TY  - CONF
AU  - Stanišić, Nikola
AU  - Delić, Nikola
AU  - Stajić, Slaviša
AU  - Petričević, Maja
AU  - Lilić, Slobodan
AU  - Stamenić, Tamara
AU  - Stanojković, Aleksandar
PY  - 2023-10-04
UR  - http://r.istocar.bg.ac.rs/handle/123456789/899
AB  - This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).
PB  - Institut za stočarstvo, Beograd-Zemun
C3  - Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"
T1  - EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION
SP  - 335
EP  - 345
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_899
ER  - 

@conference{
author = "Stanišić, Nikola and Delić, Nikola and Stajić, Slaviša and Petričević, Maja and Lilić, Slobodan and Stamenić, Tamara and Stanojković, Aleksandar",
year = "2023-10-04",
abstract = "This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).",
publisher = "Institut za stočarstvo, Beograd-Zemun",
journal = "Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"",
title = "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION",
pages = "335-345",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_899"
}

Stanišić, N., Delić, N., Stajić, S., Petričević, M., Lilić, S., Stamenić, T.,& Stanojković, A.. (2023-10-04). EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"
Institut za stočarstvo, Beograd-Zemun., 335-345.
https://hdl.handle.net/21.15107/rcub_ristocar_899

Stanišić N, Delić N, Stajić S, Petričević M, Lilić S, Stamenić T, Stanojković A. EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production". 2023;:335-345.
https://hdl.handle.net/21.15107/rcub_ristocar_899 .

Stanišić, Nikola, Delić, Nikola, Stajić, Slaviša, Petričević, Maja, Lilić, Slobodan, Stamenić, Tamara, Stanojković, Aleksandar, "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION" in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" (2023-10-04):335-345,
https://hdl.handle.net/21.15107/rcub_ristocar_899 .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Lević, Steva
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Jokanović, Marija R.
AU  - Živković, Dušan
PY  - 2018
UR  - http://r.istocar.bg.ac.rs/handle/123456789/553
AB  - The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p (lt) 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
VL  - 68
IS  - 4
SP  - 367
EP  - 375
DO  - 10.2478/pjfns-2018-0006
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Lević, Steva and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Jokanović, Marija R. and Živković, Dušan",
year = "2018",
abstract = "The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p (lt) 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations",
volume = "68",
number = "4",
pages = "367-375",
doi = "10.2478/pjfns-2018-0006"
}

Stajić, S., Stanišić, N., Lević, S., Tomović, V., Lilić, S., Vranić, D., Jokanović, M. R.,& Živković, D.. (2018). Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 68(4), 367-375.
https://doi.org/10.2478/pjfns-2018-0006

Stajić S, Stanišić N, Lević S, Tomović V, Lilić S, Vranić D, Jokanović MR, Živković D. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):367-375.
doi:10.2478/pjfns-2018-0006 .

Stajić, Slaviša, Stanišić, Nikola, Lević, Steva, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Jokanović, Marija R., Živković, Dušan, "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):367-375,
https://doi.org/10.2478/pjfns-2018-0006 . .

TY  - JOUR
AU  - Živković, Dušan
AU  - Lilić, Slobodan
AU  - Stajić, Slaviša
AU  - Vranić, Danijela
AU  - Trbović, Dejana
AU  - Stanišić, Nikola
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/518
AB  - The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat.
AB  - Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  (lt)  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  (lt)  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  (lt)  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  (lt)  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat
T1  - Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera
VL  - 33
IS  - 2
SP  - 221
EP  - 231
DO  - 10.2298/BAH1702221Z
ER  - 

@article{
author = "Živković, Dušan and Lilić, Slobodan and Stajić, Slaviša and Vranić, Danijela and Trbović, Dejana and Stanišić, Nikola",
year = "2017",
abstract = "The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat., Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  (lt)  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  (lt)  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  (lt)  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  (lt)  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat, Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera",
volume = "33",
number = "2",
pages = "221-231",
doi = "10.2298/BAH1702221Z"
}

Živković, D., Lilić, S., Stajić, S., Vranić, D., Trbović, D.,& Stanišić, N.. (2017). Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 33(2), 221-231.
https://doi.org/10.2298/BAH1702221Z

Živković D, Lilić S, Stajić S, Vranić D, Trbović D, Stanišić N. Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry. 2017;33(2):221-231.
doi:10.2298/BAH1702221Z .

Živković, Dušan, Lilić, Slobodan, Stajić, Slaviša, Vranić, Danijela, Trbović, Dejana, Stanišić, Nikola, "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat" in Biotechnology in Animal Husbandry, 33, no. 2 (2017):221-231,
https://doi.org/10.2298/BAH1702221Z . .

TY  - CONF
AU  - Vranić, Danijela
AU  - Nikolic, Dragica
AU  - Korićanac, Vladimir
AU  - Stanišić, Nikola
AU  - Lilić, Slobodan
AU  - Djinovic-Stojanović, Jasna
AU  - Parunović, Nenad
PY  - 2015
UR  - http://r.istocar.bg.ac.rs/handle/123456789/454
AB  - The objective of this study was to determine chemical composition and cholesterol content in M. longissimus dorsi (MLD) of Swallow-belly Mangalitsa, free-range reared, and to investigate possible effects of gender on these quality parameters of its meat. Average moisture and fat contents were significantly different in male and female pig muscles. The differences in average values of ash, protein and cholesterol contents between the two groups (genders) of meat samples were not significant. In MLD samples of female pigs, total fat had a significant influence on cholesterol content, while this influence was not established in MLD of male pigs. (C) 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (Meatcon2015)
T1  - Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender
VL  - 5
SP  - 316
EP  - 319
DO  - 10.1016/j.profoo.2015.09.066
ER  - 

