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  - CONF
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Delić, Nikola
AU  - Petričević, Veselin
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/982
AB  - Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to
reduce fat content while maintaining the fundamental properties of traditional products. The research
strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four
groups of cooked chicken sausages were tested: the control group without fat replacement, the second
with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension.
Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking
loss than the sausages from the control group. The first and second groups had significantly (p<0.05)
better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some
sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result,
the caloric value of sausages with inulin was significantly (p<0.01) impacted throughout all groups.
In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the
production of cooked sausages with reduced fat content and optimal physico-chemical properties. This
innovative meat product not only offers lowered energy value but also holds exceptional nutritional
value, representing a significant source of calories derived from reduced fat content supplemented with
prebiotic fibers (inulin).
PB  - University of Zagreb Faculty of Agriculture, Zagreb, Croatia
C3  - Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture
T1  - Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction
SP  - 243
EP  - 243
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_982
ER  - 

@conference{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola and Petričević, Veselin",
year = "2024-02",
abstract = "Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to
reduce fat content while maintaining the fundamental properties of traditional products. The research
strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four
groups of cooked chicken sausages were tested: the control group without fat replacement, the second
with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension.
Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking
loss than the sausages from the control group. The first and second groups had significantly (p<0.05)
better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some
sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result,
the caloric value of sausages with inulin was significantly (p<0.01) impacted throughout all groups.
In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the
production of cooked sausages with reduced fat content and optimal physico-chemical properties. This
innovative meat product not only offers lowered energy value but also holds exceptional nutritional
value, representing a significant source of calories derived from reduced fat content supplemented with
prebiotic fibers (inulin).",
publisher = "University of Zagreb Faculty of Agriculture, Zagreb, Croatia",
journal = "Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture",
title = "Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction",
pages = "243-243",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_982"
}

Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Stanojković, A., Delić, N.,& Petričević, V.. (2024-02). Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction. in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture
University of Zagreb Faculty of Agriculture, Zagreb, Croatia., 243-243.
https://hdl.handle.net/21.15107/rcub_ristocar_982

Petričević M, Stamenić T, Keškić T, Stanišić N, Stanojković A, Delić N, Petričević V. Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction. in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture. 2024;:243-243.
https://hdl.handle.net/21.15107/rcub_ristocar_982 .

Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, Petričević, Veselin, "Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction" in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture (2024-02):243-243,
https://hdl.handle.net/21.15107/rcub_ristocar_982 .

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  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Delić, Nikola
AU  - Petričević, Veselin
PY  - 2023-12-18
UR  - http://r.istocar.bg.ac.rs/handle/123456789/973
AB  - Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement
VL  - 39
IS  - 2
SP  - 183
EP  - 194
DO  - 10.2298/BAH2302183P
ER  - 

@article{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola and Petričević, Veselin",
year = "2023-12-18",
abstract = "Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement",
volume = "39",
number = "2",
pages = "183-194",
doi = "10.2298/BAH2302183P"
}

Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Stanojković, A., Delić, N.,& Petričević, V.. (2023-12-18). Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 183-194.
https://doi.org/10.2298/BAH2302183P

Petričević M, Stamenić T, Keškić T, Stanišić N, Stanojković A, Delić N, Petričević V. Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement. in Biotechnology in Animal Husbandry. 2023;39(2):183-194.
doi:10.2298/BAH2302183P .

Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, Petričević, Veselin, "Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement" in Biotechnology in Animal Husbandry, 39, no. 2 (2023-12-18):183-194,
https://doi.org/10.2298/BAH2302183P . .

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  - JOUR
AU  - Lečić, Nemanja
AU  - Ružić-Muslić, Dragana
AU  - Maksimović, Nevena
AU  - Petričević, Veselin
AU  - Cekić, Bogdan
AU  - Ćosić, Ivan
AU  - Caro Petrović, Violeta
PY  - 2023-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/976
AB  - Gene expression at the phenotypic level varies due to a number
of influences from the environment in which the animals are reared. Ignoring this
reality or due to insufficient knowledge, farmers are often disappointed when
choosing a population of sheep when they do not get the production results that the
breed achieves where they bought it. The investigation of the reproductive and
production characteristics of parent herds of Sjenica sheep was conducted on four
farms. In the research, it included a total of 921 lambs and 474 sheep. The
influence of sheep body weight on the weight of lambs at birth within a farm was
analyzed. Based on the research conducted on the sheep population and after the
obtained and processed data, we can state the following: certain differences were
found in the fertility of sheep depending on the farm and body weight. We also
perceived that certain differences in the body weight of the lambs are evident
depending on the weight group of the sheep and the farm where the sheep were
raised. All of the above leads us to the general conclusion that management is
extremely important in sheep farming. If the selection of the breeding population is
carried out correctly and adequate measures of keeping, nutrition and reproduction
are applied, success is guaranteed.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - The influence of some factors on the production effects of Sjenica sheep
VL  - 39
IS  - 2
SP  - 173
EP  - 181
DO  - 10.2298/BAH2302173L
ER  - 

@article{
author = "Lečić, Nemanja and Ružić-Muslić, Dragana and Maksimović, Nevena and Petričević, Veselin and Cekić, Bogdan and Ćosić, Ivan and Caro Petrović, Violeta",
year = "2023-12",
abstract = "Gene expression at the phenotypic level varies due to a number
of influences from the environment in which the animals are reared. Ignoring this
reality or due to insufficient knowledge, farmers are often disappointed when
choosing a population of sheep when they do not get the production results that the
breed achieves where they bought it. The investigation of the reproductive and
production characteristics of parent herds of Sjenica sheep was conducted on four
farms. In the research, it included a total of 921 lambs and 474 sheep. The
influence of sheep body weight on the weight of lambs at birth within a farm was
analyzed. Based on the research conducted on the sheep population and after the
obtained and processed data, we can state the following: certain differences were
found in the fertility of sheep depending on the farm and body weight. We also
perceived that certain differences in the body weight of the lambs are evident
depending on the weight group of the sheep and the farm where the sheep were
raised. All of the above leads us to the general conclusion that management is
extremely important in sheep farming. If the selection of the breeding population is
carried out correctly and adequate measures of keeping, nutrition and reproduction
are applied, success is guaranteed.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "The influence of some factors on the production effects of Sjenica sheep",
volume = "39",
number = "2",
pages = "173-181",
doi = "10.2298/BAH2302173L"
}

Lečić, N., Ružić-Muslić, D., Maksimović, N., Petričević, V., Cekić, B., Ćosić, I.,& Caro Petrović, V.. (2023-12). The influence of some factors on the production effects of Sjenica sheep. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 173-181.
https://doi.org/10.2298/BAH2302173L

Lečić N, Ružić-Muslić D, Maksimović N, Petričević V, Cekić B, Ćosić I, Caro Petrović V. The influence of some factors on the production effects of Sjenica sheep. in Biotechnology in Animal Husbandry. 2023;39(2):173-181.
doi:10.2298/BAH2302173L .

Lečić, Nemanja, Ružić-Muslić, Dragana, Maksimović, Nevena, Petričević, Veselin, Cekić, Bogdan, Ćosić, Ivan, Caro Petrović, Violeta, "The influence of some factors on the production effects of Sjenica sheep" in Biotechnology in Animal Husbandry, 39, no. 2 (2023-12):173-181,
https://doi.org/10.2298/BAH2302173L . .

TY  - JOUR
AU  - Stepić, Jelena
AU  - Đermanović, Vladan
AU  - Popović, Zoran
AU  - Stepić, Stefan
AU  - Petričević, Veselin
AU  - Petrović, Aleksandra
AU  - Rakonjac, Simeon
PY  - 2023-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/975
AB  - The aim of the study was to examine the influence of the rearing system and age on the phenotypic correlation of the physical
properties of the eggs of the Banat naked neck layers. In both examined systems (extensive and semi-intensive system) there
were 50 Banat naked neck layers each. The egg properties were examined at three evenly distributed time intervals (40, 45 and
50 weeks of age) in the period from May to July. In order to determine the external properties of egg quality, three basic measures
were observed: egg weight, egg length and egg width. Based on the measured length and width of the eggs, the egg shape index
was calculated, and subsequently the volume and surface area of the eggs were determined. For each examined factor, the
correlation between the mentioned characteristics was determined. The obtained results showed a significant effect of the
rearing system on all examined egg properties (Р < 0.05), while the influence of age as well as the interaction of the two examined
factors had no significant effect. The highest correlation among all investigated factors was found between surface area and egg
volume.
PB  - Faculty of Agronomy Čačak
T2  - Acta Agriculturae Serbica
T1  - The influence of rearing system and age on the phenotypic correlation of the physical properties of eggs of Banat naked neck layers
VL  - 28
IS  - 56
SP  - 125
EP  - 130
DO  - 10.5937/AASer2356125S
ER  - 

