TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Starčević, Marija
AU  - Laudanović, Milica
AU  - Grković, Nevena
AU  - Mikić, Marija
AU  - Baltić, Branislav
AU  - Janjić, Jelena
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3102
AB  - Proizvodnja hrane, posebno hrane animalnog porekla, je danas jedan od najtežih izazova u
poljoprivrednoj proizvodnji. Od pre 25 godina u naučnim krugovima se sve više govori i radi na
proizvodnji mesa u laboratoriji za koga se sve više koristi termin „kultivisano meso“. U svetu se
44 kompanije bave razvojem tehnologija proizvodnje kultivisanog mesa (goveđe, svinjsko,
živinsko, riba), pa se ovo meso već nalazi u restoranskoj ishrani (Singapur, Izrael). Još uvek nema
sigurnih podataka o njegovom uticaju na zdravlje ljudi. Nedostaju i propisi koji bi omogućili
njegovu masovnu upotrebu. Nema sumnje da će u slučaju pozitivnih rešenja o prometu
kultivisanog mesa ono doprineti zaštiti životne sredine, dobrobiti životinja, da je proizvodnja ovog
mesa ekonomski opravdana i da treba da bude bezbedno za ishranu ljudi. Dosadašnja ispitivanja
prihvatljivosti ovog mesa u ishrani ljudi pokazuju da dve trećine ispitivanih potrošača imaju
pozitivan odnos prema kultivisanom mesu. Ispitivanja u ovoj oblasti, iako skupa, su sveobuhvatna
i sa namerom da doprinesu sigurnosti hrane u svetu.
PB  - Požarevac : Sitograf RM
C3  - 20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023
T1  - Proizvodnja kultivisanog mesa
SP  - 22
EP  - 29
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3102
ER  - 

@conference{
author = "Baltić, Milan Ž. and Starčević, Marija and Laudanović, Milica and Grković, Nevena and Mikić, Marija and Baltić, Branislav and Janjić, Jelena",
year = "2023",
abstract = "Proizvodnja hrane, posebno hrane animalnog porekla, je danas jedan od najtežih izazova u
poljoprivrednoj proizvodnji. Od pre 25 godina u naučnim krugovima se sve više govori i radi na
proizvodnji mesa u laboratoriji za koga se sve više koristi termin „kultivisano meso“. U svetu se
44 kompanije bave razvojem tehnologija proizvodnje kultivisanog mesa (goveđe, svinjsko,
živinsko, riba), pa se ovo meso već nalazi u restoranskoj ishrani (Singapur, Izrael). Još uvek nema
sigurnih podataka o njegovom uticaju na zdravlje ljudi. Nedostaju i propisi koji bi omogućili
njegovu masovnu upotrebu. Nema sumnje da će u slučaju pozitivnih rešenja o prometu
kultivisanog mesa ono doprineti zaštiti životne sredine, dobrobiti životinja, da je proizvodnja ovog
mesa ekonomski opravdana i da treba da bude bezbedno za ishranu ljudi. Dosadašnja ispitivanja
prihvatljivosti ovog mesa u ishrani ljudi pokazuju da dve trećine ispitivanih potrošača imaju
pozitivan odnos prema kultivisanom mesu. Ispitivanja u ovoj oblasti, iako skupa, su sveobuhvatna
i sa namerom da doprinesu sigurnosti hrane u svetu.",
publisher = "Požarevac : Sitograf RM",
journal = "20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023",
title = "Proizvodnja kultivisanog mesa",
pages = "22-29",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3102"
}

Baltić, M. Ž., Starčević, M., Laudanović, M., Grković, N., Mikić, M., Baltić, B.,& Janjić, J.. (2023). Proizvodnja kultivisanog mesa. in 20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023
Požarevac : Sitograf RM., 22-29.
https://hdl.handle.net/21.15107/rcub_veterinar_3102

Baltić MŽ, Starčević M, Laudanović M, Grković N, Mikić M, Baltić B, Janjić J. Proizvodnja kultivisanog mesa. in 20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023. 2023;:22-29.
https://hdl.handle.net/21.15107/rcub_veterinar_3102 .

Baltić, Milan Ž., Starčević, Marija, Laudanović, Milica, Grković, Nevena, Mikić, Marija, Baltić, Branislav, Janjić, Jelena, "Proizvodnja kultivisanog mesa" in 20. Simpozijum Zdravstvena zaštita, selekcija i reprodukcija svinja, Srebrno jezero, 8 - 9. jun 2023 (2023):22-29,
https://hdl.handle.net/21.15107/rcub_veterinar_3102 .

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

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

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

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

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

TY  - CONF
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
AU  - Šefer, Dragan
AU  - Perić, Dejan
AU  - Grdović, Svetlana
AU  - Todorović-Laudanović, Milica
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3217
AB  - Veliki broj istraživanja potvrđuje povezanost učestalosti hroničnih masovnih
nezaraznih bolesti sa ishranom ljudi. Pri tom se u poseban značaj pridaje upotrebi
masti u ishrani ljudi, naročito n-3 i n-6 masnih kiselina i njihovom međusobnom
odnosu. Na sadržaj i odnos masnih kiselina mesa svinja može da se utiče izborom
hraniva za ishranu svinja. Cilj naših istraživanja bio je ispitivanje uticaja komercijalnog
preparata lana, dodatog u hranu za svinje na masnokiselinski sastav mesa svinja.
Masnokiselinski sastav hrane za svinje i mesa svinja određen je gasnom
hromatografijom. Upotreba lana, u ishrani svinja značajno utiče na sadržaj zasićenih,
mononezasićenih i polinezasićenih masnih kiselina u mesu svinja. Meso svinja
hranjenih sa ovim dodatkom imalo je značajno povoljniji odnos n-6/ n-3 masnih
kiselina, u odnosu na meso svinja hranjenih bez dodatka preparat lana. Dodavanjem
preparata lana, u hranu za svinje poboljšava se nutritivna vrednost mesa svinja.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
T1  - Značaj izbora hraniva na masnokiselinski sastav mesa svinja
SP  - 106
EP  - 113
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3217
ER  - 

@conference{
author = "Marković, Radmila and Baltić, Milan Ž. and Šefer, Dragan and Perić, Dejan and Grdović, Svetlana and Todorović-Laudanović, Milica",
year = "2023",
abstract = "Veliki broj istraživanja potvrđuje povezanost učestalosti hroničnih masovnih
nezaraznih bolesti sa ishranom ljudi. Pri tom se u poseban značaj pridaje upotrebi
masti u ishrani ljudi, naročito n-3 i n-6 masnih kiselina i njihovom međusobnom
odnosu. Na sadržaj i odnos masnih kiselina mesa svinja može da se utiče izborom
hraniva za ishranu svinja. Cilj naših istraživanja bio je ispitivanje uticaja komercijalnog
preparata lana, dodatog u hranu za svinje na masnokiselinski sastav mesa svinja.
Masnokiselinski sastav hrane za svinje i mesa svinja određen je gasnom
hromatografijom. Upotreba lana, u ishrani svinja značajno utiče na sadržaj zasićenih,
mononezasićenih i polinezasićenih masnih kiselina u mesu svinja. Meso svinja
hranjenih sa ovim dodatkom imalo je značajno povoljniji odnos n-6/ n-3 masnih
kiselina, u odnosu na meso svinja hranjenih bez dodatka preparat lana. Dodavanjem
preparata lana, u hranu za svinje poboljšava se nutritivna vrednost mesa svinja.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023",
title = "Značaj izbora hraniva na masnokiselinski sastav mesa svinja",
pages = "106-113",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3217"
}

Marković, R., Baltić, M. Ž., Šefer, D., Perić, D., Grdović, S.,& Todorović-Laudanović, M.. (2023). Značaj izbora hraniva na masnokiselinski sastav mesa svinja. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023
Beograd : Srpsko veterinarsko društvo., 106-113.
https://hdl.handle.net/21.15107/rcub_veterinar_3217

Marković R, Baltić MŽ, Šefer D, Perić D, Grdović S, Todorović-Laudanović M. Značaj izbora hraniva na masnokiselinski sastav mesa svinja. in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023. 2023;:106-113.
https://hdl.handle.net/21.15107/rcub_veterinar_3217 .

Marković, Radmila, Baltić, Milan Ž., Šefer, Dragan, Perić, Dejan, Grdović, Svetlana, Todorović-Laudanović, Milica, "Značaj izbora hraniva na masnokiselinski sastav mesa svinja" in 34. Savetovanje veterinara Srbije, Zlatibor, 07 - 10. septembar 2023 (2023):106-113,
https://hdl.handle.net/21.15107/rcub_veterinar_3217 .

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

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

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

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

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

TY  - CONF
AU  - Bošković Cabrol, Marija
AU  - Lovrenović, Mirjana
AU  - Grbić, Slaven
AU  - Starčević, Marija
AU  - Laudanović, Milica
AU  - Glišić, Milica
AU  - Janjić, Jelena
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2552
AB  - Приликом куповине свих врста роба (предмета опште употребе, хране, робе широке потрошње), па и при коришћењу услуга (хотели, ресторани, занатске услуге) корисници (купци, потрошачи) се о квалитету роба и услуга информишу на различите начине (декларације, рекламни материјал, средства јавног информисања, искуства пријатеља и познаника итд.). Данас се у већини земаља ради на заштити потрошача, па су њихова права и законски заштићена. Права потрошача штите државне организације за заштиту потрошача, као и невладине непрофитабилне организације (друштва). У Репубици Српској декларисање хране је обавезно и највећи део потрошача је упознат са тим. О томе говори податак да 98,1% анкетираних потрошача сматра да храна (месо) треба да има декларацију. На декларацијама меса за потрошаче најважнија информација, оно на шта обавезно обраћају пажњу, је рок трајања (75,8% одговора). Остале информације су мање значајне (нутрициона вриједност 20,5% одговора, начин производње 30,3%, земља поријекла 23,4%). Декларација према мишљењу више од половине анкетираних (56,3%) даје информације о квалитету и безбједности меса које купују, што говори о томе да потрошачи нису у потпуности упознати са декларисаним подацима. Ово потврђује чињеница да близу једне трећине (32,2%) није сигурно у оно што је декларисано, а 11,5% уопште не вјерује у податке који су декларисани. Добијени резултати могу да се објасне лошим искуством потрошача са декларисањем и стварним квалитетом хране. Информације које упућују на квалитет/безбједност меса (земља поријекла, цијена, расположивост информација, начин паковања, рок трајања итд.) су важне, о чему говори чињеница да је степен слагања анкетираних са наведеним информацијама од 44,8% (цијена) до 66,9% (расположивост информацијама). За информације о упакованим прехрамбеним производима одговоран је субјекат у пословању са храном под чијим се називом, односно пословним именом храна ставља у промет, а за информације о неупакованој храни одговоран је субјекат у пословању са храном који пакује храну на мјесту продаје крајњем потрошачу.__
C3  - 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja
T1  - Značaj deklarisanja hrane za potrošače
SP  - 109
EP  - 110
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2552
ER  - 

@conference{
author = "Bošković Cabrol, Marija and Lovrenović, Mirjana and Grbić, Slaven and Starčević, Marija and Laudanović, Milica and Glišić, Milica and Janjić, Jelena",
year = "2021",
abstract = "Приликом куповине свих врста роба (предмета опште употребе, хране, робе широке потрошње), па и при коришћењу услуга (хотели, ресторани, занатске услуге) корисници (купци, потрошачи) се о квалитету роба и услуга информишу на различите начине (декларације, рекламни материјал, средства јавног информисања, искуства пријатеља и познаника итд.). Данас се у већини земаља ради на заштити потрошача, па су њихова права и законски заштићена. Права потрошача штите државне организације за заштиту потрошача, као и невладине непрофитабилне организације (друштва). У Репубици Српској декларисање хране је обавезно и највећи део потрошача је упознат са тим. О томе говори податак да 98,1% анкетираних потрошача сматра да храна (месо) треба да има декларацију. На декларацијама меса за потрошаче најважнија информација, оно на шта обавезно обраћају пажњу, је рок трајања (75,8% одговора). Остале информације су мање значајне (нутрициона вриједност 20,5% одговора, начин производње 30,3%, земља поријекла 23,4%). Декларација према мишљењу више од половине анкетираних (56,3%) даје информације о квалитету и безбједности меса које купују, што говори о томе да потрошачи нису у потпуности упознати са декларисаним подацима. Ово потврђује чињеница да близу једне трећине (32,2%) није сигурно у оно што је декларисано, а 11,5% уопште не вјерује у податке који су декларисани. Добијени резултати могу да се објасне лошим искуством потрошача са декларисањем и стварним квалитетом хране. Информације које упућују на квалитет/безбједност меса (земља поријекла, цијена, расположивост информација, начин паковања, рок трајања итд.) су важне, о чему говори чињеница да је степен слагања анкетираних са наведеним информацијама од 44,8% (цијена) до 66,9% (расположивост информацијама). За информације о упакованим прехрамбеним производима одговоран је субјекат у пословању са храном под чијим се називом, односно пословним именом храна ставља у промет, а за информације о неупакованој храни одговоран је субјекат у пословању са храном који пакује храну на мјесту продаје крајњем потрошачу.__",
journal = "26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja",
title = "Značaj deklarisanja hrane za potrošače",
pages = "109-110",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2552"
}

Bošković Cabrol, M., Lovrenović, M., Grbić, S., Starčević, M., Laudanović, M., Glišić, M.,& Janjić, J.. (2021). Značaj deklarisanja hrane za potrošače. in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja, 109-110.
https://hdl.handle.net/21.15107/rcub_veterinar_2552

Bošković Cabrol M, Lovrenović M, Grbić S, Starčević M, Laudanović M, Glišić M, Janjić J. Značaj deklarisanja hrane za potrošače. in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja. 2021;:109-110.
https://hdl.handle.net/21.15107/rcub_veterinar_2552 .

Bošković Cabrol, Marija, Lovrenović, Mirjana, Grbić, Slaven, Starčević, Marija, Laudanović, Milica, Glišić, Milica, Janjić, Jelena, "Značaj deklarisanja hrane za potrošače" in 26. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (BiH) - Zbornik kratkih sadržaja (2021):109-110,
https://hdl.handle.net/21.15107/rcub_veterinar_2552 .

