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Приказ резултата 21-30 од 63
Isolation and identification of Actinobacillus pleuropneumoniae in pig's lungs at farms and their sensitivity to antibiotics / Izolacija i identifikacija Actinobacillus pleuropneumoniae iz pluća svinja u farmskim uslovima držanja i njihova osetljivost na antibiotike
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2008)
The presence of Actinobacillus pleuropneumoniae has been established in all suspected cases of pleuropneumonia at several farms that have been included in the research. Equal incidence of pleuropneumonia has been found ...
In vitro analysis of clastogenic effects of adrenaline on human lymphocytes
(Srpsko biološko društvo, Beograd, i dr., 2008)
Effects of some immunosuppressive factors on campylobacteriosis outbreaks in poultry / Ispitivanje uticaja nekih imunosupresivnih faktora na pojavu kampilobakterioze živine
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2008)
Campylobacteria are widely distributed in domestic and wild animals. Avian species are the most common host of campylobacteria, thus an important source for human infection caused by this organism. Campylobacteriosis in ...
Gastritis verminosa of swine / Verminozni gastriti svinja
(Institut PKB Agroekonomik, Padinska skela, 2008)
Verminal gastritis are swine parasitoses caused by nematodes of genus Spiruridea (Arduena strongyllinae, Gnathostoma hispidum,Physocephalus sexalatus and Simondsia paradoxa) and Trichostrongylidae (Hyostrongylus rubidus ...
Effects of selenium supplementation as sodium selenite or selenized yeast and different amounts of vitamin E on selenium and vitamin E status of broilers / Uticaj dodavanja selena organskog i neorganskog porekla i različitih količina vitamina E na status selena i vitamina E brojlera
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2008)
The aim of this experiment was to determine the effects of broiler meal supplementation with different forms of selenium (as Na-selenite or selenized yeast) and different amounts of vitamin E on selenium and vitamin E ...
Dependence of lamb sensory properties on meat ripening level / Zavisnost senzornih osobina jagnjećeg mesa od stepena zrenja mesa
(Institut za stočarstvo, Beograd, 2008)
Sheep and lamb meat are in the first place by value, as sheep raising products. Sensory properties are important factor that influence on the meat safety. The aim of these investigations was to determine the influence of ...
Esubacute acidosis in rumen of high-yield dairy cows: Prevalence and prevention / Subakutna acidoza buraga visokomlečnih krava - prevalenca i prevencija
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2008)
The objective of the investigations presented in this paper was to establish the frequency of the incidence of subacute acidosis in the rumen of cows (SARA) in the first three months of lactation and the possibilities for ...
The quality influence of goat milk and technology of production on the characteristic of the goat milk cheese of the Camembert type / Uticaj kvaliteta kozjeg mleka i tehnologije izrade na osobine kozjeg sira u tipu Camembert-a
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2008)
The purpose of this work was to provide high quality goat milk production of a goat cheese of Camembert type. The results of the work are showing us that in row milk, the total number of bacteria was in a range from 4x103 ...
The phenomenon of antibiotic resistance in lactic acid bacteria / Fenomen rezistencije na antibiotike kod bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
The antibiotic resistance is an ecological problem generated by the world-wide use of antibacterial agents. At present, there is great concern that commensal bacterial populations from food, such as lactic acid bacteria ...
Uticaj autohtonih bakterija mlečne kiseline na Staphylococcus aureus u belom siru
(Belgrade : Institute for Animal Husbandry, 2008)
U cilju utvrđivanja uticaja bakterija mlečne kiseline na Stapjylococcus aureus praćene su populacije Staphylococcus aureus, laktokoka, laktobacila i pH u siru tokom čuvanja pri 4°C. Ispitano je 5 proizvodnih partija belog ...