipa. "Pileće meso obogaćeno omega-3 masnim kiselinama." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:240019

Hren, J. (2024). 'Pileće meso obogaćeno omega-3 masnim kiselinama', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:240019

Hren J. Pileće meso obogaćeno omega-3 masnim kiselinama [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:240019

J. Hren, "Pileće meso obogaćeno omega-3 masnim kiselinama", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:240019

Metadata
TitlePileće meso obogaćeno omega-3 masnim kiselinama
Title (english)Chicken Meat Enriched with Omega-3 Fatty Acids
AuthorJosipa Hren
MentorKrešimir Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kvaliteta konzumirane hrane ključna je za zdravlje, a nedavni znanstveni dokazi ističu koristi bioaktivnih komponenti u našoj prehrani. Među funkcionalnim namirnicama ističe se pileće meso obogaćeno omega-3 masnim kiselinama. Dodavanje izvora omega-3 masnih kiselina poput lanenog ulja, ulja menhaden i ribljeg ulja u hranu za piliće brojlere povećava sadržaj korisnih masnih kiselina poput α-linolenske kiseline (LNA), eikosapentaenske kiseline (EPA) i dokosaheksaenske kiseline (DHA) u njihovom mesu i jajima. Ovi proizvodi obogaćeni omega-3 masnim kiselinama pružaju značajne zdravstvene koristi, uključujući poboljšanje zdravlja srca, kognitivnih funkcija te zaštitu od bolesti poput Alzheimerove. Osim toga, obogaćivanje pilećeg mesa omega-3 masnim kiselinama čini ga atraktivnim izborom za potrošače koji cijene prehrambene proizvode s dodatnom nutritivnom vrijednošću. To potiče daljnji razvoj i prilagodbu prehrambene industrije kako bi se zadovoljile rastuće potrebe za zdravstveno korisnom hranom, čime se poboljšava opća dobrobit potrošača.
Abstract (english)
The quality of the food we consume is crucial for health, and recent scientific evidence highlights the benefits of bioactive components in our diet. Among functional foods, chicken meat enriched with omega-3 fatty acids stands out. Adding sources of omega-3 fatty acids, such as flaxseed oil, menhaden oil, and fish oil, to broiler chicken feed increases the content of beneficial fatty acids like α-linolenic acid (LNA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) in their meat and eggs. These omega-3 enriched products offer significant health benefits, including improved heart health, cognitive function, and protection against diseases like Alzheimer's. Additionally, enriching chicken meat with omega-3 fatty acids makes it an attractive choice for consumers who value food products with added nutritional value. This drives further development and adaptation in the food industry to meet the growing demand for health-beneficial foods, thereby enhancing consumers' overall wellbeing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:240019
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2024-09-25 10:23:48