Faculty of Economical, Agricultural and Health Sudies

The aim of the study was to get information about the rabbit meat consumption habits of Hungarian consumers. Data were collected by questionnaires (n=1274). The official rabbit meat consumption data (0,1 kg/person/year) is calculated by the difference of the carcass weight of the purchased and slaughtered rabbits and the weight of the exported rabbit meat. However, most of the decreasing number of small and medium scale rabbit farmers, rabbit breeders has a regular self-consumption, and they sell living animals and carcasses to friends, neighbours and also to local markets. Differences were found between the answers of the asked sample population by living in Budapest (n=543) or in the countryside (n=731). In this study countryside means all regions of Hungary except Budapest. A lot of people can not make difference between rabbit and hare, so our first task was to make clear the difference between the two species. 75% of the asked population in Budapest has already tasted rabbit meat, but 70% of them eat it only one or twice a year. Those people who have a negative attitude towards rabbit meat are vegetarian or refuse consumption due to emotional reasons. One third of the people buys living animals or the whole carcasses (8% and 26%) and 46% is looking for different parts of the rabbit. 66% of the consumers (almost all from the centre of the city) would like to buy semi-finished or ready-made products The culture of rabbit meat cooking is very poor, only 14% of the people could list more than 2 rabbit recipes. The housewives of the suburban area prefer the rabbit carcass from the farmer or from small butcher shops instead of the supermarkets. Most of them do not trust in the quality and the freshness of the meat in the supermarkets, and they wouldn't like to pay much more for the carcass than the price of the poultry meat. More people have a negative attitude towards rabbit meat in the countryside than in Budapest. Most of them have never tasted it. However the most frequent problem is the lack of rabbit meat and rabbit products in the supermarkets in the country, so the urban citizens who like rabbit meat can not buy it in their preferred shops. The culture of processing and cooking domestic rabbit meat is very poor in the Hungarian cuisine. Only 7% of the people could list more than 2 rabbit recipes. Several possibilities were found to improve the rabbit meat consumption. The marketing can be ineffective only in the vegetarian group.

The ecological capabilities of Hungary are particularly favorable for agricultural and food production. The production of special agricultural goods e.g. as the meat of game animals can be a real alternative for mass production. In our recent study the habits and attitudes of consumers were analyzed in context of natural, high added value, healthy and environment friendly animal products: the meat of game animals. Our aim was to map the consumer requests, the demand as well as the main objectives of the market. The results represent a descriptive picture on the acceptance, rejection, attitudes and preferences concerning the given product categories. Data were collected by questionnaires. In the recent paper we focused on the following species: red deer, fallow deer, roe deer, wild boar, hare, pheasant and mallard duck. The game meat consumption was estimated by the official statistics and results of the study. Differences were found between the answers of the asked sample population living in cities and in the rural areas. Those people who have a negative attitude to game meat are vegetarian or refuse consumption due to emotional reasons. The culture and tradition of game meat cooking in Hungarian cuisine is very old. The most important traits of the meat are the game species, quality, freshness and price.

The aim of the study was the comparative evaluation of the chemical composition traits of wild boar meat from three different wild boar populations. The three populations were kept in three wild boar parks with different habitat conditions (Southern Great Plain and Southern and Middle Transdanubian Regions) with special regard to nutritional circumstances. Samples were collected from the m. serratus anterior of the animals. The following chemical parameters of the meat were examined: calcium, phosphorus, magnesium, iron, manganese, zinc, copper, iodine, selenium. We looked for relationship between habitat, the different traits of the animals, and the mineral content of the wild boar meat. It seems that samples from intensive nutritional circumstances and from animals provided with intensive supplementary feed contain more of the studied elements. The habitat and nutritional intensity made significant difference among the examined traits of the different wild boar groups.

In our recent survey the habits and attitudes of consumers were analyzed in context of the hygiene and safety of wild ungulates animals' meat. One of the aims was to map the consumers' fears from hygienic imperfections and the main causes of rejection of consumption. The results represent a descriptive picture on the acceptance, rejection, attitudes and preferences concerning the given product categories. Data were collected by questionnaires and personal interviews. In the recent paper we focused on the following species: red deer, fallow deer, roe deer, mouflon and wild boar. Differences were found between the answers of the asked sample population living in cities and in the rural areas. Those people who have a negative attitude to game meat are vegetarian or refuse consumption due to fear from diseases or emotional reasons.

