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Sport horse nutrition
No full textHranidba sportskih konja je vrlo bitan segment konjičke industrije. Sastavljanju obroka za
sportske konje pristupaju stručnjaci s iskustvom i određenom razinom edukacije o anatomiji i
fiziologiji konja, krmivima koja se koriste u hranidbi konja i njihovim osobitostima, treningu
konja kao i poznavanje utjecaja različitih režima hranidbe na sportske rezultate. Važno je
znati kako se energija i hranjive tvari koriste s obzirom na aerobnu i anaerobnu fazu treninga
te kada te faze nastupaju i zašto. Glavni cilj svih vlasnika sportskih konja je odgađanje pojave
umora tijekom treninga te optimalna priprema konja za natjecanje kako bi mu pružili
najbolje izglede za pobjedu. Struktura obroka sportskoga konja ovisit će o individualnim
značajkama kao što su kondicija, tjelesna masa, pasmina, spol, dob,stupanj naprezanja,
sklonost fiziološkim poremećajima i okolišni čimbenici u kojima se nalazi. Kvaliteta
sastavljenog obroka do određene mjere se može procijeniti redovitim vaganjem ili BCS
ocjenom.Nutrition and feeding of sport horses is key segment of equestrian industry. The preparation
of meals for sport horses is approached by experts with experience and certain education
about the anatomy and physiology of horses, feeds used in horse nutrition and their
peculiarities, horse training as well as the impact of different feeding regimes on sport
results. It is crucial to have knowledge of how energy and nutrients are being used in regard
to the aerobic and anaerobic phases of training as well as when these phases occur and why.
The main goal of all sport horse owners is to delay the onset of fatigue during training and to
optimally prepare the horse for competitions in order to give it the best chance of winning.
The structure of sport horse`s meal will depend on individual characteristics such as
condition, body weight, breed, sex, age, degree of straining, tendency to health disorders
and environmental factors of keeping. The quality of the prepared meal can be assessed to a
certain extent by regular weighing or assessment of BCS grade
Plan upravljanja istraživačkim podacima
No full textDokument opisuje plan upravljanja istraživačkim podacima na projektu Hrvatske zaklade za znanost naziva "Stvaranje klimatski-pametnih tla: Ublažavanje procesa erozije i degradacije tla u hrvatskim poljoprivrednim sustavima"
Environmental policy in Benkovac, Našice and Vis
No full textPojavom okolišne politike prihvaća se svijest da povećanje kvalitete života nije moguće bez daljnjeg ekonomskog napretka što rezultira većom brigom za kvalitetu okoliša. Prva Konferencija UN-a o ljudskom okolišu održana je 1972. u Stockholmu. Današnje politike usmjerene su prema lokalnim i ruralnim područjima. Republika Hrvatska i Europska unija su oni koji propisuju mjere i zakone zaštite okoliša te poboljšanja njegove same kvalitete. Zakon o zaštiti okoliša (NN 118/18) propisuje da učinkovitost zaštite okoliša Države osiguravaju Hrvatski sabor i Vlada Republike Hrvatske te predstavnička i izvršna tijela jedinica lokalne i područne (regionalne) samouprave. Sredstva za financiranje zaštite okoliša osiguravaju se u državnom proračunu, proračunima jedinice lokalne samouprave i jedinice područne (regionalne) samouprave, te drugim izvorima, ali i putem Fonda za zaštitu okoliša i energetsku učinkovitost prema odredbama Zakona o zaštiti okoliša. Ciljevi ovog rada su dati pregled dokumenata vezanih uz zaštitu okoliša u Benkovcu, Našicama i Visu, utvrditi sve mjere koje se provode s ciljem zaštite okoliša te međusobno usporediti ciljeve u odabranim jedinicama lokalne samouprave. Ono što je zajedničko kod svih odabranih jedinica lokalne samouprave je to što svoju strategiju zaštite i očuvanja okoliša temelje na Nacionalnoj razvojnoj strategiji Republike Hrvatske do 2030. godine te to što svaka jedinica lokalne samouprave ima jedinstven Plan gospodarenja otpadom. Svaki grad ima jedinstvenu Razvoju strategiju i Provedbeni program za određeno razdoblje u kojima spominju zaštitu i očuvanje okoliša te mjere kojima nastoje ispuniti propisane ciljeve za navedenu temu.With the emergence of environmental policy, the realization that an increase in the quality of life is not possible without further economic progress takes hold, leading to greater concern