TY  - CONF
AU  - Petričević, Veselin
AU  - Lukić, Miloš
AU  - Škrbić, Zdenka
AU  - Dosković, Vladimir
AU  - Rakonjac, Simeon
AU  - Petričević, Maja
AU  - Milenković, Danijel
PY  - 2024-03
UR  - http://r.istocar.bg.ac.rs/handle/123456789/989
AB  - This study aimed to explore how hybrid varieties impact broiler
chickens' production and slaughter performance. We applied standard rearing
techniques over a 42-day period. The trial involved a total of 420 broiler chickens
of the following hybrids: Cobb 500 and Ross 308. Weekly performance tests were
conducted, assessing average daily gain, feed consumption, feed conversion rate,
mortality, and European Poultry Efficiency Factor. After controlling for final
body weights on the 42nd day, a random sample of 12 broilers per genotype, with
an equal gender distribution, was selected for slaughter parameter analysis.
Following slaughter traits were determined: pre-slaughter weight of chickens,
slaughter yield, share of abdominal fat, chicken thigh circumference, and chest
angle. The results revealed no significant difference in food consumption between
the examined hybrids. Chickens of the Cobb 500 genotype exhibited significantly
higher (p<0.01) gain and a more favorable feed conversion rate. Due to its better
vitality, feed conversion rate, and gain, Cobb 500 chickens demonstrated
significantly higher (p<0.01) European Poultry Efficiency Factor values. In
contrast, Ross 308 chickens displayed statistically significantly lower (p<0.05)
slaughter yield and chest angle values. At the same time, the proportion of
abdominal fat and chicken thigh circumference showed no significant difference
between the tested hybrids.
PB  - University of Kragujevac, Serbia
PB  - Faculty of Agronomy in Čačak
C3  - Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem
T1  - Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids
SP  - 183
EP  - 192
DO  - 10.46793/SBT29.24VP
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_989
ER  - 

@conference{
author = "Petričević, Veselin and Lukić, Miloš and Škrbić, Zdenka and Dosković, Vladimir and Rakonjac, Simeon and Petričević, Maja and Milenković, Danijel",
year = "2024-03",
abstract = "This study aimed to explore how hybrid varieties impact broiler
chickens' production and slaughter performance. We applied standard rearing
techniques over a 42-day period. The trial involved a total of 420 broiler chickens
of the following hybrids: Cobb 500 and Ross 308. Weekly performance tests were
conducted, assessing average daily gain, feed consumption, feed conversion rate,
mortality, and European Poultry Efficiency Factor. After controlling for final
body weights on the 42nd day, a random sample of 12 broilers per genotype, with
an equal gender distribution, was selected for slaughter parameter analysis.
Following slaughter traits were determined: pre-slaughter weight of chickens,
slaughter yield, share of abdominal fat, chicken thigh circumference, and chest
angle. The results revealed no significant difference in food consumption between
the examined hybrids. Chickens of the Cobb 500 genotype exhibited significantly
higher (p<0.01) gain and a more favorable feed conversion rate. Due to its better
vitality, feed conversion rate, and gain, Cobb 500 chickens demonstrated
significantly higher (p<0.01) European Poultry Efficiency Factor values. In
contrast, Ross 308 chickens displayed statistically significantly lower (p<0.05)
slaughter yield and chest angle values. At the same time, the proportion of
abdominal fat and chicken thigh circumference showed no significant difference
between the tested hybrids.",
publisher = "University of Kragujevac, Serbia, Faculty of Agronomy in Čačak",
journal = "Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem",
title = "Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids",
pages = "183-192",
doi = "10.46793/SBT29.24VP",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_989"
}

Petričević, V., Lukić, M., Škrbić, Z., Dosković, V., Rakonjac, S., Petričević, M.,& Milenković, D.. (2024-03). Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids. in Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem
University of Kragujevac, Serbia., 183-192.
https://doi.org/10.46793/SBT29.24VP
https://hdl.handle.net/21.15107/rcub_ristocar_989

Petričević V, Lukić M, Škrbić Z, Dosković V, Rakonjac S, Petričević M, Milenković D. Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids. in Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem. 2024;:183-192.
doi:10.46793/SBT29.24VP
https://hdl.handle.net/21.15107/rcub_ristocar_989 .

Petričević, Veselin, Lukić, Miloš, Škrbić, Zdenka, Dosković, Vladimir, Rakonjac, Simeon, Petričević, Maja, Milenković, Danijel, "Comparative analysis of production and slaughter parameters of fast-growing broiler hybrids" in Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem (2024-03):183-192,
https://doi.org/10.46793/SBT29.24VP .,
https://hdl.handle.net/21.15107/rcub_ristocar_989 .

TY  - CONF
AU  - Dosković, Vladimir
AU  - Bogosavljević-Bošković, Snežana
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Rakonjac, Simeon
AU  - Petričević, Veselin
AU  - Beuković, Dejan
PY  - 2024-03
UR  - http://r.istocar.bg.ac.rs/handle/123456789/990
AB  - The aim of the study was to evaluate the effect of three protein
levels (with or without protease enzymes) on the weight and percentage yield of
each meat class in two genotypes of broiler chickens (fast-growing hybrid Cobb
500 and medium-growing hybrid Master Gris). Each genotype was divided into a
control group (C group) fed with a commercial feed mixture and an experimental
group fed with a low protein diet of 4% (E-I group) or 6% (E-II group) in relation
to the control group, with the addition of 200 mg/kg Ronozyme ProAct (E-I
group) or 300mg/kg Ronozyme ProAct (E-II group).
Weight and percentage yield of the meat classes were influenced by the
genotype. The fast-growing hybrid Cobb 500 had higher masses of all meat
classes and a higher percentage of class I meat, while the percentage of class II
and III meat was lower than in the medium-growing hybrid Master Gris (P<0.05).
Feeding had no effect on the weight and percentage yield of the individual meat
classes in either hybrid (P>0.05).
PB  - University of Kragujevac, Serbia
PB  - Faculty of Agronomy in Čačak
C3  - Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem
T1  - The effect of protease enzyme on the meat classes of two broiler chicken hybrids
SP  - 225
EP  - 231
DO  - 10.46793/SBT29.29VD
ER  - 

@conference{
author = "Dosković, Vladimir and Bogosavljević-Bošković, Snežana and Škrbić, Zdenka and Lukić, Miloš and Rakonjac, Simeon and Petričević, Veselin and Beuković, Dejan",
year = "2024-03",
abstract = "The aim of the study was to evaluate the effect of three protein
levels (with or without protease enzymes) on the weight and percentage yield of
each meat class in two genotypes of broiler chickens (fast-growing hybrid Cobb
500 and medium-growing hybrid Master Gris). Each genotype was divided into a
control group (C group) fed with a commercial feed mixture and an experimental
group fed with a low protein diet of 4% (E-I group) or 6% (E-II group) in relation
to the control group, with the addition of 200 mg/kg Ronozyme ProAct (E-I
group) or 300mg/kg Ronozyme ProAct (E-II group).
Weight and percentage yield of the meat classes were influenced by the
genotype. The fast-growing hybrid Cobb 500 had higher masses of all meat
classes and a higher percentage of class I meat, while the percentage of class II
and III meat was lower than in the medium-growing hybrid Master Gris (P<0.05).
Feeding had no effect on the weight and percentage yield of the individual meat
classes in either hybrid (P>0.05).",
publisher = "University of Kragujevac, Serbia, Faculty of Agronomy in Čačak",
journal = "Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem",
title = "The effect of protease enzyme on the meat classes of two broiler chicken hybrids",
pages = "225-231",
doi = "10.46793/SBT29.29VD"
}

Dosković, V., Bogosavljević-Bošković, S., Škrbić, Z., Lukić, M., Rakonjac, S., Petričević, V.,& Beuković, D.. (2024-03). The effect of protease enzyme on the meat classes of two broiler chicken hybrids. in Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem
University of Kragujevac, Serbia., 225-231.
https://doi.org/10.46793/SBT29.29VD

Dosković V, Bogosavljević-Bošković S, Škrbić Z, Lukić M, Rakonjac S, Petričević V, Beuković D. The effect of protease enzyme on the meat classes of two broiler chicken hybrids. in Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem. 2024;:225-231.
doi:10.46793/SBT29.29VD .

Dosković, Vladimir, Bogosavljević-Bošković, Snežana, Škrbić, Zdenka, Lukić, Miloš, Rakonjac, Simeon, Petričević, Veselin, Beuković, Dejan, "The effect of protease enzyme on the meat classes of two broiler chicken hybrids" in Proceedings of the 2nd International Symposium On Biotechnology, XXIX Savetovanje o biotehnologiji sa međunarodnim učešćem (2024-03):225-231,
https://doi.org/10.46793/SBT29.29VD . .

TY  - JOUR
AU  - Petričević, Veselin
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Rakonjac, Simeon
AU  - Dosković, Vladimir
AU  - Petričević, Maja
AU  - Tolimir, Nataša
PY  - 2023-12-18
UR  - http://r.istocar.bg.ac.rs/handle/123456789/972
AB  - The aim of this research was to examine the influence of the year (production cycle) and laying age on the quality of eggs for consumption. Examination of certain properties of egg and shell quality was carried out over a period of three years continuously and in four evenly spaced time intervals (24, 35, 46, and 57 weeks of age). Determining the external quality of eggs included determining the weight and shape index. Examination of the internal quality of eggs included the determination of albumen height and Haugh units. At the same time, the quality of the eggshell involved the determination of the following properties: (weight, thickness, deformation, breaking force, and color of the shell). The obtained results showed that during three production cycles, the genetic progress of this hybrid was confirmed, which is primarily reflected in a statistically significantly higher (p<0.05) value of egg weight, egg white height, and Haugh's units in the third year compared to the first year examinations. Also, under the influence of this factor, statistically significantly higher values of weight and shell thickness and a darker shell color were determined in the third compared to the first year of research. No statistically significant differences were found for other examined parameters under the influence of this factor. In the presence of statistically significant influence (p<0.05), various laying ages were systematically examined for internal and external egg quality attributes alongside shell quality properties, excluding shell deformation. Egg weight increased significantly with increasing laying age, while shape index values, contrary to egg weight, decreased. The parameters of internal egg quality were worse with increasing laying age. Regarding the shell quality properties, it was found that the shell weight and thickness, similar to the egg weight, increased with the age of the layers, while the breaking force was found to be the lowest in the oldest layers. The interaction of both tested factors did not cause a statistically significant effect on tested egg quality traits.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers
VL  - 39
IS  - 2
SP  - 131
EP  - 140
DO  - 10.2298/BAH2302131P
ER  - 

@article{
author = "Petričević, Veselin and Škrbić, Zdenka and Lukić, Miloš and Rakonjac, Simeon and Dosković, Vladimir and Petričević, Maja and Tolimir, Nataša",
year = "2023-12-18",
abstract = "The aim of this research was to examine the influence of the year (production cycle) and laying age on the quality of eggs for consumption. Examination of certain properties of egg and shell quality was carried out over a period of three years continuously and in four evenly spaced time intervals (24, 35, 46, and 57 weeks of age). Determining the external quality of eggs included determining the weight and shape index. Examination of the internal quality of eggs included the determination of albumen height and Haugh units. At the same time, the quality of the eggshell involved the determination of the following properties: (weight, thickness, deformation, breaking force, and color of the shell). The obtained results showed that during three production cycles, the genetic progress of this hybrid was confirmed, which is primarily reflected in a statistically significantly higher (p<0.05) value of egg weight, egg white height, and Haugh's units in the third year compared to the first year examinations. Also, under the influence of this factor, statistically significantly higher values of weight and shell thickness and a darker shell color were determined in the third compared to the first year of research. No statistically significant differences were found for other examined parameters under the influence of this factor. In the presence of statistically significant influence (p<0.05), various laying ages were systematically examined for internal and external egg quality attributes alongside shell quality properties, excluding shell deformation. Egg weight increased significantly with increasing laying age, while shape index values, contrary to egg weight, decreased. The parameters of internal egg quality were worse with increasing laying age. Regarding the shell quality properties, it was found that the shell weight and thickness, similar to the egg weight, increased with the age of the layers, while the breaking force was found to be the lowest in the oldest layers. The interaction of both tested factors did not cause a statistically significant effect on tested egg quality traits.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers",
volume = "39",
number = "2",
pages = "131-140",
doi = "10.2298/BAH2302131P"
}

Petričević, V., Škrbić, Z., Lukić, M., Rakonjac, S., Dosković, V., Petričević, M.,& Tolimir, N.. (2023-12-18). Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 131-140.
https://doi.org/10.2298/BAH2302131P

Petričević V, Škrbić Z, Lukić M, Rakonjac S, Dosković V, Petričević M, Tolimir N. Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers. in Biotechnology in Animal Husbandry. 2023;39(2):131-140.
doi:10.2298/BAH2302131P .

Petričević, Veselin, Škrbić, Zdenka, Lukić, Miloš, Rakonjac, Simeon, Dosković, Vladimir, Petričević, Maja, Tolimir, Nataša, "Assessment of egg and eggshell quality: Insights from a three-year study on Isa Brown hybrid layers" in Biotechnology in Animal Husbandry, 39, no. 2 (2023-12-18):131-140,
https://doi.org/10.2298/BAH2302131P . .