TY  - CONF
AU  - Janjić, Jelena
AU  - Laudanović, Milica
AU  - Marković, Radmila
AU  - Baltić, Branislav M.
AU  - Ćirić, Jelena
AU  - Popović, Milka
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3490
AB  - У већини развијених земаља, висок унос меса доприноси већем уносу укупних
масти, засићених масних киселина и холестерола у односу на препоручени
дневни унос. Све чешће потрошачи се саветују да конзумирају немасно месо и
производе са ниским садржајем масти. Маснокиселински профил одређених
ткива директно одражава маснокиселински профил у исхрани животиња. Циљ
овог истраживања био је да се утврди ефекат различитих извора масти у
исхрани свиња на маснокиселински састав и липидне индексе масног у односу
на мишићно ткиво свиња, са аспекта здравствених потреба потрошача. За
оглед, који је трајао 46 дана, коришћено је 30 свиња мелеза Јоркшира x
Ландраса, са почетном телесном масом од 60 кг. Свиње су подељене у три
групе и храњене су стандардном смешом, с тим што су се групе разликовале
једино у томе што је прва огледна група (О-I) имала у оброку зрно сунцокрета,
друга огледна група (О-II) препарат семена лана, а трећа огледна група (О-III)
сојин гриз. Израчунавањем атерогеног (АИ) и тромбогеног индекса (ТИ) који
су у директној вези са маснокиселинским саставом ткива, разматран је значај
за исхрану и здравље људи. Ови индекси указују на потенцијалну могућност
настанка кардиоваскуларних болести код људи. Добијени резултати указују на
то да су АИ и ТИ у месу (од 0,41 до 0,43 и од 1,08 до 1,10, појединачно) били
знатно виши у односу на масно ткиво (од 0,33 до 0,39 и од 0,80 до 0,84,
појединачно) испитиваних група свиња, а препоручују се што ниже вредности
ових индекса. У циљу заштите конзумената од хиперхолестеролемије,
фактора који узрокује атероскерозу код људи, израчунат је
хипохолестеролемични/хиперхолестеролемични индекс (х/Х индекс). Вредности х/Х индекса биле су повољније у масном (од 2,91 до 3,36), него у
мишићном ткиву (од 2,56 до 2,69) све три групе свиња. Израчунавањем
липидних индекса можемо закључити да додавањем биљних уља у исхрани
свиња можемо побољшати квалитет меса и масног ткива повећањем н-3
засићених масних киселина.
AB  - In most developed countries, high meat intake contributes to a higher intake of
total fat, saturated fatty acids and cholesterol, compared to the recommended
daily intake. Increasingly, consumers are advised to consume lean meat and lowfat
products. The fatty acid profile of certain tissues directly reflects the fatty acid
profile in animal nutrition. The aim of this study was to determine the effect of
various sources of fat in pig diet on fatty acid composition and lipid indices of fatty
tissue in relation to the muscle tissue, in terms of the health needs of consumers.
During 46 days of this experiment, 30 pigs of crossbreds Yorkshire x Landrace
were used, with an initial body weight of 60 kg. The pigs were divided into three
groups and fed with a standard mixture, except that the groups differed only in the
fact that the first experimental group (E-I) had a sunflower seed in the meal, the
second experimental group (E-II) was a preparation of linseed, and the third
experimental group (E-III) soybean grits. The importance of human nutrition and
health is considered by calculating the atherogenic (IA) and thrombogenic (IT)
indices, which are directly related to the fatty acid composition of tissues. These
indices indicate the potential effect on the promotion of cardiovascular diseases
in humans. The results obtained indicate that the AI and TI of meat (from 0.41 to
0.43 and from 1.08 to 1.10, respectively) were significantly higher than in the fat
tissue (from 0.33 to 0.39 and from 0.80 to 0.84, respectively) of examined pig
groups. For these two indexes the lower values are recommended. In order to
protect consumer from hypercholesterolaemia, a factor that causes
atherosclerosis in humans, the h/H index (hypocholesterolemic / hypercholesterolemic index) was calculated. The values of h/H index, which must
be as high as possible, were better in the fat (2.91 to 3.36) than in the muscle tissue
(from 2.56 to 2.69) of all three groups of pigs. Calculating lipid indices can be
concluded that the addition of oils in the pig diet can improve the quality of meat
and fat tissue by increasing the n-3 saturated fatty acids.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12 - 15. jun 2019
T1  - Uticaj izbora hraniva na lipidne indekse mesa i masnog tkiva svinja
T1  - The influence of food selection on lipid indices of pork meat and fat tissue
SP  - 151
EP  - 154
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3490
ER  - 

@conference{
author = "Janjić, Jelena and Laudanović, Milica and Marković, Radmila and Baltić, Branislav M. and Ćirić, Jelena and Popović, Milka and Baltić, Milan Ž.",
year = "2019",
abstract = "У већини развијених земаља, висок унос меса доприноси већем уносу укупних
масти, засићених масних киселина и холестерола у односу на препоручени
дневни унос. Све чешће потрошачи се саветују да конзумирају немасно месо и
производе са ниским садржајем масти. Маснокиселински профил одређених
ткива директно одражава маснокиселински профил у исхрани животиња. Циљ
овог истраживања био је да се утврди ефекат различитих извора масти у
исхрани свиња на маснокиселински састав и липидне индексе масног у односу
на мишићно ткиво свиња, са аспекта здравствених потреба потрошача. За
оглед, који је трајао 46 дана, коришћено је 30 свиња мелеза Јоркшира x
Ландраса, са почетном телесном масом од 60 кг. Свиње су подељене у три
групе и храњене су стандардном смешом, с тим што су се групе разликовале
једино у томе што је прва огледна група (О-I) имала у оброку зрно сунцокрета,
друга огледна група (О-II) препарат семена лана, а трећа огледна група (О-III)
сојин гриз. Израчунавањем атерогеног (АИ) и тромбогеног индекса (ТИ) који
су у директној вези са маснокиселинским саставом ткива, разматран је значај
за исхрану и здравље људи. Ови индекси указују на потенцијалну могућност
настанка кардиоваскуларних болести код људи. Добијени резултати указују на
то да су АИ и ТИ у месу (од 0,41 до 0,43 и од 1,08 до 1,10, појединачно) били
знатно виши у односу на масно ткиво (од 0,33 до 0,39 и од 0,80 до 0,84,
појединачно) испитиваних група свиња, а препоручују се што ниже вредности
ових индекса. У циљу заштите конзумената од хиперхолестеролемије,
фактора који узрокује атероскерозу код људи, израчунат је
хипохолестеролемични/хиперхолестеролемични индекс (х/Х индекс). Вредности х/Х индекса биле су повољније у масном (од 2,91 до 3,36), него у
мишићном ткиву (од 2,56 до 2,69) све три групе свиња. Израчунавањем
липидних индекса можемо закључити да додавањем биљних уља у исхрани
свиња можемо побољшати квалитет меса и масног ткива повећањем н-3
засићених масних киселина., In most developed countries, high meat intake contributes to a higher intake of
total fat, saturated fatty acids and cholesterol, compared to the recommended
daily intake. Increasingly, consumers are advised to consume lean meat and lowfat
products. The fatty acid profile of certain tissues directly reflects the fatty acid
profile in animal nutrition. The aim of this study was to determine the effect of
various sources of fat in pig diet on fatty acid composition and lipid indices of fatty
tissue in relation to the muscle tissue, in terms of the health needs of consumers.
During 46 days of this experiment, 30 pigs of crossbreds Yorkshire x Landrace
were used, with an initial body weight of 60 kg. The pigs were divided into three
groups and fed with a standard mixture, except that the groups differed only in the
fact that the first experimental group (E-I) had a sunflower seed in the meal, the
second experimental group (E-II) was a preparation of linseed, and the third
experimental group (E-III) soybean grits. The importance of human nutrition and
health is considered by calculating the atherogenic (IA) and thrombogenic (IT)
indices, which are directly related to the fatty acid composition of tissues. These
indices indicate the potential effect on the promotion of cardiovascular diseases
in humans. The results obtained indicate that the AI and TI of meat (from 0.41 to
0.43 and from 1.08 to 1.10, respectively) were significantly higher than in the fat
tissue (from 0.33 to 0.39 and from 0.80 to 0.84, respectively) of examined pig
groups. For these two indexes the lower values are recommended. In order to
protect consumer from hypercholesterolaemia, a factor that causes
atherosclerosis in humans, the h/H index (hypocholesterolemic / hypercholesterolemic index) was calculated. The values of h/H index, which must
be as high as possible, were better in the fat (2.91 to 3.36) than in the muscle tissue
(from 2.56 to 2.69) of all three groups of pigs. Calculating lipid indices can be
concluded that the addition of oils in the pig diet can improve the quality of meat
and fat tissue by increasing the n-3 saturated fatty acids.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12 - 15. jun 2019",
title = "Uticaj izbora hraniva na lipidne indekse mesa i masnog tkiva svinja, The influence of food selection on lipid indices of pork meat and fat tissue",
pages = "151-154",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3490"
}

Janjić, J., Laudanović, M., Marković, R., Baltić, B. M., Ćirić, J., Popović, M.,& Baltić, M. Ž.. (2019). Uticaj izbora hraniva na lipidne indekse mesa i masnog tkiva svinja. in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12 - 15. jun 2019
Banja Luka : Veterinarska komora Republike Srpske., 151-154.
https://hdl.handle.net/21.15107/rcub_veterinar_3490

Janjić J, Laudanović M, Marković R, Baltić BM, Ćirić J, Popović M, Baltić MŽ. Uticaj izbora hraniva na lipidne indekse mesa i masnog tkiva svinja. in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12 - 15. jun 2019. 2019;:151-154.
https://hdl.handle.net/21.15107/rcub_veterinar_3490 .

Janjić, Jelena, Laudanović, Milica, Marković, Radmila, Baltić, Branislav M., Ćirić, Jelena, Popović, Milka, Baltić, Milan Ž., "Uticaj izbora hraniva na lipidne indekse mesa i masnog tkiva svinja" in 24. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske/BIH, međunarodni naučni skup, Bijeljina 12 - 15. jun 2019 (2019):151-154,
https://hdl.handle.net/21.15107/rcub_veterinar_3490 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Rajčić, Antonija
AU  - Laudanović, Milica
AU  - Nešić, Slađan
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Branković-Lazić, Ivana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1687
AB  - Abnormally hard breast fillet consistency began to emerge in commercial broiler chickens around 2010. Due to the remarkable muscle hardness, the condition acquired the vernacular name wooden breast myopathy. This myopathy starts to develop after two weeks of age at the earliest and typically proceeds into chronic myodegeneration in three to four weeks of age. The lesion begins focally and typically develops into a diffuse lesion that involves the entire major pectoral muscle. The restricted location of wooden breast lesion in the m. pectoralis major distinguishes it from several other myodegenerative diseases that widely affect the skeletal muscle system and often the cardiac and smooth muscle systems too. Although industry-wide incidence rates are difficult to assess, it has been estimated that approximately 5-10% of commercially produced breast fillets exhibit severe WB. Even at low incidence rates, the costs to industry are substantial, as breast fillets with the wooden breast condition are often downgraded and sold at a discount, used for further processing, or in extreme cases, discarded. Because the etiology of wooden breast is still unclear, in the future, study of the early lesions, pathogenesis and the possible reduction of animal welfare are likely to gain more attention.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Wooden breast - a novel myopathy recognized in broiler chickens
VL  - 333
SP  - UNSP 012037
DO  - 10.1088/1755-1315/333/1/012037
ER  - 

@conference{
author = "Baltić, Milan Ž. and Rajčić, Antonija and Laudanović, Milica and Nešić, Slađan and Baltić, Tatjana and Ćirić, Jelena and Branković-Lazić, Ivana",
year = "2019",
abstract = "Abnormally hard breast fillet consistency began to emerge in commercial broiler chickens around 2010. Due to the remarkable muscle hardness, the condition acquired the vernacular name wooden breast myopathy. This myopathy starts to develop after two weeks of age at the earliest and typically proceeds into chronic myodegeneration in three to four weeks of age. The lesion begins focally and typically develops into a diffuse lesion that involves the entire major pectoral muscle. The restricted location of wooden breast lesion in the m. pectoralis major distinguishes it from several other myodegenerative diseases that widely affect the skeletal muscle system and often the cardiac and smooth muscle systems too. Although industry-wide incidence rates are difficult to assess, it has been estimated that approximately 5-10% of commercially produced breast fillets exhibit severe WB. Even at low incidence rates, the costs to industry are substantial, as breast fillets with the wooden breast condition are often downgraded and sold at a discount, used for further processing, or in extreme cases, discarded. Because the etiology of wooden breast is still unclear, in the future, study of the early lesions, pathogenesis and the possible reduction of animal welfare are likely to gain more attention.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Wooden breast - a novel myopathy recognized in broiler chickens",
volume = "333",
pages = "UNSP 012037",
doi = "10.1088/1755-1315/333/1/012037"
}

Baltić, M. Ž., Rajčić, A., Laudanović, M., Nešić, S., Baltić, T., Ćirić, J.,& Branković-Lazić, I.. (2019). Wooden breast - a novel myopathy recognized in broiler chickens. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012037.
https://doi.org/10.1088/1755-1315/333/1/012037

Baltić MŽ, Rajčić A, Laudanović M, Nešić S, Baltić T, Ćirić J, Branković-Lazić I. Wooden breast - a novel myopathy recognized in broiler chickens. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012037.
doi:10.1088/1755-1315/333/1/012037 .

Baltić, Milan Ž., Rajčić, Antonija, Laudanović, Milica, Nešić, Slađan, Baltić, Tatjana, Ćirić, Jelena, Branković-Lazić, Ivana, "Wooden breast - a novel myopathy recognized in broiler chickens" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012037,
https://doi.org/10.1088/1755-1315/333/1/012037 . .

