Inkubacija nojevih jaja ( Struthio camelus )

master's thesis

• Title (english): Incubation of ostrich eggs (Struthio camelus)
• Author: Zrinka Jukić
• Mentor: Helga Medic (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2008-03-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Posljednjih je godina u Republici Hrvatskoj zabilježen porast broja uzgajivača koji se bave uzgojem nojeva. Točne spoznaje o proizvodnim rezultatima nojeva u hrvatskim uvjetima do sada nisu adekvatno praćene, te je stoga cilj ovog rada bio istražiti reproduktivne i proizvodne pokazatelje nojeva na jednoj prosječnoj farmi. Istraživanje je provedeno na farmi „Nojeva arka“u Posavskim Bregima. Ispitivani uzorak je činilo 1320 jaja podvrste afričkog crnog noja. Jaja su bila podijeljena u tri skupine od kojih je svaka bila promatrana zasebno, u ovisnosti o: temperaturi, relativnoj vlažnosti i položaju jaja. Pratila se promjena mase jaja tijekom inkubacije, uspješnost izlijeganja i deformacija nojića. Na temelju ostvarenih proizvodnih rezultata i na osnovi njihove usporedbe s rezultatima u svjetskoj proizvodnji možemo zaključiti da je prikazani uzgoj nojeva na prosječnoj svjetskoj razini i da ima mjesta poboljšanju.

Abstract (english)

Over the recent years, the number of ostrich producers in the Republic of Croatia has been increasing. A precise record of ostrich production in Croatia has not been adequately done so far. Therefore, the objective of the presented trial was to examine the reproductive and productive performance in ostrich production on an average farm. This research was conducted on farm „Nojeva arka“ in Posavski Bregi. Tested sample was made of 1320 eggs, subspecies African Black ostrich. Eggs were separated in three groups and each of them was observed separately in correlation with temperature, relative humidity and egg position. Examined parameters were weight loss, hatchability and deformation of hatched ostriches. Based on this performance and its comparison to production results achieved throughout the world, it may be concluded that the examined ostrich production is on the average international level showing, nevertheless, some possibilities for improvement.

• Keywords: noj; inkubacija; izlijeganje; jaje
• Keywords (english): ostrich; incubation; hatchability; egg
• Language: croatian
• URN:NBN: urn:nbn:hr:159:621314
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-05 07:33:59