TY  - JOUR
AU  - Milojević, Lazar
AU  - Velebit, Branko
AU  - Janković, Vesna
AU  - Mitrović, Radmila
AU  - Betić, Nikola
AU  - Simunović, Sara
AU  - Dimitrijević, Mirjana
PY  - 2024
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3705
AB  - The goal of this study conducted in Serbia was to detect HEV in pig liver samples from
slaughterhouses, retail outlets, and environmental swabs over the course of a year. All positive
HEV samples were measured and expressed as HEV gene copy numbers per gram of sample, and a
representative number of samples were sequenced using the Sanger approach. A total of 45 HEVpositive samples were re-amplified using nested RT-PCR employing CODEHOP primers targeting
ORF2 (493 nucleotides). The average prevalence of the HEV genotype 3 in all pig liver samples from
the slaughterhouses was 29%, while HEV prevalence was 44% in liver samples from animals younger
than 3 months. HEV RNA was found in thirteen out of sixty (22%) environmental swab samples
that were taken from different surfaces along the slaughter line. Our findings confirmed seasonal
patterns in HEV prevalence, with two picks (summer and winter periods) during the one-year
examination. Among HEV-positive samples, the average viral particles for all positive liver samples
was 4.41 ± 1.69 log10 genome copies per gram. Phylogenetic analysis revealed the majority of HEV
strains (43/45) from Serbia were grouped in the HEV-3a subtype, while two strains were classified
into the HEV-3c subtype, and one strain could not be classified into any of the HEV-3 subtypes.
PB  - MDPI
T2  - Animals
T1  - Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia
VL  - 14
IS  - 4
SP  - 586
DO  - 10.3390/ani14040586
ER  - 

@article{
author = "Milojević, Lazar and Velebit, Branko and Janković, Vesna and Mitrović, Radmila and Betić, Nikola and Simunović, Sara and Dimitrijević, Mirjana",
year = "2024",
abstract = "The goal of this study conducted in Serbia was to detect HEV in pig liver samples from
slaughterhouses, retail outlets, and environmental swabs over the course of a year. All positive
HEV samples were measured and expressed as HEV gene copy numbers per gram of sample, and a
representative number of samples were sequenced using the Sanger approach. A total of 45 HEVpositive samples were re-amplified using nested RT-PCR employing CODEHOP primers targeting
ORF2 (493 nucleotides). The average prevalence of the HEV genotype 3 in all pig liver samples from
the slaughterhouses was 29%, while HEV prevalence was 44% in liver samples from animals younger
than 3 months. HEV RNA was found in thirteen out of sixty (22%) environmental swab samples
that were taken from different surfaces along the slaughter line. Our findings confirmed seasonal
patterns in HEV prevalence, with two picks (summer and winter periods) during the one-year
examination. Among HEV-positive samples, the average viral particles for all positive liver samples
was 4.41 ± 1.69 log10 genome copies per gram. Phylogenetic analysis revealed the majority of HEV
strains (43/45) from Serbia were grouped in the HEV-3a subtype, while two strains were classified
into the HEV-3c subtype, and one strain could not be classified into any of the HEV-3 subtypes.",
publisher = "MDPI",
journal = "Animals",
title = "Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia",
volume = "14",
number = "4",
pages = "586",
doi = "10.3390/ani14040586"
}

Milojević, L., Velebit, B., Janković, V., Mitrović, R., Betić, N., Simunović, S.,& Dimitrijević, M.. (2024). Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia. in Animals
MDPI., 14(4), 586.
https://doi.org/10.3390/ani14040586

Milojević L, Velebit B, Janković V, Mitrović R, Betić N, Simunović S, Dimitrijević M. Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia. in Animals. 2024;14(4):586.
doi:10.3390/ani14040586 .

Milojević, Lazar, Velebit, Branko, Janković, Vesna, Mitrović, Radmila, Betić, Nikola, Simunović, Sara, Dimitrijević, Mirjana, "Prevalence, genetic diversity, and quantification of the RNA genome of the hepatitis E virus in slaughtered pigs in Serbia" in Animals, 14, no. 4 (2024):586,
https://doi.org/10.3390/ani14040586 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Glišić, Milica
AU  - Milijašević, Milan
AU  - Janković, Saša
AU  - Mitrović, Radmila
AU  - Babić Milijasević, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2544
AB  - The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
PB  - MDPI
T2  - Animals
T1  - Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum
VL  - 12
IS  - 23
SP  - 3382
DO  - 10.3390/ani12233382
ER  - 

@article{
author = "Nastasijević, Ivan and Glišić, Milica and Milijašević, Milan and Janković, Saša and Mitrović, Radmila and Babić Milijasević, Jelena and Bošković Cabrol, Marija",
year = "2022",
abstract = "The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.",
publisher = "MDPI",
journal = "Animals",
title = "Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum",
volume = "12",
number = "23",
pages = "3382",
doi = "10.3390/ani12233382"
}

Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals
MDPI., 12(23), 3382.
https://doi.org/10.3390/ani12233382

Nastasijević I, Glišić M, Milijašević M, Janković S, Mitrović R, Babić Milijasević J, Bošković Cabrol M. Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals. 2022;12(23):3382.
doi:10.3390/ani12233382 .

Nastasijević, Ivan, Glišić, Milica, Milijašević, Milan, Janković, Saša, Mitrović, Radmila, Babić Milijasević, Jelena, Bošković Cabrol, Marija, "Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum" in Animals, 12, no. 23 (2022):3382,
https://doi.org/10.3390/ani12233382 . .

TY  - DATA
AU  - Nastasijević, Ivan
AU  - Glišić, Milica
AU  - Milijašević, Milan
AU  - Janković, Saša
AU  - Mitrović, Radmila
AU  - Babić Milijasević, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2584
AB  - The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
PB  - MDPI
T2  - Animals
T1  - Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382
VL  - 12
IS  - 23
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2584
ER  - 

@misc{
author = "Nastasijević, Ivan and Glišić, Milica and Milijašević, Milan and Janković, Saša and Mitrović, Radmila and Babić Milijasević, Jelena and Bošković Cabrol, Marija",
year = "2022",
abstract = "The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.",
publisher = "MDPI",
journal = "Animals",
title = "Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382",
volume = "12",
number = "23",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2584"
}

Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382. in Animals
MDPI., 12(23).
https://hdl.handle.net/21.15107/rcub_veterinar_2584

Nastasijević I, Glišić M, Milijašević M, Janković S, Mitrović R, Babić Milijasević J, Bošković Cabrol M. Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382. in Animals. 2022;12(23).
https://hdl.handle.net/21.15107/rcub_veterinar_2584 .

Nastasijević, Ivan, Glišić, Milica, Milijašević, Milan, Janković, Saša, Mitrović, Radmila, Babić Milijasević, Jelena, Bošković Cabrol, Marija, "Supplementary information for the article: Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijasević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum. in Animals MDPI., 12(23), 3382. https://doi.org/10.3390/ani12233382" in Animals, 12, no. 23 (2022),
https://hdl.handle.net/21.15107/rcub_veterinar_2584 .

TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Glišić, Milica
AU  - Milijašević, Milan
AU  - Janković, Saša
AU  - Mitrović, Radmila
AU  - Babić Milijašević, Jelena
AU  - Bošković Cabrol, Marija
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2594
AB  - The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
PB  - MDPI
T2  - Animals
T1  - Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum
VL  - 12
IS  - 23
SP  - 3382
DO  - 10.3390/ani12233382
ER  - 

@article{
author = "Nastasijević, Ivan and Glišić, Milica and Milijašević, Milan and Janković, Saša and Mitrović, Radmila and Babić Milijašević, Jelena and Bošković Cabrol, Marija",
year = "2022",
abstract = "The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.",
publisher = "MDPI",
journal = "Animals",
title = "Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum",
volume = "12",
number = "23",
pages = "3382",
doi = "10.3390/ani12233382"
}

Nastasijević, I., Glišić, M., Milijašević, M., Janković, S., Mitrović, R., Babić Milijašević, J.,& Bošković Cabrol, M.. (2022). Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum. in Animals
MDPI., 12(23), 3382.
https://doi.org/10.3390/ani12233382

Nastasijević I, Glišić M, Milijašević M, Janković S, Mitrović R, Babić Milijašević J, Bošković Cabrol M. Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum. in Animals. 2022;12(23):3382.
doi:10.3390/ani12233382 .

Nastasijević, Ivan, Glišić, Milica, Milijašević, Milan, Janković, Saša, Mitrović, Radmila, Babić Milijašević, Jelena, Bošković Cabrol, Marija, "Biosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuum" in Animals, 12, no. 23 (2022):3382,
https://doi.org/10.3390/ani12233382 . .

TY  - JOUR
AU  - Popović, Milka
AU  - Baltić, Milan Ž.
AU  - Gusman, Vera
AU  - Anđelković, Radivoje
AU  - Velicki, Radmila
AU  - Bjelanović, Jelena
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2576
AB  - Background/Aim. Establishing a food safety control sys-tem is extremely important in preventing diseases associated with foodborne pathogens. The aim of this study was to ex-amine the hygiene status of food contact surfaces and the ap-plication of good hygiene practices by food handlers in school canteens. Methods. A total of 10,366 swabs were tak-en from food contact surfaces, including food handler's hands from public school canteens in Novi Sad, Serbia, over ten years (2008-2017), covering voluntary good hygiene prac-tices and obligatory Hazard Analysis Critical Control Points (HACCP) implementation periods. Results. Statistically sig-nificant differences (p < 0.05) in aerobic colony counts (ACCs) on surfaces between two examined periods were found. A general positive trend regarding the reduction of microbial contamination of food contact surfaces was ob-served. The percentage of surfaces swabs with ACCs above 2.48 log CFU/cm2 significantly decreased (R2 = 0.453) during the study period, and the percentage of coagulase-positive Staphylococcus in the swabs also decreased, but not significantly (R2 = 0.264), and average annual Enterobacteriaceae counts above the established limit values on surfaces significantly de-creased (R2 = 0.442) over the years. A significantly higher (p < 0.05) percentage of workers' hands harbored ACCs, coagu-lase-positive Staphylococcus, and Enterobacteriaceae above the es-tablished limits than the equipment or work surfaces. Con-clusion. The results obtained showed the proper implemen-tation of good hygiene practices concerning food contact sur-faces, but the implementation of good personal hygiene prac-tices needs enhanced supervision.
AB  - Uvod/Cilj. Uspostavljanje sistema kontrole bezbednosti je
izuzetno važno u prevenciji bolesti povezanih sa patogenima koje
se prenose hranom. Cilj ovog istraživanja bio je da se utvrdi
higijenski status kontaktnih površina i primena dobre higijenske
prakse pri rukovanju hranom u školskim kantinama. Metode.
Ukupno 10 366 briseva uzeto je sa površina koje dolaze u kontakt
s hranom i ruku osoblja zaposlenog u školskim kantinama u
Novom Sadu u desetogodišnjem periodu (2008–2017). Istraživanje
je uključivalo dva perioda: a) dobrovoljnu primenu dobre
higijenske prakse i b) obaveznu implementaciju sistema Hazard
Analysis Critical Control Points (HACCP). Rezultati. Statistički
značajna razlika (p < 0,05) utvrđena je u ukupnom broju aerobnih
bakterija (aerobic colony counts -ACCs) na površinama. Primećen je
opšti pozitivni trend u pogledu smanjenja mikrobiološke
kontaminacije površina koje dolaze u kontakt s namirnicama.
Učestalost nalaza briseva sa utvrđenim ukupnim ACCs iznad 2,48
log CFU/cm2 smanjivala se statistički značajno (R2 = 0,453) tokom
perioda ispitivanja; učestalost prisustva koagulaza pozitivnih
stafilokoka se takođe smanjivala, ali ne statistički značajno (R2 =
0,264), dok se prosečan broj enterobakterija iznad utvrđenih
graničnih vrednosti na površinama statistički značajno smanjio
tokom godina (R2 = 0,442). Na brisevima ruku ispitanog osoblja
utvrđena je statistički značajno viša (p < 0,05) učestalost prisustva
ukupnog ACCs, koagulaza pozitivnih stafilokoka i enterobakterija
iznad utvrđenih granica u odnosu na briseve uzete sa opreme ili
radnih površina. Zaključak. Dobijeni rezultati pokazuju pravilnu
primenu dobre higijenske prakse kada su u pitanju površine koje
dolaze u kontakt s hranom, dok implementacija prakse dobre lične
higijene zaposlenih zahteva pojačan nadzor
PB  - Belgrade : Inst. Sci. inf., Univ. Defence in Belgrade
T2  - Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia
T1  - Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia
VL  - 79
IS  - 9
SP  - 883
EP  - 889
DO  - 10.2298/VSP200521050P
ER  - 

