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Across the world, as well as in Croatia, there is a continuous increase in the consumption of chicken meat, and attempts are being made in modern poultry production to improve its quality as much as possible by using various natural additives. The aim of this study was to determine the influence of dietary supplementation with propolis and bee pollen on the quality of chicken meat. In order to determine this effect, the carcass body weight of slaughtered chickens and carcass yield were determined, as well as the average pH1 and pH2 of chicken breast muscle, drip loss values, and skin color and chicken breast muscle color expressed as values of L* (lightness), a* (redness), and b* (yellowness). The study was conducted on 200 Ross 308 chickens, divided into five groups. Throughout the study, the control group of chickens was fed with a basal diet, while the experimental groups of chickens were fed with the basal diet supplemented with propolis and bee pollen, each supplement given separately or in combination in specific proportions. At the end of the experiment (42nd day), 10 chickens from each group were slaughtered for the analyses mentioned above. The carcass yield values were significantly higher (P = 0.038) and the drip loss values were significantly lower (P = 0.003) in the experimental groups in comparison to the control group. In addition, there was a statistically significant difference in b* skin color (P = 0.017) and b* chicken breast muscle color (P

The aim of the present study was to analyze the situation in organic livestock farming in Croatia and Europe. In the European countries in the year 2017, around 4.5 million cattle, 5.2 million sheep, 1 million pigs and 50 million poultry were registered in organic farming. The highest share of organically registered domestic animals compared to the total population in Europe and the European Union-28 was in cattle (3.5% and 5.2%) and sheep (3.4% and 5.0%), and the lowest in pigs (0.6% and 0.7%). In Croatia the highest share is in sheep (8.57%) and the lowest in poultry (0.02%) number. The largest increase in recent ten years in the EU has been in the number of poultry (by 103%) and the smallest in the number of pigs (by 47.6%), while the increase was the number of cattle and sheep was around 76% and 74%, respectively. In Croatia organic sheep production increased the most (by 65.0%), while the number of cattle and poultry increased by 62 and 64%, and the smallest increase is in the number of pigs (by 24%). The majority of organic meat of all species of domestic animals is produced in France and in United Kingdom, while organic milk is produced mostly in Germany and France. During the year 2018, most organic beef was produced in the UK and France, organic pork in France and Finland, organic sheep meat in Spain and the UK, organic goat meat in Spain, while most of organic poultry was produced in France and in the UK. A significant increase in the number of livestock in organic farming in Europe and in Croatia indicates an increasing interest in organic livestock farming, not only increase of farmers and processors but also increase of consumers of organic products in European countries.

Istraživanje je provedeno s po 24 svinje iz otvorenoga (ekstenzivnoga) i poluotvorenoga (poluintenzivnoga) sustava, od kojih su 12 muških kastrata i 12 nazimica. Svinje u oba sustava bile su tovljene do 100 kg (n = 12) i 130 kg (n = 12) tjelesne mase. Svinje iz otvorenoga sustava hranjene su na pašnjaku i na strništima, uz minimalno prihranjivanje kukuruzom (150g/dan) tijekom zime, kada nema zelene mase. Svinje iz poluotvorenoga sustava hranjene su po volji obrokom kombiniranim od krmne smjese i zelene lucerne. Krmna smjesa u prvoj fazi tova (30 - 60 kg tjelesne mase) imala je 14% sirovih proteina i 13,37 MJ ME/kg, a u drugoj fazi tova (60 – 130 kg tjelesne mase) imala je 12% sirovih proteina i 13,34 MJ ME/kg. Disekcija ohlađenih (+4°C) desnih svinjskih polovica obavljena je prema modificiranoj metodi Wenigera i sur. (1963.). Prema ovoj modifikaciji nije disecirana glava. Kvaliteta mesa (Muscullus longissimus dorsi) istražena je u pogledu pH vrijednosti, sposobnosti vezanja vode i boje. Mesnatost svinjskih polovica bila je veća kod svinja manjih tjelesnih masa (100 kg) u odnosu na svinje većih tjelesnih masa (130 kg) u oba sustava držanja, ali su te razlike bile značajne (p0,05) (49,23% i 44.99%; 46,56% i 42,82%). Utvrđen je značajan utjecaj sustava držanja i tjelesne mase svinja na neke pokazatelje kvalitete mesa. Meso svinja manje tjelesne mase iz otvorenog sustava imalo je značajno više (p

Republika Hrvatska zbog svojih klimatskih, zemljopisnih i tradicijskih osobitosti ima bogatu tradiciju proizvodnje i pripreme različitih suhomesnatih proizvoda koji se odlikuju posebnom kvalitetom i tradicionalnim načinom proizvodnje. Šunka i pršut su tako među najpoznatijim suhomesnatim proizvodima kod nas, a kategoriziramo ih kao trajne suhomesnate proizvode od svinjskog mesa. Razlika između šunki i pršuta je u obradi butova i tehnologiji proizvodnje. Najpoznatija hrvatska šunka je slavonska šunka koja se proizvodi od obrađenog svinjskog buta iz kojega se vadi križna kost (os sacrum) i zdjelične kosti (bočna sjedna i preponska) te se donji rub buta polukružno zaobli, kako bi bio oko 6 cm od glave bedrene kosti. Nakon toga u but se utrljava sol (suho soljenje/salamurenje) ili se but potapa u salamuru (vlažno solenje/salamurenje) kroz 30 dana, poslije čega slijedi dimljenje (sušenje) na dimu drveta ili strugotine jasena, bukve, graba ili hrasta. Po završetku dimljenja pristupa se završnoj fazi tzv. zrenju šunki, u posebnim prostorijama s optimalnom mikroklimom, kroz 7-8 mjeseci, ovisno o masi buta. Najpoznatiji hrvatski pršuti su: Dalmatinski pršut, Istarski pršut, Drniški pršut i Krčki pršut. Ovi pršuti razlikuju se po tehnologiji proizvodnje, a prema Pravilniku o mesnim proizvodima koji je na snazi u Republici Hrvatskoj, svi ti pršuti su proizvodi od svinjskog buta sa kostima, sa ili bez kože i potkožnog masnog tkiva, sa ili bez nogice, i zdjeličnih kostiju, bez repa, sa ili bez dodataka začina, koji se konzerviraju postupkom suhog soljenja ili salamurenja, sa ili bez dimljenja te podvrgnutim procesima sušenja i zrenja kroz najmanje 9 mjeseci. Da bi se proizvela kvalitetna šunka ili pršut, neophodno je osigurati kvalitetnu osnovnu sirovinu (meso buta). Na kvalitetu svinjskih polovica utječe uz genetske (genotip svinja) i niz paragenetskih čimbenika: hranidba, sustav držanja, dob svinja, spol, kastracija, završna tjelesna masa svinja, postupak sa svinjama prije klanja, tehnologija proizvodnje šunki i pršuta (primarna obrada butova, soljenje, dimljenje, zrenje). Cilj ovoga rada je prikazati kako povezano djelovanje ovih čimbenika utječe na kvalitetu šunki i pršuta., Due to its climatic, geographical and traditional aspects, the Republic of Croatia has a rich tradition of production and preparation of various cured meat products that are characterized by a special quality and traditional method of production. Ham and prosciutto are thus among the most famous cured meat products in Croatia, and are categorized as permanent cured meat pork products. The difference between ham and prosciutto is in the processing of the legs and the production technology. The most famous is Slavonian ham, which is made from processed pork leg with removed sacrum and pelvic bones, whereas the thigh lower edge is semi circularly rounded to about 6 cm from the femoral head. Afterwards, salt (wet salting/brine) is rubbed into the leg or the leg is immersed in brine (dry salting/brine), for 30 days followed by smoking by wood smoke or by ash, beech, hornbeam or oak sawdust smoke. After smoking follows the final stage of hams maturing which takes place in special rooms with a optimal microclimate for 7-8 months, depending on the hem weight. The most famous Croatian prosciuttos are: Dalmatian prosciutto, Istrian prosciutto, Drniš prosciutto and Krk prosciutto. These hams differ in production technology, and according to the Ordinance on meat products which is in force in the Republic of Croatia, all these hams are pork leg products with bones, with or without skin and subcutaneous fat, with or without legs, and pelvic bones, without tail, with or without the addition of spices, preserved by dry salting or brining, with or without smoking and subjected to drying and maturing processes for at least 9 months. In order to produce quality ham or prosciutto, it is necessary to provide a quality basic raw material (ham meat). The quality of pig carcasses is affected by genetic (pig’s genotype) and a number of paragenetic factors: nutrition, housing system, age of pigs, sex, castration, final body weight of pigs, procedure with pigs before slaughter, ham and prosciutto production technology (primary processing of hams, salting, smoking, ripening). The aim of this paper is to show how the combined action of these factors affects the quality of hams and prosciutto.

Istraživan je prinos i kvaliteta mesa svinja mangulice (masni tip), crne slavonske (polumasni tip) i landrasa (mesni tip), približno istih tjelesnih masa (105 kg) i iz istih uvjeta tova. Mangulica i crna slavonska svinja imale su manju mesnatost polovica (37,50 % odnosno 45,50 %) nego li landras (56,49 %). Meso mangulice i crne slavonske svinje imalo je normalne vrijednosti pH24 (5,70 i 5,81), kao i meso landrasa (5,86), ali bolju sposobnost vezanja vode (4,00 cm2 i 4,34 cm2), intenzivniju crvenu boju a* (12,00 i 17,30), veći sadržaj masti (8,00 % i 6,97 %), te manje vode (70,64 % i 67,78 %) nego li meso landrasa (6,99 cm2 , a* = 10,50, 1,71 %, 73,10 %). Meso crne slavonske svinje i meso landrasa imalo je značajno veći sadržaj proteina od mesa mangulice (24,18 % : 24.09 % : 20,36 %). Bolja senzorna svojstva (boja, mramoriranost, čvrstoća, sočnost, miris i okus) također je imalo meso mangulice i crne slavonske svinje u odnosu na meso landrasa., The yield and meat quality of pigs Mangalitsa (fat type), Black Slavonian Pig (semi-fat type) and landrace (meat type), approximately of the same body weight (105 kg) and from the same fattening conditions, were investigated. Mangalitsa and Black Slavonian Pigs had less meatiness of halves (37.50 % and 45.50 %, respectively) if compared to Landrace (56.49 %). The meat of Mangalitsa and Black Slavonian Pig had normal values of pH24 (5.70 and 5.81), as well as the meat of Landrace (5.86), but a better ability to bind water (4.00 cm2 and 4.34 cm2 ), more intense red color a* (12.00 and 17.30), higher fat content (8.00% and 6.97 %), and less water (70.64 % and 67.78 %) than Landrace meat (6.99 cm2 , a* = 10.50, 1.71 %, 73.10 %). Black Slavonian pig meat and landrace meat had a significantly higher protein content than mangulica meat (24.18 % : 24.09 %: 20.36 %). Mangalitsa and Black Slavonian Pig meat also had better sensory properties (color, marbling, firmness, juiciness, odour and taste) if compared to Landrace meat, Es wurden die Ausbeute und Fleischqualität von Schweinen der Rasse Mangalitsa (Fetttyp), Schwarzes slawonisches Schwein (Halbfetttyp) und Landrasse (Fleischtyp), mit annähernd gleichem Körpergewicht (105 kg) und aus gleichen Mastbedingungen, untersucht. Die Rassen Mangalitsa und Schwarzes slawonisches Schwein hatten weniger Fleischgehalt in den Schweinehälften (37,5 % bzw. 45,5 %) im Vergleich zur Landrasse (56,49 %). Das Fleisch der Rassen Mangalitsa und Schwarzes slawonisches Schwein hatte normale pH24-Werte (5,70 und 5,81), ebenso wie das Fleisch der Landrasse (5,86), aber eine bessere Fähigkeit, Wasser zu binden (4,00 cm2 und 4,34 cm2 ), eine intensivere rote Farbe a* (12,00 und 17,30), einen höheren Fettgehalt (8,00 % und 6,97%) und weniger Wasser (70,64 % und 67,78 %) als das Fleisch der Landrasse (6,99 cm2 , a* = 10,50, 1,71 %, 73,10 %). Das Fleisch vom Schwarzen slawonischen Schwein hatte einen signifikant höheren Proteingehalt als das Fleisch der Mangalitsa (24,18 %: 20,3 %). Die Rassen Mangalitsa und Schwarzes slawonisches Schweinefleisch hatten auch bessere sensorische Eigenschaften (Farbe, Marmorierung, Festigkeit, Saftigkeit, Geruch und Geschmack) im Vergleich zum Landrassenfleisch., Fue investigado el rendimiento y la calidad de la carne de cerdos de la raza Mangalitsa (cerdo graso), de cerdo negro de Eslavonia (cerdo semigraso) y de la raza Landrace (cerdo carnoso), aproximadamente del mismo peso corporal (105 kg) y de las mismas condiciones de engorde. Los cerdos de raza Mangalitsa y el cerdo negro de Eslavonia tenían menos carnosidad de los canales (37,5 % y 45,5 %, respectivamente) que la raza Landrace (56,49 %). La carne de cerdo Mangalitsa y del cerdo negro de Eslavonia tenía valores normales de pH24 (5,70 y 5,81), así como la carne de la raza Landrace (5,86), pero mejor capacidad de retención de agua (4,00 cm2 y 4,34 cm2 ), color rojo más intenso a * (12,00 y 17,30), mayor contenido de grasa (8,00 % y 6,97 %) y menos agua (70,64 % y 67,78 %) que la carne de la raza Landrace (6,99 cm2 , a * = 10,50, 1,71 %, 73,10 %). La carne de cerdo negro de Eslavonia tenía un contenido de proteína significativamente más alto que la carne de la raza Mangalitsa (24,18 %: 20,36 %). La carne de cerdo Mangalitsa y de cerdo negro de Eslavonia también tenían mejores propiedades sensoriales (el color, el veteado, la firmeza, la jugosidad, el olor y el sabor) en comparación con la carne de la raza Landrace., Lo studio ha riguardato la produttività e la qualità delle carni del maiale di razza mangalica (tipo grasso), del maiale nero di Slavonia (tipo semigrasso) e del maiale di razza landrace (tipo carnoso), a parità di massa corporea (105 kg) e condizioni d’allevamento. Le mezzene del maiale di razza mangalica e del maiale nero di Slavonia sono risultate meno carnose (rispettivamente con il 37,5 ed il 45,5 %) delle mezzene del maiale di razza landrace (col 56,49 %). La carne del maiale di razza mangalica e del maiale nero di Slavonia ha evidenziato un pH24 nella norma (5,70 e 5,81), un po’ come la carne del maiale landrace (5,86), ma una miglior capacità di legare l’acqua (4,00 cm2 e 4,34 cm2 ), un colore rosso più intenso a* (12,00 e 17,30), una maggior percentuale di grassi (8,00 % e 6,97 %) e una minor percentuale d’acqua (70,64 % e 67,78 %) rispetto alla carne del maiale di razza landrace (6,99 cm2 , a* = 10,50, 1,71 %, 73,10 %). La carne del maiale nero di Slavonia ha evidenziato una percentuale di proteine di gran lunga superiore rispetto alla carne del maiale di razza mangalica (24,18 % : 20,36 %). La carne del maiale di razza mangalica e la carne del maiale nero di Slavonia hanno evidenziato migliori proprietà sensoriali (colore, marezzatura, tenerezza, succosità, odore e sapore) della carne del maiale di razza landrace.

