diplomsko delo
Tjaša Bertoncelj (Author), Janez Salobir (Reviewer), Lea Demšar (Mentor)

Abstract

Gojenje nutrij se je začelo z namenom pridobivanja krzna, pri čimer je njihovo meso veljalo za stranski proizvod. Na vrednosti je meso nutrij začelo pridobivati šele po tem, ko se je trg krzna porušil. Namen diplomskega dela je preučiti fizikalno-kemijsko sestavo mesa nutrij. Osredotočili smo se predvsem na vsebnost beljakovin, maščob, vitaminov, mineralov in holesterola. Omenjene parametre smo primerjali glede na spol živali in režim krmljenja ter ugotovili razlike v primerjavi s kunčjim mesom. Glede na podatke iz literature lahko potrdimo, da bolj kot spol in starost živali na kakovost in fizikalno-kemijsko sestavo mesa vpliva prehrana. Ugotovili smo, da je meso nutrij odličen vir esencialnih in pogojno esencialnih aminokislin, kot so lizin, metionin, cistein, fenilalanin in tirozin. Vsebuje malo holesterola in predvsem malo nasičenih maščob. Glede maščobnokislinske sestave ima relativno široko razmerje med n-6 in n-3, ki je okoli 25/1. Razmerje med vodo in suho snovjo ne sme biti več kot 3/1, kar velja za meso nutrij in ga zato lahko označimo kot visoko kakovostno. Glede vsebnosti mineralov je dober vir cinka, železa in bakra, ki so trije pomembnejši elementi, zlasti v prehrani žensk in otrok. Je dietetično, enostavno prebavljivo, ne povzroča alergičnih reakcij in ima visoko hranilno vrednost.

Keywords

nutrija;Myocastor coypus;meso nutrij;fizikalno-kemijske lastnosti;maščobnokislinska sestava;beljakovine;vitamini;minerali;pH vrednost;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [T. Bertoncelj]
UDC: 637.5+641.1:636.932.3
COBISS: 5084024 Link will open in a new window
Views: 923
Downloads: 254
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Other data

Secondary language: English
Secondary title: Nutria meat as an alternative source of protein
Secondary abstract: Cultivation of nutrias began with the purpose of obtaining fur, whereby its meat was considered a by-product. Its value began to rise after the market of fur collapsed. The aim of graduation thesis was to determine the physico-chemical parameters, i.e. the content of protein, fat, cholesterol, vitamins and minerals. We compared these parameters in relation to sex and feeding type of nutria as well as to rabbit meat. According to the literature data, it can be confirmed, that the main factor for differences in meat composition, is feeding regime. The data, presented in examined studies shows, that the nutritional value of nutria meat is adequate for human nutrition, taking into account the protein content and amino acid composition, such as lysine, methionine, cysteine, phenylalanine and tyrosine. The content of cholesterol and saturated fatty acid in nutria meat is considered low. Regarding fatty acid composition, it has relatively high n-6/n-3 ratio, which is around 25/1. The ratio of water/dry basis should be lower than 3/1, which in nutria meat is. That makes it meat of good quality. The mineral composition of farmed nutria makes it a good source of iron, zinc and copper, especially in diet of woman and children. Nutria meat is dietetic, easy to digest, it does not cause any allergies and has quite high nutritive value.
Secondary keywords: nutria;Myocastor coypus;nutria meat;physico-chemical parameters;fatty acid composition;proteins;vitamins;minerals;pH value;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VIII 21 f.
ID: 11207306