for the quality of the environment. The first UN Conference on the Human Environment was held in Stockholm in 1972. Today's policy is focused on local and rural areas. The Republic of Croatia and the European Union are the ones who prescribe measures and laws for environmental protection and improvement of environmental quality. The Environmental Protection Act (Official Gazette 118/18) stipulates that the effectiveness of environmental protection is ensured by the Croatian Parliament and the Government of the Republic of Croatia, as well as by the representative and executive bodies of local and regional self-government units. The funds for financing environmental protection come from the state budget, the budgets of local and regional self-government units and other sources, but also from the Environmental Protection and Energy Efficiency Fund in accordance with the provisions of the Environmental Protection Act. The aim of this work is to provide an overview of the documents related to environmental protection in Benkovac, Našice and Vis, to identify all measures implemented with the aim of environmental protection and to compare the objectives in selected local self-government units. All selected local self-government units have in common that they base their environmental protection and preservation strategy on the National Development Strategy of the Republic of Croatia until 2030 and that each local self-government unit has its own waste management plan. Each city has its own development strategy and implementation program for a specific period, in which it mentions the protection and preservation of the environment and the measures to achieve the set goals for the given topic
The role of the substrate in mitigating abiotic and biotic stresses in grapevines
No full textKlimatske promjene sve više utječu na pojavu abiotskih i biotskih stresova u uzgoju vinove
loze. Za ublažavanje posljedica klimatskih promjena može se primijeniti niz strategija koje
mogu pomoći u održivosti proizvodnje grožđa. Izbor odgovarajuće podloge u vinogradarskoj
proizvodnji pokazao je dobre rezultate u ublažavanju problema koji nastaju kao rezultat
okolinskih stresova. Određene vrste roda Vitis koriste se kao podloge u borbi protiv filoksere.
Također, postoje podloge koje imaju toleranciju na salinitet tla, sušu, hladnoću te visok sadržaj
vapna u tlu. Cilj rada je, na temelju dostupne literature, dati prikaz podloga koje pokazuju dobru
otpornost ili toleranciju na različite stresove, uključujući štetnike, bolesti, salinitet tla i sušu.
Stalni napori u poboljšanju korištenja podloga vinove loze presudni su za održivost
vinogradarske proizvodnje, posebno u kontekstu klimatskih promjena i sve veće pojave
okolinskih stresova.Climate changes increasingly affect the appearance of abiotic and biotic stresses in grapevine
cultivation. To mitigate the effects of climate change, a number of strategies can be applied
that can help sustain grape production. The choice of the appropriate substrate in viticulture
production has shown good results in mitigating problems that arise as a result of
environmental stresses. Certain species of the genus Vitis are used as rootstocks in the fight
against phylloxera. Also, there are substrates that have tolerance to soil salinity, drought, cold
and high lime content in the soil. The aim of the work is, based on the available literature, to
give an overview of substrates that show good resistance or tolerance to various stresses,
including pests, diseases, soil salinity and drought. Constant efforts to improve the use of vine
rootstocks are crucial for the sustainability of viticultural production, especially in the context
of climate change and the increasing occurrence of environmental stresses
The role of agricultural policy in relation to agriculture, the environment, and climate change
