TY  - JOUR
AU  - Ostojić Andrić, Dušica
AU  - Bogdanović, Vladan
AU  - Aleksić, S.
AU  - Petrović, Milan M.
AU  - Miščević, Branislav
AU  - Pantelić, Vlada
AU  - Josipović, Slavko
PY  - 2007
UR  - http://r.istocar.bg.ac.rs/handle/123456789/156
AB  - Differences in demonstration of fattening and traits of body development in young cattle from three genotype groups are investigated: Domestic Simmental breed (G1) and its crosses F1 gen. With Limousine (G2) and Charolais breed (G3). Sample included total of 96 heads, 32 in each group. The greatest body mass at birth was realized by Charolais crosses (41,8 kg) and the lowest calves of domestic Simmental breed (40,5 kg), significance of differences established was at the level of p (lt) 0,05. Genotype had significant effect (p (lt) 0.01) on body mass and age at the end of fattening, as well as average life daily gain. Charolais and Limousine crosses at the ages of 446 and 443 days achieved higher body masses at the end of fattening (621 kg and 590 kg) compared to Domestic Simmental breed (477 days and 579 kg). The effect of genotype on traits of body development was highly significant (p (lt) 0.01) for all traits except height to rump (p (lt) 0.05). The highest values of height to withers and rump (131,8 cm and136,1 cm) and cannon circumference (23,1 cm), and the lowest for breast depth (70,8 cm) and breast girth (198,9 cm) were realized by young cattle of Domestic Simmental breed. The most favourable body development from the commercial aspect was realized by Charolais crosses with the highest determined values of breast depth (74,5 cm), carcass length (157,7 cm) and breast girth (202,5 cm). Limousine crosses are characterized by the lowest height to withers and rump (126,7 cm and 134,3 cm), the lowest values of carcass length (155,3 cm) and cannon circumference (21,9 cm), whereas in regard to breast depth (73,5 cm) and girth (202,1 cm) they take intermediary position.
AB  - Proučavane su razlike u ispoljenosti tovnih i osobina telesne razvijenosti između junadi tri genotipske grupe: domaće simentalske rase (G1) i njenih meleza F1 gen. sa limuzin (G2) i šarole rasom (G3). Uzorkom je obuhvaćeno ukupno 96 grla, po 32 u svakoj grupi. Najveću telesnu masu pri rođenju ostvarili su melezi šarolea (41,8 kg) a najmanju telad domaćeg simentalca (40,5 kg) uz značajnost razlika na nivou p (lt) 0,05. Genotip je ispoljio signifikantan uticaj (p (lt) 0.01) na telesnu masu i starost na kraju tova, kao i na prosečan životni dnevni prirast. Melezi šarolea i limuzina pri manjoj starosti (446 i 443 dana) postigli su veće telesne mase na kraju tova (621 kg i 590 kg) u odnosu na domaću simentalsku rasu (477 dana i 579 kg). Uticaj genotipa na osobine telesne razvijenosti je visoko signifikantan (p (lt) 0.01) za sve osobine izuzev visine krsta (p (lt) 0.05). Najveće mere visine grebena i krsta (131,8 cm i 136,1 cm) i obima cevanice (23,1 cm), a najmanje izraženu dubinu grudi (70,8 cm) i obim grudnog koša (198,9 cm) ostvarila su junad domaće simentalske rase. Najpoželjniju razvijenost sa komercijalnog stanovišta ostvarili su melezi šarolea kod kojih su utvrĐene najveće dubine grudi (74,5 cm), dužine trupa (157,7 cm) i obimi grudi (202,5 cm). Meleze limuzina karakteriše najmanja visina grebena i krsta (126,7 cm i 134,3 cm), najmanja dužina trupa (155,3 cm) i obim cevanice (21,9 cm), dok prema dubini (73,5 cm) i obimu grudi (202,1 cm) zauzimaju intermedijernu poziciju.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - The effect of genotype on fattening and body development traits of young cattle
T1  - Uticaj genotipa na tovne osobine i telesnu razvijenost junadi
VL  - 23
IS  - 3-4
SP  - 31
EP  - 39
DO  - 10.2298/BAH0704031O
ER  - 

