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Investigation of the skatole content in fat tissue and sensory acceptability of smoked neck from young boars / Ispitivanje sadržaja skatola u masnom tkivu i senzorne prihvatljivosti dimljenog vrata mladih nerastova
(Institute for Animal Husbandry, Belgrade, 2007)
In this paper content of skatole equivalent in samples of fat tissue from young boars was determined, also the dependence between sensory evaluation of the acceptability of smoked neck meat from young boars and skatole ...
The effect of level of non-degradable protein in diet on fattening parameters and digestibility of nutrients in lambs / Uticaj nivoa nerazgradivog proteina u obroku na tovne parametre i svarljivost hranljivih materija kod jagnjadi
(Institute for Animal Husbandry, Belgrade, 2010)
Results of the study of the effect of the level of nondegradable protein in diet on fattening performance and digestibility of nutrients in weaned lambs are presented in the paper. Objective of the study was to establish ...
The effects of the introduction of betafine on the slaughter results of the fattening pigs / Efekti uvođenja betafina na klanične rezultate svinja u tovu
(Institute for Animal Husbandry, Belgrade, 2007)
Effects of the use of additive Betafine on the slaughter results of the fattening pigs were investigated. Obtained results showed that the introduction of Betafine in the concentration of 0.1% in the diets had the effect ...
Identification and quantification of fungi in grass-leguminous silage / Identifikacija i kvantifikacija gljiva u travno-leguminoznoj silaži
(Institute for Animal Husbandry, Belgrade, 2009)
Objective of the research was to determine the presence, total count and species of fungi in samples of grass-leguminous silages depending on the botanical composition of mixture, nitrogen fertilization and crop utilization ...
Sensory acceptability of 'Sremska' sausage made from meat of pigs of different ages / Senzorna prihvatljivost sremske kobasice izrađene od mesa svinja različite starosti
(Institute of Meat Hygiene and Technology, Belgrade, 2011)
Dry fermented sausages are one of the most valued groups of meat products. Specific environmental conditions determined the production technology, which has remained mostly unchanged until the present day. These products ...
Adequate calcium nutrition and quality of egg shell and bones in layers: Innovative approach / Adekvatna ishrana kalcijumom i kvalitet ljuske i kostiju kod nosilja - inovirani pristup problemu
(Institute for Animal Husbandry, Belgrade, 2011)
Calcium metabolism (Ca) in layers depends on many factors which can be divided into factors influencing the intake, absorption, retention and/or excretion of Ca. Varying of any of above mentioned factors presented and ...
Influence of yeast, probiotics and enzymes in rations on dairy cows performances during transition / Uticaj kvasaca, probiotika i enzima u obrocima na proizvodnost visokomlečnih krava u tranzicionom periodu
(Institute for Animal Husbandry, Belgrade, 2008)
The main goal of this paper was to investigate the influence of some additives included into high yielding dairy cows rations to overcome the problems in early lactation. These substances directly affect the productive ...
Opportunities and challenges for sustainable sheep production in Serbia / Mogućnosti i izazovi održivog razvoja ovčarstva Srbije
(Institute for Animal Husbandry, Belgrade, 2011)
This paper analyzes the present state of sheep farming in Serbia and provide guidance for sustainable development in the future. It also discusses the challenges of the modern age that may affect the viability of sheep ...
Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight
(Proceedings of the 1st International symposium on biotechnology, 2023)
Meat colour was evaluated in 36 goat kids of both genders equally from three breeds: Alpine, Balkan and Serbian white breed. Animals were slaughtered at 18 kg of body weight and three muscles were analysed for colour ...
Nutritive value of Ekofish meal in pig nutrition / Nutritvna vrednost Ekofiš meala u ishrani svinja
(Institute for Animal Husbandry, Belgrade, 2008)
The effects of utilization of high protein feedstuff of plant origin- Ekofish meal, domestic product, in nutrition of lactating sows and suckling piglets were investigated. Considering our previous positive experiences in ...