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Senzorska (organoleptička, senzorna) analiza je najstariji postupak ocene kvaliteta (prihvatljivosti) hrane. Kako u njoj učestvuju pojedinci, ljudi, dakle subjekti, ovoj vrsti analize ponekad se pripisivala neobjektivnost. Međutim, zahvaljujući standardizaciji u ovoj oblasti danas je senzorska analiza priznata kao objektivan postupak ocene kvaliteta hrane. Standardizacija u senzorskoj analizi odnosi se na uređenje prostorija za ovu vrstu analize, izbor obuku i trening ocenjivača, način pripreme uzoraka i metode senzorske analize. Ovome treba dodati i rečnik termina vezanih za senzorsku analizu. Senzorska analiza ima sve atribute objektivne analize i ona se danas redovno koristi u svakodnevnoj laboratorijskoj analizi hrane, ali i u istraživačke svrhe. Ona može da se korelira sa drugim parametrima kvaliteta hrane (npr. hemijski utvrđena količina soli u nekom proizvodu i senzorski utvrđen intenzitet slanoće istog proizvoda). Tekstura je jedna od značajnih osobina hrane, naročito mesa i proizvoda od mesa, i čest je predmet njene ocene, gotovo jednako čest kao i ocena spoljašnjeg izgleda, boje, mirisa, ukusa itd. Danas se u istraživačke svrhe uglavnom koriste instrumentalne analize teksture hrane (WB- Warner-Bartzelov test sile sečenja, TPA test- Texture profile analisyis), ali gotovo redovno i senzorska analiza ove osobine hrane. Samo se za sočnost, kao jednu od vema važnih osobina hrane, ne može koristiti instrumentalna analiza već iskljičivo i samo senzorska analiza.

The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.

U poređenju sa ostalom živinom, gajenje morki (biserki) ima određene prednosti kao što su niska proizvodna cena, dobra sposobnost adaptacije na različite uslove sredine i veća otpornost na bolesti. Postoji nekoliko varijeteta morki u zavisnosti od boje perja: plavičasta, siva, bela, crna, tamno siva. Kod nas je najzastupljenija tamnosiva morka sa belim tačkama koje podsećaju na bisere, pa otuda i naziv biserke. Uglavnom se gaje kao ukrasna živina.Odrasla jedinka ima telesnu masu od oko 1450g. Godišnje nose od 50 do 80 jaja, a u intenzivnom sistemu gajenja mogu da snesu i do 200 jaja. Prosečna masa jajeta je 38g. Genotip, pol i uslovi držanja imaju veliki uticaj na klanične osobine. Sivamorka ima najveću masu trupa 914g. Masagrudi bele morke je 276 g, bataka 55g, a karabataka oko 69g. Meso morke ima neznatno više proteina od pilećeg i ćurećeg mesa i upola manje masti, pa otuda i manju energetsku vrednost. Meso morke sadrži čak osam esencijalnih aminokiselina i zbog toga je nutritivno veoma vredno. Bogato je mineralima (Ca, Mg, Mn, P, K, Na, Cu, Fe, Zn) i vitaminima (B grupa). Sadržaj gvožđa u crvenom mesu morki (batak 1,46mg/100g, karabatak 1,33mg/100g) može zadovoljiti dnevne potrebe konzumenata. Sadržaj masnih kiselina varira u zavisnosti od ishrane morki, klime i uslova držanja. Od zasićenih masnih kiselina, palmitinske najviše ima u grudima 24,37% i miristinske koje ima najviše u bataku 0,42%. Od mononezasićenih masnih kiselina oleinske najviše ima u karabataku 25,81%. Od polinezasićenih masnih kiselina najviše je zastupljena linolna (grudi 28,62%, batak 32,58% i karabatak 42,57%), dok alfa-linoleinske najviše ima u grudima 0,51%, zatim u karabataku 0,39% i najmanje u bataku 0,11%. Meso morki je karakterističnog prijatnog ukusa, a potražnja je veća u odnosu na ponudu, što može biti podstrek budućim proizvođačima.

Proizvodnja hrane, posebno hrane animalnog porekla, je danas jedan od najtežih izazova u poljoprivrednoj proizvodnji. Od pre 25 godina u naučnim krugovima se sve više govori i radi na proizvodnji mesa u laboratoriji za koga se sve više koristi termin „kultivisano meso“. U svetu se 44 kompanije bave razvojem tehnologija proizvodnje kultivisanog mesa (goveđe, svinjsko, živinsko, riba), pa se ovo meso već nalazi u restoranskoj ishrani (Singapur, Izrael). Još uvek nema sigurnih podataka o njegovom uticaju na zdravlje ljudi. Nedostaju i propisi koji bi omogućili njegovu masovnu upotrebu. Nema sumnje da će u slučaju pozitivnih rešenja o prometu kultivisanog mesa ono doprineti zaštiti životne sredine, dobrobiti životinja, da je proizvodnja ovog mesa ekonomski opravdana i da treba da bude bezbedno za ishranu ljudi. Dosadašnja ispitivanja prihvatljivosti ovog mesa u ishrani ljudi pokazuju da dve trećine ispitivanih potrošača imaju pozitivan odnos prema kultivisanom mesu. Ispitivanja u ovoj oblasti, iako skupa, su sveobuhvatna i sa namerom da doprinesu sigurnosti hrane u svetu.

Marveni lekar i profesor Hipologije pri Kneževskoj srpskoj artiljeriskoj školi u Beogradu Jovan Gec napisao je prvu knjigu iz oblasti Veterinarske medicine1862. godine. Knjiga je napisana na starosrpskom pismu, a samo su recepti za lekove napisani na latinskom jeziku. Autor već na prvoj strani, pre predgovora, navodi da je Hipologija nauka o konjima i da je građu za knjigu sam prikupio i preveo. Knjiga je džepnog formata sa oko 625 karaktera po strani, a ima ukupno 400 strana. Najveći deo knjige (385 strana) odnosi se na konje, a ostali deo knjige označen kao "Dodatak" posvećen je govedima, svinjama i ovcama. Tekst knjige podeljen je u šest poglavlja, a na pojedinim mestima pominju se brojevi tabela i grafikona koji nisu sastavni deo knjige. Verovatno je da su bili većeg formata i da su štampani posebno. Knjigu “Hipologija” kao reprint izdanje štampala je, u 300 primeraka, Veterinarska komora Srbije početkom devedesetih godina prošlog veka. Original se čuva u fondu Narodne biblioteke Srbije u Beogradu.

Proizvodnja hrane, posebno hrane animalnog porekla, je danas jedan od najtežih izazova u poljoprivrednoj proizvodnji. Od pre 25 godina u naučnim krugovima se sve više govori i radi na proizvodnji mesa u laboratoriji za koga se sve više koristi termin „kultivisano meso“. U svetu se 44 kompanije bave razvojem tehnologija proizvodnje kultivisanog mesa (goveđe, svinjsko, živinsko, riba), pa se ovo meso već nalazi u restoranskoj ishrani (Singapur, Izrael). Još uvek nema sigurnih podataka o njegovom uticaju na zdravlje ljudi. Nedostaju i propisi koji bi omogućili njegovu masovnu upotrebu. Nema sumnje da će u slučaju pozitivnih rešenja o prometu kultivisanog mesa ono doprineti zaštiti životne sredine, dobrobiti životinja, da je proizvodnja ovog mesa ekonomski opravdana i da treba da bude bezbedno za ishranu ljudi. Dosadašnja ispitivanja prihvatljivosti ovog mesa u ishrani ljudi pokazuju da dve trećine ispitivanih potrošača imaju pozitivan odnos prema kultivisanom mesu. Ispitivanja u ovoj oblasti, iako skupa, su sveobuhvatna i sa namerom da doprinesu sigurnosti hrane u svetu.