Age condition the production of milk so it rises to the fourth lactation, holds in the plate one or two lactations and then decreases progressively. A particular difference is noted to the primiparous, regardless of race, due the competition between milk production and incomplete growth process, on witch the top of lactation curve is a little late than in adults, given that the breast tissue, secretor, is less developed in early lactation.

The connection between sperm cell abnormalities and the breeds and seasons was studied. Semen was obtained from 20 Pannon White (PW), 20 New Zealand White (NZW) and 20 Angora (A) males monthly throughout a year. 697 ejaculates were evaluated. The average abnormal spermatozoa content of the ejaculates was 16.07±1.77, 16.50±0.2I and 27.34±0.30 % respectively. The incidence of head and tail abnormalities was higher than that of other abnormalities in every group, but in A rabbits acrosome abnormalities were also at a significantly high level. The ratio of deformations was higher (P < 0.05) in all seasons in the A breed than in PW or NZW. Under Hungarian climate conditions the summer heat causes both primary and secondary degradation in semen quality. The effect of heat stress on spermatogenesis can be observed in the decreased semen quality in autumn. Zusammenfassung Titel der Arbeit: Vergleichende Untersuchung der Spermienanomalien bei Weißen Pannon-, Weißen Neuseeland-und Angora Kaninchen (Kurzmitteilung) Ziel der Untersuchungen war der Zusammenhang zwischen den Rassen, Jahreszeiten und den Spermienanoma-lien. Ein Jahr lang wurden monatlich von je 20 Kaninchen der Rassen Weißes Pannon-Kaninchen, Neuseeland-Kaninchen und Angora-Kaninchen 697 Ejakulate untersucht. Der durchschnittliche Anteil an abnormen Samen-zellen in den Ejakulaten lag bei 16,07±1,77, 16,50±0,2I und 27,34±0,30 %. Bei den pathologischen Formen traten abnormale Köpfe und Schwänze am häufigsten auf; beim Angora-Kaninchen zeigten sich achrosomatische Anomalien ebenfalls in einem signifikant hohen Wert. Gegenüber den Rassen Weißes Pannon-Kaninchen und Weißes Neuseeland-Kaninchen lag beim Angora-Kaninchen das Verhältnis der Anomalien in allen Jahreszeiten höher (P<0,05). Unter den ungarischen Witterungsverhältnissen verursachte Sommerwärme primäre und sekundäre Veränderungen in der Samenqualitüt. Die Auswirkung des Wärmestresses auf die Spermatogenese kommt in der verminderten Samenqualität im Herbst zum Ausdruck.

The wild boar is one of the main big game species in Hungary. The aim of our work was to contribute and to broaden the data published on the anatomical size of the animals in the Hungarian wild boar population. When comparing our data, we tried to find correlation between the sex, age, habitat natural food sources of the animals, supplementary feeding and body size. The anatomical size sampling of the animals was conducted (n=248) during the winter hunting season immediately after the end of the hunt. A digital spring scale was used to weigh the eviscerated weight of the animals (kg), a measuring tape to take the body length (cm), head length (cm), ear length (cm) and withers height (cm). A vernier caliper was used to measure the heart length (cm) and width (cm). SPSS 11. were used for statistical analyses by the results strong positive correlation were found between the body length and the eviscerated body weight (r=0.66) and between the body length and height at the withers (r=0.65). Similar correlation was found between the eviscerated body weight and the size of the hearth. The correlation between the body length and the length of the head is strong (r=0.68), but between the length of the head and ears moderate (r=0.58).

