CHARACTERISTICS OF FEMUR AND HUMERUS IN TUROPOLJE PIG – AN AUTOCHTHONOUS CROATIAN BREED

Since 1996, Turopolje pig breed–autochthonous Croatian breed has been in the state of renewal and protection. The size of breeding population was 137 sows and 13 boars in 2006. The aim of this study was to present some bones characteristics of femur and humerus (weight, length, circumference, diameters of diaphysis and epiphysis proximalis and distalis) of the hogs of Turopolje pig breed (T) in comparison to selected pigs, Swedish Landrace breed (SL) and Hypor (Hy) pigs. The hogs T (n=19, live weight 100.3±4.9 kg) were produced by traditional Croatian technologies of low feed input in outdoor system. The selected hogs (SL and Hy, n=62 and 53, live weight 103.3±5.3 and 104±5.8 kg) were produced by conventional technologies of fattening in large farm. Characteristics of femur and humerus at hogs T were as follows: weights 271.4 and 256.6 g, length 202.0 and 194.9 mm, diameters of epiphysis proximalis 58.3 and 67.9 mm, and epiphysis distalis 49.0 and 42.0 mm, the minimum and maximum diameters of diaphysis 19.0 and 18.9 mm and 23.0 and 25.8 mm and circumference of diaphysis 78.1 and 77.0 mm. Significantly higher values for all traits of femur and humerus except for length and circumference of diaphysis were found in hogs SL and Hy. The length of both femur and humerus were significantly higher in T than in SL and Hy pigs. The results should be the contribution to explanation of carcass composition and distribution of tissues in the carcass of Turopolje pig breed

THE EFFECT OF THE AGE AT FIRST CALVING ON THE LEVEL OF MILK PRODUCTION IN THE FIRST LACTATION

The effect of the age at first calving on the level of milk production during 305 days in first lactation was investigated in 130 simmental cows. The average age first calving was 829,11 days with range from 665 to1,252 days. The average milk production was 3.732.81 kg and 3,606.41 kg FCM with range from 2.614 to 5.735 kg and from 2.426 to 5615 kg FCM. Coefficient of regression between age at first calving and milk production in kg was 0.3624, and between age and milk yield in kg FCM 0.5509. Relation is given by coefficient of correlation which was found to be 0.7015 for the dependence of milk yield in kg on age, and to be 0.1087 for the case of yield in term of FCM

