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Evalution of the genotoxic effects of tiamulin S-in vivo / Ispitivanje genotoksičnog efekta tiamulina S in vivo
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2004)
In this work the genotoxic effect of the antibiotic preparation Tiamulin S was investigated. The experiments were done in vivo using cytogenetic analysis on BALB/c mouse bone marrow cells. The occurrence of chromosomal ...
Cattle abortions caused by contagious infectious agents on PKB corporation’s farms during 2014 / Pobačaji goveda uzrokovani kontagioznim infektivnim agensima na gazdinstvima PKB korporacije tokom 2014. godine
(Institut PKB Agroekonomik, Padinska skela, 2015)
Abortions represents significant problem in modern cattle husbandry because they directly and indirectly affects profit from production. Abortions in cattle can be caused by infectious (viruses, bacteria, protozoa, fungi) ...
Influence of GnRH-gonadoreline and prostaglandine F2α-dinoprost application on reproduction parameter values in dairy cows with puerperal endometritis / Utjecaj aplikacije GnRH-gonadorelina i prostaglandina F2α-dinoprosta na reproduktivne parametre mliječnih krava sa puerperalnim endometritisima
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2009)
This paper presents results of investigations of gonadoreline application (14-16, 17-20 and 21-25 days post partum) influence, followed by prostaglanin F2 α ten days later, on the reproductive parameters of dairy cows with ...
The influence of different feed additives to performances and immune response in broiler chicken / Uticaj različitih aditiva u ishrani brojlera na proizvodne rezultate i imunski odgovor
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2007)
Our investigations were conducted in order to determine the influence of mannan-oligosaccharide (MOS) based prebiotics and polysaccharide microelement complexes on the performance and immune response of Arbor Acre broiler ...
Some quality parameters and nutritional value of functional fermented sausages / Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable ...
First report of pneumonia caused by Angiostrongylus vasorum in a golden jackal
(Walter De Gruyter Gmbh, Berlin, 2017)
Angiostrongylosis caused by metastrongyloid nematode Angiostrongylus vasorum is an emerging parasitic disease in Europe and the red fox (Vulpes vulpes) is considered as a main reservoir species for this parasite. Little ...
Variability in germination and in temperature and storage resistance among Paenibacillus larvae genotypes
(Elsevier Science Bv, Amsterdam, 2008)
There are several methods for cultivation of Paenibacillus larvae, the causative agent of American foulbrood (AFB) in honey bees. Protocols for detection of sub-clinical levels of the bacterium from honey and bee samples ...
Regulation of protein synthesis in mammary glands of lactating dairy cows by starch and amino acids
(Elsevier Science Inc, New York, 2010)
The objective of this study was to evaluate local molecular adaptations proposed to regulate protein synthesis in the mammary glands. It was hypothesized that AA and energy-yielding substrates independently regulate AA ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Effects of sodium nitrite and heat treatment on cholesterol oxidation products and sensorial characteristics of dry fermented sausages
(Belgrade : Institute of meat hygiene and technology, 2017)
Cholesterol oxidation products (COPs) and selected sensorial characteristics (color, odor and flavor) of Sremska sausages industrially produced without or with use of sodium nitrite as an additive and pasteurized at the ...