TY  - GEN
AU  - Vasilev, Dragan
AU  - Glišić, Marija
AU  - Glišić, Milica
AU  - Teodorović, Vlado
AU  - Suvajdžić, Branko
AU  - Vasilev, Saša
AU  - Trbović, Dejana
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3023
AB  - Ovo tehničko rešenje urađeno je u
okviru Projekata: „Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji
namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih
na svetskom tržištu“ (Ev. broj III46009), rukovodilac projekta prof. dr Mirela Iličić, Tehnološki
fakultet, Univerzitet u Novom Sadu, Novi Sad, kao i projekta „Odabrane biološke opasnosti za
bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača“ (Ev. broj
TR31034). Rukovodilac projekta Prof. dr Bojan Blagojević, Poljoprivredni fakultet, Univerzitet u
Novom Sadu.
T2  - 2020
T1  - Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3023
ER  - 

@misc{
author = "Vasilev, Dragan and Glišić, Marija and Glišić, Milica and Teodorović, Vlado and Suvajdžić, Branko and Vasilev, Saša and Trbović, Dejana",
abstract = "Ovo tehničko rešenje urađeno je u
okviru Projekata: „Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji
namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih
na svetskom tržištu“ (Ev. broj III46009), rukovodilac projekta prof. dr Mirela Iličić, Tehnološki
fakultet, Univerzitet u Novom Sadu, Novi Sad, kao i projekta „Odabrane biološke opasnosti za
bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača“ (Ev. broj
TR31034). Rukovodilac projekta Prof. dr Bojan Blagojević, Poljoprivredni fakultet, Univerzitet u
Novom Sadu.",
journal = "2020",
title = "Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3023"
}

Vasilev, D., Glišić, M., Glišić, M., Teodorović, V., Suvajdžić, B., Vasilev, S.,& Trbović, D..Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”. in 2020.
https://hdl.handle.net/21.15107/rcub_veterinar_3023

Vasilev D, Glišić M, Glišić M, Teodorović V, Suvajdžić B, Vasilev S, Trbović D. Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”. in 2020..
https://hdl.handle.net/21.15107/rcub_veterinar_3023 .

Vasilev, Dragan, Glišić, Marija, Glišić, Milica, Teodorović, Vlado, Suvajdžić, Branko, Vasilev, Saša, Trbović, Dejana, "Funkcionalna fermentisana kobasica sa inulinom i lanenim uljem ”Light-Omega”" in 2020,
https://hdl.handle.net/21.15107/rcub_veterinar_3023 .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Jovanović, Jelena
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Sinđić, Milijana
AU  - Babić Milijašević, Jelena
AU  - Milićević, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3589
AB  - The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),
stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α‑linolenic (ALA) fatty acids.
Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and
meadow hay) were examined. Research results showed that complete feed contains a higher
crude protein and fat content than hay. In addition, there was a difference in the composition
of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the
diet of mares has an influence on the chemical and fatty acid composition of milk, but it is
not the only factor that has an influence.
PB  - Belgrade : Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk
VL  - 64
IS  - 2
SP  - 422
EP  - 426
DO  - 10.18485/meattech.2023.64.2.81
ER  - 

@article{
author = "Nikolić, Aleksandra and Jovanović, Jelena and Đorđević, Vesna and Trbović, Dejana and Sinđić, Milijana and Babić Milijašević, Jelena and Milićević, Dragan",
year = "2023",
abstract = "The aim of this research was to determine the influence of horse feed on selected nutritionally important components of mare’s milk with a focus on fat content: total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),
stearic fatty acid, n-3 PUFA, n-6 PUFA, linoleic (LA) and α‑linolenic (ALA) fatty acids.
Also, the chemical parameters of the fatty acid composition of feed for horses (briquettes and
meadow hay) were examined. Research results showed that complete feed contains a higher
crude protein and fat content than hay. In addition, there was a difference in the composition
of fatty acids in the milk of mares fed meadow hay compared to briquettes. Accordingly, the
diet of mares has an influence on the chemical and fatty acid composition of milk, but it is
not the only factor that has an influence.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk",
volume = "64",
number = "2",
pages = "422-426",
doi = "10.18485/meattech.2023.64.2.81"
}

Nikolić, A., Jovanović, J., Đorđević, V., Trbović, D., Sinđić, M., Babić Milijašević, J.,& Milićević, D.. (2023). Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk. in Meat Technology
Belgrade : Institute of Meat Hygiene and Technology., 64(2), 422-426.
https://doi.org/10.18485/meattech.2023.64.2.81

Nikolić A, Jovanović J, Đorđević V, Trbović D, Sinđić M, Babić Milijašević J, Milićević D. Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk. in Meat Technology. 2023;64(2):422-426.
doi:10.18485/meattech.2023.64.2.81 .

Nikolić, Aleksandra, Jovanović, Jelena, Đorđević, Vesna, Trbović, Dejana, Sinđić, Milijana, Babić Milijašević, Jelena, Milićević, Dragan, "Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk" in Meat Technology, 64, no. 2 (2023):422-426,
https://doi.org/10.18485/meattech.2023.64.2.81 . .

TY  - JOUR
AU  - Ašanin, Nikola
AU  - Trbović, Dejana
AU  - Ćirić, Jelena
AU  - Baltić, Milan Ž.
AU  - Đorđević, Vesna
AU  - Parunović, Nenad
AU  - Bulajić, Snežana
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2521
AB  - The aim of this study was to evaluate effects of three dairy cow groups consuming different grass diets (Diet A comprising of 20% grass, Diet B comprising of 50% grass and 100% grazed grass-G) on cow milk proximate and fatty acid (FA) com-position. The first principal component (PC1) accounted for 55.1%, and the second (PC2) accounted for 19.5% of the variance. The score values for PC1 and PC2 of the FAs show that milk fat from grass (MF G) was characterized by high C6:0, C8:0 and C14:0 con-tents. Milk from Diet A (MF A) was characterized by a higher content of C16:0. Milk from Diet B (MF B) was characterized by higher contents of C18:1n-9 and C18:2n-6 than milk from Diet A. The most favorable FA composition was in milk from Diet B, comprising 50% grass. The least favorable FA composition was in milk from Diet A, comprising 20% grass and in milk from 100% grazed grass.However, more testing is needed to bring a conclusion which food for dairy cows is the best
PB  - Institute of Meat Hygiene and Technology
T2  - Meat technology
T1  - Comparison of fatty acid content of cows milk consuming different grass diets
VL  - 63
IS  - 2
SP  - 127
EP  - 133
DO  - 10.18485/meattech.2022.63.2.6
ER  - 

@article{
author = "Ašanin, Nikola and Trbović, Dejana and Ćirić, Jelena and Baltić, Milan Ž. and Đorđević, Vesna and Parunović, Nenad and Bulajić, Snežana",
year = "2022",
abstract = "The aim of this study was to evaluate effects of three dairy cow groups consuming different grass diets (Diet A comprising of 20% grass, Diet B comprising of 50% grass and 100% grazed grass-G) on cow milk proximate and fatty acid (FA) com-position. The first principal component (PC1) accounted for 55.1%, and the second (PC2) accounted for 19.5% of the variance. The score values for PC1 and PC2 of the FAs show that milk fat from grass (MF G) was characterized by high C6:0, C8:0 and C14:0 con-tents. Milk from Diet A (MF A) was characterized by a higher content of C16:0. Milk from Diet B (MF B) was characterized by higher contents of C18:1n-9 and C18:2n-6 than milk from Diet A. The most favorable FA composition was in milk from Diet B, comprising 50% grass. The least favorable FA composition was in milk from Diet A, comprising 20% grass and in milk from 100% grazed grass.However, more testing is needed to bring a conclusion which food for dairy cows is the best",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat technology",
title = "Comparison of fatty acid content of cows milk consuming different grass diets",
volume = "63",
number = "2",
pages = "127-133",
doi = "10.18485/meattech.2022.63.2.6"
}

Ašanin, N., Trbović, D., Ćirić, J., Baltić, M. Ž., Đorđević, V., Parunović, N.,& Bulajić, S.. (2022). Comparison of fatty acid content of cows milk consuming different grass diets. in Meat technology
Institute of Meat Hygiene and Technology., 63(2), 127-133.
https://doi.org/10.18485/meattech.2022.63.2.6

Ašanin N, Trbović D, Ćirić J, Baltić MŽ, Đorđević V, Parunović N, Bulajić S. Comparison of fatty acid content of cows milk consuming different grass diets. in Meat technology. 2022;63(2):127-133.
doi:10.18485/meattech.2022.63.2.6 .

Ašanin, Nikola, Trbović, Dejana, Ćirić, Jelena, Baltić, Milan Ž., Đorđević, Vesna, Parunović, Nenad, Bulajić, Snežana, "Comparison of fatty acid content of cows milk consuming different grass diets" in Meat technology, 63, no. 2 (2022):127-133,
https://doi.org/10.18485/meattech.2022.63.2.6 . .

TY  - CONF
AU  - Nikolić, Aleksandra
AU  - Grković, Nevena
AU  - Đurić, Spomenka
AU  - Jovanović, Jelena
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Vasilev, Dragan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2283
AB  - In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Influence of polyphenols on sensory properties of fermented sausages
VL  - 854
SP  - 012066
DO  - 10.1088/1755-1315/854/1/012066
ER  - 

@conference{
author = "Nikolić, Aleksandra and Grković, Nevena and Đurić, Spomenka and Jovanović, Jelena and Đorđević, Vesna and Trbović, Dejana and Vasilev, Dragan",
year = "2021",
abstract = "In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Influence of polyphenols on sensory properties of fermented sausages",
volume = "854",
pages = "012066",
doi = "10.1088/1755-1315/854/1/012066"
}

Nikolić, A., Grković, N., Đurić, S., Jovanović, J., Đorđević, V., Trbović, D.,& Vasilev, D.. (2021). Influence of polyphenols on sensory properties of fermented sausages. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012066.
https://doi.org/10.1088/1755-1315/854/1/012066

Nikolić A, Grković N, Đurić S, Jovanović J, Đorđević V, Trbović D, Vasilev D. Influence of polyphenols on sensory properties of fermented sausages. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012066.
doi:10.1088/1755-1315/854/1/012066 .

