Oksidacija masti u pilećem mesu
|
|
- Tracey Harrison
- 5 years ago
- Views:
Transcription
1 PREGLEDNI RAD Oksidacija masti u pilećem mesu Dalida Galović 1, Valentina Pavić 2, Zlatko Janječić 3, Vladimir Margeta 1, Žarko Radišić 1 1 Poljoprivredni fakultet Sveučilišta J.J. Strossmayera u Osijeku, Kralja Petra Svačića 1d, Osijek, Hrvatska (dgalovic@pfos.hr) 2 Odjel za biologiju Sveučilišta J.J. Strossmayera u Osijeku, Cara Hadrijana 8a, Osijek, Hrvatska 3 Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, Zagreb, Hrvatska Sažetak Pileće meso predstavlja biološki vrijednu namirnicu s malim sadržajem masti, povoljnim aminokiselinskim sastavom i visokom probavljivošću. U odnosu na meso ostalih domaćih životinja, sadrži veći udio višestruko nezasićenih masnih kiselina koje pozitivno utječu na zdravlje ljudi. Međutim, loše obilježje takvog mesa je da tijekom pohrane i skladištenja dolazi do oksidacije masti. Oksidacija masti u pilećem mesu uzrokuje promjene u kvaliteti. Jedan od glavnih uzroka kvarenja je užeglost koja dovodi do gubitka okusa, sastava, čvrstoće, izgleda i hranidbene vrijednosti pilećeg mesa. Dodavanjem antioksidanata u krmne smjese za hranidbu pilića moguće je osigurati oksidativnu stabilnost masti u mesu tijekom klaoničke obrade i čuvanja mesa. Razlog tome su i mnoga istraživanja o utjecaju karotenoida, vitamina C, selena i biljnih ekstrakta na produljenje kvalitete mesa peradi. Ključne riječi: pileće meso, slobodni radikali, oksidacija, kvaliteta, antioksidanti Uvod Pileće meso predstavlja biološki vrijednu namirnicu s povoljnim aminokiselinskim sastavom, malim sadržajem masti i visokom probavljivošću. Kvaliteta mesa ovisi o smještaju peradi, hranidbi, pasmini, postupku prije, tijekom i nakon klanja, sadržaju masti i sastava masnih kiselina, gubitku mesnog soka, boji mesa, nježnosti vlakana, mirisu, okusu te oksidativnoj stabilnosti mesa (Kralik i sur., 2011.). U odnosu na ostale vrste mesa, pileće ima povoljniji sastav masnih kiselina. Sadrži veći udio višestruko nezasićenih masnih kiselina (VNMK) koje pozitivno utječu na zdravlje ljudi. Međutim, loše obilježje takvog mesa je da tijekom pohrane i skladištenja dolazi do razlaganja frakcija lipida, a inzenzitet tog procesa je u pozitivnoj korelaciji sa sadržajem VNMK (Cortinas i sur., 2005.). Oksidacija masti je značajan čimbenik pri procjeni kvalitete i prihvatljivosti mesa. Odgovorna je za promjenu senzornih svojstava kao i tvorbu potencijalno toksičnih spojeva (Bašić i sur., 2010.). Oksidacijska užeglost predstavlja jedan od glavnih uzroka kvarenja mesa što dovodi do gubitka okusa, sastava, čvrstoće, izgleda i hranjive vrijednosti mesa. Procesi koji uzrokuju oksidacijsko razlaganje lipida nazivaju se peroksidacijom lipida, a započinju ih slobodni radikali. Slobodni radikali Slobodni radikali (SR) su vrlo nestabilne kemijske čestice koje u vanjskoj ljusci imaju nespareni elektron. Nastaju homolitičkim cjepanjem kovalentne veze, pri čemu svaki elektron ostaje vezan u susjednom atomu. Zbog nesparenog elektrona su vrlo reaktivni, a mogu nastati čak i u zdravom organizmu. Sudjeluju u brojnim fiziološkim procesima unutarstanične i izvanstanične signalizacije, genske ekspresije, uklanjanju oštećenih i starih stanica (Finkel i Holbrook, 2000.; Droge, 2002.; Han i Liao, 2005.; Stevanović i sur., 2011.a). Velike količine ili nedovoljno uklanjanje SR, odnosno nedovoljna obrana od SR 49. hrvatski i 9. međunarodni simpozij agronoma Dubrovnik Hrvatska 561
2 Animal Husbandry uzrokuje oksidacijski stres koji može oštetiti biološke makromolekule i uzrokovati metaboličke poremećaje. Prisutnost slobodnih radikala može uzrokovati i citotoksično djelovanje, kao i smrt stanice, induciranjem mutacija i kromosomskih aberacija te kancerogenezom (Štefan i sur., 2007.). Potvrđeno je da u organizmu čovjeka sudjeluju u patogenezi nekih bolesti poput šećerne bolesti, HIV infekcija, autoimunih, neurodegenerativnih, srčanih, malignih, plućnih, upalnih i drugih bolesti (Đukić, 2008.). Oksidacija masti Nakupljanje oksidativno oštećenih biomolekula u stanici smatra se jednim od odgovornih procesa u starenju (Halliwell, 1994.; Đukić, 2008.). Stanične membrane fosfolipida posebno su osjetljive na oksidacijsko oštećenje što je u pozitivnoj korelaciji sa stupnjem nezasićenosti njihovih masnih kiselina (Fellenberg i Speisky, 2006.). Oksidacijom masti visoko nezasićenih masnih kiselina fosfolipida membrane nastaju hidroperoksidi, koji su osjetljivi na daljnje oksidacije/raspadanje. Njihov lom uzrokuje nastajanje sekundarnih proizvoda kao što su pentanal, heksanal, 4-hidroksinonenal i malonaldehid (MDA). Ovi sekundarni proizvodi mogu uzrokovati gubitak boje i hranjive vrijednosti zbog mnogih učinaka na lipide, pigmente, bjelančevine, ugljikohidrate i vitamine, a izravno su povezani s kancerogenim i mutagenim procesima. Najkorišteniji test kvantifikacije oksidacije masti u mesu određuje količinu malondialdehida (MDA), glavnog sekundarnog međuprodukta oksidacije u uzorku. MDA je jedan od mnogih krajnjih proizvoda razgradnje lipidnih hidroperoksida niske molekularne težine i najčešće se mjeri kao pokazatelj lipidne peroksidacije. MDA tvori 1:2 spoj s tiobarbiturnom kiselinom pri niskom ph i visokoj temperaturi (Bergamo i sur., 1998.). Tiobarbiturna kiselina (TBK) ima široku primjenu zahvaljujući svojoj reaktivnosti, prvenstveno s karbonilnim spojevima (aldehidi, ketoni), kao i