@article{
author = "Stepić, Jelena and Đermanović, Vladan and Popović, Zoran and Stepić, Stefan and Petričević, Veselin and Petrović, Aleksandra and Rakonjac, Simeon",
year = "2023-12",
abstract = "The aim of the study was to examine the influence of the rearing system and age on the phenotypic correlation of the physical
properties of the eggs of the Banat naked neck layers. In both examined systems (extensive and semi-intensive system) there
were 50 Banat naked neck layers each. The egg properties were examined at three evenly distributed time intervals (40, 45 and
50 weeks of age) in the period from May to July. In order to determine the external properties of egg quality, three basic measures
were observed: egg weight, egg length and egg width. Based on the measured length and width of the eggs, the egg shape index
was calculated, and subsequently the volume and surface area of the eggs were determined. For each examined factor, the
correlation between the mentioned characteristics was determined. The obtained results showed a significant effect of the
rearing system on all examined egg properties (Р < 0.05), while the influence of age as well as the interaction of the two examined
factors had no significant effect. The highest correlation among all investigated factors was found between surface area and egg
volume.",
publisher = "Faculty of Agronomy Čačak",
journal = "Acta Agriculturae Serbica",
title = "The influence of rearing system and age on the phenotypic correlation of the physical properties of eggs of Banat naked neck layers",
volume = "28",
number = "56",
pages = "125-130",
doi = "10.5937/AASer2356125S"
}

Stepić, J., Đermanović, V., Popović, Z., Stepić, S., Petričević, V., Petrović, A.,& Rakonjac, S.. (2023-12). The influence of rearing system and age on the phenotypic correlation of the physical properties of eggs of Banat naked neck layers. in Acta Agriculturae Serbica
Faculty of Agronomy Čačak., 28(56), 125-130.
https://doi.org/10.5937/AASer2356125S

Stepić J, Đermanović V, Popović Z, Stepić S, Petričević V, Petrović A, Rakonjac S. The influence of rearing system and age on the phenotypic correlation of the physical properties of eggs of Banat naked neck layers. in Acta Agriculturae Serbica. 2023;28(56):125-130.
doi:10.5937/AASer2356125S .

Stepić, Jelena, Đermanović, Vladan, Popović, Zoran, Stepić, Stefan, Petričević, Veselin, Petrović, Aleksandra, Rakonjac, Simeon, "The influence of rearing system and age on the phenotypic correlation of the physical properties of eggs of Banat naked neck layers" in Acta Agriculturae Serbica, 28, no. 56 (2023-12):125-130,
https://doi.org/10.5937/AASer2356125S . .

TY  - JOUR
AU  - Nikšić, Dragan
AU  - Mićić, Nenad
AU  - Ostojić-Andrić, Dušica
AU  - Perišić, Predrag
AU  - Lazarević, Marina
AU  - Petričević, Veselin
AU  - Samolovac, Ljiljana
PY  - 2023-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/974
AB  - Milk fat content stands out as a crucial production trait in cows, and this study delves into its variability based on various factors. The
research investigated how the housing method (large farm or individual producers), origin (domestic-rearing or imported cows), and
calving season collectively impact this trait. Cows reared on the farm exhibited a higher milk fat content compared to those raised by
individual producers. Additionally, primiparous cows from domestic rearing displayed lower milk fat content than their counterparts
of imported origin. Among primiparous cows on the farm, those calving in the summer and autumn produced the highest milk fat
content. Conversely, primiparous cows calving in the spring season and raised by individual producers recorded the lowest milk fat
content. The statistical analysis revealed a highly significant influence of calving season, with a noteworthy interaction among housing
method and origin on the observed trait. The significance ranged from statistically highly significant (P ≤ 0.01) to statistically very
highly significant (P ≤ 0.001).
PB  - Faculty of Agronomy Čačak
T2  - Acta Agriculturae Serbica
T1  - Factors affecting milk fat variability in primiparous Simmental cows: housing methods, origin, and calving season
VL  - 28
IS  - 56
SP  - 131
EP  - 135
DO  - 10.5937/AASer2356131N
ER  - 

@article{
author = "Nikšić, Dragan and Mićić, Nenad and Ostojić-Andrić, Dušica and Perišić, Predrag and Lazarević, Marina and Petričević, Veselin and Samolovac, Ljiljana",
year = "2023-12",
abstract = "Milk fat content stands out as a crucial production trait in cows, and this study delves into its variability based on various factors. The
research investigated how the housing method (large farm or individual producers), origin (domestic-rearing or imported cows), and
calving season collectively impact this trait. Cows reared on the farm exhibited a higher milk fat content compared to those raised by
individual producers. Additionally, primiparous cows from domestic rearing displayed lower milk fat content than their counterparts
of imported origin. Among primiparous cows on the farm, those calving in the summer and autumn produced the highest milk fat
content. Conversely, primiparous cows calving in the spring season and raised by individual producers recorded the lowest milk fat
content. The statistical analysis revealed a highly significant influence of calving season, with a noteworthy interaction among housing
method and origin on the observed trait. The significance ranged from statistically highly significant (P ≤ 0.01) to statistically very
highly significant (P ≤ 0.001).",
publisher = "Faculty of Agronomy Čačak",
journal = "Acta Agriculturae Serbica",
title = "Factors affecting milk fat variability in primiparous Simmental cows: housing methods, origin, and calving season",
volume = "28",
number = "56",
pages = "131-135",
doi = "10.5937/AASer2356131N"
}

Nikšić, D., Mićić, N., Ostojić-Andrić, D., Perišić, P., Lazarević, M., Petričević, V.,& Samolovac, L.. (2023-12). Factors affecting milk fat variability in primiparous Simmental cows: housing methods, origin, and calving season. in Acta Agriculturae Serbica
Faculty of Agronomy Čačak., 28(56), 131-135.
https://doi.org/10.5937/AASer2356131N

Nikšić D, Mićić N, Ostojić-Andrić D, Perišić P, Lazarević M, Petričević V, Samolovac L. Factors affecting milk fat variability in primiparous Simmental cows: housing methods, origin, and calving season. in Acta Agriculturae Serbica. 2023;28(56):131-135.
doi:10.5937/AASer2356131N .

Nikšić, Dragan, Mićić, Nenad, Ostojić-Andrić, Dušica, Perišić, Predrag, Lazarević, Marina, Petričević, Veselin, Samolovac, Ljiljana, "Factors affecting milk fat variability in primiparous Simmental cows: housing methods, origin, and calving season" in Acta Agriculturae Serbica, 28, no. 56 (2023-12):131-135,
https://doi.org/10.5937/AASer2356131N . .

TY  - CONF
AU  - Petričević, Veselin
AU  - Lukić, Miloš
AU  - Škrbić, Zdenka
AU  - Petričević, Maja
AU  - Rakonjac, Simeon
AU  - Dosković, Vladimir
AU  - Milenković, Danijel
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/893
AB  - The goal of the research was to examine the effect of adding different concentrations of pollen to
broiler feed mixtures on the share of tissue in major carcass parts and the chemical composition of dark and
white meat. The research was carried out in the Institute for Animal Husbandry using Cobb 500 hybrid
chickens up to the age of 42 days. A total of 1200 day-old chicks of both sexes were divided into 5 groups.
There were 6 repetitions for each group. During the test, broilers were fed with two mixtures (starter and
finisher), food and water were ad libitum during the test, and the composition of the mixtures differed in the
amount of added pollen. No pollen was added to the control group (C). Chickens of the (I) group consumed
mixtures with the addition of 0.25% pollen, in (II) group 0.5% was added, in group (III) 0.75% was added,
while in group (IV) 1.0% pollen was added. At the end of the experiment, one bird was taken from each
treatment and of both sexes from each repetition using the random sample method, a total of 60 chickens,
from which after slaughter and dissection, the thighs and breast were taken, to determine the share of muscle,
fat and bone tissue and skin. After that, samples of thigh muscle tissue and breast were taken with the aim of
determining the chemical composition of dark and white meat. By processing the obtained data, significant
differences (p<0.05) were determined for the proportion of fat tissue in the thighs. Chickens of group III had
significantly lower (p<0.05) share of fat tissue in thighs compared to chickens of group I. The share of
muscle and bone tissue and skin did not differ under the influence of the examined factor. By processing the
obtained data for the chemical composition of dark and white meat of broiler chickens of both sexes, no
significant differences (p>0.05) were found in the content of water, fat, ash and protein under the influence
of different diets. The use of mixtures with different levels of pollen addition in the diet of broiler chickens
did not have a negative effect on the quality of chicken meat.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
T1  - The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat
SP  - 67
EP  - 67
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_893
ER  - 

