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Effects of phytobiotics on Cobb broiler production results, meatiness and chemical composition
(Institute of meat hygiene and technology, Belgrade, 2016)
In order to achieve better results for fattening broilers, various additives can be added to feed, including phytobiotics (phytogenic additives). Phytobiotics protect young broilers' health based on the principles of ...
Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
(Institute of meat hygiene and technology, Belgrade, 2016)
Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A ...
Breast meat quality of broilers fed with Californian earthworm meal and fresh earthworms (Lumbricus rubellus) / Kačestvo mjasa grudok brojlerov, polučavših v sostave raciona muku iz kalifornijskih červej i svežih červej (Lumbricus rubellus)
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The goal of the work was to investigate the physical and chemical characteristics of the meat of broilers fed with mixtures in which fishmeal had been replaced with fresh earthworms and worm meal. The experiment was carried ...
Examination of the influence of different adjuvants on the immunogenicity of vaccines against parainfluenza 3 virus in cattle / Ispitivanje uticaja različitih adjuvanasa na imunogenost vakcine protiv virusa parainfluence 3 kod goveda
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The objective of our research was to examine the influence of different adjuvants on immunogenicity of vaccine against parainfluenza 3 virus in cattle. In the research there was used the commercial vaccine Respi-ol against ...
Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged ...
Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to determine the slaughter weight, hot carcass weight, cold carcass weight, dressing percentage, chilling loss, forequarter weight, hindquarter weight and participation of forequarters and ...
Molecular detection and investigation of the presence of Dirofilariosis causative agent in dogs on the territory of Belgrade / Molekularna detekcija i ispitivanje zastupljenosti uzročnika Dirofilarioze pasa na teritoriji grada Beograda
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
Dirofilariosis in dogs is a parasitic disease caused by the strains Dirofilaria immitis and D. Repens. Dirofilaria immitis parasitizes in the right side of the heart and pulmonary artery, causing considerable functional ...
Microbiological status of minced pork meat in vacuum and modified atmosphere packaging
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total ...
Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus) / Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske i fizičko-hemijske parametre marinirane i soljene skuše (Scomber scombrus)
(Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad, 2016)
Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), ...
Comparative analysis of meat chemical composition of different broiler provenances
(Institute of meat hygiene and technology, Belgrade, 2016)
The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 ...