Uporedna analiza mesnatosti trupova i odabranih parametara kvaliteta mesa brojlera
Comparative analysis of carcass meatiness and selected meat quality parameters of broilers
Doktorand
Glamočlija, Nataša M.Mentor
Baltić, Milan Ž.Članovi komisije
Teodorović, VladoMarković, Radmila
Mirilović, Milorad
Ivanović, Snežana
Metapodaci
Prikaz svih podataka o disertacijiSažetak
Istraživanja u okviru ove doktorske disertacije odnosila su se na analizu trenda u
proizvodnji živinskog mesa u Srbiji, zatim uporednu analizu mesnatosti trupova (masa
trupova pre i posle hlađenja, masa i zastupljenost osnovnih delova u masi trupa,
ispitivanja zastupljenosti mesa kostiju i kože u vrednijim delovima trupa), odabranih
parametara kvaliteta mesa (hemijski i fizički) brojlera različitih provenijencija i sa
različitih farmi u Srbiji obzirom na razlike u genetskoj osnovi, razlike u ishrani, u
uslovima držanja.
U poslednjih 25 godina ukupna proizvodnja mesa pa i proizvodnja živinskom
mesa u Srbiji je znatno smanjena. U Srbiji je u tovu brojlera najzastupljenija
provenijencija Cobb, zatim Ross i Hubbard.
U ovom periodu smanjeno je i učešće proizvodnje živinskog mesa u ukupnoj
proizvodnji mesa. Prosečne mase trupova brojlera kako pre tako i posle hlađenja su se
unutar sve tri ispitivane provenijencije brojlera u većini slučajeva poređenja statistički
značajno razlikovale. Utvrđe...no je da je prosečna masa trupova provenijencije Cobb bila
statistički značajno veća od prosečnih masa trupova brojlera provenijencije Ross,
odnosno Hubbard. Kalo hlađenja ispitivanih grupa brojlera bio je veoma varijabilan što
je, pre svega, rezultat različite tehnologije hlađenja trupova.
Prosečne mase važnijih delova trupa (grudi, batak sa karabatakom) unutar
ispitivane tri provenijencije bile su u većini slučajeva poređenja statistički značajno
različite. Brojleri provenijencije Cobb imali su statistički značajno veću masu grudi od
mase grudi provenijencije Ross odnosno, Hubbard. Nisu utvrđene statistički značajne
razlike između prosečnih masa bataka sa karabatakom brojlera tri različite provenijencije.
Prosečno učešće mase grudi u masi trupa imalo je sledeći opadajući niz: Cobb > Ross >
Hubbard a mase bataka sa karabatakom: Hubbard > Ross > Cobb...
The research within this dissertation concerned the analysis of the trend in poultry
meat production in Serbia, a comparative analysis of carcass meatiness (warm and cold
carcass weight, the weight and proportion of the main parts in carcass weight, proportion
of bones and skin in valuable parts of carcass), the selected meat quality parameters
(chemical and physical) of broilers of different provenances and from different farms in
Serbia due to differences in genetic, diet and housing conditions.
In the last 25 years, the total meat production as well as poultry meat production
in Serbia has been significantly reduced. In Serbia the most common provenance of
broilers is Cobb and then Ross and Hubbard.
In this period has been reduced the proportion of poultry meat production in total
meat production. Average warm and cold carcass weight of broilers were within all three
broiler provenances in most cases significantly different. It was found that the average
carcass weight of provenance... Cobb was significantly higher than provenance Ross or
Hubbard. Carcass weight loss of examined groups of broilers was highly variable, which
is primarily a result of different cooling technologies.
The average weights of main carcass parts (breast, drumstick with thigh) within
three provenances were in most cases significantly different. Broilers of Cobb
provenance had significantly higher breast weight compared to provenance Ross and
Hubbard. There was no significant difference in drumstick with thigh weight among three
different provenance. The average proportion of breast weight in total carcass weight had
the following descending order: Cobb > Ross > Hubbard and for drumstick with thigh
weight: Hubbard > Ross > Cobb.
The highest average weight as well as the largest proportion of meat in the breast
and in drumstick with thigh was found in broilers of provenance Cobb, then Ross, and at
least in broilers of provenance Hubbbard...
Fakultet:
Универзитет у Београду, Факултет ветеринарске медицинеDatum odbrane:
12-11-2013Projekti:
- Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-MESTD-Technological Development (TD or TR)-31034)