Nikolić, Aleksandra, Grković, Nevena, Đurić, Spomenka, Jovanović, Jelena, Đorđević, Vesna, Trbović, Dejana, Vasilev, Dragan, "Influence of polyphenols on sensory properties of fermented sausages" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012066,
https://doi.org/10.1088/1755-1315/854/1/012066 . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Đorđević, Vesna
AU  - Radović, Čedomir
AU  - Savić, Radomir
AU  - Karabasil, Nedjeljko
AU  - Trbović, Dejana
AU  - Ćirić, Jelena
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2073
AB  - This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.
AB  - Cilj ovog rada bio je uticaj dva sistema gajenja (konvencionalni i slobodni uzgoj) na karakteristike trupa, kao i na sadržaj holesterola, hemijski sastav i sadržaj masnih kiselina leđne masnoće Mangulica. U zavisnosti od sistema gajenja i posmatrane telesne mase, utvrđene su značajne razlike u masi hladnih i toplih polutki Mangalica. Maksimalni ukupni holesterol u masnoć i svinja koje se gajene u slobodnom sistemu uzgoja bio je 46,96 mg kg⁻1, dok je maksimalni ukupni holesterol u masnoć i konvencionalno uzgajanih Mangalica bio 55,80 mg kg⁻1. Masnoć a Mangalica koja je gajena u slobodnom sistemu imala je manji sadržaj PUFA n-6 i već i sadržaj PUFA n-3. Odnos PUFA / SFA bio je izuzetno različit kod svinja koje su gajane u dva sistema, dok je odnos MUFA / SFA bio manji kod svinja koje su gajane u slobodnom sistemu. Na osnovu ovih rezultata, izbor sistema za uzgoj svinja mogao bi da utiče na hemijska svojstva i karakteristike trupa Mangalica.
PB  - Belgrade : Institute of Meat Hygiene and Technology
T2  - Meat Technology
T2  - Meat Technology
T1  - Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs
T1  - Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica
VL  - 61
IS  - 1
SP  - 37
EP  - 43
DO  - 10.18485/meattech.2020.61.1.2
ER  - 

@article{
author = "Parunović, Nenad and Đorđević, Vesna and Radović, Čedomir and Savić, Radomir and Karabasil, Nedjeljko and Trbović, Dejana and Ćirić, Jelena",
year = "2020",
abstract = "This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat., Cilj ovog rada bio je uticaj dva sistema gajenja (konvencionalni i slobodni uzgoj) na karakteristike trupa, kao i na sadržaj holesterola, hemijski sastav i sadržaj masnih kiselina leđne masnoće Mangulica. U zavisnosti od sistema gajenja i posmatrane telesne mase, utvrđene su značajne razlike u masi hladnih i toplih polutki Mangalica. Maksimalni ukupni holesterol u masnoć i svinja koje se gajene u slobodnom sistemu uzgoja bio je 46,96 mg kg⁻1, dok je maksimalni ukupni holesterol u masnoć i konvencionalno uzgajanih Mangalica bio 55,80 mg kg⁻1. Masnoć a Mangalica koja je gajena u slobodnom sistemu imala je manji sadržaj PUFA n-6 i već i sadržaj PUFA n-3. Odnos PUFA / SFA bio je izuzetno različit kod svinja koje su gajane u dva sistema, dok je odnos MUFA / SFA bio manji kod svinja koje su gajane u slobodnom sistemu. Na osnovu ovih rezultata, izbor sistema za uzgoj svinja mogao bi da utiče na hemijska svojstva i karakteristike trupa Mangalica.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "Meat Technology, Meat Technology",
title = "Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs, Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica",
volume = "61",
number = "1",
pages = "37-43",
doi = "10.18485/meattech.2020.61.1.2"
}

Parunović, N., Đorđević, V., Radović, Č., Savić, R., Karabasil, N., Trbović, D.,& Ćirić, J.. (2020). Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs. in Meat Technology
Belgrade : Institute of Meat Hygiene and Technology., 61(1), 37-43.
https://doi.org/10.18485/meattech.2020.61.1.2

Parunović N, Đorđević V, Radović Č, Savić R, Karabasil N, Trbović D, Ćirić J. Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs. in Meat Technology. 2020;61(1):37-43.
doi:10.18485/meattech.2020.61.1.2 .

Parunović, Nenad, Đorđević, Vesna, Radović, Čedomir, Savić, Radomir, Karabasil, Nedjeljko, Trbović, Dejana, Ćirić, Jelena, "Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs" in Meat Technology, 61, no. 1 (2020):37-43,
https://doi.org/10.18485/meattech.2020.61.1.2 . .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Ledina, Tijana
AU  - Baltić, Milan Ž.
AU  - Trbović, Dejana
AU  - Babić, Milijana
AU  - Bulajić, Snežana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1682
AB  - Quality, processing ability and sensory properties of milk are highly correlated with content and composition of milk fat. Biologically active lipid substances are primarily saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs; linoleic acid; C18:2 n-6) and polyunsaturated fatty acids (PUFAs; a-linolenic acid; C18:3 n-3). PUFAs with 20C, mainly docosahexaenoic acid (DHA; C20:5 n-3) and eicosapentaenoic acid (EPA; SC22:6 n3), are precursors of eicosanoids, which regulate various physiological processes. Fatty acid composition depends on many different factors, such as animal species, breed, season, lactation stage, geographical location, and diet. Goat and sheep milk are rich in the medium chain fatty acids, caproic (C6:0), caprylic (C8:0) and capric (C10:0), which is the reason for the specific aroma of those kinds of milk. Goat and sheep milk have more conjugated linoleic acid, and usually lower n-6/n-3 ratios, with higher amounts of a-linolenic acid, compared to cow milk. Compared to goat and cow milk, sheep milk has the lowest amounts of lauric (C12:0), myristic (C14:0) and palmitic (C16:0) acids i.e. fatty acids associated with negative effects on human health. The addition of forage, especially fresh grass, to dairy animal diets enhances the proportion of unsaturated fatty acids in milk fat compared to SFAs and increases the amount of conjugated linoleic acid.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Fatty acid profile of milk
VL  - 333
SP  - UNSP 012057
DO  - 10.1088/1755-1315/333/1/012057
ER  - 

@conference{
author = "Đorđević, Jasna and Ledina, Tijana and Baltić, Milan Ž. and Trbović, Dejana and Babić, Milijana and Bulajić, Snežana",
year = "2019",
abstract = "Quality, processing ability and sensory properties of milk are highly correlated with content and composition of milk fat. Biologically active lipid substances are primarily saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs; linoleic acid; C18:2 n-6) and polyunsaturated fatty acids (PUFAs; a-linolenic acid; C18:3 n-3). PUFAs with 20C, mainly docosahexaenoic acid (DHA; C20:5 n-3) and eicosapentaenoic acid (EPA; SC22:6 n3), are precursors of eicosanoids, which regulate various physiological processes. Fatty acid composition depends on many different factors, such as animal species, breed, season, lactation stage, geographical location, and diet. Goat and sheep milk are rich in the medium chain fatty acids, caproic (C6:0), caprylic (C8:0) and capric (C10:0), which is the reason for the specific aroma of those kinds of milk. Goat and sheep milk have more conjugated linoleic acid, and usually lower n-6/n-3 ratios, with higher amounts of a-linolenic acid, compared to cow milk. Compared to goat and cow milk, sheep milk has the lowest amounts of lauric (C12:0), myristic (C14:0) and palmitic (C16:0) acids i.e. fatty acids associated with negative effects on human health. The addition of forage, especially fresh grass, to dairy animal diets enhances the proportion of unsaturated fatty acids in milk fat compared to SFAs and increases the amount of conjugated linoleic acid.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Fatty acid profile of milk",
volume = "333",
pages = "UNSP 012057",
doi = "10.1088/1755-1315/333/1/012057"
}

Đorđević, J., Ledina, T., Baltić, M. Ž., Trbović, D., Babić, M.,& Bulajić, S.. (2019). Fatty acid profile of milk. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012057.
https://doi.org/10.1088/1755-1315/333/1/012057

Đorđević J, Ledina T, Baltić MŽ, Trbović D, Babić M, Bulajić S. Fatty acid profile of milk. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012057.
doi:10.1088/1755-1315/333/1/012057 .

Đorđević, Jasna, Ledina, Tijana, Baltić, Milan Ž., Trbović, Dejana, Babić, Milijana, Bulajić, Snežana, "Fatty acid profile of milk" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012057,
https://doi.org/10.1088/1755-1315/333/1/012057 . .

TY  - CONF
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
AU  - Trbović, Dejana
AU  - Suvajdžić, Branko
AU  - Vasilev, Dragan
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1683
AB  - Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry fermented sausages, so its substitution in these products is a major challenge for the meat industry. In order to produce reduced-fat fermented sausages with improved fatty acid composition, 16% of pork backfat was replaced with inulin gelled emulsions of corn or rapeseed oil. The addition of emulsions led to a significant decrease in saturated fatty acids and increase in polyunsaturated fatty acids, n-6 and n-3 types (P<0.05). An improved n-6/n-3 ratio was observed only in inulin-rapeseed modified sausages (5.87). No signs of lipid oxidation measured by thiobarbituric acid reactive substance contents were detected in the modified sausages. However, the significantly higher total acid number and peroxide value in modified sausages (P<0.05) after ripening and 1-month storage indicate the greater susceptibility of these sausages to oxidation and lipolysis compared to control sausages.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Fat replacement and PUFA enrichment challenges in fermented sausage production
VL  - 333
SP  - UNSP 012061
DO  - 10.1088/1755-1315/333/1/012061
ER  - 

@conference{
author = "Glišić, Milica and Bošković, Marija and Baltić, Milan Ž. and Trbović, Dejana and Suvajdžić, Branko and Vasilev, Dragan",
year = "2019",
abstract = "Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry fermented sausages, so its substitution in these products is a major challenge for the meat industry. In order to produce reduced-fat fermented sausages with improved fatty acid composition, 16% of pork backfat was replaced with inulin gelled emulsions of corn or rapeseed oil. The addition of emulsions led to a significant decrease in saturated fatty acids and increase in polyunsaturated fatty acids, n-6 and n-3 types (P<0.05). An improved n-6/n-3 ratio was observed only in inulin-rapeseed modified sausages (5.87). No signs of lipid oxidation measured by thiobarbituric acid reactive substance contents were detected in the modified sausages. However, the significantly higher total acid number and peroxide value in modified sausages (P<0.05) after ripening and 1-month storage indicate the greater susceptibility of these sausages to oxidation and lipolysis compared to control sausages.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Fat replacement and PUFA enrichment challenges in fermented sausage production",
volume = "333",
pages = "UNSP 012061",
doi = "10.1088/1755-1315/333/1/012061"
}

Glišić, M., Bošković, M., Baltić, M. Ž., Trbović, D., Suvajdžić, B.,& Vasilev, D.. (2019). Fat replacement and PUFA enrichment challenges in fermented sausage production. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012061.
https://doi.org/10.1088/1755-1315/333/1/012061

Glišić M, Bošković M, Baltić MŽ, Trbović D, Suvajdžić B, Vasilev D. Fat replacement and PUFA enrichment challenges in fermented sausage production. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012061.
doi:10.1088/1755-1315/333/1/012061 .

Glišić, Milica, Bošković, Marija, Baltić, Milan Ž., Trbović, Dejana, Suvajdžić, Branko, Vasilev, Dragan, "Fat replacement and PUFA enrichment challenges in fermented sausage production" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012061,
https://doi.org/10.1088/1755-1315/333/1/012061 . .