TY  - JOUR
AU  - Dosković, Vladimir
AU  - Bogosavljević-Bošković, Snežana
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Milošević, Božidar
AU  - Rakonjac, Simeon
AU  - Petričević, Veselin
AU  - Bjedov, Siniša
PY  - 2023-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/977
AB  - This study aimed to assess the effects of different dietary levels of the protease enzyme
and sex on skin, bone and muscle yields and percentages of breast, drumsticks and thighs
as the most valuable carcass parts of broilers. A total of 300 one-day-old, mixed-sex
broiler chickens (Cobb 500) were randomly divided into 3 dietary treatments with
different levels of protease supplementation (group C: a standard diet without Ronozyme
ProAct; group E-I: a diet with 200 mg/kg Ronozyme ProAct and a 4% crude protein
reduction compared to the standard diet; and group E-II: a diet with 300mg/kg Ronozyme
ProAct and a 6% crude protein reduction compared to the standard diet). All diets were
maize- and soybean meal-based. Feed and water were provided ad libitum throughout the
49-day feeding trial. The results obtained indicate that the dietary treatments had no
significant effect on skin, bone and muscle yields and percentages of the drumsticks,
thighs and breast (P > 0.05), except for the breast muscle weight in the female chickens
(especially between the E-I and E-II groups), and the drumstick bone percentage in the
males between the C and E-2 groups (P < 0.05). In all three groups, the male chickens
exhibited higher weights of skin, muscle and bone in breast, drumsticks and thighs than
the female chickens, and the differences were not significant only in the skin weight of
drumsticks and thighs (P > 0.05). The females had a higher yield of muscle tissue in
breast and drumsticks, a higher percentage of skin in drumsticks and thighs, and a lower
percentage of bone in drumsticks and thighs than the males (P < 0.05). Major differences
resulted from the effect of broiler sex, whereas the dietary treatments containing 3 levels
of protease supplementation had a very small effect on the yields and percentages of skin,
bone and muscle in breast, drumsticks and thighs.
PB  - University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia
T2  - Contemporary Agriculture
T1  - Effects of protease and sex on skin, bone and muscle yields and percentages of major primal cuts in broilers
VL  - 72
IS  - 4
SP  - 165
EP  - 169
DO  - 10.2478/contagri-2023-0021
ER  - 

@article{
author = "Dosković, Vladimir and Bogosavljević-Bošković, Snežana and Škrbić, Zdenka and Lukić, Miloš and Milošević, Božidar and Rakonjac, Simeon and Petričević, Veselin and Bjedov, Siniša",
year = "2023-12",
abstract = "This study aimed to assess the effects of different dietary levels of the protease enzyme
and sex on skin, bone and muscle yields and percentages of breast, drumsticks and thighs
as the most valuable carcass parts of broilers. A total of 300 one-day-old, mixed-sex
broiler chickens (Cobb 500) were randomly divided into 3 dietary treatments with
different levels of protease supplementation (group C: a standard diet without Ronozyme
ProAct; group E-I: a diet with 200 mg/kg Ronozyme ProAct and a 4% crude protein
reduction compared to the standard diet; and group E-II: a diet with 300mg/kg Ronozyme
ProAct and a 6% crude protein reduction compared to the standard diet). All diets were
maize- and soybean meal-based. Feed and water were provided ad libitum throughout the
49-day feeding trial. The results obtained indicate that the dietary treatments had no
significant effect on skin, bone and muscle yields and percentages of the drumsticks,
thighs and breast (P > 0.05), except for the breast muscle weight in the female chickens
(especially between the E-I and E-II groups), and the drumstick bone percentage in the
males between the C and E-2 groups (P < 0.05). In all three groups, the male chickens
exhibited higher weights of skin, muscle and bone in breast, drumsticks and thighs than
the female chickens, and the differences were not significant only in the skin weight of
drumsticks and thighs (P > 0.05). The females had a higher yield of muscle tissue in
breast and drumsticks, a higher percentage of skin in drumsticks and thighs, and a lower
percentage of bone in drumsticks and thighs than the males (P < 0.05). Major differences
resulted from the effect of broiler sex, whereas the dietary treatments containing 3 levels
of protease supplementation had a very small effect on the yields and percentages of skin,
bone and muscle in breast, drumsticks and thighs.",
publisher = "University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia",
journal = "Contemporary Agriculture",
title = "Effects of protease and sex on skin, bone and muscle yields and percentages of major primal cuts in broilers",
volume = "72",
number = "4",
pages = "165-169",
doi = "10.2478/contagri-2023-0021"
}

Dosković, V., Bogosavljević-Bošković, S., Škrbić, Z., Lukić, M., Milošević, B., Rakonjac, S., Petričević, V.,& Bjedov, S.. (2023-12). Effects of protease and sex on skin, bone and muscle yields and percentages of major primal cuts in broilers. in Contemporary Agriculture
University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia., 72(4), 165-169.
https://doi.org/10.2478/contagri-2023-0021

Dosković V, Bogosavljević-Bošković S, Škrbić Z, Lukić M, Milošević B, Rakonjac S, Petričević V, Bjedov S. Effects of protease and sex on skin, bone and muscle yields and percentages of major primal cuts in broilers. in Contemporary Agriculture. 2023;72(4):165-169.
doi:10.2478/contagri-2023-0021 .

Dosković, Vladimir, Bogosavljević-Bošković, Snežana, Škrbić, Zdenka, Lukić, Miloš, Milošević, Božidar, Rakonjac, Simeon, Petričević, Veselin, Bjedov, Siniša, "Effects of protease and sex on skin, bone and muscle yields and percentages of major primal cuts in broilers" in Contemporary Agriculture, 72, no. 4 (2023-12):165-169,
https://doi.org/10.2478/contagri-2023-0021 . .

TY  - CONF
AU  - Dosković, Vladimir
AU  - Bogosavljević-Bošković, Snežana
AU  - Škrbić, Zdenka
AU  - Milošević, Božidar
AU  - Lukić, Miloš
AU  - Rakonjac, Simeon
AU  - Petričević, Veselin
PY  - 2023-03
UR  - http://r.istocar.bg.ac.rs/handle/123456789/874
AB  - The effects of feeding low dietary crude protein with
supplemental protease and sex on the weight and percent yields of individual
meat classes in broiler chickens of hybrid Cobb 500 were investigated. A total of
300 day-old broiler chicks were fed with one of the following three
experimental diets: control group (C), the experimental group I (E-I) contained
4% less crude protein than the control (C) and were supplemented with protease
(Ronozyme Pro Act) at a concentration of 200mg/kg feed and the experimental
group II (E-II) contained 6% less crude protein and were supplemented with
protease (Ronozyme Pro Act) at a concentration of 300mg/kg feed.
Supplementation of protease to diets had no significant effects on weights
of individual meat classes (P>0.05), as well as the percentage of meat classes,
and the only differences were manifested between E-I and E-II (P<0.05, female
broilers from the E-I group were had a higher percentage of class I meat and a
lower percentage of class III meat compared to females from the E-II group).
The effect of sex was manifested in the weights of all meat classes and the
percentage of class I meat and class III meat (P<0.05).
PB  - Faculty of Agronomy in Čačak
C3  - Proceedings of the 1st International symposium on biotechnology
T1  - Effect of protease added in food and sex on chicken meat clasess
DO  - 10.46793/SBT28.223D
ER  - 

