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Приказ резултата 781-790 од 881
Diversity of the Fusarium verticillioides and F. proliferatum isolates according to their fumonisin B1 production potential and origin / Diverzitet Fusarium verticillioides i F. proliferatum izolata u potencijalu sinteze fumonizina B1 zavisno od porekla
(Serbian Genetics Society, Belgrade, 2012)
Species of the genus Fusarium are characterised by the exceptional intraspecies and interspecies variability in respect to morphological, physiological and genetic properties. Intraspecies and interspecies diversity of ...
The effects of crossing Balkan and Saanen goat breeds on carcass traits and certain quality parameters of kid meat
(De Gruyter Open Ltd, Warsaw, 2012)
The possibility for improvement of carcass traits and quality of kid meat of the autochthonous Balkan goat breed by crossing with Saanen breed was investigated in this study. The trial was carried out on one group of Balkan ...
The effect of protease on productive and slaughter traits in broiler chickens / Efekat proteaze na proizvodne i klanične osobine tovnih pilića
(Institute for Animal Husbandry, Belgrade, 2012)
Carcass conformation is a very important parameter in assessing the overall appearance and meatiness of broilers. This study evaluates the effect of protease supplemented to reduced protein diets on production traits, ...
The effect of lighting program and type of litter on production and carcass performance of two broiler genotypes / Uticaj svetlosnog programa i vrste prostirke na proizvodne i klanične performanse brojlera dva genotipa
(Institute for Animal Husbandry, Belgrade, 2012)
Light program and quality of litter are important for forming of the environment and have a direct impact on the performance and welfare of broilers. In conditions of short-photoperiod, the welfare of broilers is improved, ...
The effect of the level of milk yield on the reproduction traits in black and white cows / Uticaj nivoa mlečnosti na osobine plodnosti krava crno bele rase
(Institute for Animal Husbandry, Belgrade, 2012)
In this study a relationship between the milk yield and following reproduction traits: number of inseminations per conception [AIS], service period [SP], age at calving [AC], calving interval [CI] and birth weight [BW] is ...
Causes for culling first calving cows on farms with different levels of production / Uzroci izlučenja prvotelki na farmama sa različitim nivoom proizvodnje
(Institute for Animal Husbandry, Belgrade, 2013)
It is general knowledge that management influences results in cattle production to the highest extent, and that the culling of cows is a very good indicator of the success of farm management. A comparison of results of ...
Trend analysis of cadmium in feedstuff
(World scientific and business center, KraljevoCenter for research, science, education and mediation "CINEP", BelgradeInstitute for plant protection and environment, Belgrade, Serbia, 02-2024)
Heavy metals are potent metabolic inhibitors. Cadmium is considered a non-essential element and
has high emissions in the biosphere due to anthropogenic activities. The aim is to indicate the importance of
cadmium in ...
Novel toxigenic species on maize kernels in Southeastern Europe
(Book of Abstracts of the XIII International Scientific Agriculture Symposium “AGROSYM 2022”, Jahorina, October 06 - 09, 2022, Bosnia and Herzegovina, 2022)
In recent years, global climate changes have caused the variability of agro-climatic conditions,
which could contribute to the synthesis of higher concentrations of mycotoxins in cereal grains
during the growing season ...
Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride
(VÚP Food Research Institute NAFC, 2022)
The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, ...
EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY
(Institut za stočarstvo, Beograd-Zemun, 04-10-2023)
Traditional dry fermented sucuk sausages were made from beef and formulated with 10, 20 and 30% of added fat (LF, MF and HF group, respectively). The production was carried out in a traditional smoking house, and fermentation ...