Čimbenici koji utječu na kinetiku probavljivosti škroba kukuruza

master's thesis

• Title (english): Factors influencing starch digestibility rate of maize
• Author: Doris Vlajsović
• Mentor: Kristina Kljak (mentor)
• Committee member: Kristina Kljak (predsjednik povjerenstva)
• Committee member: Marija Duvnjak (član povjerenstva)
• Committee member: Krešimir Salajpal (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Animal Nutrition); Zagreb
• Defense date and country: 2020-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Kukuruz je najčešća žitarica koja se koristi u hranidbi monogastričnih životinja (svinja i peradi) te visokoproizvodnih preživača. Škrobasta je kultura koja pripada skupini koncentratnih krmiva. Udio škroba u različitim hibridima kreće se između 70 i 75%. Škrob je skladišni polisaharid upakiran u granulama a nalazi se u endospermu. Škrob se prema brzini probavljivosti dijeli na brzoprobavljivi, sporoprobavljivi te rezistentni škrob. Provedena su brojna istraživanja koja istražuju čimbenike koji utječu na kinetiku probavljivosti škroba. Postoje razlike u građi i strukturi molekula škroba poput sadržaja amiloze i amilopektina, sadržaja s njima povezanih komponenti (lipidi, proteini, minerali) te veličine, oblika i površine granula škroba, koji utječu na kinetiku probavljivosti škroba. Osim njih, probavljivost škroba može biti promijenjena uslijed obrade zrna što se odnosi na mljevenje (usitnjavanje zrna) te korištenje termičkih procesa poput peletiranja i ekspandiranja.

Abstract (english)

Maize is the most common grain which is used for monogastric animals (swine and poultry) and high-producing ruminants. It is a starchy culture and classified as concentrated feed. The proportion of starch is between 70 and 75% in different hybrids. Starch is a storage polysaccharide packed in granules located in the endosperm. Depending on starch digestibility rate, it is divided into rapidly digestible, slowly digestible and resistant starch. Many studies investigating factors influencing maize starch digestibility rate have been conducted. Between hybrids, there are differences in starch molecule architecture and structure, as amylose and amylopectin content, the content of components connected with amylose or amylopectin (lipids, proteins and minerals) and starch granule size, shape and surface, which all affect the rate of starch digestibility. Except them, starch digestibility rate can be changed during grain processing, like milling and using thermic treatments such as pelleting and extrusion.

• Keywords: kukuruz; škrob; brzina probavljivosti
• Keywords (english): maize; starch; digestibility rate
• Language: croatian
• URN:NBN: urn:nbn:hr:204:469632
• Study programme: Title: Animal Nutrition and Feed Science; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane (magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-10-02 07:35:58