undergraduate thesis
INDICATORS OF LIPIDS AND PROTEINS OXIDATION IN MEAT OF HRVATICA HEN

Darija Balonek Nikolić (2015)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Zavod za Specijalnu zootehniku
Metadata
TitlePOKAZATELJI OKSIDACIJE LIPIDA I PROTEINA U MESU KOKOŠI HRVATICA
AuthorDarija Balonek Nikolić
Mentor(s)Dalida Galović (thesis advisor)
Abstract
Zbog izrazito dobre otpornosti kokoš hrvatica je prilagođena slobodnom sustavu držanja, jednom od najzastupljenijih alternativnih načina držanja peradi u svijetu, a koji je u najvećoj mjeri u skladu s dobrobiti i zdravljem životinja. Cilj ovog istraživanja bio je utvrditi oksidativnu stabilnost mesa kokoši hrvatica. Razina nastalih produkata oksidacije lipida (TBARS) i proteina (CP-karbonil proteini) u mišićnom tkivu prsa i zabataka kokoši hrvatica jače je izražena u mišićnom tkivu zabatka (TBARS 0,289; CP 1,549), nego u prsa (TBARS 0,207; CP 0,899), čime se u usporedbi s konvencionalnim uzgojem značajno razlikuje. Zbog velikog sadržaja polinezasićenih masnih kiselina meso peradi vrlo je osjetljivo na oksidaciju masti i proteina. Nastali produkti utječu na njegovu kvalitetu (teksturu, boju, miris, okus), pohranu i čuvanje, a time izravno mogu utjecati i na zdravlje čovjeka. Dobivenim rezultatima može se pridonijeti boljem iskorištavanju genetskog potencijala autohtone pasmine kokoši hrvatica u proizvodnim svojstvima te njezinom opstanku u slobodnom uzgoju.
Keywordsfree-range farming Hrvatica hen meat quality oxidation of fats and proteins
Parallel title (English)INDICATORS OF LIPIDS AND PROTEINS OXIDATION IN MEAT OF HRVATICA HEN
Committee MembersTihana Sudarić
Ivana Klarić
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Specijalnu zootehniku
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Study programme typeuniversity
Study levelundergraduate
Study programmeAgriculture; specialization: Agricultural economics, Mechanization, Zootechnique, Horticulture
Academic title abbreviationuniv. bacc. ing. agr.
Genreundergraduate thesis
Language Croatian
Defense date2015-03-27
Parallel abstract (English)
Due to extremely good resistance Hrvatica hen is adjusted to free range farming. Free range farming is one of the most common alternative ways of keeping poultry in the world, which is largely in line with the well-being and health of animals. The aim of this study was to determine the oxidative stability of meat of Hrvatica hens. The level of the resulting products of lipid oxidation (TBARS) and protein (CP-carbonyl proteins) in the muscle tissue of breast and thighs of Hrvatica hen is more pronounced in the muscle tissue of thigh (TBARS 0.289; CP 1.549), than in the breast (TBARS 0.207; CP 0.899), what is, compared to conventional breeding, significantly different. Due to the high content of polyunsaturated fatty acids poultry meat is very sensitive to oxidation of fats and proteins. The resulting products affect its quality (texture, color, smell, taste), storage and preservation, and thus can directly affect the human health. The results may contribute to a better exploitation of the genetic potential of indigenous breed of Hrvatica hen in the production traits and its further breeding in free-range production system.
Parallel keywords (Croatian)slobodni uzgoj kokoš hrvatica kvaliteta mesa oksidacija masti i proteina
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notezavršni rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:290385
CommitterLjiljana Vučković Vizentaner