@conference{
author = "Petričević, Veselin and Lukić, Miloš and Škrbić, Zdenka and Petričević, Maja and Rakonjac, Simeon and Dosković, Vladimir and Milenković, Danijel",
year = "2023-10",
abstract = "The goal of the research was to examine the effect of adding different concentrations of pollen to
broiler feed mixtures on the share of tissue in major carcass parts and the chemical composition of dark and
white meat. The research was carried out in the Institute for Animal Husbandry using Cobb 500 hybrid
chickens up to the age of 42 days. A total of 1200 day-old chicks of both sexes were divided into 5 groups.
There were 6 repetitions for each group. During the test, broilers were fed with two mixtures (starter and
finisher), food and water were ad libitum during the test, and the composition of the mixtures differed in the
amount of added pollen. No pollen was added to the control group (C). Chickens of the (I) group consumed
mixtures with the addition of 0.25% pollen, in (II) group 0.5% was added, in group (III) 0.75% was added,
while in group (IV) 1.0% pollen was added. At the end of the experiment, one bird was taken from each
treatment and of both sexes from each repetition using the random sample method, a total of 60 chickens,
from which after slaughter and dissection, the thighs and breast were taken, to determine the share of muscle,
fat and bone tissue and skin. After that, samples of thigh muscle tissue and breast were taken with the aim of
determining the chemical composition of dark and white meat. By processing the obtained data, significant
differences (p<0.05) were determined for the proportion of fat tissue in the thighs. Chickens of group III had
significantly lower (p<0.05) share of fat tissue in thighs compared to chickens of group I. The share of
muscle and bone tissue and skin did not differ under the influence of the examined factor. By processing the
obtained data for the chemical composition of dark and white meat of broiler chickens of both sexes, no
significant differences (p>0.05) were found in the content of water, fat, ash and protein under the influence
of different diets. The use of mixtures with different levels of pollen addition in the diet of broiler chickens
did not have a negative effect on the quality of chicken meat.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“",
title = "The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat",
pages = "67-67",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_893"
}

Petričević, V., Lukić, M., Škrbić, Z., Petričević, M., Rakonjac, S., Dosković, V.,& Milenković, D.. (2023-10). The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
Institute for Animal Husbandry, Belgrade-Zemun., 67-67.
https://hdl.handle.net/21.15107/rcub_ristocar_893

Petričević V, Lukić M, Škrbić Z, Petričević M, Rakonjac S, Dosković V, Milenković D. The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:67-67.
https://hdl.handle.net/21.15107/rcub_ristocar_893 .

Petričević, Veselin, Lukić, Miloš, Škrbić, Zdenka, Petričević, Maja, Rakonjac, Simeon, Dosković, Vladimir, Milenković, Danijel, "The influence of pollen in the chicken diet on the share of tissue in major carcass parts and on the chemical composition of dark and white meat" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):67-67,
https://hdl.handle.net/21.15107/rcub_ristocar_893 .

TY  - CONF
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Petričević, Veselin
AU  - Mandić, Violeta
AU  - Pisinov, Boris
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/892
AB  - The widespread use of food additives has experienced a remarkable increase in recent years.
Within the realm of processed meat and meat products, the indispensability of phosphates as additives is
evident, as they significantly enhance the functionality of meat proteins. Furthermore, their application in
meat product manufacturing offers a plethora of advantages, encompassing pH modification and
stabilization, augmented water holding capacity leading to heightened yields, diminished weight loss during
cooking, and an overall enhancement in texture and sensory attributes such as tenderness, juiciness, color,
and flavor. Notably, they serve as a valuable source of essential phosphorus for consumers, crucial for the
growth, maintenance, and repair of all living organisms' tissues and cells. The Rulebook ("Official Gazette of
RS", No. 50/2019 and 34/2023) of the Republic of Serbia establishes the acceptable phosphate levels in
various meat products, stipulating that the amount in cooked sausages should not exceed 8.0 g/kg. This
study aims to examine the phosphate content in meat products available in the Republic of Serbia's market. It
seeks to determine whether producers accurately incorporate additives into their products. Over a period of
two years, the phosphate content in meat products was monitored in the group of cooked sausages within the
subgroups of finely and coarsely ground cooked sausages. Over a span of two years, the phosphate content
was meticulously monitored selected cooked sausages, both finely and coarsely ground in three lot years
resulting in 156 samples. The study examined 52 meat products available on the market were examined: 37
finely ground and 15 coarsely ground cooked sausages. The phosphate content in the products varied greatly
and ranged from 2.01g/kg - 6.98g/kg for finely ground sausages, while the phosphate content for coarsely
ground sausages ranged from 3.33g/kg - 9.15g/kg. The phosphate content was higher than the maximum
allowed concentration in only one sample of one lot series of the single coarsely ground sausage (9.15g/kg).
Based on the comprehensive market survey, it can be confidently concluded that producers appropriately
employ phosphates in their products, despite the diversity in scope and technology involved in meat product
preparation.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
T1  - Phosphates as food additives in meat products manufactured in republic of Serbia
SP  - 72
EP  - 72
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_892
ER  - 

@conference{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Petričević, Veselin and Mandić, Violeta and Pisinov, Boris",
year = "2023-10",
abstract = "The widespread use of food additives has experienced a remarkable increase in recent years.
Within the realm of processed meat and meat products, the indispensability of phosphates as additives is
evident, as they significantly enhance the functionality of meat proteins. Furthermore, their application in
meat product manufacturing offers a plethora of advantages, encompassing pH modification and
stabilization, augmented water holding capacity leading to heightened yields, diminished weight loss during
cooking, and an overall enhancement in texture and sensory attributes such as tenderness, juiciness, color,
and flavor. Notably, they serve as a valuable source of essential phosphorus for consumers, crucial for the
growth, maintenance, and repair of all living organisms' tissues and cells. The Rulebook ("Official Gazette of
RS", No. 50/2019 and 34/2023) of the Republic of Serbia establishes the acceptable phosphate levels in
various meat products, stipulating that the amount in cooked sausages should not exceed 8.0 g/kg. This
study aims to examine the phosphate content in meat products available in the Republic of Serbia's market. It
seeks to determine whether producers accurately incorporate additives into their products. Over a period of
two years, the phosphate content in meat products was monitored in the group of cooked sausages within the
subgroups of finely and coarsely ground cooked sausages. Over a span of two years, the phosphate content
was meticulously monitored selected cooked sausages, both finely and coarsely ground in three lot years
resulting in 156 samples. The study examined 52 meat products available on the market were examined: 37
finely ground and 15 coarsely ground cooked sausages. The phosphate content in the products varied greatly
and ranged from 2.01g/kg - 6.98g/kg for finely ground sausages, while the phosphate content for coarsely
ground sausages ranged from 3.33g/kg - 9.15g/kg. The phosphate content was higher than the maximum
allowed concentration in only one sample of one lot series of the single coarsely ground sausage (9.15g/kg).
Based on the comprehensive market survey, it can be confidently concluded that producers appropriately
employ phosphates in their products, despite the diversity in scope and technology involved in meat product
preparation.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“",
title = "Phosphates as food additives in meat products manufactured in republic of Serbia",
pages = "72-72",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_892"
}

Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Petričević, V., Mandić, V.,& Pisinov, B.. (2023-10). Phosphates as food additives in meat products manufactured in republic of Serbia. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
Institute for Animal Husbandry, Belgrade-Zemun., 72-72.
https://hdl.handle.net/21.15107/rcub_ristocar_892

Petričević M, Stamenić T, Keškić T, Stanišić N, Petričević V, Mandić V, Pisinov B. Phosphates as food additives in meat products manufactured in republic of Serbia. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:72-72.
https://hdl.handle.net/21.15107/rcub_ristocar_892 .

Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Petričević, Veselin, Mandić, Violeta, Pisinov, Boris, "Phosphates as food additives in meat products manufactured in republic of Serbia" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):72-72,
https://hdl.handle.net/21.15107/rcub_ristocar_892 .

