TY  - CONF
AU  - Velebit, Branko
AU  - Đorđević, V.
AU  - Milojević, L.
AU  - Babić, Milijana
AU  - Grković, Nevena
AU  - Janković, V.
AU  - Yushina, Y.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1722
AB  - Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - The common foodborne viruses: A review
VL  - 333
SP  - UNSP 012110
DO  - 10.1088/1755-1315/333/1/012110
ER  - 

@conference{
author = "Velebit, Branko and Đorđević, V. and Milojević, L. and Babić, Milijana and Grković, Nevena and Janković, V. and Yushina, Y.",
year = "2019",
abstract = "Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "The common foodborne viruses: A review",
volume = "333",
pages = "UNSP 012110",
doi = "10.1088/1755-1315/333/1/012110"
}

Velebit, B., Đorđević, V., Milojević, L., Babić, M., Grković, N., Janković, V.,& Yushina, Y.. (2019). The common foodborne viruses: A review. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012110.
https://doi.org/10.1088/1755-1315/333/1/012110

Velebit B, Đorđević V, Milojević L, Babić M, Grković N, Janković V, Yushina Y. The common foodborne viruses: A review. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012110.
doi:10.1088/1755-1315/333/1/012110 .

Velebit, Branko, Đorđević, V., Milojević, L., Babić, Milijana, Grković, Nevena, Janković, V., Yushina, Y., "The common foodborne viruses: A review" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012110,
https://doi.org/10.1088/1755-1315/333/1/012110 . .

TY  - CONF
AU  - Ćirić, Jelena
AU  - Spirić, Danka
AU  - Baltić, Tatjana
AU  - Janjić, Jelena
AU  - Petronijević, Radivoj
AU  - Simunović, S.
AU  - Đorđević, V.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1765
AB  - The element concentration (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca and Mg), heavy metal concentration (Cd, Hg, Pb and As) and fatty acid composition of 12 Serbian bee bread samples from different geographical origins were examined. The element concentration was examined using ICP-MS, and total lipids for fatty acid determination were extracted from homogenized bee bread samples with hexane/isopropanol mixture by accelerated solvent extraction. Potassium was the major element, ranging between 5515 +/- 361.20 mg/kg and 7487 +/- 381.50 mg/kg. The highest As and Pb concentrations were found in bee breads from Lazarevac. This bee bread also contained the highest level of PUFA and SFA. Also, the n-6/n-3 ratio ranged between 0.86 +/- 0.28 and 1.40 +/- 0.05, indicating bee bread can be a good source of unsaturated fatty acids. Bee bread could be useful in monitoring environmental contamination by heavy metals (Cd, Hg, Pb and As), although complex studies of all bee products give sufficient information on this topic.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Element concentration and fatty acid composition of Serbian bee bread
VL  - 333
SP  - UNSP 012050
DO  - 10.1088/1755-1315/333/1/012050
ER  - 

@conference{
author = "Ćirić, Jelena and Spirić, Danka and Baltić, Tatjana and Janjić, Jelena and Petronijević, Radivoj and Simunović, S. and Đorđević, V.",
year = "2019",
abstract = "The element concentration (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca and Mg), heavy metal concentration (Cd, Hg, Pb and As) and fatty acid composition of 12 Serbian bee bread samples from different geographical origins were examined. The element concentration was examined using ICP-MS, and total lipids for fatty acid determination were extracted from homogenized bee bread samples with hexane/isopropanol mixture by accelerated solvent extraction. Potassium was the major element, ranging between 5515 +/- 361.20 mg/kg and 7487 +/- 381.50 mg/kg. The highest As and Pb concentrations were found in bee breads from Lazarevac. This bee bread also contained the highest level of PUFA and SFA. Also, the n-6/n-3 ratio ranged between 0.86 +/- 0.28 and 1.40 +/- 0.05, indicating bee bread can be a good source of unsaturated fatty acids. Bee bread could be useful in monitoring environmental contamination by heavy metals (Cd, Hg, Pb and As), although complex studies of all bee products give sufficient information on this topic.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Element concentration and fatty acid composition of Serbian bee bread",
volume = "333",
pages = "UNSP 012050",
doi = "10.1088/1755-1315/333/1/012050"
}

Ćirić, J., Spirić, D., Baltić, T., Janjić, J., Petronijević, R., Simunović, S.,& Đorđević, V.. (2019). Element concentration and fatty acid composition of Serbian bee bread. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012050.
https://doi.org/10.1088/1755-1315/333/1/012050

Ćirić J, Spirić D, Baltić T, Janjić J, Petronijević R, Simunović S, Đorđević V. Element concentration and fatty acid composition of Serbian bee bread. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012050.
doi:10.1088/1755-1315/333/1/012050 .

Ćirić, Jelena, Spirić, Danka, Baltić, Tatjana, Janjić, Jelena, Petronijević, Radivoj, Simunović, S., Đorđević, V., "Element concentration and fatty acid composition of Serbian bee bread" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012050,
https://doi.org/10.1088/1755-1315/333/1/012050 . .