@article{
author = "Ostojić Andrić, Dušica and Bogdanović, Vladan and Aleksić, S. and Petrović, Milan M. and Miščević, Branislav and Pantelić, Vlada and Josipović, Slavko",
year = "2007",
abstract = "Differences in demonstration of fattening and traits of body development in young cattle from three genotype groups are investigated: Domestic Simmental breed (G1) and its crosses F1 gen. With Limousine (G2) and Charolais breed (G3). Sample included total of 96 heads, 32 in each group. The greatest body mass at birth was realized by Charolais crosses (41,8 kg) and the lowest calves of domestic Simmental breed (40,5 kg), significance of differences established was at the level of p (lt) 0,05. Genotype had significant effect (p (lt) 0.01) on body mass and age at the end of fattening, as well as average life daily gain. Charolais and Limousine crosses at the ages of 446 and 443 days achieved higher body masses at the end of fattening (621 kg and 590 kg) compared to Domestic Simmental breed (477 days and 579 kg). The effect of genotype on traits of body development was highly significant (p (lt) 0.01) for all traits except height to rump (p (lt) 0.05). The highest values of height to withers and rump (131,8 cm and136,1 cm) and cannon circumference (23,1 cm), and the lowest for breast depth (70,8 cm) and breast girth (198,9 cm) were realized by young cattle of Domestic Simmental breed. The most favourable body development from the commercial aspect was realized by Charolais crosses with the highest determined values of breast depth (74,5 cm), carcass length (157,7 cm) and breast girth (202,5 cm). Limousine crosses are characterized by the lowest height to withers and rump (126,7 cm and 134,3 cm), the lowest values of carcass length (155,3 cm) and cannon circumference (21,9 cm), whereas in regard to breast depth (73,5 cm) and girth (202,1 cm) they take intermediary position., Proučavane su razlike u ispoljenosti tovnih i osobina telesne razvijenosti između junadi tri genotipske grupe: domaće simentalske rase (G1) i njenih meleza F1 gen. sa limuzin (G2) i šarole rasom (G3). Uzorkom je obuhvaćeno ukupno 96 grla, po 32 u svakoj grupi. Najveću telesnu masu pri rođenju ostvarili su melezi šarolea (41,8 kg) a najmanju telad domaćeg simentalca (40,5 kg) uz značajnost razlika na nivou p (lt) 0,05. Genotip je ispoljio signifikantan uticaj (p (lt) 0.01) na telesnu masu i starost na kraju tova, kao i na prosečan životni dnevni prirast. Melezi šarolea i limuzina pri manjoj starosti (446 i 443 dana) postigli su veće telesne mase na kraju tova (621 kg i 590 kg) u odnosu na domaću simentalsku rasu (477 dana i 579 kg). Uticaj genotipa na osobine telesne razvijenosti je visoko signifikantan (p (lt) 0.01) za sve osobine izuzev visine krsta (p (lt) 0.05). Najveće mere visine grebena i krsta (131,8 cm i 136,1 cm) i obima cevanice (23,1 cm), a najmanje izraženu dubinu grudi (70,8 cm) i obim grudnog koša (198,9 cm) ostvarila su junad domaće simentalske rase. Najpoželjniju razvijenost sa komercijalnog stanovišta ostvarili su melezi šarolea kod kojih su utvrĐene najveće dubine grudi (74,5 cm), dužine trupa (157,7 cm) i obimi grudi (202,5 cm). Meleze limuzina karakteriše najmanja visina grebena i krsta (126,7 cm i 134,3 cm), najmanja dužina trupa (155,3 cm) i obim cevanice (21,9 cm), dok prema dubini (73,5 cm) i obimu grudi (202,1 cm) zauzimaju intermedijernu poziciju.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "The effect of genotype on fattening and body development traits of young cattle, Uticaj genotipa na tovne osobine i telesnu razvijenost junadi",
volume = "23",
number = "3-4",
pages = "31-39",
doi = "10.2298/BAH0704031O"
}

Ostojić Andrić, D., Bogdanović, V., Aleksić, S., Petrović, M. M., Miščević, B., Pantelić, V.,& Josipović, S.. (2007). The effect of genotype on fattening and body development traits of young cattle. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 23(3-4), 31-39.
https://doi.org/10.2298/BAH0704031O

Ostojić Andrić D, Bogdanović V, Aleksić S, Petrović MM, Miščević B, Pantelić V, Josipović S. The effect of genotype on fattening and body development traits of young cattle. in Biotechnology in Animal Husbandry. 2007;23(3-4):31-39.
doi:10.2298/BAH0704031O .

Ostojić Andrić, Dušica, Bogdanović, Vladan, Aleksić, S., Petrović, Milan M., Miščević, Branislav, Pantelić, Vlada, Josipović, Slavko, "The effect of genotype on fattening and body development traits of young cattle" in Biotechnology in Animal Husbandry, 23, no. 3-4 (2007):31-39,
https://doi.org/10.2298/BAH0704031O . .