TY  - JOUR
AU  - Stanišić, Nikola
AU  - Škrbić, Zdenka
AU  - Petričević, Veselin
AU  - Milenković, Danijel
AU  - Petričević, Maja
AU  - Gogić, Marija
AU  - Lukić, Miloš
PY  - 2023-03-30
UR  - http://r.istocar.bg.ac.rs/handle/123456789/862
AB  - The objective of the present trial was to evaluate the effects of nettle leaves (Urtica dioica) supplementation, broiler gender and muscle portion on meat fatty acid and mineral profiles. Prior to the trial, a total of 600 one-day-old Cobb 500 broiler chickens of both genders, equally, were randomly divided into three groups: a basal diet (control group) and a basal diet supplemented in the last two weeks of fattening with fresh nettle leaves (30 g/kg diet) or with oven dry nettle leaves (5 g/kg diet). After reaching 42 days of age, twenty birds per diet group were randomly selected (four birds per box, both genders equally) and slaughtered, and breasts and drumsticks were collected for analysis. The dry nettle supplementation increased the MUFA and lowered the PUFA, n-6 and n-6/n-3 ratio, mainly in female broilers (p < 0.05). Drumsticks had higher MUFA and PUFA and lower SFA and n-6/n-3 ratio compared to breast meat (p < 0.05). The addition of nettle to broiler diet increased Fe, Zn and Se and decreased Ca levels, mainly in drumsticks (p < 0.05). Furthermore, drumstick meat had more elements with proven health benefits, such as Fe, Zn, Ca and Mn, than breast meat. This study suggests that feeding Cobb 500 broilers with the addition of nettle leaves can significantly change meat fatty acid and mineral composition, but this effect differed between gender and portion.
PB  - MDPI
T2  - Agriculture
T1  - The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion
VL  - 13
IS  - 4
SP  - 799
DO  - 10.3390/agriculture13040799
ER  - 

@article{
author = "Stanišić, Nikola and Škrbić, Zdenka and Petričević, Veselin and Milenković, Danijel and Petričević, Maja and Gogić, Marija and Lukić, Miloš",
year = "2023-03-30",
abstract = "The objective of the present trial was to evaluate the effects of nettle leaves (Urtica dioica) supplementation, broiler gender and muscle portion on meat fatty acid and mineral profiles. Prior to the trial, a total of 600 one-day-old Cobb 500 broiler chickens of both genders, equally, were randomly divided into three groups: a basal diet (control group) and a basal diet supplemented in the last two weeks of fattening with fresh nettle leaves (30 g/kg diet) or with oven dry nettle leaves (5 g/kg diet). After reaching 42 days of age, twenty birds per diet group were randomly selected (four birds per box, both genders equally) and slaughtered, and breasts and drumsticks were collected for analysis. The dry nettle supplementation increased the MUFA and lowered the PUFA, n-6 and n-6/n-3 ratio, mainly in female broilers (p < 0.05). Drumsticks had higher MUFA and PUFA and lower SFA and n-6/n-3 ratio compared to breast meat (p < 0.05). The addition of nettle to broiler diet increased Fe, Zn and Se and decreased Ca levels, mainly in drumsticks (p < 0.05). Furthermore, drumstick meat had more elements with proven health benefits, such as Fe, Zn, Ca and Mn, than breast meat. This study suggests that feeding Cobb 500 broilers with the addition of nettle leaves can significantly change meat fatty acid and mineral composition, but this effect differed between gender and portion.",
publisher = "MDPI",
journal = "Agriculture",
title = "The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion",
volume = "13",
number = "4",
pages = "799",
doi = "10.3390/agriculture13040799"
}

Stanišić, N., Škrbić, Z., Petričević, V., Milenković, D., Petričević, M., Gogić, M.,& Lukić, M.. (2023-03-30). The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion. in Agriculture
MDPI., 13(4), 799.
https://doi.org/10.3390/agriculture13040799

Stanišić N, Škrbić Z, Petričević V, Milenković D, Petričević M, Gogić M, Lukić M. The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion. in Agriculture. 2023;13(4):799.
doi:10.3390/agriculture13040799 .

Stanišić, Nikola, Škrbić, Zdenka, Petričević, Veselin, Milenković, Danijel, Petričević, Maja, Gogić, Marija, Lukić, Miloš, "The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion" in Agriculture, 13, no. 4 (2023-03-30):799,
https://doi.org/10.3390/agriculture13040799 . .

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 . .

Tolimir, N., Milić, D., Škrbić, Z., Lukić, M., Perić, L., Petričević, V.,& Simić, D.. (2023). Novi tehnološki postupak produženja reproduktivnog ciklusa brojlerskih roditelja uz uvažavanje dobrobiti. in Institute for animal husbandry
Institute for Science Application in Agriculture..
https://hdl.handle.net/21.15107/rcub_ristocar_987

Tolimir N, Milić D, Škrbić Z, Lukić M, Perić L, Petričević V, Simić D. Novi tehnološki postupak produženja reproduktivnog ciklusa brojlerskih roditelja uz uvažavanje dobrobiti. in Institute for animal husbandry. 2023;.
https://hdl.handle.net/21.15107/rcub_ristocar_987 .

Tolimir, Nataša, Milić, Dragan, Škrbić, Zdenka, Lukić, Miloš, Perić, Lidija, Petričević, Veselin, Simić, Divna, "Novi tehnološki postupak produženja reproduktivnog ciklusa brojlerskih roditelja uz uvažavanje dobrobiti" in Institute for animal husbandry (2023),
https://hdl.handle.net/21.15107/rcub_ristocar_987 .

Stanišić, N., Maksimović, N., Delić, N., Petričević, M., Gogić, M., Stanojković, A.,& Petričević, V.. (2023). Grubo usitnjene barene hibridne kobasice od svinjskog mesa i teksturisanog proteina soje. .
https://hdl.handle.net/21.15107/rcub_ristocar_980

Stanišić N, Maksimović N, Delić N, Petričević M, Gogić M, Stanojković A, Petričević V. Grubo usitnjene barene hibridne kobasice od svinjskog mesa i teksturisanog proteina soje. 2023;.
https://hdl.handle.net/21.15107/rcub_ristocar_980 .

Stanišić, Nikola, Maksimović, Nevena, Delić, Nikola, Petričević, Maja, Gogić, Marija, Stanojković, Aleksandar, Petričević, Veselin, "Grubo usitnjene barene hibridne kobasice od svinjskog mesa i teksturisanog proteina soje" (2023),
https://hdl.handle.net/21.15107/rcub_ristocar_980 .

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  - Vitorović, Duško
AU  - Božičković, Ivana
AU  - Lukić, Miloš
AU  - Relić, Renata
AU  - Škrbić, Zdenka
AU  - Petričević, Veselin
AU  - Lazarević Macanović, Mirjana
AU  - Krstić, Nikola
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/872
AB  - The first few weeks after broilers hatch are the period of most intense bone growthand development, and the time when they are most susceptible to the in fluence ofvarious external and internal factors. Research in the recent decades has focused on theinvolvement of melatonin in bone development during early life in chickens. Melatoninrelease from the pineal gland has a circadian rhythm, with the highest levels circulatingduring the night and decreasing during the light phase of the day. Various types oflighting are used in intensive broiler production. In this study, the effects of melatoninon the tibial structure and growth of broilers were investigated. During the first twoweeks of life, two groups of chickens were kept under continuous light and fed thesame diet, with the experimental group receiving melatonin in the amount of 0.03 g/kg of feed. The results obtained showed that the addition of melatonin in the diet hadpositive effects on the development and growth of the tibia, which was expressed ina signi ficantly greater thickness of the diaphysis and cortical bone of the diaphysis,higher breaking force and higher values of alkaline phosphatase activity. The corticalbone mineral density of the tibia did not differ signi ficantly between the groups ofchicken.
PB  - University of Belgrade - Faculty of Veterinary Medicine
T2  - Acta Veterinaria-Beograd
T1  - Tibia growth and development in broiler chicks reared under continuous light and melatonin dietary supplementation during the first two weeks of life
VL  - 73
IS  - 2
SP  - 262
EP  - 270
DO  - 10.2478/acve-2023-0020
ER  - 

@article{
author = "Vitorović, Duško and Božičković, Ivana and Lukić, Miloš and Relić, Renata and Škrbić, Zdenka and Petričević, Veselin and Lazarević Macanović, Mirjana and Krstić, Nikola",
year = "2023",
abstract = "The first few weeks after broilers hatch are the period of most intense bone growthand development, and the time when they are most susceptible to the in fluence ofvarious external and internal factors. Research in the recent decades has focused on theinvolvement of melatonin in bone development during early life in chickens. Melatoninrelease from the pineal gland has a circadian rhythm, with the highest levels circulatingduring the night and decreasing during the light phase of the day. Various types oflighting are used in intensive broiler production. In this study, the effects of melatoninon the tibial structure and growth of broilers were investigated. During the first twoweeks of life, two groups of chickens were kept under continuous light and fed thesame diet, with the experimental group receiving melatonin in the amount of 0.03 g/kg of feed. The results obtained showed that the addition of melatonin in the diet hadpositive effects on the development and growth of the tibia, which was expressed ina signi ficantly greater thickness of the diaphysis and cortical bone of the diaphysis,higher breaking force and higher values of alkaline phosphatase activity. The corticalbone mineral density of the tibia did not differ signi ficantly between the groups ofchicken.",
publisher = "University of Belgrade - Faculty of Veterinary Medicine",
journal = "Acta Veterinaria-Beograd",
title = "Tibia growth and development in broiler chicks reared under continuous light and melatonin dietary supplementation during the first two weeks of life",
volume = "73",
number = "2",
pages = "262-270",
doi = "10.2478/acve-2023-0020"
}

Vitorović, D., Božičković, I., Lukić, M., Relić, R., Škrbić, Z., Petričević, V., Lazarević Macanović, M.,& Krstić, N.. (2023). Tibia growth and development in broiler chicks reared under continuous light and melatonin dietary supplementation during the first two weeks of life. in Acta Veterinaria-Beograd
University of Belgrade - Faculty of Veterinary Medicine., 73(2), 262-270.
https://doi.org/10.2478/acve-2023-0020

Vitorović D, Božičković I, Lukić M, Relić R, Škrbić Z, Petričević V, Lazarević Macanović M, Krstić N. Tibia growth and development in broiler chicks reared under continuous light and melatonin dietary supplementation during the first two weeks of life. in Acta Veterinaria-Beograd. 2023;73(2):262-270.
doi:10.2478/acve-2023-0020 .

