Nutritivne tehnike, i specifičnosti u proizvodnji funkcionalne hrane
Nutritive techniques and specificities in functional food production
Аутори
Radulović, StamenŠefer, Dragan
Marković, Radmila
Perić, Dejan
Bošković, Saša
Milićević, Dragan
Lukić, Mirjana
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Functional food can be considered food that has been scientifically proven to have
a positive effect on certain body functions (in addition to the usual nutritional
value) that contribute to human health and reduce the risk of disease. Food
functionality is achieved by the presence of bioactive components (one or more)
that have been scientifically proven to have positive effects on human health,
participate in maintaining optimal gastrointestinal functions, raising levels of
antioxidant defenses, as well as reducing risk factors involved in the etiology of
cardiovascular disease and cancer. The attention of the professional and scientific
public today is focused on the production of designed products of animal origin,
primarily meat and milk, which due to the specific diet of animals are usually
enriched with minerals (selenium), vitamins (vitamin E) and fats (omega-3 fatty
acids). The procedure for the production of named products implies a good
knowledge of the technique... of formulating feed meals for animal nutrition, with
special emphasis on the possibility of utilization of those (added) substances in
their body. Thus, when using mineral substances, the form in which they are
found is of crucial importance, as well as the applied quantities which must not
endanger the health status of the animals. Among the traditionally used inorganic
forms of minerals in animal nutrition, sulfates show a number of advantages over chlorides and/or carbonates. Modern nutritional techniques provide the
possibility of using new chelated forms, hydroxy forms, as well as nano forms of
mineral substances, which achieves significant improvements in terms of their
absorption in the digestive tract of treated animals. When using fat, it is necessary
to know the degree of functional development of the individual's digestive tract, as
well as basic characteristics such as the length of the carbon chain and the degree
of fatty acid saturation, which have been shown to have a great influence on
optimal digestion and absorption of fat. Also, fats originating from feed, directly
and indirectly modulate the intestinal microbiota of the host, by creating
appropriate conditions favorable or unfavorable for the growth and reproduction
of certain bacterial species.
Кључне речи:
animal nutrition / feed production / functional foodИзвор:
25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), naučni skup sa međunarodnim učešćem, Teslić, 2020, 2020, 176-179Издавач:
- Banja Luka : Veterinarska komora Republike Srpske
Финансирање / пројекти:
- Молекуларно-генетичка и екофизиолошка истраживања у заштити аутохтоних анималних генетичких ресурса, очувању добробити, здравља и репродукције гајених животиња и производњи безбедне хране (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46002)
Напомена:
- Zbornik kratkih sadržaja
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Radulović, Stamen AU - Šefer, Dragan AU - Marković, Radmila AU - Perić, Dejan AU - Bošković, Saša AU - Milićević, Dragan AU - Lukić, Mirjana PY - 2020 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3460 AB - Functional food can be considered food that has been scientifically proven to have a positive effect on certain body functions (in addition to the usual nutritional value) that contribute to human health and reduce the risk of disease. Food functionality is achieved by the presence of bioactive components (one or more) that have been scientifically proven to have positive effects on human health, participate in maintaining optimal gastrointestinal functions, raising levels of antioxidant defenses, as well as reducing risk factors involved in the etiology of cardiovascular disease and cancer. The attention of the professional and scientific public today is focused on the production of designed products of animal origin, primarily meat and milk, which due to the specific diet of animals are usually enriched with minerals (selenium), vitamins (vitamin E) and fats (omega-3 fatty acids). The procedure for the production of named products implies a good knowledge of the technique of formulating feed meals for animal nutrition, with special emphasis on the possibility of utilization of those (added) substances in their body. Thus, when using mineral substances, the form in which they are found is of crucial importance, as well as the applied quantities which must not endanger the health status of the animals. Among the traditionally used inorganic forms of minerals in animal nutrition, sulfates show a number of advantages over chlorides and/or carbonates. Modern nutritional techniques provide the possibility of using new chelated forms, hydroxy forms, as well as nano forms of mineral