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Comparative analysis of different strategies for the control of classical swine fever in the Republic of Serbia using Monte Carlo simulation / Komparativna analiza različitih strategija za kontrolu klasične svinjske kuge upotrebom Monte Carlo simulacije
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2016)
Several different strategies for control and eradication of Classical Swine Fever (CSF) were compared using a Monte Carlo method-based simulation model. The control strategy analyzed in this paper, in addition to other CSF ...
Vanadium in poultry nutrition / Vanadijum u ishrani živine
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2017)
Vanadium (V) is essential element for poultry nutrition. Relatively low level of V ( lt 10 μg/kg of feed) is known to reduce both growth in chicks and Haugh unit value of eggs. The National Research Council (NRC) recommends ...
Boar and season effects on some parameters of semen fertilizing potential / Vlijanie hrjaka i vremeni goda na otdel'nye parametry fertilizacionnogo potenciala spermatozoidov
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
In order to determine the more accurate fertile potential of sperm, it seems that the conventional parameters of boar semen quality (the ejaculate volume, sperm concentration, progressive motility, percentage of live sperm ...
Yersinia enterocolitica: Sources and pathway of contamination pig carcass / Yersinia enterocolitica - izvori i putevi kontaminacije trupova svinja
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2013)
Y. enterocolitica is a pathogenic microorganism with the possibility of meat and carcasses contamination of pigs which affects human health. This microorganism is at the highest percentage found in the tonsils of pigs and ...
Bioactive peptides from meat and their influence on human health / Bioaktivni peptidi iz mesa i njihov uticaj na zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Bioactive peptides are functional components, encrypted in the proteins and can be derived from food of plant and animal origin, including meat. After releasing during gastrointestinal digestion or food processing, these ...
Analysis of beef production volume in Serbia from 1985 to 2011. / Analiza obima proizvodnje goveđeg mesa u Srbiji od 1985. do 2011. godine
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The aim of this study was to examine and compare the volume of beef production in Serbia in three six-year periods: from 1985 to 1990, from 1995 to 2000, and from 2006 to 2011. The number of cattle, as well as the number ...
A. Femoralis in the small green monkey (Cercopithecus aethiops sabeus) / A. Femoralis kod malog zelenog majmuna (Cercopithecus aethiops sabeus)
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The small Green Monkey (Cercopithecus aethiops sabeus) in large groups inhabits the African savannah. The animals delivered to us were from East Africa, that is from Kenya, Uganda and Tanzania. The length of the animal is ...
Degree of mycotoxicological contamination of feed and complete feed mixtures for pigs and poultry during the period 2007-2012. on the territory of the Republic of Serbia / Stepen mikotoksikološke kontaminacije hraniva i potpunih krmnih smeša za ishranu svinja i živine tokom perioda 2007-2012. godine na teritoriji Republike Srbije
(Matica srpska, Novi Sad, 2013)
The most common producers of mycotoxins are fungi of the genera Aspergillus, Fusarium and Penicillium. Toxins are of extreme importance because it can be transmitted from animals to humans through milk and animal products, ...
Presence and importance of mycotoxins in pig feed / Prisustvo i značaj mikotoksina u hrani za svinje
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2010)
Mycotoxins present a significant problem in the diet of pigs. Secondary metabolites of fungi are toxic matter that have a negative effect on health and the performance of animals, as well as on the quality of their products. ...
Health aspects of dry-cured ham
(Institute of meat hygiene and technology, Belgrade, 2016)
Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ...