undergraduate thesis
Technological quality of duck meat

Martin Visković (2014)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Zavod za Specijalnu zootehniku
Metadata
TitleTehnološka kvaliteta pačjeg mesa
AuthorMartin Visković
Mentor(s)Zlata Kralik (thesis advisor)
Abstract
Cilj istraživanja bio je opisati tehnološke pokazatelje kvalitete prsnog mišićnog tkiva brojlerskih pačića tovljenih 49 dana na intenzivan način uz korištenje standardnih krmnih smjesa. U pokusu su korišteni pačići dva genotipa (Cherry Valley-C i pekinška patka-P).Od tehnoloških svojstava u radu su prikazani pH1 i pH2, boja prsnog mišića, otpuštanje mesnog soka (%), gubitak vode kuhanjem (%) i tekstura (N). U istraživanju je korišteno ukupno 240 jednodnevnih pačića, a za potrebe ovog rada uzeti su uzorci prsnog mišićnog tkiva od muških brojlerskih pataka, i to 10 uzoraka od genotipa P i 10 uzoraka od genotipa C. Iz rezultata istraživanja prikazanih pokazatelj koji opisuju tehnološku kvalitete mesa, kao i iz niza literaturnih reference, možemo istaknuti da je meso brojlerskih pataka, tovljenih na intenzivan način standardnim krmnim smjesama, neovisno o genotipu, izuzetne kvalitete te se preporuča za svakodnevnu konzumaciju.
Keywordstechnological indicators duck meat quality.
Parallel title (English)Technological quality of duck meat
Committee MembersZoran Škrtić
Dalida Galović
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Specijalnu zootehniku
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Study programme typeuniversity
Study levelundergraduate
Study programmeAgriculture; specialization: Agricultural economics, Mechanization, Zootechnique, Horticulture
Academic title abbreviationuniv. bacc. ing. agr.
Genreundergraduate thesis
Language Croatian
Defense date2014-09-30
Parallel abstract (English)
The aim of the study was to describe the technological quality indicators of the breast muscle tissue of broiler ducklings fattened for 49 days in an intensive manner using standard feed mixture. Two genotypes of ducklings were used in the experiment (Cherry Valley-C and Pekin duck-P). Technological indicators presented in paper include pH1 and pH2 values, breast muscle color, drip loss (%), cooking loss (%) and texture (N). Research was conducted on a total of 240 day-old ducklings, and for the purposes of this study breast muscle tissue of male broiler ducks was sampled, 10 samples of genotype P and 10 samples of genotype C. Based on results of researched indicators that describe technological meat quality, as well as from a range of literature, we can emphasize that the meat of broiler ducks fattened in intensive way using standard feed mixtures, regardless of genotype, is of exceptional quality and is recommended for daily consumption.
Parallel keywords (Croatian)tehnološki pokazatelji meso pataka kvaliteta
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notezavršni rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:161113
CommitterLjiljana Vučković Vizentaner