TY  - JOUR
AU  - Starčević, Marija
AU  - Glamočlija, Nataša
AU  - Janjić, Jelena
AU  - Baltić, Branislav
AU  - Bulajić, Snežana
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3774
AB  - Current estimates predict that due to population growth by 2050, the world will need
about 70% more food than is currently being produced. With the growth of the population whose diet also requires protein intake, livestock production will continue to grow,
and proteins of animal origin will remain an important part of the population’s diet. The
production of proteins of animal origin will increase in the future mainly due to the increased production of pork and poultry meat. Therefore, the demand for protein in feed
will increase, as pigs and poultry have a greater need for protein in feed compared to
ruminants. Therefore, the needs and challenges for nowadays are to find those sources
of protein that will satisfy the nutritional needs of the largest part of the population
and animals, and for which production will be cheaper and more accessible than for
the sources of protein that are currently used in human and animal nutrition. To date,
several new sources of protein for human and animal nutrition are already in use, and
their importance will be even greater in the future. Insects, proteins from single-celled
organisms and algae are increasingly used as alternative protein supplements. In addition, microbial technology and biological fermentation can improve the digestibility
and, thus, the utility value of protein supplements.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Protein sources in human and animal diet
VL  - 64
IS  - 3
SP  - 102
EP  - 111
DO  - 10.18485/meattech.2023.64.3.3
ER  - 

@article{
author = "Starčević, Marija and Glamočlija, Nataša and Janjić, Jelena and Baltić, Branislav and Bulajić, Snežana and Marković, Radmila and Baltić, Milan Ž.",
year = "2023",
abstract = "Current estimates predict that due to population growth by 2050, the world will need
about 70% more food than is currently being produced. With the growth of the population whose diet also requires protein intake, livestock production will continue to grow,
and proteins of animal origin will remain an important part of the population’s diet. The
production of proteins of animal origin will increase in the future mainly due to the increased production of pork and poultry meat. Therefore, the demand for protein in feed
will increase, as pigs and poultry have a greater need for protein in feed compared to
ruminants. Therefore, the needs and challenges for nowadays are to find those sources
of protein that will satisfy the nutritional needs of the largest part of the population
and animals, and for which production will be cheaper and more accessible than for
the sources of protein that are currently used in human and animal nutrition. To date,
several new sources of protein for human and animal nutrition are already in use, and
their importance will be even greater in the future. Insects, proteins from single-celled
organisms and algae are increasingly used as alternative protein supplements. In addition, microbial technology and biological fermentation can improve the digestibility
and, thus, the utility value of protein supplements.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Protein sources in human and animal diet",
volume = "64",
number = "3",
pages = "102-111",
doi = "10.18485/meattech.2023.64.3.3"
}

Starčević, M., Glamočlija, N., Janjić, J., Baltić, B., Bulajić, S., Marković, R.,& Baltić, M. Ž.. (2023). Protein sources in human and animal diet. in Meat Technology
Institute of Meat Hygiene and Technology., 64(3), 102-111.
https://doi.org/10.18485/meattech.2023.64.3.3

Starčević M, Glamočlija N, Janjić J, Baltić B, Bulajić S, Marković R, Baltić MŽ. Protein sources in human and animal diet. in Meat Technology. 2023;64(3):102-111.
doi:10.18485/meattech.2023.64.3.3 .

Starčević, Marija, Glamočlija, Nataša, Janjić, Jelena, Baltić, Branislav, Bulajić, Snežana, Marković, Radmila, Baltić, Milan Ž., "Protein sources in human and animal diet" in Meat Technology, 64, no. 3 (2023):102-111,
https://doi.org/10.18485/meattech.2023.64.3.3 . .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Janjić, Jelena
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Baltić, Branislav
AU  - Tasić, Aleksandra
AU  - Nedić, Drago
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2968
AB  - Riba je izuzetno vredna namirnica u ishrani ljudi zbog veoma dobro izbalansiranog sadržaja makronutrijenata kao što su to proteini, masti i mikronutrijenata odnosno minerala i vitamina. Ishrana ribom štiti ljude od kardiovaskularnih i koronarnih bolesti, prevenira rahitis i mentalne bolesti kod dece. Stanovništvo se u svetu ribom snabdeva iz dva izvora: ulov riba iz otvorenih voda (okeani, mora, reke, jezera) i ribom iz akvakulture (morske vode, bočate vode, prirodna i veštačka jezera). Sa porastom broja stanovnika u svetu rastu i potrebe za hranom kako biljnog tako i animalnog porekla. Od namirnica animalnog porekla riba godinama ima najveći porast zahvaljujući, pre svega, proizvodnji ribe u akvakulturi. Akvakultura je bila poznata pre 2000 godina ali njen značaj u proizvodnji ribe postaje prepoznat tek ranih devedesetih godinaprošlog veka. Tih godina ulov ribe iz otvorenih voda (najvećim delom poreklom iz okeana i mora) dostigao je rekordnih blizu 100 miliona tona, što je pretilo poremećaju ravnoteže živog sveta u vodi. Opstanak najčešće lovljenih riba (sitna i krupna plava riba, oslići) doveden je u pitanje, pa je međunarodnim ugovorima ograničen ulov ribe u svim morskim zonama. Od tada ulov ribe se održava na oko 90 miliona tona godišnje. Da bi se zadovoljile sve veće potrebe za ribom rešenje je nađeno u akvakulturi, pa je dvadesetih godina ovog veka izjednačena proizvodnja ribe u akvakulturi sa ulovom ribe u otvorenim vodama. Ulov i proizvodnja ribe u akvakulturi bili su  2020. godine 178 miliona tona. Od ukupne proizvodnje ribe u akvakulturi 1/3 se proizvede u kini. Od 1960. godine kada je prosečna potrošnja ribe u svetu bila po stanovniku 9,9 kg ona je 2020. godine porasla na 20.2 kg. Od 1961. godine količina ribe na tržištu rasla je po godišnjoj stopi od 3% a u isto vreme broj stanovnika rastao je godišnje prosečno za 1.65%. Smatra se da će do 2030. godine potrošnja ribe po stanovniku u svetu godišnje porasti na 21.4 kg. Trenutno najveću potrošnju ribe po stanovniku ima Island (91 kg) a najmanju Afganistan (0.24 kg). Potrošnja ribe po stanovniku u Srbiji je godišnje oko 7 kg. U Srbiji se godišnje proizvede u akvakulturi (šaranska i pastrmska riba) 6.698 tona ribe, i ulovi 2.297 tona ribe (reke, jezera) (prosek 2012-2021. godina) . U istim godinama u Srbiju je uvezeno godišnje od 30.000 do 36.000 tona ribe (zamrznuta, konzerve). Srbija ima daleko veće mogućnosti za proizvodnju ribe u akvakulturi ali ribarstvo kao grana poljoprivrede deli godinama sudbinu stočarstva gde je evidentno smanjenje broja grla stoke (goveda, svinje, živina) i gde jedino stagnira proizvodnja ovčijeg mesa.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
T1  - Ulov i proizvodnja ribe u svetu i Srbiji
SP  - 112
EP  - 113
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2968
ER  - 

@conference{
author = "Baltić, Milan Ž. and Janjić, Jelena and Glišić, Milica and Bošković, Marija and Baltić, Branislav and Tasić, Aleksandra and Nedić, Drago",
year = "2023",
abstract = "Riba je izuzetno vredna namirnica u ishrani ljudi zbog veoma dobro izbalansiranog sadržaja makronutrijenata kao što su to proteini, masti i mikronutrijenata odnosno minerala i vitamina. Ishrana ribom štiti ljude od kardiovaskularnih i koronarnih bolesti, prevenira rahitis i mentalne bolesti kod dece. Stanovništvo se u svetu ribom snabdeva iz dva izvora: ulov riba iz otvorenih voda (okeani, mora, reke, jezera) i ribom iz akvakulture (morske vode, bočate vode, prirodna i veštačka jezera). Sa porastom broja stanovnika u svetu rastu i potrebe za hranom kako biljnog tako i animalnog porekla. Od namirnica animalnog porekla riba godinama ima najveći porast zahvaljujući, pre svega, proizvodnji ribe u akvakulturi. Akvakultura je bila poznata pre 2000 godina ali njen značaj u proizvodnji ribe postaje prepoznat tek ranih devedesetih godinaprošlog veka. Tih godina ulov ribe iz otvorenih voda (najvećim delom poreklom iz okeana i mora) dostigao je rekordnih blizu 100 miliona tona, što je pretilo poremećaju ravnoteže živog sveta u vodi. Opstanak najčešće lovljenih riba (sitna i krupna plava riba, oslići) doveden je u pitanje, pa je međunarodnim ugovorima ograničen ulov ribe u svim morskim zonama. Od tada ulov ribe se održava na oko 90 miliona tona godišnje. Da bi se zadovoljile sve veće potrebe za ribom rešenje je nađeno u akvakulturi, pa je dvadesetih godina ovog veka izjednačena proizvodnja ribe u akvakulturi sa ulovom ribe u otvorenim vodama. Ulov i proizvodnja ribe u akvakulturi bili su  2020. godine 178 miliona tona. Od ukupne proizvodnje ribe u akvakulturi 1/3 se proizvede u kini. Od 1960. godine kada je prosečna potrošnja ribe u svetu bila po stanovniku 9,9 kg ona je 2020. godine porasla na 20.2 kg. Od 1961. godine količina ribe na tržištu rasla je po godišnjoj stopi od 3% a u isto vreme broj stanovnika rastao je godišnje prosečno za 1.65%. Smatra se da će do 2030. godine potrošnja ribe po stanovniku u svetu godišnje porasti na 21.4 kg. Trenutno najveću potrošnju ribe po stanovniku ima Island (91 kg) a najmanju Afganistan (0.24 kg). Potrošnja ribe po stanovniku u Srbiji je godišnje oko 7 kg. U Srbiji se godišnje proizvede u akvakulturi (šaranska i pastrmska riba) 6.698 tona ribe, i ulovi 2.297 tona ribe (reke, jezera) (prosek 2012-2021. godina) . U istim godinama u Srbiju je uvezeno godišnje od 30.000 do 36.000 tona ribe (zamrznuta, konzerve). Srbija ima daleko veće mogućnosti za proizvodnju ribe u akvakulturi ali ribarstvo kao grana poljoprivrede deli godinama sudbinu stočarstva gde je evidentno smanjenje broja grla stoke (goveda, svinje, živina) i gde jedino stagnira proizvodnja ovčijeg mesa.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023",
title = "Ulov i proizvodnja ribe u svetu i Srbiji",
pages = "112-113",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2968"
}

Baltić, M. Ž., Janjić, J., Glišić, M., Bošković, M., Baltić, B., Tasić, A.,& Nedić, D.. (2023). Ulov i proizvodnja ribe u svetu i Srbiji. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023
Banja Luka : Veterinarska komora Republike Srpske., 112-113.
https://hdl.handle.net/21.15107/rcub_veterinar_2968

Baltić MŽ, Janjić J, Glišić M, Bošković M, Baltić B, Tasić A, Nedić D. Ulov i proizvodnja ribe u svetu i Srbiji. in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023. 2023;:112-113.
https://hdl.handle.net/21.15107/rcub_veterinar_2968 .

Baltić, Milan Ž., Janjić, Jelena, Glišić, Milica, Bošković, Marija, Baltić, Branislav, Tasić, Aleksandra, Nedić, Drago, "Ulov i proizvodnja ribe u svetu i Srbiji" in 28. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 17. jun 2023 (2023):112-113,
https://hdl.handle.net/21.15107/rcub_veterinar_2968 .

TY  - JOUR
AU  - Baltić, Branislav
AU  - Aksentijević, Ksenija
AU  - Bogunović, Danica
AU  - Starčević, Marija
AU  - Mitrović, Radmila
AU  - Mrdović, Boris
AU  - Janjić, Jelena
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3767
AB  - In the Serbian market, fish is available from aquaculture (such as carp and trout) and from
fishing (commercial and recreational catch). In the past ten years, from 2012 to 2021, there
has been a decrease in the production of carp due to reduced farming areas, but trout production
has increased. On average, during this period, aquaculture production yielded approximately
5,491 tons of carp and 2,977 tons of trout, while the fish catch averaged around
2,979 tons. The yield per hectare in carp ponds was 800 kg, while in trout ponds, it was
20 kg per square meter. As the demand for fish exceeds the domestic supply, the market is
supplemented with imported fish.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Investigation of the volume of fish production and catch in Serbia from 2012 to 2021
VL  - 64
IS  - 2
SP  - 329
EP  - 333
DO  - 10.18485/meattech.2023.64.2.62
ER  - 

@article{
author = "Baltić, Branislav and Aksentijević, Ksenija and Bogunović, Danica and Starčević, Marija and Mitrović, Radmila and Mrdović, Boris and Janjić, Jelena",
year = "2023",
abstract = "In the Serbian market, fish is available from aquaculture (such as carp and trout) and from
fishing (commercial and recreational catch). In the past ten years, from 2012 to 2021, there
has been a decrease in the production of carp due to reduced farming areas, but trout production
has increased. On average, during this period, aquaculture production yielded approximately
5,491 tons of carp and 2,977 tons of trout, while the fish catch averaged around
2,979 tons. The yield per hectare in carp ponds was 800 kg, while in trout ponds, it was
20 kg per square meter. As the demand for fish exceeds the domestic supply, the market is
supplemented with imported fish.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Investigation of the volume of fish production and catch in Serbia from 2012 to 2021",
volume = "64",
number = "2",
pages = "329-333",
doi = "10.18485/meattech.2023.64.2.62"
}

Baltić, B., Aksentijević, K., Bogunović, D., Starčević, M., Mitrović, R., Mrdović, B.,& Janjić, J.. (2023). Investigation of the volume of fish production and catch in Serbia from 2012 to 2021. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 329-333.
https://doi.org/10.18485/meattech.2023.64.2.62

Baltić B, Aksentijević K, Bogunović D, Starčević M, Mitrović R, Mrdović B, Janjić J. Investigation of the volume of fish production and catch in Serbia from 2012 to 2021. in Meat Technology. 2023;64(2):329-333.
doi:10.18485/meattech.2023.64.2.62 .

Baltić, Branislav, Aksentijević, Ksenija, Bogunović, Danica, Starčević, Marija, Mitrović, Radmila, Mrdović, Boris, Janjić, Jelena, "Investigation of the volume of fish production and catch in Serbia from 2012 to 2021" in Meat Technology, 64, no. 2 (2023):329-333,
https://doi.org/10.18485/meattech.2023.64.2.62 . .

TY  - CONF
AU  - Laudanović, Milica
AU  - Janjić, Jelena
AU  - Baltić, Branislav
AU  - Mitrović, Radmila
AU  - Tasić, Aleksandra
AU  - Starčević, Marija
AU  - Baltić, Milan Ž.
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3235
AB  - U poređenju sa ostalom živinom, gajenje morki (biserki) ima određene prednosti
kao što su niska proizvodna cena, dobra sposobnost adaptacije na različite uslove
sredine i veća otpornost na bolesti. Postoji nekoliko varijeteta morki u zavisnosti od
boje perja: plavičasta, siva, bela, crna, tamno siva. Kod nas je najzastupljenija
tamnosiva morka sa belim tačkama koje podsećaju na bisere, pa otuda i naziv biserke.
Uglavnom se gaje kao ukrasna živina.Odrasla jedinka ima telesnu masu od oko 1450g.
Godišnje nose od 50 do 80 jaja, a u intenzivnom sistemu gajenja mogu da snesu i do
200 jaja. Prosečna masa jajeta je 38g. Genotip, pol i uslovi držanja imaju veliki uticaj
na klanične osobine. Sivamorka ima najveću masu trupa 914g. Masagrudi bele morke
je 276 g, bataka 55g, a karabataka oko 69g. Meso morke ima neznatno više proteina
od pilećeg i ćurećeg mesa i upola manje masti, pa otuda i manju energetsku vrednost.
Meso morke sadrži čak osam esencijalnih aminokiselina i zbog toga je nutritivno
veoma vredno. Bogato je mineralima (Ca, Mg, Mn, P, K, Na, Cu, Fe, Zn) i vitaminima (B
grupa). Sadržaj gvožđa u crvenom mesu morki (batak 1,46mg/100g, karabatak
1,33mg/100g) može zadovoljiti dnevne potrebe konzumenata. Sadržaj masnih
kiselina varira u zavisnosti od ishrane morki, klime i uslova držanja. Od zasićenih
masnih kiselina, palmitinske najviše ima u grudima 24,37% i miristinske koje ima
najviše u bataku 0,42%. Od mononezasićenih masnih kiselina oleinske najviše ima u
karabataku 25,81%. Od polinezasićenih masnih kiselina najviše je zastupljena linolna
(grudi 28,62%, batak 32,58% i karabatak 42,57%), dok alfa-linoleinske najviše ima u
grudima 0,51%, zatim u karabataku 0,39% i najmanje u bataku 0,11%. Meso morki je karakterističnog prijatnog ukusa, a potražnja je veća u odnosu na ponudu, što može
biti podstrek budućim proizvođačima.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
T1  - Morka – od ukrasne ptice do nutritivno vrednog obroka
SP  - 374
EP  - 381
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3235
ER  - 

@conference{
author = "Laudanović, Milica and Janjić, Jelena and Baltić, Branislav and Mitrović, Radmila and Tasić, Aleksandra and Starčević, Marija and Baltić, Milan Ž.",
year = "2023",
abstract = "U poređenju sa ostalom živinom, gajenje morki (biserki) ima određene prednosti
kao što su niska proizvodna cena, dobra sposobnost adaptacije na različite uslove
sredine i veća otpornost na bolesti. Postoji nekoliko varijeteta morki u zavisnosti od
boje perja: plavičasta, siva, bela, crna, tamno siva. Kod nas je najzastupljenija
tamnosiva morka sa belim tačkama koje podsećaju na bisere, pa otuda i naziv biserke.
Uglavnom se gaje kao ukrasna živina.Odrasla jedinka ima telesnu masu od oko 1450g.
Godišnje nose od 50 do 80 jaja, a u intenzivnom sistemu gajenja mogu da snesu i do
200 jaja. Prosečna masa jajeta je 38g. Genotip, pol i uslovi držanja imaju veliki uticaj
na klanične osobine. Sivamorka ima najveću masu trupa 914g. Masagrudi bele morke
je 276 g, bataka 55g, a karabataka oko 69g. Meso morke ima neznatno više proteina
od pilećeg i ćurećeg mesa i upola manje masti, pa otuda i manju energetsku vrednost.
Meso morke sadrži čak osam esencijalnih aminokiselina i zbog toga je nutritivno
veoma vredno. Bogato je mineralima (Ca, Mg, Mn, P, K, Na, Cu, Fe, Zn) i vitaminima (B
grupa). Sadržaj gvožđa u crvenom mesu morki (batak 1,46mg/100g, karabatak
1,33mg/100g) može zadovoljiti dnevne potrebe konzumenata. Sadržaj masnih
kiselina varira u zavisnosti od ishrane morki, klime i uslova držanja. Od zasićenih
masnih kiselina, palmitinske najviše ima u grudima 24,37% i miristinske koje ima
najviše u bataku 0,42%. Od mononezasićenih masnih kiselina oleinske najviše ima u
karabataku 25,81%. Od polinezasićenih masnih kiselina najviše je zastupljena linolna
(grudi 28,62%, batak 32,58% i karabatak 42,57%), dok alfa-linoleinske najviše ima u
grudima 0,51%, zatim u karabataku 0,39% i najmanje u bataku 0,11%. Meso morki je karakterističnog prijatnog ukusa, a potražnja je veća u odnosu na ponudu, što može
biti podstrek budućim proizvođačima.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023",
title = "Morka – od ukrasne ptice do nutritivno vrednog obroka",
pages = "374-381",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3235"
}

Laudanović, M., Janjić, J., Baltić, B., Mitrović, R., Tasić, A., Starčević, M.,& Baltić, M. Ž.. (2023). Morka – od ukrasne ptice do nutritivno vrednog obroka. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
Beograd : Srpsko veterinarsko društvo., 374-381.
https://hdl.handle.net/21.15107/rcub_veterinar_3235

Laudanović M, Janjić J, Baltić B, Mitrović R, Tasić A, Starčević M, Baltić MŽ. Morka – od ukrasne ptice do nutritivno vrednog obroka. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023. 2023;:374-381.
https://hdl.handle.net/21.15107/rcub_veterinar_3235 .

Laudanović, Milica, Janjić, Jelena, Baltić, Branislav, Mitrović, Radmila, Tasić, Aleksandra, Starčević, Marija, Baltić, Milan Ž., "Morka – od ukrasne ptice do nutritivno vrednog obroka" in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023 (2023):374-381,
https://hdl.handle.net/21.15107/rcub_veterinar_3235 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Janjić, Jelena
AU  - Đorđević, Milena
AU  - Anđelković, Radivoje
AU  - Baltić, Branislav
AU  - Starčević, Marija
AU  - Dimitrijević, Vladimir
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3246
AB  - Marveni lekar i profesor Hipologije pri Kneževskoj srpskoj artiljeriskoj školi u
Beogradu Jovan Gec napisao je prvu knjigu iz oblasti Veterinarske medicine1862.
godine. Knjiga je napisana na starosrpskom pismu, a samo su recepti za lekove
napisani na latinskom jeziku. Autor već na prvoj strani, pre predgovora, navodi da je
Hipologija nauka o konjima i da je građu za knjigu sam prikupio i preveo. Knjiga je
džepnog formata sa oko 625 karaktera po strani, a ima ukupno 400 strana. Najveći deo
knjige (385 strana) odnosi se na konje, a ostali deo knjige označen kao "Dodatak"
posvećen je govedima, svinjama i ovcama. Tekst knjige podeljen je u šest poglavlja, a
na pojedinim mestima pominju se brojevi tabela i grafikona koji nisu sastavni deo
knjige. Verovatno je da su bili većeg formata i da su štampani posebno.
Knjigu “Hipologija” kao reprint izdanje štampala je, u 300 primeraka, Veterinarska
komora Srbije početkom devedesetih godina prošlog veka. Original se čuva u fondu
Narodne biblioteke Srbije u Beogradu.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
T1  - Hipologija Jovana Geca prva knjiga iz Veterinarske medicine u Srbiji
SP  - 489
EP  - 498
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3246
ER  - 

@conference{
author = "Baltić, Milan Ž. and Janjić, Jelena and Đorđević, Milena and Anđelković, Radivoje and Baltić, Branislav and Starčević, Marija and Dimitrijević, Vladimir",
year = "2023",
abstract = "Marveni lekar i profesor Hipologije pri Kneževskoj srpskoj artiljeriskoj školi u
Beogradu Jovan Gec napisao je prvu knjigu iz oblasti Veterinarske medicine1862.
godine. Knjiga je napisana na starosrpskom pismu, a samo su recepti za lekove
napisani na latinskom jeziku. Autor već na prvoj strani, pre predgovora, navodi da je
Hipologija nauka o konjima i da je građu za knjigu sam prikupio i preveo. Knjiga je
džepnog formata sa oko 625 karaktera po strani, a ima ukupno 400 strana. Najveći deo
knjige (385 strana) odnosi se na konje, a ostali deo knjige označen kao "Dodatak"
posvećen je govedima, svinjama i ovcama. Tekst knjige podeljen je u šest poglavlja, a
na pojedinim mestima pominju se brojevi tabela i grafikona koji nisu sastavni deo
knjige. Verovatno je da su bili većeg formata i da su štampani posebno.
Knjigu “Hipologija” kao reprint izdanje štampala je, u 300 primeraka, Veterinarska
komora Srbije početkom devedesetih godina prošlog veka. Original se čuva u fondu
Narodne biblioteke Srbije u Beogradu.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023",
title = "Hipologija Jovana Geca prva knjiga iz Veterinarske medicine u Srbiji",
pages = "489-498",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3246"
}

Baltić, M. Ž., Janjić, J., Đorđević, M., Anđelković, R., Baltić, B., Starčević, M.,& Dimitrijević, V.. (2023). Hipologija Jovana Geca prva knjiga iz Veterinarske medicine u Srbiji. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
Beograd : Srpsko veterinarsko društvo., 489-498.
https://hdl.handle.net/21.15107/rcub_veterinar_3246

Baltić MŽ, Janjić J, Đorđević M, Anđelković R, Baltić B, Starčević M, Dimitrijević V. Hipologija Jovana Geca prva knjiga iz Veterinarske medicine u Srbiji. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023. 2023;:489-498.
https://hdl.handle.net/21.15107/rcub_veterinar_3246 .

Baltić, Milan Ž., Janjić, Jelena, Đorđević, Milena, Anđelković, Radivoje, Baltić, Branislav, Starčević, Marija, Dimitrijević, Vladimir, "Hipologija Jovana Geca prva knjiga iz Veterinarske medicine u Srbiji" in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023 (2023):489-498,
https://hdl.handle.net/21.15107/rcub_veterinar_3246 .

TY  - JOUR
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
AU  - Janković, Vesna
AU  - Lakićević, Brankica
AU  - Milojević, Lazar
AU  - Velebit, Branko
AU  - Baltić, Branislav
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3730
AB  - This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values of aw of narrower and wider diameter sausages with and
without added starter cultures decreased during ripening, and were close to values of 0.9.
Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of
the ripening process, and these bacteria were not detected in wider diameter fermented sausages
on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow
and wider diameter sausages without added starter culture was slower than the increase in the
number of these bacteria in sausages with added starter culture.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Changes in bacterial status and aw values during the maturation of fermented sausages
VL  - 64
IS  - 2
SP  - 106
EP  - 110
DO  - 10.18485/meattech.2023.64.2.18
ER  - 

@article{
author = "Mitrović, Radmila and Janjić, Jelena and Janković, Vesna and Lakićević, Brankica and Milojević, Lazar and Velebit, Branko and Baltić, Branislav",
year = "2023",
abstract = "This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values of aw of narrower and wider diameter sausages with and
without added starter cultures decreased during ripening, and were close to values of 0.9.
Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of
the ripening process, and these bacteria were not detected in wider diameter fermented sausages
on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow
and wider diameter sausages without added starter culture was slower than the increase in the
number of these bacteria in sausages with added starter culture.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Changes in bacterial status and aw values during the maturation of fermented sausages",
volume = "64",
number = "2",
pages = "106-110",
doi = "10.18485/meattech.2023.64.2.18"
}

Mitrović, R., Janjić, J., Janković, V., Lakićević, B., Milojević, L., Velebit, B.,& Baltić, B.. (2023). Changes in bacterial status and aw values during the maturation of fermented sausages. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 106-110.
https://doi.org/10.18485/meattech.2023.64.2.18

Mitrović R, Janjić J, Janković V, Lakićević B, Milojević L, Velebit B, Baltić B. Changes in bacterial status and aw values during the maturation of fermented sausages. in Meat Technology. 2023;64(2):106-110.
doi:10.18485/meattech.2023.64.2.18 .

Mitrović, Radmila, Janjić, Jelena, Janković, Vesna, Lakićević, Brankica, Milojević, Lazar, Velebit, Branko, Baltić, Branislav, "Changes in bacterial status and aw values during the maturation of fermented sausages" in Meat Technology, 64, no. 2 (2023):106-110,
https://doi.org/10.18485/meattech.2023.64.2.18 . .

TY  - CONF
AU  - Baltić, Branislav M.
AU  - Janjić, Jelena
AU  - Mrdović, Boris
AU  - Branković Lazić, Ivana
AU  - Starčević, Marija
AU  - Laudanović, Milica
AU  - Đorđević, Vesna
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2872
AB  - Meat softening is used in culinary and meat processing, which is the
final part of meat technology. In this way, it is easier to digest meat
in the digestive tract of people. The softening of meat is especially
important due to the fact that the number of people over the age of 60
in the world is constantly increasing, with poor tooth status and various
oral diseases. For this population, food needs to be modified to allow
its nutritional value (macro and micronutrients) to be utilized.Meat
tendering procedures can be divided into physical and chemical. The
oldest of the chemical procedures is certainly the enzymatic softening
with endoenzymes of meat, which man met empirically while he was a
hunter. Postmortem endoenzymes play a significant role in softening
the meat, ie its maturation. Proteolytic enzymes (calpains, proteases,
cathepsins) are involved in this process, which affect the degradation
of myofibrils and cytoskeleton proteins. Calpains are cysteine proteases that destroy myofibril proteins (tropomyosin, troponin T, troponin I,
C-protein, connectin, tiptin, vinculin, and desmin).Broiler breast meat
(Cobb 500) without visible myopathies was used in this study. The meat
was deboned, vacuumed and stored at + 3 ° C for seven days. On the
first, fourth and seventh days of storage, the color (“L”, “a” and “b”
values), pH value and texture (Instron 4301) were tested and sensory
evaluation was performed (odor, taste, aftertaste, chewability, juiciness
and overall impression). The pH value of the meat increased from 5.89
on the first day to 6.17 on the seventh day. The parameters of the color
value decreased from the first to the seventh day (“L” value from 59.98
to 57.36, “a” value from 2.28 to 2.07 and “b” value from 7.40 to 6.63)
. The texture of the breast meat decreased from 47.91 N to 43.91 N.
Sensory scores increased from the first to the seventh day. Examination
of physical parameters (pH, color, texture) and sensory evaluation of
broiler breast meat revealed statistically significant differences (p<0.01)
between the obtained average values for the examined parameters.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
T1  - Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat
SP  - 287
EP  - 288
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2872
ER  - 

@conference{
author = "Baltić, Branislav M. and Janjić, Jelena and Mrdović, Boris and Branković Lazić, Ivana and Starčević, Marija and Laudanović, Milica and Đorđević, Vesna",
year = "2022",
abstract = "Meat softening is used in culinary and meat processing, which is the
final part of meat technology. In this way, it is easier to digest meat
in the digestive tract of people. The softening of meat is especially
important due to the fact that the number of people over the age of 60
in the world is constantly increasing, with poor tooth status and various
oral diseases. For this population, food needs to be modified to allow
its nutritional value (macro and micronutrients) to be utilized.Meat
tendering procedures can be divided into physical and chemical. The
oldest of the chemical procedures is certainly the enzymatic softening
with endoenzymes of meat, which man met empirically while he was a
hunter. Postmortem endoenzymes play a significant role in softening
the meat, ie its maturation. Proteolytic enzymes (calpains, proteases,
cathepsins) are involved in this process, which affect the degradation
of myofibrils and cytoskeleton proteins. Calpains are cysteine proteases that destroy myofibril proteins (tropomyosin, troponin T, troponin I,
C-protein, connectin, tiptin, vinculin, and desmin).Broiler breast meat
(Cobb 500) without visible myopathies was used in this study. The meat
was deboned, vacuumed and stored at + 3 ° C for seven days. On the
first, fourth and seventh days of storage, the color (“L”, “a” and “b”
values), pH value and texture (Instron 4301) were tested and sensory
evaluation was performed (odor, taste, aftertaste, chewability, juiciness
and overall impression). The pH value of the meat increased from 5.89
on the first day to 6.17 on the seventh day. The parameters of the color
value decreased from the first to the seventh day (“L” value from 59.98
to 57.36, “a” value from 2.28 to 2.07 and “b” value from 7.40 to 6.63)
. The texture of the breast meat decreased from 47.91 N to 43.91 N.
Sensory scores increased from the first to the seventh day. Examination
of physical parameters (pH, color, texture) and sensory evaluation of
broiler breast meat revealed statistically significant differences (p<0.01)
between the obtained average values for the examined parameters.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022",
title = "Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat",
pages = "287-288",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2872"
}

Baltić, B. M., Janjić, J., Mrdović, B., Branković Lazić, I., Starčević, M., Laudanović, M.,& Đorđević, V.. (2022). Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
Banja Luka : Veterinarska komora Republike Srpske., 287-288.
https://hdl.handle.net/21.15107/rcub_veterinar_2872

Baltić BM, Janjić J, Mrdović B, Branković Lazić I, Starčević M, Laudanović M, Đorđević V. Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022. 2022;:287-288.
https://hdl.handle.net/21.15107/rcub_veterinar_2872 .

Baltić, Branislav M., Janjić, Jelena, Mrdović, Boris, Branković Lazić, Ivana, Starčević, Marija, Laudanović, Milica, Đorđević, Vesna, "Influence of cooling storage on physical and sensory properties of vacuum packed broiler breast meat" in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022 (2022):287-288,
https://hdl.handle.net/21.15107/rcub_veterinar_2872 .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Baltić, Branislav
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Šefer, Dragan
AU  - Radulović, Stamen
AU  - Radovanović, Anita
AU  - Perić, Dejan
AU  - Peurača, Mile
AU  - Marković, Radmila
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2571
AB  - The aim was to examine production performance, carcass characteristics, and intestinal histomorphology of weaned piglets (28-to 54-day-old) fed diet with 3 or 5 g of sodium butyrate per kg of diet (group II and III). Groups II and III had higher final live weight and total weight gain. The feed to gain ratio was the best in group I. The highest carcass yield was of group III. Significant differences (P<0.05) were observed in Escherischia coli counts in small intestine between control (I) and experimental groups (II and III), and in cecum between control (I) and experimental group II. There were significant differences (P<0.05) between all groups for the intestine length, intestine weight, and both height and width of the ileal villus. The highest villus height/crypt depth ratio of jejunum occurred in group II piglets, while the highest villus height/crypt depth ratio of ileum was in piglets from group III. The significant correlations were determined between amount of sodium butyrate and final live weight, intestinal length, intestinal weight, jejunal and ileal crypt depth, and ileal villus widths.
PB  - Animal Nutrition Association
T2  - Animal Nutrition and Feed Technology
T1  - Advantages of sodium butyrate in weaned piglet diet
VL  - 22
IS  - 2
SP  - 245
EP  - 260
DO  - 10.5958/0974-181X.2022.00020.8
ER  - 

@article{
author = "Đorđević, Jasna and Baltić, Branislav and Glišić, Milica and Bošković, Marija and Šefer, Dragan and Radulović, Stamen and Radovanović, Anita and Perić, Dejan and Peurača, Mile and Marković, Radmila",
year = "2022",
abstract = "The aim was to examine production performance, carcass characteristics, and intestinal histomorphology of weaned piglets (28-to 54-day-old) fed diet with 3 or 5 g of sodium butyrate per kg of diet (group II and III). Groups II and III had higher final live weight and total weight gain. The feed to gain ratio was the best in group I. The highest carcass yield was of group III. Significant differences (P<0.05) were observed in Escherischia coli counts in small intestine between control (I) and experimental groups (II and III), and in cecum between control (I) and experimental group II. There were significant differences (P<0.05) between all groups for the intestine length, intestine weight, and both height and width of the ileal villus. The highest villus height/crypt depth ratio of jejunum occurred in group II piglets, while the highest villus height/crypt depth ratio of ileum was in piglets from group III. The significant correlations were determined between amount of sodium butyrate and final live weight, intestinal length, intestinal weight, jejunal and ileal crypt depth, and ileal villus widths.",
publisher = "Animal Nutrition Association",
journal = "Animal Nutrition and Feed Technology",
title = "Advantages of sodium butyrate in weaned piglet diet",
volume = "22",
number = "2",
pages = "245-260",
doi = "10.5958/0974-181X.2022.00020.8"
}

Đorđević, J., Baltić, B., Glišić, M., Bošković, M., Šefer, D., Radulović, S., Radovanović, A., Perić, D., Peurača, M.,& Marković, R.. (2022). Advantages of sodium butyrate in weaned piglet diet. in Animal Nutrition and Feed Technology
Animal Nutrition Association., 22(2), 245-260.
https://doi.org/10.5958/0974-181X.2022.00020.8

Đorđević J, Baltić B, Glišić M, Bošković M, Šefer D, Radulović S, Radovanović A, Perić D, Peurača M, Marković R. Advantages of sodium butyrate in weaned piglet diet. in Animal Nutrition and Feed Technology. 2022;22(2):245-260.
doi:10.5958/0974-181X.2022.00020.8 .

Đorđević, Jasna, Baltić, Branislav, Glišić, Milica, Bošković, Marija, Šefer, Dragan, Radulović, Stamen, Radovanović, Anita, Perić, Dejan, Peurača, Mile, Marković, Radmila, "Advantages of sodium butyrate in weaned piglet diet" in Animal Nutrition and Feed Technology, 22, no. 2 (2022):245-260,
https://doi.org/10.5958/0974-181X.2022.00020.8 . .

TY  - CONF
AU  - Mahmutović, Hava
AU  - Memić, Emir
AU  - Bašić, Meho
AU  - Tasić, Aleksandra
AU  - Rajčić, Antonija
AU  - Mitrović, Radmila
AU  - Baltić, Branislav M.
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2853
AB  - Исхрана кока носиља има значајну улогу за њихово здравствено и
кондиционно стање, као и за производне резултате. Задовољавајући
производни резултати могу да се остваре употребом нутријената који
осигуравају енергетске потребе, потребе у протеинима (аминокисе-
лине), витаминима и минералима. Основна сировина у исхрани кока
носиља је најчешће кукуруз (преко 50%), сојина и сунцокретова сачма,
сточна креда, сточни квасац и премикс (витамини, аминокиселине,
макро и микроелементи). Циљ овог рада био је да се испита утицај
сојиног уља (1,5% К0 група) и замене сојиног уља и дела кукуруза
ланеним уљем (К1 1,5%, К2 3% и К3 4,5%) на производне резултате
кока носиља хибрида Isa Brown (просечна маса на почетку и крају
огледа, просечан прираст, потрошња хране, просечан дневни број
и проценат снешених јаја и просечна маса јаја). Оглед је трајао 70
дана (од 155. до 220. дана старости). Просечна маса кока носиља на
почетку огледа била је уједначена, а на крају огледа била је већа
код К3 групе у односу на остале испитиване групе. Просечан при-
раст био је од 88,50 г (К0) до 114 г (К3 група). Утрошак хране био
је 120,15 г код К0 групе и 115,38 г код К2 групе. Просечан дневни
број снешених јаја био је од 37,27 (К0 група) до 38,83 (К2 група),а изражено у процентима био је од 93,11% (К0 група) до 97,19 (К2
група). Између просечног дневног броја снешених јаја и просечног
броја јаја изражених у процентима утврђене су статистички значајне
разлике (р<0,01) између поређених група. Просечна маса јаја била
је од 58,13 г (К1 група) до 60,34 (К3 група). Утврђене су статистички
значајне разлике (р<0,01) између поређених просечних маса јаја кока
носиља поређених група. Добијени резултати указују на чињеницу
да избор уља у исхрани кока носиља утиче на производне резултате.
AB  - The diet of laying hens plays a significant role in their health and fitness,
as well as in their production results. Satisfactory production results
can be achieved by using nutrients that provide energy needs, protein
needs (amino acids), vitamins and minerals. The basic raw materials in
the diet of laying hens are most often corn (over 50%), soybean and
sunflower meal, fodder chalk, fodder yeast and premix (vitamins, amino
acids, macro and microelements). The aim of this study was to examine
the impact of soybean oil (1.5% K0 groups) and the replacement of
soybean oil and corn with flaxseed oil (K1 1.5%, K2 3% and K3 4.5%)
on the production results of laying hens hybrid Isa Brown (average
weight at the beginning and end of the experiment, average growth,
food consumption, average daily number and percentage of eggs laid
and average egg weight). The experiment lasted 70 days (from 155 to
220 days of age). The average weight of laying hens at the beginning
of the experiment was uniform, and at the end of the experiment it
was higher in the K3 group compared to the other examined groups.
The average increase was from 88.50 g (K0) to 114 g (K3 group). Food
consumption was 120.15 g in the K0 group and 115.38 g in the K2
group. The average daily number of laid eggs ranged from 37.27 (K0
group) to 38.83 (K2 group), and expressed as a percentage ranged from
93.11% (K0 group) to 97.19 (K2 group). Significant differences (p<0.01) between the compared groups were found between the average daily
number of laid eggs and the average number of eggs expressed as a
percentage. The average egg weight was from 58.13 g (K1 group) to
60.34 (K3 group). Significant differences (p<0.01) were found between
the compared average weights of laying hen eggs of the compared
groups. The obtained results indicate the fact that the choice of oil in
the diet of laying hens affects the production results.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
T1  - Uticaj izvora ulja u ishrani koka nosilja na proizvodne rezultate
T1  - Influence of oil sources in the nutrition of laying hens on production results
SP  - 281
EP  - 284
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2853
ER  - 