TY  - CONF
AU  - Rašeta, Mladen
AU  - Jovanović, J.
AU  - Branković-Lazić, Ivana
AU  - Trbović, Dejana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
AU  - Đorđević, V.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1725
AB  - This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage
VL  - 333
SP  - UNSP 012097
DO  - 10.1088/1755-1315/333/1/012097
ER  - 

@conference{
author = "Rašeta, Mladen and Jovanović, J. and Branković-Lazić, Ivana and Trbović, Dejana and Mrdović, Boris and Becskei, Zsolt and Đorđević, V.",
year = "2019",
abstract = "This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage",
volume = "333",
pages = "UNSP 012097",
doi = "10.1088/1755-1315/333/1/012097"
}

Rašeta, M., Jovanović, J., Branković-Lazić, I., Trbović, D., Mrdović, B., Becskei, Z.,& Đorđević, V.. (2019). Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012097.
https://doi.org/10.1088/1755-1315/333/1/012097

Rašeta M, Jovanović J, Branković-Lazić I, Trbović D, Mrdović B, Becskei Z, Đorđević V. Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012097.
doi:10.1088/1755-1315/333/1/012097 .

Rašeta, Mladen, Jovanović, J., Branković-Lazić, Ivana, Trbović, Dejana, Mrdović, Boris, Becskei, Zsolt, Đorđević, V., "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012097,
https://doi.org/10.1088/1755-1315/333/1/012097 . .

TY  - JOUR
AU  - Marković, Radmila
AU  - Ćirić, Jelena
AU  - Drljačić, Aleksandar
AU  - Šefer, Dragan
AU  - Jovanović, Ivan B.
AU  - Jovanović, Dragoljub
AU  - Milanović, Svetlana
AU  - Trbović, Dejana
AU  - Radulović, Stamen
AU  - Baltić, Milan Ž.
AU  - Starcević, Marija
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1595
AB  - The present study was conducted to assess effects of selenium (Se)-yeast supplementation on glutathione peroxidase activity, Se levels in tissues, growth performance, carcass, and meat composition in broilers. A total of 275 one-d-old Cobb 500 broilers of both sexes were randomly allotted to 1 of 5 treatments during a 42-d period. The 5 treatments differed only in Se content: group 1 had no additional Se (background only); groups 2, 3, and 4 received 0.3 mg/kg of added Se from the beginning of the trial until d 21, whereas in the second half of the study (from d 22 to 42), these groups received 0.3, 0.6, and 0.9 mg/kg of added Se, respectively; and group 5 received 0.9 mg/kg of Se for the entire experimental period. At the end of the study, the control group showed significantly lower (P < 0.01) glutathione peroxidase activity in blood plasma compared to Se-supplemented groups. Regarding Se concentration in various tissues, the groups receiving Se yeast showed higher plasma, feces, and meat Se contents than the control group (P < 0.01). Supplementation of Se improved broilers body weight, weight gain and feed conversion ratio (P < 0.01). Dressing percentage was lower in the control group and the group with 0.3 mg/kg of added Se compared to other experimental groups (0.6 and 0.9 mg/kg of dietary Se). The proportion of less valuable carcass parts (wings and legs) was higher (P < 0.01) in the group fed the basal diet compared to groups supplemented with 0.9 mg/kg of Se. Initial and ultimate pH values differed among experimental groups (P < 0.05). Supplementation of Se improved the broilers antioxidative resistance, growth performance, carcass quality, and chemical composition of meat.
PB  - Oxford Univ Press, Oxford
T2  - Poultry Science
T1  - The effects of dietary Selenium-yeast level on glutathione peroxidase activity, tissue Selenium content, growth performance, and carcass and meat quality of broilers
VL  - 97
IS  - 8
SP  - 2861
EP  - 2870
DO  - 10.3382/ps/pey117
ER  - 

@article{
author = "Marković, Radmila and Ćirić, Jelena and Drljačić, Aleksandar and Šefer, Dragan and Jovanović, Ivan B. and Jovanović, Dragoljub and Milanović, Svetlana and Trbović, Dejana and Radulović, Stamen and Baltić, Milan Ž. and Starcević, Marija",
year = "2018",
abstract = "The present study was conducted to assess effects of selenium (Se)-yeast supplementation on glutathione peroxidase activity, Se levels in tissues, growth performance, carcass, and meat composition in broilers. A total of 275 one-d-old Cobb 500 broilers of both sexes were randomly allotted to 1 of 5 treatments during a 42-d period. The 5 treatments differed only in Se content: group 1 had no additional Se (background only); groups 2, 3, and 4 received 0.3 mg/kg of added Se from the beginning of the trial until d 21, whereas in the second half of the study (from d 22 to 42), these groups received 0.3, 0.6, and 0.9 mg/kg of added Se, respectively; and group 5 received 0.9 mg/kg of Se for the entire experimental period. At the end of the study, the control group showed significantly lower (P < 0.01) glutathione peroxidase activity in blood plasma compared to Se-supplemented groups. Regarding Se concentration in various tissues, the groups receiving Se yeast showed higher plasma, feces, and meat Se contents than the control group (P < 0.01). Supplementation of Se improved broilers body weight, weight gain and feed conversion ratio (P < 0.01). Dressing percentage was lower in the control group and the group with 0.3 mg/kg of added Se compared to other experimental groups (0.6 and 0.9 mg/kg of dietary Se). The proportion of less valuable carcass parts (wings and legs) was higher (P < 0.01) in the group fed the basal diet compared to groups supplemented with 0.9 mg/kg of Se. Initial and ultimate pH values differed among experimental groups (P < 0.05). Supplementation of Se improved the broilers antioxidative resistance, growth performance, carcass quality, and chemical composition of meat.",
publisher = "Oxford Univ Press, Oxford",
journal = "Poultry Science",
title = "The effects of dietary Selenium-yeast level on glutathione peroxidase activity, tissue Selenium content, growth performance, and carcass and meat quality of broilers",
volume = "97",
number = "8",
pages = "2861-2870",
doi = "10.3382/ps/pey117"
}

Marković, R., Ćirić, J., Drljačić, A., Šefer, D., Jovanović, I. B., Jovanović, D., Milanović, S., Trbović, D., Radulović, S., Baltić, M. Ž.,& Starcević, M.. (2018). The effects of dietary Selenium-yeast level on glutathione peroxidase activity, tissue Selenium content, growth performance, and carcass and meat quality of broilers. in Poultry Science
Oxford Univ Press, Oxford., 97(8), 2861-2870.
https://doi.org/10.3382/ps/pey117

Marković R, Ćirić J, Drljačić A, Šefer D, Jovanović IB, Jovanović D, Milanović S, Trbović D, Radulović S, Baltić MŽ, Starcević M. The effects of dietary Selenium-yeast level on glutathione peroxidase activity, tissue Selenium content, growth performance, and carcass and meat quality of broilers. in Poultry Science. 2018;97(8):2861-2870.
doi:10.3382/ps/pey117 .

Marković, Radmila, Ćirić, Jelena, Drljačić, Aleksandar, Šefer, Dragan, Jovanović, Ivan B., Jovanović, Dragoljub, Milanović, Svetlana, Trbović, Dejana, Radulović, Stamen, Baltić, Milan Ž., Starcević, Marija, "The effects of dietary Selenium-yeast level on glutathione peroxidase activity, tissue Selenium content, growth performance, and carcass and meat quality of broilers" in Poultry Science, 97, no. 8 (2018):2861-2870,
https://doi.org/10.3382/ps/pey117 . .

TY  - JOUR
AU  - Glišić, Marija
AU  - Baltić, Milan Ž.
AU  - Glišić, Milica
AU  - Trbović, Dejana
AU  - Jokanović, Marija
AU  - Parunović, Nenad
AU  - Dimitrijević, Mirjana
AU  - Suvajdžić, Branko
AU  - Bošković, Marija
AU  - Vasilev, Dragan
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1731
AB  - In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico-chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n-6/n-3 ratio (2.23) (P < 0.05) and alpha-linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages
VL  - 54
IS  - 3
SP  - 787
EP  - 797
DO  - 10.1111/ijfs.13996
ER  - 

@article{
author = "Glišić, Marija and Baltić, Milan Ž. and Glišić, Milica and Trbović, Dejana and Jokanović, Marija and Parunović, Nenad and Dimitrijević, Mirjana and Suvajdžić, Branko and Bošković, Marija and Vasilev, Dragan",
year = "2018",
abstract = "In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico-chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n-6/n-3 ratio (2.23) (P < 0.05) and alpha-linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages",
volume = "54",
number = "3",
pages = "787-797",
doi = "10.1111/ijfs.13996"
}

Glišić, M., Baltić, M. Ž., Glišić, M., Trbović, D., Jokanović, M., Parunović, N., Dimitrijević, M., Suvajdžić, B., Bošković, M.,& Vasilev, D.. (2018). Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages. in International Journal of Food Science and Technology
Wiley, Hoboken., 54(3), 787-797.
https://doi.org/10.1111/ijfs.13996

Glišić M, Baltić MŽ, Glišić M, Trbović D, Jokanović M, Parunović N, Dimitrijević M, Suvajdžić B, Bošković M, Vasilev D. Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages. in International Journal of Food Science and Technology. 2018;54(3):787-797.
doi:10.1111/ijfs.13996 .

Glišić, Marija, Baltić, Milan Ž., Glišić, Milica, Trbović, Dejana, Jokanović, Marija, Parunović, Nenad, Dimitrijević, Mirjana, Suvajdžić, Branko, Bošković, Marija, Vasilev, Dragan, "Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages" in International Journal of Food Science and Technology, 54, no. 3 (2018):787-797,
https://doi.org/10.1111/ijfs.13996 . .