TY  - CONF
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Đorđević, Jasna
AU  - Vranesević, J.
AU  - Đorđević, V.
AU  - Baltić, Milan Ž.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1675
AB  - Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meats organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of them show that in this form, essential oils were potent in food models e.g. beef burgers, pate and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils
VL  - 333
SP  - UNSP 012038
DO  - 10.1088/1755-1315/333/1/012038
ER  - 

@conference{
author = "Bošković, Marija and Glišić, Milica and Đorđević, Jasna and Vranesević, J. and Đorđević, V. and Baltić, Milan Ž.",
year = "2019",
abstract = "Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meats organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of them show that in this form, essential oils were potent in food models e.g. beef burgers, pate and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils",
volume = "333",
pages = "UNSP 012038",
doi = "10.1088/1755-1315/333/1/012038"
}

Bošković, M., Glišić, M., Đorđević, J., Vranesević, J., Đorđević, V.,& Baltić, M. Ž.. (2019). Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012038.
https://doi.org/10.1088/1755-1315/333/1/012038

Bošković M, Glišić M, Đorđević J, Vranesević J, Đorđević V, Baltić MŽ. Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012038.
doi:10.1088/1755-1315/333/1/012038 .

Bošković, Marija, Glišić, Milica, Đorđević, Jasna, Vranesević, J., Đorđević, V., Baltić, Milan Ž., "Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012038,
https://doi.org/10.1088/1755-1315/333/1/012038 . .

TY  - CONF
AU  - Rašeta, Mladen
AU  - Jovanović, J.
AU  - Branković-Lazić, Ivana
AU  - Trbović, Dejana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
AU  - Đorđević, V.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1725
AB  - This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage
VL  - 333
SP  - UNSP 012097
DO  - 10.1088/1755-1315/333/1/012097
ER  - 

@conference{
author = "Rašeta, Mladen and Jovanović, J. and Branković-Lazić, Ivana and Trbović, Dejana and Mrdović, Boris and Becskei, Zsolt and Đorđević, V.",
year = "2019",
abstract = "This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage",
volume = "333",
pages = "UNSP 012097",
doi = "10.1088/1755-1315/333/1/012097"
}

Rašeta, M., Jovanović, J., Branković-Lazić, I., Trbović, D., Mrdović, B., Becskei, Z.,& Đorđević, V.. (2019). Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012097.
https://doi.org/10.1088/1755-1315/333/1/012097

Rašeta M, Jovanović J, Branković-Lazić I, Trbović D, Mrdović B, Becskei Z, Đorđević V. Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012097.
doi:10.1088/1755-1315/333/1/012097 .

Rašeta, Mladen, Jovanović, J., Branković-Lazić, Ivana, Trbović, Dejana, Mrdović, Boris, Becskei, Zsolt, Đorđević, V., "Problems in determining the nutrition declaration for unpacked meat products - example of domestic cooked sausage" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012097,
https://doi.org/10.1088/1755-1315/333/1/012097 . .

TY  - JOUR
AU  - Baltić, Branislav
AU  - Ćirić, Jelena
AU  - Šefer, Dragan
AU  - Radovanović, Anita
AU  - Đorđević, Jasna
AU  - Glišić, Milica
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
AU  - Đorđević, V.
AU  - Marković, Radmila
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1578
AB  - The aim of the present study was to assess the effects of medium-chain fatty acid (MCFA) diet supplementation on growth performance, intestinal histomorphology, serum biochemistry and intestinal microflora of broiler chickens. The study was performed on 180 one-day-old broilers of the same origin (Cobb 500 hybrid), over a 42-day period. They were fed diets supplemented with three treatments: control group (basal diet without supplementation); group with MCFA supplementation; and group with MCFA and coccidiostat supplementation. Broiler chickens fed diets supplemented with MCFAs had a significantly greater final bodyweight. The weights of carcass cuts (breast, drumsticks with thighs and wings) were greater in broilers receiving MCFAs than in control broilers. The addition of MCFAs to broiler diet significantly increased villus length and crypt depth in the duodenum and caecum, and significantly decreased villus width in the duodenum and ileum. Additionally, serum HDL-cholesterol and triglyceride concentrations were increased significantly in broilers with MCFA dietary supplementation. The results indicated that the MCFA diet supplementation had a beneficial effect on the performance of broiler chickens, their intestinal histomorphology and microflora.
PB  - South African Journal Of Animal Sciences, Hatfield
T2  - South African Journal of Animal Science
T1  - Effect of dietary supplementation with medium chain fatty acids on growth performance, intestinal histomorphology, lipid profile and intestinal microflora of broiler chickens
VL  - 48
IS  - 5
SP  - 885
EP  - 896
DO  - 10.4314/sajas.v48i5.8
ER  - 

