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

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

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

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

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

TY  - CONF
AU  - Đurić, Spomenka
AU  - Vejnović, Branislav
AU  - Nedić, Drago
AU  - Teodorović, Radislava
AU  - Janjić, Jelena
AU  - Nikolić, Aleksandra
AU  - Mirilović, Milorad
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2964
AB  - Strategija borbe protiv BTV se bazira na depopulaciji obolelih životinja
u zaraženim područjima, najčešće u kombinaciji sa vakcinacijom i
uvođenjem visokih biosigurnosnih mera na farmama i u objektima u
kojima se drže životinje. Primenom ovakvih mera može se obezbediti
odsustvo bolesti većih razmera. Zbog značajnog uticaja klimatskih
faktora na pojavljivenje i širenje vektora bolesti, samog načina držanja
prijemčivih životinja kao i zoohigijenskih i biosigurnosnih mera, ne
postoji univerzalni obrazac kontrole BTV.
Osnovni cilj je razvijanje i primena stohastičkog modela, koji međusobno
povezuje klimatske faktore, populaciju vektora, prijemčive domaćine
i mere intervencije, odnosno mere kontrole BPJ. Model simulira
dnevno prenošenje bolesti vektorima kroz prijemčivu populaciju, a
sam intenzitet prenošenja, odnosno brojnost i vektorski kapacitet
uslovljeni su klimatskim faktorima, odnosno dnevnim promenama
prosečne temperature. Model je uprošćeno preslikavanje (prikazivanje) stvarnog okruženja,
procesa ili sistema. U osnovi, model ima za cilj da na osnovu iskustva,
prikupljenih podataka, mišljenja i naliza eksperata, predstavi stvarni
sistem, fenomen ili određenu pojavu. Izbor modela svakako zavisi
od potreba, vremena u kome je potrebno doneti neku odluku, vrste
ispitivanja, potrebe za što preciznijim rezultatima, raspoloživim podacima
i finansijskim sredstvima
Analizirani model odnosa dobiti i troškova ima pozitivan ekonomski efekat
jer je ustanovljena pozitivna neto sadašnja vrednost (NSV=110.363.000,88
dinara), parametar CBR iznosi 1,03, dok je na osnovu interne stope
povraćaja (ISPS=6,70) ustanovljeno da bi ovaj model programa za rano
otkrivanje, dijagnostiku, sprečavanje širenja, suzbijanje i iskorenjivanje
zarazne bolesti plavog jezika na teritoriji Republike Srbije ekonomski
bio opravdan sve dok kamatna stopa na godišnjem nivou ne bi prelazila
6,70%.
AB  - The strategy to combat BTV is based on the depopulation of infected
animals in infected areas, most often in combination with vaccination
and the introduction of high biosecurity measures on farms and in
facilities where animals are kept. The application of such measures
can ensure the absence of large-scale diseases. Because of to the
significant influence of climatic factors on the emergence and spread
of disease vectors, the very way of keeping receptive animals as well
as zoohygienic and biosecurity measures, there is no universal pattern
of control of BTV.
The main goal is to develop and apply a stochastic model, which
interconnects climatic factors, vector populations, receptive hosts and
intervention measures, ie BPJ control measures. The model simulates
the daily transmission of disease by vectors through a susceptible
population, and the intensity of transmission, ie the number and vector capacity are conditioned by climatic factors, that is, daily changes in
average temperature.
A model is a simplified mapping (representation) of an actual
environment, process, or system. Basically, the model aims to present
an actual system, phenomenon or a certain phenomenon based on
experience, collected data, opinions and analyzes of experts. The
choice of model certainly depends on the needs, the time in which it
is necessary to make a decision, the type of testing, the need for the
most accurate results, available data and financial resources.
The analyzed model of the ratio of profit and costs has a positive
economic effect because a positive net present value was established
(NSV = 110,363,000.88 dinars), the CBR parameter is 1.03, while based
on the internal rate of return (ISPS = 6.70) it was established that this
model program for early detection, diagnosis, prevention of spread,
control and eradication of infectious bluetongue in the territory of the
Republic of Serbia would be economically justified until the annual
interest rate would not exceed 6.70%.
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  - Analiza troškova i dobiti modela za kontrolu i iskorenjivanje bolesti plavog jezika u Republici Srbiji
T1  - Cost-benefit analysis of the model for control and eradication of Bluetongue diseases in the Republic of Serbia
SP  - 115
EP  - 118
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2964
ER  - 

@conference{
author = "Đurić, Spomenka and Vejnović, Branislav and Nedić, Drago and Teodorović, Radislava and Janjić, Jelena and Nikolić, Aleksandra and Mirilović, Milorad",
year = "2022",
abstract = "Strategija borbe protiv BTV se bazira na depopulaciji obolelih životinja
u zaraženim područjima, najčešće u kombinaciji sa vakcinacijom i
uvođenjem visokih biosigurnosnih mera na farmama i u objektima u
kojima se drže životinje. Primenom ovakvih mera može se obezbediti
odsustvo bolesti većih razmera. Zbog značajnog uticaja klimatskih
faktora na pojavljivenje i širenje vektora bolesti, samog načina držanja
prijemčivih životinja kao i zoohigijenskih i biosigurnosnih mera, ne
postoji univerzalni obrazac kontrole BTV.
Osnovni cilj je razvijanje i primena stohastičkog modela, koji međusobno
povezuje klimatske faktore, populaciju vektora, prijemčive domaćine
i mere intervencije, odnosno mere kontrole BPJ. Model simulira
dnevno prenošenje bolesti vektorima kroz prijemčivu populaciju, a
sam intenzitet prenošenja, odnosno brojnost i vektorski kapacitet
uslovljeni su klimatskim faktorima, odnosno dnevnim promenama
prosečne temperature. Model je uprošćeno preslikavanje (prikazivanje) stvarnog okruženja,
procesa ili sistema. U osnovi, model ima za cilj da na osnovu iskustva,
prikupljenih podataka, mišljenja i naliza eksperata, predstavi stvarni
sistem, fenomen ili određenu pojavu. Izbor modela svakako zavisi
od potreba, vremena u kome je potrebno doneti neku odluku, vrste
ispitivanja, potrebe za što preciznijim rezultatima, raspoloživim podacima
i finansijskim sredstvima
Analizirani model odnosa dobiti i troškova ima pozitivan ekonomski efekat
jer je ustanovljena pozitivna neto sadašnja vrednost (NSV=110.363.000,88
dinara), parametar CBR iznosi 1,03, dok je na osnovu interne stope
povraćaja (ISPS=6,70) ustanovljeno da bi ovaj model programa za rano
otkrivanje, dijagnostiku, sprečavanje širenja, suzbijanje i iskorenjivanje
zarazne bolesti plavog jezika na teritoriji Republike Srbije ekonomski
bio opravdan sve dok kamatna stopa na godišnjem nivou ne bi prelazila
6,70%., The strategy to combat BTV is based on the depopulation of infected
animals in infected areas, most often in combination with vaccination
and the introduction of high biosecurity measures on farms and in
facilities where animals are kept. The application of such measures
can ensure the absence of large-scale diseases. Because of to the
significant influence of climatic factors on the emergence and spread
of disease vectors, the very way of keeping receptive animals as well
as zoohygienic and biosecurity measures, there is no universal pattern
of control of BTV.
The main goal is to develop and apply a stochastic model, which
interconnects climatic factors, vector populations, receptive hosts and
intervention measures, ie BPJ control measures. The model simulates
the daily transmission of disease by vectors through a susceptible
population, and the intensity of transmission, ie the number and vector capacity are conditioned by climatic factors, that is, daily changes in
average temperature.
A model is a simplified mapping (representation) of an actual
environment, process, or system. Basically, the model aims to present
an actual system, phenomenon or a certain phenomenon based on
experience, collected data, opinions and analyzes of experts. The
choice of model certainly depends on the needs, the time in which it
is necessary to make a decision, the type of testing, the need for the
most accurate results, available data and financial resources.
The analyzed model of the ratio of profit and costs has a positive
economic effect because a positive net present value was established
(NSV = 110,363,000.88 dinars), the CBR parameter is 1.03, while based
on the internal rate of return (ISPS = 6.70) it was established that this
model program for early detection, diagnosis, prevention of spread,
control and eradication of infectious bluetongue in the territory of the
Republic of Serbia would be economically justified until the annual
interest rate would not exceed 6.70%.",
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 = "Analiza troškova i dobiti modela za kontrolu i iskorenjivanje bolesti plavog jezika u Republici Srbiji, Cost-benefit analysis of the model for control and eradication of Bluetongue diseases in the Republic of Serbia",
pages = "115-118",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2964"
}

Đurić, S., Vejnović, B., Nedić, D., Teodorović, R., Janjić, J., Nikolić, A.,& Mirilović, M.. (2022). Analiza troškova i dobiti modela za kontrolu i iskorenjivanje bolesti plavog jezika u Republici Srbiji. in 27. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 18. jun 2022
Banja Luka : Veterinarska komora Republike Srpske., 115-118.
https://hdl.handle.net/21.15107/rcub_veterinar_2964

Đurić S, Vejnović B, Nedić D, Teodorović R, Janjić J, Nikolić A, Mirilović M. Analiza troškova i dobiti modela za kontrolu i iskorenjivanje bolesti plavog jezika u Republici Srbiji. in 27. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 18. jun 2022. 2022;:115-118.
https://hdl.handle.net/21.15107/rcub_veterinar_2964 .

Đurić, Spomenka, Vejnović, Branislav, Nedić, Drago, Teodorović, Radislava, Janjić, Jelena, Nikolić, Aleksandra, Mirilović, Milorad, "Analiza troškova i dobiti modela za kontrolu i iskorenjivanje bolesti plavog jezika u Republici Srbiji" in 27. Godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina), Trebinje, 15 - 18. jun 2022 (2022):115-118,
https://hdl.handle.net/21.15107/rcub_veterinar_2964 .

TY  - CONF
AU  - Đurić, Spomenka
AU  - Vejnović, Branislav
AU  - Janjić, Jelena
AU  - Teodorović, Radislava
AU  - Nikolić, Aleksandra
AU  - Nedić, Drago
AU  - Mirilović, Milorad
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3159
AB  - Bolest plavog jezika (BPJ) je virusno nekontagiozno oboljenje domaćih i divljih
preživara, izazvano RNK virusom iz roda Orbivirus i familije Reoviridae. Virus plavog
jezika (BTV) se prenosi hematofagnim insektima iz roda Culicoides. Virus se u prirodi
održava infekcijom vektora i prijemčivih domaćina, najčešće preživara. Bolest se javlja
sezonski, obično u kasno leto kada je populacija vektora najveća, dok je u ostalim
područjima pojava bolesti vezana za klimatske prilike kao i blizinu slivova velikih reka,
močvara i poplavljenih površina. Virus plavog jezika u Republici Srbiji je kontrolisan
vakcinacijom i uvođenjem visokih biosigurnosnih mera na farmama i u objektima,
kao i mestima gde životinje borave, što je praksa u većini zemalja Evropske unije (EU).
Radi kontrole nastanka i širenja BTV neophodno je ustanoviti sve relevantne ekonomske
pokazatelje koji bi omogućili da se ustanove ekonomski efekti sprovođenja programa
koji ima za cilj kontrolu pojave bolesti plavog jezika. Evaluacija programa je
izvedena na osnovu analize dobiti i troškova.
Analizirani model odnosa dobiti i troškova ima pozitivan ekonomski efekat jer je
ustanovljena pozitivna neto sadašnja vrednost (NSV=110.363.000,88 dinara), parametar
CBR iznosi 1,03, dok je na osnovu interne stope povraćaja (ISPS=6,70) ustanovljeno
da bi ovaj model programa za rano otkrivanje, dijagnostiku, sprečavanje širenja, suzbijanje
i iskorenjivanje zarazne bolesti plavog jezika na teritoriji Republike Srbije ekonomski
bio opravdan sve dok kamatna stopa na godišnjem nivou ne bi prelazila 6,7 %.
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021
T1  - “Cost-benefit” analiza pri pojavi bolesti plavog jezika kod domaćih preživara u Republici Srbiji
SP  - 64
EP  - 72
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3159
ER  - 

@conference{
author = "Đurić, Spomenka and Vejnović, Branislav and Janjić, Jelena and Teodorović, Radislava and Nikolić, Aleksandra and Nedić, Drago and Mirilović, Milorad",
year = "2021",
abstract = "Bolest plavog jezika (BPJ) je virusno nekontagiozno oboljenje domaćih i divljih
preživara, izazvano RNK virusom iz roda Orbivirus i familije Reoviridae. Virus plavog
jezika (BTV) se prenosi hematofagnim insektima iz roda Culicoides. Virus se u prirodi
održava infekcijom vektora i prijemčivih domaćina, najčešće preživara. Bolest se javlja
sezonski, obično u kasno leto kada je populacija vektora najveća, dok je u ostalim
područjima pojava bolesti vezana za klimatske prilike kao i blizinu slivova velikih reka,
močvara i poplavljenih površina. Virus plavog jezika u Republici Srbiji je kontrolisan
vakcinacijom i uvođenjem visokih biosigurnosnih mera na farmama i u objektima,
kao i mestima gde životinje borave, što je praksa u većini zemalja Evropske unije (EU).
Radi kontrole nastanka i širenja BTV neophodno je ustanoviti sve relevantne ekonomske
pokazatelje koji bi omogućili da se ustanove ekonomski efekti sprovođenja programa
koji ima za cilj kontrolu pojave bolesti plavog jezika. Evaluacija programa je
izvedena na osnovu analize dobiti i troškova.
Analizirani model odnosa dobiti i troškova ima pozitivan ekonomski efekat jer je
ustanovljena pozitivna neto sadašnja vrednost (NSV=110.363.000,88 dinara), parametar
CBR iznosi 1,03, dok je na osnovu interne stope povraćaja (ISPS=6,70) ustanovljeno
da bi ovaj model programa za rano otkrivanje, dijagnostiku, sprečavanje širenja, suzbijanje
i iskorenjivanje zarazne bolesti plavog jezika na teritoriji Republike Srbije ekonomski
bio opravdan sve dok kamatna stopa na godišnjem nivou ne bi prelazila 6,7 %.",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021",
title = "“Cost-benefit” analiza pri pojavi bolesti plavog jezika kod domaćih preživara u Republici Srbiji",
pages = "64-72",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3159"
}

Đurić, S., Vejnović, B., Janjić, J., Teodorović, R., Nikolić, A., Nedić, D.,& Mirilović, M.. (2021). “Cost-benefit” analiza pri pojavi bolesti plavog jezika kod domaćih preživara u Republici Srbiji. in 32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021
Beograd : Srpsko veterinarsko društvo., 64-72.
https://hdl.handle.net/21.15107/rcub_veterinar_3159

Đurić S, Vejnović B, Janjić J, Teodorović R, Nikolić A, Nedić D, Mirilović M. “Cost-benefit” analiza pri pojavi bolesti plavog jezika kod domaćih preživara u Republici Srbiji. in 32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021. 2021;:64-72.
https://hdl.handle.net/21.15107/rcub_veterinar_3159 .

Đurić, Spomenka, Vejnović, Branislav, Janjić, Jelena, Teodorović, Radislava, Nikolić, Aleksandra, Nedić, Drago, Mirilović, Milorad, "“Cost-benefit” analiza pri pojavi bolesti plavog jezika kod domaćih preživara u Republici Srbiji" in 32. Savetovanje veterinara Srbije, Zlatibor, 9 – 12. septembar 2021 (2021):64-72,
https://hdl.handle.net/21.15107/rcub_veterinar_3159 .