@conference{
author = "Dosković, Vladimir and Bogosavljević-Bošković, Snežana and Škrbić, Zdenka and Milošević, Božidar and Lukić, Miloš and Rakonjac, Simeon and Petričević, Veselin",
year = "2023-03",
abstract = "The effects of feeding low dietary crude protein with
supplemental protease and sex on the weight and percent yields of individual
meat classes in broiler chickens of hybrid Cobb 500 were investigated. A total of
300 day-old broiler chicks were fed with one of the following three
experimental diets: control group (C), the experimental group I (E-I) contained
4% less crude protein than the control (C) and were supplemented with protease
(Ronozyme Pro Act) at a concentration of 200mg/kg feed and the experimental
group II (E-II) contained 6% less crude protein and were supplemented with
protease (Ronozyme Pro Act) at a concentration of 300mg/kg feed.
Supplementation of protease to diets had no significant effects on weights
of individual meat classes (P>0.05), as well as the percentage of meat classes,
and the only differences were manifested between E-I and E-II (P<0.05, female
broilers from the E-I group were had a higher percentage of class I meat and a
lower percentage of class III meat compared to females from the E-II group).
The effect of sex was manifested in the weights of all meat classes and the
percentage of class I meat and class III meat (P<0.05).",
publisher = "Faculty of Agronomy in Čačak",
journal = "Proceedings of the 1st International symposium on biotechnology",
title = "Effect of protease added in food and sex on chicken meat clasess",
doi = "10.46793/SBT28.223D"
}

Dosković, V., Bogosavljević-Bošković, S., Škrbić, Z., Milošević, B., Lukić, M., Rakonjac, S.,& Petričević, V.. (2023-03). Effect of protease added in food and sex on chicken meat clasess. in Proceedings of the 1st International symposium on biotechnology
Faculty of Agronomy in Čačak..
https://doi.org/10.46793/SBT28.223D

Dosković V, Bogosavljević-Bošković S, Škrbić Z, Milošević B, Lukić M, Rakonjac S, Petričević V. Effect of protease added in food and sex on chicken meat clasess. in Proceedings of the 1st International symposium on biotechnology. 2023;.
doi:10.46793/SBT28.223D .

Dosković, Vladimir, Bogosavljević-Bošković, Snežana, Škrbić, Zdenka, Milošević, Božidar, Lukić, Miloš, Rakonjac, Simeon, Petričević, Veselin, "Effect of protease added in food and sex on chicken meat clasess" in Proceedings of the 1st International symposium on biotechnology (2023-03),
https://doi.org/10.46793/SBT28.223D . .

TY  - CONF
AU  - Rakonjac, Simeon
AU  - Bogosavljević-Bošković, Snežana
AU  - Dosković, Vladimir
AU  - Lukić, Miloš
AU  - Škrbić, Zdenka
AU  - Petričević, Veselin
AU  - Petrović D., Milun
PY  - 2023-03
UR  - http://r.istocar.bg.ac.rs/handle/123456789/873
AB  - This paper aimed to determine the effect of the rearing system and
genotype of laying hens on the fatty acid composition of eggs. Seven times
during the one-year production cycle, 15 eggs from all four experimental groups
were taken, and fatty acid composition was determined on pooled samples. Based
on the obtained results, it can be concluded that the highest content of SFA had
organic New Hampshire eggs, MUFA organic Isa Brown eggs and PUFA floorproduced
eggs. Regarding the ratio of n-6:n-3 PUFA, it can be noted that the
organic eggs had a lower ratio compared to the floor eggs, as well as the New
Hampshire breed compared to the Isa Brown hybrid.
PB  - Faculty of Agronomy in Čačak
C3  - Proceedings of the 1st International symposium on biotechnology
T1  - The effect of the rearing system and genotype of laying hens on fatty acid composition of eggs
SP  - 189
EP  - 194
DO  - 10.46793/SBT28.189R
ER  - 

@conference{
author = "Rakonjac, Simeon and Bogosavljević-Bošković, Snežana and Dosković, Vladimir and Lukić, Miloš and Škrbić, Zdenka and Petričević, Veselin and Petrović D., Milun",
year = "2023-03",
abstract = "This paper aimed to determine the effect of the rearing system and
genotype of laying hens on the fatty acid composition of eggs. Seven times
during the one-year production cycle, 15 eggs from all four experimental groups
were taken, and fatty acid composition was determined on pooled samples. Based
on the obtained results, it can be concluded that the highest content of SFA had
organic New Hampshire eggs, MUFA organic Isa Brown eggs and PUFA floorproduced
eggs. Regarding the ratio of n-6:n-3 PUFA, it can be noted that the
organic eggs had a lower ratio compared to the floor eggs, as well as the New
Hampshire breed compared to the Isa Brown hybrid.",
publisher = "Faculty of Agronomy in Čačak",
journal = "Proceedings of the 1st International symposium on biotechnology",
title = "The effect of the rearing system and genotype of laying hens on fatty acid composition of eggs",
pages = "189-194",
doi = "10.46793/SBT28.189R"
}

Rakonjac, S., Bogosavljević-Bošković, S., Dosković, V., Lukić, M., Škrbić, Z., Petričević, V.,& Petrović D., M.. (2023-03). The effect of the rearing system and genotype of laying hens on fatty acid composition of eggs. in Proceedings of the 1st International symposium on biotechnology
Faculty of Agronomy in Čačak., 189-194.
https://doi.org/10.46793/SBT28.189R

Rakonjac S, Bogosavljević-Bošković S, Dosković V, Lukić M, Škrbić Z, Petričević V, Petrović D. M. The effect of the rearing system and genotype of laying hens on fatty acid composition of eggs. in Proceedings of the 1st International symposium on biotechnology. 2023;:189-194.
doi:10.46793/SBT28.189R .

Rakonjac, Simeon, Bogosavljević-Bošković, Snežana, Dosković, Vladimir, Lukić, Miloš, Škrbić, Zdenka, Petričević, Veselin, Petrović D., Milun, "The effect of the rearing system and genotype of laying hens on fatty acid composition of eggs" in Proceedings of the 1st International symposium on biotechnology (2023-03):189-194,
https://doi.org/10.46793/SBT28.189R . .

