|
Acta agriculturae slovenica, Supplement 1(August 2004),
81–86. |
THE INFLUENCE OF ENVIRONMENTAL ENRICHMENT WITH DIFFERENT KIND OF WOOD ON CARCASS
QUALITY OF INDIVIDUALLY CAGED RABBITS
Ajda KERMAUNER
a), Silvester
®GUR, Duąanka JORDAN and Ivan ©TUHEC
a)
Univ. of Ljubljana, Biotechnical
Fac., Zootechnical Dept., Groblje 3, SI-1230 Domľale, Slovenia,
M.Sc.
Original scientific article
Language: English
ABSTRACT
The influence of addition of different types of wooden sticks as
gnawing material for environmental enrichment on the carcass traits was studied
on 48 male New Zealand White rabbits of Slovenian male line SIKA. Animals were
housed individually in wire cages equipped with feeder and nipple drinkers. Feed
and water were available ad libitum, the duration of lighting was 12
hours. According to the type of wood placed in the cage, rabbits were equally
allotted to four groups: control, oak, lime and Norway spruce. The experiment
lasted from 38th day of age to 103rd day, when rabbits
were slaughtered and carcass traits were measured. Twenty-four hours after
slaughter the pH value and colour of meat were recorded. The addition of wooden
stick to wire cages had no important influence on carcass characteristics. Among
three enriched groups with different kind of wood only meat of rabbits with
spruce stick partly exhibited different colour: meat from SPRUCE group had
darker colour (CIE L*: 57.05) than from OAK
(59.40) and LIME (59.71) groups and less
red (a*: 3.73) and in tendency less yellow colour
(b*: 1.10) than meat from OAK group (a*: 4.66, b* 1.96).
Key words: rabbits /
environmental enrichment / wood / carcass quality / meat quality
|
Acta agriculturae slovenica, Supplement 1(August 2004),
87–91. |
INDICATORS OF BIOLOGICAL VALUE OF THE PHEASANT MEAT ORIGINATED FROM NATURAL AND
CONTROLLED BREEDING
Zvonimir TUCAK
a),
Mario ©KRIVANKO, Marko KRZNARIĆ, ©tefica POSAVČEVIĆ and Ivica BO©KOVIĆ
a)
Josip Juraj
Strossmayer Univ. of Osijek,
Fac. of Agriculture, Trg Sv. Trojstva 3, HR-31000 Osijek, Croatia, Prof.
Original scientific article
Language: English
ABSTRACT
The authors made a comparative research of the influence of
natural food and mixture prepared according to prescription on the metabolism of
pheasants, which is evident as biological value of meat. The results indicated
that pheasants fed on natural food had much higher biological value of meat
compared to those which consumed commercially prepared mixture. The
recommendation of the study is that people as the ultimate consumers take an
opportunity to choose meat of the pheasants, or other winged game originated
from natural way of life.
Key words: pheasants /
breeding / animal nutrition / meat / biological value
|
Acta agriculturae slovenica,
Supplement 1(August
2004),
93–97. |
PRODUCTS OF ORIGIN: NORMS, STANDARDS AND ETHICS
Jean BOYAZOGLU
a)
a)
Aristotle Univ., Fac. of Agriculture, Dept. of
Animal Sciences, GR-54124
Thessaloniki, Greece, Prof.,
Ph.D.
Member and Past President of the Scientific Advisory Committee on
DOP’s and IGP’s of EC
Commentary
Language: English
ABSTRACT
“Ten years already…It is in 1994 that the European Union
countries started transferring to Brussels the list of products that they wished
to protect as DOP’s and IGP’s. 1300 products were proposed in all, of
which some 600 have been, to date, registered”. The
presentation discusses the
origins of the DOP and IGP systems and their actual differentiation from mass
production agricultural products. Tradition, definitions of specificity,
usurpation and plagiarism are discussed as well as the role of modern
biotechnology, environment, ecology, salubrity, traceability and genetic
variability; the role of GMOs and ethics. The use of logos and the role of
globalization and marketing mondialisation is described.
Key words: agriculture /
products / origin / standards / ethics / EU
| * |
Some of the
information in this article was originally presented in Caseus
International, year 2(2002), issue 3, pages
4–7. |
|
Acta agriculturae slovenica,
Supplement 1(August
2004),
99–103. |
THE EXPORT AND DOMESTIC SALES OF THE HUNGARIAN ORGANIC FOOD
Gábor GYARMATI a)
a)
Univ. of Pécs, Fac. of
Economics, Ph.D. School of Regional Policy and Economics, Rákóczi út 80, H-7622,
Pécs, Hungary, M.Sc.