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

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

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

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

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

TY  - JOUR
AU  - Vasilev, Dragan
AU  - Dimovska, Nina
AU  - Hajrulai-Musliu, Zehra
AU  - Teodorović, Vlado
AU  - Nikolić, Aleksandra
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Mirilović, Milorad
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1803
AB  - The fatty acid (FA) profiles of lamb muscle and adipose tissue originating from ten different grazing areas in North Macedonia and an assessment of whether the meat origin could be distinguished on the basis of FA profile are presented. Muscle and adipose tissues of three-month-old male lambs (crossbreds of autochthonous Ovcepolian and Wurttemberg) reared on spring pastures were studied. Statistically significant differences in the individual FA contents, FA groups and FA ratios were observed between lamb tissues from the different geographic regions. Canonical discriminant analysis showed there was a significant linear divergence between tissues from almost all examined regions. The greatest weight in the differentiation of the different areas showed fatty acid ratios, C18:3n3, C18:1n9c and C20:5n3 for the muscle tissue, as well as C18:1n9c, C18:2n6c, C16:1 and C17:1 for the adipose tissue. This showed that the FA composition of muscle and adipose tissue obtained from lambs reared on pasture could serve as a useful indicator to aid differentiation of its geographic origin but it should be confirmed through further replicated studies.
PB  - Elsevier Sci Ltd, Oxford
T2  - Meat Science
T1  - Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication
VL  - 162
SP  - 108020
DO  - 10.1016/j.meatsci.2019.108020
ER  - 

@article{
author = "Vasilev, Dragan and Dimovska, Nina and Hajrulai-Musliu, Zehra and Teodorović, Vlado and Nikolić, Aleksandra and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Mirilović, Milorad",
year = "2020",
abstract = "The fatty acid (FA) profiles of lamb muscle and adipose tissue originating from ten different grazing areas in North Macedonia and an assessment of whether the meat origin could be distinguished on the basis of FA profile are presented. Muscle and adipose tissues of three-month-old male lambs (crossbreds of autochthonous Ovcepolian and Wurttemberg) reared on spring pastures were studied. Statistically significant differences in the individual FA contents, FA groups and FA ratios were observed between lamb tissues from the different geographic regions. Canonical discriminant analysis showed there was a significant linear divergence between tissues from almost all examined regions. The greatest weight in the differentiation of the different areas showed fatty acid ratios, C18:3n3, C18:1n9c and C20:5n3 for the muscle tissue, as well as C18:1n9c, C18:2n6c, C16:1 and C17:1 for the adipose tissue. This showed that the FA composition of muscle and adipose tissue obtained from lambs reared on pasture could serve as a useful indicator to aid differentiation of its geographic origin but it should be confirmed through further replicated studies.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication",
volume = "162",
pages = "108020",
doi = "10.1016/j.meatsci.2019.108020"
}

Vasilev, D., Dimovska, N., Hajrulai-Musliu, Z., Teodorović, V., Nikolić, A., Karabasil, N., Dimitrijević, M.,& Mirilović, M.. (2020). Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication. in Meat Science
Elsevier Sci Ltd, Oxford., 162, 108020.
https://doi.org/10.1016/j.meatsci.2019.108020

Vasilev D, Dimovska N, Hajrulai-Musliu Z, Teodorović V, Nikolić A, Karabasil N, Dimitrijević M, Mirilović M. Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication. in Meat Science. 2020;162:108020.
doi:10.1016/j.meatsci.2019.108020 .

Vasilev, Dragan, Dimovska, Nina, Hajrulai-Musliu, Zehra, Teodorović, Vlado, Nikolić, Aleksandra, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Mirilović, Milorad, "Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication" in Meat Science, 162 (2020):108020,
https://doi.org/10.1016/j.meatsci.2019.108020 . .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Đorđević, Vesna
AU  - Parunović, Nenad
AU  - Stefanović, Srđan
AU  - Đurić, Spomenka
AU  - Babić, Jelena
AU  - Vasilev, Dragan
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1865
AB  - This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C-the control-sausages of usual composition containing nitrites; N+P-sausages with nitrites and polyphenols; and P-nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a∗=14.5 and a∗=13.2, respectively) and yellowness (b∗=5.9 and b∗=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a∗=8.0 and b∗=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied.
AB  - Cilj ovog rada bio je ispitivanje uticaja polifenola na fermentisane kobasice proizvedene sa ili bez dodatka nitrita za vreme skladištenja od 280 dana. Proizvedena su tri tipa kobasica, od kojih su formirane tri eksperimentalne grupe: C - kontrolna grupa – kobasice uobičajenog sastava koje sadrže nitrite, N+P - kobasice sa nitritima i polifenolima i P - kobasice bez nitrita koje sadrže polifenole. Hemijski sastav svih grupa kobasica bio je u opsegu uobičajenom za fermentisane suve kobasice. P kobasice sadržale su 0,3 mg/kg nitrita, dok su C i N+P sadržale 54,8 mg/kg, odnosno 52,2 mg/kg. Kobasice obogaćene polifenolima imale su značajno manji peroksidni i TBARS broj nego C kobasice. Broj mlečno-kiselinskih bakterija dostigao je 8,9-9,9 log cfu/g, ali je u toku skladištenja opao na 4,3-4,8 log cfu/g posle 280dana u svim grupama kobasica. Broj Micrococcaceae bio je konstantan (3,5-3,9 log cfu/g). Kod P i N+P kobasica utvrđen je značajno niži broj Pseudomonadaceae. C i P kobasice bile su približno jednako svetle (L=50,2,odnosnoL=49,5) dok su N+P kobasice bile tamnije (L=42,5). C i N+P kobasice imale su sličan intenzitet crvne (a*=14,5 odnosno a*=13,2) i žute boje (b*=5,9 odnosno b*=6,4) ali su ove vrednosti bile niže kod P kobasica (a*=8,0 i b*=4,6). Senzorske karakteristike svih proizvoda bile su približno jednako ocenjene. Nešto bolja aroma utvrđena je od kobasica kojima su dodati polifenoli. Najdominantniji polifenol u kobasicama bio je kempferol-3-O-glukozid, a pored njega, bili su utvrđeni kvercetin, luteolin-7-O-glukozid, katehin i siringinska kiselina. Kobasice bez nitrita obogaćene polifenolima postigle su istu održivost kao i uobičajene kobasice koje sadrže nitrite, što predstavlja ohrabrujuće rezultate za mogućnost upotrebe polifenola kao prirodnog konzervansa i zamene za nitrite. Simultana upotreba nitrita i polifenola nije pouzdana zbog interakcija između polifenola i nitrita, što bi trebalo da bude detaljnije istraženo u budućnosti.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?
T1  - Da li polifenoli mogu da se koriste kao prirodni konzervansi u fermentisanim kobasicama?
VL  - 70
IS  - 2
SP  - 219
EP  - 237
DO  - 10.2478/acve-2020-0016
ER  - 

@article{
author = "Nikolić, Aleksandra and Đorđević, Vesna and Parunović, Nenad and Stefanović, Srđan and Đurić, Spomenka and Babić, Jelena and Vasilev, Dragan",
year = "2020",
abstract = "This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C-the control-sausages of usual composition containing nitrites; N+P-sausages with nitrites and polyphenols; and P-nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a∗=14.5 and a∗=13.2, respectively) and yellowness (b∗=5.9 and b∗=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a∗=8.0 and b∗=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied., Cilj ovog rada bio je ispitivanje uticaja polifenola na fermentisane kobasice proizvedene sa ili bez dodatka nitrita za vreme skladištenja od 280 dana. Proizvedena su tri tipa kobasica, od kojih su formirane tri eksperimentalne grupe: C - kontrolna grupa – kobasice uobičajenog sastava koje sadrže nitrite, N+P - kobasice sa nitritima i polifenolima i P - kobasice bez nitrita koje sadrže polifenole. Hemijski sastav svih grupa kobasica bio je u opsegu uobičajenom za fermentisane suve kobasice. P kobasice sadržale su 0,3 mg/kg nitrita, dok su C i N+P sadržale 54,8 mg/kg, odnosno 52,2 mg/kg. Kobasice obogaćene polifenolima imale su značajno manji peroksidni i TBARS broj nego C kobasice. Broj mlečno-kiselinskih bakterija dostigao je 8,9-9,9 log cfu/g, ali je u toku skladištenja opao na 4,3-4,8 log cfu/g posle 280dana u svim grupama kobasica. Broj Micrococcaceae bio je konstantan (3,5-3,9 log cfu/g). Kod P i N+P kobasica utvrđen je značajno niži broj Pseudomonadaceae. C i P kobasice bile su približno jednako svetle (L=50,2,odnosnoL=49,5) dok su N+P kobasice bile tamnije (L=42,5). C i N+P kobasice imale su sličan intenzitet crvne (a*=14,5 odnosno a*=13,2) i žute boje (b*=5,9 odnosno b*=6,4) ali su ove vrednosti bile niže kod P kobasica (a*=8,0 i b*=4,6). Senzorske karakteristike svih proizvoda bile su približno jednako ocenjene. Nešto bolja aroma utvrđena je od kobasica kojima su dodati polifenoli. Najdominantniji polifenol u kobasicama bio je kempferol-3-O-glukozid, a pored njega, bili su utvrđeni kvercetin, luteolin-7-O-glukozid, katehin i siringinska kiselina. Kobasice bez nitrita obogaćene polifenolima postigle su istu održivost kao i uobičajene kobasice koje sadrže nitrite, što predstavlja ohrabrujuće rezultate za mogućnost upotrebe polifenola kao prirodnog konzervansa i zamene za nitrite. Simultana upotreba nitrita i polifenola nije pouzdana zbog interakcija između polifenola i nitrita, što bi trebalo da bude detaljnije istraženo u budućnosti.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?, Da li polifenoli mogu da se koriste kao prirodni konzervansi u fermentisanim kobasicama?",
volume = "70",
number = "2",
pages = "219-237",
doi = "10.2478/acve-2020-0016"
}

Nikolić, A., Đorđević, V., Parunović, N., Stefanović, S., Đurić, S., Babić, J.,& Vasilev, D.. (2020). Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 70(2), 219-237.
https://doi.org/10.2478/acve-2020-0016

Nikolić A, Đorđević V, Parunović N, Stefanović S, Đurić S, Babić J, Vasilev D. Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?. in Acta Veterinaria-Beograd. 2020;70(2):219-237.
doi:10.2478/acve-2020-0016 .

Nikolić, Aleksandra, Đorđević, Vesna, Parunović, Nenad, Stefanović, Srđan, Đurić, Spomenka, Babić, Jelena, Vasilev, Dragan, "Can Polyphenols Be Used as Natural Preservatives in Fermented Sausages?" in Acta Veterinaria-Beograd, 70, no. 2 (2020):219-237,
https://doi.org/10.2478/acve-2020-0016 . .

TY  - JOUR
AU  - Babić, Milijana
AU  - Pajić, Marija
AU  - Radinović, Miodrag
AU  - Boboš, Stanko
AU  - Bulajić, Snežana
AU  - Nikolić, Aleksandra
AU  - Velebit, Branko
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1784
AB  - The aim of this study was to determine the effects of different temperatures and storage time on Staphylococcus aureus growth, sea gene expression, and synthesis of staphylococcal enterotoxin A (SEA) in the pasteurized and UHT-pasteurized milk. Pasteurized and UHT-pasteurized milk were inoculated with 3.98 log(10) CFU/mL of S. aureus (ATCC 13565). Inoculated milk samples were stored at 8 degrees C, 15 degrees C, and 22 degrees C for 24, 48, and 72 h, respectively. SEA synthesis was detected with a fully automated miniVIDAS instrument using the Enzyme-Linked Fluorescent Assay (ELFA) technology. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. The 2(-Delta Delta CT) method has been used as a relative quantification strategy for gene expression responses data analysis. The results indicated that growth rate, sea gene expression, and SEA synthesis were influenced by type of milk, storage time, and temperature. Incubation of milk at different temperatures (15 degrees C and 22 degrees C) and times was used to simulate inadequate transport and storage conditions. Storage of pasteurized milk at 22 degrees C for 24 h significantly upregulated the expression of sea gene compared with milk stored at 8 degrees C, which coincides with the achieved S. aureus number of 10(5) CFU/mL and detected amount of SEA. In addition, storage of UHT-pasteurized milk at 22 degrees C for 24 h and at 15 degrees C for 48 h significantly upregulated the sea gene expression compared with milk stored at 8 degrees C, which coincides with the detected amount of SEA and the dynamics of S. aureus number change. It can, therefore, be concluded that implementing good hygiene practices to avoid pre- and post-heat treatment milk contamination and maintaining the cold chain at temperature <8 degrees C throughout the entire dairy production chain are of paramount importance to decrease the risk of staphylococcal food poisoning.
PB  - Mary Ann Liebert, Inc, New Rochelle
T2  - Foodborne Pathogens and Disease
T1  - Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk
VL  - 16
IS  - 4
SP  - 282
EP  - 289
DO  - 10.1089/fpd.2018.2544
ER  - 

@article{
author = "Babić, Milijana and Pajić, Marija and Radinović, Miodrag and Boboš, Stanko and Bulajić, Snežana and Nikolić, Aleksandra and Velebit, Branko",
year = "2019",
abstract = "The aim of this study was to determine the effects of different temperatures and storage time on Staphylococcus aureus growth, sea gene expression, and synthesis of staphylococcal enterotoxin A (SEA) in the pasteurized and UHT-pasteurized milk. Pasteurized and UHT-pasteurized milk were inoculated with 3.98 log(10) CFU/mL of S. aureus (ATCC 13565). Inoculated milk samples were stored at 8 degrees C, 15 degrees C, and 22 degrees C for 24, 48, and 72 h, respectively. SEA synthesis was detected with a fully automated miniVIDAS instrument using the Enzyme-Linked Fluorescent Assay (ELFA) technology. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. The 2(-Delta Delta CT) method has been used as a relative quantification strategy for gene expression responses data analysis. The results indicated that growth rate, sea gene expression, and SEA synthesis were influenced by type of milk, storage time, and temperature. Incubation of milk at different temperatures (15 degrees C and 22 degrees C) and times was used to simulate inadequate transport and storage conditions. Storage of pasteurized milk at 22 degrees C for 24 h significantly upregulated the expression of sea gene compared with milk stored at 8 degrees C, which coincides with the achieved S. aureus number of 10(5) CFU/mL and detected amount of SEA. In addition, storage of UHT-pasteurized milk at 22 degrees C for 24 h and at 15 degrees C for 48 h significantly upregulated the sea gene expression compared with milk stored at 8 degrees C, which coincides with the detected amount of SEA and the dynamics of S. aureus number change. It can, therefore, be concluded that implementing good hygiene practices to avoid pre- and post-heat treatment milk contamination and maintaining the cold chain at temperature <8 degrees C throughout the entire dairy production chain are of paramount importance to decrease the risk of staphylococcal food poisoning.",
publisher = "Mary Ann Liebert, Inc, New Rochelle",
journal = "Foodborne Pathogens and Disease",
title = "Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk",
volume = "16",
number = "4",
pages = "282-289",
doi = "10.1089/fpd.2018.2544"
}

Babić, M., Pajić, M., Radinović, M., Boboš, S., Bulajić, S., Nikolić, A.,& Velebit, B.. (2019). Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk. in Foodborne Pathogens and Disease
Mary Ann Liebert, Inc, New Rochelle., 16(4), 282-289.
https://doi.org/10.1089/fpd.2018.2544

Babić M, Pajić M, Radinović M, Boboš S, Bulajić S, Nikolić A, Velebit B. Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk. in Foodborne Pathogens and Disease. 2019;16(4):282-289.
doi:10.1089/fpd.2018.2544 .