@article{
author = "Popović, Milka and Baltić, Milan Ž. and Gusman, Vera and Anđelković, Radivoje and Velicki, Radmila and Bjelanović, Jelena and Mitrović, Radmila and Janjić, Jelena",
year = "2022",
abstract = "Background/Aim. Establishing a food safety control sys-tem is extremely important in preventing diseases associated with foodborne pathogens. The aim of this study was to ex-amine the hygiene status of food contact surfaces and the ap-plication of good hygiene practices by food handlers in school canteens. Methods. A total of 10,366 swabs were tak-en from food contact surfaces, including food handler's hands from public school canteens in Novi Sad, Serbia, over ten years (2008-2017), covering voluntary good hygiene prac-tices and obligatory Hazard Analysis Critical Control Points (HACCP) implementation periods. Results. Statistically sig-nificant differences (p < 0.05) in aerobic colony counts (ACCs) on surfaces between two examined periods were found. A general positive trend regarding the reduction of microbial contamination of food contact surfaces was ob-served. The percentage of surfaces swabs with ACCs above 2.48 log CFU/cm2 significantly decreased (R2 = 0.453) during the study period, and the percentage of coagulase-positive Staphylococcus in the swabs also decreased, but not significantly (R2 = 0.264), and average annual Enterobacteriaceae counts above the established limit values on surfaces significantly de-creased (R2 = 0.442) over the years. A significantly higher (p < 0.05) percentage of workers' hands harbored ACCs, coagu-lase-positive Staphylococcus, and Enterobacteriaceae above the es-tablished limits than the equipment or work surfaces. Con-clusion. The results obtained showed the proper implemen-tation of good hygiene practices concerning food contact sur-faces, but the implementation of good personal hygiene prac-tices needs enhanced supervision., Uvod/Cilj. Uspostavljanje sistema kontrole bezbednosti je
izuzetno važno u prevenciji bolesti povezanih sa patogenima koje
se prenose hranom. Cilj ovog istraživanja bio je da se utvrdi
higijenski status kontaktnih površina i primena dobre higijenske
prakse pri rukovanju hranom u školskim kantinama. Metode.
Ukupno 10 366 briseva uzeto je sa površina koje dolaze u kontakt
s hranom i ruku osoblja zaposlenog u školskim kantinama u
Novom Sadu u desetogodišnjem periodu (2008–2017). Istraživanje
je uključivalo dva perioda: a) dobrovoljnu primenu dobre
higijenske prakse i b) obaveznu implementaciju sistema Hazard
Analysis Critical Control Points (HACCP). Rezultati. Statistički
značajna razlika (p < 0,05) utvrđena je u ukupnom broju aerobnih
bakterija (aerobic colony counts -ACCs) na površinama. Primećen je
opšti pozitivni trend u pogledu smanjenja mikrobiološke
kontaminacije površina koje dolaze u kontakt s namirnicama.
Učestalost nalaza briseva sa utvrđenim ukupnim ACCs iznad 2,48
log CFU/cm2 smanjivala se statistički značajno (R2 = 0,453) tokom
perioda ispitivanja; učestalost prisustva koagulaza pozitivnih
stafilokoka se takođe smanjivala, ali ne statistički značajno (R2 =
0,264), dok se prosečan broj enterobakterija iznad utvrđenih
graničnih vrednosti na površinama statistički značajno smanjio
tokom godina (R2 = 0,442). Na brisevima ruku ispitanog osoblja
utvrđena je statistički značajno viša (p < 0,05) učestalost prisustva
ukupnog ACCs, koagulaza pozitivnih stafilokoka i enterobakterija
iznad utvrđenih granica u odnosu na briseve uzete sa opreme ili
radnih površina. Zaključak. Dobijeni rezultati pokazuju pravilnu
primenu dobre higijenske prakse kada su u pitanju površine koje
dolaze u kontakt s hranom, dok implementacija prakse dobre lične
higijene zaposlenih zahteva pojačan nadzor",
publisher = "Belgrade : Inst. Sci. inf., Univ. Defence in Belgrade",
journal = "Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia",
title = "Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia",
volume = "79",
number = "9",
pages = "883-889",
doi = "10.2298/VSP200521050P"
}

Popović, M., Baltić, M. Ž., Gusman, V., Anđelković, R., Velicki, R., Bjelanović, J., Mitrović, R.,& Janjić, J.. (2022). Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia. in Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia
Belgrade : Inst. Sci. inf., Univ. Defence in Belgrade., 79(9), 883-889.
https://doi.org/10.2298/VSP200521050P

Popović M, Baltić MŽ, Gusman V, Anđelković R, Velicki R, Bjelanović J, Mitrović R, Janjić J. Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia. in Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia. 2022;79(9):883-889.
doi:10.2298/VSP200521050P .

Popović, Milka, Baltić, Milan Ž., Gusman, Vera, Anđelković, Radivoje, Velicki, Radmila, Bjelanović, Jelena, Mitrović, Radmila, Janjić, Jelena, "Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia" in Vojnosanitetski Pregled: Military Medical and Pharmaceutical Journal of Serbia, 79, no. 9 (2022):883-889,
https://doi.org/10.2298/VSP200521050P . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Nešić, Ksenija
AU  - Mitrović, Radmila
AU  - Marković, Radmila
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2284
AB  - Given the fact that the law on animal feed in Serbia has long been expected and that the current Regulation on the quality of animal feed, which includes microbiological criteria, requires improvement over the years, it is time to choose the best new solutions. The recommendable change that would bring the categorization of animal feed according to more objective and comprehensive criteria is based on the use of the VDLUFA (Verbands Deutscher Landwirdschaftlicher Untersuchungs und Forschungsanstalten) method. In several European countries, it has become routine, due to the great interest of feed producers and animal breeders in good knowledge of microbiological quality of feed as a guarantee of a wholesome final product. It involves determination of the contents of moulds, yeasts and bacteria while taking into account their potential pathogenicity. Based on the number of microorganisms, divided into seven groups, feed and feedingstuffs are classified into four categories. Classes I to III can be placed on the market, while class IV is not suitable for animal nutrition. More precise, regular determination of microorganisms would also provide a better insight into other common feed-born problems, such as, for instance, the possibility of mycotoxin occurrence.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Categorization of animal feed according to microbiological quality - Preferable improvement in the food chain
VL  - 854
SP  - 012065
DO  - 10.1088/1755-1315/854/1/012065
ER  - 

@conference{
author = "Nešić, Ksenija and Mitrović, Radmila and Marković, Radmila",
year = "2021",
abstract = "Given the fact that the law on animal feed in Serbia has long been expected and that the current Regulation on the quality of animal feed, which includes microbiological criteria, requires improvement over the years, it is time to choose the best new solutions. The recommendable change that would bring the categorization of animal feed according to more objective and comprehensive criteria is based on the use of the VDLUFA (Verbands Deutscher Landwirdschaftlicher Untersuchungs und Forschungsanstalten) method. In several European countries, it has become routine, due to the great interest of feed producers and animal breeders in good knowledge of microbiological quality of feed as a guarantee of a wholesome final product. It involves determination of the contents of moulds, yeasts and bacteria while taking into account their potential pathogenicity. Based on the number of microorganisms, divided into seven groups, feed and feedingstuffs are classified into four categories. Classes I to III can be placed on the market, while class IV is not suitable for animal nutrition. More precise, regular determination of microorganisms would also provide a better insight into other common feed-born problems, such as, for instance, the possibility of mycotoxin occurrence.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Categorization of animal feed according to microbiological quality - Preferable improvement in the food chain",
volume = "854",
pages = "012065",
doi = "10.1088/1755-1315/854/1/012065"
}

Nešić, K., Mitrović, R.,& Marković, R.. (2021). Categorization of animal feed according to microbiological quality - Preferable improvement in the food chain. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012065.
https://doi.org/10.1088/1755-1315/854/1/012065

Nešić K, Mitrović R, Marković R. Categorization of animal feed according to microbiological quality - Preferable improvement in the food chain. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012065.
doi:10.1088/1755-1315/854/1/012065 .

