| Abstract | Cilj rada bio je utvrditi utjecaj tjelesne mase pri klanju na klaoničke pokazatelje i odlike trupova
romanovske janjadi. Sva istraživana janjad bila je s istog gospodarstva te je držana u identičnim
uvjetima smještaja i hranidbe. Istraživanjem je bilo obuhvaćeno ukupno 27 ženske janjadi
romanovske pasmine koja je prema ciljanoj tjelesnoj masi utvrđenoj neposredno prije klanja
podijeljena u dvije skupine: lakša janjad (klaonička masa od 24 do 27 kg) i teža janjad (klaonička
masa od 29 do 35 kg). Prosječna klaonička masa lakše janjadi bila je 25,35 kg, dok je prosječna
klaonička masa teže janjadi bila 31,57 kg. Klanje janjadi je obavljeno u ovlaštenoj klaonici, a
trupovi su podvrgnuti standardnim postupcima obrade janjećih trupova. Nakon klanja i obrade
obavljena su vaganja pojedinih unutarnjih organa, kože s donjim dijelovima nogu te samih
trupova. Također, utvrđene su sljedeće morfometrijske odlike trupova: duljina trupa, dubina
prsa, širina prsa, širina zdjelice i duljina stražnje noge. 45 minuta nakon klanja izmjerena je pH
vrijednost M. longissimus dorsi te su utvrđeni parametri boje (L*, a* i b*) na mišićnim
regijamai M. rectus abdominis (MRA) i M. semitendinosus (MS). Utvrđen je značajan utjecaj
klaoničke mase janjadi na masu trupa (P<0,05), masu želudca s crijeva (P<0,001), masu jestivih
iznutrica (P<0,01; P<0,001) te masu kože s donjim dijelovima nogu (P<0,01). Međutim, nije
utvrđen statistički značajan utjecaj tjelesne mase janjadi pri klanju na iskoristivost trupa koji
je bio gotovo identičan u obje istraživane skupine (51,79% u lakše janjadi : 52,31% u teže
janjadi). Također, trup janjadi zaklane pri većoj tjelesnoj masi (skupina teže janjadi) bio je
statistički značajno razvijeniji s obzirom na utvrđene prosječne vrijednosti mjera trupova nego
trup lakše janjadi, pri čemu se jedino duljina stražnje noge nije značajno razlikovala između
navedenih skupina janjadi. Istraživanjem je utvrđena gotovo identična pH vrijednost mesa
između obje skupine janjadi. Klaonička masa janjadi nije statistički značajno utjecala niti na
jedan praćeni parametar boje mesa, i to u obje mišićne regije. |
| Abstract (english) | The aim of this study was to determine the effect of slaughter body weight on slaughter on
slaughter traits and carcass characteristics of Romanov lamb. All investigated lambs were from
the same farm and kept under the same conditions of housing and feeding. The study included
a total of 27 female lambs of the Roman breed, which according to the target weight
determined immediately before slaughter was divided into two groups: lighter lamb (24 to 27
kg slaughter weight) and heavier lamb (slaughter weight 29 to 35 kg). The average slaughter
weight of the lighter lambs was 25.35 kg, while the average slaughter weight of the heavier
lambs was 31.57 kg. Slaughtering of lambs was performed at an approved slaughterhouse,
and the carcasses were subjected to standard methods of processing. After slaughter and
processing, the weighing of individual internal organs, the skin with the lower parts of legs and
carcasses were carried out. Also, the following morphometric traits of carcasses were
determined: length of the carcass, chest depth, chest width, pelvis width and the hind leg
length. 45 minutes after slaughter, the pH value of M. longissimus dorsi was measured and
the colour parameters (L *, a * and b *) were determined on the muscular regions M. rectus
abdominis (MRA) and M. semitendinosus (MS). A significant effect of lamb slaughter weight
on carcass weight (P<0.05), the weight of stomach and intestines (P<0.001), edible offal
weight (P<0.01; P<0.001), and the weight of the skin with the lower parts of legs was
determined. However, there was no statistically significant effect of body mass of lambs at
slaughter on carcass yield which was almost identical in both groups studied (51.79% in lighter
lambs: 52,31% in heavier lambs). Also, the carcasses of heavier lambs were statistically
significantly more developed with respect to the determined average values of morphometric
traits than the carcasses of lighter lambs, wherein only the hind leg length was not significantly
different between mentioned groups of lambs. The research has established almost the same
pH value of meat between the two groups of lambs. The slaughter weight of lambs did not
statistically significantly affect either the observed colour parameter in both muscle regions. |
