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Istraživanje je provedeno na 160 nesilica komercijalnog hibrida Isa brown s ciljem utvrđivanja utjecaja lanenog ulja na kvalitetu konzumnih jaja. Nesilice su raspoređene u četiri skupine (K0, K1, K2 i K3) te hranjene hranom koja je sadržavala 1,5 % sojinog ulja za kontrolnu K0, 1,5 % lanenog ulja za pokusnu skupinu K1, 3,0 % lanenog ulja za K2 i 4,5 % lanenog ulja za K3. Tijekom pokusa praćeni su parametri: tjelesna masa nesilica, proizvodnja jaja, postotak proizvodnje i masa jaja. S ciljem utvrđivanja kvalitete jaja dobivenih od različitih skupina nesilica iz pokusa, utvrđen je sadržaj masti i masnih kiselina uzoraka jaja. Statistički značajno (p<0,01; p<0,05) veći sadržaj masti u jajima utvrđen je kod pokusne skupine K1 u odnosu na kontrolnu skupinu K0 i pokusnu skupinu K3, dok u odnosu na K2 nije bilo statistički značajne razlike. Analizom masnih kiselina u jajima utvrđene su statistički značajne razlike (p<0,01; p<0,05) u sadržaju zasićenih, mononezasićenih, polinezasićenih ω-6 te polinezasićenih ω-3 masnih kiselina, kao i u omjeru ω-6/ω-3., The research was conducted using 160 laying hens of Isa brown commercial hybrid in order to determine impact of flaxseed oil on production parameters and quality of table eggs. Hens were divided into four groups (K0, K1, K2 i K3), and were fed with diet that included 1,5 % of soybean oil for control group K0, 1,5 % of flaxseed oil for experimental group K1, 3 % of flaxseed oil for K2 and 4,5 % of flaxseed oil for K3. During the experiment, the parameters of body weight of laying hens, egg production, percentage of production and egg weight were observed. In order to determine the quality of eggs obtained from groups of laying hens from the experiment, examination of content of fat and fatty acids was conducted. Statistically significant (p<0,01; p<0,05) higher amount of fat were observed in eggs in experimental group K1 compared to control group K0 and experimental group K3, while compared with eggs from K2 no statistically significant difference was observed. The analysis of fatty acids in eggs showed statistically significant (p<0,01; p<0,05) differences in content of saturated, monounsaturated, poliunsaturated ω-6 and poliunsaturated ω-3 fatty acid as well as in ratio of ω-6/ω-3., Die Untersuchung wurde an 160 Legehennen des kommerziellen braunen Isa-Hybrids durchgeführt, um den Einfluss von Leinsamenöl auf die Produktionsparameter und die Qualität von Konsumeiern zu bestimmen. Die Hennen wurden in vier Gruppen (K0, K1, K2 und K3) aufgeteilt und mit Futter gefüttert, das 1,5 % Sojaöl für die Kontrollgruppe K0, 1,5 % Leinsamenöl für die Versuchsgruppe K1, 3 % Leinsamenöl für K2 und 4,5 % Leinsamenöl für K3 enthielt. Während des Versuchs wurden die Parameter: Körpergewicht der Legehennen, Eierproduktion, prozentualer Anteil der Produktion und Eiergewicht beobachtet. Um die Qualität der Eier aus den Legehennengruppen zu bestimmen, wurde der Gehalt an Fett und Fettsäuren untersucht. Statistisch signifikant (p<0,01; p<0,05) wurde in der Versuchsgruppe K1 im Vergleich zur Kontrollgruppe K0 und zur Versuchsgruppe K3 eine höhere Fettmenge in den Eiern beobachtet, während im Vergleich zu den Eiern aus K2 kein statistisch signifikanter Unterschied festgestellt wurde. Die Analyse der Fettsäuren in Eiern zeigte statistisch signifikante (p<0,01; p<0,05) Unterschiede im Gehalt an gesättigten, einfach ungesättigten, mehrfach ungesättigten ω-6 und mehrfach ungesättigten ω-3 Fettsäuren sowie im Verhältnis von ω-6/ω-3., La investigación fue hecha en 160 gallinas ponedoras del híbrido comercial Isa brown con el objetivo de determinar la influencia del aceite de linaza en la calidad de los huevos comerciales. Las gallinas ponedoras fueron divididas en cuatro grupos (K0, K1, K2 y K3) y alimentadas con alimentos que contenían 1,5% de aceite de soja para el grupo de control K0, 1,5% de aceite de linaza para el grupo experimental K1, 3,0% de aceite de linaza para K2 y 4,5% de aceite de linaza para K3. Durante el experimento fueron monitoreados los siguientes parámetros: el peso corporal de las gallinas ponedoras, la producción de huevos, el porcentaje de producción y la masa del huevo. Para determinar la calidad de los huevos obtenidos de diferentes grupos de gallinas ponedoras del experimento, fue determinado el contenido de grasa y de ácidos grasos de las muestras de los