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Poljoprivreda (Osijek) , 2012,
Abstract: The investigation was carried out on 90 (45 gilts and 45 barrows) PIC337xC23 crossbred pigs raised at the “Kozarac” test farm. The pigs were fed ad libitum with three different diets consisting 13.58 MJ/ME and 17.36 % CP up to 30 kg LW; 13.26 MJ/ME and 16.05 % CP from 30 kg to 70 kg LW and 12.95 MJ/ME and 14.06 % CP from 70 kg LW to final slaughter weight. During the fattening period one animal died. At the age of 169 days (approximately 110 kg LW), 183 days (approximately 130 kg LW) and 197 days (approximately 150 kg LW) pigs were slaughtered. Measures of carcass and meat quality traits taken at the slaughter line and in laboratory were as follows: carcass lengths “a” and “b”, ham length and its circumference, muscle and fat thickness according to “Two points” method, LD muscle area and area of belonging fat, pH45 and pH24 in ham and LD muscle, EC45 and EC24 at the same time and in the same places as pH measures, meat colour (CIE L* a* b*), drip loss, cooking loss, instrumental tenderness (WBSF) and total calpain activity. Chemical composition of m. longissimus dorsi was determined by NIR spetrophotometer. Polymorphisms at CAST gene were determined by PCR-RFLP method using HinfI, MspI and RsaI restriction endonuclease. Three genotypes were determined for each of the loci. The genotypes were named AA, AB and BB for CAST/HinfI locus; CC, CD andDD for CAST/MspI locus and EE, EF and FF for CAST/ RsaI locus. Statistical analysis showed that slaughter weight had highly significant influence (p<0.001) on all carcass and meat quality traits of investigated pigs. Increasing of age/slaughter weight had desirable influence on pH24 of ham and LD muscle, CIE L*, CIE a*, drip loss and cooking loss. “Medium” and “Heavy” weight groups had higher WBSF values than “Light” weight group of pigs. Slaughter weight influenced significantly chemical composition of the investigated pigs. Hot carcass weight had highly significant influence (p<0.001) on all carcass traits, as well as pH24 in LD muscle, CIE L*, CIE a* and drip loss. Significant (p<0.05) influence of hot carcass weight was found for EC45 in ham and LD muscle, pH24 in ham, CIE b* and cooking loss. Hot carcass weight also influenced (p<0.1) intramuscular fat content of the investigated pigs. Highly significant influence (p<0.001) on all carcass traits was found for CAST/HinfI locus where AB genotype had the longest carcasses (“a” and “b” lengths), longest ham, biggest ham circumference, largest LD muscle area and muscle thickness as well as the thinnest back fat. Highly significant (p<0.001) influence of this locus o
Ivonaurkin,Vladimir Margeta,Polona Margeta,Gordana Kralik
Poljoprivreda (Osijek) , 2009,
Abstract: The present study was performed in order to investigate a relationship between polymorphisms on the calpastatin gene (CAST) and pig meat quality traits. The investigation was carried out on 29 gilts and barrows, crosses of Large White x German Landrace randomly selected at slaughter line. Pigs were slaughtered at 130-150 kg of live weight and blood samples were taken for genomic DNA analysis. The following indicators of meat quality and meat chemical composition were evaluated: pH and electric conductivity measured 45 minutes post mortem in m. Longissimus dorsi (LD muscle) and in M. Semimembranosus (SM muscle); electric conductivity measured at the same locations after 24h of cooling; drip loss (determined by “bag method”); colour (measured with Minolta chromameter and expressed as Hunter L, a, b values); instrumental tenderness assessed as Warner-Bratzler (WB) shear force and moisture, fat, protein and collagen content (%) determined on cooked LD muscle after 24h of thawing. The amplification products of the CAST gene were digested with HinfI restriction endonuclease and three genotypes (AA, BB and AB) were revealed. Statistical analysis showed that meat originated from pigs of AB genotype had the lowest WB shear force and the highest protein content of cooked LD muscle. As for the indicators of technological meat quality, statistically significant differences (p<0.05) were found between genotype AA and both BB and AB genotype for electric conductivity measured in LD muscle after 24h of cooling, as well as between BB and both AA and AB genotypes for drip loss.