Nešić, Ksenija, Mitrović, Radmila, Marković, Radmila, "Categorization of animal feed according to microbiological quality - Preferable improvement in the food chain" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012065,
https://doi.org/10.1088/1755-1315/854/1/012065 . .

Marković, R., Šefer, D., Radulović, S., Jovanović, D., Perić, D., Mitrović, R.,& Dokmanović Starčević, M.. (2020). Promotor-fitogeni aditiv na bazi timola u hrani za brojlere. in Tehničko rešenje kategorije M81 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2020
Beograd : Fakultet veterinarske medicine..
https://hdl.handle.net/21.15107/rcub_veterinar_3463

Marković R, Šefer D, Radulović S, Jovanović D, Perić D, Mitrović R, Dokmanović Starčević M. Promotor-fitogeni aditiv na bazi timola u hrani za brojlere. in Tehničko rešenje kategorije M81 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2020. 2020;.
https://hdl.handle.net/21.15107/rcub_veterinar_3463 .

Marković, Radmila, Šefer, Dragan, Radulović, Stamen, Jovanović, Dragoljub, Perić, Dejan, Mitrović, Radmila, Dokmanović Starčević, Marija, "Promotor-fitogeni aditiv na bazi timola u hrani za brojlere" in Tehničko rešenje kategorije M81 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2020 (2020),
https://hdl.handle.net/21.15107/rcub_veterinar_3463 .

TY  - CONF
AU  - Baltić, Branislav
AU  - Janjić, Jelena
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Ćirić, Jelena
AU  - Marković, Radmila
AU  - Mitrović, Radmila
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1679
AB  - Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Relationships between broiler final weights and microbiota of certain segments of the intestine
VL  - 333
SP  - UNSP 012045
DO  - 10.1088/1755-1315/333/1/012045
ER  - 

@conference{
author = "Baltić, Branislav and Janjić, Jelena and Branković-Lazić, Ivana and Mrdović, Boris and Ćirić, Jelena and Marković, Radmila and Mitrović, Radmila",
year = "2019",
abstract = "Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Relationships between broiler final weights and microbiota of certain segments of the intestine",
volume = "333",
pages = "UNSP 012045",
doi = "10.1088/1755-1315/333/1/012045"
}

Baltić, B., Janjić, J., Branković-Lazić, I., Mrdović, B., Ćirić, J., Marković, R.,& Mitrović, R.. (2019). Relationships between broiler final weights and microbiota of certain segments of the intestine. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012045.
https://doi.org/10.1088/1755-1315/333/1/012045

Baltić B, Janjić J, Branković-Lazić I, Mrdović B, Ćirić J, Marković R, Mitrović R. Relationships between broiler final weights and microbiota of certain segments of the intestine. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012045.
doi:10.1088/1755-1315/333/1/012045 .

Baltić, Branislav, Janjić, Jelena, Branković-Lazić, Ivana, Mrdović, Boris, Ćirić, Jelena, Marković, Radmila, Mitrović, Radmila, "Relationships between broiler final weights and microbiota of certain segments of the intestine" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012045,
https://doi.org/10.1088/1755-1315/333/1/012045 . .

TY  - CONF
AU  - Popović, M.
AU  - Velicki, R.
AU  - Torović, Lj
AU  - Bjelanović, J.
AU  - Janjić, Jelena
AU  - Mitrović, Radmila
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1700
AB  - Although sodium is an essential nutrient, conclusive scientific evidence suggests the association between excessive salt intake and various negative health outcomes. One of the health consequences with the greatest public health impact is the increase in population blood pressure with a consequent increase of cardiovascular disease risk. There is ample evidence linking high salt intake with other health outcomes: stomach cancer, impaired renal function, osteoporosis, obesity, severity of asthma, but also with novel health risks established with advanced molecular and metagenomics technology: autoimmunity, immunity in various organs and systems. Some recent studies have reported that a high salt diet modulates the gut microbiome, interacting with both the hosts gastrointestinal tract environment and its genome and metabolism. The newest evidence indicates possible novel pathophysiological mechanisms of obesity, including high fasting ghrelin in healthy individuals consuming a high-salt diet, as well as endogenous fructose production and leptin resistance in mice. This revealing new evidence links high salt intake with obesity and consequently, with further metabolic complications. As a country with high prevalences of obesity and hypertension, and high salt intake, Serbia would greatly benefit from adopting and implementing a national sodium reduction program that minimize risks through education, regulation, and enforcement.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Novel paradigms linking salt and health
VL  - 333
SP  - UNSP 012036
DO  - 10.1088/1755-1315/333/1/012036
ER  - 

@conference{
author = "Popović, M. and Velicki, R. and Torović, Lj and Bjelanović, J. and Janjić, Jelena and Mitrović, Radmila and Baltić, Milan Ž.",
year = "2019",
abstract = "Although sodium is an essential nutrient, conclusive scientific evidence suggests the association between excessive salt intake and various negative health outcomes. One of the health consequences with the greatest public health impact is the increase in population blood pressure with a consequent increase of cardiovascular disease risk. There is ample evidence linking high salt intake with other health outcomes: stomach cancer, impaired renal function, osteoporosis, obesity, severity of asthma, but also with novel health risks established with advanced molecular and metagenomics technology: autoimmunity, immunity in various organs and systems. Some recent studies have reported that a high salt diet modulates the gut microbiome, interacting with both the hosts gastrointestinal tract environment and its genome and metabolism. The newest evidence indicates possible novel pathophysiological mechanisms of obesity, including high fasting ghrelin in healthy individuals consuming a high-salt diet, as well as endogenous fructose production and leptin resistance in mice. This revealing new evidence links high salt intake with obesity and consequently, with further metabolic complications. As a country with high prevalences of obesity and hypertension, and high salt intake, Serbia would greatly benefit from adopting and implementing a national sodium reduction program that minimize risks through education, regulation, and enforcement.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Novel paradigms linking salt and health",
volume = "333",
pages = "UNSP 012036",
doi = "10.1088/1755-1315/333/1/012036"
}

Popović, M., Velicki, R., Torović, L., Bjelanović, J., Janjić, J., Mitrović, R.,& Baltić, M. Ž.. (2019). Novel paradigms linking salt and health. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012036.
https://doi.org/10.1088/1755-1315/333/1/012036

Popović M, Velicki R, Torović L, Bjelanović J, Janjić J, Mitrović R, Baltić MŽ. Novel paradigms linking salt and health. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012036.
doi:10.1088/1755-1315/333/1/012036 .

