| Sažetak | Cilj rada bio je utvrditi udio osnovnih dijelova u trupu svinja turopoljske pasmine,
odnosno buta, leđa, lopatice, trbušno-rebranog dijela, vrata i manje vrijednih dijelova.
Istraživanje je provedeno na 20 tovljenika (kastrati i nazimice), držanih u otvorenom sustavu i
hranjenih prirodnim krmivima uz prihranu koncentratom. Prosječna živa masa tovljenika
iznosila je 94,8 ± 11,5 kg, a dob 18,5 ± 1,4 mj. Nakon klaoničke obrade, desna polovica trupa
je rasječena na osnovne dijelove, te su vaganjem utvrđene njihove mase i udjeli u trupu.
Najveći prosječni udio u trupu činio je but sa 26,8 ± 1,2 %, a zatim trbušno-rebrani dio sa 20,1
± 1,4 %, dok je najmanji udio činio vrat (9,8 ± 1,0 %). Uzevši u obzir sve dijelove, meso treće
kategorije je činilo najveći udio u trupu (43,4 ± 1,4 %), dok je najmanji udio imalo meso druge
kategorije (15,4 ± 0,9 %). Zaključeno je da je udio osnovnih dijelova u trupu turopoljske svinje
u skladu sa njenim pasminskim svojstvima, dobi, te hranidbom i načinom držanja. |
| Sažetak (engleski) | The aim of thesis was to determine the share of main parts in the carcass of Turopolje
pig breed, respectively of leg, loin, shoulder, belly-rib part, neck and less valuable parts. The
study was conducted on 20 fatlings (gilts and barrows), reared outdoor, and fed with natural
feedstuffs with the addition of concentrate. The average live weight of pigs was 94.8 ± 11.5 kg
and age 18.5 ± 1.4 months. After slaughtering the right half of each carcass was cut into the
main parts, whose weight and share were recorded. The leg represented the highest average
share (26.8 ± 1.2 %) of carcass, followed by belly-rib part (20.1 ± 1.4 %), while the smallest
share was recorded for neck (9.8 ± 1.0). In total, the third category meat represented the
highest proportion of carcass (43.4 ± 1.4 %), while the lowest share was recorded for the
second category meat (15.4 ± 0.9 %). It is concluded that the share of the carcass parts of
Turopolje pig breed is in accordance with breed characteristics, age, feeding and the way of
production. |
