Vpliv toplotnega stresa na kakovost piščančjega mesa

diplomsko delo

Katarina Barbara Robič (Author), Blaž Cigić (Reviewer), Tomaž Polak (Mentor)

Abstract

V diplomski nalogi je opisano kako pride do nastanka toplotnega stresa pri piščancih. Stres se pojavi, ko pride do povečanja temperature iz okolice preko meje optimalnega temperaturnega območja. Poznamo dve vrsti toplotnega stresa – akutni in kronični. Med seboj se razlikujeta po času trajanja in intenzivnosti. Predstavljeno je tudi kako toplotni stres vpliva na vedenjske in metabolne (oksidativni stres, kislinsko bazno neravnovesje, zmanjšana aktivnost ščitničnega hormona) spremembe. Pri brojlerjih so zaradi toplotnega stresa ugotovili hujšanje, povišan oksidativni stres, oksidacijo maščob in beljakovin, povečano znojenje, hitrejše dihanje, povišan srčni utrip, manj gibanja, dvignjene peruti ter krajši rok uporabnosti mesa. Opisan je potek glikolize in proces spremenjenja mišice v meso, ki poteka v treh stopnjah – pred rigor, rigor in stopnja mehčanja mesa. Med seboj ločimo tri kakovosti mišičnine (normalna, BMV, TČS), ki se razlikujejo po morfoloških, mikroskopskih in fizikalno-kemijskih lastnostih. Izpostavljena je previdnost pri pripravi in obdelavi piščančjega mesa. V zadnjem delu so predstavljeni različni načini za zmanjševanje toplotnega stresa.

Keywords

toplotni stres;piščančje meso;glikoliza;kakovost mišičnine;BMV;TČS;

Data

Language:	Slovenian
Year of publishing:	2021
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[K. B. Robič]
UDC:	637.54:636.5:612.5
COBISS:	74879491
Views:	225
Downloads:	39
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Effect of heat stress on chicken meat quality
Secondary abstract:	In bachelor thesis is described how heat stress occurs in chicken. Stress occurs when ambinet temperature increases beyond the termoneutral temperature. There are two types of heat stress – acute and chronic. They differ in duration and intensity. How heat stress affects behavior and metabolism (oxidative stress, acid base imbalance, decreased thyroid hormone activity) is also presented. It was found out that heat stress in broilers causes lose in weight, increased oxidative stress, oxidation of fats and proteins, increased sweating, faster breathing, increased heart rate, less moving, spread wings and shorter shelf life of meat. Furthermore, the process of glycolysis and conversion of muscle into meat is described, which occurs in three stages – before rigor, rigor and stage of meat softening. There are three different qualities of meat (normal, PSE, DFD), which differ in their morphological, microscopic and physico-chemical characteristics. Furthermore, caution is exposed in the preparation and processing of chicken meat. Lastly, different ways of reducing heat stress are presented.
Secondary keywords:	heat stress;chicken meat;glycolysis;meat quality;PSE;DFD;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VIII, 21 f.
ID:	13317642