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Evidence of Aujeszky s disease in wild boar in Serbia
(BMC, London, 2016)
Background: Aujeszkys disease is a viral disease of suids caused by Suid Herpesvirus 1. The disease has worldwide distribution with significant economic impact. In Serbia, there is neither an Aujeszkys disease eradication ...
Effects of phytobiotics on Cobb broiler production results, meatiness and chemical composition
(Institute of meat hygiene and technology, Belgrade, 2016)
In order to achieve better results for fattening broilers, various additives can be added to feed, including phytobiotics (phytogenic additives). Phytobiotics protect young broilers' health based on the principles of ...
Altered state of primordial follicles in neonatal and early infantile rats due to maternal hypothyroidism: Light and electron microscopy approach
(Pergamon-Elsevier Science Ltd, Oxford, 2016)
Thyroid hormones (TH) are one of the key factors for normal prenatal development in mammals. Previously, we showed that subclinical maternal hypothyroidism leads to premature atresia of ovarian follicles in female rat ...
Metal concentrations in water, sediment and three fish species from the Danube River, Serbia: a cause for environmental concern
(Springer Heidelberg, Heidelberg, 2016)
The aim of this study was to investigate the presence of metal contamination in water, sediments and three different fish species. All samples were taken from the Danube River in Belgrade Region, a location upstream from ...
Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of this study was to determine the slaughter weight, hot carcass weight, cold carcass weight, dressing percentage, chilling loss, forequarter weight, hindquarter weight and participation of forequarters and ...
Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
(Institute of meat hygiene and technology, Belgrade, 2016)
Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A ...
Breast meat quality of broilers fed with Californian earthworm meal and fresh earthworms (Lumbricus rubellus) / Kačestvo mjasa grudok brojlerov, polučavših v sostave raciona muku iz kalifornijskih červej i svežih červej (Lumbricus rubellus)
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The goal of the work was to investigate the physical and chemical characteristics of the meat of broilers fed with mixtures in which fishmeal had been replaced with fresh earthworms and worm meal. The experiment was carried ...
Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane / Yersinia enterocolitica in the pig meat: A risk for food safety
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2016)
Evropska agencija za bezbednost hrane (EFSA - European Food Safety Authority)
objavila je u 2011. godini preporuke za inspekciju trupova svinja. Preporuke se odnose
na najznačajnije biološke opasnosti po zdravlje ljudi ...
Analysis of heavy metals concentration in tissues of three different fish species included in human diet from Danube river, in the Belgrade region, Serbia / Ispitivanje koncentracije teških metala u tkivima tri različite vrste riba iz Dunava sa područja Beograda koje se koriste u ishrani ljudi
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The aim of this study was the investigation of water, sediments and fish tissues contamination with heavy metals. All samples were taken from the Danube River in Belgrade region, a location upstream from Batajnica. ...
Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged ...