Utjecaj hranidbe na kvalitetu mesa brojlera

master's thesis

• Title (english): The influence of feed on the broiler’s meat quality
• Author: Anita Jurić
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2009-11-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Hranidba se smatra najutjecajnijim čimbenikom kvalitetne pileće proizvodnje. Cilj ovog rada bio je pratiti utjecaj dodatka multikomponentnog pripravka holocenskih mineralnih tvari (MHM-a) krmnoj smjesi brojlera u različitim količinama na kvalitetu mesa. MHM je dodan krmnoj smjesi u količinama od 0,0 %, 0,5 %, 1,0 %, 1,5 % i 2,0 %. Uzgoj je trajao 42 dana nakon čega su brojleri žrtvovani, te su uzorci M. pectoralis superficialis i M. fibularis longus podvrgnuti ispitivanjima. Da bi se odredila kvaliteta mesa, provedena su mjerenja fizikalno – kemijskih svojstava (udio vode, lipida i proteina, te pH), teksture, boje (L*a*b*), sposobnosti vezanja vode i stupnja oksidacije masti (TBA test). Uspoređujući međusobno uzorke čijoj krmnoj smjesi je dodan MHM, te njihovom usporedbom s kontrolnim uzorkom, vidi se da su slični rezultati dobiveni svim metodama izuzev određivanja proteina po Kjeldahl-u. Također, dodatak MHM-a krmnoj smjesi bez obzira na količinu nije uzrokovao nikakve štetne posljedice na rast, te nijedno pile nije uginulo.

Abstract (english)

Feeding has crucial effects on the meat quality. The purpose of this study was to monitor changes in the meat quality based on the addition of the Multicomponent Holocene Mineral Compound (MHM) to the feed of broilers in different amounts. Hologenic alluvial micromineral compound was added to the feed of broiler chickens. The given levels were 0,0 %, 0,5 %, 1,0 %, 1,5 % and 2,0 % respectively. Trial was lasting 42 days. Afterwards, chicks were sacrified, meat samples were taken and examined (M. pectoralis superficialis and M. fibularis longus). Muscle properties were evaluated by measuring physico-chemical characteristics (moisture, fat and protein content, pH value), shear strength, color (L*a*b*), water holding capacity and oxidation of fat (TBARS test). Except protein content, muscle properties, did not differ among groups of chicks. The given MHM regardless the level did not cause any harmful effect on the growth and none of chickens died.

• Keywords: dodaci aluvijalnih mikrominerala; kvaliteta mesa brojlera
• Keywords (english): alluvial micromineral compound; broiler's meat quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:860703
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-01 07:29:57