Pretraživanje
Prikaz rezultata 1-10 od 19
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 ...
The impact of triticale diet on production characteristics and meat quality in pigs
(Institute of meat hygiene and technology, Belgrade, 2017)
Triticale (Triticosecale) is a hybrid crop which inherited the excellent grain quality and high yield potential of wheat (Triticum spp.) and the good tolerance to biotic and abiotic stresses factors of rye (Secale cereale). ...
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 ...
Health aspects of dry-cured ham
(Institute of meat hygiene and technology, Belgrade, 2016)
Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ...
Effect of different sodium butyrate levels in weaned pig diet on the antioxidant capacity of selected organs
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to evaluate the influence of different sodium butyrate levels on the antioxidant capacity of selected organs (liver and kidney) in pigs. The study was conducted on 48 weaned piglets (28 to 54 days ...
Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production
(Institute of meat hygiene and technology, Belgrade, 2017)
Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as ...
Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give
(Institute of meat hygiene and technology, Belgrade, 2016)
Salmonella is a pathogen of public concern causing health and economic problems worldwide. Salmonella Enteritidis and Salmonella Typhimurium are the serotypes most commonly recognized as causes of human salmonellosis, which ...
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 ...
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 ...
Comparative analysis of meat chemical composition of different broiler provenances
(Institute of meat hygiene and technology, Belgrade, 2016)
The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 ...