@conference{
author = "Mahmutović, Hava and Memić, Emir and Bašić, Meho and Tasić, Aleksandra and Rajčić, Antonija and Mitrović, Radmila and Baltić, Branislav M.",
year = "2022",
abstract = "Исхрана кока носиља има значајну улогу за њихово здравствено и
кондиционно стање, као и за производне резултате. Задовољавајући
производни резултати могу да се остваре употребом нутријената који
осигуравају енергетске потребе, потребе у протеинима (аминокисе-
лине), витаминима и минералима. Основна сировина у исхрани кока
носиља је најчешће кукуруз (преко 50%), сојина и сунцокретова сачма,
сточна креда, сточни квасац и премикс (витамини, аминокиселине,
макро и микроелементи). Циљ овог рада био је да се испита утицај
сојиног уља (1,5% К0 група) и замене сојиног уља и дела кукуруза
ланеним уљем (К1 1,5%, К2 3% и К3 4,5%) на производне резултате
кока носиља хибрида Isa Brown (просечна маса на почетку и крају
огледа, просечан прираст, потрошња хране, просечан дневни број
и проценат снешених јаја и просечна маса јаја). Оглед је трајао 70
дана (од 155. до 220. дана старости). Просечна маса кока носиља на
почетку огледа била је уједначена, а на крају огледа била је већа
код К3 групе у односу на остале испитиване групе. Просечан при-
раст био је од 88,50 г (К0) до 114 г (К3 група). Утрошак хране био
је 120,15 г код К0 групе и 115,38 г код К2 групе. Просечан дневни
број снешених јаја био је од 37,27 (К0 група) до 38,83 (К2 група),а изражено у процентима био је од 93,11% (К0 група) до 97,19 (К2
група). Између просечног дневног броја снешених јаја и просечног
броја јаја изражених у процентима утврђене су статистички значајне
разлике (р<0,01) између поређених група. Просечна маса јаја била
је од 58,13 г (К1 група) до 60,34 (К3 група). Утврђене су статистички
значајне разлике (р<0,01) између поређених просечних маса јаја кока
носиља поређених група. Добијени резултати указују на чињеницу
да избор уља у исхрани кока носиља утиче на производне резултате., The diet of laying hens plays a significant role in their health and fitness,
as well as in their production results. Satisfactory production results
can be achieved by using nutrients that provide energy needs, protein
needs (amino acids), vitamins and minerals. The basic raw materials in
the diet of laying hens are most often corn (over 50%), soybean and
sunflower meal, fodder chalk, fodder yeast and premix (vitamins, amino
acids, macro and microelements). The aim of this study was to examine
the impact of soybean oil (1.5% K0 groups) and the replacement of
soybean oil and corn with flaxseed oil (K1 1.5%, K2 3% and K3 4.5%)
on the production results of laying hens hybrid Isa Brown (average
weight at the beginning and end of the experiment, average growth,
food consumption, average daily number and percentage of eggs laid
and average egg weight). The experiment lasted 70 days (from 155 to
220 days of age). The average weight of laying hens at the beginning
of the experiment was uniform, and at the end of the experiment it
was higher in the K3 group compared to the other examined groups.
The average increase was from 88.50 g (K0) to 114 g (K3 group). Food
consumption was 120.15 g in the K0 group and 115.38 g in the K2
group. The average daily number of laid eggs ranged from 37.27 (K0
group) to 38.83 (K2 group), and expressed as a percentage ranged from
93.11% (K0 group) to 97.19 (K2 group). Significant differences (p<0.01) between the compared groups were found between the average daily
number of laid eggs and the average number of eggs expressed as a
percentage. The average egg weight was from 58.13 g (K1 group) to
60.34 (K3 group). Significant differences (p<0.01) were found between
the compared average weights of laying hen eggs of the compared
groups. The obtained results indicate the fact that the choice of oil in
the diet of laying hens affects the production results.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022",
title = "Uticaj izvora ulja u ishrani koka nosilja na proizvodne rezultate, Influence of oil sources in the nutrition of laying hens on production results",
pages = "281-284",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2853"
}

Mahmutović, H., Memić, E., Bašić, M., Tasić, A., Rajčić, A., Mitrović, R.,& Baltić, B. M.. (2022). Uticaj izvora ulja u ishrani koka nosilja na proizvodne rezultate. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022
Banja Luka : Veterinarska komora Republike Srpske., 281-284.
https://hdl.handle.net/21.15107/rcub_veterinar_2853

Mahmutović H, Memić E, Bašić M, Tasić A, Rajčić A, Mitrović R, Baltić BM. Uticaj izvora ulja u ishrani koka nosilja na proizvodne rezultate. in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022. 2022;:281-284.
https://hdl.handle.net/21.15107/rcub_veterinar_2853 .

Mahmutović, Hava, Memić, Emir, Bašić, Meho, Tasić, Aleksandra, Rajčić, Antonija, Mitrović, Radmila, Baltić, Branislav M., "Uticaj izvora ulja u ishrani koka nosilja na proizvodne rezultate" in 27. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15-18. jun 2022 (2022):281-284,
https://hdl.handle.net/21.15107/rcub_veterinar_2853 .

TY  - CONF
AU  - Glišić, Milica
AU  - Grbić, Slaven
AU  - Lovrenović, Mirjana
AU  - Baltić, Branislav
AU  - Rajčić, Antonija
AU  - Janjić, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2550
AB  - Поред личног искуства и знања потрошачи се о квалитету меса информишу из других извора. У овој студији учесталост одговора анкетираних о вези између распознавања безбједности меса и познатог одгајивача је 55,1%, што је веће од осталих понуђених одговора („Неутралан сам“ и „Не слажем се“, 33,1% и 11,8%, појединачно). Учесталост слагања са одговором да се безбједност меса распознаје у односу на мјесто продаје је 59,5%, неутралан став има 29,6% анкетираних, а 10,9% се не слаже са наведеном констатацијом. Потрошачи сматрају да се безбједност меса распознаје и по ознаци органске производње. Слагање са овим одговором заступљено је са 49,4% одговора, неутралан став има 39,3% испитаника, а 11,3% није сагласно са овом констатацијом. Учесталост одговора „Слажем се“ (56,7%) је већа у односу на неутралан став, односно одговора „Не слажем се“ (32,3%) са констатацијом о вези између распознавања безбједности меса и извору информација о месу. На питање о веровању информацијама о квалитету добијених од снабдјевача- месара одговор „Слажем се“ добијен је од 53,5% испитаника. Далеко је мање оних (37,2%) који имају повјерења у продавца у супермаркету. Половина испитаника (50,2%) има повјерење у информације добијене од рођака, 41,6% од познаника, 41,4% од савјета кулинара. Неутралан став о информацијама добијених од снабдјевача-месара има 37,0% исптаника, добијених од продавца у супермаркету 41,4% испитаника, од рођака 29,9%, познаника 38,6% и савјета кулинара 42,1%. Одговор „Не слажем се“ који се односи на везу између поријекла информација и повјерења у те информације најмање је учестао када се ради о снабдјевачу-месару (9,5%), а највише када се ради о продавцу у супермаркету (21,4% одговора), што значи да потрошачи више вјерују снабдјевачу-месару, него продавцу у супермаркету. Према учесталости одговора „Не слажем се“ потрошачи имају најмање повјерења у информације које се односе на безбједност/квалитет меса које добијају из реклама (50,2% испитаника), а затим из новинских чланака (47,8% испитаника). Потрошачи највише вјерују информацијама о безбједности / квалитету меса добијених од љекара/нутриционисте (53,1%), а најчешће неутралан однос имају према информацијама добијеним од удружења за заштиту потрошача (41,9%).
C3  - 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja
T1  - Poznato/nepoznato: Uticaj poverenja pri izboru i stavovima o bezbednosti i kvalitetu mesa
SP  - 121
EP  - 124
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2550
ER  - 

@conference{
author = "Glišić, Milica and Grbić, Slaven and Lovrenović, Mirjana and Baltić, Branislav and Rajčić, Antonija and Janjić, Jelena and Bošković Cabrol, Marija",
year = "2021",
abstract = "Поред личног искуства и знања потрошачи се о квалитету меса информишу из других извора. У овој студији учесталост одговора анкетираних о вези између распознавања безбједности меса и познатог одгајивача је 55,1%, што је веће од осталих понуђених одговора („Неутралан сам“ и „Не слажем се“, 33,1% и 11,8%, појединачно). Учесталост слагања са одговором да се безбједност меса распознаје у односу на мјесто продаје је 59,5%, неутралан став има 29,6% анкетираних, а 10,9% се не слаже са наведеном констатацијом. Потрошачи сматрају да се безбједност меса распознаје и по ознаци органске производње. Слагање са овим одговором заступљено је са 49,4% одговора, неутралан став има 39,3% испитаника, а 11,3% није сагласно са овом констатацијом. Учесталост одговора „Слажем се“ (56,7%) је већа у односу на неутралан став, односно одговора „Не слажем се“ (32,3%) са констатацијом о вези између распознавања безбједности меса и извору информација о месу. На питање о веровању информацијама о квалитету добијених од снабдјевача- месара одговор „Слажем се“ добијен је од 53,5% испитаника. Далеко је мање оних (37,2%) који имају повјерења у продавца у супермаркету. Половина испитаника (50,2%) има повјерење у информације добијене од рођака, 41,6% од познаника, 41,4% од савјета кулинара. Неутралан став о информацијама добијених од снабдјевача-месара има 37,0% исптаника, добијених од продавца у супермаркету 41,4% испитаника, од рођака 29,9%, познаника 38,6% и савјета кулинара 42,1%. Одговор „Не слажем се“ који се односи на везу између поријекла информација и повјерења у те информације најмање је учестао када се ради о снабдјевачу-месару (9,5%), а највише када се ради о продавцу у супермаркету (21,4% одговора), што значи да потрошачи више вјерују снабдјевачу-месару, него продавцу у супермаркету. Према учесталости одговора „Не слажем се“ потрошачи имају најмање повјерења у информације које се односе на безбједност/квалитет меса које добијају из реклама (50,2% испитаника), а затим из новинских чланака (47,8% испитаника). Потрошачи највише вјерују информацијама о безбједности / квалитету меса добијених од љекара/нутриционисте (53,1%), а најчешће неутралан однос имају према информацијама добијеним од удружења за заштиту потрошача (41,9%).",
journal = "26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja",
title = "Poznato/nepoznato: Uticaj poverenja pri izboru i stavovima o bezbednosti i kvalitetu mesa",
pages = "121-124",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2550"
}

Glišić, M., Grbić, S., Lovrenović, M., Baltić, B., Rajčić, A., Janjić, J.,& Bošković Cabrol, M.. (2021). Poznato/nepoznato: Uticaj poverenja pri izboru i stavovima o bezbednosti i kvalitetu mesa. in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja, 121-124.
https://hdl.handle.net/21.15107/rcub_veterinar_2550

Glišić M, Grbić S, Lovrenović M, Baltić B, Rajčić A, Janjić J, Bošković Cabrol M. Poznato/nepoznato: Uticaj poverenja pri izboru i stavovima o bezbednosti i kvalitetu mesa. in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja. 2021;:121-124.
https://hdl.handle.net/21.15107/rcub_veterinar_2550 .

Glišić, Milica, Grbić, Slaven, Lovrenović, Mirjana, Baltić, Branislav, Rajčić, Antonija, Janjić, Jelena, Bošković Cabrol, Marija, "Poznato/nepoznato: Uticaj poverenja pri izboru i stavovima o bezbednosti i kvalitetu mesa" in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja (2021):121-124,
https://hdl.handle.net/21.15107/rcub_veterinar_2550 .

