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master's thesis
UTJECAJ PROIZVODNOG SUSTAVA NA SVOJSTVA TRUPOVA I KAKVOĆU MESA CRNE SLAVONSKE SVINJE
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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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

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

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

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 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:536631

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 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:151:536631

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

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TitleUTJECAJ 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
AuthorIvan Buha
MentorIvona Djurkin Kušec (mentor)
Committee memberGoran Kušec (predsjednik povjerenstva)
Committee memberVladimir Margeta (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR SPECIAL ZOOTECHNIQUE)
Osijek
Defense date and country2017-09-29, 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)
Languagecroatian
URN:NBNurn:nbn:hr:151:536631
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2017-10-26 07:43:47