U poređenju sa ostalom živinom, gajenje morki (biserki) ima određene prednosti kao što su niska proizvodna cena, dobra sposobnost adaptacije na različite uslove sredine i veća otpornost na bolesti. Postoji nekoliko varijeteta morki u zavisnosti od boje perja: plavičasta, siva, bela, crna, tamno siva. Kod nas je najzastupljenija tamnosiva morka sa belim tačkama koje podsećaju na bisere, pa otuda i naziv biserke. Uglavnom se gaje kao ukrasna živina.Odrasla jedinka ima telesnu masu od oko 1450g. Godišnje nose od 50 do 80 jaja, a u intenzivnom sistemu gajenja mogu da snesu i do 200 jaja. Prosečna masa jajeta je 38g. Genotip, pol i uslovi držanja imaju veliki uticaj na klanične osobine. Sivamorka ima najveću masu trupa 914g. Masagrudi bele morke je 276 g, bataka 55g, a karabataka oko 69g. Meso morke ima neznatno više proteina od pilećeg i ćurećeg mesa i upola manje masti, pa otuda i manju energetsku vrednost. Meso morke sadrži čak osam esencijalnih aminokiselina i zbog toga je nutritivno veoma vredno. Bogato je mineralima (Ca, Mg, Mn, P, K, Na, Cu, Fe, Zn) i vitaminima (B grupa). Sadržaj gvožđa u crvenom mesu morki (batak 1,46mg/100g, karabatak 1,33mg/100g) može zadovoljiti dnevne potrebe konzumenata. Sadržaj masnih kiselina varira u zavisnosti od ishrane morki, klime i uslova držanja. Od zasićenih masnih kiselina, palmitinske najviše ima u grudima 24,37% i miristinske koje ima najviše u bataku 0,42%. Od mononezasićenih masnih kiselina oleinske najviše ima u karabataku 25,81%. Od polinezasićenih masnih kiselina najviše je zastupljena linolna (grudi 28,62%, batak 32,58% i karabatak 42,57%), dok alfa-linoleinske najviše ima u grudima 0,51%, zatim u karabataku 0,39% i najmanje u bataku 0,11%. Meso morki je karakterističnog prijatnog ukusa, a potražnja je veća u odnosu na ponudu, što može biti podstrek budućim proizvođačima.

Marveni lekar i profesor Hipologije pri Kneževskoj srpskoj artiljeriskoj školi u Beogradu Jovan Gec napisao je prvu knjigu iz oblasti Veterinarske medicine1862. godine. Knjiga je napisana na starosrpskom pismu, a samo su recepti za lekove napisani na latinskom jeziku. Autor već na prvoj strani, pre predgovora, navodi da je Hipologija nauka o konjima i da je građu za knjigu sam prikupio i preveo. Knjiga je džepnog formata sa oko 625 karaktera po strani, a ima ukupno 400 strana. Najveći deo knjige (385 strana) odnosi se na konje, a ostali deo knjige označen kao "Dodatak" posvećen je govedima, svinjama i ovcama. Tekst knjige podeljen je u šest poglavlja, a na pojedinim mestima pominju se brojevi tabela i grafikona koji nisu sastavni deo knjige. Verovatno je da su bili većeg formata i da su štampani posebno. Knjigu “Hipologija” kao reprint izdanje štampala je, u 300 primeraka, Veterinarska komora Srbije početkom devedesetih godina prošlog veka. Original se čuva u fondu Narodne biblioteke Srbije u Beogradu.

Current estimates predict that due to population growth by 2050, the world will need about 70% more food than is currently being produced. With the growth of the population whose diet also requires protein intake, livestock production will continue to grow, and proteins of animal origin will remain an important part of the population’s diet. The production of proteins of animal origin will increase in the future mainly due to the increased production of pork and poultry meat. Therefore, the demand for protein in feed will increase, as pigs and poultry have a greater need for protein in feed compared to ruminants. Therefore, the needs and challenges for nowadays are to find those sources of protein that will satisfy the nutritional needs of the largest part of the population and animals, and for which production will be cheaper and more accessible than for the sources of protein that are currently used in human and animal nutrition. To date, several new sources of protein for human and animal nutrition are already in use, and their importance will be even greater in the future. Insects, proteins from single-celled organisms and algae are increasingly used as alternative protein supplements. In addition, microbial technology and biological fermentation can improve the digestibility and, thus, the utility value of protein supplements.

In the Serbian market, fish is available from aquaculture (such as carp and trout) and from fishing (commercial and recreational catch). In the past ten years, from 2012 to 2021, there has been a decrease in the production of carp due to reduced farming areas, but trout production has increased. On average, during this period, aquaculture production yielded approximately 5,491 tons of carp and 2,977 tons of trout, while the fish catch averaged around 2,979 tons. The yield per hectare in carp ponds was 800 kg, while in trout ponds, it was 20 kg per square meter. As the demand for fish exceeds the domestic supply, the market is supplemented with imported fish.

Th e aim of this study was to evaluate the eff ect of adding diff erent dosages of live yeast (Saccharomyces cerevisiae) in diet on growth performance, carcass characteristics, intestinal morphology, and gut microfl ora of broilers. Th e study was conducted on 270 oneday old chickens (Ross 308) during a 42-day period. Broilers were randomly allocated to one of three dietary treatments that diff ered in the content of added yeast: no additional yeast; with 0.25 g/kg; and with 0.65 g/kg of added yeast. Each experimental group contained 90 animals. Th e results from our study showed that diet supplemented with 0.25 g/kg of yeast resulted in better growth performance and carcass quality (P<0.05), improved intestinal morphology (P<0.001), higher development of beneficial microfl ora (Lactobacillus spp.) (P<0.01), and reduction of pathogenic bacteria (Escherichia coli) in guts of broilers than in the group fed only with the basic diet (P<0.05). On the other hand, the group with the highest inclusion of yeast in diet (0.65 g/kg) achieved similar results for the examined parameters as did the group with no added yeast. Th erefore, the adequate dose of S. cerevisiae in diet was 0.25 g/kg of yeast, while higher dose of live yeast in broiler diet (0.65 g/kg) did not achieve better results.

Th e aim of this study was to evaluate the eff ect of adding diff erent dosages of live yeast (Saccharomyces cerevisiae) in diet on growth performance, carcass characteristics, intestinal morphology, and gut microfl ora of broilers. Th e study was conducted on 270 oneday old chickens (Ross 308) during a 42-day period. Broilers were randomly allocated to one of three dietary treatments that diff ered in the content of added yeast: no additional yeast; with 0.25 g/kg; and with 0.65 g/kg of added yeast. Each experimental group contained 90 animals. Th e results from our study showed that diet supplemented with 0.25 g/kg of yeast resulted in better growth performance and carcass quality (P<0.05), improved intestinal morphology (P<0.001), higher development of beneficial microfl ora (Lactobacillus spp.) (P<0.01), and reduction of pathogenic bacteria (Escherichia coli) in guts of broilers than in the group fed only with the basic diet (P<0.05). On the other hand, the group with the highest inclusion of yeast in diet (0.65 g/kg) achieved similar results for the examined parameters as did the group with no added yeast. Th erefore, the adequate dose of S. cerevisiae in diet was 0.25 g/kg of yeast, while higher dose of live yeast in broiler diet (0.65 g/kg) did not achieve better results.

