TY  - JOUR
AU  - Milićević, Dragan
AU  - Krešić, Greta
AU  - Vranić, Danijela
AU  - Lešić, Tina
AU  - Nedeljković-Trailović, Jelena
AU  - Janković, Saša
AU  - Pleadin, Jelka
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2392
AB  - The aim of this study was to determine the nutritional properties of raw milk, cheese and a traditional creamy dairy product called kajmak originating from the Zlatibor region in Serbia. Chemical composition, minerals, fatty acid (FA) profile, lipid quality indices, and the dietary intake of saturated fatty acids (SFA), cholesterol, salt and sodium were investigated in three sampling sessions during the period June-September 2019. All chemical properties of raw milk, cheese and kajmak differed significantly (P<0.05), except lactose, salt and total proteins. Palmitic acid (C16:0) was present in the highest share, followed by oleic (C18:1 cis-9) and myrstic (C14:0) acids, with no significant differences (P>0.05) between products. Among the FAs, conjugated linoleic acids (CLA) were determined, and mean values of total FAs ranged from 0.16% in raw milk and kajmak to 0.31% in cheese. The recommended values for the lipid quality indices were not obtained for the analysed products. Despite a high sodium content, the tested dairy products can be considered valuable sources of calcium, chromium, zinc and selenium. In the future, additional efforts should be employed in product modification with the aim of optimising nutritional value and to obtain the protect designation of origin.
AB  - Cilj ovog istraživanja bio je ustvrditi nutritivna svojstva sirovog mlijeka, sira i kajmaka proizvedenih po tradicionalnim recepturama podrijetlom s područja Zlatibora u Republici Srbiji. U tu su svrhu nakon tri uzorkovanja u razdoblju od lipnja do rujna 2019. ispitivani: kemijski sastav, minerali, profil masnih kiselina (MK), indeksi kvalitete lipida, prehrambeni unos zasićenih masnih kiselina (ZMK), kolesterola, soli i natrija. Sirovo mlijeko, sir i kajmak su se značajno razlikovali (P<0,05) po svim kemijskim svojstvima, osim u udjelu laktoze, soli i ukupnih bjelančevina. U istraživanju profila masnih kiselina, najveći udio ustvrđen je za palmitinsku (C16:0), oleinsku (C18:1 cis-9) i miristinsku (C14:0) kiselinu, bez značajnih razlika (P>0,05) među proizvodima. Među MK ustvrđena je konjugirana linolna kiselina (KLK), sa srednjim vrijednostima ukupnih MK u rasponu od 0,16 % u sirovom mlijeku i kajmaku do 0,31 % u siru. U analiziranim proizvodima za indekse kvalitete lipida nisu određene preporučene vrijednosti. Unatoč visokom udjelu natrija, analizirani mliječni proizvodi mogu se smatrati dragocjenim izvorima kalcija, kroma, cinka i selena. Potreban je nastavak budućih istraživanja modifikacije ovih proizvoda s ciljem optimizacije njihove hranjive vrijednosti i zaštite oznakom izvornosti.
T2  - Veterinarska Stanica
T1  - Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia
T1  - Karakterizacija i nutritivna ocjena tradicionalnih mliječnih proizvoda s područja Zlatibora u Republici Srbiji
VL  - 53
IS  - 1
SP  - 17
EP  - 32
DO  - 10.46419/VS.53.1.11
ER  - 

