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, 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  - Trbović, Dejana
AU  - Lukić, Mirjana
AU  - Vranić, Danijela
AU  - Đorđević, Vesna
AU  - Stanišić, Nikola
AU  - Paunović, Nenad
AU  - Ćirić, Jelena
PY  - 2023-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/955
AB  - There are strong indicators of the link between diets and increased burdens of obesity, cardiovascular diseases, diabetes and some cancers. Healthy dietary patterns were defined as diets that are high in fruits, vegetables and non-fat dairy (low in saturated and trans fats). The aims of this study were to determine the fatty acid (FA) profile of meat (poultry, pork, lamb and beef) and the calculated atherogenic index (AI) and thrombogenic index (TI). Poultry, pork and lamb contained more monounsaturated fatty acids (MUFAs) than saturated fatty acids (SFAs). Linear discriminant analysis (LDA) demonstrated that the first discriminant explained 56.11% of the total variance and the second discriminant explained 23.85% of the total variance. The established p value of Wilks' test was p < 0.0001. By canonical correlation, the first and the second discriminant functions in the LDA were established as 0.995 and 0.995, respectively. AI and TI values of less than 0.5 and 1.0, respectively, were previously advised. The obtained AI values in poultry (0.37-0.45) were lower than those in pork (0.50-0.53), lamb (0.54) and beef (0.93) meats. The obtained TI values in poultry (0.81-0.87) were also lower than in pork (1.09-1.18), lamb (1.44) and beef (1.93) meats. Beneficial nutrition habits, i.e., nutrition according to the food pyramid and a Mediterranean diet, should reduce the rate of coronary heart disease and result in better health outcomes for consumers.
PB  - Baltica Journal
T2  - Baltica
T1  - Comprehensive levels of fatty acids in meat: implications for human health
VL  - 36
SP  - 45
EP  - 63
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_955
ER  - 

@article{
author = "Trbović, Dejana and Lukić, Mirjana and Vranić, Danijela and Đorđević, Vesna and Stanišić, Nikola and Paunović, Nenad and Ćirić, Jelena",
year = "2023-11",
abstract = "There are strong indicators of the link between diets and increased burdens of obesity, cardiovascular diseases, diabetes and some cancers. Healthy dietary patterns were defined as diets that are high in fruits, vegetables and non-fat dairy (low in saturated and trans fats). The aims of this study were to determine the fatty acid (FA) profile of meat (poultry, pork, lamb and beef) and the calculated atherogenic index (AI) and thrombogenic index (TI). Poultry, pork and lamb contained more monounsaturated fatty acids (MUFAs) than saturated fatty acids (SFAs). Linear discriminant analysis (LDA) demonstrated that the first discriminant explained 56.11% of the total variance and the second discriminant explained 23.85% of the total variance. The established p value of Wilks' test was p < 0.0001. By canonical correlation, the first and the second discriminant functions in the LDA were established as 0.995 and 0.995, respectively. AI and TI values of less than 0.5 and 1.0, respectively, were previously advised. The obtained AI values in poultry (0.37-0.45) were lower than those in pork (0.50-0.53), lamb (0.54) and beef (0.93) meats. The obtained TI values in poultry (0.81-0.87) were also lower than in pork (1.09-1.18), lamb (1.44) and beef (1.93) meats. Beneficial nutrition habits, i.e., nutrition according to the food pyramid and a Mediterranean diet, should reduce the rate of coronary heart disease and result in better health outcomes for consumers.",
publisher = "Baltica Journal",
journal = "Baltica",
title = "Comprehensive levels of fatty acids in meat: implications for human health",
volume = "36",
pages = "45-63",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_955"
}

Trbović, D., Lukić, M., Vranić, D., Đorđević, V., Stanišić, N., Paunović, N.,& Ćirić, J.. (2023-11). Comprehensive levels of fatty acids in meat: implications for human health. in Baltica
Baltica Journal., 36, 45-63.
https://hdl.handle.net/21.15107/rcub_ristocar_955

Trbović D, Lukić M, Vranić D, Đorđević V, Stanišić N, Paunović N, Ćirić J. Comprehensive levels of fatty acids in meat: implications for human health. in Baltica. 2023;36:45-63.
https://hdl.handle.net/21.15107/rcub_ristocar_955 .

Trbović, Dejana, Lukić, Mirjana, Vranić, Danijela, Đorđević, Vesna, Stanišić, Nikola, Paunović, Nenad, Ćirić, Jelena, "Comprehensive levels of fatty acids in meat: implications for human health" in Baltica, 36 (2023-11):45-63,
https://hdl.handle.net/21.15107/rcub_ristocar_955 .