Očekuje se da će zbog povećanja broja stanovnika na svetu do 2050. godine biti potrebno oko 70 procenata više hrane nego što se trenutno proizvodi. Sa rastom populacije, čija ishrana zahteva i unošenje proteina, stočarska proizvodnja će nastaviti da raste, a proteini životinjskog porekla ostaće važan deo ishrane stanovništva. Proizvodnja proteina životinjskog porekla će u budućnosti porasti najvećim delom zahvaljujući povećanoj proizvodnji svinjskog i živinskog mesa. Zbog toga će se povećati i potražnja za proteinima u hranivima zbog toga što svinje i živina imaju veću potrebu za proteinima u hrani u poređenju sa preživarima. Prema tome, potrebe i izazovi u današnjem vremenu biće da se pronađu oni izvori proteina koji će po svojim svojstvima zadovoljiti nutritivne potrebe najvećeg dela stanovništva i životinja, a čija će proizvodnja biti jeftinija i pristupačnija od izvora proteina koji se danas koriste u ishrani ljudi i životinja. Do danas je već nekoliko novih izvora proteina za ishranu ljudi i životinja u upotrebi, a njihov značaj će u budućnosti biti još veći. Kao alternativni proteinski dodaci se sve češće koriste insekti, proteini jednoćelijskih organizama i alge. Pored toga, mikrobnom tehnologijom i biološkom fermentacijom može se poboljšati svarljivost, a samim tim i upotrebna vrednost proteinskih dodataka.

Meat softening is used in culinary and meat processing, which is the final part of meat technology. In this way, it is easier to digest meat in the digestive tract of people. The softening of meat is especially important due to the fact that the number of people over the age of 60 in the world is constantly increasing, with poor tooth status and various oral diseases. For this population, food needs to be modified to allow its nutritional value (macro and micronutrients) to be utilized.Meat tendering procedures can be divided into physical and chemical. The oldest of the chemical procedures is certainly the enzymatic softening with endoenzymes of meat, which man met empirically while he was a hunter. Postmortem endoenzymes play a significant role in softening the meat, ie its maturation. Proteolytic enzymes (calpains, proteases, cathepsins) are involved in this process, which affect the degradation of myofibrils and cytoskeleton proteins. Calpains are cysteine proteases that destroy myofibril proteins (tropomyosin, troponin T, troponin I, C-protein, connectin, tiptin, vinculin, and desmin).Broiler breast meat (Cobb 500) without visible myopathies was used in this study. The meat was deboned, vacuumed and stored at + 3 ° C for seven days. On the first, fourth and seventh days of storage, the color (“L”, “a” and “b” values), pH value and texture (Instron 4301) were tested and sensory evaluation was performed (odor, taste, aftertaste, chewability, juiciness and overall impression). The pH value of the meat increased from 5.89 on the first day to 6.17 on the seventh day. The parameters of the color value decreased from the first to the seventh day (“L” value from 59.98 to 57.36, “a” value from 2.28 to 2.07 and “b” value from 7.40 to 6.63) . The texture of the breast meat decreased from 47.91 N to 43.91 N. Sensory scores increased from the first to the seventh day. Examination of physical parameters (pH, color, texture) and sensory evaluation of broiler breast meat revea

Očekuje se da će zbog povećanja broja stanovnika na svetu do 2050. godine biti potrebno oko 70 procenata više hrane nego što se trenutno proizvodi. Sa rastom populacije, čija ishrana zahteva i unošenje proteina, stočarska proizvodnja će nastaviti da raste, a proteini životinjskog porekla ostaće važan deo ishrane stanovništva. Proizvodnja proteina životinjskog porekla će u budućnosti porasti najvećim delom zahvaljujući povećanoj proizvodnji svinjskog i živinskog mesa. Zbog toga će se povećati i potražnja za proteinima u hranivima zbog toga što svinje i živina imaju veću potrebu za proteinima u hrani u poređenju sa preživarima. Prema tome, potrebe i izazovi u današnjem vremenu biće da se pronađu oni izvori proteina koji će po svojim svojstvima zadovoljiti nutritivne potrebe najvećeg dela stanovništva i životinja, a čija će proizvodnja biti jeftinija i pristupačnija od izvora proteina koji se danas koriste u ishrani ljudi i životinja. Do danas je već nekoliko novih izvora proteina za ishranu ljudi i životinja u upotrebi, a njihov značaj će u budućnosti biti još veći. Kao alternativni proteinski dodaci se sve češće koriste insekti, proteini jednoćelijskih organizama i alge. Pored toga, mikrobnom tehnologijom i biološkom fermentacijom može se poboljšati svarljivost, a samim tim i upotrebna vrednost proteinskih dodataka.

In recent times, food is not only observed from the point of view of the required intake for growth, development and regeneration of the body, but also has a leading role in the quality of human life. Therefore, the diet focuses on optimizing the daily intake of both nutrients and non-nutritive ingredients of food, all in order to preserve health and, above all, reduce the risk of chronic non-communicable diseases. Functional food can be considered food that has been scientifically proven to have a positive effect on certain body functions (in addition to the usual nutritional value) that contribute to human health and reduce the risk of disease. At the same time, it is important that the food has a standard form and that the positive effect on health is manifested by consuming the usual amount of food. The functionality of food is achieved by the presence in it of bioactive components (one or more) which have been scientifically proven to have positive effects on human health in the quantities in which they are present in food. The nutritional value of foods of animal origin depends on many factors, but certainly animal diet has the greatest impact. In human nutrition the so-called designed products of animal origin (meat, milk, eggs) are used, which are due to the specific animal diets enriched with n-3 fatty acids, vitamins, carotenoids or trace elements. Today, there are nutritional strategies by which we can access functional foods for the purpose of health promotion.

The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.

Moderna industrija brojlera, pored značajnih proizvodnih rezultata koje beleži uzgoj novih hibrida koji dostižu veliku telesnu masu za veoma kratko vreme i odličnu konverziju hrane. U novije vreme, zapažen je porast broja jedinki koje su osetljivije na stres i na razvoj novih miopatija koje imaju ključnu ulogu za zdravstveni status brojlera i posebno na kvalitet mesa. Poslednjih deset godina, proizvođače širom sveta najviše zabrinjava pojava nove miopatije pod nazivom „drvenaste grudi“ koja zahvata najvredniji deo trupa brojlera – filete grudi (m. pectoralis major). Naziv ove miopatije potiče od promena zahvaćenih mišića koji postaju znatno tvrđe konzistencije, najverovatnije kao posledica fibroze. Pored promene konzistencije, mišić je bleđe boje, sa mestimičnim mrljastim ili tačkastim krvavljenjima, a po površini mišića često se može zapaziti prisustvo mutne, lepljive i želatinozne materije. Histološki, drvenaste grudi predstavljaju polifazno miodegenerativno oboljenje, što se uočava istovremenim nalazom degenerativnih i regenerativnih promena u mišićnom tkivu. Zapaža se povećan broj degenerisanih i atrofičnih mišićnih vlakana, koja nemaju karakterističnu poprečnu ispruganost. Mišićna vlakna su različitog oblika i veličine, a čest je i nalaz gigantskih vlakana. Takođe su prisutne vakuolarna degeneracija i liza miofibrila, infiltracija mononuklearnih ćelija (limfocita), izražena lipidoza i intersticijalna fibroza. Promene mogu biti fokalne ili difuzne, a intenzivnije su sa starošću brojlera. Ove patohistološke i biohemijske modifikacije mišića ne predstavljaju pitanje rizika bezbednosti hrane, ali se i te kako odražavaju na kvalitet mesa. Dokazan je negativan uticaj ove miopatije na sposobnosti vezivanja vode prilikom zamrzavanja i kuvanja mesa, slabijeg upijanja marinade tokom mariniranja i izmenu teksture. Meso drvenastih grudi je tvrđe, gumastije, elastičnije i ima veću otpornost prilikom žvakanja u odnosu na normalne filete. Svi ovi faktori zajedno dovode do nep

Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and high yield of breast meat, as the most valuable part of the carcass. Some side-effects of intensive production and rapid growth of broilers include the appearance of myopathies in breast muscle. Increasing attention has been paid to the defect known as "wooden breast" (WB) due its incidence and severity of anomaly. WB is characterized by the hardness and pale colour of the fillet. These changes lower the consumer acceptance of the meat, and a pronounced WB is unsuitable for culinary and industrial processing. Different procedures can be used to tenderize the meat and include physical and chemical procedures, often combined in industry. Physical procedures comprise the application of heating, mechanical force, ultrasound, electric stimulation, hydrodynamic shock wave-pressure technology, high pressure processing, and pulsed electric field. Chemical procedures include marinating, exposure to the endogenous enzymes, and the use of exoenzymes. In the future, it is necessary to develop optimal tenderizing techniques or combinations of different tenderizing techniques to achieve better sensory quality and improved nutritional value of WB.

Cilj ovog rada je bio upoznavanje sa postupcima omekšavanja mesa, kao jedne od značajnih osobina kvaliteta mesa, bilo da se radi o postupcima koji se koriste u kulinarskoj pripremi mesa (domaćinstva, ugostiteljstvo) ili industrijskoj obradi mesa. Postupci obrade mesa mogu da budu premortalni (uglavnom napušteni) i postmortalni. Od postmortalnih postupaka koriste se različiti fizički postupci (zagrevanje, mehanička obrada, injektovanje, zasecanje, primena ultrazvuka, elektrostimulacija i visoki pritisak), a od hemijskih (aktivnost endoenzima i egzoenzima), mariniranje (soli, fosfati, ulja, začini). Vrlo često se koriste kombinovani postupci (fizički i hemijski). Za uspešnost omekšavanja mesa, najčešće se u praksi koriste instrumentalne metode (WBSF) i senzorna analiza.

Selection of optimal hybrid of Pekin duck and housing system could improve yield and quality of duck meat. The aim of this study was to investigate the effects of two rearing systems (intensive vs semi-intensive housing) on growth performance, carcass quality, and selected physical meat quality traits of two commercial strains of Pekin ducks. The study was performed on 240 one-day-old Pekin ducklings of two different strains (120 ducklings of STAR 53 medium hybrid and 120 ducklings of SM3 heavy hybrid) during a 49-day period. Half the birds (120) were reared in a complete confinement system on a floor (intensive system), while the remaining 120 ducks had access to land outside (semi-intensive system). Growth performance of ducks was determined by BW, weight gain, feed intake, and feed conversion ratio (FCR), carcass quality by dressing percentage, percentage of basic cuts in carcasses, and content of various tissues in basic cuts, while meat quality was determined by pH, drip loss, cooking loss, Warner-Bratzler shear force, and color (L*, a*, and b*) values. At the end of the study, SM3 heavy hybrid and STAR 53 hybrid Pekin ducks achieved similar BWs. Higher final BW and lower overall FCR were found in ducks reared in the intensive system than in ducks kept in the semi-intensive system. Higher dressing percentage, weight and percentage of breast, but also a lower percentage of back with pelvis in the carcasses were determined in SM3 hybrid ducks than in STAR 53 hybrid ducks. The strain of duck did not affect meat pH, drip loss, or L* color value. Moreover, housing system affected the physical meat quality of the ducks, since breasts from ducks reared in the semi-intensive system had higher initial meat pH, higher percentage of EZ-drip loss and cooking loss, and higher L*, a*, and b* values than did breasts from intensively-reared ducks. In conclusion, SM3 ducks were more suited for broiler production due to their better carcass quality than STAR 53 ducks. Furthermor

Selection of optimal hybrid of Pekin duck and housing system could improve yield and quality of duck meat. The aim of this study was to investigate the effects of two rearing systems (intensive vs semi-intensive housing) on growth performance, carcass quality, and selected physical meat quality traits of two commercial strains of Pekin ducks. The study was performed on 240 one-day-old Pekin ducklings of two different strains (120 ducklings of STAR 53 medium hybrid and 120 ducklings of SM3 heavy hybrid) during a 49-day period. Half the birds (120) were reared in a complete confinement system on a floor (intensive system), while the remaining 120 ducks had access to land outside (semi-intensive system). Growth performance of ducks was determined by BW, weight gain, feed intake, and feed conversion ratio (FCR), carcass quality by dressing percentage, percentage of basic cuts in carcasses, and content of various tissues in basic cuts, while meat quality was determined by pH, drip loss, cooking loss, Warner-Bratzler shear force, and color (L*, a*, and b*) values. At the end of the study, SM3 heavy hybrid and STAR 53 hybrid Pekin ducks achieved similar BWs. Higher final BW and lower overall FCR were found in ducks reared in the intensive system than in ducks kept in the semi-intensive system. Higher dressing percentage, weight and percentage of breast, but also a lower percentage of back with pelvis in the carcasses were determined in SM3 hybrid ducks than in STAR 53 hybrid ducks. The strain of duck did not affect meat pH, drip loss, or L* color value. Moreover, housing system affected the physical meat quality of the ducks, since breasts from ducks reared in the semi-intensive system had higher initial meat pH, higher percentage of EZ-drip loss and cooking loss, and higher L*, a*, and b* values than did breasts from intensively-reared ducks. In conclusion, SM3 ducks were more suited for broiler production due to their better carcass quality than STAR 53 ducks. Furthermor

Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and high yield of breast meat, as the most valuable part of the carcass. Some side-effects of intensive production and rapid growth of broilers include the appearance of myopathies in breast muscle. Increasing attention has been paid to the defect known as "wooden breast" (WB) due its incidence and severity of anomaly. WB is characterized by the hardness and pale colour of the fillet. These changes lower the consumer acceptance of the meat, and a pronounced WB is unsuitable for culinary and industrial processing. Different procedures can be used to tenderize the meat and include physical and chemical procedures, often combined in industry. Physical procedures comprise the application of heating, mechanical force, ultrasound, electric stimulation, hydrodynamic shock wave-pressure technology, high pressure processing, and pulsed electric field. Chemical procedures include marinating, exposure to the endogenous enzymes, and the use of exoenzymes. In the future, it is necessary to develop optimal tenderizing techniques or combinations of different tenderizing techniques to achieve better sensory quality and improved nutritional value of WB.

Cilj ovog rada je bio upoznavanje sa postupcima omekšavanja mesa, kao jedne od značajnih osobina kvaliteta mesa, bilo da se radi o postupcima koji se koriste u kulinarskoj pripremi mesa (domaćinstva, ugostiteljstvo) ili industrijskoj obradi mesa. Postupci obrade mesa mogu da budu premortalni (uglavnom napušteni) i postmortalni. Od postmortalnih postupaka koriste se različiti fizički postupci (zagrevanje, mehanička obrada, injektovanje, zasecanje, primena ultrazvuka, elektrostimulacija i visoki pritisak), a od hemijskih (aktivnost endoenzima i egzoenzima), mariniranje (soli, fosfati, ulja, začini). Vrlo često se koriste kombinovani postupci (fizički i hemijski). Za uspešnost omekšavanja mesa, najčešće se u praksi koriste instrumentalne metode (WBSF) i senzorna analiza.

