UTJECAJ PROIZVODNOG SUSTAVA NA SVOJSTVA TRUPOVA I KAKVOĆU MESA CRNE SLAVONSKE SVINJE

Buha, Ivan

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master's thesis

UTJECAJ PROIZVODNOG SUSTAVA NA SVOJSTVA TRUPOVA I KAKVOĆU MESA CRNE SLAVONSKE SVINJE

Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of agriculture, 2017. urn:nbn:hr:151:536631

Buha, Ivan

Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR SPECIAL ZOOTECHNIQUE

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APA 6th Edition

Buha, I. (2017). UTJECAJ PROIZVODNOG SUSTAVA NA SVOJSTVA TRUPOVA I KAKVOĆU MESA CRNE SLAVONSKE SVINJE (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:536631

MLA 8th Edition

Buha, Ivan. "UTJECAJ PROIZVODNOG SUSTAVA NA SVOJSTVA TRUPOVA I KAKVOĆU MESA CRNE SLAVONSKE SVINJE." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2017. https://urn.nsk.hr/urn:nbn:hr:151:536631

Chicago 17th Edition

Harvard

Buha, I. (2017). 'UTJECAJ PROIZVODNOG SUSTAVA NA SVOJSTVA TRUPOVA I KAKVOĆU MESA CRNE SLAVONSKE SVINJE', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:536631

Vancouver

Buha I. UTJECAJ PROIZVODNOG SUSTAVA NA SVOJSTVA TRUPOVA I KAKVOĆU MESA CRNE SLAVONSKE SVINJE [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2017 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:151:536631

IEEE

I. Buha, "UTJECAJ PROIZVODNOG SUSTAVA NA SVOJSTVA TRUPOVA I KAKVOĆU MESA CRNE SLAVONSKE SVINJE", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:151:536631

Cite this item: https://urn.nsk.hr/urn:nbn:hr:151:536631

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Title	UTJECAJ PROIZVODNOG SUSTAVA NA SVOJSTVA TRUPOVA I KAKVOĆU MESA CRNE SLAVONSKE SVINJE
Title (english)	INFLUENCE OF PRODUCTION SYSTEM ON CARCASS AND MEAT QUALITY TRAITS IN CRNA SLAVONSKA (BLACK SLAVONIAN) PIG
Author	Ivan Buha
Mentor	Ivona Djurkin Kušec (mentor)
Committee member	Goran Kušec (predsjednik povjerenstva)
Committee member	Vladimir Margeta (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences Osijek (DEPARTMENT FOR SPECIAL ZOOTECHNIQUE) Osijek
Defense date and country	2017-09-29, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Production and Processing of Animal Products
Abstract	Istraživanje je provedeno na 104 crne slavonske svinje (57 nazimica i 57 nerasta). Svinje su bile raspoređene u dva različita sustava držanja, otvorenom sustavu (pašnjak, n=56) i zatvorenom sustavu (duboka stelja, n=48). Svinje na pašnjaku uzgajane su do dobi 18 mjeseci, dok su svinje s duboke stelje uzgajane do dobi 15 mjeseci. Nakon završetka tova, svinje su zaklane, a potom su u klaonici i laboratoriju utvrđena svojstva kakvoće mesa i trupova. Trupovi svinja uzgajanih na pašnjaku imali su veću debljinu mišića, manju debljinu slanine te ravnopravniji omjer slanina/mišić, dok su trupovi svinja uzgajanih na dubokoj stelji imali veći opseg buta i veću površinu mišića. U pogledu svojstava kakvoće mesa, meso svinja uzgajanih na pašnjaku imalo je veći gubitak vode iskapavanjem, veće kalo kuhanja, veću sposobnost zadržavanja vode i veći b* stupanj žutila, dok je meso svinja uzgajanih na dubokoj stelji imalo veće pH24 vrijednosti.
Abstract (english)	Research was conducted on 104 crna slavonska pigs (57 gilts and 57 barrows). The pigs were divided into two different production system, the outdoor system (pasture, n=56) and indoor system (deep bedding, n=48). Pigs on pasture were reared until 18 months of age, while the pigs on deep bedding were reared until 15 months of age. After rearing period, pigs were slaughtered, and afterwards meat and carcass quality traits were determined in the slaughterhouse and laboratory. Carcasses of pigs reared on pasture had thicker muscles, thinner fat and better fat/muscle ratio, while the pigs reared on deep bedding had larger ham circumference and larger muscle area. In terms of meat quality traits, meat of pigs reared on pasture had higher drip loss, higher cooking loss, higher water holding capacity and higher degree of b* yellowness, while the meat of pigs reared on deep bedding had higher pH24 values
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:151:536631
Study programme	Title: Zootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique Course: Special Zootechnique Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka zootehnike (magistar/ magistra inženjer/inženjerka zootehnike)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Public note	diplomski rad
Repository	Repository of the Faculty of Agrobiotechnical Sciences Osijek
Created on	2017-10-26 07:43:47

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