TY  - CONF
AU  - Aleksić, S.
AU  - Petrović, Milan M.
AU  - Sretenović, Ljiljana
AU  - Pantelić, Vlada
AU  - Tomašević, Dušica
AU  - Ostojić Andrić, Dušica
PY  - 2007
UR  - http://r.istocar.bg.ac.rs/handle/123456789/155
AB  - Number of heads of cattle in the last 11 years is constantly decreasing. In this period, number of cattle is reduced by 18%. Number of cows and pregnant heifers reduced by 14%. Data indicate that at the end of 2006 1,096.000 heads of cattle were registered. It should be pointed out that number of cows and pregnant heifers of 710.000 heads at the end of 2006 which are included in reproduction represent the future of Serbian cattle production in future. Dominant breeds are Domestic Spotted and Simmental cattle, participating by about 70% in total number, then crossbreds of Domestic Spotted and Simmental and Busha cattle participating with about 25%, and about 5% goes to Black and Red-White cattle of European White-Black and Holstein races. Production of cow's milk is in slight constant increase. This can be explained by increased production of milk per cow. Genetic progress in milk traits was achieved by utilization of progeny tested bulls on milk and increased scope of artificial insemination of cows and heifers. Production of meat is in constant decrease which is consequence of reduction of total number of cattle as well as insufficient number of slaughterhouses with EU certificate. Of total quantity of produced meat, in Central Serbia 69.000 t and in Vojvodina 21.000 t of meat is produced. Starting from the current situation in cattle production, and on basis of previous practice, domestic and international, and development of cattle breeding, fast and efficient transformation of cattle production is necessary, enlargement of agricultural farms and forming of specialized farmers for production of meat and milk. Systems of certification and registration which would increase the product value should be introduced on specialized farms. Milk produced in this way can have added value on the market through special dairy products (hard cheeses, semi hard cheeses, white-soft cheeses and milk beverages). Agricultural households/farms specializing in meat production have objective - production of beef for domestic needs and export. Future of export of Serbian meat is first of all in production of beef of high quality which complies with demands of specific markets (Italy, Greece, etc.).
AB  - Na osnovu zvaničnih statističkih podataka stanje u govedarstvu se ocenjuje kao nepovoljno. Broj grla poslednjih deset godina konstantno opada. U ovom periodu broj goveda je smanjen za 18%. Dok je broj krava i steonih junica smanjen za 14,3%. Podaci o brojnom stanju i kategorijama goveda takodje ukazuju na značajno smanjenje, tako da kategorija junadi od 1-2 godine je smanjen za 24.5% dok broj teladi je smanjen za 29.2%. Podaci pokazuju da je na kraju 2006. godine evidentirano 1,096.000 grla goveda. Posebno treba imati u vidu da broj krava i steonih junica od 710.000 grla na kraju 2006. godine koja ulaze u reprodukciju predstavljaju budućnost srpske govedarske proizvodnje u narednom periodu. Dominantne rase su domaća šarena i simentalska rasa, sa učešćem od oko 70% u ukupnom broju goveda, zatim melezi goveda domaće šarene i simentalske rase i buša goveda sa oko 25%, i 5% čine crno-bela goveda i crveno-bela goveda evropskih crnobelih i holštajn rasa. Proizvodnja kravljeg mleka je u blagom stalnom porastu. Ovo se može objasniti povećanom proizvodnjom mleka po kravi. Genetski napredak u osobinama mlečnosti postignut je korišćenjem progeno testiranih bikova na mleko i povećanom obimu veštačkog osemenjavanja krava i junica. Proizvodnja mesa je u stalnom opadanju što je posledica opadanja ukupnog broja goveda kao i nedovoljan broj klanica koje imaju sertifikat EU. U 2006. godini registrovane su samo 4 klanice sa EU sertifikatima. Od ukupne kolićine proizvedenog mesa u Centralnoj Srbiji se proizvede 69.000 t dok u Vojvodini 21.000 t. Polazeći od postojećeg stanja u govedarskoj proizvodnji, kao i na osnovu dosadašnje domaće i međunarodne prakse i razvoja govedarstva neophodna brza i efikasna transformacija govedarske proizvodnje u cilju ukrupnjavanja zemljišnih poseda i stvaranja specijalizovanih farmera za proizvodnju mleka i mesa. Na specijalizovanim farmama treba uvesti sisteme certifikacije i registracije koje povećavaju vrednost proizvoda. Ovako proizvedeno mleko može se dalje valorizovati na tržištu preko specijalnih proizvoda od mleka (tvrdi sirevi, polutvrdi sirevi, beli sir i mlečni napitci). Gazdinstva ( farmeri ) specijalizovani za proizvodnju mesa imaju za cilj proizvodnju junećeg mesa za domaće potrebe i za izvoz. Budućnost srpskog izvoza mesa leži pre svega u proizvodnji junećeg mesa takvog kvaliteta koji odgovara zahtevima odgovarajućeg tržišta (Italija, Grčka i dr).
PB  - Institute for Animal Husbandry, Belgrade
C3  - Biotechnology in Animal Husbandry
T1  - Cattle production: Current situation and future directions of development in Republic of Serbia
T1  - Govedarska proizvodnja - stanje i budući pravci razvoja u Republici Srbiji
VL  - 23
IS  - 5-6-1
SP  - 1
EP  - 10
DO  - 10.2298/BAH0701001A
ER  - 