Fitobiotici (fitogeni dodatci) su sastojci dobiveni iz biljaka čija je uloga da dodani u hranu poboljšavaju proizvodnost životinja, štite njihovo zdravlje i poboljšavaju kvalitetu proizvoda (meso). Za razliku od antibiotika ne javljaju se u mesu u obliku ostataka (rezidua) i ne uzrokuju rezistentnost mikroorganizama, zbog čega se trajno mogu davati životinjama. Fitobiotici mogu stimulativno djelovati na tovna i klaonička svojstva pilića, a učinci mogu i izostati. Potrebno je i dalje istraživati biopoticajno djelovanje različitih fitobiotika na proizvodnju pilećega mesa., Phytobiotics are ingredients derived from plants which, if added to foods, improve the productivity of animals, protect their health and improve the quality of products (meat). Unlike antibiotics, they do not appear in meat in the form of residues and do not cause resistance of microorganisms, therefore can be given to animals continuously. Phytogens can stimulate the fattening and slaughter properties of chickens. However, their effects may not occur. The biostimulating effect of different phytogens on chicken production needs to be further investigated., Phytobiotika sind aus Pflanzen gewonnene Inhaltsstoffe, die, wenn sie Lebensmitteln zugesetzt werden, die Produktivität von Tieren erhöhen, ihre Gesundheit schützen und die Qualität der Produkte (Fleisch) verbessern. Im Gegensatz zu Antibiotika treten sie im Fleisch nicht in Form von Rückständen auf und verursachen keine Resistenzen bei Mikroorganismen, daher können sie den Tieren kontinuierlich verabreicht werden. Phytogene können die Mast- und Schlachteigenschaften von Hühnern stimulieren. Es kann jedoch sein, dass ihre Wirkung nicht eintritt. Die biostimulierende Wirkung verschiedener Phytogene auf die Hühnerproduktion muss weiter untersucht werden., Los fitobióticos son los ingredientes derivados de plantas que, cuando son añadidos a los alimentos, mejoran la productividad de los animales, protegen su salud y mejoran la calidad de los productos (la carne). A diferencia de los antibióticos, no aparecen en la carne en forma de los residuos y no provocan la resistencia a los microorganismos, por lo que pueden administrarse a los animales de forma continua. Los fitógenos pueden estimular las propiedades de engorde y sacrificio de los pollos. Sin embargo, sus efectos pueden no ocurrir. Es necesario seguir investigando el efecto bioestimulante de diferentes fitógenos en la producción de pollos., I fitobiotici sono sostanze ottenute dalle piante il cui ruolo, aggiunti al mangime degli animali, è quello di migliorare la loro produttività, proteggere la loro salute e migliorare la qualità del prodotto (carne). A differenza degli antibiotici, non sono presenti nella carne in forma di residui, né causano la resistenza ai microorganismi, perciò possono essere somministrati agli animali continuativamente. I fitogeni possono stimolare le proprietà d’ingrassamento e di macellazione dei polli. Tuttavia, tali effetti possono anche mancare. È necessario, quindi, continuare gli studi sull’azione biostimolante di differenti fitogeni sulla produzione della carne di pollo

Across the world, as well as in Croatia, there is a continuous increase in the consumption of chicken meat, and attempts are being made in modern poultry production to improve its quality as much as possible by using various natural additives. The aim of this study was to determine the influence of dietary supplementation with propolis and bee pollen on the quality of chicken meat. In order to determine this effect, the carcass body weight of slaughtered chickens and carcass yield were determined, as well as the average pH1 and pH2 of chicken breast muscle, drip loss values, and skin color and chicken breast muscle color expressed as values of L* (lightness), a* (redness), and b* (yellowness). The study was conducted on 200 Ross 308 chickens, divided into five groups. Throughout the study, the control group of chickens was fed with a basal diet, while the experimental groups of chickens were fed with the basal diet supplemented with propolis and bee pollen, each supplement given separately or in combination in specific proportions. At the end of the experiment (42nd day), 10 chickens from each group were slaughtered for the analyses mentioned above. The carcass yield values were significantly higher (P = 0.038) and the drip loss values were significantly lower (P = 0.003) in the experimental groups in comparison to the control group. In addition, there was a statistically significant difference in b* skin color (P = 0.017) and b* chicken breast muscle color (P, U čitavom svijetu, pa tako i u Hrvatskoj, bilježi se kontinuirani porast konzumacije pilećeg mesa, čija se kvaliteta u suvremenoj peradarskoj proizvodnji nastoji što više unaprijediti prije svega primjenom različitih prirodnih dodataka. Cilj ovog istraživanja bio je utvrditi utjecaj propolisa i pčelinjeg peluda kao aditiva u hranidbi tovnih pilića na kvalitetu pilećeg mesa. U svrhu utvrđivanja spomenutog utjecaja određivana je masa klaonički obrađenih trupova pilića i randman kao i prosječne vrijednosti pH1 i pH2 prsnog mišića pilića, boja kože i mesa pilića (izražena kroz tri vrijednosti: L* za stupanj svjetloće, a* za stupanj crvenila i b* za stupanj žutila) te prosječne vrijednosti otpuštanja mesnog soka. U istraživanju je tovljeno ukupno 200 pilića Ross 308 podijeljenih u pet skupina. Tijekom cijelog tova, kontrolna skupina pilića hranjena je čistom krmnom smjesom, dok su pokusne skupine pilića hranjene krmnom smjesom uz dodatak propolisa i pčelinjeg peluda (svakog aditiva zasebno ili u njihovoj kombinaciji u određenom omjeru). Po završetku tova (nakon 42 dana) i nakon 10-satnog gladovanja, žrtvovano je po 10 pilića iz svake skupine za potrebe prethodno spomenutih analiza. Utvrđene su statistički znakovito veće vrijednosti randmana (P = 0,038) pilića pokusnih skupina u odnosu na kontrolnu skupinu kao i statistički znakovito manje vrijednosti otpuštanja mesnog soka (P = 0,003) mesa pilića pokusnih skupina u odnosu na kontrolnu skupinu. Uz to, postojala je statistički značajna razlika u vrijednosti b* boje kože (P = 0,017) te statistički značajna razlika u vrijednosti b* boje mesa (P < 0,001) među skupinama pilića. Ovo je istraživanje pokazalo kako propolis i pčelinji pelud imaju značajan pozitivan utjecaj na kvalitetu pilećeg mesa.

U radu se ukazuje na udio intramuskularne masti u mesu nekih genotipova svinja, na masnokiselinski sastav intramuskularne masti, odnos omega-6 i omega-3 masnih kiselina u intramuskularnoj masti, te na ulogu polinezasićenih masnih kiselina u organizmu i zaštiti zdravlja ljudi. Kvocijent između polinezasićenih (PUFA) i zasićenih masnih kiselina (PUFA/SFA) u svinjskom mesu najčešće je povoljan i kreće se u zdravstveno preporučenim vrijednostima (≥ 0,4). Međutim, omjer n-6/n-3 u ukupnim masnim kiselinama u svinjskom mesu je izrazito u korist n-6, što znači više od nutritivno preporučenih vrijednosti (< 4)., The paper focuses on the content of intramuscular fat in the meat of several pig genotypes, the fatty acid composition of intramuscular fat, the ratio of Omega-6 and Omega-3 fatty acids in intramuscular fat, and the role of polyunsaturated fatty acids in human organism and health protection. The ratio of polyunsaturated (PUFA) to saturated fatty acids (PUFA/SFA) in pork is in most cases favourable and within the recommended values (≥ 0.4). However, the share of n-6 in the n-6/n-3 ratio of the total pork fatty acids is significantly higher, exceeding the nutritionally recommended values (< 4)., Diese Arbeit befasst sich mit dem intramuskulären Fettgehalt im Fleisch einiger Schweinegenotypen, der Fettsäurezusammensetzung des intramuskulären Fettes, dem Verhältnis der Omega-6- und Omega-3-Fettsäuren im intramuskulären Fett und der Rolle der mehrfach ungesättigten Fettsäuren für den menschlichen Organismus und den Gesundheitsschutz. Das Verhältnis von mehrfach ungesättigten (PUFA) zu gesättigten Fettsäuren (PUFA/SFA) im Schweinefleisch ist in den meisten Fällen günstig und liegt innerhalb der empfohlenen Werte (≥ 0,4). Der Anteil von n-6 am n-6/n-3-Verhältnis an den Gesamtfettsäuren im Schweinefleisch ist jedoch extrem dominant und liegt über den ernährungsphysiologisch empfohlenen Werten (< 4)., Nella ricerca si fa il punto sul contenuto di trigliceridi intramuscolari (o grasso intramuscolare) nella carne di alcuni genotipi di maiale, sulla composizione di acidi grassi dei trigliceridi intramuscolari, sul rapporto tra acidi grassi omega-6 e acidi grassi omega-3 nei trigliceridi intramuscolari e sul ruolo degli acidi grassi polinsaturi nell’organismo e nella tutela della salute umana. Il quoziente tra acidi grassi polinsaturi (PUFA) e acidi grassi saturi (PUFA/SFA) nella carne di maiale è nella maggior parte dei casi positivo ed oscilla entro i valori raccomandati (≥ 0,4). Tuttavia, il rapporto di n-6/n-3 negli acidi grassi totali nella carne di maiale è di molto a favore di n-6, è cioè superiore ai valori nutrizionali raccomandati (, Este artículo se centra en el contenido de la grasa intramuscular de algunos genotipos de cerdo, en la composición de los ácidos grasos de la grasa intramuscular, en la proporción de los ácidos grasos omega-6 y omega-3 en la grasa intramuscular, en el rol de los ácidos grasos poliinsaturados en el organismo humano y en la protección de la salud de los humanos. La proporción entre los ácidos grasos poliinsaturados (PUFA) y los ácidos grasos saturados (PUFA/SFA) en la carne de cerdo en general es favorable y está dentro de los valores recomendados (≥ 0,4). No obstante, la proporción n-6/n-3 en total de los ácidos grasos en la carne de cerdo está predominantemente en favor de n-6, lo que excede los valores nutricionalmente recomendados (< 4).

