undergraduate thesis
Oxidation stability of lipids and proteins in muscle tissue of free range raised Hrvatica hens

Stjepan Rakitić (2016)
Josip Juraj Strossmayer University of Osijek
Department of biology
Metadata
TitleOksidacijska stabilnost lipida i proteina mišićnog tkiva kokoši Hrvatica iz slobodnog uzgoja
AuthorStjepan Rakitić
Mentor(s)Valentina Pavić (thesis advisor)
Abstract
Kokoš Hrvatica je izrazito otporna autohtona hrvatska pasmina, prilagođena slobodnom sustavu držanja, koji je u najvećoj mjeri u skladu s dobrobiti i zdravljem životinja. Životinje u slobodnom sustavu držanja imaju veću mišićnu masu i smanjen udio masti zbog mogućnosti slobodnog kretanja i povećane fizičke aktivnosti. Zbog povećane fizičke aktivnosti proizvodi se više slobodnih radikala, te zato dolazi do oksidacije lipida i proteina. Oksidacija lipida i proteina rezultira gubitkom okusa, sastava, čvrstoće, izgleda i hranjive vrijednosti mesa. Dodavanjem antioksidativnih suplemenata prehrani može se poboljšati oksidacijska stabilnost lipida i proteina u mišićnom tkivu.
Keywordsoxidative stability lipids proteins antioxidants free-range farming
Parallel title (English)Oxidation stability of lipids and proteins in muscle tissue of free range raised Hrvatica hens
Committee MembersValentina Pavić (committee chairperson)
GranterJosip Juraj Strossmayer University of Osijek
Department of biology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineNATURAL SCIENCES
Biology
Study programme typeuniversity
Study levelundergraduate
Study programmeUndergraduate University Study Programme in Biology (Bachelor of Science)
Academic title abbreviationuniv.bacc.biol.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-21
Parallel abstract (English)
Hrvatica hen is extremely resistant native Croatian breed, and well adapted to free-range farming which is beneficial for its health. Free-range raised animals have a larger muscle mass and reduced fat content due to the possibility of free movement and increased physical activity. The increased physical activity results in a larger production of free radicals, which lead to oxidation of lipids and proteins. Oxidation of lipids and proteins results in loss of taste, composition, rigidity, appearance and nutritional value of the meat. Oxidative stability of lipids and proteins in the muscle tissue can be improved by adding dietary antioxidative supplements.
Parallel keywords (Croatian)oksidacijska stabilnost lipidi proteini antioksidansi slobodan uzgoj
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:181:534790
CommitterVesna Radman Meic