No full textPoljoprivreda je temeljna ljudska djelatnost i preduvjet za funkcioniranje ljudske zajednice. Poljoprivredna proizvodnja odvijala se u relativno stabilnom okruženju okoliša i klime. Međutim, odnedavna se poljoprivredna proizvodnja nalazi pod dvostrukim pritiskom promjena klime i okoliša. Nagli porast stanovništva zahtijeva povećanje proizvodnje hrane. To nepovoljno utječe na okoliš i klimu. Ti negativni trendovi odražavaju se negativno na količinu i kakvoću poljoprivrednih proizvoda. Nova zadaća poljoprivredne politike je prilagodba poljoprivrede uvjetima promijenjene klime i okoliša. Poljoprivredna politika Republike Hrvatske čini dio ukupnih globalnih napora u rješavanju ovih problema. Cilj rada je utvrditi ciljeve, mjere, nositelje i učinke poljoprivredne politike u poboljšanju odnosa poljoprivrede i okoliša te prilagodbi i borbi protiv klimatskih promjena. U radu će se usporediti dosadašnja uloga i planirane aktivnosti poljoprivredne politike u razdoblju od 2023. do 2027.Agriculture is a fundamental human activity and a prerequisite for the functioning of human communities. Agricultural production has taken place in a relatively stable environment and climate. However, recently, agricultural production has come under the dual pressure of climate and environmental changes. The rapid population growth demands an increase in food production. This negatively impacts the environment and climate. These negative trends adversely affect the quantity and quality of agricultural products. The new task of agricultural policy is to adapt agriculture to the conditions of a changed climate and environment. The agricultural policy of the Republic of Croatia is part of the overall global efforts to address these issues. The aim of this paper is to determine the goals, measures, stakeholders, and effects of agricultural policy in improving the relationship between agriculture and the environment, as well as in adapting to and combating climate change. The paper will compare the previous role and planned activities of agricultural policy in the period from 2023 to 2027
The effect of the "DIY" botanical preparations of pepper and hot pepper on apple aphids
No full textJabuka je jedna od najviše uzgajanih voćnih vrsta u Hrvatskoj i svijetu. Za proizvodnju kvalitetnih plodova potrebno je uz održavanje nasada i suzbijanje štetočinja. Na stablu jabuke štetu čini nekoliko kukaca, od kojih su lisne uši jedne od najvažnijih štetnika. Štetu čine ličinke i odrasli oblici hraneći se na lišću i mladim izbojima. Cilj rada je utvrditi reakciju odraslih jedinki lisnih uši na botaničke pripravke papra i ljute paprike kućne izrade kao potencijalne zamjene za konvencionalna sredstva za zaštitu bilja. Tijekom svibnja 2024. godine prikupljeni su odrasli oblici lisnih uši na Agronomskom fakultetu u Zagrebu. U laboratorijskim uvjetima provedeno je istraživanje osjetljivosti lisnih uši jabuke pomoću IRAC-ovih metoda ispitivanja. Rezultati su pokazali kako pripravak dvostruke doze od preporučene papra ima najveću učinkovitost.Apple is one of the most cultivated fruit species in Croatia and the world. To produce quality fruits, it is necessary to maintain orchards and control pests. Several insects damage apple trees, with aphids being one of the most important pests. The damage is caused by larvae and adult forms feeding on the leaves and young shoots. The aim of this study is to determine the reaction of adult aphids to homemade botanical preparations of pepper and hot pepper as potential alternatives to conventional plant protection products. During May 2024, adult aphids were collected at the Faculty of Agriculture in Zagreb. Under laboratory conditions, research was conducted on the sensitivity of apple aphids using IRAC testing methods. The results showed that the preparation of a double dose of the recommended pepper has the highest effectiveness
The management of whey after production of mozzarella-type cheese
No full textSirutka, glavni nusproizvod proizvodnje sira, zbog količine u kojoj nastaje, sastava organske tvari i visokih vrijednosti biokemijske te kemijske potrošnje kisika (BPK i KPK), ozbiljni je zagađivač okoliša te se mora adekvatno zbrinuti. Jedna od mogućnosti je korištenje kao sirovine za proizvodnju skute, proizvoda visoke nutritivne vrijednosti, te kao kosupstrat za proizvodnju bioplina. S obzirom da se u proizvodnji mozzarelle koagulacija mlijeka provodi dodatkom sirila u prethodno zakiseljeno mlijeko, sirutka koja nastaje ima nižu pH vrijednost. Upravo su pH vrijednost i sastav organske tvari sirutke i najvažniji preduvjeti za njezino iskorištenje. Cilj ovog rada je istražiti potencijal zbrinjavanja sirutke nastale nakon proizvodnje mozzarelle kroz proizvodnju skute i teorijski utvrditi mogućnost njenog zbrinjavanja kroz proizvodnju bioplina.
U pilot pogonu Zavoda za mljekarstvo iz sirutke nastale nakon proizvodnje sira u tipu mozzarelle proizveden je albuminski sir skuta u tri ponavljanja/šarže. Provedene su analize fizikalno-kemijskih svojstava sirutke prije i poslije proizvodnje skute te fizikalno-kemijskih i senzorskih svojstava skute. Kako bi se utvrdila mogućnost korištenja sirutke u proizvodnji bioplina provedeno je određivanje KPK vrijednosti sirutke prije i poslije proizvodnje skute. Sirutka koja nastaje nakon proizvodnje sira u tipu mozzarelle prikladna je za preradu u skutu. Ukupna ocjena senzornih svojstava skute iznosila je 19,02 od maksimalnih 20. Sirutka nakon proizvodnje skute imala je značajno (P<0,01) manji sadržaj suhe tvari, mliječne masti, proteina i nižu pH vrijednost u odnosu na sirutku prije proizvodnje skute, dok su sadržaj laktoze i KPK bili značajno (P<0,01) veći. Fizikalno-kemijska svojstva sirutke nakon proizvodnje skute, uz iznimku pH vrijednosti, ukazuju na veći potencijal u proizvodnji bioplina u odnosu na sirutku prije proizvodnje skute.Whey, the main by-product of cheese production, is a serious source of environmental pollution due to the quantity, the composition of the organic matter and the high levels of biochemical and chemical oxygen consumption (BOD and COD) and must be disposed of in an appropriate manner. One possible use is as a raw material for the production of albumin cheese, a product with high nutritional value, and as a co-substrate for the production of biogas. As milk coagulation in the production of mozzarella is achieved by adding rennet to previously acidified milk, the resulting whey has a lower pH value. The pH value and the composition of the organic matter of whey are the most important prerequisites for its utilization. The aim of this work is to investigate the potential of whey utilisation after mozzarella production through the production of albumin cheese and to theoretically determine the possibility of its utilisation through the production of biogas.
Albumin cheese was produced in three replicates/batches from the whey collected after the production of mozzarella type cheese in the pilot plant of the Department of Dairy Science. Analyses of the physico-chemical properties of the whey before and after the production of albumin cheese and the physico-chemical and sensory properties of albumin cheese were carried out. In order to determine the possibility of using whey for biogas production, the COD value of the whey before and after the production of albumin cheese was determined. The whey obtained after the production of mozzarella type cheese is suitable for processing into albumin cheese. The overall evaluation of the sensory properties of albumin cheese was 19.02 out of a maximum of 20 points. The whey after the production of albumin cheese had a significantly (P<0.01) lower content of dry matter, milk fat and protein as well as a lower pH value compared to the whey before the production of albumin cheese, while the content of lactose and COD was significantly (P<0.01) higher. The physico-chemical properties of the whey after albumin cheese production indicate a higher potential for biogas production than the whey before albumin cheese production, with the exception of pH
Programirani uzgoj malina
No full textZbog povećane potražnje za svježim plodovima maline, proizvodnja malina značajno se
proširila i razvila diljem svijeta. Uobičajeno maline su se u Hrvatskoj proizvodile u sezoni od
sredine lipnja do sredine srpnja. Razvoj novih kultivara te novih tehnologija u proizvodnji
sadnica i plodova je omogućilo proizvođačima produžiti sezonu berbe malina u Hrvatskoj.