Intenzivna i jednostrana selekcija svinja na veću mesnatost uzrokovala je promjenu njihova neuro-hormonalnog stanja, a posljedica je nestabilnost njihove homeostaze, veća sklonost stresnim stanjima i pad kvalitete mesa. Kvaliteta svinjskoga mesa ovisi i o negenetskim čimbenicima. Od negenetskih čimbenika posebno se ističe utjecaj različitih stresora koji dovode do stresa u svinja i, posljedično, do loše kvalitete mesa. Osim toga, životinjama pod stresom ugrožena je dobrobit, a potrošači mesa sve više traže meso od životinja koje su uzgajane, transportirane i zaklane na što humaniji način, sa što manjim stresom. Stres u svinja prije klanja može dovesti do iznenadnih uginuća, točkastih krvarenja u mesu, modrica i oštećenja kože, krvnih podljeva, slomljenih kostiju, razvoja nedostataka kvalitete mesa (blijedo, mekano i vodnjikavo meso, BMV i tamno, čvrsto i suho, TČS meso) i kontaminacije trupova patogenim mikroorganizmima. Pravilnim postupcima sa svinjama prije klanja mogu se negativne posljedice stresa u svinja svesti na što manju mjeru i tako povećati dohodak proizvođača i prerađivača svinjskoga mesa, poboljšati dobrobit životinja i zadovoljiti zahtjeve potrošača., An intensive and unilateral selection directed at greater meatiness caused a change in pigs' neurohormonal condition and resulted in the instability of their homeostasis, a greater tendency for stress and a decrease in meat quality. The quality of pork depends on the interaction of genetic and non-genetic factors. The influence of different stressors that cause stress in pigs and, consequently, lead to poor quality meat is considered the most significant among the non-genetic factors. In addition, stress in animals results in their diminished welfare, while meat consumers, at the same time, increasingly search for meat from animals that were bred, transported and slaughtered as humanely as possible, creating the least amount of stress. Stress at slaughter in pigs leads to sudden deaths, blood spots in meat, bruises and skin lesions, haematomas, bone fractures, development of meat quality defects (pale, soft and exudative - PSE and dark, firm and dry - DFD meat) and contamination of carcasses by microbial pathogens. Proper procedures before slaughter can reduce the negative impact of stress on pigs to a minimum and thus increase the income generated by pork producers and processors, as well as improve animal welfare and meet consumer requirements., Die intensive und einseitige Selektierung von Schweinen wegen einer größeren Fleischigkeit verursachte eine Änderung ihres neurohormonalen Zustands, was zur Instabilität ihrer Homöostase, zur größeren Anfälligkeit für Stresszustände und zur Herabsetzung der Fleischqualität führte. Die Qualität von Schweinefleisch hängt von der Interaktion zwischen genetischen und nicht genetischen Faktoren ab. Von den nicht genetischen Faktoren ist vor allem der Einfluss diverser Stressfaktoren hervorzuheben, der bei Schweinen Stress und demzufolge auch eine schlechtere Fleischqualität verursacht. Darüber hinaus ist bei gestressten Tieren das Wohl der Tiere gefährdet, wobei die Fleischkonsumenten heutzutage immer mehr Fleisch von Tieren verlangen, die auf eine möglichst humane Art und Weise gezüchtet, transportiert und geschlachtet wurden, mit so wenig Stress wie möglich. Stress führt bei Schweinen vor dem Schlachten zum plötzlichen Tod, zu punktartigen Blutungen im Fleisch, blauen Flecken und Hautschädigungen, Hämatomen, Knochenfrakturen, mangelnder Fleischqualität (PSE und DFD Fleisch) und zur Kontaminierung der Körper durch pathogene Mikroorganismen. Aufgrund einer angemessenen Behandlung der Schweine vor der Schlachtung können die negativen Auswirkungen von Stress bei Schweinen auf ein Mindestmaß herabgesetzt werden; so können die Erträge der Hersteller und Verarbeiter von Schweinefleisch erhöht, das Wohl der Tiere verbessert und die Ansprüche der Verbraucher zufriedengestellt werden., La selezione intensa e unilaterale dei suini per una maggiore carnosità ha causato la modificazione del loro stato neuro-ormonale, con conseguente instabilità della loro omeostasi, maggior tendenza agli stati di stress e calo della qualità delle loro carni. La qualità della carne suina dipende dall’interazione di fattori genetici e non genetici. Tra i fattori non genetici, spicca in modo particolare l’impatto di differenti agenti stressanti che comportano lo stress del suino e, di conseguenza, il calo della qualità delle sue carni. Lo stress, inoltre, mette minaccia lo stesso benessere degli animali, e i consumatori di carne sono sempre più orientati all’acquisto di carne di animali allevati, trasportati e macellati con metodi “più umani” e meno stressanti. Lo stress nei suini, prima della loro macellazione, può comportare la morte improvvisa, piccole perdite scure di sangue (spotting), lividi e lesioni cutanee, ematomi, fratture ossee, difetti nella qualità della carne (carne PSE e DFD) e la contaminazione delle carcasse con microrganismi patogeni. Adottando un approccio corretto nei confronti dei suini, prima della loro macellazione, è possibile ridurre ai minimi termini le conseguenze dello stress e, così facendo, migliorare il benessere degli animali e soddisfare le esigenze dei consumatori., La selección intensiva y unilateral de los cerdos en cuanto a la carnosidad causó el cambio de su estado neurohormonal y la consecuencia es la inestabilidad de su homeostasis, mayor tendencia a sufrir bajo el estrés y la calidad de carne reducida. La calidad de carne porcina depende de la interacción de factores genéticos y no genéticos. Entre los factores no genéticos se destaca la influencia de diferentes estresantes que llevan al estrés porcino y tienen la calidad de carne baja como la consecuencia. Además, el estrés amenaza el bienestar de los animales y los consumidores demandan cada vez más la carne de los animales criadas, transportadas y degolladas de una manera más humana, con el mínimo estrés. El estrés porcino antes de la degollación resulta con las muertes repentinas, manchas de sangre en la carne, contusiones y daños en la piel, hematomas, fracturas óseas, se desarrollan los defectos en la calidad de la carne (la carne PSE y DFD) y con la contaminación de los torsos por los microorganismos patógenos. Las consecuencias negativas del estrés porcino pueden reducirse al mínimo con los procedimientos adecuados antes de la degollación y de esta manera aumentar el ingreso de los productores y de los procesadores de la carne porcina, mejorar el bienestar de los animales y cumplir con los requisitos de los consumidores.

Crna slavonska svinja autohtona je hrvatska pasmina, polumasnoga tipa, nastala planskim križanjem krajem 19. i početkom 20. stoljeća. Zbog niže proizvodnosti, potisnule su ju mesnate pasmine svinja. Za njeno očuvanje država daje i novčane poticaje. Dugoročno, očuvanje biorazličitosti crne slavonske svinje moguće je samo na ekonomskoj osnovi, kroz proizvodnju tradicionalnih mesnih proizvoda (kulen, šunka, slanina, čvarci, svježe meso) s dodanom vrijednošću. U tome pravcu, potrebno je standardizirati kvalitetu proizvedenih svinja i mesnih proizvoda, kako bi postali prepoznatljivi brend (marka) na domaćem i inozemnome tržištu., The Black Slavonian pig is an autochthonous Croatian breed, lard production type created by planned crossing at the end of the 19th and early 20th centuries. Due to lower productivity, black Slavonian pig was suppressed by meat pig breeds. For its preservation, the state also provides monetary incentives. In the long term, preserving the biodiversity of black Slavonian pigs is only possible on an economic basis, through the production of traditional meat products (kulen, ham, bacon, cracklings, fresh meat) with added value. With this in mind, it is necessary to standardize the quality of produced pigs and meat products, so that they become a recognizable brand on the domestic and foreign markets.

Istraživanje je provedeno na crnim slavonskim svinjama koje su tovljene 190 dana u poluotvorenom sustavu držanja i hranjene krmnom smjesom te zelenom lucernom po volji. Nakon tova svinje su podijeljene u dvije skupine (A i B) prema veličini dnevnih prirasta. Svinje iz skupine A imale su prosječan dnevni prirast od 0,520 kg, a svinje iz skupine B imale su prosječan dnevni prirast od 0,420 kg. Svinje su nakon klanja disecirane prema metodi Weniger i sur. (1963.) Crne slavonske svinje s većim intenzitetom prirasta (veći dnevni prirast) u odnosu na one s manjim intenzitetom prirasta, za isto vrijeme tova, imaju veću živu masu, veću masu hladnih polovica, duže polovice, deblju leđnu slaninu i manji udjel mišićnog tkiva u polovicama. Postoji značajna povezanost (r) između veličina dnevnog prirasta i analiziranih pokazatelja klaoničke kvalitete svinja., The research was carried out on Black Slavonian pigs that were fattened for 190 days in a semiopen system. They were fed fodder mixture and green alfalfa ad libitum. After fattening, the pigs were divided in two groups (A and B), according to their daily gains. The average daily gain of pigs in Group A was 0.520 kg, whereas the average daily gain of pigs in Group B was 0.420 kg. After slaughter, the pigs were dissected according to Weniger et al. (1963.) Compared to the pigs with lower growth intensity within the same fattening period, the Black Slavonian pigs with higher growth intensity (higher daily gains) had higher live weight, higher cold carcass weight, longer carcass length, thicker back fat and lower muscular tissue share in carcasses. There is a significant correlation (r) between daily gains and the analysed indicators of slaughter quality of pigs., Die Untersuchung wurde an schwarzen slawonischen Schweinen durchgeführt, die 190 Tage in halboffenen Haltungssystemen gehalten und mit Viehfutter und Luzerne nach Wahl gefüttert wurden. Nach der Mast wurden die Schweine nach dem Tageszuwachs in zwei Gruppen unterteilt (A und B). Die Schweine aus der Gruppe A hatten einen durchschnittlichen Tageszuwachs von 0,520 kg und die Schweine aus der Gruppe B einen durchschnittlichen Tageszuwachs von 0,420 kg. Die Schweine wurden nach dem Schlachten nach der Methode von Weniger und Part. seziert (1963). Die schwarzen slawonischen Schweine mit einer größeren Zuwachsintensität (größerer Tageszuwachs) haben im Vergleich mit den Schweinen mit einer kleineren Zuwachsintensität, während der gleichen Mastzeit, eine größere Masse, eine größere Masse der kalten Hälften, längere Hälften, einen dickeren Rückenspeck und einen geringeren Anteil des Muskelgewebes in den Hälften erreicht. Es besteht ein relevanter Zusammenhang (r) zwischen dem Tageszuwachs und den analysierten Parametern der Schlachtqualität der Schweine., Lo studio è stato condotto su maiali neri di Slavonia ingrassati per 190 giorni in allevamenti semi aperti e alimentati con mangime e con erba medica a volontà. Dopo l’ingrasso, i maiali sono stati suddivisi in due gruppi (A e B) in base all’entità degli incrementi giornalieri. I maiali del gruppo A hanno fatto registrare un incremento giornaliero medio di 0,520 kg, mentre quelli del gruppo B hanno fatto registrare un incremento giornaliero medio pari a 0,420 kg. Dopo la macellazione, i maiali sono stati dissezionati secondo il metodo Weniger e coll. (1963). I maiali neri di Slavonia con una crescita più intensa (maggiore incremento giornaliero) rispetto a quelli con un’intensità di crescita minore, a pari durata del periodo d’ingrasso, hanno fatto registrare una massa viva superiore, una maggiore massa delle mezze carcasse fredde, mezze carcasse più lunghe, un maggior spessore per quanto riguarda il grasso dorsale e una minore percentuale di tessuto muscolare nelle mezze carcasse. Esiste un significativo legame (r) tra l’entità dell’incremento giornaliero e gli indicatori di qualità dei maiali macellati esaminati., La investigación fue hecha en los cerdos negros de Eslavonia cebados por 190 días en el sistema de cría semi-extensivo con la mezcla de pienso y el alfalfa verde a voluntad. Después del cebado los cerdos fueron divididos en dos grupos (A y B) según la ganancia diaria. Los cerdos del grupo A tuvieron la ganancia diaria promedia de 0,520 kg y los cerdos del grupo B tuvieron la ganancia diaria promedia de 0,420 kg. Después de la matanza los cerdos fueron diseccionados según el método Weniger et al. Los cerdos negros de Eslavonia con la intensidad de ganancia más alta (la ganancia diaria más alta) tuvieron durante el cebado el peso vivo más alto, la masa de los canales más alta, los canale más largos, el tocino trasero más grueso y la proporción del tejido muscular en los canales más baja en comparación con los cerdos con la intensidad de ganancia más baja. Hay una correlación significativa (r) entre los valores de ganancias diarias y los indicadores de calidad de matadero de los cerdos analizados.