TY  - CONF
AU  - Rakonjac, Simeon
AU  - Bogosavljević-Bošković, Snežana
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Dosković, Vladimir
AU  - Petričević, Veselin
AU  - Petrović, Milun
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/912
AB  - Organic poultry production has a continuous growth trend that is expected to continue in the following period. Today's consumers expect this method of production to ensure the quality of life and a high level of welfare for the reared animals, which will contribute to the quality of the products produced in this way. Since this is a relatively young and still insufficiently researched rearing system, there are a lot of unknowns and unresolved issues that slow down its faster
development. A genotype that would provide optimal production results in this production system has not yet been selected, so either hybrids from conventional production or breeds with poor production characteristics are often used. In addition to the undoubted benefit that the use of the outlet brings, which is reflected in the better quality of the organic products and the greater degree of welfare and vitality of the reared poultry, the negative impact of extreme weather conditions still exists, as well as the increased risk of transmitting various diseases and parasites as well as predator attacks.
PB  - Institut za stočarstvo
C3  - 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Proceedings
T1  - Organic poultry production: genotype choice and welfare
SP  - 182
EP  - 192
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_912
ER  - 

@conference{
author = "Rakonjac, Simeon and Bogosavljević-Bošković, Snežana and Škrbić, Zdenka and Lukić, Miloš and Dosković, Vladimir and Petričević, Veselin and Petrović, Milun",
year = "2023",
abstract = "Organic poultry production has a continuous growth trend that is expected to continue in the following period. Today's consumers expect this method of production to ensure the quality of life and a high level of welfare for the reared animals, which will contribute to the quality of the products produced in this way. Since this is a relatively young and still insufficiently researched rearing system, there are a lot of unknowns and unresolved issues that slow down its faster
development. A genotype that would provide optimal production results in this production system has not yet been selected, so either hybrids from conventional production or breeds with poor production characteristics are often used. In addition to the undoubted benefit that the use of the outlet brings, which is reflected in the better quality of the organic products and the greater degree of welfare and vitality of the reared poultry, the negative impact of extreme weather conditions still exists, as well as the increased risk of transmitting various diseases and parasites as well as predator attacks.",
publisher = "Institut za stočarstvo",
journal = "14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Proceedings",
title = "Organic poultry production: genotype choice and welfare",
pages = "182-192",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_912"
}

Rakonjac, S., Bogosavljević-Bošković, S., Škrbić, Z., Lukić, M., Dosković, V., Petričević, V.,& Petrović, M.. (2023). Organic poultry production: genotype choice and welfare. in 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Proceedings
Institut za stočarstvo., 182-192.
https://hdl.handle.net/21.15107/rcub_ristocar_912

Rakonjac S, Bogosavljević-Bošković S, Škrbić Z, Lukić M, Dosković V, Petričević V, Petrović M. Organic poultry production: genotype choice and welfare. in 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Proceedings. 2023;:182-192.
https://hdl.handle.net/21.15107/rcub_ristocar_912 .

Rakonjac, Simeon, Bogosavljević-Bošković, Snežana, Škrbić, Zdenka, Lukić, Miloš, Dosković, Vladimir, Petričević, Veselin, Petrović, Milun, "Organic poultry production: genotype choice and welfare" in 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Proceedings (2023):182-192,
https://hdl.handle.net/21.15107/rcub_ristocar_912 .

TY  - CONF
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Petričević, Veselin
AU  - Rakonjac, Simeon
AU  - Dosković, Vladimir
AU  - Tolimir, Nataša
AU  - Milenković, Danijel
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/911
AB  - The genotype of the hens, as well as the production system and the diet of the hens, determine the quality of the eggs that are best at the moment of oviposition. In addition to the initial quality of the eggs, the duration and conditions of storage are factors that determine the quality of the eggs that reach the consumer. The aim of the work was to determine the sustainability of the egg quality of the native Banat Naked Neck (BNN) hens and to compare it with the eggs of the ISA Brown (ISA) hybrid laying hens under the same conditions of production and storage. The eggs were stored in a refrigerator at a temperature of 8℃ for 2 or 4 weeks, and in accordance with the Rulebook on Egg Quality (2019). Eggs were sampled in 3 repetitions, and two groups were formed: storage time 2 weeks (ST2) and storage time 4 weeks (ST4) each with 90 eggs, i.e.
45 eggs per genotype and duration of storage. The analysis of the initial quality of BNN and ISA eggs showed differences (p<0.01) in the ratio of egg structural parts, that is, yolk and white, which were maintained throughout the entire storage period. The eggs of BNN had a higher share of egg yolk and a lower share of albumen compared to the eggs of ISA layers. Egg weight of BNN and ISA layers did not initially differ and was 62.06 g and 62.78 g, respectively. However, egg weight loss during the storage period was lower (p<0.01) in BNN (1.20% after 2 weeks and 2.66% after 4 weeks) compared to ISA eggs (1.98% after 2 weeks and 4.24% after 4 weeks). Albumen height and Haugh Units (HU) showed higher values initially and after two weeks of storage (p<0.01) in ISA laying eggs. After four weeks of storage, there were no significant (p>0.05) differences between eggs of BNN and ISA layers in terms of albumen height and HU. In accordance with the mentioned parameters of egg freshness, the pH value of the albumen was higher (p<0.01) in BNN hens after two weeks of egg storage. After four weeks of storage, these processes were more moderate and the determined differences between the eggs of BNN and ISA layers were at a lower
level of significance (p<0.05). In conclusion, BNN eggs during the storage period have more moderate processes of loss of freshness and egg weight compared to eggs of ISA layers, which after four weeks of storage brings them into an equal relationship in terms of quality, although the initial quality of eggs of ISA layers was better.
PB  - Institut za stočarstvo
C3  - 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts
T1  - Quality of eggs from Banat naked neck and ISA brown layers during storage
SP  - 70
EP  - 70
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_911
ER  - 