TY  - CONF
AU  - Marković, Radmila
AU  - Perić, Dejan
AU  - Laudanović, Milica
AU  - Baltić, Branislav
AU  - Radulović, Stamen
AU  - Baltić, Milan Ž.
AU  - Šefer, Dragan
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1692
AB  - The attention of the scientific and professional communities, as well as of food consumers, has always been directed towards finding adequate nutritional strategies that could improve food production and safety. By using antibiotics as feed additives, farmers gained increased profits based on higher growth rates with better feed conversion and lower costs of therapeutic treatment. The quantities of antibiotics used as growth promoters for farm animals have been increasing constantly, but at the same time, the frequency of bacterial resistance to antibiotics and the presence of antibiotic residues in food have become a global problem. To eliminate or minimize these risks, on 1 January 2006, antibiotics were banned from use as additives in animal nutrition in the European Union. Accordingly, there is interest in developing new nutritional strategies that would support the function of the autochthonous microbiota in the animal gastrointestinal tract to control pathogenic bacteria. Probiotics, prebiotics, phytobiotics and feed enzymes are a new generation of growth promoters and largely achieve their effects by using the physiological mechanisms of animals and/or their intestinal microbiomes, enabling animals to completely fulfil their genetic potential with respect to production properties.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Antimicrobial growth promoters in feed - possibilities and necessity
VL  - 333
SP  - UNSP 012029
DO  - 10.1088/1755-1315/333/1/012029
ER  - 

@conference{
author = "Marković, Radmila and Perić, Dejan and Laudanović, Milica and Baltić, Branislav and Radulović, Stamen and Baltić, Milan Ž. and Šefer, Dragan",
year = "2019",
abstract = "The attention of the scientific and professional communities, as well as of food consumers, has always been directed towards finding adequate nutritional strategies that could improve food production and safety. By using antibiotics as feed additives, farmers gained increased profits based on higher growth rates with better feed conversion and lower costs of therapeutic treatment. The quantities of antibiotics used as growth promoters for farm animals have been increasing constantly, but at the same time, the frequency of bacterial resistance to antibiotics and the presence of antibiotic residues in food have become a global problem. To eliminate or minimize these risks, on 1 January 2006, antibiotics were banned from use as additives in animal nutrition in the European Union. Accordingly, there is interest in developing new nutritional strategies that would support the function of the autochthonous microbiota in the animal gastrointestinal tract to control pathogenic bacteria. Probiotics, prebiotics, phytobiotics and feed enzymes are a new generation of growth promoters and largely achieve their effects by using the physiological mechanisms of animals and/or their intestinal microbiomes, enabling animals to completely fulfil their genetic potential with respect to production properties.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Antimicrobial growth promoters in feed - possibilities and necessity",
volume = "333",
pages = "UNSP 012029",
doi = "10.1088/1755-1315/333/1/012029"
}

Marković, R., Perić, D., Laudanović, M., Baltić, B., Radulović, S., Baltić, M. Ž.,& Šefer, D.. (2019). Antimicrobial growth promoters in feed - possibilities and necessity. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012029.
https://doi.org/10.1088/1755-1315/333/1/012029

Marković R, Perić D, Laudanović M, Baltić B, Radulović S, Baltić MŽ, Šefer D. Antimicrobial growth promoters in feed - possibilities and necessity. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012029.
doi:10.1088/1755-1315/333/1/012029 .

Marković, Radmila, Perić, Dejan, Laudanović, Milica, Baltić, Branislav, Radulović, Stamen, Baltić, Milan Ž., Šefer, Dragan, "Antimicrobial growth promoters in feed - possibilities and necessity" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012029,
https://doi.org/10.1088/1755-1315/333/1/012029 . .

TY  - CONF
AU  - Perić, Dejan
AU  - Janjić, Jelena
AU  - Marković, Radmila
AU  - Šefer, Dragan
AU  - Popović, M.
AU  - Baltić, Milan Ž.
AU  - Laudanović, Milica
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1714
AB  - Of the total meat production in Serbia, pork makes up more than one half. This meat is often associated with cardiovascular diseases due to its high contents of fat and saturated fatty acids. The aim of this study was to determine the effect of various sources of fat in pig feeds on lipid indices of fat and muscle tissue of pigs from the point of view of consumer health needs. A total of 30 Yorkshire x Landrace crossbred pigs were divided into three experimental groups of 10 individuals and fed a complete finisher mixture for fattening pigs, with standard raw materials and chemical composition but with differing sources of fat. The results obtained show fat sources in pig feed significantly influenced the lipid indices, and the differences were more pronounced in fat than in muscle tissue of pigs.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Influence of different sources of fat on lipid index of muscle and fat tissue of pigs
VL  - 333
SP  - UNSP 012093
DO  - 10.1088/1755-1315/333/1/012093
ER  - 

@conference{
author = "Perić, Dejan and Janjić, Jelena and Marković, Radmila and Šefer, Dragan and Popović, M. and Baltić, Milan Ž. and Laudanović, Milica",
year = "2019",
abstract = "Of the total meat production in Serbia, pork makes up more than one half. This meat is often associated with cardiovascular diseases due to its high contents of fat and saturated fatty acids. The aim of this study was to determine the effect of various sources of fat in pig feeds on lipid indices of fat and muscle tissue of pigs from the point of view of consumer health needs. A total of 30 Yorkshire x Landrace crossbred pigs were divided into three experimental groups of 10 individuals and fed a complete finisher mixture for fattening pigs, with standard raw materials and chemical composition but with differing sources of fat. The results obtained show fat sources in pig feed significantly influenced the lipid indices, and the differences were more pronounced in fat than in muscle tissue of pigs.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Influence of different sources of fat on lipid index of muscle and fat tissue of pigs",
volume = "333",
pages = "UNSP 012093",
doi = "10.1088/1755-1315/333/1/012093"
}

Perić, D., Janjić, J., Marković, R., Šefer, D., Popović, M., Baltić, M. Ž.,& Laudanović, M.. (2019). Influence of different sources of fat on lipid index of muscle and fat tissue of pigs. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012093.
https://doi.org/10.1088/1755-1315/333/1/012093

Perić D, Janjić J, Marković R, Šefer D, Popović M, Baltić MŽ, Laudanović M. Influence of different sources of fat on lipid index of muscle and fat tissue of pigs. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012093.
doi:10.1088/1755-1315/333/1/012093 .

Perić, Dejan, Janjić, Jelena, Marković, Radmila, Šefer, Dragan, Popović, M., Baltić, Milan Ž., Laudanović, Milica, "Influence of different sources of fat on lipid index of muscle and fat tissue of pigs" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012093,
https://doi.org/10.1088/1755-1315/333/1/012093 . .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Bošković, Marija
AU  - Branković Lazić, Ivana
AU  - Đorđević, Vesna
AU  - Baltić, Tatjana
AU  - Laudanović, Milica
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2720
AB  - Changes of spoilage-related microbiota of pork and beef minced meat during 12 days at 3°C under vacuum (VP) and modified atmosphere (MAP) with initial headspace containing 20%O2/50%CO2/30%N2-MAP1 and 20%O2/30%CO2/50%N2-MAP2 were studied. Samples were analysed for total viable count (TVC), Enterobacteriaceae count and lactic acid bacteria (LAB) count. TVC and LAB count increased during storage, with significantly (P<0.01) higher TVC in VP (except 9th and 6th day for TVC and LAB count, respectively), while Enterobacteriaceae count decreased with significantly lower value (P<0.01 and P<0.05) in MAP1, compared to VP. MAP samples were more acceptable in terms of color and odor than VP.
PB  - University of Bucharest
T2  - Romanian Biotechnological Letters
T1  - Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere
VL  - 24
IS  - 4
SP  - 658
EP  - 668
DO  - 10.25083/rbl/24.4/658.668
ER  - 

@article{
author = "Đorđević, Jasna and Bošković, Marija and Branković Lazić, Ivana and Đorđević, Vesna and Baltić, Tatjana and Laudanović, Milica and Baltić, Milan Ž.",
year = "2019",
abstract = "Changes of spoilage-related microbiota of pork and beef minced meat during 12 days at 3°C under vacuum (VP) and modified atmosphere (MAP) with initial headspace containing 20%O2/50%CO2/30%N2-MAP1 and 20%O2/30%CO2/50%N2-MAP2 were studied. Samples were analysed for total viable count (TVC), Enterobacteriaceae count and lactic acid bacteria (LAB) count. TVC and LAB count increased during storage, with significantly (P<0.01) higher TVC in VP (except 9th and 6th day for TVC and LAB count, respectively), while Enterobacteriaceae count decreased with significantly lower value (P<0.01 and P<0.05) in MAP1, compared to VP. MAP samples were more acceptable in terms of color and odor than VP.",
publisher = "University of Bucharest",
journal = "Romanian Biotechnological Letters",
title = "Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere",
volume = "24",
number = "4",
pages = "658-668",
doi = "10.25083/rbl/24.4/658.668"
}

Đorđević, J., Bošković, M., Branković Lazić, I., Đorđević, V., Baltić, T., Laudanović, M.,& Baltić, M. Ž.. (2019). Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere. in Romanian Biotechnological Letters
University of Bucharest., 24(4), 658-668.
https://doi.org/10.25083/rbl/24.4/658.668

Đorđević J, Bošković M, Branković Lazić I, Đorđević V, Baltić T, Laudanović M, Baltić MŽ. Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere. in Romanian Biotechnological Letters. 2019;24(4):658-668.
doi:10.25083/rbl/24.4/658.668 .

Đorđević, Jasna, Bošković, Marija, Branković Lazić, Ivana, Đorđević, Vesna, Baltić, Tatjana, Laudanović, Milica, Baltić, Milan Ž., "Spoilage-related bacteria of pork and beef minced meat under vacuum and modified atmosphere" in Romanian Biotechnological Letters, 24, no. 4 (2019):658-668,
https://doi.org/10.25083/rbl/24.4/658.668 . .

TY  - JOUR
AU  - Dokmanović, Marija
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Laudanović, Milica
AU  - Pantić, Srdjan
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1490
AB  - The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n=100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were collected and levels of blood lactate and plasma cortisol were determined. Post mortem pH value, temperature, drip loss, sensory and instrumental color and meat quality class were determined on the muscle Longissimus dorsi. Higher blood lactate concentration (P<0.05) and skin blemish score (P <0.001), lower temperature (P<0.05) and drip loss (P<0.01), as well as darker, less red and yellow meat color (P<0.001) were found after long lairage compared to short lairage. Gilts had higher plasma cortisol concentrations than barrows (P<0.05), while barrows had lower skin blemish scores (P<0.05) than gilts and boars after long lairage. The highest incidence of PSE (pale, soft and exudative) meat was observed in barrows (100.00%) and boars (91.67%) after short lairage, while the lowest incidence of PSE meat was found in barrows (28.89%) after long lairage. Aggressiveness affected meat temperature, as aggressive pigs had higher meat temperature (P<0.05) than non-aggressive pigs.
PB  - Wiley, Hoboken
T2  - Animal Science Journal
T1  - Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs
VL  - 88
IS  - 3
SP  - 500
EP  - 506
DO  - 10.1111/asj.12649
ER  - 

@article{
author = "Dokmanović, Marija and Ivanović, Jelena and Janjić, Jelena and Bošković, Marija and Laudanović, Milica and Pantić, Srdjan and Baltić, Milan Ž.",
year = "2017",
abstract = "The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n=100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were collected and levels of blood lactate and plasma cortisol were determined. Post mortem pH value, temperature, drip loss, sensory and instrumental color and meat quality class were determined on the muscle Longissimus dorsi. Higher blood lactate concentration (P<0.05) and skin blemish score (P <0.001), lower temperature (P<0.05) and drip loss (P<0.01), as well as darker, less red and yellow meat color (P<0.001) were found after long lairage compared to short lairage. Gilts had higher plasma cortisol concentrations than barrows (P<0.05), while barrows had lower skin blemish scores (P<0.05) than gilts and boars after long lairage. The highest incidence of PSE (pale, soft and exudative) meat was observed in barrows (100.00%) and boars (91.67%) after short lairage, while the lowest incidence of PSE meat was found in barrows (28.89%) after long lairage. Aggressiveness affected meat temperature, as aggressive pigs had higher meat temperature (P<0.05) than non-aggressive pigs.",
publisher = "Wiley, Hoboken",
journal = "Animal Science Journal",
title = "Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs",
volume = "88",
number = "3",
pages = "500-506",
doi = "10.1111/asj.12649"
}

Dokmanović, M., Ivanović, J., Janjić, J., Bošković, M., Laudanović, M., Pantić, S.,& Baltić, M. Ž.. (2017). Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs. in Animal Science Journal
Wiley, Hoboken., 88(3), 500-506.
https://doi.org/10.1111/asj.12649

Dokmanović M, Ivanović J, Janjić J, Bošković M, Laudanović M, Pantić S, Baltić MŽ. Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs. in Animal Science Journal. 2017;88(3):500-506.
doi:10.1111/asj.12649 .

Dokmanović, Marija, Ivanović, Jelena, Janjić, Jelena, Bošković, Marija, Laudanović, Milica, Pantić, Srdjan, Baltić, Milan Ž., "Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs" in Animal Science Journal, 88, no. 3 (2017):500-506,
https://doi.org/10.1111/asj.12649 . .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Laudanović, Milica
AU  - Glišić, Milica
AU  - Glamočlija, Nataša
AU  - Marković, Radmila
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2982
AB  - The aim of this study was to examine the effect of different oilseeds in pig fattening diet on the pig performance and carcass quality parameters. The study was conducted on 30 pigs of the same origin, Yorkshire x Landrace crossbreeds, with initial body weight of 60 kg, over a 46 day period, with finished animal weight of about 100 kg. The pigs were randomly allocated to one of three dietary treatments in groups of 10 animals. Animals were fed one of the three experimental diets. These comprised the same standard mixture for the final fattening of the pigs (finisher diet), formulated to meet the maintenance and growth requirements of animals used in this study, which differed in the addition of oilseeds only. The experimental group I diet contained sunflower seed, the experimental group II diet contained added commercially prepared linseed (Vitalan- Vitalac, France), at the recommended rate of 2.5% in the feed mixture, and the experimental group III diet contained added full-fat soybean meal. Pig performance and carcass quality parameters were monitored. The average body weight of experimental groups of pigs at the beginning, on day 30 and 46 of the study was not significantly different. The group of pigs fed diet containing flax (group II) had the highest average daily feed intake, feed to gain ratio and average daily and total weight gain. Between the average hot and cold carcass weight, fat thickness, leanness and carcass weight loss during chilling of examined groups were no significant differences, while between the carcass yield of the experimental group of pigs, were noted significant differences.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017
T1  - Uticaj različitih uljarica u hrani na proizvodne rezultate i parametre prinosa mesa tovnih svinja
T1  - Effect of different oilseeds in pig diet on pig performance and carcass quality parameters
SP  - 107
EP  - 108
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2982
ER  - 

