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  - Mahmutović, Hava
AU  - Memić, Emir
AU  - Bašić, Meho
AU  - Starčević, Marija
AU  - Glamočlija, Nataša
AU  - Glišić, Milica
AU  - Baltić, Milan Ž.
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2555
AB  - Масти у исхрани људи имају вишеструки значај, посебно онај везан за здравље људи. Оне су извор енергије, носиоци су у мастима растворљивих витамина, значајне су за бројне физиолошке процесе. Бројна истраживања у свету односе се на значај масти за здравље људи. При том се највише пажње придаје односу ω-6/ω-3 масних киселина који је у палеолиту био идеалан (1:1), данас је препоручен 4:1, а стваран у најразвијенијим земљама света 20:1, па и више. На састав и особине масти, па и на однос ω-6/ω-3 масних киселина може да се утиче исхраном животиња. Циљ овог рада био је да се испита утицај ланеног уља (богато ω-3 масним киселинама) на маснокиселински састав јаја. За оглед су формиране две групе кока носиља Isa Brown (обе са по 40 јединки) од којих је контролна гру- па у храни добијала 1,5% сојиног уља, а огледна 1,5% ланеног уља. Оглед је трајао 70 дана, а маснокиселински састав јаја утврђиван је 14., 30. и 70 дана огледа. Садржај ω-6 масних киселина (23,04%) 14. дана огледа био је статистички значајно већи (р<0,01) од садржаја ω-6 масних киселина огледне групе (18,18%). Утврђено је да је 14. дана огледа садржај ω-3 масних киселина контролне групе (2,63%) био статистички значајно мањи (р<0,01) од просечног садржаја ω-3 масних киселина огледне групе (6,35%). Утврђена је и статистички значајна разлика (р<0,01) између односа ω-6/ω-3 масних киселина који је код контролне групе био 8,62:1, а огледне 2,81:1. Просечан садржај ω-6 масних киселина 30. дана огледа у јајима контролне групе био је 21,32%, а огледне 16,69%, а ω-3 масних киселина контролне групе 2,62, а огледне 2,69, док је однос ω-6/ω-3 масних киселина 30. дана био код контролне групе 8,03:1, а огледне 2,43:1. У свим случајевима поређења разлике су биле статистички значајне (р<0,01). Слични резултати утвђени су и 70. дана огледа. Резултати испитивања указују да употреба ланеног уља омогућава добијање јаја са повољнијим односом ω-6/ω-3 масних киселина.
C3  - 27. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik radova i kratkih sadržaja
T1  - Uticaj izvora ulja u ishrani koka nosilja na sadržaj i odnos ω-6/ ω-3 masnih kiselina jaja
SP  - 289
EP  - 292
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2555
ER  - 

@conference{
author = "Mahmutović, Hava and Memić, Emir and Bašić, Meho and Starčević, Marija and Glamočlija, Nataša and Glišić, Milica and Baltić, Milan Ž.",
year = "2022",
abstract = "Масти у исхрани људи имају вишеструки значај, посебно онај везан за здравље људи. Оне су извор енергије, носиоци су у мастима растворљивих витамина, значајне су за бројне физиолошке процесе. Бројна истраживања у свету односе се на значај масти за здравље људи. При том се највише пажње придаје односу ω-6/ω-3 масних киселина који је у палеолиту био идеалан (1:1), данас је препоручен 4:1, а стваран у најразвијенијим земљама света 20:1, па и више. На састав и особине масти, па и на однос ω-6/ω-3 масних киселина може да се утиче исхраном животиња. Циљ овог рада био је да се испита утицај ланеног уља (богато ω-3 масним киселинама) на маснокиселински састав јаја. За оглед су формиране две групе кока носиља Isa Brown (обе са по 40 јединки) од којих је контролна гру- па у храни добијала 1,5% сојиног уља, а огледна 1,5% ланеног уља. Оглед је трајао 70 дана, а маснокиселински састав јаја утврђиван је 14., 30. и 70 дана огледа. Садржај ω-6 масних киселина (23,04%) 14. дана огледа био је статистички значајно већи (р<0,01) од садржаја ω-6 масних киселина огледне групе (18,18%). Утврђено је да је 14. дана огледа садржај ω-3 масних киселина контролне групе (2,63%) био статистички значајно мањи (р<0,01) од просечног садржаја ω-3 масних киселина огледне групе (6,35%). Утврђена је и статистички значајна разлика (р<0,01) између односа ω-6/ω-3 масних киселина који је код контролне групе био 8,62:1, а огледне 2,81:1. Просечан садржај ω-6 масних киселина 30. дана огледа у јајима контролне групе био је 21,32%, а огледне 16,69%, а ω-3 масних киселина контролне групе 2,62, а огледне 2,69, док је однос ω-6/ω-3 масних киселина 30. дана био код контролне групе 8,03:1, а огледне 2,43:1. У свим случајевима поређења разлике су биле статистички значајне (р<0,01). Слични резултати утвђени су и 70. дана огледа. Резултати испитивања указују да употреба ланеног уља омогућава добијање јаја са повољнијим односом ω-6/ω-3 масних киселина.",
journal = "27. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik radova i kratkih sadržaja",
title = "Uticaj izvora ulja u ishrani koka nosilja na sadržaj i odnos ω-6/ ω-3 masnih kiselina jaja",
pages = "289-292",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2555"
}

Mahmutović, H., Memić, E., Bašić, M., Starčević, M., Glamočlija, N., Glišić, M.,& Baltić, M. Ž.. (2022). Uticaj izvora ulja u ishrani koka nosilja na sadržaj i odnos ω-6/ ω-3 masnih kiselina jaja. in 27. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik radova i kratkih sadržaja, 289-292.
https://hdl.handle.net/21.15107/rcub_veterinar_2555

Mahmutović H, Memić E, Bašić M, Starčević M, Glamočlija N, Glišić M, Baltić MŽ. Uticaj izvora ulja u ishrani koka nosilja na sadržaj i odnos ω-6/ ω-3 masnih kiselina jaja. in 27. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik radova i kratkih sadržaja. 2022;:289-292.
https://hdl.handle.net/21.15107/rcub_veterinar_2555 .

Mahmutović, Hava, Memić, Emir, Bašić, Meho, Starčević, Marija, Glamočlija, Nataša, Glišić, Milica, Baltić, Milan Ž., "Uticaj izvora ulja u ishrani koka nosilja na sadržaj i odnos ω-6/ ω-3 masnih kiselina jaja" in 27. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik radova i kratkih sadržaja (2022):289-292,
https://hdl.handle.net/21.15107/rcub_veterinar_2555 .

TY  - CONF
AU  - Starčević, Marija
AU  - Glamočlija, Nataša
AU  - Janjić, Jelena
AU  - Baltić, Branislav
AU  - Nešić, Ksenija
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2849
AB  - Očekuje se da će zbog povećanja broja stanovnika na svetu do 2050. godine biti
potrebno oko 70 procenata više hrane nego što se trenutno proizvodi. Sa rastom populacije, čija ishrana zahteva i unošenje proteina, stočarska proizvodnja će nastaviti da
raste, a proteini životinjskog porekla ostaće važan deo ishrane stanovništva. Proizvodnja proteina životinjskog porekla će u budućnosti porasti najvećim delom zahvaljujući
povećanoj proizvodnji svinjskog i živinskog mesa. Zbog toga će se povećati i potražnja
za proteinima u hranivima zbog toga što svinje i živina imaju veću potrebu za proteinima u hrani u poređenju sa preživarima. Prema tome, potrebe i izazovi u današnjem
vremenu biće da se pronađu oni izvori proteina koji će po svojim svojstvima zadovoljiti
nutritivne potrebe najvećeg dela stanovništva i životinja, a čija će proizvodnja biti jeftinija i pristupačnija od izvora proteina koji se danas koriste u ishrani ljudi i životinja.
Do danas je već nekoliko novih izvora proteina za ishranu ljudi i životinja u upotrebi,
a njihov značaj će u budućnosti biti još veći. Kao alternativni proteinski dodaci se sve
češće koriste insekti, proteini jednoćelijskih organizama i alge. Pored toga, mikrobnom
tehnologijom i biološkom fermentacijom može se poboljšati svarljivost, a samim tim i
upotrebna vrednost proteinskih dodataka.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - XXXIII Savetovanje veterinara Srbije, Zlatibor, 08–11. septembar, 2022
T1  - Izvori proteina u ishrani ljudi i životinja – Prošlost, sadašnjost, budućnost
SP  - 392
EP  - 405
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2849
ER  - 

@conference{
author = "Starčević, Marija and Glamočlija, Nataša and Janjić, Jelena and Baltić, Branislav and Nešić, Ksenija and Marković, Radmila and Baltić, Milan Ž.",
year = "2022",
abstract = "Očekuje se da će zbog povećanja broja stanovnika na svetu do 2050. godine biti
potrebno oko 70 procenata više hrane nego što se trenutno proizvodi. Sa rastom populacije, čija ishrana zahteva i unošenje proteina, stočarska proizvodnja će nastaviti da
raste, a proteini životinjskog porekla ostaće važan deo ishrane stanovništva. Proizvodnja proteina životinjskog porekla će u budućnosti porasti najvećim delom zahvaljujući
povećanoj proizvodnji svinjskog i živinskog mesa. Zbog toga će se povećati i potražnja
za proteinima u hranivima zbog toga što svinje i živina imaju veću potrebu za proteinima u hrani u poređenju sa preživarima. Prema tome, potrebe i izazovi u današnjem
vremenu biće da se pronađu oni izvori proteina koji će po svojim svojstvima zadovoljiti
nutritivne potrebe najvećeg dela stanovništva i životinja, a čija će proizvodnja biti jeftinija i pristupačnija od izvora proteina koji se danas koriste u ishrani ljudi i životinja.
Do danas je već nekoliko novih izvora proteina za ishranu ljudi i životinja u upotrebi,
a njihov značaj će u budućnosti biti još veći. Kao alternativni proteinski dodaci se sve
češće koriste insekti, proteini jednoćelijskih organizama i alge. Pored toga, mikrobnom
tehnologijom i biološkom fermentacijom može se poboljšati svarljivost, a samim tim i
upotrebna vrednost proteinskih dodataka.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "XXXIII Savetovanje veterinara Srbije, Zlatibor, 08–11. septembar, 2022",
title = "Izvori proteina u ishrani ljudi i životinja – Prošlost, sadašnjost, budućnost",
pages = "392-405",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2849"
}

Starčević, M., Glamočlija, N., Janjić, J., Baltić, B., Nešić, K., Marković, R.,& Baltić, M. Ž.. (2022). Izvori proteina u ishrani ljudi i životinja – Prošlost, sadašnjost, budućnost. in XXXIII Savetovanje veterinara Srbije, Zlatibor, 08–11. septembar, 2022
Beograd : Srpsko veterinarsko društvo., 392-405.
https://hdl.handle.net/21.15107/rcub_veterinar_2849

Starčević M, Glamočlija N, Janjić J, Baltić B, Nešić K, Marković R, Baltić MŽ. Izvori proteina u ishrani ljudi i životinja – Prošlost, sadašnjost, budućnost. in XXXIII Savetovanje veterinara Srbije, Zlatibor, 08–11. septembar, 2022. 2022;:392-405.
https://hdl.handle.net/21.15107/rcub_veterinar_2849 .

Starčević, Marija, Glamočlija, Nataša, Janjić, Jelena, Baltić, Branislav, Nešić, Ksenija, Marković, Radmila, Baltić, Milan Ž., "Izvori proteina u ishrani ljudi i životinja – Prošlost, sadašnjost, budućnost" in XXXIII Savetovanje veterinara Srbije, Zlatibor, 08–11. septembar, 2022 (2022):392-405,
https://hdl.handle.net/21.15107/rcub_veterinar_2849 .

TY  - JOUR
AU  - Starčević, Marija
AU  - Mahmutović, Hava
AU  - Glamočlija, Nataša
AU  - Bašić, Meho
AU  - Andjelković, R.
AU  - Mitrović, Radmila
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3760
PB  - Elsevier
T2  - Animal
T1  - Retraction notice to “Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems” [Animal 15(2) (2022) 100087]
VL  - 16
IS  - 12
SP  - 100689
DO  - 10.1016/j.animal.2022.100689
ER  - 

@article{
author = "Starčević, Marija and Mahmutović, Hava and Glamočlija, Nataša and Bašić, Meho and Andjelković, R. and Mitrović, Radmila and Marković, Radmila and Janjić, Jelena and Bošković, Marija and Baltić, Milan Ž.",
year = "2021",
publisher = "Elsevier",
journal = "Animal",
title = "Retraction notice to “Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems” [Animal 15(2) (2022) 100087]",
volume = "16",
number = "12",
pages = "100689",
doi = "10.1016/j.animal.2022.100689"
}

Starčević, M., Mahmutović, H., Glamočlija, N., Bašić, M., Andjelković, R., Mitrović, R., Marković, R., Janjić, J., Bošković, M.,& Baltić, M. Ž.. (2021). Retraction notice to “Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems” [Animal 15(2) (2022) 100087]. in Animal
Elsevier., 16(12), 100689.
https://doi.org/10.1016/j.animal.2022.100689

Starčević M, Mahmutović H, Glamočlija N, Bašić M, Andjelković R, Mitrović R, Marković R, Janjić J, Bošković M, Baltić MŽ. Retraction notice to “Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems” [Animal 15(2) (2022) 100087]. in Animal. 2021;16(12):100689.
doi:10.1016/j.animal.2022.100689 .

Starčević, Marija, Mahmutović, Hava, Glamočlija, Nataša, Bašić, Meho, Andjelković, R., Mitrović, Radmila, Marković, Radmila, Janjić, Jelena, Bošković, Marija, Baltić, Milan Ž., "Retraction notice to “Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems” [Animal 15(2) (2022) 100087]" in Animal, 16, no. 12 (2021):100689,
https://doi.org/10.1016/j.animal.2022.100689 . .

