TY  - JOUR
AU  - Mićović, Nathalie
AU  - Kurćubić, Vladimir
AU  - Tomović, Vladimir
AU  - Suvajdžić, Branko
AU  - Miletić, Nemanja
AU  - Stajković, Silvana
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Vasilev, Dragan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2617
AB  - Nitrites are used in meat processing as a preservative, but there is a need
to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices in
nitrite-reduced frankfurter type sausages and their influence on the
products’ sensory properties were investigated. The results show the
nitrite-reduced sausages enriched with individual herbs or spices as a
source of phenolic compounds had significant antioxidant potential,
which was the highest in sausages with rosemary followed by sausages
with thyme, black pepper, turmeric, and red paprika. Spice-enriched
sausages had better sensory properties then the control sausages after
chill storage.
PB  - Deutscher Fachverlag GmbH
T2  - Fleischwirtschaft
T1  - Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages
VL  - 101
IS  - 12
SP  - 97
EP  - 104
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2617
ER  - 

@article{
author = "Mićović, Nathalie and Kurćubić, Vladimir and Tomović, Vladimir and Suvajdžić, Branko and Miletić, Nemanja and Stajković, Silvana and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Vasilev, Dragan",
year = "2021",
abstract = "Nitrites are used in meat processing as a preservative, but there is a need
to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices in
nitrite-reduced frankfurter type sausages and their influence on the
products’ sensory properties were investigated. The results show the
nitrite-reduced sausages enriched with individual herbs or spices as a
source of phenolic compounds had significant antioxidant potential,
which was the highest in sausages with rosemary followed by sausages
with thyme, black pepper, turmeric, and red paprika. Spice-enriched
sausages had better sensory properties then the control sausages after
chill storage.",
publisher = "Deutscher Fachverlag GmbH",
journal = "Fleischwirtschaft",
title = "Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages",
volume = "101",
number = "12",
pages = "97-104",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2617"
}

Mićović, N., Kurćubić, V., Tomović, V., Suvajdžić, B., Miletić, N., Stajković, S., Karabasil, N., Dimitrijević, M.,& Vasilev, D.. (2021). Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages. in Fleischwirtschaft
Deutscher Fachverlag GmbH., 101(12), 97-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2617

Mićović N, Kurćubić V, Tomović V, Suvajdžić B, Miletić N, Stajković S, Karabasil N, Dimitrijević M, Vasilev D. Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages. in Fleischwirtschaft. 2021;101(12):97-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2617 .

Mićović, Nathalie, Kurćubić, Vladimir, Tomović, Vladimir, Suvajdžić, Branko, Miletić, Nemanja, Stajković, Silvana, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Vasilev, Dragan, "Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages" in Fleischwirtschaft, 101, no. 12 (2021):97-104,
https://hdl.handle.net/21.15107/rcub_veterinar_2617 .

TY  - CONF
AU  - Petrović, Miloš Ž.
AU  - Đoković, Radojica
AU  - Ilić, Zoran Ž.
AU  - Kurćubić, Vladimir
AU  - Cincović, Marko
AU  - Bogosavljević-Bošković, Snežana
AU  - Karabasil, Nedjeljko
AU  - Petrović, Milutin D.
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3531
AB  - Peripartal period in dairy cows includes 3 weeks ante partum and 3
weeks post partum (transition period). The transition period represents the
most challenging phase in the life of dairy cows, because the body occurring
metabolic, endocrine, immune and reproductive changes that affect the
animal health and production efficiency. During the transition period (the
late gestation and early lactation) in response to metabolic stress, in dairy
cows can develop numerous pathophysiological mechanisms (inflammation,
insulin resistance and metabolic adaptation). Numerous mechanisms are
activated in the organism of dairy cows, the main role of which is
maintenance of homeostatic and homeostatic functions of all tissues, organs
and organ systems. In regulation of these processes, heat stress proteins
HSP70 play a key role.
PB  - Belgrade : Balkans Scientific Center of the Russian Academy of Natural Sciences
C3  - 2nd International symposium Modern trends in agricultural production and environmental protection, July, 01 - 04. 2020
T1  - Function and importance of HSP 70 in metabolic stress in dairy cows in peripartal period
SP  - 380
EP  - 397
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3531
ER  - 

