Show simple item record

Comparative analysis of carcass meatiness and selected parameters of meat in fattening beef cattle

dc.contributor.advisorBaltić, Milan Ž.
dc.contributor.otherTeodorović, Vlado
dc.contributor.otherKarabasil, Neđeljko
dc.contributor.otherMarković, Radmila
dc.contributor.otherPopović, Milka
dc.creatorĐorđević, Mirjana S.
dc.date.accessioned2016-08-27T16:06:58Z
dc.date.available2016-08-27T16:06:58Z
dc.date.available2020-07-03T09:29:23Z
dc.date.issued2016-06-13
dc.identifier.urihttp://nardus.mpn.gov.rs/handle/123456789/6374
dc.identifier.urihttp://eteze.bg.ac.rs/application/showtheses?thesesId=3650
dc.identifier.urihttps://fedorabg.bg.ac.rs/fedora/get/o:12452/bdef:Content/download
dc.identifier.urihttp://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=48103439
dc.description.abstractCilj istraživanja u okviru ove doktorske disertacije vezan je za analizu proizvodnje mesa goveda u zadnjih 25 godina, parametre mesnatosti, hemijskog sastava hrane za životinje, mesa kao i masno kiselinskog sastava hrane za životinje mišićnog i masnog tkiva. Ispitivanja su obavljena na junadima koja su poticala od devet različitih proizvođača, od čega su šest grupa junadi bila muškog pola (pet domaće šareno goveče u tipu simentalca i jedna istočno frizijsko) i tri grupe junadi ženskog pola (domaće šareno goveče u tipu simentalca). Desetu grupu junadi činila su junad otkupljena od privatnih proizvođača. Transport životinja, smeštaj u depou, postupci omamljivanja, klanja, obrade trupa i hlađenja obavljeni su na način karakterističan za industrijske klanice. Rasecanje trupa na četvrti izvršeno je rezom između dvanaestog i trinaestog rebra. Sva merenja (životinja pre klanja, trupova, polutki i četvrti) obavljeno je na način uobičajan za industrijsku klanicu. Za potrebe hemijskih analiza i masno kiselinskog sastava uzorci mišićnog (m. longissimus dorsi) i masnog tkiva (bubrežni loj) uzeti su od po deset ohlađenih trupova od svake grupe.Uzorci su pakovani u plastične kese, obeležavani i do laboratorije transportovani u ručnim frižiderima sa ledom. Do početka analiza uzorci su čuvani pri -18 °C. Od svakog proizvođača ispitivani su parametri od po deset junadi. Uzorci hrane korišćene za ishranu junadi uzimani su u vremenu od mesec dana, svaki peti dan (ukupno šest uzoraka), u odnosima u kojima se uobičajeno za svaku farmu koriste, pakovani u plastične kese i transportovani u laboratoriju. Do početka analize čuvani su pri -18 °C. Od 1985. godine broj goveda u Srbiji smanjen je do 2011. godine za 40%, a ovaj trend smanjenja nastavljen je do 2013. godine. U istom periodu smanjena je i proizvodnja goveđeg mesa za 30%, dok je ukupna proizvodnja mesa smanjena za 25%. Najveće prosečne mase junadi pre klanja, mase toplih i ohlađenih polutki imala su muška junad domaćeg šarenog govečeta u tipu simentalca, ženska, odnosno muška junad iste rase iz otkupa, a najmanje muška junad istočno frizijske rase. Utvrđena je da je randman bio veći kod junadi sa većom masom pre klanja. Kalo hlađenja trupova junadi bio je veoma varijabilan (1,82% do 3,26%)...sr
dc.description.abstractThe aim of the research within this doctoral thesis is related to analysis of production of bovine meat in the last 25 years, conformation parameters, chemical composition of animal feed, meat and fatty acid composition of feed muscle and adipose tissue. Tests were carried out on young bulls that have emanated from nine different manufacturers, of which six groups of heifers were males (five Domestic Spotted Simmental type and one East Friesian) and three groups of young cattle females (Domestic Spotted Simmental type). The tenth group of young bulls accounted for beef cattle purchased by private producers. Transport of animals, accommodation in the depot, the methods of stunning, slaughter, processing and cooling of the hull were carried out in a manner characteristic of the industrial slaughterhouses. Cutting the hull at the fourth section was made between the twelfth and thirteenth ribs. All measurements (of animals before slaughter, carcasses and fourth) was performed in a manner customary for industrial slaughterhouse. For the purposes of chemical analysis and fatty acid composition of muscle samples (m. Longissimus dorsi) and fat (suet) were taken from ten refrigerated carcasses of after each grupe.Uzorci are packed in plastic bags, have labeled and transported to the laboratory in manual fridges with ice. To the beginning of the analysis the samples were stored at -18 ° C. Since each manufacturer tested the parameters of ten heifers. Samples of the food used to feed beef cattle were taken for a period of one month, every fifth day (a total of six samples), in relations where commonly used for each farm, packed in plastic bags and transported to the laboratory. Until analysis were stored at -18 ° C. Since 1985, the number of cattle in Serbia has been reduced to 2011 by 40%, and this trend has continued to decrease in 2013. In the same period was reduced beef production by 30%, while total meat production decreased by 25%. The highest average weight of cattle, masses of hot and chilled carcass had been male cattle domestic spotted cattle of Simmental type, female, or male cattle of the same breed of purchase, at least male cattle east Friesian breed. It was found that the yield was higher in beef cattle with greater weight before slaughter. Chilling of carcasses of heifers was very variable (from under 2% to over 3%)...en
dc.formatapplication/pdf
dc.languagesr
dc.publisherУниверзитет у Београду, Факултет ветеринарске медицинеsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccessen
dc.sourceУниверзитет у Београдуsr
dc.subjectmeso junadisr
dc.subjectbeefen
dc.subjectcarcass qualityen
dc.subjectmeat qualityen
dc.subjectfatty acidsen
dc.subjectkvalitet trupovasr
dc.subjectkvalitet mesasr
dc.subjectmasne kiselinesr
dc.titleUporedna analiza mesnatosti trupova i odabranih parametara mesa junadi u tovusr
dc.titleComparative analysis of carcass meatiness and selected parameters of meat in fattening beef cattleen
dc.typedoctoralThesisen
dc.rights.licenseBY-SA
dcterms.abstractБалтић, Милан Ж.; Теодоровић, Владо; Поповић, Милка; Марковић, Радмила; Карабасил, Неђељко; Ђорђевић, Мирјана С.; Упоредна анализа меснатости трупова и одабраних параметара меса јунади у тову; Упоредна анализа меснатости трупова и одабраних параметара меса јунади у тову;
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/19632/Dordevic_Mirjana_S.pdf
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/19631/Disertacija4301.pdf


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record