Natalija Bestvina,Danica Han?ek,Ivonaurkin,Zlata Maltar
Poljoprivreda (Osijek) , 2008,
Abstract: The present study was conducted on 30 randomly selected carcasses of pigs of unknown genotype fattened at family farms. On the ham (m. semimembranosus) and m. longissimus dorsi (MLD) the following indicators of meat quality were measured at the slaughter line: initial and final pH value (pH45 and pH24) and electric conductivity (EC45 and EC24). Colour (CIE L*, a*, b* values), water holding capacity (W.H.C.), using compression method and drip loss method were measured in MLD samples 24 hours post mortem. Statistically significant difference was determined between MLD and ham meat regarding to the electrical conductivity values (EP45 and EP24, P<0.001), pH45 values (P<0.01) and pH24 values (P<0.05). On the basis of drip loss (%), pH24 and CIE L* values meat samples were categorised into quality conditions. Statistical analysis showed that MLD had more favourable values of pH24 compared to ham meat (6.32 vs. 6.09), while pH24 values were slightly more favourable in the ham (5.66 vs. 5.4). In terms of the average EC45 and EC24 values, a normal quality of MLD samples was determined (4.11 and 4.90 mS/cm2, respectively). The ham meat, with average EC45 and EC24 values of 6.14 and 7.34, respectively, was suspicious to PSE. It was established that analysed meat samples had averagely normal quality regarding the drip loss. Average water holding capacity of m. longissimus dorsi (8.06 cm2) was near the criterion of less than 8.00 cm2being satisfactory to consider the meat of normal quality. Average value of m. longissimus dorsi colour (CIE L* = 47.70) also indicated that investigated meat samples had normal quality on the average. RFN condition, i.e. meat of normal quality was determined in 66% of the samples; in 16.7% of samples RSE condition was established and in 10% of samples PSE, i.e. unfavourable meat quality of meat was established. The lowest proportion (6.7%) of the investigated meat was assorted into PFN condition, with firm and non-exuded meat, but with unfavourable pale colour.
Goran Ku?ec,Gordana Kralik,Ivonaurkin,Antun Petri?evi?
Poljoprivreda (Osijek) , 2007,
Abstract: The present study was carried out on 119 randomly chosen carcasses of barrows, slaughtered at approximately 100 kg live weight in three abattoirs form east Croatia. Main meat quality traits were measured: pHi, pHu, CIE-L* and drip loss by compression and bag method. Among investigated drip loss predictors the highest significance was found for WHC and pHu values (p<0.05). Values of pHi and CIE-L* were not statistically significant. Accuracy of classification by discriminant analysis was 58.93% correct in the class with excessive drip loss and 65.08% in the class characterized as non-exudative. Overall discrimination was approximately 62% correct. More variables, value other than 5% as threshold for exudative meat and a larger sample are suggested for the improvement of model accuracy. Two classes of samples were formed by discriminant analysis (exudative and non-exudative). Between the classes significant differences were found for pHu values and WHC (p<0.05). When pHu and WHC class means for exudative group were individuallyused as criteria for subsequent differentiation into meat quality groups, around 60% and 61% of the samples, respectively, were accurately characterized as exudative or non-exudative.
Goran Ku?ec,Ivonaurkin,Antun Petri?evi?,Gordana Kralik
Poljoprivreda (Osijek) , 2007,
Abstract: The experiment was performed on 144 pig carcasses selected on the basis of backfat measures obtained by “ZP”-method. There was no stratification according to the carcass weight. One day after slaughter the carcasses were dissected by to EU reference method. The lean share was calculated by equation prescribed by European regulation (Commission Regulation No 3127/94) and estimated by six equations. The first one (MP1) is prescribed by current Croatian regulation (N.N. 119/1999) and the other five were developed on the basis of original data obtained by the experiment. The meat percentage estimated by equation MP1 differed statistically (p<0.01) from mean meat percentage obtained by EU referent method; the current formula significantly overestimates the meatiness of pig carcasses from Croatian population. Original measures of fat and muscle measured for “ZP”- method were used as independent variables in equation MP6. In order to improve the accuracy of estimation, transformed variables were used in equations MP2-MP5. Additional measure of warm carcass weight (T) was included as an independent variable to equations MP4 and MP5 but this did not improve their accuracy. Equation MP2 to MP5 satisfy the statistical criterion requested by EU regulations. The equation MP2 and MP5 can be recommended for lean share estimation in pig carcasses of Croatian pig population
The Equation for Prediction of Lean Meat Percentage by Hennessy Grading Probe in Croatia
Goran Ku?ec,Ivonaurkin,Boris Luki?,?arko Radi?i?