@article{
author = "Baltić, Branislav and Ćirić, Jelena and Šefer, Dragan and Radovanović, Anita and Đorđević, Jasna and Glišić, Milica and Bošković, Marija and Baltić, Milan Ž. and Đorđević, V. and Marković, Radmila",
year = "2018",
abstract = "The aim of the present study was to assess the effects of medium-chain fatty acid (MCFA) diet supplementation on growth performance, intestinal histomorphology, serum biochemistry and intestinal microflora of broiler chickens. The study was performed on 180 one-day-old broilers of the same origin (Cobb 500 hybrid), over a 42-day period. They were fed diets supplemented with three treatments: control group (basal diet without supplementation); group with MCFA supplementation; and group with MCFA and coccidiostat supplementation. Broiler chickens fed diets supplemented with MCFAs had a significantly greater final bodyweight. The weights of carcass cuts (breast, drumsticks with thighs and wings) were greater in broilers receiving MCFAs than in control broilers. The addition of MCFAs to broiler diet significantly increased villus length and crypt depth in the duodenum and caecum, and significantly decreased villus width in the duodenum and ileum. Additionally, serum HDL-cholesterol and triglyceride concentrations were increased significantly in broilers with MCFA dietary supplementation. The results indicated that the MCFA diet supplementation had a beneficial effect on the performance of broiler chickens, their intestinal histomorphology and microflora.",
publisher = "South African Journal Of Animal Sciences, Hatfield",
journal = "South African Journal of Animal Science",
title = "Effect of dietary supplementation with medium chain fatty acids on growth performance, intestinal histomorphology, lipid profile and intestinal microflora of broiler chickens",
volume = "48",
number = "5",
pages = "885-896",
doi = "10.4314/sajas.v48i5.8"
}

Baltić, B., Ćirić, J., Šefer, D., Radovanović, A., Đorđević, J., Glišić, M., Bošković, M., Baltić, M. Ž., Đorđević, V.,& Marković, R.. (2018). Effect of dietary supplementation with medium chain fatty acids on growth performance, intestinal histomorphology, lipid profile and intestinal microflora of broiler chickens. in South African Journal of Animal Science
South African Journal Of Animal Sciences, Hatfield., 48(5), 885-896.
https://doi.org/10.4314/sajas.v48i5.8

Baltić B, Ćirić J, Šefer D, Radovanović A, Đorđević J, Glišić M, Bošković M, Baltić MŽ, Đorđević V, Marković R. Effect of dietary supplementation with medium chain fatty acids on growth performance, intestinal histomorphology, lipid profile and intestinal microflora of broiler chickens. in South African Journal of Animal Science. 2018;48(5):885-896.
doi:10.4314/sajas.v48i5.8 .

Baltić, Branislav, Ćirić, Jelena, Šefer, Dragan, Radovanović, Anita, Đorđević, Jasna, Glišić, Milica, Bošković, Marija, Baltić, Milan Ž., Đorđević, V., Marković, Radmila, "Effect of dietary supplementation with medium chain fatty acids on growth performance, intestinal histomorphology, lipid profile and intestinal microflora of broiler chickens" in South African Journal of Animal Science, 48, no. 5 (2018):885-896,
https://doi.org/10.4314/sajas.v48i5.8 . .

TY  - JOUR
AU  - Trbović, Dejana
AU  - Polak, T.
AU  - Demsar, L.
AU  - Parunović, N.
AU  - Dimitrijević, Mirjana
AU  - Nikolić, Dragica M.
AU  - Đorđević, V.
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1663
AB  - With the aim to reinforce laboratory competence in the field of testing the quality of fish from aquaculture, a study on the precision of fatty acid (FA) analyses in fish meat and fish feed was undertaken. Different methods were performed in laboratories. In situ transesterification method and extraction of lipids from the fish were followed by capillary gas chromatography with flame ionization detection. The reproducibility (R) values of the majority of FM were less than 3% of their absolute values. Differences in calculating ionization detector response factors and/or autoxidation caused by faulty sample-handling could lead to variation in quantification of FAs in fish, especially for FA C22:6n-3. Statistical analysis showed a significant correlation between the two laboratories quantifications of FM in fish and fish feed (Pearsons correlation coefficient; r = 0.987, r = 0.994, and r = 0.997; for fish Z [trout], fish g [rainbow trout], and fish feed, respectively). Overall, adequate accuracy was obtained in this study. The proposed method provides a fast and efficient means of identifying fish and feed for quality control purposes.
PB  - Akademiai Kiado Zrt, Budapest
T2  - Acta Chromatographica
T1  - Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation
VL  - 30
IS  - 3
SP  - 175
EP  - 179
DO  - 10.1556/1326.2017.00165
ER  - 