@conference{
author = "Đorđević, Jasna and Baltić, Milan Ž. and Bošković, Marija and Laudanović, Milica and Glišić, Milica and Glamočlija, Nataša and Marković, Radmila",
year = "2017",
abstract = "The aim of this study was to examine the effect of different oilseeds in pig fattening diet on the pig performance and carcass quality parameters. The study was conducted on 30 pigs of the same origin, Yorkshire x Landrace crossbreeds, with initial body weight of 60 kg, over a 46 day period, with finished animal weight of about 100 kg. The pigs were randomly allocated to one of three dietary treatments in groups of 10 animals. Animals were fed one of the three experimental diets. These comprised the same standard mixture for the final fattening of the pigs (finisher diet), formulated to meet the maintenance and growth requirements of animals used in this study, which differed in the addition of oilseeds only. The experimental group I diet contained sunflower seed, the experimental group II diet contained added commercially prepared linseed (Vitalan- Vitalac, France), at the recommended rate of 2.5% in the feed mixture, and the experimental group III diet contained added full-fat soybean meal. Pig performance and carcass quality parameters were monitored. The average body weight of experimental groups of pigs at the beginning, on day 30 and 46 of the study was not significantly different. The group of pigs fed diet containing flax (group II) had the highest average daily feed intake, feed to gain ratio and average daily and total weight gain. Between the average hot and cold carcass weight, fat thickness, leanness and carcass weight loss during chilling of examined groups were no significant differences, while between the carcass yield of the experimental group of pigs, were noted significant differences.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017",
title = "Uticaj različitih uljarica u hrani na proizvodne rezultate i parametre prinosa mesa tovnih svinja, Effect of different oilseeds in pig diet on pig performance and carcass quality parameters",
pages = "107-108",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2982"
}

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

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

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

TY  - CONF
AU  - Marković, Radmila
AU  - Šefer, Dragan
AU  - Radulović, Stamen
AU  - Radosavac, Adriana
AU  - Glišić, Milica
AU  - Laudanović, Milica
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2981
AB  - There are three main types of hazards significant for feed safety that can be transmitted from feed and animals to human food (meat, milk and eggs) and these are: biological, chemical and physical hazards. As people's health could be endangered by these hazards, also biological, chemical and physical hazards can affect animal health too. In recent years contamination of feed with chemical hazards is becoming more pronounced, considering that the chemical industry is rapidly evolving, and therefore the number of potentially toxic substances increases. Unlike previous years, the sheer volume, frequency, manner and duration of intoxication is quite changed. Frequently toxic substance intake is at the minimum, which leads to the less pronounced, but lasting effects. Such actions are exposed to both domestic and wild animals, bees and humans. A man can be exposed by the direct impact of toxins or by residual effects of many chemical substances that are lagging in animal products (milk. meat, eggs, fish), but which originate from contaminated feed. These include heavy metals and metalloids, pesticides, industrial contaminants, salt in large amounts, the ingredients of rancid fats, solanine, surplus or deficit of a nutrient, veterinary drugs, fertilisers, radionuclides.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017
T1  - Potecijalni hazardi u hrani za životinje i ljude
T1  - Potential hazards in feed and food
SP  - 75
EP  - 76
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2981
ER  - 

@conference{
author = "Marković, Radmila and Šefer, Dragan and Radulović, Stamen and Radosavac, Adriana and Glišić, Milica and Laudanović, Milica and Baltić, Milan Ž.",
year = "2017",
abstract = "There are three main types of hazards significant for feed safety that can be transmitted from feed and animals to human food (meat, milk and eggs) and these are: biological, chemical and physical hazards. As people's health could be endangered by these hazards, also biological, chemical and physical hazards can affect animal health too. In recent years contamination of feed with chemical hazards is becoming more pronounced, considering that the chemical industry is rapidly evolving, and therefore the number of potentially toxic substances increases. Unlike previous years, the sheer volume, frequency, manner and duration of intoxication is quite changed. Frequently toxic substance intake is at the minimum, which leads to the less pronounced, but lasting effects. Such actions are exposed to both domestic and wild animals, bees and humans. A man can be exposed by the direct impact of toxins or by residual effects of many chemical substances that are lagging in animal products (milk. meat, eggs, fish), but which originate from contaminated feed. These include heavy metals and metalloids, pesticides, industrial contaminants, salt in large amounts, the ingredients of rancid fats, solanine, surplus or deficit of a nutrient, veterinary drugs, fertilisers, radionuclides.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017",
title = "Potecijalni hazardi u hrani za životinje i ljude, Potential hazards in feed and food",
pages = "75-76",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2981"
}

Marković, R., Šefer, D., Radulović, S., Radosavac, A., Glišić, M., Laudanović, M.,& Baltić, M. Ž.. (2017). Potecijalni hazardi u hrani za životinje i ljude. in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017
Banja Luka : Veterinarska komora Republike Srpske., 75-76.
https://hdl.handle.net/21.15107/rcub_veterinar_2981

Marković R, Šefer D, Radulović S, Radosavac A, Glišić M, Laudanović M, Baltić MŽ. Potecijalni hazardi u hrani za životinje i ljude. in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017. 2017;:75-76.
https://hdl.handle.net/21.15107/rcub_veterinar_2981 .

Marković, Radmila, Šefer, Dragan, Radulović, Stamen, Radosavac, Adriana, Glišić, Milica, Laudanović, Milica, Baltić, Milan Ž., "Potecijalni hazardi u hrani za životinje i ljude" in 22. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 7-10.jun 2017 (2017):75-76,
https://hdl.handle.net/21.15107/rcub_veterinar_2981 .

TY  - JOUR
AU  - Đorđević, Vesna
AU  - Đorđević, Jasna
AU  - Marković, Radmila
AU  - Laudanović, Milica
AU  - Teodorović, Vlado
AU  - Bošković, Marija
AU  - Peurača, Mile
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1358
AB  - The aim of this study was to examine the effect of added sunflower, linseed or soybean meal to a standard pig fattening diet on the chemical composition, fatty acid profiles of meat and backfat, and on the oxidative stability of backfat from pigs. The content of saturated (SFA) and monounsaturated fatty acids (MUFA) was significantly lower (P lt 0.01), while content of polyunsaturated fatty acids (PUFA) was significantly higher (P lt 0.01) in the diet with added linseed. The feeding study was conducted on 30 pigs, with groups of 10 pigs fed one of the three different diets for 46 days before slaughter. There were no differences in the chemical composition (protein, water, fat, minerals) of meat from pigs fed the different diets. The content of SFA and MUFA was significantly higher, while the average PUFA content was significantly lower (P lt 0.01) in meat and backfat of pigs fed diet with added linseed. The content of n-6 fatty acids was significantly lower and n-3 fatty acids significantly higher, with more desirable n-6/ n-3 ratio, in meat and backfat of pigs fed diet with added linseed. Malondialdehyde in the backfat of pigs fed diet with added linseed was significantly lower than that in the other two diet groups after the tissue was stored frozen at -20°C for 3, 6, 9 and 12 months.
AB  - Cilj istraživanja je ispitivanje uticaja različitih izvora masti u ishrani tovnih svinja na hemijski i masnokiselinski sastav mesa i masnog tkiva i oksidativnu stabilnost masnog tkiva. Ogled je izveden na 30 svinja, podeljenih u tri grupe, po deset životinja. Ogled je trajao 46 dana do postizanja prosečne telesne mase oko 100 kg. Životinje su hranjene standardnom smešom, sa dodatkom suncokreta (E-I grupa), preparata semena lana u preporučenoj količini od 2,5% u smeši (E-II grupa) i sojinog griza (E-III). Ispitan je hemijski i masnokiselinski sastav hrane, masnog tkiva i mesa svinja, kao i oksidativna stabilnost masnog tkiva. Prosečan sadržaj zasićenih masnih kiselina (eng. saturated fatty acid- SFA) u smeši sa dodatkom lana bio je statistički značajno manji (P lt 0,01) od sadržaja SFA u smešama za ishranu druge dve grupe svinja. Prosečan sadržaj mononezasićenih masnih kiselina (eng. monounsaturated fatty acid- MUFA) u smeši za ishranu svinja bio je statistički značajno veći, a polinezasićenih masnih kiselina (eng. polyunsaturated fatty acid- PUFA) statistički značajno manji od sadržaja MUFA, odnosno PUFA u smeši za ishranu svinja druge dve grupe. Između prosečnih sadržaja n-6, odnosno n-3, kao i odnosa n-6/n-3 masnih kiselina u smešama za ishranu svinja utvrđene su statistički značajne razlike (P lt 0,01). Nisu utvrđene statistički značajne razlike u hemijskom sastavu mesa (sadržaj vode, masti, proteina, pepela) poređenih grupa svinja. Prosečan sadržaj SFA i MUFA u mesu i masnom tkivu svinja koje su hranjene smešom sa dodatkom lana bio je satistički značajno veći (P lt 0,01), a PUFA statistički značajno manji (P lt 0,01) od sadržaja ovih kiselina u masnom tkivu druge dve grupe svinja. Prosečan sadržaj n-6 masnih kiselina u mesu, kao i u masnom tkivu bio je statistički značajno manji, a n-3 značajno veći u mesu, odnosno masnom tkivu svinja koje su hranjene smešom sa dodatkom lana. Meso i masno tkivo ove grupe svinja imale su i statistički značajno povoljniji odnos n-6/n-3 masnih kiselina. Prosečan sadržaj malondialdehida (MDA) u toku skladištenja zamrznutog masnog tkiva rastao je u svim uzorcima i nakon 12 meseci skladištenja bio je statistički značajno manji (P lt 0,01) u masnom tkivu svinja koje su hranjene smešom sa dodatkom lana.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Effect of sunflower, linseed and soybean meal in pig diet on chemical composition, fatty acid profile of meat and backfat, and its oxidative stability
T1  - Uticaj suncokreta, lana i soje u ishrani svinja na masnokiselinski sastav i oksidativnu stabilnost mesa i masnog tkiva
VL  - 66
IS  - 3
SP  - 359
EP  - 372
DO  - 10.1515/acve-2016-0031
ER  - 

@article{
author = "Đorđević, Vesna and Đorđević, Jasna and Marković, Radmila and Laudanović, Milica and Teodorović, Vlado and Bošković, Marija and Peurača, Mile and Baltić, Milan Ž.",
year = "2016",
abstract = "The aim of this study was to examine the effect of added sunflower, linseed or soybean meal to a standard pig fattening diet on the chemical composition, fatty acid profiles of meat and backfat, and on the oxidative stability of backfat from pigs. The content of saturated (SFA) and monounsaturated fatty acids (MUFA) was significantly lower (P lt 0.01), while content of polyunsaturated fatty acids (PUFA) was significantly higher (P lt 0.01) in the diet with added linseed. The feeding study was conducted on 30 pigs, with groups of 10 pigs fed one of the three different diets for 46 days before slaughter. There were no differences in the chemical composition (protein, water, fat, minerals) of meat from pigs fed the different diets. The content of SFA and MUFA was significantly higher, while the average PUFA content was significantly lower (P lt 0.01) in meat and backfat of pigs fed diet with added linseed. The content of n-6 fatty acids was significantly lower and n-3 fatty acids significantly higher, with more desirable n-6/ n-3 ratio, in meat and backfat of pigs fed diet with added linseed. Malondialdehyde in the backfat of pigs fed diet with added linseed was significantly lower than that in the other two diet groups after the tissue was stored frozen at -20°C for 3, 6, 9 and 12 months., Cilj istraživanja je ispitivanje uticaja različitih izvora masti u ishrani tovnih svinja na hemijski i masnokiselinski sastav mesa i masnog tkiva i oksidativnu stabilnost masnog tkiva. Ogled je izveden na 30 svinja, podeljenih u tri grupe, po deset životinja. Ogled je trajao 46 dana do postizanja prosečne telesne mase oko 100 kg. Životinje su hranjene standardnom smešom, sa dodatkom suncokreta (E-I grupa), preparata semena lana u preporučenoj količini od 2,5% u smeši (E-II grupa) i sojinog griza (E-III). Ispitan je hemijski i masnokiselinski sastav hrane, masnog tkiva i mesa svinja, kao i oksidativna stabilnost masnog tkiva. Prosečan sadržaj zasićenih masnih kiselina (eng. saturated fatty acid- SFA) u smeši sa dodatkom lana bio je statistički značajno manji (P lt 0,01) od sadržaja SFA u smešama za ishranu druge dve grupe svinja. Prosečan sadržaj mononezasićenih masnih kiselina (eng. monounsaturated fatty acid- MUFA) u smeši za ishranu svinja bio je statistički značajno veći, a polinezasićenih masnih kiselina (eng. polyunsaturated fatty acid- PUFA) statistički značajno manji od sadržaja MUFA, odnosno PUFA u smeši za ishranu svinja druge dve grupe. Između prosečnih sadržaja n-6, odnosno n-3, kao i odnosa n-6/n-3 masnih kiselina u smešama za ishranu svinja utvrđene su statistički značajne razlike (P lt 0,01). Nisu utvrđene statistički značajne razlike u hemijskom sastavu mesa (sadržaj vode, masti, proteina, pepela) poređenih grupa svinja. Prosečan sadržaj SFA i MUFA u mesu i masnom tkivu svinja koje su hranjene smešom sa dodatkom lana bio je satistički značajno veći (P lt 0,01), a PUFA statistički značajno manji (P lt 0,01) od sadržaja ovih kiselina u masnom tkivu druge dve grupe svinja. Prosečan sadržaj n-6 masnih kiselina u mesu, kao i u masnom tkivu bio je statistički značajno manji, a n-3 značajno veći u mesu, odnosno masnom tkivu svinja koje su hranjene smešom sa dodatkom lana. Meso i masno tkivo ove grupe svinja imale su i statistički značajno povoljniji odnos n-6/n-3 masnih kiselina. Prosečan sadržaj malondialdehida (MDA) u toku skladištenja zamrznutog masnog tkiva rastao je u svim uzorcima i nakon 12 meseci skladištenja bio je statistički značajno manji (P lt 0,01) u masnom tkivu svinja koje su hranjene smešom sa dodatkom lana.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Effect of sunflower, linseed and soybean meal in pig diet on chemical composition, fatty acid profile of meat and backfat, and its oxidative stability, Uticaj suncokreta, lana i soje u ishrani svinja na masnokiselinski sastav i oksidativnu stabilnost mesa i masnog tkiva",
volume = "66",
number = "3",
pages = "359-372",
doi = "10.1515/acve-2016-0031"
}

Đorđević, V., Đorđević, J., Marković, R., Laudanović, M., Teodorović, V., Bošković, M., Peurača, M.,& Baltić, M. Ž.. (2016). Effect of sunflower, linseed and soybean meal in pig diet on chemical composition, fatty acid profile of meat and backfat, and its oxidative stability. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 66(3), 359-372.
https://doi.org/10.1515/acve-2016-0031

Đorđević V, Đorđević J, Marković R, Laudanović M, Teodorović V, Bošković M, Peurača M, Baltić MŽ. Effect of sunflower, linseed and soybean meal in pig diet on chemical composition, fatty acid profile of meat and backfat, and its oxidative stability. in Acta Veterinaria-Beograd. 2016;66(3):359-372.
doi:10.1515/acve-2016-0031 .

