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Приказ резултата 21-30 од 256
Assessment of pig carcass meatiness in Serbia / Ispitivanje mesnatosti trupova svinja u Srbiji
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2013)
The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered ...
Upotreba fitobiotika u stimulaciji rasta odbijene prasadi
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2015)
Phytogene feed additives (phytobiotics) are plant origin compounds used in animal nutrition in order to improve their productivity by improving the production performance of animals, feed properties and the quality of food ...
Possibilities of organic production in Vojvodina / Mogućnosti organske proizvodnje u Vojvodini
(Institut za stočarstvo, Beograd, 2011)
During the past decade, the general attitude of the human population towards health, nutrition quality and environment has remarkably changed. As a result of the growing demand for organic products, especially organic milk, ...
Comparative characteristics of metacarpal bones (Ossa metacarpi) and finger articles (Ossa digitorum pedis seu phalanges digitorum) of roe deer (Capreolus capreolus) and sheep (Ovis aries) in order to determine animal species / Sravnitel'nye harakteristiki pjastnyh kostej (Ossa metacarpi) i falang pal'cev (Ossa digitorum manus seu phalanges digitorum) serny (Capreolus capreolus) i ovcy (Ovis aries) s cel'ju opredelenija vida životnogo
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The method of determining which animal species the bones, on the basis of morphological characteristics, belong to, is one of the most commonly used in forensic cases (poaching, fraud, theft, counterfeiting of food of ...
Economics and management in hog raising / Ekonomika i upravljanje u svinjarstvu
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2012)
In the cattle raising, hog raising is one of the largest and the most important parts. Hog raising is of great importance for Serbia, especially in regions with favorable conditions for the production of corn as the main ...
Nanotechnology and its potential applications in meat industry / Nanotehnologija i njena potencijalna primena u industriji mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The food industry is making great efforts to improve hygiene, extend the shelf life of products, prevent food-borne illnesses and contamination by chemical and also physical agents, and to improve their detection and control ...
Epizootiological situation of African swine fever in Europe / Epizootiološka situacija afričke kuge svinja u Evropi
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2017)
African swine fever (ASF) is a viral disease of domestic pigs and wild boar. Due to the very serious socioeconomic consequences, the disease is one of the most important ones nowadays. African swine fever is an enzootic ...
Cutaneous lymphoma in a cow - a case report / Kutani limfom kod krave – prikaz slučaja
(FVM, 2019)
U ovom radu prikazan je slučaj krave simentalske rase, starosti dve godine i šest meseci kod koje je postojala sumnja na nodularni dermatitis, sredinom 2017 godine. Kliničkim pregledom ustanovljeni su brojni noduli veličine ...
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 ...