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Molecular detection of pseudorabies virus (PrV), porcine parvovirus (PPV) and porcine circovirus 2 (PCV2) in swine in Republic of Montenegro / Molekularna detekcija PrV, PPV i PCV2 kod svinja u Republici Crnoj Gori
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The presence of pseudorabies virus (PrV), porcine parvovirus (PPV) and porcine circovirus 2 (PCV2) was examined in sixty samples (spleen and lymph nodes) and thirty samples of sacral ganglia collected from non-vaccinated ...
Isolation and molecular detection of bovine parainfluenza virus type 3 in cattle in Serbia / Izolacija i molekularna detekcija parainfluenca 3 virusa kod goveda u Srbiji
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The presence of bovine parainfluenza virus type 3 (BPIV3) was examined in 119 nasal swabs collected from cattle with severe respiratory infection. All samples were conducted for virus isolation on the MDBK cell line. The ...
Characterization of tetracycline resistance of salmonella enterica subspecies enterica serovar infantis isolated from poultry in the northern part of Serbia
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2015)
Resistance to tetracycline was studied in Salmonella Infantis isolated from 28 poultry farms in the Northern part of Serbia (The Autonomous Province of Vojvodina). A total of 18 isolates were resistant to nalidixic acid ...
Molecular detection of PCV2 and PPV in pigs in Republic of Srpska, Bosnia and Herzegovina / Molekularna detekcija PCV2 i PPV kod svinja u Republici Srpskoj, Bosna i Hercegovina
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The presence of porcine circovirus 2 and porcine parvovirus was examined in forty clinical samples of spleen, lymph nodes and lungs originating from non-vaccinated swine by polymerase chain reaction. All animals were reared ...
Correlations among stress parameters, meat and carcass quality parameters in pigs
(Asian-Australasian Assoc Animal Production Soc, Seoul, 2015)
Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, ...