@conference{
author = "Aleksić, S. and Petrović, Milan M. and Sretenović, Ljiljana and Pantelić, Vlada and Tomašević, Dušica and Ostojić Andrić, Dušica",
year = "2007",
abstract = "Number of heads of cattle in the last 11 years is constantly decreasing. In this period, number of cattle is reduced by 18%. Number of cows and pregnant heifers reduced by 14%. Data indicate that at the end of 2006 1,096.000 heads of cattle were registered. It should be pointed out that number of cows and pregnant heifers of 710.000 heads at the end of 2006 which are included in reproduction represent the future of Serbian cattle production in future. Dominant breeds are Domestic Spotted and Simmental cattle, participating by about 70% in total number, then crossbreds of Domestic Spotted and Simmental and Busha cattle participating with about 25%, and about 5% goes to Black and Red-White cattle of European White-Black and Holstein races. Production of cow's milk is in slight constant increase. This can be explained by increased production of milk per cow. Genetic progress in milk traits was achieved by utilization of progeny tested bulls on milk and increased scope of artificial insemination of cows and heifers. Production of meat is in constant decrease which is consequence of reduction of total number of cattle as well as insufficient number of slaughterhouses with EU certificate. Of total quantity of produced meat, in Central Serbia 69.000 t and in Vojvodina 21.000 t of meat is produced. Starting from the current situation in cattle production, and on basis of previous practice, domestic and international, and development of cattle breeding, fast and efficient transformation of cattle production is necessary, enlargement of agricultural farms and forming of specialized farmers for production of meat and milk. Systems of certification and registration which would increase the product value should be introduced on specialized farms. Milk produced in this way can have added value on the market through special dairy products (hard cheeses, semi hard cheeses, white-soft cheeses and milk beverages). Agricultural households/farms specializing in meat production have objective - production of beef for domestic needs and export. Future of export of Serbian meat is first of all in production of beef of high quality which complies with demands of specific markets (Italy, Greece, etc.)., Na osnovu zvaničnih statističkih podataka stanje u govedarstvu se ocenjuje kao nepovoljno. Broj grla poslednjih deset godina konstantno opada. U ovom periodu broj goveda je smanjen za 18%. Dok je broj krava i steonih junica smanjen za 14,3%. Podaci o brojnom stanju i kategorijama goveda takodje ukazuju na značajno smanjenje, tako da kategorija junadi od 1-2 godine je smanjen za 24.5% dok broj teladi je smanjen za 29.2%. Podaci pokazuju da je na kraju 2006. godine evidentirano 1,096.000 grla goveda. Posebno treba imati u vidu da broj krava i steonih junica od 710.000 grla na kraju 2006. godine koja ulaze u reprodukciju predstavljaju budućnost srpske govedarske proizvodnje u narednom periodu. Dominantne rase su domaća šarena i simentalska rasa, sa učešćem od oko 70% u ukupnom broju goveda, zatim melezi goveda domaće šarene i simentalske rase i buša goveda sa oko 25%, i 5% čine crno-bela goveda i crveno-bela goveda evropskih crnobelih i holštajn rasa. Proizvodnja kravljeg mleka je u blagom stalnom porastu. Ovo se može objasniti povećanom proizvodnjom mleka po kravi. Genetski napredak u osobinama mlečnosti postignut je korišćenjem progeno testiranih bikova na mleko i povećanom obimu veštačkog osemenjavanja krava i junica. Proizvodnja mesa je u stalnom opadanju što je posledica opadanja ukupnog broja goveda kao i nedovoljan broj klanica koje imaju sertifikat EU. U 2006. godini registrovane su samo 4 klanice sa EU sertifikatima. Od ukupne kolićine proizvedenog mesa u Centralnoj Srbiji se proizvede 69.000 t dok u Vojvodini 21.000 t. Polazeći od postojećeg stanja u govedarskoj proizvodnji, kao i na osnovu dosadašnje domaće i međunarodne prakse i razvoja govedarstva neophodna brza i efikasna transformacija govedarske proizvodnje u cilju ukrupnjavanja zemljišnih poseda i stvaranja specijalizovanih farmera za proizvodnju mleka i mesa. Na specijalizovanim farmama treba uvesti sisteme certifikacije i registracije koje povećavaju vrednost proizvoda. Ovako proizvedeno mleko može se dalje valorizovati na tržištu preko specijalnih proizvoda od mleka (tvrdi sirevi, polutvrdi sirevi, beli sir i mlečni napitci). Gazdinstva ( farmeri ) specijalizovani za proizvodnju mesa imaju za cilj proizvodnju junećeg mesa za domaće potrebe i za izvoz. Budućnost srpskog izvoza mesa leži pre svega u proizvodnji junećeg mesa takvog kvaliteta koji odgovara zahtevima odgovarajućeg tržišta (Italija, Grčka i dr).",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Cattle production: Current situation and future directions of development in Republic of Serbia, Govedarska proizvodnja - stanje i budući pravci razvoja u Republici Srbiji",
volume = "23",
number = "5-6-1",
pages = "1-10",
doi = "10.2298/BAH0701001A"
}

Aleksić, S., Petrović, M. M., Sretenović, L., Pantelić, V., Tomašević, D.,& Ostojić Andrić, D.. (2007). Cattle production: Current situation and future directions of development in Republic of Serbia. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 23(5-6-1), 1-10.
https://doi.org/10.2298/BAH0701001A

Aleksić S, Petrović MM, Sretenović L, Pantelić V, Tomašević D, Ostojić Andrić D. Cattle production: Current situation and future directions of development in Republic of Serbia. in Biotechnology in Animal Husbandry. 2007;23(5-6-1):1-10.
doi:10.2298/BAH0701001A .

Aleksić, S., Petrović, Milan M., Sretenović, Ljiljana, Pantelić, Vlada, Tomašević, Dušica, Ostojić Andrić, Dušica, "Cattle production: Current situation and future directions of development in Republic of Serbia" in Biotechnology in Animal Husbandry, 23, no. 5-6-1 (2007):1-10,
https://doi.org/10.2298/BAH0701001A . .

TY  - JOUR
AU  - Ostojić Andrić, Dušica
AU  - Bogdanović, Vladan
AU  - Aleksić, S.
AU  - Petrović, Milan M.
AU  - Miščević, Branislav
AU  - Pantelić, Vlada
AU  - Josipović, Slavko
PY  - 2007
UR  - http://r.istocar.bg.ac.rs/handle/123456789/113
AB  - Differences in dressing percentage and content of different tissues in carcasses of Domestic Spotted breed and crosses F1 generation with Charolais and Limousine breed were investigated. Total of 30 carcass sides were dissected, 10 in each genetic group. Genotype exhibited very significant effect (p (lt) 0,01) on dressing percentage and content of tissues, except for connective tissue. The highest dressing percentage was determined in crosses with Charolais (59,92%) followed by crosses with Limousine (59,85%), with statistically significant difference (p (lt) 0,01) to dressing percentage established for heads of domestic Simmental breed (55,71%). Crosses with Charolais and Limousine realized considerably higher content of muscle tissue (81,5% and 80,7%) compared to heads of domestic Simmental breed (77,86%). Content of bone tissue of 16,45% in carcasses of domestic Simmental breed was considerably higher (p (lt) 0,01) compared to both groups of crosses, whereas the content of fat and connective tissue was considerably higher (p (lt) 0,05) only in relation to crosses with Limousine.
AB  - Proučavane su razlike u randmanu i sadržaju tkiva u trupovima između domaće simentalske rase i njenih meleza F1 generacije sa šarole i limuzin rasom. Ukupno je disecirano 30 polutki, po 10 u svakoj genotipskoj grupi. Genotip je ispoljio vrlo značajan uticaj (p (lt) 0,01) na randman i sadržaj tkiva, izuzev udela vezivnog tkiva. Najveći randman utvrđen je kod meleza sa šaroleom (59,92%) pa limuzinom (59,85%), uz statistički značajnu razliku limuzina i šarolea ostvarili su značajno veći sadržaj mišićnog tkiva (81,5% i 80,7%) u odnosu na grla domaće simentalske rase (77,86%). Sadržaj koštanog tkiva od 16,45% u trupovima domaće simentalske rase bio je značajno veći (p (lt) 0,01) u odnosu na obe grupe meleza, dok je sadržaj masnog i vezivnog tkiva bio značajno veći (p (lt) 0,05) samo u odnosu na meleze limuzina.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - The effect of genotype on dressing percentage and tissue content of beef carcasses
T1  - Uticaj genotipa na randman i sadržaj tkiva u junećim trupovima
VL  - 23
IS  - 5-6-2
SP  - 17
EP  - 23
DO  - 10.2298/BAH0702017O
ER  - 