Babić, Milijana, Pajić, Marija, Radinović, Miodrag, Boboš, Stanko, Bulajić, Snežana, Nikolić, Aleksandra, Velebit, Branko, "Effects of Temperature Abuse on the Growth and Staphylococcal Enterotoxin A Gene (sea) Expression of Staphylococcus aureus in Milk" in Foodborne Pathogens and Disease, 16, no. 4 (2019):282-289,
https://doi.org/10.1089/fpd.2018.2544 . .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Babić, Milijana
AU  - Jovanović, Jelena
AU  - Čobanović, Nikola
AU  - Branković-Lazić, Ivana
AU  - Milojević, Lazar
AU  - Parunović, Nenad
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2072
AB  - Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter weight on meat yield and quality of broilers. The material consisted of 42 broilers, classified into three groups: lighter (3000 g). The following meat yield parameters were measured: cold carcass weight, breast weight before and after deboning, breast skin and bone weights, thigh weight before and after deboning, thigh skin and bone weights, drumstick weight before and after deboning, and drumstick skin and bone weights. Meat pH (M. pectoralis major) and instrumental colour (breast and drumstick) were measured 24 h post-mortem. Meat quality classes (pale, soft and exudative and normal meat) were determined based on breast muscle L* value. Heavier broilers had higher (P<0.05) cold carcass weight, breast, thigh and drumstick weights both before and after deboning compared to medium and lighter broilers. In contrast, meat quality traits were not significantly (P>0.05) affected by slaughter weight. In conclusion, production of heavy broilers had a beneficial effect on meat quantity, while the effect of slaughter weight on meat quality was negligible.
AB  - Kvalitet mesa brojlera zavisi od interakcije velikog broja faktora, uključujući genotip, starost/telesnu masu, postupaka pre i posle klanja. Cilj ovog ispitivanja bio je da se ispita uticaj telesne mase na prinos i kvalitet mesa brojlera. Istraživanje je sprovedeno na 42 brojlera, grupisanih u tri grupe: brojleri telesne mase manje od 2500 g, brojleri telesne mase između 2500 i 3000 g i brojleri telesne mase veće od 3000 g. Ispitivani su sledeći pokazatelji prinosa mesa: masa hladnog trupa, masa grudi pre i posle otkoštavanja, masa kože i kostiju grudi, masa karabataka pre i posle otkoštavanja, masa kože i kostiju karabataka, masa bataka pre i posle otkoštavanja i masa kože i kostiju bataka. Od pokazatelja kvaliteta mesa određivani su pH vrednost grudne muskulature, instrumentalno (L*, a* i b*) boja grudne muskulature, karabataka i bataka 24 časa nakon klanja. Meso brojlera je razvrstavano u klase kvaliteta (bledo, meko, vodenasto – BMV i meso normalnog kvaliteta) na osnovu L* vrednosti instrumentalno određene boje u M. pectoralis major. Brojleri velike telesne mase imali su veću masu hladnog trupa, kao i veću masu grudi, karabataka i bataka u poređenju sa brojlerima iz druge dve grupe. Nije utvrđen uticaj telesne mase na pokazatelje kvaliteta mesa brojlera. Stoga se može zaključiti da se klanjem brojlera velike telesne mase dobija najveći prinos mesa što predstavlja dobru sirovinu za dalju preradu. Sa druge strane, utvrđen je zanemarljiv uticaj telesne mase na kvalitet mesa brojlera.
PB  - Institute of meat hygiene and technology
T2  - Meat Technology
T1  - Effect of broiler slaughter weight on meat yield and quality
T1  - Uticaj telesne mase na prinos i kvalitet mesa brojlera
VL  - 60
IS  - 1
SP  - 17
EP  - 23
DO  - 10.18485/meattech.2019.60.1.3
ER  - 

@article{
author = "Nikolić, Aleksandra and Babić, Milijana and Jovanović, Jelena and Čobanović, Nikola and Branković-Lazić, Ivana and Milojević, Lazar and Parunović, Nenad",
year = "2019",
abstract = "Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter weight on meat yield and quality of broilers. The material consisted of 42 broilers, classified into three groups: lighter (3000 g). The following meat yield parameters were measured: cold carcass weight, breast weight before and after deboning, breast skin and bone weights, thigh weight before and after deboning, thigh skin and bone weights, drumstick weight before and after deboning, and drumstick skin and bone weights. Meat pH (M. pectoralis major) and instrumental colour (breast and drumstick) were measured 24 h post-mortem. Meat quality classes (pale, soft and exudative and normal meat) were determined based on breast muscle L* value. Heavier broilers had higher (P<0.05) cold carcass weight, breast, thigh and drumstick weights both before and after deboning compared to medium and lighter broilers. In contrast, meat quality traits were not significantly (P>0.05) affected by slaughter weight. In conclusion, production of heavy broilers had a beneficial effect on meat quantity, while the effect of slaughter weight on meat quality was negligible., Kvalitet mesa brojlera zavisi od interakcije velikog broja faktora, uključujući genotip, starost/telesnu masu, postupaka pre i posle klanja. Cilj ovog ispitivanja bio je da se ispita uticaj telesne mase na prinos i kvalitet mesa brojlera. Istraživanje je sprovedeno na 42 brojlera, grupisanih u tri grupe: brojleri telesne mase manje od 2500 g, brojleri telesne mase između 2500 i 3000 g i brojleri telesne mase veće od 3000 g. Ispitivani su sledeći pokazatelji prinosa mesa: masa hladnog trupa, masa grudi pre i posle otkoštavanja, masa kože i kostiju grudi, masa karabataka pre i posle otkoštavanja, masa kože i kostiju karabataka, masa bataka pre i posle otkoštavanja i masa kože i kostiju bataka. Od pokazatelja kvaliteta mesa određivani su pH vrednost grudne muskulature, instrumentalno (L*, a* i b*) boja grudne muskulature, karabataka i bataka 24 časa nakon klanja. Meso brojlera je razvrstavano u klase kvaliteta (bledo, meko, vodenasto – BMV i meso normalnog kvaliteta) na osnovu L* vrednosti instrumentalno određene boje u M. pectoralis major. Brojleri velike telesne mase imali su veću masu hladnog trupa, kao i veću masu grudi, karabataka i bataka u poređenju sa brojlerima iz druge dve grupe. Nije utvrđen uticaj telesne mase na pokazatelje kvaliteta mesa brojlera. Stoga se može zaključiti da se klanjem brojlera velike telesne mase dobija najveći prinos mesa što predstavlja dobru sirovinu za dalju preradu. Sa druge strane, utvrđen je zanemarljiv uticaj telesne mase na kvalitet mesa brojlera.",
publisher = "Institute of meat hygiene and technology",
journal = "Meat Technology",
title = "Effect of broiler slaughter weight on meat yield and quality, Uticaj telesne mase na prinos i kvalitet mesa brojlera",
volume = "60",
number = "1",
pages = "17-23",
doi = "10.18485/meattech.2019.60.1.3"
}

Nikolić, A., Babić, M., Jovanović, J., Čobanović, N., Branković-Lazić, I., Milojević, L.,& Parunović, N.. (2019). Effect of broiler slaughter weight on meat yield and quality. in Meat Technology
Institute of meat hygiene and technology., 60(1), 17-23.
https://doi.org/10.18485/meattech.2019.60.1.3

Nikolić A, Babić M, Jovanović J, Čobanović N, Branković-Lazić I, Milojević L, Parunović N. Effect of broiler slaughter weight on meat yield and quality. in Meat Technology. 2019;60(1):17-23.
doi:10.18485/meattech.2019.60.1.3 .

Nikolić, Aleksandra, Babić, Milijana, Jovanović, Jelena, Čobanović, Nikola, Branković-Lazić, Ivana, Milojević, Lazar, Parunović, Nenad, "Effect of broiler slaughter weight on meat yield and quality" in Meat Technology, 60, no. 1 (2019):17-23,
https://doi.org/10.18485/meattech.2019.60.1.3 . .

TY  - CONF
AU  - Spirić, Danka
AU  - Ćirić, Jelena
AU  - Teodorović, Vlado
AU  - Nikolić, Dragica M.
AU  - Nikolić, Aleksandra
AU  - Radičević, Tatjana
AU  - Janković, S.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1724
AB  - This study was to determine the contents and any correlations of As, Cu, Zn, Fe, Cd and Pb in multifloral honeys. Honey, among other bee products, is a good bioindicator since it can reveal the connections between soil, plants and honeybees. Ninety-two samples of multifloral honey were collected from the retail market during the 2018 vegetation season and analyzed to determine mineral content. Analysis of the elements was performed by inductively coupled plasma mass spectrometry (ICP-MS). The most abundant element was Fe, with average concentration of 2.21 +/- 1.00 mg/kg, followed by Zn, Cu, Pb, As and Cd. The results obtained show positive correlations: Zn-As, Fe-As, Fe-Cu, Fe-Cd, Cd-Cu and Cd-Pb. Negative correlations are noticeable between Pb and all other minerals except Cd.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Trace elements and heavy metals in multifloral honeys from Serbia
VL  - 333
SP  - UNSP 012104
DO  - 10.1088/1755-1315/333/1/012104
ER  - 

@conference{
author = "Spirić, Danka and Ćirić, Jelena and Teodorović, Vlado and Nikolić, Dragica M. and Nikolić, Aleksandra and Radičević, Tatjana and Janković, S.",
year = "2019",
abstract = "This study was to determine the contents and any correlations of As, Cu, Zn, Fe, Cd and Pb in multifloral honeys. Honey, among other bee products, is a good bioindicator since it can reveal the connections between soil, plants and honeybees. Ninety-two samples of multifloral honey were collected from the retail market during the 2018 vegetation season and analyzed to determine mineral content. Analysis of the elements was performed by inductively coupled plasma mass spectrometry (ICP-MS). The most abundant element was Fe, with average concentration of 2.21 +/- 1.00 mg/kg, followed by Zn, Cu, Pb, As and Cd. The results obtained show positive correlations: Zn-As, Fe-As, Fe-Cu, Fe-Cd, Cd-Cu and Cd-Pb. Negative correlations are noticeable between Pb and all other minerals except Cd.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Trace elements and heavy metals in multifloral honeys from Serbia",
volume = "333",
pages = "UNSP 012104",
doi = "10.1088/1755-1315/333/1/012104"
}

Spirić, D., Ćirić, J., Teodorović, V., Nikolić, D. M., Nikolić, A., Radičević, T.,& Janković, S.. (2019). Trace elements and heavy metals in multifloral honeys from Serbia. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012104.
https://doi.org/10.1088/1755-1315/333/1/012104

Spirić D, Ćirić J, Teodorović V, Nikolić DM, Nikolić A, Radičević T, Janković S. Trace elements and heavy metals in multifloral honeys from Serbia. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012104.
doi:10.1088/1755-1315/333/1/012104 .

Spirić, Danka, Ćirić, Jelena, Teodorović, Vlado, Nikolić, Dragica M., Nikolić, Aleksandra, Radičević, Tatjana, Janković, S., "Trace elements and heavy metals in multifloral honeys from Serbia" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012104,
https://doi.org/10.1088/1755-1315/333/1/012104 . .

TY  - JOUR
AU  - Spirić, Danka
AU  - Ćirić, Jelena
AU  - Đorđević, Vesna
AU  - Nikolić, Dragica M.
AU  - Janković, Saša
AU  - Nikolić, Aleksandra
AU  - Petrović, Zoran
AU  - Katanić, Nenad
AU  - Teodorović, Vlado
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1759
AB  - The physicochemical parameters (free acidity, moisture content, sucrose content, hydroxymethylfurfural, reducing sugars, electrical conductivity, diastase activity and water-insoluble content), elements (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca, Mg) and heavy metal/metalloid concentrations (Cd, Hg, Pb and As) of 84 honeys (linden, multifloral, honeydew and acacia) from Serbia, were analyzed using ICP-MS. Concerning the physicochemical parameters, all tested honeys were found to meet European Legislation (EC Directive 2001/110). Potassium was the major element, ranging between 943.9 +/- 538.6 mg/kg and 2563 +/- 1817 mg/kg. Statistical analysis showed significant differences in the concentrations of Zn, Mn, Co and Na between the honeys. Selenium and Hg levels were below the limits of detection. Positive correlations were found between electrical conductivity and most of the elements. The present study showed that Serbian honey examined were of good quality according to its physicochemical parameters and met safety criteria concerning the concentrations of Cd, Hg, Pb and As.
PB  - Taylor & Francis Ltd, Abingdon
T2  - International Journal of Environmental Analytical Chemistry
T1  - Toxic and essential element concentrations in different honey types
VL  - 99
IS  - 5
SP  - 474
EP  - 485
DO  - 10.1080/03067319.2019.1593972
ER  - 

@article{
author = "Spirić, Danka and Ćirić, Jelena and Đorđević, Vesna and Nikolić, Dragica M. and Janković, Saša and Nikolić, Aleksandra and Petrović, Zoran and Katanić, Nenad and Teodorović, Vlado",
year = "2019",
abstract = "The physicochemical parameters (free acidity, moisture content, sucrose content, hydroxymethylfurfural, reducing sugars, electrical conductivity, diastase activity and water-insoluble content), elements (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca, Mg) and heavy metal/metalloid concentrations (Cd, Hg, Pb and As) of 84 honeys (linden, multifloral, honeydew and acacia) from Serbia, were analyzed using ICP-MS. Concerning the physicochemical parameters, all tested honeys were found to meet European Legislation (EC Directive 2001/110). Potassium was the major element, ranging between 943.9 +/- 538.6 mg/kg and 2563 +/- 1817 mg/kg. Statistical analysis showed significant differences in the concentrations of Zn, Mn, Co and Na between the honeys. Selenium and Hg levels were below the limits of detection. Positive correlations were found between electrical conductivity and most of the elements. The present study showed that Serbian honey examined were of good quality according to its physicochemical parameters and met safety criteria concerning the concentrations of Cd, Hg, Pb and As.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "International Journal of Environmental Analytical Chemistry",
title = "Toxic and essential element concentrations in different honey types",
volume = "99",
number = "5",
pages = "474-485",
doi = "10.1080/03067319.2019.1593972"
}

Spirić, D., Ćirić, J., Đorđević, V., Nikolić, D. M., Janković, S., Nikolić, A., Petrović, Z., Katanić, N.,& Teodorović, V.. (2019). Toxic and essential element concentrations in different honey types. in International Journal of Environmental Analytical Chemistry
Taylor & Francis Ltd, Abingdon., 99(5), 474-485.
https://doi.org/10.1080/03067319.2019.1593972

Spirić D, Ćirić J, Đorđević V, Nikolić DM, Janković S, Nikolić A, Petrović Z, Katanić N, Teodorović V. Toxic and essential element concentrations in different honey types. in International Journal of Environmental Analytical Chemistry. 2019;99(5):474-485.
doi:10.1080/03067319.2019.1593972 .

Spirić, Danka, Ćirić, Jelena, Đorđević, Vesna, Nikolić, Dragica M., Janković, Saša, Nikolić, Aleksandra, Petrović, Zoran, Katanić, Nenad, Teodorović, Vlado, "Toxic and essential element concentrations in different honey types" in International Journal of Environmental Analytical Chemistry, 99, no. 5 (2019):474-485,
https://doi.org/10.1080/03067319.2019.1593972 . .

