Fizikalno-kemijska i funkcionalna svojstva jaja kokoši nesilica hranjena različitim krmivima na bazi kukuruza, repičinog ulja i emulgatora

master's thesis

• Title (english): Physico-chemical and functional properties of layer eggs fed with different feeds based on corn, rapeseed oil and emulsifier
• Author: Lucija Vrhovec
• Mentor: Nives Marušić Radovčić (mentor)
• Committee member: Tibor Janči (predsjednik povjerenstva)
• Committee member: Klara Kraljić (član povjerenstva)
• Committee member: Marko Obranović (član povjerenstva)
• 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: 2023-12-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je ispitati učinke dva hibrida kukuruza, dodatka repičinog ulja i prirodnog emulgatora na fizikalno-kemijska i funkcionalna svojstva jaja. Kokoši su dobivale krmiva koja su se razlikovala po hibridu kukuruza (Bc572 i Os403), razinama repičinog ulja (2%, 3% i 4%) i dodatku emulgatora (Lysoforte®, Kemin, SAD; 0,5 g/kg i bez dodatka). Ukupno 12 tretmana, organiziranih u faktorijalnom dizajnu 2x3x2, nasumično je raspoređeno u 72 kaveza, od kojih je svaki imao po 3 Lohmann Brown kokoši. Vrsta hibrida, dodatak repičinog ulja i emulgatora nisu imali statistički značajan utjecaj (p > 0,05) na težinu jaja, pH vrijednost, pjenjenje i udio masti, dok je hibrid kukuruza utjecao na boju ljuske i žumanjka jaja te na kapacitet i stabilnost emulzije. Hibrid, dodatak ulja i emulgatora utjecala su na pojedine parametre teksture i reološka svojstva. Navedeni dodatci također su imali statistički značajan utjecaj (p <0,05) na sastav masnih kiselina.

Abstract (english)

The aim of this research was to examine the effects of two maize hybrids, the addition of rapeseed oil and the natural emulsifier on the physicochemical and functional properties of eggs. The hens were provided with diets that differed in maize hybrid (Bc572 i Os403), rapeseed oil (2%, 3%, and 4%), and emulsifier addition (Lysoforte®, Kemin, USA; 0.5 g/kg and no addition). A total of 12 treatments, organized in a 2x3x2 factorial design, were randomly assigned to 72 cages, each housing 3 Lohmann Brown hens. The type of hybrid, the addition of rapeseed oil and emulsifier had no statistically significant effect (p > 0.05) on egg weight, pH value, foaming and fat content, while the corn hybrid affected the color of the eggshell and egg yolk as well as the capacity and stability of the emulsion. Maize hybrid, oil addition and emulsifier affected certain texture parameters and rheological properties. The mentioned supplements also had a statistically significant influence (p <0.05) on the fatty acid composition.

• Keywords: jaja; hibrid kukuruza; repičino ulje; lysoforte
• Keywords (english): eggs; maize hybrid; rapeseed oil; lysoforte
• Language: croatian
• URN:NBN: urn:nbn:hr:159:421409
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-06-03 13:34:12