TY  - JOUR
AU  - Trbović, Dejana
AU  - Polak, T.
AU  - Demsar, L.
AU  - Parunović, N.
AU  - Dimitrijević, Mirjana
AU  - Nikolić, Dragica M.
AU  - Đorđević, V.
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1663
AB  - With the aim to reinforce laboratory competence in the field of testing the quality of fish from aquaculture, a study on the precision of fatty acid (FA) analyses in fish meat and fish feed was undertaken. Different methods were performed in laboratories. In situ transesterification method and extraction of lipids from the fish were followed by capillary gas chromatography with flame ionization detection. The reproducibility (R) values of the majority of FM were less than 3% of their absolute values. Differences in calculating ionization detector response factors and/or autoxidation caused by faulty sample-handling could lead to variation in quantification of FAs in fish, especially for FA C22:6n-3. Statistical analysis showed a significant correlation between the two laboratories quantifications of FM in fish and fish feed (Pearsons correlation coefficient; r = 0.987, r = 0.994, and r = 0.997; for fish Z [trout], fish g [rainbow trout], and fish feed, respectively). Overall, adequate accuracy was obtained in this study. The proposed method provides a fast and efficient means of identifying fish and feed for quality control purposes.
PB  - Akademiai Kiado Zrt, Budapest
T2  - Acta Chromatographica
T1  - Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation
VL  - 30
IS  - 3
SP  - 175
EP  - 179
DO  - 10.1556/1326.2017.00165
ER  - 

@article{
author = "Trbović, Dejana and Polak, T. and Demsar, L. and Parunović, N. and Dimitrijević, Mirjana and Nikolić, Dragica M. and Đorđević, V.",
year = "2018",
abstract = "With the aim to reinforce laboratory competence in the field of testing the quality of fish from aquaculture, a study on the precision of fatty acid (FA) analyses in fish meat and fish feed was undertaken. Different methods were performed in laboratories. In situ transesterification method and extraction of lipids from the fish were followed by capillary gas chromatography with flame ionization detection. The reproducibility (R) values of the majority of FM were less than 3% of their absolute values. Differences in calculating ionization detector response factors and/or autoxidation caused by faulty sample-handling could lead to variation in quantification of FAs in fish, especially for FA C22:6n-3. Statistical analysis showed a significant correlation between the two laboratories quantifications of FM in fish and fish feed (Pearsons correlation coefficient; r = 0.987, r = 0.994, and r = 0.997; for fish Z [trout], fish g [rainbow trout], and fish feed, respectively). Overall, adequate accuracy was obtained in this study. The proposed method provides a fast and efficient means of identifying fish and feed for quality control purposes.",
publisher = "Akademiai Kiado Zrt, Budapest",
journal = "Acta Chromatographica",
title = "Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation",
volume = "30",
number = "3",
pages = "175-179",
doi = "10.1556/1326.2017.00165"
}

Trbović, D., Polak, T., Demsar, L., Parunović, N., Dimitrijević, M., Nikolić, D. M.,& Đorđević, V.. (2018). Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation. in Acta Chromatographica
Akademiai Kiado Zrt, Budapest., 30(3), 175-179.
https://doi.org/10.1556/1326.2017.00165

Trbović D, Polak T, Demsar L, Parunović N, Dimitrijević M, Nikolić DM, Đorđević V. Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation. in Acta Chromatographica. 2018;30(3):175-179.
doi:10.1556/1326.2017.00165 .

Trbović, Dejana, Polak, T., Demsar, L., Parunović, N., Dimitrijević, Mirjana, Nikolić, Dragica M., Đorđević, V., "Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation" in Acta Chromatographica, 30, no. 3 (2018):175-179,
https://doi.org/10.1556/1326.2017.00165 . .

TY  - JOUR
AU  - Trbović, Dejana
AU  - Đorđević, Vesna
AU  - Špirić, Aurelija
AU  - Petronijević, Radivoj
AU  - Teodorović, Vlado
AU  - Parunović, Nenad
AU  - Marković, Zoran
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1565
AB  - The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited significantly different (p≤0.05) influences on the protein, lipids, moisture and ash content in market-sized carp. The most abundant saturated FA (SFA) was palmitic acid (C16:0), the most predominant monounsaturated FA (MUFA) was oleic acid (C18:1n-9), and the most abundant polyunsaturated FA (PUFA) was linoleic acid (C18:2n-6). The highest content of SFAs was established in Carp1 (24.57% and 1888.72 mg/100 g wet fillet). MUFAs were presented in the highest quantities (61.77%, I.e. 4854.91 mg/100 g wet fillet) in Carp1, and PUFA accounted the highest quantities (33.48%, I.e. 1763.01 mg/100 g wet fillet) in Carp3. The most nutritionally beneficial n-6/n-3 ratio was obtained in Carp2 (5.83). The results obtained in this study indicate that introducing supplementary diets containing extruded or pelleted feed instead of maize improved carp nutritional quality. PCA (principal component analysis) and LDA (linear discriminant analysis) of the FAs demonstrated that carp could be reliably classified based on their supplementary feed.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)
VL  - 59
IS  - 1
SP  - 28
EP  - 37
DO  - 10.18485/meattech.2018.59.1.4
ER  - 

@article{
author = "Trbović, Dejana and Đorđević, Vesna and Špirić, Aurelija and Petronijević, Radivoj and Teodorović, Vlado and Parunović, Nenad and Marković, Zoran",
year = "2018",
abstract = "The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited significantly different (p≤0.05) influences on the protein, lipids, moisture and ash content in market-sized carp. The most abundant saturated FA (SFA) was palmitic acid (C16:0), the most predominant monounsaturated FA (MUFA) was oleic acid (C18:1n-9), and the most abundant polyunsaturated FA (PUFA) was linoleic acid (C18:2n-6). The highest content of SFAs was established in Carp1 (24.57% and 1888.72 mg/100 g wet fillet). MUFAs were presented in the highest quantities (61.77%, I.e. 4854.91 mg/100 g wet fillet) in Carp1, and PUFA accounted the highest quantities (33.48%, I.e. 1763.01 mg/100 g wet fillet) in Carp3. The most nutritionally beneficial n-6/n-3 ratio was obtained in Carp2 (5.83). The results obtained in this study indicate that introducing supplementary diets containing extruded or pelleted feed instead of maize improved carp nutritional quality. PCA (principal component analysis) and LDA (linear discriminant analysis) of the FAs demonstrated that carp could be reliably classified based on their supplementary feed.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)",
volume = "59",
number = "1",
pages = "28-37",
doi = "10.18485/meattech.2018.59.1.4"
}

Trbović, D., Đorđević, V., Špirić, A., Petronijević, R., Teodorović, V., Parunović, N.,& Marković, Z.. (2018). Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L). in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 28-37.
https://doi.org/10.18485/meattech.2018.59.1.4

Trbović D, Đorđević V, Špirić A, Petronijević R, Teodorović V, Parunović N, Marković Z. Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L). in Meat Technology. 2018;59(1):28-37.
doi:10.18485/meattech.2018.59.1.4 .

Trbović, Dejana, Đorđević, Vesna, Špirić, Aurelija, Petronijević, Radivoj, Teodorović, Vlado, Parunović, Nenad, Marković, Zoran, "Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)" in Meat Technology, 59, no. 1 (2018):28-37,
https://doi.org/10.18485/meattech.2018.59.1.4 . .

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Lakićević, Brankica
AU  - Nastasijević, Ivan
AU  - Janković, Vesna
AU  - Baltić, Tatjana
AU  - Dimitrijević, Mirjana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1373
AB  - A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefit e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g-1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g-1) and fulfill requirements for their sufficient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or 'YOPI' (young, old, pregnant or immuno- compromised individuals).
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Microbiological safety and quality of salmon: Health benefits and risk
VL  - 57
IS  - 2
SP  - 120
EP  - 125
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1373
ER  - 

@article{
author = "Đorđević, Vesna and Trbović, Dejana and Lakićević, Brankica and Nastasijević, Ivan and Janković, Vesna and Baltić, Tatjana and Dimitrijević, Mirjana",
year = "2016",
abstract = "A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more desirable parameter of the lipid quality for nutritive benefit e.g. reducing the risk of many diseases, in the fresh salmon, cold and hot smoked salmon was close to 1:1 (fresh salmon, 1.28; cold smoked salmon, 0.98; hot smoked salmon, 1.59). The fatty acid composition of smoked salmon products was also expressed as mg 100 g-1 which is important from the nutritional point of view. The examined salmon products had a high content of eicosapentaenoic acid and docosahexaenoic acid (742 to 1567 mg 100g-1) and fulfill requirements for their sufficient contents of recommendations in the World. On the other hand, cold smoked salmon can be naturally contaminated with low numbers of L. monocytogenes. This could represent a serious hazard for susceptible individuals or 'YOPI' (young, old, pregnant or immuno- compromised individuals).",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Microbiological safety and quality of salmon: Health benefits and risk",
volume = "57",
number = "2",
pages = "120-125",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1373"
}

Đorđević, V., Trbović, D., Lakićević, B., Nastasijević, I., Janković, V., Baltić, T.,& Dimitrijević, M.. (2016). Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 120-125.
https://hdl.handle.net/21.15107/rcub_veterinar_1373

Đorđević V, Trbović D, Lakićević B, Nastasijević I, Janković V, Baltić T, Dimitrijević M. Microbiological safety and quality of salmon: Health benefits and risk. in Meat Technology. 2016;57(2):120-125.
https://hdl.handle.net/21.15107/rcub_veterinar_1373 .

Đorđević, Vesna, Trbović, Dejana, Lakićević, Brankica, Nastasijević, Ivan, Janković, Vesna, Baltić, Tatjana, Dimitrijević, Mirjana, "Microbiological safety and quality of salmon: Health benefits and risk" in Meat Technology, 57, no. 2 (2016):120-125,
https://hdl.handle.net/21.15107/rcub_veterinar_1373 .

TY  - JOUR
AU  - Milićević, Dragan
AU  - Vranić, Danijela
AU  - Masić, Zoran
AU  - Parunović, Nenad
AU  - Trbović, Dejana
AU  - Nedeljković-Trailović, Jelena
AU  - Petrović, Zoran
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1106
AB  - Background: The objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken meat consumption on cardiovascular risk in the general population. Methods: A total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system. Results: The results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41-79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20:3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments. Conclusion: Our study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes.
PB  - BMC, London
T2  - Lipids in Health and Disease
T1  - The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors
VL  - 13
SP  - 42
DO  - 10.1186/1476-511X-13-42
ER  - 

@article{
author = "Milićević, Dragan and Vranić, Danijela and Masić, Zoran and Parunović, Nenad and Trbović, Dejana and Nedeljković-Trailović, Jelena and Petrović, Zoran",
year = "2014",
abstract = "Background: The objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken meat consumption on cardiovascular risk in the general population. Methods: A total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system. Results: The results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41-79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20:3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments. Conclusion: Our study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes.",
publisher = "BMC, London",
journal = "Lipids in Health and Disease",
title = "The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors",
volume = "13",
pages = "42",
doi = "10.1186/1476-511X-13-42"
}

Milićević, D., Vranić, D., Masić, Z., Parunović, N., Trbović, D., Nedeljković-Trailović, J.,& Petrović, Z.. (2014). The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors. in Lipids in Health and Disease
BMC, London., 13, 42.
https://doi.org/10.1186/1476-511X-13-42

Milićević D, Vranić D, Masić Z, Parunović N, Trbović D, Nedeljković-Trailović J, Petrović Z. The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors. in Lipids in Health and Disease. 2014;13:42.
doi:10.1186/1476-511X-13-42 .

Milićević, Dragan, Vranić, Danijela, Masić, Zoran, Parunović, Nenad, Trbović, Dejana, Nedeljković-Trailović, Jelena, Petrović, Zoran, "The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors" in Lipids in Health and Disease, 13 (2014):42,
https://doi.org/10.1186/1476-511X-13-42 . .

