Utjecaj kultivara na osnovni kemijski sastav i aktivnost tripsin inhibitora zrna soje

undergraduate thesis

• Title (english): Influence of the cultivar on the basic chemical composition and trypsin inhibitor activity in soybeans
• Author: Stjepan Mršić
• Mentor: Kristina Kljak (mentor)
• Committee member: Kristina Kljak (predsjednik povjerenstva)
• Committee member: Marija Duvnjak (član povjerenstva)
• Committee member: Ivana Rajnović (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Nutrition); Zagreb
• Defense date and country: 2024-09-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Kao važan izvor proteina, energije, vitamina i minerala za ljude i životinje, soja je jedna od najznačajnijih mahunarki u svijetu. Uz značajnu nutritivnu vrijednost, zrno soje sadrži i antinutritivne tvari koji imaju negativne učinke na konzumaciju, probavu i apsorpciju hranjivih tvari. Cilj ovog istraživanja je bio ispitati kako kultivar utječe na kemijski sastav te na aktivnost tripsin inhibitora. Zrno četiri kultivara soje (Maksimirka, Pedro, RB-31-6 i Zagorka) proizvedeno je u poljskom pokusu prema slučajnom bloknom rasporedu u tri ponavljanja. Nakon žetve soje, zrno je prosušeno te mu je određen sadržaj vlage, sirovog pepela, sirovog proteina, sirovih masti i neutralnih detergent vlakana te aktivnost tripsin inhibitora. Istraživani kultivari su se razlikovali u svim određenim svojstvima osim sadržaju sirovog pepela (P < 0,05). Sadržaj sirovog proteina se kretao od 407,01 do 442,3 g/kg ST, a sadržaj sirovih masti od 206,29 do 235,86 g/kg ST. S vrijednostima od 12,19 do 25,03 mg/kg ST, aktivnost tripsin inhibitora je bila najvarijabilnije svojstvo.

Abstract (english)

As a vital source of protein, energy, vitamins, and minerals for humans and animals, the soybean is one of the most important pulses in the world. In addition to its significant nutritional value, soybean also contains antinutritive factors that have negative effects on consumption, digestion and absorption of nutrients. The aim of this study was to investigate how cultivar affects chemical composition and trypsin inhibitor activity. Grain from four soybean cultivars (Maksimirka, Pedro, RB-31-6 and Zagorka) was produced in a field trial using a randomised block design in three replicates. After harvesting, the grain was dried and the content of moisture, crude ash, crude protein, crude fat and neutral detergent fibres as well as the trypsin inhibitor activity were determined. The investigated cultivars differed in all determined properties with the exception of the crude ash content (P < 0.05). The crude protein content ranged from 407.01 to 442.3 g/kg DM and the crude fat content from 206.29 to 235.86 g/kg DM. With values between 12.19 and 25.03 mg/kg DM, trypsin inhibitor activity was the most variable characteristic.

• Keywords: soja; aktivnost tripsin inhibitora; kemijski sastav
• Keywords (english): soybean; trypsin inhibitor activity; chemical composition
• Language: croatian
• URN:NBN: urn:nbn:hr:204:333920
• Study programme: Title: Animal Sciences; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to authenticated users
• Created on: 2024-11-21 07:58:58