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undergraduate thesis
Čimbenici kvalitete masnog tkiva kod svinja
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2024. urn:nbn:hr:151:132234
Jurčević, Robert
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Animal Production and Biotechnology

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

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Jurčević, R. (2024). Čimbenici kvalitete masnog tkiva kod svinja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:132234

Jurčević, Robert. "Čimbenici kvalitete masnog tkiva kod svinja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2024. https://urn.nsk.hr/urn:nbn:hr:151:132234

Jurčević, Robert. "Čimbenici kvalitete masnog tkiva kod svinja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2024. https://urn.nsk.hr/urn:nbn:hr:151:132234

Jurčević, R. (2024). 'Čimbenici kvalitete masnog tkiva kod svinja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:132234

Jurčević R. Čimbenici kvalitete masnog tkiva kod svinja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2024 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:151:132234

R. Jurčević, "Čimbenici kvalitete masnog tkiva kod svinja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:151:132234

Metadata
TitleČimbenici kvalitete masnog tkiva kod svinja
Title (english)Factors of fat tissue quality in pigs
AuthorRobert Jurčević
MentorVladimir Margeta (mentor)
Committee memberDalida Galović (predsjednik povjerenstva)
Committee memberDanijela Samac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Osijek
Defense date and country2024-04-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract
Masno tkivo u svinja predstavlja čimbenik koji u značajnoj mjeri utječe na kvalitetu, kako svinjskih trupova i polovica, tako i svinjskog mesa općenito. O količini i sadržaju masnog tkiva ovisi komformacija trupa, zatim, sočnost i mekoća mišićnog tkiva, a kada govorimo o svojstvima koja utječu na okus mesa, tada u prvi plan stavljamo sadržaj i profil masnih kiselina od kojih su masti izgrađene. Brojni su čimbenici koji utječu na kvalitetu masnog tkiva kod svinja, a možemo ih podijeliti na genetske, nutritivne, okolišne, zatim fiziološke te zdravstvene. Važno je napomenuti da svi ovi čimbenici međusobno djeluju, a njihova relativna važnost može varirati ovisno o specifičnim sustavima proizvodnje, praksama upravljanja i ciljevima uzgoja. Proizvođači često teže uspostaviti ravnotežu između proizvodnje nemasnog mesa i željene kvalitete masnog tkiva kako bi zadovoljili zahtjeve tržišta i preferencije potrošača.
Abstract (english)
Fatty tissue in pigs is a factor that significantly affects the quality of both pig carcasses and halves, as well as pork in general. The conformation of the carcass depends on the amount and content of fatty tissue, then the juiciness and softness of the muscle tissue, and when we talk about the properties that affect the taste of the meat, then we put the content and profile of fatty acids from which fats are made in the foreground. There are numerous factors that affect the quality of fat tissue in pigs, and we can divide them into genetic, nutritional, environmental, then physiological and health factors. It is important to note that all these factors interact, and their relative importance may vary depending on specific production systems, management practices and breeding objectives. Producers often strive to strike a balance between lean meat production and desired fat quality to meet market demands and consumer preferences.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:132234
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
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Public notezavršni rad
Created on2024-12-10 13:19:55