Popović, M., Velicki, R., Torović, Lj, Bjelanović, J., Janjić, Jelena, Mitrović, Radmila, Baltić, Milan Ž., "Novel paradigms linking salt and health" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012036,
https://doi.org/10.1088/1755-1315/333/1/012036 . .

TY  - JOUR
AU  - Janjić, Jelena
AU  - Ćirić, Jelena
AU  - Grbić, Slaven
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Mitrović, Radmila
AU  - Baltić, Milan Ž.
AU  - Radosavac, Adriana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2023
AB  - The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage.
AB  - Cilj ovog rada bio je da se utvrdi uticaj različitog načina mariniranja na mikrobiotu fileta grudi brojlera pakovanih u vakuum i čuvanih pri 4°C. Ispitivane su tri vrste marinade. Ukupno 120 uzoraka (korišćenih za dva ponavljanja) marinirano je u kontrolnom (6% NaCl) i tri različita tretmana: 6% NaCl i 2% natrijum tripolifosfat (E1), 6% NaCl i 2% natrijum citrat (E2) i rastvor sa 6% NaCl, 1% natrijum tripolifosfata i 1% natrijum citrata (E3). Brojanje mikroorganizama vršeno je prvog dana (0 dan), 7., 14., 21. i 28. dana skladištenja. Utvrđene su statistički značajne razlike (P<0,05) između mariniranih uzoraka u ukupnom broju mezofilnih bakterija, Enterobacteriaceae, bakterijama mlečne kiseline i anaerobnim bakterijama. Utvrđeno je da je kombinacija 6% NaCl i 2% natrijum citrata najprikladnija za redukciju rasta ispitivanih grupa bakterija u mariniranim filetima grudi brojlera pakovanih u vakuum i skladištenih pri 4°C.
PB  - Belgrade : Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum
T1  - Reduction of microbiota in marinated vacuum-packaged poultry breast fillets
VL  - 60
IS  - 1
SP  - 1
EP  - 7
DO  - 10.18485/meattech.2019.60.1.1
ER  - 

@article{
author = "Janjić, Jelena and Ćirić, Jelena and Grbić, Slaven and Bošković, Marija and Glišić, Milica and Mitrović, Radmila and Baltić, Milan Ž. and Radosavac, Adriana",
year = "2019",
abstract = "The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage., Cilj ovog rada bio je da se utvrdi uticaj različitog načina mariniranja na mikrobiotu fileta grudi brojlera pakovanih u vakuum i čuvanih pri 4°C. Ispitivane su tri vrste marinade. Ukupno 120 uzoraka (korišćenih za dva ponavljanja) marinirano je u kontrolnom (6% NaCl) i tri različita tretmana: 6% NaCl i 2% natrijum tripolifosfat (E1), 6% NaCl i 2% natrijum citrat (E2) i rastvor sa 6% NaCl, 1% natrijum tripolifosfata i 1% natrijum citrata (E3). Brojanje mikroorganizama vršeno je prvog dana (0 dan), 7., 14., 21. i 28. dana skladištenja. Utvrđene su statistički značajne razlike (P<0,05) između mariniranih uzoraka u ukupnom broju mezofilnih bakterija, Enterobacteriaceae, bakterijama mlečne kiseline i anaerobnim bakterijama. Utvrđeno je da je kombinacija 6% NaCl i 2% natrijum citrata najprikladnija za redukciju rasta ispitivanih grupa bakterija u mariniranim filetima grudi brojlera pakovanih u vakuum i skladištenih pri 4°C.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum, Reduction of microbiota in marinated vacuum-packaged poultry breast fillets",
volume = "60",
number = "1",
pages = "1-7",
doi = "10.18485/meattech.2019.60.1.1"
}

Janjić, J., Ćirić, J., Grbić, S., Bošković, M., Glišić, M., Mitrović, R., Baltić, M. Ž.,& Radosavac, A.. (2019). Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum. in Meat Technology
Belgrade : Institute of Meat Hygiene and Technology., 60(1), 1-7.
https://doi.org/10.18485/meattech.2019.60.1.1

Janjić J, Ćirić J, Grbić S, Bošković M, Glišić M, Mitrović R, Baltić MŽ, Radosavac A. Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum. in Meat Technology. 2019;60(1):1-7.
doi:10.18485/meattech.2019.60.1.1 .

Janjić, Jelena, Ćirić, Jelena, Grbić, Slaven, Bošković, Marija, Glišić, Milica, Mitrović, Radmila, Baltić, Milan Ž., Radosavac, Adriana, "Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum" in Meat Technology, 60, no. 1 (2019):1-7,
https://doi.org/10.18485/meattech.2019.60.1.1 . .

TY  - GEN
AU  - Marković, Radmila
AU  - Šefer, Dragan
AU  - Jovanović, Dragoljub
AU  - Perić, Dejan
AU  - Stanić, Vojislav
AU  - Nešić, Ksenija
AU  - Mitrović, Radmila
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3059
T2  - Tehničko rešenje kategorije M81 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2018
T1  - Mešoviti adsorbent mikotoksina u hrani za brojlere
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3059
ER  - 

@misc{
author = "Marković, Radmila and Šefer, Dragan and Jovanović, Dragoljub and Perić, Dejan and Stanić, Vojislav and Nešić, Ksenija and Mitrović, Radmila",
year = "2018",
journal = "Tehničko rešenje kategorije M81 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2018",
title = "Mešoviti adsorbent mikotoksina u hrani za brojlere",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3059"
}

Marković, R., Šefer, D., Jovanović, D., Perić, D., Stanić, V., Nešić, K.,& Mitrović, R.. (2018). Mešoviti adsorbent mikotoksina u hrani za brojlere. in Tehničko rešenje kategorije M81 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2018.
https://hdl.handle.net/21.15107/rcub_veterinar_3059

Marković R, Šefer D, Jovanović D, Perić D, Stanić V, Nešić K, Mitrović R. Mešoviti adsorbent mikotoksina u hrani za brojlere. in Tehničko rešenje kategorije M81 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2018. 2018;.
https://hdl.handle.net/21.15107/rcub_veterinar_3059 .

Marković, Radmila, Šefer, Dragan, Jovanović, Dragoljub, Perić, Dejan, Stanić, Vojislav, Nešić, Ksenija, Mitrović, Radmila, "Mešoviti adsorbent mikotoksina u hrani za brojlere" in Tehničko rešenje kategorije M81 - verifikovano od strane Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, 2018 (2018),
https://hdl.handle.net/21.15107/rcub_veterinar_3059 .

