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Tehnologija mesa
2013, vol. 54, br. 1, str. 48-56
jezik rada: srpski
vrsta rada: izvorni naučni članak
doi:10.5937/tehmesa1301048L


Hemijski sastav, sadržaj holesterola i sastav masnih kiselina šarana (Cyprinus carpio) iz slobodnog izlova, poluintenzivnog i kaveznog sistema gajenja
aNaučni institut za veterinarstvo 'Novi Sad', Novi Sad
bInstitut za higijenu i tehnologiju mesa, Beograd
cUniverzitet u Novom Sadu, Poljoprivredni fakultet

e-adresa: ljubojevic.ljubojevicd.dragana@gmail.com

Projekat

Uticaj kvaliteta komponenata u ishrani ciprinida na kvalitet mesa, gubitke i ekonomičnost proizvodnje (MPNTR - 31011)

Sažetak

Poznavanje hemijskog sastava mesa riba je važno, pošto je njegova potrošnja u porastu, na osnovu preporuka da ova vrsta mesa treba da bude bitna komponenta zdrave ishrane. Osnovni cilj istraživanja je bio ispitivanje i poređenje rezultata analiza mesa šarana iz slobodnog izlova (Dunav), poluintenzivnog sistema (RG 'Ečka') i kaveznog sistema gajenja (kavezni sistem Vrbas). Rezultati ispitivanja su pokazali da je postojala statistički značajna razlika (P < 0,05) u sadržaju vode (73,58; 78,31 i 70,32%, respektivno) i masti (6,95; 3,14; 9,79%, repektivno) u ispitanim uzorcima šarana prema načinu gajenja. Meso šarana sa RG 'Ečka' sadržalo je manje masti u poređenju sa mesom šarana koji je izlovljen iz Dunava. Sadržaj proteina se nije značajno razlikovao između ispitanih uzoraka šarana. Sadržaj holesterola je bio značajno veći u uzorcima mesa riba iz Dunava (45,49 mg/100g) i ribnjaka Ečka (49,64 mg/100g), u odnosu na uzorke mesa šarana iz kaveznog sistema (26,53 mg/100g). Palmitinska kiselina je bila najzastupljenija zasićena masna kiselina (polysaturated fatty acids) u mesu sve tri grupe šarana i postojala je statistički značajna razlika (P < 0,05), između grupa, pri čemu je najviši sadržaj izmeren kod šarana iz Dunava. Ukupan zbir je bio najveći u šaranima iz Dunava, zatim slede Ečka i Vrbas (27,59; 25,44 i 17,18% respektivno). Sadržaj mononezasićenih masnih kiselina (monosaturated fatty acids), je bio najveći u uzorcima fileta šarana iz Dunava (52,94%), a najmanji u uzorcima mesa ribe iz kaveznog sistema gajenja (37,25%). Sadržaj najdominantnije, oleinske kiseline, bio je približno isti u sve tri grupe šarana. Ukupan sadržaj polinezasićenih masnih kiselina (polyunsaturated fatty acids) je bio najveći u uzorcima šarana iz kaveznog sistema gajenja (45,46%), a najmanji u mesu šarana iz Dunava (19,60%). Razlog za to je visoki sadržaj linolne kiseline u uzorcima šarana iz kaveznog sistema, koji je bio dva puta veći u odnosu na šarana iz Ečke, a gotovo 5 puta veći u odnosu na šarana iz Dunava. Najpovoljniji ω-3/ω-6 odnos je ustanovljen u filetima dunavskog šarana (0,44%), a najnepovoljniji kod šarana iz kaveznog sistema gajenja (0,10%). U filetima šarana iz ribnjaka AD 'Ečka' ustanovljen je ω-3/ω-6 odnos od 0,29. Rezultati ovog istraživanja doprinose boljem poznavanju nutritivnog kvaliteta mesa šarana iz slobodnog izlova i šarana iz akvakulture i mogu biti od značaja prilikom formulisanja kompletnih smeša za ishranu šarana, u cilju postizanja optimalnijih proizvodnih rezultata, poželjnog kvaliteta mesa, a ujedno i ekonomski isplativije proizvodnje.

Ključne reči

šaran; slobodan izlov; poluintenzivni sistem; kavezni sistem gajenja; hemijski sastav; holesterol; masne kiseline

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