Utjecaj hibrida kukuruza na oksidacijsku stabilnost jaja kokoši nesilica pri skladištenju i u uvjetima inducirane oksidacije

master's thesis

• Title (english): Effect of corn hybrid on oxidative stability of hen eggs during storage and in the conditions of induced oxidation
• Author: Estera Palačić
• Mentor: Jasna Pintar (mentor)
• Committee member: Jasna Pintar (predsjednik povjerenstva)
• Committee member: Zlatko Janječić (član povjerenstva)
• Committee member: Kristina Kljak (član povjerenstva)
• Committee member: Marija Duvnjak (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Animal Nutrition); Zagreb
• Defense date and country: 2017-12-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U ovom istraživanju proučavan je utjecaj različitih hibrida kukuruza žutog zrna na oksidacijska svojstva jaja kokoši nesilica nakon određenog vremena skladištenja jaja i pri određenoj temperaturi te u uvjetima inducirane oksidacije željezom. U pokusu se koristilo 90 nesilica hibrida Tetra starih 22 tjedna. Pokusni period trajao je sljedećih 10 tjedana u kojem je ispitivano pet hibrida kukuruza žutog zrna (Bc 572, Mejaš, Kekec, Pajdaš, Riđan) i kontrola (komercijalni hibrid žutog zrna intenzivne žute boje i visokog sadržaja karotenoida) koji su bili sastavni dio smjese za nesilice. Smjese za nesilice razlikovale su se samo u hibridu kukuruza. U pokusu utjecaja vremena, oksidacijska stabilnost jaja određivana je na dan nesenja te nakon tjedan dana, dva tjedna, mjesec dana i dva mjeseca skladištenja. Kod ispitivanja temperature praćena je oksidacijska stabilnost jaja čuvanih dva tjedna na 4 ºC, na sobnoj temperaturi i na 30 ºC. Za svaku analizu korišteno je pet jaja po tretmanu iz različitih kaveza. Za određivanje okidacijske stabilnosti koristila se TBARS metoda određivanja koncentracije produkta lipidne oksidacije – malondialdehida (MDA). Kako bi se dodatno odredio maksimalni obujam oksidacije, stabilnost jaja ispitana je i u induciranim uvjetima dodatkom Fe2+ iona. Uzorci su bili inkubirani u sušioniku na 37 ºC i analizirani nakon 0, 50, 100, 150, 200 i 250 min inkubacije. Koncentracija malondialdehida određivana je TBARS metodom. Rezultati ispitivanja oksidacijske stabilnosti u uvjetima inducirane oksidaciji pokazali su da hibridi kukuruza Riđan i Pajdaš imaju najmanju promjenu oksidacije tijekom skladištenja, dok su hibridi Mejaš i kontrola imali najveće vrijednosti MDA i s time najveću oksidacijsku aktivnost tijekom skladištenja žutanjka. Zaključno, hibridi kukuruza se razlikuju (P<0,05) po njihovom utjecaju na oksidacijsku stabilnost jaja kokoši nesilica u uvjetima inducirane oksidacije. Istovremeno, vrijeme i temperatura su primarni razlozi nestabilnosti jaja tijekom klasičnog skladištenja dok hibrid ne pokazuje značajan utjecaj.

Abstract (english)

In this study, the influence of different Bc corn hybrids on the oxidation properties of egg laying hens has been evaluated. The oxidation properties were evaluated during storage of eggs and at a particular storage temperature and in induced iron oxidation conditions. In the study, 90 Tetra hybrid 22 weeks old hens were used. The trial period lasted for the next 10 weeks in which five yellow corn hybrids (Bc 572, Mejaš, Kekec, Pajdaš and Riđan) and control (commercial hybrid yellow intensive yellow color and carotenoid content) were tested which were a part of the mixture of food for hens. Mixtures for hens differed only in corn hybrid. In the effect of the influence of time, the oxidative stability of the egg was determined on the same day of egg laying, after a week, two weeks, a month and two months of storage. At temperature testing, the oxidation stability of eggs kept for two weeks at 4ºC, at room temperature and at 30ºC was observed. For each analysis, five eggs were used per treatment from different cages. The TBARS method was used for MDA determination (lipid oxidation product). In order to further determine the effect of the hybrid on oxidative activity, the iron- induced oxidation stability method was used. Samples were incubated at 37 ºC and analyzed after 0, 50, 100, 150, 200 and 250 min of incubation. The concentration of malondialdehyde was determined by the TBARS method. The results from iron-induced oxidation showed that hybrid maize Riđan and Pajdaš had the slightest change in oxidation during storage, while Mejaš and Control hybrids had the highest MDA values and thus the highest oxidative activity during yolk storage. Results show that corn hybrids differ (P< 0,05) by their effect on the oxidative stability of chicken eggs in induced oxidation conditions. At the same time, time and temperature are the primary causes of egg instability during classical storage when the hybrid does not show significant influence.

• Keywords: hibridi kukuruza; oksidacijska stabilnost jaja; TBARS metoda
• Keywords (english): hybrid corn; oxidative segg stability; TBARS method
• Language: croatian
• URN:NBN: urn:nbn:hr:204:705550
• 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: 2018-01-18 13:10:08