@article{
author = "Trbović, Dejana and Polak, T. and Demsar, L. and Parunović, N. and Dimitrijević, Mirjana and Nikolić, Dragica M. and Đorđević, V.",
year = "2018",
abstract = "With the aim to reinforce laboratory competence in the field of testing the quality of fish from aquaculture, a study on the precision of fatty acid (FA) analyses in fish meat and fish feed was undertaken. Different methods were performed in laboratories. In situ transesterification method and extraction of lipids from the fish were followed by capillary gas chromatography with flame ionization detection. The reproducibility (R) values of the majority of FM were less than 3% of their absolute values. Differences in calculating ionization detector response factors and/or autoxidation caused by faulty sample-handling could lead to variation in quantification of FAs in fish, especially for FA C22:6n-3. Statistical analysis showed a significant correlation between the two laboratories quantifications of FM in fish and fish feed (Pearsons correlation coefficient; r = 0.987, r = 0.994, and r = 0.997; for fish Z [trout], fish g [rainbow trout], and fish feed, respectively). Overall, adequate accuracy was obtained in this study. The proposed method provides a fast and efficient means of identifying fish and feed for quality control purposes.",
publisher = "Akademiai Kiado Zrt, Budapest",
journal = "Acta Chromatographica",
title = "Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation",
volume = "30",
number = "3",
pages = "175-179",
doi = "10.1556/1326.2017.00165"
}

Trbović, D., Polak, T., Demsar, L., Parunović, N., Dimitrijević, M., Nikolić, D. M.,& Đorđević, V.. (2018). Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation. in Acta Chromatographica
Akademiai Kiado Zrt, Budapest., 30(3), 175-179.
https://doi.org/10.1556/1326.2017.00165

Trbović D, Polak T, Demsar L, Parunović N, Dimitrijević M, Nikolić DM, Đorđević V. Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation. in Acta Chromatographica. 2018;30(3):175-179.
doi:10.1556/1326.2017.00165 .

Trbović, Dejana, Polak, T., Demsar, L., Parunović, N., Dimitrijević, Mirjana, Nikolić, Dragica M., Đorđević, V., "Determination of the Fatty Acids in Fish Tissue and Feed - Comparison of Different Methods and Statistical Evaluation" in Acta Chromatographica, 30, no. 3 (2018):175-179,
https://doi.org/10.1556/1326.2017.00165 . .

TY  - CONF
AU  - Grković, Nevena
AU  - Velebit, Branko
AU  - Teodorović, Vlado
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
AU  - Đorđević, V.
AU  - Dimitrijević, Mirjana
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1491
AB  - Pollution and contamination of the Bay of Kotor ecosystem arise from both anthropogenic sources and natural weathering. In recent decades, a need has arisen for regular control of marine organisms, which are used in human nutrition, because the entire bay is constantly and increasingly exposed to negative anthropogenic impact. Molluscs, including mussels (Mytilus galloprovincialis), can be involved in foodborne disease. They are filter feeding organisms, able to retain and concentrate in their bodies the bacteria, parasites, viruses and biotoxins of marine algae present in their external environment. A structured field study was undertaken in the Bay of Kotor, Montenegro, in order to investigate plausible influence of environmental factors, like rainfall and temperature, on the variability of Escherichia coli and norovirus (NoV). This study focuses on human-derived pathogens that are abundant in sewagerelated sources. We proved the negative correlation between outside temperature and the number of E. coli and the presents of Norovirus in Bay of Kotor mussel. We used this data from the sampling site to discuss options to better manage the risk of contamination of shellfish. From the aspect of food safety, an upgrade of monitoring plans in the future could lead to obtaining safer products.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro
VL  - 85
SP  - UNSP 012075
DO  - 10.1088/1755-1315/85/1/012075
ER  - 

@conference{
author = "Grković, Nevena and Velebit, Branko and Teodorović, Vlado and Karabasil, Nedjeljko and Vasilev, Dragan and Đorđević, V. and Dimitrijević, Mirjana",
year = "2017",
abstract = "Pollution and contamination of the Bay of Kotor ecosystem arise from both anthropogenic sources and natural weathering. In recent decades, a need has arisen for regular control of marine organisms, which are used in human nutrition, because the entire bay is constantly and increasingly exposed to negative anthropogenic impact. Molluscs, including mussels (Mytilus galloprovincialis), can be involved in foodborne disease. They are filter feeding organisms, able to retain and concentrate in their bodies the bacteria, parasites, viruses and biotoxins of marine algae present in their external environment. A structured field study was undertaken in the Bay of Kotor, Montenegro, in order to investigate plausible influence of environmental factors, like rainfall and temperature, on the variability of Escherichia coli and norovirus (NoV). This study focuses on human-derived pathogens that are abundant in sewagerelated sources. We proved the negative correlation between outside temperature and the number of E. coli and the presents of Norovirus in Bay of Kotor mussel. We used this data from the sampling site to discuss options to better manage the risk of contamination of shellfish. From the aspect of food safety, an upgrade of monitoring plans in the future could lead to obtaining safer products.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro",
volume = "85",
pages = "UNSP 012075",
doi = "10.1088/1755-1315/85/1/012075"
}

Grković, N., Velebit, B., Teodorović, V., Karabasil, N., Vasilev, D., Đorđević, V.,& Dimitrijević, M.. (2017). Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012075.
https://doi.org/10.1088/1755-1315/85/1/012075

Grković N, Velebit B, Teodorović V, Karabasil N, Vasilev D, Đorđević V, Dimitrijević M. Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012075.
doi:10.1088/1755-1315/85/1/012075 .