TY  - CONF
AU  - Keškić, Tanja
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Pisinov, Boris
AU  - Stanišić, Nikola
AU  - Gogić, Marija
AU  - Mandić, Violeta
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/949
AB  - The most common form of communication between producers and consumers is a food labelling
that provides essential and necessary information to consumers at the time of purchase. The correct
declaration provides answers to questions about product safety and quality, information about technological
innovations, prevents a negative impact on consumer delusion and deception, and above all on compliance
with legal regulations. In addition, checking the declared parameters is of great importance for the protection
of consumer health. The aim of the research is to screen the declaration of compliance with the legal
labelling of cooked sausages on the Serbian market. In this study, a total of 60 samples of meat products
from the group of cooked sausages were analysed. 30 samples from the subgroup of finely chopped sausage
(Group I) and 30 samples from the subgroup of coarsely chopped sausage (Group II). The results show that
in the first group, 19 (63.33%) samples have a specified country of origin, and 8 (26.67%) samples have a
specified origin of meat as the main ingredient. In group II, 26 (86.67%) samples have a specified country of
origin, and 14 (46.67%) specified the origin of meat as the main ingredient. 15 (50.00%) samples of Group I
and 22 (73.33%) samples of Group II have a declared percentage of the main ingredient, of which only 2
(6.67%) samples of Group I and only 1 (3.33%) sample of group II have the listed category of meat as the
main ingredient. 17 (56.67%) samples of Group I have a defined shelf life, storage conditions, and shelf life
after opening. In group II, 21 (70%) samples have a defined shelf life, storage conditions, and shelf life after
opening. Of the total examined samples, we can say that only 2 (6.67%) samples of Group I and only 1
(3.33%) sample of Group II have a complete declaration that meets the legal regulations on basic data that
must appear on the declaration. The results show that in both examined groups 60 (100%) samples have
correctly declared nutritional content. On the other hand, producers are aware of this, so they place special
emphasis on that part - the nutritional value. However, the correct declaration and clear definition of all
elements prescribed by legal regulations on the label of meat products is extremely important for the
protection of consumer health. Food manufacturers, competent inspection services as well as food testing
laboratories are responsible for compliance with labelling regulations. Deviation from these requirements
raises questions about product quality and safety, has a negative impact on misconceptions and misleading
consumers, and above all, disrespect and application of legal regulations. Food manufacturers need to
improve food labelling to comply with regulations as well as to instil confidence in consumers. Correct
interpretation enables information about the health, nutritional, and specific properties of the given product,
and they also play a decisive role in the purchase decision.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"
T1  - Adherence to legislative labeling of cooked sausages on the serbian market
SP  - 74
EP  - 74
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_949
ER  - 

@conference{
author = "Keškić, Tanja and Stamenić, Tamara and Petričević, Maja and Pisinov, Boris and Stanišić, Nikola and Gogić, Marija and Mandić, Violeta",
year = "2023-10",
abstract = "The most common form of communication between producers and consumers is a food labelling
that provides essential and necessary information to consumers at the time of purchase. The correct
declaration provides answers to questions about product safety and quality, information about technological
innovations, prevents a negative impact on consumer delusion and deception, and above all on compliance
with legal regulations. In addition, checking the declared parameters is of great importance for the protection
of consumer health. The aim of the research is to screen the declaration of compliance with the legal
labelling of cooked sausages on the Serbian market. In this study, a total of 60 samples of meat products
from the group of cooked sausages were analysed. 30 samples from the subgroup of finely chopped sausage
(Group I) and 30 samples from the subgroup of coarsely chopped sausage (Group II). The results show that
in the first group, 19 (63.33%) samples have a specified country of origin, and 8 (26.67%) samples have a
specified origin of meat as the main ingredient. In group II, 26 (86.67%) samples have a specified country of
origin, and 14 (46.67%) specified the origin of meat as the main ingredient. 15 (50.00%) samples of Group I
and 22 (73.33%) samples of Group II have a declared percentage of the main ingredient, of which only 2
(6.67%) samples of Group I and only 1 (3.33%) sample of group II have the listed category of meat as the
main ingredient. 17 (56.67%) samples of Group I have a defined shelf life, storage conditions, and shelf life
after opening. In group II, 21 (70%) samples have a defined shelf life, storage conditions, and shelf life after
opening. Of the total examined samples, we can say that only 2 (6.67%) samples of Group I and only 1
(3.33%) sample of Group II have a complete declaration that meets the legal regulations on basic data that
must appear on the declaration. The results show that in both examined groups 60 (100%) samples have
correctly declared nutritional content. On the other hand, producers are aware of this, so they place special
emphasis on that part - the nutritional value. However, the correct declaration and clear definition of all
elements prescribed by legal regulations on the label of meat products is extremely important for the
protection of consumer health. Food manufacturers, competent inspection services as well as food testing
laboratories are responsible for compliance with labelling regulations. Deviation from these requirements
raises questions about product quality and safety, has a negative impact on misconceptions and misleading
consumers, and above all, disrespect and application of legal regulations. Food manufacturers need to
improve food labelling to comply with regulations as well as to instil confidence in consumers. Correct
interpretation enables information about the health, nutritional, and specific properties of the given product,
and they also play a decisive role in the purchase decision.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"",
title = "Adherence to legislative labeling of cooked sausages on the serbian market",
pages = "74-74",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_949"
}