Original scientific article
Language: English
ABSTRACT
The function of the organic production has been inreasing in the
EU and in Hungary. The Hungarian organic products are mainly exported and the
rest of them are sold in the domestic market. 70–90% of the all production
certified was exported. The main products are autumn wheat, sunflower, maize,
cattle and sheep. The production amount reached 71,714 tons in 2001. The main
countries of the Hungarian export are: Germany, Switzerland, Austria. The
forming of domestic market is necessary and expected in future.
Key words: sustainable
agriculture / organic food / Hungary
|
Acta agriculturae slovenica,
Supplement 1(August
2004),
105–111. |
POSSIBILITIES AND DILEMMAS OF USING TRANSGENIC FOOD IN HUMAN NUTRITION
Slavko ČEPIN
a), Nada ČEPIN and Karl SALOBIR
a)
Univ. of Ljubljana,
Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domľale, Slovenia,
Prof., Ph:D.
Review paper
Language: English
ABSTRACT
Expanded needs for food resulted in search of new prospects for
higher food production and better quality. Gene technology means a quicker way
to reach these objectives than the traditional selection of animals and plants
do. Gene transfer enables the transfer of genes among not related organisms,
which might cause ethic problems. In Europe the opposition to transgenic food is
stronger than in the United States. Even that there are many antagonists to
transgenic food, there are about 35 mills. ha sown by transgenic plants,
primarily by soya following by maize, potatoes and cotton. Gene transfer in
animals has still been used for research purposes only; hence, a wide use of
meat of transgenic animals or other food products will not emerge in the next
few years. Gene technology enables the increase of production in plants, as well
as the rise of resistance to pests, viruses, frost, etc. Gene transfer is used
to modify the physical and chemical composition and nutritional value of food
(more unsaturated fatty acids, transfer of sunflower proteins into maize, etc.).
Over 50 transgenic plants are used worldwide, 21 of them in the United States
and 9 in the European Union, but in EU, only a few of them are used in
agriculture. Gene transfer in animals will play a part in boundless
possibilities of improvement the qualitative and quantitative traits. The yield,
carcass composition and meat characteristics, the use of nutritive substances,
and resistance to diseases can be improved. On the other hand, negative effects
of gene technology on animals, human, and environment should be considered.
Genetically modified food should be marked so that a consumer could freely
decide whether to use it or not. Gene technology cannot solve all the problems
of world nutrition but let this revolutionary method be legally applied.
Key words: human nutrition
/ genetically modified food / biotechnology / GMO
|
Acta agriculturae slovenica,
Supplement 1(August
2004),
113–120. |
ATTITUDES TOWARD FOOD ADDITIVES IN HUNGARIAN
CONSUMERS – PRELIMINARY RESULTS
Gábor TARNAVÖLGYI
a) and Eszter MOLNÁR
a)
Univ. of
Kaposvár, Fac. of Animal Science, Dept. of Marketing and Quality Management,
Guba S. u. 40, H-7400 Kaposvár, Hungary, Ph.D. student, e-mail:
tarnag_hu@yahoo.com
Original scientific article
Language: English
ABSTRACT
Consumer attitudes towards food additives were examined in a
questionnaire survey. In our research it definitely shows up that consumers
consider the use of food additives as rather dangerous. The main reason for this
meaning is the unacquaintance: about half of the respondents could not even
define either food additives or E-numbers. Consumers were also asked whether
they were aware of the additive content of certain foods. Most people showed
greater awareness on this issue than we expected, although we discovered some
incredibly erroneous views, too. The consumers had various opinions of the
technological necessity of additives, but most people think that some of these
compounds are needlessly added to foods. The role of food additives in the
decision process of the consumers is diverse: although most consumers do not
care about this issue, many of them prefer products containing less additives
among foods of same quality and price, and there are some who are willing to pay
more for them. Vast majority of the interviewed people would support the
introduction of an “additive-free food” mark.
Key words: human nutrition
/ food additives / food safety / consumer attitudes / questionnaires / Hungary
|
Acta agriculturae slovenica,
Supplement 1(August
2004), 121–127. |
DIFFERENCES IN SLAUGHTERING CHARACTERISTICS BETWEEN CROSSBRED PIGS WITH
PIETRAIN AND DUROC AS TERMINAL SIRE
Goran KU©EC
a),
Gordana KRALIK, Antun PETRIČEVIĆ, Vladimir MARGETA, Zlata GAJČEVIĆ, Draľenka
GUTZMIRTL and Mario PE©O
a)
Josip Juraj
Strossmayer Univ. of Osijek,
Fac. of Agriculture, Dept. of Zootechnics, Trg svetog Trojstva 3, HR-31000
Osijek, Croatia, Ass.Prof., Ph.D., M.Sc.,
e-mail:
gkusec@pfos.hr.