TY  - CONF
AU  - Janjić, Jelena
AU  - Baltić, Branislav
AU  - Mirilović, Milorad
AU  - Nedić, Drago
AU  - Đurić, Spomenka
AU  - Vejnović, Branislav
AU  - Marković, Radmila
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3165
AB  - Poslednjih godina u ishrani brojlera se, kao alternativa antibioticima koriste srednjelančane
masne kiseline (MCFA). U okviru ovog istraživanja ispitan je uticaj dodavanja
MCFA na ekonomsku efikasnost ishrane brojlera (Cobb 500) u intenzivnom uzgoju u
periodu od 42 dana. Za potrebe ovog eksperimenta mereni su brojleri i utrošena hrana
10., 21. i 42. dana, a zatim su izračunati: završna telesna masa, prosečan dnevni prirast
i konverzija. Zdravstveno stanje brojlera u tovu je svakodnevno praćeno, a mortaliteta
nije bilo. Takođe, na kraju svakog perioda (10., 21. i 42. dan) izračunate su vrednosti za
parametre ekonomske isplativosti (EPEF i EBI). Vrednosti za EPEF i EBI kod oglednih
grupa hranjenih uz dodatak MCFA su bile statistički značajno veće (p<0,05) u odnosu
na kontrolnu grupu. Ove vrednosti su kod ispitivanih grupa (kontrolne i oglednih) bile
statistički značajno manje (p<0,05) od vrednosti iz preporuka Vodiča za ishranu brojlera
ovog hibrida.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021
T1  - Uticaj dodavanja srednjelančanih masnih kiselina na ekonomsku efikasnost ishrane brojlera
SP  - 213
EP  - 221
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3165
ER  - 

@conference{
author = "Janjić, Jelena and Baltić, Branislav and Mirilović, Milorad and Nedić, Drago and Đurić, Spomenka and Vejnović, Branislav and Marković, Radmila",
year = "2021",
abstract = "Poslednjih godina u ishrani brojlera se, kao alternativa antibioticima koriste srednjelančane
masne kiseline (MCFA). U okviru ovog istraživanja ispitan je uticaj dodavanja
MCFA na ekonomsku efikasnost ishrane brojlera (Cobb 500) u intenzivnom uzgoju u
periodu od 42 dana. Za potrebe ovog eksperimenta mereni su brojleri i utrošena hrana
10., 21. i 42. dana, a zatim su izračunati: završna telesna masa, prosečan dnevni prirast
i konverzija. Zdravstveno stanje brojlera u tovu je svakodnevno praćeno, a mortaliteta
nije bilo. Takođe, na kraju svakog perioda (10., 21. i 42. dan) izračunate su vrednosti za
parametre ekonomske isplativosti (EPEF i EBI). Vrednosti za EPEF i EBI kod oglednih
grupa hranjenih uz dodatak MCFA su bile statistički značajno veće (p<0,05) u odnosu
na kontrolnu grupu. Ove vrednosti su kod ispitivanih grupa (kontrolne i oglednih) bile
statistički značajno manje (p<0,05) od vrednosti iz preporuka Vodiča za ishranu brojlera
ovog hibrida.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021",
title = "Uticaj dodavanja srednjelančanih masnih kiselina na ekonomsku efikasnost ishrane brojlera",
pages = "213-221",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3165"
}

Janjić, J., Baltić, B., Mirilović, M., Nedić, D., Đurić, S., Vejnović, B.,& Marković, R.. (2021). Uticaj dodavanja srednjelančanih masnih kiselina na ekonomsku efikasnost ishrane brojlera. in 32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021
Beograd : Srpsko veterinarsko društvo., 213-221.
https://hdl.handle.net/21.15107/rcub_veterinar_3165

Janjić J, Baltić B, Mirilović M, Nedić D, Đurić S, Vejnović B, Marković R. Uticaj dodavanja srednjelančanih masnih kiselina na ekonomsku efikasnost ishrane brojlera. in 32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021. 2021;:213-221.
https://hdl.handle.net/21.15107/rcub_veterinar_3165 .

Janjić, Jelena, Baltić, Branislav, Mirilović, Milorad, Nedić, Drago, Đurić, Spomenka, Vejnović, Branislav, Marković, Radmila, "Uticaj dodavanja srednjelančanih masnih kiselina na ekonomsku efikasnost ishrane brojlera" in 32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021 (2021):213-221,
https://hdl.handle.net/21.15107/rcub_veterinar_3165 .

Baltić, B., Mitrović, R., Sladojević, Ž., Janjić, J., Katanić, N., Jovanović, D.,& Marković, R.. (2021). Srednjelančane masne kiseline kao dodatak hrani za brojlere. in Tehničko rešenje kategorije M83 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2021.
https://hdl.handle.net/21.15107/rcub_veterinar_3470

Baltić B, Mitrović R, Sladojević Ž, Janjić J, Katanić N, Jovanović D, Marković R. Srednjelančane masne kiseline kao dodatak hrani za brojlere. in Tehničko rešenje kategorije M83 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2021. 2021;.
https://hdl.handle.net/21.15107/rcub_veterinar_3470 .

Baltić, Branislav, Mitrović, Radmila, Sladojević, Željko, Janjić, Jelena, Katanić, Nenad, Jovanović, Dragoljub, Marković, Radmila, "Srednjelančane masne kiseline kao dodatak hrani za brojlere" in Tehničko rešenje kategorije M83 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2021 (2021),
https://hdl.handle.net/21.15107/rcub_veterinar_3470 .

TY  - CONF
AU  - Baltić, Branislav M.
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Đorđević, Vesna
AU  - Marković, Radmila
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2281
AB  - The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine
VL  - 854
SP  - 012006
DO  - 10.1088/1755-1315/854/1/012006
ER  - 

@conference{
author = "Baltić, Branislav M. and Branković-Lazić, Ivana and Mrdović, Boris and Đorđević, Vesna and Marković, Radmila and Mitrović, Radmila and Janjić, Jelena",
year = "2021",
abstract = "The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine",
volume = "854",
pages = "012006",
doi = "10.1088/1755-1315/854/1/012006"
}

Baltić, B. M., Branković-Lazić, I., Mrdović, B., Đorđević, V., Marković, R., Mitrović, R.,& Janjić, J.. (2021). Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012006.
https://doi.org/10.1088/1755-1315/854/1/012006

Baltić BM, Branković-Lazić I, Mrdović B, Đorđević V, Marković R, Mitrović R, Janjić J. Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012006.
doi:10.1088/1755-1315/854/1/012006 .

Baltić, Branislav M., Branković-Lazić, Ivana, Mrdović, Boris, Đorđević, Vesna, Marković, Radmila, Mitrović, Radmila, Janjić, Jelena, "Relationships between broiler final weights and histomorphometric parameters of certain segments of the intestine" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012006,
https://doi.org/10.1088/1755-1315/854/1/012006 . .

TY  - CONF
AU  - Branković-Lazić, Ivana
AU  - Marković, Radmila
AU  - Baltić, Branislav M.
AU  - Rašeta, Mladen
AU  - Baltić, Tatjana
AU  - Đorđević, Vesna
AU  - Katanić, Nenad
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2289
AB  - The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, viability, average daily gain and feed conversion) on the efficiency of fattening during the whole fattening period (42 days). The obtained production results were used to calculate the European production efficiency factor (EPEF) and the European broiler index (EBI) values for each fattening phase as well as for the whole fattening. The results obtained indicate that, in the later stages of fattening, the use of CLA during the whole fattening period is economically more justified than the non-CLA diets used for control broilers. With the use of CLA throughout the whole fattening, the EPEF and EBI values are consistent with these values calculated for the Cobb 500 standard. In addition to economic justification, the use of CLA also has human nutritional significance, since the broiler meat is enriched with CLA and has a more favourable n-6/n-3 fatty acid ratio.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening
VL  - 854
SP  - 012012
DO  - 10.1088/1755-1315/854/1/012012
ER  - 

@conference{
author = "Branković-Lazić, Ivana and Marković, Radmila and Baltić, Branislav M. and Rašeta, Mladen and Baltić, Tatjana and Đorđević, Vesna and Katanić, Nenad",
year = "2021",
abstract = "The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, viability, average daily gain and feed conversion) on the efficiency of fattening during the whole fattening period (42 days). The obtained production results were used to calculate the European production efficiency factor (EPEF) and the European broiler index (EBI) values for each fattening phase as well as for the whole fattening. The results obtained indicate that, in the later stages of fattening, the use of CLA during the whole fattening period is economically more justified than the non-CLA diets used for control broilers. With the use of CLA throughout the whole fattening, the EPEF and EBI values are consistent with these values calculated for the Cobb 500 standard. In addition to economic justification, the use of CLA also has human nutritional significance, since the broiler meat is enriched with CLA and has a more favourable n-6/n-3 fatty acid ratio.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening",
volume = "854",
pages = "012012",
doi = "10.1088/1755-1315/854/1/012012"
}

Branković-Lazić, I., Marković, R., Baltić, B. M., Rašeta, M., Baltić, T., Đorđević, V.,& Katanić, N.. (2021). Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012012.
https://doi.org/10.1088/1755-1315/854/1/012012

Branković-Lazić I, Marković R, Baltić BM, Rašeta M, Baltić T, Đorđević V, Katanić N. Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012012.
doi:10.1088/1755-1315/854/1/012012 .

Branković-Lazić, Ivana, Marković, Radmila, Baltić, Branislav M., Rašeta, Mladen, Baltić, Tatjana, Đorđević, Vesna, Katanić, Nenad, "Examination of the influence of conjugated linoleic acid in broiler nutrition on the economic efficiency of fattening" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012012,
https://doi.org/10.1088/1755-1315/854/1/012012 . .

TY  - CONF
AU  - Perić, Dejan
AU  - Marković, Radmila
AU  - Radulović, Stamen
AU  - Grdović, Svetlana
AU  - Baltić, Branislav
AU  - Nedić, Drago N.
AU  - Šefer, Dragan
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3357
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 2020
T1  - Korišćenje srednjelančanih masnih kiselina u ishrani brojlera u tovu
T1  - Use of medium-chain fatty acids in the nutrition of broilers in fattening
SP  - 170
EP  - 173
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3357
ER  - 

@conference{
author = "Perić, Dejan and Marković, Radmila and Radulović, Stamen and Grdović, Svetlana and Baltić, Branislav and Nedić, Drago N. and Šefer, Dragan",
year = "2020",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 2020",
title = "Korišćenje srednjelančanih masnih kiselina u ishrani brojlera u tovu, Use of medium-chain fatty acids in the nutrition of broilers in fattening",
pages = "170-173",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3357"
}

Perić, D., Marković, R., Radulović, S., Grdović, S., Baltić, B., Nedić, D. N.,& Šefer, D.. (2020). Korišćenje srednjelančanih masnih kiselina u ishrani brojlera u tovu. in 25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 2020
Banja Luka : Veterinarska komora Republike Srpske., 170-173.
https://hdl.handle.net/21.15107/rcub_veterinar_3357

Perić D, Marković R, Radulović S, Grdović S, Baltić B, Nedić DN, Šefer D. Korišćenje srednjelančanih masnih kiselina u ishrani brojlera u tovu. in 25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 2020. 2020;:170-173.
https://hdl.handle.net/21.15107/rcub_veterinar_3357 .

