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undergraduate thesis
Nutritivna vrijednost mesa kunića
2021. urn:nbn:hr:151:376221
Gusak, Ivan
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR ANIMAL HUSBANDRY

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Gusak, I. (2021). Nutritivna vrijednost mesa kunića (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:376221

Gusak, Ivan. "Nutritivna vrijednost mesa kunića." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2021. https://urn.nsk.hr/urn:nbn:hr:151:376221

Gusak, Ivan. "Nutritivna vrijednost mesa kunića." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2021. https://urn.nsk.hr/urn:nbn:hr:151:376221

Gusak, I. (2021). 'Nutritivna vrijednost mesa kunića', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:376221

Gusak I. Nutritivna vrijednost mesa kunića [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2021 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:151:376221

I. Gusak, "Nutritivna vrijednost mesa kunića", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:151:376221

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Metadata
TitleNutritivna vrijednost mesa kunića
Title (english)Nutritional value of rabbit meat
AuthorIvan Gusak
MentorDalida Galović (mentor)
Committee memberTihana Sudarić (član povjerenstva)
Committee memberVladimir Margeta (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR ANIMAL HUSBANDRY)
Osijek
Defense date and country2021-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract
Meso kunića je vrlo kvalitetno te je jedno od pogodnijih za prehranu ljudi. U odnosu na meso ostalih životinja, meso kunića je lakše probavljivo i blago sočno te se svrstava u jedno od najboljih vrsta mesa. Upotreba mesa kunića je dala odlične rezultate kao izvor životinjskih bjelančevina kod medicinski preporučenih dijeta, sprječavanju razvoja kroničnih bolesti krvnih žila i srca, ujedno i kod dijabetesa. U Republici Hrvatskoj je kunićarstvo slabo razvijeno, a glavni razlog tome su ustaljene prehrambene navike tanovništva, manjak tradicije uzgoja kunića te nepostojanje tržišta dovoljno sigurnog za plasman dobivenih proizvoda.
Abstract (english)
Rabbit meat is of very high quality and is one of the most suitable for human consumption. Compared to the meat of other animals, rabbit meat is easier to digest and slightly juicy, and is classified as one of the best types of meat. The use of rabbit meat has given excellent results as a source of animal protein in medically recommended diets, preventing the development of chronic diseases of the blood vessels and heart, as well as in diabetes. In the Republic of Croatia, rabbit breeding is poorly developed, and the main reason for this is the established eating habits of the population, the lack of a tradition of rabbit breeding and the lack of a market sufficiently safe for the placement of the obtained products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:376221
Study programmeTitle: Agriculture; specializations in: Agroeconomics, Plant production, Mechanization, Zootechnique, Horticulture
Course: Agroeconomics
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteZavršni rad
Created on2021-10-07 12:43:06