kiselinama, esterima, amidima, šećerima i pirimidinskim spojevima (Guillén-Sans i Guzman-Chozas 1998.). Lipohidroperoksidi se lako raspadaju na aldehide, ketone, alkohole i laktone, što akumulacijom može značajnije utjecati na organoleptička svojstva mesa peradi (Ruiz i sur., 2001.). Lipohidroperoksidi, peroksilni radikali i hidroperoksidi nastali pri inicijaciji i propagaciji lipidne peroksidacije mogu izazvati daljnje oštećenje bjelenčevina i DNA. Stoga se, određivanje MDA i drugih sekundarnih proizvoda lipidne peroksidacije rutinski koristi za procjenu kvarenja mesa. Intenzivna lipidna peroksidacija u biološkim membranama dovodi do gubitka fluidnosti, opadanja vrijednosti membranskog potencijala, povećanja permeabilnost prema vodiku i drugim ionima te do rupture stanice i otpuštanja njena sadržaja (McCord, 2000.; Štefan i sur., 2007.). Oksidacija masti u mesu ovisi o više čimbenika uključujući sastav masnih kiselina, razinu antioksidanta i prooksidanta, poput prisutnosti slobodnog željeza u mišićima. Pri tome je važno istaknuti ulogu mioglobina, hemoglobina te spojeva koji posjeduju hemsko željezo i imaju sposobnost ubrzavanja lipidne peroksidacije kao i kvarenje pilećeg mesa (Alayash i sur., 2001.). Antioksidacijska zaštita Stanice u organizmu imaju učinkovitu obranu protiv oksidacijskog oštećenja, a antioksidativna zaštita može djelovati na nekoliko razina u stanici: sprječavanjem nastanka SR, neutralizacijom SR, popravkom oštećenja nastalih djelovanjem SR te povećanim uklanjanjem oštećenih molekula (Halliwell i Gutteridge 1999.; Štefan i sur., 2007.). Antioksidacijski sustav, kojim se živi organizmi suprostavljaju oksidacijskim procesima tvore različiti enzimi (Slika 1), minerali i vitamini organizirani na jasno određene tri razine. Prva razina djeluje kao preventivna na kojoj se izbjegava stvaranje slobodnih radikala. To su superoksid dismutaza (SOD), glutation peroksidaza (GPx) i katalaza (CAT). Navedeni th Croatian & 9 th International Symposium on Agriculture Dubrovnik Croatia
3 antioksidanti djeluju tako što blokiraju početak lančane reakcije SR i samim time onemogućavaju prateću peroksidaciju lipida jer svaki od njih detoksicira nekog pripadnika reaktivnih kisikovih vrsta (ROS). Slika 1. Inaktivacija nekih slobodnih radikala (preuzeto od Stevanović i sur., 2011.b) SOD sudjeluje u dismutaciji O2 - do O2 i H2O2. Katalaza razlaže H2O i O2, dok ga glutationperoksidaze prevode u H2O i GSSG (glutation disulfid). Druga razina je i neenzimatska, preventivna i ljekovita jer mora spriječiti širenje oštećenja (vitamin A, vitamin C, karotenoidi), dok je treća razina (koja podrazumijeva nekoliko enzimatskih sustava) apsolutno ljekovita i zadužena za otklanjanje ili popravak oštećene molekule, a da pri tome ne oštećuje organizam (Surai, 2002.). Od vitamina topljivih u mastima veliki značaj ima vitamin E (α-tokoferol). Sudjeluje u zaštiti lipidnih struktura membrana te stabilnosti masti, a da pri tome ne stvara negativan učinak na kvalitetu mesa (Grashorn, 2007.). U staničnoj membrani neutralizira slobodne radikale prije negoli oni potaknu prooksidaciju lipida. Iako organizam posjeduje veliki broj antioksidativnih molekula, u situacijama pojačanog prisustva SR mehanizmi antioksidativne zaštite ne mogu u potpunosti ukloniti sve nastale SR, stoga je nepohodno povećati unos antioksidanata u hranu (Stevanović i sur., 2011.b). Dodavanjem antioksidanata u krmne smjese moguće je osigurati oksidativnu stabilnost masti u mesu tijekom obrade i čuvanja mesa. Zbog toga se istražuje i utjecaj karotenoida i vitamina C kako bi se provjerio njihov učinak na produljenje kvalitete mesa peradi (Morrissey i sur., 1998.; Bou i sur., 2005.). Vitamin C je važan hidrofilni stanični antioksidans, za čovjeka esencijalan dok ga većina drugih organizama može sama sintetizirati (Rose, 1990.) Dodatak biljnih ekstrakta ili ulja ružmarina (Marcinčák i sur., 2005.), kadulje (Lopez-Bote i sur., 1998.) te origana (Botsoglou i sur., 2002.) dodanih u hranu pilića također povoljno utječu na oksidativnu stabilnost mesa. Ranija istraživanja ukazuju na to da kako smanjena, tako i prekomjerna potrošnja minerala može kod peradi uzrokovati oksidacijski stres (Surai, 2002.). Negativne posljedice oksidacijskog stresa mogu se svladati dodavanjem odgovarajućih minerala (Cu, Zn, Mn, Se, Fe) koji su kofaktori antioksidacijskih enzima (Petrovič i sur., 2009.). Međutim, u prevelikim koncentracijam, pojedini minerali mogu imati suprotno, prooksidativno djelovanje (Valko, 2005.). Crespo i Esteve Garcia (2001., 2002.), Kralik i sur., (2003.) te Bašić i sur., (2010.) u svojim istraživanjima ukazuju na činjenicu da se u mastima mišića tamnog pilećeg mesa (bataci sa zabatacima) u odnosu na prsa odlaže veći sadržaj VNMK, što može objasniti veću podložnost tamnog mesa procesu oksidacije. 49. hrvatski i 9. međunarodni simpozij agronoma Dubrovnik Hrvatska 563