Perić, Dejan, Marković, Radmila, Radulović, Stamen, Grdović, Svetlana, Baltić, Branislav, Nedić, Drago N., Šefer, Dragan, "Korišćenje srednjelančanih masnih kiselina u ishrani brojlera u tovu" in 25. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 2020 (2020):170-173,
https://hdl.handle.net/21.15107/rcub_veterinar_3357 .

TY  - CONF
AU  - Ćirić, Jelena
AU  - Cerić, Olgica
AU  - Marković, Radmila
AU  - Glamočlija, Nataša
AU  - Starčević, Marija
AU  - Baltić, Branislav
AU  - Baltić, Milan Ž.
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3601
PB  - Univerzitet u Beogradu
C3  - UniFood Conference - Belgrade, Octobre 5 - 6. 2018
T1  - Bioakumulacija arsena i pojedinih teških metala u tkivima puževa poreklom iz Srbije
T1  - Bioaccumulation of arsenic and heavy metals in snail tissues from the Serbia
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3601
ER  - 

@conference{
author = "Ćirić, Jelena and Cerić, Olgica and Marković, Radmila and Glamočlija, Nataša and Starčević, Marija and Baltić, Branislav and Baltić, Milan Ž.",
year = "2018",
publisher = "Univerzitet u Beogradu",
journal = "UniFood Conference - Belgrade, Octobre 5 - 6. 2018",
title = "Bioakumulacija arsena i pojedinih teških metala u tkivima puževa poreklom iz Srbije, Bioaccumulation of arsenic and heavy metals in snail tissues from the Serbia",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3601"
}

Ćirić, J., Cerić, O., Marković, R., Glamočlija, N., Starčević, M., Baltić, B.,& Baltić, M. Ž.. (2018). Bioakumulacija arsena i pojedinih teških metala u tkivima puževa poreklom iz Srbije. in UniFood Conference - Belgrade, Octobre 5 - 6. 2018
Univerzitet u Beogradu..
https://hdl.handle.net/21.15107/rcub_veterinar_3601

Ćirić J, Cerić O, Marković R, Glamočlija N, Starčević M, Baltić B, Baltić MŽ. Bioakumulacija arsena i pojedinih teških metala u tkivima puževa poreklom iz Srbije. in UniFood Conference - Belgrade, Octobre 5 - 6. 2018. 2018;.
https://hdl.handle.net/21.15107/rcub_veterinar_3601 .

Ćirić, Jelena, Cerić, Olgica, Marković, Radmila, Glamočlija, Nataša, Starčević, Marija, Baltić, Branislav, Baltić, Milan Ž., "Bioakumulacija arsena i pojedinih teških metala u tkivima puževa poreklom iz Srbije" in UniFood Conference - Belgrade, Octobre 5 - 6. 2018 (2018),
https://hdl.handle.net/21.15107/rcub_veterinar_3601 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Popović, Milka
AU  - Marković, Radmila
AU  - Ćirić, Jelena
AU  - Baltić, Branislav M.
AU  - Starčević, Marija
AU  - Janjić, Jelena
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2306
AB  - Порекло воде на земљи од античких времена, па и данас, је предмет бројних
инересовања, мислиоца и истраживача из различитих области науке, још увек није у потпуности
разјашњено. Са друге стране, о распрострањености воде на земљи и њеним ресурсима, нарочито о
води коју човек користи за пиће зна се много више. Распрострањеност воде и водни ресурси
слатке воде су неравномерно распоређени на земљи, па отуда и сигурност (доступност) воде свим
становницима света је неравномерна. Пораст броја становника и климатске промене (глобално
загревање) прете све већој оскудици воде у појединим деловима света, нарочито оним
најмногољуднијим. Вода се од давнина не користи само за пиће и одржавање личне хигијене. Она
је и материјално добро са широком применом (наводњавање, енергетски извор, транспорт, лечење,
туризам, рекреација). Један од највећих проблема, са којим се у епохи антропоцена суочава
човечанство, је загађење животне средине и у њој посебно загађење вода. Ово захтева одговорност
и бригу, како друштва, тако и сваког појединца према заштити животне средине, употреби и
поступцима са водом.
PB  - Srpsko veterinarsko društvo, Beograd
C3  - 29. Savetovanje Veterinara Srbije
T1  - Voda - prošlost, sadašnjost, budućnost
T1  - Water - past, present, future
SP  - 15
EP  - 30
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2306
ER  - 

@conference{
author = "Baltić, Milan Ž. and Popović, Milka and Marković, Radmila and Ćirić, Jelena and Baltić, Branislav M. and Starčević, Marija and Janjić, Jelena",
year = "2018",
abstract = "Порекло воде на земљи од античких времена, па и данас, је предмет бројних
инересовања, мислиоца и истраживача из различитих области науке, још увек није у потпуности
разјашњено. Са друге стране, о распрострањености воде на земљи и њеним ресурсима, нарочито о
води коју човек користи за пиће зна се много више. Распрострањеност воде и водни ресурси
слатке воде су неравномерно распоређени на земљи, па отуда и сигурност (доступност) воде свим
становницима света је неравномерна. Пораст броја становника и климатске промене (глобално
загревање) прете све већој оскудици воде у појединим деловима света, нарочито оним
најмногољуднијим. Вода се од давнина не користи само за пиће и одржавање личне хигијене. Она
је и материјално добро са широком применом (наводњавање, енергетски извор, транспорт, лечење,
туризам, рекреација). Један од највећих проблема, са којим се у епохи антропоцена суочава
човечанство, је загађење животне средине и у њој посебно загађење вода. Ово захтева одговорност
и бригу, како друштва, тако и сваког појединца према заштити животне средине, употреби и
поступцима са водом.",
publisher = "Srpsko veterinarsko društvo, Beograd",
journal = "29. Savetovanje Veterinara Srbije",
title = "Voda - prošlost, sadašnjost, budućnost, Water - past, present, future",
pages = "15-30",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2306"
}

Baltić, M. Ž., Popović, M., Marković, R., Ćirić, J., Baltić, B. M., Starčević, M.,& Janjić, J.. (2018). Voda - prošlost, sadašnjost, budućnost. in 29. Savetovanje Veterinara Srbije
Srpsko veterinarsko društvo, Beograd., 15-30.
https://hdl.handle.net/21.15107/rcub_veterinar_2306

Baltić MŽ, Popović M, Marković R, Ćirić J, Baltić BM, Starčević M, Janjić J. Voda - prošlost, sadašnjost, budućnost. in 29. Savetovanje Veterinara Srbije. 2018;:15-30.
https://hdl.handle.net/21.15107/rcub_veterinar_2306 .

Baltić, Milan Ž., Popović, Milka, Marković, Radmila, Ćirić, Jelena, Baltić, Branislav M., Starčević, Marija, Janjić, Jelena, "Voda - prošlost, sadašnjost, budućnost" in 29. Savetovanje Veterinara Srbije (2018):15-30,
https://hdl.handle.net/21.15107/rcub_veterinar_2306 .

TY  - CONF
AU  - Pavlićević, Nataša
AU  - Glišić, Milica
AU  - Starčević, Marija
AU  - Đorđević, Jasna
AU  - Bošković, Marija
AU  - Baltić, Branislav
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2983
AB  - Smoked fish, especially cold-smoked fish, is one of the most respected fish products. Since this is a "ready to eat" product, a particular attention is given to the packaging and changing during storage (bacteriological status, physical and chemical characteristics, sensory properties). The cold-smoked fish most commonly is packaged in the vacuum and modified atmosphere (MAP). The aim of this study was to evaluate the changes in the content of total volatile nitrogen (TVN) in the cold smoked fish packaged in a vacuum and MAP. For the experiment slices of cold smoked trout were packaged in a vacuum (O-I group) and three different modified atmospheres (O-II: 50% CO2+50% N2; O-III: 60% CO2+40% N2 and O-IV: 90% Co2+10% N2). The fish is stored after packaging at a temperature of 3 ℃, and the content of TVN was examined on days 0,7, 14,21,28,35 and 42. The content of TVN was determined by reaction of titration with hydrochloric acid in the presence of 3% of boric acid and methyl red and methyl blue as indicators. The content of TVN in samples of O-I group was from 3.52±0.24 ppm (on day 0) to 28.38±3.22 ppm (day 42), in O-II group from 3.02±0.06 ppm to 23.72±7.45 ppm, in O-III group from 3.07±0.09 ppm to 39.26±10.78 ppm and in samples of O-IV group TVN content was from 3.12±0.07 ppm to 36.15±4.47 ppm (respectively). During the 6 weeks of storage, the TVN in the samples of all four groups of cold smoked fish grew throughout the whole storage period, as can be seen from the regression equation for O-I, O-II, O-il and IV-O group: y=3.3019x+3.1481, y=2.6366x+4.6628, y=4.9603x-0.7559 and y=4.9762x-0.0561 (respectively). From the shown data it can be concluded that, based on the content of TVN as an indicator of spoilage, the least changes were detected in samples of O-II group, then O-I group, while the most pronounced changes were in the samples O-III and O-IV group of cold-smoked trout.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017
T1  - Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe
T1  - Examination of changes in total volatile nitrogen during the storage of cold smoked fish
SP  - 113
EP  - 114
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2983
ER  - 

@conference{
author = "Pavlićević, Nataša and Glišić, Milica and Starčević, Marija and Đorđević, Jasna and Bošković, Marija and Baltić, Branislav and Baltić, Milan Ž.",
year = "2017",
abstract = "Smoked fish, especially cold-smoked fish, is one of the most respected fish products. Since this is a "ready to eat" product, a particular attention is given to the packaging and changing during storage (bacteriological status, physical and chemical characteristics, sensory properties). The cold-smoked fish most commonly is packaged in the vacuum and modified atmosphere (MAP). The aim of this study was to evaluate the changes in the content of total volatile nitrogen (TVN) in the cold smoked fish packaged in a vacuum and MAP. For the experiment slices of cold smoked trout were packaged in a vacuum (O-I group) and three different modified atmospheres (O-II: 50% CO2+50% N2; O-III: 60% CO2+40% N2 and O-IV: 90% Co2+10% N2). The fish is stored after packaging at a temperature of 3 ℃, and the content of TVN was examined on days 0,7, 14,21,28,35 and 42. The content of TVN was determined by reaction of titration with hydrochloric acid in the presence of 3% of boric acid and methyl red and methyl blue as indicators. The content of TVN in samples of O-I group was from 3.52±0.24 ppm (on day 0) to 28.38±3.22 ppm (day 42), in O-II group from 3.02±0.06 ppm to 23.72±7.45 ppm, in O-III group from 3.07±0.09 ppm to 39.26±10.78 ppm and in samples of O-IV group TVN content was from 3.12±0.07 ppm to 36.15±4.47 ppm (respectively). During the 6 weeks of storage, the TVN in the samples of all four groups of cold smoked fish grew throughout the whole storage period, as can be seen from the regression equation for O-I, O-II, O-il and IV-O group: y=3.3019x+3.1481, y=2.6366x+4.6628, y=4.9603x-0.7559 and y=4.9762x-0.0561 (respectively). From the shown data it can be concluded that, based on the content of TVN as an indicator of spoilage, the least changes were detected in samples of O-II group, then O-I group, while the most pronounced changes were in the samples O-III and O-IV group of cold-smoked trout.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017",
title = "Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe, Examination of changes in total volatile nitrogen during the storage of cold smoked fish",
pages = "113-114",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2983"
}

Pavlićević, N., Glišić, M., Starčević, M., Đorđević, J., Bošković, M., Baltić, B.,& Baltić, M. Ž.. (2017). Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe. in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017
Banja Luka : Veterinarska komora Republike Srpske., 113-114.
https://hdl.handle.net/21.15107/rcub_veterinar_2983

Pavlićević N, Glišić M, Starčević M, Đorđević J, Bošković M, Baltić B, Baltić MŽ. Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe. in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017. 2017;:113-114.
https://hdl.handle.net/21.15107/rcub_veterinar_2983 .