Keškić, T., Stamenić, T., Petričević, M., Pisinov, B., Stanišić, N., Gogić, M.,& Mandić, V.. (2023-10). Adherence to legislative labeling of cooked sausages on the serbian market. in Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"
Institute for Animal Husbandry, Belgrade-Zemun., 74-74.
https://hdl.handle.net/21.15107/rcub_ristocar_949

Keškić T, Stamenić T, Petričević M, Pisinov B, Stanišić N, Gogić M, Mandić V. Adherence to legislative labeling of cooked sausages on the serbian market. in Book of abstracts 14th International Symposium „Modern Trends in Livestock Production". 2023;:74-74.
https://hdl.handle.net/21.15107/rcub_ristocar_949 .

Keškić, Tanja, Stamenić, Tamara, Petričević, Maja, Pisinov, Boris, Stanišić, Nikola, Gogić, Marija, Mandić, Violeta, "Adherence to legislative labeling of cooked sausages on the serbian market" in Book of abstracts 14th International Symposium „Modern Trends in Livestock Production" (2023-10):74-74,
https://hdl.handle.net/21.15107/rcub_ristocar_949 .

TY  - CONF
AU  - Maksimović, Nevena
AU  - Ružić-Muslić, Dragana
AU  - Caro Petrovic, Violeta
AU  - Cekić, Bogdan
AU  - Ćosić, Ivan
AU  - Lečić, Nemanja
AU  - Stanišić, Nikola
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/908
AB  - Climate change poses a major global concern and is therefore an
ongoing topic. World’s population is expected to reach 9.7 billion people by 2050
and 10.4 billion by 2100, which means that the food resources will become crucial.
In that respect, animal protein is considered a vital nutrient for growing human
population. However, in the light of ever-changing climate events food and water
sources for both animals and humans can become scarce in certain areas. The
impacts of higher temperatures, changes in precipitation and extreme weather
events pose the most risk on agricultural systems such as livestock. Direct and
indirect influence of heat and drought caused by global warming is harmful to
livestock. Small ruminants and particularly goats are considered more resilient and
better adapted to hot and dry environments compared to other livestock. These
animals require less in terms of feed, water and labor than large ruminants and are
also more thermo-tolerant. They have certain physiological, behavioral and
anatomical advantages aiding their survival during heat and drought. Goats are less
of a competition to humans in terms of available food as they can thrive on plants
unusable for human nutrition. The review discusses advantages of goats as species
in terms of adaptation to changing climate.
PB  - Institute for animal husbandry
C3  - 14th International Symposium Modern Trends in Livestock Production
T1  - Goats and climate resilience
SP  - 129
EP  - 143
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_908
ER  - 

@conference{
author = "Maksimović, Nevena and Ružić-Muslić, Dragana and Caro Petrovic, Violeta and Cekić, Bogdan and Ćosić, Ivan and Lečić, Nemanja and Stanišić, Nikola",
year = "2023-10",
abstract = "Climate change poses a major global concern and is therefore an
ongoing topic. World’s population is expected to reach 9.7 billion people by 2050
and 10.4 billion by 2100, which means that the food resources will become crucial.
In that respect, animal protein is considered a vital nutrient for growing human
population. However, in the light of ever-changing climate events food and water
sources for both animals and humans can become scarce in certain areas. The
impacts of higher temperatures, changes in precipitation and extreme weather
events pose the most risk on agricultural systems such as livestock. Direct and
indirect influence of heat and drought caused by global warming is harmful to
livestock. Small ruminants and particularly goats are considered more resilient and
better adapted to hot and dry environments compared to other livestock. These
animals require less in terms of feed, water and labor than large ruminants and are
also more thermo-tolerant. They have certain physiological, behavioral and
anatomical advantages aiding their survival during heat and drought. Goats are less
of a competition to humans in terms of available food as they can thrive on plants
unusable for human nutrition. The review discusses advantages of goats as species
in terms of adaptation to changing climate.",
publisher = "Institute for animal husbandry",
journal = "14th International Symposium Modern Trends in Livestock Production",
title = "Goats and climate resilience",
pages = "129-143",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_908"
}

