UTJECAJ BILJNIH ULJA I RIBLJEGA ULJA NA PROFIL MASNIH KISELINA U ŽUMANJCIMA JAJA

The paper presents the results of a research in the use of flaxseed (LO) and rapeseed oil (RO) in a combination with fish oil (FO) in the feeding of laying hens and the effect on the fatty acid profile of egg yolks (∑n-3 PUFA and ∑n-6/∑n-3 PUFA ratio). Nutritional treatments were as follows: C1, C2 = control (5% soybean oil SO), E1 = 1.5% LO+3.5% FO, E2 = 3.5% LO+1.5% FO, E3 = 1.5% RO+3.5% FO, E4 = 3.5% RO+1.5% FO. Feed mixtures for the laying hens were balanced on the basis of a 17% crude protein and 11.5 MJ/kg ME, and the n-6/n-3 PUFA ratio in the mixtures was as follows: C1 13.64, C2 13.10, E1 2.63, E2 1.53, E3 4.84 and E4 6.21. The combination of the flaxseed oil and fish oil in the feed affected the n-6/n-3 PUFA ratio, making it narrower when compared to the combination of rapeseed oil and the fish oil. The control feed C1 and C2 contained only ALA 3.12 and 4.08%, being without the EPA and DHA fatty acids. The analysis of the fatty acid profiles in egg yolks demonstrated that the eggs contained 1.16 and 1.26% of DHA in addition to ALA, which means that, although in the small amounts, the DHA was synthesized and deposited in the eggs by the laying hens. The following proportions of n-3 PUFAs were found in the eggs of the experimental groups: E1 6.51%, E2 8.30%, E3 5.17%, and E4 3.54%. The n-6/n-3 PUFA ratio in egg yolks decreased from 9.67 and 11.85 (control groups) to 3.08 and 2.57, respectively, for the flaxseed and fish oil treatments and 4.25 and 6.95 for the rapeseed and fish oil treatment. The studies have demonstrated a more efficient deposition of the n-3 PUFAs in the yolks of the E1 and E2 groups, although the ALA was most abundantly present in the total n-3 PUFAs.U radu su prikazani rezultati istraživanja uporabe lanenoga sjemena (LO) i sjemena uljane repice (RO) u kombinaciji s ribljim uljem (FO) u hranidbi nesilica te utjecaj na profil masnih kiselina žumanjaka (∑n-6 PUFA i ∑n-6 PUFA/∑n-3 PUFA). Hranidbeni tretmani bili su sljedeći: C1, C2 = kontrola (5% sojinoga ulja SO), E1 = 1,5% LO + 3,5% FO, E2 = 3,5% LO + 1,5% FO, E3 = 1,5% RO + 3,5% FO, E4 = 3,5% RO + 1,5% FO. Krmne smjese za nesilice bile su izbalansirane na bazi 17% sirovih bjelančevina i 11,5 MJ/kg ME, a omjer n-6/n-3 PUFA u smjesama bio je sljedeći: C1 13,64; C2 13,10; E1 2,63; E2 1,53; E3 4,84 i E4 6,21. Kombinacija lanenoga ulja i ribljeg ulja u hrani utjecala je na omjer n-6/n-3 PUFA, što ga čini užim u usporedbi s kombinacijom repičina i ribljeg ulja. Kontrolne smjese C1 i C2 sadržavale su samo ALA 3,12 i 4,08%, bez EPA i DHA masnih kiselina. Analiza profila masnih kiselina u žumanjcima pokazala je da jaja, uz ALA, sadrže 1,16 i 1,26% DHA, što znači da se, iako u malim količinama, DHA sintetizirala i odlagala u jajima nesilice. U jajima pokusnih skupina utvrđeni su sljedeći udjeli n-3 PUFA: E1 6,51%, E2 8,30%, E3 5,17% i E4 3,54%. Omjer n-6/n-3 PUFA u žumanjcima smanjen je s 9,67 i 11,85 (kontrolne skupine) na 3,08, odnosno na 2,57 kod tretmana s lanenim sjemenom i ribljim uljem, to jest na 4,25 i 6,95 kod tretmana s repičinim i ribljim uljem. Istraživanja su pokazala učinkovitije taloženje n-3 PUFA u žumanjcima E1 i E2 skupina, iako je ALA bila najzastupljenija u ukupnim n-3 PUFA

