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undergraduate thesis
Osnovne značajke Jersey pasmine goveda
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2019. urn:nbn:hr:151:027361
Rogalo, Marko
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
DEPARTMENT FOR ANIMAL HUSBANDRY

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

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Rogalo, M. (2019). Osnovne značajke Jersey pasmine goveda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:027361

Rogalo, Marko. "Osnovne značajke Jersey pasmine goveda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2019. https://urn.nsk.hr/urn:nbn:hr:151:027361

Rogalo, Marko. "Osnovne značajke Jersey pasmine goveda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2019. https://urn.nsk.hr/urn:nbn:hr:151:027361

Rogalo, M. (2019). 'Osnovne značajke Jersey pasmine goveda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 07 July 2024, https://urn.nsk.hr/urn:nbn:hr:151:027361

Rogalo M. Osnovne značajke Jersey pasmine goveda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2019 [cited 2024 July 07] Available at: https://urn.nsk.hr/urn:nbn:hr:151:027361

M. Rogalo, "Osnovne značajke Jersey pasmine goveda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:151:027361

Metadata
TitleOsnovne značajke Jersey pasmine goveda
Title (english)The basic features of the Jersey catle breed
AuthorMarko Rogalo
MentorTina Bobić (mentor)
Committee memberPero Mijić (predsjednik povjerenstva)
Committee memberMaja Gregić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR ANIMAL HUSBANDRY)
Osijek
Defense date and country2019-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract
Jersey govedo je mliječna pasmina koja je prilagodljiva svim načinima uzgoja, od intenzivnog do ekstenzivnog. Potječe iz Engleske a raširila se po cijelom svijetu. Najveću količinu mlijeka u standardnoj laktaciji krave Jersey pasmine postižu u uzgoju Sjedinjenih Američkih Država i Kanadi (7480 odnosno 6475 kg), dok u Engleskoj i Švicarskoj postižu nešto niže vrijednosti (5107 odnosno 5260 kg). Kada se promatra postotak mliječne masti i bjelančevina, krave Jersey pasmine imaju veće vrijednosti tih svojstava u odnosu na druge pasmine goveda za proizvodnju mlijeka, te iznose 5% za mliječnu mast i 4% za bjelančevine. S obzirom na svoju malu tjelesnu masu krave ove pasmine proizvode velike količine mlijeka bogatog većim postotkom mliječne masti i bjelančevina. Uspoređujući je s drugim mliječnim pasminama otpornija je na toplotni stres, te je pogodna za križanje u svrhu poboljšanja kako kemijskog sastava mlijeka tako i otpornosti na toplotni stres.
Abstract (english)
Jersey cattle is a dairy breed that is adjustable to all breeding methods, from intensive to extensive. It comes from England and spreads all over the world. The largest amount of milk in the standard lactation of the Jersey breeds, achieved in the breeding of the United States of Amerika and Canada (7480 and 6475 kg), while in England and Switzerland they reach somewhat lower values (5107 and 5260 kg respectively). When observing the percentage of milk fat and protein, Jersey breeds have higher values of these properties compared to other breeds of cattle for milk production, accounting for 5% for milking fat and 4% for protein. Due to their small body mass of cows these breeds produce large amounts of milk rich in higher percentage of milk fat and protein. By comparing it with other dairy herds, it is more resistant to heat stress and is suitable for crossing to improve both the chemical composition of milk and its resistance to heat stress.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:027361
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
Terms of useLicence In copyright icon
Public notezavršni rad
Created on2019-07-23 06:34:28