The objective of this study is the discussion of the experiences on a Hungary-Romania cross-border project which was implemented in Arad, Békés, Csongrád and Timiş counties in 2012-2013. University of Szeged, University of Agricultural Sciences and Veterinary Medicine of the Banat in Timişoara and two Romanian and one Hungarian farmer associations were involved in collecting special local products and recipes, traditional cultural and gastronomic events, as well as restaurants and accommodations. As coordinators of the project we gathered several experiences. SWOT analysis was carried out to understand the circumstances and the advantages and disadvantages of the regions. The main conclusion of our experiences was the following: it seems there are more things which are connect than which are separate people in this border regions. The project was financed by the HU-RO CBC Programme (The role of special local foods and events in development of local tourism – HURO/1001/213/2.1.2 – FEDERTO).

The rabbit meat consumption in Hungary is very low (less than 1 kg/capita/year) although the production capacity is high and could be even higher. The aim of the study was to help the marketing of rabbit meat and try to inform and convince the people, and try to raise the domestic consumption. Consumers' opinion was collected about the consumption pattern and characteristics of the meat of domestic rabbit. Ingredients, nutritional value, food safety and technological properties were compared with the consumers' demands. Those traits of the meat were looked for and chosen which could be useful for emphasizing the advantages of the rabbit meat.

The venison consumption compared to other meats is not significant in Hungary. The wild boar meat arises in large quantity every year, it is easy accessible, but the market facilities varies year by year. The domestic consumption of wild boar meat could be increased, if the advantages and disadvantages are clarified. Its protein content similar to other venison, but contains more fat, iron and iodine than other meats. It is rich in flavours. Some consumers are afraid of the hygienic risks e.g. Trichinellosis. Those traits were discussed in the recent study which could be useful in the promotion of the wild boar meat.

The ecological facilities of Hungary are favourable for the production of game animals and venison. An extensive survey was begun by the authors to study the habits of customers and domestic consumption. The aim was to map the consumers' purchasing attitude and their demand as well. The habits and attitudes of consumers were analyzed in context of natural, high added value, healthy and environment friendly animal products: the meat of game animals. Data were collected by questionnaires. The results represent a descriptive picture on the acceptance, rejection, attitudes and preferences concerning the given product categories. In the recent study we focused on the following species: red deer, fallow deer, roe deer, wild boar, hare, pheasant and mallard duck. Differences were found between the answers of the asked sample population living in cities and in the rural areas. Those people who have a negative attitude to venison are vegetarian or refuse the consumption due to emotional reasons.

The main aim of the study was to gather information on the chemical composition of the meat of pig, the pork. Data of several authors were summarized. The data of protein, the total fat, the SFA, MUFA and PUFA content were collected and also those minerals which have great importance on human alimentation. The level of total protein content of pig meat seems very stabile (19-24%) and hardly depend on the genetical background and the environment of the animals. The total fat content was between 1-15%. The results in fatty acid composition showed the following: among the saturated fatty acids the palmitic acid had the highest rate (21-25%) and the ratio of eicosanoic acid was less than 1%. Among monounsaturated fatty acids the palmitoleic acid level was remarkable high. The rate of linolic acid was outstanding in polyunsaturated fatty acids. Among the studied elements (Ca, P, Mg, Fe, I, Se, Mn, Cu, Zn) the iron can have a special role, because it is an important trait of the iron in the meat, that greater amount of it (15-35%) is utilized during the absorption, while only 1-5% of the iron content of the foods is made up of plants.

The chemical composition of wild boar meat from wild boar parks with various habitats and different feeding facilities was analysed. Samples were collected from m. serratus anterior – during the winter hunting period. The protein, the total fat, the saturated and unsaturated fatty acid content were measured and also and those elements which have great importance on human alimentation. The results were compared with other author's data of the same parameters of pork. The aim of the study was to compare the effect of different feeding systems on the ingredients of wild boar meat, and the accidental analogy with the ingredients of pork. There was no difference in protein content. The value of miristic acid (C14:0) in the samples of extensively and intensively fed group was more favourable than that of pork. Pork contains more MUFA (palmitoleic acid – C16:1). The semi-intensively fed wild boar's meat and pork contained linoleic acid (C18:3 n3) almost on the same level. The greatest difference was detected in the level of arachidonic acid (C20:4 n6). The samples from all wild boar groups contained more of this fatty acid than it was published about domestic pigs. Out of the microelements, the iodine and zinc had higher value in wild boar meat than in pork.