KARNOZIN – POLIFUNKCIONALAN BIOLOŠKI AKTIVAN SASTOJAK

In this paper, authors summarise studies refferering to enrichment of breast and thigh muscles with carnosine that has an important function in physiological processes. Research has shown that carnosine improves quality of chicken meat. By adding amino acids β-alanine and L-histidine in chickens’ feed, carnosine synthesizes in skeletal muscles, brain, heart muscle and olfactory receptor cells. It has been determined that the content of carnosine depends on the type of muscle (white or dark meat), broiler genotype as well as sex. Chicken meat is sensitive to oxidation processes, but lipid oxidation can be efficiently prevented by enriching meat with carnosine.U radu se istražuje obogaćivanje mišića prsa i zabataka karnozinom, koji ima važnu funkciju u fiziološkim procesima. Istraživanja su pokazala da karnozin poboljšava kvalitetu pilećega mesa. Dodavanjem aminokiselina β-alanina i L-histidina u hranu pilića sintetizira se karnozin u skeletnim mišićima, mozgu, srčanome mišiću i stanicama čula mirisa. Ustanovljeno je da sadržaj karnozina ovisi o tipu mišića (bijelo ili tamno meso) te genotipu brojlera, kao i o spolu. Meso pilića osjetljivo je na oksidacijske procese, ali se lipidna oksidacija može efikasno prevenirati obogaćivanjem mesa karnozinom

UTJECAJ ZAMJENE SUNCOKRETOVOG ULJA ULJEM SIKAVICE (Silybum marianum) NA TOVNA SVOJSTVA, KVALITETU I TRŽIŠNU VRIJEDNOST TRUPOVA BROJLERA

The paper investigates the influence of dietary replacement of 3% sunflower oil (SO group) with 3% milk thistle oil (MTO group) in broiler diets on fattening characteristics and carcass quality. During 42 days of fattening, MTO group achieved insignificantly higher live weight(2.21 kg: 2.19 kg; P>0.05), significantly better feed conversion (1.80 kg: 1.83 kg; P = 0.034) and production number (292.33:285.33; P = 0.013) compared to the SO broiler group. Carcass weight and portion of main parts did not statistically significantly differ between the groups (P>0.05). Market value of carcass cuts and breast fillets was higher in MTO group than in SO group. Lipids of breast and thigh muscles in the SO group contained significantly higher concent.U radu se istražuje utjecaj zamjene 3% suncokretovog ulja (SO skupina) s 3% ulja sikavice (MTO skupina) u hrani pilića na tovna svojstva i kvalitetu trupova. MTO skupina pilića postigla je nesignifikantno veću živu masu (2,21 kg: 2,19 kg; P>0,05) za 42 dana tova, signifikantno bolju konverziju hrane (1,80 kg: 1,83 kg; P = 0,034) i proizvodni broj (292,33: 285,33; P = 0,013) od SO skupine pilića. Masa trupa i udjeli osnovnih dijelova nisu se statistički značajno razlikovali između skupina (P>0,05). Tržišna vrijednost konfekcioniranih trupova i prsnoga filea bila je veća kod MTO skupine u odnosu na SO skupinu brojlera. Lipidi mišića prsa i zabataka sadržavali su značajno veće koncentracije suma n-3 PUFA (2,48% : 1,91%, P = 0,049, odnosno 2,29%: 1,57%; P<0,001) kod SO u odnosu na MTO skupinu pilića

Kvalitativne značajke profila masnih kiselina u svježim i kuhanim n-3 PUFA obogaćenim jajima