@conference{
author = "Vranić, Danijela and Nikolic, Dragica and Korićanac, Vladimir and Stanišić, Nikola and Lilić, Slobodan and Djinovic-Stojanović, Jasna and Parunović, Nenad",
year = "2015",
abstract = "The objective of this study was to determine chemical composition and cholesterol content in M. longissimus dorsi (MLD) of Swallow-belly Mangalitsa, free-range reared, and to investigate possible effects of gender on these quality parameters of its meat. Average moisture and fat contents were significantly different in male and female pig muscles. The differences in average values of ash, protein and cholesterol contents between the two groups (genders) of meat samples were not significant. In MLD samples of female pigs, total fat had a significant influence on cholesterol content, while this influence was not established in MLD of male pigs. (C) 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (Meatcon2015)",
title = "Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender",
volume = "5",
pages = "316-319",
doi = "10.1016/j.profoo.2015.09.066"
}

Vranić, D., Nikolic, D., Korićanac, V., Stanišić, N., Lilić, S., Djinovic-Stojanović, J.,& Parunović, N.. (2015). Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender. in 58th International Meat Industry Conference (Meatcon2015)
Elsevier Science Bv, Amsterdam., 5, 316-319.
https://doi.org/10.1016/j.profoo.2015.09.066

Vranić D, Nikolic D, Korićanac V, Stanišić N, Lilić S, Djinovic-Stojanović J, Parunović N. Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender. in 58th International Meat Industry Conference (Meatcon2015). 2015;5:316-319.
doi:10.1016/j.profoo.2015.09.066 .

Vranić, Danijela, Nikolic, Dragica, Korićanac, Vladimir, Stanišić, Nikola, Lilić, Slobodan, Djinovic-Stojanović, Jasna, Parunović, Nenad, "Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender" in 58th International Meat Industry Conference (Meatcon2015), 5 (2015):316-319,
https://doi.org/10.1016/j.profoo.2015.09.066 . .

TY  - JOUR
AU  - Stanišić, Nikola
AU  - Petričević, Veselin
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Pavlovski, Zlatica
AU  - Lilić, Slobodan
AU  - Petričević, Maja
PY  - 2015
UR  - http://r.istocar.bg.ac.rs/handle/123456789/448
AB  - The aim of the present study was to determine the effects of breed (Naked Neck - NN - and Lohmann Brown - LB), age (46 to 49 weeks) and the time of day of sampling (morning eggs - M - and afternoon eggs A) on the proximate and fatty acid composition of whole eggs. Eggs of commercial hens (LB) had significantly (P  (lt)  0.001) less fat, ash and protein and lower dry-matter content (more water content) compared to the autochthonous breed (NN). The NN eggs contained significantly (P  (lt)  0.001) more SFA (saturated fatty acid) and less PUFA (polyunsaturated fatty acid) than LB ones, while the share of the eggs' total n-3 fatty acids did not differ significantly between breeds. The share of total MUFA (monounsaturated fatty acid) significantly (P = 0.011) decreased, while the share of total PUFA, n-6 and n-6 / n-3 ratio significantly increased (P  (lt)  0.001; P  (lt)  0.001; P = 0.032, respectively) with age of hens. Additionally, compared with morning eggs, afternoon eggs had a significantly (P = 0.046) higher share of total n-6 fatty acids. PCA (principal component analysis) offered a good separation of the samples according to breed and age when two first principal component were extracted. PC1 was positively related to parameters of proximate composition and SFA content, while PC2 was positively determined by PUFA, n-6 and n-3 content. Eggs of autochthonous hens (NN) were located in the positive area of PC1, whereas those from the commercial hens (LB) were in the negative quarter, which indicates opposite characteristics.
PB  - Archiv Fur Tierzucht, Dummerstorf
T2  - Archiv fur Tierzucht-Archives of Animal Breeding
T1  - Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens
VL  - 58
SP  - 151
EP  - 158
DO  - 10.5194/aab-58-151-2015
ER  - 

@article{
author = "Stanišić, Nikola and Petričević, Veselin and Škrbić, Zdenka and Lukić, Miloš and Pavlovski, Zlatica and Lilić, Slobodan and Petričević, Maja",
year = "2015",
abstract = "The aim of the present study was to determine the effects of breed (Naked Neck - NN - and Lohmann Brown - LB), age (46 to 49 weeks) and the time of day of sampling (morning eggs - M - and afternoon eggs A) on the proximate and fatty acid composition of whole eggs. Eggs of commercial hens (LB) had significantly (P  (lt)  0.001) less fat, ash and protein and lower dry-matter content (more water content) compared to the autochthonous breed (NN). The NN eggs contained significantly (P  (lt)  0.001) more SFA (saturated fatty acid) and less PUFA (polyunsaturated fatty acid) than LB ones, while the share of the eggs' total n-3 fatty acids did not differ significantly between breeds. The share of total MUFA (monounsaturated fatty acid) significantly (P = 0.011) decreased, while the share of total PUFA, n-6 and n-6 / n-3 ratio significantly increased (P  (lt)  0.001; P  (lt)  0.001; P = 0.032, respectively) with age of hens. Additionally, compared with morning eggs, afternoon eggs had a significantly (P = 0.046) higher share of total n-6 fatty acids. PCA (principal component analysis) offered a good separation of the samples according to breed and age when two first principal component were extracted. PC1 was positively related to parameters of proximate composition and SFA content, while PC2 was positively determined by PUFA, n-6 and n-3 content. Eggs of autochthonous hens (NN) were located in the positive area of PC1, whereas those from the commercial hens (LB) were in the negative quarter, which indicates opposite characteristics.",
publisher = "Archiv Fur Tierzucht, Dummerstorf",
journal = "Archiv fur Tierzucht-Archives of Animal Breeding",
title = "Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens",
volume = "58",
pages = "151-158",
doi = "10.5194/aab-58-151-2015"
}