@conference{
author = "Škrbić, Zdenka and Lukić, Miloš and Petričević, Veselin and Rakonjac, Simeon and Dosković, Vladimir and Tolimir, Nataša and Milenković, Danijel",
year = "2023",
abstract = "The genotype of the hens, as well as the production system and the diet of the hens, determine the quality of the eggs that are best at the moment of oviposition. In addition to the initial quality of the eggs, the duration and conditions of storage are factors that determine the quality of the eggs that reach the consumer. The aim of the work was to determine the sustainability of the egg quality of the native Banat Naked Neck (BNN) hens and to compare it with the eggs of the ISA Brown (ISA) hybrid laying hens under the same conditions of production and storage. The eggs were stored in a refrigerator at a temperature of 8℃ for 2 or 4 weeks, and in accordance with the Rulebook on Egg Quality (2019). Eggs were sampled in 3 repetitions, and two groups were formed: storage time 2 weeks (ST2) and storage time 4 weeks (ST4) each with 90 eggs, i.e.
45 eggs per genotype and duration of storage. The analysis of the initial quality of BNN and ISA eggs showed differences (p<0.01) in the ratio of egg structural parts, that is, yolk and white, which were maintained throughout the entire storage period. The eggs of BNN had a higher share of egg yolk and a lower share of albumen compared to the eggs of ISA layers. Egg weight of BNN and ISA layers did not initially differ and was 62.06 g and 62.78 g, respectively. However, egg weight loss during the storage period was lower (p<0.01) in BNN (1.20% after 2 weeks and 2.66% after 4 weeks) compared to ISA eggs (1.98% after 2 weeks and 4.24% after 4 weeks). Albumen height and Haugh Units (HU) showed higher values initially and after two weeks of storage (p<0.01) in ISA laying eggs. After four weeks of storage, there were no significant (p>0.05) differences between eggs of BNN and ISA layers in terms of albumen height and HU. In accordance with the mentioned parameters of egg freshness, the pH value of the albumen was higher (p<0.01) in BNN hens after two weeks of egg storage. After four weeks of storage, these processes were more moderate and the determined differences between the eggs of BNN and ISA layers were at a lower
level of significance (p<0.05). In conclusion, BNN eggs during the storage period have more moderate processes of loss of freshness and egg weight compared to eggs of ISA layers, which after four weeks of storage brings them into an equal relationship in terms of quality, although the initial quality of eggs of ISA layers was better.",
publisher = "Institut za stočarstvo",
journal = "14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts",
title = "Quality of eggs from Banat naked neck and ISA brown layers during storage",
pages = "70-70",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_911"
}

Škrbić, Z., Lukić, M., Petričević, V., Rakonjac, S., Dosković, V., Tolimir, N.,& Milenković, D.. (2023). Quality of eggs from Banat naked neck and ISA brown layers during storage. in 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts
Institut za stočarstvo., 70-70.
https://hdl.handle.net/21.15107/rcub_ristocar_911

Škrbić Z, Lukić M, Petričević V, Rakonjac S, Dosković V, Tolimir N, Milenković D. Quality of eggs from Banat naked neck and ISA brown layers during storage. in 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts. 2023;:70-70.
https://hdl.handle.net/21.15107/rcub_ristocar_911 .

Škrbić, Zdenka, Lukić, Miloš, Petričević, Veselin, Rakonjac, Simeon, Dosković, Vladimir, Tolimir, Nataša, Milenković, Danijel, "Quality of eggs from Banat naked neck and ISA brown layers during storage" in 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts (2023):70-70,
https://hdl.handle.net/21.15107/rcub_ristocar_911 .

TY  - JOUR
AU  - Kurćubić, Vladimir
AU  - Stajić, Slaviša
AU  - Miletić, Nemanja
AU  - Stanišić, Nikola
PY  - 2022-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/806
AB  - Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.
T2  - Applied Sciences
T1  - Healthier Meat Products are Fashionable - Consumers Love Fashion
VL  - 12(19):10129
SP  - 2
EP  - 26
DO  - 10.3390/app121910129
ER  - 

@article{
author = "Kurćubić, Vladimir and Stajić, Slaviša and Miletić, Nemanja and Stanišić, Nikola",
year = "2022-10",
abstract = "Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.",
journal = "Applied Sciences",
title = "Healthier Meat Products are Fashionable - Consumers Love Fashion",
volume = "12(19):10129",
pages = "2-26",
doi = "10.3390/app121910129"
}

Kurćubić, V., Stajić, S., Miletić, N.,& Stanišić, N.. (2022-10). Healthier Meat Products are Fashionable - Consumers Love Fashion. in Applied Sciences, 12(19):10129, 2-26.
https://doi.org/10.3390/app121910129

Kurćubić V, Stajić S, Miletić N, Stanišić N. Healthier Meat Products are Fashionable - Consumers Love Fashion. in Applied Sciences. 2022;12(19):10129:2-26.
doi:10.3390/app121910129 .

Kurćubić, Vladimir, Stajić, Slaviša, Miletić, Nemanja, Stanišić, Nikola, "Healthier Meat Products are Fashionable - Consumers Love Fashion" in Applied Sciences, 12(19):10129 (2022-10):2-26,
https://doi.org/10.3390/app121910129 . .

TY  - JOUR
AU  - Petričević, Veselin
AU  - Dosković, Vladimir
AU  - Lukić, Miloš
AU  - Škrbić, Zdenka
AU  - Rakonjac, Simeon
AU  - Petričević, Maja
AU  - Stanojković, Aleksandar
PY  - 2021-04-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/736
AB  - This study was conducted to evaluate the productive performance, carcass quality and cecal microbial composition of broiler
chickens fed diets supplemented with different concentrations of peppermint powder. Peppermint (Mentha piperita L.) is characterized
by strongly scented leaves. It is used as a remedy in herbal medicine, and consists of up to 4% essential oil (with 35-
45% menthol). The study included 960 one-day mixed-sex Ross 308 broilers. The chickens were assigned to 4 treatments and
were housed in 24 boxes, with 6 replicates per treatment. Broilers received three diets (starter, grower and finisher) differing in
the amount of supplemental peppermint powder, and were fed ad libitum. The diets contained different levels of supplemental
peppermint powder: control group (C) - without peppermint, 02P - 0.2% peppermint, 04P - 0.4% peppermint, and 06P - 0.6%
peppermint.
The body weight of chickens was measured when changing their feed (days 10 and 24) and at the end of the experiment (day
42). Average feed intake, average daily gain, mortality, feed conversion, and the European Production Efficiency Factor (EPEF)
were determined. At the end of the trial, 12 broilers of both sexes were randomly selected from each group and slaughtered to
measure their carcass traits. Positive effects of peppermint supplementation were identified. The 04P chickens had significantly
higher (p<0.01) values of average daily gain, feed conversion and EPEF compared with the C broilers. There were no significant
differences in slaughter results (dressing percentages, the proportions of breast, drumsticks, thighs, wings, abdominal fat,
heart, liver and stomach). The total numbers of aerobic bacteria and Lactobacilli were not affected by the peppermint supplementation
into broiler diet. The Escherichia coli count in the 04P and 06P birds was lower than that in the C broilers (p<0.05).
The results showed that the supplementation of 0.6% peppermint powder to broiler diet had positive effects on weight gain, feed
conversion and cecal microbial composition.
T2  - Large Animal Review
T1  - Effect of peppermint (Mentha piperita L.) in broiler chicken diet on production parameters, slaughter characteristics and gut microbial composition
VL  - 27
SP  - 103
EP  - 107
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_736
ER  - 