Đorđević, Vesna, Đorđević, Jasna, Marković, Radmila, Laudanović, Milica, Teodorović, Vlado, Bošković, Marija, Peurača, Mile, Baltić, Milan Ž., "Effect of sunflower, linseed and soybean meal in pig diet on chemical composition, fatty acid profile of meat and backfat, and its oxidative stability" in Acta Veterinaria-Beograd, 66, no. 3 (2016):359-372,
https://doi.org/10.1515/acve-2016-0031 . .

TY  - CONF
AU  - Marković, Radmila
AU  - Todorović, Milica
AU  - Pantić, Srđan
AU  - Baltić, Milan Ž.
AU  - Ivanović, Jelena
AU  - Jakić-Dimić, Dobrila
AU  - Šefer, Dragan
AU  - Petrujkić, Branko
AU  - Radulović, Stamen
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3860
AB  - Numerous studies have confirmed the correlation between the prevalence of chronic disease and
human nutrition. In these studies, special emphasis is placed on the use of fats in human nutrition,
especially n-3 and n-6 fatty acids and their relation. The importance of conjugated linoleic acid
(CLA) for human health is also highlighted. Furthermore, the content and a ratio of fatty acids in
pig meat may be affected by choice of feeds for pigs. The aim of our research was to investigate the
impact of commercial preparations linseed, or of commercial preparations of CLA supplementation
in diets for pigs on fatty acid composition of pig meat. Fatty acid composition of feed for pigs and
pig meat was determined by gas chromatography.The use of linseed or CLA in the diet of pigs
significantly influenced the content of saturated, monounsaturated and polyunsaturated fatty acids
in pig meat. The meat of pigs fed with these supplements had significantly better ratio of n-6/n-3
fatty acids, compared to the meat of pigs fed without the addition of linseed preparation, or CLA.
The meat of pigs fed with the addition of CLA preparations revealed the presence of both isomers
of this preparation. The presence of these isomers has not been proven in the meat of pigs fed
without the addition of CLA.Adding linseed preparation, or preparation of CLA in food for pigs
improves the nutritional value of pigs meat.
PB  - Novi Sad : The Scientfic Veterinary Institute "Novi Sad"
C3  - First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015
T1  - Effect of the diet on improvement of the fatty acid composition of pig meat
SP  - 148
EP  - 156
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3860
ER  - 

@conference{
author = "Marković, Radmila and Todorović, Milica and Pantić, Srđan and Baltić, Milan Ž. and Ivanović, Jelena and Jakić-Dimić, Dobrila and Šefer, Dragan and Petrujkić, Branko and Radulović, Stamen",
year = "2015",
abstract = "Numerous studies have confirmed the correlation between the prevalence of chronic disease and
human nutrition. In these studies, special emphasis is placed on the use of fats in human nutrition,
especially n-3 and n-6 fatty acids and their relation. The importance of conjugated linoleic acid
(CLA) for human health is also highlighted. Furthermore, the content and a ratio of fatty acids in
pig meat may be affected by choice of feeds for pigs. The aim of our research was to investigate the
impact of commercial preparations linseed, or of commercial preparations of CLA supplementation
in diets for pigs on fatty acid composition of pig meat. Fatty acid composition of feed for pigs and
pig meat was determined by gas chromatography.The use of linseed or CLA in the diet of pigs
significantly influenced the content of saturated, monounsaturated and polyunsaturated fatty acids
in pig meat. The meat of pigs fed with these supplements had significantly better ratio of n-6/n-3
fatty acids, compared to the meat of pigs fed without the addition of linseed preparation, or CLA.
The meat of pigs fed with the addition of CLA preparations revealed the presence of both isomers
of this preparation. The presence of these isomers has not been proven in the meat of pigs fed
without the addition of CLA.Adding linseed preparation, or preparation of CLA in food for pigs
improves the nutritional value of pigs meat.",
publisher = "Novi Sad : The Scientfic Veterinary Institute "Novi Sad"",
journal = "First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015",
title = "Effect of the diet on improvement of the fatty acid composition of pig meat",
pages = "148-156",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3860"
}

Marković, R., Todorović, M., Pantić, S., Baltić, M. Ž., Ivanović, J., Jakić-Dimić, D., Šefer, D., Petrujkić, B.,& Radulović, S.. (2015). Effect of the diet on improvement of the fatty acid composition of pig meat. in First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015
Novi Sad : The Scientfic Veterinary Institute "Novi Sad"., 148-156.
https://hdl.handle.net/21.15107/rcub_veterinar_3860

Marković R, Todorović M, Pantić S, Baltić MŽ, Ivanović J, Jakić-Dimić D, Šefer D, Petrujkić B, Radulović S. Effect of the diet on improvement of the fatty acid composition of pig meat. in First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015. 2015;:148-156.
https://hdl.handle.net/21.15107/rcub_veterinar_3860 .

Marković, Radmila, Todorović, Milica, Pantić, Srđan, Baltić, Milan Ž., Ivanović, Jelena, Jakić-Dimić, Dobrila, Šefer, Dragan, Petrujkić, Branko, Radulović, Stamen, "Effect of the diet on improvement of the fatty acid composition of pig meat" in First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015 (2015):148-156,
https://hdl.handle.net/21.15107/rcub_veterinar_3860 .

TY  - JOUR
AU  - Dokmanović, Marija
AU  - Baltić, Milan Ž.
AU  - Đurić, Jelena
AU  - Ivanović, Jelena
AU  - Popović, Ljuba
AU  - Todorović, Milica
AU  - Marković, Radmila
AU  - Pantić, Srdan
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1175
AB  - Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.
PB  - Asian-Australasian Assoc Animal Production Soc, Seoul
T2  - Asian-Australasian Journal of Animal Sciences
T1  - Correlations among stress parameters, meat and carcass quality parameters in pigs
VL  - 28
IS  - 3
SP  - 435
EP  - 441
DO  - 10.5713/ajas.14.0322
ER  - 

@article{
author = "Dokmanović, Marija and Baltić, Milan Ž. and Đurić, Jelena and Ivanović, Jelena and Popović, Ljuba and Todorović, Milica and Marković, Radmila and Pantić, Srdan",
year = "2015",
abstract = "Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.",
publisher = "Asian-Australasian Assoc Animal Production Soc, Seoul",
journal = "Asian-Australasian Journal of Animal Sciences",
title = "Correlations among stress parameters, meat and carcass quality parameters in pigs",
volume = "28",
number = "3",
pages = "435-441",
doi = "10.5713/ajas.14.0322"
}

Dokmanović, M., Baltić, M. Ž., Đurić, J., Ivanović, J., Popović, L., Todorović, M., Marković, R.,& Pantić, S.. (2015). Correlations among stress parameters, meat and carcass quality parameters in pigs. in Asian-Australasian Journal of Animal Sciences
Asian-Australasian Assoc Animal Production Soc, Seoul., 28(3), 435-441.
https://doi.org/10.5713/ajas.14.0322

Dokmanović M, Baltić MŽ, Đurić J, Ivanović J, Popović L, Todorović M, Marković R, Pantić S. Correlations among stress parameters, meat and carcass quality parameters in pigs. in Asian-Australasian Journal of Animal Sciences. 2015;28(3):435-441.
doi:10.5713/ajas.14.0322 .

Dokmanović, Marija, Baltić, Milan Ž., Đurić, Jelena, Ivanović, Jelena, Popović, Ljuba, Todorović, Milica, Marković, Radmila, Pantić, Srdan, "Correlations among stress parameters, meat and carcass quality parameters in pigs" in Asian-Australasian Journal of Animal Sciences, 28, no. 3 (2015):435-441,
https://doi.org/10.5713/ajas.14.0322 . .

TY  - CONF
AU  - Đorđević, Jasna
AU  - Pecanac, Biljana
AU  - Todorović, Milica
AU  - Dokmanović, Marija
AU  - Glamočlija, Nataša
AU  - Tadić, Vukašin
AU  - Baltić, Milan Ž.
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1232
AB  - Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Fermented sausage casings
VL  - 5
SP  - 69
EP  - 72
DO  - 10.1016/j.profoo.2015.09.017
ER  - 

@conference{
author = "Đorđević, Jasna and Pecanac, Biljana and Todorović, Milica and Dokmanović, Marija and Glamočlija, Nataša and Tadić, Vukašin and Baltić, Milan Ž.",
year = "2015",
abstract = "Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Fermented sausage casings",
volume = "5",
pages = "69-72",
doi = "10.1016/j.profoo.2015.09.017"
}

Đorđević, J., Pecanac, B., Todorović, M., Dokmanović, M., Glamočlija, N., Tadić, V.,& Baltić, M. Ž.. (2015). Fermented sausage casings. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 69-72.
https://doi.org/10.1016/j.profoo.2015.09.017

Đorđević J, Pecanac B, Todorović M, Dokmanović M, Glamočlija N, Tadić V, Baltić MŽ. Fermented sausage casings. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:69-72.
doi:10.1016/j.profoo.2015.09.017 .

Đorđević, Jasna, Pecanac, Biljana, Todorović, Milica, Dokmanović, Marija, Glamočlija, Nataša, Tadić, Vukašin, Baltić, Milan Ž., "Fermented sausage casings" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):69-72,
https://doi.org/10.1016/j.profoo.2015.09.017 . .

TY  - JOUR
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
AU  - Đorđević, Jasna
AU  - Todorović, Milica
AU  - Dokmanović-Starčević, Marija
AU  - Pantić, Srđan
AU  - Drljačić, Aleksandar
AU  - Šefer, Dragan
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2120
AB  - Funkcionalna hrana je hrana koja ima povoljan uticaj na ljudsko zdravlje mimo
uobičajenih nutritivnih funkcija. Biološki aktivna jedinjenja su nosioci povoljnog
dejstva funkcionalne hrane. Brojni naučni dokazi govore u prilog tome da je ishrana
bogata pojedinim namirnicama direktno u vezi sa smanjenim rizikom od hroničnih,
nezaraznih bolesti. Funkcionalnu hranu nije lako obuhvatiti jedinstvenom definicijom,
ova hrana je pre svega koncept, a ne dobro definisana grupa prehrambenih proizvoda.
Funkcionalne namirnice, imaju pozitivne efekte po zdravlje ljudi i najčešće se
koriste u očuvanju optimalnih gastrointestinalnih funkcija, podizanju nivoa aktivnosti
antioksidativne odbrane organizma, smanjenju faktora rizika uključenih u etiologiju
kardiovaskularnih oboljenja i kancera. Najčešći funkcionalni sastojci koji se koriste pri obogaćivanju živinskih i ostalih
animalnih namirnica su: selen, omega-3 masne kiseline, vitamin E i konjugovana
linolna kiselina (CLA). U ovom radu prikazane su neke od mogućnosti da se dodavanjem
u hranu za životinje organskog selena, lana, konjugovane linolne kiseline, utiče
na dobijanje namirnica animalnog porekla sa većim sadržajem selena ili povoljnijeg
masnokiselinskog sastava. Navedeni sastojci atraktivni su prvenstveno zbog
toga što se već niz godina u razvoju funkcionalne hrane teži dizajniranju većeg broja
proizvoda za očuvanje zdravlja kardiovaskularnog sistema i smanjenje prekomerne
telesne mase, budući da su to najveći problem modernog načina života.
AB  - Functional foods are foods that have a favorable impact on human health by
the usual nutritional functions. Biologically active compounds are holders of
a favorable effects of functional foods. Numerous scientific evidence supports
the fact that a diet rich in certain foods directly related to reduced risk of
chronic, noncommunicable diseases. Functional food is not easily included in
a single definition, this food is primarily a concept, not a well-defined group
food products.Functional foods have positive effects on human health and
is commonly used in improving the gastrointestinal function and activity of
antioxidant systems, reducing the risk factors involved in the etiology of
cardiovascular disease and cancer.
The most common functional ingredients used in the enrichment of poultry
and other animal foods are: selenium, omega-3 fatty acids, vitamin E and
conjugated linoleic acid (CLA). This paper presents some of the possibilities
that adding the feed of organic selenium, flax, conjugated linoleicaci deffect on
production of food of animal origin with a higher content of selenium or a more
favorable fatty acid composition. Those ingredients are attractive primarily
because for many yearsin the development of functional food saims to designa
large number of products for the health of the cardiovascular system, and
reduction of overweight, as they are the biggest problems of the modern life
style.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Ishranom životinja do funkcionalne hrane
T1  - Animal feed-way to functional foods
VL  - 15
IS  - 1
SP  - 41
EP  - 54
DO  - 10.7251/VETJ1502041M
ER  - 

@article{
author = "Marković, Radmila and Baltić, Milan Ž. and Đorđević, Jasna and Todorović, Milica and Dokmanović-Starčević, Marija and Pantić, Srđan and Drljačić, Aleksandar and Šefer, Dragan",
year = "2015",
abstract = "Funkcionalna hrana je hrana koja ima povoljan uticaj na ljudsko zdravlje mimo
uobičajenih nutritivnih funkcija. Biološki aktivna jedinjenja su nosioci povoljnog
dejstva funkcionalne hrane. Brojni naučni dokazi govore u prilog tome da je ishrana
bogata pojedinim namirnicama direktno u vezi sa smanjenim rizikom od hroničnih,
nezaraznih bolesti. Funkcionalnu hranu nije lako obuhvatiti jedinstvenom definicijom,
ova hrana je pre svega koncept, a ne dobro definisana grupa prehrambenih proizvoda.
Funkcionalne namirnice, imaju pozitivne efekte po zdravlje ljudi i najčešće se
koriste u očuvanju optimalnih gastrointestinalnih funkcija, podizanju nivoa aktivnosti
antioksidativne odbrane organizma, smanjenju faktora rizika uključenih u etiologiju
kardiovaskularnih oboljenja i kancera. Najčešći funkcionalni sastojci koji se koriste pri obogaćivanju živinskih i ostalih
animalnih namirnica su: selen, omega-3 masne kiseline, vitamin E i konjugovana
linolna kiselina (CLA). U ovom radu prikazane su neke od mogućnosti da se dodavanjem
u hranu za životinje organskog selena, lana, konjugovane linolne kiseline, utiče
na dobijanje namirnica animalnog porekla sa većim sadržajem selena ili povoljnijeg
masnokiselinskog sastava. Navedeni sastojci atraktivni su prvenstveno zbog
toga što se već niz godina u razvoju funkcionalne hrane teži dizajniranju većeg broja
proizvoda za očuvanje zdravlja kardiovaskularnog sistema i smanjenje prekomerne
telesne mase, budući da su to najveći problem modernog načina života., Functional foods are foods that have a favorable impact on human health by
the usual nutritional functions. Biologically active compounds are holders of
a favorable effects of functional foods. Numerous scientific evidence supports
the fact that a diet rich in certain foods directly related to reduced risk of
chronic, noncommunicable diseases. Functional food is not easily included in
a single definition, this food is primarily a concept, not a well-defined group
food products.Functional foods have positive effects on human health and
is commonly used in improving the gastrointestinal function and activity of
antioxidant systems, reducing the risk factors involved in the etiology of
cardiovascular disease and cancer.
The most common functional ingredients used in the enrichment of poultry
and other animal foods are: selenium, omega-3 fatty acids, vitamin E and
conjugated linoleic acid (CLA). This paper presents some of the possibilities
that adding the feed of organic selenium, flax, conjugated linoleicaci deffect on
production of food of animal origin with a higher content of selenium or a more
favorable fatty acid composition. Those ingredients are attractive primarily
because for many yearsin the development of functional food saims to designa
large number of products for the health of the cardiovascular system, and
reduction of overweight, as they are the biggest problems of the modern life
style.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Ishranom životinja do funkcionalne hrane, Animal feed-way to functional foods",
volume = "15",
number = "1",
pages = "41-54",
doi = "10.7251/VETJ1502041M"
}

Marković, R., Baltić, M. Ž., Đorđević, J., Todorović, M., Dokmanović-Starčević, M., Pantić, S., Drljačić, A.,& Šefer, D.. (2015). Ishranom životinja do funkcionalne hrane. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 15(1), 41-54.
https://doi.org/10.7251/VETJ1502041M

Marković R, Baltić MŽ, Đorđević J, Todorović M, Dokmanović-Starčević M, Pantić S, Drljačić A, Šefer D. Ishranom životinja do funkcionalne hrane. in Veterinarski žurnal Republike Srpske. 2015;15(1):41-54.
doi:10.7251/VETJ1502041M .