@article{
author = "Milićević, Dragan and Krešić, Greta and Vranić, Danijela and Lešić, Tina and Nedeljković-Trailović, Jelena and Janković, Saša and Pleadin, Jelka",
year = "2022",
abstract = "The aim of this study was to determine the nutritional properties of raw milk, cheese and a traditional creamy dairy product called kajmak originating from the Zlatibor region in Serbia. Chemical composition, minerals, fatty acid (FA) profile, lipid quality indices, and the dietary intake of saturated fatty acids (SFA), cholesterol, salt and sodium were investigated in three sampling sessions during the period June-September 2019. All chemical properties of raw milk, cheese and kajmak differed significantly (P<0.05), except lactose, salt and total proteins. Palmitic acid (C16:0) was present in the highest share, followed by oleic (C18:1 cis-9) and myrstic (C14:0) acids, with no significant differences (P>0.05) between products. Among the FAs, conjugated linoleic acids (CLA) were determined, and mean values of total FAs ranged from 0.16% in raw milk and kajmak to 0.31% in cheese. The recommended values for the lipid quality indices were not obtained for the analysed products. Despite a high sodium content, the tested dairy products can be considered valuable sources of calcium, chromium, zinc and selenium. In the future, additional efforts should be employed in product modification with the aim of optimising nutritional value and to obtain the protect designation of origin., Cilj ovog istraživanja bio je ustvrditi nutritivna svojstva sirovog mlijeka, sira i kajmaka proizvedenih po tradicionalnim recepturama podrijetlom s područja Zlatibora u Republici Srbiji. U tu su svrhu nakon tri uzorkovanja u razdoblju od lipnja do rujna 2019. ispitivani: kemijski sastav, minerali, profil masnih kiselina (MK), indeksi kvalitete lipida, prehrambeni unos zasićenih masnih kiselina (ZMK), kolesterola, soli i natrija. Sirovo mlijeko, sir i kajmak su se značajno razlikovali (P<0,05) po svim kemijskim svojstvima, osim u udjelu laktoze, soli i ukupnih bjelančevina. U istraživanju profila masnih kiselina, najveći udio ustvrđen je za palmitinsku (C16:0), oleinsku (C18:1 cis-9) i miristinsku (C14:0) kiselinu, bez značajnih razlika (P>0,05) među proizvodima. Među MK ustvrđena je konjugirana linolna kiselina (KLK), sa srednjim vrijednostima ukupnih MK u rasponu od 0,16 % u sirovom mlijeku i kajmaku do 0,31 % u siru. U analiziranim proizvodima za indekse kvalitete lipida nisu određene preporučene vrijednosti. Unatoč visokom udjelu natrija, analizirani mliječni proizvodi mogu se smatrati dragocjenim izvorima kalcija, kroma, cinka i selena. Potreban je nastavak budućih istraživanja modifikacije ovih proizvoda s ciljem optimizacije njihove hranjive vrijednosti i zaštite oznakom izvornosti.",
journal = "Veterinarska Stanica",
title = "Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia, Karakterizacija i nutritivna ocjena tradicionalnih mliječnih proizvoda s područja Zlatibora u Republici Srbiji",
volume = "53",
number = "1",
pages = "17-32",
doi = "10.46419/VS.53.1.11"
}

Milićević, D., Krešić, G., Vranić, D., Lešić, T., Nedeljković-Trailović, J., Janković, S.,& Pleadin, J.. (2022). Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia. in Veterinarska Stanica, 53(1), 17-32.
https://doi.org/10.46419/VS.53.1.11

Milićević D, Krešić G, Vranić D, Lešić T, Nedeljković-Trailović J, Janković S, Pleadin J. Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia. in Veterinarska Stanica. 2022;53(1):17-32.
doi:10.46419/VS.53.1.11 .

Milićević, Dragan, Krešić, Greta, Vranić, Danijela, Lešić, Tina, Nedeljković-Trailović, Jelena, Janković, Saša, Pleadin, Jelka, "Characterization and nutritional
assessment of traditional dairy
products from the Zlatibor
region, Republic of Serbia" in Veterinarska Stanica, 53, no. 1 (2022):17-32,
https://doi.org/10.46419/VS.53.1.11 . .