Grković, Nevena, Velebit, Branko, Teodorović, Vlado, Karabasil, Nedjeljko, Vasilev, Dragan, Đorđević, V., Dimitrijević, Mirjana, "Some risk factors that affect contamination of mussels (Mytilus galloprovincialis) from the Bay of Kotor, Montenegro" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012075,
https://doi.org/10.1088/1755-1315/85/1/012075 . .

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  - CONF
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Velebit, Branko
AU  - Petronijević, Radivoj
AU  - Lakićević, Brankica
AU  - Đorđević, V.
AU  - Janković, V.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1527
AB  - Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage
VL  - 85
SP  - UNSP 012073
DO  - 10.1088/1755-1315/85/1/012073
ER  - 

@conference{
author = "Baltić, Tatjana and Ćirić, Jelena and Velebit, Branko and Petronijević, Radivoj and Lakićević, Brankica and Đorđević, V. and Janković, V.",
year = "2017",
abstract = "Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage",
volume = "85",
pages = "UNSP 012073",
doi = "10.1088/1755-1315/85/1/012073"
}

Baltić, T., Ćirić, J., Velebit, B., Petronijević, R., Lakićević, B., Đorđević, V.,& Janković, V.. (2017). Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012073.
https://doi.org/10.1088/1755-1315/85/1/012073

Baltić T, Ćirić J, Velebit B, Petronijević R, Lakićević B, Đorđević V, Janković V. Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012073.
doi:10.1088/1755-1315/85/1/012073 .

Baltić, Tatjana, Ćirić, Jelena, Velebit, Branko, Petronijević, Radivoj, Lakićević, Brankica, Đorđević, V., Janković, V., "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012073,
https://doi.org/10.1088/1755-1315/85/1/012073 . .

TY  - CONF
AU  - Karabasil, Nedjeljko
AU  - Bošković, Tamara
AU  - Dimitrijević, Mirjana
AU  - Vasilev, Dragan
AU  - Đorđević, V.
AU  - Lakićević, Brankica
AU  - Teodorović, Vlado
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1550
AB  - Serbia is a relatively small country but with a long tradition in food production, especially meat and meat products. Serbia, as part of its open negotiation process as a candidate country with the European Union (EU), started to harmonise its legislation with the EU, and has published a set of laws and regulations relating to the hygiene of food production and food safety, the official control of production and the welfare of animals. Therefore, the food safety system in Serbia is based on principles established in the EU. There is a need for cooperation of different sectors (government, food business operators and consumers) in the management of food safety, and every sector has its role and responsibility. This paper aims to provide analytical support for the process of upgrading safety and quality in Serbias food sector and explains the roles and responsibilities of different sectors in the food chain.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Food safety - the roles and responsibilities of different sectors
VL  - 85
SP  - UNSP 012023
DO  - 10.1088/1755-1315/85/1/012023
ER  - 

@conference{
author = "Karabasil, Nedjeljko and Bošković, Tamara and Dimitrijević, Mirjana and Vasilev, Dragan and Đorđević, V. and Lakićević, Brankica and Teodorović, Vlado",
year = "2017",
abstract = "Serbia is a relatively small country but with a long tradition in food production, especially meat and meat products. Serbia, as part of its open negotiation process as a candidate country with the European Union (EU), started to harmonise its legislation with the EU, and has published a set of laws and regulations relating to the hygiene of food production and food safety, the official control of production and the welfare of animals. Therefore, the food safety system in Serbia is based on principles established in the EU. There is a need for cooperation of different sectors (government, food business operators and consumers) in the management of food safety, and every sector has its role and responsibility. This paper aims to provide analytical support for the process of upgrading safety and quality in Serbias food sector and explains the roles and responsibilities of different sectors in the food chain.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Food safety - the roles and responsibilities of different sectors",
volume = "85",
pages = "UNSP 012023",
doi = "10.1088/1755-1315/85/1/012023"
}

Karabasil, N., Bošković, T., Dimitrijević, M., Vasilev, D., Đorđević, V., Lakićević, B.,& Teodorović, V.. (2017). Food safety - the roles and responsibilities of different sectors. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012023.
https://doi.org/10.1088/1755-1315/85/1/012023

Karabasil N, Bošković T, Dimitrijević M, Vasilev D, Đorđević V, Lakićević B, Teodorović V. Food safety - the roles and responsibilities of different sectors. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012023.
doi:10.1088/1755-1315/85/1/012023 .

Karabasil, Nedjeljko, Bošković, Tamara, Dimitrijević, Mirjana, Vasilev, Dragan, Đorđević, V., Lakićević, Brankica, Teodorović, Vlado, "Food safety - the roles and responsibilities of different sectors" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012023,
https://doi.org/10.1088/1755-1315/85/1/012023 . .