Marković, Radmila, Baltić, Milan Ž., Đorđević, Jasna, Todorović, Milica, Dokmanović-Starčević, Marija, Pantić, Srđan, Drljačić, Aleksandar, Šefer, Dragan, "Ishranom životinja do funkcionalne hrane" in Veterinarski žurnal Republike Srpske, 15, no. 1 (2015):41-54,
https://doi.org/10.7251/VETJ1502041M . .

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Pantić, Srđan
AU  - Bošković, Marija
AU  - Marković, Radmila
AU  - Dokmanović-Starčević, Marija
AU  - Baltić, Tatjana
AU  - Laudanović, Milica
AU  - Baltić, Milan Ž.
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1244
AB  - Given the importance of CLA for human health, the study aimed to examine the effect of the addition of CLA mixture for pigs in the final stage of fattening on the physical, physico-chemical and sensory properties of meat, as well as the fatty acid composition and sensory properties of dried pork neck. In the experiment, 40 pigs were used, mothers were crosses of Large White and Landrace and sires were Duroc breed, with initial body weight about 60 kg. The animals were randomly divided into two groups of 20 pigs that were fed during 65 days with standard mixture for finishing pigs, to a weight of about 110 kg, provided that the experimental group had a meal supplemented with 2% conjugated linoleic acid (CLA) in mixture. At the end of the experimental period, pigs were transported to the slaughterhouse, stunned by electrocution, slaughtered and the carcasses processed in the standard way. The meat pH as well as temperature of the meat 60 minutes, 24, 48 and 72 hours after slaughter were measured, and the meat colour, marbling, and water holding capacity 24-48 and 48-72 hours after slaughter were determined. Also, the analysis of the chemical composition of meat was performed, as well as the analysis of fatty acid composition of animal feed and dried pork neck. The addition of CLA to the mixture for feeding animals had a significant effect on fatty acid composition of the mixture. It was established that the experimental pig mixture had significantly higher content of polyunsaturated fatty acids, and significantly lower content of saturated and monounsaturated fatty acids compared to the control mixture. Also, it was established that the contents of n-6 and n-3 fatty acids increased and their ratio (n-6/n-3) decreased. No statistically significant differences were determined between pH values of meat from experimental and control group of pigs 60 minutes, 24, 48 and 72 hours after slaughter, or between the temperature of the meat, colour, marbling, and water holding capacity. The results of the chemical composition of the meat showed that there was a statistically significant difference (p lt 0.05) between the control and experimental groups only in fat content. The content of saturated fatty acids in dried pork neck from the experimental group of pigs was significantly higher (p lt 0.01) than the content of saturated fatty acids in dried neck originating from the control group of pigs, while the content of monounsaturated fatty acids in dried neck from the control group of pigs was statistically significantly higher (p lt 0.01) than the content of monounsaturated fatty acids in dried pork neck from the experimental group of pigs. There was no statistically significant difference between the content of polyunsaturated and n-3, n-6 and n-6/n-3 fatty acids in dried pork neck from experimental or control group of pigs. Average score of overall acceptability of dried pork neck originating from the control group of pigs was statistically significantly higher (p lt 0.05) than the average estimates of the total acceptability of dried pork neck from the experimental group of pigs.
AB  - Imajući u vidu značaj CLA za zdravlje ljudi, istraživanje je imalo za cilj ispitivanje uticaja dodatka CLA u smešu za svinje u završnoj fazi tova na fizičke, fizičko-hemijske i senzorne osobine mesa, kao i na masnokiselinski sastav i senzorne osobine suvog vrata. U eksperimentu je korišćeno 40 svinja, majki meleza jorkšira i landrasa i oca duroka, sa početnom telesnom masom oko 60 kg. Životinje su nasumično podeljene u dve grupe sa po 20 svinja, koje su tokom 65 dana hranjene standardnom smešom za završni tov svinja, s tim što je ogledna grupa u obroku imala 2% konjugovane linolne kiseline (CLA) u smeši. Nakon klanja svinja, mereni su pH vrednost i temperatura mesa 60 minuta, 24, 48 i 72 sata nakon klanja, određena je boja mesa, mramoriranost i sposobnost vezivanja vode 24-48 i 48-72 sata nakon klanja. Takođe je urađena analiza hemijskog sastava mesa, kao i analiza masnokiselinskog sastava hrane za životinje i suvog vrata. Rezultati istraživanja pokazali su da dodatak CLA u ishranu svinja utiče na povećanje sadržaja zasićenih, a smanjenje sadržaja mononezasićenih masnih kiselina u intramuskularnoj masti, bez promena fizičkih, fizičko-hemijskih i senzornih osobina mesa.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - The effect of conjugated linoleic acid on fatty acid composition of dried pork neck
T1  - Uticaj konjugovane linolne kiseline na masnokiselinski sastav i senzorne osobine suvog svinjskog vrata
VL  - 56
IS  - 2
SP  - 109
EP  - 119
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1244
ER  - 

@article{
author = "Đorđević, Jasna and Pantić, Srđan and Bošković, Marija and Marković, Radmila and Dokmanović-Starčević, Marija and Baltić, Tatjana and Laudanović, Milica and Baltić, Milan Ž.",
year = "2015",
abstract = "Given the importance of CLA for human health, the study aimed to examine the effect of the addition of CLA mixture for pigs in the final stage of fattening on the physical, physico-chemical and sensory properties of meat, as well as the fatty acid composition and sensory properties of dried pork neck. In the experiment, 40 pigs were used, mothers were crosses of Large White and Landrace and sires were Duroc breed, with initial body weight about 60 kg. The animals were randomly divided into two groups of 20 pigs that were fed during 65 days with standard mixture for finishing pigs, to a weight of about 110 kg, provided that the experimental group had a meal supplemented with 2% conjugated linoleic acid (CLA) in mixture. At the end of the experimental period, pigs were transported to the slaughterhouse, stunned by electrocution, slaughtered and the carcasses processed in the standard way. The meat pH as well as temperature of the meat 60 minutes, 24, 48 and 72 hours after slaughter were measured, and the meat colour, marbling, and water holding capacity 24-48 and 48-72 hours after slaughter were determined. Also, the analysis of the chemical composition of meat was performed, as well as the analysis of fatty acid composition of animal feed and dried pork neck. The addition of CLA to the mixture for feeding animals had a significant effect on fatty acid composition of the mixture. It was established that the experimental pig mixture had significantly higher content of polyunsaturated fatty acids, and significantly lower content of saturated and monounsaturated fatty acids compared to the control mixture. Also, it was established that the contents of n-6 and n-3 fatty acids increased and their ratio (n-6/n-3) decreased. No statistically significant differences were determined between pH values of meat from experimental and control group of pigs 60 minutes, 24, 48 and 72 hours after slaughter, or between the temperature of the meat, colour, marbling, and water holding capacity. The results of the chemical composition of the meat showed that there was a statistically significant difference (p lt 0.05) between the control and experimental groups only in fat content. The content of saturated fatty acids in dried pork neck from the experimental group of pigs was significantly higher (p lt 0.01) than the content of saturated fatty acids in dried neck originating from the control group of pigs, while the content of monounsaturated fatty acids in dried neck from the control group of pigs was statistically significantly higher (p lt 0.01) than the content of monounsaturated fatty acids in dried pork neck from the experimental group of pigs. There was no statistically significant difference between the content of polyunsaturated and n-3, n-6 and n-6/n-3 fatty acids in dried pork neck from experimental or control group of pigs. Average score of overall acceptability of dried pork neck originating from the control group of pigs was statistically significantly higher (p lt 0.05) than the average estimates of the total acceptability of dried pork neck from the experimental group of pigs., Imajući u vidu značaj CLA za zdravlje ljudi, istraživanje je imalo za cilj ispitivanje uticaja dodatka CLA u smešu za svinje u završnoj fazi tova na fizičke, fizičko-hemijske i senzorne osobine mesa, kao i na masnokiselinski sastav i senzorne osobine suvog vrata. U eksperimentu je korišćeno 40 svinja, majki meleza jorkšira i landrasa i oca duroka, sa početnom telesnom masom oko 60 kg. Životinje su nasumično podeljene u dve grupe sa po 20 svinja, koje su tokom 65 dana hranjene standardnom smešom za završni tov svinja, s tim što je ogledna grupa u obroku imala 2% konjugovane linolne kiseline (CLA) u smeši. Nakon klanja svinja, mereni su pH vrednost i temperatura mesa 60 minuta, 24, 48 i 72 sata nakon klanja, određena je boja mesa, mramoriranost i sposobnost vezivanja vode 24-48 i 48-72 sata nakon klanja. Takođe je urađena analiza hemijskog sastava mesa, kao i analiza masnokiselinskog sastava hrane za životinje i suvog vrata. Rezultati istraživanja pokazali su da dodatak CLA u ishranu svinja utiče na povećanje sadržaja zasićenih, a smanjenje sadržaja mononezasićenih masnih kiselina u intramuskularnoj masti, bez promena fizičkih, fizičko-hemijskih i senzornih osobina mesa.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "The effect of conjugated linoleic acid on fatty acid composition of dried pork neck, Uticaj konjugovane linolne kiseline na masnokiselinski sastav i senzorne osobine suvog svinjskog vrata",
volume = "56",
number = "2",
pages = "109-119",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1244"
}

Đorđević, J., Pantić, S., Bošković, M., Marković, R., Dokmanović-Starčević, M., Baltić, T., Laudanović, M.,& Baltić, M. Ž.. (2015). The effect of conjugated linoleic acid on fatty acid composition of dried pork neck. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(2), 109-119.
https://hdl.handle.net/21.15107/rcub_veterinar_1244

Đorđević J, Pantić S, Bošković M, Marković R, Dokmanović-Starčević M, Baltić T, Laudanović M, Baltić MŽ. The effect of conjugated linoleic acid on fatty acid composition of dried pork neck. in Tehnologija mesa. 2015;56(2):109-119.
https://hdl.handle.net/21.15107/rcub_veterinar_1244 .

Đorđević, Jasna, Pantić, Srđan, Bošković, Marija, Marković, Radmila, Dokmanović-Starčević, Marija, Baltić, Tatjana, Laudanović, Milica, Baltić, Milan Ž., "The effect of conjugated linoleic acid on fatty acid composition of dried pork neck" in Tehnologija mesa, 56, no. 2 (2015):109-119,
https://hdl.handle.net/21.15107/rcub_veterinar_1244 .