Prosciutto di Drniš – caratteristiche delle materie prime e del prodotto finale

Područje grada Drniša i šire okolice odavna su poznati po proizvodnji vrlo cijenjenog pršuta koji se konzumirao i na Austrijsko–Ugarskim dvorovima, a služen je i prilikom krunidbe britanske kraljice Elizabete II. Svoju visoku reputaciju zadržao je sve do danas kada su njegova posebnost i kakvoća prepoznati kroz zaštićenu oznaku zemljopisnog podrijetla (OZP). Za proizvodnju Drniškog pršuta koristi se svježi but težih svinja, obrađen bez zdjeličnih kosti i nožice, suho soljen jadranskom soli. Slijedi prešanje, hladno dimljenje, sušenje i zrenje u specifičnim klimatskim uvjetima drniškog podneblja. Za pretvorbu svježeg buta u pršut potrebno je minimalno 12 mjeseci od soljenja. U ovom radu date su intervalne procjene (95% interval pouzdanosti) prosječnih vrijednosti nekih osobina sirovine (tovljenika i butova) i finalnog proizvoda (zrelog pršuta), proizašle iz istraživanja u sklopu projekta dopune specifikacije Drniškog pršuta. Uz razinu pouzdanosti 0,95, procijenjeni su intervali za završnu masa tovljenika od 137,7 do 147,4 kg, klaoničku masu 109,2 - 117,9 kg, debljinu leđne slanine (iznad m.gluteus) 21,0 - 25,1 mm i slabinskog mišića (m. longissimus dorsi) 68,0 - 72,1 mm, pH2 vrijednosti (m. semimembranosus) 5,72 - 5,84, masu neobrađenog buta 14,8 - 15,9 kg i masu obrađenog buta 11,4 - 12,2 kg. Ukupni kalo zrelog pršuta procijenjen je unutar intervala 40,7 - 41,7 %, uz prosječne fizikalno–kemijske vrijednosti (m. semimembranosus) aktiviteta vode (aw) od 0,781 do 0,805, završnog pH 5,85 do 5,97, sadržaja vlage 32,62 do 35,98 % i sadržaja NaCl 5,96 do 6,26 %. Procjene za parametre boje CIE L* i a* bile su od 40,04 do 42,64, odnosno 15,04 do 16,63.The town of Drniš and the surrounding areas have been famous for a long tradition in dry-cured ham production. It is known that Drniš dry-cured ham has been consumed in the palaces of Austrian-Hungarian Empire and was served during the crowning ceremony of Queen Elizabeth II. Its high reputation has been continued up to the present when its particularity and quality are recognized through the protected geographical indication (PGI). For the production of Drniš ham heavier pigs are used. Raw ham without pelvic bones and leg is dry salted with salt from Adriatic Sea. After the salting hams are pressed, cold smoked, dried and ripened in a specific climate. For the transformation of raw pork into Drniš dry-cured ham at least 12 months are needed. This paper presents interval estimates (95% confidence interval) of means for some traits of fatteners and raw hams for the production of Drniš dry-cured ham, as well as for the physicochemical traits of final product. The data were collected during the project of completion of Drniš dry-cured ham product specification. With 95% confidence, interval estimates were calculated for final live weight 137.7–147.4kg; slaughter weight 109.2–117.9kg; back fat 21.0–25.1mm and muscle thickness (m.gluteus) 68.0–72.1mm; pH2 value (m.semimembranosus) 5.72–5.84; raw ham weight 14.8–15.9kg and dressed ham weight 11.4–12.2kg. The mean seasoning loss of ripe ham was estimated in the interval of 40.7–41.7%, while mean physicochemical traits (m.semimembranosus) were for water activity (aw) 0.781–0.805, pH value 5.85–5.97, moisture 32.62–35.98% and salt content 5.96–6.26%. The CIE L* and a* colour estimations were 40.04-42.64 and 15.04-16.63, respectively.Das Gebiet der Stadt Drniš und der weiteren Umgebung ist schon lange nach der Herstellung des sehr geschätzten geräucherten Rohschinkens bekannt (im weiteren Text Pršut), der auch auf den österreichisch-ungarischen Höfen konsumiert wurde, und sogar gelegentlich der Krönung der britischen Königin Elisabet II. aufgetischt wurde. Seine hohe Reputation wurde bis heutzutage aufbewahrt, wenn seine Besonderheiten und Qualität durch die geschützte Angabe der geographischen Abstammung (OZP) erkannt worden sind. Für die Herstellung des Pršut aus Drniš wird frischer Schenkel der schwereren Schweine benutzt, verarbeitet ohne Beckenknochen und Fuss, trockengesalzen mit adriatischem Salz. Darauf folgen das Pressen, kaltes Räuchern, Trocknen und Reifen in spezifischen Klimabedingungen des Gebietes von Drniš. Für die Verarbeitung des frischen Schenkels zu Pršut werden wenigstens 12 Monate nach dem Salzen gebraucht. In dieser Arbeit sind Intervalschätzungen (95 % Intervalverlässlichkeit) der Durschnittswerte von einigen Eigenschaften des Rohstoffes (Mastschweine und Schenkel) und der Finalprodukte (reifer Pršut) gegeben, die aus Untersuchungen im Rahmen des Projektes der Spezifikationergänzung für Pršut aus Drniš hervorgegangen sind. Neben der Verlässlichkeitsebene 0,95 wurden Intervale für Endmasse der Mastschweine von 137,7 bis 147,4 kg, Schlachtmasse 109,2 – 117,9 kg, Dicke des Rückenspecks (über m. gluteus) 21,0 – 25,1 semimembranosus) 5,72 – 5,84, Masse des unverarbeiteten Schenkels 14,8 – 15,9 kg und Masse des vearbeiteten Schenkels 11,4 – 12,2 kg geschätzt. Der Gesamtkalo des reifen Pršut wurde innerhalb der Intervale 40,7 – 41, 7 % neben durschnittlichen physikalisch-chemischen Werten (m. semimembranosus) Wasseraktivität (aw) von 0,781 bis 0,805, End-pH 5,85 bis 5,97, Feuchtigkeitsgehalt 32,62 bis 35,98 % und NaCl-Gehalt 5,96 bis 6,26 %, geschätzt. Schätzungen für Farbenparameter CIE L * und a* waren von 40,04 bis 42,64, beziehungsweise 1,04 bis 16,63.L’area della città di Drniš e i suoi dintorni sono da tempo conosciuti per la produzione di un prosciutto crudo molto apprezzato che veniva consumato anche alle corti austro-ungariche e fu servito in occasione dell’incoronazione della regina del Regno Unito Elisabetta II, conservando la sua buona reputazione fino ai giorni nostri quando la sua particolarità e la sua qualità lo identificano come prodotto a denominazione di origine protetta (DOP). Per la produzione del prosciutto di Drniš si usano le cosce fresche di maiali di buona stazza, lavorate senza le ossa pelviche e lo zampino e salate a secco con il sale del mare Adriatico. Segue la pressatura, l’affumicatura a freddo, l’asciugatura e la stagionatura nelle condizioni climatiche specifiche dell’area di Drniš. Per la trasformazione di una coscia fresca di maiale nel prosciutto occorre un periodo minimo di 12 mesi a partire dalla data della salatura. Il presente lavoro contiene le stime intervallari (intervallo di confidenza del 95%) dei valori medi di alcune caratteristiche delle materie prime (degli animali da ingrasso e delle cosce) e del prodotto finale (prosciutto maturato) derivanti dalle ricerche eseguite nell’ambito del progetto integrativo dell’etichetta del prosciutto di Drniš. Con un livello di confidenza di 0,95, sono stati stimati gli intervalli per la massa finale dell’animale da ingrasso da 137,7 a 147,4 kg, la resa di macellazione da 109,2 a 117,9 kg, lo spessore del lardo lombare (sopra il muscolo gluteo - m. gluteus) da 21,0 a 25,1 mm e del m. longissimus dorsi da 68,0 a 72,1 mm, il valore pH2 del muscolo semimembranoso (m. semimembranosus) da 5,72 a 5,84, la massa della coscia non lavorata da 14,8 a 15,9 kg e la massa della coscia lavorata da 11,4 a 12,2 kg. Il calo di peso del prosciutto maturato è stato stimato entro un intervallo del 40,7 - 41,7%, con valori fisico-chimici medi (m. semimembranosus) dell’attività dell’acqua (aw) da 0,781 a 0,805, del pH finale tra il 5,85 e il 5,97, del tasso d’umidità dal 32,62 al 35,98 % e del contenuto di NaCl dal 5,96 al 6,26 %. Le stime per i parametri del colore CIE L* e a* variano da 40,04 a 42,64 e da 15,04 a 16,63