TY  - CONF
AU  - Đorđević, V.
AU  - Šarčević, Danijela
AU  - Glišić, Milica
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1549
AB  - The goal of this study was to explore attitudes and habits of Serbian preschool and school children in consumption of meat products, milk and milk products, eggs and egg products and honey and bee products. The survey was conducted on a sample of 227 children, divided into three different age groups: preschool (ages 4-6), primary school I-IV grade (ages 7-11) and primary school V-VIII grade (ages 12-15). The results showed that all examined groups of children consumed meat products, milk and milk products, eggs and egg products, and honey and bee products. In all groups of children, the most frequently consumed food (among our food category choices) was dried ham (consumed by 19.64% of preschool children; 23.75% of schoolchildren from I-IV grade; 19.74% of schoolchildren from V-VIII grade). Fewer preschool children consumed sterilized milk compared to children of school age. The results showed that in all three groups of children, the most commonly consumed milk products were yoghurt (from 12.20 to 15.29% of children consumed these) and sour cream (from 11.57 to 12.74% of children consumed this), while kefir was the least-consumed product. In addition, there was no difference in consumption of boiled or fried eggs in the examined groups of children, while the consumption of egg products (mayonnaise) was higher in the group of preschool children than in the group of schoolchildren from V-VIII grade. Preschool children consumed honey 14.99% more often than schoolchildren from I-IV grade, and 14.49% more often than did schoolchildren from grade V-VIII.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin
VL  - 85
SP  - UNSP 012012
DO  - 10.1088/1755-1315/85/1/012012
ER  - 

@conference{
author = "Đorđević, V. and Šarčević, Danijela and Glišić, Milica",
year = "2017",
abstract = "The goal of this study was to explore attitudes and habits of Serbian preschool and school children in consumption of meat products, milk and milk products, eggs and egg products and honey and bee products. The survey was conducted on a sample of 227 children, divided into three different age groups: preschool (ages 4-6), primary school I-IV grade (ages 7-11) and primary school V-VIII grade (ages 12-15). The results showed that all examined groups of children consumed meat products, milk and milk products, eggs and egg products, and honey and bee products. In all groups of children, the most frequently consumed food (among our food category choices) was dried ham (consumed by 19.64% of preschool children; 23.75% of schoolchildren from I-IV grade; 19.74% of schoolchildren from V-VIII grade). Fewer preschool children consumed sterilized milk compared to children of school age. The results showed that in all three groups of children, the most commonly consumed milk products were yoghurt (from 12.20 to 15.29% of children consumed these) and sour cream (from 11.57 to 12.74% of children consumed this), while kefir was the least-consumed product. In addition, there was no difference in consumption of boiled or fried eggs in the examined groups of children, while the consumption of egg products (mayonnaise) was higher in the group of preschool children than in the group of schoolchildren from V-VIII grade. Preschool children consumed honey 14.99% more often than schoolchildren from I-IV grade, and 14.49% more often than did schoolchildren from grade V-VIII.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin",
volume = "85",
pages = "UNSP 012012",
doi = "10.1088/1755-1315/85/1/012012"
}

Đorđević, V., Šarčević, D.,& Glišić, M.. (2017). Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012012.
https://doi.org/10.1088/1755-1315/85/1/012012

Đorđević V, Šarčević D, Glišić M. Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012012.
doi:10.1088/1755-1315/85/1/012012 .

Đorđević, V., Šarčević, Danijela, Glišić, Milica, "Dietary habits of Serbian preschool and schoolchildren with regard to food of animal origin" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012012,
https://doi.org/10.1088/1755-1315/85/1/012012 . .

TY  - CONF
AU  - Đorđević, V.
AU  - Baltić, Milan Ž.
AU  - Matekalo-Sverak, Vesna
AU  - Karabasil, Nedjeljko
AU  - Ćirković, Miroslav
AU  - Milijašević, Milan
AU  - Dimitrijević, Mirjana
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/898
AB  - Aeromonas hydrophila spp. is commonly present in water and in certain incidences they might cause diseases in fish and amphibians. Humans are infected by ingestion of these bacteria with contaminated food or water. Aeromonas hydrophila spp. might cause gastro-intestinal disorders and poisoning in humans. One of the major issues associated with Aeromonas hydrophila and incidence of gastro-intestinal diseases is accurate identification of aeromonades at the species level. Therefore, there is a need for a clear phenotypic scheme and biochemical characterization of the mentioned species. Objective of this paper was to study the presence of Aeromas hydrophila in trout samples and to test biochemical characteristics of isolated strains. For isolation of Aeromonas hydrophila species, 120 samples of rainbow trout, commercially available, were studied. Aeromonas hydrophila was isolated from fish muscle tissue and skin according to "Microbiological Methods for the Meat Industry", second edition (1991) Biochemical studies were performed on Aeromonas hydrophila medium, followed by oxidase test (+), catalase test (+), staining according to Gram (-) and vibriostat test agar (0/129, vibriostatic), as well as biochemical tests API 20E and API 20NE. From the 120 studied rainbow trout samples, 12 strains of Aeromonas hydrophila were isolated, out of which seven strains (58.3%) of Aeromonas hydrophila belonged to group 1, whereas five strains (41,6%) belonged to Aeromonas hydrophila group 2. Out of 12 isolated strains, 11 (91.7%) had β-galactosidase. They were citrate and indol positive, sorbitol negative, arabinose positive, NO2 - producing and reducing it to N2. Then (83.3%) of 12 twelve isolated strains were Voges-Proskauer positive and melibiose negative, whereas eight (66.7%) were amigdalin and lysine-decarboxylase positive. It was established that seven of 12 twelve strains (58.3%) ferment glucose. The obtained results demonstrate the need to supplement phenotypic schemes for identification of Aeromonas hydrophila strains originating from fish at the species level.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Isolation and biochemical properties of Aeromonas hydrophila hydrophila in rainbow trout
SP  - 364
EP  - 369
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_898
ER  - 