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Kilibarda, Nataša
AU  - Baltić, Milan Ž.
AU  - Ćirković, Miroslav
AU  - Dimitrijević, Mirjana
AU  - Trbović, Dejana
AU  - Parunović, Nenad
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1044
AB  - Fish is one of the most valuable food products used in human nutrition, due to the content of proteins, fat, minerals, vitamins, essential n -3 polyunsaturated fatty acids (PUFAs) and cholesterol. To meet the growing needs of the population for this kind of food, fish are increasingly grown in aquaculture. Intensive fish production, due to increased stock density, is favoring the occurrence of bacterial diseases. As a consequence, there is increased morbidity and mortality, reduced growth and reduced leasing sockets materials, which pose a serious problem for the aquaculture and lead to massive use of chemotherapeutics. Antibiotics are the common practice for the treatment of bacterial infections in fish ponds, and flurohinolones are used as antibiotics of choice. Fluoroquinolones are a group of antibiotics that have a broad spectrum of activity, low toxicity and only a few side effects in the treated fish. However, residues of antibiotic in fish tissues represent a real risk to human health. Consumption of fish containing residues of antibiotics can cause allergic, toxic, carcinogenic, mutagenic and teratogenic effects. Therefore, it is necessary to establish the residual amounts of antibiotics in fish tissues, that can be achieved by using reliable laboratory methods and techniques. Because of this, the goal of the work was set to investigate the possibility of identification and quantification of fluoroquinolones in the kidneys of carp by microbiological diffusion method, using the test organism E. coli ATCC 11303. The investigations revealed that microbiological diffusion method enables detection of all five fluoroquinolones (oxolinic acid, enrofloxacin, sarafloxacin, difloxacin and flumequine) in kidney of carp at different maximum residue levels, MRL (100 mg/kg, 100 mg/kg, 30 mg/kg, 300 mg/kg and 600mg/kg, respectively). Identification and quantification of fluoroquinolones at MRL levels was only achieved for enrofloxacin, flumequine and difloksacin. These fluoroquinolones can be detected and quantified at the level below the MRL, i.e. at the level of 1/4 MRL. Contrary to these fluoroquinolones, sarafloxacin can be detected only at the level of 2MRL and oxolinic acid can be detected at the level of 4MRL, as well. EU regulations provide that a screening method can be applicable only if a compound can be detected in the amount of at least at the MRL, and the ½ MRL is recommended. This means that the microbiological diffusion method can be used in routine analytical practice for the identification and quantification of enrofloxacin, flumequine and difloxacin in kidney tissues of carp.
AB  - Riba je, zbog sadržaja i količina proteina, masti, minerala, vitamina, esencijalnih n-3 polinezasićenih masnih kiselina (PNMK) i holesterola, jedna od nutritivno najvrednijih namirnica koja se koristi u ishrani ljudi. Da bi se zadovoljile rastuće potrebe stanovništva za ovom vrstom namirnice, riba se sve više gaji u akvakulturi. Intenzivna proizvodnja ribe, zbog povećane gustine nasada, pogoduje nastanku bakterijskih oboljenja. Kao posledica toga, javlja se povećan morbiditet i mortalitet, smanjen prirast i smanjenje nasadnog materjala, što predstavlja ozbiljan problem za akvakulturu i dovodi do masovne upotrebe hemioterapeutika u terapijske svrhe. Za lečenje bakterijskih infekcija riba u ribnjacima koriste se antibiotici. Kao antibiotik izbora u uzgojnom ribarstvu se koriste flurohinoloni. Fluorohinoloni su grupa antibiotika koji imaju širok spektar delovanja, nisku toksičnost i mali broj neželjenih dejstava na tretiranu ribu. Međutim, ostaci antibiotika u tkivima riba predstavljaju realan rizik za zdravlje ljudi. Ishrana ribom koja sadrži ostatke antibiotika može da dovede do pojave alergijskih, toksičnih, karcinogenih, mutagenih i teratogenih efekata. Stoga je neophodno da se ustanove rezidualne količine antibiotika u tkivima riba, što se može postići korišćenjem pouzdanih laboratorijskih metoda i tehnika kojima se ispituju ostaci antibiotika u mesu riba. Zbog navedenog, kao cilj rada definisano je da se ispita mogućnost identifikacije i kvantifikacije fluorohinolona u bubrezima šarana mikrobiološkom difuzionom metodom uz pomoć test mikroorganizma, E. coli ATCC 11303. Ispitivanjima je ustanovljeno da mikrobiološka difuziona metoda omogućava detekciju svih pet fluorohinolona (oksolinska kiselina, enrofloksacin, sarafloksacin, difloksacin i flumekvin) u tkivima bubrega šarana na različitim nivoima maksimalno dozvoljenih količina, MDK (100 μg/kg, 100 μg/kg, 30 μg/kg, 300 μg/kg i 600 μg/kg, respektivno). Identifikacija i kvantifikacija fluorohinolona na nivou MDK moguće je samo za enrofloksacin, difloksacin i flumekvin. Ovi fluorohinoloni mogu da se detektuju i kvantifikuju i na nivou ispod MDK, odnosno na nivou od 1/4 MDK. Za razliku od navedenih fluorohinolona, sarafloksacin se može detektovati samo na nivou od 2 MDK. Oksolinska kiselina se može detektovati na nivou od 4 MDK. Propisi EU predviđaju da trijažna (screening) metoda može biti primenjiva samo ukoliko se neko jedinjenje može detektovati u visini MDK, a preporučljivo je do 1/2 MDK. To znači da se mikrobiološka difuziona metoda može koristiti u rutinskoj analitičkoj praksi za identifikaciju i kvantifikaciju enrofloksacina, difloksacina i flumekvina u tkivima bubrega šarana.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method
T1  - Ispitivanje mogućnosti detekcije fluorohinolona u tkivima bubrega šarana mikrobiološkom difuzionom metodom
VL  - 54
IS  - 2
SP  - 130
EP  - 136
DO  - 10.5937/tehmesa1302130D
ER  - 

@article{
author = "Đorđević, Vesna and Kilibarda, Nataša and Baltić, Milan Ž. and Ćirković, Miroslav and Dimitrijević, Mirjana and Trbović, Dejana and Parunović, Nenad",
year = "2013",
abstract = "Fish is one of the most valuable food products used in human nutrition, due to the content of proteins, fat, minerals, vitamins, essential n -3 polyunsaturated fatty acids (PUFAs) and cholesterol. To meet the growing needs of the population for this kind of food, fish are increasingly grown in aquaculture. Intensive fish production, due to increased stock density, is favoring the occurrence of bacterial diseases. As a consequence, there is increased morbidity and mortality, reduced growth and reduced leasing sockets materials, which pose a serious problem for the aquaculture and lead to massive use of chemotherapeutics. Antibiotics are the common practice for the treatment of bacterial infections in fish ponds, and flurohinolones are used as antibiotics of choice. Fluoroquinolones are a group of antibiotics that have a broad spectrum of activity, low toxicity and only a few side effects in the treated fish. However, residues of antibiotic in fish tissues represent a real risk to human health. Consumption of fish containing residues of antibiotics can cause allergic, toxic, carcinogenic, mutagenic and teratogenic effects. Therefore, it is necessary to establish the residual amounts of antibiotics in fish tissues, that can be achieved by using reliable laboratory methods and techniques. Because of this, the goal of the work was set to investigate the possibility of identification and quantification of fluoroquinolones in the kidneys of carp by microbiological diffusion method, using the test organism E. coli ATCC 11303. The investigations revealed that microbiological diffusion method enables detection of all five fluoroquinolones (oxolinic acid, enrofloxacin, sarafloxacin, difloxacin and flumequine) in kidney of carp at different maximum residue levels, MRL (100 mg/kg, 100 mg/kg, 30 mg/kg, 300 mg/kg and 600mg/kg, respectively). Identification and quantification of fluoroquinolones at MRL levels was only achieved for enrofloxacin, flumequine and difloksacin. These fluoroquinolones can be detected and quantified at the level below the MRL, i.e. at the level of 1/4 MRL. Contrary to these fluoroquinolones, sarafloxacin can be detected only at the level of 2MRL and oxolinic acid can be detected at the level of 4MRL, as well. EU regulations provide that a screening method can be applicable only if a compound can be detected in the amount of at least at the MRL, and the ½ MRL is recommended. This means that the microbiological diffusion method can be used in routine analytical practice for the identification and quantification of enrofloxacin, flumequine and difloxacin in kidney tissues of carp., Riba je, zbog sadržaja i količina proteina, masti, minerala, vitamina, esencijalnih n-3 polinezasićenih masnih kiselina (PNMK) i holesterola, jedna od nutritivno najvrednijih namirnica koja se koristi u ishrani ljudi. Da bi se zadovoljile rastuće potrebe stanovništva za ovom vrstom namirnice, riba se sve više gaji u akvakulturi. Intenzivna proizvodnja ribe, zbog povećane gustine nasada, pogoduje nastanku bakterijskih oboljenja. Kao posledica toga, javlja se povećan morbiditet i mortalitet, smanjen prirast i smanjenje nasadnog materjala, što predstavlja ozbiljan problem za akvakulturu i dovodi do masovne upotrebe hemioterapeutika u terapijske svrhe. Za lečenje bakterijskih infekcija riba u ribnjacima koriste se antibiotici. Kao antibiotik izbora u uzgojnom ribarstvu se koriste flurohinoloni. Fluorohinoloni su grupa antibiotika koji imaju širok spektar delovanja, nisku toksičnost i mali broj neželjenih dejstava na tretiranu ribu. Međutim, ostaci antibiotika u tkivima riba predstavljaju realan rizik za zdravlje ljudi. Ishrana ribom koja sadrži ostatke antibiotika može da dovede do pojave alergijskih, toksičnih, karcinogenih, mutagenih i teratogenih efekata. Stoga je neophodno da se ustanove rezidualne količine antibiotika u tkivima riba, što se može postići korišćenjem pouzdanih laboratorijskih metoda i tehnika kojima se ispituju ostaci antibiotika u mesu riba. Zbog navedenog, kao cilj rada definisano je da se ispita mogućnost identifikacije i kvantifikacije fluorohinolona u bubrezima šarana mikrobiološkom difuzionom metodom uz pomoć test mikroorganizma, E. coli ATCC 11303. Ispitivanjima je ustanovljeno da mikrobiološka difuziona metoda omogućava detekciju svih pet fluorohinolona (oksolinska kiselina, enrofloksacin, sarafloksacin, difloksacin i flumekvin) u tkivima bubrega šarana na različitim nivoima maksimalno dozvoljenih količina, MDK (100 μg/kg, 100 μg/kg, 30 μg/kg, 300 μg/kg i 600 μg/kg, respektivno). Identifikacija i kvantifikacija fluorohinolona na nivou MDK moguće je samo za enrofloksacin, difloksacin i flumekvin. Ovi fluorohinoloni mogu da se detektuju i kvantifikuju i na nivou ispod MDK, odnosno na nivou od 1/4 MDK. Za razliku od navedenih fluorohinolona, sarafloksacin se može detektovati samo na nivou od 2 MDK. Oksolinska kiselina se može detektovati na nivou od 4 MDK. Propisi EU predviđaju da trijažna (screening) metoda može biti primenjiva samo ukoliko se neko jedinjenje može detektovati u visini MDK, a preporučljivo je do 1/2 MDK. To znači da se mikrobiološka difuziona metoda može koristiti u rutinskoj analitičkoj praksi za identifikaciju i kvantifikaciju enrofloksacina, difloksacina i flumekvina u tkivima bubrega šarana.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method, Ispitivanje mogućnosti detekcije fluorohinolona u tkivima bubrega šarana mikrobiološkom difuzionom metodom",
volume = "54",
number = "2",
pages = "130-136",
doi = "10.5937/tehmesa1302130D"
}

Đorđević, V., Kilibarda, N., Baltić, M. Ž., Ćirković, M., Dimitrijević, M., Trbović, D.,& Parunović, N.. (2013). Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 54(2), 130-136.
https://doi.org/10.5937/tehmesa1302130D

Đorđević V, Kilibarda N, Baltić MŽ, Ćirković M, Dimitrijević M, Trbović D, Parunović N. Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method. in Tehnologija mesa. 2013;54(2):130-136.
doi:10.5937/tehmesa1302130D .

