Ostalo
The quality of broiler fat lipids depending on the use of soybean oil and beef tallow in broiler nutrition
Selma Čorbo
; Univerzitet u Sarajevu, Poljoprivredno-prehrambeni fakultet, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina
Halil Omanović
; Univerzitet u Sarajevu, Poljoprivredno-prehrambeni fakultet, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina
Samira Dedić
; Univerzitet u Bihaću, Biotehnički fakultet, Kulina Bana 2, 77 000 Bihać, Bosna i Hercegovina
Halid Makić
; Univerzitet u Bihaću, Biotehnički fakultet, Kulina Bana 2, 77 000 Bihać, Bosna i Hercegovina
Sažetak
The research investigated the influence of refined soybean oil and beef tallow on the chemical composition of tested samples of fat tissue/melted fat. Chemical analysis conducted on tested subcutaneous and renal fat tissue of 42-days old broilers indicated the content of water, fat and proteins on the basis of which the energy value was calculated. The total cholesterol in the fat tissue was determined by spectrophotometry, and the extraction of fat from the fat tissue was performed by Folch method. The analysis of melted broiler fat, which included determining the iodine number, saponification nuber, peroxide number and the free fatty acids content, provided an insight into the composition and quality of lipids for boh types of broiler meat.
The application of the treatment had a significant influence on the content of water, fat, protein and energy value of broiler fat tissue. The content of water and fat in the fat tissue showed a statistically significant difference among treatments (p<0.05). The content of raw proteins in fat tissue showed a statistically highly significant difference among treatments (p<0.001). The application of the Student’s t-test indicated a statistically highly significant
difference among the tested treatments (p<0.001) in the content of the overall cholesterol in fat tissue.It was established that there is a statistically highly significant difference (p<0.001) between the values of iodine and saponification number of broiler melted fat between two nutrition treatments. There is a statistically highly significant difference (p<0.001) in the applied treatments between the value of the content of the peroxide number and free fatty acids
of broiler melted fat.
Ključne riječi
fat; soybean oil; beef tallow; peroxide number; free fatty acids content
Hrčak ID:
138224
URI
Datum izdavanja:
15.3.2015.
hrvatski njemački talijanski španjolski
Posjeta: 2.804 *