Vitorović, Duško, Božičković, Ivana, Lukić, Miloš, Relić, Renata, Škrbić, Zdenka, Petričević, Veselin, Lazarević Macanović, Mirjana, Krstić, Nikola, "Tibia growth and development in broiler chicks reared under continuous light and melatonin dietary supplementation during the first two weeks of life" in Acta Veterinaria-Beograd, 73, no. 2 (2023):262-270,
https://doi.org/10.2478/acve-2023-0020 . .

TY  - JOUR
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Stanišić, Nikola
AU  - Petričević, Veselin
AU  - Gogić, Marija
AU  - Mandić, Violeta
AU  - Stajić, Slaviša
PY  - 2022-12-30
UR  - http://r.istocar.bg.ac.rs/handle/123456789/838
AB  - Cooked sausages (frankfurters) are one of the most popular meat products in Serbia and the world. However, high contents of saturated fatty acids and sodium, along with the lack of complex carbohydrates, such as dietary fibers, contribute to the unfavorable health perception of these products. In today's market, a wide variety of additives and substitutes are being used as a replacement for animal fat and sodium in meat products that have little to no impact on processing loss and/or the sensory quality of the final product. Research in this field usually goes toward partial or complete fat replacement with different hydrocolloids or vegetable oils, while KCl is generally recommended for partial replacement of NaCl. However, there is limited data regarding frankfurters that have reduced contents of fats and sodium, along with reduced caloric value with additional prebiotics function. The results of this paper suggest that half of the pork backfat and a third of the NaCl could be replaced in chicken frankfurters with inulin gel and potassium salt to improve their nutritive characteristics and to obtain a product that would have characteristics of functional food. The experimental formulation (INK+) analysis showed characteristical traits for this group of meat products in terms of technological quality and chemical composition and received high sensory evaluation scores for taste, odor, texture, and juiciness. The improved chicken frankfurter group has also shown exceptional nutritional value, considering that it contains a significantly reduced fat content (the main contributor to the caloric value of the final product) and prebiotic function (originating from inulin).
PB  - Faculty of Agriculture and Food Sciences University of Sarajevo
T2  - Works of Faculty of Agriculture and Food Sciences
T1  - Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance
VL  - LXVII
IS  - 72/2
SP  - 157
EP  - 169
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_838
ER  - 

@article{
author = "Petričević, Maja and Stamenić, Tamara and Stanišić, Nikola and Petričević, Veselin and Gogić, Marija and Mandić, Violeta and Stajić, Slaviša",
year = "2022-12-30",
abstract = "Cooked sausages (frankfurters) are one of the most popular meat products in Serbia and the world. However, high contents of saturated fatty acids and sodium, along with the lack of complex carbohydrates, such as dietary fibers, contribute to the unfavorable health perception of these products. In today's market, a wide variety of additives and substitutes are being used as a replacement for animal fat and sodium in meat products that have little to no impact on processing loss and/or the sensory quality of the final product. Research in this field usually goes toward partial or complete fat replacement with different hydrocolloids or vegetable oils, while KCl is generally recommended for partial replacement of NaCl. However, there is limited data regarding frankfurters that have reduced contents of fats and sodium, along with reduced caloric value with additional prebiotics function. The results of this paper suggest that half of the pork backfat and a third of the NaCl could be replaced in chicken frankfurters with inulin gel and potassium salt to improve their nutritive characteristics and to obtain a product that would have characteristics of functional food. The experimental formulation (INK+) analysis showed characteristical traits for this group of meat products in terms of technological quality and chemical composition and received high sensory evaluation scores for taste, odor, texture, and juiciness. The improved chicken frankfurter group has also shown exceptional nutritional value, considering that it contains a significantly reduced fat content (the main contributor to the caloric value of the final product) and prebiotic function (originating from inulin).",
publisher = "Faculty of Agriculture and Food Sciences University of Sarajevo",
journal = "Works of Faculty of Agriculture and Food Sciences",
title = "Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance",
volume = "LXVII",
number = "72/2",
pages = "157-169",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_838"
}

Petričević, M., Stamenić, T., Stanišić, N., Petričević, V., Gogić, M., Mandić, V.,& Stajić, S.. (2022-12-30). Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance. in Works of Faculty of Agriculture and Food Sciences
Faculty of Agriculture and Food Sciences University of Sarajevo., LXVII(72/2), 157-169.
https://hdl.handle.net/21.15107/rcub_ristocar_838

Petričević M, Stamenić T, Stanišić N, Petričević V, Gogić M, Mandić V, Stajić S. Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance. in Works of Faculty of Agriculture and Food Sciences. 2022;LXVII(72/2):157-169.
https://hdl.handle.net/21.15107/rcub_ristocar_838 .

Petričević, Maja, Stamenić, Tamara, Stanišić, Nikola, Petričević, Veselin, Gogić, Marija, Mandić, Violeta, Stajić, Slaviša, "Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance" in Works of Faculty of Agriculture and Food Sciences, LXVII, no. 72/2 (2022-12-30):157-169,
https://hdl.handle.net/21.15107/rcub_ristocar_838 .

TY  - JOUR
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Šobajić, Slađana
AU  - Stanišić, Nikola
AU  - Cekić, Bogdan
AU  - Petričević, Veselin
AU  - Delić, Nikola
PY  - 2022-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/841
AB  - In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot was
immediately used in the preparation of frankfurters (G1F), and the other lot was
frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the
second group of frankfurters (G2F). Physicochemical and technological properties
were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the
frankfurters made from these samples. Frozen storage significantly affected
(p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC,
total pigment, and total heme pigment in the raw meat samples; some frankfurters
characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness)
were affected (p<0.05). However, the differences in the final products' process
loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation
did not show any significance between the two groups of frankfurters It can be
concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the
consequential thawing process (at 4°C for 24h) does not significantly affect the
overall acceptability of frankfurters prepared from them. However, effects on the
marked changes in instrumental color are apparent.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef
VL  - 38
IS  - 2
SP  - 171
EP  - 187
DO  - 10.2298/BAH2202171S
ER  - 

@article{
author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Stanišić, Nikola and Cekić, Bogdan and Petričević, Veselin and Delić, Nikola",
year = "2022-12",
abstract = "In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot was
immediately used in the preparation of frankfurters (G1F), and the other lot was
frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the
second group of frankfurters (G2F). Physicochemical and technological properties
were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the
frankfurters made from these samples. Frozen storage significantly affected
(p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC,
total pigment, and total heme pigment in the raw meat samples; some frankfurters
characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness)
were affected (p<0.05). However, the differences in the final products' process
loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation
did not show any significance between the two groups of frankfurters It can be
concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the
consequential thawing process (at 4°C for 24h) does not significantly affect the
overall acceptability of frankfurters prepared from them. However, effects on the
marked changes in instrumental color are apparent.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef",
volume = "38",
number = "2",
pages = "171-187",
doi = "10.2298/BAH2202171S"
}

Stamenić, T., Petričević, M., Šobajić, S., Stanišić, N., Cekić, B., Petričević, V.,& Delić, N.. (2022-12). Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 38(2), 171-187.
https://doi.org/10.2298/BAH2202171S

Stamenić T, Petričević M, Šobajić S, Stanišić N, Cekić B, Petričević V, Delić N. Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry. 2022;38(2):171-187.
doi:10.2298/BAH2202171S .

Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Stanišić, Nikola, Cekić, Bogdan, Petričević, Veselin, Delić, Nikola, "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef" in Biotechnology in Animal Husbandry, 38, no. 2 (2022-12):171-187,
https://doi.org/10.2298/BAH2202171S . .