Moderna industrija brojlera, pored značajnih proizvodnih rezultata koje beleži uzgoj novih hibrida koji dostižu veliku telesnu masu za veoma kratko vreme i odličnu konverziju hrane. U novije vreme, zapažen je porast broja jedinki koje su osetljivije na stres i na razvoj novih miopatija koje imaju ključnu ulogu za zdravstveni status brojlera i posebno na kvalitet mesa. Poslednjih deset godina, proizvođače širom sveta najviše zabrinjava pojava nove miopatije pod nazivom „drvenaste grudi“ koja zahvata najvredniji deo trupa brojlera – filete grudi (m. pectoralis major). Naziv ove miopatije potiče od promena zahvaćenih mišića koji postaju znatno tvrđe konzistencije, najverovatnije kao posledica fibroze. Pored promene konzistencije, mišić je bleđe boje, sa mestimičnim mrljastim ili tačkastim krvavljenjima, a po površini mišića često se može zapaziti prisustvo mutne, lepljive i želatinozne materije. Histološki, drvenaste grudi predstavljaju polifazno miodegenerativno oboljenje, što se uočava istovremenim nalazom degenerativnih i regenerativnih promena u mišićnom tkivu. Zapaža se povećan broj degenerisanih i atrofičnih mišićnih vlakana, koja nemaju karakterističnu poprečnu ispruganost. Mišićna vlakna su različitog oblika i veličine, a čest je i nalaz gigantskih vlakana. Takođe su prisutne vakuolarna degeneracija i liza miofibrila, infiltracija mononuklearnih ćelija (limfocita), izražena lipidoza i intersticijalna fibroza. Promene mogu biti fokalne ili difuzne, a intenzivnije su sa starošću brojlera. Ove patohistološke i biohemijske modifikacije mišića ne predstavljaju pitanje rizika bezbednosti hrane, ali se i te kako odražavaju na kvalitet mesa. Dokazan je negativan uticaj ove miopatije na sposobnosti vezivanja vode prilikom zamrzavanja i kuvanja mesa, slabijeg upijanja marinade tokom mariniranja i izmenu teksture. Meso drvenastih grudi je tvrđe, gumastije, elastičnije i ima veću otpornost prilikom žvakanja u odnosu na normalne filete. Svi ovi faktori zajedno dovode do nep

The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.

In recent times, food is not only observed from the point of view of the required intake for growth, development and regeneration of the body, but also has a leading role in the quality of human life. Therefore, the diet focuses on optimizing the daily intake of both nutrients and non-nutritive ingredients of food, all in order to preserve health and, above all, reduce the risk of chronic non-communicable diseases. Functional food can be considered food that has been scientifically proven to have a positive effect on certain body functions (in addition to the usual nutritional value) that contribute to human health and reduce the risk of disease. At the same time, it is important that the food has a standard form and that the positive effect on health is manifested by consuming the usual amount of food. The functionality of food is achieved by the presence in it of bioactive components (one or more) which have been scientifically proven to have positive effects on human health in the quantities in which they are present in food. The nutritional value of foods of animal origin depends on many factors, but certainly animal diet has the greatest impact. In human nutrition the so-called designed products of animal origin (meat, milk, eggs) are used, which are due to the specific animal diets enriched with n-3 fatty acids, vitamins, carotenoids or trace elements. Today, there are nutritional strategies by which we can access functional foods for the purpose of health promotion.

Although the nutritional value of eggs in human nutrition is well known, efforts are still being made to increase it. That can be achieved by selecting nutrients and supplements for laying hens feed rations. The aim of this study was to examine the effect of different amounts of flaxseed oil in the diet of laying hens on the fatty acid composition of eggs. To achieve that goal, experimental groups (three groups) of laying hens were supplemented with 1.5%, 3% and 4.5% flaxseed oil (as a substitute for corn). The control group of laying hens was fed without the addition of flaxseed oil. Feed rations were formulated according to recommendations for the ISA Brown hybrid. Each group comprised 40 individuals raised in the same conditions. Samples for analysis of the fatty acid composition of eggs were taken on days 14, 35 and 70 of the experiment, which lasted 10 weeks (from week 23to week 32). The fatty acid composition of eggs was examined using a standard procedure. On all days of the study (days 14, 35 and 70), the content of SFA was higher in eggs of the control groups of laying hens than in experimental groups and decreased with an increase in the amount of flaxseed oil in the feed. The content of MUFA was higher in the eggs of experimental groups of laying hens than in the eggs of the control group on all days of the study. The content of PUFA was found to increase with an increase in the amount of flaxseed oil in feed rations given to experimental groups and was higher than in the control group of laying hens. The ratio of n-6/n-3 fatty acids, as the most important indicator of nutritional value of any food, including eggs, was significantly more favorable on all days of the study in the eggs of experimental groups of laying hens than in the eggs of the control group. The use of flaxseed oil in the diet of laying hens can increase the nutritional value of eggs to such an extent that eggs produced in that way can be declared functional food.

Žita su sa agronomskog i privrednog značaja najvažnija gruparatarskih biljaka. Tritikale je savremeno žito, odnosno hibrid dobijen ukrštanjempšenice i raži, s tim što je nasledio sposobnost raži da preživi jake mrazeve, ali imaveću proteinsku vrednost, dok je veći prinos zrna i povećanu tolerantnost na ražanuglavnicu nasledio od pšenice. Na koji će se način koristiti tritikale zavisi od osobinasorte. Sorte krupnog i ujednačenog zrna sa povećanim sadržajem ukupnih proteina uodnosu na skrob i koje su po hemijskom sastavu bliže pšenici, koriste se za pripremukoncentrovane stočne hrane, kako za živinu, tako i za nepreživare i preživare. Sortekoje obrazuju veliku biomasu, slično raži, služe za spremanje voluminozne stočnehrane kao sveže ili silaže, senaže i sena. Hranljiva vrednost zrna tritikalea je na nivoupšeničnog, s tim što ima nešto više aminokiseline lizina. U pogledu zastupljenostiesencijalnih aminokiselina, pojedinih minerala i vitamina, zrno tritikalea možezadovoljiti značajan deo potreba domaćih i gajenih životinja. Tritikale, kao i ostalazrnasta hraniva, standardni su deo obroka za ishranu domaćih i gajenih životinja,posebno u većem procentu kada je životinjama potrebno više energije. U zavisnostiod vrste domaće životinje kao i tipa obroka, tritikale može činiti njegov značajanprocenat. Prednost tritikalea nad drugim pravim žitima je taj što ima veći prinos,brži prolećni porast i mogućnost dužeg roka kosidbe za zelenu stočnu hranu jerogrubi kasnije nego npr., raž ili ovas. Zbog navedenih prednosti tritikale je pogodanza setvu, posebno u zemljama u razvoju., Grains have great agronomic and economic importance and they are one of the most important plants. Triticale is modern cereal grain, hybrid of wheat and rye, which inherited the ability of the rye to survive the high frosts, but has a higher protein value than rye, while higher grain yields and increased tolerance to diseases were inherited from wheat. The way in which triticale will be used depends on the characteristics of the variety. Triticale varieties of large and uniform grains which have more proteins then starch are used as concentrated feed for poultry, ruminants and nonruminants. Varieties that form large biomass, similar to rye, can be and are grazed, or harvested for silage or hay and straw. Triticale grain has nutritional value like wheat but with slightly more lysine amino acid. Triticale as a feed grain with good essential amino acid balance, minerals and vitamins is primarily included in livestock diets especially as an energy source. Depending on the type of domestic animal and meal, triticale can be used in significant percentage. The advantage of triticale over other cereals is that it has higher yields, a faster spring growth, and a longer mowing time as a green animal feed, than for example rays or oats. Because of all these advantages, triticale is suitable for planting especially in developing countries.