TY  - JOUR
AU  - Milojević, Lazar
AU  - Lakićević, Brankica
AU  - Janković, Vesna
AU  - Mitrović, Radmila
AU  - Nikolić, Aleksandra
AU  - Babić, Milijana
AU  - Velebit, Branko
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1554
AB  - For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perform systematic monitoring of indicator microorganisms. The most important meat hygiene indicators are Total Viable Counts (TVC) and Enterobacteriaceae (EC). TVC are defined as indicators of overall slaughter hygiene (equipment, environment, tools, workers), while EC are indicators of faecal contamination on carcasses. The aim of this study was to determine the microbial contamination of cattle and pig carcasses, level of hygiene of the slaughter process as well as whether variations hygiene levels were related to seasonality in Serbia during 2017. The year was divided into four quarters of three months each, while the microbiological results were classified into three levels of hygiene status (unsatisfactory, satisfactory or acceptable). The highest percentage of the results surveyed during the entire study was at a satisfactory hygiene level. Furthermore, we found there were differences in results between the quarters, which could be associated with seasonality. The best microbiological results, and so the best hygiene of carcasses, was recorded in the period April, May, June, while the worst microbiological results were observed in the period of July, August and September.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia
VL  - 59
IS  - 1
SP  - 1
EP  - 7
DO  - 10.18485/meattech.2018.59.1.1
ER  - 

@article{
author = "Milojević, Lazar and Lakićević, Brankica and Janković, Vesna and Mitrović, Radmila and Nikolić, Aleksandra and Babić, Milijana and Velebit, Branko",
year = "2018",
abstract = "For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perform systematic monitoring of indicator microorganisms. The most important meat hygiene indicators are Total Viable Counts (TVC) and Enterobacteriaceae (EC). TVC are defined as indicators of overall slaughter hygiene (equipment, environment, tools, workers), while EC are indicators of faecal contamination on carcasses. The aim of this study was to determine the microbial contamination of cattle and pig carcasses, level of hygiene of the slaughter process as well as whether variations hygiene levels were related to seasonality in Serbia during 2017. The year was divided into four quarters of three months each, while the microbiological results were classified into three levels of hygiene status (unsatisfactory, satisfactory or acceptable). The highest percentage of the results surveyed during the entire study was at a satisfactory hygiene level. Furthermore, we found there were differences in results between the quarters, which could be associated with seasonality. The best microbiological results, and so the best hygiene of carcasses, was recorded in the period April, May, June, while the worst microbiological results were observed in the period of July, August and September.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia",
volume = "59",
number = "1",
pages = "1-7",
doi = "10.18485/meattech.2018.59.1.1"
}

Milojević, L., Lakićević, B., Janković, V., Mitrović, R., Nikolić, A., Babić, M.,& Velebit, B.. (2018). Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 1-7.
https://doi.org/10.18485/meattech.2018.59.1.1

Milojević L, Lakićević B, Janković V, Mitrović R, Nikolić A, Babić M, Velebit B. Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia. in Meat Technology. 2018;59(1):1-7.
doi:10.18485/meattech.2018.59.1.1 .

Milojević, Lazar, Lakićević, Brankica, Janković, Vesna, Mitrović, Radmila, Nikolić, Aleksandra, Babić, Milijana, Velebit, Branko, "Meat technology a hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia" in Meat Technology, 59, no. 1 (2018):1-7,
https://doi.org/10.18485/meattech.2018.59.1.1 . .

TY  - JOUR
AU  - Krstić, Milena
AU  - Mitrović, Radmila
AU  - Marković, Radmila
AU  - Ivanović, Jelena
AU  - Ćirković, Miroslav
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1510
AB  - The aim of this study was to determine the influence of different feed composition and cultivation on the composition of fatty acids, their relationships, and the cholesterol content in the tissue of rainbow trout (Oncorhynchus mykiss). Trout were reared in ponds at two different altitudes and raised on different feeds. The total amount of monounsaturated fatty acids in fillets of both groups showed no statistically significant difference. However, higher levels of n-6 fatty acids were found in Pond I trout fillets than in Pond II fillets, while Pond II fillets contained almost even amounts of n-3 and n-6 fatty acids. Total cholesterol content in Pond I trout fillets was significantly lower (p<0.05) than in Pond II fillets. The results indicate that the final composition of the trout fillets was mostly dependent on the feed the live fish had consumed; the altitude of the ponds had less effect. Also, both groups of trout could be used in the human diet as biologically valuable foods. Practical application: Our results show influence of altitude, feed, and fatty acid composition of feed on trout fillets. The average fatty acid level in the trout fillets increased in the order SFA <MUFA <PUFA. Trout fillets contain low levels of cholesterol but high levels of EPA, DPA, and DHA. These facts are important for fish industries and aquaculture producers to design a healthy food.
PB  - Wiley, Hoboken
T2  - European Journal of Lipid Science and Technology
T1  - Fatty acid composition in the fillets of rainbow trout grown in different conditions
VL  - 119
IS  - 4
SP  - UNSP 1600082
DO  - 10.1002/ejlt.201600082
ER  - 

@article{
author = "Krstić, Milena and Mitrović, Radmila and Marković, Radmila and Ivanović, Jelena and Ćirković, Miroslav and Đorđević, Vesna and Baltić, Milan Ž.",
year = "2017",
abstract = "The aim of this study was to determine the influence of different feed composition and cultivation on the composition of fatty acids, their relationships, and the cholesterol content in the tissue of rainbow trout (Oncorhynchus mykiss). Trout were reared in ponds at two different altitudes and raised on different feeds. The total amount of monounsaturated fatty acids in fillets of both groups showed no statistically significant difference. However, higher levels of n-6 fatty acids were found in Pond I trout fillets than in Pond II fillets, while Pond II fillets contained almost even amounts of n-3 and n-6 fatty acids. Total cholesterol content in Pond I trout fillets was significantly lower (p<0.05) than in Pond II fillets. The results indicate that the final composition of the trout fillets was mostly dependent on the feed the live fish had consumed; the altitude of the ponds had less effect. Also, both groups of trout could be used in the human diet as biologically valuable foods. Practical application: Our results show influence of altitude, feed, and fatty acid composition of feed on trout fillets. The average fatty acid level in the trout fillets increased in the order SFA <MUFA <PUFA. Trout fillets contain low levels of cholesterol but high levels of EPA, DPA, and DHA. These facts are important for fish industries and aquaculture producers to design a healthy food.",
publisher = "Wiley, Hoboken",
journal = "European Journal of Lipid Science and Technology",
title = "Fatty acid composition in the fillets of rainbow trout grown in different conditions",
volume = "119",
number = "4",
pages = "UNSP 1600082",
doi = "10.1002/ejlt.201600082"
}

Krstić, M., Mitrović, R., Marković, R., Ivanović, J., Ćirković, M., Đorđević, V.,& Baltić, M. Ž.. (2017). Fatty acid composition in the fillets of rainbow trout grown in different conditions. in European Journal of Lipid Science and Technology
Wiley, Hoboken., 119(4), UNSP 1600082.
https://doi.org/10.1002/ejlt.201600082

Krstić M, Mitrović R, Marković R, Ivanović J, Ćirković M, Đorđević V, Baltić MŽ. Fatty acid composition in the fillets of rainbow trout grown in different conditions. in European Journal of Lipid Science and Technology. 2017;119(4):UNSP 1600082.
doi:10.1002/ejlt.201600082 .