@article{
author = "Petričević, Veselin and Dosković, Vladimir and Lukić, Miloš and Škrbić, Zdenka and Rakonjac, Simeon and Petričević, Maja and Stanojković, Aleksandar",
year = "2021-04-12",
abstract = "This study was conducted to evaluate the productive performance, carcass quality and cecal microbial composition of broiler
chickens fed diets supplemented with different concentrations of peppermint powder. Peppermint (Mentha piperita L.) is characterized
by strongly scented leaves. It is used as a remedy in herbal medicine, and consists of up to 4% essential oil (with 35-
45% menthol). The study included 960 one-day mixed-sex Ross 308 broilers. The chickens were assigned to 4 treatments and
were housed in 24 boxes, with 6 replicates per treatment. Broilers received three diets (starter, grower and finisher) differing in
the amount of supplemental peppermint powder, and were fed ad libitum. The diets contained different levels of supplemental
peppermint powder: control group (C) - without peppermint, 02P - 0.2% peppermint, 04P - 0.4% peppermint, and 06P - 0.6%
peppermint.
The body weight of chickens was measured when changing their feed (days 10 and 24) and at the end of the experiment (day
42). Average feed intake, average daily gain, mortality, feed conversion, and the European Production Efficiency Factor (EPEF)
were determined. At the end of the trial, 12 broilers of both sexes were randomly selected from each group and slaughtered to
measure their carcass traits. Positive effects of peppermint supplementation were identified. The 04P chickens had significantly
higher (p<0.01) values of average daily gain, feed conversion and EPEF compared with the C broilers. There were no significant
differences in slaughter results (dressing percentages, the proportions of breast, drumsticks, thighs, wings, abdominal fat,
heart, liver and stomach). The total numbers of aerobic bacteria and Lactobacilli were not affected by the peppermint supplementation
into broiler diet. The Escherichia coli count in the 04P and 06P birds was lower than that in the C broilers (p<0.05).
The results showed that the supplementation of 0.6% peppermint powder to broiler diet had positive effects on weight gain, feed
conversion and cecal microbial composition.",
journal = "Large Animal Review",
title = "Effect of peppermint (Mentha piperita L.) in broiler chicken diet on production parameters, slaughter characteristics and gut microbial composition",
volume = "27",
pages = "103-107",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_736"
}

Petričević, V., Dosković, V., Lukić, M., Škrbić, Z., Rakonjac, S., Petričević, M.,& Stanojković, A.. (2021-04-12). Effect of peppermint (Mentha piperita L.) in broiler chicken diet on production parameters, slaughter characteristics and gut microbial composition. in Large Animal Review, 27, 103-107.
https://hdl.handle.net/21.15107/rcub_ristocar_736

Petričević V, Dosković V, Lukić M, Škrbić Z, Rakonjac S, Petričević M, Stanojković A. Effect of peppermint (Mentha piperita L.) in broiler chicken diet on production parameters, slaughter characteristics and gut microbial composition. in Large Animal Review. 2021;27:103-107.
https://hdl.handle.net/21.15107/rcub_ristocar_736 .

Petričević, Veselin, Dosković, Vladimir, Lukić, Miloš, Škrbić, Zdenka, Rakonjac, Simeon, Petričević, Maja, Stanojković, Aleksandar, "Effect of peppermint (Mentha piperita L.) in broiler chicken diet on production parameters, slaughter characteristics and gut microbial composition" in Large Animal Review, 27 (2021-04-12):103-107,
https://hdl.handle.net/21.15107/rcub_ristocar_736 .

TY  - JOUR
AU  - Petričević, Veselin
AU  - Lukić, Miloš
AU  - Škrbić, Zdenka
AU  - Petričević, Maja
AU  - Bogosavljević-Bošković, Snežana
AU  - Dosković, Vladimir
AU  - Rakonjac, Simeon
PY  - 2020
UR  - http://r.istocar.bg.ac.rs/handle/123456789/726
AB  - The study objective was to examine the effect of the addition of different concentrations of a mixture of three plants (garlic, mint
and rosemary) in the diet of broiler chickens on production and slaughter results. The mixture was formed by grinding plants
after drying and mixing them in a ratio of 1: 1: 1. The experiment was performed on 600 chickens divided into 4 groups with 3
replicates per group. The chickens were fed at will and the composition of the diet differed only in the amount of added mixture.
No mixture was added in control group (C). Group MIX-I chickens consumed a diet supplemented with 0.25% of the mixture,
group MIX-II diet contained 0.5% of the mixture supplement, while group MIX-III broilers received 0.75% of the mixture in their
diet. At the end of the experimental period, at the age of 42 days, the body weight of the chickens was measured. Mortality, feed
conversion and EPEF were determined. At the end of the experiment, 12 chickens (6 males and 6 females) were sacrificed by
random sampling from each group in order to determine slaughter results. The obtained results showed that the use of the
mixture of three plants had a positive effect on the production parameters. MIX-II group chickens had significantly higher
(p<0.01) body weights, better feed conversion and significantly higher (p<0.01) EPEF values compared with C group. No
significant differences in slaughter performances were found.
PB  - Faculty of Agronomy Čačak
T2  - Acta Agriculturae Serbica
T1  - The effect of a plant mixture (garlic, mint and rosemary) on production and slaughter indicators in broiler chickens
VL  - 25
IS  - 50
SP  - 149
EP  - 152
DO  - 10.5937/AASer2050149P
ER  - 

@article{
author = "Petričević, Veselin and Lukić, Miloš and Škrbić, Zdenka and Petričević, Maja and Bogosavljević-Bošković, Snežana and Dosković, Vladimir and Rakonjac, Simeon",
year = "2020",
abstract = "The study objective was to examine the effect of the addition of different concentrations of a mixture of three plants (garlic, mint
and rosemary) in the diet of broiler chickens on production and slaughter results. The mixture was formed by grinding plants
after drying and mixing them in a ratio of 1: 1: 1. The experiment was performed on 600 chickens divided into 4 groups with 3
replicates per group. The chickens were fed at will and the composition of the diet differed only in the amount of added mixture.
No mixture was added in control group (C). Group MIX-I chickens consumed a diet supplemented with 0.25% of the mixture,
group MIX-II diet contained 0.5% of the mixture supplement, while group MIX-III broilers received 0.75% of the mixture in their
diet. At the end of the experimental period, at the age of 42 days, the body weight of the chickens was measured. Mortality, feed
conversion and EPEF were determined. At the end of the experiment, 12 chickens (6 males and 6 females) were sacrificed by
random sampling from each group in order to determine slaughter results. The obtained results showed that the use of the
mixture of three plants had a positive effect on the production parameters. MIX-II group chickens had significantly higher
(p<0.01) body weights, better feed conversion and significantly higher (p<0.01) EPEF values compared with C group. No
significant differences in slaughter performances were found.",
publisher = "Faculty of Agronomy Čačak",
journal = "Acta Agriculturae Serbica",
title = "The effect of a plant mixture (garlic, mint and rosemary) on production and slaughter indicators in broiler chickens",
volume = "25",
number = "50",
pages = "149-152",
doi = "10.5937/AASer2050149P"
}

Petričević, V., Lukić, M., Škrbić, Z., Petričević, M., Bogosavljević-Bošković, S., Dosković, V.,& Rakonjac, S.. (2020). The effect of a plant mixture (garlic, mint and rosemary) on production and slaughter indicators in broiler chickens. in Acta Agriculturae Serbica
Faculty of Agronomy Čačak., 25(50), 149-152.
https://doi.org/10.5937/AASer2050149P

Petričević V, Lukić M, Škrbić Z, Petričević M, Bogosavljević-Bošković S, Dosković V, Rakonjac S. The effect of a plant mixture (garlic, mint and rosemary) on production and slaughter indicators in broiler chickens. in Acta Agriculturae Serbica. 2020;25(50):149-152.
doi:10.5937/AASer2050149P .

Petričević, Veselin, Lukić, Miloš, Škrbić, Zdenka, Petričević, Maja, Bogosavljević-Bošković, Snežana, Dosković, Vladimir, Rakonjac, Simeon, "The effect of a plant mixture (garlic, mint and rosemary) on production and slaughter indicators in broiler chickens" in Acta Agriculturae Serbica, 25, no. 50 (2020):149-152,
https://doi.org/10.5937/AASer2050149P . .

TY  - CONF
AU  - Dosković, Vladimir
AU  - Bogosavljević-Bošković, Snežana
AU  - Škrbić, Zdenka
AU  - Lukić, Miloš
AU  - Rakonjac, Simeon
AU  - Petričević, Veselin
PY  - 2020
UR  - http://r.istocar.bg.ac.rs/handle/123456789/715
AB  - This study evaluates the effect of protease-supplemented diets containing different crude
protein levels and sex on the weight and percent yields of individual meat classes (class I
meat: breast, drumsticks and thighs; class II meat: wings, and class III meat back and
pelvis) in Master Gris broilers (medium-growing strains). Chickens were fed maize-andsoybean-
based diets. The fattening period lasted 49 days. Broilers were allocated to 3 dietary
treatment groups: group C (standard diet, 0% protease), group E-I (0.2% protease, crude
protein level reduced by 4% compared to C) and group E-II (0.3% protease, 6% reduction in
crude protein compared to C). Results showed that no significant differences were observed in
the weight of class I and class II meat between dietary treatments (P>0.05). Reduction of
crude protein by 4% in diets supplemented with 0.2% protease affected the weight class III
meat in male chickens (P<0.05). The feeding treatments did not influence the percentage of
class I and class III (P>0.05), while significant differences were observed in percentage of
class II meat (between male broilers in C and E-I groups, P<0.05). The effect of sex was
significant on both weight and percentage of all three meat categories (P<0.05).
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
PB  - University of Belgrade, Serbia
PB  - Institute of Agricultural Economics, Serbia
PB  - University of Belgrade, Faculty of Agriculture, Serbia
PB  - Mediterranean Agronomic Institute of Bari (CIHEAM - IAMB) Italy
PB  - Institute for Animal Science, Ss. Cyril and Methodius University in Skopje, Macedonia
PB  - Academy of Engineering Sciences of Serbia, Serbia
PB  - Balkan Scientific Association of Agricultural Economics
C3  - Proceedings of the XI International Scientific Agricultural Symposium "Agrosym 2020"
T1  - Effect of protease added in food on chicken carcase quality
SP  - 829
EP  - 834
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_715
ER  - 

@conference{
author = "Dosković, Vladimir and Bogosavljević-Bošković, Snežana and Škrbić, Zdenka and Lukić, Miloš and Rakonjac, Simeon and Petričević, Veselin",
year = "2020",
abstract = "This study evaluates the effect of protease-supplemented diets containing different crude
protein levels and sex on the weight and percent yields of individual meat classes (class I
meat: breast, drumsticks and thighs; class II meat: wings, and class III meat back and
pelvis) in Master Gris broilers (medium-growing strains). Chickens were fed maize-andsoybean-
based diets. The fattening period lasted 49 days. Broilers were allocated to 3 dietary
treatment groups: group C (standard diet, 0% protease), group E-I (0.2% protease, crude
protein level reduced by 4% compared to C) and group E-II (0.3% protease, 6% reduction in
crude protein compared to C). Results showed that no significant differences were observed in
the weight of class I and class II meat between dietary treatments (P>0.05). Reduction of
crude protein by 4% in diets supplemented with 0.2% protease affected the weight class III
meat in male chickens (P<0.05). The feeding treatments did not influence the percentage of
class I and class III (P>0.05), while significant differences were observed in percentage of
class II meat (between male broilers in C and E-I groups, P<0.05). The effect of sex was
significant on both weight and percentage of all three meat categories (P<0.05).",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia, University of Belgrade, Serbia, Institute of Agricultural Economics, Serbia, University of Belgrade, Faculty of Agriculture, Serbia, Mediterranean Agronomic Institute of Bari (CIHEAM - IAMB) Italy, Institute for Animal Science, Ss. Cyril and Methodius University in Skopje, Macedonia, Academy of Engineering Sciences of Serbia, Serbia, Balkan Scientific Association of Agricultural Economics",
journal = "Proceedings of the XI International Scientific Agricultural Symposium "Agrosym 2020"",
title = "Effect of protease added in food on chicken carcase quality",
pages = "829-834",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_715"
}

Dosković, V., Bogosavljević-Bošković, S., Škrbić, Z., Lukić, M., Rakonjac, S.,& Petričević, V.. (2020). Effect of protease added in food on chicken carcase quality. in Proceedings of the XI International Scientific Agricultural Symposium "Agrosym 2020"
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 829-834.
https://hdl.handle.net/21.15107/rcub_ristocar_715

Dosković V, Bogosavljević-Bošković S, Škrbić Z, Lukić M, Rakonjac S, Petričević V. Effect of protease added in food on chicken carcase quality. in Proceedings of the XI International Scientific Agricultural Symposium "Agrosym 2020". 2020;:829-834.
https://hdl.handle.net/21.15107/rcub_ristocar_715 .

Dosković, Vladimir, Bogosavljević-Bošković, Snežana, Škrbić, Zdenka, Lukić, Miloš, Rakonjac, Simeon, Petričević, Veselin, "Effect of protease added in food on chicken carcase quality" in Proceedings of the XI International Scientific Agricultural Symposium "Agrosym 2020" (2020):829-834,
https://hdl.handle.net/21.15107/rcub_ristocar_715 .