Istraživanje je provedeno s po 24 svinje iz otvorenoga (ekstenzivnoga) i poluotvorenoga (poluintenzivnoga) sustava, od kojih su 12 muških kastrata i 12 nazimica. Svinje u oba sustava bile su tovljene do 100 kg (n = 12) i 130 kg (n = 12) tjelesne mase. Svinje iz otvorenoga sustava hranjene su na pašnjaku i na strništima, uz minimalno prihranjivanje kukuruzom (150g/dan) tijekom zime, kada nema zelene mase. Svinje iz poluotvorenoga sustava hranjene su po volji obrokom kombiniranim od krmne smjese i zelene lucerne. Krmna smjesa u prvoj fazi tova (30 - 60 kg tjelesne mase) imala je 14% sirovih proteina i 13,37 MJ ME/kg, a u drugoj fazi tova (60 – 130 kg tjelesne mase) imala je 12% sirovih proteina i 13,34 MJ ME/kg. Disekcija ohlađenih (+4°C) desnih svinjskih polovica obavljena je prema modificiranoj metodi Wenigera i sur. (1963.). Prema ovoj modifikaciji nije disecirana glava. Kvaliteta mesa (Muscullus longissimus dorsi) istražena je u pogledu pH vrijednosti, sposobnosti vezanja vode i boje. Mesnatost svinjskih polovica bila je veća kod svinja manjih tjelesnih masa (100 kg) u odnosu na svinje većih tjelesnih masa (130 kg) u oba sustava držanja, ali su te razlike bile značajne (p0,05) (49,23% i 44.99%; 46,56% i 42,82%). Utvrđen je značajan utjecaj sustava držanja i tjelesne mase svinja na neke pokazatelje kvalitete mesa. Meso svinja manje tjelesne mase iz otvorenog sustava imalo je značajno više (p, The research was carried out on 24 pigs kept in the outdoor (extensive) and 24 pigs kept in the semi-outdoor (semi-intensive) keeping system. In each group there were 12 barrows and 12 gilts. Pigs in both systems were fattened up to 100kg (n=12) and 130kg (n=12) body weight. The pigs from the indoor system were grazing on pastures and stubble-fields, with minimum addition of corn (150 g/day) during winter, when there is no green forage, whereas the pigs kept in the semi-outdoor system were fed ad libitum a combination of feed mixture and green alfalfa. The feed mixture used in the first fattening phase (30 - 60 kg body weight) contained 14% crude protein and 13.37MJ ME/kg, and in the second phase (60-130kg body weight) it contained 12% crude protein and 13.34MJ ME/kg. Dissection of cooled (+4°C) right half-carcasses was carried out according to modified Weniger et al. method (1963). Meat quality (Muscullus longissimus dorsi) was examined in terms of the pH value, water binding capacity and colour. The pH1 value of meat was determined 45 minutes post mortem and pH2 value 24 hours post mortem, by means of the pH-meter Mettler Toledo. Water binding capacity was determined according to Grau and Hamm (1952), and colour (CIE – L, a and b values) by means of a Minolta CR-410 chroma meter. Statistical processing of research results, variance analysis, was carried out by means of Stat. Soft. Inc. 2012. Meatiness of half-carcasses in both production systems was higher in pigs of lower body weight (100kg), compared to pigs of higher body weight (130kg). However, these differences were significant (p0.05) (49.23% and 44.99% : 46.56% and 42.82%). A significant influence of the keeping system and body weight was detected for some indicators of meat quality. Meat of pigs of lower body weight from the outdoor system had a significantly higher (p

Zbog visokog sadržaja kuhinjske soli i kolesterola te sastojaka dima, suhomesnati proizvodi su smatrani lošim namirnicama za ljudsko zdravlje jer doprinose aterosklerozi i hipertenziji. Međutim, suhe šunke i pršuti su namirnice animalnog porijekla u prehrani ljudi, bogate s hranjivim tvarima. Značajan su izvor bjelančevina i masti, koje su u djelomično razgrađenom obliku djelovanjem endogenih enzima proteaza i lipaza. Posebice su bogati izvor slobodnih aminokiselina (esencijalnih i neesencijalnih) i masnih kiselina. Sastav slobodnih aminokiselina ovisi o genotipu svinja (enzimatski sastav mišića), tehnologiji prerade i dužini zrenja suhih šunki i pršuta. Sastav slobodnih masnih kiselina najviše ovisi o hranidbi svinja (sastav hrane), sustavu držanja svinja (otvoreni, zatvoreni), ali i o genotipu svinja. Omjer između polinezasićenih (PUFA) i zasićenih (SFA) masnih kiselina najčešće je ispod preporučenih vrijednosti (0,4-1), a omjer između ukupnih n-6 i n-3 masnih kiselina je iznad preporučenih vrijednosti WHO (2003.). Zbog visokog sadržaja kuhinjske soli (natrija), treba biti oprezan u prehrani sa suhom šunkom i pršutom kod ljudi koji boluju od kardiovaskularnih bolesti i hipertenzije. Suhe šunke i pršuti su dobar izvor mineralnih tvari, naročito cinka, željeza i selena kao i vitamina, osobito onih iz skupine B. Zbog visokog sadržaja hranjivih tvari u lako probavljivom i slobodnom obliku, suhe šunke i pršuti su naročito pogodni u prehrani sportaša., Due to the high content of table salt and cholesterol, as well as smoke compounds, dry-cured meat products are considered a type of food which is bad for human health because it contributes to the development of atherosclerosis and hypertension. However, dry ham and prosciutto are considered foods of animal origin for human consumption that are rich in nutrients. They represent an important source of protein and fat, which are partially disintegrated by the action of endogenous enzymes protease and lipase. They are an especially rich source of free amino acids (essential and non-essential) and fatty acids. The composition of free amino acids depends on the genotype of the pig (enzymatic composition of muscles), the processing technology and the length of curing of dry ham and prosciutto. The composition of free fatty acids mainly depends on the method of pig feeding (feed formulation) and pig rearing (open, closed), as well as on the genotype of pigs. The ratio between polyunsaturated (PUFA) and saturated (SFA) fatty acids in dry ham and prosciutto is usually below the recommended values (0.4-1), while the ratio between total n-6 and n-3 fatty acids is often above the WHO recommended values (2003). People suffering from cardiovascular diseases and hypertension need be careful when incorporating dry ham and prosciutto into their diet due to the high content of table salt (sodium). Dry ham and prosciutto are a good source of minerals, especially zinc, iron and selenium, as well as vitamins, especially B-group vitamins. Due to the high content of nutrients in easily digestible and free form, dry ham and prosciutto are particularly suitable for athletes., Aufgrund des hohen Gehalts an Speisesalz und Cholesterin sowie Rauchbestandteilen galten getrocknete Fleischprodukte als Nahrungsmittel, die sich auf die menschliche Gesundheit ungünstig auswirken, weil sie zur Entstehung von Arteriosklerose und hohem Blutdruck beitragen. Trockenschinken und lufgetrocknete Rohschinken sind aber Lebensmittel tierischen Ursprungs, die reich an Nährstoffen sind. Sie stellen eine wertvolle Quelle von Proteinen und Fetten dar, die infolge der Wirkung von endogenen Proteasen und Lipasen teilweise abgebaut werden. Sie stellen eine besonders wertvolle Quelle von freien Aminosäuren (essentiellen und nicht essentiellen) und Fettsäuren dar. Die Zusammensetzung der freien Aminosäuren hängt vom Genotyp der Schweine ab (enzymatische Muskelzusammensetzung), der Technologie der Verarbeitung und der Dauer der Reifung von Trockenschinken und luftgetrockneten Rohschinken. Die Zusammensetzung der freien Fettsäuren hängt größtenteils von der Fütterung der Schweine (Futterzusammensetzung), dem Halterungssystem der Schweine (offen, geschlossen), aber auch vom Genotyp der Schweine ab. Das Verhältnis zwischen den mehrfach ungesättigten Fettsäuren (PUFA) und den gesättigten (SFA) Fettsäuren unterschreitet am häufigsten die empfohlenen Grenzwerte (0,4-1), während das Verhältnis zwischen dem Gesamtanteil von n-6 und n-3 Fettsäuren die empfohlenen Werte der WHO übersteigt (2003). Infolge des hohen Anteils an Speisesalz (Natrium) müssen Menschen, die an Herzgefäßkrankheiten und Bluthochdruck leiden, beim Verzehr von Trockenschinken und luftgetrocknetem Rohschinken aufmerksam sein. Trockenschinken und luftgetrocknete Rohschinken sind einer wertvolle Quelle von Mineralstoffen, in erster Linie von Zink, Eisen und Selen sowie von Vitaminen, insbesondere aus der B-Gruppe der Vitamine. Wegen des hohen Anteils an Nährstoffen in leicht verdaulicher und freier Form eignen sich Trockenschinken und luftgetrocknete Rohschinken in erster Linie für die Ernährung von Sportlern., Per l’alto contenuto di sale da cucina e di colesterolo e per l’utilizzo del fumo, i prodotti insaccati sono ritenuti alimenti nocivi per la salute dell’uomo perché favoriscono l’insorgere dell’arteriosclerosi e dell’ipertensione. I prosciutti cotti essiccati e i prosciutti crudi, tuttavia, sono alimenti d’origine animale ricchi di sostanze nutritive per l’uomo. Sono una importante fonte di proteine e grassi in forma parzialmente disgregata grazie all’azione degli enzimi endogeni della proteasi (o peptidasi) e della lipasi. Questi insaccati sono particolarmente ricchi di aminoacidi liberi (essenziali e non) e di acidi grassi. La composizione degli aminoacidi liberi dipende dal genotipo del suino (composizione enzimatica dei muscoli), dalla tecnologia di lavorazione delle carni e dalla durata della stagionatura dei prosciutti cotti e dei prosciutti crudi. La composizione degli aminoacidi liberi dipende soprattutto dall’alimentazione del suino (composizione del mangime), dal sistema d’allevamento del suino (a ciclo aperto, a ciclo chiuso) e anche dal genotipo del suino. Il rapporto tra acidi grassi polinsaturi (PUFA) e saturi (SFA) è molto spesso sotto i valori raccomandati (0,4 – 1), mentre il rapporto tra gli acidi grassi n-6 totali e gli acidi grassi n-3 totali supera i valori raccomandati dall’Organizzazione mondiale della sanità (OMS/WHO) nel 2003. Per la forte presenza di sale da cucina (sodio) tanto nel prosciutto cotto essiccato, quanto nel prosciutto crudo, alle persone che soffrono di malattie cardiovascolari e d’ipertensione si raccomanda di farne un uso moderato. I prosciutti cotti essiccati e i prosciutti crudi sono una buona fonte di sostanze minerali, in particolare di zinco, ferro e selenio, come anche di vitamine, in particolare di quelle del gruppo B. Grazie all’alta percentuale di sostanze nutritive in forma facilmente digeribile e libera, i prosciutti cotti essiccati e i prosciutti crudi sono particolarmente indicati per l’alimentazione degli sportivi., Por el contenido alto de la sal común y del colesterol, junto con los contenidos del humo, los productos crudo-curados son considerados comida dañina para la salud humana porque contribuyen a la aterosclerosis y a la hipertensión. Pero los jamones secos y los jamones son alimentos de proveniencia animal en la alimentación humana, ricos en nutrientes. Son una fuente importante de proteínas y grasas, en la forma semi desintegrada por las enzimas endógenas peptidasa y lipasa. Son especialmente ricos en aminoácidos libres (esenciales y no esenciales) y en ácidos grasos. La composición de los aminoácidos libres depende del genotipo de los cerdos (composición enzimática de los músculos), de la tecnología del procesamiento y del período de la maduración de los jamones secos y de los jamones. La composición de los ácidos grasos depende principalmente de la alimentación de los cerdo (composición de la comida), del sistema de la cría (extensivo, intensivo) y también del genotipo de cerdos. La proporción entre los ácidos grasos poliinsaturados (PUFA) y ácidos grasos saturados (SFA) está generalmente debajo de los valores recomendados (0,4-1) y la proporción entre los n-6 y n-3 ácidos grasos en total está por encima de los valores recomendados por la Organización Mundial de la Salud (2003). La gente que padece de las enfermedades cardiovasculares y de la hipertensión debería tener precacuión con el jamón seco y el jamón en su alimentación por su alto contenido de la sal común (el sodio). Los jamones secos y los jamones son buena fuente de los minerales, especialmente de zinc, hiero y selenio y de los vitaminas, especialmente del grupo B. Por el contenido alto de los nutrientes en la forma facilmente digerible y libre, los jamones secos y los jamones son particularmente adecuados para la alimentación de los deportistas.

