TY  - JOUR
AU  - Krstić, Miljana
AU  - Đorđević, Vesna
AU  - Ćirić, Jelena
AU  - Baltić, Tatjana
AU  - Bajčić, Aleksandar
AU  - Simunović, Sara
AU  - Perić, Dejan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3769
AB  - of fattening broilers involves raising broilers on farms with a capacity of 5,000 to 50,000
units or more at a density of 0.06 m2 per bird. Modern poultry farms are constructed
with the task of reducing heat loss, i.e. improving energy efficiency, which very often
in combination with reduced ventilation can lead to increased levels of ammonia (NH3),
carbon dioxide (CO2) and other air pollutants, and thus adversely affect animal health
and productivity. The speed of gas emissions is influenced by many factors, such as the
composition of feed and the efficiency of feed use (conversion), the quality of the litter
and the microclimatic conditions on the farm. The litter on intensive poultry farms usually
contains 4 to 6% of nitrogen, most of which is in NH3 or NH4
+ form. The mixture
of litter and manure is a storage of nitrogen which is released in the form of ammonia
under appropriate conditions. On the other hand, the main source of carbon dioxide in
livestock is the product of animal respiration, so there is a connection between the levels
of animal metabolism and CO2 production on farms. The production of carbon dioxide in
birds is proportional to their metabolic heat production, and thus to the metabolic body
mass of the bird, which is affected by temperature and activity. The aim of the study
was to examine the effect of a nutritional supplement, Eubiotic, added to broiler feed on
the NH3 and CO2 emissions in a broiler farm. The values of NH3 and CO2 emissions in
the facility for breeding fattening broilers that received Eubiotic in feed were numerically
lower, which can be explained by better digestibility of basic nutrients, primarily
proteins, present in feed.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production
VL  - 64
IS  - 2
SP  - 387
EP  - 391
DO  - 10.18485/meattech.2023.64.2.74
ER  - 

@article{
author = "Krstić, Miljana and Đorđević, Vesna and Ćirić, Jelena and Baltić, Tatjana and Bajčić, Aleksandar and Simunović, Sara and Perić, Dejan",
year = "2023",
abstract = "of fattening broilers involves raising broilers on farms with a capacity of 5,000 to 50,000
units or more at a density of 0.06 m2 per bird. Modern poultry farms are constructed
with the task of reducing heat loss, i.e. improving energy efficiency, which very often
in combination with reduced ventilation can lead to increased levels of ammonia (NH3),
carbon dioxide (CO2) and other air pollutants, and thus adversely affect animal health
and productivity. The speed of gas emissions is influenced by many factors, such as the
composition of feed and the efficiency of feed use (conversion), the quality of the litter
and the microclimatic conditions on the farm. The litter on intensive poultry farms usually
contains 4 to 6% of nitrogen, most of which is in NH3 or NH4
+ form. The mixture
of litter and manure is a storage of nitrogen which is released in the form of ammonia
under appropriate conditions. On the other hand, the main source of carbon dioxide in
livestock is the product of animal respiration, so there is a connection between the levels
of animal metabolism and CO2 production on farms. The production of carbon dioxide in
birds is proportional to their metabolic heat production, and thus to the metabolic body
mass of the bird, which is affected by temperature and activity. The aim of the study
was to examine the effect of a nutritional supplement, Eubiotic, added to broiler feed on
the NH3 and CO2 emissions in a broiler farm. The values of NH3 and CO2 emissions in
the facility for breeding fattening broilers that received Eubiotic in feed were numerically
lower, which can be explained by better digestibility of basic nutrients, primarily
proteins, present in feed.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production",
volume = "64",
number = "2",
pages = "387-391",
doi = "10.18485/meattech.2023.64.2.74"
}

Krstić, M., Đorđević, V., Ćirić, J., Baltić, T., Bajčić, A., Simunović, S.,& Perić, D.. (2023). Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 387-391.
https://doi.org/10.18485/meattech.2023.64.2.74

Krstić M, Đorđević V, Ćirić J, Baltić T, Bajčić A, Simunović S, Perić D. Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production. in Meat Technology. 2023;64(2):387-391.
doi:10.18485/meattech.2023.64.2.74 .

Krstić, Miljana, Đorđević, Vesna, Ćirić, Jelena, Baltić, Tatjana, Bajčić, Aleksandar, Simunović, Sara, Perić, Dejan, "Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production" in Meat Technology, 64, no. 2 (2023):387-391,
https://doi.org/10.18485/meattech.2023.64.2.74 . .

TY  - JOUR
AU  - Bajčić, Aleksandar
AU  - Trbović, Dejana
AU  - Vasilev, Dragan
AU  - Đorđević, Vesna
AU  - Branković Lazić, Ivana
AU  - Silađi, Čaba
AU  - Petronijević, Radivoj
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3765
AB  - Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Detection of milk fat in dairy products — an alternative approach
VL  - 64
IS  - 2
SP  - 285
EP  - 288
DO  - 10.18485/meattech.2023.64.2.53
ER  - 

@article{
author = "Bajčić, Aleksandar and Trbović, Dejana and Vasilev, Dragan and Đorđević, Vesna and Branković Lazić, Ivana and Silađi, Čaba and Petronijević, Radivoj",
year = "2023",
abstract = "Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Detection of milk fat in dairy products — an alternative approach",
volume = "64",
number = "2",
pages = "285-288",
doi = "10.18485/meattech.2023.64.2.53"
}

Bajčić, A., Trbović, D., Vasilev, D., Đorđević, V., Branković Lazić, I., Silađi, Č.,& Petronijević, R.. (2023). Detection of milk fat in dairy products — an alternative approach. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 285-288.
https://doi.org/10.18485/meattech.2023.64.2.53

Bajčić A, Trbović D, Vasilev D, Đorđević V, Branković Lazić I, Silađi Č, Petronijević R. Detection of milk fat in dairy products — an alternative approach. in Meat Technology. 2023;64(2):285-288.
doi:10.18485/meattech.2023.64.2.53 .

Bajčić, Aleksandar, Trbović, Dejana, Vasilev, Dragan, Đorđević, Vesna, Branković Lazić, Ivana, Silađi, Čaba, Petronijević, Radivoj, "Detection of milk fat in dairy products — an alternative approach" in Meat Technology, 64, no. 2 (2023):285-288,
https://doi.org/10.18485/meattech.2023.64.2.53 . .