Eggs are a foodstuff of animal origin that are widely consumed by human population. Quality of eggs depends on many factors, such as laying hens’ feed composition. Modification of laying hens’ diet by supplementing different fat sources affects the fatty acid profile in egg yolks. This paper presents the comparison of the fatty acid profile (FA) in fresh and boiled n-3 PUFA eggs. There is the question asked if the values referring to daily consumption of specific fatty acids in fresh eggs are credible. The portion of fatty acids in omega-3 fresh eggs is the following: SFA 30.76%, MUFA 41.97%, n-6 PUFA 22.24%, n-3 PUFA 4.96%, and the n-6/n-3 PUFA ratio is 4.51. Comparison of FA profile in fresh and thermally processed n-3 PUFA eggs (boiled for 10 min. at 95 °C) shows that there are differences in the content of specific FAs, but they are not statistically significant (P>0.05), except for myristoleic fatty acid (P0,05), osim za miristoleinsku masnu kiselinu (P<0,05). Rezultati ovog istraživanja, kao i rezultati nekih drugih autora, opravdavaju prikaz profila masnih kiselina u jajima na temelju rezultata analize svježih jaja, jer ne postoje razlike u profilu masnih kiselina između svježih i kuhanih jaja

Quality of Chicken Meat

Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. In order to meet the consumers’ growing demands for high-quality protein, the poultry industry focused on selection of fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week-intensive fattening. Relatively low sales prices of chicken meat, in comparison to other types of meat, speak in favor of the increased chicken meat consumption. In addition, chicken meat is known by its nutritional quality, as it contains significant amount of high-quality and easily digestible protein and a low portion of saturated fat. Therefore, chicken meat is recommended for consumption by all age groups. The technological parameters of chicken meat quality are related to various factors (keeping conditions, feeding treatment, feed composition, transport, stress before slaughter, etc.). Composition of chicken meat can be influenced through modification of chicken feed composition (addition of different types of oils, vitamins, microelements and amino acids), to produce meat enriched with functional ingredients (n-3 PUFA, carnosine, selenium and vitamin E). By this way, chicken meat becomes a foodstuff with added value, which, in addition to high-quality nutritional composition, also contains ingredients that are beneficial to human health

Utjecaj brzine rasta na svojstva trupova, kvalitetu mesa i profil masnih kiselina broilera

This research investigates the growth rate of Ross 308 broilers (Group A 50g weight gain) during a 42-day fattening period and its influence on the carcass traits and technological quality of breast meat by referring to the broiler sex and fatty acid profile in breast and thigh muscles. The portions of breasts, drumsticks with thighs, back, wings (%), and dressing percentage (%) are considered for the assessment of carcass traits. Technological quality is determined by reviewing the following indicators: pH1, pH2, ΔpH, drip loss, and the breast meat color (CIE L*, a*, b*) . This research confirms a significant influence of broiler sex and growth rate on the live weight gain and carcass weight (p˂0.001) and the portions of breasts (p=0.006) and drumsticks with thighs (p=0.004) too. The growth rate has a significant influence on the portions of drumsticks with thighs and wings (p˂0.001). Broiler sex exerts an influence on the differences in drip loss, % (p=0.003) and in the yellowness (p=0.029) of breast meat. There is a positive correlation determined between the pH1 and pH2 (p0.05). Highly significant differences (p˂0.05) are determined, however, in the content of certain fatty acids between the breast and thigh muscles.U radu se istražuje utjecaj intenziteta prirasta Ross 308 brojlera ( 50g prirasta skupina B) u tovu do 42 dana na karakteristike trupova, tehnološku kvalitetu prsnoga mesa s obzirom na spol i profil masnih kiselina u mišićima prsa i zabataka. Karakteristike trupova određene su na osnovi udjela (%) prsa, bataka sa zabatcima, leđa, krila i randmana (%). Za vrjednovanje tehnološke kvalitete korišteni su sljedeći pokazatelji: pH1, pH2, ΔpH, gubitak mesnoga soka i boje (CIE L*, a*, b*) prsnoga mesa. Utvrđen je statistički značajan utjecaj spola i intenziteta prirasta za živu težinu brojlera, masu trupova (p˂0.001) te udjele prsa (p=0.006) i bataka sa zabatcima (p=0.004). Intenzitet prirasta statistički je značajno utjecao na udjele bataka sa zabacima i krila (p˂0.001). Spol pilića utjecao je na razlike gubitka mesnoga soka, % (p=0.003) i razlike stupnja žutila (p=0.029) prsnoga mesa. Ustanovljena je pozitivna korelacija između pH1 i pH2 (p0.05). Utvrđene su statistički visoko značajne razlike (p˂0.05) u sadržaju pojedinih masnih kiselina između mišića prsa i zabataka

