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MEATINESS AND QUALITATIVE MEAT PROPERTIES OF CROATIAN CROSSBREEDS AND HYPOR PIGS

Gordana Kralik ; University of J. J. Strossmayer, Faculty of Agriculture, Osijek, Croatia
A. Petričević ; University of J. J. Strossmayer, Faculty of Agriculture, Osijek, Croatia
G. Kušec ; University of J. J. Strossmayer, Faculty of Agriculture, Osijek, Croatia

Puni tekst: hrvatski, pdf (705 KB) str. 315-319 preuzimanja: 68* citiraj
APA 6th Edition
Kralik, G., Petričević, A. i Kušec, G. (1995). MESNATOST I KVALITATIVNA SVOJSVA MESA HRVATSKIH KRIŽANACA I HYPOR SVINJA. Stočarstvo, 49 (9-12), 315-319. Preuzeto s https://hrcak.srce.hr/164138
MLA 8th Edition
Kralik, Gordana, et al. "MESNATOST I KVALITATIVNA SVOJSVA MESA HRVATSKIH KRIŽANACA I HYPOR SVINJA." Stočarstvo, vol. 49, br. 9-12, 1995, str. 315-319. https://hrcak.srce.hr/164138. Citirano 03.04.2020.
Chicago 17th Edition
Kralik, Gordana, A. Petričević i G. Kušec. "MESNATOST I KVALITATIVNA SVOJSVA MESA HRVATSKIH KRIŽANACA I HYPOR SVINJA." Stočarstvo 49, br. 9-12 (1995): 315-319. https://hrcak.srce.hr/164138
Harvard
Kralik, G., Petričević, A., i Kušec, G. (1995). 'MESNATOST I KVALITATIVNA SVOJSVA MESA HRVATSKIH KRIŽANACA I HYPOR SVINJA', Stočarstvo, 49(9-12), str. 315-319. Preuzeto s: https://hrcak.srce.hr/164138 (Datum pristupa: 03.04.2020.)
Vancouver
Kralik G, Petričević A, Kušec G. MESNATOST I KVALITATIVNA SVOJSVA MESA HRVATSKIH KRIŽANACA I HYPOR SVINJA. Stočarstvo [Internet]. 1995 [pristupljeno 03.04.2020.];49(9-12):315-319. Dostupno na: https://hrcak.srce.hr/164138
IEEE
G. Kralik, A. Petričević i G. Kušec, "MESNATOST I KVALITATIVNA SVOJSVA MESA HRVATSKIH KRIŽANACA I HYPOR SVINJA", Stočarstvo, vol.49, br. 9-12, str. 315-319, 1995. [Online]. Dostupno na: https://hrcak.srce.hr/164138. [Citirano: 03.04.2020.]

Sažetak
This research was performed on the 90 pig carcasses of the crossbreeds formed from Large White, Swedish Landrace and German Landrace, refered as Croatian Crossbreed (CCB), and 130 Carcasses of Hypor hybrids (Hy) (ˉx= 84.48 kg and ˉx = 84.68 kg, respectively). Average shares of the muscle tissue for Hy and CCB pigs were 46.92 kg and 45.53 kg, respectively. Differences in meatiness between genotypes were highly significant (P < 0.01). Imported genotypes (Hy) happened to have 1.39 kg i. e. 3.05 % more meat than Croatian genotype (CCB). Carcasses were evaluated according to (S)EUROP classcs. In clases S and E came 5O % of the CCB pigs and 65.4 % of the Hy pigs. On the other hand, PSE and DFD meat as occured more frequently in Hy genotype (PSE = 1.44, DFD = 3.6) than in CCB pigs (PSE = 0.00, DFD = 1.01). It was found that cacasses of Croatian Crossbreed pigs wich had lower meatiness also had better quality of the muscle tissue than the Hypor pig carcasses with higher meatincss.

Hrčak ID: 164138

URI
https://hrcak.srce.hr/164138

[hrvatski]

Posjeta: 482 *