4 Animal Husbandry Zaključak Pileće meso je u odnosu na meso ostalih domaćih životinja, bogatije sadržajem VNMK. Posljedica njihove građe, odnosno postojanja sustava višestrukih dvostrukih veza, je da lako stupaju u reakciju s reaktivnim kisikovim tvarima. Upravo zbog toga, vrlo je osjetljivo na oksidaciju masti čiji nastali produkti utječu na njegovu kvalitetu, pohranu i čuvanje, a time izravno mogu utjecati i na zdravlje čovjeka. Dodavanjem antioksidanata u krmne smjese za hranidbu peradi, moguće je osigurati oksidativnu stabilnost masti u mesu tijekom obrade i kasnijeg skladištenja mesa. Literatura Alayash A.I., Patel R.P., Cashon R.E. (2001). Redox reactions of hemoglobin and myoglobin: Biological and toxicological implications. Antioxidants and Redox Signalling. 3: Bašić M., Cvrk R., Sadadinović J., Božić A., Čorbo S., Pucarević M. (2010). Utjecaj vrste masti u hrani za piliće na oksidativnu stabilnost lipida smrznutog pilećeg mesa tijekom skladištenja. Meso, Vol. XII, srpanj-kolovoz, br. 4. Bergamo P., Fedele E., Balestrieri M., Abrescia P., Ferrara L. (1998). Measurement of malondialdehyde levels in food by high performance liquid chromatography with fluorometric detection. Journal of Agricultural and Food Chemistry. 46: Botsoglou N. A., Florou-Paneri P., Christaki E., Fletouris D.J., Spais A.B. (2002). Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science 43: Bou R., F. Guardiola F., Barroeta A.C., Codony R. (2005). Effect of dietary sources zinc and selenium supplementes on the composition and consumer acceptability of chicken meat. Poultry Science. 84(7): Cortinas L., Barroeta A., Villaverde C., Galobart J., Guadiola F., Baucells M. D. (2005). Influence oft he dietary polyunsaturated level on chicken meat quality: Lipid oxidation. Poultry Science. 84: Crespo N., Esteve-Garcia E. (2001). Dietary fatty acid profile modifies abdominal fat deposition in broiler chickens. Poultry Sci. 80, pp Crespo N., Esteve-Garcia E. (2002). Nutritient fatty acid deposition in broilers fed different dietary fatty acid profiles. Poultry Sci. 81, pp Droge W. (2002). Free radical in the physiological control of cell function. Physiologi Rev. 82: Finkel T., Holbrook N.J. (2000). Oxidants, oxidative stress and biology of ageing. Nature. 408: Đukić M. (2008). Reaktivne hemijske vrste i oksidativni stres. Oksidativni stres-slobodni radikali, prooksidansi i antioksidansi. Mono i Manjana, Beograd, Fellenberg M. A., Speisky I. (2006). Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. World's Poultry Science Journal. 62: Grashorn M.A. (2007). Functionality of Poultry Meat. Polutry Meat and Egg Symposium. Journal Applied Poultry Research. 16: Guillen-Sans R., Guzman-Chozas M. (1998). The thiobarbituric (TBA) reaction in foods: a review. Critical Reviews in Food Science and Nutrition. 38(4): Halliwell B. (1994). Free radical, antioxidants and human disease: Curiosity, cause or Consequence? Lancet. 344: Halliwell B., Gutteridge J.M. (1999). Free radicals in Biology and Medicine 3rd ed., New York: Oxford University Press, Oxford, Han T.H., Liao J.C. (2005). Erythrocyte nitric oxide transport reduced by a submembrane cytoskeletal barrier. Biochimica et Biophysica Acta. 1723: th Croatian & 9 th International Symposium on Agriculture Dubrovnik Croatia
5 Kralik G., Škrtić Z., Kušec G., Kadlec J. (2003). The influence o frape seed oil on the quality of chicken meat carcasses. Czech Journal of Animal Science. 48(2): Kralik G., Adámek Z., Baban M., Bogut I., Gantner V., Ivanković S., Katavić I., Kralik D., Kralik, D., Margeta V., Pavličević J. (2011). Zootehnika. Peradarska proizvodnja. Poljoprivredni fakultet u Osijeku, Agronomski i prehrambeno-tehnološki fakultetu u Mostaru, str Marcinčák S., Popelka P., Bystricķy P., Husein K., Hudecová K. (2005). Oxidative stability of meat and products after feeding of broiler chickens with additional amounts of vitamin E and rosemary. Meso, Vol. VII, br. 1. McCord JM. (2000). The evplution of free radiccals and oxidative stress. American Journal of Medicine. 108: Morrissey P.A., Sheehy P.J.A., Galvin K., Kerny J.P., Buckley D.J. (1998). Lipid stability in meat and meat product. Meat Science. 49(1): Petrovič V., Marcinčák S., Popelka P., Nollet L., Kováč G. (2009). Effect of dietary supplementation oft race elements on the lipid peroxidation in broiler meat assessed after a refrigerated and frozen storage. Journal of Animal and Feed Sci. 18: Rose R.C. (1990). Ascorbic-Acid Metabolism in Protection against Free Radicals a Radiation Model. Biochemical and Biophysical Research Communications. 169(2): Ruiz J.A., Guerrero L., Arnau J., Guardia M.D., Esteve-Garcia E. (2001). Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or beta-carotene as antioxidants and different supplemental fats. Poultry Science. 80: Stevanović J., Borozan S., Jović S., Ignjatović I. (2011a). Fiziologija slobodnih radikala. Veterinarski glasnik. 65(1-2). Stevanović J., Borozan S., Jović S., Ignjatović I. (2011b). Antioksidativna odbrana. Veterinarski glasnik. 65(3-4): Surai P.F. (2002). Selenium in poultry nutrition: a new look at an old element. 1. Antioxidant properties, deficiency and toxicity. WPSA Journal. 58: Štefan L., Tepšić T., Zavidić T., Urukalo M., Tota D., Domitrović R. (2007). Lipidna peroksidacija. Medicina. 13: Valko M., Morris H., Cronin M.T. (2005). Metals, toxicity and oxidative stress. Current Medicinal Chemistry. 12: Lipid oxidation in chicken meat Abstract Chicken meat is biologically valuable food with low fat content, favorable amino acid composition and high digestibility. In compared of meat with other domestic animals, contains higher proportion of polyunsaturated fatty acids that have a positive impact on people's health. However, the bad characteristic of such meat is that in the storage and warehousing comes to lipid oxidation. Lipid oxidation in chicken meat causes changes in quality. One of the main causes of spoilage is rancidity, which leads to loss of taste, composition, strength, appearance and nutritional value of chicken meat. Adding antioxidants in feed for chickens can provide oxidative stability of fat in the meat during the slaughter process and storage of meat. The reason for this are many studies on the impact of carotenoids, vitamin C, selenium and herbal extracts on quality of chicken meat. Keywords: chicken meat, free radicals, oxidation, quality, antioxidants 49. hrvatski i 9. međunarodni simpozij agronoma Dubrovnik Hrvatska 565