TY  - CONF
AU  - Dokmanović, Marija
AU  - Todorović, Milica
AU  - Lončina, Jasna
AU  - Marković, Radmila
AU  - Baltić, Branislav
AU  - Glamočlija, Nataša
AU  - Baltić, Milan Ž.
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3858
AB  - Оцена меснатости свиња на линији клања и формирање њихове цене на тој основи
значајно доприноси укупном унапређењу свињарства. Плаћање свиња на основу
меснатости стимулише произвођаче и усмерава производњу ка жељеном циљу, односно
узгојушто меснатијих свиња.На меснатост свиња утичу бројни различити и међусобно
зависни чиниоци(генетски, исхрана, држање). Циљ истраживања је упоредна анализа
меснатости трупова са пет фарми Deltа Agrаrа, као и два откупна места, с обзиром на
разлике у генетској основи, разлике у исхрани, нези и начину држања.Меснатост трупова
је одређена инструменталном методом (FOM; Fat-o-meater) а добијени параметри
обрађивани су аутоматски коришћењем «Piggy» информационог система. Дебљина
масног и мишићног ткива била је измерена према немачком стандарду, 7 cmлатерално од
дорзалне линије расецања између 12. и 13. ребра. На основу добијених података трупови
су разврстани у SEUROP класе, као у земљама EUпрема скали: S ≥ 60%; 55%≤E < 60%;
50%≤U < 55%; 45%≤R < 50%; 40%≤O < 45%; P ≤ 40%. Просечна меснатост трупова
фармских и свиња из откупа била је од 51,14±0,86 до 56,33±0,72 %. Код фармских свиња
просечна меснатост трупова кретала се од 53,88±2,57 до 56,33±0,72 %, а код свиња из
откупа била је 51,14±0,86 %, односно 53,70±2,05 %. У већини случајева поређења
просечна меснатост фарсмких свиња била је статистички значајно већа са различитим
нивоима статаистичке значајности од просечне меснатости свиња из откупа. Утврђено је
такође да постоји статистички значајна разлика између меснатости трупова свиња са
различитихфарми.Просечнамеснатост свиња са двефарме била је изнад 55%, па се према
SEUROP класификацији трупови свиња са ове две фарме разврставају у класу Е. Према
меснатости трупова изражене у процентима свиње са три фарме, као и свиње из откупа
сврставају се у класуУ(проценатмеса од 50,0 до 55,0 %).
AB  - Meatiness rating on the slaughter line and forming pig carcasses prices significantly
contributes to the overall improvement of the pork meat production. Price formation of pig
carcasses is based on meatiness and as such stimulates producers and directs production towards
breeding pigs with higher percentage of meat. Many different factors (genetic, nutrition,
posture) have influence on meatiness of pigs. The aim of the research was to compare pig
carcasses lean meat from five Delta agriculture farms, as well as two of purchase, due to
differences in the genetic basis, differences in diet, care and maintenance conditions. Lean meat
percentage of pig carcasses was determined by instrumental method (Fat-o-meter), and the
resulting parameters were analyzed automatically using "Piggy“ information system. Thickness
of fat and muscle tissue was measured according to the German standard, 7 cmlateral from dorsal
line, between 12th and 13th rib. Based on the obtained measures, carcasses were divided into
SEUROP class, as in EU: S ≥60%; 55%≤E ≤60%; 50%≤U < 55%; 45%≤R ≤50%; 40%≤O <
45%; P≤40%.
The average lean meat percentage of pig carcasses from farm pigs and pigs from the purchase was
from 51,41±0,86% to 56,33±0,72%. In farm pigs carcasses an average meat lean was from
53,88±2,57% to 56,33±0,72% and in pigs from the purchase was from 51,14±0,86% to
53,70±2,05%. Comparing the average lean meat of carcasses from farm pigs was significantly
greater than the average lean meat of carcasses from pigs from purchase in most case. It was also
found that there was no statistically significant difference between the lean meat of pigs carcasses
that originated from different farms. The average lean meat of pig carcasses from two farms was
above 55%, and according to SEUROP classification, pig carcasses from these two farms are
classified in Class E. The carcass lean meat expressed as a percentage of pigs from three farms,
and the pigs from the purchase are classified in Class U (lean meat percentage from 50,0 to
55,0%).
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 19. godišnje Savjetovanje doktora veterinarske medicine Republike Srpske/BIH sa međunarodnim učešćem, Teslić, 11 - 14. jun, 2014
T1  - Ispitivanje mesnatosti trupova farmskih svinja i svinja iz otkupa
T1  - Examination of meatiness of pig carcasses from farm pigs and pigs from purchase
SP  - 67
EP  - 68
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3858
ER  - 

@conference{
author = "Dokmanović, Marija and Todorović, Milica and Lončina, Jasna and Marković, Radmila and Baltić, Branislav and Glamočlija, Nataša and Baltić, Milan Ž.",
year = "2014",
abstract = "Оцена меснатости свиња на линији клања и формирање њихове цене на тој основи
значајно доприноси укупном унапређењу свињарства. Плаћање свиња на основу
меснатости стимулише произвођаче и усмерава производњу ка жељеном циљу, односно
узгојушто меснатијих свиња.На меснатост свиња утичу бројни различити и међусобно
зависни чиниоци(генетски, исхрана, држање). Циљ истраживања је упоредна анализа
меснатости трупова са пет фарми Deltа Agrаrа, као и два откупна места, с обзиром на
разлике у генетској основи, разлике у исхрани, нези и начину држања.Меснатост трупова
је одређена инструменталном методом (FOM; Fat-o-meater) а добијени параметри
обрађивани су аутоматски коришћењем «Piggy» информационог система. Дебљина
масног и мишићног ткива била је измерена према немачком стандарду, 7 cmлатерално од
дорзалне линије расецања између 12. и 13. ребра. На основу добијених података трупови
су разврстани у SEUROP класе, као у земљама EUпрема скали: S ≥ 60%; 55%≤E < 60%;
50%≤U < 55%; 45%≤R < 50%; 40%≤O < 45%; P ≤ 40%. Просечна меснатост трупова
фармских и свиња из откупа била је од 51,14±0,86 до 56,33±0,72 %. Код фармских свиња
просечна меснатост трупова кретала се од 53,88±2,57 до 56,33±0,72 %, а код свиња из
откупа била је 51,14±0,86 %, односно 53,70±2,05 %. У већини случајева поређења
просечна меснатост фарсмких свиња била је статистички значајно већа са различитим
нивоима статаистичке значајности од просечне меснатости свиња из откупа. Утврђено је
такође да постоји статистички значајна разлика између меснатости трупова свиња са
различитихфарми.Просечнамеснатост свиња са двефарме била је изнад 55%, па се према
SEUROP класификацији трупови свиња са ове две фарме разврставају у класу Е. Према
меснатости трупова изражене у процентима свиње са три фарме, као и свиње из откупа
сврставају се у класуУ(проценатмеса од 50,0 до 55,0 %)., Meatiness rating on the slaughter line and forming pig carcasses prices significantly
contributes to the overall improvement of the pork meat production. Price formation of pig
carcasses is based on meatiness and as such stimulates producers and directs production towards
breeding pigs with higher percentage of meat. Many different factors (genetic, nutrition,
posture) have influence on meatiness of pigs. The aim of the research was to compare pig
carcasses lean meat from five Delta agriculture farms, as well as two of purchase, due to
differences in the genetic basis, differences in diet, care and maintenance conditions. Lean meat
percentage of pig carcasses was determined by instrumental method (Fat-o-meter), and the
resulting parameters were analyzed automatically using "Piggy“ information system. Thickness
of fat and muscle tissue was measured according to the German standard, 7 cmlateral from dorsal
line, between 12th and 13th rib. Based on the obtained measures, carcasses were divided into
SEUROP class, as in EU: S ≥60%; 55%≤E ≤60%; 50%≤U < 55%; 45%≤R ≤50%; 40%≤O <
45%; P≤40%.
The average lean meat percentage of pig carcasses from farm pigs and pigs from the purchase was
from 51,41±0,86% to 56,33±0,72%. In farm pigs carcasses an average meat lean was from
53,88±2,57% to 56,33±0,72% and in pigs from the purchase was from 51,14±0,86% to
53,70±2,05%. Comparing the average lean meat of carcasses from farm pigs was significantly
greater than the average lean meat of carcasses from pigs from purchase in most case. It was also
found that there was no statistically significant difference between the lean meat of pigs carcasses
that originated from different farms. The average lean meat of pig carcasses from two farms was
above 55%, and according to SEUROP classification, pig carcasses from these two farms are
classified in Class E. The carcass lean meat expressed as a percentage of pigs from three farms,
and the pigs from the purchase are classified in Class U (lean meat percentage from 50,0 to
55,0%).",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "19. godišnje Savjetovanje doktora veterinarske medicine Republike Srpske/BIH sa međunarodnim učešćem, Teslić, 11 - 14. jun, 2014",
title = "Ispitivanje mesnatosti trupova farmskih svinja i svinja iz otkupa, Examination of meatiness of pig carcasses from farm pigs and pigs from purchase",
pages = "67-68",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3858"
}

Dokmanović, M., Todorović, M., Lončina, J., Marković, R., Baltić, B., Glamočlija, N.,& Baltić, M. Ž.. (2014). Ispitivanje mesnatosti trupova farmskih svinja i svinja iz otkupa. in 19. godišnje Savjetovanje doktora veterinarske medicine Republike Srpske/BIH sa međunarodnim učešćem, Teslić, 11 - 14. jun, 2014
Banja Luka : Veterinarska komora Republike Srpske., 67-68.
https://hdl.handle.net/21.15107/rcub_veterinar_3858

Dokmanović M, Todorović M, Lončina J, Marković R, Baltić B, Glamočlija N, Baltić MŽ. Ispitivanje mesnatosti trupova farmskih svinja i svinja iz otkupa. in 19. godišnje Savjetovanje doktora veterinarske medicine Republike Srpske/BIH sa međunarodnim učešćem, Teslić, 11 - 14. jun, 2014. 2014;:67-68.
https://hdl.handle.net/21.15107/rcub_veterinar_3858 .

Dokmanović, Marija, Todorović, Milica, Lončina, Jasna, Marković, Radmila, Baltić, Branislav, Glamočlija, Nataša, Baltić, Milan Ž., "Ispitivanje mesnatosti trupova farmskih svinja i svinja iz otkupa" in 19. godišnje Savjetovanje doktora veterinarske medicine Republike Srpske/BIH sa međunarodnim učešćem, Teslić, 11 - 14. jun, 2014 (2014):67-68,
https://hdl.handle.net/21.15107/rcub_veterinar_3858 .

TY  - CONF
AU  - Dokmanović, Marija
AU  - Baltić, Milan Ž.
AU  - Karabasil, Neđeljko
AU  - Glamočlija, Nataša
AU  - Pantić, S.
AU  - Marković, Radmila
AU  - Todorović, Milica
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3842
AB  - There are regulations in European Union, as well as in our
country, which require that animals during slaughter must be unconscious, must
not feel a pain and in this state must remain until complete loss of brain function
due to exsanguination. Electrical stunning effectiveness in pigs can be assessed
through two critical points, and these are the percentage of animals that are
effectively stunned at the first attempt and the percentage of animals that remain
insensitive during slaughter procedure. In order to properly perform stunning
procedure workers have to be careful, trained and competent. In addition, the
equipment used for stunning should be in such a way designed and constructed, as
well as regularly cleaned and calibrated to ensure optimal current flow and
effective stunning of pigs. Proper stunning is important both for high standard of
animal welfare and meat quality, and therefore it is important to perform stunning
procedure in accordance with recommendations.
PB  - Belgrade : Institute for Animal Husbandry
C3  - 10th International Symposium Modern Trends in Livestock Production, Belgrade, 2 - 4 October, 2013
T1  - Factors of importance for successful electrical stunning of pigs
SP  - 648
EP  - 654
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3842
ER  - 

@conference{
author = "Dokmanović, Marija and Baltić, Milan Ž. and Karabasil, Neđeljko and Glamočlija, Nataša and Pantić, S. and Marković, Radmila and Todorović, Milica",
year = "2013",
abstract = "There are regulations in European Union, as well as in our
country, which require that animals during slaughter must be unconscious, must
not feel a pain and in this state must remain until complete loss of brain function
due to exsanguination. Electrical stunning effectiveness in pigs can be assessed
through two critical points, and these are the percentage of animals that are
effectively stunned at the first attempt and the percentage of animals that remain
insensitive during slaughter procedure. In order to properly perform stunning
procedure workers have to be careful, trained and competent. In addition, the
equipment used for stunning should be in such a way designed and constructed, as
well as regularly cleaned and calibrated to ensure optimal current flow and
effective stunning of pigs. Proper stunning is important both for high standard of
animal welfare and meat quality, and therefore it is important to perform stunning
procedure in accordance with recommendations.",
publisher = "Belgrade : Institute for Animal Husbandry",
journal = "10th International Symposium Modern Trends in Livestock Production, Belgrade, 2 - 4 October, 2013",
title = "Factors of importance for successful electrical stunning of pigs",
pages = "648-654",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3842"
}

Dokmanović, M., Baltić, M. Ž., Karabasil, N., Glamočlija, N., Pantić, S., Marković, R.,& Todorović, M.. (2013). Factors of importance for successful electrical stunning of pigs. in 10th International Symposium Modern Trends in Livestock Production, Belgrade, 2 - 4 October, 2013
Belgrade : Institute for Animal Husbandry., 648-654.
https://hdl.handle.net/21.15107/rcub_veterinar_3842

Dokmanović M, Baltić MŽ, Karabasil N, Glamočlija N, Pantić S, Marković R, Todorović M. Factors of importance for successful electrical stunning of pigs. in 10th International Symposium Modern Trends in Livestock Production, Belgrade, 2 - 4 October, 2013. 2013;:648-654.
https://hdl.handle.net/21.15107/rcub_veterinar_3842 .

Dokmanović, Marija, Baltić, Milan Ž., Karabasil, Neđeljko, Glamočlija, Nataša, Pantić, S., Marković, Radmila, Todorović, Milica, "Factors of importance for successful electrical stunning of pigs" in 10th International Symposium Modern Trends in Livestock Production, Belgrade, 2 - 4 October, 2013 (2013):648-654,
https://hdl.handle.net/21.15107/rcub_veterinar_3842 .

TY  - CONF
AU  - Dokmanović, Marija
AU  - Glamočlija, Nataša
AU  - Tomović, Vladimir
AU  - Todorović, Milica
AU  - Marković, Radmila
AU  - Pantić, Srđan
AU  - Baltić, Milan Ž.
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3849
AB  - The objective of this study was to
determine the effect of sex and castration on
carcass and meat quality parameters. The
experiment was conducted on 100 commercial
market pigs (53 barrows, 31 gilts and 16 boars)
derived from crossing Naima sows with hybrids P-
76 PenArLan boars. Within carcass quality
parameters were measured hot carcass weight, fat
carcass thickness at two points (on the back and at
the sacrum) and meatiness (in percentages and
kilograms). Meat quality measurements were
carried out on muscle Longissimus dorsi (LD).
Value of pH and temperature were measured 60
minutes (pH60min and t60min) and 24 hours post
mortem (pH24h). Marbling and sensory color were
assessed after 24 hours post mortem using the
scaling method. Results showed that lean meat
content was significantly lower in barrows (43.14
%) compared to gilts (44.17 %) and boars (45.06
%). Fat carcass thickness was significantly the
highest in barrows and significantly the lowest in
boars. Values of pH (pH60min and pH24h),
temperature, marbling and sensory color did not
differ among compared groups. This suggests that
boars had a slight advantage in carcass quality
while differences in meat quality were not
pronounced among compared groups.
PB  - Belgrade : Institute of Meat Hygiene and Technology
C3  - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
T1  - Influence of sex and castration on carcass and meat quality parameters in pigs
SP  - 194
EP  - 197
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3849
ER  - 

@conference{
author = "Dokmanović, Marija and Glamočlija, Nataša and Tomović, Vladimir and Todorović, Milica and Marković, Radmila and Pantić, Srđan and Baltić, Milan Ž.",
year = "2013",
abstract = "The objective of this study was to
determine the effect of sex and castration on
carcass and meat quality parameters. The
experiment was conducted on 100 commercial
market pigs (53 barrows, 31 gilts and 16 boars)
derived from crossing Naima sows with hybrids P-
76 PenArLan boars. Within carcass quality
parameters were measured hot carcass weight, fat
carcass thickness at two points (on the back and at
the sacrum) and meatiness (in percentages and
kilograms). Meat quality measurements were
carried out on muscle Longissimus dorsi (LD).
Value of pH and temperature were measured 60
minutes (pH60min and t60min) and 24 hours post
mortem (pH24h). Marbling and sensory color were
assessed after 24 hours post mortem using the
scaling method. Results showed that lean meat
content was significantly lower in barrows (43.14
%) compared to gilts (44.17 %) and boars (45.06
%). Fat carcass thickness was significantly the
highest in barrows and significantly the lowest in
boars. Values of pH (pH60min and pH24h),
temperature, marbling and sensory color did not
differ among compared groups. This suggests that
boars had a slight advantage in carcass quality
while differences in meat quality were not
pronounced among compared groups.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013",
title = "Influence of sex and castration on carcass and meat quality parameters in pigs",
pages = "194-197",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3849"
}

Dokmanović, M., Glamočlija, N., Tomović, V., Todorović, M., Marković, R., Pantić, S.,& Baltić, M. Ž.. (2013). Influence of sex and castration on carcass and meat quality parameters in pigs. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
Belgrade : Institute of Meat Hygiene and Technology., 194-197.
https://hdl.handle.net/21.15107/rcub_veterinar_3849

Dokmanović M, Glamočlija N, Tomović V, Todorović M, Marković R, Pantić S, Baltić MŽ. Influence of sex and castration on carcass and meat quality parameters in pigs. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:194-197.
https://hdl.handle.net/21.15107/rcub_veterinar_3849 .