TY  - JOUR
AU  - Vasilev, Dragan
AU  - Jovetić, Milica
AU  - Vranić, Danijela
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Vasiljević, Nađa
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1423
AB  - This paper presents the results of the examination of physico-chemical, chemical, sensory and microbiological properties of functional fermented sausages enriched with probiotics and prebiotics in which a part of NaCl was substituted by KCl and CaCl2. The basis of sausage stuffing was prepared from 75% meat, 20% pork backfat, 4% inulin cream, 1% pea fibre and probiotic strain Lactobacillus casei L C 01. Based on the used salt mixtures, three different groups of sausages were prepared: "control" with 2.8% NaCl, "Na-reduced I" with 2.0% NaCl and 0.8% KCl; and "Na-reduced II" with 1.3% NaCl, 0.53% KCl, 0.97% CaCl2. The results show, that the "Na-reduced sausage I" contained 25.9% less sodium then the control, but there was no significant difference in pH-value, aw-value, and chemical composition. This sausage was darker, softer and easier chewable then the control, which contributed to the better evaluated colour and texture and at the same time, high overall sensorial quality. "Na-reduced sausage II" contained 53.7% less sodium than the control, as well as 32-fold higher levels of calcium. In these sausages the pH-value was significantly lower but there were no significant differences in the aw-value and the chemical composition. This sausage was brighter, softer and easily chewable than the control. Their overall sensorial quality was rated lower because of poorer rating of colour and taste, which was less salty and slightly sour. Probiotic bacterial strain L. caseiL C 01 successfully grew in all experimental sausages and their number was slightly higher in both Na-reduced sausages than in the control. On the contrary, the number of micrococci was significantly lower in the Na-reduced sausages than in the control.
PB  - Deutscher Fachverlag GmbH, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko
VL  - 96
IS  - 2
SP  - 96
EP  - 103
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1423
ER  - 

@article{
author = "Vasilev, Dragan and Jovetić, Milica and Vranić, Danijela and Tomović, Vladimir and Jokanović, Marija and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Vasiljević, Nađa",
year = "2016",
abstract = "This paper presents the results of the examination of physico-chemical, chemical, sensory and microbiological properties of functional fermented sausages enriched with probiotics and prebiotics in which a part of NaCl was substituted by KCl and CaCl2. The basis of sausage stuffing was prepared from 75% meat, 20% pork backfat, 4% inulin cream, 1% pea fibre and probiotic strain Lactobacillus casei L C 01. Based on the used salt mixtures, three different groups of sausages were prepared: "control" with 2.8% NaCl, "Na-reduced I" with 2.0% NaCl and 0.8% KCl; and "Na-reduced II" with 1.3% NaCl, 0.53% KCl, 0.97% CaCl2. The results show, that the "Na-reduced sausage I" contained 25.9% less sodium then the control, but there was no significant difference in pH-value, aw-value, and chemical composition. This sausage was darker, softer and easier chewable then the control, which contributed to the better evaluated colour and texture and at the same time, high overall sensorial quality. "Na-reduced sausage II" contained 53.7% less sodium than the control, as well as 32-fold higher levels of calcium. In these sausages the pH-value was significantly lower but there were no significant differences in the aw-value and the chemical composition. This sausage was brighter, softer and easily chewable than the control. Their overall sensorial quality was rated lower because of poorer rating of colour and taste, which was less salty and slightly sour. Probiotic bacterial strain L. caseiL C 01 successfully grew in all experimental sausages and their number was slightly higher in both Na-reduced sausages than in the control. On the contrary, the number of micrococci was significantly lower in the Na-reduced sausages than in the control.",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko",
volume = "96",
number = "2",
pages = "96-103",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1423"
}

Vasilev, D., Jovetić, M., Vranić, D., Tomović, V., Jokanović, M., Dimitrijević, M., Karabasil, N.,& Vasiljević, N.. (2016). Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main., 96(2), 96-103.
https://hdl.handle.net/21.15107/rcub_veterinar_1423

Vasilev D, Jovetić M, Vranić D, Tomović V, Jokanović M, Dimitrijević M, Karabasil N, Vasiljević N. Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko. in Fleischwirtschaft. 2016;96(2):96-103.
https://hdl.handle.net/21.15107/rcub_veterinar_1423 .

Vasilev, Dragan, Jovetić, Milica, Vranić, Danijela, Tomović, Vladimir, Jokanović, Marija, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Vasiljević, Nađa, "Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko" in Fleischwirtschaft, 96, no. 2 (2016):96-103,
https://hdl.handle.net/21.15107/rcub_veterinar_1423 .

