Претраживање
Приказ резултата 31-40 од 88
Meat in traditional Serbian cuisine
(Institute of meat hygiene and technology, Belgrade, 2018)
The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, ...
Effect of broiler slaughter weight on meat yield and quality / Uticaj telesne mase na prinos i kvalitet mesa brojlera
(Institute of meat hygiene and technology, 2019)
Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter ...
The assessment of tolerability of prolonged oral eugenol administration in rats / Ispitivanje podnošljivosti produžene peroralne primene eugenola kod pacova
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2012)
The potential toxicity and general tolerability of eugenol following two-week or four-week continuous p.o. administration to rats has been investigated. An experiment was performed on 72 male rats of the Wistar strain. ...
Comparison of fatty acid content of cows milk consuming different grass diets
(Institute of Meat Hygiene and Technology, 2022)
The aim of this study was to evaluate effects of three dairy cow groups consuming different grass diets (Diet A comprising of 20% grass, Diet B comprising of 50% grass and 100% grazed grass-G) on cow milk proximate and ...
Epizootiological-epidemiological importance of parasitic infections in wild canids / Epizootiološko-epidemiološki značaj parazitskih infekcija divljih kanida
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2012)
The family of wild canids belongs to the order Carnivora and comprises 16 genuses that are distributed in most countries all over the world. The most important endoparasitic diseases of wild canids are toxocariasis, ...
Analysis of beef meat quality in a slaughterhouse in Raška district
(Institute of meat hygiene and technology, Belgrade, 2018)
The quality of slaughtered animals is a subject of interest, for both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and ...
Assessment of marketed table egg quality originating from different production systems / Ispitivanje kvaliteta konzumnih jaja poreklom iz različitih proizvodnih sistema
(Institute of Meat Hygiene and Technology, 2022)
The present study evaluated the quality of marketed table eggs originating from enriched cage, barn, organic or
free-range production systems. Table eggs from the free-range production system had the highest diameter, the ...
Evaluation of colostrum protection of calves / Procena kolostralne zaštite teladi
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2012)
The aim of these investigations was to examine the concentration of total proteins and total immunoglobulins in blood serum of calves and on the bases of the obtained results to evaluate the risk of their contracting a ...
Omissions in the disinfection of a craft-slaughterhouse / Propusti u sprovođenju dezinfekcije u zanatskoj klanici
(Institut za stočarstvo, Beograd, 2018)
The aim of this study was to establish the difference in the total number of bacteria present on some surfaces after disinfection was performed either by a professional or a layman employed at the slaughterhouse. Based ...
Effect of different varieties of triticale on product characteristics in broiler chickens / Uticaj različitih sorti tritikalea na proizvodne osobine brojlerskih pilića
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2012)
The aim of this paper was to determine how forage triticale in diets for fattening broilers influence the body weight and weight gain of broiler chickens for fattening. The survey was conducted on 400 chickens for fattening ...