Carcass Composition of Turopolje Pig, the Autochthonous Croatian Breed

Objective of this research was to establish carcass composition in Turopolje pig breed by analyzing the percentage of muscle (M), fat (F) and bone (B) tissue, percentage of these tissues in different parts of carcass (ham, loin, back, neck, belly-rib part . BRP), as well as share of the parts in carcass. Animals were divided into two groups of different age and slaughtering weight (TI 584 ± 20 days and 81,9 kg; TII 679 ± 20 days and 100,3 kg ± 4,9 kg). Purpose of this investigation was to define the standards for traits mentioned for the remainder of the population of Turopolje pig and to set the selection and production programs, as this breed has been under protection since 1993 and re-establishment since 1996 as cultural and biological heritage of Croatia and the World. In order to define Turopolje pig in production sense, we presented characteristics of the old breeds Mongolitza and Black Slavonian and some selected breeds. Pigs were fattened in the outdoor system of flood forests and marsh meadows biocenosis (Quercus robur . Deschampsietum caespitosae), according to traditional Croatian technology of low input (Ðikić et al., 2002). Slaughtering weight and weight of warm and cold carcass were measured on the slaughtering line. The halves were separately weight and dissected (tissues and parts) according to Weninger et al., 1963 and by total dissection. Data were processed by statistical-mathematical procedure GSM and SAS software package (1996) and results were compared within and between the groups ( t-test). In groups TI and TII the percentages tissues in carcass were established to be as follows: M 38.2% and 40.5%, B 10.6% and 9.7%, respectively, and were significantly different ( P< 0.05), while share of F, 34.2% and 33.8% were not significantly different. Fattened pigs in group TI, in relation to TII, had lower relative share of muscle tissue in the carcass of loin, back, neck and BRP and higher share of fat tissue of neck and BRP, as well as bone tissue of leg and loin. Muscle : fat tissue relation established for groups TI i TII (1.02 :1 and 1.07 :1) are higher than in Mongolitza, but lower than in Black Slavonian pig and selected breed