Stanišić, N., Petričević, V., Škrbić, Z., Lukić, M., Pavlovski, Z., Lilić, S.,& Petričević, M.. (2015). Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens. in Archiv fur Tierzucht-Archives of Animal Breeding
Archiv Fur Tierzucht, Dummerstorf., 58, 151-158.
https://doi.org/10.5194/aab-58-151-2015

Stanišić N, Petričević V, Škrbić Z, Lukić M, Pavlovski Z, Lilić S, Petričević M. Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens. in Archiv fur Tierzucht-Archives of Animal Breeding. 2015;58:151-158.
doi:10.5194/aab-58-151-2015 .

Stanišić, Nikola, Petričević, Veselin, Škrbić, Zdenka, Lukić, Miloš, Pavlovski, Zlatica, Lilić, Slobodan, Petričević, Maja, "Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens" in Archiv fur Tierzucht-Archives of Animal Breeding, 58 (2015):151-158,
https://doi.org/10.5194/aab-58-151-2015 . .

TY  - JOUR
AU  - Stanišić, Nikola
AU  - Parunović, Nenad
AU  - Petrović, M.
AU  - Radović, Čedomir
AU  - Lilić, Slobodan
AU  - Stajić, Slaviša
AU  - Gogić, Marija
PY  - 2014
UR  - http://r.istocar.bg.ac.rs/handle/123456789/419
AB  - The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p (lt) 0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p (lt) 0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.
AB  - Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p (lt) 0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odnosu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage
T1  - Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice
VL  - 30
IS  - 4
SP  - 705
EP  - 715
DO  - 10.2298/BAH1404705S
ER  - 

@article{
author = "Stanišić, Nikola and Parunović, Nenad and Petrović, M. and Radović, Čedomir and Lilić, Slobodan and Stajić, Slaviša and Gogić, Marija",
year = "2014",
abstract = "The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p (lt) 0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p (lt) 0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process., Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p (lt) 0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odnosu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage, Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice",
volume = "30",
number = "4",
pages = "705-715",
doi = "10.2298/BAH1404705S"
}

Stanišić, N., Parunović, N., Petrović, M., Radović, Č., Lilić, S., Stajić, S.,& Gogić, M.. (2014). Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 30(4), 705-715.
https://doi.org/10.2298/BAH1404705S

Stanišić N, Parunović N, Petrović M, Radović Č, Lilić S, Stajić S, Gogić M. Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage. in Biotechnology in Animal Husbandry. 2014;30(4):705-715.
doi:10.2298/BAH1404705S .

Stanišić, Nikola, Parunović, Nenad, Petrović, M., Radović, Čedomir, Lilić, Slobodan, Stajić, Slaviša, Gogić, Marija, "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage" in Biotechnology in Animal Husbandry, 30, no. 4 (2014):705-715,
https://doi.org/10.2298/BAH1404705S . .

TY  - JOUR
AU  - Pavlovski, Zlatica
AU  - Škrbić, Zdenka
AU  - Stanišić, Nikola
AU  - Lilić, Slobodan
AU  - Hengl, B.
AU  - Lukić, Miloš
AU  - Petričević, Veselin
PY  - 2013
UR  - http://r.istocar.bg.ac.rs/handle/123456789/400
AB  - Chicken meat from intensive broiler production have different quality compared with meat from native chicken breeds and chicken from a free range production system. The aim of the present study was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system and two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional production system. The trial involved 100 chickens per group. Fattening period lasted 42 days for conventional system and 84 days for free range system. Breast meat of Naked Neck chicken had statistically more 16:0 content compared with Cobb 308 (p≤0.05), where in thigh meat the highest content of 16:0 was determined in Hybro G+ breed. Differences for fatty acids composition of breast meat between breeds were also established for 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 and 22:5 fatty acid. The Naked Neck group showed the highest (p≤0.05) percentage of SFA and the Cobb 308 showed the lowest in breast meat. Thigh SFA were also significantly different (p≤0.05) between breeds, where Naked Neck chickens had the lowest and Hybro G+ the highest values. Breast MUFA were higher in Hybro G+ than in Naked Neck or Cobb 308 chickens, and thigh MUFA content had opposite trend and it was the lowest in Hybro G+ chicken. In conclusion, free ranged Naked Neck chickens have been shown to have significant different fatty acid composition compared with broiler chickens reared in conventional system.
AB  - Cilj istraživanja je bio da se utvrdi razlika u masnokiselinskom sastavu mesa gološijana gajenih u slobodnom sistemu i dva komercijalna brojlerska hibrida (Cobb 308 i Hybro G+ gajenih u konvencionalnom proizvodnom sistemu. U ogledu je bilo po 100 pilića po grupi. Tov u konvencionalnom sistemu je trajao 42 dana, a u slobodnom sistemu 84 dana. Meso grudi gološijana sadržalo je statistički više 16:0 u odnosu na Cobb 308 (p≤0.05), dok je meso karabataka hibrida Hybro G+ imalo veći sadržaj 16:0 masnih kiselina. Sadržaj masnih kiselina u mesu grudi između hibrida je bio različit za 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 i 22:5 masne kiseline. Zaključno, može se reći da je u mesu gološijana gajenih u slobodnom sistemu utvrđen statistički značajno različit sadržaj masnih kiselina u poređenju sa brojlerima gajenih u konvencionalnom sistemu.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds
T1  - Razlike u masno kiselinskom sastavu mesa između gološijana i dva komercijalna hibrida pilića
VL  - 29
IS  - 3
SP  - 467
EP  - 476
DO  - 10.2298/BAH1303467P
ER  - 