TY  - GEN
AU  - Petričević, Maja
AU  - Stanišić, Nikola
AU  - Samolovac, Ljiljana
AU  - Nikšić, Dragan
AU  - Petričević, Veselin
AU  - Gogić, Marija
AU  - Stamenić, Tamara
PY  - 2022-11-23
UR  - http://r.istocar.bg.ac.rs/handle/123456789/839
AB  - Fino usitnjene barene kobasice jedan su od najpopularnijih proizvoda od mesa, kako u Srbiji tako i u svetu. Danas na tržištu postoje različiti aditivi i dodaci koji se koriste kao zamena životinjskih masti i natrijuma u proizvodima od mesa, a koji nemaju veliki uticaj na gubitak mase tokom proizvodnje i/ili na promene senzornog kvaliteta finalnog proizvoda. Većina istraživanja u ovoj oblasti ide u pravcu delimične ili potpune zamene masti različitim hidrokoloidima ili biljnim uljima, dok se za delimičnu zamenu NaCl uglavnom preporučuje KCl. Međutim, postoji malo proizvoda na tržištu, iz grupe fino usitnjenih barenih kobasica, kod kojih je zamenjena mast i natrijum, a koji imaju i smanjenu kalorijsku vrednost uz dodatne prebiotike. 
Rezultati ovog tehničkog rešenja sugerišu da bi se 1/2 svinjskog masnog tkiva i 1/3 NaCl u viršlama proizvedenih od pilećeg mesa, mogla zameniti dodatkom suspenzije inulina i kalijumove soli, kako bi se poboljšale njihove nutritivne karakteristike i dobio proizvod sa karakteristikama funkcionalne hrane. Ovaj nov proizvod takođe ima i posebnu nutritivnu vrednost, s obzirom da sadrži značajno smanjen sadržaj masti, kao glavnog izvora kalorija, uz dodatak prebiotskih vlakana (inulina).
T1  - Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_839
ER  - 

@misc{
author = "Petričević, Maja and Stanišić, Nikola and Samolovac, Ljiljana and Nikšić, Dragan and Petričević, Veselin and Gogić, Marija and Stamenić, Tamara",
year = "2022-11-23",
abstract = "Fino usitnjene barene kobasice jedan su od najpopularnijih proizvoda od mesa, kako u Srbiji tako i u svetu. Danas na tržištu postoje različiti aditivi i dodaci koji se koriste kao zamena životinjskih masti i natrijuma u proizvodima od mesa, a koji nemaju veliki uticaj na gubitak mase tokom proizvodnje i/ili na promene senzornog kvaliteta finalnog proizvoda. Većina istraživanja u ovoj oblasti ide u pravcu delimične ili potpune zamene masti različitim hidrokoloidima ili biljnim uljima, dok se za delimičnu zamenu NaCl uglavnom preporučuje KCl. Međutim, postoji malo proizvoda na tržištu, iz grupe fino usitnjenih barenih kobasica, kod kojih je zamenjena mast i natrijum, a koji imaju i smanjenu kalorijsku vrednost uz dodatne prebiotike. 
Rezultati ovog tehničkog rešenja sugerišu da bi se 1/2 svinjskog masnog tkiva i 1/3 NaCl u viršlama proizvedenih od pilećeg mesa, mogla zameniti dodatkom suspenzije inulina i kalijumove soli, kako bi se poboljšale njihove nutritivne karakteristike i dobio proizvod sa karakteristikama funkcionalne hrane. Ovaj nov proizvod takođe ima i posebnu nutritivnu vrednost, s obzirom da sadrži značajno smanjen sadržaj masti, kao glavnog izvora kalorija, uz dodatak prebiotskih vlakana (inulina).",
title = "Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_839"
}

Petričević, M., Stanišić, N., Samolovac, L., Nikšić, D., Petričević, V., Gogić, M.,& Stamenić, T.. (2022-11-23). Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod. .
https://hdl.handle.net/21.15107/rcub_ristocar_839

Petričević M, Stanišić N, Samolovac L, Nikšić D, Petričević V, Gogić M, Stamenić T. Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod. 2022;.
https://hdl.handle.net/21.15107/rcub_ristocar_839 .

Petričević, Maja, Stanišić, Nikola, Samolovac, Ljiljana, Nikšić, Dragan, Petričević, Veselin, Gogić, Marija, Stamenić, Tamara, "Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod" (2022-11-23),
https://hdl.handle.net/21.15107/rcub_ristocar_839 .

TY  - JOUR
AU  - Micic, Nenad
AU  - Stanojevic, Dragan
AU  - Samolovac, Ljiljana
AU  - Petričević, Veselin
AU  - Stojiljković, Nenad
AU  - Gantner, Vesna
AU  - Bogdanovic, Vladan
PY  - 2022-10-06
UR  - http://r.istocar.bg.ac.rs/handle/123456789/831
AB  - The study aimed to determine the effect of different fixed factors (breed, region, calving year,
calving season, parity and lactation stage) on daily milk production (yield and content) of four
dairy cattle breeds under the heat stress conditions (THI≥72). The research was conducted
on a set of test-day records of four dairy cattle breeds (Simmental, Holstein-Friesian, Red
Holstein and Brown Swiss) reared in the Republic of Serbia (Region of Mačva, Podunavlje and
Šumadija). The statistical analysis included test-day records collected in the period from the
beginning of the year 2012 to the end of the year 2019. Based on the performed analysis, it
could be demonstrated that all the effects included in the statistical model (breed, region,
calving year, calving season, parity and lactation stage) statistically highly significant (p<0.001)
affected daily milk production (yield and content) of cows reared in the terms of the heat stress
conditions. The highest daily milk production was determined in the region of Podunavlje, and
by the Holstein-Friesian breed. Furthermore, dairy cows calved during the spring season, in the
third lactation and from the 61st to the 120th day of lactation, had the highest milk production
during the summer period in an environment characterised by heat stress. Also, daily milk yield
of cows in a heat stress environment decreased in the period from June to September. The
results obtained indicate different animals’ responses to heat stress concerning the animal’s
breed, rearing region, calving year, calving season, parity and lactation stage.
PB  - MLJEKARSTVO
T2  - Mljekarstvo: journal for dairy production and processing improvement
T1  - ANIMAL-RELATED AND SOME ENVIRONMENTAL EFFECTS ON DAILY MILK PRODUCTION > OF DAIRY COWS UNDER THE HEAT STRESS CONDITIONS
VL  - 72
IS  - 4
SP  - 250
EP  - 260
DO  - HTTPS://DOI.ORG/10.15567/MLJEKARSTVO.2022.0406
DO  - HTTPS://DOI.ORG/10.15567/MLJEKARSTVO.2022.0406
ER  - 

@article{
author = "Micic, Nenad and Stanojevic, Dragan and Samolovac, Ljiljana and Petričević, Veselin and Stojiljković, Nenad and Gantner, Vesna and Bogdanovic, Vladan",
year = "2022-10-06",
abstract = "The study aimed to determine the effect of different fixed factors (breed, region, calving year,
calving season, parity and lactation stage) on daily milk production (yield and content) of four
dairy cattle breeds under the heat stress conditions (THI≥72). The research was conducted
on a set of test-day records of four dairy cattle breeds (Simmental, Holstein-Friesian, Red
Holstein and Brown Swiss) reared in the Republic of Serbia (Region of Mačva, Podunavlje and
Šumadija). The statistical analysis included test-day records collected in the period from the
beginning of the year 2012 to the end of the year 2019. Based on the performed analysis, it
could be demonstrated that all the effects included in the statistical model (breed, region,
calving year, calving season, parity and lactation stage) statistically highly significant (p<0.001)
affected daily milk production (yield and content) of cows reared in the terms of the heat stress
conditions. The highest daily milk production was determined in the region of Podunavlje, and
by the Holstein-Friesian breed. Furthermore, dairy cows calved during the spring season, in the
third lactation and from the 61st to the 120th day of lactation, had the highest milk production
during the summer period in an environment characterised by heat stress. Also, daily milk yield
of cows in a heat stress environment decreased in the period from June to September. The
results obtained indicate different animals’ responses to heat stress concerning the animal’s
breed, rearing region, calving year, calving season, parity and lactation stage.",
publisher = "MLJEKARSTVO",
journal = "Mljekarstvo: journal for dairy production and processing improvement",
title = "ANIMAL-RELATED AND SOME ENVIRONMENTAL EFFECTS ON DAILY MILK PRODUCTION > OF DAIRY COWS UNDER THE HEAT STRESS CONDITIONS",
volume = "72",
number = "4",
pages = "250-260",
doi = "HTTPS://DOI.ORG/10.15567/MLJEKARSTVO.2022.0406, HTTPS://DOI.ORG/10.15567/MLJEKARSTVO.2022.0406"
}

Micic, N., Stanojevic, D., Samolovac, L., Petričević, V., Stojiljković, N., Gantner, V.,& Bogdanovic, V.. (2022-10-06). ANIMAL-RELATED AND SOME ENVIRONMENTAL EFFECTS ON DAILY MILK PRODUCTION > OF DAIRY COWS UNDER THE HEAT STRESS CONDITIONS. in Mljekarstvo: journal for dairy production and processing improvement
MLJEKARSTVO., 72(4), 250-260.
https://doi.org/HTTPS://DOI.ORG/10.15567/MLJEKARSTVO.2022.0406

Micic N, Stanojevic D, Samolovac L, Petričević V, Stojiljković N, Gantner V, Bogdanovic V. ANIMAL-RELATED AND SOME ENVIRONMENTAL EFFECTS ON DAILY MILK PRODUCTION > OF DAIRY COWS UNDER THE HEAT STRESS CONDITIONS. in Mljekarstvo: journal for dairy production and processing improvement. 2022;72(4):250-260.
doi:HTTPS://DOI.ORG/10.15567/MLJEKARSTVO.2022.0406 .

