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Phenotypic and genetic analysis of carcass quality traits in pigs / Fenotipska i genetska analiza svojstava kvaliteta polutki svinja
(Fakultet veterinarske medicine, Beograd, Srbija, 2013)
The study of genetic quality traits included 284 randomly selected pig carcasses, derived from Landrace (96), Yorkshire (92) and Hampshire (96). Carcasses dissection was carried out by the model of EU 1992. With the average ...
Evaluating bull fertility based on non-return method / Procenjivanje plodnosti bikova na osnovu nepovađanja krava (non-return metod)
(Fakultet veterinarske medicine, Beograd, Srbija, 2012)
Za ocenu reproduktivnih rezultata krava i junica koriste se različiti parametri plodnosti i to servis period, indeks osemenjavanja, me|utelidbeno vreme i drugo, a za bikove u priplodu vrednosti dobijene nonreturn metodom. ...
Pigs leptospirosis at the territory of Belgrade / Leptospiroza svinja na teritoriji beograda
(Fakultet veterinarske medicine, Beograd, Srbija, 2014)
Examinations of pig blood samples have been carried out at public pig farms in three Belgrade municipalities: Palilula, Surcin and Obrenovac. The number of tested blood serums of pigs at Palilula was 18990, in Surcin 7739 ...
Investigating chemical parameters in hot dog sausages from Novi Sad market / Ispitivanje hemijskih parametara kvaliteta viršli sa novosadskog tržišta
(Fakultet veterinarske medicine, Beograd, Srbija, 2011)
Proizvodi od mesa su veoma zastupljeni u ishrani savremenog čoveka. Po obimu proizvodnje barene kobasice zauzimaju veoma značajno mesto u industrijskoj preradi mesa. Viršle se pripremaju na osnovi proizvođačke specifikacije, ...
Being a vegetarian: Health benefits and hazards
(Institute of meat hygiene and technology, Belgrade, 2018)
Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has ...
The safety and quality of sous vide food
(Institute of meat hygiene and technology, Belgrade, 2018)
The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to ...
Serological monitoring of ornitobacteriosis in broilers in South Banat district / Serološki monitoring ornitobakterioze brojlera u južnobanatskom okrugu
(Fakultet veterinarske medicine, Beograd, Srbija, 2014)
Ornithobacterium rhinotracheale is a relatively recently discovered bacterium and its role in the pathology of avian respiratory infections has not yet been clarified. Since there was no data relating to the prevalence of ...
Leptospira infections in cattle at the territory of Belgrade in the period from 2000. to 2010 / Infekcije izazvane leptospirama kod goveda na teritoriji beograda u periodu od 2000. Do 2010. godine
(Fakultet veterinarske medicine, Beograd, Srbija, 2014)
Ispitivanja krvnih uzoraka goveda na leptospirozu obavljena su na velikim farmama u društvenom sektoru lociranim na četiri beogradske opštine: Palilula, Surčin, Zemun, Obrenovac kao i na individualnom sektoru gde je pored ...
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 ...
Investigation of presence of α haemolytic streptococci, enterococci and streptococci-like bacteria in different materials originating from pigs / Ispitivanje prisustva alfa hemolitičkih streptokoka, enterokoka i streptokokama sličnih bakterija u različitim materijalima poreklom od svinja
(Fakultet veterinarske medicine, Beograd, Srbija, 2011)
Cilj ovog rada je bilo ispitivanje prisustva i zastupljenosti streptokoka, enterokoka i streptokokama sličnih bakterija u različitim materijalima poreklom od zdravih, zaklanih i uginulih svinja različitih kategorija sa ...