@article{
author = "Pavlovski, Zlatica and Škrbić, Zdenka and Stanišić, Nikola and Lilić, Slobodan and Hengl, B. and Lukić, Miloš and Petričević, Veselin",
year = "2013",
abstract = "Chicken meat from intensive broiler production have different quality compared with meat from native chicken breeds and chicken from a free range production system. The aim of the present study was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system and two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional production system. The trial involved 100 chickens per group. Fattening period lasted 42 days for conventional system and 84 days for free range system. Breast meat of Naked Neck chicken had statistically more 16:0 content compared with Cobb 308 (p≤0.05), where in thigh meat the highest content of 16:0 was determined in Hybro G+ breed. Differences for fatty acids composition of breast meat between breeds were also established for 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 and 22:5 fatty acid. The Naked Neck group showed the highest (p≤0.05) percentage of SFA and the Cobb 308 showed the lowest in breast meat. Thigh SFA were also significantly different (p≤0.05) between breeds, where Naked Neck chickens had the lowest and Hybro G+ the highest values. Breast MUFA were higher in Hybro G+ than in Naked Neck or Cobb 308 chickens, and thigh MUFA content had opposite trend and it was the lowest in Hybro G+ chicken. In conclusion, free ranged Naked Neck chickens have been shown to have significant different fatty acid composition compared with broiler chickens reared in conventional system., Cilj istraživanja je bio da se utvrdi razlika u masnokiselinskom sastavu mesa gološijana gajenih u slobodnom sistemu i dva komercijalna brojlerska hibrida (Cobb 308 i Hybro G+ gajenih u konvencionalnom proizvodnom sistemu. U ogledu je bilo po 100 pilića po grupi. Tov u konvencionalnom sistemu je trajao 42 dana, a u slobodnom sistemu 84 dana. Meso grudi gološijana sadržalo je statistički više 16:0 u odnosu na Cobb 308 (p≤0.05), dok je meso karabataka hibrida Hybro G+ imalo veći sadržaj 16:0 masnih kiselina. Sadržaj masnih kiselina u mesu grudi između hibrida je bio različit za 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 i 22:5 masne kiseline. Zaključno, može se reći da je u mesu gološijana gajenih u slobodnom sistemu utvrđen statistički značajno različit sadržaj masnih kiselina u poređenju sa brojlerima gajenih u konvencionalnom sistemu.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds, Razlike u masno kiselinskom sastavu mesa između gološijana i dva komercijalna hibrida pilića",
volume = "29",
number = "3",
pages = "467-476",
doi = "10.2298/BAH1303467P"
}

Pavlovski, Z., Škrbić, Z., Stanišić, N., Lilić, S., Hengl, B., Lukić, M.,& Petričević, V.. (2013). Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 29(3), 467-476.
https://doi.org/10.2298/BAH1303467P

Pavlovski Z, Škrbić Z, Stanišić N, Lilić S, Hengl B, Lukić M, Petričević V. Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds. in Biotechnology in Animal Husbandry. 2013;29(3):467-476.
doi:10.2298/BAH1303467P .

Pavlovski, Zlatica, Škrbić, Zdenka, Stanišić, Nikola, Lilić, Slobodan, Hengl, B., Lukić, Miloš, Petričević, Veselin, "Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds" in Biotechnology in Animal Husbandry, 29, no. 3 (2013):467-476,
https://doi.org/10.2298/BAH1303467P . .

TY  - CONF
AU  - Stanišić, Nikola
AU  - Lilić, Slobodan
AU  - Petrović, M.D.
AU  - Živković, Dušan
AU  - Radović, Čedomir
AU  - Petričević, Maja
AU  - Gogić, Marija
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/364
AB  - The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old Swedish Landrace pigs. Sausages were produced in December; the muscle-fat ratio was 75:25, with the addition of 2.2% nitrite curing salt and spices. After filling in pig small intestine, the sausages were hung to dry with the temperature ranging between 10-15°C and relative humidity between 75-90%. They were then occasionally smoked during the first 14 days. Sampling and chemical analyses were carried out on 0, 3rd, 7th, 14th and 21st day of production. Sensory evaluation was performed at the end of the production process (first day) and during storage, on 60th and 120th day. The sausage was characterized by a long ripening period, which is considered typical for the traditional production method. The minimum pH (4.97) was reached on 14th day, then it increased slightly to 5.18 (21st day). The values of acidity and peroxide number of the fat increased at the end of the production process. During the ripening, water content significantly decreased (from 58.13% at beginning to 30.21% at the end), that resulted in large weight loss of 41%, while the proportion of fat, protein and ash significantly increased. At the end, final product had distinctive spicy flavor, dark red color and firm consistency. During storage, overall sensory quality has slightly reduced, but sensory scores were still high for this type of product.
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house
SP  - 1319
EP  - 1324
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_364
ER  - 