TY  - CONF
AU  - Lilić, Slobodan
AU  - Branković, Ivana
AU  - Koricanac, Vladimir
AU  - Vranić, Danijela
AU  - Spalević, Ljiljana
AU  - Pavlović, Miloš
AU  - Lakićević, Brankica
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1269
AB  - The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Reducing sodium chloride content in meat burgers by adding potassium chloride and onion
VL  - 5
SP  - 164
EP  - 167
DO  - 10.1016/j.profoo.2015.09.047
ER  - 

@conference{
author = "Lilić, Slobodan and Branković, Ivana and Koricanac, Vladimir and Vranić, Danijela and Spalević, Ljiljana and Pavlović, Miloš and Lakićević, Brankica",
year = "2015",
abstract = "The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Reducing sodium chloride content in meat burgers by adding potassium chloride and onion",
volume = "5",
pages = "164-167",
doi = "10.1016/j.profoo.2015.09.047"
}

Lilić, S., Branković, I., Koricanac, V., Vranić, D., Spalević, L., Pavlović, M.,& Lakićević, B.. (2015). Reducing sodium chloride content in meat burgers by adding potassium chloride and onion. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 164-167.
https://doi.org/10.1016/j.profoo.2015.09.047

Lilić S, Branković I, Koricanac V, Vranić D, Spalević L, Pavlović M, Lakićević B. Reducing sodium chloride content in meat burgers by adding potassium chloride and onion. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:164-167.
doi:10.1016/j.profoo.2015.09.047 .

Lilić, Slobodan, Branković, Ivana, Koricanac, Vladimir, Vranić, Danijela, Spalević, Ljiljana, Pavlović, Miloš, Lakićević, Brankica, "Reducing sodium chloride content in meat burgers by adding potassium chloride and onion" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):164-167,
https://doi.org/10.1016/j.profoo.2015.09.047 . .

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

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

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

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

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

TY  - JOUR
AU  - Petrović, Zoran
AU  - Teodorović, Vlado
AU  - Đurić, Spomenka
AU  - Milićević, Dragan
AU  - Vranić, Danijela
AU  - Lukić, Mirjana
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1100
AB  - A total of 63 European hares have been collected from five Serbian agricultural regions. The hares assayed were divided into four age groups (3-6 months, 12 months, 12-24 months, and 24-36 months) and investigated upon presence at cadmium (Cd) and mercury (Hg) in the kidney and liver. The positive significant correlation (Ps-Pearsons coefficient) between Cd concentrations in the kidney and liver within age group the 3-6 months was found (Ps = 0.81, p < 0.001). Differences between Cd content in the kidney in comparison to liver were significant within all presented age groups (p < 0.001). Differences between recorded Hg levels in the kidney were not significant between presented age groups (p > 0.05). Statistically significant differences were registered between Hg content in the liver of the hares aged 24-36 and 12 months (p < 0.05). There were no statistically significant correlations registered between Hg concentrations in the kidney and liver within any particular age group (p > 0.05). The strong statistically significant associations were registered between Cd and Hg content in the liver (Cd L/Hg L) in the age group 3-6 and 12-24 months (Cd L/Hg L, Ps = 0.94; p < 0.001 and Ps = 0.91; p < 0.001, respectively). The polynomial regression model used for graphing the observed data seems to be a method for modeling the relationship between measured Cd and Hg concentrations in the liver and kidney as first approximation for bioaccumulation in hares.
PB  - Springer Heidelberg, Heidelberg
T2  - Environmental Science and Pollution Research
T1  - Cadmium and mercury accumulation in European hare (Lepus europaeus): age-dependent relationships in renal and hepatic tissue
VL  - 21
IS  - 24
SP  - 14058
EP  - 14068
DO  - 10.1007/s11356-014-3290-0
ER  - 

@article{
author = "Petrović, Zoran and Teodorović, Vlado and Đurić, Spomenka and Milićević, Dragan and Vranić, Danijela and Lukić, Mirjana",
year = "2014",
abstract = "A total of 63 European hares have been collected from five Serbian agricultural regions. The hares assayed were divided into four age groups (3-6 months, 12 months, 12-24 months, and 24-36 months) and investigated upon presence at cadmium (Cd) and mercury (Hg) in the kidney and liver. The positive significant correlation (Ps-Pearsons coefficient) between Cd concentrations in the kidney and liver within age group the 3-6 months was found (Ps = 0.81, p < 0.001). Differences between Cd content in the kidney in comparison to liver were significant within all presented age groups (p < 0.001). Differences between recorded Hg levels in the kidney were not significant between presented age groups (p > 0.05). Statistically significant differences were registered between Hg content in the liver of the hares aged 24-36 and 12 months (p < 0.05). There were no statistically significant correlations registered between Hg concentrations in the kidney and liver within any particular age group (p > 0.05). The strong statistically significant associations were registered between Cd and Hg content in the liver (Cd L/Hg L) in the age group 3-6 and 12-24 months (Cd L/Hg L, Ps = 0.94; p < 0.001 and Ps = 0.91; p < 0.001, respectively). The polynomial regression model used for graphing the observed data seems to be a method for modeling the relationship between measured Cd and Hg concentrations in the liver and kidney as first approximation for bioaccumulation in hares.",
publisher = "Springer Heidelberg, Heidelberg",
journal = "Environmental Science and Pollution Research",
title = "Cadmium and mercury accumulation in European hare (Lepus europaeus): age-dependent relationships in renal and hepatic tissue",
volume = "21",
number = "24",
pages = "14058-14068",
doi = "10.1007/s11356-014-3290-0"
}