TY  - CONF
AU  - Radulović, Stamen
AU  - Šefer, Dragan
AU  - Marković, Radmila
AU  - Lukić, M.
AU  - Nikolić, Aleksandra
AU  - Milićević, Dragan
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1691
AB  - In feed production processes, factories usually produce different mixtures within the same production line. Consequently, remainders of the first-produced feed can stay in the system and be mixed with the following feed charge. This type of transfer (carry-over) is unavoidable in the production systems currently used, and thus, non-medicated feed can be contaminated with veterinary drugs present in a previously manufactured charge of medicated feed. The carry-over of veterinary medicinal products is associated with the risk of residues remaining in the tissues of treated animals at the time of slaughter and poses a health hazard to consumers. Producing safe feed and food products is, first and foremost, a question of good management practices at each stage of the feed and food chain, from primary production to final processing. Primary responsibility for feed safety rests with the feed business operator, who must ensure that all stages of production, processing and distribution under their control are carried out in accordance with relevant legislation, good manufacturing practice and principles contained in the HACCP system. Concrete steps for feed manufacturers to prevent drug carry-over are using one or more approved cleanout procedures of manufacturing equipment, such as cleaning, flushing or sequencing.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Risk assessment and risk management of contaminants in the feed to food chain
VL  - 333
SP  - UNSP 012030
DO  - 10.1088/1755-1315/333/1/012030
ER  - 

@conference{
author = "Radulović, Stamen and Šefer, Dragan and Marković, Radmila and Lukić, M. and Nikolić, Aleksandra and Milićević, Dragan",
year = "2019",
abstract = "In feed production processes, factories usually produce different mixtures within the same production line. Consequently, remainders of the first-produced feed can stay in the system and be mixed with the following feed charge. This type of transfer (carry-over) is unavoidable in the production systems currently used, and thus, non-medicated feed can be contaminated with veterinary drugs present in a previously manufactured charge of medicated feed. The carry-over of veterinary medicinal products is associated with the risk of residues remaining in the tissues of treated animals at the time of slaughter and poses a health hazard to consumers. Producing safe feed and food products is, first and foremost, a question of good management practices at each stage of the feed and food chain, from primary production to final processing. Primary responsibility for feed safety rests with the feed business operator, who must ensure that all stages of production, processing and distribution under their control are carried out in accordance with relevant legislation, good manufacturing practice and principles contained in the HACCP system. Concrete steps for feed manufacturers to prevent drug carry-over are using one or more approved cleanout procedures of manufacturing equipment, such as cleaning, flushing or sequencing.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Risk assessment and risk management of contaminants in the feed to food chain",
volume = "333",
pages = "UNSP 012030",
doi = "10.1088/1755-1315/333/1/012030"
}

Radulović, S., Šefer, D., Marković, R., Lukić, M., Nikolić, A.,& Milićević, D.. (2019). Risk assessment and risk management of contaminants in the feed to food chain. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012030.
https://doi.org/10.1088/1755-1315/333/1/012030

Radulović S, Šefer D, Marković R, Lukić M, Nikolić A, Milićević D. Risk assessment and risk management of contaminants in the feed to food chain. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012030.
doi:10.1088/1755-1315/333/1/012030 .

Radulović, Stamen, Šefer, Dragan, Marković, Radmila, Lukić, M., Nikolić, Aleksandra, Milićević, Dragan, "Risk assessment and risk management of contaminants in the feed to food chain" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012030,
https://doi.org/10.1088/1755-1315/333/1/012030 . .

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

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

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

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

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

TY  - CONF
AU  - Babić, Milijana
AU  - Stajković, Silvana
AU  - Savić Radovanović, Radoslava
AU  - Nikolić, Aleksandra
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2882
AB  - Велики број генетских и парагенетских фактора, делује првенствено на принос
млека, док у знатноj мери утиче и на хемијски састав млека. Расне
карактеристике оваца битно утичу не само на принос, него и на хемијски састав
млека, поготово на садржај протеина и млечне масти. С обзиром на то да
хемијски састав овчијег млека утиче и на количину и квалитет добијених
производа од млека, истраживање је имало за циљ да утврди разлике у
хемијском саставу млека пореклом од различитих аутохтоних раса оваца које
су узгајане на обронцима Старе Планине. Истраживање је спроведено на
следећим аутохтоним расама оваца: пиротска праменка, сврљишка праменка,
каракачанска овца и бардока. У циљу испитивања хемијског састава млека,
узето је укупно 24 узорка млека (по 6 од сваке расе оваца) током последњег
месеца лактације. Узорци овчијег млека узети су посудом за сакупљање течних
узорака из канте за мужу. Анализа хемијског састава млека је укључивала:
одређивање суве материје, одређивање садржаја млечне масти, одређивање
садржаја протеина, одређивање садржаја лактозе, одређивање садржаја пепела
и одређивање садржаја суве материје без масти. Није утврђена статистички
значајна разлика (P>0,05) између аутохтоних раса оваца у сувој материји,
садржају млечне масти и пепела, као ни у садржају суве материје без масти.
Анализом резултата утврђен је статистички значајно већи (P<0,01) садржај
протеина у млеку оваца каракачанске расе (7,36±0,66) у поређењу са млеком
расе пиротска праменка (5,68±0,49). Поред тога, утврђен је статистички
значајно мањи (P<0,05) садржај лактозе у млеку оваца каракачанске расе
(3,46±0,53) у поређењу са млеком расе пиротска праменка (4,28 ± 0,33). На
основу резултата овог истраживања може да се закључи да расне
карактеристике оваца утичу на садржај протеина у млеку, што је веома значајно
са аспекта квалитета производа од млека.
AB  - A number of genetic and paragenetic factors have an impact, primarily on milk
yield, but also on the chemical composition of milk. It has been reported that sheep
breed characteristics affect milk yield, but also have effects on the chemical
composition of the milk, especially on milk protein and fat content. Since the
chemical composition of sheep milk affects the quantity and quality of dairy
products, the aim of this study was to determine the differences in the chemical
composition of milk from various autochthonous sheep breeds originated from the
Stara Planina mountain. The research was carried out on four autochthonous
sheep breeds: pirotska pramenka, svrljiška pramenka, karakačanska sheep and
bardoka. In order to examine the chemical composition of milk, a total of 24
samples of milk were taken (6 per each sheep breed) during the last month of
lactation. Sheep milk samples were taken from each individual after milking with a
container for collecting liquid specimens. Chemical analyses of sheep milk
included determination of the content of dry matter, fat, protein, lactose, ash, and
dry matter without fat. No significant difference (P>0,05) was found between
autochthonous sheep breeds for the content of dry matter, fat, ash, and dry matter
without fat. Milk obtained from karakačanska sheep (7.36 ± 0.66) had a
significantly higher (P<0.01) protein content compared to milk obtained from
pirotska pramenka (5.68 ± 0.49). In addition, milk obtained from karakačanska
sheep (3.46 ± 0.53) had a significantly lower (P<0.05) lactose content compared to
milk obtained from pirotska pramenka (4.28 ± 0.33). Based on the results of this
study, it can be concluded that sheep breed characteristics affected the milk
protein content, which is very important from the aspect of dairy product quality.
PB  - Banja Luka : Veterinarska komora Republike Srpske
C3  - 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.
T1  - Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine
T1  - Chemical composition of milk of autochthonous sheep breeds from Stara planina
SP  - 129
EP  - 130
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2882
ER  - 

@conference{
author = "Babić, Milijana and Stajković, Silvana and Savić Radovanović, Radoslava and Nikolić, Aleksandra",
year = "2018",
abstract = "Велики број генетских и парагенетских фактора, делује првенствено на принос
млека, док у знатноj мери утиче и на хемијски састав млека. Расне
карактеристике оваца битно утичу не само на принос, него и на хемијски састав
млека, поготово на садржај протеина и млечне масти. С обзиром на то да
хемијски састав овчијег млека утиче и на количину и квалитет добијених
производа од млека, истраживање је имало за циљ да утврди разлике у
хемијском саставу млека пореклом од различитих аутохтоних раса оваца које
су узгајане на обронцима Старе Планине. Истраживање је спроведено на
следећим аутохтоним расама оваца: пиротска праменка, сврљишка праменка,
каракачанска овца и бардока. У циљу испитивања хемијског састава млека,
узето је укупно 24 узорка млека (по 6 од сваке расе оваца) током последњег
месеца лактације. Узорци овчијег млека узети су посудом за сакупљање течних
узорака из канте за мужу. Анализа хемијског састава млека је укључивала:
одређивање суве материје, одређивање садржаја млечне масти, одређивање
садржаја протеина, одређивање садржаја лактозе, одређивање садржаја пепела
и одређивање садржаја суве материје без масти. Није утврђена статистички
значајна разлика (P>0,05) између аутохтоних раса оваца у сувој материји,
садржају млечне масти и пепела, као ни у садржају суве материје без масти.
Анализом резултата утврђен је статистички значајно већи (P<0,01) садржај
протеина у млеку оваца каракачанске расе (7,36±0,66) у поређењу са млеком
расе пиротска праменка (5,68±0,49). Поред тога, утврђен је статистички
значајно мањи (P<0,05) садржај лактозе у млеку оваца каракачанске расе
(3,46±0,53) у поређењу са млеком расе пиротска праменка (4,28 ± 0,33). На
основу резултата овог истраживања може да се закључи да расне
карактеристике оваца утичу на садржај протеина у млеку, што је веома значајно
са аспекта квалитета производа од млека., A number of genetic and paragenetic factors have an impact, primarily on milk
yield, but also on the chemical composition of milk. It has been reported that sheep
breed characteristics affect milk yield, but also have effects on the chemical
composition of the milk, especially on milk protein and fat content. Since the
chemical composition of sheep milk affects the quantity and quality of dairy
products, the aim of this study was to determine the differences in the chemical
composition of milk from various autochthonous sheep breeds originated from the
Stara Planina mountain. The research was carried out on four autochthonous
sheep breeds: pirotska pramenka, svrljiška pramenka, karakačanska sheep and
bardoka. In order to examine the chemical composition of milk, a total of 24
samples of milk were taken (6 per each sheep breed) during the last month of
lactation. Sheep milk samples were taken from each individual after milking with a
container for collecting liquid specimens. Chemical analyses of sheep milk
included determination of the content of dry matter, fat, protein, lactose, ash, and
dry matter without fat. No significant difference (P>0,05) was found between
autochthonous sheep breeds for the content of dry matter, fat, ash, and dry matter
without fat. Milk obtained from karakačanska sheep (7.36 ± 0.66) had a
significantly higher (P<0.01) protein content compared to milk obtained from
pirotska pramenka (5.68 ± 0.49). In addition, milk obtained from karakačanska
sheep (3.46 ± 0.53) had a significantly lower (P<0.05) lactose content compared to
milk obtained from pirotska pramenka (4.28 ± 0.33). Based on the results of this
study, it can be concluded that sheep breed characteristics affected the milk
protein content, which is very important from the aspect of dairy product quality.",
publisher = "Banja Luka : Veterinarska komora Republike Srpske",
journal = "23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.",
title = "Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine, Chemical composition of milk of autochthonous sheep breeds from Stara planina",
pages = "129-130",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2882"
}

Babić, M., Stajković, S., Savić Radovanović, R.,& Nikolić, A.. (2018). Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine. in 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.
Banja Luka : Veterinarska komora Republike Srpske., 129-130.
https://hdl.handle.net/21.15107/rcub_veterinar_2882

Babić M, Stajković S, Savić Radovanović R, Nikolić A. Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine. in 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018.. 2018;:129-130.
https://hdl.handle.net/21.15107/rcub_veterinar_2882 .

Babić, Milijana, Stajković, Silvana, Savić Radovanović, Radoslava, Nikolić, Aleksandra, "Hemijski sastav mleka autohtonih rasa ovaca sa Stare planine" in 23. godišnje savjetovanje doktora veterinarske medicine Republike Srpske (Bosna i Hercegovina) sa međunarodnim učešćem, Teslić, 6-9. jun 2018. (2018):129-130,
https://hdl.handle.net/21.15107/rcub_veterinar_2882 .

TY  - JOUR
AU  - Babić, Milijana
AU  - Pajić, Marija
AU  - Nikolić, Aleksandra
AU  - Teodorović, Vlado
AU  - Mirilović, Milorad
AU  - Milojević, Lazar
AU  - Velebit, Branko
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1647
AB  - The aim of this study was to assess the expression of a toxic shock syndrome toxin-1 (TSST-1) gene of Staphylococcus aureus in different types of milk, depending on inadequate temperature and storage conditions. Pasteurized and UHT milk were inoculated with monotoxic TSST-1 strain of S. aureus and growth kinetics was determined by the drop plate method using Baird-Parker agar medium in accordance with EN ISO 6888-1. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. Relative quantification method for statistical significance testing was used to detect significant gene expression responses. The results of experiments showed the dependence of the growth rate and consequent up-regulation of TSST-1 encoding gene on storage time-temperature and type of milk. In contaminated pasteurized and UHT milk kept at both 15 degrees C and 22 degrees C S. aureus significantly increased its virulent potential over time. This effect was a bit more emphasized in UHT milk serving as a proof of concept. Possible explanation could be a presence of lactic acid bacteria in pasteurized milk which is known to have down-regulatory effect on TSST-1 gene. Maintenance of the milk storage temperature below 8 degrees C and employment of microbiological control measures in hygienic practices, from milk producer through retailer and on to the consumer is of utmost importance to decrease risk of non-emetic staphylococcal poisoning.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept
VL  - 68
IS  - 1
SP  - 12
EP  - 20
DO  - 10.15567/mljekarstvo.2018.0102
ER  - 

@article{
author = "Babić, Milijana and Pajić, Marija and Nikolić, Aleksandra and Teodorović, Vlado and Mirilović, Milorad and Milojević, Lazar and Velebit, Branko",
year = "2018",
abstract = "The aim of this study was to assess the expression of a toxic shock syndrome toxin-1 (TSST-1) gene of Staphylococcus aureus in different types of milk, depending on inadequate temperature and storage conditions. Pasteurized and UHT milk were inoculated with monotoxic TSST-1 strain of S. aureus and growth kinetics was determined by the drop plate method using Baird-Parker agar medium in accordance with EN ISO 6888-1. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. Relative quantification method for statistical significance testing was used to detect significant gene expression responses. The results of experiments showed the dependence of the growth rate and consequent up-regulation of TSST-1 encoding gene on storage time-temperature and type of milk. In contaminated pasteurized and UHT milk kept at both 15 degrees C and 22 degrees C S. aureus significantly increased its virulent potential over time. This effect was a bit more emphasized in UHT milk serving as a proof of concept. Possible explanation could be a presence of lactic acid bacteria in pasteurized milk which is known to have down-regulatory effect on TSST-1 gene. Maintenance of the milk storage temperature below 8 degrees C and employment of microbiological control measures in hygienic practices, from milk producer through retailer and on to the consumer is of utmost importance to decrease risk of non-emetic staphylococcal poisoning.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept",
volume = "68",
number = "1",
pages = "12-20",
doi = "10.15567/mljekarstvo.2018.0102"
}

Babić, M., Pajić, M., Nikolić, A., Teodorović, V., Mirilović, M., Milojević, L.,& Velebit, B.. (2018). Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept. in Mljekarstvo
Croatian Dairy Union, Zagreb., 68(1), 12-20.
https://doi.org/10.15567/mljekarstvo.2018.0102

Babić M, Pajić M, Nikolić A, Teodorović V, Mirilović M, Milojević L, Velebit B. Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept. in Mljekarstvo. 2018;68(1):12-20.
doi:10.15567/mljekarstvo.2018.0102 .

Babić, Milijana, Pajić, Marija, Nikolić, Aleksandra, Teodorović, Vlado, Mirilović, Milorad, Milojević, Lazar, Velebit, Branko, "Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept" in Mljekarstvo, 68, no. 1 (2018):12-20,
https://doi.org/10.15567/mljekarstvo.2018.0102 . .