substances, which achieves significant improvements in terms of their absorption in the digestive tract of treated animals. When using fat, it is necessary to know the degree of functional development of the individual's digestive tract, as well as basic characteristics such as the length of the carbon chain and the degree of fatty acid saturation, which have been shown to have a great influence on optimal digestion and absorption of fat. Also, fats originating from feed, directly and indirectly modulate the intestinal microbiota of the host, by creating appropriate conditions favorable or unfavorable for the growth and reproduction of certain bacterial species. PB - Banja Luka : Veterinarska komora Republike Srpske C3 - 25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), naučni skup sa međunarodnim učešćem, Teslić, 2020 T1 - Nutritivne tehnike, i specifičnosti u proizvodnji funkcionalne hrane T1 - Nutritive techniques and specificities in functional food production SP - 176 EP - 179 UR - https://hdl.handle.net/21.15107/rcub_veterinar_3460 ER -
@conference{ author = "Radulović, Stamen and Šefer, Dragan and Marković, Radmila and Perić, Dejan and Bošković, Saša and Milićević, Dragan and Lukić, Mirjana", year = "2020", abstract = "Functional food can be considered food that has been scientifically proven to have a positive effect on certain body functions (in addition to the usual nutritional value) that contribute to human health and reduce the risk of disease. Food functionality is achieved by the presence of bioactive components (one or more) that have been scientifically proven to have positive effects on human health, participate in maintaining optimal gastrointestinal functions, raising levels of antioxidant defenses, as well as reducing risk factors involved in the etiology of cardiovascular disease and cancer. The attention of the professional and scientific public today is focused on the production of designed products of animal origin, primarily meat and milk, which due to the specific diet of animals are usually enriched with minerals (selenium), vitamins (vitamin E) and fats (omega-3 fatty acids). The procedure for the production of named products implies a good knowledge of the technique of formulating feed meals for animal nutrition, with special emphasis on the possibility of utilization of those (added) substances in their body. Thus, when using mineral substances, the form in which they are found is of crucial importance, as well as the applied quantities which must not endanger the health status of the animals. Among the traditionally used inorganic forms of minerals in animal nutrition, sulfates show a number of advantages over chlorides and/or carbonates. Modern nutritional techniques provide the possibility of using new chelated forms, hydroxy forms, as well as nano forms of mineral substances, which achieves significant improvements in terms of their absorption in the digestive tract of treated animals. When using fat, it is necessary to know the degree of functional development of the individual's digestive tract, as well as basic characteristics such as the length of the carbon chain and the degree of fatty acid saturation, which have been shown to have a great influence on optimal digestion and absorption of fat. Also, fats originating from feed, directly and indirectly modulate the intestinal microbiota of the host, by creating appropriate conditions favorable or unfavorable for the growth and reproduction of certain bacterial species.", publisher = "Banja Luka : Veterinarska komora Republike Srpske", journal = "25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), naučni skup sa međunarodnim učešćem, Teslić, 2020", title = "Nutritivne tehnike, i specifičnosti u proizvodnji funkcionalne hrane, Nutritive techniques and specificities in functional food production", pages = "176-179", url = "https://hdl.handle.net/21.15107/rcub_veterinar_3460" }
Radulović, S., Šefer, D., Marković, R., Perić, D., Bošković, S., Milićević, D.,& Lukić, M.. (2020). Nutritivne tehnike, i specifičnosti u proizvodnji funkcionalne hrane. in 25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), naučni skup sa međunarodnim učešćem, Teslić, 2020 Banja Luka : Veterinarska komora Republike Srpske., 176-179. https://hdl.handle.net/21.15107/rcub_veterinar_3460
Radulović S, Šefer D, Marković R, Perić D, Bošković S, Milićević D, Lukić M. Nutritivne tehnike, i specifičnosti u proizvodnji funkcionalne hrane. in 25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), naučni skup sa međunarodnim učešćem, Teslić, 2020. 2020;:176-179. https://hdl.handle.net/21.15107/rcub_veterinar_3460 .
Radulović, Stamen, Šefer, Dragan, Marković, Radmila, Perić, Dejan, Bošković, Saša, Milićević, Dragan, Lukić, Mirjana, "Nutritivne tehnike, i specifičnosti u proizvodnji funkcionalne hrane" in 25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), naučni skup sa međunarodnim učešćem, Teslić, 2020 (2020):176-179, https://hdl.handle.net/21.15107/rcub_veterinar_3460 .