OXIDATIVE STABILITY OF MEAT AND MEAT PRODUCTS AFTER FEEDING OF BROILER CHICKENS WITH ADDITIONAL AMOUNTS OF VITAMIN E AND ROSEMARY
OXIDATIVE STABILITY OF MEAT AND MEAT PRODUCTS AFTER FEEDING OF BROILER CHICKENS WITH ADDITIONAL AMOUNTS OF VITAMIN E AND ROSEMARY Marcinčák, S. 1, Popelka 1, P., P. Bystrický 1, K. Hussein 1, K. Hudecová
More informationLIPIDNA PEROKSIDACIJA UZROCI I POSLJEDICE
Pregledni rad Medicina 2007;43:84-93 Review UDK: 577.125:616.13-004.6 LIPIDNA PEROKSIDACIJA UZROCI I POSLJEDICE LIPID PEROXIDATION CAUSES AND CONSEQUENCES Leo Štefan 1, Tina Tepšić 1, Tina Zavidić 1, Marta
More informationROLE OF ANTIOXIDANTS IN FEED AND EFFECTS ON MEAT QUALITY
ROLE OF ANTIOXIDANTS IN FEED AND EFFECTS ON MEAT QUALITY Sergi Carné*, Anna Zaragoza Technical Department Industrial Técnica Pecuaria, S.A. (ITPSA) *scarne@itpsa.com Rancidity is associated with the breakdown
More informationA POSSIBILITY OF INCREASING THE CONTENT OF OMEGA-3 POLYUNSATURATED FATTY ACIDS IN BROILER MEAT
Biotechnology in Animal Husbandry 28 (2), p 369-375, 2012 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.5 65 DOI:10.2298/BAH1202369B A POSSIBILITY OF INCREASING THE CONTENT
More informationEffect of sulphur on blood picture of Fayoumi chickens
VETERINARSKI ARHIV 73 (1), 39-46, 2003 Effect of sulphur on blood picture of Fayoumi chickens Maqsood Alam, and Ahmeddin Anjum* Department of Veterinary Pathology, University of Agriculture, Faisalabad,
More informationSVEUČILIŠTE U ZAGREBU PRIRODOSLOVNO-MATEMATIČKI FAKULTET BIOLOŠKI ODSJEK
SVEUČILIŠTE U ZAGREBU PRIRODOSLOVNO-MATEMATIČKI FAKULTET BIOLOŠKI ODSJEK Vanja Popović UTJECAJ HIDROKINONA NA AKTIVNOST ANTIOKSIDACIJSKIH ENZIMA I OŠTEĆENJA DNA U BUBREGU, JETRI I MOZGU ŠTAKORA Diplomski
More informationInfluence of feed enriched with natural antioxidants on the oxidative stability of broiler meat
Influence of feed enriched with natural antioxidants on the oxidative stability of broiler meat K. SMET 1, K. RAES 1 *, G. HUYGHEBAERT 2, L. HAAK 1, S. ARNOUTS 3 and S. DE SMET 1 1 Laboratory for Animal
More information*Corresponding author: ABSTRACT
Meat Quality and Safety EFFECT OF DIETARY VEGETABLE OIL (SUNFLOWER, LINSEED) AND VITAMIN E SUPPLEMENTATION ON THE FATTY ACID COMPOSITION, OXIDATIVE STABILITY AND QUALITY OF RABBIT MEAT Zsédely E. 1 *,
More informationThe effect of training method on the condition of horses
REVIEW ARTICLE The effect of training method on the condition of horses Andrea Pastva 1, Csaba Szabó 2, Anikó Vincze 2, Mirjana Baban 1, Boris Antunović 1, Pero Mijić 1 1 Poljoprivredni fakultet Sveučilišta
More informationAntioksidansi i njihovi doprinosi zdravlju i ljepoti kože
Sveučilište J.J. Strossmayera u Osijeku Odjel za kemiju Preddiplomski studij kemije Anja Bošnjaković Antioksidansi i njihovi doprinosi zdravlju i ljepoti kože ZAVRŠNI RAD Mentor: doc.dr.sc. Katarina Mišković
More informationInfluence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat
Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat J. Zelenka, A. Jarošová, D. Schneiderová Faculty of Agronomy, Mendel University of Agriculture and Forestry,
More informationEFFECTS OF DIETARY SOYBEAN, FLAXSEED AND RAPESEED OIL ADDITION ON BROILERS MEAT QUALITY
Biotechnology in Animal Husbandry 30 (4), p 677-685, 2014 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 636.086:637.05'65 DOI: 10.2298/BAH1404677S EFFECTS OF DIETARY SOYBEAN,
More informationCorrelation between body weight before slaughter and slaughter yields broiler carcasses of different lines
UDC: 636.52/.58.084.5 COBISS.SR-ID: 212215820 Original research paper Acta Agriculturae Serbica, Vol. XIX, 38 (2014); 151-157 1 Correlation between body weight before slaughter and slaughter yields broiler
More informationANTIOXIDATIVE EFFECT OF OREGANO SUPPLEMENTED TO BROILERS ON OXIDATIVE STABILITY OF POULTRY MEAT
Slov Vet Res 2008; 45 (2): 61-6 UDC 637.54:635.71:678.048 Original Research Paper ANTIOXIDATIVE EFFECT OF OREGANO SUPPLEMENTED TO BROILERS ON OXIDATIVE STABILITY OF POULTRY MEAT Slavomír Marcinčák*, Rudolf
More informationProduction and Expenses of Enriched Composition Broiler Chicken Meat in Latvia
Agronomy Research 9 (Special Issue II), 383 388, 2011 Production and Expenses of Enriched Composition Broiler Chicken Meat in Latvia S. Cerina, V. Krastina and I. Vitina Research Institute of Biotechnology
More informationTHE EFFECT OF DIFFERENT ENERGY AND PROTEINS LEVELS IN DIET ON PRODUCTION PARAMETERS OF BROILER CHICKEN FROM TWO GENOTYPES**
Biotechnology in Animal Husbandry 23 (5-6), p 551-557, 2007 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 636.084.52 THE EFFECT OF DIFFERENT ENERGY AND PROTEINS LEVELS IN
More informationThe effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat
The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat J. Zelenka, D. Schneiderova, E. Mrkvicova, P. Dolezal Faculty of Agronomy, Mendel University