TY  - CONF
AU  - Glišić, Milica
AU  - Bošković Cabrol, Marija
AU  - Baltić, Milan Ž.
AU  - Glišić, Marija
AU  - Glamočlija, Nataša
AU  - Marković, Radmila
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2551
AB  - Изофлавони, међу којима је један од значајнијих агликон генистеин, су група фитоједињења примарно заступљених у легуминозама за које је показано да остварују анаболички ефекат на метаболизам и да утичу на неуроендокрини систем животиња, док на нивоу дигестивног тракта остварују антиинфламаторне и имуномодулаторске ефекте и мењају микробиоту црева живине. Циљ овог истраживања био је да се испита зависност између производних резултата Cobb 500 бројлера (n=360) храњених растућим количинама генистеина (200-800 мг/кг) током завршне фазе това (21.-42. дан) и хистоморфометријских параметара дуоденума, јејунума и илеума. Утврђена је слаба линеарна зависност телесне масе и укупног прираста за период завршног това и висине ресица дуоденума и јејунума (r=0,178, r=0,164 и r=0,192, r=0,170; P<0,05, pojedinačno). Ова два параметра су била у позитивној корелационој зависности и са дубином крипти у јејунуму и илеуму (r=0,206, r=180 и r=0,233, r=0,196; P<0,05, pojedinačno). Позитивна умерена до јака корелациона зависност утврђена је између укупне конзумације и висине ресица дуоденума, јејунума и илеума (r у опсегу од 0,584 до 0,755; P<0,05), док је умерена линеарна зависност била између укупне конзумације и ширине ресица у дуоденуму и јејунуму, и дубине крипти у дуоденуму (просечно r=0,45; P<0,05). Конверзија хране бројлера била је у значајној умереној корелационој зависности са ширином ресица сва три сегмента црева (r=0,655, r=0,559 и r=0,491), висином ресица јејунума и илеума (r=0,640 и r=0,679), и односом висина ресица/дубина крипти у јејунуму (r=0,465), док јака позитивна и умерена негативна корелациона зависност је утврђена са дубином крипти дуоденума и јејунума (r=0,773 и r=-0,487; P<0,05). Механизам којим генистеин мења морфологију дигестивног тракта приписује
C3  - 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja
T1  - Zavisnost proizvodnih rezultata i intestinalne histomorfometrije brojlera hranjenih genisteinom
SP  - 113
EP  - 116
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2551
ER  - 

@conference{
author = "Glišić, Milica and Bošković Cabrol, Marija and Baltić, Milan Ž. and Glišić, Marija and Glamočlija, Nataša and Marković, Radmila",
year = "2021",
abstract = "Изофлавони, међу којима је један од значајнијих агликон генистеин, су група фитоједињења примарно заступљених у легуминозама за које је показано да остварују анаболички ефекат на метаболизам и да утичу на неуроендокрини систем животиња, док на нивоу дигестивног тракта остварују антиинфламаторне и имуномодулаторске ефекте и мењају микробиоту црева живине. Циљ овог истраживања био је да се испита зависност између производних резултата Cobb 500 бројлера (n=360) храњених растућим количинама генистеина (200-800 мг/кг) током завршне фазе това (21.-42. дан) и хистоморфометријских параметара дуоденума, јејунума и илеума. Утврђена је слаба линеарна зависност телесне масе и укупног прираста за период завршног това и висине ресица дуоденума и јејунума (r=0,178, r=0,164 и r=0,192, r=0,170; P<0,05, pojedinačno). Ова два параметра су била у позитивној корелационој зависности и са дубином крипти у јејунуму и илеуму (r=0,206, r=180 и r=0,233, r=0,196; P<0,05, pojedinačno). Позитивна умерена до јака корелациона зависност утврђена је између укупне конзумације и висине ресица дуоденума, јејунума и илеума (r у опсегу од 0,584 до 0,755; P<0,05), док је умерена линеарна зависност била између укупне конзумације и ширине ресица у дуоденуму и јејунуму, и дубине крипти у дуоденуму (просечно r=0,45; P<0,05). Конверзија хране бројлера била је у значајној умереној корелационој зависности са ширином ресица сва три сегмента црева (r=0,655, r=0,559 и r=0,491), висином ресица јејунума и илеума (r=0,640 и r=0,679), и односом висина ресица/дубина крипти у јејунуму (r=0,465), док јака позитивна и умерена негативна корелациона зависност је утврђена са дубином крипти дуоденума и јејунума (r=0,773 и r=-0,487; P<0,05). Механизам којим генистеин мења морфологију дигестивног тракта приписује",
journal = "26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja",
title = "Zavisnost proizvodnih rezultata i intestinalne histomorfometrije brojlera hranjenih genisteinom",
pages = "113-116",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2551"
}

Glišić, M., Bošković Cabrol, M., Baltić, M. Ž., Glišić, M., Glamočlija, N.,& Marković, R.. (2021). Zavisnost proizvodnih rezultata i intestinalne histomorfometrije brojlera hranjenih genisteinom. in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja, 113-116.
https://hdl.handle.net/21.15107/rcub_veterinar_2551

Glišić M, Bošković Cabrol M, Baltić MŽ, Glišić M, Glamočlija N, Marković R. Zavisnost proizvodnih rezultata i intestinalne histomorfometrije brojlera hranjenih genisteinom. in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja. 2021;:113-116.
https://hdl.handle.net/21.15107/rcub_veterinar_2551 .

Glišić, Milica, Bošković Cabrol, Marija, Baltić, Milan Ž., Glišić, Marija, Glamočlija, Nataša, Marković, Radmila, "Zavisnost proizvodnih rezultata i intestinalne histomorfometrije brojlera hranjenih genisteinom" in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja (2021):113-116,
https://hdl.handle.net/21.15107/rcub_veterinar_2551 .

TY  - JOUR
AU  - Bošković Cabrol, Marija
AU  - Ristić, Milan
AU  - Šević, Kristina
AU  - Đorđević, Jasna
AU  - Glišić, Milica
AU  - Glamočlija, Nataša
AU  - Baltić, Milan Ž.
AU  - Šefer, Dragan
AU  - Marković, Radmila
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2242
AB  - The aim of this study was to evaluate the effect of three phytogenic
feed additives on broiler growth performance, carcass traits, intestinal
morphology and meat sensory attributes. 240 onedayold,
unsexed
Cobb500 broilers were divided into four groups: with control feed (C),
with control feed with phytobiotic containing thymol (PFA I), with
control feed with phytobiotic containing cinnamaldehyde and thymol
(PFA II) or with control feed with phytobiotic which contain cumin,
mint, clove and anise (PFA III). They were fed until 42 days of age. The
phytobiotic additives decreased feed intake, while body weight and
weight gain (P < 0.05) were higher compared with the control group of
broilers. The best weight gain had broilers fed with phytobiotic containing
thymol. The feed conversion was improved by the administration
of phytogenic feed additives (P < 0.05). Broilers fed phytogenic
additives had increased villus height in duodenum and ileum, increased
villus width in ileum and cecum, and lower cecal crypt depth
compared to the control group. Meat from the control broilers achieved
the lowest sensory acceptability scores, while meat from birds fed the
thymol plus cinnamaldehyde supplemented diet had the best odor and
flavor. This study provides additional evidence that phytogenic feed
additive consumption could have overall beneficial effects.
AB  - Das Ziel dieser Studie war es, den Einfluss von drei phytogenen Futtermittelzusätzen
auf das Wachstum von Broilern, die Schlachtkörpermerkmale,
die Darmmorphologie und die sensorischen Eigenschaften des Fleisches
zu bewerten. 240 Eintagsküken beider Geschlechter der Herkunft Cobb500-
Broiler wurden in vier Gruppen eingeteilt: mit Kontrollfutter (C), mit Kontrollfutter
mit Thymol (PFA I) enthaltendem Phytobiotikum, mit Kontrollfutter mit
Zimtaldehyd und Thymol (PFA II) enthaltendem Phytobiotikum und mit
Kontrollfutter mit Phytobiotika, die Kümmel, Minze, Nelke und Anis (PFA III)
enthalten. Die Fütterung erfolgte bis zum Alter von 42 Tagen. Die phytobiotischen
Zusatzstoffe verringerten die Futteraufnahme, während Körpergewicht
und Gewichtszunahme (P < 0.05) im Vergleich zur Kontrollgruppe
der Broiler höher waren. Die beste Gewichtszunahme hatten Broiler, die mit
Phytobiotika gefüttert wurden, die Thymol enthielten. Die Futterverwertung
wurde durch die Verabreichung von phytobiotischen Futterzusätzen
(P < 0.05) verbessert. Broiler, die mit phytogenen Zusätzen gefüttert wurden,
hatten im Zwölffingerdarm und im Ileum eine erhöhte Villus-Höhe, im
Ileum und im Blinddarm eine größere Villus-Breite und im Vergleich zur
Kontrollgruppe eine geringere Tiefe der Krypta. Das Fleisch der Kontrollgruppe
erreichte die niedrigsten sensorischen Akzeptanzwerte, während
das Fleisch der Broiler, die mit Thymol plus Zimtaldehyd-supplementierter
Diät gefüttert wurden, den besten Geruch und Geschmack hatte. Diese
Studie liefert zusätzliche Beweise dafür, dass die Aufnahme phytogener
Futterzusatzstoffe insgesamt positive Auswirkungen haben könnte.
PB  - Deutscher Fachverlag GmbH, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion
T1  - The effect of phytogenic feed additives on the performance, carcass traits, intestinal morphology and meat sensory properties of broilers
IS  - 10
SP  - 98
EP  - 104
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2242
ER  - 

@article{
author = "Bošković Cabrol, Marija and Ristić, Milan and Šević, Kristina and Đorđević, Jasna and Glišić, Milica and Glamočlija, Nataša and Baltić, Milan Ž. and Šefer, Dragan and Marković, Radmila",
year = "2021",
abstract = "The aim of this study was to evaluate the effect of three phytogenic
feed additives on broiler growth performance, carcass traits, intestinal
morphology and meat sensory attributes. 240 onedayold,
unsexed
Cobb500 broilers were divided into four groups: with control feed (C),
with control feed with phytobiotic containing thymol (PFA I), with
control feed with phytobiotic containing cinnamaldehyde and thymol
(PFA II) or with control feed with phytobiotic which contain cumin,
mint, clove and anise (PFA III). They were fed until 42 days of age. The
phytobiotic additives decreased feed intake, while body weight and
weight gain (P < 0.05) were higher compared with the control group of
broilers. The best weight gain had broilers fed with phytobiotic containing
thymol. The feed conversion was improved by the administration
of phytogenic feed additives (P < 0.05). Broilers fed phytogenic
additives had increased villus height in duodenum and ileum, increased
villus width in ileum and cecum, and lower cecal crypt depth
compared to the control group. Meat from the control broilers achieved
the lowest sensory acceptability scores, while meat from birds fed the
thymol plus cinnamaldehyde supplemented diet had the best odor and
flavor. This study provides additional evidence that phytogenic feed
additive consumption could have overall beneficial effects., Das Ziel dieser Studie war es, den Einfluss von drei phytogenen Futtermittelzusätzen
auf das Wachstum von Broilern, die Schlachtkörpermerkmale,
die Darmmorphologie und die sensorischen Eigenschaften des Fleisches
zu bewerten. 240 Eintagsküken beider Geschlechter der Herkunft Cobb500-
Broiler wurden in vier Gruppen eingeteilt: mit Kontrollfutter (C), mit Kontrollfutter
mit Thymol (PFA I) enthaltendem Phytobiotikum, mit Kontrollfutter mit
Zimtaldehyd und Thymol (PFA II) enthaltendem Phytobiotikum und mit
Kontrollfutter mit Phytobiotika, die Kümmel, Minze, Nelke und Anis (PFA III)
enthalten. Die Fütterung erfolgte bis zum Alter von 42 Tagen. Die phytobiotischen
Zusatzstoffe verringerten die Futteraufnahme, während Körpergewicht
und Gewichtszunahme (P < 0.05) im Vergleich zur Kontrollgruppe
der Broiler höher waren. Die beste Gewichtszunahme hatten Broiler, die mit
Phytobiotika gefüttert wurden, die Thymol enthielten. Die Futterverwertung
wurde durch die Verabreichung von phytobiotischen Futterzusätzen
(P < 0.05) verbessert. Broiler, die mit phytogenen Zusätzen gefüttert wurden,
hatten im Zwölffingerdarm und im Ileum eine erhöhte Villus-Höhe, im
Ileum und im Blinddarm eine größere Villus-Breite und im Vergleich zur
Kontrollgruppe eine geringere Tiefe der Krypta. Das Fleisch der Kontrollgruppe
erreichte die niedrigsten sensorischen Akzeptanzwerte, während
das Fleisch der Broiler, die mit Thymol plus Zimtaldehyd-supplementierter
Diät gefüttert wurden, den besten Geruch und Geschmack hatte. Diese
Studie liefert zusätzliche Beweise dafür, dass die Aufnahme phytogener
Futterzusatzstoffe insgesamt positive Auswirkungen haben könnte.",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion, The effect of phytogenic feed additives on the performance, carcass traits, intestinal morphology and meat sensory properties of broilers",
number = "10",
pages = "98-104",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2242"
}

Bošković Cabrol, M., Ristić, M., Šević, K., Đorđević, J., Glišić, M., Glamočlija, N., Baltić, M. Ž., Šefer, D.,& Marković, R.. (2021). Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main.(10), 98-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2242

Bošković Cabrol M, Ristić M, Šević K, Đorđević J, Glišić M, Glamočlija N, Baltić MŽ, Šefer D, Marković R. Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion. in Fleischwirtschaft. 2021;(10):98-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2242 .

Bošković Cabrol, Marija, Ristić, Milan, Šević, Kristina, Đorđević, Jasna, Glišić, Milica, Glamočlija, Nataša, Baltić, Milan Ž., Šefer, Dragan, Marković, Radmila, "Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion" in Fleischwirtschaft, no. 10 (2021):98-104,
https://hdl.handle.net/21.15107/rcub_veterinar_2242 .

