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Comparison of service period and lactation milk yields in dairy cows with single- and twin-calving / Upoređivanje dužine servis perioda i proizvodnje mleka u laktaciji između krava sa jednim teletom i krava sa blizancima
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2018)
Introduction. Twin-calving occurs in 3 to 5 % of Holstein Friesian cattle, and it is mostly followed by reproductive and economic problems. This evaluation will compare the service period and the milk yield in cows with ...
Terpenes and n-alkanes in needles of Pinus cembra
(Natural Products Inc, Westerville, 2018)
Simultaneous hydrodistillation and extraction of Pinus cembra needles from Slovakia was done (via Likens Nickerson apparatus) for the first time. In essential oil extracts 55 compounds were identified, comprising 99.6% of ...
Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)
(Institute of meat hygiene and technology, Belgrade, 2018)
The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited ...
Multi-country loss rates of honey bee colonies during winter 2016/2017 from the COLOSS survey
(Taylor & Francis Ltd, Abingdon, 2018)
In this short note we present comparable loss rates of honey bee colonies during winter 2016/2017 from 27 European countries plus Algeria, Israel and Mexico, obtained with the COLOSS questionnaire. The 14,813 beekeepers ...
Mleko magarica u ishrani ljudi
(XXXII Savetovanje agronoma, veterinara,tehnologa i agroekonomista, Beograd, 2018., 2018)
Mleko različitih sisara, prevashodno kravlje (85%), kao namirnica zauzima važno mesto u ishrani ljudi. Mleka drugih vrsta životinja se razlikuju po hemijskom sastavu i fizičko-hemijskim osobinama od mleka krava. Poznavanje ...
Measuring competitiveness in the meat industry market: Are there any oligopolies in Serbia? / Merenje konkurentnosti na tržištu industrije mesa - da li u Srbiji postoje oligopoli?
(Institute of meat hygiene and technology, Belgrade, 2018)
Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free ...
Influence of cadmium chloride on the frequency of micronuclei in da and AO rats
(Društvo genetičara Srbije, Beograd, 2018)
Heavy metal cadmium (Cd), a well-known environmental hazard, exerts a number of toxic and genotoxic effects. Experimental animals, Albino Oxford (AO) and Dark August (DA) rat strains, were treated intraperitoneally with ...
Micromorphology and histochemistry of trichomes of endemic nepeta rtanjensis (Lamiaceae)
(Pakistan Botanical Soc, Karachi, 2018)
Micromorphological and anatomical analyses of the indumentum of Nepeta rtanjensis, a Serbian/local endemic species, were performed by means of light and electron microscopy and described in detail. The leaves and stems ...
Standard and molecular methods in the diagnostics of infections caused by equine herpesviruses 1 and 4 / Standardne i molekularne metode dijagnostike infekcija izazvanih konjskim herpesvirusima 1 i 4
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2018)
Equine herpesvirus type 1(EHV-1) is responsible for respiratory disease in young animals, abortion in pregnant mares and neurological disease, whilst equine herpesvirus 4 (EHV-4) is mainly the causative agent of respiratory ...
Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime / Određivanje Co-vrednosti kao pokazatelja hranljive vrednosti paštete sterilisane uobičajenim i optimizovanim postupkom
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2018)
Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In ...