TY  - JOUR
AU  - Babić, J.
AU  - Vidaković, Suzana
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Kartalović, Brankica
AU  - Škaljac, S.
AU  - Nikolić, Aleksandra
AU  - Ćirković, Miroslav
AU  - Teodorović, Vlado
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1602
AB  - In this study, the common carp fish were smoked in direct and indirect smoke chambers. Direct smokings in craft chamber were conducted in four ways: smoked without filter (Fo), with zeolite filter (Fz), filter with granular activated carbon (Fc) and gravel filter (Fg). The content of 16 different PAHs in smoked common carp was analyzed using GCMS method. Addition of zeolite, activated carbon and gravel filters significantly reduced PAH levels (P  lt  0.05). Levels of naphthalene, acenaphthylene, fluorine, phenanthrene and fluoranthene were reduced using zeolite, activated carbon and gravel filters by 42.14, 40.64, 42.5 (Naph), 49.81, 48.96, 48.96 (Acy), 32.71, 30.79, 26.15 (Fln), 28.79, 31.68, 18.34 (Phe) and 4.14, 3.87 and 1.12 (Flt) µg/kg, respectively. The addition of zeolite and activated carbon filters reduced amount of anthracene by 15.28 and 11.89 µg/kg and amount of pyrene by 1.25 and 0.6 µg/kg, while addition of gravel filters did not influence significantly these PAHs (P > 0.05). However all filters decreased acenaphthene, benz[a]anthracene and chrysene below detection limits. Zeolite was the most effective adsorbent for PAHs. All samples were under maximum limit of BaP (2 μg/kg) and PAH4 (12 μg/kg) set by European Commission Regulation 835/2011. Based on results in the present study it can be stated that common carp smoked in both direct and indirect conditions can be considered to be safe for consumption.
PB  - Taylor and Francis Inc.
T2  - Polycyclic Aromatic Compounds
T1  - Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions
DO  - 10.1080/10406638.2018.1506991
ER  - 

@article{
author = "Babić, J. and Vidaković, Suzana and Bošković, Marija and Glišić, Milica and Kartalović, Brankica and Škaljac, S. and Nikolić, Aleksandra and Ćirković, Miroslav and Teodorović, Vlado",
year = "2018",
abstract = "In this study, the common carp fish were smoked in direct and indirect smoke chambers. Direct smokings in craft chamber were conducted in four ways: smoked without filter (Fo), with zeolite filter (Fz), filter with granular activated carbon (Fc) and gravel filter (Fg). The content of 16 different PAHs in smoked common carp was analyzed using GCMS method. Addition of zeolite, activated carbon and gravel filters significantly reduced PAH levels (P  lt  0.05). Levels of naphthalene, acenaphthylene, fluorine, phenanthrene and fluoranthene were reduced using zeolite, activated carbon and gravel filters by 42.14, 40.64, 42.5 (Naph), 49.81, 48.96, 48.96 (Acy), 32.71, 30.79, 26.15 (Fln), 28.79, 31.68, 18.34 (Phe) and 4.14, 3.87 and 1.12 (Flt) µg/kg, respectively. The addition of zeolite and activated carbon filters reduced amount of anthracene by 15.28 and 11.89 µg/kg and amount of pyrene by 1.25 and 0.6 µg/kg, while addition of gravel filters did not influence significantly these PAHs (P > 0.05). However all filters decreased acenaphthene, benz[a]anthracene and chrysene below detection limits. Zeolite was the most effective adsorbent for PAHs. All samples were under maximum limit of BaP (2 μg/kg) and PAH4 (12 μg/kg) set by European Commission Regulation 835/2011. Based on results in the present study it can be stated that common carp smoked in both direct and indirect conditions can be considered to be safe for consumption.",
publisher = "Taylor and Francis Inc.",
journal = "Polycyclic Aromatic Compounds",
title = "Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions",
doi = "10.1080/10406638.2018.1506991"
}

Babić, J., Vidaković, S., Bošković, M., Glišić, M., Kartalović, B., Škaljac, S., Nikolić, A., Ćirković, M.,& Teodorović, V.. (2018). Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions. in Polycyclic Aromatic Compounds
Taylor and Francis Inc...
https://doi.org/10.1080/10406638.2018.1506991

Babić J, Vidaković S, Bošković M, Glišić M, Kartalović B, Škaljac S, Nikolić A, Ćirković M, Teodorović V. Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions. in Polycyclic Aromatic Compounds. 2018;.
doi:10.1080/10406638.2018.1506991 .

Babić, J., Vidaković, Suzana, Bošković, Marija, Glišić, Milica, Kartalović, Brankica, Škaljac, S., Nikolić, Aleksandra, Ćirković, Miroslav, Teodorović, Vlado, "Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions" in Polycyclic Aromatic Compounds (2018),
https://doi.org/10.1080/10406638.2018.1506991 . .

TY  - CONF
AU  - Nikolić, Aleksandra
AU  - Baltić, Tatjana
AU  - Velebit, Branko
AU  - Babić, Milijana
AU  - Milojević, L.
AU  - Đorđević, V.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1530
AB  - This study aimed to investigate antimicrobial resistance of Salmonella Infantis isolates from poultry carcasses in Serbia. A total of 48 Salmonella isolates were examined for antimicrobial resistance. A panel of 10 antibiotics was selected for testing. Isolates showed resistance to sulfamethoxazole, ceftazidime and cefotaxime (100%). However, the highest number of Salmonella Infantis isolates were sensitive to chloramphenicol. The usage of antibiotics in food producing animals could result in antimicrobial resistance pathogenic bacteria especially Salmonella spp. in poultry, which may be transmitted to humans through the food chain and increase risk of treatment failures.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia
VL  - 85
SP  - UNSP 012077
DO  - 10.1088/1755-1315/85/1/012077
ER  - 

@conference{
author = "Nikolić, Aleksandra and Baltić, Tatjana and Velebit, Branko and Babić, Milijana and Milojević, L. and Đorđević, V.",
year = "2017",
abstract = "This study aimed to investigate antimicrobial resistance of Salmonella Infantis isolates from poultry carcasses in Serbia. A total of 48 Salmonella isolates were examined for antimicrobial resistance. A panel of 10 antibiotics was selected for testing. Isolates showed resistance to sulfamethoxazole, ceftazidime and cefotaxime (100%). However, the highest number of Salmonella Infantis isolates were sensitive to chloramphenicol. The usage of antibiotics in food producing animals could result in antimicrobial resistance pathogenic bacteria especially Salmonella spp. in poultry, which may be transmitted to humans through the food chain and increase risk of treatment failures.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia",
volume = "85",
pages = "UNSP 012077",
doi = "10.1088/1755-1315/85/1/012077"
}

Nikolić, A., Baltić, T., Velebit, B., Babić, M., Milojević, L.,& Đorđević, V.. (2017). Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012077.
https://doi.org/10.1088/1755-1315/85/1/012077

Nikolić A, Baltić T, Velebit B, Babić M, Milojević L, Đorđević V. Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012077.
doi:10.1088/1755-1315/85/1/012077 .

Nikolić, Aleksandra, Baltić, Tatjana, Velebit, Branko, Babić, Milijana, Milojević, L., Đorđević, V., "Antimicrobial resistance among Salmonella enterica serovar Infantis from broiler carcasses in Serbia" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012077,
https://doi.org/10.1088/1755-1315/85/1/012077 . .

TY  - JOUR
AU  - Nešić, Ivana
AU  - Blagojević, Zdenka
AU  - Božičković, Ivana
AU  - Nedić, Drago
AU  - Đurić, Spomenka
AU  - Đorđević, Milena
AU  - Nikolić, Aleksandra
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2154
AB  - Česti su slučajevi krivolova u kojima je potrebno na osnovu morfoloških karakteristika
kostiju utvrditi kojoj životinjskoj vrsti pripadaju. Metodom komparacije obavljena
je forenzička analiza osteoloških karakteristika kostiju srne i ovce.
Za ispitivanje uporednih karakteristika potkolenih kostiju (Ossa cruris) upotrebljeno
je 6 potkolenih kostiju od srne i 8 od ovce. Kada je sa kostiju skinuta koža, mišići,
arterijski, venski i limfni sudovi, nervi, one se termički obrađuju u autoklavu. Posle kuvanja,
kosti su stavljene u 3% rastvor vodonik peroksida (H2O2) radi beljenja i odmašćivanja.
Sušene su prirodnim putem na vazduhu, a zatim su fotografisane.
Golenjača (Tibia) kod srne je duža u odnosu na ovcu. Lisnjača (Fibula) kod mladih
srna je slabo razvijena, kod starijih predstavlja tanku izduženu koščicu, dok je kod
ovce zakržljala.
Na proksimalnom delu golenjače obe zglobne kvrge (Condylus lateralis et condylus
medialis) kod ovce su veće, masivnije i bolje razvijene nego kod srne. Incisura poplitea
kod srne je široka i plitka, a kod ovce široka i duboka. Kod ovce, Eminentia intercondylaris
je više uzdignuta i strma, a Tuberculum intercondylare laterale et mediale
su bolje razvijeni i masivniji. Margo cranialis kod ovce je duži. Tuberositas tibiae kod
srne je duži i uži, dok je kod ovce kraći i širi. Sulcus extensorius kod srne je širi i plići,
a kod ovce je uži i dublji.
Morfološke razlike u distalnom delu golenjače (Cochlea tibiae) kod srne i ovce skoro
i ne postoje.
AB  - Ilegal hunting cases, when it is needed to determine animal species on the basis of
only morphological characteristics of animals are very frequent. Forensic analysis of
roe deer and sheep osteological features was performed by the method of comparison.
For the purpose of investigating comparative characteristics of leg skeleton
(Skeleton cruris), bones of 6 roe deer and bones of 6 sheep were used.
After the skin, muscles, arterial, venous and lymphatic vessels as well as nerves
were removed from the bones, they were boiled. Subsequently, bones were placed in
3% solution of hydrogen peroxide (H2O2) for bleaching and degreasing. At the end,
they were air dried and finally, photographed.
The tibia (Tibia) of roe deer is longer compared to the same bone in sheep. The
fibula (Fibula) in young roe deer is less developed, but in adult animals it is a thin and
elongated bone, while in sheep it is completely reduced.
At the proximal end of tibia both condyles (Condylus lateralis et Condylus medialis)
in sheep are larger, more massive and better developed than in roe deer.
The popliteal notch (Incisura poplitea) in roe deer is wide and shallow, and in sheep
wide and deep.
The intercondylar eminence (Eminentia intercondylaris) in sheep is elevated and
steep, but lateral and medial intercondylar tubercles (Tuberculum intercondylare
laterale et mediale) are more developed and more massive in comparison to roe deer.
The cranial border of the tibia (Margo cranialis) in sheep is longer than in roe deer. 
The tibial tuberosity (Tuberositas tibiae)
of roe deer tibia is longer and narrower,
while in sheep it is shorter and wider.
The extensor groove (Sulcus extensorius)
in roe deer is wider and shallower, and in
sheep is narrower and deeper.
Morphological differences in the distal
end of the tibia (Cochlea tibiae) in roe
deer and sheep almost don’t exist.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Uporedne karakteristike potkolenih kostiju (Ossa cruris) srne (Capreolus capreolus) i ovce (Ovis aries) u cilju utvrđivanja pripadnosti životinjskoj vrsti
T1  - Comparison of roe deer (Capreolus capreolus) and sheep (Ovis aries) tibia (Tibia) characteristics as a method of determination animal species
VL  - 17
IS  - 1
SP  - 56
EP  - 66
DO  - 10.7251/VETJ1701056N
ER  - 

@article{
author = "Nešić, Ivana and Blagojević, Zdenka and Božičković, Ivana and Nedić, Drago and Đurić, Spomenka and Đorđević, Milena and Nikolić, Aleksandra",
year = "2017",
abstract = "Česti su slučajevi krivolova u kojima je potrebno na osnovu morfoloških karakteristika
kostiju utvrditi kojoj životinjskoj vrsti pripadaju. Metodom komparacije obavljena
je forenzička analiza osteoloških karakteristika kostiju srne i ovce.
Za ispitivanje uporednih karakteristika potkolenih kostiju (Ossa cruris) upotrebljeno
je 6 potkolenih kostiju od srne i 8 od ovce. Kada je sa kostiju skinuta koža, mišići,
arterijski, venski i limfni sudovi, nervi, one se termički obrađuju u autoklavu. Posle kuvanja,
kosti su stavljene u 3% rastvor vodonik peroksida (H2O2) radi beljenja i odmašćivanja.
Sušene su prirodnim putem na vazduhu, a zatim su fotografisane.
Golenjača (Tibia) kod srne je duža u odnosu na ovcu. Lisnjača (Fibula) kod mladih
srna je slabo razvijena, kod starijih predstavlja tanku izduženu koščicu, dok je kod
ovce zakržljala.
Na proksimalnom delu golenjače obe zglobne kvrge (Condylus lateralis et condylus
medialis) kod ovce su veće, masivnije i bolje razvijene nego kod srne. Incisura poplitea
kod srne je široka i plitka, a kod ovce široka i duboka. Kod ovce, Eminentia intercondylaris
je više uzdignuta i strma, a Tuberculum intercondylare laterale et mediale
su bolje razvijeni i masivniji. Margo cranialis kod ovce je duži. Tuberositas tibiae kod
srne je duži i uži, dok je kod ovce kraći i širi. Sulcus extensorius kod srne je širi i plići,
a kod ovce je uži i dublji.
Morfološke razlike u distalnom delu golenjače (Cochlea tibiae) kod srne i ovce skoro
i ne postoje., Ilegal hunting cases, when it is needed to determine animal species on the basis of
only morphological characteristics of animals are very frequent. Forensic analysis of
roe deer and sheep osteological features was performed by the method of comparison.
For the purpose of investigating comparative characteristics of leg skeleton
(Skeleton cruris), bones of 6 roe deer and bones of 6 sheep were used.
After the skin, muscles, arterial, venous and lymphatic vessels as well as nerves
were removed from the bones, they were boiled. Subsequently, bones were placed in
3% solution of hydrogen peroxide (H2O2) for bleaching and degreasing. At the end,
they were air dried and finally, photographed.
The tibia (Tibia) of roe deer is longer compared to the same bone in sheep. The
fibula (Fibula) in young roe deer is less developed, but in adult animals it is a thin and
elongated bone, while in sheep it is completely reduced.
At the proximal end of tibia both condyles (Condylus lateralis et Condylus medialis)
in sheep are larger, more massive and better developed than in roe deer.
The popliteal notch (Incisura poplitea) in roe deer is wide and shallow, and in sheep
wide and deep.
The intercondylar eminence (Eminentia intercondylaris) in sheep is elevated and
steep, but lateral and medial intercondylar tubercles (Tuberculum intercondylare
laterale et mediale) are more developed and more massive in comparison to roe deer.
The cranial border of the tibia (Margo cranialis) in sheep is longer than in roe deer. 
The tibial tuberosity (Tuberositas tibiae)
of roe deer tibia is longer and narrower,
while in sheep it is shorter and wider.
The extensor groove (Sulcus extensorius)
in roe deer is wider and shallower, and in
sheep is narrower and deeper.
Morphological differences in the distal
end of the tibia (Cochlea tibiae) in roe
deer and sheep almost don’t exist.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Uporedne karakteristike potkolenih kostiju (Ossa cruris) srne (Capreolus capreolus) i ovce (Ovis aries) u cilju utvrđivanja pripadnosti životinjskoj vrsti, Comparison of roe deer (Capreolus capreolus) and sheep (Ovis aries) tibia (Tibia) characteristics as a method of determination animal species",
volume = "17",
number = "1",
pages = "56-66",
doi = "10.7251/VETJ1701056N"
}

Nešić, I., Blagojević, Z., Božičković, I., Nedić, D., Đurić, S., Đorđević, M.,& Nikolić, A.. (2017). Uporedne karakteristike potkolenih kostiju (Ossa cruris) srne (Capreolus capreolus) i ovce (Ovis aries) u cilju utvrđivanja pripadnosti životinjskoj vrsti. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 17(1), 56-66.
https://doi.org/10.7251/VETJ1701056N

Nešić I, Blagojević Z, Božičković I, Nedić D, Đurić S, Đorđević M, Nikolić A. Uporedne karakteristike potkolenih kostiju (Ossa cruris) srne (Capreolus capreolus) i ovce (Ovis aries) u cilju utvrđivanja pripadnosti životinjskoj vrsti. in Veterinarski žurnal Republike Srpske. 2017;17(1):56-66.
doi:10.7251/VETJ1701056N .

Nešić, Ivana, Blagojević, Zdenka, Božičković, Ivana, Nedić, Drago, Đurić, Spomenka, Đorđević, Milena, Nikolić, Aleksandra, "Uporedne karakteristike potkolenih kostiju (Ossa cruris) srne (Capreolus capreolus) i ovce (Ovis aries) u cilju utvrđivanja pripadnosti životinjskoj vrsti" in Veterinarski žurnal Republike Srpske, 17, no. 1 (2017):56-66,
https://doi.org/10.7251/VETJ1701056N . .

