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master's thesis
Utjecaj robotizirane mužnje na promjene temperature sisa vimena krava
2020. urn:nbn:hr:151:263914
Raković, Josip
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR ANIMAL HUSBANDRY

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Raković, J. (2020). Utjecaj robotizirane mužnje na promjene temperature sisa vimena krava (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:263914

Raković, Josip. "Utjecaj robotizirane mužnje na promjene temperature sisa vimena krava." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:263914

Raković, Josip. "Utjecaj robotizirane mužnje na promjene temperature sisa vimena krava." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:263914

Raković, J. (2020). 'Utjecaj robotizirane mužnje na promjene temperature sisa vimena krava', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 27 January 2025, https://urn.nsk.hr/urn:nbn:hr:151:263914

Raković J. Utjecaj robotizirane mužnje na promjene temperature sisa vimena krava [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2020 [cited 2025 January 27] Available at: https://urn.nsk.hr/urn:nbn:hr:151:263914

J. Raković, "Utjecaj robotizirane mužnje na promjene temperature sisa vimena krava", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:151:263914

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TitleUtjecaj robotizirane mužnje na promjene temperature sisa vimena krava
Title (english)The influence of the robotic milking on teast temperature changes of the cows udder
AuthorJosip Raković
MentorTina Bobić (mentor)
Committee memberPero Mijić (predsjednik povjerenstva)
Committee memberMaja Gregić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR ANIMAL HUSBANDRY)
Osijek
Defense date and country2020-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract
Cilj rada bio je primjenom infracrvene termografije prikazati temperaturne promjene na tkivu sisa vimena krava nastale nakon robotizirane mužnje u odnosu na te vrijednosti prije mužnje. Istraživanje je provedeno na 15 krava Holstein pasmine. Utvrđene su visoko značajne (p<0,0001) razlike u temperaturnim vrijednostima nakon mužnje u odnosu na prije mužnje za temperature vrhova, sredine i baze sisa. Temperatura vrha sisa bile su za približno 7 °C veća nakon mužnje u odnosu na te vrijednosti prije mužnje, dok su te razlike za sredinu i bazu sise iznosila u prosjeku od 4 do 6 °C. Vrijednosti najhladnijih i najtoplijih točaka na sisama bile su značajno (p<0,0001) veće nakon mužnje u odnosu na te vrijednosti prije mužnje u prosjeku za 3 do 4 °C. Na temelju dobivenih podataka i utvrđenih visoko značajnih razlika u temperaturnim vrijednostima prije i poslije mužnje, može se zaključiti da robotizirana mužnja uzrokuje povećanje temperature tkiva sisa. Potrebno je daljnje praćenje temperaturnih promjena sisa kao posljedica robotizirane mužnje, kako bi se utvrdilo u kolikoj mjeri te promjene dovode do povećanja rizika od nastanka mastitisa
Abstract (english)
The aim of this study was to demonstrate changes in teat udder temperature after robotic milking with respect to the figure before milking, using infrared thermography. The study was carried out on 15 Holstein cows. Highly significant (p<0.0001) differences in temperature values after milking compared to before milking were found for the temperatures of the tops, middle and base of the teats. Temperature of the teat's tops were approximately 7 °C higher after milking comparing to the values before milking. The difference concerning the middle and base of the teat were in average 4-6 °C. Values of the coldest and warmest areas of the teat were significantly higher (p<0.0001) after milking compared to before of milking in average 3 to 4 °C. Based on the acquired data and the established differences before and after milking, it can be concluded that robotic milking causes higher temperature in teat tissue. Further monitoring of teat temperature changes as a result of robotic milking is required, to determine the extent to which these changes increase the risk of mastitis..
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:263914
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 on2020-07-08 12:11:46