Petrović, Z., Teodorović, V., Đurić, S., Milićević, D., Vranić, D.,& Lukić, M.. (2014). Cadmium and mercury accumulation in European hare (Lepus europaeus): age-dependent relationships in renal and hepatic tissue. in Environmental Science and Pollution Research
Springer Heidelberg, Heidelberg., 21(24), 14058-14068.
https://doi.org/10.1007/s11356-014-3290-0

Petrović Z, Teodorović V, Đurić S, Milićević D, Vranić D, Lukić M. Cadmium and mercury accumulation in European hare (Lepus europaeus): age-dependent relationships in renal and hepatic tissue. in Environmental Science and Pollution Research. 2014;21(24):14058-14068.
doi:10.1007/s11356-014-3290-0 .

Petrović, Zoran, Teodorović, Vlado, Đurić, Spomenka, Milićević, Dragan, Vranić, Danijela, Lukić, Mirjana, "Cadmium and mercury accumulation in European hare (Lepus europaeus): age-dependent relationships in renal and hepatic tissue" in Environmental Science and Pollution Research, 21, no. 24 (2014):14058-14068,
https://doi.org/10.1007/s11356-014-3290-0 . .

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

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

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

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

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

TY  - JOUR
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
AU  - Vranić, Danijela
AU  - Đorđević, Vesna
AU  - Radulović, Stamen
AU  - Šefer, Dragan
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2094
AB  - Ishrana ribe je jedan od najvažnijih činilaca koji utiču na proizvodne rezultate i kvalitet mesa. Kao izvor energije, ribe iz hrane pretežno koriste proteine i masti. Hrana za ribe sadrži od 30% do 35% proteina, od 15% do 25% masti i do 17% ugljenih hidrata. U ishrani riba neophodno je i prisustvo svih vitamina, kao i minerala, posebno kalcijuma, forfora, magnezijuma, gvožđa i mangana. Ribe imaju i posebne potrebe za n-3 masnim kiselinama kojih u hrani treba da bude oko 1%. U pogledu kvaliteta hraniva, salmonidne ribe spadaju među najzahtevnije. Kvalitet pojedinih hraniva i krmnih smeša koje se koriste u ishrani salmonidnih riba može da se utvrdi na osnovu hemijskih analiza.
AB  - Fish diet is one of the most important factors that influence on production performance and meat quality.  
Fish  mainly use protein and fat  from  food,  as  a source  of energy. Fish  food contains 30  to 35 % protein, 15 
to 25  % fat and  17  % carbohydrate.   In  fish  diet  its  necessary  presence of  all  vitamins and  minerals, 
especially calcium, phosphorus, magnesium, iron and  manganese. Fish  have  special  needs in n-3 fatty  acid 
which should be about 1% in food. Salmonid fish are  the most demanding fish in terms of food quality. The 
quality of  nutrients and feed  mixtures used in  the  nutrition of  salmonid fish can be  determined 
by chemical analysis.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Potrebe salmonidnih vrsta riba u hranljivim materijama
T1  - Needs of salmonid species of fish in nutrients
VL  - 12
IS  - 1
SP  - 60
EP  - 65
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2094
ER  - 

