Učinak dodatka bosiljka u hranidbu kokoši nesilica na kvalitetu i funkcionalna svojstva jaja

master's thesis

• Title (english): The effect of the addition of basil in hens feed on the quality and functional properties of eggs
• Author: Lucija Krog
• Mentor: Nives Marušić Radovčić (mentor)
• Committee member: Tibor Janči (predsjednik povjerenstva)
• Committee member: Mia Kurek (član povjerenstva)
• Committee member: Katarina Lisak Jakopović (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: 2025-02-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je ispitati na koji način dodatak bosiljka u hranidbu kokoši nesilica utječe na kvalitetu i funkcionalna svojstva jaja. U krmiva kokoši nesilica dodani su različiti hibridi (Dark Opal, hibrid 335 i hibrid 576) i koncentracije bosiljka (3% i 5%). Vrsta hibrida i koncentracija bosiljka nisu imali statistički značajan učinak (p>0,05) na težinu jaja, boju ljuske, indeks oblika jaja, površinu jaja, udio bjelanjka, žumanjka i ljuske, pH bjelanjka, reološka svojstva bjelanjka, žumanjka i cijelog jajeta, mutnoću te pjenjenje jaja, no hibridi i različite koncentracije bosiljka imali su statistički značajan učinak (p<0,05) na debljinu ljuske te je dodatak Dark Opal bosiljka u koncentraciji od 3% rezultirao najtanjom ljuskom, a Dark opal u koncentraciji od 5% rezultirao je najdebljom ljuskom jajeta. Također dodatak hibrida 576 u koncentraciji od 3% rezultirao je najnižim pH žumanjka, a Dark Opal u koncentraciji od 3% rezultirao je najvećim pH žumanjka. Dodatak bosiljka u krmiva kokoši nesilica utjecao je na promjene u emulgirajućim svojstvima jaja te su jaja s dodatkom hibrida 576 i 335 u koncentraciji od 5% imala najveći kapacitet emulzije. Najveće povećanje stabilnosti emulzije uzrokovao je hibrid 335 u koncentraciji od 3%.

Abstract (english)

The aim of this research was to examine how the addition of basil to the diet of laying hens affects the quality and functional properties of eggs. Various hybrids (Dark Opal, hybird 335 and hybrid 576) and concentrations (3% and 5%) of basil were added to the feed of laying hens. Hybrid type and concentration of basil had no statistically significant effect (p>0.05) on egg weight, shell color, egg shape index, egg surface, proportion of egg white, yolk and shell, pH of egg white, rheological properties of egg white, yolk and whole egg, turbidity and foaming of eggs but hybrids and different concentrations of basil had a statistically significant effect (p<0.05) on shell thickness. Addition of Dark Opal basil at a concentration of 3% resulted in the thinnest eggshell and Dark opal in a concentration of 5% resulted in the thickest eggshell. Also, the addition of hybrid 576 at a concentration of 3% resulted in the lowest pH of yolk but Dark Opal at a concentration of 3% resulted in the highest pH of yolk.The addition of basil to the feed of laying hens caused a change in the emulsifying properties of eggs. Eggs with the addition of hybrid 576 and 335 at a concentration of 5% had the highest emulsion capacity. The greatest increase in emulsion stability was caused by hybrid 335 at a concentration of 3%.

• Keywords: jaja; bosiljak; kvaliteta; funkcionalna svojstva; reološka svojstva
• Keywords (english): eggs; basil; quality; functional properties; rheological properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:507455
• 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: 2025-02-28 09:22:26