COMPARISON OF CONSUMABLE EGGS QUALITY OF DIFFERENT PRODUCERS

Cilj ovog rada bio je usporediti kvalitetu konzumnih jaja klase L tri proizvođača, koja se nalaze u trgovačkim centrima na području grada Osijeka. Od pokazatelja kvalitete jaja u radu su uspoređene vrijednosti mase jaja i njegovih osnovnih dijelova, te su uspoređeni pokazatelji vanjske i unutarnje kvalitete jaja. Iako su jaja pripadala klasi L pronađene su razlike između proizvođača. Najveća masa jaja zabilježena je kod proizvođača B (66,14 g) dok je masa jaja proizvođača A i B bila ujednačena (65,05 g i 65,03 g; P=0,158). U masi bjelanjka nije bilo značajnih razlika između jaja različitih proizvođača (P=0,152). U vrijednostima mase žumanjka statistički značajno teže žumanjke imala su jaja podrijetlom od proizvođača B u usporedbi s proizvođačima A i C (18,19 g : 17,12g i 16,90 g ; P0,05). Analiza usporedbe kvalitete jaja različitih proizvođača pokazuje da konzumna jaja na tržištu grada Osijeka zadovoljavaju kvalitetom i odgovaraju propisima Pravilnika o kakvoći jaja u Hrvatskoj.The aim of this study was to compare consumable eggs quality class L of three producers, located in shopping malls in the city of Osijek. Indicators of egg quality compared in this work are values of the mass of eggs and its basic components and external and internal quality of eggs of three producers. Although the eggs were class L there were differences among producers. The highest weight of eggs was recorded for producer B (66.14g), while the egg mass for producers A and B were equal (65.05g and 65.03g, respectively, P=0.158). In the egg white weight there was no significant difference between eggs of different producers (P=0.152). By comparing yolk mass values, significantly heavier egg yolks originated from producer B in comparison with producer A and C (18.19g: 17.12g and 16.90g, respectively, P0.05). Analysis of the egg quality of different producers shows that consumable eggs in our market are satisfactory in with quality and correspond to the Regulations on the quality of eggs in Croatia

Dizajnirana jaja s povećanim sadržajem omega-3 masnih kiselina i pigmenata — proizvodnja i zdravstvena korist njihove konzumacije

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.Proteklih godina u animalnoj proizvodnji i prehrambenoj industriji dizajnirani – obogaćeni proizvodi predstavljaju jedno od najzanimljivijih područja istraživanja i inovacija. Ovi proizvodi smatraju se funkcionalnom hranom i sadrže sastojke koji imaju povoljne fiziološke učinke na ljudsko zdravlje. U peradarskoj proizvodnji dizajnirana ili obogaćena jaja važna su vrsta funkcionalne hrane. Potražnja funkcionalne hrane na tržištu zadnjih godina je u porastu. Upravo zbog povećanoga interesa ljudi za kupovinom dizajniranih proizvoda dolazi do prilagodbe proizvodnje u peradarskoj industriji. Izmjenom sastava krmnih smjesa za nesilice utječe se na promjenu nutritivnoga sastava jaja, kao i na očuvanje njihove kvalitete. Ovim postupkom u jajima se može postići promjena koncentracije kolesterola i njegovih frakcija, masnih kiselina i pigmenata. Iz relevantne znanstvene literature uočljivo je da se konzumacijom dizajniranih jaja može pozitivno utjecati na zdravstveno stanje ljudi. Stoga je i cilj rada opisati različite koncepte proizvodnje dizajniranih jaja te istaknuti zdravstvenu dobrobiti njihove konzumacije kod ljudi

Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine

The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens were assigned to five treatments: control diet (C) and control diet supplemented with 0.18% L-histidine (ExpH), 0.3% β-alanine (ExpA), a mix of L-histidineβ-alanine (ExpH+A), and 0.27% carnosine (ExpCar). After 28 days, chicken breast muscles and blood samples were analyzed for the antioxidant enzyme activity (catalase (CAT), glutathione peroxidase (GPx), superoxide dismutase (SOD)), carnosine and anserine content, amino acid profile, and anti-radical activity (ABTS, DPPH, ferric reducing antioxidant power (FRAP)). The results of the study showed that carnosine supplementation effectively increased body weight and breast muscle share in chicken carcasses. Carnosine and L-histidine supplementation with or without β-alanine increased carnosine content in chicken breast muscles up to 20% (p = 0.003), but the boost seems to be too low to affect the potential antioxidant capacity and amino acid content. The β-alanine-enriched diet lowered dipeptide concentration in chicken blood serum (p = 0.002) and activated catalase in chicken breast muscles in relation to the control group (p = 0.003). It can be concluded that histidine or dipeptide supplementation of chicken diets differently affected the total antioxidant potential: in breast muscles, it increased dipeptide content, while in blood cell sediment (rich in erythrocytes), increased SOD and GPx activities were observed

Gallium nanodroplets are anti-inflammatory without interfering with iron homeostasis

Gallium (Ga) compounds, as the source of Ga ions (Ga3+), have been historically used as anti-inflammatories. Currently, the widely accepted mechanisms of the anti-inflammatory effects for Ga3+are rationalized on the basis of their similarities to ferric ions (Fe3+), which permits Ga3+to bind with Fe-binding proteins and subsequently disturbs the Fe homeostasis in the immune cells. Here in contrast to the classic views, our study presents the mechanisms of Ga as anti-inflammatory by delivering Ga nanodroplets (GNDs) into lipopolysaccharide-induced macrophages and exploring the processes. The GNDs show a selective inhibition of nitric oxide (NO) production without affecting the accumulation of pro-inflammatory mediators. This is explained by GNDs disrupting the synthesis of inducible NO synthase in the activated macrophages by upregulating the levels of eIF2α phosphorylation, without interfering with the Fe homeostasis. The Fe3+transferrin receptor-independent endocytosis of GNDs by the cells prompts a fundamentally different mechanism as anti-inflammatories in comparison to that imparted by Ga3+. This study reveals the fundamental molecular basis of GND-macrophage interactions, which may provide additional avenues for the use of Ga for anti-inflammatory and future biomedical and pharmaceutical applications.</p