Istraživana su fizikalno-kemijska svojstva (pH, aw, boja (L*, a*, b*), NaCl, osnovni kemijski sastav) i senzorska svojstva (izgled presjeka, miris, čvrstoća, okus) slavonskih šunki od crnih slavonskih svinja (n = 10) i od križanaca između velikog jorkšira, švedskog landrasa i duroka (n = 10), tovljenih do 130 kg tjelesne mase. Senzorska svojstva šunki: izgled presjeka (1 - 8 bodova), miris (1 - 10 bodova), čvrstoća (1 - 10 bodova) i okus (1 - 15 bodova) ocjenjivalo je povjerenstvo od pet članova. Meso šunki (m. semimembranaceus) od crnih slavonskih svinja, u odnosu na meso šunki od križanaca, imalo je manji stupanj svjetloće L* (35,50 : 39,35), veći stupanj crvenila a* (18,60 : 17,00), manje sirovih proteina (27,55% : 29,95%), više sirovih masti (10,50% : 7,25%) i više ocjene za senzorna svojstva: miris (9,00 : 8,50), čvrstoću (8,45 : 8,00) i okus (14,00 : 12,00). U pogledu drugih istraživanih pokazatelja (aw, b*, sadržaja vode i pepela) nisu utvrđene značajne razlike između analiziranih skupina., Physical-chemical features (pH, aw, colour (L*, a*, b*), NaCl, basic chemical composition) were examined and sensory sensory characteristics (cross section appearance, smell, tenderness, flavour) of Slavonian hams of black Slavonian pigs (n = 10) and of crossbreds between a big Yorkshire, Swedish Landrace and Duroc (n = 10), fattened up to 130 kg of body mass. Sensory ham characteristics: cross-section appearance (1 - 8 points), smell (1 - 10 points), tenderness (1 - 10 points) and flavour (1 - 15 points) were evaluated by a five member jury. Ham (m. semimembranaceus) of black Slavonian pigs, in relation to ham of crossbreds had a lower lightness degree, L* (35,50 : 39,35), higher redness degree a* (18,60 : 17,00), fewer raw proteins (27,55% : 29,95%), more raw fats (10,50% : 7,25%) and higher grades for sensory characteristics: smell (9,00 : 8,50), tenderness (8,45 : 8,00) and flavour (14,00 : 12,00). Regarding other examined indicators (aw, b*, water and ash content) no significant differences were determined between the analysed groups., Es wurden die physikalisch-chemischen Eigenschaften (pH-Wert, aw, Farbe (L*, a*, b*), der Gehalt von Na Cl, die chemische Basiszusammensetzung) und die sensorischen Eigenschaften (Aussehen des Querschnitts, Geruch, Festigkeit, Geschmack) von slawonischen Schinken von schwarzen slawonischen Schweinen (n = 10) und Kreuzungen zwischen dem großen Yorkshire, der schwedischen Landrasse und dem Duroc-Schwein (n = 10) untersucht, die bis zu einem Gewicht von 130 Kilo gezüchtet wurden. Die sensorischen Eigenschaften der Schinken: Aussehen des Querschnitts (1 – 8 Punkte), Geruch (1 – 10 Punkte), Festigkeit (1 - 10 Punkte) und Geschmack (1 - 15 Punkte), wurden durch einen Ausschuss bewertet, der aus fünf Mitgliedern zusammengesetzt war. Das Schinkenfleisch (M. semimembranaceus) der schwarzen slawonischen Schweine hatte im Vergleich zum Schinkenfleisch der Kreuzungen eine geringere Helligkeitsstufe L* (35,50 : 39,35), eine größere Stufe der Rötung a* (18,60 : 17,00), einen geringeren Anteil von Rohproteinen 27,55% : 29,95%), einen größeren Anteil von Fetten (10,50% : 7,25%) und bessere Bewertungen der sensorischen Eigenschaften: Geruch (9,00 : 8,50), Festigkeit (8,45 : 8,00) und Geschmack (14,00 : 12,00). Bei den restlichen untersuchten Parametern (aw, b*, Wasser- und Ascheanteil) wurden keine bedeutenden Unterschiede zwischen den untersuchten Gruppen festgestellt., Sono state analizzate le proprietà fisico-chimiche (pH, aw, colore [L*, a*, b*], NaCl, composizione chimica di base) e le proprietà sensoriali (aspetto della sezione, odore, consistenza, sapore) del prosciutto cotto prodotto con le carni dei maiali neri di Slavonia (n = 10) e con le carni di maiali nati dall’incrocio tra diverse razze suine (Yorkshire o Large white, Landrace svedese e Duroc) (n = 10), ingrassati sino a 130 kg di massa corporea. Le proprietà sensoriali del prosciutto cotto, ossia l’aspetto della sezione (1 – 8 punti), l’odore (1 – 10 punti), la consistenza (1 – 10 punti) e il sapore (1 – 15 punti), sono state valutate da una commissione di cinque membri. La carne del prosciutto cotto (m. semimembranaceus) proveniente dal maiale nero di Slavonia, rispetto alla carne del prosciutto cotto proveniente dal maiale incrociato, è risultata avere un grado inferiore di luminosità L* (35,50 : 39,35), una grado maggiore di rossore a* (18,60 : 17,00), una quantità inferiore di proteine crude (27,55% : 29,95%), una quantità maggiore di grassi crudi (10,50% : 7,25%) e una migliore valutazione circa le proprietà sensoriali: odore (9,00 : 8,50), consistenza (8,45 : 8,00) e sapore (14,00 : 12,00). Per quanto riguarda gli altri indicatori esaminati (aw, b*, contenuto d’acqua e di cenere), non sono state riscontrate differenze significative tra i gruppi analizzati., Fueron investigadas las características físico-químicas (pH, aw, el color (L*, a*, b*), NaCl, la composición química básica) y las características sensoriales (la sección, el olor, la firmeza, el sabor) de los jamones de Eslavonia de los cerdos negros de Eslavonia (n = 10) y de los mestizos entre el Large White, el Landrace Sueco y el Duroc (n=10), cebados hasta los 130 kg de la masa corporal. Las características sensoriales de los jamones: la sección (1-8 puntos), el olor (1-10 puntos), la firmeza (1-10 puntos) y el sabor (1-15 puntos) fueron evaluados por la comisión de 5 miembros. La carne de jamones (musculus semimemranosus) de los cerdos negros de Eslavonia, con respecto a la carne de los jamones de los mestizos, tuvo el grado bajo de la claridad de la carne L* (35,50 : 39,35), el grado alto de la rojez a* (18,60 : 17,00), menos proteínas crudas (27,55% : 29,95%), más grasas crudas (10,50% : 7,25%) y obtuvo altos puntos para las características sensoriales: el olor (9,00 : 8,50), la firmeza (8,45 : 8,00) y el sabor (14,00 : 12,00). En cuanto a otros indicadores de la investigación (aw, b*, actividad de agua y ceniza), no fueron determinadas diferencias significantes entre los grupos analizados.

Za ljudski organizam jaja sadrže sve potrebne hranjive tvari, ali u nedovoljnim količinama. Konzumna jaja su prirodno pakirana namirnica (konzerva), bogata rezervnim hranjivim tvarima, vrlo važna u ljudskoj prehrani. Sadrže sve za život potrebne hranjive tvari, a naročito su dobar izvor esencijalnih aminokiselina, esencijalnih masnih kiselina, vitamina topivih u mastima, vitamina B12 i kolina, lecitina, željeza, fosfora i drugog. Iako sadrže kolesterol, prema novijim istraživanjima za većinu ljudske populacije on nije uzrok hiperkolesterolemije i kardiovaskularnih bolesti. Zbog visoke nutritivne gustoće (odnosa energije i hranjivih tvari) naročito su pogodna za prehranu osjetljivih populacijskih skupina ljudi (djece, staraca, kroničnih bolesnika, trudnica)., Eggs contain all the nutrients required by the human body. Such nutrients are, however, present in the amounts that are by themselves considered insufficient. Shell eggs are naturally packaged (canned) foods rich in reserve nutrients that make an important contribution to the human diet. They contain all essential nutrients and are a particularly good source of essential amino acids, essential fatty acids, fat-soluble vitamins, vitamin B12 and choline, lecithin, iron, phosphorus and others. While it is true that eggs do contain cholesterol, recent studies have found that cholesterol is not the cause of hypercholesterolemia and cardiovascular disease for the majority of human population. Due to their high nutrient density (relationship between energy and nutrients), eggs are particularly suitable for the diet of sensitive population groups (children, the elderly, the chronically ill, pregnant women)., Eier enthalten alle für den menschlichen Körper notwendigen Nährstoffe, jedoch nicht in ausreichenden Mengen. Das Hühnerei ist ein Lebensmittel in einer natürlichen Verpackung (Konserve), reich an Reservenährstoffen, das für die menschliche Ernährung eine bedeutende Rolle spielt. Eier enthalten lebenswichtige Nährstoffe und sind eine besonders gute Quelle von essentiellen Aminosäuren, essentiellen Fettsäuren, fettlöslichen Vitaminen, Vitamin B12, Cholin, Lezithin, Eisen, Phosphor u.a. Obwohl sie Cholesterin enthalten, zeigen jüngste Forschungen, dass Eier für die Mehrheit der Menschen nicht die Ursache von erhöhtem Cholesterinspiegel und Herz- und Gefäßkrankheiten sind. Aufgrund der hohen Nährdichte (Verhältnis zwischen der Energie und den Nährstoffen) eignen sie sich insbesondere für die Ernährung vom empfindlichen Menschengruppen (Kinder, ältere Menschen, chronische Patienten, Schwangere)., Le uova contengono quasi tutte le sostanze nutrienti necessarie per l’organismo umano, ma in quantità insufficienti. Le uova destinate all’alimentazione umana sono un cibo dotato di “imballaggio” naturale e sono ricche di sostanze nutritive molto importanti per l’alimentazione umana. Esse sono una miniera di sostanze nutritive necessarie alla vita dell’uomo; in particolare, sono una buona fonte di amminoacidi essenziali, acidi grassi essenziali, vitamine liposolubili, vitamine B12 e poi colina, lecitina, ferro, fosforo ecc. Benché contengano colesterolo, secondo recenti studi le uova non rappresentano una delle cause dell’ipercolesterolemia e delle malattie cardiovascolari per la gran parte della popolazione mondiale. Grazie alla loro alta densità nutritiva (data dal rapporto tra energia e sostanze nutrienti), sono particolarmente adatte all’alimentazione dei gruppi sensibili della popolazione umana (bambini, vecchi, malati cronici, donne in stato di gravidanza)., Los huevos contienen todos los nutrientes necesarios para el organismo humano, pero no en las cantidades suficientes. Los huevos de consumo son un alimento en un embalaje natural (conserva), rico en nutrientes y muy importante para la nutrición humana. Contienen todos los nutrientes importantes para la vida y son un buen fuente de los aminoácidos esenciales, ácidos grasos esenciales, vitaminas liposolubles, del vitamina B12 y de la colina, de lecitina, hierro, fósforo y otros elementos. Aunque contienen también el colesterol, según nuevas investigacione este colesterol no causa la hipercolesterolemia ni las enfemedades cardiovasculares en la mayoría de la población humana. Son apropiados para la dieta de los grupos de población sensibles (niños, personas viejas, pacientes crónicos, mujeres embarazadas) por su densidad nutricional (la relación entre la energía y los nutrientes).