@conference{
author = "Petrović, Miloš Ž. and Đoković, Radojica and Ilić, Zoran Ž. and Kurćubić, Vladimir and Cincović, Marko and Bogosavljević-Bošković, Snežana and Karabasil, Nedjeljko and Petrović, Milutin D.",
year = "2020",
abstract = "Peripartal period in dairy cows includes 3 weeks ante partum and 3
weeks post partum (transition period). The transition period represents the
most challenging phase in the life of dairy cows, because the body occurring
metabolic, endocrine, immune and reproductive changes that affect the
animal health and production efficiency. During the transition period (the
late gestation and early lactation) in response to metabolic stress, in dairy
cows can develop numerous pathophysiological mechanisms (inflammation,
insulin resistance and metabolic adaptation). Numerous mechanisms are
activated in the organism of dairy cows, the main role of which is
maintenance of homeostatic and homeostatic functions of all tissues, organs
and organ systems. In regulation of these processes, heat stress proteins
HSP70 play a key role.",
publisher = "Belgrade : Balkans Scientific Center of the Russian Academy of Natural Sciences",
journal = "2nd International symposium Modern trends in agricultural production and environmental protection, July, 01 - 04. 2020",
title = "Function and importance of HSP 70 in metabolic stress in dairy cows in peripartal period",
pages = "380-397",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3531"
}

Petrović, M. Ž., Đoković, R., Ilić, Z. Ž., Kurćubić, V., Cincović, M., Bogosavljević-Bošković, S., Karabasil, N.,& Petrović, M. D.. (2020). Function and importance of HSP 70 in metabolic stress in dairy cows in peripartal period. in 2nd International symposium Modern trends in agricultural production and environmental protection, July, 01 - 04. 2020
Belgrade : Balkans Scientific Center of the Russian Academy of Natural Sciences., 380-397.
https://hdl.handle.net/21.15107/rcub_veterinar_3531

Petrović MŽ, Đoković R, Ilić ZŽ, Kurćubić V, Cincović M, Bogosavljević-Bošković S, Karabasil N, Petrović MD. Function and importance of HSP 70 in metabolic stress in dairy cows in peripartal period. in 2nd International symposium Modern trends in agricultural production and environmental protection, July, 01 - 04. 2020. 2020;:380-397.
https://hdl.handle.net/21.15107/rcub_veterinar_3531 .

Petrović, Miloš Ž., Đoković, Radojica, Ilić, Zoran Ž., Kurćubić, Vladimir, Cincović, Marko, Bogosavljević-Bošković, Snežana, Karabasil, Nedjeljko, Petrović, Milutin D., "Function and importance of HSP 70 in metabolic stress in dairy cows in peripartal period" in 2nd International symposium Modern trends in agricultural production and environmental protection, July, 01 - 04. 2020 (2020):380-397,
https://hdl.handle.net/21.15107/rcub_veterinar_3531 .

TY  - JOUR
AU  - Kurćubić, Vladimir
AU  - Okanović, Đorđe
AU  - Vasilev, Dragan
AU  - Ivić, Maja
AU  - Čolović, Dušica
AU  - Jokanović, Marija
AU  - Džinić, Natalija
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1886
AB  - In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference between control (4.60) and modified sausages up to 3/4 backfat replacement (k57 - k50), while EG IV were the least evaluated (4.37).
PB  - Deutscher Fachverlag GmbH, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Effects of replacing pork back fat with cellulose in Pariser sausages
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1886
ER  - 

@article{
author = "Kurćubić, Vladimir and Okanović, Đorđe and Vasilev, Dragan and Ivić, Maja and Čolović, Dušica and Jokanović, Marija and Džinić, Natalija",
year = "2020",
abstract = "In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference between control (4.60) and modified sausages up to 3/4 backfat replacement (k57 - k50), while EG IV were the least evaluated (4.37).",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Effects of replacing pork back fat with cellulose in Pariser sausages",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1886"
}

Kurćubić, V., Okanović, Đ., Vasilev, D., Ivić, M., Čolović, D., Jokanović, M.,& Džinić, N.. (2020). Effects of replacing pork back fat with cellulose in Pariser sausages. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main..
https://hdl.handle.net/21.15107/rcub_veterinar_1886

Kurćubić V, Okanović Đ, Vasilev D, Ivić M, Čolović D, Jokanović M, Džinić N. Effects of replacing pork back fat with cellulose in Pariser sausages. in Fleischwirtschaft. 2020;.
https://hdl.handle.net/21.15107/rcub_veterinar_1886 .

