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Fusariotoxins in wheat grain in Serbia / Fuzariotoksini u zrnu pšenice u Srbiji
(Institute of Pesticides and Environmental Protection, Belgrade / Plant Protection Society of Serbia, Belgrade, 2011)
Samples of wheat grain (41), collected during the 2010 harvest from seven localities in Serbia, were analyzed for the presence of zearalenone (ZEA), T-2 toxin, deoxynivalenol (DON) and fumonisine B1 (FB1). Results of ...
The effects of complete mixtures from various domestic producers in nutrition of growing pigs / Efekti potpunih smeša različitih domaćih proizvođača u ishrani svinja u porastu
(Dnevik-Poljoprivrednik AD, Poljoprivredni fakultet i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2011)
The effects of nutrition using complete mixtures from five producers on production performance, digestibility of nutrients and cost of 1 kilogram of gain in nutrition of growing pigs were investigated. Obtained results ...
The effect of gender on properties of belly-rib part of pigs fed diet containing soybean oil / Uticaj pola na karakteristike trbušno-rebarnog dela svinja hranjenih sa dodatkom sojinog ulja
(Institute for Animal Husbandry, Belgrade, 2011)
Total of 40 castrated fatteners of Swedish Landrace breed, divided into two groups based on their gender (20 pigs in each group) were used in the study to determine the effect of gender on share of tissues and chemical ...
BACILLUS CEREUS AND SELENIUM HAVE GOOD EFFECT ON IN VITRO MATURATION OF OOCYTES
(Institute of Animal Science, "Ss Cyril and Methodius" University in Skopje, 06-2011)
It is well known that selenium has positive effect on the reproductive tract either in female or male individuals,
but cytology and biochemistry are not well elucidated. In this paper cytologically and microbiologically ...
Effect of acid stress on germination and early seedling growth of red clover / Uticaj stresa usled promene pH na klijanje i porast klijanaca crvene deteline
(Institute for Animal Husbandry, Belgrade, 2011)
The aim of this investigation was to estimate the effect of four pH levels of germination media (4, 5, 6 and 7) on seed germination energy (GE), germination (G), percentage of dead or infected seeds (DIS), percentage of ...
Undegradable protein: Important factor in balancing of diets for fattening lambs / Nerazgradiv protein - značajan faktor balansiranja obroka za jagnjad u tovu
(Institute for Animal Husbandry, Belgrade, 2011)
Although sheep breeding in our country mainly had extensive character, there is still room for implementation of the new concept of expression of nutritional value of proteins, primarily in fattening of lambs. For the ...
Heritability and genetic correlation of production and reproduction traits of Simmental cows
(Academic Journals, Victoria Island, 2011)
Improvement of production capacity of cattle in terms of increasing the production of milk, milk fat and number of calves, greatly depends on phenotype and genotype variability, heritability and correlation between desirable ...
Variability and correlation between basic quality parameters of raw cow milk / Varijabilnost i povezanost osnovnih parametara kvaliteta sirovog kravljeg mleka
(Institute for Animal Husbandry, Belgrade, 2011)
In this paper the results of the analysis of the milk somatic cell count are presented, as well as correlation between the somatic cell count and content of certain chemical parameters in milk (milk proteins, fat, lactose ...
Production of beef meat with functional food properties / Proizvodnja junećeg mesa sa svojstvima funkcionalne hrane
(Institute for Animal Husbandry, Belgrade, 2011)
In this study the effects of 'Tradi-Lin' as a source of omega-3 fatty acids (FA) in diets for fattening cattle were presented. 'Tradi-Lin' produced from flax seed had 58% omega-3 and 15% omega-6 fatty acids of total ...
Sensory acceptability of 'Sremska' sausage made from meat of pigs of different ages / Senzorna prihvatljivost sremske kobasice izrađene od mesa svinja različite starosti
(Institute of Meat Hygiene and Technology, Belgrade, 2011)
Dry fermented sausages are one of the most valued groups of meat products. Specific environmental conditions determined the production technology, which has remained mostly unchanged until the present day. These products ...