Optimizacija proizvodnje konzumnih jaja obogaćenih s omega-3 masnim kiselinama te njihov utjecaj na karakteristike jaja tijekom čuvanja

doctoral thesis

• Title (english): Optimization of omega-3 fatty acid enriched eggs production and their impact on egg characteristics during storage
• Author: Marinko Petrović
• Mentor: Helga Medić (mentor)
• Committee member: Dubravka Škevin (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2012-02-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 636/637 - Animal husbandry and breeding. Produce of domestic animals and game

Abstract

Cilj istraživanja bio je optimiranje proizvodnje omega-3 jaja dodatkom lanenog ulja u krmnu smjesu za hranidbu nesilica. Praćenjem proizvodnje omega-3 jaja kroz duži vremenski period utvrđene su promjene pokazatelja nesivosti jaja tijekom proizvodnje kao i promjene udjela masti, sastava masnih kiselina i udjela kolesterola u žumanjcima. Utjecaj povećanog udjela omega-3 masnih kiselina na kakvoću jaja tijekom čuvanja utvrđen je praćenjem fizikalnih značajki jaja čuvanih u hladnjaka i istraživanjem promjena senzorskih karakteristika. Postignuti rezultati ukazuju da dodatak lanenog ulja ne utječa na parametre nesivosti niti na kakvoću jaja tijekom čuvanja.

Abstract (english)

The aim of the thesis was optimization of the production of omega-3 fatty acids enriched eggs by feeding hens with diet containing different percentage of linseed oil. By monitoring of the production over a longer period of time, changes in the egg production parameters were evaluated as well as changes in fatty acid composition and amount of cholesterol in egg yolks. The impact of increased amount of omega-3 fatty acids on egg quality during storage was evaluated by monitoring the physical characteristics of the eggs kept at refrigerator and by testing sensory characteristics. Obtained results indicate that the addition of linseed oil does not affect the parameters off egg production or the quality of eggs during storage.

• Keywords: optimizacija; proizvodnja jaja; sastav masnih kiselina; omjer ω-6/ω-3
• Keywords (english): optimization; egg production; fatty acids composition; ω-6/ω-3 ratio
• Language: croatian
• URN:NBN: urn:nbn:hr:159:963172
• Promotion: 2012-09-30
• Study programme: Title: Food Technology; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-16 11:10:06