@conference{
author = "Đorđević, V. and Baltić, Milan Ž. and Matekalo-Sverak, Vesna and Karabasil, Nedjeljko and Ćirković, Miroslav and Milijašević, Milan and Dimitrijević, Mirjana",
year = "2012",
abstract = "Aeromonas hydrophila spp. is commonly present in water and in certain incidences they might cause diseases in fish and amphibians. Humans are infected by ingestion of these bacteria with contaminated food or water. Aeromonas hydrophila spp. might cause gastro-intestinal disorders and poisoning in humans. One of the major issues associated with Aeromonas hydrophila and incidence of gastro-intestinal diseases is accurate identification of aeromonades at the species level. Therefore, there is a need for a clear phenotypic scheme and biochemical characterization of the mentioned species. Objective of this paper was to study the presence of Aeromas hydrophila in trout samples and to test biochemical characteristics of isolated strains. For isolation of Aeromonas hydrophila species, 120 samples of rainbow trout, commercially available, were studied. Aeromonas hydrophila was isolated from fish muscle tissue and skin according to "Microbiological Methods for the Meat Industry", second edition (1991) Biochemical studies were performed on Aeromonas hydrophila medium, followed by oxidase test (+), catalase test (+), staining according to Gram (-) and vibriostat test agar (0/129, vibriostatic), as well as biochemical tests API 20E and API 20NE. From the 120 studied rainbow trout samples, 12 strains of Aeromonas hydrophila were isolated, out of which seven strains (58.3%) of Aeromonas hydrophila belonged to group 1, whereas five strains (41,6%) belonged to Aeromonas hydrophila group 2. Out of 12 isolated strains, 11 (91.7%) had β-galactosidase. They were citrate and indol positive, sorbitol negative, arabinose positive, NO2 - producing and reducing it to N2. Then (83.3%) of 12 twelve isolated strains were Voges-Proskauer positive and melibiose negative, whereas eight (66.7%) were amigdalin and lysine-decarboxylase positive. It was established that seven of 12 twelve strains (58.3%) ferment glucose. The obtained results demonstrate the need to supplement phenotypic schemes for identification of Aeromonas hydrophila strains originating from fish at the species level.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Isolation and biochemical properties of Aeromonas hydrophila hydrophila in rainbow trout",
pages = "364-369",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_898"
}

Đorđević, V., Baltić, M. Ž., Matekalo-Sverak, V., Karabasil, N., Ćirković, M., Milijašević, M.,& Dimitrijević, M.. (2012). Isolation and biochemical properties of Aeromonas hydrophila hydrophila in rainbow trout. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 364-369.
https://hdl.handle.net/21.15107/rcub_veterinar_898

Đorđević V, Baltić MŽ, Matekalo-Sverak V, Karabasil N, Ćirković M, Milijašević M, Dimitrijević M. Isolation and biochemical properties of Aeromonas hydrophila hydrophila in rainbow trout. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:364-369.
https://hdl.handle.net/21.15107/rcub_veterinar_898 .

Đorđević, V., Baltić, Milan Ž., Matekalo-Sverak, Vesna, Karabasil, Nedjeljko, Ćirković, Miroslav, Milijašević, Milan, Dimitrijević, Mirjana, "Isolation and biochemical properties of Aeromonas hydrophila hydrophila in rainbow trout" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):364-369,
https://hdl.handle.net/21.15107/rcub_veterinar_898 .

