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Stočarstvo : Časopis za unapređenje stočarstva, Vol. 64 No. 2-4, 2010.

Izvorni znanstveni članak

CHARACTERISTICS OF THE ISTRIAN CATTLE IN BEEF PRODUCTION

Ante Ivanković orcid id orcid.org/0000-0002-2523-8694 ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Pavo Caput ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
G. Prekalj ; Agencija za ruralni razvoj Istre, Pazinske gimnazije 1, Pazin, Hrvatska
Nikolina Kelava ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
M. Konjačić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
G. Šubara ; Agencija za ruralni razvoj Istre, Pazinske gimnazije 1, Pazin, Hrvatska
E. Šuran ; Agencija za ruralni razvoj Istre, Pazinske gimnazije 1, Pazin, Hrvatska

Puni tekst: hrvatski pdf 253 Kb

str. 91-99

preuzimanja: 573

citiraj

Sažetak

Istrian cattle is one of the endangered indigenous breed that attempts to reaffirm through the production of high quality beef and recognizable. The aim of the research is to determine the characteristics of male of young bulls of Istrian cattle in fattening period as well as qualitative characteristics of carcasses or meat. Determined daily gain during the fattening period was moderate (1.032 kg/day). Achieved body weight at the age of twelve (387.7 kg), fifteen (470.5 kg) and eighteen months (579.3 kg) indicates a favorable growth capacity of the Istrian cattle. In the age of 25 months, the final slaughtering weight was 768.0 kg. The average weight of hot carcasses was 426 kg and the dressing percentage 55.46%. The share of bones in carcass was 26.41%. Color and pH value indicate a slightly darker color of the beef meat. Chemical analysis of meat indicates a favorable ratio of saturated and unsaturated fatty acids. The research indicates a favorable capacity of growth and good quality of meat of the Istrian cattle. The current population of the Istrian cattle in the implementation of economic reaffirmation can achieve an adequate level of competitiveness without significant prosthesis fattening characteristics which facilitates the implementation of the primary conservation goal, preservation of genetic variability.

Ključne riječi

Istrian Cattle; beef meat; carcass quality; meat quality

Hrčak ID:

64556

URI

https://hrcak.srce.hr/64556

Datum izdavanja:

21.2.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.482 *