Maksimović, N., Ružić-Muslić, D., Caro Petrovic, V., Cekić, B., Ćosić, I., Lečić, N.,& Stanišić, N.. (2023-10). Goats and climate resilience. in 14th International Symposium Modern Trends in Livestock Production
Institute for animal husbandry., 129-143.
https://hdl.handle.net/21.15107/rcub_ristocar_908

Maksimović N, Ružić-Muslić D, Caro Petrovic V, Cekić B, Ćosić I, Lečić N, Stanišić N. Goats and climate resilience. in 14th International Symposium Modern Trends in Livestock Production. 2023;:129-143.
https://hdl.handle.net/21.15107/rcub_ristocar_908 .

Maksimović, Nevena, Ružić-Muslić, Dragana, Caro Petrovic, Violeta, Cekić, Bogdan, Ćosić, Ivan, Lečić, Nemanja, Stanišić, Nikola, "Goats and climate resilience" in 14th International Symposium Modern Trends in Livestock Production (2023-10):129-143,
https://hdl.handle.net/21.15107/rcub_ristocar_908 .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Kurćubić, Vladimir
PY  - 2023-09
UR  - http://r.istocar.bg.ac.rs/handle/123456789/936
AB  - Functional food is a term for food products fortified with ingredients that possess benefi‑ cial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredi‑ ents that possess beneficial effects. The development of such products poses quite a chal‑ lenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology — Special Issue
T1  - Meat products and functional food
VL  - 64
IS  - 2
SP  - 206
EP  - 211
DO  - 10.18485/meattech.2023.64.2.37
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Kurćubić, Vladimir",
year = "2023-09",
abstract = "Functional food is a term for food products fortified with ingredients that possess benefi‑ cial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredi‑ ents that possess beneficial effects. The development of such products poses quite a chal‑ lenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology — Special Issue",
title = "Meat products and functional food",
volume = "64",
number = "2",
pages = "206-211",
doi = "10.18485/meattech.2023.64.2.37"
}

Stajić, S., Stanišić, N.,& Kurćubić, V.. (2023-09). Meat products and functional food. in Meat Technology — Special Issue
Institute of Meat Hygiene and Technology., 64(2), 206-211.
https://doi.org/10.18485/meattech.2023.64.2.37

Stajić S, Stanišić N, Kurćubić V. Meat products and functional food. in Meat Technology — Special Issue. 2023;64(2):206-211.
doi:10.18485/meattech.2023.64.2.37 .

Stajić, Slaviša, Stanišić, Nikola, Kurćubić, Vladimir, "Meat products and functional food" in Meat Technology — Special Issue, 64, no. 2 (2023-09):206-211,
https://doi.org/10.18485/meattech.2023.64.2.37 . .

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  - JOUR
AU  - Krnjaja, Vesna
AU  - Stanković, Slavica
AU  - Obradović, Ana
AU  - Mandić, Violeta
AU  - Petrović, Tanja
AU  - Stanišić, Nikola
AU  - Delić, Nikola
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/970
AB  - The aim of this study was to evaluate the occurrence of total 
aflatoxins (AFs) and type-B fumonisins (FBs) in 65 maize grain samples collected 
during harvest in 2018 (13 samples), 2019 (11 samples), 2020 (9 samples), 2021 
(14 samples) and 2022 (18 samples) from different locations in suburb of Belgrade 
(Republic of Serbia). The average levels of AFs and FBs in mycotoxin-positive 
samples were 5.43 and 2910 µg kg–1
(2018), 5.28 and 2710 µg kg–1
(2019), 2.35 
and 10980 µg kg–1
(2020), 6.81 and 4950 µg kg–1
(2021) and 5.32 and 20310 µg 
kg–1
(2022), respectively. In 23.08% (2018), 18.18% (2019), 22.22% (2020), 
64.29% (2021) and 27.78% (2022) of maize samples, the co-occurrence of AFs and 
FBs was established. The maximum limits of 10 µg kg–1
for AFs in maize and 4000 
µg kg–1
for FBs in unprocessed maize prescribed by regulations of Serbia and the 
European Union were exceeded for AFs in 14.29% (2021) and 5.56% (2022) of 
maize samples and for FBs in 7.69% (2018), 66.67% (2020), 28.57% (2021) and 
41.67% (2022) of maize samples. Multiple linear regression analyses showed a 
statistically significant influence of climate factors (air temperature, relative 
humidity and total rainfall) in July-September (2018-2022) on FBs levels. These 
results indicate the need for continuous monitoring of the health status of harvested 
maize grains and risk assessment of the potential presence of mycotoxins in the 
food chain to avoid adverse effects on human and animal health.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022
VL  - 39
IS  - 2
SP  - 205
EP  - 218
DO  - https://doi.org/10.2298/BAH2302205K
ER  - 