Enrichment of table eggs with selenium and lutein – our experiences

Received: 2018-05-06 | Accepted: 2018-05-14 | Available online: 2018-11-26https://doi.org/10.15414/afz.2018.21.04.138-141By modifying meals for hens it is possible to influence the content of selenium and lutein in eggs, which enables the production of eggs with an increased share of the desired functional ingredients. Such eggs on the market represent enriched or functional foods that are characterized by preventive action in order to preserve the human health. The results of our research show that the composition of meals affects the content of selenium and lutein in eggs. The use of Se-yeast in hens’ mixtures in the amount of 0.5 mg·kg of feed increases the selenium content in egg whites and yolks by 62.94% and 41.54% in comparison to eggs from hens fed with a conventional mixture. Addition of 400 mg·kg of lutein to a hens' mixture can enrich egg yolk with lutein by 86.93% with respect to eggs from hens fed with a conventional mixture (without the addition of lutein).By designing hens’ mixtures using selenium and lutein having antioxidant activity, it is possible to produce eggs with improved nutritional value and extended shelf life.Keywords: eggs, enrichment, lutein, seleniumReferencesAljamal, A.A., Purdum, S.E., Hanford, K.J. (2014) The effect of normal and excessive supplementation of selenomethionine and sodium selenite in laying hens. International Journal of Applied Poultry Research, 3 (3), 33-38.Chung, H.Y., Rasmussen, H.M., Johnson, E.J. (2004) Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. The Journal of Nutrition, 134 (8), 1887-1893. DOI: https://dx.doi.org/10.1093/jn/134.8.1887Fašiangová M., Bořilová G., Hulánková R. (2017) Effect of Dietary Se Supplementation on the Se Status and Physico-chemical Properties of Eggs – a Review. Czech Journal of Food Science, 35 (4), 275-284. DOI: https://dx.doi.org/10.17221/370/2016-CJFSFerencik, M, Ebringer, L. (2003) Modulatory effects of selenium and zinc on the immune system. Folia Microbiologica (Praha), 48 (3), 417-426. DOI: https://dx.doi.org/10.1007/BF02931378Gajčević, Z., Kralik, G., Has-Schon, E., Pavić, V. (2009) Effects of organic selenium supplemented to layer diet on table egg freshness and selenium content. Italian Journal of Animal Science, 8 (2), 189-199. DOI: https://dx.doi.org/10.4081/ijas.2009.189Gale, C.R., Hall, N.F., Phillips, D.I., Martyn, C.N. (2001) Plasma antioxidant vitamins and carotenoids and age-related cataract. Ophthalmology, 108 (11), 1992-1998. DOI: https://dx.doi.org/10.1016/S0161-6420(01)00833-8Gao, S., Qin, T., Liu, Z., Caceres, M.A., Ronchi, C.F., Chen, C.Y., Yeum, K.J., Taylor, A., Blumberg, J.B., Liu, Y., Shang, F. 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Proceedings of the International Symposium on Animal Science. Beograd: University of Belgrade, Faculty of Agriculture. 637-642. Available at: http://arhiva.nara.ac.rs/bitstream/handle/123456789/724/91%20Livestocksym%202014%20-%20Grcevic%20et%20al.pdf?sequence=1&isAllowed=y [Accessed 20 April 2018].Grčević, M. (2015) Obogaćivanje konzumnih jaja luteinom . Doktorska disertacija. Osijek: Poljoprivredni fakultet u Osijeku. 