huevos. Se encontró un contenido aumentado de grasa estadísticamente significativo (p <0.01; p <0.05) en los huevos del grupo experimental K1 en comparación con el grupo de control K0 y el grupo experimental K3, mientras que no hubo diferencia estadísticamente significativa en comparación con K2. El análisis de ácidos grasos en los huevos reveló diferencias estadísticamente significativas (p <0.01; p <0.05) en el contenido de ácidos grasos saturados, monoinsaturados, poliinsaturados ω-6 y poliinsaturados ω-3, así como en la relación ω-6 / ω- 3., La ricerca è stata messa appunto su 160 galline ovaiole appartenenti all’ibrido commerciale Isa brown al fine di accertare l’impatto dell’olio di lino sulla qualità delle uova da tavola. Le galline ovaiole sono state suddivise in quattro gruppi (K0, K1, K2 e K3) e nutrite con un mangime contenente l’1,5% di olio di lino per il gruppo di controllo K0, l’1,5% per il gruppo di prova K1, il 3,0% d’olio di lino per il grup po K2 e il 4,5% d’olio di lino per il gruppo K3. Nel corso dell’esperimento sono stati monitorati i seguenti parametri: massa corporea delle galline ovaiole, produzione di uova, tasso di produzione e massa delle uova. Al fine di accertare la qualità delle uova ottenute dai differenti gruppi di galline ovaiole coinvolte nell’esperimento, è stato accertato il contenuto di grassi e degli acidi grassi nei campioni di uova. È stato evidenziato un maggior contenuto di grassi statisticamente significativo (p<0,01; p<0,05) nelle uova provenienti dal gruppo di prova K1 rispetto al gruppo di controllo K0 e al gruppo di prova K3, mentre, rispetto al gruppo K2, non è stata riscontrata alcuna differenza statisticamente significativa. Dall’analisi degli acidi grassi nelle uova sono state accertate differenze statisticamente significative (p<0,01; p<0,05) nel contenuto di acidi grassi saturi, monoinsaturi, polinsaturi ω-6 e polinsaturi ω-3, così come nel rapporto tra ω-6 e ω-3.

Selection of optimal hybrid of Pekin duck and housing system could improve yield and quality of duck meat. The aim of this study was to investigate the effects of two rearing systems (intensive vs semi-intensive housing) on growth performance, carcass quality, and selected physical meat quality traits of two commercial strains of Pekin ducks. The study was performed on 240 one-day-old Pekin ducklings of two different strains (120 ducklings of STAR 53 medium hybrid and 120 ducklings of SM3 heavy hybrid) during a 49-day period. Half the birds (120) were reared in a complete confinement system on a floor (intensive system), while the remaining 120 ducks had access to land outside (semi-intensive system). Growth performance of ducks was determined by BW, weight gain, feed intake, and feed conversion ratio (FCR), carcass quality by dressing percentage, percentage of basic cuts in carcasses, and content of various tissues in basic cuts, while meat quality was determined by pH, drip loss, cooking loss, Warner-Bratzler shear force, and color (L*, a*, and b*) values. At the end of the study, SM3 heavy hybrid and STAR 53 hybrid Pekin ducks achieved similar BWs. Higher final BW and lower overall FCR were found in ducks reared in the intensive system than in ducks kept in the semi-intensive system. Higher dressing percentage, weight and percentage of breast, but also a lower percentage of back with pelvis in the carcasses were determined in SM3 hybrid ducks than in STAR 53 hybrid ducks. The strain of duck did not affect meat pH, drip loss, or L* color value. Moreover, housing system affected the physical meat quality of the ducks, since breasts from ducks reared in the semi-intensive system had higher initial meat pH, higher percentage of EZ-drip loss and cooking loss, and higher L*, a*, and b* values than did breasts from intensively-reared ducks. In conclusion, SM3 ducks were more suited for broiler production due to their better carcass quality than STAR 53 ducks. Furthermor

