Dodatak žira u hranidbi svinja i njegov utjecaj na masno-kiselinski sastav mesa

Gogić, Katarina

undergraduate thesis

Dodatak žira u hranidbi svinja i njegov utjecaj na masno-kiselinski sastav mesa

Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2020. urn:nbn:hr:151:418086

Gogić, Katarina

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

Cite this document

APA 6th Edition

Gogić, K. (2020). Dodatak žira u hranidbi svinja i njegov utjecaj na masno-kiselinski sastav mesa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:418086

MLA 8th Edition

Gogić, Katarina. "Dodatak žira u hranidbi svinja i njegov utjecaj na masno-kiselinski sastav mesa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:418086

Chicago 17th Edition

Harvard

Gogić, K. (2020). 'Dodatak žira u hranidbi svinja i njegov utjecaj na masno-kiselinski sastav mesa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:418086

Vancouver

Gogić K. Dodatak žira u hranidbi svinja i njegov utjecaj na masno-kiselinski sastav mesa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2020 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:151:418086

IEEE

K. Gogić, "Dodatak žira u hranidbi svinja i njegov utjecaj na masno-kiselinski sastav mesa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:151:418086

Cite this item: https://urn.nsk.hr/urn:nbn:hr:151:418086

Metadata

Title	Dodatak žira u hranidbi svinja i njegov utjecaj na masno-kiselinski sastav mesa
Title (english)	Addition of acorns in pig feeding and its effect on the fatty acid composition of meat
Author	Katarina Gogić
Mentor	Vladimir Margeta (mentor)
Committee member	Kristina Gvozdanović (član povjerenstva)
Committee member	Zvonimir Steiner (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences Osijek (DEPARTMENT FOR ANIMAL HUSBANDRY) Osijek
Defense date and country	2020-09-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Feeding Animals
Abstract	Jedna od karakteristika ekstenzivnog uzgoja svinja očituje se u hranidbi koja se može provoditi u hrastovim šumama gdje svinje imaju pristupačnu visoko kvalitetnu pašu i plodove (žir). Pristupačnost i hranidba žirom svinjama omogućava konzumaciju hrane s visokim udjelom tanina i α – tokoferola. Konverzija žira iznosi 8 – 12 kg, a žir posjeduje i povoljan utjecaj na promjenu masno – kiselinskog sastava mesnih polovica. U šumama Republike Hrvatske najzastupljeniji su hrast lužnjak (Qercus robur L.) i hrast bukve (Fagus silvatica L.) koji daju visokokvalitetan hranidbeni proizvod (žir). Hranjiva vrijednost žira hrasta lužnjaka slabija je od bukvinog žira jer sadrži više celuloze, a manje proteina. Osim što konzumacija žira utječe na masno – kiselinski sastav polovica, konzumacija žira utječe i na zdravstveni status svinja. Prilikom hranidbe žirom uočavamo i povećanu koncentraciju α – linolenske kiseline u žiru za razliku od njezine koncentracije u krmnoj smjesi. Svinje dnevno mogu pojesti 3 kg svježeg žira, dok suhog pojedu u količini od 1,5 kg. Cilj završnog rada bio je prikazati kako hranidba žirom može utjecati na masno – kiselinski sastav mesa. Utvrđeno je kako meso nakon hranidbe žirom ima visok udio intramuskularne masti, veću sočnost i okus, veći sadržaj oleinske kiseline.
Abstract (english)	One of the characteristics of extensive keeping conditions is manifested in the feeding that can be carried out in oak forests where pigs have affordable high quality pasture and fruits (acorns). The acorns are feed with a high content of tannins and α - tocopherols. The conversion of acorns is 8 - 12 kg, and acorns have a favorable effect on changing the fatty acid composition of carcasses. In the forests of the Republic of Croatia most common are pedunculate oak (Qercus robur, L.) and beech oak (Fagus silvatica, L.), which provide a high-quality food product (acorn). The nutritional value of pedunculate oak acorns is lower than that of beech acorns because it contains more cellulose and less proteins. In addition, consumption of acorns affects the fatty acid composition of the carcasses and also have influence on health status of pigs. Acorns in meals increase concentration of α - linolenic acid in acorns, in contrast to its concentration in the feed mixture. Pigs can eat 3 kg of fresh acorns per day and 1.5 kg of dry ones. The aim of this work was to show how acorn feeding can affect the fatty acid composition of meat. It was found that meat of pigs that were feed with acorns have a high content of intramuscular fat, higher juiciness and taste and also higher oleic acid content.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:151:418086
Study programme	Title: Agriculture; specializations in: Agroeconomics, Plant production, Mechanization, Zootechnique, Horticulture Course: Zootechnique 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Public note	Završni rad
Created on	2020-10-02 11:49:31

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