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master's thesis
Određivanje ß-glukana u domaćim sortama ječma
2012. urn:nbn:hr:109:434266
Popović, Tamara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Popović, T. (2012). Određivanje ß-glukana u domaćim sortama ječma (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:434266

Popović, Tamara. "Određivanje ß-glukana u domaćim sortama ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:434266

Popović, Tamara. "Određivanje ß-glukana u domaćim sortama ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:434266

Popović, T. (2012). 'Određivanje ß-glukana u domaćim sortama ječma', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:434266

Popović T. Određivanje ß-glukana u domaćim sortama ječma [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:434266

T. Popović, "Određivanje ß-glukana u domaćim sortama ječma", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:434266

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Metadata
TitleOdređivanje ß-glukana u domaćim sortama ječma
Title (english)Determination of ß-glucan content in domestic barley varieties
AuthorTamara Popović
MentorMarko Jukić (mentor)
Committee memberVinko Krstanović (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberNatalija Velić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2012-05-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Ječam je žitarica iznimno bogata β-glukanima i prehrambenim vlaknima te je upravo zbog tih svojstava cilj ovog rada bio odrediti sadržaj β-glukana u različitim sortama stočnog i pivarsko-stočnog ječma. Udio β-glukana određen je u ukupno 10 sorti ječma uroda 2010./2011. s 3 različite lokacije u Istočnoj Hrvatskoj (Osijek, Slavonski Brod i Tovarnik). Udio β-glukana u ječmu se kretao u rasponu 3,23-5,22 g/100 g s. t.. Stočni ječam sorte "Bravo" s područja Osijeka imao je najveći udio β glukana, dok je najmanji udio imala pivarsko-stočna sorta "Gazda" s područja Tovarnika. Različita lokacija uzgoja nije imala statistički značajan utjecaj na udio β-glukana u ječmu. Iz rezultata je također vidljivo da su sorte ječma namijenjene za ishranu stoke imale statistički značajno veći udio β-glukana (4,70 g/100 g s. t.) od pivarsko-stočnih sorti (4,08 g/100 g s. t.). U slučaju korištenja ovih stočnih sorti, a budući da velik sadržaj β-glukana u ječmu može stvoriti probleme u probavi i napredovanju stoke, poglavito peradi, može se preporučiti da se u stočnu hranu dodaje i enzim β-glukanaza koji će razgradnjom β-glukana smanjiti njegov negativan utjecaj.
Abstract (english)
Barley grain is rich in β-glucan and dietary fiber and goal of this research was determination of β-glucan content in different barley varieties for livestock feed and combined malting (brewing) and feed purposes. β-glucans were determined in 10 varieties from 3 different locations in Eastern Croatia region (Osijek, Slavonski Brod i Tovarnik). The levels of β-glucan content ranged from 3.23 to 5.22 g/100 g (dry matter basis). Variety richest in β-glucan was feed variety "Bravo" from Osijek location while lowest content was determined for feed-malting variety "Gazda" from Tovarnik. Location of cultivation had no significant influence on β-glucan content. The results also showed that feed barley varieties had significantly higher β-glucan content (4.70 g/100 g d. m. basis) compared to barley varieties for feed and combined malting (brewing) and feed purposes (4.08 g/100 g d. m. basis). If these feed varieties are used, it could be recommended to add enzyme β-glucanases to feed in order to avoid negative effect that high levels of β-glucans have on digestion and fattening of livestock, especially poultry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:434266
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 14:19:06