Agriculturae Conspectus Scientificus (ACS) , 2011,
Abstract: The dissection experiment was carried out on 120 swine carcasses slaughtered in several Croatian slaughterhouses. The carcasses were selected on the basis of rather large sample of backfat measurements obtained by method for lean percentage prediction approved in Croatia, regardless of the carcass weight. After 24 hours of cooling, left sides of the carcasses were dissected according to EU reference methods (Commission Regulation No 3127/94; Walstra and Merkus, 1996). Dissected lean percentage was assessed according to the Commission Regulation (EC) No 1249/2008. The aim of the present study was to construct a formula for online classification of the pig carcasses by Hennessy Grading Probe (HGP), an approved referent device in Republic of Croatia. The formula for HGP device was assessed according to the prediction ability i.e. the standard error of prediction-RMSEP (root mean square error of prediction) that is estimated using cross-validation “leave-one-out”. The obtained equation was: M% = 59.603676 - 0.864 * S + 0.192 * M, having RMSEP 2.21 that is satisfactory according to European regulations. Mean values of the fat depth and muscle thickness in the data set used for the construction of the formula was 16.41 ± 4.11 mm and 61.19 ± 9.05 mm, respectively. Mean lean percentage obtained by dissection was 57.17 ± 4.86% that did not differ statistically from the lean percentage estimated by the formula which was 57.72 ± 4.38%.
Carcass leanness of pigs in Croatia estimated by EU referent method
Goran Ku?ec,Ivonaurkin,Antun Petri?evi?,Gordana Kralik
Italian Journal of Animal Science , 2010, DOI: 10.4081/ijas.2009.s3.249
Abstract: The experiment was performed on 146 swine carcasses slaughtered at several Croatian slaughterhouses, selected according to backfat measures obtained by method for lean percentage prediction approved in Croatia (NN 40/2007). One day after slaughter left sides of the carcasses were dissected according to EU reference method (Commission Regulation No 3127/94, Walstra and Merkus, 1996). The dissected lean percentage was assessed using the formulae prescribed in EU Regulation from 1994 (Commission Regulation (EC) No 3127/94) and 2006 (Commission Regulation (EC) No 1197/2006). There were statistically significant differences between the lean shares estimated by Croatian prediction routine and assessed by both previous and current European regulation (p<0.01). When pig carcasses were classified by SEUROP system based on the lean percentage established by three mentioned methods, the distribution into quality classes was markedly different. It was concluded that because of substantial difference between the procedures for estimation of dissected lean percentage (51.00 vs 56.32%) further investigations on that matter are suggested. Croatian lean meat prediction equation significantly differed from dissected lean expressed by both European assessment methods and needs to be adjusted.
Special Educational Needs and the Study at the Field of Medicine  [PDF]
Hana Sochorova, Ivona Zavacka
Creative Education (CE) , 2018, DOI: 10.4236/ce.2018.98094
Abstract: The study and the profession at the field of medicine involve high demands on mental and physical capabilities. The objective of this study is the following issue:?in what ways mainly healthy students evaluate opportunities of students with special educational needs (SEN) to study medicine. It is based primarily on their experience of the studies and on their medical practice. To meet the above objective, a questionnaire survey method has been used. The results of the survey could be concluded with general recommendations: the study of general medicine is fully manageable for students with certain SEN such as slight visual or hearing impairments, specific learning disabilities, and internal diseases, while it is manageable in a limited way for students with physical disability of legs. The study of students with SEN such as severe visual or hearing impairment, locomotor disability of the upper limbs and disability of fine motoric skills and mental illness, will be very difficult and complicated even if the university considerably adapts to these conditions. In the case of students with SEN, making the decision regarding future profession in health care should always be realistic and based on individuals and with respect to their future employability.
Perspektivy bioindika ního vyu ití vodních měkky na základě znalosti bionomie jednotlivych druh Perspectives of bioindication of water molluscs based on the knowledge of bionomy of each species
Ivona Velecká
Malacologica Bohemoslovaca , 2002,
Check list of the parasitofauna in Adriatic sea cage-reared fish
Mladineo Ivona
Acta Veterinaria , 2006, DOI: 10.2298/avb0603285m
Abstract: Along with the fast development of aquaculture in the Mediterranean, a number of emerging parasitic diseases was observed in cage-reared fish, which in confined rearing conditions induced mortality or/and indirect economical losses related to suppressed growth. The trend of diversification of aquaculture products and the introduction of new fish species in the rearing system, helped the introduction of new parasitic pathogens along with their host in the new environment. The process resulted in the adaptation of parasites and in a switch to resident aquaculture species (sea bass and sea bream) or/and increase of prevalence and abundance of parasites on newly introduced fish species. In both cases, the parasitofauna of reared fish even impoverished in terms of species richness and showed greater population values than in the wild fish population. Even if the Mediterranean parasitofauna of reared fish was the issue of numerous publications in the past decade, only occasional findings and reports concerned its specificities in the Adriatic Sea.
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