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Приказ резултата 181-190 од 240
EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION
(Institut za stočarstvo, Beograd-Zemun, 04-10-2023)
This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages ...
Quality of meat from native pigs
(Belgrade, Institute for animal husbandry, 2017)
Production of traditional meat products, characterized by very good organoleptic properties demands specific raw material which is meat from pigs with slaughter weight 120 kg, intramuscular fat ...
Nutritional factors influencing improvement of milk and meat quality as well as productive and reproductive parameters of cattle / Ishrambeni faktori koji utiču na poboljšanje kvaliteta mleka i mesa kao i produktivnih i reproduktivnih parametara kod goveda
(Institute for Animal Husbandry, Belgrade, 2007)
Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods which contain functional ...
Breeding strategy in small and closed livestock populations / Odgajivačka strategija u malim i zatvorenim populacijama domaćih životinja
(Institute for Animal Husbandry, Belgrade, 2007)
This paper reviews the main characteristics of small and/or closed livestock populations. Although the emphasis during the realization of the genetic improvement in animal breeding is put on commercial breeding programmes, ...
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 ...
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 ...
Occurrence of Giardia Sp. in ruminants in Serbia
(The Balkans Scientific Center of the Russian Academy of Natural Sciences Belgrade, 06-2022)
Giardia spp. are flagellates that are found in the intestinal tract of humans and
other mammals, birds and amphibians. Infections with giardia have been
reported widely in livestock and companion animals in different ...
Fusarium and deoxynivalenol contamination of durum wheat lines kernels
(Book of abstracts of the 7th International Scientific Meeting "Mycology, Mycotoxicology, and Mycoses", 2 – 3 June 2022, Matica Srpska, Novi Sad, Serbia, 2022)
Fusarium infection and deoxynivalenol (DON) contamination on the kernels of seven durum
wheat lines (six domestic durum lines ZP 16, ZP 34, ZP 41, ZP 74, ZP 120, ZP DSP 66, and
one international durum line Cimmyt 7817) ...
The use of synthetics and herbal coccidiostats in the prevention of coccidiosis and oxidative stress in broilers / Primena sintetskih i biljnih kokcidostatika u prevenciji kokcidioze i oksidativnog stresa kod tovnih pilića
(Zbornik radova sa 30. Savetovanja živinara Srbije. Tara, Srbija, 2021)
Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia
(Institute for Animal Husbandry, Belgrade-Zemun, Serbia, 2023)
Maize is a staple food worldwide, used in human nutrition and as the main component of livestock
feed. It contains nutrients such as carbohydrates (sugars and starch), proteins, fibres, minerals and vitamins
and has ...