Utjecaj dodatka bučine pogače u krmnu smjesu na fizikalno-kemijska i senzorna svojstva mesa brojlera

master's thesis

• Title (english): Effect of pumpkin seed meal in broiler feed on physico-chemical and sensory traits of meat
• Author: Vjera Zorić
• Mentor: Ivica Kos (mentor)
• Committee member: Ivica Kos (predsjednik povjerenstva)
• Committee member: Zlatko Janječić (član povjerenstva)
• Committee member: Ivan Vnučec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2016-04-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Production and Processing of Animal Products

Abstract

Cilj ovog istraživanja bio je utvrditi fizikalno-kemijske i senzorne karakteristike mesa brojlera hranjenih s dodatkom 5 i 10% bučine pogače u krmnim smjesama. U istraživanju je korišteno 360 muških jednodnevnih pilića (Ross 308). Primijenjena su tri tretmana s četiri ponavljanja (3x4) pri čemu su formirane tri skupine: P-0 skupina kojoj u hranu nije dodavana bučina pogača, P-5 skupina kojoj je u krmne smjese dodano 5% bučine pogače,- te P-10 skupina kojoj je dodano 10% bučine pogače u krmne... More smjese. Nakon tova od 42 dana brojleri su klaonički obrađeni te su provedene fizikalno-kemijske i senzorne analize na 10 slučajno odabranih trupova svakog tretmana. Prosječne pH vrijednosti u ovom istraživanju bile su u rasponu od 5,73 do 5,77. Prosječne vrijednosti pokazatelja boje L* bile su u rasponu od 61,79 do 62,31, pokazatelja boje a* od 12,87 do 13,90, a pokazatelja boje b* od 14,25 do 14,75. Prosječne vrijednosti gubitka mesnog soka iznosile su od 2,32% do 2,47%, dok su prosječni gubici kod kuhanja iznosili od 15,53% do 17,70%. Prosječne TBARS vrijednosti abdominalne masti bile su u rasponu od 0,432 do 0,595. Statističkom obradom nije utvrđena statistički značajna razlike između tretmana osim kod vrijednosti TBARS, koja je bila najmanja kod P-10 skupine. Senzornom analizom pomoću metode triangl test nije utvrđen utjecaj dodatka bučine pogače u hranu na miris, okus ni sočnost mesa. Stoga zaključujemo da je opravdano korištenje 5 i 10% bučine pogače u krmnim smjesama za hranidbu pilića u tovu. Less

Abstract (english)

The aim of this research was to determine the physicochemical and sensory traits of meat from broiler fed with pumpkin seed meal supplement 5% and 10% in feed. 360 male one-day old chickens (Ross 308) were used in this research. Three treatments have been applied with four repetitions (3x4) by which three groups have been formed: P-0 group didn’t received pumpkin seed meal supplement, while P-5 group had 5% of pumpkin seed meal supplement and P-10 group had 10% of pumpkin seed meal... More supplement in boiler feed. After feeding period of 42 days, broilers were slaughtered and analysis of physicochemical and sensory traits were performed on 10 randomly chosen carcasses from each treatment. The average pH values in this research ranged between 5.73 and 5.77. The average values of color indicator L* were between 61.79 and 62.31, color indicator a* from 12.87 to 3.90, and color indicator b* from 14.25 to 14.75. The average drip losses were between 2.32% and 2.47%, while average cooking losses were between 15.53% and 17.70%. The average TBARS values of abdominal fat ranged between 0.432 and 0.595. No statistically significant differences were found between treatments except in TBARS value, which was the lowest in P-10 group. Sensory analysis did not reveal effect of addition of pumpkin seed meal in feed on smell, taste or juiciness of meat. Therefore, we can conclude that addition of 5 and 10% of pumpkin seed meal in broiler feed is justified for fattening broilers. Less

• Keywords: bučina pogača; pilići; kakvoća mesa; senzorna svojstva
• Keywords (english): pumpkin seed meal; broiler; meat quality; sensory traits
• Language: croatian
• URN:NBN: urn:nbn:hr:204:005646
• Study programme: Title: Production and Processing of Meat; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2016-05-30 10:18:54