121.Jing. C.L., Dong. X.F., Wang. Z.M., Liu. S., Tong. J.M. (2015) Comparative study of DL-selenomethionine vs sodium selenite and seleno-yeast on antioxidant activity and selenium status in laying hens. Poultry Science, 94 (5), 965-975. DOI: https://dx.doi.org/10.3382/ps/pev045Kralik, G., Gajčević, Z., Suchy, P., Strakova, E., Hanžek, D. (2009) Effects of dietary selenium source and storage on internal quality of eggs. Acta Veterinaria Brno, 78 (2), 219-222. DOI: https://dx.doi.org/10.2754/avb200978020219Kralik, G., Kralik, Z., Grčević, M., Kralik, I., Gantner, V. (2018) Enrichment of table eggs with functional ingredients. Journal of Central European Agriculture, 19 (1), 72-82. DOI: https://dx.doi.org/10.5513/JCEA01/19.1.2025Kralik, Z., Grčević, M., Radišić, Ž., Kralik, I., Lončarić, Z., Škrtić, Z. (2016) Effect of selenium-fortified wheat in feed for laying hens on table eggs quality. [Online] Bulgarian Journal of Agricultural Science, 22 (2), 297-302. Available at: http://www.agrojournal.org/22/02-21.pdf  [Accessed 22 April 2018].Kralik, Z., Lončarić, Z., Grčević, M., Radišić, Ž., Galović, D., Cimerman, E. (2017) Utjecaj korištenja biofortificiranog kukuruza u hrani za nesilice na kvalitetu jaja kokoši hrvatice. In Antunović, Zvonko (ur.) Zbornik radova 52. hrvatskog i 12. Međunarodnog simpozija agronoma. Vila, Sonja. Osijek: Poljoprivredni fakultet u Osijeku, 528-533. Available at: http://sa.agr.hr/pdf/2017/sa2017_proceedings.pdf [Accessed 20 April 2018].Kryukov, G.V., Castellano, S., Novoselov, S.V., Lobanov, A.V., Zehtab, O., Guigo, R. Gladyshev, V.N. (2003) Characterization of mammalian selenoproteomes. Science, 300 (5624), 1439-1443. DOI: https://dx.doi.org/10.1126/science.1083516Landrum, J.T., Bone, R.A. (2001) Lutein, zeaxanthin, and the macular pigment. Archives of Biochemistry and Biophysics, 385 (1), 28-40. DOI: https://dx.doi.org/10.1006/abbi.2000.2171Leeson, S., Caston, L. (2004) Enrichment of eggs with lutein. Poultry Science, 83 (10), 1709-1712. DOI: https://dx.doi.org/10.1093/ps/83.10.1709Leeson, S., Caston, L., Namkung, H. (2007) Effect of dietary lutein and flax on performance, egg composition and liver status of laying hens. Canadian Journal of Animal Science, 87 (3), 365-372. DOI: https://dx.doi.org/10.4141/A06-043Pan, C., Huang, K., Zhao, Y., Qin, S., Chen, F., Hu, Q. (2007) Effect of selenium source and level in hen's diet on tissue selenium deposition and egg selenium concentrations. Journal of Agricultural and Food Chemistry, 55 (3), 1027-1032. DOI: https://dx.doi.org/10.1021/jf062010aPaton, N.D., Cantor, A.H., Pescatore, A.J., Ford, M.J., Smith, C.A. (2002) The effect of dietary selenium source and level on the uptake of selenium by developing chick embryos. Poultry Science, 81 (10), 1548-1554. DOI: https://dx.doi.org/10.1093/ps/81.10.1548Skřivan, M. (2009) Zvýšení obsahu selenu ve vejcích: Metodika [Online.] Prague: Institute of Animal Science. Available at: https://anzdoc.com/vyzkumny-ustav-ivoine-vyroby-vvi-praha-uhinves-metodika-zvye.html [Accessed 23 April 2018].Surai, P.F. (2000) Organic selenium and the egg: Lessons from nature. [Online] Feed Compounder, 20, 16–18. Available at: https://www.researchgate.net/publication/283153317_Organic_selenium_and_the_egg_Lessons_from_nature  [Accessed 22 April 2018]