Merkmale der landwirtschaftlichen Erzeugung in den Siedlungen der Starčevo-Kultur im Gebiet zwischen dem heutigen Vinkovci und Slavonski Brod, Kroatien

Obavljena su istraživanja deset lokaliteta starčevačke kulture u istočnom dijelu Hrvatske. Starčevačka je kultura na prostoru naših istraživanja trajala od 6000. do oko 5100. prije Krista. Lokaliteti su smješteni na površini od oko 1100 km2 između gradova Vinkovaca i Slavonskog Broda. Analizirane su tehnologije poljoprivredne proizvodnje, procijenjena mogućnost obujma proizvodnje i, na osnovi toga, mogući rast brojnosti stanovništva. Upotrebljavane su efikasne tehnologije proizvodnje žitarica i mesa goveda. Za uspješnu i opsežniju proizvodnju žitarica i mesa goveda bile su potrebne šumske biljne zajednice. Zaključeno je da je stanovništvo doseljeno, jer nema nalaza koji bi dokazivali postupni razvoj poljoprivrednih tehnologija. Uzgajali su emmer (Triticum dicoccum) i einkorn (Triticum monococcum) te već domesticirane ovce, a mjesto domestikacije emmera, einkorna i ovce su područja Palestine i Anatolije. S istraženoga područja nastavilo se seljenje prema zapadu Hrvatske gdje se javlja linearnotrakasta keramika koja se daljnjim seljenjem, uz prenošenje žitarica (emmera i einkorna) i ovčarske proizvodnje, proširila do područja Nizozemske i Ukrajine, a brže seljenje odvijalo se u smjerovima na kojima su se nalazile šumske biljne zajednice. Prijelaz iz starčevačke u sopotsku kulturu koji karakteriziraju veće društvene promjene, mogao je ubrzati iseljavanje stanovništva iz južne i zapadne Panonije.Research of ten sites of the Starčevo culture in the eastern part of Croatia has been published. The Starčevo culture, in the area of our research, existed from 6000 to 5100 B.C. The sites are situated in an area of 1100 square km between the towns Vinkovci and Slavonski Brod. The authors of the research analysed technologies of agricultural production, assessed the possibility of production volume thus estimating the possible growth of population. Efficient technologies of cereal crops and beef production were used. For a successful and more extensive production of cereals and beef woodland plant communities were needed. It has been concluded that the inhabitants were settlers because there are no findings to prove a gradual development of agricultural technologies. They cultivated emmer (Triticum dicoccum), and einkorn (Triticum monococcum) and raised already domesticated sheep, Palestine and Anatolia being the places of domestication for emmer, einkorn and sheep. From the area researched movement continued towards the west of Croatia where linear-stripped ceramics could be found, moving further again with the crops (emmer and einkorn) and sheep raising, spreading all the way to the Netherlands as well as Ukraine, while a faster movement took place in the directions where there were woodland plant communities to be found. The transformation from the Starčevo to the Sopot culture, characterised by significant social changes, could have quickened the pace of emigration from southern and west Panonia.Der Artikel berichtet über die Erforschung von Siedlungsresten an insgesamt zehn Lokalitäten der Starčevo-Kultur im Osten Kroatiens. Die in diesem Raum nachgewiesene Kultur dauerte von 6000 bis etwa 5100 v.Chr. Die Siedlungsreste befinden sich auf einer Fläche von ungefähr 1100 km2 zwischen den Städten Vinkovci und Slavonski Brod. Man analysierte die zu jener Zeit verfügbare Technologie der Feldbestellung, unternahm eine Schätzung des landwirtschaftlichen Ertrags sowie aufgrund dessen eine Schätzung des Bevölkerungswachstums. Es konnte nachgewiesen werden, dass wirksame Methoden zur Getreidegewinnung und Rinderzucht angewandt worden waren. Zur Steigerung der Erzeugung von Getreide und Rindfleisch war der Aufenthalt in der unmittelbaren Nähe von Wald-Pflanzengemeinschaften notwendig. Die Forschung kam zum Schluss, dass es sich bei den Menschen der Starčevo-Kultur um Zuzügler handelte, da es keinerlei Nachweise gibt, die die allmähliche Entwicklung landwirtschaftlicher Technologien bestätigen. Angebaut wurden Emmer (Triticum dicoccum) und Einkorn (Triticum monococcum), als Haustiere dienten bereits domestizierte Schafe. Es ist jedoch bekannt, dass die genannten Getreidearten sowie das Schaf im Gebiet Palästinas und Anatoliens domestiziert wurden. Die Menschen der Starčevo-Kultur setzten ihre Wanderung in das Gebiet Westkroatiens, wo die ersten Gefäße aus Schnurkeramik gefunden wurden, fort. Von dort weitete sich die Schnurkeramik mitsamt dem darin transportierten Getreide (Emmer und Einkorn) wie auch die Schafzucht bis in das Gebiet der heutigen Niederlande und der Ukraine aus. In waldreichen Gegenden gingen die Wanderzüge schneller vor sich. Der Übergang von der Starčevo- zur Sopot-Kultur, den bedeutende gesellschaftliche Wandel charakterisieren, hat möglicherweise die Auswanderung der in Süd- und Westpannonien lebenden Volksstämme beschleunigt