@article{
author = "Marković, Radmila and Baltić, Milan Ž. and Vranić, Danijela and Đorđević, Vesna and Radulović, Stamen and Šefer, Dragan",
year = "2012",
abstract = "Ishrana ribe je jedan od najvažnijih činilaca koji utiču na proizvodne rezultate i kvalitet mesa. Kao izvor energije, ribe iz hrane pretežno koriste proteine i masti. Hrana za ribe sadrži od 30% do 35% proteina, od 15% do 25% masti i do 17% ugljenih hidrata. U ishrani riba neophodno je i prisustvo svih vitamina, kao i minerala, posebno kalcijuma, forfora, magnezijuma, gvožđa i mangana. Ribe imaju i posebne potrebe za n-3 masnim kiselinama kojih u hrani treba da bude oko 1%. U pogledu kvaliteta hraniva, salmonidne ribe spadaju među najzahtevnije. Kvalitet pojedinih hraniva i krmnih smeša koje se koriste u ishrani salmonidnih riba može da se utvrdi na osnovu hemijskih analiza., Fish diet is one of the most important factors that influence on production performance and meat quality.  
Fish  mainly use protein and fat  from  food,  as  a source  of energy. Fish  food contains 30  to 35 % protein, 15 
to 25  % fat and  17  % carbohydrate.   In  fish  diet  its  necessary  presence of  all  vitamins and  minerals, 
especially calcium, phosphorus, magnesium, iron and  manganese. Fish  have  special  needs in n-3 fatty  acid 
which should be about 1% in food. Salmonid fish are  the most demanding fish in terms of food quality. The 
quality of  nutrients and feed  mixtures used in  the  nutrition of  salmonid fish can be  determined 
by chemical analysis.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Potrebe salmonidnih vrsta riba u hranljivim materijama, Needs of salmonid species of fish in nutrients",
volume = "12",
number = "1",
pages = "60-65",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2094"
}

Marković, R., Baltić, M. Ž., Vranić, D., Đorđević, V., Radulović, S.,& Šefer, D.. (2012). Potrebe salmonidnih vrsta riba u hranljivim materijama. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 12(1), 60-65.
https://hdl.handle.net/21.15107/rcub_veterinar_2094

Marković R, Baltić MŽ, Vranić D, Đorđević V, Radulović S, Šefer D. Potrebe salmonidnih vrsta riba u hranljivim materijama. in Veterinarski žurnal Republike Srpske. 2012;12(1):60-65.
https://hdl.handle.net/21.15107/rcub_veterinar_2094 .

Marković, Radmila, Baltić, Milan Ž., Vranić, Danijela, Đorđević, Vesna, Radulović, Stamen, Šefer, Dragan, "Potrebe salmonidnih vrsta riba u hranljivim materijama" in Veterinarski žurnal Republike Srpske, 12, no. 1 (2012):60-65,
https://hdl.handle.net/21.15107/rcub_veterinar_2094 .

