| Sažetak | Cilj rada bio je utvrditi klaoničke pokazatelje (završna i klaonička masa, randman, udio
mišićnog tkiva), mjere trupa (dužina trupa i dužina polovice) i debljinu leđne slanine (iznad
prvog, zadnjeg i središnjeg torakalnog kralješka) kod svinja turopoljske pasmine iz otvorenog
uzgoja hranjenih prirodnim krmivima uz prihranu koncentratom. Istraživanje je provedeno
na uzorku od 20 tovljenika (13 kastrata i 7 nazimica). Prosječna živa masa tovljenika iznosila
je 94,8 ± 11,5 kg, a dob 18,5 ± 1,4 mjeseci. Prosječna masa toplog trupa bila je 75,2 ± 10,6 kg,
a hladnog trupa 73,4 ± 10,3 kg, uz prosječni kalo hlađenja 2,4 ± 0,8 %. Dužina trupa i polovice
u prosjeku je iznosila 71,9 ± 2,6 cm i 86,0 ± 3,0 cm. Prosječni udio mišićnog tkiva iznosio je
35,8 ± 4,3 %, debljina slanine (iznad m.gluteus medius) je bila 40,9 ± 6,6 mm, a mišića 51,0 ±
5,8 mm. Debljina slanine iznad prvog rebra bila je 54,0 ± 6,4 mm, središnjeg 41,7 ± 8,3 mm, a
zadnjeg rebra 39,8 ± 6,2 mm. Zaključeno je da su klaonički pokazatelji svinja turopoljske
pasmine iz otvorenog uzgoja u skladu s pasminskim karakteristikama i načinom uzgoja. |
| Sažetak (engleski) | The aim of this thesis was to determine the slaughtering traits (final and carcass weight,
dressing percentage, proportion of muscle tissue), carcass measures (carcass lengths), along
with the thickness of the back fat (above the first, last and middle thoracic vertebrae) of
Turopolje breed pigs, reared outdoor and fed natural feedstuffs with the addition of
concentrate. The study was conducted on a sample of 20 fatteners (13 castrates and 7 gilts).
The average live weight and age of fattened pigs were 94.8 ± 11.5 kg and 18.5 ± 1.4 months,
respectively. The average weight of hot carcasses was 75.2 ± 10.6 kg, and of cold carcasses
73.4 ± 10.3 kg, with an average cooling loss of 2.4 ± 0.8 %. The average length of the
carcasses were 71.9 ± 2.6 cm (os pubis – first rib) and 86.0 ± 3.0 cm (os pubis – atlas),
respectively. The average share of muscle tissue in carcass was 35.8 ± 4.3%, while the muscle
and back fat thickness (above the m. gluteus medius) and muscle were 51.0 ± 5.8 mm and
40.9 ± 6.6 mm, respectively. Back fat thickness over the first rib was 54.0 ± 6.4 mm, 41.7 ±
8.3 mm over the central rib, and 39.8 ± 6.2 mm over the last rib. It was concluded that the
slaughtering traits of the Turopolje breed pigs reared outdoor are in accordance with the
breed characteristics and the production system. |
