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Food and Feed Research
2018, vol. 45, br. 1, str. 59-66
jezik rada: engleski
vrsta rada: originalan članak
objavljeno: 13/07/2018
doi: 10.5937/FFR1801059S
Creative Commons License 4.0
Uticaj dodatka šargarepe i paprike na fizičke karakteristike jaja i boju žumanca
Institut za prehrambene tehnologije, Novi Sad

e-adresa: nedeljka.spasevski@fins.uns.ac.rs

Projekat

Istraživanje savremenih biotehnoloških postupaka u proizvodnji hrane za životinje u cilju povećanja konkurentnosti, kvaliteta i bezbednosti hrane (MPNTR - 46012)

Sažetak

Za mnoge potrošače boja žumanca je vrlo važna karakteristika kvaliteta jaja. Pošto kokoši nosilje nisu u stanju da sintetišu obojene pigmente, intenzitet boje žumanca zavisi direktno od sadržaja i profila pigmenata karotenoida koji su prisutni u njihovoj hrani. Cilj ovog istraživanja bio je da se proceni kombinovani efekat pigmenta paprike i šargarepe i da se vidi da li kombinovani izvori pigmenta mogu postići boju žumanca u željenom rasponu boja. Biološki testovi su trajali 30 dana i izvedeni su na 180 jedinki kokoši nosilja rase 'Lohmann Brown'. Kokoši nosilje su bile podeljene u šest grupa. Svakoj grupi je bio dodeljen jedan od šest mogućih tretmana, kontrola 1 (C1) tretman bez dodavanja pigmenata, kontrola 2 (C2) tretman sa sintetičkim pigmentima i četiri eksperimentalne dijete (D1, D2, D3, D4) uz dodavanje prirodnih izvora boja (paprika i šargarepa). Nakon eksperimentalnog perioda sakupljena jaja su analizirana u pogledu fizičkih karakteristika jaja, sadržaja β-karotena i boje žumanca. Dobijeni rezultati su pokazali da suva šargarepa i mlevena paprika mogu uspešno zameniti sintetičke pigmente, bez ikakvih negativnih efekata na fizičke karakteristike proizvedenih jaja, boju žumanca, prihvatljivost ili sadržaj β-karotena.

Ključne reči

prirodni pigmenti; boja žumanca; CIE L*a*b*; senzorna analiza; β-karoten

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