Micic, Nenad, Stanojevic, Dragan, Samolovac, Ljiljana, Petričević, Veselin, Stojiljković, Nenad, Gantner, Vesna, Bogdanovic, Vladan, "ANIMAL-RELATED AND SOME ENVIRONMENTAL EFFECTS ON DAILY MILK PRODUCTION > OF DAIRY COWS UNDER THE HEAT STRESS CONDITIONS" in Mljekarstvo: journal for dairy production and processing improvement, 72, no. 4 (2022-10-06):250-260,
https://doi.org/HTTPS://DOI.ORG/10.15567/MLJEKARSTVO.2022.0406 . .

TY  - CONF
AU  - Lukić, Miloš
AU  - Stanišić, Nikola
AU  - Škrbić, Zdenka
AU  - Petričević, Veselin
AU  - Tolimir, Nataša
AU  - Dosković, Vladimir
AU  - Stamenić, Tamara
PY  - 2022-08
UR  - http://r.istocar.bg.ac.rs/handle/123456789/943
AB  - This experiment aimed to evaluate the effects of adding fresh or dry nettle (Urtica dioica L.) to broiler diets during the last week of fattening on proximate composition, fatty acid and mineral content of meat. The trial was performed on a total of 600 ROSS-308 unsexed day-old chickens, divided into 3 groups (C - Control group; FN - Fresh Nettle group; DN - Dry Nettle group). All broilers were bred and fed equally, with standard diets from age 1-42 days, except for the last seven days of fattening when in FN group was added daily to the feeders (on top) 20g/chicken freshly collected, blanched and chopped nettle, or in case of DN group of broilers, 10g/kg finely ground dry nettle mixed into a finisher. On day 42, random sample of 6 male and 6 female birds were taken from each group and slaughtered. Meat samples (breasts and drumsticks) were collected and the proximate composition analysis was conducted on each portion of each chicken (total of 72 samples). The fatty acid composition (Shimadzu GC-2014 with FID detector) and mineral analysis (Na, Mg, K, Ca, Mn, Fe, Cu, Zn and Se content measured by iCap Q) was conducted on each portion (breast and drumstick) of 6 chicken per group (3 male and 3 female). An analysis of variance and t-test (IBM SPSS Statistics 20 software) was performed. Meat fat content was significantly lower (P=0.028) in broilers fed with the addition of dry nettle compared with other two groups, which could have an impact on quality characteristics of meat, such as flavor and tenderness. The addition of fresh or dry nettle influenced meat ash content as well, which was significantly larger compared with C group (P<0.001). Total MUFA was highest in DN group (31.20%), while there were no significant differences between other two groups (P<0.001), mainly due to higher share of palmitoleic and oleic acid found in meat from DN group. The lowest amount of total PUFA (35.08%) and n-6 fatty acids (32.19%) was found in DN group (P<0.001), specifically significantly lower content of linoleic acid. Also, DN group have better n-6/n-3 ratio (11.83) compared to control (13.46, P=0.036), while there was no effect when fresh nettle was used. Analysis of minerals in meat showed significantly higher level of Na and Se in DN group, and Fe and Zn in FN group. Generally, research shows that extra addition of 1% dry nettle in broiler feed during the last seven days of fattening can result in different chemical, fatty acid and mineral composition of meat.
PB  - French Branch of the World’s Poultry Science Association
C3  - 26th World’s Poultry Congress, Book of abstracts
T1  - CAN ONE WEEK’S USE OF NETTLE IN BROILER FEED AFFECT THE CHEMICAL QUALITY OF MEAT?
SP  - 465
EP  - 465
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_943
ER  - 

@conference{
author = "Lukić, Miloš and Stanišić, Nikola and Škrbić, Zdenka and Petričević, Veselin and Tolimir, Nataša and Dosković, Vladimir and Stamenić, Tamara",
year = "2022-08",
abstract = "This experiment aimed to evaluate the effects of adding fresh or dry nettle (Urtica dioica L.) to broiler diets during the last week of fattening on proximate composition, fatty acid and mineral content of meat. The trial was performed on a total of 600 ROSS-308 unsexed day-old chickens, divided into 3 groups (C - Control group; FN - Fresh Nettle group; DN - Dry Nettle group). All broilers were bred and fed equally, with standard diets from age 1-42 days, except for the last seven days of fattening when in FN group was added daily to the feeders (on top) 20g/chicken freshly collected, blanched and chopped nettle, or in case of DN group of broilers, 10g/kg finely ground dry nettle mixed into a finisher. On day 42, random sample of 6 male and 6 female birds were taken from each group and slaughtered. Meat samples (breasts and drumsticks) were collected and the proximate composition analysis was conducted on each portion of each chicken (total of 72 samples). The fatty acid composition (Shimadzu GC-2014 with FID detector) and mineral analysis (Na, Mg, K, Ca, Mn, Fe, Cu, Zn and Se content measured by iCap Q) was conducted on each portion (breast and drumstick) of 6 chicken per group (3 male and 3 female). An analysis of variance and t-test (IBM SPSS Statistics 20 software) was performed. Meat fat content was significantly lower (P=0.028) in broilers fed with the addition of dry nettle compared with other two groups, which could have an impact on quality characteristics of meat, such as flavor and tenderness. The addition of fresh or dry nettle influenced meat ash content as well, which was significantly larger compared with C group (P<0.001). Total MUFA was highest in DN group (31.20%), while there were no significant differences between other two groups (P<0.001), mainly due to higher share of palmitoleic and oleic acid found in meat from DN group. The lowest amount of total PUFA (35.08%) and n-6 fatty acids (32.19%) was found in DN group (P<0.001), specifically significantly lower content of linoleic acid. Also, DN group have better n-6/n-3 ratio (11.83) compared to control (13.46, P=0.036), while there was no effect when fresh nettle was used. Analysis of minerals in meat showed significantly higher level of Na and Se in DN group, and Fe and Zn in FN group. Generally, research shows that extra addition of 1% dry nettle in broiler feed during the last seven days of fattening can result in different chemical, fatty acid and mineral composition of meat.",
publisher = "French Branch of the World’s Poultry Science Association",
journal = "26th World’s Poultry Congress, Book of abstracts",
title = "CAN ONE WEEK’S USE OF NETTLE IN BROILER FEED AFFECT THE CHEMICAL QUALITY OF MEAT?",
pages = "465-465",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_943"
}

Lukić, M., Stanišić, N., Škrbić, Z., Petričević, V., Tolimir, N., Dosković, V.,& Stamenić, T.. (2022-08). CAN ONE WEEK’S USE OF NETTLE IN BROILER FEED AFFECT THE CHEMICAL QUALITY OF MEAT?. in 26th World’s Poultry Congress, Book of abstracts
French Branch of the World’s Poultry Science Association., 465-465.
https://hdl.handle.net/21.15107/rcub_ristocar_943

Lukić M, Stanišić N, Škrbić Z, Petričević V, Tolimir N, Dosković V, Stamenić T. CAN ONE WEEK’S USE OF NETTLE IN BROILER FEED AFFECT THE CHEMICAL QUALITY OF MEAT?. in 26th World’s Poultry Congress, Book of abstracts. 2022;:465-465.
https://hdl.handle.net/21.15107/rcub_ristocar_943 .

Lukić, Miloš, Stanišić, Nikola, Škrbić, Zdenka, Petričević, Veselin, Tolimir, Nataša, Dosković, Vladimir, Stamenić, Tamara, "CAN ONE WEEK’S USE OF NETTLE IN BROILER FEED AFFECT THE CHEMICAL QUALITY OF MEAT?" in 26th World’s Poultry Congress, Book of abstracts (2022-08):465-465,
https://hdl.handle.net/21.15107/rcub_ristocar_943 .