The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first half of the 20 th centuries, can be marked as special due to significant changes that impacted traditional Serbian cuisine, compared to the first period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fields, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe's gastronomic herit-age. Preservation of traditional cuisine in Serbia has special significance for tourism development.

The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first half of the 20 th centuries, can be marked as special due to significant changes that impacted traditional Serbian cuisine, compared to the first period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fields, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe's gastronomic herit-age. Preservation of traditional cuisine in Serbia has special significance for tourism development.

The aim of this study was to examine the possibility of conjugated linoleic acid (CLA) depositing and fatty acid profile changing in egg yolks of laying hens fed with CLA during four weeks of experiment. 40 laying hens were randomly divided into two groups, control group fed with feed mixture of standard chemical composition for laying hens and experimental group fed with the same feed with added 2% CLA. Fatty acid composition of 12 egg yolks from each group were analysed at the beginning and 28th day of the experiment by gas chromatography. At the beginning of experiment there were not any changes at saturated, monounsaturated and polyunsaturated fatty acid composition and conjugated linoleic acid was not detected. After 28 days of experiment, the content of saturated fatty acids was significantly higher in experimental group (59.83%), compared to the control group (33.16%), while the content of monounsaturated fatty acids were significantly lower in experimental (22.61%) than in control group (53.36%) (P<0.01). The content of polyunsaturated fatty acids at 28th day of experiment were from 12.25% (control) to 17.38% (experimental group) (P<0.01). Also, as expected, CLA was not detected at 28th day in the control group, while in the experimental group was 4.28%. Feed intake wasn't influenced by added CLA. This study showed that dietary modifications could lead to nutritionally favorable changes in the fatty acid composition of egg yolks that are products for human consumption., Cilj ovog rada bio je da se ispitaju mogućnosti deponovanja konjugovane linolne kiseline (CLA) i promene masnokiselinskog profila u žumancetu jaja koka nosilja hranjenih sa dodatkom CLA tokom četiri nedelje eksperimenta. 40 koka nosilja podjednako je podeljeno u dve grupe, gde je kontrolna grupa hranjena potpunom krmnom smešom za ishranu koka nosilja, a ogledna grupa je dobijala istu hranu uz dodatak 2% CLA. Analize masnokiselinskog sastava, po 12 žumanceta svake grupe, vršene su nultog i 28. dana gasnom hromatografijom. Na početku eksperimenta (nultog dana) u obe grupe nisu uočene značajne promene u sadržaju zasićenih, mononezasićenih i polinezasićenih masnih kiselina, dok CLA nije detektovana. Nakon 28 dana sadržaj zasićenih masnih kiselina je bio značajno viši u oglednoj (59,83%), u poređenju sa kontrolnom grupom (33,16%), dok je sadržaj mononezasićenih masnih kiselina bio značajno niži u oglednoj (22,61%) u odnosu na kontrolnu grupu (53,36%) (P<0,01). Sadržaj polinezasićenih masnih kiselina 28. dana eksperimenta se kretao od 12,25% (kontrola) do 17,38% (ogledna grupa) (P<0,01). Konjugovana linolna kiselina nije detektovana 28. dana u uzorcima žumenceta kontrolne grupe, dok je u oglednoj grupi iznosila 4,28%. Dodatak konjugovane linolne kiseline nije uticao na konzumaciju hrane. Značaj ovih rezultata je što ukazuju na to da ishranom koka nosilja možemo kontrolisati sadržaj željenih masnih kiselina u jajetu kao krajnjem proizvodu za ishranu ljudi.

The aim of this study was to examine the possibility of conjugated linoleic acid (CLA) depositing and fatty acid profile changing in egg yolks of laying hens fed with CLA during four weeks of experiment. 40 laying hens were randomly divided into two groups, control group fed with feed mixture of standard chemical composition for laying hens and experimental group fed with the same feed with added 2% CLA. Fatty acid composition of 12 egg yolks from each group were analysed at the beginning and 28th day of the experiment by gas chromatography. At the beginning of experiment there were not any changes at saturated, monounsaturated and polyunsaturated fatty acid composition and conjugated linoleic acid was not detected. After 28 days of experiment, the content of saturated fatty acids was significantly higher in experimental group (59.83%), compared to the control group (33.16%), while the content of monounsaturated fatty acids were significantly lower in experimental (22.61%) than in control group (53.36%) (P<0.01). The content of polyunsaturated fatty acids at 28th day of experiment were from 12.25% (control) to 17.38% (experimental group) (P<0.01). Also, as expected, CLA was not detected at 28th day in the control group, while in the experimental group was 4.28%. Feed intake wasn't influenced by added CLA. This study showed that dietary modifications could lead to nutritionally favorable changes in the fatty acid composition of egg yolks that are products for human consumption., Cilj ovog rada bio je da se ispitaju mogućnosti deponovanja konjugovane linolne kiseline (CLA) i promene masnokiselinskog profila u žumancetu jaja koka nosilja hranjenih sa dodatkom CLA tokom četiri nedelje eksperimenta. 40 koka nosilja podjednako je podeljeno u dve grupe, gde je kontrolna grupa hranjena potpunom krmnom smešom za ishranu koka nosilja, a ogledna grupa je dobijala istu hranu uz dodatak 2% CLA. Analize masnokiselinskog sastava, po 12 žumanceta svake grupe, vršene su nultog i 28. dana gasnom hromatografijom. Na početku eksperimenta (nultog dana) u obe grupe nisu uočene značajne promene u sadržaju zasićenih, mononezasićenih i polinezasićenih masnih kiselina, dok CLA nije detektovana. Nakon 28 dana sadržaj zasićenih masnih kiselina je bio značajno viši u oglednoj (59,83%), u poređenju sa kontrolnom grupom (33,16%), dok je sadržaj mononezasićenih masnih kiselina bio značajno niži u oglednoj (22,61%) u odnosu na kontrolnu grupu (53,36%) (P<0,01). Sadržaj polinezasićenih masnih kiselina 28. dana eksperimenta se kretao od 12,25% (kontrola) do 17,38% (ogledna grupa) (P<0,01). Konjugovana linolna kiselina nije detektovana 28. dana u uzorcima žumenceta kontrolne grupe, dok je u oglednoj grupi iznosila 4,28%. Dodatak konjugovane linolne kiseline nije uticao na konzumaciju hrane. Značaj ovih rezultata je što ukazuju na to da ishranom koka nosilja možemo kontrolisati sadržaj željenih masnih kiselina u jajetu kao krajnjem proizvodu za ishranu ljudi.

The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first half of the 20 th centuries, can be marked as special due to significant changes that impacted traditional Serbian cuisine, compared to the first period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fields, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe's gastronomic herit-age. Preservation of traditional cuisine in Serbia has special significance for tourism development.