More informationTotal protein and lipid contents of canned fish on the Serbian market
UDC 664.951.4:637.5ʼ82; 637.5ʼ82:641.12 COBISS.SR-ID: 219342348 Original research paper Acta Agriculturae Serbica, Vol. XX, 39 (2015);67-74 1 Total protein and lipid contents of canned fish on the Serbian
More informationPHENOTYPIC CONNECTION OF THE MAIN BODY PARTS OF RABBITS AND LAYERS
Biotechnology in Animal Husbandry 27 (2), p 259-263, 2011 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637. 55/636.52 DOI:10.2298/BAH1102259K PHENOTYPIC CONNECTION OF THE
More informationTHE INFLUENCE OF SELENIUM SUPPLEMENTATION OF ANIMAL FEED ON HUMAN SELENIUM INTAKE IN SERBIA
Biotechnology in Animal Husbandry 29 (2), p 345-352, 2013 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 636.087 DOI: 10.2298/BAH1302345P THE INFLUENCE OF SELENIUM SUPPLEMENTATION
More informationrandomly distributed into 16
INTERACTION BETWEEN DIETARY UNSATURATION AND a-tocopherol LEVELS: VITAMIN E CONTENT IN THIGH MEAT L. Cortinas1, C. Villaverde1, M. D. Baucells1, F. Guardiola2 and A. C. Barroeta1!Dept. Animal & Food Science,
More informationUtjecaj antioksidansa na oksidacijsku stabilnost smjese biljnih ulja
Moslavac T., Pozderović A., Anita Pichler, Melita Pašić, Lidija Lenart 1 Znanstveni rad Utjecaj antioksidansa na oksidacijsku stabilnost smjese biljnih ulja Sažetak Jestiva ulja s visokim udjelom nezasićenih
More informationThe influence of the season on the chemical composition and the somatic cell count of bulk tank cow s milk
Veterinarski Arhiv 78 (3), 235-242, 2008 The influence of the season on the chemical composition and the somatic cell count of bulk Vesna Dobranić 1, Bela Njari 1 *, Marko Samardžija 2, Branimir Mioković
More informationVETERINARSKI ARHIV 82 (4), , 2012
. VETERINARSKI ARHIV 82 (4), 327-339, 2012 The influence of dietary linseed on alpha-linolenic acid and its longer-chain n-3 metabolites content in pork and back fat Danijel Karolyi 1 *, Damir Rimac 2,
More informationUtjecaj propil galata i ekstrakta ružmarina na oksidacijsku stabilnost smjese biljnih ulja
Croat. J. Food Sci. Technol. (2010) 2 (1) 18-25 Utjecaj propil galata i ekstrakta ružmarina na oksidacijsku stabilnost smjese biljnih ulja T. Moslavac 1*, A. Pozderović 1, Anita Pichler 1, Katica Volmut
More informationQuality indicators of broiler breast meat in relation to colour
Animal Science Papers and Reports vol. 32 (2014) no. 2, 173-178 Institute of Genetics and Animal Breeding, Jastrzębiec, Poland Quality indicators of broiler breast meat in relation to colour Gordana Kralik*,
More informationLipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation
Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation K. Smet,* 1 K. Raes,* 2 G. Huyghebaert, L. Haak,* S. Arnouts, and S. De Smet* 3 *Laboratory for
More informationENGLESKO NAZIVLJE VEZANO ZA FITNES / ENGLISH FITNESS-RELATED TERMINOLOGY
ENGLESKO NAZIVLJE VEZANO ZA FITNES / ENGLISH FITNESS-RELATED TERMINOLOGY What is the meaning of the term fitness? Random House Webster's Electronic Dictionary and Thesaurus. (1992). fit-ness (fit'nis)
More informationEFFECT OF DIETARY OMEGA-3 PUFA RICH SOURCES ON GROWTH PERFORMANCE OF JAPANESE QUAIL
International Journal of Science, Environment and Technology, Vol. 4, No 2, 2015, 393 399 ISSN 2278-3687 (O) 2277-663X (P) EFFECT OF DIETARY OMEGA-3 PUFA RICH SOURCES ON GROWTH PERFORMANCE OF JAPANESE
More informationDIETARY FAT TYPE ALTER PERFORMANCE AND QUALITY OF MEAT IN MALE BROILER
DIETARY FAT TYPE ALTER PERFORMANCE AND QUALITY OF MEAT IN MALE BROILER S. Chekani-Azar 1, Parviz Farhoomand 2, Habib Aghdam Shahryar 1 1 Department of Animal Science, Islamic Azad University, Shabestar
More informationTHE EFFECT OF VARIOUS LEVEL OF SKIPJACK TUNA BONE MEAL (Katsuwonus pelamis L) IN RATION ON BROILER CARCASS TENDERNESS AND ABDOMINAL FAT
Biotechnology in Animal Husbandry 27 (4), p 1727-1731, 2011 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 636.087.6 DOI: 10.2298/BAH1104727L THE EFFECT OF VARIOUS LEVEL OF
More informationLipid Oxidation in Muscle Foods
Lipid Oxidation in Muscle Foods Unique Challenges with Oxidation in Muscle Foods Rancidity is a major shelf-life limiting factor in frozen muscle foods NaCl generally accelerates oxidation Oxidation accelerates
More informationValentina Španić and G. Drezner: Heading date impact on wheat fusarium infectiion HEADING DATE IMPACT ON WHEAT FUSARIUM INFECTION
HEADING DATE IMPACT ON WHEAT FUSARIUM INFECTION Valentina ŠPANIĆ, G. DREZNER Poljoprivredni institut Osijek Agricultural Institute Osijek SUMMARY Fusarium head blight (FHB), also called ear blight or scab
More informationEFFECT OF PARTIAL SUBSTITUTION OF STANDARD MEAL IN CHICKEN FEED BY RAPE SEED ON CARCASS AND MEAT QUALITY**
Biotechnology in Animal Husbandry 23 (5-6), p 323-329, 2007 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.05 EFFECT OF PARTIAL SUBSTITUTION OF STANDARD MEAL IN CHICKEN
More informationMehanizmi stanične toksičnosti uzrokovani višestruko nezasićenim masnim kiselinama pristup kvascem
Sveučilište Josipa Jurja Strossmayera u Osijeku Sveučilište u Dubrovniku Institut Ruđer Bošković Sveučilišni poslijediplomski interdisciplinarni doktorski studij Molekularne bioznanosti Luka Andrišić Mehanizmi
More informationISSN UDK = 637.5:641 MESO PILIĆA U PREHRANI LJUDI ZA ZDRAVLJE. Gordana Kralik (1), Z. Škrtić (1), Marica Galonja (2), S.