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

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

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

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

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

TY  - JOUR
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Matekalo-Sverak, Vesna
AU  - Ilić, Tamara
AU  - Ivanović, Snežana
AU  - Milićević, Dragan
AU  - Dimitrijević, Sanda
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/677
AB  - Caecal coccidiosis is important parasitic disease that causes significant financial damages measured in milions of dollars per year. The aim of this paper is to investigate functional properties of broilers' meat (water binding capacity - WBC and expressible water - EW) obtained from animals infected with Eimeria tenella.(7,8 x 104 infectious oocysts - the first experimental group; 4,7 x 105 - the second experimental group and 9,4 x 105 infectious oocysts - the third experimental group). The infected animals were treated and the values of functional properties were compared to the results from control group of healthy animals. Water content and pH were determined using ISO methods, while the results of functional properties values were obtained by the method of centrifugation. The results were statistically processed using variance analysis and Turkey's test. The highest water content (75.59%) was determined in breast meat of broilers from group O-II. It differed significantly (p lt 0,01) from the results obtained from K and O-III group (74,11 and 74,80% respectively), as well as O-I group (p lt 0,05). The highest pH value of thigh was found in K and O-III group (6.25), pH measured in animals from O-II group was somewhat lower (6.24), while the lowest pH was measured in thighs of broilers from O-I group (6.23). The results obtained from O-I group were significantly different (p lt 0,05) comparing to group K and O-III. Water binding capacity of breast meat was highest in the group of healthy animals (K) and it differed significantly from the values measured in group O-I (p lt 0,01) and group O-III (p lt 0,05). WBC of drumstick and thigh meat was significantly lower in O-I group compared to control, O-II and O-III (p lt 0,01). These results point out that caecal coccidiosis had negative effect on this functional, i.e. technological meat property. It is important to mention that broilers from infected groups had subclinical form of the disease and received no treatment, meaning that the period of infection played crucial role. The percentage of EW was lowest in breast meat of broilers from control group - significantly lower compared to O-I (p lt 0,01). Low values were also measured in the second experimental group, significantly lower compared to O-I (p lt 0,05). No significant differences were determined in drumstick and thigh between average values of EW (p>0,05). Infection with protozoan parasite Eimeria tenella resulted in negative effects on water content in breast meat, drumstick and thigh (increased values of the parameter). Value of pH was also affected by the infection which resulted with the lowest pH of meat from experimental group. Water binding capacity was the highest in meat from control group of broilers, while the percentage of expressed water was the lowest. It can be concluded that the infection had negative effects on functional properties of meat, especially in case when no treatment was administered, which resulted in sub-clinical form of the disease.
AB  - Cekalna kokcidioza je značajno parazitsko oboljenje koje izaziva velike štete, procenjene u milionima dolara godišnje. Cilj rada bio je da se ispitaju funkcionalne osobine pilećeg mesa (sposobnost vezivanja vode - SVV i istisnuta voda - IV), dobijenog od brojlera inficiranih sa Eimeria tenella (7,8 × 104 infektivnih oocista - prva ogledna grupa; 4,7 × 105 - druga ogledna grupa; 9,4 × 105 infektivnih oocista - treća ogledna grupa), koji su zatim izlečeni, kao i od brojlera koji nisu bili inficirani. Sadržaj vode i pH vrednost određeni su standarnim metodama (ISO), a funkcionalne osobine centrifugovanjem. Rezultati ispitivanja obrađeni su analizom varijanse i Tukey testom. Infekcija protozoom E. tenella ispoljila je negativan uticaj na sadržaj vode u mesu grudi i bataka sa karabatkom, odnosno uslovila je povećanje sadržaja vode. Vrednosti pH mesa, takođe, bile su pod uticajem infekcije, tako da je u mesu brojlera ogledne grupe pH mesa grudi bio najmanji. Sposobnost vezivanja vode bila je najveća u mesu brojlera kontrolne grupe, dok je procenat istisnute vode bio najmanji. Može da se zaključi da je infekcija negativno uticala na ove funkcionalne osobine mesa, naročito u slučaju kada oboljenje nije lečeno, odnosno kada se pojavilo u supkliničkoj formi.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Functional properties of broilers' meat depending on infection with Eimeria tenella
T1  - Funkcionalne osobine pilećeg mesa u zavisnosti od infekcije brojlera protozoom Eimeria tenella
VL  - 51
IS  - 1
SP  - 1
EP  - 11
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_677
ER  - 