Žita su sa agronomskog i privrednog značaja najvažnija gruparatarskih biljaka. Tritikale je savremeno žito, odnosno hibrid dobijen ukrštanjempšenice i raži, s tim što je nasledio sposobnost raži da preživi jake mrazeve, ali imaveću proteinsku vrednost, dok je veći prinos zrna i povećanu tolerantnost na ražanuglavnicu nasledio od pšenice. Na koji će se način koristiti tritikale zavisi od osobinasorte. Sorte krupnog i ujednačenog zrna sa povećanim sadržajem ukupnih proteina uodnosu na skrob i koje su po hemijskom sastavu bliže pšenici, koriste se za pripremukoncentrovane stočne hrane, kako za živinu, tako i za nepreživare i preživare. Sortekoje obrazuju veliku biomasu, slično raži, služe za spremanje voluminozne stočnehrane kao sveže ili silaže, senaže i sena. Hranljiva vrednost zrna tritikalea je na nivoupšeničnog, s tim što ima nešto više aminokiseline lizina. U pogledu zastupljenostiesencijalnih aminokiselina, pojedinih minerala i vitamina, zrno tritikalea možezadovoljiti značajan deo potreba domaćih i gajenih životinja. Tritikale, kao i ostalazrnasta hraniva, standardni su deo obroka za ishranu domaćih i gajenih životinja,posebno u većem procentu kada je životinjama potrebno više energije. U zavisnostiod vrste domaće životinje kao i tipa obroka, tritikale može činiti njegov značajanprocenat. Prednost tritikalea nad drugim pravim žitima je taj što ima veći prinos,brži prolećni porast i mogućnost dužeg roka kosidbe za zelenu stočnu hranu jerogrubi kasnije nego npr., raž ili ovas. Zbog navedenih prednosti tritikale je pogodanza setvu, posebno u zemljama u razvoju., Grains have great agronomic and economic importance and they are one of the most important plants. Triticale is modern cereal grain, hybrid of wheat and rye, which inherited the ability of the rye to survive the high frosts, but has a higher protein value than rye, while higher grain yields and increased tolerance to diseases were inherited from wheat. The way in which triticale will be used depends on the characteristics of the variety. Triticale varieties of large and uniform grains which have more proteins then starch are used as concentrated feed for poultry, ruminants and nonruminants. Varieties that form large biomass, similar to rye, can be and are grazed, or harvested for silage or hay and straw. Triticale grain has nutritional value like wheat but with slightly more lysine amino acid. Triticale as a feed grain with good essential amino acid balance, minerals and vitamins is primarily included in livestock diets especially as an energy source. Depending on the type of domestic animal and meal, triticale can be used in significant percentage. The advantage of triticale over other cereals is that it has higher yields, a faster spring growth, and a longer mowing time as a green animal feed, than for example rays or oats. Because of all these advantages, triticale is suitable for planting especially in developing countries.

The aim of the present study was to assess effects of selenium (Se)-yeast diet supplementation on performance and carcass composition in ducks. The study was performed on 240 1-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, which were fed diets supplemented with the following four different levels of Se yeast (ALKOSEL (R) R397): groups with Se at 0 mg/kg of the diet as-fed, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg. Growth performance (bodyweight, daily weight gain, daily feed intake, feed-conversion ratio) and carcass characteristics (hot and cold carcass weight, chilling losses, dressing percentage, carcass cut yields, and percentage of tissues in breast and thighs with drumsticks) of the ducks were determined. Animals fed high-Se diets (0.4 mg/kg) had higher (P < 0.05) final bodyweight and daily weight gain (from 15 to 49 days) compared with those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Ducks fed only with basal diet showed a higher (P < 0.05) feed-conversion ratio (from 15 to 49 days) compared with those supplemented with Se at 0.4 mg/kg and 0.6 mg/kg. Dressing percentage was higher (P < 0.01) in the control group (69.50%) than in the group with Se added at 0.6 mg/kg (66.85%). The weights of basic cuts from the duck carcasses did not significantly differ among compared groups. Moreover, the percentage of skin with subcutaneous fat in breast and thighs with drumsticks increased in Se-supplemented groups compared with the control group, while the opposite was determined with the percentage of muscle. It was concluded that a diet containing 0.4 mg of added Se per kilogram produced the greatest growth-performance results in ducks.

Smoked fish, especially cold-smoked fish, is one of the most respected fish products. Since this is a "ready to eat" product, a particular attention is given to the packaging and changing during storage (bacteriological status, physical and chemical characteristics, sensory properties). The cold-smoked fish most commonly is packaged in the vacuum and modified atmosphere (MAP). The aim of this study was to evaluate the changes in the content of total volatile nitrogen (TVN) in the cold smoked fish packaged in a vacuum and MAP. For the experiment slices of cold smoked trout were packaged in a vacuum (O-I group) and three different modified atmospheres (O-II: 50% CO2+50% N2; O-III: 60% CO2+40% N2 and O-IV: 90% Co2+10% N2). The fish is stored after packaging at a temperature of 3 ℃, and the content of TVN was examined on days 0,7, 14,21,28,35 and 42. The content of TVN was determined by reaction of titration with hydrochloric acid in the presence of 3% of boric acid and methyl red and methyl blue as indicators. The content of TVN in samples of O-I group was from 3.52±0.24 ppm (on day 0) to 28.38±3.22 ppm (day 42), in O-II group from 3.02±0.06 ppm to 23.72±7.45 ppm, in O-III group from 3.07±0.09 ppm to 39.26±10.78 ppm and in samples of O-IV group TVN content was from 3.12±0.07 ppm to 36.15±4.47 ppm (respectively). During the 6 weeks of storage, the TVN in the samples of all four groups of cold smoked fish grew throughout the whole storage period, as can be seen from the regression equation for O-I, O-II, O-il and IV-O group: y=3.3019x+3.1481, y=2.6366x+4.6628, y=4.9603x-0.7559 and y=4.9762x-0.0561 (respectively). From the shown data it can be concluded that, based on the content of TVN as an indicator of spoilage, the least changes were detected in samples of O-II group, then O-I group, while the most pronounced changes were in the samples O-III and O-IV group of cold-smoked trout.

Smoked fish, especially cold-smoked fish, is one of the most respected fish products. Since this is a "ready to eat" product, a particular attention is given to the packaging and changing during storage (bacteriological status, physical and chemical characteristics, sensory properties). The cold-smoked fish most commonly is packaged in the vacuum and modified atmosphere (MAP). The aim of this study was to evaluate the changes in the content of total volatile nitrogen (TVN) in the cold smoked fish packaged in a vacuum and MAP. For the experiment slices of cold smoked trout were packaged in a vacuum (O-I group) and three different modified atmospheres (O-II: 50% CO2+50% N2; O-III: 60% CO2+40% N2 and O-IV: 90% Co2+10% N2). The fish is stored after packaging at a temperature of 3 ℃, and the content of TVN was examined on days 0,7, 14,21,28,35 and 42. The content of TVN was determined by reaction of titration with hydrochloric acid in the presence of 3% of boric acid and methyl red and methyl blue as indicators. The content of TVN in samples of O-I group was from 3.52±0.24 ppm (on day 0) to 28.38±3.22 ppm (day 42), in O-II group from 3.02±0.06 ppm to 23.72±7.45 ppm, in O-III group from 3.07±0.09 ppm to 39.26±10.78 ppm and in samples of O-IV group TVN content was from 3.12±0.07 ppm to 36.15±4.47 ppm (respectively). During the 6 weeks of storage, the TVN in the samples of all four groups of cold smoked fish grew throughout the whole storage period, as can be seen from the regression equation for O-I, O-II, O-il and IV-O group: y=3.3019x+3.1481, y=2.6366x+4.6628, y=4.9603x-0.7559 and y=4.9762x-0.0561 (respectively). From the shown data it can be concluded that, based on the content of TVN as an indicator of spoilage, the least changes were detected in samples of O-II group, then O-I group, while the most pronounced changes were in the samples O-III and O-IV group of cold-smoked trout.

Fats in animal and human nutrition are a common subject of research. These studies most often pay attention to particular fat groups (saturated, unsaturated, polyunsaturated fats or fats grouped by the length of their fatty acid chains into short, medium or long chain fatty acids). Medium chain fatty acids (MCFAs) have two main sources: milk and coconut oil. To date, research has shown these acids have positive effects on health, production, feed digestibility and lower body and muscle fats in broilers and swine. MCFAs possess antibacterial, anticoccidial and antiviral effects. Also, it has been proven that these acids act synergistically if they are used together with organic acids, essential oils, or probiotics. Nowadays, commercial MCFA products are available for use in animal nutrition as feed additives.