Đorđević, Vesna, Kilibarda, Nataša, Baltić, Milan Ž., Ćirković, Miroslav, Dimitrijević, Mirjana, Trbović, Dejana, Parunović, Nenad, "Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method" in Tehnologija mesa, 54, no. 2 (2013):130-136,
https://doi.org/10.5937/tehmesa1302130D . .

TY  - CONF
AU  - Vranić, Danijela V.
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
AU  - Đinović-Stojanović, Jasna
AU  - Trbović, Dejana
AU  - Petronijević, Radivoje
AU  - Spirić, Aurelija
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3742
AB  - Promene navika populacije u konzumiranju ribe, kao i sve veća potrošnja ribe iz akvakulture, nameću i određene zahteve koji se odnose na njen kvalitet, a naročito na sadržaj n-3 polinezasićenih masnih kiselina (PNMK), koje su od posebnog značaja za očuvanje zdravlja ljudi. Mnoga istraživanja ukazuju da masnokiselinski sastav hrane utiče na sastav masnih kiselina u mesu ribe. Hrana bogatija n-3 masnim kiselinama, pri istim uslovima uzgoja, značajno utiče na povećanje odnosa n-3/n-6 PNMK u tkivima ribe. Cilj ovoga rada je bio da se utvri uticaj ishrane, odnosno izbora hraniva na sadržaj ukupne masti i masnokiselinski sastav fileta konzumne pastrmke, gajenih u dva različita ribnjaka sa intenzivnom proizvodnjom. Dobijeni rezultati su pokazali razlike u hemijskom (sadržaj masti) i masnokiselinskom sastavu (sadržaj zasićenih (ZMK), mononezasićenih (MNMK), polinezasićenih (PNMK), n-3 i n-6 masnih kiselina) mesa konzumne kalifornijske pastrmke, koje su posledica ishrane različitom hranom i temperature vode ribnjaka. Utvrđeno je da je meso konzumne pastrmke iz Ribnjaka I nutritivno vrednije zbog povoljnijeg n-3/n-6 odnosa.
PB  - Beograd : Fakultet veterinarske medicine
C3  - 3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012
T1  - Uticaj izbora hraniva na sadržaj masti i masnokiselinski sastav mesa kalifornijske pastrmke (Oncorhynchus mykiss)
SP  - 102
EP  - 114
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3742
ER  - 

@conference{
author = "Vranić, Danijela V. and Marković, Radmila and Baltić, Milan Ž. and Đinović-Stojanović, Jasna and Trbović, Dejana and Petronijević, Radivoje and Spirić, Aurelija",
year = "2012",
abstract = "Promene navika populacije u konzumiranju ribe, kao i sve veća potrošnja ribe iz akvakulture, nameću i određene zahteve koji se odnose na njen kvalitet, a naročito na sadržaj n-3 polinezasićenih masnih kiselina (PNMK), koje su od posebnog značaja za očuvanje zdravlja ljudi. Mnoga istraživanja ukazuju da masnokiselinski sastav hrane utiče na sastav masnih kiselina u mesu ribe. Hrana bogatija n-3 masnim kiselinama, pri istim uslovima uzgoja, značajno utiče na povećanje odnosa n-3/n-6 PNMK u tkivima ribe. Cilj ovoga rada je bio da se utvri uticaj ishrane, odnosno izbora hraniva na sadržaj ukupne masti i masnokiselinski sastav fileta konzumne pastrmke, gajenih u dva različita ribnjaka sa intenzivnom proizvodnjom. Dobijeni rezultati su pokazali razlike u hemijskom (sadržaj masti) i masnokiselinskom sastavu (sadržaj zasićenih (ZMK), mononezasićenih (MNMK), polinezasićenih (PNMK), n-3 i n-6 masnih kiselina) mesa konzumne kalifornijske pastrmke, koje su posledica ishrane različitom hranom i temperature vode ribnjaka. Utvrđeno je da je meso konzumne pastrmke iz Ribnjaka I nutritivno vrednije zbog povoljnijeg n-3/n-6 odnosa.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012",
title = "Uticaj izbora hraniva na sadržaj masti i masnokiselinski sastav mesa kalifornijske pastrmke (Oncorhynchus mykiss)",
pages = "102-114",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3742"
}

Vranić, D. V., Marković, R., Baltić, M. Ž., Đinović-Stojanović, J., Trbović, D., Petronijević, R.,& Spirić, A.. (2012). Uticaj izbora hraniva na sadržaj masti i masnokiselinski sastav mesa kalifornijske pastrmke (Oncorhynchus mykiss). in 3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012
Beograd : Fakultet veterinarske medicine., 102-114.
https://hdl.handle.net/21.15107/rcub_veterinar_3742

Vranić DV, Marković R, Baltić MŽ, Đinović-Stojanović J, Trbović D, Petronijević R, Spirić A. Uticaj izbora hraniva na sadržaj masti i masnokiselinski sastav mesa kalifornijske pastrmke (Oncorhynchus mykiss). in 3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012. 2012;:102-114.
https://hdl.handle.net/21.15107/rcub_veterinar_3742 .

Vranić, Danijela V., Marković, Radmila, Baltić, Milan Ž., Đinović-Stojanović, Jasna, Trbović, Dejana, Petronijević, Radivoje, Spirić, Aurelija, "Uticaj izbora hraniva na sadržaj masti i masnokiselinski sastav mesa kalifornijske pastrmke (Oncorhynchus mykiss)" in 3. simpozijum - Bezbednost i kvalitet namirnica animalnog porekla, 22-23. novembar 2012 (2012):102-114,
https://hdl.handle.net/21.15107/rcub_veterinar_3742 .

TY  - CONF
AU  - Marković, Radmila
AU  - Todorović, Milica
AU  - Trbović, Dejana
AU  - Baltić, Milan Ž.
AU  - Radulović, Stamen
AU  - Šefer, Dragan
AU  - Jovanović, Dragoljub
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2662
PB  - Faculty of Agriculture, University of Novi Sad
C3  - International Conference „Biological Food Safety & Quality“, Belgrade, 4-5 October 2012
T1  - Influence of feed selection on fatty acid composition of fattening pig meat
SP  - 137
EP  - 139
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2662
ER  - 

@conference{
author = "Marković, Radmila and Todorović, Milica and Trbović, Dejana and Baltić, Milan Ž. and Radulović, Stamen and Šefer, Dragan and Jovanović, Dragoljub",
year = "2012",
publisher = "Faculty of Agriculture, University of Novi Sad",
journal = "International Conference „Biological Food Safety & Quality“, Belgrade, 4-5 October 2012",
title = "Influence of feed selection on fatty acid composition of fattening pig meat",
pages = "137-139",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2662"
}

Marković, R., Todorović, M., Trbović, D., Baltić, M. Ž., Radulović, S., Šefer, D.,& Jovanović, D.. (2012). Influence of feed selection on fatty acid composition of fattening pig meat. in International Conference „Biological Food Safety & Quality“, Belgrade, 4-5 October 2012
Faculty of Agriculture, University of Novi Sad., 137-139.
https://hdl.handle.net/21.15107/rcub_veterinar_2662

Marković R, Todorović M, Trbović D, Baltić MŽ, Radulović S, Šefer D, Jovanović D. Influence of feed selection on fatty acid composition of fattening pig meat. in International Conference „Biological Food Safety & Quality“, Belgrade, 4-5 October 2012. 2012;:137-139.
https://hdl.handle.net/21.15107/rcub_veterinar_2662 .

Marković, Radmila, Todorović, Milica, Trbović, Dejana, Baltić, Milan Ž., Radulović, Stamen, Šefer, Dragan, Jovanović, Dragoljub, "Influence of feed selection on fatty acid composition of fattening pig meat" in International Conference „Biological Food Safety & Quality“, Belgrade, 4-5 October 2012 (2012):137-139,
https://hdl.handle.net/21.15107/rcub_veterinar_2662 .