@article{
author = "Lilić, Slobodan and Vranić, Danijela and Matekalo-Sverak, Vesna and Ilić, Tamara and Ivanović, Snežana and Milićević, Dragan and Dimitrijević, Sanda",
year = "2010",
abstract = "Caecal coccidiosis is important parasitic disease that causes significant financial damages measured in milions of dollars per year. The aim of this paper is to investigate functional properties of broilers' meat (water binding capacity - WBC and expressible water - EW) obtained from animals infected with Eimeria tenella.(7,8 x 104 infectious oocysts - the first experimental group; 4,7 x 105 - the second experimental group and 9,4 x 105 infectious oocysts - the third experimental group). The infected animals were treated and the values of functional properties were compared to the results from control group of healthy animals. Water content and pH were determined using ISO methods, while the results of functional properties values were obtained by the method of centrifugation. The results were statistically processed using variance analysis and Turkey's test. The highest water content (75.59%) was determined in breast meat of broilers from group O-II. It differed significantly (p lt 0,01) from the results obtained from K and O-III group (74,11 and 74,80% respectively), as well as O-I group (p lt 0,05). The highest pH value of thigh was found in K and O-III group (6.25), pH measured in animals from O-II group was somewhat lower (6.24), while the lowest pH was measured in thighs of broilers from O-I group (6.23). The results obtained from O-I group were significantly different (p lt 0,05) comparing to group K and O-III. Water binding capacity of breast meat was highest in the group of healthy animals (K) and it differed significantly from the values measured in group O-I (p lt 0,01) and group O-III (p lt 0,05). WBC of drumstick and thigh meat was significantly lower in O-I group compared to control, O-II and O-III (p lt 0,01). These results point out that caecal coccidiosis had negative effect on this functional, i.e. technological meat property. It is important to mention that broilers from infected groups had subclinical form of the disease and received no treatment, meaning that the period of infection played crucial role. The percentage of EW was lowest in breast meat of broilers from control group - significantly lower compared to O-I (p lt 0,01). Low values were also measured in the second experimental group, significantly lower compared to O-I (p lt 0,05). No significant differences were determined in drumstick and thigh between average values of EW (p>0,05). Infection with protozoan parasite Eimeria tenella resulted in negative effects on water content in breast meat, drumstick and thigh (increased values of the parameter). Value of pH was also affected by the infection which resulted with the lowest pH of meat from experimental group. Water binding capacity was the highest in meat from control group of broilers, while the percentage of expressed water was the lowest. It can be concluded that the infection had negative effects on functional properties of meat, especially in case when no treatment was administered, which resulted in sub-clinical form of the disease., Cekalna kokcidioza je značajno parazitsko oboljenje koje izaziva velike štete, procenjene u milionima dolara godišnje. Cilj rada bio je da se ispitaju funkcionalne osobine pilećeg mesa (sposobnost vezivanja vode - SVV i istisnuta voda - IV), dobijenog od brojlera inficiranih sa Eimeria tenella (7,8 × 104 infektivnih oocista - prva ogledna grupa; 4,7 × 105 - druga ogledna grupa; 9,4 × 105 infektivnih oocista - treća ogledna grupa), koji su zatim izlečeni, kao i od brojlera koji nisu bili inficirani. Sadržaj vode i pH vrednost određeni su standarnim metodama (ISO), a funkcionalne osobine centrifugovanjem. Rezultati ispitivanja obrađeni su analizom varijanse i Tukey testom. Infekcija protozoom E. tenella ispoljila je negativan uticaj na sadržaj vode u mesu grudi i bataka sa karabatkom, odnosno uslovila je povećanje sadržaja vode. Vrednosti pH mesa, takođe, bile su pod uticajem infekcije, tako da je u mesu brojlera ogledne grupe pH mesa grudi bio najmanji. Sposobnost vezivanja vode bila je najveća u mesu brojlera kontrolne grupe, dok je procenat istisnute vode bio najmanji. Može da se zaključi da je infekcija negativno uticala na ove funkcionalne osobine mesa, naročito u slučaju kada oboljenje nije lečeno, odnosno kada se pojavilo u supkliničkoj formi.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Functional properties of broilers' meat depending on infection with Eimeria tenella, Funkcionalne osobine pilećeg mesa u zavisnosti od infekcije brojlera protozoom Eimeria tenella",
volume = "51",
number = "1",
pages = "1-11",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_677"
}

Lilić, S., Vranić, D., Matekalo-Sverak, V., Ilić, T., Ivanović, S., Milićević, D.,& Dimitrijević, S.. (2010). Functional properties of broilers' meat depending on infection with Eimeria tenella. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 51(1), 1-11.
https://hdl.handle.net/21.15107/rcub_veterinar_677

Lilić S, Vranić D, Matekalo-Sverak V, Ilić T, Ivanović S, Milićević D, Dimitrijević S. Functional properties of broilers' meat depending on infection with Eimeria tenella. in Tehnologija mesa. 2010;51(1):1-11.
https://hdl.handle.net/21.15107/rcub_veterinar_677 .

Lilić, Slobodan, Vranić, Danijela, Matekalo-Sverak, Vesna, Ilić, Tamara, Ivanović, Snežana, Milićević, Dragan, Dimitrijević, Sanda, "Functional properties of broilers' meat depending on infection with Eimeria tenella" in Tehnologija mesa, 51, no. 1 (2010):1-11,
https://hdl.handle.net/21.15107/rcub_veterinar_677 .