TY  - JOUR
AU  - Starčević, Marija
AU  - Mahmutović, Hava
AU  - Glamočlija, Nataša
AU  - Bašić, Meho
AU  - Andjelković, R.
AU  - Mitrović, Radmila
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2045
AB  - Selection of optimal hybrid of Pekin duck and housing system could improve yield and quality of duck meat. The aim of this study was to investigate the effects of two rearing systems (intensive vs semi-intensive housing) on growth performance, carcass quality, and selected physical meat quality traits of two commercial strains of Pekin ducks. The study was performed on 240 one-day-old Pekin ducklings of two different strains (120 ducklings of STAR 53 medium hybrid and 120 ducklings of SM3 heavy hybrid) during a 49-day period. Half the birds (120) were reared in a complete confinement system on a floor (intensive system), while the remaining 120 ducks had access to land outside (semi-intensive system). Growth performance of ducks was determined by BW, weight gain, feed intake, and feed conversion ratio (FCR), carcass quality by dressing percentage, percentage of basic cuts in carcasses, and content of various tissues in basic cuts, while meat quality was determined by pH, drip loss, cooking loss, Warner-Bratzler shear force, and color (L*, a*, and b*) values. At the end of the study, SM3 heavy hybrid and STAR 53 hybrid Pekin ducks achieved similar BWs. Higher final BW and lower overall FCR were found in ducks reared in the intensive system than in ducks kept in the semi-intensive system. Higher dressing percentage, weight and percentage of breast, but also a lower percentage of back with pelvis in the carcasses were determined in SM3 hybrid ducks than in STAR 53 hybrid ducks. The strain of duck did not affect meat pH, drip loss, or L* color value. Moreover, housing system affected the physical meat quality of the ducks, since breasts from ducks reared in the semi-intensive system had higher initial meat pH, higher percentage of EZ-drip loss and cooking loss, and higher L*, a*, and b* values than did breasts from intensively-reared ducks. In conclusion, SM3 ducks were more suited for broiler production due to their better carcass quality than STAR 53 ducks. Furthermore, ducks reared in the intensive system had better growth performance results and better physical meat quality traits than did ducks from the semi-intensive system.
T2  - Animal
T1  - Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems
VL  - 15
IS  - 2
SP  - 100087
DO  - 10.1016/j.animal.2020.100087
ER  - 

@article{
author = "Starčević, Marija and Mahmutović, Hava and Glamočlija, Nataša and Bašić, Meho and Andjelković, R. and Mitrović, Radmila and Marković, Radmila and Janjić, Jelena and Bošković, Marija and Baltić, Milan Ž.",
year = "2021",
abstract = "Selection of optimal hybrid of Pekin duck and housing system could improve yield and quality of duck meat. The aim of this study was to investigate the effects of two rearing systems (intensive vs semi-intensive housing) on growth performance, carcass quality, and selected physical meat quality traits of two commercial strains of Pekin ducks. The study was performed on 240 one-day-old Pekin ducklings of two different strains (120 ducklings of STAR 53 medium hybrid and 120 ducklings of SM3 heavy hybrid) during a 49-day period. Half the birds (120) were reared in a complete confinement system on a floor (intensive system), while the remaining 120 ducks had access to land outside (semi-intensive system). Growth performance of ducks was determined by BW, weight gain, feed intake, and feed conversion ratio (FCR), carcass quality by dressing percentage, percentage of basic cuts in carcasses, and content of various tissues in basic cuts, while meat quality was determined by pH, drip loss, cooking loss, Warner-Bratzler shear force, and color (L*, a*, and b*) values. At the end of the study, SM3 heavy hybrid and STAR 53 hybrid Pekin ducks achieved similar BWs. Higher final BW and lower overall FCR were found in ducks reared in the intensive system than in ducks kept in the semi-intensive system. Higher dressing percentage, weight and percentage of breast, but also a lower percentage of back with pelvis in the carcasses were determined in SM3 hybrid ducks than in STAR 53 hybrid ducks. The strain of duck did not affect meat pH, drip loss, or L* color value. Moreover, housing system affected the physical meat quality of the ducks, since breasts from ducks reared in the semi-intensive system had higher initial meat pH, higher percentage of EZ-drip loss and cooking loss, and higher L*, a*, and b* values than did breasts from intensively-reared ducks. In conclusion, SM3 ducks were more suited for broiler production due to their better carcass quality than STAR 53 ducks. Furthermore, ducks reared in the intensive system had better growth performance results and better physical meat quality traits than did ducks from the semi-intensive system.",
journal = "Animal",
title = "Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems",
volume = "15",
number = "2",
pages = "100087",
doi = "10.1016/j.animal.2020.100087"
}

Starčević, M., Mahmutović, H., Glamočlija, N., Bašić, M., Andjelković, R., Mitrović, R., Marković, R., Janjić, J., Bošković, M.,& Baltić, M. Ž.. (2021). Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems. in Animal, 15(2), 100087.
https://doi.org/10.1016/j.animal.2020.100087

Starčević M, Mahmutović H, Glamočlija N, Bašić M, Andjelković R, Mitrović R, Marković R, Janjić J, Bošković M, Baltić MŽ. Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems. in Animal. 2021;15(2):100087.
doi:10.1016/j.animal.2020.100087 .

Starčević, Marija, Mahmutović, Hava, Glamočlija, Nataša, Bašić, Meho, Andjelković, R., Mitrović, Radmila, Marković, Radmila, Janjić, Jelena, Bošković, Marija, Baltić, Milan Ž., "Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems" in Animal, 15, no. 2 (2021):100087,
https://doi.org/10.1016/j.animal.2020.100087 . .

TY  - CONF
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Janjić, Jelena
AU  - Glamočlija, Nataša
AU  - Baltić, Tatjana
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2977
AB  - Marinating, a process of infusing the meat with savoury ingredients is one of the most widely-used techniques for enhancing meat quality by reducing cooking losses, improving tenderness, colour quality, and overall acceptability. Since there is a constant increase in consumer, retailer, and catering demand for processed and ready-to-eat food, of particular interest are marinated chicken breast fillets. In this study, the combined effects of dipping into different marinade solutions and packaging under vacuum on sensory properties of chicken breast fillets stored at 4℃ were investigated. Skinless broiler fillets were marinated for five hours in a 6% NaCl solution containing 2% sodium tripolyphosphate (STP) (T7), 2% sodium citrate (T2) and 1% STP and 1% sodium citrate (T3), while 6% NaCl solution with no additives was used as control (C). After marination, fillets were vacuum-packaged and stored for 28 days. Sensory properties including odour, taste, texture and overall acceptability were evaluated by 10 experienced panellists using a 7-point scale with scores 3.5 as the limit of acceptability. Panelists detected slight differences between control and T2 treatment (2% of phosphates) during storage. Treatments with added citrate had significantly lower scores for all examined sensory attributes compared to C and T2 on day 0 and day 7 of examination, with the lowest values for texture (4.95 and 5.35; 5.55 and 5.30, respectively). During the entire storage period, 2% citrate had a significant negative influence on the sensory quality of marinated fillets. On day 28, T2 treatment had the lowest scores for texture (4.20; P<0.05), while fillets from T3 group were unacceptable with regard to tase (2.80; P<0.05) and overall acceptability (2.85; P<0.05). In conclusion, samples with 2% and 1% of sodium citrate were least preferred by assessors manly due to lower texture and overall acceptability scores, indicating negative impact of citrate on sensory quality of broilers fillets.
AB  - Маринирање је процес којим се у месо додају различити састојци и зачини и
представља једну од најчешће коришћених техника за побољшање квалитета
меса утичући на смањење кала кувања, побољшање мекоће, боје и свеукупне
прихватљивости. Због константног пораста у потражњи за прерађеном и
ready-to-eat храном од стране потрошача, малопродаја и ресторана, од
нарочитог интереса су маринирани пилећи филети. У овом истраживању
испитивани су комбиновани ефекти потапања у различите растворе маринада
и паковање у вакуум на сензорска својства пилећих филета складиштених на
4°C. Филети без коже маринирани су током пет сати у 6% раствору NaCl са 2%
натријум триполифосфатa (STP) (Т1), 2% цитрата (Т2) и 1% STP и 1% цитрата
(Т3), док је 6% раствор NaCl без додатака коришћен као контрола (C). Након
маринирања филети су упаковани у вакуум и складиштени током 28 дана.
Десет искусних панелиста оцењивало је сензорске карактеристике укључујући
мирис, укус, тектуру и укупну прихватљивост користећи 7-бодовну скалу са
оценом 3,5 као лимит прихватљивости. Панелисти су утврдили мале разлике
између контроле и Т2 групе (2% фосфата) током складиштења. Групе са
додатим цитратом имале су значајно ниже оцене за све испитиване сензорске
особине у поређењу са C и Т2 групом 0. и 7. дана испитивања, са најнижом
оценом за текстуру (4,95 и 5,35; 5,55 и 5,30, појединачно). Током целог
периода складиштења додатак 2% цитрата имао је значајан негативни ефекат
на сензорски квалитет маринираних филета. Последњег дана складиштења (28. дан) Т2 група добила је најниже оцене за текстуру (4,20; P<0,05), док су
филети Т3 групе били неприхватљиви у погледу укуса (2,80; P<0,05) и укупне
прихватљивости (2,85; P<0,05). Може се закључити да узорци са 2% и 1%
натријум цитрата су према оцењивачима били најнепожељнији углавном због
ниских оцена за текстуру и укупну прихватљивост, што указује на негативни
ефекат коришћења цитрата у маринади на сензорски квалитет пилећих
филета.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019
T1  - Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets
T1  - Efekat mariniranja i pakovanja u vakuum na senzorske karakteristike pilećih fileta
SP  - 147
EP  - 150
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2977
ER  - 

@conference{
author = "Glišić, Milica and Bošković, Marija and Đorđević, Jasna and Janjić, Jelena and Glamočlija, Nataša and Baltić, Tatjana and Baltić, Milan Ž.",
year = "2019",
abstract = "Marinating, a process of infusing the meat with savoury ingredients is one of the most widely-used techniques for enhancing meat quality by reducing cooking losses, improving tenderness, colour quality, and overall acceptability. Since there is a constant increase in consumer, retailer, and catering demand for processed and ready-to-eat food, of particular interest are marinated chicken breast fillets. In this study, the combined effects of dipping into different marinade solutions and packaging under vacuum on sensory properties of chicken breast fillets stored at 4℃ were investigated. Skinless broiler fillets were marinated for five hours in a 6% NaCl solution containing 2% sodium tripolyphosphate (STP) (T7), 2% sodium citrate (T2) and 1% STP and 1% sodium citrate (T3), while 6% NaCl solution with no additives was used as control (C). After marination, fillets were vacuum-packaged and stored for 28 days. Sensory properties including odour, taste, texture and overall acceptability were evaluated by 10 experienced panellists using a 7-point scale with scores 3.5 as the limit of acceptability. Panelists detected slight differences between control and T2 treatment (2% of phosphates) during storage. Treatments with added citrate had significantly lower scores for all examined sensory attributes compared to C and T2 on day 0 and day 7 of examination, with the lowest values for texture (4.95 and 5.35; 5.55 and 5.30, respectively). During the entire storage period, 2% citrate had a significant negative influence on the sensory quality of marinated fillets. On day 28, T2 treatment had the lowest scores for texture (4.20; P<0.05), while fillets from T3 group were unacceptable with regard to tase (2.80; P<0.05) and overall acceptability (2.85; P<0.05). In conclusion, samples with 2% and 1% of sodium citrate were least preferred by assessors manly due to lower texture and overall acceptability scores, indicating negative impact of citrate on sensory quality of broilers fillets., Маринирање је процес којим се у месо додају различити састојци и зачини и
представља једну од најчешће коришћених техника за побољшање квалитета
меса утичући на смањење кала кувања, побољшање мекоће, боје и свеукупне
прихватљивости. Због константног пораста у потражњи за прерађеном и
ready-to-eat храном од стране потрошача, малопродаја и ресторана, од
нарочитог интереса су маринирани пилећи филети. У овом истраживању
испитивани су комбиновани ефекти потапања у различите растворе маринада
и паковање у вакуум на сензорска својства пилећих филета складиштених на
4°C. Филети без коже маринирани су током пет сати у 6% раствору NaCl са 2%
натријум триполифосфатa (STP) (Т1), 2% цитрата (Т2) и 1% STP и 1% цитрата
(Т3), док је 6% раствор NaCl без додатака коришћен као контрола (C). Након
маринирања филети су упаковани у вакуум и складиштени током 28 дана.
Десет искусних панелиста оцењивало је сензорске карактеристике укључујући
мирис, укус, тектуру и укупну прихватљивост користећи 7-бодовну скалу са
оценом 3,5 као лимит прихватљивости. Панелисти су утврдили мале разлике
између контроле и Т2 групе (2% фосфата) током складиштења. Групе са
додатим цитратом имале су значајно ниже оцене за све испитиване сензорске
особине у поређењу са C и Т2 групом 0. и 7. дана испитивања, са најнижом
оценом за текстуру (4,95 и 5,35; 5,55 и 5,30, појединачно). Током целог
периода складиштења додатак 2% цитрата имао је значајан негативни ефекат
на сензорски квалитет маринираних филета. Последњег дана складиштења (28. дан) Т2 група добила је најниже оцене за текстуру (4,20; P<0,05), док су
филети Т3 групе били неприхватљиви у погледу укуса (2,80; P<0,05) и укупне
прихватљивости (2,85; P<0,05). Може се закључити да узорци са 2% и 1%
натријум цитрата су према оцењивачима били најнепожељнији углавном због
ниских оцена за текстуру и укупну прихватљивост, што указује на негативни
ефекат коришћења цитрата у маринади на сензорски квалитет пилећих
филета.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019",
title = "Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets, Efekat mariniranja i pakovanja u vakuum na senzorske karakteristike pilećih fileta",
pages = "147-150",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2977"
}

Glišić, M., Bošković, M., Đorđević, J., Janjić, J., Glamočlija, N., Baltić, T.,& Baltić, M. Ž.. (2019). Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets. in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019
Banja Luka : Veterinarska komora Republike Srpske., 147-150.
https://hdl.handle.net/21.15107/rcub_veterinar_2977

Glišić M, Bošković M, Đorđević J, Janjić J, Glamočlija N, Baltić T, Baltić MŽ. Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets. in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019. 2019;:147-150.
https://hdl.handle.net/21.15107/rcub_veterinar_2977 .

Glišić, Milica, Bošković, Marija, Đorđević, Jasna, Janjić, Jelena, Glamočlija, Nataša, Baltić, Tatjana, Baltić, Milan Ž., "Effect of marinating and vacuum packaging on sensory properties of chicken breast fillets" in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12-15. jun 2019 (2019):147-150,
https://hdl.handle.net/21.15107/rcub_veterinar_2977 .

TY  - JOUR
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Đorđević, Jasna
AU  - Starcević, Marija
AU  - Glamočlija, Nataša
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1779
AB  - The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O-2/50%CO2/20%N-2) was evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere
VL  - 84
IS  - 9
SP  - 2467
EP  - 2474
DO  - 10.1111/1750-3841.14788
ER  - 

@article{
author = "Bošković, Marija and Glišić, Milica and Đorđević, Jasna and Starcević, Marija and Glamočlija, Nataša and Đorđević, Vesna and Baltić, Milan Ž.",
year = "2019",
abstract = "The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O-2/50%CO2/20%N-2) was evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere",
volume = "84",
number = "9",
pages = "2467-2474",
doi = "10.1111/1750-3841.14788"
}

Bošković, M., Glišić, M., Đorđević, J., Starcević, M., Glamočlija, N., Đorđević, V.,& Baltić, M. Ž.. (2019). Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere. in Journal of Food Science
Wiley, Hoboken., 84(9), 2467-2474.
https://doi.org/10.1111/1750-3841.14788

Bošković M, Glišić M, Đorđević J, Starcević M, Glamočlija N, Đorđević V, Baltić MŽ. Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere. in Journal of Food Science. 2019;84(9):2467-2474.
doi:10.1111/1750-3841.14788 .

Bošković, Marija, Glišić, Milica, Đorđević, Jasna, Starcević, Marija, Glamočlija, Nataša, Đorđević, Vesna, Baltić, Milan Ž., "Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere" in Journal of Food Science, 84, no. 9 (2019):2467-2474,
https://doi.org/10.1111/1750-3841.14788 . .