Although the nutritional value of eggs in human nutrition is well known, efforts are still being made to increase it. That can be achieved by selecting nutrients and supplements for laying hens feed rations. The aim of this study was to examine the effect of different amounts of flaxseed oil in the diet of laying hens on the fatty acid composition of eggs. To achieve that goal, experimental groups (three groups) of laying hens were supplemented with 1.5%, 3% and 4.5% flaxseed oil (as a substitute for corn). The control group of laying hens was fed without the addition of flaxseed oil. Feed rations were formulated according to recommendations for the ISA Brown hybrid. Each group comprised 40 individuals raised in the same conditions. Samples for analysis of the fatty acid composition of eggs were taken on days 14, 35 and 70 of the experiment, which lasted 10 weeks (from week 23to week 32). The fatty acid composition of eggs was examined using a standard procedure. On all days of the study (days 14, 35 and 70), the content of SFA was higher in eggs of the control groups of laying hens than in experimental groups and decreased with an increase in the amount of flaxseed oil in the feed. The content of MUFA was higher in the eggs of experimental groups of laying hens than in the eggs of the control group on all days of the study. The content of PUFA was found to increase with an increase in the amount of flaxseed oil in feed rations given to experimental groups and was higher than in the control group of laying hens. The ratio of n-6/n-3 fatty acids, as the most important indicator of nutritional value of any food, including eggs, was significantly more favorable on all days of the study in the eggs of experimental groups of laying hens than in the eggs of the control group. The use of flaxseed oil in the diet of laying hens can increase the nutritional value of eggs to such an extent that eggs produced in that way can be declared functional food.

The aim of the present study was to assess effects of selenium (Se)-yeast diet supplementation on performance and carcass composition in ducks. The study was performed on 240 1-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, which were fed diets supplemented with the following four different levels of Se yeast (ALKOSEL (R) R397): groups with Se at 0 mg/kg of the diet as-fed, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg. Growth performance (bodyweight, daily weight gain, daily feed intake, feed-conversion ratio) and carcass characteristics (hot and cold carcass weight, chilling losses, dressing percentage, carcass cut yields, and percentage of tissues in breast and thighs with drumsticks) of the ducks were determined. Animals fed high-Se diets (0.4 mg/kg) had higher (P < 0.05) final bodyweight and daily weight gain (from 15 to 49 days) compared with those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Ducks fed only with basal diet showed a higher (P < 0.05) feed-conversion ratio (from 15 to 49 days) compared with those supplemented with Se at 0.4 mg/kg and 0.6 mg/kg. Dressing percentage was higher (P < 0.01) in the control group (69.50%) than in the group with Se added at 0.6 mg/kg (66.85%). The weights of basic cuts from the duck carcasses did not significantly differ among compared groups. Moreover, the percentage of skin with subcutaneous fat in breast and thighs with drumsticks increased in Se-supplemented groups compared with the control group, while the opposite was determined with the percentage of muscle. It was concluded that a diet containing 0.4 mg of added Se per kilogram produced the greatest growth-performance results in ducks.

The aim of this study was to assess how dietary supplementation of organic selenium affected carcass and meat quality, tissue selenium content and glutathione peroxidase activity in ducks. The study was performed on 240 one-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, that were fed diets supplemented with four different levels of selenium yeast (ALKOSEL (R) R397): groups with 0 mg/kg, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg added Se. Live weight, carcass characteristics, meat quality characteristics, chemical composition of meat, selenium content in plasma, feces, liver and meat, as well as plasma glutathione peroxidase activity were determined. Animals fed high Se diets (0.4 mg/kg) had higher live weight (P<0.05) compared to those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Chemical analysis of meat revealed differences in moisture, protein and lipid content among compared groups. Breast meat from the group with the highest dietary Se (0.6 mg/kg) had a higher protein content (P<0.01) compared to breast meat from groups with 0 mg/kg and 0.2 mg/kg added Se. Se supplementation increased significantly Se levels in plasma, liver and muscles, as well as activity of glutathione peroxidase in plasma.

Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian countries, compared to European countries. In Asia, about 82.6% of the total production of duck meat is produced. According to FAO (Food and Agriculture Organization) data, eight countries from Asia are in the first fifteen world producers of duck meat. In addition to meat, eggs and duck meat products are produced in these countries. Nutritional quality aspect of duck meat is associated with the fat content and composition, oxidative stability, the content of vitamins and minerals, while the sensory quality with the color, marbling, tenderness, juiciness, flavor and taste. These properties depend on several factors that mutually influence each other, among which the most important is the genotype of ducks, nutrition, housing of ducks, climatic conditions, the pre-slaughter treatment of ducks, and way of preserving duck meat. Duck meat is well accepted by consumers because of its sensory properties, high levels of phospholipid content, flavor precursors. Also it has a high content of unsaturated fatty acids that make 60% of total lipids. Because of the nutritional and sensory properties, duck meat is now often recommended in the diet of patients suffering from hypertension, neuralgia, atherosclerosis, tuberculosis and various forms of gastroenteritis., Meso predstavlja namirnicu visoke biološke i nutritivne vrednosti. U svetu se beleži stalni porast proizvodnje mesa živine. Proizvodnja mesa pataka je važan segment poljoprivredne proizvodnje u mnogim azijskim zemljama, u odnosu na evropske zemlje. U Aziji se proizvede oko 82,6% od ukupne proizvodnje mesa pataka. Prema FAO (Food and Agriculture Organization) podacima, osam zemalja iz Azije se nalazi u prvih petnaest svetskih proizvođača mesa pataka. Pored mesa, u ovim zemljama se proizvode pačija jaja i proizvodi od mesa pataka. Nutritivni aspekt kvaliteta mesa pataka odnosi se na sadržaj masti i njihov sastav, oksidativnu stabilnost, sadržaj vitamina i minerala, dok se senzorni kvalitet odnosi na boju, mramoriranost, mekoću, sočnost, miris i ukus. Ova svojstva zavise od većeg broja faktora koji uzajamno utiču jedni na druge, a među kojima su najvažniji genotip pataka, ishrana, način držanja pataka, klimatski uslovi, postupak sa patkama pre klanja, kao i način čuvanja mesa pataka. Meso pataka je dobro prihvatljivo zbog svojih senzornih osobina, sadržaja visokog nivoa fosfolipida, prekursora aroma. Takođe, ima visok sadržaj nezasićenih masnih kiselina koje čine 60% ukupnih lipida. Zbog svojih nutritivnih i senzornih osobina, meso pataka se danas često preporučuje u ishrani pacijenata koji boluju od hipertenzije, neuralgija, ateroskleroze, tuberkuloze i različitih oblika gastroenteritisa.

Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian countries, compared to European countries. In Asia, about 82.6% of the total production of duck meat is produced. According to FAO (Food and Agriculture Organization) data, eight countries from Asia are in the first fifteen world producers of duck meat. In addition to meat, eggs and duck meat products are produced in these countries. Nutritional quality aspect of duck meat is associated with the fat content and composition, oxidative stability, the content of vitamins and minerals, while the sensory quality with the color, marbling, tenderness, juiciness, flavor and taste. These properties depend on several factors that mutually influence each other, among which the most important is the genotype of ducks, nutrition, housing of ducks, climatic conditions, the pre-slaughter treatment of ducks, and way of preserving duck meat. Duck meat is well accepted by consumers because of its sensory properties, high levels of phospholipid content, flavor precursors. Also it has a high content of unsaturated fatty acids that make 60% of total lipids. Because of the nutritional and sensory properties, duck meat is now often recommended in the diet of patients suffering from hypertension, neuralgia, atherosclerosis, tuberculosis and various forms of gastroenteritis., Meso predstavlja namirnicu visoke biološke i nutritivne vrednosti. U svetu se beleži stalni porast proizvodnje mesa živine. Proizvodnja mesa pataka je važan segment poljoprivredne proizvodnje u mnogim azijskim zemljama, u odnosu na evropske zemlje. U Aziji se proizvede oko 82,6% od ukupne proizvodnje mesa pataka. Prema FAO (Food and Agriculture Organization) podacima, osam zemalja iz Azije se nalazi u prvih petnaest svetskih proizvođača mesa pataka. Pored mesa, u ovim zemljama se proizvode pačija jaja i proizvodi od mesa pataka. Nutritivni aspekt kvaliteta mesa pataka odnosi se na sadržaj masti i njihov sastav, oksidativnu stabilnost, sadržaj vitamina i minerala, dok se senzorni kvalitet odnosi na boju, mramoriranost, mekoću, sočnost, miris i ukus. Ova svojstva zavise od većeg broja faktora koji uzajamno utiču jedni na druge, a među kojima su najvažniji genotip pataka, ishrana, način držanja pataka, klimatski uslovi, postupak sa patkama pre klanja, kao i način čuvanja mesa pataka. Meso pataka je dobro prihvatljivo zbog svojih senzornih osobina, sadržaja visokog nivoa fosfolipida, prekursora aroma. Takođe, ima visok sadržaj nezasićenih masnih kiselina koje čine 60% ukupnih lipida. Zbog svojih nutritivnih i senzornih osobina, meso pataka se danas često preporučuje u ishrani pacijenata koji boluju od hipertenzije, neuralgija, ateroskleroze, tuberkuloze i različitih oblika gastroenteritisa.

