Utjecaj dodatka algi na sadržaj omega tri masnih kiselina i senzorna svojstva jaja

master's thesis

• Author: Mihaela Gorupić
• Mentor: Darko Grbeša (mentor)
• Committee member: Darko Grbeša (predsjednik povjerenstva)
• Committee member: Goran Kiš (član povjerenstva)
• Committee member: Zlatko Janječić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Animal Nutrition); Zagreb
• Defense date and country: 2016-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Omega-3 masne kiseline su poznate po svojem pozitivnom utjecaju na prevenciju i liječenje raznih bolesti. Jedan od izvora ω-3 masnih kiselina su alge. U ovome radu se ispitivao utjecaj algi na porast ω-3 masnih kiselina u jajima. Cilj rada je bio utvrditi utjecaj dodataka 1 % i 2 % algi u hranidbi nesilica na porast omega-3 masnih kiselina (DHA i EPA). Osim utjecaja na porast ω-3 masnih kiselina, ispitivao se i utjecaj na senzorna svojstva jaja. Istraživanje je provedeno na 45 ISA-Hisex Brown kokoši nesilica. Nesilice su bile stare 22 tjedna, odnosno bile su u početku nesivosti. Nesilice su bile raspoređene u tri grupe po pet ponavljanja. Nakon istraživanja utvrđeno je da dodatak od 1 % i 2 % utječu na porast ω-3 masnih kiselina u jajima. Signifikantna razlika je utvrđena između kontrolne grupe i grupe sa dodatkom 2 % algi. Osim porasta ω-3 masnih kiselina utvrđeno je da je došlo do narušavanja senzornih svojstva jaja.

Abstract (english)

Omega-3 fatty acids are known for their positive impact on the prevention and treatment of various diseases. One source of ω-3 fatty acids are algae. This study examined the impact of algae on the growth of ω3 fatty acids. The aim of the study was to determine the effect plug-ins 1% and 2% algae feeding hens to increase omega-3 fatty acids ( DHA and EPA). In addition to the impact of the increase in ω-3 fatty acids, and examined the impact on the sensory properties of eggs. The study was conducted on 45 ISA Brown Hisex laying hens. Laying hens were 22 weeks old, that were initially laying. After investigation it was found that the addition of 1% and 2% impact on the growth o ω-3 fatty acids in eggs. A significant difference in content of ω-3 fatty acids and off-flower of eggs were found between the control group with addition of 2% of algae.

• Keywords: ω-3 masne kiseline; alge; jaja. senzorna svojstva
• Keywords (english): ω-3 fatty acids; algae; eggs; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:916756
• Study programme: Title: Hranidba životinja i hrana; Study programme type: sveučilišni; Study level: diplomski; Academic / professional title: magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane (magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Restricted access
• Repository: Repository Faculty of Agriculture University of Zagreb
• Created on: 2016-07-27 07:17:17