<p>Cilj istraživanja bio je da se utvrdi u kojoj meri dodavanje lanenog ulja u peletirane krmne<br />smješe i ishrana tovnog šarana tako obogaćenom hranom utječe na količinu masti i<br />kompoziciju masnih kiselina u mesu ribe. Krmne smješe u svim grupama istraživanja su bile<br />istog sirovinskog sastava, osim dodatka lanenog ulja koje se menjalo (2,0; 3,0; 4,0; 5,0% i 6%<br />u drugom ogledu) i masti (Magnapac) koja je smanjivana za istu postotnu vrednost dodatkom<br />lanenog ulja. Većim delom istraživanog razdoblja fizičko-hemijski parametri vode su u svim<br />ekspermentalnim ribnjacima varirali u pogodnim vrednostima za uzgoj toplovodnih riba. Udio<br />C18:1 cis-9 statistički je značajno najniži u kontrolnoj grupi i iznosi 35,43%. Povećanjem<br />vrednosti lanenog ulja povećava se i udio C18:1 cis-9. Statistički najviša vrednost C20:0 je kod<br />uzoraka hranjenih s dodatkom 5% lanenog ulja. Najniža vrednost C20:3 ω-3 je u kontrolnoj<br />grupi i iznosi 0,22% a značajno najviša u grupi koja se hrani s dodatkom 5% lanenog ulja. S<br />obzirom na dodatak lanenog ulja u hrani, nema značajnih razlika kod ukupnih zasićenih,<br />mononezasićenih, polinezasićenih i omega-6 masnih kiselina. Najveći udio ω-3 masnih<br />kiselina utvrđen je u uzorcima šarana kojima je u hranu dodano 5% lanenog ulja (5,41%) U<br />drugom ogledu utvrđena je opravdanost upotrebe lanenog ulja u hrani za ribe u odnosu na<br />efekte koji su dobijeni u mesu. Omjer ω-3/ω-6 masnih kiselina značajno se povećao u grupama<br />kojima je u hranu dodat veći dio lanenog ulja (0,21 u kontrolnoj grupi do 0,30% u grupi s<br />dodatkom 5% lanenog ulja). Vrednostiholesterola se nisu značajno menjale dodavanjem<br />lanenog ulja u ishrani šarana.</p> / <p>The aim of this study was to determine to what extent adding flaxseed oil to pellet diet and<br />fattening carp so enriched food affects the amount of fat and the composition of fatty acids in<br />fish meat. Feed mixtures in all the studied groups were the same composition, except for the<br />addition of linseed oil to be changed (2.0; 3.0; 4.0; 5.0% and 6%) and fat (Magnapac), which<br />was reduced by the same percentage value addition linseed oil. During substantial period of<br />research physico-chemical parameters of water in all experimental ponds ranged in values<br />suitable for the cultivation of warm-water fish. Share C18:1 cis-9 was statistically significantly<br />lowest in the control group and amounted 35.43%. By increasing the value of flaxseed oil<br />increases the proportion of C18:1 cis-9. Statistical highest value of C20:0 in the samples fed<br />with the addition of 5% linseed oil. The lowest value of C20:3 ω-3 in the control group is<br />0.22% and significantly highest in the group that feeds supplemented with 5% linseed oil. Due<br />to the addition of linseed oil in the food, there is no significant difference in total saturated,<br />monounsaturated, polyunsaturated omega-6 fatty acids. The largest proportion of ω-3 fatty<br />acids found in samples of carp which was in food supplemented with 5% linseed oil (5.41%).<br />The experimental results of the second experiment show the usefulleness of using of linseed oil<br />in fish food regearging the meat quality. The ratio ω-3/ω-6 fatty acid increased significantly in<br />the group that is added to food in a higher proportion of linseed oil (0.21 in the control group<br />to 0.30% in the group with addition of 5% linseed oil). The value of cholesterol was not<br />significantly changed by adding linseed oil to the diet of carp.<br />Accepted on Senate on:<br />AS</p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)97698 |
| Date | 06 May 2016 |
| Creators | Župan Boris |
| Contributors | Ćirković Miroslav, Đorđević Vesna, Bogut Ivan, Rogan Dragan, Novakov Nikolina |
| Publisher | Univerzitet u Novom Sadu, Poljoprivredni fakultet u Novom Sadu, University of Novi Sad, Faculty of Agriculture at Novi Sad |
| Source Sets | University of Novi Sad |
| Language | Serbian |
| Detected Language | English |
| Type | PhD thesis |
Page generated in 0.0016 seconds