@conference{
author = "Stanišić, Nikola and Lilić, Slobodan and Petrović, M.D. and Živković, Dušan and Radović, Čedomir and Petričević, Maja and Gogić, Marija",
year = "2012",
abstract = "The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old Swedish Landrace pigs. Sausages were produced in December; the muscle-fat ratio was 75:25, with the addition of 2.2% nitrite curing salt and spices. After filling in pig small intestine, the sausages were hung to dry with the temperature ranging between 10-15°C and relative humidity between 75-90%. They were then occasionally smoked during the first 14 days. Sampling and chemical analyses were carried out on 0, 3rd, 7th, 14th and 21st day of production. Sensory evaluation was performed at the end of the production process (first day) and during storage, on 60th and 120th day. The sausage was characterized by a long ripening period, which is considered typical for the traditional production method. The minimum pH (4.97) was reached on 14th day, then it increased slightly to 5.18 (21st day). The values of acidity and peroxide number of the fat increased at the end of the production process. During the ripening, water content significantly decreased (from 58.13% at beginning to 30.21% at the end), that resulted in large weight loss of 41%, while the proportion of fat, protein and ash significantly increased. At the end, final product had distinctive spicy flavor, dark red color and firm consistency. During storage, overall sensory quality has slightly reduced, but sensory scores were still high for this type of product.",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house",
pages = "1319-1324",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_364"
}

Stanišić, N., Lilić, S., Petrović, M.D., Živković, D., Radović, Č., Petričević, M.,& Gogić, M.. (2012). Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 1319-1324.
https://hdl.handle.net/21.15107/rcub_ristocar_364

Stanišić N, Lilić S, Petrović M, Živković D, Radović Č, Petričević M, Gogić M. Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1319-1324.
https://hdl.handle.net/21.15107/rcub_ristocar_364 .

Stanišić, Nikola, Lilić, Slobodan, Petrović, M.D., Živković, Dušan, Radović, Čedomir, Petričević, Maja, Gogić, Marija, "Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1319-1324,
https://hdl.handle.net/21.15107/rcub_ristocar_364 .

TY  - CONF
AU  - Lilić, Slobodan
AU  - Stanišić, Nikola
AU  - Karan, D.
AU  - Rašeta, M.
AU  - Branković, I.
AU  - Jovanović, J.
AU  - Lukić, Miloš
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/360
AB  - Production of meat products with lower salt/sodium content is the goal of today's meat industry because of bad influence of exceed sodium intake by food. In this paper are presented some physico-chemical parameters during processing of dried pork produced with lower salt content. Pork (m. longissimus dorsi) was cured with nitrite curing salt in amount of 3 kg/100 kg of meat. In meat were measured the weight loss during curing and drying; moisture content by standard method SRPS ISO 1442:1998, water activity using awmeter (Wert-Messer, Durotherm) at temperature of 25°C; and pH value by pH-meter (MA-5730; PAT N° 35398, Iskra) according to SRPS ISO 29 17:2004. Average moisture content in dried meat at the end of production was 40.10%. Average weight loss was 2.39% after 7 days of production (after curing) and it is increased up to the end of production, average 34.57%. Acidity of meat during curing, smoking and drying was similar; pH value was around 6.00. Water activity was gradually decreased from average 0.985 after curing (7th day) up to 0.899 at the end of production. During the storage of dried meat under vacuum conditions, pH value decreased from 5.43 in the final product up to 5.11 at the end of storage (120th day). These values are characteristic for curing, drying and fermentation of meat. Dried meat was shelf stable for 120 day under vacuum conditions, without signs of rancidity and without changes in other sensory attributes.
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Some parameters of dried pork produced with lower salt content
SP  - 775
EP  - 779
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_360
ER  - 

@conference{
author = "Lilić, Slobodan and Stanišić, Nikola and Karan, D. and Rašeta, M. and Branković, I. and Jovanović, J. and Lukić, Miloš",
year = "2012",
abstract = "Production of meat products with lower salt/sodium content is the goal of today's meat industry because of bad influence of exceed sodium intake by food. In this paper are presented some physico-chemical parameters during processing of dried pork produced with lower salt content. Pork (m. longissimus dorsi) was cured with nitrite curing salt in amount of 3 kg/100 kg of meat. In meat were measured the weight loss during curing and drying; moisture content by standard method SRPS ISO 1442:1998, water activity using awmeter (Wert-Messer, Durotherm) at temperature of 25°C; and pH value by pH-meter (MA-5730; PAT N° 35398, Iskra) according to SRPS ISO 29 17:2004. Average moisture content in dried meat at the end of production was 40.10%. Average weight loss was 2.39% after 7 days of production (after curing) and it is increased up to the end of production, average 34.57%. Acidity of meat during curing, smoking and drying was similar; pH value was around 6.00. Water activity was gradually decreased from average 0.985 after curing (7th day) up to 0.899 at the end of production. During the storage of dried meat under vacuum conditions, pH value decreased from 5.43 in the final product up to 5.11 at the end of storage (120th day). These values are characteristic for curing, drying and fermentation of meat. Dried meat was shelf stable for 120 day under vacuum conditions, without signs of rancidity and without changes in other sensory attributes.",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Some parameters of dried pork produced with lower salt content",
pages = "775-779",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_360"
}

Lilić, S., Stanišić, N., Karan, D., Rašeta, M., Branković, I., Jovanović, J.,& Lukić, M.. (2012). Some parameters of dried pork produced with lower salt content. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 775-779.
https://hdl.handle.net/21.15107/rcub_ristocar_360

Lilić S, Stanišić N, Karan D, Rašeta M, Branković I, Jovanović J, Lukić M. Some parameters of dried pork produced with lower salt content. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:775-779.
https://hdl.handle.net/21.15107/rcub_ristocar_360 .