TY  - CONF
AU  - Ćirić, Jelena
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Glišić, Milica
AU  - Glamočlija, Nataša
AU  - Popović, Milka
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2980
AB  - Plastic pollution of the aquatic environment in growing problem over world. According to EFSA (European Food Safety Authority) nonoplastics is defined as material with any external dimension in the nanoscale (0.001-0.1 µg). Over 630 species (fish, turtles, cetaceans, seabirds, bivalves) have been recorded interacting with plastic debris in freshwater and marine ecosystems. Nanoplastics can be produced during fragmentation of microplastic debris and in this way can contaminant aquatic environment. Also, engineered nanoplastics are used in industrial processes. Knowledge on the occurrence of nanoplastics in aquatic environments is extremely limited because no methods exist for the reliable detection of nanoplastics in samples. Previous studies suggests that nanoplastics might interfere with the chemical communication among fish species, which would cause subtle behavioral disturbances in finding a food, or in the avoidance of predators. Such effects may be taking place at low concentrations that are not easy to detect using standard toxicological tests. Marine zooplankton can ingest nanoplastics via suspension feeding. On this way, nanoplastics may enter in food chain (algae-zooplankton-fish). The hazards of nanoplastics to humans are slowly emerging from a handful of studies. The level of human exposure, chronic toxic effect concentrations and underlying toxicological mechanisms by nanoplastics elicit effects are still too poorly understood to make a full assessment of the risks to humans. Therefore, there is concern that nanoplastics may reach all organs and can enter cells. Same nanomaterial have show toxic effect on human health, but more studies on the toxicity are needed.
AB  - Данас, у свету загађење водених површина пластиком, односно честицама
нанопластике представља велики проблем. Према подацима EFSA (Eвропска
Агенција за Безбедност хране- European Food Safety Authority) нанопластика је
дефинисана као материјал масе од 0.001-0.1 μg. До сада је забележено преко 630
врста животиња (рибе, корњаче, китови, морске птице, мекушци) које су биле у
некој интеракцији са остацима пластике, посебно честицама нанопластике у
слатководним и морским екосистемима. Нанопластика се може произвести
током фрагментације микропластичних остатака и на тај начин може загађивати
водену средину. Такође, нанопластика се користи у многим индустријским
процесима. Подаци о присуству честица нанопластике у воденим срединама су
изузетно ограничени, јер не постоје стандардизоване методе за поуздано
откривање честица нанопластике у узорцима. Претходне студије сугеришу да
нанопластика може ометати хемијску комуникацију међу појединим врстама
риба, што изазива поремећаје понашања у проналажењу хране код ових врста
животиња, или у избегавању предатора. Такви ефекти могу настати као
последица веома мале концентрације честица нанопластике, које није лако
детектовати користећи стандардне токсиколошке тестове. Морски зоопланктони
могу уносити честице нанопластике путем хране. На тај начин, нанопластика
може ући у ланац исхране (алге-зоопланктон-рибе). Опасност по здравље људи,
услед присуства честица нанопластике су предмет великог броја студија. Ниво
изложености људи, појава хроничних токсичних ефеката и основни
токсиколошки механизми од стране честица нанопластике су и даље
недовољно изучени како би се дефинисао ризик за здравље људе. Ипак, постоји
забринутост да честице нанопластике могу утицати на ћелије великог броја
органа. Истраживања о токсичним ефектима честица нанопластике на здравље
људи последњих година су у великој експанзији, али је потребно више студија у
овој области, како би се тај токсични ефекат и доказао.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018
T1  - Nanoplastika - razlog za brigu po zdravlje ljudi i vodene organizme
T1  - Nanoplastics - a cause for concern of human health and aquatic organisms
SP  - 91
EP  - 92
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2980
ER  - 

@conference{
author = "Ćirić, Jelena and Janjić, Jelena and Bošković, Marija and Đorđević, Jasna and Glišić, Milica and Glamočlija, Nataša and Popović, Milka and Marković, Radmila and Baltić, Milan Ž.",
year = "2018",
abstract = "Plastic pollution of the aquatic environment in growing problem over world. According to EFSA (European Food Safety Authority) nonoplastics is defined as material with any external dimension in the nanoscale (0.001-0.1 µg). Over 630 species (fish, turtles, cetaceans, seabirds, bivalves) have been recorded interacting with plastic debris in freshwater and marine ecosystems. Nanoplastics can be produced during fragmentation of microplastic debris and in this way can contaminant aquatic environment. Also, engineered nanoplastics are used in industrial processes. Knowledge on the occurrence of nanoplastics in aquatic environments is extremely limited because no methods exist for the reliable detection of nanoplastics in samples. Previous studies suggests that nanoplastics might interfere with the chemical communication among fish species, which would cause subtle behavioral disturbances in finding a food, or in the avoidance of predators. Such effects may be taking place at low concentrations that are not easy to detect using standard toxicological tests. Marine zooplankton can ingest nanoplastics via suspension feeding. On this way, nanoplastics may enter in food chain (algae-zooplankton-fish). The hazards of nanoplastics to humans are slowly emerging from a handful of studies. The level of human exposure, chronic toxic effect concentrations and underlying toxicological mechanisms by nanoplastics elicit effects are still too poorly understood to make a full assessment of the risks to humans. Therefore, there is concern that nanoplastics may reach all organs and can enter cells. Same nanomaterial have show toxic effect on human health, but more studies on the toxicity are needed., Данас, у свету загађење водених површина пластиком, односно честицама
нанопластике представља велики проблем. Према подацима EFSA (Eвропска
Агенција за Безбедност хране- European Food Safety Authority) нанопластика је
дефинисана као материјал масе од 0.001-0.1 μg. До сада је забележено преко 630
врста животиња (рибе, корњаче, китови, морске птице, мекушци) које су биле у
некој интеракцији са остацима пластике, посебно честицама нанопластике у
слатководним и морским екосистемима. Нанопластика се може произвести
током фрагментације микропластичних остатака и на тај начин може загађивати
водену средину. Такође, нанопластика се користи у многим индустријским
процесима. Подаци о присуству честица нанопластике у воденим срединама су
изузетно ограничени, јер не постоје стандардизоване методе за поуздано
откривање честица нанопластике у узорцима. Претходне студије сугеришу да
нанопластика може ометати хемијску комуникацију међу појединим врстама
риба, што изазива поремећаје понашања у проналажењу хране код ових врста
животиња, или у избегавању предатора. Такви ефекти могу настати као
последица веома мале концентрације честица нанопластике, које није лако
детектовати користећи стандардне токсиколошке тестове. Морски зоопланктони
могу уносити честице нанопластике путем хране. На тај начин, нанопластика
може ући у ланац исхране (алге-зоопланктон-рибе). Опасност по здравље људи,
услед присуства честица нанопластике су предмет великог броја студија. Ниво
изложености људи, појава хроничних токсичних ефеката и основни
токсиколошки механизми од стране честица нанопластике су и даље
недовољно изучени како би се дефинисао ризик за здравље људе. Ипак, постоји
забринутост да честице нанопластике могу утицати на ћелије великог броја
органа. Истраживања о токсичним ефектима честица нанопластике на здравље
људи последњих година су у великој експанзији, али је потребно више студија у
овој области, како би се тај токсични ефекат и доказао.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018",
title = "Nanoplastika - razlog za brigu po zdravlje ljudi i vodene organizme, Nanoplastics - a cause for concern of human health and aquatic organisms",
pages = "91-92",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2980"
}

Ćirić, J., Janjić, J., Bošković, M., Đorđević, J., Glišić, M., Glamočlija, N., Popović, M., Marković, R.,& Baltić, M. Ž.. (2018). Nanoplastika - razlog za brigu po zdravlje ljudi i vodene organizme. in 23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018
Banja Luka : Veterinarska komora Republike Srpske., 91-92.
https://hdl.handle.net/21.15107/rcub_veterinar_2980

Ćirić J, Janjić J, Bošković M, Đorđević J, Glišić M, Glamočlija N, Popović M, Marković R, Baltić MŽ. Nanoplastika - razlog za brigu po zdravlje ljudi i vodene organizme. in 23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018. 2018;:91-92.
https://hdl.handle.net/21.15107/rcub_veterinar_2980 .

Ćirić, Jelena, Janjić, Jelena, Bošković, Marija, Đorđević, Jasna, Glišić, Milica, Glamočlija, Nataša, Popović, Milka, Marković, Radmila, Baltić, Milan Ž., "Nanoplastika - razlog za brigu po zdravlje ljudi i vodene organizme" in 23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018 (2018):91-92,
https://hdl.handle.net/21.15107/rcub_veterinar_2980 .

TY  - CONF
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Ćirić, Jelena
AU  - Janjić, Jelena
AU  - Glamočlija, Nataša
AU  - Baltić, Milan Ž.
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2978
AB  - Meat and meat products due to the high content of fat, especially unsaturated fatty acids, are susceptible to lipids and pigments oxidation affecting the quality, nutritional value, sensory properties and formation of different mutagenic and carcinogenic compounds during the storage. The analytical methods for measuring the formation of primary and secondary oxidation products (peroxide and 2- thiobarbituric acid values) are most commonly used for indicating spoilage of stored meats. There are various chemical preservatives and physical preservation methods of meat and meat products, but having in mind the consumers, perception of the green concept and Iess effectiveness with potentially toxic effects of different synthetic antioxidants, the application of nanoparticles and plant extracts as antioxidants could be extremely effective in improving meat quality and safety. It is established that nanoparticles exhibit antioxidant activity and are strong hydroxyl, superoxide, nitric oxide and DPPH radical scavengers due to their higher surface area and ability to undergo a faster redox reaction, while plant extracts, mainly polyphenols, have different functional groups involved in trapping reactive oxygen species and chelating metal ions. Plant natural antioxidants are chemically unstable in interaction with the meat matrix and under the processing conditions, therefore nanoencapsulation enables their higher bioavailability and better antioxidant effect in smaller quantities without affecting organoleptic characteristics. Also, the incorporation of nanoparticles (Zn=+Ag, Se) and nanoencapsulated plant extracts (essential oils, flavonoids) in polymer packaging materials provides the possibility of developing new antioxidant active packages in order to prevent oxidative processes and extend the shelf life of fresh and processed meat. Numerous studies showed that antioxidative active packaging with chitosan nanoencapsulated essential oils sprayed on the low density polyethylene (LDPE) films, polymer clay nanocomposite films grafted with essential oils and multilayer packaging film with selenium nanoparticles in pork, beef, and fermented sausages retarded oxidation and metmyoglobin formation during the extending storage period.
AB  - Месо и производи од меса због високог садржаја масти, нарочито незасићених
масних киселина, подложни су липидној оксидацији и оксидацији пигмената
што утиче на квалитет, нутритивну вредност, сензорне карактеристике и
стварање различитих мутагених и канцерогених једињења током складиштења.
Аналитичке методе за утврђивање примарних и секундарних производа
оксидације (пероксидни број и одређивање тиобарбитурне киселине) најчешће
се користе као индикатори квара складиштеног меса. У презервацији меса и
производа од меса користе се различита хемијска једињења и физичке методе,
али имајући у виду склоност потрошача према „зеленом“ концепту и мању
ефикасност са потенцијално токсичним ефектима синтетичких антиоксиданаса, коришћење наночестица и биљних екстраката може значајно
побољшати квалитет и безбедност меса. Утврђено је да наночестице
захваљујући великој активној површини и могућности да брзо учествују у
редокс реакцији поседују значајну антиоксидативну активност и снажно
неутралишу хидроксилне, супероксидне, азот оксидне и DPPH радикале, док
биљни екстакти, углавном полифеноли, поседују различите функционалне
групе које учествују у хватању реактивних врста кисеоника и хелирању
металних јона. Биљни природни антиоскиданси су хемијски нестабилни у
интеракцији са матриксом меса и током процеса прераде, тако да
наноенкапсулација омогућава њихову бољу биорасположивост и већи
антиоксидативни ефекат у мањим количинама без промена органолептичких
својстава. Такође, инкорпорирање наночестица (ZnO+Ag, Se) и наноенкапсулираних биљних екстраката (етарска уља, флавоноиди) у полимерне
материјале за паковања омогућило је равој нових антиоксидативних активних
паковања у циљу превенције оксидативних процеса и продужавања одрживости меса и производа од меса. У бројним студијама је показано да су антиоксидативна активна паковања која се састоје од полиетиленских филмова
мале густине са нанетим слојем хитозан наноенкапсулираних етарских уља,
нанокомпозитних филмова са глином испуњеном етарским уљима и
вишеслојним филмовима за паковања са наночестицама селена у свињском
месу, говеђем месу и ферментисаним кобасицама одложили процес
оксидације и формирање метмиоглобина током продуженог периода
складиштења.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.
T1  - Antioksidativni efekat nanočestica i nanoenkapsuliranih biljnih ekstrakata i njihova primena u aktivnim pakovanjima mesa i proizvoda od mesa
T1  - Antioxidant effect of nanoparticles and nanoencapsulated plant extracts and their use in active packaging of meat and meat products
SP  - 123
EP  - 126
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2978
ER  - 

@conference{
author = "Glišić, Milica and Bošković, Marija and Đorđević, Jasna and Ćirić, Jelena and Janjić, Jelena and Glamočlija, Nataša and Baltić, Milan Ž.",
year = "2018",
abstract = "Meat and meat products due to the high content of fat, especially unsaturated fatty acids, are susceptible to lipids and pigments oxidation affecting the quality, nutritional value, sensory properties and formation of different mutagenic and carcinogenic compounds during the storage. The analytical methods for measuring the formation of primary and secondary oxidation products (peroxide and 2- thiobarbituric acid values) are most commonly used for indicating spoilage of stored meats. There are various chemical preservatives and physical preservation methods of meat and meat products, but having in mind the consumers, perception of the green concept and Iess effectiveness with potentially toxic effects of different synthetic antioxidants, the application of nanoparticles and plant extracts as antioxidants could be extremely effective in improving meat quality and safety. It is established that nanoparticles exhibit antioxidant activity and are strong hydroxyl, superoxide, nitric oxide and DPPH radical scavengers due to their higher surface area and ability to undergo a faster redox reaction, while plant extracts, mainly polyphenols, have different functional groups involved in trapping reactive oxygen species and chelating metal ions. Plant natural antioxidants are chemically unstable in interaction with the meat matrix and under the processing conditions, therefore nanoencapsulation enables their higher bioavailability and better antioxidant effect in smaller quantities without affecting organoleptic characteristics. Also, the incorporation of nanoparticles (Zn=+Ag, Se) and nanoencapsulated plant extracts (essential oils, flavonoids) in polymer packaging materials provides the possibility of developing new antioxidant active packages in order to prevent oxidative processes and extend the shelf life of fresh and processed meat. Numerous studies showed that antioxidative active packaging with chitosan nanoencapsulated essential oils sprayed on the low density polyethylene (LDPE) films, polymer clay nanocomposite films grafted with essential oils and multilayer packaging film with selenium nanoparticles in pork, beef, and fermented sausages retarded oxidation and metmyoglobin formation during the extending storage period., Месо и производи од меса због високог садржаја масти, нарочито незасићених
масних киселина, подложни су липидној оксидацији и оксидацији пигмената
што утиче на квалитет, нутритивну вредност, сензорне карактеристике и
стварање различитих мутагених и канцерогених једињења током складиштења.
Аналитичке методе за утврђивање примарних и секундарних производа
оксидације (пероксидни број и одређивање тиобарбитурне киселине) најчешће
се користе као индикатори квара складиштеног меса. У презервацији меса и
производа од меса користе се различита хемијска једињења и физичке методе,
али имајући у виду склоност потрошача према „зеленом“ концепту и мању
ефикасност са потенцијално токсичним ефектима синтетичких антиоксиданаса, коришћење наночестица и биљних екстраката може значајно
побољшати квалитет и безбедност меса. Утврђено је да наночестице
захваљујући великој активној површини и могућности да брзо учествују у
редокс реакцији поседују значајну антиоксидативну активност и снажно
неутралишу хидроксилне, супероксидне, азот оксидне и DPPH радикале, док
биљни екстакти, углавном полифеноли, поседују различите функционалне
групе које учествују у хватању реактивних врста кисеоника и хелирању
металних јона. Биљни природни антиоскиданси су хемијски нестабилни у
интеракцији са матриксом меса и током процеса прераде, тако да
наноенкапсулација омогућава њихову бољу биорасположивост и већи
антиоксидативни ефекат у мањим количинама без промена органолептичких
својстава. Такође, инкорпорирање наночестица (ZnO+Ag, Se) и наноенкапсулираних биљних екстраката (етарска уља, флавоноиди) у полимерне
материјале за паковања омогућило је равој нових антиоксидативних активних
паковања у циљу превенције оксидативних процеса и продужавања одрживости меса и производа од меса. У бројним студијама је показано да су антиоксидативна активна паковања која се састоје од полиетиленских филмова
мале густине са нанетим слојем хитозан наноенкапсулираних етарских уља,
нанокомпозитних филмова са глином испуњеном етарским уљима и
вишеслојним филмовима за паковања са наночестицама селена у свињском
месу, говеђем месу и ферментисаним кобасицама одложили процес
оксидације и формирање метмиоглобина током продуженог периода
складиштења.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.",
title = "Antioksidativni efekat nanočestica i nanoenkapsuliranih biljnih ekstrakata i njihova primena u aktivnim pakovanjima mesa i proizvoda od mesa, Antioxidant effect of nanoparticles and nanoencapsulated plant extracts and their use in active packaging of meat and meat products",
pages = "123-126",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2978"
}