@article{
author = "Ostojić Andrić, Dušica and Bogdanović, Vladan and Aleksić, S. and Petrović, Milan M. and Miščević, Branislav and Pantelić, Vlada and Josipović, Slavko",
year = "2007",
abstract = "Differences in dressing percentage and content of different tissues in carcasses of Domestic Spotted breed and crosses F1 generation with Charolais and Limousine breed were investigated. Total of 30 carcass sides were dissected, 10 in each genetic group. Genotype exhibited very significant effect (p (lt) 0,01) on dressing percentage and content of tissues, except for connective tissue. The highest dressing percentage was determined in crosses with Charolais (59,92%) followed by crosses with Limousine (59,85%), with statistically significant difference (p (lt) 0,01) to dressing percentage established for heads of domestic Simmental breed (55,71%). Crosses with Charolais and Limousine realized considerably higher content of muscle tissue (81,5% and 80,7%) compared to heads of domestic Simmental breed (77,86%). Content of bone tissue of 16,45% in carcasses of domestic Simmental breed was considerably higher (p (lt) 0,01) compared to both groups of crosses, whereas the content of fat and connective tissue was considerably higher (p (lt) 0,05) only in relation to crosses with Limousine., Proučavane su razlike u randmanu i sadržaju tkiva u trupovima između domaće simentalske rase i njenih meleza F1 generacije sa šarole i limuzin rasom. Ukupno je disecirano 30 polutki, po 10 u svakoj genotipskoj grupi. Genotip je ispoljio vrlo značajan uticaj (p (lt) 0,01) na randman i sadržaj tkiva, izuzev udela vezivnog tkiva. Najveći randman utvrđen je kod meleza sa šaroleom (59,92%) pa limuzinom (59,85%), uz statistički značajnu razliku limuzina i šarolea ostvarili su značajno veći sadržaj mišićnog tkiva (81,5% i 80,7%) u odnosu na grla domaće simentalske rase (77,86%). Sadržaj koštanog tkiva od 16,45% u trupovima domaće simentalske rase bio je značajno veći (p (lt) 0,01) u odnosu na obe grupe meleza, dok je sadržaj masnog i vezivnog tkiva bio značajno veći (p (lt) 0,05) samo u odnosu na meleze limuzina.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "The effect of genotype on dressing percentage and tissue content of beef carcasses, Uticaj genotipa na randman i sadržaj tkiva u junećim trupovima",
volume = "23",
number = "5-6-2",
pages = "17-23",
doi = "10.2298/BAH0702017O"
}

Ostojić Andrić, D., Bogdanović, V., Aleksić, S., Petrović, M. M., Miščević, B., Pantelić, V.,& Josipović, S.. (2007). The effect of genotype on dressing percentage and tissue content of beef carcasses. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 23(5-6-2), 17-23.
https://doi.org/10.2298/BAH0702017O

Ostojić Andrić D, Bogdanović V, Aleksić S, Petrović MM, Miščević B, Pantelić V, Josipović S. The effect of genotype on dressing percentage and tissue content of beef carcasses. in Biotechnology in Animal Husbandry. 2007;23(5-6-2):17-23.
doi:10.2298/BAH0702017O .

Ostojić Andrić, Dušica, Bogdanović, Vladan, Aleksić, S., Petrović, Milan M., Miščević, Branislav, Pantelić, Vlada, Josipović, Slavko, "The effect of genotype on dressing percentage and tissue content of beef carcasses" in Biotechnology in Animal Husbandry, 23, no. 5-6-2 (2007):17-23,
https://doi.org/10.2298/BAH0702017O . .