Dokmanović, Marija, Glamočlija, Nataša, Tomović, Vladimir, Todorović, Milica, Marković, Radmila, Pantić, Srđan, Baltić, Milan Ž., "Influence of sex and castration on carcass and meat quality parameters in pigs" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):194-197,
https://hdl.handle.net/21.15107/rcub_veterinar_3849 .

TY  - JOUR
AU  - Dokmanović, Marija
AU  - Tešić, Milan
AU  - Teodorović, Vlado
AU  - Karabasil, Nedjeljko
AU  - Marković, Radmila
AU  - Todorović, Milica
AU  - Đurić, Jelena
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/969
AB  - The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16± 4.31% to 53.27±2.94%. The average quantity of meat in farm pig carcasses was 52.29± 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99±4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determined. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness.
AB  - Cilj ovog rada bio je ispitivanje mesnatosti trupova svinja sa različitih farmi i iz otkupa koje su zaklane u jednoj klanici u Srbiji. U Srbiji se jedna trećina svinja zakolje u klanicama, a ostale dve trećine u domaćinstvima. Rezultati ispitivanja 12.523 zaklanih svinja sa devet farmi i iz otkupa pokazala su da je mesnatost svinja sa farmi bila od 51,16±4,31% do 53,27±2,94%, a u proseku 52,29±2,04%. Prosečna mesnatost trupova svinja iz otkupa bila je 48,99±4,85%. Svi trupovi svinja sa farmi prema mesnatosti svrstani su u klasu U (mesnatost od 50,0-54,9%), dok su trupovi svinja iz otkupa svrstani u klasu R (procenat mesa u trupu od 45,0 do 49,9%). Podaci o mesnatosti trupova svinja u Srbiji nisu objavljivani u poslednjih 20 godina, zato što se mesnatost nije određivala. Danas se samo u tri klanice u Srbiji određuje mesnatost svinjskih trupova, pri čemu se koriste električno-optički instrumenti.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - Assessment of pig carcass meatiness in Serbia
T1  - Ispitivanje mesnatosti trupova svinja u Srbiji
VL  - 67
IS  - 3-4
SP  - 227
EP  - 236
DO  - 10.2298/VETGL1304227D
ER  - 

@article{
author = "Dokmanović, Marija and Tešić, Milan and Teodorović, Vlado and Karabasil, Nedjeljko and Marković, Radmila and Todorović, Milica and Đurić, Jelena",
year = "2013",
abstract = "The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16± 4.31% to 53.27±2.94%. The average quantity of meat in farm pig carcasses was 52.29± 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99±4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determined. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness., Cilj ovog rada bio je ispitivanje mesnatosti trupova svinja sa različitih farmi i iz otkupa koje su zaklane u jednoj klanici u Srbiji. U Srbiji se jedna trećina svinja zakolje u klanicama, a ostale dve trećine u domaćinstvima. Rezultati ispitivanja 12.523 zaklanih svinja sa devet farmi i iz otkupa pokazala su da je mesnatost svinja sa farmi bila od 51,16±4,31% do 53,27±2,94%, a u proseku 52,29±2,04%. Prosečna mesnatost trupova svinja iz otkupa bila je 48,99±4,85%. Svi trupovi svinja sa farmi prema mesnatosti svrstani su u klasu U (mesnatost od 50,0-54,9%), dok su trupovi svinja iz otkupa svrstani u klasu R (procenat mesa u trupu od 45,0 do 49,9%). Podaci o mesnatosti trupova svinja u Srbiji nisu objavljivani u poslednjih 20 godina, zato što se mesnatost nije određivala. Danas se samo u tri klanice u Srbiji određuje mesnatost svinjskih trupova, pri čemu se koriste električno-optički instrumenti.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "Assessment of pig carcass meatiness in Serbia, Ispitivanje mesnatosti trupova svinja u Srbiji",
volume = "67",
number = "3-4",
pages = "227-236",
doi = "10.2298/VETGL1304227D"
}

Dokmanović, M., Tešić, M., Teodorović, V., Karabasil, N., Marković, R., Todorović, M.,& Đurić, J.. (2013). Assessment of pig carcass meatiness in Serbia. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 67(3-4), 227-236.
https://doi.org/10.2298/VETGL1304227D

Dokmanović M, Tešić M, Teodorović V, Karabasil N, Marković R, Todorović M, Đurić J. Assessment of pig carcass meatiness in Serbia. in Veterinarski Glasnik. 2013;67(3-4):227-236.
doi:10.2298/VETGL1304227D .

Dokmanović, Marija, Tešić, Milan, Teodorović, Vlado, Karabasil, Nedjeljko, Marković, Radmila, Todorović, Milica, Đurić, Jelena, "Assessment of pig carcass meatiness in Serbia" in Veterinarski Glasnik, 67, no. 3-4 (2013):227-236,
https://doi.org/10.2298/VETGL1304227D . .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Ivanović, Jelena
AU  - Dokmanović, Marija
AU  - Marković, Radmila
AU  - Todorović, Milica
AU  - Lončina, Jasna
AU  - Bošković, Marija
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1006
AB  - Y. enterocolitica is a pathogenic microorganism with the possibility of meat and carcasses contamination of pigs which affects human health. This microorganism is at the highest percentage found in the tonsils of pigs and due to poor hygiene practice and inadequate manipulation with knives, can penetrate the carcass and become a source of infection for humans. In EFSA opinion on pork hazards is evaluated comprehensive system of maintaining food safety and quality, and rating hazards relevant to pig carcasses, particular during cooling, including Y. enterocolitica.
AB  - Yersinia enterocolitica pripada patogenim mikroorganizmima koji mogu da kontaminiraju trupove i meso svinja što utiče na zdravlje ljudi. Ovaj mikroorganizam se nalazi najčešće u tonzilama svinja za klanje a usled loše higijenske prakse i neadekvatne manipulacije noževima, može dospeti na trup i tako postati izvor infekcije za ljude. EFSA je u svom mišljenju o opasnostima iz svinjskog mesa koje se moraju kontrolisati sveobuhvatnim sistemom osiguranja bezbednosti, ocenila kvalitativno i rangirala relevantne opasnosti na trupovima svinja i momentu nakon hlađenja trupova, uključujući i Y. enterocolitica.
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - Yersinia enterocolitica: Sources and pathway of contamination pig carcass
T1  - Yersinia enterocolitica - izvori i putevi kontaminacije trupova svinja
VL  - 62
IS  - 1-2
SP  - 109
EP  - 117
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1006
ER  - 

@article{
author = "Baltić, Milan Ž. and Ivanović, Jelena and Dokmanović, Marija and Marković, Radmila and Todorović, Milica and Lončina, Jasna and Bošković, Marija",
year = "2013",
abstract = "Y. enterocolitica is a pathogenic microorganism with the possibility of meat and carcasses contamination of pigs which affects human health. This microorganism is at the highest percentage found in the tonsils of pigs and due to poor hygiene practice and inadequate manipulation with knives, can penetrate the carcass and become a source of infection for humans. In EFSA opinion on pork hazards is evaluated comprehensive system of maintaining food safety and quality, and rating hazards relevant to pig carcasses, particular during cooling, including Y. enterocolitica., Yersinia enterocolitica pripada patogenim mikroorganizmima koji mogu da kontaminiraju trupove i meso svinja što utiče na zdravlje ljudi. Ovaj mikroorganizam se nalazi najčešće u tonzilama svinja za klanje a usled loše higijenske prakse i neadekvatne manipulacije noževima, može dospeti na trup i tako postati izvor infekcije za ljude. EFSA je u svom mišljenju o opasnostima iz svinjskog mesa koje se moraju kontrolisati sveobuhvatnim sistemom osiguranja bezbednosti, ocenila kvalitativno i rangirala relevantne opasnosti na trupovima svinja i momentu nakon hlađenja trupova, uključujući i Y. enterocolitica.",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "Yersinia enterocolitica: Sources and pathway of contamination pig carcass, Yersinia enterocolitica - izvori i putevi kontaminacije trupova svinja",
volume = "62",
number = "1-2",
pages = "109-117",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1006"
}

Baltić, M. Ž., Ivanović, J., Dokmanović, M., Marković, R., Todorović, M., Lončina, J.,& Bošković, M.. (2013). Yersinia enterocolitica: Sources and pathway of contamination pig carcass. in Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 62(1-2), 109-117.
https://hdl.handle.net/21.15107/rcub_veterinar_1006

Baltić MŽ, Ivanović J, Dokmanović M, Marković R, Todorović M, Lončina J, Bošković M. Yersinia enterocolitica: Sources and pathway of contamination pig carcass. in Savremena poljoprivreda. 2013;62(1-2):109-117.
https://hdl.handle.net/21.15107/rcub_veterinar_1006 .

Baltić, Milan Ž., Ivanović, Jelena, Dokmanović, Marija, Marković, Radmila, Todorović, Milica, Lončina, Jasna, Bošković, Marija, "Yersinia enterocolitica: Sources and pathway of contamination pig carcass" in Savremena poljoprivreda, 62, no. 1-2 (2013):109-117,
https://hdl.handle.net/21.15107/rcub_veterinar_1006 .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Pavlićević, Nataša
AU  - Đorđević, Vesna
AU  - Grbić, Slaven
AU  - Marković, Radmila
AU  - Todorović, Milica
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2106
AB  - Последњих година, као последица глобализације и промена културолошких
и кулинарских навика становништва, забележен је пораст броја људи инфи-
цираних паразитима услед конзумације сировог или недовољно температурно
обрађеног рибљег меса. Евисцерација рибе брзо након улова, као и адспекција и
преглед меса пре пуштања у промет или пре конзумације представљају
превентивне мере. Међутим, уколико се паразити ипак појаве у месу, постоје
бројни хемијски и физички третмани које убијају паразите и након којих месо
постаје безбедно за употребу. Поред стандардних, постоје и експерименталне
методе за инактивацију паразита, као што је употреба електричне струје ниског
напона или неконвенционални, традиционални начини, као што је употреба
зачина.
AB  - In the last few years, as a result of globalisation and changes in cultural habits
and culinary practices there has been noted increasing in the number of parasitic
infection in people caused by consumption of raw or undercooked fish meat and
fishery products. Evisceration of fish soon after catching, adspection and control of
fish meat before the consumption are preventing measures. If there are parasites
in fish tissue they can be killed by using physical or chemical treatments.
Moreover, there are some experimental methods such as low voltage current or
non conventional, traditional method like using some vegetable products.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza
T1  - Control measures of handling and processing raw fish meat in order to prevent fish borne parasitic zoonoses
VL  - 13
IS  - 2
SP  - 167
EP  - 175
DO  - 10.7251/VJRS1302167B
ER  - 

@article{
author = "Baltić, Milan Ž. and Bošković, Marija and Pavlićević, Nataša and Đorđević, Vesna and Grbić, Slaven and Marković, Radmila and Todorović, Milica",
year = "2013",
abstract = "Последњих година, као последица глобализације и промена културолошких
и кулинарских навика становништва, забележен је пораст броја људи инфи-
цираних паразитима услед конзумације сировог или недовољно температурно
обрађеног рибљег меса. Евисцерација рибе брзо након улова, као и адспекција и
преглед меса пре пуштања у промет или пре конзумације представљају
превентивне мере. Међутим, уколико се паразити ипак појаве у месу, постоје
бројни хемијски и физички третмани које убијају паразите и након којих месо
постаје безбедно за употребу. Поред стандардних, постоје и експерименталне
методе за инактивацију паразита, као што је употреба електричне струје ниског
напона или неконвенционални, традиционални начини, као што је употреба
зачина., In the last few years, as a result of globalisation and changes in cultural habits
and culinary practices there has been noted increasing in the number of parasitic
infection in people caused by consumption of raw or undercooked fish meat and
fishery products. Evisceration of fish soon after catching, adspection and control of
fish meat before the consumption are preventing measures. If there are parasites
in fish tissue they can be killed by using physical or chemical treatments.
Moreover, there are some experimental methods such as low voltage current or
non conventional, traditional method like using some vegetable products.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza, Control measures of handling and processing raw fish meat in order to prevent fish borne parasitic zoonoses",
volume = "13",
number = "2",
pages = "167-175",
doi = "10.7251/VJRS1302167B"
}

Baltić, M. Ž., Bošković, M., Pavlićević, N., Đorđević, V., Grbić, S., Marković, R.,& Todorović, M.. (2013). Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 13(2), 167-175.
https://doi.org/10.7251/VJRS1302167B

Baltić MŽ, Bošković M, Pavlićević N, Đorđević V, Grbić S, Marković R, Todorović M. Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza. in Veterinarski žurnal Republike Srpske. 2013;13(2):167-175.
doi:10.7251/VJRS1302167B .

Baltić, Milan Ž., Bošković, Marija, Pavlićević, Nataša, Đorđević, Vesna, Grbić, Slaven, Marković, Radmila, Todorović, Milica, "Kontrolne mere tokom manipulacije i procesa obrade mesa ribe u cilju prevencije zoonotskih parazitoza" in Veterinarski žurnal Republike Srpske, 13, no. 2 (2013):167-175,
https://doi.org/10.7251/VJRS1302167B . .