ISSN 1330-7142 UDK = 637.5:641 MESO PILIĆA U PREHRANI LJUDI ZA ZDRAVLJE Gordana Kralik (1), Z. Škrtić (1), Marica Galonja (2), S. Ivanković (3) Izvorni znanstveni članak Original scientific paper SAŽETAK
More informationThe effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat
Journal of Animal and Feed Sciences, 24, 2015, 244 251 The Kielanowski Institute of Animal Physiology and Nutrition, PAS, Jabłonna The effect of dietary fat, vitamin E and selenium concentrations on the
More informationUloga obiteljskog liječnika u prepoznavanju bolesnika s neuroendokrinim tumorom
Uloga obiteljskog liječnika u prepoznavanju bolesnika s neuroendokrinim tumorom Dr.sc. Davorin Pezerović OB Vinkovci 11.05.2017. For Za uporabu use by Novartisovim speakers predavačima and SAMO appropriate
More informationVitamin K & Antioxidants. NUT1602 E-Tutor 2018
Vitamin K & Antioxidants NUT1602 E-Tutor 2018 Vitamin K O Can be obtained from non-food source O Bacteria in the GI tract O Acts primarily in blood clotting O Prothrombin O Metabolism of bone proteins
More informationScope of the thesis CHAPTER 1
Scope of the thesis CHAPTER 1 Chapter 1 The dietary ratio of saturated to unsaturated fatty acids possibly affects energy expenditure. A high ratio of polyunsaturated fatty acids (PUFA):saturated fatty
More informationInfluence of Dietary Fat and Vitamin E on Shelf Life of Ground Broiler Breast and Thigh Meat. Benya Saenmahayak
Influence of Dietary Fat and Vitamin E on Shelf Life of Ground Broiler Breast and Thigh Meat by Benya Saenmahayak A dissertation submitted to the Graduate Faculty of Auburn University in partial fulfillment
More informationPRODUCTION, MODELING, AND EDUCATION Research Notes
PRODUCTION, MODELING, AND EDUCATION Research Notes Sensory evaluation and consumer acceptance of eggs from hens fed flax seed and 2 different antioxidants Z. Hayat,* G. Cherian, 1 T. N. Pasha,* F. M. Khattak,*
More informationOznaka: 1/6. Vrsta ispitivanja/ Svojstvo Type of test/property Raspon/ Range
1/6 Popis se odnosi na Prilog potvrdi o akreditaciji broj 1166, koji je dostupan na stranici Hrvatske akreditacijske agencije www.akreditacija.hr., datum izdanja priloga 03/lipanj/2015. List is related
More informationUTJECAJ VISOKO-PROTEINSKE DIJETE NA OKSIDACIJSKI/ANTIOKSIDACIJSKI STATUS
Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet Preddiplomski studij Nutricionizam KATARINA LOVRIĆ 6936/N UTJECAJ VISOKO-PROTEINSKE DIJETE NA OKSIDACIJSKI/ANTIOKSIDACIJSKI STATUS ZAVRŠNI RAD Modul:
More informationUTJECAJ KONCENTRACIJE SELENA U SMJESAMA ZA PILIĆE NA PRINOS I KVALITETU MIŠIĆNOG TKIVA ZABATAKA
41 ISSN 13307142 UDK = 636.5:636.085.12 UTJECAJ KONCENTRACIJE SELENA U SMJESAMA ZA PILIĆE NA PRINOS I KVALITETU MIŠIĆNOG TKIVA ZABATAKA Zlata Kralik, Gordana Kralik, Z. Škrtić SAŽETAK Izvorni znanstveni
More informationDetermination of membrane integrity of canine spermatozoa
VETERINARSKI ARHIV 75 (1), 23-30, 2005 Determination of membrane integrity of canine spermatozoa Tomislav Dobranić*, Marko Samardžija, Marijan Cergolj, and Nikica Prvanović Clinic for Obstetrics and Reproduction,
More informationBROILER MEAT QUALITY: THE EFFECT OF REARING SYSTEM AND LENGTH OF FATTENING PERIOD
Biotechnology in Animal Husbandry 27 (4), p 15-1642, 2011 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 6.033 DOI: 10.2298/BAH11045B BROILER MEAT QUALITY: THE EFFECT OF REARING
More informationLipid Oxidation and its Implications to Food Quality and Human Health. Dong Uk Ahn Animal Science Department Iowa State University
Lipid Oxidation and its Implications to Food Quality and Human Health Dong Uk Ahn Animal Science Department Iowa State University Introduction Process of Lipid Oxidation Free Radicals and Reactive Oxygen
More informationCarcass Composition and Meat Quality of Crna Slavonska Pigs from Two Different Housing Conditions
ORIGINAL SCIENTIFIC PAPER 221 Carcass Composition and Meat Quality of Crna Slavonska Pigs from Two Different Housing Conditions Ivona DJURKIN KUŠEC 1 Ivan BUHA 1 Vladimir MARGETA 1 Kristina GVOZDANOVIĆ
More informationEffects of dietary fats and vitamin E on the fatty acid composition of egg yolk of fresh and refrigerated table eggs
Effects of dietary fats and vitamin E on the fatty acid composition of egg yolk of fresh and refrigerated table eggs L. PÁL*, G. KOVÁCS, K. DUBLECZ, L. WÁGNER and F. HUSVÉTH Pannon University, Georgikon
More informationOtkazivanje rada bubrega
Kidney Failure Kidney failure is also called renal failure. With kidney failure, the kidneys cannot get rid of the body s extra fluid and waste. This can happen because of disease or damage from an injury.
More informationEffects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat
AS 659 ASL R26 203 Effects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat Shan Xiao Iowa State University Wan Gang Zhang Iowa State University Eun Joo
More informationComparison of Effects of Using Different Levels of Animal and Vegetable Fats and Their Blends on Performance of Laying Hens
2011, TextRoad Publication ISSN 2090-424X Journal of Basic and Applied Scientific Research www.textroad.com Comparison of Effects of Using Different Levels of Animal and Vegetable Fats and Their Blends
More informationEXTRA VIRGIN OLIVE OIL AND ATHEROSCLEROSIS BIOMARKERS IN PATIENTS ON ANTIRETROVIRAL THERAPY
UNIVERSITY OF ZAGREB FACULTY OF PHARMACY AND BIOCHEMISTRY Sanja Kozić Dokmanović EXTRA VIRGIN OLIVE OIL AND ATHEROSCLEROSIS BIOMARKERS IN PATIENTS ON ANTIRETROVIRAL THERAPY DOCTORAL THESIS Zagreb, 2012.
More informationImportant reactions of lipids
Taif University College of Medicine Preparatory Year Students Medical chemistry (2) Part II (Lipids) week 4 lectures 1435-36 Important reactions of lipids Lectures outlines Definition and importance of
More informationSTUDY OF THE EFFECT OF ROSEMARY (ROSMARINUS OFFICINALIS) AND GARLIC (ALLIUM SATIVUM) ESSENTIAL OILS ON THE PERFORMANCE OF RABBIT
Nutrition and Digestive Physiology STUDY OF THE EFFECT OF ROSEMARY (ROSMARINUS OFFICINALIS) AND GARLIC (ALLIUM SATIVUM) ESSENTIAL OILS ON THE PERFORMANCE OF RABBIT Erdelyi M. 1 *, Matics Zs. 2, Gerencsér
More informationIN RECENT years, fats have become a
Influence of Fats in Rations on Storage Quality of Poultry M. I. DARROW AND E. 0. ESSARY Swift & Company, Research Laboratories, Chicago, III. (Received for publication August, 195) IN RECENT years, fats
More informationEPIDEMIOLOGY OF OVARIAN CANCER IN CROATIA
REVIEW Libri Oncol., Vol. 43 (2015), No 1-3, 3 8 EPIDEMIOLOGY OF OVARIAN CANCER IN CROATIA MARIO ŠEKERIJA and PETRA ČUKELJ Croatian National Cancer Registry, Croatian Institute of Public Health, Zagreb,
More informationUniversity of Belgrade, Faculty of Biology, Belgrade Serbia 2
534 VII INTERNATIONAL CONFERENCE WATER & FISH - CONFERENCE PROCEEDINGS COMPARATIVE ANALYSIS OF THE FATTY ACID COMPOSITION OF NATURAL FOOD AND SUPPLEMENTAL FEED IN CARP FROM A FISH FARM IVANA ŽIVIĆ 1, DEJANA
More informationLinseed oils with different fatty acid patterns in the diet of broiler chickens
Linseed oils with different fatty acid patterns in the diet of broiler chickens J. ZELENKA, D. SCHNEIDEROVÁ, E. MRKVICOVÁ Faculty of Agronomy, Mendel University of Agriculture and Forestry, Brno, Czech
More informationThe effect of Se-fortified wheat in feed on concentrations of selenium and GPx and SOD in blood of laying hens
Acta Agraria Kaposváriensis (2014) Vol 18 Supplement 1, 194-199. Kaposvári Egyetem, Agrár- és Környezettudományi Kar, Kaposvár Kaposvár University, Faculty of Agricultural and Environmental Sciences, Kaposvár
More informationEffect of feeding linseed oil on growth performance and nutrients utilization efficiency in broiler chicks
2017; 6(11): 120-124 ISSN (E): 2277-7695 ISSN (P): 2349-8242 NAAS Rating 2017: 5.03 TPI 2017; 6(11): 120-124 2017 TPI www.thepharmajournal.com Received: 20-09-2017 Accepted: 21-10-2017 Jyoti Shunthwal
More informationEFFECT OF SELENIUM-FORTIFIED WHEAT IN FEED FOR LAYING HENS ON TABLE EGGS QUALITY
297 Bulgarian Journal of Agricultural Science, 22 (No 2) 2016, 297 302 Agricultural Academy EFFECT OF SELENIUM-FORTIFIED WHEAT IN FEED FOR LAYING HENS ON TABLE EGGS QUALITY Z. KRALIK *, M. GRCEVIĆ, Ž.
