prikaz prve stranice dokumenta PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM
  Preuzmi
PDF 159.84 KB
Znanstveni rad - Izvorni znanstveni rad
PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM
Poljoprivreda, 13 (2007), 1; 167-171. urn:nbn:hr:151:772878
Butko, Danijela; Senčić, Đ.; Antunović, Z.; Šperanda, Marcela; Steiner, Z.

Institucijski repozitorij: Repozitorij Fakulteta agrobiotehničkih znanosti Osijek

Citirajte ovaj rad

Butko, D., Senčić, Đ., Antunović, Z., Šperanda, M. i Steiner, Z. (2007). PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM. Poljoprivreda, 13. (1), 167-171. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:151:772878

Butko, Danijela, et al. "PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM." Poljoprivreda, vol. 13, br. 1, 2007, str. 167-171. https://urn.nsk.hr/urn:nbn:hr:151:772878

Butko, Danijela, Đ. Senčić, Z. Antunović, Marcela Šperanda i Z. Steiner. "PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM." Poljoprivreda 13, br. 1 (2007): 167-171. https://urn.nsk.hr/urn:nbn:hr:151:772878

Butko, D., et al. (2007) 'PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM', Poljoprivreda, 13(1), str. 167-171. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:151:772878 (Datum pristupa: 30.06.2024.)

Butko D, Senčić Đ, Antunović Z, Šperanda M, Steiner Z. PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM. Poljoprivreda [Internet]. 29.06.2007. [pristupljeno 30.06.2024.];13(1):167-171. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:772878

D. Butko, Đ. Senčić, Z. Antunović, M. Šperanda i Z. Steiner, "PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM", Poljoprivreda, vol. 13, br. 1, str. 167-171, Lipanj 2007. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:772878. [Citirano: 30.06.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:151:772878
Podaci o radu
Naslov (engleski)PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM
AutorDanijela Butko
AutorĐ. Senčić
AutorZ. Antunović
AutorMarcela Šperanda
AutorZ. Steiner
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za animalnu proizvodnju i biotehnologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Stočarstvo
Sažetak (engleski)
The research has been made on 20 Black Slavonian Pigs in both ways of keeping them (indoor, outdoor). The pigs have been fed up to 135 kg body weight. The pigs in the outdoor system have been held on a natural pasture ground. Other than pasture, the pigs have consumed, over the summer period, the food offered on stubble-fields after the harvest (barley, wheat) and over the winter times after corn harvest. They had only minimal corn consumption; mostly during the winter (average daily consumption was 0.15 kg). Dissection of cold (+40C) right sided pig body composition has been made by the modified Weniger et al (1963) method. The meat quality has been determined on a long back muscle sample (musculus longissimus dorsi- MLD) taken berween 13th and 14th rib. The pig carcasses in the outdoor system had a very significant (P<0.01) absolute and relative leg share, less belly-rib share and higher meat quantity. Commercially, more valuable parts-legs and back had a greater share of muscle tissue in pigs' carcasses in the outdoor system. The meat of the pigs in the outdoor system had no signifficant differences from the pigs in the indoor system, concerning the pH1, pH2, water holding capacity, colour and marbling. However, the meat of the pigs in the outdoor system had higher content of crude fat from the pigs in the indoor system.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaPoljoprivreda
Brojčani podacivol. 13, br. 1, str. 167-171
p-ISSN1330-7142
e-ISSN1848-8080
URN:NBNurn:nbn:hr:151:772878
Datum objave publikacije2007-06-29
URL dokumentahttps://hrcak.srce.hr/16130
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-05-17 09:26:07