Krstić, Milena, Mitrović, Radmila, Marković, Radmila, Ivanović, Jelena, Ćirković, Miroslav, Đorđević, Vesna, Baltić, Milan Ž., "Fatty acid composition in the fillets of rainbow trout grown in different conditions" in European Journal of Lipid Science and Technology, 119, no. 4 (2017):UNSP 1600082,
https://doi.org/10.1002/ejlt.201600082 . .

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

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

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

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

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

TY  - JOUR
AU  - Ivanović-Ćirić, Jelena
AU  - Mitrović, Radmila
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Baltić, Branislav
AU  - Glišić, Milica
AU  - Šarčević, Danijela
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1452
AB  - The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during ripening (18 days). Four different groups of Sremska sausage were manufactured: CI group - control without starter culture; CII group - control with starter culture; EI group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610, without starter culture and EII group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610 and with starter culture. During ripening, microbiological examination was conducted according to ISO methods, on days 0, 3, 7, 12 and 18. In the inoculated sausages, Y. enterocolitica did not grow after day 12 of the ripening period. The results revealed that the use of starter cultures increased the number of lactic acid bacteria, while completely reducing the Enterobacteriaceae count compared with the Sremska sausage without starter culture. Also, the sausages manufactured with starter culture had lower pH values compared to the sausages without starter culture. In conclusion, the use of starter cultures contributes to improving the microbial safety of Sremska sausage.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages
VL  - 58
IS  - 1
SP  - 39
EP  - 46
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1452
ER  - 

@article{
author = "Ivanović-Ćirić, Jelena and Mitrović, Radmila and Janjić, Jelena and Bošković, Marija and Baltić, Branislav and Glišić, Milica and Šarčević, Danijela and Baltić, Milan Ž.",
year = "2017",
abstract = "The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during ripening (18 days). Four different groups of Sremska sausage were manufactured: CI group - control without starter culture; CII group - control with starter culture; EI group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610, without starter culture and EII group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610 and with starter culture. During ripening, microbiological examination was conducted according to ISO methods, on days 0, 3, 7, 12 and 18. In the inoculated sausages, Y. enterocolitica did not grow after day 12 of the ripening period. The results revealed that the use of starter cultures increased the number of lactic acid bacteria, while completely reducing the Enterobacteriaceae count compared with the Sremska sausage without starter culture. Also, the sausages manufactured with starter culture had lower pH values compared to the sausages without starter culture. In conclusion, the use of starter cultures contributes to improving the microbial safety of Sremska sausage.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages",
volume = "58",
number = "1",
pages = "39-46",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1452"
}

Ivanović-Ćirić, J., Mitrović, R., Janjić, J., Bošković, M., Baltić, B., Glišić, M., Šarčević, D.,& Baltić, M. Ž.. (2017). Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 58(1), 39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1452

Ivanović-Ćirić J, Mitrović R, Janjić J, Bošković M, Baltić B, Glišić M, Šarčević D, Baltić MŽ. Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages. in Meat Technology. 2017;58(1):39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1452 .

Ivanović-Ćirić, Jelena, Mitrović, Radmila, Janjić, Jelena, Bošković, Marija, Baltić, Branislav, Glišić, Milica, Šarčević, Danijela, Baltić, Milan Ž., "Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages" in Meat Technology, 58, no. 1 (2017):39-46,
https://hdl.handle.net/21.15107/rcub_veterinar_1452 .

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Mitrović, Radmila
AU  - Krnjaić, Dejan
AU  - Bošković, Marija
AU  - Ranin, Lazar
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2128
AB  - Evropska agencija za bezbednost hrane (EFSA - European Food Safety Authority)
objavila je u 2011. godini preporuke za inspekciju trupova svinja. Preporuke se odnose
na najznačajnije biološke opasnosti po zdravlje ljudi koje se mogu naći u mesu.
Pored Salmonella spp., Toxoplasma gondii i Trichinella spp., kao biološka opasnost
navodi se i Yersinia enterocolitica. Yersinia enterocolitica, kao i druge bakterije iz familije
Enterobacteriaceae, ima sposobnost opstanka u spoljašnjoj sredini, u koju dospeva
preko inficiranih životinja. U Evropi, svinje su najčešći asimptomatski nosioci
patogenih sojeva Y. enterocolitica za ljude, posebno soja biotipa 4 (serotipa O:3) i ne
tako učestalog biotipa 2 (serotip O:9 i O:27). Uzročnici su najčešće lokalizovani u
oralnoj duplji, posebno u tonzilama, submaksilarnim limfnim čvorovima, crevima i
fecesu svinja. Pravilan postupak sa trupovima svinja, nakon klanja, može znatno da
smanji nivo kontaminacije mesa svinja. Učestalost Y. enterocolitica kod svinja, kao
rezervoara ovog patogena, veoma varira. Slučajevi jersinioze kod ljudi zabeleženi su,
kako u Evropi, tako i u Japanu, SAD, Nigeriji i Brazilu.
AB  - The European Food Safety Authority (EFSA - European Food Safety Authority)
published in 2011. the recommendations of the inspection of carcasses of pigs. Recommendations
are related to the most significant biological hazards to human
health that can be found in meat. In addition to Salmonella spp., Toxoplasma gondii
and Trichinella spp., as a biological hazard states and Yersinia enterocolitica. Yersinia
enterocolitica, and other bacteria of the Enterobacteriaceae family having ability to
survive in the environment, in which accrues through the infected animals. In Europe,
pigs are the most common asymptomatic carriers of pathogenic strains of Y.
enterocolitica to humans, especially biotype 4 (serotype O: 3) and not so frequent
biotype 2 (serotype O: 9 and O: 27). The causes are usually localized in the oral cavity,
especially in the tonsils, submaxillary lymph nodes, intestines and feces of pigs.
The proper treatment of pig carcasses after slaughter, can significantly reduce the
level of contamination of pig meat. The incidence of Y. enterocolitica in pigs, as reservoirs
of this pathogen varies. Yersiniosis cases in humans have been reported,
both in Europe and in Japan, the United States, Nigeria and Brazil.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane
T1  - Yersinia enterocolitica in the pig meat: A risk for food safety
VL  - 16
IS  - 1
SP  - 104
EP  - 120
DO  - 10.7251/VETJ1601105I
ER  - 

