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Influence of litter size on growth and structure of m. semitendinosus in newborn piglets and slaughter pigs / Uticaj veličine legla na porast i strukturu m. semitendinosus-a kod novorođene prasadi i tovljenika
(Institut za stočarstvo, Beograd, 2017)
Modern meat production has to meet the requirements of profitability, while meeting the demands of consumers in terms of meat quality at the same time. Huge scientific work has been done in order to find balance between ...
Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying: Case study
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to determine the broiler carcasses weight loss and temperature during air cooling with intermittent water spraying (3.1 m sec-1, -1.5°C, 120 min) in order to optimize the poultry chilling process. ...
Effect of age of young Simmental bulls on dressing percentage / Uticaj starosti mladih bikova simentalske rase na randman
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2017)
Considering the Serbia's potential and tradition in production of quality beef meat as food for human consumption and raw material in the food industry and the demand of the EU market, shows the need to intensify the ...
Epizootiological situation of African swine fever in Europe / Epizootiološka situacija afričke kuge svinja u Evropi
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2017)
African swine fever (ASF) is a viral disease of domestic pigs and wild boar. Due to the very serious socioeconomic consequences, the disease is one of the most important ones nowadays. African swine fever is an enzootic ...
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 ...
Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production
(Institute of meat hygiene and technology, Belgrade, 2017)
Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as ...
Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska ...
Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to evaluate the influence of different sodium butyrate levels on the antioxidant capacity of selected organs (liver and kidney) in pigs. The study was conducted on 48 weaned piglets (28 to 54 days ...
The effects of immunocastration on male pig yield parameters and meat quality
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to evaluate the effects of immunocastration on pork meat and carcass quality, compared to meat from surgically castrated males and entire males. Ninety (Duroc x Pietrain) x (Landrace x Yorkshire) ...
Overview of current advances in the development of subunit and recombinant vaccines against Newcastle disease virus / Pregled savremenih saznanja o razvoju subjediničnih i rekombinantnih vakcina protiv virusa Newcastle bolesti živine
(Institut za stočarstvo, Beograd, 2017)
Newcastle disease virus (NDV) is one of the most important viral pathogens of avian species and the causative agent of atypical fowl plague, a highly contagious and economically important disease characterized by high ...