Kemijski sastav i prehrambena vrijednost janjećeg mesa

undergraduate thesis

• Author: Ivica Gregurinčić
• Mentor: Boro Mioč (mentor)
• Committee member: Boro Mioč (predsjednik povjerenstva)
• Committee member: Ivan Vnučec (član povjerenstva)
• Committee member: Zvonimir Prpić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2016-04-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Production and Processing of Animal Products

Abstract

Najvažniji ovčji proizvod – meso, glavni (najčešći) je cilj uzgoja ovaca u većini zemalja pa tako i u Republici Hrvatskoj. Udio mesa u ukupnoj dobiti od ovčarske proizvodnje u svijetu je između 80 i 90%, dok se ostatak dohotka ostvaruje proizvodnjom mlijeka i vune. U Hrvatskoj se od ukupnog broja ovaca oko 90% uzgaja radi mesa (janjetine) dok ih se samo 10 - 12% koristi i za proizvodnju mlijeka. Suvremena proizvodnja janjećeg mesa koristi moderne tehnologije uzgoja i organizacije, od... More zajedničkog tova janjadi i ovaca na pašnjacima, do intenzivnog tova u tovilištima. Proizvodnja se temelji na tipičnim mesnim pasminama, dobre plodnosti i iskoristivosti krmiva, brzog prirasta te odlične kvalitete mesa. Tehnologija uzgoja ovaca i proizvodnje janjećeg mesa ima za cilj dobiti što više ojanjene i odbijene janjadi po jednoj ovci te postići dva janjenja u jednoj, tri janjenja u dvije ili pet janjenja u tri godine. Uz meso kao glavni proizvod, od janjećih trupova se dobiva i mnoštvo nusproizvoda, važnih sirovina za prerađivačku industriju, tvornice stočne hrane, industriju kože, farmaceutsku i kemijsku industriju.
Na kakvoću mesa utječu mnogi čimbenici, prije svega pasmina, spol, sustav uzgoja, hranidba te postupak sa životinjama prije klanja, režim klaoničke obrade, hlađenje i zrenje mesa. U radu su prikazani kemijski sastav i prehrambena vrijednost janjećeg mesa. Less

Abstract (english)

The most important sheep product - meat is the main goal of rearing sheep in the majority of countries worldwide, including Croatia. Meat production accounts for about 80-90% of the total income in the sheep rearing sector, while the rest is usually realized via milk and wool production. In Croatia, 90% of the sheep population is reared for lamb meat production, while only 10-12% is reared for milk production. Contemporary lamb meat production is based on modem farming technology... More and organization. Two basic farming systems can be distinguished, fattening of the lambs in the pastures together with the ewes, and intensive fattening in the feedlots. The production is based on typical meat breeds that are characterized by good fertility and feed conversion, rapid growth, and excellent quality of meat. The technology of lamb meat production aims to provide as many of born and weaned lambs per ewe, via two lambings in one, three lambings in two, or five lambings in three years. In addition to the lamb meat as the main product, lamb carcasses yield a multitude of by products i.e. important raw materials for the processing industry, animal feed factories, leather industry, pharmaceutical and chemical industry. The quality of meat is affected by many factors, such as: breed, gender, system of breeding, feeding, treatment of animals prior to the slaughtering, process of the slaughtering, cooling and ripening of meat.
In the manuscript, there are presented the chemical composition and nutritional value of lamb meat. Less

• Keywords: janjeće meso; kemijski sastav; prehrambena vrijednost; mesne pasmine
• Keywords (english): lamb meat; chemical composition; nutritional value; meat breeds
• Language: croatian
• URN:NBN: urn:nbn:hr:204:818484
• Study programme: Title: Animal Sciences; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2016-06-03 12:17:10