@article{
author = "Ivanović, Jelena and Janjić, Jelena and Mitrović, Radmila and Krnjaić, Dejan and Bošković, Marija and Ranin, Lazar and Baltić, Milan Ž.",
year = "2016",
abstract = "Evropska agencija za bezbednost hrane (EFSA - European Food Safety Authority)
objavila je u 2011. godini preporuke za inspekciju trupova svinja. Preporuke se odnose
na najznačajnije biološke opasnosti po zdravlje ljudi koje se mogu naći u mesu.
Pored Salmonella spp., Toxoplasma gondii i Trichinella spp., kao biološka opasnost
navodi se i Yersinia enterocolitica. Yersinia enterocolitica, kao i druge bakterije iz familije
Enterobacteriaceae, ima sposobnost opstanka u spoljašnjoj sredini, u koju dospeva
preko inficiranih životinja. U Evropi, svinje su najčešći asimptomatski nosioci
patogenih sojeva Y. enterocolitica za ljude, posebno soja biotipa 4 (serotipa O:3) i ne
tako učestalog biotipa 2 (serotip O:9 i O:27). Uzročnici su najčešće lokalizovani u
oralnoj duplji, posebno u tonzilama, submaksilarnim limfnim čvorovima, crevima i
fecesu svinja. Pravilan postupak sa trupovima svinja, nakon klanja, može znatno da
smanji nivo kontaminacije mesa svinja. Učestalost Y. enterocolitica kod svinja, kao
rezervoara ovog patogena, veoma varira. Slučajevi jersinioze kod ljudi zabeleženi su,
kako u Evropi, tako i u Japanu, SAD, Nigeriji i Brazilu., The European Food Safety Authority (EFSA - European Food Safety Authority)
published in 2011. the recommendations of the inspection of carcasses of pigs. Recommendations
are related to the most significant biological hazards to human
health that can be found in meat. In addition to Salmonella spp., Toxoplasma gondii
and Trichinella spp., as a biological hazard states and Yersinia enterocolitica. Yersinia
enterocolitica, and other bacteria of the Enterobacteriaceae family having ability to
survive in the environment, in which accrues through the infected animals. In Europe,
pigs are the most common asymptomatic carriers of pathogenic strains of Y.
enterocolitica to humans, especially biotype 4 (serotype O: 3) and not so frequent
biotype 2 (serotype O: 9 and O: 27). The causes are usually localized in the oral cavity,
especially in the tonsils, submaxillary lymph nodes, intestines and feces of pigs.
The proper treatment of pig carcasses after slaughter, can significantly reduce the
level of contamination of pig meat. The incidence of Y. enterocolitica in pigs, as reservoirs
of this pathogen varies. Yersiniosis cases in humans have been reported,
both in Europe and in Japan, the United States, Nigeria and Brazil.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane, Yersinia enterocolitica in the pig meat: A risk for food safety",
volume = "16",
number = "1",
pages = "104-120",
doi = "10.7251/VETJ1601105I"
}

Ivanović, J., Janjić, J., Mitrović, R., Krnjaić, D., Bošković, M., Ranin, L.,& Baltić, M. Ž.. (2016). Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 16(1), 104-120.
https://doi.org/10.7251/VETJ1601105I

Ivanović J, Janjić J, Mitrović R, Krnjaić D, Bošković M, Ranin L, Baltić MŽ. Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane. in Veterinarski žurnal Republike Srpske. 2016;16(1):104-120.
doi:10.7251/VETJ1601105I .

Ivanović, Jelena, Janjić, Jelena, Mitrović, Radmila, Krnjaić, Dejan, Bošković, Marija, Ranin, Lazar, Baltić, Milan Ž., "Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane" in Veterinarski žurnal Republike Srpske, 16, no. 1 (2016):104-120,
https://doi.org/10.7251/VETJ1601105I . .

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Đorđević, Jasna
AU  - Glamočlija, Nataša
AU  - Mitrović, Radmila
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1371
AB  - The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total volatile basic nitrogen (TVB-N) and pH in minced pork meat. Pork mince was packaged in vacuum, modified atmosphere with 20% O2, 50% CO2 and 30% N2 (MAP 1) or modified atmosphere with 20% O2, 30% CO2 and 50% N2 (MAP 2), refrigerated at 3±1°C and examined on the days 0, 3, 6, 9 and 12 of storage. The average total viable counts and total Enterobacteriaceae counts in vacuum packaged mince were statistically significantly higher (p lt 0.01; p lt 0.05) than in modified atmosphere packaged mince with both combinations of gases, on different days of storage. The largest decrease of total viable count and Enterobacteriaceae count was noted in modified atmosphere packaged mince with the higher concentration (50%) of CO2.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Microbiological status of minced pork meat in vacuum and modified atmosphere packaging
VL  - 57
IS  - 2
SP  - 132
EP  - 140
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1371
ER  - 

@article{
author = "Ivanović, Jelena and Janjić, Jelena and Đorđević, Jasna and Glamočlija, Nataša and Mitrović, Radmila and Marković, Radmila and Baltić, Milan Ž.",
year = "2016",
abstract = "The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total volatile basic nitrogen (TVB-N) and pH in minced pork meat. Pork mince was packaged in vacuum, modified atmosphere with 20% O2, 50% CO2 and 30% N2 (MAP 1) or modified atmosphere with 20% O2, 30% CO2 and 50% N2 (MAP 2), refrigerated at 3±1°C and examined on the days 0, 3, 6, 9 and 12 of storage. The average total viable counts and total Enterobacteriaceae counts in vacuum packaged mince were statistically significantly higher (p lt 0.01; p lt 0.05) than in modified atmosphere packaged mince with both combinations of gases, on different days of storage. The largest decrease of total viable count and Enterobacteriaceae count was noted in modified atmosphere packaged mince with the higher concentration (50%) of CO2.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Microbiological status of minced pork meat in vacuum and modified atmosphere packaging",
volume = "57",
number = "2",
pages = "132-140",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1371"
}

Ivanović, J., Janjić, J., Đorđević, J., Glamočlija, N., Mitrović, R., Marković, R.,& Baltić, M. Ž.. (2016). Microbiological status of minced pork meat in vacuum and modified atmosphere packaging. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 132-140.
https://hdl.handle.net/21.15107/rcub_veterinar_1371

Ivanović J, Janjić J, Đorđević J, Glamočlija N, Mitrović R, Marković R, Baltić MŽ. Microbiological status of minced pork meat in vacuum and modified atmosphere packaging. in Meat Technology. 2016;57(2):132-140.
https://hdl.handle.net/21.15107/rcub_veterinar_1371 .

Ivanović, Jelena, Janjić, Jelena, Đorđević, Jasna, Glamočlija, Nataša, Mitrović, Radmila, Marković, Radmila, Baltić, Milan Ž., "Microbiological status of minced pork meat in vacuum and modified atmosphere packaging" in Meat Technology, 57, no. 2 (2016):132-140,
https://hdl.handle.net/21.15107/rcub_veterinar_1371 .