Utjecaj suplementacije bosiljkom u hranidbi kokoši nesilica na profil masnih kiselina, oksidaciju masti i antioksidativnu aktivnost jaja

master's thesis

• Title (english): Effects of basil supplementation in laying hen diets on egg fatty acid profile, lipid oxidation, and antioxidative activity
• Author: Ivona Jukić
• Mentor: Nives Marušić Radovčić (mentor)
• Committee member: Helga Medić (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: 2024-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je ispitati utjecaj dodatka tri hibrida bosiljka (hibrid 576, hibrid 335 i Dark Opal) i njihovih udjela (3 i 5 %) u smjese za hranidbu kokoši nesilica na udio masti, sastav masnih kiselina, oksidaciju lipida, antioksidativnu aktivnost te boju i teksturalna svojstva jaja. Rezultati istraživanja pokazali su da dodatak bosiljka u smjesu statistički značajno (p ≤ 0,05) utječe na boju žumanjka, antioksidativna svojstva te teksturalna svojstva jaja. Također, dodatak bosiljka značajno utječe na udio masnih kiselina u jajetu te ima različite učinke na sastav masnih kiselina ovisno o tipu hibrida i udjelu bosiljka u smjesi što upućuje na potencijal korištenja bosiljka u modificiranju sastava masnih kiselina. Dodatak bosiljka doveo je do statistički značajne razlike u udjelu mononezasićenih, polinezasićenih i omega-3 masnih kiselina (n-3), a da pri tome nije utjecao na udio zasićenih i omega-6 masnih kiselina (n-6). S druge strane, hibridi bosiljka nisu statistički značajno (p > 0,05) utjecali na oksidaciju lipida što ukazuje na stabilnost masti u jajima.

Abstract (english)

The aim of this research was to examine the effect of addition of three basil hybrids (hybrid 576, hybrid 335 and Dark Opal) and their proportions (3% and 5%) to the feed mixture for laying hens, on the fat content, profile of fatty acids, lipid oxidation, antioxidant activity, and the color and textural properties of eggs. The results of the study showed that the addition of basil to the feed mixture had a statistically significant effect (p ≤ 0.05) on the antioxidant properties, yolk color, and textural properties of the eggs. Additionally, basil supplementation significantly affected the proportion of fatty acids in the eggs and had varying effects on the composition of fatty acids, depending on the type of hybrid and the proportion of basil in the mixture. This suggests the potential for using basil to modify the fatty acid composition of eggs. The addition of basil resulted in a statistically significant difference in the proportions of monounsaturated, polyunsaturated and n 3 fatty acids, without affecting the proportions of saturated and n 6 fatty acids. In contrast, the basil hybrids did not have a statistically significant effect (p > 0.05) on lipid oxidation, indicating the stability of the fat in the eggs.

• Keywords: jaja; bosiljak; sastav masnih kiselina; oksidacija masti; antioksidativna svojstva
• Keywords (english): eggs; basil; fatty acid composition; fat oxidation; antioxidant properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:443302
• 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: 2024-10-25 09:47:14