Impact of bird influenza occurrence on consumption of poultry products

U Republici Hrvatskoj rado se konzumira meso peradi, 19,03 kg po stanovniku godišnje. Osim značajne potrošnje mesa peradi, važno je napomenuti i potrošnju jaja, koja je tijekom 2004. godine iznosila 8,15 kg po stanovniku. Uvažavajući te podatke, kao i činjenicu da se u nas pojavio virus H5N1, napravljeno je istraživanje o utjecaju pojave ptičje influence na konzumaciju peradskih proizvoda. Istraživanje je provedeno na 200 ispitanika u kontinentalnom dijelu naše zemlje, gdje je na domaćoj peradi izoliran virus H5N1. U provedenoj anketi potrošači se najčešće odlučuju na konzumaciju mesa tovnih pilića (70,51%), zatim mesa pura (23,93%), pataka (3,85%) i mesa gusaka (1,71%). Većina ispitanika informaciju o pojavi ptičje influence saznala je putem elektronskih (67%) i tiskanih medija (27,5%), dok je jedan manji dio istu informaciju doznao usmenom predajom (5,5%). Na pitanje o načinu prenošenja virusa H5N1 sa životinja na ljude, ispitanici su odgovorili da se virus prenosi kontaktom s peradi (58,59%), ali da nema straha od pojave pandemije, odnosno prenošenja virusa među ljudima (92%). Čak 87% ispitanika smatra da su veterinarske službe učinile sve potrebne mjere da se širenje virusa ptičje gripe zaustavi. Upravo je to razlog da većina njih nije smanjila potrošnju peradskih proizvoda (mesa 89,5% i jaja 86%), nakon saznanja o pojavi ptičje influence u nas. Veliki broj ispitanika, 97,5% izjasnio se da ne doživljava bojazan od zaraze ptičje gripe te da će i u buduće konzumirati peradske proizvode.In the Republic of Croatia, 19.03 kg of poultry meat is consumed per person yearly. Besides the significant consumption of poultry meat, it is important to mention egg consumption that amounted to 8.15 kg per person in 2004. Taking into consideration these data, as well as the fact that in our region the presence of H5N1 avian influenza virus was confirmed, the study was carried out to determine the impact of bird influenza occurrence on the consumption of poultry products. The study involved 200 examinees from continental Croatia, where cases of avian influenza in birds were reported. The questionnaire showed that consumers opted mostly for chicken meat (70.51%), then for turkey meat (23.93%), duck meat (3.85%) and lastly for geese meat (1.71%). The majority of examinees acquired information on bird influenza occurrence from electronic media (67%) and publications (27.5%), while a small percentage of them obtained the same information by verbal communication (5.5%). The question how the H5N1 virus was transmitted to humans, examinees answered that it was transmitted by a direct contact with birds (58.59%), but they did not fear pandemics, i.e. virus transmittance from person to person (92%). As many as 87% of examinees believed that veterinary service had undertaken all necessary measures to prevent the spread of bird influenza virus. Because of that, the majority of them did not reduce their consumption of poultry products (meat 89.5% and eggs 86%) after the bird influenza occurred in our country. Most examinees (97.5%) declared that they did not fear the bird influenza virus infection and that they would consume poultry products as before