Produktivität von Hühnern und qualität von Eiern aus der ökologischen und konventionellen Haltung (Bodenhaltung) Die Untersuchung wurde mit zwei Gruppen von Hühnern der autochthonen kroatischen Hühnerrasse hrvatica (dudica) in Dauer von einem Jahr (52 Wochen) durchgeführt. Die Kontrollgruppe bestand aus Hühnern aus der konventionellen Bodenhaltung, während die Versuchsgruppe der Hühner auf ökologische Weise gehalten wurde (Verordnung über die ökologische Produktion von Tiererzeugnissen (Amtsblatt N.N. 13/02). Hühner aus der ökologischen Haltung haben im Vergleich zu den Hühnern aus der konventionalen Haltung (Bodenhaltung) weniger Eier gelegen (195:210), täglich mehr Futter zu sich genommen (140 g : 125 g) und mehr Futter pro Kilo Eimasse (4,16 kg : 3,62 kg) verbraucht. Die Eier aus der ökologischen Haltung hatten im Vergleich zu den Eiern aus der konventionellen Haltung (Bodenhaltung) ein erheblich (p0,05) Unterschiede zwischen der ökologischen und der konventionellen Haltung (Bodenhaltung) von Hühnern festgestellt. Die Rentabilität der Eierproduktion in der ökologischen Haltung wird größtenteils von der Bewertung der Produktion durch den Markt abhängen.

Schweingenotypen für die produktion von traditionellen haltbaren Fleischprodukten Die primäre Bedeutung für die Qualität traditioneller Fleischprodukte liegt in der Wahl des Schweinegenotyps für die Produktion der Fleischrohstoffe. Nicht alle Schweinegenotypen sind für die Herstellung von Dauerfleischprodukten gleichermaßen geeignet. Die Wahl des Genotyps hängt auch vom System ab, wie das Schwein während der Mast gehalten wurde. Für die Schweinemast im offenen und halb offenen System sind weniger produktive und widerstandsfähigere Rassen geeignet, und für die Intensivmast im geschlossenen System sind Schweinegenotypen geeignet, die eine gute Qualität der Schweinehälften und des Fleisches bei höherem Körpergewicht ergeben. Die Wahl des Schweinegenotyps hat bedeutenden Einfluss auf die Produktivität der Schweine während der Mast (täglicher Zuwachs, Futterverwertung), auf die Qualität ihrer Rümpfe (Hälften) und mittelbar auch auf die Qualität der Dauerfleischprodukte.

Priručnik je namijenjen studentima Zootehnike Poljoprivrednoga fakulteta u Osijeku za modul Peradarstvo, na stručnome studiju „Zootehnika“ i modul Tehnologija stočarske proizvodnje, na sveučilišnome diplomskome studiju Hranidba domaćih životinja, ali i poljoprivrednim proizvođačima te zainteresiranim građanima. Priručnik se sastoji od 10 poglavlja: 1. Uvod, 2. Važnost konzumacije jaja za zdravlje ljudi, 3. Fiziologija stvaranja i građa jaja, 4. Tehnologija proizvodnje konzumnih jaja, 5. Sortiranje (klasiranje), pakiranje, skladištenje i konzerviranje jaja, 6. Prerada jaja, 7. Kvaliteta jaja, 8. Tradicijski običaji vezani uz jaja, 9. Jela i pića od jaja, 10. Literatura. Knjiga je bogato ilustrirana (49 slika)., The faculty textbook is designed for students of professional study of Zootechnics at the Faculty of Agriculture in Osijek for the module Poultry Breeding, and the module Technology of Livestock production at the graduate study Domestic Animals Feeding, as well as for agricultural producers and interested citizens. The faculty textbook comprises 10 chapters: 1. Introduction, 2. Importance of egg consumption for human health, 3. Physiology of egg formation and structure, 4. Production technology of table eggs, 5. Sorting (classing), packing, storing and preserving eggs, 6. Processing of eggs, 7. Quality of eggs, 8. Traditional customs related to eggs, 9. Dishes and beverages made with eggs, 10. Literature. The book abounds with illustrations (49 images).

Primarnu važnost za kvalitetu tradicionalnih mesnih proizvoda ima odabir genotipa svinja za proizvodnju mesnih sirovina. Svi genotipovi svinja nisu jednako pogodni za proizvodnju trajnih mesnih proizvoda. Odabir genotipa ovisan je i o sustavu držanja svinja tijekom tova. Za tov svinja u otvorenome i poluotvorenome sustavu pogodne su manje proizvodne i otpornije pasmine, a za intenzivan tov u zatvorenom sustavu pogodni su genotipovi svinja koji daju dobru kvalitetu trupova i mesa i pri većim tjelesnim masama. Odabir genotipa svinja bitno utječe na proizvodnost svinja u tovu (dnevni prirast, konverzija hrane), kvalitetu njihova trupa (polovica) i mesa, a posredno i na kvalitetu trajnih mesnih proizvoda., Selection of pig genotype for meat production is of the primary relevance for the quality of traditional meat products. Not all pig genotypes are equally suitable for the production of durable meat products. The selection of the genotype is also dependent on the system of keeping the pig during the fattening. For fattening of pigs in open and semi-open systems, less productive and resistant breeds are suitable, and intensive fattening in the closed system is suitable for genotypes of pigs that provide good quality of carcasses and flesh as well as in larger body masses. The selection of the genotype of pigs significantly affects the productivity of fattening pigs (daily intake, food conversion), body (carcasses) and meat quality, and indirectly on the quality of durable meat products., Die primäre Bedeutung für die Qualität traditioneller Fleischprodukte liegt in der Wahl des Schweinegenotyps für die Produktion der Fleischrohstoffe. Nicht alle Schweinegenotypen sind für die Herstellung von Dauerfleischprodukten gleichermaßen geeignet. Die Wahl des Genotyps hängt auch vom System ab, wie das Schwein während der Mast gehalten wurde. Für die Schweinemast im offenen und halb offenen System sind weniger produktive und widerstandsfähigere Rassen geeignet, und für die Intensivmast im geschlossenen System sind Schweinegenotypen geeignet, die eine gute Qualität der Schweinehälften und des Fleisches bei höherem Körpergewicht ergeben. Die Wahl des Schweinegenotyps hat bedeutenden Einfluss auf die Produktivität der Schweine während der Mast (täglicher Zuwachs, Futterverwertung), auf die Qualität ihrer Rümpfe (Hälften) und mittelbar auch auf die Qualität der Dauerfleischprodukte., La scelta del genotipo dei maiali per la produzione della materia prima ha un’importanza primaria in ordine alla qualità dei prodotti tradizionali a base di carne. Non tutti i genotipi di maiali sono adatti alla produzione dei prodotti tradizionali stagionati a base di carne. La scelta del genotipo dipende anche dal sistema di allevamento del maiale durante l’ingrasso. Per l’ingrasso del maiale in un sistema d’allevamento all’aperto o semiaperto sono più adatte le razze meno produttive e più resistenti, mentre per l’ingrasso più intenso in un sistema di allevamento al chiuso sono più indicati quei genotipi di suini che danno carcasse e carne di buona qualità con maggiore massa corporea. La scelta del genotipo incide significativamente sulle performance produttive del maiale all’ingrasso (incremento giornaliero, tasso di conversione del mangime), sulla qualità delle sue carcasse (mezzene) e della carne e, indirettamente, sulla qualità dei prodotti stagionati a base di carne., La selección del genotipo de los cerdos para la producción de la materia prima pecuaria tiene la importancia primaria en cuanto a la calidad de los productos cárnicos tradicionales. Todos los genotipos de los cerdos son apropiados para la producción de los productos cárnicos crudo-curados. La selección del genotipo depende también del sistema de cría de los cerdos durante el cebado. Para la cría en el sistema de cría extensivo y semi-extensivo son apropiadas las razas más pequeñas y resistentes, y para la cría intensiva en el sistema cerrado son apropiados los genotipos de los cerdos con alta calidad de los torsos y de la carne con masa corporal más grande. La selección del genotipo de los cerdos tiene una influencia significativa sobre la productividad de los cerdos en cría (ganancia diaria, conversión de alimentos), sobre la calidad del torso (media canal) y de la carne e indirectamente sobre la calidad de los productos cárnicos crudo-curados.

Jaja su važna namirnica za održavanje zdravlja ljudi, jer imaju funkcionalna, terapeutska i imunostimulacijska svojstva. Također su idealna namirnica za obogaćivanje različitim tvarima (omega-3 masne kiseline, selen, vitamini i dr.) i stvaranje tzv. funkcionalne hrane, koja imapozitivan učinak na ljudsko zdravlje., Eggs due to their functional, therapeutic and immune stimulating properties represent an important food for the maintenance of human health. Moreover, they are ideal for enriching other foods with various substances (omega-3 fatty acids, selenium, vitamins, etc.) and creating the so-called functional foods that exert a positive effect on human health., Eier gehören aufgrund ihrer funktionalen, therapeutischen und immunstimulierenden Eigenschaften zu den wichtigen gesundheitsfördernden Lebensmitteln. Sie eignen sich ideal für die Anreicherung mit diversen Nährstoffen (Omega-3-Fettsäuren, Selen, Vitamine, u.a.) und für die Herstellung von so genannten funktionalen Lebensmitteln, die sich sehr günstig auf die menschliche Gesundheit auswirken., Le uova, grazie alle loro proprietà funzionali, terapeutiche e immunostimolanti, sono un alimento molto importante per la salute umana. Le uova, inoltre, sono l’alimento che si presta meglio ad essere arricchito con varie sostanze (acidi grassi omega-3, selenio, vitamine ecc.) e per la creazione del c.d. “alimento funzionale” che svolge effetti benefici sulla salute umana., Los huevos son un alimento importante para el mantenimiento de la salud humana porque tienen las propiedades funcionales y terapeúticos y son un inmunoestimulante. Igualmente son un alimento ideal para enriquecer el organismo con sustancias diferentes (los ácidos grasos omega-3, selenio, vitaminas y los demás) y para formar lo que llamamos alimentos funcionales que tienen un efecto positivo sobre la salud humana