Glišić, M., Bošković, M., Đorđević, J., Ćirić, J., Janjić, J., Glamočlija, N.,& Baltić, M. Ž.. (2018). Antioksidativni efekat nanočestica i nanoenkapsuliranih biljnih ekstrakata i njihova primena u aktivnim pakovanjima mesa i proizvoda od mesa. in 23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.
Banja Luka : Veterinarska komora Republike Srpske., 123-126.
https://hdl.handle.net/21.15107/rcub_veterinar_2978

Glišić M, Bošković M, Đorđević J, Ćirić J, Janjić J, Glamočlija N, Baltić MŽ. Antioksidativni efekat nanočestica i nanoenkapsuliranih biljnih ekstrakata i njihova primena u aktivnim pakovanjima mesa i proizvoda od mesa. in 23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.. 2018;:123-126.
https://hdl.handle.net/21.15107/rcub_veterinar_2978 .

Glišić, Milica, Bošković, Marija, Đorđević, Jasna, Ćirić, Jelena, Janjić, Jelena, Glamočlija, Nataša, Baltić, Milan Ž., "Antioksidativni efekat nanočestica i nanoenkapsuliranih biljnih ekstrakata i njihova primena u aktivnim pakovanjima mesa i proizvoda od mesa" in 23. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018. (2018):123-126,
https://hdl.handle.net/21.15107/rcub_veterinar_2978 .

TY  - JOUR
AU  - Mahmutović, Hava
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Glamočlija, Nataša
AU  - Baltić, Branislav
AU  - Katanić, Nenad
AU  - Ćirić, Jelena
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1556
AB  - The aim of this study was to determine arsenic and heavy metal concentrations (lead, mercury, copper, cadmium, zinc, iron and manganese) in snail tissues (foot and digestive gland) obtained from snail farms in Serbia (near urban areas). Snail samples were analysed using atomic absorption spectrophotometry. A total of 730 individual snail samples were included in this study. Snails were packed into plastic bags and transported to the laboratory at the Faculty of Veterinary Medicine, University of Belgrade. The levels of arsenic and mercury in the examined snail tissues were below the detection limit of the analytical method. Concentrations of heavy metals were higher in digestive gland tissues than in foot tissues.
AB  - Cilj ovog ispitivanja bio je utvrđivanje koncentracije arsena i teških metala (olova, žive, bakra, kadmijuma, cinka, gvožđa i mangana) u tkivima puževa (stopalo i digestivni trakt) poreklom sa odabranih farmi u Srbiji (u blizini urbanih područja). Uzorci puževa su analizirani pomoć u atomskog apsorpcionog spektrofotometra. U ovu studiju uključeno je ukupno 730 pojedinačnih uzoraka puževa. Uzorci su upakovani u plastične kese, dopremljeni u laboratoriju Veterinarskog fakulteta, Univerziteta u Beogradu. Nivo arsena i žive u ispitivanim uzorcima puževa bio su ispod granice detekcije analitičke metode. Koncentracija teških metala bila je već a u digestivnom tkivu u poređenju sa koncentracijom teških metala u stopalu puževa.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Concentration of arsenic and heavy metals in snail tissues
T1  - Koncentracija arsena i teških metala u tkivu puževa
VL  - 59
IS  - 2
SP  - 75
EP  - 79
DO  - 10.18485/meattech.2018.59.2.1
ER  - 

@article{
author = "Mahmutović, Hava and Marković, Radmila and Janjić, Jelena and Glamočlija, Nataša and Baltić, Branislav and Katanić, Nenad and Ćirić, Jelena",
year = "2018",
abstract = "The aim of this study was to determine arsenic and heavy metal concentrations (lead, mercury, copper, cadmium, zinc, iron and manganese) in snail tissues (foot and digestive gland) obtained from snail farms in Serbia (near urban areas). Snail samples were analysed using atomic absorption spectrophotometry. A total of 730 individual snail samples were included in this study. Snails were packed into plastic bags and transported to the laboratory at the Faculty of Veterinary Medicine, University of Belgrade. The levels of arsenic and mercury in the examined snail tissues were below the detection limit of the analytical method. Concentrations of heavy metals were higher in digestive gland tissues than in foot tissues., Cilj ovog ispitivanja bio je utvrđivanje koncentracije arsena i teških metala (olova, žive, bakra, kadmijuma, cinka, gvožđa i mangana) u tkivima puževa (stopalo i digestivni trakt) poreklom sa odabranih farmi u Srbiji (u blizini urbanih područja). Uzorci puževa su analizirani pomoć u atomskog apsorpcionog spektrofotometra. U ovu studiju uključeno je ukupno 730 pojedinačnih uzoraka puževa. Uzorci su upakovani u plastične kese, dopremljeni u laboratoriju Veterinarskog fakulteta, Univerziteta u Beogradu. Nivo arsena i žive u ispitivanim uzorcima puževa bio su ispod granice detekcije analitičke metode. Koncentracija teških metala bila je već a u digestivnom tkivu u poređenju sa koncentracijom teških metala u stopalu puževa.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Concentration of arsenic and heavy metals in snail tissues, Koncentracija arsena i teških metala u tkivu puževa",
volume = "59",
number = "2",
pages = "75-79",
doi = "10.18485/meattech.2018.59.2.1"
}

Mahmutović, H., Marković, R., Janjić, J., Glamočlija, N., Baltić, B., Katanić, N.,& Ćirić, J.. (2018). Concentration of arsenic and heavy metals in snail tissues. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(2), 75-79.
https://doi.org/10.18485/meattech.2018.59.2.1

Mahmutović H, Marković R, Janjić J, Glamočlija N, Baltić B, Katanić N, Ćirić J. Concentration of arsenic and heavy metals in snail tissues. in Meat Technology. 2018;59(2):75-79.
doi:10.18485/meattech.2018.59.2.1 .

Mahmutović, Hava, Marković, Radmila, Janjić, Jelena, Glamočlija, Nataša, Baltić, Branislav, Katanić, Nenad, Ćirić, Jelena, "Concentration of arsenic and heavy metals in snail tissues" in Meat Technology, 59, no. 2 (2018):75-79,
https://doi.org/10.18485/meattech.2018.59.2.1 . .

TY  - JOUR
AU  - Glamočlija, Nataša
AU  - Starčević, Marija
AU  - Ćirić, Jelena
AU  - Šefer, Dragan
AU  - Glišić, Milica
AU  - Baltić, Milan Ž.
AU  - Marković, Radmila
AU  - Spasić, Marija
AU  - Glamočlija, Đorđe
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2028
AB  - Žita su sa agronomskog i privrednog značaja najvažnija gruparatarskih biljaka. Tritikale je savremeno žito, odnosno hibrid dobijen ukrštanjempšenice i raži, s tim što je nasledio sposobnost raži da preživi jake mrazeve, ali imaveću proteinsku vrednost, dok je veći prinos zrna i povećanu tolerantnost na ražanuglavnicu nasledio od pšenice. Na koji će se način koristiti tritikale zavisi od osobinasorte. Sorte krupnog i ujednačenog zrna sa povećanim sadržajem ukupnih proteina uodnosu na skrob i koje su po hemijskom sastavu bliže pšenici, koriste se za pripremukoncentrovane stočne hrane, kako za živinu, tako i za nepreživare i preživare. Sortekoje obrazuju veliku biomasu, slično raži, služe za spremanje voluminozne stočnehrane kao sveže ili silaže, senaže i sena. Hranljiva vrednost zrna tritikalea je na nivoupšeničnog, s tim što ima nešto više aminokiseline lizina. U pogledu zastupljenostiesencijalnih aminokiselina, pojedinih minerala i vitamina, zrno tritikalea možezadovoljiti značajan deo potreba domaćih i gajenih životinja. Tritikale, kao i ostalazrnasta hraniva, standardni su deo obroka za ishranu domaćih i gajenih životinja,posebno u većem procentu kada je životinjama potrebno više energije. U zavisnostiod vrste domaće životinje kao i tipa obroka, tritikale može činiti njegov značajanprocenat. Prednost tritikalea nad drugim pravim žitima je taj što ima veći prinos,brži prolećni porast i mogućnost dužeg roka kosidbe za zelenu stočnu hranu jerogrubi kasnije nego npr., raž ili ovas. Zbog navedenih prednosti tritikale je pogodanza setvu, posebno u zemljama u razvoju.
AB  - Grains have great agronomic and economic importance and they are one of the most important plants. Triticale is modern cereal grain, hybrid of wheat and rye, which inherited the ability of the rye to survive the high frosts, but has a higher protein value than rye, while higher grain yields and increased tolerance to diseases were inherited from wheat. The way in which triticale will be used depends on the characteristics of the variety. Triticale varieties of large and uniform grains which have more proteins then starch are used as concentrated feed for poultry, ruminants and nonruminants. Varieties that form large biomass, similar to rye, can be and are grazed, or harvested for silage or hay and straw. Triticale grain has nutritional value like wheat but with slightly more lysine amino acid. Triticale as a feed grain with good essential amino acid balance, minerals and vitamins is primarily included in livestock diets especially as an energy source. Depending on the type of domestic animal and meal, triticale can be used in significant percentage. The advantage of triticale over other cereals is that it has higher yields, a faster spring growth, and a longer mowing time as a green animal feed, than for example rays or oats. Because of all these advantages, triticale is suitable for planting especially in developing countries.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Značaj tritikalea u ishrani životinja
T1  - The importance of triticale in animal nutrition
VL  - 18
IS  - 1
DO  - 10.7251/VETJ1801073G
ER  - 

@article{
author = "Glamočlija, Nataša and Starčević, Marija and Ćirić, Jelena and Šefer, Dragan and Glišić, Milica and Baltić, Milan Ž. and Marković, Radmila and Spasić, Marija and Glamočlija, Đorđe",
year = "2018",
abstract = "Žita su sa agronomskog i privrednog značaja najvažnija gruparatarskih biljaka. Tritikale je savremeno žito, odnosno hibrid dobijen ukrštanjempšenice i raži, s tim što je nasledio sposobnost raži da preživi jake mrazeve, ali imaveću proteinsku vrednost, dok je veći prinos zrna i povećanu tolerantnost na ražanuglavnicu nasledio od pšenice. Na koji će se način koristiti tritikale zavisi od osobinasorte. Sorte krupnog i ujednačenog zrna sa povećanim sadržajem ukupnih proteina uodnosu na skrob i koje su po hemijskom sastavu bliže pšenici, koriste se za pripremukoncentrovane stočne hrane, kako za živinu, tako i za nepreživare i preživare. Sortekoje obrazuju veliku biomasu, slično raži, služe za spremanje voluminozne stočnehrane kao sveže ili silaže, senaže i sena. Hranljiva vrednost zrna tritikalea je na nivoupšeničnog, s tim što ima nešto više aminokiseline lizina. U pogledu zastupljenostiesencijalnih aminokiselina, pojedinih minerala i vitamina, zrno tritikalea možezadovoljiti značajan deo potreba domaćih i gajenih životinja. Tritikale, kao i ostalazrnasta hraniva, standardni su deo obroka za ishranu domaćih i gajenih životinja,posebno u većem procentu kada je životinjama potrebno više energije. U zavisnostiod vrste domaće životinje kao i tipa obroka, tritikale može činiti njegov značajanprocenat. Prednost tritikalea nad drugim pravim žitima je taj što ima veći prinos,brži prolećni porast i mogućnost dužeg roka kosidbe za zelenu stočnu hranu jerogrubi kasnije nego npr., raž ili ovas. Zbog navedenih prednosti tritikale je pogodanza setvu, posebno u zemljama u razvoju., Grains have great agronomic and economic importance and they are one of the most important plants. Triticale is modern cereal grain, hybrid of wheat and rye, which inherited the ability of the rye to survive the high frosts, but has a higher protein value than rye, while higher grain yields and increased tolerance to diseases were inherited from wheat. The way in which triticale will be used depends on the characteristics of the variety. Triticale varieties of large and uniform grains which have more proteins then starch are used as concentrated feed for poultry, ruminants and nonruminants. Varieties that form large biomass, similar to rye, can be and are grazed, or harvested for silage or hay and straw. Triticale grain has nutritional value like wheat but with slightly more lysine amino acid. Triticale as a feed grain with good essential amino acid balance, minerals and vitamins is primarily included in livestock diets especially as an energy source. Depending on the type of domestic animal and meal, triticale can be used in significant percentage. The advantage of triticale over other cereals is that it has higher yields, a faster spring growth, and a longer mowing time as a green animal feed, than for example rays or oats. Because of all these advantages, triticale is suitable for planting especially in developing countries.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Značaj tritikalea u ishrani životinja, The importance of triticale in animal nutrition",
volume = "18",
number = "1",
doi = "10.7251/VETJ1801073G"
}

Glamočlija, N., Starčević, M., Ćirić, J., Šefer, D., Glišić, M., Baltić, M. Ž., Marković, R., Spasić, M.,& Glamočlija, Đ.. (2018). Značaj tritikalea u ishrani životinja. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 18(1).
https://doi.org/10.7251/VETJ1801073G

Glamočlija N, Starčević M, Ćirić J, Šefer D, Glišić M, Baltić MŽ, Marković R, Spasić M, Glamočlija Đ. Značaj tritikalea u ishrani životinja. in Veterinarski žurnal Republike Srpske. 2018;18(1).
doi:10.7251/VETJ1801073G .