TY  - JOUR
AU  - Miščević, Branislav
AU  - Aleksić, S.
AU  - Sretenović, Ljiljana
AU  - Pantelić, Vlada
AU  - Trivunović, Snežana
AU  - Ostojić Andrić, Dušica
PY  - 2007
UR  - http://r.istocar.bg.ac.rs/handle/123456789/109
AB  - Investigations were carried out on four muscles (M. longissimus dorsi, M. semimembranosus, M. semitendinosus, M. biceps femoris) taken from five young cattle (crosses Domestic Spotted x Limousine) of average body mass prior to slaughtering of 587 kg. On all muscles, 24 h after slaughtering, sensory evaluation was carried out and the following parameters determined: pH value, colour, water binding ability, cooking loss and tenderness (initial values). The remaining part of each muscle was divided into 6 parts, 3 were packaged in plastic foil (control samples), and other 3 were soaked in solution containing 0,4% CaCl2 and 0,4% NaCl and packaged in plastic foil. Pieces of meat prepared in this way were left on temperature of + 40C 7, 14 and 21 days to mature. After this period, all mentioned analyses were carried out on meat samples. It was established that pH value during maturation increased, that meat packaged in plastic foil after 14 days of maturation becomes unusable, whereas the increase of pH values of meat whose maturation occurred in solution CaCl2 and NaCl was slower and therefore meat was still usable after 21 days. Color of meat in control samples was slightly lighter compared to initial condition, whereas the color of meat whose maturation occurred in solutions of salt was statistically considerably lighter (P (lt) 0,05 after 7 days, a P (lt) 0,001 after 14 and 21 days). Water binding ability in control samples was slightly better (P>0,05) after 7 days and after 14 days it was statistically significantly better (P (lt) 0,05) compared to initial state, whereas in meat whose maturation occurred in salt solution this ability was at initial level even after 21 days. Cooking loss in control samples was lower compared to initial values whereas in meat soaked in salt solution cooking loss was higher. Meat tenderness in control samples was statistically considerably better after 14 days of maturation (when meat was not fit for use) and in meat soaked in salt solution it was statistically highly significantly better after 14 and 21 days. According to sensory evaluation, control samples of meat, after 14 days of maturation are not fit for use, whereas meat whose maturation occurred in solution of CaCl2 and NaCl even after 21 days is acceptable from the sensory aspect.
AB  - Ispitivanja su obavljena na četiri mišića (M. longissimus dorsi, M. semimembranosus, M. semitendinosus, M. biceps femoris) uzetih od pet junadi (melezi domaće šareno goveče x limuzin), prosečne mase pred klanje 587 kg. Na svim mišićima 24 sata posle klanja obavljena je senzorna ocena i određeni su: pH vrednost, boja, sposobnost vezivanja dodate vode, kalo kuvanja i mekoća (početne vrednosti). Ostatak svakog mišića podeljen je na 6 delova od kojih su po 3 upakovani u plastičnu foliju (kontrolni uzorci), a ostala 3 dela su potopljena u rastvor koji sadrži 0,4% CaCl2 i 0,4% NaCl i upakovani u plastičnu foliju. Ovako pripremljeni komadi mesa ostavljeni su pri temperaturi od + 40C 7, 14 i 21 dan na zrenju. Posle isteka zadatog vremena urađena su na komadima od svih mišića navedena ispitivanja.Utvrđeno je da se pH vrednost tokom zrenja povećava i da u mesu koje je upakovano u plastičnu foliju posle 14 dana zrenja dospeva u oblast kad je meso neupotrebljivo, dok je povećanje pH vrednosti kod mesa čije se zrenje odvijalo u rastvoru CaCl2 i NaCl sporije tako da je meso i posle 21 dan upotrebljivo. Boja mesa kod kontrolnih uzoraka bila je neznatno svetlija u odnosu na početno stanje, dok je boja mesa čije se zrenje odvijalo u rastvoru soli bila statistički značajno svetlija (P (lt) 0,05 nakon 7 dana, a P (lt) 0,001 nakon 14 i 21 dan). Sposobnost vezivanja vode kod kontrolnih uzoraka bila je neznatno (P>0,05) bolja nakon 7 dana dok je nakon 14 dana bila statistički značajno bolja (P (lt) 0,05) u poređenju sa početnim stanjem, dok je kod mesa čije se zrenje odvijalo u rastvoru soli i posle 21 dan bila na nivou početnog stanja. Kalo kuvanja kod kontrolnih uzoraka bio je manji u poređenju sa vrednostima na početku ogleda dok je kod mesa potopljenog u rastvor soli bio veći. Mekoća mesa kod kontrolnih uzoraka bila je statistički značajno bolja nakon 14 dana zrenja (kad je meso bilo neupotrebljivo) dok je kod mesa potopljenog u rastvor soli bila statistički visoko značajno bolja posle 14 i 21 dan. Prema senzornoj oceni kontrolni uzorci mesa nakon 14 dana zrenja postaju neupotrebljivi, dok je meso čije se zrenje odvijalo u rastvoru CaCl2 i NaCl i nakon 21 dan zrenja senzorno veoma prihvatljivo.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - The effect of time of maturation and CaCl2 on quality of young beef
T1  - Uticaj vremena zrenja i CaCl2 na kvalitet junećeg mesa
VL  - 23
IS  - 5-6-2
SP  - 49
EP  - 58
DO  - 10.2298/BAH0702049M
ER  - 