Original scientific article
Language: English
ABSTRACT
In this paper results on investigation of 27 carcasses of
crossbred pigs were presented. The pigs were divided into two groups regarding
the breed of terminal sires: Pietrain group had 15 and Duroc group 12 carcasses.
All dams were double crosses of Swedish Landrace and Large White. Pigs were
slaughtered at approximate weight of 100 kg and important measures of carcass
and meat quality were taken. Analyses showed that pigs from Pietrain group had
longer carcasses (P<0.001). No differences in conformation of hams were found as
well as loin eye area between the groups (P>0.05), but the pigs from Pietrain
group had significantly lower fat area (P<0.05) indicating higher meatiness of
the pigs from this group proved by significantly lower fat/meat ratio (P<0.01).
Although no differences in the percentage of bones were found (P>0.05) carcasses
of Pietrain group had significantly higher percent of lean (P<0.001) and less
fat (P<0.01) than the carcasses of the pigs with Duroc as terminal sire breed.
With exception of initial pH value measured in ham, significant differences in
all meat quality indicators were found between the groups and all of these were
in favour of the meat originating from pigs crosses with Duroc as terminal sire.
The distribution of meat into 5 quality classes showed that in Pietrain and
Duroc group, 85% and 25% (respectively) of meat samples were described as PSE
(pale, soft, exudative) and RSE
(reddish-pink, soft, exudative)
condition. Only 15% of the samples from Pietrain group was classified as RFN
(red, firm, non-exudative); in
this category 58.33% of the samples from Duroc group was distributed.
Key words: pigs / breeds /
Pietrain / Duroc / crossbreeds / carcass traits / meat quality
|
Acta agriculturae slovenica,
Supplement 1(August
2004),
129–136. |
COMPARISON OF THE GROWTH OF FAT AND LEAN TISSUE IN YOUNG RAMS BASED ON CT
SCANNING
Tímea KUPAI
a) and Attila LENGYEL
a)
Univ. of Kaposvár, Fac. of
Animal Science, Guba Sándor 40, H-7401 Kaposvár, Hungary, Ph.D.stud.
Original scientific article
Language: English
ABSTRACT
Ten rams of Hungarian Merino, Suffolk and Texel (altogether 30
animals) were scanned by CT in three live weight categories to study tissue
growth. The results of comparison showed breed effect in the volume of lean
tissue at every live weight category, however, significant differences were not
detected in the fat tissue volume, only at 5–7 kg category. Therefore the
fatness of Hungarian Merino lambs is not unfavourable in this early life stage.
At the same time Texel lambs have significantly higher meat yields than Suffolk
and Hungarian Merino lambs. According to our observation the growth coefficients
(b1) in the allometric equations for fat and lean tissue (which were
0.86–1.4 and 0.75–1.14, respectively) in Texel and Hungarian Merino rams were
higher than that of Suffolk rams. Investigations will be extended up to mature
size for describing tissue growth and development of lambs and detecting the
divergency among the studied breeds. Moreover, further examinations with more
animals are required to specify the exact growth patterns.
Key words: sheep / lambs /
breeds / Hungarian Merino / Suffolk / Texel / growth / CT / fat tissue / lean
tissue / meat
|
Acta agriculturae slovenica,
Supplement 1(August
2004), 137–144. |
EFFECT OF SEX ON THE SHARE OF MAIN PARTS IN CARCASS AND TISSUES IN BREASTS OF
TURKEYS
Zoran ©KRTIĆ
a),
Gordana KRALIK, Zlata MALTAR and Zlata GAJČEVIĆ
a)
Josip Juraj Strossmayer Univ.
of Osijek, Fac. of Agriculture, Dept. of Zootechnics, Trg svetog Trojstva 3,
HR-31000 Osijek, Croatia, Ass., M.Sc., e-mail:
szoran@pfos.hr.
Original scientific article
Language: English
ABSTRACT
A research on the influence of turkey sex on the share of main
parts in carcass and tissues in breasts was carried out on 30 male and 30 female
turkeys of heavy type Nicholas 700 provenience. After a 19-week long fattening
period, 10 turkeys from each group were randomly selected for research.
Differences in weights of carcasses between males and females were statistically
highly significant (P<0.001). Male turkeys had statistically heavier (P<0.001)
breasts than females. However, no statistically significant differences (P>0.05)
between males and females were observed in the portion of breasts in carcasses.
Statistically highly significant differences (P<0.001) were observed in weights
of thighs, drumsticks, wing drumsticks, wings and necks of males
and females. When compared to female turkeys, males had statistically higher
weights (P<0.001) of breast tissue. More favorable portion of muscles in breasts
was noticed in females. Differences in portions of muscles in breasts between
sexes were statistically highly significant (P<0.001).
Key words: turkeys / meat /
sex / carcass parts / breasts / muscular tissue
continued overleaf
