Zdravstveno stanje i kvalitet mesa svinja rase mangulica i meleza između rase mangulica i duroka

Autor: Šević Radoslav
Jazyk: srbština
Rok vydání: 2018
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Druh dokumentu: Diplomová práce
Popis: Istraživanje je sprovedeno u cilju utvrđivanja uticaja ukrštanja mangulice sa durokom  na proizvodne i zdravstvene parametre, kao i na kvalitet mesa, a sve to uporedo sa jednom modernom plemenitom rasom svinja – veliki jorkšir. U tu svrhu formirane su tri grupe – genotipa svinja, čista rasa bela mangulica (BM), melezi duroka i bele mangulice (DBM), i čista rasa veliki jorkšir (VJ), koji su smešteni u iste uslove ishrane, nege i držanja. Svinje iz grupa DBM i VJ su znatno brže prirasle do ciljane telesne mase od 150 kg u odnosu na svinje BM. Tako je melezima duroka i bele mangulice trebalo u proseku 168 dana manje, a svinjama iz grupe VJ 288 dana manje kako bi dostigli ciljanu telesnu masu u odnosu na svinje bele mangulice u čistoj rasi. Po pitanju zdravstvenog stanja i nalaza na trupovima zaklanih svinja post mortem nisu utvrđene značajne razlike. Značajne razlike su utvrđene u hematološkim i biohemijskim parametrima i to između sve tri ispitivane grupe, ali i između različitih starosnih kategorija u okviru iste ispitivane grupe, što nam ukazuje na značaj tačnijeg utvrđivanja referentnih parametara normalnih fizioloških vrednosti hematoloških i biohemijskih parametara ne samo posebno za pojedine vrste životinja, već dakako i za različite starosne kategorije u okviru iste vrste. Meso poreklom od svinja iz grupe BM imalo je najveći sadržaj intramuskularne masnoće, i tamniju i crveniju boju, dok za njima odmah slede melezi sa značajnim razlikama između sva tri ispitivana genotipa. Nadalje, meso svinja rase bela mangulica je imalo značajno veću krajnju vrednost pH, bolju sposobnost vezivanja vode, veći sadržaj kalcijuma, cinka, gvožđa, bakra i mangana, u poređenju sa druga dva genotipa. Ukrštanje bele mangulice i duroka je imalo značajan uticaj na pojedinačni sastav masnih kiselina u mesu. Međutim, zbir zasićenih, mononezasićenih i polinezasićenih masnih kiselina je ostao nepromenjen. Meso svinja rase bela mangulica i meleza dobijenih ukrštanjem svinja rasa bela mangulica i durok značajno je nežnije – mekše. Mononezasićene masne kiseline su najzastupljenije u mesu poreklom od svih životinja, dok za njima slede zasićene i na kraju polinezasićene masne kiseline. Meso poreklom od BM i DBM je imalo značajno veći sadržaj mononezasićenih masnih kiselina, i značajno manji sadržaj zasićenih masnih kiselina u odnosu na VJ. Generalno, na osnovu svih ispitanih parametara kvaliteta polutki i mesa može se konstatovati da svinje rase bela mangulica karakteriše manja mesnatost polutki, ali i meso koje ima odličan senzorski, tehnološki i nutritivni kvalitet, dok meleze svinja dobijenih ukrštanjem svinja rasa bela mangulica i durok karakteriše veća mesnatost polutki i nešto slabiji, ali još uvek veoma dobar, kvalitet mesa, te su neophodna dodatna istraživanja kako bi smo dobili i podatake o kvalitetu suvomesnatih proizvoda. Takođe, potrebna su dodatnaistraživanja, preciznijeg karaktera u pogledu kvaliteta i ekonomičnosti proizvodnje kod autohtonih rasa, kao i preispitivanje kriterijuma selekcije koji se primenjuju kod mangulice, te parametara genetskog progresa, tj. efekta selekcije, kako bi iako autohtona uhvatila korak za opstanak ili prestiž u odnosu na moderne rase svinja.
The research was carried out in order to determine the effect of the cross-breeding of mangulets with durok on production and health parameters, as well as on the quality of meat, all along with a modern, noble breed of pigs - a large Yorkshire. For this purpose, three groups - pig genotypes, pure breeds of white mangulica (BM), meliaceae and white manguns (DBM), and pure breed, Yorkshire (VJ), were placed in the same conditions of nutrition, care and keeping. Pigs from the DBM and VJ groups increased significantly to a target bodyweight of 150 kg compared to BM pigs. Thus, mulberry and white mangulets were average 168 days less, and 288 days lower for pigs from the VJ group in order to reach their target body mass compared to white mangun pigs in a clean race. There are no significant differences in terms of health status and findings on carcases of slaughtered pigs post-mortem. Significant differences were established in the hematological and biochemical parameters, among all three groups studied, but also between different age categories within the same investigated group, which points to the importance of more precise determination of the reference parameters of normal physiological values of hematologic and biochemical parameters not only for individual species of animals, but also for different age categories within the same species. Meat originating from pigs from the BM group had the highest content of intramuscular fat, and the darker and redder color, followed by moles with significant differences between all three investigated genotypes. Furthermore, the pig meat of the white mangulce had a significantly higher end value of pH, better water binding capacity, higher content of calcium, zinc, iron, copper and manganese, compared to the other two genotypes. The crossing of white mangulce and durok had a significant effect on the individual composition of fatty acids in the meat. However, the sum of saturated, monounsaturated and polyunsaturated fatty acids remained unchanged. Meat of pig breeds white mangulica and molasses obtained by crossing the pig race white mangulica and durok is significantly more gentler - softer. Monounsaturated fatty acids are the most common in meat originating from all animals, followed by saturated and at the end of polyunsaturated fatty acids. Meat originating from BM and DBM had a significantly higher content of monounsaturated fatty acids, and significantly lower saturated fatty acid content than VJ. In general, on the basis of all the tested parameters of the quality of the halves and flesh, it can be concluded that the pig breeds of white mangulets are characterized by lower meatiness of the hemispheres, but also meat that has excellent sensory, technological and nutritive quality, while the piglets of pigs obtained by crossing the pig rasa white mangulica and durok are characterized by larger lean meat and slightly weaker but still very good quality of meat, and further research is needed in order to obtain data on the quality of the cream products. Also, additional ones are neededresearch, a more precise character in terms of quality and cost-effectiveness in autochthonous breeds, as well as the reconsideration of selection criteria applied to mangulas and parameters of genetic progress, i.e. the effect of the selection, in order to take an autochthonous step in survival or prestige in relation to modern pig breeds.
Databáze: Networked Digital Library of Theses & Dissertations
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