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Evaluation of the Hungarian and Polish goose meat production

100%

Molnar S.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2016

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tom 18

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nr 3

In the recent years, goose meat had a constantly decreasing proportion of the world’s poultry production. However, a significant amount of goose meat is produced mainly in Central Europe and Southeastern Asia. During the last decade, production greatly increased in these areas and also worldwide. China has a leading role in the world’s goose meat production. In Europe, the most significant goose meat producers are Hungary and Poland, the latter of which could greatly improve the volume of production in the recent years, thereby representing an increasingly growing competitor for Hungary. This study illustrates the international circumstances of goose production, as well as the tendencies of production and trade. In addition, RCA indexes were used to examine the comparative advantages of goose meat and meat products in the world waterfowl market in the case of the most significant producers of Europe – Hungary and Poland. Consequently, it can be concluded that the two main exporting countries have different, but significant comparative advantages in terms of various meat products.

2

Sheep meat production in Austria and Poland – similarities and differences

75%

Rokicki T., Ringdorfer F.

Acta Scientiarum Polonorum. Oeconomia

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2020

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tom 19

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nr 3

3

Live vaccines in broilers and the human health

75%

Kapitancik B., Jurcina A.

Bulletin of the Veterinary Institute in Puławy

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1998

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tom 42

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nr 1

4

Bovine my-calpain [CAPN1] gene: new SNP within intron 14

75%

Juszczuk-Kubiak E., Sakowski T., Flisikowski K., Wicinska K., Oprzadek J., Rosochacki S. J.

Journal of Applied Genetics

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2004

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tom 45

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nr 4

5

Dual-purpose slow-growing chickens for meat production

75%

Koreleski J., Swiatkiewicz S., Arczewska A.

Annals of Animal Science

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2008

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tom 08

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nr 3

6

Quality assurance systems in meat production

75%

Kallweit E.

Zeszyty Naukowe. Przegląd Hodowlany

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1997

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tom 33

7

Candidate genes for meat production and meat quality - the MRF genes

75%

Te P. M. F. W.

Animal Science Papers and Reports

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2004

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tom 22

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nr 1

8

Poland’s path towards sustainable pork production chain

63%

Kozera-Kowalska M.

Journal of Agribusiness and Rural Development

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2018

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nr 3[49]

9

The 58th ICOMST (International Congress of Meat Science and Technology), Montreal, Canada 2012

63%

Xiong Y.

Nauki Inżynierskie i Technologie

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2012

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nr 4(7)

10

Japanese quail and egg production

63%

Przywarova A., Kadlec J., Klecker D.

Zeszyty Naukowe. Przegląd Hodowlany

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2001

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tom 57

11

An attempt to improve technological usability of meat used as a raw material in the production of restructured pork steaks

63%

Pyrcz J., Kowalski R., Danyluk B.

Annals of Animal Science. Supplement

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2005

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nr 2

12

Trends in meat industry - production, consumption and trade

63%

Ucak H.

Acta Scientiarum Polonorum. Oeconomia

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2007

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tom 06

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nr 4

13

Recipe for success poultry breeding - a good idea

63%

Woicka-Bekas E.

Polish Food

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2010

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nr 4

14

Current situation and prospects for the horse meat market in Poland and the world

63%

Jastrzebska E., Daszkiewicz T., Gorecka-Bruzda A., Felis D.

Medycyna Weterynaryjna

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2019

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tom 75

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nr 04

Humans have developed strong emotional connections with horses throughout the centuries, and horses continue to occupy a special place among other livestock animals. For this reason, horses are reared industrially for slaughter only in some countries. Horse meat is characterized by a high content of protein of high biological value and low levels of fat with a desirable fatty acid profile. Aged horse meat has a long shelf life, and it is an attractive food and raw material for further processing. The high demand for high quality raw horse meat creates new opportunities for breeders, and it could become an alternative or supplementary source of income for traditional livestock farms.

15

Promocja miesa kroliczego

63%

Kwiatanowska J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1996

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nr 06

13

16

Comparable estimation of meat production of Lithuanian local and import intensive selection pigs

63%

Jukna V., Jukna C., Saikevicius K. J.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[B]

17

Analysis of genetic structure in Polish Red and Polish Black-and-White cattle using twelve marker loci potentially related to milk or meat production traits

63%

Klauzinska M., Zurkowski M., Siadkowska E., Szymanowska M., Grochowska R., Zwierzchowski L., Klewiec J.

Animal Science Papers and Reports

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2004

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tom 22

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nr 2

Polish Red (PR) is the native Polish cattle breed included in the FAO National Rare Livestock Breeds Preservation Programme. The breed is characterized by high vitality and fertility, calving ease, resistance to diseases, and low requirements for feed. Milk yield is low, but fat and protein content of milk are high. The frequencies of alleles of commonly studied loci as well as the presence of new or rarely reported DNA polymorphisms were studied in a group of about 300 PR cows belonging to two subpopulations. Moreover, gene frequencies were compared between two PR subpopulations, and with a reference population of the Black-and-White (BW) cattle. The investigation was intended to reveal the genetic specificity of PR and provide new arguments for its protection.Except for loci Pit1 and GH-MspI, the allele frequencies of CSN3, LGB, GH-AluI, GHRH, LEP and PRL genes in PR were found different from those appearing in BW cattle. Although the estimated genetic distance between PR and BW populations appeared very short (0.0146, R=0.986), variants of several genes identified in PR were found absent or very rare in BW cattle. These included the LGBI variant, 11-bp deletion in MSTN gene, as well as several unique nucleotide sequence variants of 5’-noncoding regions of CSN1S1, CSN1S2, GH, and PRL genes. At loci CSN3, LGB, IGF1 and GH-AluI significant differences were found also between the two PR subpopulations studied.

18

Pre-slaughter handling of pigs

63%

Wajda S., Denaburski J.

Animal Science Papers and Reports. Supplement

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2003

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tom 21

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nr 1

19

Tasks of ARMA aid for meat producers and processors

63%

Polish Food

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2005

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nr 3

20

Practical realization of the requirements of GMP, GHP and HACCP in the domestic food production. The analysis of the example selected municipality

51%

Zabek J.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2014

|

nr 1

Ograniczanie wyników

Evaluation of the Hungarian and Polish goose meat production

Sheep meat production in Austria and Poland – similarities and differences

Live vaccines in broilers and the human health

Bovine my-calpain [CAPN1] gene: new SNP within intron 14

Dual-purpose slow-growing chickens for meat production

Quality assurance systems in meat production

Candidate genes for meat production and meat quality - the MRF genes

Poland’s path towards sustainable pork production chain

The 58th ICOMST (International Congress of Meat Science and Technology), Montreal, Canada 2012

Japanese quail and egg production

An attempt to improve technological usability of meat used as a raw material in the production of restructured pork steaks

Trends in meat industry - production, consumption and trade

Recipe for success poultry breeding - a good idea

Current situation and prospects for the horse meat market in Poland and the world