master's thesis
Utjecaj dodatka ortofosforne kiseline u tovu pilića na fizikalno-kemijska svojstva mesa

Ivan Graberec (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Opće stočarstvo
Metadata
TitleUtjecaj dodatka ortofosforne kiseline u tovu pilića na fizikalno-kemijska svojstva mesa
AuthorIvan Graberec
Mentor(s)Dalibor Bedeković (thesis advisor)
Abstract
Cilj ovog diplomskog rada bio je utvrditi utjecaj dodatka ortofosforne kiseline na fizikalno-kemijska svojstva pilećeg mesa. U istraživanje je bilo uključeno 200 komercijalnih hibrida tovnih pilića Ross 308 podijeljenih u četiri skupine sa dva ponavljanja, ovisno o udjelu ortofosforne kiseline koja je bila dodana u vodu za piće (0; 0,4; 0,5; 0,65 %). Nakon završetka pokusa s dobi pilića od 42 dana te uobičajene klaoničke obrade obavljena su mjerenja fizikalno-kemijskih svojstava (vrijednost pH15, pH24, pokazatelja boje (L*, a*, b*), gubitka mesnog soka (DL24, DL48) i kala kuhanja (CL)) na 20 pilećih trupova odnosno na 5 trupova iz svake skupine. Statističkom obradom nisu utvrđene statistički značajne razlike (p>0,05) u fizikalno-kemijskim pokazateljima kakvoće (pH15, pH24, pokazatelja boje L*, a*, b*, DL24, DL48, CL) mesa između komercijalnih hibirda tovnih pilića Ross 308 bez dodatka ortofosforne kiseline (kontrolna skupina) i s dodacima ortofosforne kiseline (0,4; 0,5; 0,65 %). Statistički značajne razlike nisu utvrđene niti između skupina s različitim razinama dodataka ortofosforne kiseline. Stoga s obzirom na rezultati predmetnog istraživanja možemo zaključiti da nema opravdanog razloga za uvođenje dodatka ortofosforne kiseline u hranu pilića koji bi posljedično tome utjecao na fizikalno-kemijska svojstva njihova mesa. No unatoč tome, svakako treba uzeti u obzir rezultate prethodnih istraživanja, njihove učinke na meso pilića i trendove u peradarskoj industriji te u bližoj budućnosti razmotriti mogućnost provođenja novih istraživanja s većim brojem jedinki.
Keywordschickens meat ortophosphoric acid physico-chemical properties
Committee MembersDalibor Bedeković (committee chairperson)
Zlatko Janječić (committee member)
Danijel Karolyi (committee member)
Ana Kaić (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
Lower level organizational unitsOpće stočarstvo
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Study programme typeuniversity
Study levelgraduate
Study programmeProduction and Processing of Meat
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-09-29
Parallel abstract (English)
The aim of this study was to investigate the influence of ortophosphoric acid on the physico-chemical composition of chicken meat. The study included 200 commercial hybrids broilers Ross 308 divided into four groups with two repetitions, depending on the proportion of ortophosphoric acid added to the drinking water (0; 0.4; 0.5; 0.65 %). When the experiment was over, with the 42 days old broilers and the usual carcass processing were performed measurements of physical and chemical properties (pH15 and pH24 value, color indicators (L *, a *, b *), drip loss (DL24, DL48) and cooking loss (CL)) on 20 chicken carcasses or 5 carcass from each group. Statistical analysis showed no statistically significant differences (p> 0.05) in the physical and chemical quality indicators (pH15, pH24, color indicators L *, a *, b *, DL24, DL48, CL) of meat between commercial hybrids broilers Ross 308 without the addition of ortophosphoric acid (the control) and with orthophosphoric acid supplements (0.4; 0.5; 0.65%). Statistically significant differences were not established either between groups with different levels of ortophosphoric acid supplements. Therefore, considering the results of the research, we can conclude that there is no valid reason for adding the ortophosphoric acid in broilers food, that would consequently affect the physicochemical properties of their meat. Nevertheless, we must take into results of previous research, their effects on broilers meat and trends in the poultry industry, and in the near future consider the possibility of conducting new research with a larger number of individuals.
Parallel keywords (Croatian)fizikalno-kemijska svojstva meso ortofosforna kiselina pilići
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:141762
CommitterValentina Bezek