TY  - JOUR
AU  - Aleksić, Jelena
AU  - Dokmanović, Marija
AU  - Aleksić, Z.
AU  - Teodorović, Vlado
AU  - Stojić, Velibor
AU  - Trbović, Dejana
AU  - Baltić, Milan Ž.
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/919
AB  - Disadvantage of meat known as boar taint is caused by steroids, androstenone being of particular importance, as well as indole and its derivatives, among which the best known is skatole. The common practice in Europe, in order to control these changes in meat, is castration without anesthesia. This intervention causes pain and stress to animals, thus undermining animal welfare. Many countries considering animal welfare try to find the alternative solutions in order to avoid castration. The alternative to surgical castration and possible solution to the problem of sex odour in the meat, as well as androstenone and skatole contents decrease in the boar's fat is immunological castration of boars (immunocastration). Average skatole content in fat tissue of boars was significantly higher (0.21±0.03 μg/g) compared to skatole content in fat tissue of the castrates, or immunocastrates (0.12±0.02 μg/g). In adipose tissue of the castrates and immunocastrates there was no significant difference in the average content of skatole. The content of androstenone in the adipose tissue of immunocastrates was below detection limits, and the average androstenone level in adipose tissue of boars was 0.66±0.13 μg/g. The obtained results show that immunocastration is justified in consideration of the meat quality and can completely replace castration in male animals, which is in compliance with the preservation of animal welfare in rearing fattening young boars.
AB  - Mani mesa poznatoj kao polni miris mesa doprinose polni steroidi, od kojih je androstenon od posebnog značaja, kao i indol i njegovi derivati, među kojima je najpoznatiji skatol. Najčešća praksa u Evropi u cilju kontrole ove mane mesa je izvođenje kastracije bez anestezije. Izvođenjem ove intervencije prouzrokuje se bol i stres i narušava dobrobit životinja, što je predstavljalo podsticaj da se u mnogim zemljama, gde je poslednjih godina dobrobit životinja od velikog interesa, odustane od kastracije. Napuštanje ove metode zahteva nalaženje alternativnih rešenja u cilju otklanjanja ove mane mesa. Jedna od obećavajućih alternativa hirurškoj kastraciji i potencijalno rešenje problema polnog mirisa mesa, odnosno smanjenja sadržaja androstenona i skatola u masnom tkivu nerastova je imunološ ka kastracija (imunokastracija). Prosečan sadržaj skatola u masnom tkivu nerastova bio je značajno veći (0.21±0.03 μg/g) u odnosu na prosečan sadržaj skatola u masnom tkivu kastrata, odnosno imunokastrata (0.12±0.02 μg/g). U masnom tkivu imunokastrata i kastrata nije utvrđena razlika u prosečnom sadržaju skatola. Sadržaj androstenona u masnom tkivu imunokastrata je bio manji od granice detekcije metode, a u masnom tkivu nerastova prosečan sadržaj androstenona bio je 0.66±0.13 μg/g. Naši rezultati ukazuju da je postupak imunokastracije opravdan sa stanovišta prihvatljivosti mesa i da u potpunosti može da se zameni postupak kastracije muških jedinki, što ide u prilog očuvanju dobrobiti životinja kod uzgoja svinja za tov.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Investigation of the efficacy of immunocastration aimed at the prevention of sex odour in boar meat
T1  - Ispitivanje mogućnosti primene imunokastracije u cilju sprečavanja mane polnog mirisa mesa nerastova
VL  - 62
IS  - 5-6
SP  - 653
EP  - 663
DO  - 10.2298/AVB1206653A
ER  - 

@article{
author = "Aleksić, Jelena and Dokmanović, Marija and Aleksić, Z. and Teodorović, Vlado and Stojić, Velibor and Trbović, Dejana and Baltić, Milan Ž.",
year = "2012",
abstract = "Disadvantage of meat known as boar taint is caused by steroids, androstenone being of particular importance, as well as indole and its derivatives, among which the best known is skatole. The common practice in Europe, in order to control these changes in meat, is castration without anesthesia. This intervention causes pain and stress to animals, thus undermining animal welfare. Many countries considering animal welfare try to find the alternative solutions in order to avoid castration. The alternative to surgical castration and possible solution to the problem of sex odour in the meat, as well as androstenone and skatole contents decrease in the boar's fat is immunological castration of boars (immunocastration). Average skatole content in fat tissue of boars was significantly higher (0.21±0.03 μg/g) compared to skatole content in fat tissue of the castrates, or immunocastrates (0.12±0.02 μg/g). In adipose tissue of the castrates and immunocastrates there was no significant difference in the average content of skatole. The content of androstenone in the adipose tissue of immunocastrates was below detection limits, and the average androstenone level in adipose tissue of boars was 0.66±0.13 μg/g. The obtained results show that immunocastration is justified in consideration of the meat quality and can completely replace castration in male animals, which is in compliance with the preservation of animal welfare in rearing fattening young boars., Mani mesa poznatoj kao polni miris mesa doprinose polni steroidi, od kojih je androstenon od posebnog značaja, kao i indol i njegovi derivati, među kojima je najpoznatiji skatol. Najčešća praksa u Evropi u cilju kontrole ove mane mesa je izvođenje kastracije bez anestezije. Izvođenjem ove intervencije prouzrokuje se bol i stres i narušava dobrobit životinja, što je predstavljalo podsticaj da se u mnogim zemljama, gde je poslednjih godina dobrobit životinja od velikog interesa, odustane od kastracije. Napuštanje ove metode zahteva nalaženje alternativnih rešenja u cilju otklanjanja ove mane mesa. Jedna od obećavajućih alternativa hirurškoj kastraciji i potencijalno rešenje problema polnog mirisa mesa, odnosno smanjenja sadržaja androstenona i skatola u masnom tkivu nerastova je imunološ ka kastracija (imunokastracija). Prosečan sadržaj skatola u masnom tkivu nerastova bio je značajno veći (0.21±0.03 μg/g) u odnosu na prosečan sadržaj skatola u masnom tkivu kastrata, odnosno imunokastrata (0.12±0.02 μg/g). U masnom tkivu imunokastrata i kastrata nije utvrđena razlika u prosečnom sadržaju skatola. Sadržaj androstenona u masnom tkivu imunokastrata je bio manji od granice detekcije metode, a u masnom tkivu nerastova prosečan sadržaj androstenona bio je 0.66±0.13 μg/g. Naši rezultati ukazuju da je postupak imunokastracije opravdan sa stanovišta prihvatljivosti mesa i da u potpunosti može da se zameni postupak kastracije muških jedinki, što ide u prilog očuvanju dobrobiti životinja kod uzgoja svinja za tov.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Investigation of the efficacy of immunocastration aimed at the prevention of sex odour in boar meat, Ispitivanje mogućnosti primene imunokastracije u cilju sprečavanja mane polnog mirisa mesa nerastova",
volume = "62",
number = "5-6",
pages = "653-663",
doi = "10.2298/AVB1206653A"
}

Aleksić, J., Dokmanović, M., Aleksić, Z., Teodorović, V., Stojić, V., Trbović, D.,& Baltić, M. Ž.. (2012). Investigation of the efficacy of immunocastration aimed at the prevention of sex odour in boar meat. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 62(5-6), 653-663.
https://doi.org/10.2298/AVB1206653A

Aleksić J, Dokmanović M, Aleksić Z, Teodorović V, Stojić V, Trbović D, Baltić MŽ. Investigation of the efficacy of immunocastration aimed at the prevention of sex odour in boar meat. in Acta Veterinaria-Beograd. 2012;62(5-6):653-663.
doi:10.2298/AVB1206653A .

Aleksić, Jelena, Dokmanović, Marija, Aleksić, Z., Teodorović, Vlado, Stojić, Velibor, Trbović, Dejana, Baltić, Milan Ž., "Investigation of the efficacy of immunocastration aimed at the prevention of sex odour in boar meat" in Acta Veterinaria-Beograd, 62, no. 5-6 (2012):653-663,
https://doi.org/10.2298/AVB1206653A . .

TY  - JOUR
AU  - Vranić, Danijela
AU  - Baltić, Milan Ž.
AU  - Trbović, Dejana
AU  - Đinović-Stojanović, Jasna
AU  - Marković, Radmila
AU  - Petronijević, Radivoj
AU  - Spirić, Aurelija
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/942
AB  - Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated with feeding method and quality of food, in spite of regulatory mechanism of cholesterol synthesis and absorption. Objective of this study was determination and comparison of proximate composition, cholesterol content and fatty acid profile of fingerlings and marketable size rainbow trout from aquaculture. Samples of fingerlings (average mass of 99 g and length of 18.6 cm) and marketable size rainbow trout (average mass of 229 g and length of 23.3 cm) were collected in August 2010, in the fishpond 'Ribnik', Mrkonjić city, Republic Srpska - Bosnia and Herzegovina. Fingerlings and marketable size rainbow trout were fed complete mixture of similar composition for both fish categories (fish products, oils and fats, cereal products and oil seeds). Obtained results showed that there was no statistically significant difference (p> 0.05) in the content of total lipids (3.81%, fingerlings and 4.17%, marketable size trout) and ash (1.27%, fingerlings and 1.29%, marketable size trout). Higher protein content was determined in marketable size trout fillets (18.69%), as well as lower water content (75.40%) compared to their content in fingerlings (17.72% proteins and 77.11% water). Cholesterol content was 82.59 mg/100g (fingerlings) and 70.12 mg/100g (marketable size trout). Statistically significant differences (p  lt  0.05) in content of total saturated fatty acids was established between fingerlings and marketable size trout (31.81% and 29.14%, respectively), also in polyunsaturated fatty acids-PUFA (33.93% and 36.78%, respectively) and n-3 fatty acids (17.17% and 19.20%, respectively). Content of monounsaturated fatty acids was similar and ranged from 33.30%, in fingerlings, to 33.05% in marketable size trout. There was no statistically significant difference (p > 0.05) in content of total n-6 fatty acids in fingerlings (16.76%) and marketable size fish (17.58%). Higher quantities of n-3 PUFA in fingerlings (17.17%) and commercial trout (19.20%) and lower quantities of n-6 PUFA (16.76% in fingerlings and 17.58% in marketable size trout) resulted in favourable n-3/n-6 ratio (1.02 in fingerlings and 1.09 in commercial trout). Content of eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) was 2.78% and 8.21% in fingerlings and 3.36% and 9.29% in marketable size fish, respectively. Content of EPA+DHA in total fatty acids was 10.99% in fingerlings and 12.65% in marketable size rainbow trout. By consumption 200 g of this fish intake of desirable fatty acids, EPA and DHA, is 0.84 g in fingerlings, and 1.06 g in marketable size rainbow trout, which is in accordance with recommendation of the American Heart Association for persons with cardiovascular disease (daily intake: in total 1g EPA and DHA). Trout growth was accompanied by increase of the protein content, decrease of the water content and increase in content of PUFA especially n-3 essential fatty acids. Due to significant content of proteins and unsaturated fatty acids and lower amounts of fat, rainbow trout can be considered as one of the most valuable food stuffs in human nutrition.
AB  - Kalifornijska pastrmka (Oncorhynchus mykiss) je jedna od najpoznatijih vrsta ribe u prirodi. Promene u hemijskom sastavu mesa ribe su povezane sa starošću i veličinom ribe. Sadržaj holesterola u tkivima životinja je u vezi sa načinom i kvalitetom ishrane, uprkos regulatornom mehanizmu sinteze i apsorpcije holesterola. Cilj ovih ispitivanja je bio određivanje i poređenje hemijskog sastava, sadržaja holesterola i masnokiselinskog profi la mlađi i konzumne kalifornijske pastrmke iz akvakulture. Uzorci mlađi (prosečne mase 99 g i dužine 18,6 cm) i konzumne kalifornijske pastrmke (prosečne mase 229 g i dužine 23,3 cm) su sakupljeni u avgustu 2010. godine u ribnjaku 'Ribnik', Mrkonjić Grad, Republika Srpska - Bosna i Hercegovina. Mlađ i konzumna pastrmka su hranjene kompletnom hranom za pastrmku, sličnog sastava (riblji proizvodi, ulja i masnoće, proizvodi od žita i semena uljarica). Rezultati ispitivanja su pokazali da nema statistički značajne razlike (p > 0,05) u sadržaju ukupnih lipida (3,81%, mlađ i 4,17%, konzumna pastrmka) i pepela (1,27%, mlađ i 1,29%, konzumna pastrmka). U filetima konzumne pastrmke je utvrđen veći sadržaj proteina (18,69%) i manji sadržaj vode (75,40%) u poređenju sa njihovim sadržajem u filetima mlađi (17,72% proteina i 77,11% vode). Sadržaj holesterola je bio 82,59 mg/100 g (mlađ) i 70,12 mg/100 g (konzumna pastrmka). U filetima mlađi i konzumne pastrmke utvrđena je statistički značajna razlika (p  lt  0,05) u sadržaju ukupnih zasićenih masnih kiselina (31,81% i 29,14%, respektivno), polinezasićenih masnih kiselina - PNMK (33,93% i 36,78%, respektivno) i n-3 masnih kiselina (17,17% i 19,20%, respektivno). Sadržaj mononezasićenih masnih kiselina je bio sličan i iznosio je u mlađi 33,30% i u konzumnoj pastrmci 33,05%. Nije postojala statistički značajna razlika (p > 0,05) u sadržaju ukupnih n-6 masnih kiselina u mlađi (16,76%) i konzumnoj ribi (17,58%). Veće količine n-3 PNMK u fi letima mlađi (17,17%) i konzumne pastrmke (19,20%) i manje količine n-6 PNMK (16,76% u mlađi i 17,58% u konzumnoj pastrmci) daju povoljan odnos n-3 i n-6 (1,02 u mlađi i 1,09 u konzumnoj pastrmci). Sadržaj eikozapentaenske (EPA, C20:5 n-3) i dokozaheksaenske kiseline (DHA, C22:6 n-3) bio je 2,78% i 8,21% u mlađi i 3,36% i 9,29% u konzumnoj ribi, respektivno. Sadržaj EPA+DHA u ukupnim masnim kiselinama je bio 10,99% u mlađi i 12,65% u konzumnoj kalifornijskoj pastrmci. Konzumiranjem 200 g ove ribe unos poželjnih masnih kiselina, EPA i DHA, iznosi 0,84 g za mlađ, odnosno 1,06 g za konzumnu kalifornijsku pastrmku, što je u skladu sa preporukom Američkog udruženja za srce za osobe sa kardiovaskularnim oboljenjima (dnevni unos: ukupno 1 g EPA i DHA). Rast pastrmke je bio praćen povećanjem sadržaja proteina, smanjenjem sadržaja vode i povećanjem PNMK, naročito n-3 esencijalnih masnih kiselina. Zbog značajnog sadržaja proteina i nezasićenih masnih kiselina i male količine masti, kalifornijska pastrmka se može svrstati u jednu od nutritivno najvrednijih namirnica u ishrani ljudi.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets
T1  - Mlađ i konzumna kalifornijska pastrmka (Oncorhynchus mykiss) - hemijski sastav, sadržaj holesterola i masnokiselinski sastav fileta
VL  - 53
IS  - 1
SP  - 26
EP  - 35
DO  - 10.5937/tehmesa1201026V
ER  - 