TY  - JOUR
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
AU  - Šefer, Dragan
AU  - Radulović, Stamen
AU  - Drljačić, Aleksandar
AU  - Đorđević, V.
AU  - Ristić, M.
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/698
AB  - The paper examined the effects of adding a meal of organic forms of selenium broilers on meat quality of broilers. The experiment was conducted on 150 poultry Hubbard provenance divided into 3 groups. Broilers were fed complete feed mixtures for fattening in broilers various standard and chemical composition. During the experiments the first O-I group of broilers was fed the mixture with added organic selenium in the amount of 0.3 ppm, the second O-II, received the food with the addition of 0.6 ppm, and the third experimental O-III with the addition of 0.9 ppm organic selenium. All groups were fed 100 IU receiving vitamin E. At the end of the experiment was carried slaughter broilers and sampling of 6 of carcass from each group as: white and dark meat, liver and heart for chemical analysis (content of selenium, vitamin E, protein, fat and fatty acids). At the end of the experiment was significantly greater (p lt 0.01) content of selenium in relation to other groups, the O-III group in the breast meat 0.61 mg/kg) in the drumstick (0.54 mg/kg) in liver (0.96 mg/kg) and heart (0.48 mg/kg). Content of vitamin E was significantly (p lt 0.01) higher in liver (4.49 mg/kg) O-II and O-III in relation to the O-I group. In experimental groups with increased content of selenium and 100 IU vitamin E was found significant (p lt 0.01) lower fat content (breast, heart), and higher protein content (p lt 0.01) in the liver. The total amount of saturated and polyunsaturated fatty acids several times was greater in the group with 0.9 mg/kg organic selenium in feed.
T2  - Fleischwirtschaft
T1  - Effect of increased amounts of organic forms of selenium and vitamin E in fattening broilers on selected parameters of meat quality [Einfluss der Fütterung auf die Qualität von Broilern: Einfluss erhöhter Mengen an organischem Selen und Vitamin e in der B
VL  - 90
IS  - 10
SP  - 132
EP  - 136
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_698
ER  - 

@article{
author = "Marković, Radmila and Baltić, Milan Ž. and Šefer, Dragan and Radulović, Stamen and Drljačić, Aleksandar and Đorđević, V. and Ristić, M.",
year = "2010",
abstract = "The paper examined the effects of adding a meal of organic forms of selenium broilers on meat quality of broilers. The experiment was conducted on 150 poultry Hubbard provenance divided into 3 groups. Broilers were fed complete feed mixtures for fattening in broilers various standard and chemical composition. During the experiments the first O-I group of broilers was fed the mixture with added organic selenium in the amount of 0.3 ppm, the second O-II, received the food with the addition of 0.6 ppm, and the third experimental O-III with the addition of 0.9 ppm organic selenium. All groups were fed 100 IU receiving vitamin E. At the end of the experiment was carried slaughter broilers and sampling of 6 of carcass from each group as: white and dark meat, liver and heart for chemical analysis (content of selenium, vitamin E, protein, fat and fatty acids). At the end of the experiment was significantly greater (p lt 0.01) content of selenium in relation to other groups, the O-III group in the breast meat 0.61 mg/kg) in the drumstick (0.54 mg/kg) in liver (0.96 mg/kg) and heart (0.48 mg/kg). Content of vitamin E was significantly (p lt 0.01) higher in liver (4.49 mg/kg) O-II and O-III in relation to the O-I group. In experimental groups with increased content of selenium and 100 IU vitamin E was found significant (p lt 0.01) lower fat content (breast, heart), and higher protein content (p lt 0.01) in the liver. The total amount of saturated and polyunsaturated fatty acids several times was greater in the group with 0.9 mg/kg organic selenium in feed.",
journal = "Fleischwirtschaft",
title = "Effect of increased amounts of organic forms of selenium and vitamin E in fattening broilers on selected parameters of meat quality [Einfluss der Fütterung auf die Qualität von Broilern: Einfluss erhöhter Mengen an organischem Selen und Vitamin e in der B",
volume = "90",
number = "10",
pages = "132-136",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_698"
}

Marković, R., Baltić, M. Ž., Šefer, D., Radulović, S., Drljačić, A., Đorđević, V.,& Ristić, M.. (2010). Effect of increased amounts of organic forms of selenium and vitamin E in fattening broilers on selected parameters of meat quality [Einfluss der Fütterung auf die Qualität von Broilern: Einfluss erhöhter Mengen an organischem Selen und Vitamin e in der B. in Fleischwirtschaft, 90(10), 132-136.
https://hdl.handle.net/21.15107/rcub_veterinar_698

Marković R, Baltić MŽ, Šefer D, Radulović S, Drljačić A, Đorđević V, Ristić M. Effect of increased amounts of organic forms of selenium and vitamin E in fattening broilers on selected parameters of meat quality [Einfluss der Fütterung auf die Qualität von Broilern: Einfluss erhöhter Mengen an organischem Selen und Vitamin e in der B. in Fleischwirtschaft. 2010;90(10):132-136.
https://hdl.handle.net/21.15107/rcub_veterinar_698 .

Marković, Radmila, Baltić, Milan Ž., Šefer, Dragan, Radulović, Stamen, Drljačić, Aleksandar, Đorđević, V., Ristić, M., "Effect of increased amounts of organic forms of selenium and vitamin E in fattening broilers on selected parameters of meat quality [Einfluss der Fütterung auf die Qualität von Broilern: Einfluss erhöhter Mengen an organischem Selen und Vitamin e in der B" in Fleischwirtschaft, 90, no. 10 (2010):132-136,
https://hdl.handle.net/21.15107/rcub_veterinar_698 .