TY  - JOUR
AU  - Savić Radovanović, Radoslava
AU  - Babić, Milijana
AU  - Nikolić, Aleksandra
AU  - Stajković, Silvana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2127
AB  - Као једна од најстаријих намирница, сир, због своје хранљиве вредности,
заузима важно место у исхрани људи. Производња сира датира из далеке
прошлости и имала је значаја у свим цивилизацијама. Сиреви се традиционално производе у Србији вековима, представљају културно наслеђе и
акумулирано искуствено знање, које се преноси са генерације на генерацију.
Историјски гледано, у средњем веку главна места где се одвијала производња
сирева били су манастири и феудални поседи, тако да многе групе данашњих
сирева потичу из тог времена. У Републици Србији, поред доминантне индустријске производње, сиреви се производе у занатским погонима, индивидуалним домаћинствима, али се традиционална производња задржала у
малим заједницама као што су манастири. Циљ овог рада био је да се опише
производња сира у манастиру Раковица, који се налази на територији
Београда, Република Србија. Сиреви су испитани на присуство L. monocytogenes,
коагулаза позитивних стафилокока, одређиван је број бактерија млечне
киселине, ентеробактерија, као и физичкохемијски параметри (сува материја,
маст, маст у сувој материји, вода, вода у безмасној материји, киселост, pH
вредност, садржај NaCl, активност воде). Снимање технологије изведено је
помоћу анкете састављене од питања, која обједињују основне елементе и
технолошке поступке производње сира. Доминантну микрофлору су чиниле
бактерије млечне киселине. Средња вредност броја Lactococcus spp. била је 6,34
log cfu/g и Lactobacillus spp. 5,49log cfu/g. У испитаним узорцима није доказано
присуство L. monocytogenes и каогулаза позитивних стафилокока, док je средња
вредноста броја Enterobacteriaceae била 4,05 cfu/g. Средња вредност за суву
материју сира била је 40,19%, за маст у сувој материји сира 39,86%, за воду у
безмасној материји 71,21 %, за укупне протеине 14,78%, за киселост 10,80°SH,
pH вредност 6,20, за садржај NaCl 0,87% и актвност воде 0,953.
AB  - As one of the oldest food products,cheese takes an important place in human diet
due to its nutritional value. Cheese production dates back to the distant past and had
importance in all civilizations. The cheeses are traditionally produced in Serbia for
centuries and represent the cultural heritage and accumulated experiential
knowledge, which is passed from generation to generation. Historically, in the Middle
Ages the monasteries and feudal estates were the main places where the cheese
production were carried out, so many groups of nowdays cheeses originate from this
time. In the Republic of Serbia, additionaly to the dominant industrial productionat
the industrial dairy plants, cheeses are produced in small scale plants and individual
households, but traditional production had been kept in small communities such as
monasteries. The aim of this study was to describe the production of cheese in the
monastery "Rakovica", situated in Belgrade, Republic of Serbia. The cheeses were
examined for the presence of L. monocytogenes, coagulase-positive staphylococci,
the number of lactic acid bacteria, Enterobacteriaceae was determined and physicochemical
parameters (total solids, fat, fat in total solids, moisture, moisture on a freefat
basis, acidity, pH value, content of NaCl, water activity) as well. The observation
of technology was carried out by the survey consisting of questions, which combines
the basic elements and technological operations of cheese production. The lactic acid
bacteria represented dominant microbita of cheese. The mean value for the number
of Lactococcus spp. was 6.34 log CFU/g and Lactobacillus spp. 5,49 log cfu/g.
L. monocytogenes and coagulase-positive staphylococci were not detected in the
examined samples, whereas the mean value for the number of Enterobacteriaceae
was 4.05 cfu/g. The mean value for total solids of cheese was 40.19%, for fat in total
solids of cheese 39.86%, for moisture in free-fat basis 71.21%,for content of total
proteins 14,78%, for acidity 10,80 °SH, for pH value of 6.20, for NaCl content 0.87%
and water activity 0.953.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica
T1  - Characteristics of traditional production of cheese in monestry rakovica
VL  - 16
IS  - 1
SP  - 71
EP  - 80
DO  - 10.7251/VETJ1601072S
ER  - 

@article{
author = "Savić Radovanović, Radoslava and Babić, Milijana and Nikolić, Aleksandra and Stajković, Silvana",
year = "2016",
abstract = "Као једна од најстаријих намирница, сир, због своје хранљиве вредности,
заузима важно место у исхрани људи. Производња сира датира из далеке
прошлости и имала је значаја у свим цивилизацијама. Сиреви се традиционално производе у Србији вековима, представљају културно наслеђе и
акумулирано искуствено знање, које се преноси са генерације на генерацију.
Историјски гледано, у средњем веку главна места где се одвијала производња
сирева били су манастири и феудални поседи, тако да многе групе данашњих
сирева потичу из тог времена. У Републици Србији, поред доминантне индустријске производње, сиреви се производе у занатским погонима, индивидуалним домаћинствима, али се традиционална производња задржала у
малим заједницама као што су манастири. Циљ овог рада био је да се опише
производња сира у манастиру Раковица, који се налази на територији
Београда, Република Србија. Сиреви су испитани на присуство L. monocytogenes,
коагулаза позитивних стафилокока, одређиван је број бактерија млечне
киселине, ентеробактерија, као и физичкохемијски параметри (сува материја,
маст, маст у сувој материји, вода, вода у безмасној материји, киселост, pH
вредност, садржај NaCl, активност воде). Снимање технологије изведено је
помоћу анкете састављене од питања, која обједињују основне елементе и
технолошке поступке производње сира. Доминантну микрофлору су чиниле
бактерије млечне киселине. Средња вредност броја Lactococcus spp. била је 6,34
log cfu/g и Lactobacillus spp. 5,49log cfu/g. У испитаним узорцима није доказано
присуство L. monocytogenes и каогулаза позитивних стафилокока, док je средња
вредноста броја Enterobacteriaceae била 4,05 cfu/g. Средња вредност за суву
материју сира била је 40,19%, за маст у сувој материји сира 39,86%, за воду у
безмасној материји 71,21 %, за укупне протеине 14,78%, за киселост 10,80°SH,
pH вредност 6,20, за садржај NaCl 0,87% и актвност воде 0,953., As one of the oldest food products,cheese takes an important place in human diet
due to its nutritional value. Cheese production dates back to the distant past and had
importance in all civilizations. The cheeses are traditionally produced in Serbia for
centuries and represent the cultural heritage and accumulated experiential
knowledge, which is passed from generation to generation. Historically, in the Middle
Ages the monasteries and feudal estates were the main places where the cheese
production were carried out, so many groups of nowdays cheeses originate from this
time. In the Republic of Serbia, additionaly to the dominant industrial productionat
the industrial dairy plants, cheeses are produced in small scale plants and individual
households, but traditional production had been kept in small communities such as
monasteries. The aim of this study was to describe the production of cheese in the
monastery "Rakovica", situated in Belgrade, Republic of Serbia. The cheeses were
examined for the presence of L. monocytogenes, coagulase-positive staphylococci,
the number of lactic acid bacteria, Enterobacteriaceae was determined and physicochemical
parameters (total solids, fat, fat in total solids, moisture, moisture on a freefat
basis, acidity, pH value, content of NaCl, water activity) as well. The observation
of technology was carried out by the survey consisting of questions, which combines
the basic elements and technological operations of cheese production. The lactic acid
bacteria represented dominant microbita of cheese. The mean value for the number
of Lactococcus spp. was 6.34 log CFU/g and Lactobacillus spp. 5,49 log cfu/g.
L. monocytogenes and coagulase-positive staphylococci were not detected in the
examined samples, whereas the mean value for the number of Enterobacteriaceae
was 4.05 cfu/g. The mean value for total solids of cheese was 40.19%, for fat in total
solids of cheese 39.86%, for moisture in free-fat basis 71.21%,for content of total
proteins 14,78%, for acidity 10,80 °SH, for pH value of 6.20, for NaCl content 0.87%
and water activity 0.953.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica, Characteristics of traditional production of cheese in monestry rakovica",
volume = "16",
number = "1",
pages = "71-80",
doi = "10.7251/VETJ1601072S"
}

Savić Radovanović, R., Babić, M., Nikolić, A.,& Stajković, S.. (2016). Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 16(1), 71-80.
https://doi.org/10.7251/VETJ1601072S

Savić Radovanović R, Babić M, Nikolić A, Stajković S. Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica. in Veterinarski žurnal Republike Srpske. 2016;16(1):71-80.
doi:10.7251/VETJ1601072S .

Savić Radovanović, Radoslava, Babić, Milijana, Nikolić, Aleksandra, Stajković, Silvana, "Karakteristike tradicionalne proizvodnje sira u manastiru Rakovica" in Veterinarski žurnal Republike Srpske, 16, no. 1 (2016):71-80,
https://doi.org/10.7251/VETJ1601072S . .

TY  - JOUR
AU  - Babić, Milijana
AU  - Savić Radovanović, Radoslava
AU  - Nikolić, Aleksandra
AU  - Stajković, Silvana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2130
AB  - Termorezistentni mikroorganizmi, zahvaljujući otpornosti na termičke tretmane
koji se primenjuju u industriji mleka, kao i mogućnostima rasta i metaboličkim
aktivnostima u uslovima čuvanja gotovih proizvoda, imaju značaja kao mikroorganizmi kvara. Ova osobina definiše tehnološki značaj termorezistentnih mikroorganizama.
Među populacijom termorezistentnih mikroorganizama, Bacillus spp. pokazuju
značajnu proteolitičku aktivnost, a s obzirom na njihovo svojstvo razlaganja kazeina,
potencijal njihove proteolize može se uspešno koristiti u koagulaciji mleka i zrenja
sireva. Veliki značaj imaju proteinaze Bacillussubtilis, čiji se proteolitički enzimi
uspešno primenjuju u proizvodnji Chedar, Munster i Camembert sira. Suprotno
ovome, aktivnost proteina za Bacillus spp. u sterilisanom mleku, u uslovima ne -
adekvatnog čuvanja dovodi do slatkog grušanja ili pojave gorkog ukusa mleka, kao
rezultat nastanka gorkih peptida, dok preterana aktivnost proteinaza bacila pri
proizvodnji Chedar sira uslovljava gruš mekše konzistencije, veći sadržaj proteina i
masti u surutki, što dovodi do smanjenog randmana sira za 10%. Oslobađanjem nižih
masnih kiselina delovanjem lipolitičkih enzima poreklom od mikroorganizama,
razvija se neprijatan ukus i miris, što predstavlja manu poznatu pod imenom
hidrolitička užeglost. Od termorezistentnih mikroorganizama, sposobnost hidrolize
masti pokazuju mikroorganizmi roda Bacillus.
Cilj ovog rada bio je da se ispita sposobnost termorezistentnih mikro organizama
izolovanih iz mleka da razlažu proteine, masti i skrob, što dovodi do kvara mleka i
proizvoda od mleka. 
Od ukupno 80 izolata termorezistentnih mikroorganizama, proteolitičku
aktivnost je ispoljilo 35 (43,75%) izolata u uslovima inkubacije pri 30°C/72h i 30
(37,50%) izolata u uslovima inkubacije pri 20±2°C/72h, dok nijedan izolat nije
ispoljio proteolitičku aktivnost u uslovima inkubacije pri 10±1°C/10 dana.
Amilolitička aktivnost je utvrđena kod 16 (20,0%) izolata u uslovima inkubacije pri
30°C/72h i 15 (18,75%) izolata u uslovima inkubacije pri 20±2°C/72h. Amilolitička
aktivnost termorezistentnih mikroorganizama izostaje u uslovima inkubacije pri
10±1°C/10 dana. Ispitivani izolati termorezistentnih mikroorganizama nisu pokazali
lipolitičku aktivnost, bez obzira na primenjene različite uslove inkubacije.
AB  - Heat-resistant microorganisms, thanks to their resistance to thermal treatments
are applied in the dairy industry, and growth opportunities, as well as metabolic
activity in the conditions of storage of Ninal products, are important as spoilage
microorganisms. This attribute deNines technological signiNicance of heat-resistant
microorganisms.
Among a population of heat-resistant microorganisms, Bacillus spp. showes a
signiNicant proteolytic activity, and due to its caseolytic activity, proteolytic potential
can be successfully applied in the coagulation of milk and cheese
ripening.Proteinases produced by Bacillus subtilishas great importance and
aresuccessfully used in the production of Chedar, Munster and Camembert cheese.
However, the activity of proteinase Bacillus spp. in sterilized milk in inadequate
storage conditions, leads to the sweet coagulation, or occurrence of sweet or bitter
taste of milk as a result of the formation of bitter peptides, while excessive activity
oNbacillus proteinases in production process of Chedar cheese causes soft curd
consistency, a higher content of proteins and fat in the whey, which leads to reduced
dressing of cheese for 10%.Release of low fatt acids due to activity of lipolytic
enzymes from a microorganisms, develops an unpleasant taste and odor, which is a
foible known as hydrolytic rancidity. Among heat-resistant microorganisms, bacteria
of the genus Bacillusshow the ability to hydrolyse fats.
The aim of this study was to examine the ability of heat-resistant microorganisms, isolated from milk to degrade proteins, fats and starches, which can lead to spoilage
of milk and milk products.
Out of 80 isolates of heat-resistant microorganisms, proteolytic activity showed
35 (43.75%) isolates in condition of incubation at 30°/72h and 30 (37.50%) isolates
under coditions of incubation at 20 ±2°C/72h, while neither isolate showed
proteolytic activity under conditions of incubation at 10±1°C/10 days. Amylolytic
activity was found in 16 (20.0%) isolates under conditions of incubation 30°C/72h
and 15 (18.75%) isolates under conditions of incubation at 20±2°C/72h. The heatresistant
microorganisms did not show amylolytic activity under conditions of
incubation at 10±1°C/10 days.Investigated thermoresistant bacteria did not show
lipolytic activity, regardless of the applied different incubation conditions.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Metabolička aktivnost termorezistentnih mikroorganizama
T1  - Metabolic activity of heat-resistant microorganisms
VL  - 16
IS  - 2
SP  - 160
EP  - 168
DO  - 10.7251/VETJ1602004B
ER  - 