@article{
author = "Vranić, Danijela and Baltić, Milan Ž. and Trbović, Dejana and Đinović-Stojanović, Jasna and Marković, Radmila and Petronijević, Radivoj and Spirić, Aurelija",
year = "2012",
abstract = "Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated with feeding method and quality of food, in spite of regulatory mechanism of cholesterol synthesis and absorption. Objective of this study was determination and comparison of proximate composition, cholesterol content and fatty acid profile of fingerlings and marketable size rainbow trout from aquaculture. Samples of fingerlings (average mass of 99 g and length of 18.6 cm) and marketable size rainbow trout (average mass of 229 g and length of 23.3 cm) were collected in August 2010, in the fishpond 'Ribnik', Mrkonjić city, Republic Srpska - Bosnia and Herzegovina. Fingerlings and marketable size rainbow trout were fed complete mixture of similar composition for both fish categories (fish products, oils and fats, cereal products and oil seeds). Obtained results showed that there was no statistically significant difference (p> 0.05) in the content of total lipids (3.81%, fingerlings and 4.17%, marketable size trout) and ash (1.27%, fingerlings and 1.29%, marketable size trout). Higher protein content was determined in marketable size trout fillets (18.69%), as well as lower water content (75.40%) compared to their content in fingerlings (17.72% proteins and 77.11% water). Cholesterol content was 82.59 mg/100g (fingerlings) and 70.12 mg/100g (marketable size trout). Statistically significant differences (p  lt  0.05) in content of total saturated fatty acids was established between fingerlings and marketable size trout (31.81% and 29.14%, respectively), also in polyunsaturated fatty acids-PUFA (33.93% and 36.78%, respectively) and n-3 fatty acids (17.17% and 19.20%, respectively). Content of monounsaturated fatty acids was similar and ranged from 33.30%, in fingerlings, to 33.05% in marketable size trout. There was no statistically significant difference (p > 0.05) in content of total n-6 fatty acids in fingerlings (16.76%) and marketable size fish (17.58%). Higher quantities of n-3 PUFA in fingerlings (17.17%) and commercial trout (19.20%) and lower quantities of n-6 PUFA (16.76% in fingerlings and 17.58% in marketable size trout) resulted in favourable n-3/n-6 ratio (1.02 in fingerlings and 1.09 in commercial trout). Content of eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) was 2.78% and 8.21% in fingerlings and 3.36% and 9.29% in marketable size fish, respectively. Content of EPA+DHA in total fatty acids was 10.99% in fingerlings and 12.65% in marketable size rainbow trout. By consumption 200 g of this fish intake of desirable fatty acids, EPA and DHA, is 0.84 g in fingerlings, and 1.06 g in marketable size rainbow trout, which is in accordance with recommendation of the American Heart Association for persons with cardiovascular disease (daily intake: in total 1g EPA and DHA). Trout growth was accompanied by increase of the protein content, decrease of the water content and increase in content of PUFA especially n-3 essential fatty acids. Due to significant content of proteins and unsaturated fatty acids and lower amounts of fat, rainbow trout can be considered as one of the most valuable food stuffs in human nutrition., Kalifornijska pastrmka (Oncorhynchus mykiss) je jedna od najpoznatijih vrsta ribe u prirodi. Promene u hemijskom sastavu mesa ribe su povezane sa starošću i veličinom ribe. Sadržaj holesterola u tkivima životinja je u vezi sa načinom i kvalitetom ishrane, uprkos regulatornom mehanizmu sinteze i apsorpcije holesterola. Cilj ovih ispitivanja je bio određivanje i poređenje hemijskog sastava, sadržaja holesterola i masnokiselinskog profi la mlađi i konzumne kalifornijske pastrmke iz akvakulture. Uzorci mlađi (prosečne mase 99 g i dužine 18,6 cm) i konzumne kalifornijske pastrmke (prosečne mase 229 g i dužine 23,3 cm) su sakupljeni u avgustu 2010. godine u ribnjaku 'Ribnik', Mrkonjić Grad, Republika Srpska - Bosna i Hercegovina. Mlađ i konzumna pastrmka su hranjene kompletnom hranom za pastrmku, sličnog sastava (riblji proizvodi, ulja i masnoće, proizvodi od žita i semena uljarica). Rezultati ispitivanja su pokazali da nema statistički značajne razlike (p > 0,05) u sadržaju ukupnih lipida (3,81%, mlađ i 4,17%, konzumna pastrmka) i pepela (1,27%, mlađ i 1,29%, konzumna pastrmka). U filetima konzumne pastrmke je utvrđen veći sadržaj proteina (18,69%) i manji sadržaj vode (75,40%) u poređenju sa njihovim sadržajem u filetima mlađi (17,72% proteina i 77,11% vode). Sadržaj holesterola je bio 82,59 mg/100 g (mlađ) i 70,12 mg/100 g (konzumna pastrmka). U filetima mlađi i konzumne pastrmke utvrđena je statistički značajna razlika (p  lt  0,05) u sadržaju ukupnih zasićenih masnih kiselina (31,81% i 29,14%, respektivno), polinezasićenih masnih kiselina - PNMK (33,93% i 36,78%, respektivno) i n-3 masnih kiselina (17,17% i 19,20%, respektivno). Sadržaj mononezasićenih masnih kiselina je bio sličan i iznosio je u mlađi 33,30% i u konzumnoj pastrmci 33,05%. Nije postojala statistički značajna razlika (p > 0,05) u sadržaju ukupnih n-6 masnih kiselina u mlađi (16,76%) i konzumnoj ribi (17,58%). Veće količine n-3 PNMK u fi letima mlađi (17,17%) i konzumne pastrmke (19,20%) i manje količine n-6 PNMK (16,76% u mlađi i 17,58% u konzumnoj pastrmci) daju povoljan odnos n-3 i n-6 (1,02 u mlađi i 1,09 u konzumnoj pastrmci). Sadržaj eikozapentaenske (EPA, C20:5 n-3) i dokozaheksaenske kiseline (DHA, C22:6 n-3) bio je 2,78% i 8,21% u mlađi i 3,36% i 9,29% u konzumnoj ribi, respektivno. Sadržaj EPA+DHA u ukupnim masnim kiselinama je bio 10,99% u mlađi i 12,65% u konzumnoj kalifornijskoj pastrmci. Konzumiranjem 200 g ove ribe unos poželjnih masnih kiselina, EPA i DHA, iznosi 0,84 g za mlađ, odnosno 1,06 g za konzumnu kalifornijsku pastrmku, što je u skladu sa preporukom Američkog udruženja za srce za osobe sa kardiovaskularnim oboljenjima (dnevni unos: ukupno 1 g EPA i DHA). Rast pastrmke je bio praćen povećanjem sadržaja proteina, smanjenjem sadržaja vode i povećanjem PNMK, naročito n-3 esencijalnih masnih kiselina. Zbog značajnog sadržaja proteina i nezasićenih masnih kiselina i male količine masti, kalifornijska pastrmka se može svrstati u jednu od nutritivno najvrednijih namirnica u ishrani ljudi.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets, Mlađ i konzumna kalifornijska pastrmka (Oncorhynchus mykiss) - hemijski sastav, sadržaj holesterola i masnokiselinski sastav fileta",
volume = "53",
number = "1",
pages = "26-35",
doi = "10.5937/tehmesa1201026V"
}

Vranić, D., Baltić, M. Ž., Trbović, D., Đinović-Stojanović, J., Marković, R., Petronijević, R.,& Spirić, A.. (2012). Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 53(1), 26-35.
https://doi.org/10.5937/tehmesa1201026V

Vranić D, Baltić MŽ, Trbović D, Đinović-Stojanović J, Marković R, Petronijević R, Spirić A. Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets. in Tehnologija mesa. 2012;53(1):26-35.
doi:10.5937/tehmesa1201026V .

Vranić, Danijela, Baltić, Milan Ž., Trbović, Dejana, Đinović-Stojanović, Jasna, Marković, Radmila, Petronijević, Radivoj, Spirić, Aurelija, "Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets" in Tehnologija mesa, 53, no. 1 (2012):26-35,
https://doi.org/10.5937/tehmesa1201026V . .