prikaz prve stranice dokumenta Tehnološka kvaliteta pačjeg mesa
  Download
PDF 1.45 MB
undergraduate thesis
Tehnološka kvaliteta pačjeg mesa
2014. urn:nbn:hr:151:161113
Visković, Martin
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR SPECIAL ZOOTECHNIQUE

Cite this document

Visković, M. (2014). Tehnološka kvaliteta pačjeg mesa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:161113

Visković, Martin. "Tehnološka kvaliteta pačjeg mesa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:161113

Visković, Martin. "Tehnološka kvaliteta pačjeg mesa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2014. https://urn.nsk.hr/urn:nbn:hr:151:161113

Visković, M. (2014). 'Tehnološka kvaliteta pačjeg mesa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 08 March 2025, https://urn.nsk.hr/urn:nbn:hr:151:161113

Visković M. Tehnološka kvaliteta pačjeg mesa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2014 [cited 2025 March 08] Available at: https://urn.nsk.hr/urn:nbn:hr:151:161113

M. Visković, "Tehnološka kvaliteta pačjeg mesa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:151:161113

Please login to the repository to save this object to your list.
Metadata
TitleTehnološka kvaliteta pačjeg mesa
Title (english)Technological quality of duck meat
AuthorMartin Visković
MentorZlata Kralik (mentor)
Committee memberZoran Škrtić
Committee memberDalida Galović
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR SPECIAL ZOOTECHNIQUE)
Osijek
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract
Cilj istraživanja bio je opisati tehnološke pokazatelje kvalitete prsnog mišićnog tkiva brojlerskih pačića tovljenih 49 dana na intenzivan način uz korištenje standardnih krmnih smjesa. U pokusu su korišteni pačići dva genotipa (Cherry Valley-C i pekinška patka-P).Od tehnoloških svojstava u radu su prikazani pH1 i pH2, boja prsnog mišića, otpuštanje mesnog soka (%), gubitak vode kuhanjem (%) i tekstura (N). U istraživanju je korišteno ukupno 240 jednodnevnih pačića, a za potrebe ovog rada uzeti su uzorci prsnog mišićnog tkiva od muških brojlerskih pataka, i to 10 uzoraka od genotipa P i 10 uzoraka od genotipa C. Iz rezultata istraživanja prikazanih pokazatelj koji opisuju tehnološku kvalitete mesa, kao i iz niza literaturnih reference, možemo istaknuti da je meso brojlerskih pataka, tovljenih na intenzivan način standardnim krmnim smjesama, neovisno o genotipu, izuzetne kvalitete te se preporuča za svakodnevnu konzumaciju.
Abstract (english)
The aim of the study was to describe the technological quality indicators of the breast muscle tissue of broiler ducklings fattened for 49 days in an intensive manner using standard feed mixture. Two genotypes of ducklings were used in the experiment (Cherry Valley-C and Pekin duck-P). Technological indicators presented in paper include pH1 and pH2 values, breast muscle color, drip loss (%), cooking loss (%) and texture (N). Research was conducted on a total of 240 day-old ducklings, and for the purposes of this study breast muscle tissue of male broiler ducks was sampled, 10 samples of genotype P and 10 samples of genotype C. Based on results of researched indicators that describe technological meat quality, as well as from a range of literature, we can emphasize that the meat of broiler ducks fattened in intensive way using standard feed mixtures, regardless of genotype, is of exceptional quality and is recommended for daily consumption.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:161113
Study programmeTitle: Agriculture; specialization: Agricultural economics, Mechanization, Zootechnique, Horticulture
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 on2016-01-13 16:27:14