Lilić, Slobodan, Stanišić, Nikola, Karan, D., Rašeta, M., Branković, I., Jovanović, J., Lukić, Miloš, "Some parameters of dried pork produced with lower salt content" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):775-779,
https://hdl.handle.net/21.15107/rcub_ristocar_360 .

TY  - JOUR
AU  - Pavlovski, Zlatica
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Vitorović, Duško
AU  - Lilić, Slobodan
AU  - Petričević, Veselin
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/321
AB  - Shell breakage (6-20%) is of major concern for its economic consequences and safety of egg consumption. A great deal of effort in the fields of nutrition, genetics and environmental conditions have been carried out to improve eggshell quality but understanding the formation of the eggshell fabric and the origin of shell defects is perhaps the key to solving eggshell problems. The aim of this review is to summaries new information on eggshell problems. The aim of this review is to summaries new information on eggshell formation and update the nutritional unfavourable environmental conditions.
AB  - Lom ljuske (6-20%) problem je od velikog značaja sa stanovišta ekonomskih posledica i bezbednosti jaja u ishrani. U oblasti ishrane, genetike i uslova životne sredine se čine veliki napori kako bi se poboljšao kvalitet ljuske jajeta, ali razumevanje procesa nastanka ljuske i porekla defekata ljuske predstavlja ključ za razumevanje ovog problema. Cilj ovog preglednog rada je da se rezimiraju nova saznanja i informacije o pitanjima ljuske jajeta, kao i ažuriraju novi nepovoljni prehrambeni i uslovi životne sredine.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Shell quality: Everlasting problem in the today poultry science
T1  - Ljuska - aktuelni problem u živinarstvu
VL  - 28
IS  - 3
SP  - 393
EP  - 404
DO  - 10.2298/BAH1203393P
ER  - 

@article{
author = "Pavlovski, Zlatica and Škrbić, Zdenka and Lukić, Miloš and Vitorović, Duško and Lilić, Slobodan and Petričević, Veselin",
year = "2012",
abstract = "Shell breakage (6-20%) is of major concern for its economic consequences and safety of egg consumption. A great deal of effort in the fields of nutrition, genetics and environmental conditions have been carried out to improve eggshell quality but understanding the formation of the eggshell fabric and the origin of shell defects is perhaps the key to solving eggshell problems. The aim of this review is to summaries new information on eggshell problems. The aim of this review is to summaries new information on eggshell formation and update the nutritional unfavourable environmental conditions., Lom ljuske (6-20%) problem je od velikog značaja sa stanovišta ekonomskih posledica i bezbednosti jaja u ishrani. U oblasti ishrane, genetike i uslova životne sredine se čine veliki napori kako bi se poboljšao kvalitet ljuske jajeta, ali razumevanje procesa nastanka ljuske i porekla defekata ljuske predstavlja ključ za razumevanje ovog problema. Cilj ovog preglednog rada je da se rezimiraju nova saznanja i informacije o pitanjima ljuske jajeta, kao i ažuriraju novi nepovoljni prehrambeni i uslovi životne sredine.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Shell quality: Everlasting problem in the today poultry science, Ljuska - aktuelni problem u živinarstvu",
volume = "28",
number = "3",
pages = "393-404",
doi = "10.2298/BAH1203393P"
}

Pavlovski, Z., Škrbić, Z., Lukić, M., Vitorović, D., Lilić, S.,& Petričević, V.. (2012). Shell quality: Everlasting problem in the today poultry science. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 28(3), 393-404.
https://doi.org/10.2298/BAH1203393P

Pavlovski Z, Škrbić Z, Lukić M, Vitorović D, Lilić S, Petričević V. Shell quality: Everlasting problem in the today poultry science. in Biotechnology in Animal Husbandry. 2012;28(3):393-404.
doi:10.2298/BAH1203393P .

Pavlovski, Zlatica, Škrbić, Zdenka, Lukić, Miloš, Vitorović, Duško, Lilić, Slobodan, Petričević, Veselin, "Shell quality: Everlasting problem in the today poultry science" in Biotechnology in Animal Husbandry, 28, no. 3 (2012):393-404,
https://doi.org/10.2298/BAH1203393P . .

