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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, ...
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 ...
Parasitic infections in cattle in North-Bačka District / Parazitske infekcije goveda Severnobačkog okruga
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2013)
Because of indirect and direct damages, parasitic infections of cattle pose a threat to animals, so it is necessary to suppress them continuously. In order to carry out the action successfully, it is of crucial importance ...
Growth performances of broilers hybro G+ provenience / Proizvodni rezultati u tovu brojlera hybro G+ provenijencije
(Institut za stočarstvo, Beograd, 2011)
In this paper are presented the growth performances (live weight, average daily weight gain, feed consumption and feed conversion ratio) of broilers Hybro G+ provenience. Feeding, zoohygienic and zootechnical measures met ...
A. facialis in ground squirrel (Citellus citellus) / A. facialis u suslika (Citellus citellus)
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
A ground squirrel is a hibernator, which hibernation lasts, depending on the age and sex, since the end of the summer until the spring. During this period in the body of ground squirrel, as well as in other hibernators, ...
The impact of pork meat and lard on human health / Uticaj svinjskog mesa i masti na zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Meat has a significant role in human evolution and is essential for proper growth and development, primarily because it represents a valuable source of proteins, as well as vitamins B, folic acid and vitamins A and D. Red ...
The scope and structure of the production and catch of fish in Serbia in the period from 2006 to 2012 / Obim i struktura ulova i proizvodnje ribe u Srbiji od 2006. do 2012. godine
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2015)
Fish represents a significant source of animal proteins in the diet of people in a large part of the world. The market in Serbia is supplied from its own production (carp and trout fish ponds) and catch from open waters. ...
Stereotypical behaviour at high yielding dairy cows farms - 'tongue rolling' / Stereotipno ponašanje na farmama visokomlečnih krava - 'igra jezika'
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2013)
The objective of this work was to determine if there was a connection between stereotypical behaviour of high yielding dairy cows breeds and values of biochemical blood parameters. The investigation was carried out in ...
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 ...