Faculty of Agriculture and Life Sciences, Maribor (FKMB)
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Analiza verige preskrbe s kunčjim mesom v Sloveniji [Elektronski vir] : diplomsko deloHriberšek, Klara, študentkaKunčje meso ima izredne hranilne vrednosti in tudi dietične vrednosti. Meso štejemo med belo meso, saj je na videz najpodobneje piščančjemu mesu. Primerno je za kuhanje, pečenje in za predelavo. ... Vsebuje izredno majhne količine maščob in holesterola ter mnogo nujno potrebnih (esencialnih) hranljivih snovi (esencialnih aminokislin, nenasičenih maščobnih kislin, kalcija, bakra, železa, vitaminov B-skupine). Zaradi teh lastnosti in majhne vrednosti natrija in nizke energijske vrednosti je meso priznano kot dietetično in posebno primerno za dieto bolnikov z arteriosklerozo, povišanimi lipidi (holesterol, trigliceridi) in povečano sečno kislino v krvi. Priporočajo ga tudi želodčnim bolnikom in starostnikom. V diplomskem delu so na podlagi ankete predstavljeni zbrani podatki o zanimanju za kunčje meso. Anketa je temeljila na vprašanjih o tem, kako pogosto potrošnik zauživa kunčje meso, kakšni so razlogi za njegovo vključevanje v jedilnik, kakšen je najpogostejši način priprave mesa (juha, pečeno na žaru, ocvrto meso, golaž), kaj je potrošniku pomembno pri nakupu kunčjega mesa (cena, izgled, poreklo, način prireje …), kakšna oblika pakiranja mu najbolj ustreza (cel kunec, v kosih zadnje in sprednje noge, v kosih kunčji hrbet), koliko je pripravljen odšteti pri nakupu kunčjega mesa, kje najraje kupuje meso (trgovina, tržnica, neposredno na kmetiji), ali bi raje kupoval slovensko kunčje meso ali meso iz uvoza, itd. V diplomskem delu so predstavljeni rezultati, pridobljeni s strani večjih rejcev kuncev v Sloveniji, s katerimi so bili izvedeni intervjuji. V intervjujih se večina vprašanj usmerja v iskanje odgovorov, kdo so njihovi ciljni kupci, s kakšnimi ovirami se srečajo od začetka reje do prodaje mesa, kdaj je reja ekonomsko upravičena in kakšen obseg reje imajo sami domaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Maribor : [K. Hriberšek], 2023Language - slovenianCOBISS.SI-ID - 168051715
Author
Hriberšek, Klara, študentka
Other authors
Prišenk, Jernej
Topics
Univerzitetna in visokošolska dela |
kunčjereja |
kunčje meso |
kunci |
analiza |
ankete |
rabbit farming |
rabbit meat |
rabbits |
analysis |
survey
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Hriberšek, Klara, študentka | ![]() |
Prišenk, Jernej | 34865 |
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