More informationProduction of Dog Food from Protein Meal Obtained from Processed Poultry Slaughter By- Products
original research paper Acta Agriculturae Serbica, Vol. XV, 29 (2010) 25-30 Production of Dog Food from Protein Meal Obtained from Processed Poultry Slaughter By- Products Slavko Filipović Food Technology
More informationPOVEZANOST UNOSA SOLI HRANOM I RAZINE SUPEROKSID DISMUTAZE U KRVI LJUDI
SVEUČILIŠTE JOSIPA JURJA STROSSMAYERA U OSIJEKU MEDICINSKI FAKULTET OSIJEK Studij medicinsko laboratorijske dijagnostike Marina Milković POVEZANOST UNOSA SOLI HRANOM I RAZINE SUPEROKSID DISMUTAZE U KRVI
More informationFUNCTIONAL POULTRY MEAT ENRICHED WITH BIOLOGICALLY ACTIVE SUB- STANCES FROM NEUTRAL EXTRACTIVES OBTAINED FROM SPRUCE NEEDLES
FUNCTIONAL POULTRY MEAT ENRICHED WITH BIOLOGICALLY ACTIVE SUB- STANCES FROM NEUTRAL EXTRACTIVES OBTAINED FROM SPRUCE NEEDLES FUNKCIONALNO MESO PERADI OBOGAĆENO BIOLOŠKI AKTIVNIM TVARIMA IZ NEUTRALNIH EKSTRAKATA
More informationFactors Affecting Oxidative Stability of Pork, Beef, and Chicken Meat
Animal Industry Report AS 654 ASL R2257 2008 Factors Affecting Oxidative Stability of Pork, Beef, and Chicken Meat Byung R. Min Ki C. Nam Joseph C. Cordray Dong U. Ahn, duahn@iastate.edu Recommended Citation
More informationFree Radicals in Biology and Medicine
Free Radicals in Biology and Medicine 0 \ Second Edition BARRY HALLIWELL Professor of Medical Biochemistry, University of London King's College and JOHN M.C. GUTTERIDGE Senior Scientist, National Institute
More informationH. Basmacıoğlu 1#, Ö. Tokuşoğlu 2 and M. Ergül 1
197 The effect of oregano and rosemary essential oils or alpha-tocopheryl acetate on performance and lipid oxidation of meat enriched with n-3 PUFA s in broilers H. Basmacıoğlu 1#, Ö. Tokuşoğlu 2 and M.
More informationJasna Piršljin*, Suzana Milinković-Tur, Blanka Beer Ljubić, and Maja Zdelar-Tuk. Veterinarski Arhiv 78 (3), , 2008
Veterinarski Arhiv 78 (3), 187-196, 2008 The effect of organic selenium supplementation on the antioxidative characteristics and lipid peroxidation of chicken blood during fattening and after fasting Jasna
More informationNutrients. Chapter 25 Nutrition, Metabolism, Temperature Regulation
Chapter 25 Nutrition, Metabolism, Temperature Regulation 25-1 Nutrients Chemicals used by body to produce energy, provide building blocks or function in other chemical reactions Classes Carbohydrates,
More informationVirusne infekcije i oksidativni stres
Volumen 67, Broj 12 VOJNOSANITETSKI PREGLED Strana 1015 A K T U E L N A T E M A UDC 577.334::616.98 Virusne infekcije i oksidativni stres Viral infections and oxidative stress Snežana Brkić*, Daniela Marić*,
More informationThe effect of dietary selenium supplementation on meat quality of broiler chickens
B A S E Biotechnol. Agron. Soc. Environ. 20 5(S), 6-69 The effect of dietary selenium supplementation on meat quality of broiler chickens Aldona Miezeliene (), Gitana Alencikiene (), Romas Gruzauskas (2),
More informationKidney Failure. Kidney. Kidney. Ureters. Bladder. Ureters. Vagina. Urethra. Bladder. Urethra. Penis
Kidney Failure Kidney failure is also called renal failure. With kidney failure, the kidneys cannot get rid of the body s extra fluid and waste. This can happen because of disease or damage from an injury.