Istraživanje je provedeno s dvije skupine kokoši hrvatske autohtone pasmine hrvatica (dudica) tijekom jedne godine (52 tjedna). Kontrolna skupina kokoši držana je na konvencionalan način, na podu, a pokusna skupina kokoši držana je na ekološki način (Pravilnik o ekološkoj proizvodnji životinjskih proizvoda (N.N. 13/02). Kokoši iz ekološkog, u odnosu na one iz konvencionalnog (podnoga) sustava držanja, nesle su manji broj jaja (195:210), više su dnevno konzumirale hrane (140 g : 125 g) i trošile su više hrane za kilogram jajčane mase (4,16 kg : 3,62 kg). Jaja kokoši iz ekološkog, u odnosu na ona iz konvencionalnog (podnoga) sustava držanja, imala su značajno (p0,05) između ekološkog i konvencionalnog (podnoga) sustava držanja kokoši. Rentabilnost proizvodnje jaja u ekološkom sustavu držanja zavisiti će, u najvećoj mjeri, o tržišnom vrednovanju proizvodnje., The research was conducted in two groups of hens of the Croatian autochthonous breed ‘hrvatica’ (dudica) during one year (52 weeks). The control group of hens was kept conventionally, on the floor, while the trial group of hens was held ecologically (Regulation on ecological production of animal products (Official Gazette 13/02). Hens from the ecological housing, compared to those from the conventional (floor) housing system, produced a smaller number of eggs (195:210), consumed more food daily (140 g : 125 g) and consumed more food for a kilogram of egg mass (4.16 kg : 3.62 kg). Eggs produced by hens from the ecological housing, compared to those from the conventional (floor) housing system, had a significantly (p0.05) between the ecological and conventional (floor) hen housing systems. The profitability of egg production in ecologically kept hens will depend, in the largest measure, on the market value of such production., Die Untersuchung wurde mit zwei Gruppen von Hühnern der autochthonen kroatischen Hühnerrasse hrvatica (dudica) in Dauer von einem Jahr (52 Wochen) durchgeführt. Die Kontrollgruppe bestand aus Hühnern aus der konventionellen Bodenhaltung, während die Versuchsgruppe der Hühner auf ökologische Weise gehalten wurde (Verordnung über die ökologische Produktion von Tiererzeugnissen (Amtsblatt N.N. 13/02). Hühner aus der ökologischen Haltung haben im Vergleich zu den Hühnern aus der konventionalen Haltung (Bodenhaltung) weniger Eier gelegen (195:210), täglich mehr Futter zu sich genommen (140 g : 125 g) und mehr Futter pro Kilo Eimasse (4,16 kg : 3,62 kg) verbraucht. Die Eier aus der ökologischen Haltung hatten im Vergleich zu den Eiern aus der konventionellen Haltung (Bodenhaltung) ein erheblich (p0,05) Unterschiede zwischen der ökologischen und der konventionellen Haltung (Bodenhaltung) von Hühnern festgestellt. Die Rentabilität der Eierproduktion in der ökologischen Haltung wird größtenteils von der Bewertung der Produktion durch den Markt abhängen., Lo studio è stato condotto su due gruppi di galline di razza autoctona croata “Hrvatica” (“Dudica”) nel corso di un anno (52 settimane). Il gruppo di controllo di galline è stato allevato in modo convenzionale (a terra), mentre l’altro gruppo è stato allevato in modo biologico (Regolamento sull’allevamento biologico di prodotti animali, G.U. della Repubblica di Croazia “Narodne novine” n. 13/02). Le galline dell’allevamento biologico, rispetto a quelle allevate in modo convenzionale (a terra), hanno deposto meno uova (195:210), hanno registrato un consumo giornaliero di mangime maggiore (140 g : 125 g) e hanno consumato più mangime per chilogrammo di massa d’uova (4,16 kg : 3,62 kg). Le uova deposte dalle galline allevate in modo biologico, rispetto alle uova deposte dalle galline in modo convenzionale (a terra), hanno fatto registrare una massa significativamente (p0,05) differenze tra i sistemi d’allevamento biologico e convenzionale (a terra) delle galline. La convenienza della produzione di uova deposte da galline allevate in modo biologico dipenderà, in maggior misura, dalla valutazione del mercato., El estudio se llevó a cabo con dos grupos de gallinas de raza croata autóctona hrvatica (dudica) durante un año (52 semanas). El grupo de control se crió de forma convencional, en el suelo, y el grupo experimental se crió en un sistema ecológico (Reglamento sobre la producción ecológica de productos de origen animal (Boletín Oficial 13/02). Las gallinas del sistema de cría ecológico, en comparación con las del sistema convencional (en suelo), ponían menos huevos (195: 210), consumían más comida diariamente (140 g: 125 g) y consumían más comida por kg de masa de huevo (4.16 kg: 3,62 kg). Los huevos del sistema de cría ecológico, en comparación con los del sistema convencional (en suelo), tenían la masa significativamente (p 0,05) entre sistemas ecológicos y convencionales (suelo) de cría de gallinas. La productividad de la producción de huevos en el sistema ecológico de cría dependerá, en la mayor medida, de la evaluación de la producción en el mercado.

U radu su analizirane kvalitete polovica i mesa svinja švedskog landrasa (mesnati proizvodni tip) i crnih slavonskih svinja (polumasni pro­izvodni tip). Po 20 svinja iz svake skupine utovljeno je do 105 kg tjelesne mase, a hranjene su ad libitum. Svinjske polovice su disecirane prema modificiranoj metodi Weniger i sur. (1963.). Svinjske polovice švedskog landrasa imaju značajno veći (p, This paper analyses the quality of carcasses and meat from Swedish Landrace (meat production type) and Black Slavonian (meat and lard produc­tion type) pig breed. 20 pigs of each type were fed ad libitum until they were fattened up to reach 105 kg of body weight. Carcasses were dissected according to the modified method introduced by Weniger et al. (1963). Swedish Landrace carcasses had a significantly greater (p, In der Arbeit wurde die Qualität der Schweinehälften und des Fleisch der schwedischen Landrasse (Fleischtyp) und des schwarzen slawo­nischen Schweins (Halbfetttyp) ausgewertet. Je 20 Schweine aus jeder Gruppe wurden nach Belieben gefüttert und bis zum einem Körper­gewicht von 105 kg gemästet. Die Schweinehälften wurden mit der modifizierten Methode nach Weniger und Mitarbeiter (1963) zerlegt. Die Schweinehälften der schwedischen Landrasse weisen einen bedeutend höheren Anteil (p, Lo studio ha analizzato la qualità delle mezze carcasse e della carne suina della razza Landrace svedese (che produce carni magre) e del maiale nero di Slavonia (che produce carni semi adipose). Venti capi di ogni gruppo, alimentati “ad libitum”, sono stati ingrassati sino al peso massimo di 105 kg. I maiali sono stati dissezionati secondo il metodo modificato Weniger e coll. (1963). Ne è risultato che le mezze carcasse dei suini di razza Landrace svedese hanno una percentuale sensibilmente più alta (p, En este trabajo fueron analizadas las calidades de las mitades de carne de cerdo y de la carne de cerdo de la raza Landrace sueco (tipo de cer­do de producción carnoso) y de los cerdos negros de Eslavonia (tipos de cerdo bajo en grasa). En cada grupo 20 cerdos fueron cebados hasta la masa de 105 kg, alimentados ad libitum. Las mitades de carne de cerdo fueron diseccionadas por el método modificado Weniger (1963). Las mitades del cerdo Landrace sueco tienen la proporción significativamente más alta (p

Istraživanje je provedeno na 32 desne polovice od crnih slavonskih svinja, od kojih su 16 bile s višom razinom mesnatosti (42,95%), a 16 s nižom razinom mesnatosti (48,55%), ali sličnih masa (48,23 i 48,35 kg). Polovice su potjecale od muških kastriranih svinja, tovljenih u istim uvjetima i hranjenih ad libitum, do 120 kg tjelesne mase. Svinjske polovice disecirane su prema modificiranoj metodi Weniger i sur. (1963.). Kvaliteta mesa određena je na uzorcima dugog leđnog mišića (M. longissimus dorsi). Polovice svinja više razine mesnatosti imaju značaj- no (p, The research was conducted on 32 right carcasses of Black Slavonian pigs, 16 of which had a higher level of meatness (42.95 %), while 16 carcasses had a lower level of meatness (48.55 %) even though they were of similar weight (48.23 and 48.35 kg respectively). Analysed carcasses originated from castrated male pigs that were fattened under identical conditions and fed ad libitum, up to 120 kg of body weight. Carcasses were dissected according to the modified method introduced by Weniger et al. (1963). The quality of meat was determined on samples of long back muscle (M. longissimus dorsi). Pig carcasses of higher meatness levels demonstrated a significantly (p < 0.01) higher share of ham (27.63 % : 24.92 %) and neck (14.30 % : 7.94 %), as well as a significantly (p < 0.01) lower share of belly-rib part (19.98 % : 20.94 %), jowl (1.85 % : 3.48 %) and fat (2.68 % : 4.04 %). Pig meat of higher meatness levels demonstrated a significantly (p < 0.01) lower pH2 value (5.36 : 5.73) and lower water holding capacity (6.18 cm2 : 2.23 cm2) than pig meat of lower meatness levels., Die Untersuchung wurde an 32 rechten Hälften von schwarzen slawonischen Schweinen durchgeführt, wobei 16 eine höhere Fleischigkeit (42,95%) und 16 eine niedrigere Fleischigkeit (48,55%), aber eine ähnliche Masse (48,23 und 48,35 kg) hatten. Die Hälften stammten von männlichen kastrierten Schweinen, die unter gleichen Bedingungen gemästet und ad libitum bis zu einer Körpermasse von 120 kg gefüttert wurden. Die Schweinehälften wurden gemäß der modifizierten Methode von Weniger und Part. (1963) seziert. Die Fleischqua- lität wurde anhand der Proben aus dem langen Rückenstrecker (M. longissimus dorsi) bestimmt. Die Schweinehälften mit höherer Fleis- chigkeit haben einen wesentlich (p, Le ricerche sono state attuate su 32 mezze parti destre dei maiali neri della Slavonija, delle quali 16 di esse avevano il livello superiore di carnosità (42,95% e le rimanenti 16 avevano il livello inferiore di carnosità (48,55%), però con la massa simile di ambo le categorie (48,23 e 48,35 kg). Le mezze parti sono state ricavate dai maiali maschili castrati, ingrassati nelle stesse condizioni e nutriti „ad libitum“, fino a 120 kg di massa corporea. Le mezze parti sono state tranciate secondo il verificato metodo Weniger e collab. (1963). La qualità della carne è stata designata sui campioni del muscolo dorsale lungo (M. longissimus dorsi). Nelle mezze parti con il livello superiore di carnosità esiste la presenza notevolmente superiore (p, La investigación fue hecha sobre 32 mitades de carne de cerdo negro de Eslavonia, de los cuales 16 tuvieron el contenido alto de carne (42,95%) y 16 tuvieron el contenido bajo de carne (48,55%), pero ambos grupos tenían las masas similares (48,23 y 48,35 kg). Las mitades fueron de los cerdos masculinos castrados, cebados en mismas condiciones y alimentados ad libitum, hasta ganar 120 kg de la masa corporal. Las mitades de los cerdos fueron diseccionadas por el método modificado Weniger (1963). La calidad de carne fue determinada en las muestras del músculo longissimus dosi. Las mitades de cerdo con el contenido alto de carne tienen el porcentaje significativamente más alto (p

Važnost dodavanja voluminoznih krmiva, osobito zelene mase, zbog nižeg sadržaja energije, je višestruka za svinje masnijih genotipova poput crne slavonske svinje. Crne slavonske svinje, hranjene s obrokom od krmne smjese i zelene mase (lucerne) u odnosu na svinje hranjene samo s krmnom smjesom, u tovu od 30 do 130 kg tjelesne mase, imaju nešto manje dnevne priraste (520 g : 645 g), manju dnevnu konzumaciju krmne smjese (2,47 kg : 2,90 kg), veći utrošak krmne smjese za kg prirasta (4,75 kg : 4,50 kg) i veću mesnatost svinjskih polovica (45,92% : 39,24%). Crne slavonske svinje hranjene obrokom bez zelene mase imaju, pak, višu pH1 i pH2 vrijednost mesa (6,53 : 6,00 i 5,86 : 5,60), te veći stupanj svjetloće L* (50,78 : 47,87), manje vode (67,70% : 71,52%) i sirovih proteina (20,40% : 21,58%), a više sirove masti (10,36% : 6,88%) u odnosu na meso svinja hranjenih obrokom s krmnom smjesom i zelenom masom. Crne slavonske svinje, zbog sklonosti taloženja masnog tkiva u trupu, preporučuje se u poluotvorenom sustavu hraniti obrocima sa zelenom masom (lucernom)., Addition of forage, especially green plant material, to the fodder of pigs of more fatty genotypes, such as Black Slavonian pigs, is of multiple importance due to its lower energy content. Compared to the pigs fed with forage mixture only, Black Slavonian pigs fed with rations consisting of both forage mixture and green plant material (Alfalfa), fattened from 30 to 130 kg bodyweight, have a little lower daily weight gain (520 g : 645 g), lower daily feed consumption (2.47 kg : 2.90 kg), a higher consumption of forage mixture per kg gain (4.75 kg : 4.50 kg) and leaner pig carcasses (45.92% : 39.24%). In turn, Black Slavonian pigs fed rations without green plant material have higher pH1 and pH2 values of meat (6.53 : 6.00 and 5.86 : 5.60), and a higher level of brightness L * (50.78 : 47.87 ), lower water content (67.70% : 71.52%) and protein level (20.40% : 21.58%), and a higher level of crude fat (10.36% : 6.88%), compared to the pigs fed rations consisting of both forage mixture and green plant material. Given the tendency to deposit fat in the trunk, Black Slavonian pigs kept in the semi-open system should be fed rations containing green plant metarial (Alfalfa).