@article{
author = "Krnjaja, Vesna and Stanković, Slavica and Obradović, Ana and Mandić, Violeta and Petrović, Tanja and Stanišić, Nikola and Delić, Nikola",
year = "2023",
abstract = "The aim of this study was to evaluate the occurrence of total 
aflatoxins (AFs) and type-B fumonisins (FBs) in 65 maize grain samples collected 
during harvest in 2018 (13 samples), 2019 (11 samples), 2020 (9 samples), 2021 
(14 samples) and 2022 (18 samples) from different locations in suburb of Belgrade 
(Republic of Serbia). The average levels of AFs and FBs in mycotoxin-positive 
samples were 5.43 and 2910 µg kg–1
(2018), 5.28 and 2710 µg kg–1
(2019), 2.35 
and 10980 µg kg–1
(2020), 6.81 and 4950 µg kg–1
(2021) and 5.32 and 20310 µg 
kg–1
(2022), respectively. In 23.08% (2018), 18.18% (2019), 22.22% (2020), 
64.29% (2021) and 27.78% (2022) of maize samples, the co-occurrence of AFs and 
FBs was established. The maximum limits of 10 µg kg–1
for AFs in maize and 4000 
µg kg–1
for FBs in unprocessed maize prescribed by regulations of Serbia and the 
European Union were exceeded for AFs in 14.29% (2021) and 5.56% (2022) of 
maize samples and for FBs in 7.69% (2018), 66.67% (2020), 28.57% (2021) and 
41.67% (2022) of maize samples. Multiple linear regression analyses showed a 
statistically significant influence of climate factors (air temperature, relative 
humidity and total rainfall) in July-September (2018-2022) on FBs levels. These 
results indicate the need for continuous monitoring of the health status of harvested 
maize grains and risk assessment of the potential presence of mycotoxins in the 
food chain to avoid adverse effects on human and animal health.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022",
volume = "39",
number = "2",
pages = "205-218",
doi = "https://doi.org/10.2298/BAH2302205K"
}

Krnjaja, V., Stanković, S., Obradović, A., Mandić, V., Petrović, T., Stanišić, N.,& Delić, N.. (2023). Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 205-218.
https://doi.org/https://doi.org/10.2298/BAH2302205K

Krnjaja V, Stanković S, Obradović A, Mandić V, Petrović T, Stanišić N, Delić N. Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022. in Biotechnology in Animal Husbandry. 2023;39(2):205-218.
doi:https://doi.org/10.2298/BAH2302205K .

Krnjaja, Vesna, Stanković, Slavica, Obradović, Ana, Mandić, Violeta, Petrović, Tanja, Stanišić, Nikola, Delić, Nikola, "Occurrence of aflatoxins and fumonisins in maize grains harvested in the territory of Belgrade (R. Serbia) from 2018 to 2022" in Biotechnology in Animal Husbandry, 39, no. 2 (2023):205-218,
https://doi.org/https://doi.org/10.2298/BAH2302205K . .

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 .

Petrović, M., Radović, Č., Parunović, N., Mijatović, M., Radojković, D.,& Stanišić, N.. (2010). Kulen od mesa svinje rase mangulica i moravka. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd-Zemun., 81-94.
https://hdl.handle.net/21.15107/rcub_ristocar_968

Petrović M, Radović Č, Parunović N, Mijatović M, Radojković D, Stanišić N. Kulen od mesa svinje rase mangulica i moravka. in Biotechnology in Animal Husbandry. 2010;:81-94.
https://hdl.handle.net/21.15107/rcub_ristocar_968 .

Petrović, Milica, Radović, Čedomir, Parunović, Nenad, Mijatović, Milan, Radojković, Dragan, Stanišić, Nikola, "Kulen od mesa svinje rase mangulica i moravka" in Biotechnology in Animal Husbandry (2010):81-94,
https://hdl.handle.net/21.15107/rcub_ristocar_968 .