Utjecaj mikroregije na karakteristike trupova i mesa janjadi dalmatinske pramenke uzgojene na paši

master's thesis

• Title (english): The impact of microregion on carcass and meat characteristics of pasture-raised Dalmatian lambs
• Author: Marko Klepo
• Mentor: Ante Kasap (mentor)
• Committee member: Ante Kasap (predsjednik povjerenstva)
• Committee member: Boro Mioč (član povjerenstva)
• Committee member: Ivan Vnučec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Animal Science and Technology); Zagreb
• Defense date and country: 2023-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Janjetina je glavni proizvod dalmatinske pramenke, a uzimajući u obzir dominantnost pašne ishrane ovaca te vrlo široko područje njena uzgoja, pretpostavlja se da specifični okolišni uvjeti dalmatinskih mikroregija imaju značajan utjecaj na odlike mesa. Cilj rada je bio utvrditi razlike u klaoničkim pokazateljima, tjelesnim mjerama i karakteristikama mesa (pH, boja) između janjadi
uzgojene na području tri dalmatinske mikroregije. Istraživanje je provedeno na ukupno 186 janjadi dalmatinske pramenke uzgojene u Zadarskoj (n=99), Šibensko kninskoj (n=40) i Splitsko dalmatinskoj županiji (n=47), a podaci su prikupljeni u sklopu projekta "Mesna svojstva hrvatskih pasmina ovaca". Uvažavajući neke poznate izvore fenotipske varijabilnosti kao što su klaonička masa i spol primjenom odgovarajućih statističkih modela pod okriljem MANCOVA I ANCOVA analiza, utvrđeno je da zemljopisna mikroregija ima značajan utjecaj na pojedine skupine istraživanih svojstava i da se janjad iz različitih županija međusobno vidno razlikuje.

Abstract (english)

Lamb meat is the main product of Dalmatian pramenka sheep breed, and by accounting for
dominance of its’ grazing type of feeding and the very wide rearing area, it is assumed that the
specific environmental conditions of the Dalmatian microregions have a significant influence on
the lamb meat. The aim of the study was to determine differences in carcass characteristics and
physical and chemical characterist ics of lamb meat (pH, color) between lambs raised in the
three different microregions. The research was conducted on a total of 186 Dalmatian lambs
raised in Zadar (n=99), Šibenik Knin (n=40) and Split Dalmatia (n=47) counties, on the data
collected within project "Meat Properties of Croatian Sheep Breeds". Taking into account some
known sources of phenotypic variability (such as slaughter weight and sex) by appropriate
statistical models (under the frameworks of MANCOVA and ACNOVA), it was determined that
the geographic micro region had a significant influence on investigated traits and that carcasses
and meat significantly differ between the counties.

• Keywords: dalmatinska pramenka; trup; meso; zemljopisna regija
• Keywords (english): Dalmatian pramenka; carcass; meat; geographic region
• Language: croatian
• URN:NBN: urn:nbn:hr:204:085494
• 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: Open access
• Created on: 2023-09-25 09:08:58