@article{
author = "Miščević, Branislav and Aleksić, S. and Sretenović, Ljiljana and Pantelić, Vlada and Trivunović, Snežana and Ostojić Andrić, Dušica",
year = "2007",
abstract = "Investigations were carried out on four muscles (M. longissimus dorsi, M. semimembranosus, M. semitendinosus, M. biceps femoris) taken from five young cattle (crosses Domestic Spotted x Limousine) of average body mass prior to slaughtering of 587 kg. On all muscles, 24 h after slaughtering, sensory evaluation was carried out and the following parameters determined: pH value, colour, water binding ability, cooking loss and tenderness (initial values). The remaining part of each muscle was divided into 6 parts, 3 were packaged in plastic foil (control samples), and other 3 were soaked in solution containing 0,4% CaCl2 and 0,4% NaCl and packaged in plastic foil. Pieces of meat prepared in this way were left on temperature of + 40C 7, 14 and 21 days to mature. After this period, all mentioned analyses were carried out on meat samples. It was established that pH value during maturation increased, that meat packaged in plastic foil after 14 days of maturation becomes unusable, whereas the increase of pH values of meat whose maturation occurred in solution CaCl2 and NaCl was slower and therefore meat was still usable after 21 days. Color of meat in control samples was slightly lighter compared to initial condition, whereas the color of meat whose maturation occurred in solutions of salt was statistically considerably lighter (P (lt) 0,05 after 7 days, a P (lt) 0,001 after 14 and 21 days). Water binding ability in control samples was slightly better (P>0,05) after 7 days and after 14 days it was statistically significantly better (P (lt) 0,05) compared to initial state, whereas in meat whose maturation occurred in salt solution this ability was at initial level even after 21 days. Cooking loss in control samples was lower compared to initial values whereas in meat soaked in salt solution cooking loss was higher. Meat tenderness in control samples was statistically considerably better after 14 days of maturation (when meat was not fit for use) and in meat soaked in salt solution it was statistically highly significantly better after 14 and 21 days. According to sensory evaluation, control samples of meat, after 14 days of maturation are not fit for use, whereas meat whose maturation occurred in solution of CaCl2 and NaCl even after 21 days is acceptable from the sensory aspect., Ispitivanja su obavljena na četiri mišića (M. longissimus dorsi, M. semimembranosus, M. semitendinosus, M. biceps femoris) uzetih od pet junadi (melezi domaće šareno goveče x limuzin), prosečne mase pred klanje 587 kg. Na svim mišićima 24 sata posle klanja obavljena je senzorna ocena i određeni su: pH vrednost, boja, sposobnost vezivanja dodate vode, kalo kuvanja i mekoća (početne vrednosti). Ostatak svakog mišića podeljen je na 6 delova od kojih su po 3 upakovani u plastičnu foliju (kontrolni uzorci), a ostala 3 dela su potopljena u rastvor koji sadrži 0,4% CaCl2 i 0,4% NaCl i upakovani u plastičnu foliju. Ovako pripremljeni komadi mesa ostavljeni su pri temperaturi od + 40C 7, 14 i 21 dan na zrenju. Posle isteka zadatog vremena urađena su na komadima od svih mišića navedena ispitivanja.Utvrđeno je da se pH vrednost tokom zrenja povećava i da u mesu koje je upakovano u plastičnu foliju posle 14 dana zrenja dospeva u oblast kad je meso neupotrebljivo, dok je povećanje pH vrednosti kod mesa čije se zrenje odvijalo u rastvoru CaCl2 i NaCl sporije tako da je meso i posle 21 dan upotrebljivo. Boja mesa kod kontrolnih uzoraka bila je neznatno svetlija u odnosu na početno stanje, dok je boja mesa čije se zrenje odvijalo u rastvoru soli bila statistički značajno svetlija (P (lt) 0,05 nakon 7 dana, a P (lt) 0,001 nakon 14 i 21 dan). Sposobnost vezivanja vode kod kontrolnih uzoraka bila je neznatno (P>0,05) bolja nakon 7 dana dok je nakon 14 dana bila statistički značajno bolja (P (lt) 0,05) u poređenju sa početnim stanjem, dok je kod mesa čije se zrenje odvijalo u rastvoru soli i posle 21 dan bila na nivou početnog stanja. Kalo kuvanja kod kontrolnih uzoraka bio je manji u poređenju sa vrednostima na početku ogleda dok je kod mesa potopljenog u rastvor soli bio veći. Mekoća mesa kod kontrolnih uzoraka bila je statistički značajno bolja nakon 14 dana zrenja (kad je meso bilo neupotrebljivo) dok je kod mesa potopljenog u rastvor soli bila statistički visoko značajno bolja posle 14 i 21 dan. Prema senzornoj oceni kontrolni uzorci mesa nakon 14 dana zrenja postaju neupotrebljivi, dok je meso čije se zrenje odvijalo u rastvoru CaCl2 i NaCl i nakon 21 dan zrenja senzorno veoma prihvatljivo.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "The effect of time of maturation and CaCl2 on quality of young beef, Uticaj vremena zrenja i CaCl2 na kvalitet junećeg mesa",
volume = "23",
number = "5-6-2",
pages = "49-58",
doi = "10.2298/BAH0702049M"
}

Miščević, B., Aleksić, S., Sretenović, L., Pantelić, V., Trivunović, S.,& Ostojić Andrić, D.. (2007). The effect of time of maturation and CaCl2 on quality of young beef. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 23(5-6-2), 49-58.
https://doi.org/10.2298/BAH0702049M

Miščević B, Aleksić S, Sretenović L, Pantelić V, Trivunović S, Ostojić Andrić D. The effect of time of maturation and CaCl2 on quality of young beef. in Biotechnology in Animal Husbandry. 2007;23(5-6-2):49-58.
doi:10.2298/BAH0702049M .

Miščević, Branislav, Aleksić, S., Sretenović, Ljiljana, Pantelić, Vlada, Trivunović, Snežana, Ostojić Andrić, Dušica, "The effect of time of maturation and CaCl2 on quality of young beef" in Biotechnology in Animal Husbandry, 23, no. 5-6-2 (2007):49-58,
https://doi.org/10.2298/BAH0702049M . .

