Postupci provedbe i opravdanost produženog tova svinja

master's thesis

• Title (english): Procedures, implementation and justification of the extended pig's fattening
• Author: Mihael Fotović
• Mentor: Dubravko Škorput (mentor)
• Committee member: Dubravko Škorput (predsjednik povjerenstva)
• Committee member: Zoran Luković (član povjerenstva)
• Committee member: Branka Šakić Bobić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2020-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj istraživanja bio je opisati značajke i proces produženog tova te produženog tova na otvorenom, prikazati hrvatske i strane autohtone pasmine pogodne za produženi tov, te dati pregled dostupnih rezultata iz literature. Također, opravdanost produženog tova svinja prikazana je kroz analizu doprinosa pokriću. Za razliku od konvencionalnog tova svinja (30-110 kg) koji traje u prosjeku 90 do 100 dana, produženi tov zahtjeva još dodatnih 60-90 dana tova ovisno o ciljnoj tjelesnoj masi za klanje (150-170 kg). Kod svinja u produženom tovu za 80-90 dana smanjen je dnevni prirast za više od 5%, a konverzija raste za više od 15%. Pasmine svinja koje se koriste u produženom tovu bolje iskorištavaju hranu i brže postignu veće tjelesne mase nakon konvencionalnog tova do 110 kg, te se najčešće koriste za proizvodnju suhomesnatih proizvoda. Hrvatske autohtone pasmine svinja pogodne za produženi tov su turopoljska svinja, crna slavonska svinja i banijska šara svinja, a od inozemnih pasmina iberijska svinja. Ekonomska opravdanost produženog tova svinja proizlazi iz činjenice da doprinos pokrića iznosi 634,42 kn po tovljeniku, te uz postojeće uvjete i očekivanu cijenu, predložena proizvodnja može pokriti varijabilne troškove proizvodnje.

Abstract (english)

The aim of the research was to describe the characteristics and process of extended fattening in general and extended outdoor fattening, to present Croatian and foreign indigenous breeds suitable for extended outdoor fattening, to give an overview of available results from the literature and to show calculations of fattening costs. Unlike conventional fattening pigs (30-110 kg) which lasts an average of 90 to 100 days, extended fattening requires an additional 60-90 days of fattening depending on the target body weight for slaughter (150-170 kg). It is considered that in extended fattening of pigs for 80-90 days, the daily gain decreases more than 5%, and the conversion increases more than 15%. Breeds of pigs used in extended fattening make better use of food and achieve higher body weights faster than conventional fattening up to 110 kg and are used in most cases for the production of dried meat products. Indigenous breeds of pigs suitable for extended fattening are Turopolje pig, Black Slavonian pig, and Banija spotted pig. Among foreign breeds, Iberian pig can be suitable for extended fattening. Economic justification of the extended fattening of pigs stems from the fact that the gross margin is 634.42 HRK per pig, and with the pre-existing conditions and the expected price, the proposed production may cover variable production costs.

• Keywords: svinje; produženi tov; prirast; konverzija; doprinos pokrića
• Keywords (english): pigs; prolonged fattening; daily gain; conversion; gross margin
• Language: croatian
• URN:NBN: urn:nbn:hr:204:286682
• Study programme: Title: Production and Processing of Meat; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2020-10-15 07:26:53