Uvođenjem novog tipa sadnica sa već diferenciranim generativnim organima („long cane“)
omogućilo nam je manipulaciju najvažnijih dijelova sezone berbe u preciznim vremenskim
intervalima. Cilj ovog rada je otkriti koji kultivar i koje vrste sadnica imaju potencijal za razvoj
programiranog uzgoja malina u Hrvatskoj s obzirom na okolišne uvjete
Positive Impact of Late Harvest Date on Polyphenolic Composition of Plavac Mali (Vitis vinifera L.) Wine Depends on Location
No full textAsynchronous ripening is a significant challenge in winemaking. Green berries reduce alcohol and pH while increasing acidity. Green berries are rich in bitter and astringent compounds, with an unknown impact on wine quality. The aim of this study was to evaluate the impact of harvest date and vineyard location on the polyphenolic composition of Plavac Mali wines in Dalmatia, Croatia. Experiments were conducted in two locations, Split and Zadar, producing fifteen wines per location from four harvest dates (H1–H4), including green berry wines from H1. The first harvest date occurred 27 days after véraison (DAV) and the last at 69 DAV, corresponding to overripeness. Green berry wines of H1 had low alcohol content up to 4.4% (v/v) in Split. Epigallocatechin was the main flavonoid in those wines, followed by dimer B1 in Split and catechin in Zadar. Green wines from Split had a higher concentration of phenolic acids, flavan-3-ol monomers and dimers. Wines of H3 had the highest concentration of malvidin-3-O-glucoside. With a later harvest date, a dramatic decrease in catechin and dimers was observed in wines from Split, and a decrease in epicatechin, epigallocatechin and dimer B1 in those from Zadar. The final expression of the physiochemical and polyphenolic composition of Plavac Mali wine is determined by the dynamics of harvest date, location and their interactions
Influence of handling and storage on the change of freshness of sardine (Sardina pilchardus) and anchovy (Engraulius encrasicolus)
No full textSrdela (Sardina pilchradus) i inćun (Engraulis encrasicolus) predstavljaju dva najpoznatija i u ulovu najzastupljenija predstavnika sitne plave ribe. Meso svih riba, pa tako i plave ribe, podložno je kvarenju do kojeg može doći u svim fazama od izlova do konačnog potrošača. Niz fizikalnih, kemijskih, biokemijskih i mikrobioloških čimbenika od same pripreme za ribolovnu operaciju, izlova, pripreme za tržište i skladištenja mogu imati veliki utjecaj na kvalitetu i zdravstvenu ispravnost ribe. Cilj ovog rada bio je utvrditi promjene fizikalnih parametara svježine inćuna E. encrasicolus i srdele S. pilchardus s obzirom na način rukovanja i skladištenja neposredno nakon izlova. Prikupljanje uzoraka ribe obavljeno je na plivarici „Davorin“ nakon komercijalnog izlova, pri čemu je uzorkovano po šest kilograma od svake vrste. Uzorci su podijeljeni u tri grupe : I grupa poleđena neposredno nakon ulova, II. grupa poleđena jedan sata te III. grupa poleđena dva sata nakon izlova. Sve tri grupe su nakon poleđivanja skladištene na isti način te su mjerene promjene pH mesa i elektrovodljivodsti tijekom narednih pet dana. Razlike mjernih vrijednosti prikupljenih rezultata između tri grupe uzoraka analizirane su ANOVA testom. Na temelju dobivenih rezultata možemo zaključiti da je za što bolju kvalitetu i duži rok trajanja srdele i inćuna od velike važnosti ribu ohladiti što brže nakon izlova te ju pravilno transportirati i skladištiti.Sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) are the two most known and most numerous representatives in the catch of small blue fish. The meat of all fish, including small blue fish, is subject to spoilage, which can occur at all stages from the catch to the final consumer. A number of physical, chemical, biochemical and microbiological factors from the very preparation for the fishing operation, catch, preparation for the market and storage can have a great impact on the quality and safety of the fish product. The aim of this work was to determine the changes in the physical parameters of the freshness of anchovy, E. encrasicolus, and sardine, S. pilchardus regarding the way of handling and storage immediately after catching. The collection of fish samples was carried out on the purse seiner "Davorin" after commercial fishing, where six kilograms of each species were sampled. The samples were divided into three groups: group I iced immediately after the catch, group II one hours, and group III was iced two hours after the catch. After icing, all three groups were stored in the same way, and changes in meat pH and electrical conductivity were measured over the next five days. The differences in the measured values of the collected results between the three groups of samples were analyzed using the ANOVA test. Based on the obtained results, we can conclude that for the best quality and the longest shelf life of sardines and anchovies, it is of great importance to cool the fish as quickly as possible after the catch and to transport and store it properly