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Now showing items 461-470 of 486
Optimalan balans elektrolita u uslovima savremene živinarske proizvodnje
(Beograd : Srpsko veterinarsko društvo, 2018)
Високе амбијенталне температуре у летњем периоду и даље представљају значајан изазов за живинарску производњу, првенствено због њиховог негативног утицаја на унос хране, телесну масу, тежину трупа, квалитет љуске јаја и ...
Mogućnosti regulacije sadržaja elektrolita u hrani za živinu u izmenjenim klimatskim uslovima
(Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila, 2019)
Tokom poslednjih decenija ostvarena su brojna pobolјšanja na
polјu selekcije, menadžmenta i ishrane živine što je rezultiralo dostizanjem
maksimuma genetskog potencijala proizvodnih svojstava ovih
životinja. Međutim, ...
Optimizacija obroka upotrebom softvera
(Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila, 2018)
Zahvaljujući velikim tehničkim mogućnostima, optimizacija obroka
upotrebom softvera našla je veoma široku primenu na farmama, u
mešaonama i fabrikama hrane za životinje. Postupak preračunavanja
je mnogo brži nego pri ...
Domaće pile omega 3 – proizvod u službi promocije zdravlja ljudi
(Kruševac : Asocijacija za kvalitet i standardizaciju Srbije, 2019)
The effects of dietary lignocellulose on litter quality and broilers performance
(World's Poultry Science Association, 2019)
The influence of different sources and amounts of selenium added in poultry feed on the distribution of selenium in tissues and performances
(Animal Nutririon Society of India, 2019)
Influence of sex and castration on carcass and meat quality parameters in pigs
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
The objective of this study was to
determine the effect of sex and castration on
carcass and meat quality parameters. The
experiment was conducted on 100 commercial
market pigs (53 barrows, 31 gilts and 16 boars)
derived ...
Chemical paremeters of the quality of pâtés from different manufacturers from Novi Sad market
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Pâté is a cooked sausage prepared
predominantly of cooked or poached muscle
tissue according to the manufacturing
specification. Each manufacturer can develop
his unique manufacturing specification for the
pâté, which ...
Factors of importance for successful electrical stunning of pigs
(Belgrade : Institute for Animal Husbandry, 2013)
There are regulations in European Union, as well as in our
country, which require that animals during slaughter must be unconscious, must
not feel a pain and in this state must remain until complete loss of brain ...