@article{
author = "Babić, Milijana and Savić Radovanović, Radoslava and Nikolić, Aleksandra and Stajković, Silvana",
year = "2016",
abstract = "Termorezistentni mikroorganizmi, zahvaljujući otpornosti na termičke tretmane
koji se primenjuju u industriji mleka, kao i mogućnostima rasta i metaboličkim
aktivnostima u uslovima čuvanja gotovih proizvoda, imaju značaja kao mikroorganizmi kvara. Ova osobina definiše tehnološki značaj termorezistentnih mikroorganizama.
Među populacijom termorezistentnih mikroorganizama, Bacillus spp. pokazuju
značajnu proteolitičku aktivnost, a s obzirom na njihovo svojstvo razlaganja kazeina,
potencijal njihove proteolize može se uspešno koristiti u koagulaciji mleka i zrenja
sireva. Veliki značaj imaju proteinaze Bacillussubtilis, čiji se proteolitički enzimi
uspešno primenjuju u proizvodnji Chedar, Munster i Camembert sira. Suprotno
ovome, aktivnost proteina za Bacillus spp. u sterilisanom mleku, u uslovima ne -
adekvatnog čuvanja dovodi do slatkog grušanja ili pojave gorkog ukusa mleka, kao
rezultat nastanka gorkih peptida, dok preterana aktivnost proteinaza bacila pri
proizvodnji Chedar sira uslovljava gruš mekše konzistencije, veći sadržaj proteina i
masti u surutki, što dovodi do smanjenog randmana sira za 10%. Oslobađanjem nižih
masnih kiselina delovanjem lipolitičkih enzima poreklom od mikroorganizama,
razvija se neprijatan ukus i miris, što predstavlja manu poznatu pod imenom
hidrolitička užeglost. Od termorezistentnih mikroorganizama, sposobnost hidrolize
masti pokazuju mikroorganizmi roda Bacillus.
Cilj ovog rada bio je da se ispita sposobnost termorezistentnih mikro organizama
izolovanih iz mleka da razlažu proteine, masti i skrob, što dovodi do kvara mleka i
proizvoda od mleka. 
Od ukupno 80 izolata termorezistentnih mikroorganizama, proteolitičku
aktivnost je ispoljilo 35 (43,75%) izolata u uslovima inkubacije pri 30°C/72h i 30
(37,50%) izolata u uslovima inkubacije pri 20±2°C/72h, dok nijedan izolat nije
ispoljio proteolitičku aktivnost u uslovima inkubacije pri 10±1°C/10 dana.
Amilolitička aktivnost je utvrđena kod 16 (20,0%) izolata u uslovima inkubacije pri
30°C/72h i 15 (18,75%) izolata u uslovima inkubacije pri 20±2°C/72h. Amilolitička
aktivnost termorezistentnih mikroorganizama izostaje u uslovima inkubacije pri
10±1°C/10 dana. Ispitivani izolati termorezistentnih mikroorganizama nisu pokazali
lipolitičku aktivnost, bez obzira na primenjene različite uslove inkubacije., Heat-resistant microorganisms, thanks to their resistance to thermal treatments
are applied in the dairy industry, and growth opportunities, as well as metabolic
activity in the conditions of storage of Ninal products, are important as spoilage
microorganisms. This attribute deNines technological signiNicance of heat-resistant
microorganisms.
Among a population of heat-resistant microorganisms, Bacillus spp. showes a
signiNicant proteolytic activity, and due to its caseolytic activity, proteolytic potential
can be successfully applied in the coagulation of milk and cheese
ripening.Proteinases produced by Bacillus subtilishas great importance and
aresuccessfully used in the production of Chedar, Munster and Camembert cheese.
However, the activity of proteinase Bacillus spp. in sterilized milk in inadequate
storage conditions, leads to the sweet coagulation, or occurrence of sweet or bitter
taste of milk as a result of the formation of bitter peptides, while excessive activity
oNbacillus proteinases in production process of Chedar cheese causes soft curd
consistency, a higher content of proteins and fat in the whey, which leads to reduced
dressing of cheese for 10%.Release of low fatt acids due to activity of lipolytic
enzymes from a microorganisms, develops an unpleasant taste and odor, which is a
foible known as hydrolytic rancidity. Among heat-resistant microorganisms, bacteria
of the genus Bacillusshow the ability to hydrolyse fats.
The aim of this study was to examine the ability of heat-resistant microorganisms, isolated from milk to degrade proteins, fats and starches, which can lead to spoilage
of milk and milk products.
Out of 80 isolates of heat-resistant microorganisms, proteolytic activity showed
35 (43.75%) isolates in condition of incubation at 30°/72h and 30 (37.50%) isolates
under coditions of incubation at 20 ±2°C/72h, while neither isolate showed
proteolytic activity under conditions of incubation at 10±1°C/10 days. Amylolytic
activity was found in 16 (20.0%) isolates under conditions of incubation 30°C/72h
and 15 (18.75%) isolates under conditions of incubation at 20±2°C/72h. The heatresistant
microorganisms did not show amylolytic activity under conditions of
incubation at 10±1°C/10 days.Investigated thermoresistant bacteria did not show
lipolytic activity, regardless of the applied different incubation conditions.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Metabolička aktivnost termorezistentnih mikroorganizama, Metabolic activity of heat-resistant microorganisms",
volume = "16",
number = "2",
pages = "160-168",
doi = "10.7251/VETJ1602004B"
}

Babić, M., Savić Radovanović, R., Nikolić, A.,& Stajković, S.. (2016). Metabolička aktivnost termorezistentnih mikroorganizama. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 16(2), 160-168.
https://doi.org/10.7251/VETJ1602004B

Babić M, Savić Radovanović R, Nikolić A, Stajković S. Metabolička aktivnost termorezistentnih mikroorganizama. in Veterinarski žurnal Republike Srpske. 2016;16(2):160-168.
doi:10.7251/VETJ1602004B .

Babić, Milijana, Savić Radovanović, Radoslava, Nikolić, Aleksandra, Stajković, Silvana, "Metabolička aktivnost termorezistentnih mikroorganizama" in Veterinarski žurnal Republike Srpske, 16, no. 2 (2016):160-168,
https://doi.org/10.7251/VETJ1602004B . .

TY  - CONF
AU  - Babić, Milijana
AU  - Savić Radovanović, Radoslava
AU  - Nikolić, Aleksandra
AU  - Stajković, Silvana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2732
AB  - In the dairy industry temeratures of pasteurisation are applied to destroy pathogen microorganisms and reduce the number of saprophytic microorganisms. Among saprophyte microoganisms there are microorganisms that survive pasteurization temperatures and it can be spore-forming, or non-sporeforming gram-positive bacteria. Heat-resistant microorganisms are defined as microorganisms that survive temperature of law pasterization (at 63‒65oC for 30 minutes). Some mesophilic microorganisms possess heat-resistant spores that survive high heat regimes, and after completed heat treatment there is possibility for spore germination, which than may propagate under conditions of room temperature or in conditions for cheese ripening.
The aim of this study was to determine the ability of heat-resistant microorganisms to grow at storage temperatures for milk and cheese ripening.
Material represented 20 isolates of heat-resistant microorganisms from milk. The isolates of heat-resistant microorganisms from slant were seeded into nutrient broth, which was incubated at 30oC for 24h, and than from prepared serial decimal solutions inoculated 1 ml from corresponding decimal dilution into sterile Petri-dish, which was overflowed with nutrient agar. Inoculated Petri-dishes were incubated at 30oC/72h, than at rooom temeprature (20±2oC/72h), because these are conditions for storage of products such as sterilized milk, whereas temperature of 10oC±1oC/10 days, because it is temperature for storage of pasteurized milk, and temperature for cheese ripening as well. Standard SRPS ISO 4883 was used for the enumeration of microorganisms.
The results showed that 20 isolates growed at 30oC/72h and room temeperature (20±2oC/72h), and there is no deviations between avarage values for number of heat-resistant microorganisms (log10 cfu/mL), but it was observed that interval between minimal and maximal number (log10 cfu/mL) was highrer for isoaltes incubated at room temperature. At temperature for cheese ripening 10oC±1oC, 9 isoaltes of heat-resistant microorganisms did not show growth and remaining 11 isolates growed and the number ranged from 6,32 to 4,10 log10 cfu/mL (x̄=5,26).
PB  - Belgrade : Scientific Institute of Veterinary Medicine of Serbia
C3  - Second International Symposium of Veterinary Medicine (ISVM2016), Belgrade, June 22-24, 2016
T1  - Growth of heat-resistant microorganisms isolated from milk at storage temperatures for dairy products
SP  - 264
EP  - 264
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2732
ER  - 

@conference{
author = "Babić, Milijana and Savić Radovanović, Radoslava and Nikolić, Aleksandra and Stajković, Silvana",
year = "2016",
abstract = "In the dairy industry temeratures of pasteurisation are applied to destroy pathogen microorganisms and reduce the number of saprophytic microorganisms. Among saprophyte microoganisms there are microorganisms that survive pasteurization temperatures and it can be spore-forming, or non-sporeforming gram-positive bacteria. Heat-resistant microorganisms are defined as microorganisms that survive temperature of law pasterization (at 63‒65oC for 30 minutes). Some mesophilic microorganisms possess heat-resistant spores that survive high heat regimes, and after completed heat treatment there is possibility for spore germination, which than may propagate under conditions of room temperature or in conditions for cheese ripening.
The aim of this study was to determine the ability of heat-resistant microorganisms to grow at storage temperatures for milk and cheese ripening.
Material represented 20 isolates of heat-resistant microorganisms from milk. The isolates of heat-resistant microorganisms from slant were seeded into nutrient broth, which was incubated at 30oC for 24h, and than from prepared serial decimal solutions inoculated 1 ml from corresponding decimal dilution into sterile Petri-dish, which was overflowed with nutrient agar. Inoculated Petri-dishes were incubated at 30oC/72h, than at rooom temeprature (20±2oC/72h), because these are conditions for storage of products such as sterilized milk, whereas temperature of 10oC±1oC/10 days, because it is temperature for storage of pasteurized milk, and temperature for cheese ripening as well. Standard SRPS ISO 4883 was used for the enumeration of microorganisms.
The results showed that 20 isolates growed at 30oC/72h and room temeperature (20±2oC/72h), and there is no deviations between avarage values for number of heat-resistant microorganisms (log10 cfu/mL), but it was observed that interval between minimal and maximal number (log10 cfu/mL) was highrer for isoaltes incubated at room temperature. At temperature for cheese ripening 10oC±1oC, 9 isoaltes of heat-resistant microorganisms did not show growth and remaining 11 isolates growed and the number ranged from 6,32 to 4,10 log10 cfu/mL (x̄=5,26).",
publisher = "Belgrade : Scientific Institute of Veterinary Medicine of Serbia",
journal = "Second International Symposium of Veterinary Medicine (ISVM2016), Belgrade, June 22-24, 2016",
title = "Growth of heat-resistant microorganisms isolated from milk at storage temperatures for dairy products",
pages = "264-264",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2732"
}

Babić, M., Savić Radovanović, R., Nikolić, A.,& Stajković, S.. (2016). Growth of heat-resistant microorganisms isolated from milk at storage temperatures for dairy products. in Second International Symposium of Veterinary Medicine (ISVM2016), Belgrade, June 22-24, 2016
Belgrade : Scientific Institute of Veterinary Medicine of Serbia., 264-264.
https://hdl.handle.net/21.15107/rcub_veterinar_2732

Babić M, Savić Radovanović R, Nikolić A, Stajković S. Growth of heat-resistant microorganisms isolated from milk at storage temperatures for dairy products. in Second International Symposium of Veterinary Medicine (ISVM2016), Belgrade, June 22-24, 2016. 2016;:264-264.
https://hdl.handle.net/21.15107/rcub_veterinar_2732 .

Babić, Milijana, Savić Radovanović, Radoslava, Nikolić, Aleksandra, Stajković, Silvana, "Growth of heat-resistant microorganisms isolated from milk at storage temperatures for dairy products" in Second International Symposium of Veterinary Medicine (ISVM2016), Belgrade, June 22-24, 2016 (2016):264-264,
https://hdl.handle.net/21.15107/rcub_veterinar_2732 .

TY  - JOUR
AU  - Pajić, Marija
AU  - Boboš, Stanko
AU  - Velebit, Branko
AU  - Rašić, Zoran
AU  - Katić, Vera
AU  - Radinović, Miodrag
AU  - Nikolić, Aleksandra
AU  - Simonović, Dušan
AU  - Babić, Milijana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1355
AB  - Staphylococcus aureus is known worldwide as a frequent cause of mastitis in dairy cattle. Due to the production of heath resistant enterotoxins, this pathogen is also a major cause of food poisoning among humans, with symptoms of often severe vomiting and diarrhea. The aim of our study was to determine the prevalence of enterotoxinproducing strains of S. aureus originating from samples of cows with subclinical and clinical mastitis in the Republic of Serbia. Furthermore, we analyzed the type of staphylococcal enterotoxin they produce and phylogenetic relatedness among the S. aureus isolates recovered from milk in this study. Production of staphylococcal enterotoxins A, B, C, D and E was determined by commercial immunoenzyme assay VIDAS® SET2, and presence of corresponding genes encoding enterotoxin synthesis in positive isolates confirmed by Polymerase Chain Reaction. Enterotoxin production was determined in 5 out of 75 (6.67%) isolates of S. aureus and all of them produced staphylococcal enterotoxins C. After analyzing the nucleotide sequence of the gene encoding the synthesis of staphylococcal protein A, S. aureus isolates were assigned into 2 phylogenetic groups, including 7 clusters. All S. aureus isolates with the presence of sec gene formed one cluster even dough they originated from milk samples from different farms.
AB  - Širom sveta S. aureus poznat je kao čest uzročnik mastitisa krava. Takođe predstavlja i glavni uzrok trovanja hranom nakon konzumiranja hrane kontaminirane njegovim enterotoksinima. Cilj ovog istraživanja bio je da se ispita prevalencija enterotoksinprodukujućih sojeva S. aureus poreklom iz vimena krava sa subkliničkim i kliničkim mastitisom u Srbiji, da se odredi tip enterotoksina koji produkuju i da se odredi filogenetska srodnost ovih izolata. Za određivanje sposobnosti sinteze stafilokoknih enterotoksina A, B, C, D i E korišćen je VIDAS® SET2 immunoenzimski test i utvrđeno je da 5 od 75 (6,67%) izolata S. aureus sintetiše enterotoksine. Lančanom reakcijom polimeraze na prisustvo odgovarajućih gena, utvrđeno je da svih 5 izolata poseduju gen za sintezu enterotoksina C. Analizom nukleotidnih sekvenci gena za sintezu stafilokoknog proteina A, izolati S. aureus grupisani su filogenetski u 2 grupe, odnosno u 7 klastera. Svi izolati S. aureus kod kojih je dokazano prisustvo gena za sintezu enterotoksina spadaju u isti klaster.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows
T1  - Prevalencija i molekularna karakterizacija enterotoksin-produkujućih sojeva S. aureus izolovanih iz vimena krava u Srbiji
VL  - 66
IS  - 4
SP  - 466
EP  - 477
DO  - 10.1515/acve-2016-0040
ER  - 

@article{
author = "Pajić, Marija and Boboš, Stanko and Velebit, Branko and Rašić, Zoran and Katić, Vera and Radinović, Miodrag and Nikolić, Aleksandra and Simonović, Dušan and Babić, Milijana",
year = "2016",
abstract = "Staphylococcus aureus is known worldwide as a frequent cause of mastitis in dairy cattle. Due to the production of heath resistant enterotoxins, this pathogen is also a major cause of food poisoning among humans, with symptoms of often severe vomiting and diarrhea. The aim of our study was to determine the prevalence of enterotoxinproducing strains of S. aureus originating from samples of cows with subclinical and clinical mastitis in the Republic of Serbia. Furthermore, we analyzed the type of staphylococcal enterotoxin they produce and phylogenetic relatedness among the S. aureus isolates recovered from milk in this study. Production of staphylococcal enterotoxins A, B, C, D and E was determined by commercial immunoenzyme assay VIDAS® SET2, and presence of corresponding genes encoding enterotoxin synthesis in positive isolates confirmed by Polymerase Chain Reaction. Enterotoxin production was determined in 5 out of 75 (6.67%) isolates of S. aureus and all of them produced staphylococcal enterotoxins C. After analyzing the nucleotide sequence of the gene encoding the synthesis of staphylococcal protein A, S. aureus isolates were assigned into 2 phylogenetic groups, including 7 clusters. All S. aureus isolates with the presence of sec gene formed one cluster even dough they originated from milk samples from different farms., Širom sveta S. aureus poznat je kao čest uzročnik mastitisa krava. Takođe predstavlja i glavni uzrok trovanja hranom nakon konzumiranja hrane kontaminirane njegovim enterotoksinima. Cilj ovog istraživanja bio je da se ispita prevalencija enterotoksinprodukujućih sojeva S. aureus poreklom iz vimena krava sa subkliničkim i kliničkim mastitisom u Srbiji, da se odredi tip enterotoksina koji produkuju i da se odredi filogenetska srodnost ovih izolata. Za određivanje sposobnosti sinteze stafilokoknih enterotoksina A, B, C, D i E korišćen je VIDAS® SET2 immunoenzimski test i utvrđeno je da 5 od 75 (6,67%) izolata S. aureus sintetiše enterotoksine. Lančanom reakcijom polimeraze na prisustvo odgovarajućih gena, utvrđeno je da svih 5 izolata poseduju gen za sintezu enterotoksina C. Analizom nukleotidnih sekvenci gena za sintezu stafilokoknog proteina A, izolati S. aureus grupisani su filogenetski u 2 grupe, odnosno u 7 klastera. Svi izolati S. aureus kod kojih je dokazano prisustvo gena za sintezu enterotoksina spadaju u isti klaster.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows, Prevalencija i molekularna karakterizacija enterotoksin-produkujućih sojeva S. aureus izolovanih iz vimena krava u Srbiji",
volume = "66",
number = "4",
pages = "466-477",
doi = "10.1515/acve-2016-0040"
}

Pajić, M., Boboš, S., Velebit, B., Rašić, Z., Katić, V., Radinović, M., Nikolić, A., Simonović, D.,& Babić, M.. (2016). Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 66(4), 466-477.
https://doi.org/10.1515/acve-2016-0040

Pajić M, Boboš S, Velebit B, Rašić Z, Katić V, Radinović M, Nikolić A, Simonović D, Babić M. Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows. in Acta Veterinaria-Beograd. 2016;66(4):466-477.
doi:10.1515/acve-2016-0040 .

