magistrsko delo
Ajda Mrak (Avtor), Dušan Terčič (Recenzent), Vida Rezar (Mentor)

Povzetek

Na zdravje živali, rezultate prireje in kakovost piščančjega mesa vplivajo različni dejavniki, med njimi sta zelo pomembna prehranski in vročinski stres, ki vodita v oksidativni stres ter oksidacijske procese v organizmu pitovnih piščancev. V raziskavi smo izzvali prehranski stres, z dodajanjem n-3 maščobnih kislin (laneno olje ali lo), v primerjavi z dodanimi nasičenimi rastlinskimi maščobami (rm), kot kombinacija palmovega, sončničnega, repičnega in sojinega olja, imenovan Favorit FFTY (PRO-FETT). Dodatno nas je zanimalo ali prehranski in/ali vročinski stres z višjimi okoljskimi temperaturami (V), v primerjavi s termo-nevtralnimi pogoji reje (TN) vpliva na kakovost mesa. V krmo smo hkrati dodali tudi kombinacijo vitaminov E in C, rudninske snovi Se. Namen raziskave je bil preučiti omenjene vplive na prirejo, oksidativni status in tehnološko kakovost mesa pitovnih piščancev. V prehranski poskus je bilo vključenih 120 dan starih piščancev. Razdeljeni so bili v štiri skupine glede na prehranski tretma in pogoje reje. Skupine so bile TN, R+ECSe+rm (termo-nevtralni pogoji reje, dodana rastlinska maščoba), TN, R+ECSe+lo (termo-nevtralni pogoji reje, dodano laneno olje), V, R+ECSe+rm (vroči pogoji reje, dodana rastlinska maščoba) in V, R+ECSe+lo (vroči pogoji reje, dodano laneno olje). Ugotovili smo, da dodajanje n-3 maščobnih kislin poveča oksidativni stres, dodani antioksidanti pa lahko pomembno vplivajo k zmanjšanju le-tega. Rezultati niso pokazali negativnega vpliva prehranskega in/ali vročinskega stresa na kakovost piščančjega mesa. Za razumevanje vplivov prehranskega in/ali vročinskega stresa na kakovost piščančjega mesa, bi bilo treba opraviti več raziskav na tem področju, z dodanimi posameznimi antioksidanti v različnih količinah, z večjim številom živali vključenih v poskus.

Ključne besede

perutnina;pitovni piščanci;prehrana živali;vročina;oksidativni stres;piščančje meso;kakovost;magistrska dela;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [A. Mrak]
UDK: 636.5.084/.087(043.2)
COBISS: 199373571 Povezava se bo odprla v novem oknu
Št. ogledov: 62
Št. prenosov: 6
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: ǂThe ǂeffect of dietary and heat stress on the oxidative status and quality of chicken meat
Sekundarni povzetek: The health of the animals, the production results, and the quality of the chicken meat are affected by various factors, of which nutritional and heat stress are the best known, which lead to oxidative stress and oxidation processes in the organisms of broilers. In the study, we induced nutritional stress by adding n-3 fatty acids (linseed oil or lo) compared to added saturated vegetable fats (rm), as a combination of palm, sunflower, canola and soybean oils, called Favorit FFTY (PRO-FETT). We were also interested in whether nutritional and/or heat stress caused by higher environmental temperatures (V) compared to thermoneutral rearing conditions (TN) influenced meat quality. At the same time, we added a combination of vitamins E and C and mineral substance Se to the feed. The research aimed to study the influence on the rearing, oxidation status, and technological quality of broiler meat. 120-day-old chickens were included in the nutritional experiment. They were divided into four groups according to feeding treatment and rearing conditions. The groups were TN, R+ECSe+rm (thermoneutral rearing conditions, addition of vegetable fat), TN, R+ECSe+lo (thermoneutral rearing conditions, addition of linseed oil), V, R+ECSe+rm (hot rearing conditions, addition of vegetable fat) and V, R+ECSe+lo (hot rearing conditions, addition of linseed oil). We found that the addition of n-3 fatty acids increases oxidative stress and that added antioxidants can significantly reduce this stress. The results showed no negative effects of nutritional and/or heat stress on the quality of the chicken meat. To understand the effects of nutritional and/or heat stress on the quality of chicken meat, further research would need to be conducted, with individual antioxidants added in varying amounts and a larger number of animals included in the trial.
Sekundarne ključne besede: poultry;broilers;animal nutrition;heat;oxidative stress;chicken meat;quality;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Oddelek za zootehniko, Magistrsko delo magistrskega študijskega programa 2. stopnje Znanost o živalih
Strani: 1 spletni vir (1 datoteka PDF (XI, 67 str.))
ID: 24373249