The investigation included 37 pheasant chickens divided into three groups (control and two experimentals groups) which were all fed with a standard starter feed mixture (28% crude protein and 11.7 MJ ME/kg) for the first 28 days and then with a grower for pheasant chickens (24% of crude protein and 12.1 MJ ME/kg). Sel-Plex(R) was added to the first experimental group in a concentration of 0.2%. A biochemical investigation of the blood samples on the 70(th) day of the trial showed a significantly (P0.05), when compared to the control.

Istraživanje je provedeno na 48 crnih slavonskih svinja. Od ukupno istraživanih 48 crnih slavonskih svinja, 16 su tovljene do oko 100 kg završne tjelesne mase (skupina A), 16 do oko 120 kg završne tjelesne mase (skupina B) i 16 do oko 130 kg završne tjelesne mase (skupina C). Za vrijeme tova svinje su hranjene krmnim smjesama, dobivenim miješanjem žitarica (kukuruz i ječam) sa superkoncentratom „35“. Svinje iz svih skupina (A, B, C) hranjene su tijekom prvog razdoblja tova krmnom smjesom s 14% sirovih proteina, a tijekom drugog razdoblja tova krmnom smjesom s 12% sirovih proteina. Nakon klanja svinjske polovice ohlađene su na +4 °C, te je odvojeno meso buta, leđnog dijela i plećke (but i leđni dio 76,96%: plećka 19,24), za preradu u kulen. Meso je začinjeno (3,80%) i punjeno u slijepo crijevo (Caecum). Kulen je nanizan na prećke za sušenje u sušionici (pušnici), gdje se sušio i zrio tijekom sljedećih 9 mjeseci. Nakon zrenja kulena provedeno je komisijsko ocjenjivanje senzornih svojstava kulena, mjerena je boja kulena, pH vrijednost, te je provedena kemijska analiza kulenja. Na temelju istraživanja utjecaja završne tjelesne mase crnih slavonskih svinja na kakvoću kulena (fizikalno-kemijska i senzorna svojstva) zaključeno je da završna tjelesna masa svinja nije značajno (p>0,05) utjecala na pH (5,92:5,96:5,97) vrijednost kulena, na parametre boje L* (35,38:36,66:36,72), a* (17,08:17,10:17,36) i b* (9,27: 10,00: 10,11) kulena, na sadržaj vode (31,45%:31,39%:32,10%) i sadržaj pepela (6,37%: 6,21%:6,07%), ali je utvrđeno da s porastom završne tjelesne mase, vrlo značajno (p0,05) za vanjski izgled (4,42:4,50:4,52), strukturu (2,67:2,75:2,76), izgled prereza (8,30:8,50:8,42) i miris kulena (4,65:4,60:4,75), dok su utvrđene vrlo značajne razlike (p, The research was conducted on 48 Black Slavonian pigs. Of the total 48 Black Slavonian pigs, 16 pigs were fattened up to approximately 100 kg body weight at finishing (group A), 16 were fattened up to about 120 kg bodyweight at finishing (group B), whereas 16 pigs were fattened up to approximately 130 kg body weight at finishing (group C). During the fattening the pigs were fed forage mixtures produced by combining cereal grains (corn, barley) with the concentrated feed “35”. The pigs from all groups (A, B, C) were fed forage mixture containing 14% crude protein in the first fattening period, and forage mixture containing 12% crude protein in the second fattening period. After slaughtering the pigs, half-carcasses were cooled down to +4 °C and the meat from ham, back part and shoulder (ham and back part 76.96% : shoulder 19.24%) was separated to be processed into kulen. The meat was spiced (3.80%) and the mixture was inserted into a blind gut pouch (Caecum). Kulens were then hung on crossbars in a drying room to dry and mature for the following 9 months. After kulens reached maturity, their sensory properties were evaluated, colour and pH values were measured and chemical analysis was conducted. Based on the results obtained in the process of exploring the influence of final body weight of Black Slavonian pigs on the quality of kulens (physico-chemical and sensory properties), it was determined that final body weight of pigs had no significant influence (p>0.05) in terms of pH value (5.92:5.96:5.97) of kulen, colour values L* (35.38:36.66:36.72), a* (17.08:17.10:17.36) and b* (9.27:10.00:10.11), water content (31.45%:31.39%:32.10%) and ash content (6.37%: 6.21%:6.07%). However, it was also determined that, with the increase in final body weight, a very significant (p0.05) in terms of appearance (4.42:4.50:4.52), structure (2.67:2.75:2.76), appearance of cross-cutting (8.30:8.50:8.42) and smell (4.65:4.60:4.75), whereas very significant differences (p

Tjelesna masa svinja prije klanja je jedan od čimbenika kvalitete butova i suhih šunki. Kvaliteta suhih šunki istraživana je od crnih slavonskih svinja tovljenih do 130 kg tjelesne mase (n = 10) i do 180 kg tjelesne mase (n = 10). Omjer spolova u skupinama bio je jednak. Tehnologija prerade butova sastojala se od usoljavanja (30 dana), hladnog dimljenja (60 dana) i zrenja (12 mjeseci). Teže svinje u odnosu na one lakše, daju masnije šunke, sa značajno (p, Body mass of pigs prior to slaughter is one of the factors influencing the quality of hams and cured hams. The quality of cured hams was examined on BlackSlavonian pigs fattened up to 130 kg body mass (n = 10) and 180 kg body mass (n = 10). Both sexes were equally represented in sample groups. The technology of ham processing involved curing in salt (30 days), cold smoking (60 days) and maturing (12 months). Compared to pigs of lower body mass, heavier pigs produced hams with more fat, significantly (p, Das Gewicht der Schweine vor dem Schlachten zählt zu den Faktoren, die die Qualität von Schweinekeulen und getrockneten Schinken beeinflussen. Die Qualität von getrockneten Schinken wurde bei schwarzen slawonischen Schweinen untersucht, die bis zu einem Gewicht von 130 kg (n = 10) und 180 kg (n = 10) gemästet wurden. Das Verhältnis der Geschlechter in den Gruppen war gleich. Die Verarbeitungstechnologie der Schweinekeulen umfasste das Salzen (30 Tage), das Kalträuchern (60 Tage) und die Reifung (12 Monate). Schweine mit einem größeren Gewicht geben im Vergleich zu Schweinen mit einem geringeren Gewicht fettigere Schinken mit einem bedeutend (p, La massa corporea di suini prima della macellazione è uno dei fattori che determinano la qualità di cosce e di prosciutti secchi. La ricerca era orientata sulla qualità dei prosciutti secchi provenienti da suini ingrassati fino a una massa corporea di 130 kg (n = 10) e a una massa corporea di 180 kg (n = 10). Il rapporto tra i sessi nei gruppi era uguale. La tecnologia di lavorazione di prosciutti consisteva nella salatura (30 giorni), affumicamento a freddo (60 giorni) e nella maturazione (12 mesi). Da suini più pesanti in confronto con quelli meno pesanti, derivano i prosciutti più grassi con un tessuto adiposo sottocutaneo (p, La masa corporal de los cerdos antes de la matanza es uno de los factores de calidad de los jamones y jamones crudo-curados. La calidad de los jamones crudo-curados fue investigada en los cerdos negros de Eslavonia cebados hasta 130 kg de masa corporal (n = 10) y hasta 180 kg de masa corporal (n = 10). La proporción de los géneros fue igual. La tecnología del procesamiento de los jamones consistía en el salazón (30 días), el ahumado en frío (60 días) y en la maduración (12 meses). De los cerdos más pesados, en comparación con los más delgados, fue obtenido el jamón más grasoso, con el tejido adiposo subcutáneo siginificativamente (p

The effect of zeolite clinoptilolite (CLIN) on some metabolic parameters in blood serum and haematological values in weaned piglets fed with increased levels of zearalenone (ZEN) was investigated over a 14-day period. The research involved four groups of weaned piglets aged 40 to 54 days. All groups were fed on fodder mixture for growing pigs containing 20% crude protein and 12.57 MJ ME/kg. The first control group (C1) received a concentrate mixture without added ZEN or mycotoxin adsorbent Min-a-Zel Plus®. The second control group (C2) was fed on fodder mixture containing 0.2% of modified clinoptilolite (Min-a-Zel Plus®; levels of zearalenone

Biological investigations on ewes of Merinolandschaf breed (n = 10) were conducted by the 60th lactation day during the summer on pasture. Ewe milk sampling was carried out on the 2nd ; 10th ; 30th and 60th lactation day. An electrothermal technique was used to determine Cd and Pb concentrations in food and milk whereas As and Hg concentrations in food and milk were determined by a hydrid technique on an atomic absorption spectrophotometer. The investigation results indicate that concentrations of selected toxic elements in ewe milk varied in dependence on lactation stage. In colostrum (2nd lactation day) Cd and Pb (0.011 and 0.035 mg/kg) concentrations were significantly higher (P < 0.01) whereas As (0.011 mg/kg) concentrations were lower in comparison with milk on the 10th (Cd: 0.004 ; Pb: 0.022 ; As: 0.025 mg/kg), 30th (Cd: 0.005 ; Pb: 0.024 ; As: 0.028 mg/kg) and 60th (Cd: 0.006 ; Pb: 0.026 ; As: 0.029 mg/kg) lactation day. However, no significant differences (P > 0.05) were found in milk Hg concentration in relation to lactation stage (from 0.021 to 0.026 mg/kg). The selected toxic elements appeared to be present in ewe milk in very low concentrations.

The investigation included five groups of fattening pigs of various average final body weights (90.30 kg ; 100.40 kg ; 110.30 kg ; 120.50 kg and 130.20 kg). The pigs were kept in groups and fed ad libitum a feed mixtures. Meat quality was determined on M. longissimus dorsi (MLD) taken between the 13(th) and 14(th) rib. It was determined that the average final body weights were 90.30 kg (1(st) group), 100.40 kg (2(nd) group), 110.30 kg (3(rd) group), 120.50 kg (4(th) group) and 130.20 kg (5(th) group). This resulted in: decreased average daily gain (0.755 kg ; 0.750 kg ; 0.720 kg ; 0.714 kg and 0.650 kg), feed consumption increased per yield kilogram (2.65 kg ; 2.70 kg ; 2.90 kg ; 3. 10 kg and 3.35 kg), slaughtering dressing increased (77.00% ; 78.00% ; 78.50% ; 79.00% and 80.50%), decreased pig carcasses meatiness (58.13% ; 57.73% ; 55.36% ; 54.93% and 53.80%) decreased relative carcass ham meat share (21.27% ; 20.98% ; 20.19% ; 20.08% and 19.68%), increased pH1 meat value (6.10 ; 6.04 ; 6.10, 6.30 and 6.30). increased meat water binding capacity (8.19 cm(2) 1- 8.58 cm(2) 1- 7.00 cm(2) ; 6.80 cm(2) and 6.85 cm2), increased meat marbling (1, 40 ; 1.50, 1.55 ; 2.50 and 2.50) and meat colour intensity fading (2.75 ; 2.70, 2.50 ; 2.35 and 2.33). Final fattening pig body weights had a significant influence on the fattening traits, pig carcasses and meat quality. Taking into account pig fattening and meatiness as well as fattening profitability, at the existing price ratio, the most effective pigs fattening is by approximately 100 kg of body weight.