Glamočlija, Nataša, Starčević, Marija, Ćirić, Jelena, Šefer, Dragan, Glišić, Milica, Baltić, Milan Ž., Marković, Radmila, Spasić, Marija, Glamočlija, Đorđe, "Značaj tritikalea u ishrani životinja" in Veterinarski žurnal Republike Srpske, 18, no. 1 (2018),
https://doi.org/10.7251/VETJ1801073G . .

TY  - CONF
AU  - Stanišić, Mirko
AU  - Glamočlija, Nataša
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Starčević, Marija
AU  - Baltić, Milan Ž.
AU  - Marković, Radmila
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2566
AB  - The aim of this study was to examine the possibility of conjugated linoleic acid (CLA) depositing and fatty acid profile changing in egg yolks of laying hens fed with CLA during four weeks of experiment. 40 laying hens were randomly divided into two groups, control group fed with feed mixture of standard chemical composition for laying hens and experimental group fed with the same feed with added 2% CLA. Fatty acid composition of 12 egg yolks from each group were analysed at the beginning and 28th day of the experiment by gas chromatography. At the beginning of experiment there were not any changes at saturated, monounsaturated and polyunsaturated fatty acid composition and conjugated linoleic acid was not detected. After 28 days of experiment, the content of saturated fatty acids was significantly higher in experimental group (59.83%), compared to the control group (33.16%), while the content of monounsaturated fatty acids were significantly lower in experimental (22.61%) than in control group (53.36%) (P<0.01). The content of polyunsaturated fatty acids at 28th day of experiment were from 12.25% (control) to 17.38% (experimental group) (P<0.01). Also, as expected, CLA was not detected at 28th day in the control group, while in the experimental group was 4.28%. Feed intake wasn't influenced by added CLA.
This study showed that dietary modifications could lead to nutritionally favorable changes in the fatty acid composition of egg yolks that are products for human consumption.
AB  - Cilj ovog rada bio je da se ispitaju mogućnosti deponovanja konjugovane linolne kiseline (CLA) i promene
masnokiselinskog profila u žumancetu jaja koka nosilja hranjenih sa dodatkom CLA tokom četiri nedelje
eksperimenta. 40 koka nosilja podjednako je podeljeno u dve grupe, gde je kontrolna grupa hranjena potpunom
krmnom smešom za ishranu koka nosilja, a ogledna grupa je dobijala istu hranu uz dodatak 2% CLA. Analize
masnokiselinskog sastava, po 12 žumanceta svake grupe, vršene su nultog i 28. dana gasnom hromatografijom. Na
početku eksperimenta (nultog dana) u obe grupe nisu uočene značajne promene u sadržaju zasićenih, mononezasićenih
i polinezasićenih masnih kiselina, dok CLA nije detektovana. Nakon 28 dana sadržaj zasićenih masnih kiselina je bio
značajno viši u oglednoj (59,83%), u poređenju sa kontrolnom grupom (33,16%), dok je sadržaj mononezasićenih
masnih kiselina bio značajno niži u oglednoj (22,61%) u odnosu na kontrolnu grupu (53,36%) (P<0,01). Sadržaj
polinezasićenih masnih kiselina 28. dana eksperimenta se kretao od 12,25% (kontrola) do 17,38% (ogledna grupa)
(P<0,01). Konjugovana linolna kiselina nije detektovana 28. dana u uzorcima žumenceta kontrolne grupe, dok je u
oglednoj grupi iznosila 4,28%. Dodatak konjugovane linolne kiseline nije uticao na konzumaciju hrane.
Značaj ovih rezultata je što ukazuju na to da ishranom koka nosilja možemo kontrolisati sadržaj željenih masnih
kiselina u jajetu kao krajnjem proizvodu za ishranu ljudi.
PB  - University of Belgrade
C3  - UniFood Conference, October 5-6 2018, University of Belgrade, 210th Anniverrsary
T1  - Effect of dietary conjugated linoleic acid on egg yolk fatty acid profile in laying hens
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2566
ER  - 

@conference{
author = "Stanišić, Mirko and Glamočlija, Nataša and Glišić, Milica and Bošković, Marija and Starčević, Marija and Baltić, Milan Ž. and Marković, Radmila",
year = "2018",
abstract = "The aim of this study was to examine the possibility of conjugated linoleic acid (CLA) depositing and fatty acid profile changing in egg yolks of laying hens fed with CLA during four weeks of experiment. 40 laying hens were randomly divided into two groups, control group fed with feed mixture of standard chemical composition for laying hens and experimental group fed with the same feed with added 2% CLA. Fatty acid composition of 12 egg yolks from each group were analysed at the beginning and 28th day of the experiment by gas chromatography. At the beginning of experiment there were not any changes at saturated, monounsaturated and polyunsaturated fatty acid composition and conjugated linoleic acid was not detected. After 28 days of experiment, the content of saturated fatty acids was significantly higher in experimental group (59.83%), compared to the control group (33.16%), while the content of monounsaturated fatty acids were significantly lower in experimental (22.61%) than in control group (53.36%) (P<0.01). The content of polyunsaturated fatty acids at 28th day of experiment were from 12.25% (control) to 17.38% (experimental group) (P<0.01). Also, as expected, CLA was not detected at 28th day in the control group, while in the experimental group was 4.28%. Feed intake wasn't influenced by added CLA.
This study showed that dietary modifications could lead to nutritionally favorable changes in the fatty acid composition of egg yolks that are products for human consumption., Cilj ovog rada bio je da se ispitaju mogućnosti deponovanja konjugovane linolne kiseline (CLA) i promene
masnokiselinskog profila u žumancetu jaja koka nosilja hranjenih sa dodatkom CLA tokom četiri nedelje
eksperimenta. 40 koka nosilja podjednako je podeljeno u dve grupe, gde je kontrolna grupa hranjena potpunom
krmnom smešom za ishranu koka nosilja, a ogledna grupa je dobijala istu hranu uz dodatak 2% CLA. Analize
masnokiselinskog sastava, po 12 žumanceta svake grupe, vršene su nultog i 28. dana gasnom hromatografijom. Na
početku eksperimenta (nultog dana) u obe grupe nisu uočene značajne promene u sadržaju zasićenih, mononezasićenih
i polinezasićenih masnih kiselina, dok CLA nije detektovana. Nakon 28 dana sadržaj zasićenih masnih kiselina je bio
značajno viši u oglednoj (59,83%), u poređenju sa kontrolnom grupom (33,16%), dok je sadržaj mononezasićenih
masnih kiselina bio značajno niži u oglednoj (22,61%) u odnosu na kontrolnu grupu (53,36%) (P<0,01). Sadržaj
polinezasićenih masnih kiselina 28. dana eksperimenta se kretao od 12,25% (kontrola) do 17,38% (ogledna grupa)
(P<0,01). Konjugovana linolna kiselina nije detektovana 28. dana u uzorcima žumenceta kontrolne grupe, dok je u
oglednoj grupi iznosila 4,28%. Dodatak konjugovane linolne kiseline nije uticao na konzumaciju hrane.
Značaj ovih rezultata je što ukazuju na to da ishranom koka nosilja možemo kontrolisati sadržaj željenih masnih
kiselina u jajetu kao krajnjem proizvodu za ishranu ljudi.",
publisher = "University of Belgrade",
journal = "UniFood Conference, October 5-6 2018, University of Belgrade, 210th Anniverrsary",
title = "Effect of dietary conjugated linoleic acid on egg yolk fatty acid profile in laying hens",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2566"
}

Stanišić, M., Glamočlija, N., Glišić, M., Bošković, M., Starčević, M., Baltić, M. Ž.,& Marković, R.. (2018). Effect of dietary conjugated linoleic acid on egg yolk fatty acid profile in laying hens. in UniFood Conference, October 5-6 2018, University of Belgrade, 210th Anniverrsary
University of Belgrade..
https://hdl.handle.net/21.15107/rcub_veterinar_2566

Stanišić M, Glamočlija N, Glišić M, Bošković M, Starčević M, Baltić MŽ, Marković R. Effect of dietary conjugated linoleic acid on egg yolk fatty acid profile in laying hens. in UniFood Conference, October 5-6 2018, University of Belgrade, 210th Anniverrsary. 2018;.
https://hdl.handle.net/21.15107/rcub_veterinar_2566 .

Stanišić, Mirko, Glamočlija, Nataša, Glišić, Milica, Bošković, Marija, Starčević, Marija, Baltić, Milan Ž., Marković, Radmila, "Effect of dietary conjugated linoleic acid on egg yolk fatty acid profile in laying hens" in UniFood Conference, October 5-6 2018, University of Belgrade, 210th Anniverrsary (2018),
https://hdl.handle.net/21.15107/rcub_veterinar_2566 .

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  - Glišić, Milica
AU  - Janjić, Jelena
AU  - Ćirić, Jelena
AU  - Đorđević, Jasna
AU  - Glamočlija, Nataša
AU  - Bošković, Marija
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2985
AB  - Fermentisane kobasice su proizvodi od mesa sa verovatno najdužom tradicijom. U Zavodu za intelektulnu svojinu Srbije zaštićeno je oznakom geografskog porekla pet fermentisanih kobasica. U Srbiji se proizvode uglavnom od svinjskog mesa, a od dodataka koristi se kuhinjska ili nitritna so za salamurenje, šećer, starter kulture i začini (beli luk, paprika, biber). Nadev kobasica se puni u prirodne ili veštačke omotače različitog dijametra. Kobasice se dime hladnim dimom, a sam proces sušenja, odnosno zrenja, zavisi od dijametra omotača. Stavljaju se u promet u rinfuzu, ali sve češće pakovana u vakuum ili modifikovanu atmosferu.
PB  - Požarevac : Sitograf RM
C3  - 15. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 25 - 27. maj 2017
T1  - Fermentisane kobasice-osobine i proizvodnja
SP  - 95
EP  - 101
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2985
ER  - 

@conference{
author = "Baltić, Milan Ž. and Glišić, Milica and Janjić, Jelena and Ćirić, Jelena and Đorđević, Jasna and Glamočlija, Nataša and Bošković, Marija",
year = "2017",
abstract = "Fermentisane kobasice su proizvodi od mesa sa verovatno najdužom tradicijom. U Zavodu za intelektulnu svojinu Srbije zaštićeno je oznakom geografskog porekla pet fermentisanih kobasica. U Srbiji se proizvode uglavnom od svinjskog mesa, a od dodataka koristi se kuhinjska ili nitritna so za salamurenje, šećer, starter kulture i začini (beli luk, paprika, biber). Nadev kobasica se puni u prirodne ili veštačke omotače različitog dijametra. Kobasice se dime hladnim dimom, a sam proces sušenja, odnosno zrenja, zavisi od dijametra omotača. Stavljaju se u promet u rinfuzu, ali sve češće pakovana u vakuum ili modifikovanu atmosferu.",
publisher = "Požarevac : Sitograf RM",
journal = "15. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 25 - 27. maj 2017",
title = "Fermentisane kobasice-osobine i proizvodnja",
pages = "95-101",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2985"
}

Baltić, M. Ž., Glišić, M., Janjić, J., Ćirić, J., Đorđević, J., Glamočlija, N.,& Bošković, M.. (2017). Fermentisane kobasice-osobine i proizvodnja. in 15. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 25 - 27. maj 2017
Požarevac : Sitograf RM., 95-101.
https://hdl.handle.net/21.15107/rcub_veterinar_2985

Baltić MŽ, Glišić M, Janjić J, Ćirić J, Đorđević J, Glamočlija N, Bošković M. Fermentisane kobasice-osobine i proizvodnja. in 15. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 25 - 27. maj 2017. 2017;:95-101.
https://hdl.handle.net/21.15107/rcub_veterinar_2985 .

Baltić, Milan Ž., Glišić, Milica, Janjić, Jelena, Ćirić, Jelena, Đorđević, Jasna, Glamočlija, Nataša, Bošković, Marija, "Fermentisane kobasice-osobine i proizvodnja" in 15. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 25 - 27. maj 2017 (2017):95-101,
https://hdl.handle.net/21.15107/rcub_veterinar_2985 .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Laudanović, Milica
AU  - Glišić, Milica
AU  - Glamočlija, Nataša
AU  - Marković, Radmila
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2982
AB  - The aim of this study was to examine the effect of different oilseeds in pig fattening diet on the pig performance and carcass quality parameters. The study was conducted on 30 pigs of the same origin, Yorkshire x Landrace crossbreeds, with initial body weight of 60 kg, over a 46 day period, with finished animal weight of about 100 kg. The pigs were randomly allocated to one of three dietary treatments in groups of 10 animals. Animals were fed one of the three experimental diets. These comprised the same standard mixture for the final fattening of the pigs (finisher diet), formulated to meet the maintenance and growth requirements of animals used in this study, which differed in the addition of oilseeds only. The experimental group I diet contained sunflower seed, the experimental group II diet contained added commercially prepared linseed (Vitalan- Vitalac, France), at the recommended rate of 2.5% in the feed mixture, and the experimental group III diet contained added full-fat soybean meal. Pig performance and carcass quality parameters were monitored. The average body weight of experimental groups of pigs at the beginning, on day 30 and 46 of the study was not significantly different. The group of pigs fed diet containing flax (group II) had the highest average daily feed intake, feed to gain ratio and average daily and total weight gain. Between the average hot and cold carcass weight, fat thickness, leanness and carcass weight loss during chilling of examined groups were no significant differences, while between the carcass yield of the experimental group of pigs, were noted significant differences.
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  - Uticaj različitih uljarica u hrani na proizvodne rezultate i parametre prinosa mesa tovnih svinja
T1  - Effect of different oilseeds in pig diet on pig performance and carcass quality parameters
SP  - 107
EP  - 108
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2982
ER  - 

@conference{
author = "Đorđević, Jasna and Baltić, Milan Ž. and Bošković, Marija and Laudanović, Milica and Glišić, Milica and Glamočlija, Nataša and Marković, Radmila",
year = "2017",
abstract = "The aim of this study was to examine the effect of different oilseeds in pig fattening diet on the pig performance and carcass quality parameters. The study was conducted on 30 pigs of the same origin, Yorkshire x Landrace crossbreeds, with initial body weight of 60 kg, over a 46 day period, with finished animal weight of about 100 kg. The pigs were randomly allocated to one of three dietary treatments in groups of 10 animals. Animals were fed one of the three experimental diets. These comprised the same standard mixture for the final fattening of the pigs (finisher diet), formulated to meet the maintenance and growth requirements of animals used in this study, which differed in the addition of oilseeds only. The experimental group I diet contained sunflower seed, the experimental group II diet contained added commercially prepared linseed (Vitalan- Vitalac, France), at the recommended rate of 2.5% in the feed mixture, and the experimental group III diet contained added full-fat soybean meal. Pig performance and carcass quality parameters were monitored. The average body weight of experimental groups of pigs at the beginning, on day 30 and 46 of the study was not significantly different. The group of pigs fed diet containing flax (group II) had the highest average daily feed intake, feed to gain ratio and average daily and total weight gain. Between the average hot and cold carcass weight, fat thickness, leanness and carcass weight loss during chilling of examined groups were no significant differences, while between the carcass yield of the experimental group of pigs, were noted significant differences.",
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 = "Uticaj različitih uljarica u hrani na proizvodne rezultate i parametre prinosa mesa tovnih svinja, Effect of different oilseeds in pig diet on pig performance and carcass quality parameters",
pages = "107-108",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2982"
}

Đorđević, J., Baltić, M. Ž., Bošković, M., Laudanović, M., Glišić, M., Glamočlija, N.,& Marković, R.. (2017). Uticaj različitih uljarica u hrani na proizvodne rezultate i parametre prinosa mesa tovnih svinja. 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., 107-108.
https://hdl.handle.net/21.15107/rcub_veterinar_2982

Đorđević J, Baltić MŽ, Bošković M, Laudanović M, Glišić M, Glamočlija N, Marković R. Uticaj različitih uljarica u hrani na proizvodne rezultate i parametre prinosa mesa tovnih svinja. in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017. 2017;:107-108.
https://hdl.handle.net/21.15107/rcub_veterinar_2982 .