BIOLOŠKE ZNAČAJKE TUROPOLJSKE PASMINE SVINJA KAO ČIMBENICI OBNOVE I OČUVANJA POPULACIJE

Since 1996, Turopolje pig breed, an autochthonous Croatian breed and one of the older European pig breed is in the state of renewal and conservation. The aim of this study was to determine the size of breeding and effective (Ne) population and some of the biological traits which should be of importance in the program of in-situ preservation. According to the FAO standards, this breed is in the status of critical/endangerment although the obtained results showed the increase of breeding (12 vs. 130 sows and 3 vs. 15 boars) and effective population (9.6 vs. 53.8) from 1996 to 2008, respectively. The average litter size (number of born piglets in total and live were 7.7 and 6.3, respectively) and piglets weights at 1st (1.25 kg) and 42nd (4.4 kg) day of age were within the standards for this breed. The average survival of piglets from 1st to 42nd day of age was 73.5%. The composition of carcass and carcass parts estimated as a ratio of muscle:fat tissues was 1.1:1.0 and 0.8-1.5:1.0, respectively. In addition, fatty acid composition of M. longissimus dorsi (MLD) and back fat as well as MLD histochemical and histomorphological characteristics (diameter and proportion of red slow-twitch oxidative (SO), white fast-twitch glycolytic (FG) and intermediate fast-twitch oxidative glycolytic (FOG) fibre types) were specific. The characteristics of carcass and tissues traits are consequences of specific historical conditions, breeding, selection and production in specific environment. The biological traits of Turopolje pig breed are not limiting factors in the increasing of breeding population and changing of the present endangerment status.Turopoljska pasmina svinja – autohtona hrvatska pasmina i jedna od starijih pasmina svinja u Europi je u statusu obnove i zaštite od 1996 godine. Cilj rada je utvrditi veličinu uzgojne i efektivne ( Ne) populacije kao i neka biološka svojstva koja su od važnosti za provođenje in situ programa očuvanja pasmine. Prema FAO standardima o veličini populacija životinja koje su u nestajanju, ova pasmina je u statusu kritične ugroženosti iako broj za 1996 i 2008 pokazuju povećanje populacije kako uzgojne (krmača 12 i 138; nerasta 3 i 15), tako i Ne (9.6 i 53,8). Prosječne vrijednosti za svojstva, veličina legla (ukupno 7,7 i živo 6,3 oprasene prasadi) i mase prasadi 1. i 42. dan starosti (1,25 kg i 4,4 kg) su u granicama standarda za ovu pasminu. Preživljavanje prasadi od 1. do 42. dan života je 73,5%. U radu je analiziran sastav trupa i pojedinih dijelova, a omjeri mišićnog i masnog tkiva u trupu i dijelovima bili su 1,1:1 i 0,8-1,5:1,0. Sastav masnih kiselina utvrđen u mišiću Longissimus dorsi (MLD) i leđnoj slanini (pozicija 13./14. rebro) kao i histokemijska i histomorfološka svojstva mišićnih vlakana MLD, crvena (red slow-twitch oxidative, SO), bijela (white fast-twitch glycolytic, FG) i srednja (intermediate fast-twitch oxidative glycolytic, (FOG) su specifični kod ove pasmine u odnosu na neke druge. Značajke trupa i tkiva posljedica su specifičnih povijesnih uvjeta uzgoja, selekcije i tehnologija proizvodnje otvorenog sustava u specifičnom okolišu. Biološke značajke Turopoljske svinje/pasmine nisu ograničavajući čimbenici povećanju uzgojne populacije i mijenjanja sadašnjeg statusa ugroženosti od nestajanja