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undergraduate thesis
Uzgoj mesnatih pasmina svinja za proizvodnju tradicijskih suhomesnatih proizvoda
2019. urn:nbn:hr:151:769495
Dereh, Marija
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR ANIMAL HUSBANDRY

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Dereh, M. (2019). Uzgoj mesnatih pasmina svinja za proizvodnju tradicijskih suhomesnatih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:769495

Dereh, Marija. "Uzgoj mesnatih pasmina svinja za proizvodnju tradicijskih suhomesnatih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2019. https://urn.nsk.hr/urn:nbn:hr:151:769495

Dereh, Marija. "Uzgoj mesnatih pasmina svinja za proizvodnju tradicijskih suhomesnatih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2019. https://urn.nsk.hr/urn:nbn:hr:151:769495

Dereh, M. (2019). 'Uzgoj mesnatih pasmina svinja za proizvodnju tradicijskih suhomesnatih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 21 September 2023, https://urn.nsk.hr/urn:nbn:hr:151:769495

Dereh M. Uzgoj mesnatih pasmina svinja za proizvodnju tradicijskih suhomesnatih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2019 [cited 2023 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:151:769495

M. Dereh, "Uzgoj mesnatih pasmina svinja za proizvodnju tradicijskih suhomesnatih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:151:769495

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TitleUzgoj mesnatih pasmina svinja za proizvodnju tradicijskih suhomesnatih proizvoda
Title (english)Breeding of meaty pigs for production of traditional cured meat products
AuthorMarija Dereh
MentorDanijela Samac (mentor)
Committee memberĐuro Senčić (član povjerenstva)
Committee memberJosip Novoselec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR ANIMAL HUSBANDRY)
Osijek
Defense date and country2019-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract
Republika Hrvatska ima dugu tradiciju u uzgoju svinja i proizvodnji suhomesnatih proizvoda. Naši najpoznatiji suhomesnati proizvodi su: kulen, šunka, slanina i kobasica. Da bi se postigla visoka kvaliteta suhomesnatih proizvoda, veliku pažnju treba posvetiti u odabiru genotipova, hranidbe i načinu držanja svinja u proizvodnji suhomesnatih proizvoda. Genotip svinja ponajprije utječe na proizvodne karakteristike svinja (dnevni prirast, konverzija hrane), na kvalitetu njihovih polovica i mesa, a time i na kvalitetu njihovih suhomesnatih proizvoda. Od negenetskih čimbenika velika pažnja se treba obratiti na hranidbu i smještaj, jer interakcija tih negenetskih čimbenika s genetskim (odabir genotipa) dovesti će do proizvodnje kvalitetnih tovljenika i mesa, a time i do kvalitetnih tradicionalnih suhomesnatih proizvoda.
Abstract (english)
The Republic of Croatia has a long tradition in pig breeding and production of dry cured meat. Our most famous cured meat products are: kulen, ham, bacon and sausage. In order to achieve high quality of meat products, great care should be given to genotype selection, quality of food eaten by pigsand breeding conditions in pig farming (meat breeds) for the production of meat products.The genotype of pigs significantly influences, first of all, the production characteristics of pigs (daily gain, conversion of food), the quality of pork halves and meat, and therefore the quality of the final meat products.Of the nongenetic factors, great care should be givento feeding and housing, as the interaction of these nongenetic factors with the genetic (genotype selection) will lead to the breeding of suitablefatlings for production of high-grade meat, which will finally lead to quality traditional cured meat products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:769495
Study programmeTitle: Zootehnnology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka zootehnike (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka zootehnike)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Public noteZavršni rad
Created on2019-09-17 09:54:16