20.500.12556/DKUM-85650 Analiza verige preskrbe s kunčjim mesom v Sloveniji diplomsko delo Analysis of the rabbit meat supply chain in Slovenia Kunčje 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 doma. Rabbit meat has extraordinary nutritional and dietary values. The meat is considered white meat, as it is most similar to chicken meat. It is suitable for cooking, baking and processing. It contains extremely small amounts of fat and cholesterol and many essential nutrients (essential amino acids, unsaturated fatty acids, calcium, copper, iron, B-group vitamins). Due to these properties and the low sodium value and low energy value, this meat is recognized as one of the healhier meats and particularly suitable for arteriosclerosis patients and patients with elevated lipid values (cholesterol, triglycerides) and increased uric acid values in their blood. It is also recommended for stomach patients and the elderly. Based on a survey, the thesis presents collected data on the interest in rabbit meat. The survey was based on questions about how often consumers consumes rabbit meat, what are the reasons for its inclusion in the menu, what is the most common way of preparing the meat (soup, grilled, fried meat, goulash), what is important to the consumer when buying rabbit meat (price, appearance, origin, method of preparation.., etc.), what form of packaging suits them best (whole rabbit, in pieces- hind and front legs, in pieces- rabbit back), how much they are willing to spend when buying rabbit meat, where they prefer to buy it (store, market, directly on the farm), wether they prefer Slovenian rabbit meat or imported meat, etc. The thesis presents the results obtained by interviewing bigger scale rabbit breeders in Slovenia. In the interviews, most of the questions were aimed at finding answers about who their target customers are, which obstacles they encounter between beginning of breeding and meat sale, when the breeding becomes economically justified and what scale of breeding they themselves have at home. kunčjereja kunčje meso kunci analiza anketa rabbit farming rabbit meat rabbits analysis survey true true false K. Hriberšek Slovenski jezik Angleški jezik Diplomsko delo/naloga 2023-09-05 20:28:14 2023-10-12 10:04:14 2023-10-13 03:19:53 0000-00-00 00:00:00 2023 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (VIII, 32, [1] str.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 636.92:637.5(043.2)=163.6 168051715 VS_Hribersek_Klara_2023.pdf VS_Hribersek_Klara_2023.pdf 1 574AA33D823E4186023D82390D272EF0 653ff6161ee8cb2457c6fd90b9c1f36b52e2a14ff3370f645086bc966b384617 50e7c9d5-4c99-11ee-8fb0-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=171635 Fakulteta za kmetijstvo in biosistemske vede 0 0 0