TY  - JOUR
AU  - Pavlovski, Zlatica
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Lilić, Slobodan
AU  - Krnjaja, Vesna
AU  - Stanišić, Nikola
AU  - Petričević, Veselin
PY  - 2011
UR  - http://r.istocar.bg.ac.rs/handle/123456789/294
AB  - Alternative (non-conventional) poultry housing systems are introduced into production, on the one hand for the benefit of poultry welfare and, on the other hand because of the quality of eggs, i.e. the association/correlation between quality of life of hens and quality of product is established. Data obtained in the comparative analysis for proximate composition, fatty acid profile and cholesterol content of whole egg of genotype (Hy line and Naked N) housed in different systems (cage and free range) are presented in this study. Eggs from Naked Neck hens reared in free range system had statistically significantly higher content of dry matter, fat, protein and ash compared to genotype Hy line housed in both systems. Eggs obtained from genotype Hy line hens reared in free range system, in comparison to cage system, had higher content of dry matter, fat and ash, although the differences were not statistically significant, whereas the difference in the protein/albumen content in Hy line hens housed in cages compared to free range was statistically significant. Significantly lower content of n-6 fatty acids was established in eggs from Naked Neck hens (13.32) compared to eggs obtained from Hy-line hens housed on free range (17.46) and Hy-line hens housed in cage system (18.02). Content of toxic elements (Cd  (lt)  0.001 mg/kg; Pb  (lt)  0.05 mg/kg; As  (lt)  0.01 mg/kg; Hg  (lt)  0.005 mg/kg) in all three groups of eggs was in compliance with standards stipulated in the Article 9a, Annex 5, Rulebook on maximum residue limits for plant protective compounds in food and feed for which maximum reside limits are established.
AB  - Alternativni (nekonvencionalni) sistemi držanja živine uvode se u proizvodnju, s jedne strane radi dobrobiti kokoši i, s druge strane zbog kvaliteta jaja, odnosno u cilju uspostavljanja veze između kvaliteta života kokoši i kvaliteta proizvoda. U radu su prikazani podaci uporedne analize osnovnog hemijskog sastava, profila masnih kiselina i sadržaja holesterola jajima kod genotipa Hy line i gološijana držanih u različitim sistemima držanja - kavezi i ispust. Jaja gološijana gajenih u sistemu sa slobodnim ispustom imala su statistički značajno veći sadržaj suve materije, masti, proteina i pepela u odnosu na genotip Hy line držanih u oba sistema. Jaja kokoši genotipa Hy line držanih u sistemu sa slobodnim ispustom u odnosu na kavezni, imala su veći sadržaj suve materije, masti i pepela, mada razlike nisu bile statistički značajne, dok je razlika većeg sadržaja belančevina kod Hy line kokoši držanih u kavezima u odnosu na ispust bila statistički značajna. Znatno manji sadržaj n-6 masnih kiselina utvrđen je u jajima gološijana (13,32) od onog utvrđenog u jajima kokoši Hy-line držanih na ispustu (17,46) i Hyline držanim u kavezima (18,02). Sadržaj toksičnih elemenata (Cd  (lt)  0,001 mg/kg; Pb  (lt)  0,05 mg/kg; As  (lt)  0,01 mg/kg; Hg  (lt)  0,005 mg/kg) u sve tri grupe jaja ispunjavaju uslove propisane čl. 9a, priloga 5, Pravilnika o maksimalno dozvoljenim količinama ostataka sredstava za zaštitu bilja u hrani i hrani za životinje i o hrani i hrani za životinje za koju se utvrđuju maksimalno dozvoljene količine ostataka sredstava za zaštitu bilja.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Comparative analysis of fatty acid profile and cholesterol content in table eggs from different genotype hens
T1  - Uporedna analiza profila masnih kiselina i sadržaja holesterola konzumnih jaja različitog genotipa kokoši
VL  - 27
IS  - 3
SP  - 669
EP  - 677
DO  - 10.2298/BAH1103669P
ER  - 

@article{
author = "Pavlovski, Zlatica and Škrbić, Zdenka and Lukić, Miloš and Lilić, Slobodan and Krnjaja, Vesna and Stanišić, Nikola and Petričević, Veselin",
year = "2011",
abstract = "Alternative (non-conventional) poultry housing systems are introduced into production, on the one hand for the benefit of poultry welfare and, on the other hand because of the quality of eggs, i.e. the association/correlation between quality of life of hens and quality of product is established. Data obtained in the comparative analysis for proximate composition, fatty acid profile and cholesterol content of whole egg of genotype (Hy line and Naked N) housed in different systems (cage and free range) are presented in this study. Eggs from Naked Neck hens reared in free range system had statistically significantly higher content of dry matter, fat, protein and ash compared to genotype Hy line housed in both systems. Eggs obtained from genotype Hy line hens reared in free range system, in comparison to cage system, had higher content of dry matter, fat and ash, although the differences were not statistically significant, whereas the difference in the protein/albumen content in Hy line hens housed in cages compared to free range was statistically significant. Significantly lower content of n-6 fatty acids was established in eggs from Naked Neck hens (13.32) compared to eggs obtained from Hy-line hens housed on free range (17.46) and Hy-line hens housed in cage system (18.02). Content of toxic elements (Cd  (lt)  0.001 mg/kg; Pb  (lt)  0.05 mg/kg; As  (lt)  0.01 mg/kg; Hg  (lt)  0.005 mg/kg) in all three groups of eggs was in compliance with standards stipulated in the Article 9a, Annex 5, Rulebook on maximum residue limits for plant protective compounds in food and feed for which maximum reside limits are established., Alternativni (nekonvencionalni) sistemi držanja živine uvode se u proizvodnju, s jedne strane radi dobrobiti kokoši i, s druge strane zbog kvaliteta jaja, odnosno u cilju uspostavljanja veze između kvaliteta života kokoši i kvaliteta proizvoda. U radu su prikazani podaci uporedne analize osnovnog hemijskog sastava, profila masnih kiselina i sadržaja holesterola jajima kod genotipa Hy line i gološijana držanih u različitim sistemima držanja - kavezi i ispust. Jaja gološijana gajenih u sistemu sa slobodnim ispustom imala su statistički značajno veći sadržaj suve materije, masti, proteina i pepela u odnosu na genotip Hy line držanih u oba sistema. Jaja kokoši genotipa Hy line držanih u sistemu sa slobodnim ispustom u odnosu na kavezni, imala su veći sadržaj suve materije, masti i pepela, mada razlike nisu bile statistički značajne, dok je razlika većeg sadržaja belančevina kod Hy line kokoši držanih u kavezima u odnosu na ispust bila statistički značajna. Znatno manji sadržaj n-6 masnih kiselina utvrđen je u jajima gološijana (13,32) od onog utvrđenog u jajima kokoši Hy-line držanih na ispustu (17,46) i Hyline držanim u kavezima (18,02). Sadržaj toksičnih elemenata (Cd  (lt)  0,001 mg/kg; Pb  (lt)  0,05 mg/kg; As  (lt)  0,01 mg/kg; Hg  (lt)  0,005 mg/kg) u sve tri grupe jaja ispunjavaju uslove propisane čl. 9a, priloga 5, Pravilnika o maksimalno dozvoljenim količinama ostataka sredstava za zaštitu bilja u hrani i hrani za životinje i o hrani i hrani za životinje za koju se utvrđuju maksimalno dozvoljene količine ostataka sredstava za zaštitu bilja.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Comparative analysis of fatty acid profile and cholesterol content in table eggs from different genotype hens, Uporedna analiza profila masnih kiselina i sadržaja holesterola konzumnih jaja različitog genotipa kokoši",
volume = "27",
number = "3",
pages = "669-677",
doi = "10.2298/BAH1103669P"
}