Đorđević, Jasna, Baltić, Milan Ž., Bošković, Marija, Laudanović, Milica, Glišić, Milica, Glamočlija, Nataša, Marković, Radmila, "Uticaj različitih uljarica u hrani na proizvodne rezultate i parametre prinosa mesa tovnih svinja" in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017 (2017):107-108,
https://hdl.handle.net/21.15107/rcub_veterinar_2982 .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Dokmanović-Starčević, Marija
AU  - Bašić, Meho
AU  - Zenunović, Amir
AU  - Ivanović, Jelena
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Mahmutović, Hava
AU  - Glamočlija, Nataša
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1469
AB  - The aim of the present study was to assess effects of selenium (Se)-yeast diet supplementation on performance and carcass composition in ducks. The study was performed on 240 1-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, which were fed diets supplemented with the following four different levels of Se yeast (ALKOSEL (R) R397): groups with Se at 0 mg/kg of the diet as-fed, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg. Growth performance (bodyweight, daily weight gain, daily feed intake, feed-conversion ratio) and carcass characteristics (hot and cold carcass weight, chilling losses, dressing percentage, carcass cut yields, and percentage of tissues in breast and thighs with drumsticks) of the ducks were determined. Animals fed high-Se diets (0.4 mg/kg) had higher (P < 0.05) final bodyweight and daily weight gain (from 15 to 49 days) compared with those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Ducks fed only with basal diet showed a higher (P < 0.05) feed-conversion ratio (from 15 to 49 days) compared with those supplemented with Se at 0.4 mg/kg and 0.6 mg/kg. Dressing percentage was higher (P < 0.01) in the control group (69.50%) than in the group with Se added at 0.6 mg/kg (66.85%). The weights of basic cuts from the duck carcasses did not significantly differ among compared groups. Moreover, the percentage of skin with subcutaneous fat in breast and thighs with drumsticks increased in Se-supplemented groups compared with the control group, while the opposite was determined with the percentage of muscle. It was concluded that a diet containing 0.4 mg of added Se per kilogram produced the greatest growth-performance results in ducks.
PB  - CSIRO PUBLISHING, CLAYTON
T2  - Animal Production Science
T1  - Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks
VL  - 57
IS  - 8
SP  - 1731
EP  - 1737
DO  - 10.1071/AN16126
ER  - 

@article{
author = "Baltić, Milan Ž. and Dokmanović-Starčević, Marija and Bašić, Meho and Zenunović, Amir and Ivanović, Jelena and Marković, Radmila and Janjić, Jelena and Mahmutović, Hava and Glamočlija, Nataša",
year = "2017",
abstract = "The aim of the present study was to assess effects of selenium (Se)-yeast diet supplementation on performance and carcass composition in ducks. The study was performed on 240 1-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, which were fed diets supplemented with the following four different levels of Se yeast (ALKOSEL (R) R397): groups with Se at 0 mg/kg of the diet as-fed, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg. Growth performance (bodyweight, daily weight gain, daily feed intake, feed-conversion ratio) and carcass characteristics (hot and cold carcass weight, chilling losses, dressing percentage, carcass cut yields, and percentage of tissues in breast and thighs with drumsticks) of the ducks were determined. Animals fed high-Se diets (0.4 mg/kg) had higher (P < 0.05) final bodyweight and daily weight gain (from 15 to 49 days) compared with those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Ducks fed only with basal diet showed a higher (P < 0.05) feed-conversion ratio (from 15 to 49 days) compared with those supplemented with Se at 0.4 mg/kg and 0.6 mg/kg. Dressing percentage was higher (P < 0.01) in the control group (69.50%) than in the group with Se added at 0.6 mg/kg (66.85%). The weights of basic cuts from the duck carcasses did not significantly differ among compared groups. Moreover, the percentage of skin with subcutaneous fat in breast and thighs with drumsticks increased in Se-supplemented groups compared with the control group, while the opposite was determined with the percentage of muscle. It was concluded that a diet containing 0.4 mg of added Se per kilogram produced the greatest growth-performance results in ducks.",
publisher = "CSIRO PUBLISHING, CLAYTON",
journal = "Animal Production Science",
title = "Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks",
volume = "57",
number = "8",
pages = "1731-1737",
doi = "10.1071/AN16126"
}

Baltić, M. Ž., Dokmanović-Starčević, M., Bašić, M., Zenunović, A., Ivanović, J., Marković, R., Janjić, J., Mahmutović, H.,& Glamočlija, N.. (2017). Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks. in Animal Production Science
CSIRO PUBLISHING, CLAYTON., 57(8), 1731-1737.
https://doi.org/10.1071/AN16126

Baltić MŽ, Dokmanović-Starčević M, Bašić M, Zenunović A, Ivanović J, Marković R, Janjić J, Mahmutović H, Glamočlija N. Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks. in Animal Production Science. 2017;57(8):1731-1737.
doi:10.1071/AN16126 .

Baltić, Milan Ž., Dokmanović-Starčević, Marija, Bašić, Meho, Zenunović, Amir, Ivanović, Jelena, Marković, Radmila, Janjić, Jelena, Mahmutović, Hava, Glamočlija, Nataša, "Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks" in Animal Production Science, 57, no. 8 (2017):1731-1737,
https://doi.org/10.1071/AN16126 . .

TY  - JOUR
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Zdravković, Nemanja
AU  - Glišić, Milica
AU  - Glamočlija, Nataša
AU  - Baltić, Branislav
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1481
AB  - The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6) CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O-2/50%CO2/20% N-2) and stored at 3 +/- 1 degrees C for 15 days. GC MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640 mu g/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05 log CFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P < 0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere
VL  - 258
SP  - 58
EP  - 67
DO  - 10.1016/j.ijfoodmicro.2017.07.011
ER  - 

@article{
author = "Bošković, Marija and Đorđević, Jasna and Ivanović, Jelena and Janjić, Jelena and Zdravković, Nemanja and Glišić, Milica and Glamočlija, Nataša and Baltić, Branislav and Đorđević, Vesna and Baltić, Milan Ž.",
year = "2017",
abstract = "The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6) CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O-2/50%CO2/20% N-2) and stored at 3 +/- 1 degrees C for 15 days. GC MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640 mu g/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05 log CFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P < 0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere",
volume = "258",
pages = "58-67",
doi = "10.1016/j.ijfoodmicro.2017.07.011"
}

Bošković, M., Đorđević, J., Ivanović, J., Janjić, J., Zdravković, N., Glišić, M., Glamočlija, N., Baltić, B., Đorđević, V.,& Baltić, M. Ž.. (2017). Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere. in International Journal of Food Microbiology
Elsevier, Amsterdam., 258, 58-67.
https://doi.org/10.1016/j.ijfoodmicro.2017.07.011

Bošković M, Đorđević J, Ivanović J, Janjić J, Zdravković N, Glišić M, Glamočlija N, Baltić B, Đorđević V, Baltić MŽ. Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere. in International Journal of Food Microbiology. 2017;258:58-67.
doi:10.1016/j.ijfoodmicro.2017.07.011 .

Bošković, Marija, Đorđević, Jasna, Ivanović, Jelena, Janjić, Jelena, Zdravković, Nemanja, Glišić, Milica, Glamočlija, Nataša, Baltić, Branislav, Đorđević, Vesna, Baltić, Milan Ž., "Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere" in International Journal of Food Microbiology, 258 (2017):58-67,
https://doi.org/10.1016/j.ijfoodmicro.2017.07.011 . .

TY  - JOUR
AU  - Glamočlija, Nataša
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Marković, Radmila
AU  - Šefer, Dragan
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1432
AB  - Triticale (Triticosecale) is a hybrid crop which inherited the excellent grain quality and high yield potential of wheat (Triticum spp.) and the good tolerance to biotic and abiotic stresses factors of rye (Secale cereale). As an energy crop, triticale has now been used for human food and livestock feed for many years. The main agronomic goal has been to improve the properties of triticale grains over those of wheat, corn, rye, barley, etc., making triticale an attractive option for increasing global food production. This paper discusses the advantages of using triticale as a pig feed.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - The impact of triticale diet on production characteristics and meat quality in pigs
VL  - 58
IS  - 2
SP  - 73
EP  - 79
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1432
ER  - 

@article{
author = "Glamočlija, Nataša and Glišić, Milica and Bošković, Marija and Đorđević, Jasna and Marković, Radmila and Šefer, Dragan and Baltić, Milan Ž.",
year = "2017",
abstract = "Triticale (Triticosecale) is a hybrid crop which inherited the excellent grain quality and high yield potential of wheat (Triticum spp.) and the good tolerance to biotic and abiotic stresses factors of rye (Secale cereale). As an energy crop, triticale has now been used for human food and livestock feed for many years. The main agronomic goal has been to improve the properties of triticale grains over those of wheat, corn, rye, barley, etc., making triticale an attractive option for increasing global food production. This paper discusses the advantages of using triticale as a pig feed.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "The impact of triticale diet on production characteristics and meat quality in pigs",
volume = "58",
number = "2",
pages = "73-79",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1432"
}

Glamočlija, N., Glišić, M., Bošković, M., Đorđević, J., Marković, R., Šefer, D.,& Baltić, M. Ž.. (2017). The impact of triticale diet on production characteristics and meat quality in pigs. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 58(2), 73-79.
https://hdl.handle.net/21.15107/rcub_veterinar_1432

Glamočlija N, Glišić M, Bošković M, Đorđević J, Marković R, Šefer D, Baltić MŽ. The impact of triticale diet on production characteristics and meat quality in pigs. in Meat Technology. 2017;58(2):73-79.
https://hdl.handle.net/21.15107/rcub_veterinar_1432 .

Glamočlija, Nataša, Glišić, Milica, Bošković, Marija, Đorđević, Jasna, Marković, Radmila, Šefer, Dragan, Baltić, Milan Ž., "The impact of triticale diet on production characteristics and meat quality in pigs" in Meat Technology, 58, no. 2 (2017):73-79,
https://hdl.handle.net/21.15107/rcub_veterinar_1432 .

TY  - JOUR
AU  - Janjić, Jelena
AU  - Ivanović-Ćirić, Jelena
AU  - Aleksić, Jelena
AU  - Glamočlija, Nataša
AU  - Starcević, Marija
AU  - Radovanović, Anita
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1462
AB  - The aim of this study was to evaluate the effects of immunocastration on pork meat and carcass quality, compared to meat from surgically castrated males and entire males. Ninety (Duroc x Pietrain) x (Landrace x Yorkshire) crossbred pigs were assigned to three experimental groups: surgically castrated males (barrows; castrated up to the seventh day of age), entire males (males), and vaccinated males (immunocastrates). Carcass and meat quality characteristics such as weight of hot and chilled carcass, meat yield, chilling loss and chemical parameters were examined. Surgically castrated pigs had significantly lower (p lt 0.01; p lt 0.05) weight before slaughter, than males and immunocastrates, and also lower (p lt 0.01) warm carcass weight than males. The average carcass meatiness of castrates was significantly lower (p lt 0.01) than the average meatiness of males and immunocastrates. Chilling loss of barrows was significantly lower (p lt 0.01) than chilling loss of males or immunocastrates. It was also found that the chilling loss of immunocastrates was significantly lower (p lt 0.05) than chilling loss of males. According to the results obtained, it can be concluded that immunocastration could be a good alternative to surgical castration considering meat and carcass quality characteristics.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - The effects of immunocastration on male pig yield parameters and meat quality
VL  - 58
IS  - 1
SP  - 1
EP  - 9
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1462
ER  - 

@article{
author = "Janjić, Jelena and Ivanović-Ćirić, Jelena and Aleksić, Jelena and Glamočlija, Nataša and Starcević, Marija and Radovanović, Anita and Baltić, Milan Ž.",
year = "2017",
abstract = "The aim of this study was to evaluate the effects of immunocastration on pork meat and carcass quality, compared to meat from surgically castrated males and entire males. Ninety (Duroc x Pietrain) x (Landrace x Yorkshire) crossbred pigs were assigned to three experimental groups: surgically castrated males (barrows; castrated up to the seventh day of age), entire males (males), and vaccinated males (immunocastrates). Carcass and meat quality characteristics such as weight of hot and chilled carcass, meat yield, chilling loss and chemical parameters were examined. Surgically castrated pigs had significantly lower (p lt 0.01; p lt 0.05) weight before slaughter, than males and immunocastrates, and also lower (p lt 0.01) warm carcass weight than males. The average carcass meatiness of castrates was significantly lower (p lt 0.01) than the average meatiness of males and immunocastrates. Chilling loss of barrows was significantly lower (p lt 0.01) than chilling loss of males or immunocastrates. It was also found that the chilling loss of immunocastrates was significantly lower (p lt 0.05) than chilling loss of males. According to the results obtained, it can be concluded that immunocastration could be a good alternative to surgical castration considering meat and carcass quality characteristics.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "The effects of immunocastration on male pig yield parameters and meat quality",
volume = "58",
number = "1",
pages = "1-9",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1462"
}

Janjić, J., Ivanović-Ćirić, J., Aleksić, J., Glamočlija, N., Starcević, M., Radovanović, A.,& Baltić, M. Ž.. (2017). The effects of immunocastration on male pig yield parameters and meat quality. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 58(1), 1-9.
https://hdl.handle.net/21.15107/rcub_veterinar_1462

Janjić J, Ivanović-Ćirić J, Aleksić J, Glamočlija N, Starcević M, Radovanović A, Baltić MŽ. The effects of immunocastration on male pig yield parameters and meat quality. in Meat Technology. 2017;58(1):1-9.
https://hdl.handle.net/21.15107/rcub_veterinar_1462 .

Janjić, Jelena, Ivanović-Ćirić, Jelena, Aleksić, Jelena, Glamočlija, Nataša, Starcević, Marija, Radovanović, Anita, Baltić, Milan Ž., "The effects of immunocastration on male pig yield parameters and meat quality" in Meat Technology, 58, no. 1 (2017):1-9,
https://hdl.handle.net/21.15107/rcub_veterinar_1462 .