TY  - JOUR
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Petričević, Veselin
AU  - Samolovac, Ljiljana
AU  - Gogić, Marija
AU  - Mandić, Violeta
AU  - Delić, Nikola
PY  - 2022-06
UR  - http://r.istocar.bg.ac.rs/handle/123456789/789
AB  - Calcium and phosphorus represent very important nutrients
when it comes to poultry diet formulations. In this paper, we will briefly discuss
the relevance and nutritional requirements of these minerals in poultry feedstuffs as
well as the average amounts in poultry feed commercially sold in the Serbian
market. A total of 1,058 samples of standard complete feed mixtures for broilers
and laying hens were collected from the Serbian market, produced by the four
major Serbian manufacturers (I-IV) of animal feed over a period of five years
(2017-2021). The samples were classified into five groups: broiler starter feed (n =
198) - SF, grower feed (n = 239) - GF, and finisher feed (n = 204) – FF; layers feed
1 (n = 204) – LF1, and layers feed 2 (n = 213) – LF2. This research suggests that
the mineral composition of poultry feed is highly variable among manufacturers,
but also among the batches of the same manufacturers. All manufacturers for the
analyte in focus had values for certain batches that were outside the limits set by
the Rulebook. In general, the results of our research indicate that the average
content of total phosphorus in feed for broilers and laying hens in Serbia was
mostly close to the minimum-to-mid value of the defined (and declared) range of
permitted concentrations by the Rulebook, while the calcium content was
predominantly close to the maximum-to-middle value. Based on the results of this
study, it is recommended that feed manufacturers more frequently conduct an
external analysis of samples of feed components and poultry feed products for the
composition of these nutrients. Quality control of animal feed could be advised for
poultry farms as well in order to make sure that the feed is actually within the
parameters given by the manufacturers’ declaration.
AB  - Kalcijum i fosfor predstavljaju važne mikronutrijente u hrani za živinu. U ovom
radu ćemo ukratko govoriti o značaju i nutritivnim potrebama ovih minerala u
ishrani živine, kao i o prosečnim količinama ovih nutrijenata u hrani živine koja se
može komercijalno naći na tržištu Srbije. Sa tržišta Srbije prikupljeno je ukupno
1.058 uzoraka od četiri velika srpska proizvođača stočne hrane u periodu od pet
godina - od januara 2017. do decembra 2021. Uzorci su klasifikovani u četiri
grupe: Potpune smeše za tov pilića I (n = 198) - SF, Potpune smeše za tov pilića II
(n = 239) - GF, Potpune smeše za tov pilića III (n = 204) - FF, Potpune smeše za
nosilje jaja za konzum I (n = 204) – LF1, i Potpune smeše za nosilje jaja za
konzum II (n = 213) – LF2. Ovo istraživanje ukazuje na to da je mineralni sastav
hrane za živinu veoma različit među proizvođačima, ali i među šaržama istog
proizvođača. Nekoliko šarži proizvođača I (kod grupa SF, GF, FF) i IV (kod FF
grupe), čak i kada se primene pravila za dozvoljena odstupanja za smeše iz
Pravilnika o kvalitetu hrane za životinje, nisu bile prihvatljive po kvalitetu, jer je
njihov sadržaj kalcijuma bio veći od dozvoljenog za analiziranu smešu hraniva. U
pogledu sadržaja ukupnog fosfora, rezultati pojedinih šarži za kategorije GF i FF
proizvođača II bili su niži i po primeni računice za dozvoljena odstupanja za smeše
prema Pravilniku, pa se kao takve, smatraju neprihvatljivim. Na osnovu rezultata
ove studije može se preporučiti da se češće vrše eksterne analize uzoraka hrane za
živinu na sastav ovih nutrijenata, kao i komponenta koje ulaze u ove smeše.
Kontrola kvaliteta stočne hrane može se savetovati i uzgajivačima živine kako bi se
uverili da je hrana koju daju životinjama zaista u okviru parametara datih u
deklaraciji proizvođača.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Commercial poultry feed in Serbia - calcium and phosphorus contetnt survey
VL  - 38
IS  - 1
SP  - 55
EP  - 66
DO  - 10.2298/BAH2201055P
ER  - 

@article{
author = "Petričević, Maja and Stamenić, Tamara and Petričević, Veselin and Samolovac, Ljiljana and Gogić, Marija and Mandić, Violeta and Delić, Nikola",
year = "2022-06",
abstract = "Calcium and phosphorus represent very important nutrients
when it comes to poultry diet formulations. In this paper, we will briefly discuss
the relevance and nutritional requirements of these minerals in poultry feedstuffs as
well as the average amounts in poultry feed commercially sold in the Serbian
market. A total of 1,058 samples of standard complete feed mixtures for broilers
and laying hens were collected from the Serbian market, produced by the four
major Serbian manufacturers (I-IV) of animal feed over a period of five years
(2017-2021). The samples were classified into five groups: broiler starter feed (n =
198) - SF, grower feed (n = 239) - GF, and finisher feed (n = 204) – FF; layers feed
1 (n = 204) – LF1, and layers feed 2 (n = 213) – LF2. This research suggests that
the mineral composition of poultry feed is highly variable among manufacturers,
but also among the batches of the same manufacturers. All manufacturers for the
analyte in focus had values for certain batches that were outside the limits set by
the Rulebook. In general, the results of our research indicate that the average
content of total phosphorus in feed for broilers and laying hens in Serbia was
mostly close to the minimum-to-mid value of the defined (and declared) range of
permitted concentrations by the Rulebook, while the calcium content was
predominantly close to the maximum-to-middle value. Based on the results of this
study, it is recommended that feed manufacturers more frequently conduct an
external analysis of samples of feed components and poultry feed products for the
composition of these nutrients. Quality control of animal feed could be advised for
poultry farms as well in order to make sure that the feed is actually within the
parameters given by the manufacturers’ declaration., Kalcijum i fosfor predstavljaju važne mikronutrijente u hrani za živinu. U ovom
radu ćemo ukratko govoriti o značaju i nutritivnim potrebama ovih minerala u
ishrani živine, kao i o prosečnim količinama ovih nutrijenata u hrani živine koja se
može komercijalno naći na tržištu Srbije. Sa tržišta Srbije prikupljeno je ukupno
1.058 uzoraka od četiri velika srpska proizvođača stočne hrane u periodu od pet
godina - od januara 2017. do decembra 2021. Uzorci su klasifikovani u četiri
grupe: Potpune smeše za tov pilića I (n = 198) - SF, Potpune smeše za tov pilića II
(n = 239) - GF, Potpune smeše za tov pilića III (n = 204) - FF, Potpune smeše za
nosilje jaja za konzum I (n = 204) – LF1, i Potpune smeše za nosilje jaja za
konzum II (n = 213) – LF2. Ovo istraživanje ukazuje na to da je mineralni sastav
hrane za živinu veoma različit među proizvođačima, ali i među šaržama istog
proizvođača. Nekoliko šarži proizvođača I (kod grupa SF, GF, FF) i IV (kod FF
grupe), čak i kada se primene pravila za dozvoljena odstupanja za smeše iz
Pravilnika o kvalitetu hrane za životinje, nisu bile prihvatljive po kvalitetu, jer je
njihov sadržaj kalcijuma bio veći od dozvoljenog za analiziranu smešu hraniva. U
pogledu sadržaja ukupnog fosfora, rezultati pojedinih šarži za kategorije GF i FF
proizvođača II bili su niži i po primeni računice za dozvoljena odstupanja za smeše
prema Pravilniku, pa se kao takve, smatraju neprihvatljivim. Na osnovu rezultata
ove studije može se preporučiti da se češće vrše eksterne analize uzoraka hrane za
živinu na sastav ovih nutrijenata, kao i komponenta koje ulaze u ove smeše.
Kontrola kvaliteta stočne hrane može se savetovati i uzgajivačima živine kako bi se
uverili da je hrana koju daju životinjama zaista u okviru parametara datih u
deklaraciji proizvođača.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Commercial poultry feed in Serbia - calcium and phosphorus contetnt survey",
volume = "38",
number = "1",
pages = "55-66",
doi = "10.2298/BAH2201055P"
}

Petričević, M., Stamenić, T., Petričević, V., Samolovac, L., Gogić, M., Mandić, V.,& Delić, N.. (2022-06). Commercial poultry feed in Serbia - calcium and phosphorus contetnt survey. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 38(1), 55-66.
https://doi.org/10.2298/BAH2201055P

Petričević M, Stamenić T, Petričević V, Samolovac L, Gogić M, Mandić V, Delić N. Commercial poultry feed in Serbia - calcium and phosphorus contetnt survey. in Biotechnology in Animal Husbandry. 2022;38(1):55-66.
doi:10.2298/BAH2201055P .

Petričević, Maja, Stamenić, Tamara, Petričević, Veselin, Samolovac, Ljiljana, Gogić, Marija, Mandić, Violeta, Delić, Nikola, "Commercial poultry feed in Serbia - calcium and phosphorus contetnt survey" in Biotechnology in Animal Husbandry, 38, no. 1 (2022-06):55-66,
https://doi.org/10.2298/BAH2201055P . .