Utjecaj hranidbenog menadžmenta na kvalitetu mesa goveda

master's thesis

• Title (english): The impact of nutritional management on beef quality
• Author: Petar Ćurković
• Mentor: Goran Kiš (mentor)
• Committee member: Goran Kiš (predsjednik povjerenstva)
• Committee member: Kristina Kljak (član povjerenstva)
• Committee member: Ivica Kos (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Nutrition); Zagreb
• Defense date and country: 2019-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Iako pasmina značajno doprinosi genetskoj varijaciji u kvaliteti govedine, hranidba je jedan od najvažnijih negenetskih čimbenika. Hranidba značajno utječe na brzinu rasta goveda, sastav trupa te kvalitetu mesa i masti. Hranidba utječe na promjenu sastava goveđe masti (omjer n-3/n-6 masnih kiselina), a konzumiranjem ribljeg ulja i ribljeg brašna raste udio n-3 masnih kiselina. Moguće je manipulirati i udjelom masnog tkiva, a također i udjelom polinezasićenih masnih kiselina i zasićenih masnih kiselina u masnom tkivu. U zadnje vrijeme manipulacija sadržaja konjugirane linolne kiseline mesa goveda hranjenih na pašnjaku dobiva veliku pozornost, prvo zbog antikancerogenog svojstva CLA, i drugo, jer su masti preživača hranjenih na pašnjacima bogate sadržajem CLA. Hranidbom se manipulira i kvalitetom govedine, utječe na njena kvalitativna svojstva: mramoriranost, mekoću, kapacitet vezanja vode, okus, miris, pH, izgled i boju. U novije vrijeme sve više se istražuje utjecaj nutrigenomike na kvalitetu govedine. Nutrigenomika predstavlja snažnu veza između genetske osnove životinje i hranjivih tvar kao najvažnijeg okolišnog čimbenika. Tehnologija, kao što je nutrigenomika, koja točno analizira utjecaj nutritivnih sastojaka na ekspresiju gena, može biti ključna za poboljšanje kvalitete govedine. Upravljanje kvalitetom govedine putem hranidbe će ostati aktualna sve dok je praktična, ekonomična i dok ne narušava unutrašnja i vanjska svojstva kvalitete govedine ili bilo koji drugi aspekt povezan za ekološkom prihvatljivošću ili etikom proizvodnje mesa goveda.

Abstract (english)

Although the breed contributes significantly to the genetic variation in the quality of beef, nutrition is one of the most important non-genetic factors. Nutrition significantly affects the rate of cattle growth, carcass composition and quality of meat and fats. Nutrition affects the change in the composition of beef fats (n-3/n-6 fatty acids ratio), and with consumption of fish oil and fish meal increases the proportion of n-3 fatty acids. It is possible to manipulate the proportion of fatty tissue and also the proportion of polyunsaturated fatty acids and saturated fatty acids in fatty tissue. Lately, manipulation receive gets great attention, first due to the anticancer properties of CLA, and second because fats of ruminants fed on pastures are rich in CLA content. Beef quality is manipulated by nutrition which affects its qualitative properties: marbling, tenderness, water binding capacity, taste, smell, pH, look and color. More recently, the effect of nutrigenomics on the quality of beef is being investigated. Nutrigenomics represents a strong relationship between the genetic base of the animal and the nutrient as the most important environmental factor. Technology, such as nutrigenomics, which accurately analyzes the influence of nutritional components on the expression of genes, can be essential for improving the quality of beef. Manipulation of beef quality through feeding will only remain viable as long as it is practical, economical and does not detract from the intrinsic and extrinsic attributes of beef quality, or any other aspect relating to environmentally acceptable or ethical beef production.

• Keywords: hranidba; govedina; kvalitativna svojstva; nutrigenomika; konjugirana linolna kiselina
• Keywords (english): nutrition; beef; qualitative properties; nutrigenomics; conjugated linoleic acid
• Language: croatian
• URN:NBN: urn:nbn:hr:204:176733
• Study programme: Title: Animal Nutrition and Feed Science; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane (magistar/ magistra inženjer/inženjerka hranidbe životinja i hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-11-18 09:15:17