TY  - CONF
AU  - Ćirić, Jelena
AU  - Lukić, M.
AU  - Radulović, Stamen
AU  - Janjić, Jelena
AU  - Glamočlija, Nataša
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1517
AB  - The objective was to study the relationships between the carcass characteristics and meat composition of young Simmental beef, classified with regard to conformation and degree of fatness scores, and total lipid content, depending on gender. For this purpose, 90 animals (60 male and 30 female Simmental beef cattle) were analysed. The results of the study showed that gender affected carcass measurement scores and chemical composition of meat through its important effect on overall animal fatness. Referring to correlations, male carcass conformation score was negatively related to slaughter weight, total lipid content and fatness score. On the other hand, slaughter weight, hot and cold carcass weight, dressing percentage and carcass conformation was positively related to fatness score, all of them being significant. However, female carcass conformation score was positively related to slaughter weight, total lipid content and fatness score. Hot and cold carcass weights of female Simmental beef cattle were positively correlated to slaughter weight, total lipid content and carcass conformation score. Carcass conformation score and fatness score were affected by gender of young Simmental beef cattle.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - The relationship between the carcass characteristics and meat composition of young Simmental beef cattle
VL  - 85
SP  - UNSP 012061
DO  - 10.1088/1755-1315/85/1/012061
ER  - 

@conference{
author = "Ćirić, Jelena and Lukić, M. and Radulović, Stamen and Janjić, Jelena and Glamočlija, Nataša and Marković, Radmila and Baltić, Milan Ž.",
year = "2017",
abstract = "The objective was to study the relationships between the carcass characteristics and meat composition of young Simmental beef, classified with regard to conformation and degree of fatness scores, and total lipid content, depending on gender. For this purpose, 90 animals (60 male and 30 female Simmental beef cattle) were analysed. The results of the study showed that gender affected carcass measurement scores and chemical composition of meat through its important effect on overall animal fatness. Referring to correlations, male carcass conformation score was negatively related to slaughter weight, total lipid content and fatness score. On the other hand, slaughter weight, hot and cold carcass weight, dressing percentage and carcass conformation was positively related to fatness score, all of them being significant. However, female carcass conformation score was positively related to slaughter weight, total lipid content and fatness score. Hot and cold carcass weights of female Simmental beef cattle were positively correlated to slaughter weight, total lipid content and carcass conformation score. Carcass conformation score and fatness score were affected by gender of young Simmental beef cattle.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "The relationship between the carcass characteristics and meat composition of young Simmental beef cattle",
volume = "85",
pages = "UNSP 012061",
doi = "10.1088/1755-1315/85/1/012061"
}

Ćirić, J., Lukić, M., Radulović, S., Janjić, J., Glamočlija, N., Marković, R.,& Baltić, M. Ž.. (2017). The relationship between the carcass characteristics and meat composition of young Simmental beef cattle. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012061.
https://doi.org/10.1088/1755-1315/85/1/012061

Ćirić J, Lukić M, Radulović S, Janjić J, Glamočlija N, Marković R, Baltić MŽ. The relationship between the carcass characteristics and meat composition of young Simmental beef cattle. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012061.
doi:10.1088/1755-1315/85/1/012061 .

Ćirić, Jelena, Lukić, M., Radulović, Stamen, Janjić, Jelena, Glamočlija, Nataša, Marković, Radmila, Baltić, Milan Ž., "The relationship between the carcass characteristics and meat composition of young Simmental beef cattle" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012061,
https://doi.org/10.1088/1755-1315/85/1/012061 . .

TY  - CONF
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Janjić, Jelena
AU  - Ivanović, Jelena
AU  - Glamočlija, Nataša
AU  - Glišić, Milica
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2986
AB  - Etarska ulja predstavljaju smešu aromatičnih i lako isparljivih jedinjenja male molekulske mase, koje se rastvaraju u lipidima i organskim rastvaradima i uglavnom ekstrahuju destilacijom, ekspresijom i ekstrakcijom rastvaračima iz različitih biljnih organa. Primena određenih sintetskih aditiva moze dovesti do trovanja, mutagenih i kancerogenih promena kao i alergija koje predstavljaju sve značajniji problem na globalnom nivou, zbog čega se poslednjih godina javlja sve veća potreba za prirodnim aditivima koji se mogu koristiti u prehrambenoj indusiriji. Etarska ulja ispoljavaju veliki broj bioloških efekata, a zbog antimikrobnih i antioksidativnih osobina posebno se radi na njihovoj upotrebi u proizvodima od mesa. Meso kao namirnica bogata visoko vrednim proteinima, polinezasićenim masnim kiselinama, vitaminima i mineralnim materijama predstavlja nezamenjiv izvor u ishrani ljudi, ali i pogodni medijum za razvoj kako mikroorganizama kvara tako i patogenih mikroorganizama koji i pored mere prevencije i kontrole predstavljaju rastući zdravstveni i ekonomski problem. Rezultati istraživanja pokazuju da različita etarska ulja, ukljuiujuii etarsko ulje origana, timijana, majorama, ruzmarina, bosiljka, karanfilića, crnog bibera uspešno suprimiraju rast različitih bakterija uzročnika bolesti prenosivih hranom, kao i da spreiavaju ili odlaZu oksidacione promene u mesu i proizvodima od mesa. I pored antioksidativnih i antimikrobnih osobina koje poseduju etarska u|ja, njihova upšotreba u praksi je ograničena pre svega zbog njihovog efekta na organoleptičke osobine namirnica u koje se dodaju. I dok jedni rezultati ispitivanja pokazuju pozitivan efekat etarskih ulja na senzorne osobine, drugi pokazuju da je njihov uticaj na miris i ukus namirnica limitirajuci faktor za njihovu upotrebu. Pre upotrebe etarskih ulja na ljudima, bilo kao aromaterapije, kozmetičkih preparata, upotrebom u medicinske svrheili kao konzervansa u hrani, neophodno je utvrditi bezbednost njihove primene. Veliki broj etarskih ulja smatra se bezbednim za upotrebu kao aromatične supstance u hrani i kategorisana su kao GRAS- generally recognized as safe.
PB  - Beograd : Fakultet veterinarske medicine
C3  - 5. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar, 2016
T1  - Primena etarskih ulja u cilju unapređenja bezbednosti i kvaliteta mesa
SP  - 107
EP  - 118
DO  - 978-86-80466-09-7
ER  - 

@conference{
author = "Bošković, Marija and Đorđević, Jasna and Janjić, Jelena and Ivanović, Jelena and Glamočlija, Nataša and Glišić, Milica and Marković, Radmila and Baltić, Milan Ž.",
year = "2016",
abstract = "Etarska ulja predstavljaju smešu aromatičnih i lako isparljivih jedinjenja male molekulske mase, koje se rastvaraju u lipidima i organskim rastvaradima i uglavnom ekstrahuju destilacijom, ekspresijom i ekstrakcijom rastvaračima iz različitih biljnih organa. Primena određenih sintetskih aditiva moze dovesti do trovanja, mutagenih i kancerogenih promena kao i alergija koje predstavljaju sve značajniji problem na globalnom nivou, zbog čega se poslednjih godina javlja sve veća potreba za prirodnim aditivima koji se mogu koristiti u prehrambenoj indusiriji. Etarska ulja ispoljavaju veliki broj bioloških efekata, a zbog antimikrobnih i antioksidativnih osobina posebno se radi na njihovoj upotrebi u proizvodima od mesa. Meso kao namirnica bogata visoko vrednim proteinima, polinezasićenim masnim kiselinama, vitaminima i mineralnim materijama predstavlja nezamenjiv izvor u ishrani ljudi, ali i pogodni medijum za razvoj kako mikroorganizama kvara tako i patogenih mikroorganizama koji i pored mere prevencije i kontrole predstavljaju rastući zdravstveni i ekonomski problem. Rezultati istraživanja pokazuju da različita etarska ulja, ukljuiujuii etarsko ulje origana, timijana, majorama, ruzmarina, bosiljka, karanfilića, crnog bibera uspešno suprimiraju rast različitih bakterija uzročnika bolesti prenosivih hranom, kao i da spreiavaju ili odlaZu oksidacione promene u mesu i proizvodima od mesa. I pored antioksidativnih i antimikrobnih osobina koje poseduju etarska u|ja, njihova upšotreba u praksi je ograničena pre svega zbog njihovog efekta na organoleptičke osobine namirnica u koje se dodaju. I dok jedni rezultati ispitivanja pokazuju pozitivan efekat etarskih ulja na senzorne osobine, drugi pokazuju da je njihov uticaj na miris i ukus namirnica limitirajuci faktor za njihovu upotrebu. Pre upotrebe etarskih ulja na ljudima, bilo kao aromaterapije, kozmetičkih preparata, upotrebom u medicinske svrheili kao konzervansa u hrani, neophodno je utvrditi bezbednost njihove primene. Veliki broj etarskih ulja smatra se bezbednim za upotrebu kao aromatične supstance u hrani i kategorisana su kao GRAS- generally recognized as safe.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "5. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar, 2016",
title = "Primena etarskih ulja u cilju unapređenja bezbednosti i kvaliteta mesa",
pages = "107-118",
doi = "978-86-80466-09-7"
}

Bošković, M., Đorđević, J., Janjić, J., Ivanović, J., Glamočlija, N., Glišić, M., Marković, R.,& Baltić, M. Ž.. (2016). Primena etarskih ulja u cilju unapređenja bezbednosti i kvaliteta mesa. in 5. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar, 2016
Beograd : Fakultet veterinarske medicine., 107-118.
https://doi.org/978-86-80466-09-7

Bošković M, Đorđević J, Janjić J, Ivanović J, Glamočlija N, Glišić M, Marković R, Baltić MŽ. Primena etarskih ulja u cilju unapređenja bezbednosti i kvaliteta mesa. in 5. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar, 2016. 2016;:107-118.
doi:978-86-80466-09-7 .

Bošković, Marija, Đorđević, Jasna, Janjić, Jelena, Ivanović, Jelena, Glamočlija, Nataša, Glišić, Milica, Marković, Radmila, Baltić, Milan Ž., "Primena etarskih ulja u cilju unapređenja bezbednosti i kvaliteta mesa" in 5. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 3 - 4. novembar, 2016 (2016):107-118,
https://doi.org/978-86-80466-09-7 . .

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 .

TY  - CONF
AU  - Glišić, Milica
AU  - Marković, Radmila
AU  - Đorđević, Jasna
AU  - Starčević, Marija
AU  - Bošković, Marija
AU  - Glamočlija, Nataša
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2990
AB  - Izoflavoni spadaju u grupu fitoestrogena i izolovani su iz oko 300 različitih boljnih vrsta. Poslednjih godina popularni su i komercijalni preparati izoflavona koji se koriste u ishrani ljudi i kao aditivi u stočnoj hrani. Izoflavoni ostvaruju anabolički efekat na metabolizam i proizvodne karakteristike, utiču na neuroendokrini sistem i mikrobiotu digestivnog trakta životinja. Dodavanjem izoflavona u hranu za brojlere povećava se telesna masa, konzumacija, poboljšava konverzija i kvalietet mesa brojlera i utiče se na imunski sistem i morfometriju digestivnog trakta, dok izoflavoni u ishrani nosilja utiču na proizvodnju jaja, masu i kvalitet jaja, masnokiselinski profil žumanca i nivo antioksidativnih enzima u jajima.
AB  - Iso6lavones belong to the group of phytoestrogens and they are isolated from
approximately 300 different plant species. In recent years, commercial preparations of
iso6lavones are very popular and they are used in human nutrition and as feed additives.
Iso6lavones have anabolic effects on metabolism and production properties, they affect
neuroendocrine system and gut microbiota of animals. Adding iso6lavones in broiler feed
increases body weight and consumption, improve conversion and meat quality, affects the
immune system and morphometry of the digestive tract, while iso6lavones in the diet of
laying hens increases egg production, weight and quality of the eggs, affect fatty acid pro6ile
of egg yolk and the level of antioxidant enzymes in eggs.
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  - Izoflavoni u ishrani brojlera i koka nosilja
T1  - Isoflavones in broilers and laying hens feed
SP  - 87
EP  - 88
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2990
ER  - 

@conference{
author = "Glišić, Milica and Marković, Radmila and Đorđević, Jasna and Starčević, Marija and Bošković, Marija and Glamočlija, Nataša",
year = "2016",
abstract = "Izoflavoni spadaju u grupu fitoestrogena i izolovani su iz oko 300 različitih boljnih vrsta. Poslednjih godina popularni su i komercijalni preparati izoflavona koji se koriste u ishrani ljudi i kao aditivi u stočnoj hrani. Izoflavoni ostvaruju anabolički efekat na metabolizam i proizvodne karakteristike, utiču na neuroendokrini sistem i mikrobiotu digestivnog trakta životinja. Dodavanjem izoflavona u hranu za brojlere povećava se telesna masa, konzumacija, poboljšava konverzija i kvalietet mesa brojlera i utiče se na imunski sistem i morfometriju digestivnog trakta, dok izoflavoni u ishrani nosilja utiču na proizvodnju jaja, masu i kvalitet jaja, masnokiselinski profil žumanca i nivo antioksidativnih enzima u jajima., Iso6lavones belong to the group of phytoestrogens and they are isolated from
approximately 300 different plant species. In recent years, commercial preparations of
iso6lavones are very popular and they are used in human nutrition and as feed additives.
Iso6lavones have anabolic effects on metabolism and production properties, they affect
neuroendocrine system and gut microbiota of animals. Adding iso6lavones in broiler feed
increases body weight and consumption, improve conversion and meat quality, affects the
immune system and morphometry of the digestive tract, while iso6lavones in the diet of
laying hens increases egg production, weight and quality of the eggs, affect fatty acid pro6ile
of egg yolk and the level of antioxidant enzymes in eggs.",
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 = "Izoflavoni u ishrani brojlera i koka nosilja, Isoflavones in broilers and laying hens feed",
pages = "87-88",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2990"
}

Glišić, M., Marković, R., Đorđević, J., Starčević, M., Bošković, M.,& Glamočlija, N.. (2016). Izoflavoni u ishrani brojlera i koka nosilja. in 21. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 8 - 11. jun, 2016
Banja Luka : Veterinarska komora Republike Srpske., 87-88.
https://hdl.handle.net/21.15107/rcub_veterinar_2990

Glišić M, Marković R, Đorđević J, Starčević M, Bošković M, Glamočlija N. Izoflavoni u ishrani brojlera i koka nosilja. in 21. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 8 - 11. jun, 2016. 2016;:87-88.
https://hdl.handle.net/21.15107/rcub_veterinar_2990 .

Glišić, Milica, Marković, Radmila, Đorđević, Jasna, Starčević, Marija, Bošković, Marija, Glamočlija, Nataša, "Izoflavoni u ishrani brojlera i koka nosilja" in 21. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Teslić, 8 - 11. jun, 2016 (2016):87-88,
https://hdl.handle.net/21.15107/rcub_veterinar_2990 .