Kurćubić, Vladimir, Okanović, Đorđe, Vasilev, Dragan, Ivić, Maja, Čolović, Dušica, Jokanović, Marija, Džinić, Natalija, "Effects of replacing pork back fat with cellulose in Pariser sausages" in Fleischwirtschaft (2020),
https://hdl.handle.net/21.15107/rcub_veterinar_1886 .

TY  - JOUR
AU  - Djoković, Radojica
AU  - Cincović, Marko
AU  - Kurćubić, Vladimir
AU  - Ilić, Zoran
AU  - Petrović, Milun D.
AU  - Petrović, Miloš
AU  - Andjelić, Biljana
PY  - 2019
UR  - https://veterinarskiglasnik.rs/index.php/vg/article/view/89
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2437
AB  - Introduction. The aim of this study was to determine and compare levels of blood serum calcium, inorganic phosphorus and magnesium in the peripartal period and during mid lactation in Holstein dairy cattle.Materials and Methods. Blood samples were collected from 12 cows in late pregnancy, 12 early lactation cows, and 12 mid lactation cows.Results and Conclusions. Serum calcium and inorganic phosphorus in blood of dairy cows in early and mid lactation were significantly lower compared to the values in the blood serum of dairy cows in late pregnancy, probably indicating the increased use of these macro elements by the mammary gland at the early stages of lactation. When the cows were in the lactation period, blood serum magnesium levels were significantly lower compared to the values of dairy cows during late pregnancy, probably indicating the increased use of magnesium by the dairy cows during lactation. The results show that the homeostasis of the macro elements examined in the blood of transition and mid lactation dairy cows was maintained, suggesting their adequate supply from alimentary sources.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - Determination of blood serum calcium, inorganic phosphorus and magnesium in different productive stages of Holstein dairy cows
VL  - 73
IS  - 1
SP  - 10
EP  - 16
DO  - 10.2298/VETGL180226008D
ER  - 

@article{
author = "Djoković, Radojica and Cincović, Marko and Kurćubić, Vladimir and Ilić, Zoran and Petrović, Milun D. and Petrović, Miloš and Andjelić, Biljana",
year = "2019",
abstract = "Introduction. The aim of this study was to determine and compare levels of blood serum calcium, inorganic phosphorus and magnesium in the peripartal period and during mid lactation in Holstein dairy cattle.Materials and Methods. Blood samples were collected from 12 cows in late pregnancy, 12 early lactation cows, and 12 mid lactation cows.Results and Conclusions. Serum calcium and inorganic phosphorus in blood of dairy cows in early and mid lactation were significantly lower compared to the values in the blood serum of dairy cows in late pregnancy, probably indicating the increased use of these macro elements by the mammary gland at the early stages of lactation. When the cows were in the lactation period, blood serum magnesium levels were significantly lower compared to the values of dairy cows during late pregnancy, probably indicating the increased use of magnesium by the dairy cows during lactation. The results show that the homeostasis of the macro elements examined in the blood of transition and mid lactation dairy cows was maintained, suggesting their adequate supply from alimentary sources.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "Determination of blood serum calcium, inorganic phosphorus and magnesium in different productive stages of Holstein dairy cows",
volume = "73",
number = "1",
pages = "10-16",
doi = "10.2298/VETGL180226008D"
}

Djoković, R., Cincović, M., Kurćubić, V., Ilić, Z., Petrović, M. D., Petrović, M.,& Andjelić, B.. (2019). Determination of blood serum calcium, inorganic phosphorus and magnesium in different productive stages of Holstein dairy cows. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 73(1), 10-16.
https://doi.org/10.2298/VETGL180226008D

Djoković R, Cincović M, Kurćubić V, Ilić Z, Petrović MD, Petrović M, Andjelić B. Determination of blood serum calcium, inorganic phosphorus and magnesium in different productive stages of Holstein dairy cows. in Veterinarski Glasnik. 2019;73(1):10-16.
doi:10.2298/VETGL180226008D .

Djoković, Radojica, Cincović, Marko, Kurćubić, Vladimir, Ilić, Zoran, Petrović, Milun D., Petrović, Miloš, Andjelić, Biljana, "Determination of blood serum calcium, inorganic phosphorus and magnesium in different productive stages of Holstein dairy cows" in Veterinarski Glasnik, 73, no. 1 (2019):10-16,
https://doi.org/10.2298/VETGL180226008D . .