More informationTHE EFFECT OF FERMENTED MIXED COCONUT OIL AND TOFU SOLID WASTE SUPPLEMENT ON MEAT TENDERNESS AND CHOLESTEROL OF BROILER
THE EFFECT OF FERMENTED MIXED COCONUT OIL AND TOFU SOLID WASTE SUPPLEMENT ON MEAT TENDERNESS AND CHOLESTEROL OF BROILER H. A. W. Lengkey 1, F. R.wolayan 2, M. Najoan 2, P. Edianingsih 1, B. Bagau 2 1 Faculty
More informationRedukcija tjelesne težine
Prehrambeni suplementi i redukcija tjelesne težine Damir Sekulić Sveučilište u Splitu Redukcija tjelesne težine jedan od glavnih ciljeva u transformaciji morfoloških obilježja moguće da se radi o najčešćem
More informationCARCASS QUALITY AND ABDOMINAL FAT FATTY ACID COMPOSITION OF CHICKENS FED WITH DIFFERENT VEGETABLE OIL ADDITIONS
Scientific Works. Series C. Veterinary Medicine. Vol. LX (1) ISSN 2065-1295, ISSN Online 2067-3663, ISSN-L 2065-1295 CARCASS QUALITY AND ABDOMINAL FAT FATTY ACID COMPOSITION OF CHICKENS FED WITH DIFFERENT
More informationCORRELATION BETWEN SOME INDICATORS OF BROILER CARCASS FAT
Biotechnology in Animal Husbandry 31 (2), p 175-180, 2015 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.5'635 DOI: 10.2298/BAH1502175P CORRELATION BETWEN SOME INDICATORS
More informationDietary Polyunsaturated Fat Reduces Skin Fat as Well as Abdominal Fat in Broiler Chickens
Dietary Polyunsaturated Fat Reduces Skin Fat as Well as Abdominal Fat in Broiler Chickens G. Ferrini,* M. D. Baucells,* E. Esteve-García, and A. C. Barroeta* 1 *Animal Nutrition, Management, and Welfare
More informationFatty Acid Content in Chicken Thigh and Breast as Affected by Dietary Polyunsaturation Level
Fatty Acid Content in Chicken Thigh and Breast as Affected by Dietary Polyunsaturation Level L. Cortinas,*,1 C. Villaverde,* J. Galobart,* M. D. Baucells,* R. Codony, and A. C. Barroeta* *Universitat Autonoma
More informationLecture 3. Nutrition
Lecture 3 Nutrition, Part 1 1 Nutrition 1.Macronutrients a. Water b. Carbohydrates c. Proteins d. Fats 2.Micronutrients a. Minerals b. Vitamins 2 1 Why is Nutrition Important? Your food choices each day
More informationOXIDATION AND ANTIOXIDANT PROTECTION IN RAW MATERIALS AND FEEDS
EVALUATION OF OXIDATION AND ANTIOXIDANT PROTECTION IN RAW MATERIALS AND FEEDS Sergi Carné and Javier Estévez Technical Department, Industrial Técnica Pecuaria, S.A. (ITPSA); scarne@itpsa.com 1 LIPID OXIDATION
More informationA deficiency of biotin, commonly seen in alcoholics, can cause neurological symptoms
Water-soluble vitamins Vitamin deficiencies Metabolism General Diseases etc. A deficiency of biotin, commonly seen in alcoholics, can cause neurological symptoms Levels of folate are particularly low in
More informationSoybean meal and sunflower meal as a substitute for fish meal in broiler diet
VETERINARSKI ARHIV 74 (4), 271-279, 2004 Soybean meal and sunflower meal as a substitute for fish meal in broiler diet Željko Mikulec 1 *, Nora Mas 1, Tomislav Mašek 1, and Antun Strmotiæ 2 1 Department
More informationP *.+* ,. +- / + Kjos,*** +33+ Tang,*** ,**. ,**,,**. : fax : *, ** mmitsuru a#rc.go.jp
a + + -/3+ + -002/01,/ +, /,0 - +1 0 P./ P.+ P./ P.+ 11 (-) :.3.+0,,0,. +- / + ph -./../,.,,,.,.,/ Kjos, ++2 +33+ Tang, 0 : a,/,2/+ : fax :,32-220 e-mail : mmitsurua#rc.go.jp 11 - :.3.+0,,0.3 +,2 +3./
More informationBroiler performance in response to different methionine levels
Journal of Agricultural Technology 2013 Vol. 9(6):1399-1404 Journal of Agricultural Available Technology online http://www.ijat-aatsea.com 2013 Vol. 9(6):1399-1404 ISSN 1686-9141 Broiler performance in
More informationFood, Supplements and Healthy Lifestyles in Slowing and Preventing Macular Degeneration Julie Mares, Professor For the Nutrition and Eye Health Research Team http://nutritionforeyes.ophth.wisc.edu Preserving
More informationNUTRITIONAL QUALITY OF EGGS FROM HENS FED WITH DDGS
NUTRITIONAL QUALITY OF EGGS FROM HENS FED WITH Yan Zhang National Corn to Ethanol Research Center Southern Illinois University Edwardsville and Jill K. Winkler-Moser National Center for Agricultural Utilization
More informationNutritional composition of beef: Effect of cattle diet. Aidan Moloney and Frank Monahan
Nutritional composition of beef: Effect of cattle diet Aidan Moloney and Frank Monahan Presentation outline Nutritionally relevant compounds Grass-fed cattle The compounds measured Summary and further
More informationPOULTRY NUTRITION BRETT KREIFELS NEBRASKA EXTENSION DOUGLAS-SARPY COUNTIES
POULTRY NUTRITION BRETT KREIFELS NEBRASKA EXTENSION DOUGLAS-SARPY COUNTIES FEEDING CHICKENS Properly feeding your chickens is one of the most important things you can do. Proper nutrition will ensure that
More informationChapter 4: Nutrition. ACE Personal Trainer Manual Third Edition
Chapter 4: Nutrition ACE Personal Trainer Manual Third Edition Introduction SCAN group of dieticians who practice in sports and cardiovascular nutrition [SCAN]; locate local SCAN dieticians by contacting
More informationVitamin E and Se: does 1+1 equal more than 2?
Vitamin E and Se: does 1+1 equal more than 2? Prof Peter Surai Introduction It is well known that animal/poultry production is associated with a range of stresses, including environmental (high or low
More informationJohannes Huber: Endocrine estetic and cosmetic in menopause
Johannes Huber: Endocrine estetic and cosmetic in menopause možete objektivizirati proces starenja na licu Daily news 31 March 2015 In modern data processing, attempts are being made to discover parameters
More informationTHE EFFECT OF DIET SELENIUM SUPPLEMENT ON MEAT QUALITY
Biotechnology in Animal Husbandry 28 (3), p 553-561, 2012 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.07 DOI: 10.2298/BAH1203553J THE EFFECT OF DIET SELENIUM SUPPLEMENT
More informationThe University of Veterinary Medicine and Pharmacy Komenského 73, , Košice, Slovakia 2
Journal of Animal and Feed Sciences, 20, 2011, 236 245 The influence of dietary supplementation with Melissa officinalis and combination of Achillea millefolium and Crataegus oxyacantha on oxidative stability
More informationBroiler Nutrition Specifications
Broiler Nutrition Specifications 2 Introduction 3 Table 1: Nutrition Specifications for As-Hatched Broilers - Target Live Weight
More informationOH-selenomethionine: an efficient source of Se in fattening pigs
OH-selenomethionine: an efficient source of Se in fattening pigs S. GREEN, K. COPPENS, P.-A. GERAERT Adisseo France SAS and Denkavit BV, Netherlands What are our challenges at the animal level? Pork: Transform
More informationFATTY ACID COMPOSITION OF SUBCUTANEOUS AND INTRAMUSCULAR ADIPOSE TISSUE IN EAST BALKAN PIGS
Biotechnology in Animal Husbandry 31 (4), p 543-550, 2015 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.043'64 DOI: 10.2298/BAH1504543P FATTY ACID COMPOSITION OF SUBCUTANEOUS
More informationThe Effects of Some Additives on Egg Quality in Laying Hens
Bulletin UASVM Animal Science and Biotechnologies 70(2)/2013, 344-351 Print ISSN 1843-5262; Electronic ISSN 1843-536X The Effects of Some Additives on Egg Quality in Laying Hens Aurel ŞARA 1), Mihai BENłEA
More informationEffect of supplemental vitamin C on meat quality of cattle fed varying concentrations of dietary sulfur
Effect of supplemental vitamin C on meat quality of cattle fed varying concentrations of dietary sulfur S.L. Hansen*, S.M. Lonergan, and D.J. Pogge Department of Animal Science Iowa State University Introduction
More information