Pajić, Marija, Boboš, Stanko, Velebit, Branko, Rašić, Zoran, Katić, Vera, Radinović, Miodrag, Nikolić, Aleksandra, Simonović, Dušan, Babić, Milijana, "Prevalence and molecular characterization of enterotoxin-producing strains of Staphylococcus aureus isolated from Serbian dairy cows" in Acta Veterinaria-Beograd, 66, no. 4 (2016):466-477,
https://doi.org/10.1515/acve-2016-0040 . .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Đorđević, Vesna
AU  - Velebit, Branko
AU  - Teodorović, Vlado
AU  - Ilić, Nevena
AU  - Đurić, Spomenka
AU  - Vasilev, Dragan
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1372
AB  - Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) is standardized and adjusted to good manufacturing and good hygiene practice procedures. Quality parameters for Sremska ham are well defined, and include mass, ripening time, flavor etc., in order to attain product with standardized and well recognized quality. Sremska ham is produced from pork meat obtained from healthy, well rested, late maturing animals, mass 120 to 150kg. Hams are dry salted and the process itself lasts for 4 to 6 weeks depending on the ham mass. Meat selection based on pH is of great importance in order to achieve proper salt diffusion in ham. Salt diffusion occurs in the desired manner only if the pH of the meat is less than 6.0. Biohazards which can occur during the production of Sremska ham are Clostridium botulinum spores, if conditions for their germination and toxin production exist, mycotoxin producing moulds, and infestation by insect larvae. Those hazards can be eliminated or reduced by maintaining a low temperature during the critical production stages and ensuring sufficient salt content to inhibit C. botulinum growth. Moulds and insects are controlled by maintaining appropriate storage conditions. The manufacturing process of Sremska ham should be based on HACCP principles, while preserving the traditionality of the process.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Production characteristics and safety parameters of Sremska ham
VL  - 57
IS  - 2
SP  - 126
EP  - 131
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1372
ER  - 

@article{
author = "Nikolić, Aleksandra and Đorđević, Vesna and Velebit, Branko and Teodorović, Vlado and Ilić, Nevena and Đurić, Spomenka and Vasilev, Dragan",
year = "2016",
abstract = "Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) is standardized and adjusted to good manufacturing and good hygiene practice procedures. Quality parameters for Sremska ham are well defined, and include mass, ripening time, flavor etc., in order to attain product with standardized and well recognized quality. Sremska ham is produced from pork meat obtained from healthy, well rested, late maturing animals, mass 120 to 150kg. Hams are dry salted and the process itself lasts for 4 to 6 weeks depending on the ham mass. Meat selection based on pH is of great importance in order to achieve proper salt diffusion in ham. Salt diffusion occurs in the desired manner only if the pH of the meat is less than 6.0. Biohazards which can occur during the production of Sremska ham are Clostridium botulinum spores, if conditions for their germination and toxin production exist, mycotoxin producing moulds, and infestation by insect larvae. Those hazards can be eliminated or reduced by maintaining a low temperature during the critical production stages and ensuring sufficient salt content to inhibit C. botulinum growth. Moulds and insects are controlled by maintaining appropriate storage conditions. The manufacturing process of Sremska ham should be based on HACCP principles, while preserving the traditionality of the process.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Production characteristics and safety parameters of Sremska ham",
volume = "57",
number = "2",
pages = "126-131",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1372"
}

Nikolić, A., Đorđević, V., Velebit, B., Teodorović, V., Ilić, N., Đurić, S.,& Vasilev, D.. (2016). Production characteristics and safety parameters of Sremska ham. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 126-131.
https://hdl.handle.net/21.15107/rcub_veterinar_1372

Nikolić A, Đorđević V, Velebit B, Teodorović V, Ilić N, Đurić S, Vasilev D. Production characteristics and safety parameters of Sremska ham. in Meat Technology. 2016;57(2):126-131.
https://hdl.handle.net/21.15107/rcub_veterinar_1372 .

Nikolić, Aleksandra, Đorđević, Vesna, Velebit, Branko, Teodorović, Vlado, Ilić, Nevena, Đurić, Spomenka, Vasilev, Dragan, "Production characteristics and safety parameters of Sremska ham" in Meat Technology, 57, no. 2 (2016):126-131,
https://hdl.handle.net/21.15107/rcub_veterinar_1372 .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Dimitrijević, Sanda
AU  - Katić-Radivojević, Sofija
AU  - Klun, Ivana
AU  - Bobić, Branko
AU  - Đurković-Đaković, Olgica
PY  - 2008
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/540
AB  - To identify areas of risk for canine-related zoonoses in Serbia, the aim of this Study was to provide baseline knowledge about intestinal parasites in 15 1 dogs (65 household pets, 75 stray and I I military working dogs) from Belgrade. The following parasites, with their respective prevalences, were detected: Giardia duodenalis (14.6%), Ancylostomatidae (24.5%), Toxocara canis (30.5%), Trichuris vulpis (47.0%) and Taenia-type helminths (6.6%). Of all examined dogs, 75.5% (114/151) were found to harbour at least one parasite species. Of these, mixed infections with Up to four species per dog occurred in 44.7% (51/114). Infections with all detected species were significantly higher (p < 0.05) in military working (100%) and stray dogs (93.3%) versus household pets (50.8%). Among all parasites, agents with zoonotic potential including Giardia, Ancylostomatidae and Toxocara were detected in 58.3% (88/151) of all examined dogs with a significant difference (p < 0.05) among the subgroups (100%, 62.7% and 46.2% for military working dogs, stray dogs and household pets, respectively). The high prevalence of zoonotic parasites registered in the dog population from a highly urban area in south-eastern Europe indicates a potential risk to human health. Thus, veterinarians should play an important role in helping to prevent or minimise zoonotic transmission.
PB  - Akademiai Kiado Zrt, Budapest
T2  - Acta Veterinaria Hungarica
T1  - High prevalence of intestinal zoonotic parasites in dogs from Belgrade, Serbia - Short communication
VL  - 56
IS  - 3
SP  - 335
EP  - 340
DO  - 10.1556/AVet.56.2008.3.7
ER  - 

@article{
author = "Nikolić, Aleksandra and Dimitrijević, Sanda and Katić-Radivojević, Sofija and Klun, Ivana and Bobić, Branko and Đurković-Đaković, Olgica",
year = "2008",
abstract = "To identify areas of risk for canine-related zoonoses in Serbia, the aim of this Study was to provide baseline knowledge about intestinal parasites in 15 1 dogs (65 household pets, 75 stray and I I military working dogs) from Belgrade. The following parasites, with their respective prevalences, were detected: Giardia duodenalis (14.6%), Ancylostomatidae (24.5%), Toxocara canis (30.5%), Trichuris vulpis (47.0%) and Taenia-type helminths (6.6%). Of all examined dogs, 75.5% (114/151) were found to harbour at least one parasite species. Of these, mixed infections with Up to four species per dog occurred in 44.7% (51/114). Infections with all detected species were significantly higher (p < 0.05) in military working (100%) and stray dogs (93.3%) versus household pets (50.8%). Among all parasites, agents with zoonotic potential including Giardia, Ancylostomatidae and Toxocara were detected in 58.3% (88/151) of all examined dogs with a significant difference (p < 0.05) among the subgroups (100%, 62.7% and 46.2% for military working dogs, stray dogs and household pets, respectively). The high prevalence of zoonotic parasites registered in the dog population from a highly urban area in south-eastern Europe indicates a potential risk to human health. Thus, veterinarians should play an important role in helping to prevent or minimise zoonotic transmission.",
publisher = "Akademiai Kiado Zrt, Budapest",
journal = "Acta Veterinaria Hungarica",
title = "High prevalence of intestinal zoonotic parasites in dogs from Belgrade, Serbia - Short communication",
volume = "56",
number = "3",
pages = "335-340",
doi = "10.1556/AVet.56.2008.3.7"
}

Nikolić, A., Dimitrijević, S., Katić-Radivojević, S., Klun, I., Bobić, B.,& Đurković-Đaković, O.. (2008). High prevalence of intestinal zoonotic parasites in dogs from Belgrade, Serbia - Short communication. in Acta Veterinaria Hungarica
Akademiai Kiado Zrt, Budapest., 56(3), 335-340.
https://doi.org/10.1556/AVet.56.2008.3.7

Nikolić A, Dimitrijević S, Katić-Radivojević S, Klun I, Bobić B, Đurković-Đaković O. High prevalence of intestinal zoonotic parasites in dogs from Belgrade, Serbia - Short communication. in Acta Veterinaria Hungarica. 2008;56(3):335-340.
doi:10.1556/AVet.56.2008.3.7 .

Nikolić, Aleksandra, Dimitrijević, Sanda, Katić-Radivojević, Sofija, Klun, Ivana, Bobić, Branko, Đurković-Đaković, Olgica, "High prevalence of intestinal zoonotic parasites in dogs from Belgrade, Serbia - Short communication" in Acta Veterinaria Hungarica, 56, no. 3 (2008):335-340,
https://doi.org/10.1556/AVet.56.2008.3.7 . .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Dimitrijević, Sanda
AU  - Đurković-Đaković, Olgica
AU  - Bobić, Branko
AU  - Maksimović-Mihajlović, Olga
PY  - 2002
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/212
AB  - Giardia infection is an ongoing problem in Serbia, since 8,0% of the children in the Belgrade area are infected. In the light of the zoonotic potential of Giardia infection, a total of 248 companion animals (167 dogs and 81 cats) were examined for giardiasis in the same urban area. The overall rates of infection in dogs and cats were 14.4% (24/167) and 22.2 % (18/81), respectively. Significantly (p lt 0.05, p lt 0.01) higher infection rates were found in stray (18.7%) and farm (36.4%) dogs than in household pets (7.4%). Furthermore, the rate of infection was significantly (p lt 0.01) higher in domestic cats than in household dogs (22.2%vs. 7.4%). The owners and all 16 of their family members of five out of the six household pet dogs excreting Giardia were Giardia-negative, while both the owner of one dog and the only other family member were Giardia-positive. The data demonstrate that potential animal reservoirs (dogs and cats) exist in urban Serbia and underline the possibility of transmission between dog and man in close contact, thus having important implications for the epidemiology of giardiasis in urban areas.
AB  - Kako nalaz 8% inficirane dece u Beogradu pokazuje da Giardia predstavlja važan zdravstveni problem u Srbiji, a postoje indicije da je đardijoza zoonoza, u cilju provere pretpostavki o mogućoj ulozi pasa i mačaka urbanih sredina kao potencijalnih rezervoara infekcije ljudi, u studiji je ispitano 248 ovih životinja (167 pasa i 81 mačaka) sa područja grada Beograda. Ustanovljena je prevalenca infekcije od 14,4% (24/167) kod pasa i 22,2% (18/81) kod mačaka. Značajno su češće (p lt 0,05, p lt 0,01) bill inficirani kako psi lutalice (18,6%) i psi savojnefarme (36,4%), tako i kućne mačke (14,4%) u odnosu na pse kućne ljubimce (7,4%). Kod šest pasa kućnih ljubimaca koji su bili Giardia-pozitivni, pet vlasnika i 16 članova njihovih porodica su bili Giardia-negativni, dok je u jednim slučaju ustanovljena istovremena infekcija psa, vlasnika i preostalog člana te porodice. Rezultati ove studije doprinose boljem razumevanju epidemiologije ove patogene protpzoe na našim prostorima, dokazujući postojanje značajnih izvora Giardia infekcije kod pasa i mačaka u urbanim uslovima, koji zbog bliskih kontakta kućnih ljubimca i ljudi, mogu biti odgovorni za humanu infekciju.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Giardiasis in dogs and cats in the Belgrade area
T1  - Đardijoza pasa i mačaka u Beogradu
VL  - 52
IS  - 1
SP  - 43
EP  - 48
DO  - 10.2298/AVB0201043N
ER  - 

@article{
author = "Nikolić, Aleksandra and Dimitrijević, Sanda and Đurković-Đaković, Olgica and Bobić, Branko and Maksimović-Mihajlović, Olga",
year = "2002",
abstract = "Giardia infection is an ongoing problem in Serbia, since 8,0% of the children in the Belgrade area are infected. In the light of the zoonotic potential of Giardia infection, a total of 248 companion animals (167 dogs and 81 cats) were examined for giardiasis in the same urban area. The overall rates of infection in dogs and cats were 14.4% (24/167) and 22.2 % (18/81), respectively. Significantly (p lt 0.05, p lt 0.01) higher infection rates were found in stray (18.7%) and farm (36.4%) dogs than in household pets (7.4%). Furthermore, the rate of infection was significantly (p lt 0.01) higher in domestic cats than in household dogs (22.2%vs. 7.4%). The owners and all 16 of their family members of five out of the six household pet dogs excreting Giardia were Giardia-negative, while both the owner of one dog and the only other family member were Giardia-positive. The data demonstrate that potential animal reservoirs (dogs and cats) exist in urban Serbia and underline the possibility of transmission between dog and man in close contact, thus having important implications for the epidemiology of giardiasis in urban areas., Kako nalaz 8% inficirane dece u Beogradu pokazuje da Giardia predstavlja važan zdravstveni problem u Srbiji, a postoje indicije da je đardijoza zoonoza, u cilju provere pretpostavki o mogućoj ulozi pasa i mačaka urbanih sredina kao potencijalnih rezervoara infekcije ljudi, u studiji je ispitano 248 ovih životinja (167 pasa i 81 mačaka) sa područja grada Beograda. Ustanovljena je prevalenca infekcije od 14,4% (24/167) kod pasa i 22,2% (18/81) kod mačaka. Značajno su češće (p lt 0,05, p lt 0,01) bill inficirani kako psi lutalice (18,6%) i psi savojnefarme (36,4%), tako i kućne mačke (14,4%) u odnosu na pse kućne ljubimce (7,4%). Kod šest pasa kućnih ljubimaca koji su bili Giardia-pozitivni, pet vlasnika i 16 članova njihovih porodica su bili Giardia-negativni, dok je u jednim slučaju ustanovljena istovremena infekcija psa, vlasnika i preostalog člana te porodice. Rezultati ove studije doprinose boljem razumevanju epidemiologije ove patogene protpzoe na našim prostorima, dokazujući postojanje značajnih izvora Giardia infekcije kod pasa i mačaka u urbanim uslovima, koji zbog bliskih kontakta kućnih ljubimca i ljudi, mogu biti odgovorni za humanu infekciju.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Giardiasis in dogs and cats in the Belgrade area, Đardijoza pasa i mačaka u Beogradu",
volume = "52",
number = "1",
pages = "43-48",
doi = "10.2298/AVB0201043N"
}

Nikolić, A., Dimitrijević, S., Đurković-Đaković, O., Bobić, B.,& Maksimović-Mihajlović, O.. (2002). Giardiasis in dogs and cats in the Belgrade area. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 52(1), 43-48.
https://doi.org/10.2298/AVB0201043N

Nikolić A, Dimitrijević S, Đurković-Đaković O, Bobić B, Maksimović-Mihajlović O. Giardiasis in dogs and cats in the Belgrade area. in Acta Veterinaria-Beograd. 2002;52(1):43-48.
doi:10.2298/AVB0201043N .

Nikolić, Aleksandra, Dimitrijević, Sanda, Đurković-Đaković, Olgica, Bobić, Branko, Maksimović-Mihajlović, Olga, "Giardiasis in dogs and cats in the Belgrade area" in Acta Veterinaria-Beograd, 52, no. 1 (2002):43-48,
https://doi.org/10.2298/AVB0201043N . .