TY  - JOUR
AU  - Aleksić, Stevica
AU  - Petrović, Milan M.
AU  - Miščević, Branislav
AU  - Pantelić, Vlada
AU  - Tomašević, Dušica
AU  - Ostojić Andrić, Dušica
PY  - 2005
UR  - http://r.istocar.bg.ac.rs/handle/123456789/53
AB  - Objective of our research was to determine the correlation between quantity of meat, fat and bones in carcass with same tissues in three rib cut and quantity of muscle tissue in carcass with surface of M. longissimus dorsi. Investigation was carried out on male fattening young bulls of Domestic Spotted breed of average weight prior to slaughtering of 503 kg, and by total dissection total quantity of muscle, fat and bone tissue in carcass was determined. Correlation between mass of muscle tissue in carcass and mass of muscle tissue in three rib cut of carcasses weighing in average 284 kg was r=O.69, which means strong and positive. Correlation coefficient between mass of fat and bone tissue in carcass and mass of fat and bone tissue in three rib cut for same group was r=0.65 for fat tissue and r=0.53 for bone tissue. Correlation between mass of muscle tissue in carcass of average mass of 284 kg and cross section surface of M. longissimus dorsi on cut of 11. rib was r=0.80.
AB  - Cilj naših istraživanja je bio da se ispita povezanost količine mesa, loja i kostiju u trupu sa istim tkivima u trorebarnom odresku i količine mišićnog tkiva u trupu sa površinom M. longissimus dorsi. Ispitivanje je sprovedeno na muškim tovnim junadima domaće šarene rase prosečne mase pre klanja 503 kg. a totalnom disekcijom je utvrđena ukupna količina mišićnog. masnog i koštanog tkiva u trupu. Povezanost između mase mišićnog tkiva u trupu i mase mišićnog tkiva u trorebarnom odresku trupova prosečne mase 284 kg je r=0.69, znači jaka i pozitivna. Koeficijent korelacije između mase masnog i koštanog tkiva u trupu i mase masnog, odnosno koštanog tkiva u trorebarnom odresku za istu grupu iznosio je r=0.65 za masno tkivo i r=0.53 za koštano tkivo. Povezanost mase mišićnog tkiva u trupu prosečne mase 284 kg sa površinom poprečnog preseka M. longissimus dorsi na preseku 11. rebra iznosila je r=0.80.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Indirect determination of carcass meat yield
T1  - Indirektno utvrđivanje mesnatosti trupa
VL  - 21
IS  - 3-4
SP  - 49
EP  - 53
DO  - 10.2298/BAH0504049A
ER  - 

@article{
author = "Aleksić, Stevica and Petrović, Milan M. and Miščević, Branislav and Pantelić, Vlada and Tomašević, Dušica and Ostojić Andrić, Dušica",
year = "2005",
abstract = "Objective of our research was to determine the correlation between quantity of meat, fat and bones in carcass with same tissues in three rib cut and quantity of muscle tissue in carcass with surface of M. longissimus dorsi. Investigation was carried out on male fattening young bulls of Domestic Spotted breed of average weight prior to slaughtering of 503 kg, and by total dissection total quantity of muscle, fat and bone tissue in carcass was determined. Correlation between mass of muscle tissue in carcass and mass of muscle tissue in three rib cut of carcasses weighing in average 284 kg was r=O.69, which means strong and positive. Correlation coefficient between mass of fat and bone tissue in carcass and mass of fat and bone tissue in three rib cut for same group was r=0.65 for fat tissue and r=0.53 for bone tissue. Correlation between mass of muscle tissue in carcass of average mass of 284 kg and cross section surface of M. longissimus dorsi on cut of 11. rib was r=0.80., Cilj naših istraživanja je bio da se ispita povezanost količine mesa, loja i kostiju u trupu sa istim tkivima u trorebarnom odresku i količine mišićnog tkiva u trupu sa površinom M. longissimus dorsi. Ispitivanje je sprovedeno na muškim tovnim junadima domaće šarene rase prosečne mase pre klanja 503 kg. a totalnom disekcijom je utvrđena ukupna količina mišićnog. masnog i koštanog tkiva u trupu. Povezanost između mase mišićnog tkiva u trupu i mase mišićnog tkiva u trorebarnom odresku trupova prosečne mase 284 kg je r=0.69, znači jaka i pozitivna. Koeficijent korelacije između mase masnog i koštanog tkiva u trupu i mase masnog, odnosno koštanog tkiva u trorebarnom odresku za istu grupu iznosio je r=0.65 za masno tkivo i r=0.53 za koštano tkivo. Povezanost mase mišićnog tkiva u trupu prosečne mase 284 kg sa površinom poprečnog preseka M. longissimus dorsi na preseku 11. rebra iznosila je r=0.80.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Indirect determination of carcass meat yield, Indirektno utvrđivanje mesnatosti trupa",
volume = "21",
number = "3-4",
pages = "49-53",
doi = "10.2298/BAH0504049A"
}

Aleksić, S., Petrović, M. M., Miščević, B., Pantelić, V., Tomašević, D.,& Ostojić Andrić, D.. (2005). Indirect determination of carcass meat yield. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 21(3-4), 49-53.
https://doi.org/10.2298/BAH0504049A

Aleksić S, Petrović MM, Miščević B, Pantelić V, Tomašević D, Ostojić Andrić D. Indirect determination of carcass meat yield. in Biotechnology in Animal Husbandry. 2005;21(3-4):49-53.
doi:10.2298/BAH0504049A .

Aleksić, Stevica, Petrović, Milan M., Miščević, Branislav, Pantelić, Vlada, Tomašević, Dušica, Ostojić Andrić, Dušica, "Indirect determination of carcass meat yield" in Biotechnology in Animal Husbandry, 21, no. 3-4 (2005):49-53,
https://doi.org/10.2298/BAH0504049A . .