prikaz prve stranice dokumenta Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk
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Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 74 (2024), 2; 142-155. https://doi.org/10.15567/mljekarstvo.2024.0205
Klir Šalavardić, Željka; Novoselec, Josip; Ćavar, Suzana; Antunović, Zvonko

Institucijski repozitorij: Repozitorij Fakulteta agrobiotehničkih znanosti Osijek

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Klir Šalavardić, Ž., Novoselec, J., Ćavar, S. i Antunović, Z. (2024). Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk. Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 74. (2), 142-155. doi: 10.15567/mljekarstvo.2024.0205

Klir Šalavardić, Željka, et al. "Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk." Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, vol. 74, br. 2, 2024, str. 142-155. https://doi.org/10.15567/mljekarstvo.2024.0205

Klir Šalavardić, Željka, Josip Novoselec, Suzana Ćavar i Zvonko Antunović. "Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk." Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka 74, br. 2 (2024): 142-155. https://doi.org/10.15567/mljekarstvo.2024.0205

Klir Šalavardić, Ž., et al. (2024) 'Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk', Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 74(2), str. 142-155. doi: 10.15567/mljekarstvo.2024.0205

Klir Šalavardić Ž, Novoselec J, Ćavar S, Antunović Z. Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk. Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka [Internet]. 27.03.2024. [pristupljeno 18.12.2024.];74(2):142-155. doi: 10.15567/mljekarstvo.2024.0205

Ž. Klir Šalavardić, J. Novoselec, S. Ćavar i Z. Antunović, "Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk", Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, vol. 74, br. 2, str. 142-155, Ožujak 2024. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:190062. [Citirano: 18.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:151:190062
Podaci o radu
Naslov (engleski)Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk
AutorŽeljka Klir Šalavardić
AutorJosip Novoselec
AutorSuzana Ćavar
AutorZvonko Antunović
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za animalnu proizvodnju i biotehnologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Stočarstvo
Sažetak (engleski)
Recently, many feedstuffs have been introduced to animal diets to increase the content of beneficial fatty acids in dairy products. Therefore, this study aimed to research the effect of including hempseed cake in dairy goats concentrate mixtures on the chemical composition and fatty acid profile of semi-hard goat cheese that is traditionally produced on family farm. The feeding of goats was based on meadow hay ad libitum and 1200 g/day/head of concentrate mixture. In the first experimental group, 60 g/kg DM of hempseed cake (HSC-60) was administered; meanwhile, in the second experimental group, 120 g/kg DM of hempseed cake (HSC-120) was included in the diet. The chemical composition of cheese was mostly unaffected by enriching the goats’ nutrition with hempseed cakes. Dietary HSC-120 increased C18:1 n-9 and C18:3 n-6 compared to the control, and increased C22:6 n-3 in cheese compared to HSC- 60, although both HSC-120 and HSC-60 lowered n-6/n-3 ratios in cheese. Feeding goats with HSC-120 may have contributed to the development of the functional properties of semi-hard goat cheese made on family farm, as compared to the cheese produced by goats fed with commercial concentrate mixtures.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaMljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Brojčani podacivol. 74, br. 2, str. 142-155
p-ISSN0026-704X
e-ISSN1846-4025
DOIhttps://doi.org/10.15567/mljekarstvo.2024.0205
URN:NBNurn:nbn:hr:151:190062
Datum objave publikacije2024-03-27
URL dokumentahttps://hrcak.srce.hr/315048
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-05-30 21:32:50