Pavlićević, Nataša, Glišić, Milica, Starčević, Marija, Đorđević, Jasna, Bošković, Marija, Baltić, Branislav, Baltić, Milan Ž., "Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe" in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017 (2017):113-114,
https://hdl.handle.net/21.15107/rcub_veterinar_2983 .

TY  - CONF
AU  - Ćirić, Jelena
AU  - Mitrović, Radmila
AU  - Baltić, Branislav
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2564
AB  - The Yersinia enterocolitica has become increasingly important as a food contaminant. Yersiniosis is a typical foodborne disease and Y.enterocolitica has been frequently isolated from a variety of foods, like untreated milk, chocolate milk, dairy cream and ice cream, vegetables like carrots, tomatoes, beef and lamb, but pigs (meat and meat products) have been considered to be the primary reservoir for the human pathogenic types of Y. enterocolitica. The aim of this study was to evaluate the effect of storage time, pH and aw value on the levels of Yersinia enterocolitica in Sremska sausages (traditional meat products from Srem, Serbia). For comparison, meat was divided into four equal portions. Control sausages were produced without starter cultures (CI-group) and with starter cultures (CII-group). Experimental sausages were inoculated with Yersinia enterocolitica (biotype 1, serotype 0:8) (EI-group-without starter cultures and EII-group-with starter cultures). Sampling was performed by randomly selecting two links of each sausage preparation during storage on 0, 3, 7, 12 and 18 day of ripening period. Microbiological examination (Yersinia enterocolitica) was conducted according to ISO methods (ISO 10273-2003). Results showed that number of Y. enterocolitica was decreased, and was not detected after 12 day of ripening period. The sausage groups manufactured with starter cultures had lower pH and aw values compared to groups without starter culture. The use of the starter cultures constitutes an additional improvement to the microbial safety by reducing Yersinia enterocolitica in Sremska sausages.
PB  - Beograd : Udruženje mikrobiologa Srbije
C3  - XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017
T1  - Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period
SP  - 205
EP  - 205
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2564
ER  - 

@conference{
author = "Ćirić, Jelena and Mitrović, Radmila and Baltić, Branislav and Janjić, Jelena and Bošković, Marija and Glišić, Milica and Baltić, Milan Ž.",
year = "2017",
abstract = "The Yersinia enterocolitica has become increasingly important as a food contaminant. Yersiniosis is a typical foodborne disease and Y.enterocolitica has been frequently isolated from a variety of foods, like untreated milk, chocolate milk, dairy cream and ice cream, vegetables like carrots, tomatoes, beef and lamb, but pigs (meat and meat products) have been considered to be the primary reservoir for the human pathogenic types of Y. enterocolitica. The aim of this study was to evaluate the effect of storage time, pH and aw value on the levels of Yersinia enterocolitica in Sremska sausages (traditional meat products from Srem, Serbia). For comparison, meat was divided into four equal portions. Control sausages were produced without starter cultures (CI-group) and with starter cultures (CII-group). Experimental sausages were inoculated with Yersinia enterocolitica (biotype 1, serotype 0:8) (EI-group-without starter cultures and EII-group-with starter cultures). Sampling was performed by randomly selecting two links of each sausage preparation during storage on 0, 3, 7, 12 and 18 day of ripening period. Microbiological examination (Yersinia enterocolitica) was conducted according to ISO methods (ISO 10273-2003). Results showed that number of Y. enterocolitica was decreased, and was not detected after 12 day of ripening period. The sausage groups manufactured with starter cultures had lower pH and aw values compared to groups without starter culture. The use of the starter cultures constitutes an additional improvement to the microbial safety by reducing Yersinia enterocolitica in Sremska sausages.",
publisher = "Beograd : Udruženje mikrobiologa Srbije",
journal = "XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017",
title = "Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period",
pages = "205-205",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2564"
}

Ćirić, J., Mitrović, R., Baltić, B., Janjić, J., Bošković, M., Glišić, M.,& Baltić, M. Ž.. (2017). Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period. in XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017
Beograd : Udruženje mikrobiologa Srbije., 205-205.
https://hdl.handle.net/21.15107/rcub_veterinar_2564

Ćirić J, Mitrović R, Baltić B, Janjić J, Bošković M, Glišić M, Baltić MŽ. Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period. in XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017. 2017;:205-205.
https://hdl.handle.net/21.15107/rcub_veterinar_2564 .

Ćirić, Jelena, Mitrović, Radmila, Baltić, Branislav, Janjić, Jelena, Bošković, Marija, Glišić, Milica, Baltić, Milan Ž., "Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period" in XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017 (2017):205-205,
https://hdl.handle.net/21.15107/rcub_veterinar_2564 .

TY  - CONF
AU  - Janjić, Jelena
AU  - Glišić, Milica
AU  - Ivanović, Jelena
AU  - Lovrenović, Mirjana
AU  - Baltić, Branislav
AU  - Glamočlija, Nataša
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2991
AB  - Brza hrana se definiše kao visokoenergetska hrana, koja svojim osobinama privlači konzumente svih starosnih kategorija, među kojima su najviše ugroženi adolescenti. Ispitivana ciljna grupa u okviru ovog istraživanja obuhvatala je 1000 adolescenata starosti od 15 do 19 godina. Učesnici su se izjasnili da im je najvažniji parametar brze hrane bio ukus, a zatim kvalitet. Ocena kvaliteta statistički se značajno razlikovala u odnosu na pol ispitanika. Ispitivanjem pice i hamburgera utvrđena je sličnost u hemijskom sastavu. Hamburger sadrži više masti, amanje ugljenih hidrata i soli, dok je sadržaj proteina približno isti. Potrebno je edukovati omladinu o značaju pravilne ishrane.
AB  - Fast food is de6ined as high-energy food, with characteristics that attracted consumer of all
ages, including the most vulnerable adolescents. The study target groups within this study
contained 1,000 adolescents age from 15 to 19 years. The participants declared that the
most important parameter of fast food was taste, then quality. Quality rating was
signi6icantly different compared to the sex of the respondents. The study of pizza and
burgers was determined similarity in chemical composition. Hamburger contains more fat,
low in carbohydrates, and salt, whereas the protein content is approximately the same. It is
necessary to educate the youth about the importance of healthy food.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 21. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 8 - 11. jun, 2016
T1  - Ispitivanje odabranih parametara kvaliteta brze hrane
T1  - Examination of selected fast food quality parameters
SP  - 89
EP  - 90
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2991
ER  - 

@conference{
author = "Janjić, Jelena and Glišić, Milica and Ivanović, Jelena and Lovrenović, Mirjana and Baltić, Branislav and Glamočlija, Nataša and Baltić, Milan Ž.",
year = "2016",
abstract = "Brza hrana se definiše kao visokoenergetska hrana, koja svojim osobinama privlači konzumente svih starosnih kategorija, među kojima su najviše ugroženi adolescenti. Ispitivana ciljna grupa u okviru ovog istraživanja obuhvatala je 1000 adolescenata starosti od 15 do 19 godina. Učesnici su se izjasnili da im je najvažniji parametar brze hrane bio ukus, a zatim kvalitet. Ocena kvaliteta statistički se značajno razlikovala u odnosu na pol ispitanika. Ispitivanjem pice i hamburgera utvrđena je sličnost u hemijskom sastavu. Hamburger sadrži više masti, amanje ugljenih hidrata i soli, dok je sadržaj proteina približno isti. Potrebno je edukovati omladinu o značaju pravilne ishrane., Fast food is de6ined as high-energy food, with characteristics that attracted consumer of all
ages, including the most vulnerable adolescents. The study target groups within this study
contained 1,000 adolescents age from 15 to 19 years. The participants declared that the
most important parameter of fast food was taste, then quality. Quality rating was
signi6icantly different compared to the sex of the respondents. The study of pizza and
burgers was determined similarity in chemical composition. Hamburger contains more fat,
low in carbohydrates, and salt, whereas the protein content is approximately the same. It is
necessary to educate the youth about the importance of healthy food.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "21. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 8 - 11. jun, 2016",
title = "Ispitivanje odabranih parametara kvaliteta brze hrane, Examination of selected fast food quality parameters",
pages = "89-90",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2991"
}

Janjić, J., Glišić, M., Ivanović, J., Lovrenović, M., Baltić, B., Glamočlija, N.,& Baltić, M. Ž.. (2016). Ispitivanje odabranih parametara kvaliteta brze hrane. in 21. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 8 - 11. jun, 2016
Banja Luka : Veterinarska komora Republike Srpske., 89-90.
https://hdl.handle.net/21.15107/rcub_veterinar_2991

Janjić J, Glišić M, Ivanović J, Lovrenović M, Baltić B, Glamočlija N, Baltić MŽ. Ispitivanje odabranih parametara kvaliteta brze hrane. in 21. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 8 - 11. jun, 2016. 2016;:89-90.
https://hdl.handle.net/21.15107/rcub_veterinar_2991 .

Janjić, Jelena, Glišić, Milica, Ivanović, Jelena, Lovrenović, Mirjana, Baltić, Branislav, Glamočlija, Nataša, Baltić, Milan Ž., "Ispitivanje odabranih parametara kvaliteta brze hrane" in 21. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 8 - 11. jun, 2016 (2016):89-90,
https://hdl.handle.net/21.15107/rcub_veterinar_2991 .