Modifikacije u proizvodnji pilećeg mesa, u pogledu uticaja na sastav masnih kiselina u pilećem mesu radi obogaćivanja pilećeg mesa polinezasićenim masnim kiselinama (PUFA), su poželjne u pogledu nutritivnog uticaja na zdravlje ljudi, ali značajno povećavaju podložnost pilećeg mesa procesu oksidacije. Oksidacija lipida je glavni uzrok smanjenja kvaliteta mesa i značajan faktor održivosti mesa i mesnih proizvoda. Cilj ovog istraživanja je određivanje vrednosti peroksidnog broja i sadržaja slobodnih masnih kiselina u uzorcima pilećeg mesa, u zavisnosti od vrste masti koja je korišćena za omašćivanje hrane za piliće. U radu su ispitivani uzorci dve grupe pilića od po 100 komada tovnog hibrida Cobb 500. Obe grupe su držane u istom objektu i hranjene koncentratnim smešama istog sirovinskog sastava i istih nutritivnih svojstava. Jedina razlika je bila u kvalitetu i sastavu masnoće (svinjska mast i suncokretovo ulje) koja se koristila pri proizvodnji hrane za tov pilića u količini od 5,0%. Pilići su bili u standardnom tovu 42 dana, odnosno produženom tovu 56 dana. Nakon uzorkovanja i klanične obrade pilića, pileće meso je skladišteno u hladnjači na temperaturi -18°C u periodu od 60 dana. Oksidativni status mesa određen je u primarnoj fazi oksidacije određivanjem vrednosti peroksidnog broja i sadržaja slobodnih masnih kiselina. Ispitivani su uzorci belog i crvenog pilećeg mesa. Rezultati ispitivanja su ukazali na značajno veće vrednosti peroksidnog broja kod crvenog mesa u odnosu na belo meso, što pokazuje da je crveno meso (batak sa karabatkom) podložnije oksidacionim procesima od belog mesa sa predela grudi (P LT 0,05). Takođe, dobijene su veće vrednosti sadržaja slobodnih masnih kiselina u crvenom mesu u odnosu na belo meso. Ove razlike su značajnije kod upotrebe suncokretovog ulja., Changes in the production of chicken meat, in regard to the effect on fatty acid composition in poultry meat, for the purpose of enrichment of meat with polyunsaturated fatty acids (PUFA), are desirable from the aspect of nutritional impact on human health, but they increase considerably the susceptibility of meat to oxidation process. Lipid oxidation is the principal cause of deterioration of the quality of poultry meat and also important determinant of shelf life of meat and meat products. The aim of this research is determination of peroxide values and free fatty acids content in poultry meat samples depending on the source of fat in broiler diet. Research was carried out on chickens of Cobb 500 provenience divided into two groups of 100 broiler chicks. Chickens were reared in same conditions and fed same diets of identical nutritional content. Single difference was in the quality and source of fat (lard and sunflower oil) used in production of poultry feed - in the quantity of 5%. Duration of fattening of chickens was standard - 42 days, and prolonged fattening - 56 days. After sampling, chickens were slaughtered and their carcasses stored on - 18°C for 60 days. The oxidative status of meat was assessed in the primary oxidation phase, by determination of peroxide value and free fatty acid content. Samples of breast and thigh muscles were investigated.