Pavlovski, Z., Škrbić, Z., Lukić, M., Lilić, S., Krnjaja, V., Stanišić, N.,& Petričević, V.. (2011). Comparative analysis of fatty acid profile and cholesterol content in table eggs from different genotype hens. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 27(3), 669-677.
https://doi.org/10.2298/BAH1103669P

Pavlovski Z, Škrbić Z, Lukić M, Lilić S, Krnjaja V, Stanišić N, Petričević V. Comparative analysis of fatty acid profile and cholesterol content in table eggs from different genotype hens. in Biotechnology in Animal Husbandry. 2011;27(3):669-677.
doi:10.2298/BAH1103669P .

Pavlovski, Zlatica, Škrbić, Zdenka, Lukić, Miloš, Lilić, Slobodan, Krnjaja, Vesna, Stanišić, Nikola, Petričević, Veselin, "Comparative analysis of fatty acid profile and cholesterol content in table eggs from different genotype hens" in Biotechnology in Animal Husbandry, 27, no. 3 (2011):669-677,
https://doi.org/10.2298/BAH1103669P . .

TY  - JOUR
AU  - Milićević, Dragan R.
AU  - Jovanović, Milijan
AU  - Matekalo-Sverak, Vesna F.
AU  - Radičević, Tatjana
AU  - Petrović, Milan M.
AU  - Lilić, Slobodan
PY  - 2011
UR  - http://r.istocar.bg.ac.rs/handle/123456789/259
AB  - Toxicological and histopathological investigations of tissues of commercially slaughtered chickens were carried out to provide a preliminary evaluation of the incidence of occurrence of ochratoxin A (OTA) in chicken sold in Serbian retail market. In addition, the etiology of nephropathies of these chickens was elucidated. The majority of these tissue samples were not found to contain measurable amounts of OTA. Moreover, the OTA levels found in analyzed tissues were generally low and there was no positive correlation between the presence of OTA and the frequency of histopathological changes. Histopathological changes such as degenerative changes in the kidneys and liver differed from the classical description of the mycotoxic nephropathy, indicating that the chicken nephropathy observed in Serbia may have a multitoxic etiology with possible synergistic effect between microorganisms and natural toxins, usually present in low concentrations. The low OTA results also suggested that chicken meat available in the retail market in Serbia are unlikely to pose any significant adverse health risk to the consumers with respect to OTA toxicity.
PB  - Taylor & Francis Inc, Philadelphia
T2  - Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi
T1  - A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys
VL  - 29
IS  - 2
SP  - 159
EP  - 175
DO  - 10.1080/10590501.2011.577687
ER  - 

@article{
author = "Milićević, Dragan R. and Jovanović, Milijan and Matekalo-Sverak, Vesna F. and Radičević, Tatjana and Petrović, Milan M. and Lilić, Slobodan",
year = "2011",
abstract = "Toxicological and histopathological investigations of tissues of commercially slaughtered chickens were carried out to provide a preliminary evaluation of the incidence of occurrence of ochratoxin A (OTA) in chicken sold in Serbian retail market. In addition, the etiology of nephropathies of these chickens was elucidated. The majority of these tissue samples were not found to contain measurable amounts of OTA. Moreover, the OTA levels found in analyzed tissues were generally low and there was no positive correlation between the presence of OTA and the frequency of histopathological changes. Histopathological changes such as degenerative changes in the kidneys and liver differed from the classical description of the mycotoxic nephropathy, indicating that the chicken nephropathy observed in Serbia may have a multitoxic etiology with possible synergistic effect between microorganisms and natural toxins, usually present in low concentrations. The low OTA results also suggested that chicken meat available in the retail market in Serbia are unlikely to pose any significant adverse health risk to the consumers with respect to OTA toxicity.",
publisher = "Taylor & Francis Inc, Philadelphia",
journal = "Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi",
title = "A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys",
volume = "29",
number = "2",
pages = "159-175",
doi = "10.1080/10590501.2011.577687"
}

Milićević, D. R., Jovanović, M., Matekalo-Sverak, V. F., Radičević, T., Petrović, M. M.,& Lilić, S.. (2011). A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys. in Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi
Taylor & Francis Inc, Philadelphia., 29(2), 159-175.
https://doi.org/10.1080/10590501.2011.577687

Milićević DR, Jovanović M, Matekalo-Sverak VF, Radičević T, Petrović MM, Lilić S. A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys. in Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi. 2011;29(2):159-175.
doi:10.1080/10590501.2011.577687 .

Milićević, Dragan R., Jovanović, Milijan, Matekalo-Sverak, Vesna F., Radičević, Tatjana, Petrović, Milan M., Lilić, Slobodan, "A Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys" in Journal of Environmental Science and Health Part C-Environmental Carcinogenesis & Ecotoxicology Revi, 29, no. 2 (2011):159-175,
https://doi.org/10.1080/10590501.2011.577687 . .