prikaz prve stranice dokumenta Proizvodnja krmača i prasadi na OPG-u Mirković
  Download
PDF 5.84 MB
master's thesis
Proizvodnja krmača i prasadi na OPG-u Mirković
2019. urn:nbn:hr:151:177352
Mirković, Ivana
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR ANIMAL HUSBANDRY

Cite this document

Mirković, I. (2019). Proizvodnja krmača i prasadi na OPG-u Mirković (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:177352

Mirković, Ivana. "Proizvodnja krmača i prasadi na OPG-u Mirković." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2019. https://urn.nsk.hr/urn:nbn:hr:151:177352

Mirković, Ivana. "Proizvodnja krmača i prasadi na OPG-u Mirković." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2019. https://urn.nsk.hr/urn:nbn:hr:151:177352

Mirković, I. (2019). 'Proizvodnja krmača i prasadi na OPG-u Mirković', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 17 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:177352

Mirković I. Proizvodnja krmača i prasadi na OPG-u Mirković [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2019 [cited 2024 December 17] Available at: https://urn.nsk.hr/urn:nbn:hr:151:177352

I. Mirković, "Proizvodnja krmača i prasadi na OPG-u Mirković", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:151:177352

Please login to the repository to save this object to your list.
Metadata
TitleProizvodnja krmača i prasadi na OPG-u Mirković
Title (english)Production of pigs and piglets at OPG Mirković
AuthorIvana Mirković
MentorZvonimir Steiner (mentor)
Committee memberVladimir Margeta (predsjednik povjerenstva)
Committee memberDanijela Samac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR ANIMAL HUSBANDRY)
Osijek
Defense date and country2019-03-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract
Obiteljsko gospodarstvo Mirković Posjeduje 20 hektara zemlje na kojoj uzgaja žitarice i djetalinsko-travne smjese koje koristi isključivo za hranidbu vlastite stoke. Imaju 16 krmača, nerasta te veći broj prasadi. Na OPGu se nalazi krunjač i mala mješaonica koja je namijenjena isključivo za vlastite potrebe.Arome su koncentrirani pripravci, dodaci hrani kojipokušavaju poboljšati okus i miris hrane kako bi stimulirali unos hrane. Budući daje miris prvi osjećaj koji svinja otkrije, aroma hrane postaje početni poticaj koji potiče svinju da jede. Upotreba arome vanilija buttercream u pokusnim skupinama povećala je konzumaciju hrane, smanjila konverziju te dala bolje proizvodne rezultate u odnosu na kontrolnu skupinu. Najmanja konverzija hrane izmjerena je u pokusnoj skupini 2 (1,81),u odnosu na pokusnu skupinu 1 (1,84) dok je u kontrolnoj skupini izmjerena najviša konverzija hrane (1,89).
Abstract (english)
Family Farm Mirković owns 20 hectares of land on which it grows cereals and clover-grass mixtures that are used solely for the feeding of their own cattle. They own 16 sows, boars, and larger number of piglets. On family farm there is sheller and small mixer that they useonly for the farm. Mixtures are mixed on the family farm with the addition of Likra premix for piglets and Inberg premix for sows. Flavors are concentrated preparations, food supplements that are trying to improve the taste and smell of food to stimulate food intake. Since smell is the first sense that pigs discover,food flavor becomes an initial stimulus that encourages the pig to eat. The use of vanilla buttercream flavor in the experimental groups increased food consumption, reduced conversion and gave better production results than the control group. The lowest food conversion was measured in the experimental group 2 (1.81) compared to the experimental group 1 (1.84) while the highest food conversion was measured in the control group (1.89).The average daily intake per piglet in experimental groups 1 and 2 was equal to 0.39 kg, while the control group had a slightly lower daily gain of 0.38 kg.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:177352
Study programmeTitle: Zootechnique; specializations in: The Nutrition of Domestic Animals, Hunting and Beekeeping, Special Zootechnique
Course: The Nutrition of Domestic Animals
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 on2019-05-13 12:34:13