The aim of the present study was to assess effects of selenium (Se)-yeast diet supplementation on performance and carcass composition in ducks. The study was performed on 240 1-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, which were fed diets supplemented with the following four different levels of Se yeast (ALKOSEL (R) R397): groups with Se at 0 mg/kg of the diet as-fed, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg. Growth performance (bodyweight, daily weight gain, daily feed intake, feed-conversion ratio) and carcass characteristics (hot and cold carcass weight, chilling losses, dressing percentage, carcass cut yields, and percentage of tissues in breast and thighs with drumsticks) of the ducks were determined. Animals fed high-Se diets (0.4 mg/kg) had higher (P < 0.05) final bodyweight and daily weight gain (from 15 to 49 days) compared with those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Ducks fed only with basal diet showed a higher (P < 0.05) feed-conversion ratio (from 15 to 49 days) compared with those supplemented with Se at 0.4 mg/kg and 0.6 mg/kg. Dressing percentage was higher (P < 0.01) in the control group (69.50%) than in the group with Se added at 0.6 mg/kg (66.85%). The weights of basic cuts from the duck carcasses did not significantly differ among compared groups. Moreover, the percentage of skin with subcutaneous fat in breast and thighs with drumsticks increased in Se-supplemented groups compared with the control group, while the opposite was determined with the percentage of muscle. It was concluded that a diet containing 0.4 mg of added Se per kilogram produced the greatest growth-performance results in ducks.

I pored uloženih napora i dostignuća koja su ostvarena u prehrambenoj industriji na polju higijene klanja i proizvodne prakse, bakterije uzročnici bolesti prenosivih hranom u koje spada i Salmonella spp. kao jedan od najčešćih patogenih bakterija izolovanih iz mesa, i dalje uzrokuju milione slučajeva oboljenja godišnje na globalnom nivou, predstavljajući ne samo zdravstveni već i ekonomski problem, kako u razvijenim zemljama tako i zemljama u razvoju. Salmonella Enteritidis i Salmonella Typhimurium su serotipovi koji najčešće izazivaju salmonelozu ljudi, međutim sve se češće prijavljuju sliučajevi salmoneloze uzrokovane manje poznatim serotipovima, što naglašava potrebu za njihovom kontrolom. Iako se jaja i meso živine i dalje smatraju glavnim izvorom Salmonella spp., salmoneloza uzrokovana konzumiranjem kontaminiranog svinjskog mesa i proizvoda od svinjskog mesa je u porastu. Industrija mesa se suoči sa novim trendom organske proizvodnje, gde nema mesta za primenu do sada korišćenih hemijskih konzervanasa, od kojih neki ispoljavaju kancerogene i toksične osobine ili dovode do pojava alergija. Etarska ulja su biljni ekstrakti koji se izučavaju pre svega zbog antibakterijskih i antioksidativnih osobina ali i mogućnosti da se koriste kao zamena za sintetičke aditive u prehrambenoj industriji. Primena etarskih ulja može da smanji incidenciju bolesti prenosivih hranom, da produži održivost namirnica i odloži lipidnu oksidaciju. Etarsko ulje timijana i origana jedni su od deset najčešće korišćenih etarskih ulja za primenu u hrani. Cilj istraživanja u okviru ove doktorske disertacije bio je ispitivanje različitih načina pakovanja (vakuum i modifikovana atmosfera) i antimikrobnog efekta različitih koncentracija etarskih ulja origana i timijana (0,3%, 0,6% i 0,9%), na Salmonella spp. i mikrobiološki status mesa, kao i ispitivanje antioksidativnih osobina pomenutih etarskih ulja i njihovog efekta na oksidativne promene lipidne frakcije, fizičko hemijske osobine i prihvatljiv, Despite efforts and improvements in slaughter hygiene and food production techniques in the food industry, foodborne pathogens including Salmonella spp as one of the most often pathogen found in meat, still cause millions of episodes of illness annually worldwide, presenting not only health but also an economic problem in both developed and developing countries. Salmonella Enteritidis and Salmonella Typhimurium are serotypes mainly reported as causes of human salmonellosis, but outbreaks of salmonellosis caused by a rarer subspecies of Salmonella are increasing, which is why their control is needed. Eggs and poultry meat are still recognized as main sources of Salmonella infection in humans but salmonellosis caused by consuming contaminated pork meat and derived products are increasing. Moreover, the meat industry is challenged by the new trend of producing all-natural food, where is no place for artificial preservatives which may have some carcinogenic and toxic properties or may cause food allergies or sensitivities. Essential oils (EOs) are plants derived which gained attention mainly due to its antibacterial and antioxidative properties, and potential to be used as a replace for synthetic additives in the food industry. EOs can reduce the incidence of food-borne diseases, extend shelf-life and retard lipid oxidation. Thyme and oregano EO are one of the top ten EOs used as a preservative for food purposes. The aim of this PhD thesis was to evaluate the effect of different packaging conditions (vacuum and modified atmosphere) and different concentrations (0.3%, 0.6% and 0.9%) of thyme and oregano essential oils on survival of Salmonella spp., microbiological status of pork meat, as well as antioxidative properties if essential oils and their effect on lipid oxidation in meat, physicochemical parameters and organoleptic acceptability of meat. Meat used in present study was obtained from pork muscles from legs of different animals, crossbreeds Yorkshire x Landrace a

Na mesnatost trupova brojlera utiče veliki broj različitih faktora kao što su: genetika, ishrana, starost i pol jedinke, uslovi držanja, kao i postmortalni faktori - postupak obrade trupova i način hlađenja. Cilj rada bio je ispitivanje mesnatosti trupova na osnovu masa vrednijih delova trupa brojlera (grudi i bataka sa karabatakom) tri različite provenijencije i njihovo učešće u istom. Prosečne mase grudi i bataka sa karabatakom unutar tri ispitivane provenijencije brojlera bile su u većini slučajeva poređenja statistički značajno različite. Najveće prosečne mase kao i najveće učešće mesa u grudima odnosno, bataku sa karabatakom utvrđen je kod brojlera provenijencije Cobb, zatim Ross, a najmanje kod brojlera provenijencije Hubbard., Broiler carcass meatiness is affected by many different factors such as genetics, diet, age and sex of the broiler, housing conditions, as well as postmortem factors - the procedure of processing carcasses and cooling method. The aim of this study was to examine the weights of breast and thigh with drumstick of broilers and their participation in the carcass. The average weights of main carcass parts (breast, drumstick with thigh) within three provenances were in most cases significantly different. The highest average weight as well as the largest proportion of meat in the breast and in drumstick with thigh was found in broilers of provenance Cobb, then Ross, and at least in broilers of provenance Hubbard.

The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 lines (Cobb, Ross, and Hubbard). Each line was divided into two groups, aged 42 and 50 days. Chemical composition of meat was determined 48 hours after slaughter and was very variable depending on the breed and age of the broilers. The most significant differences were observed in fat content. Breast meat and meat from drumstick with thigh of younger broilers (42 days old) had significantly lower fat content than older broilers (50 days old). Cobb broilers, 42 days old, had significantly lower percentages of fat (p lt 0.01) in breast meat and meat from drumsticks with thighs than other broiler lines of the same age, while 50 day old Hubbard broilers had lower fat levels in breast meat and meat from drumsticks with thighs than meat from the other two broiler provenances (Cobb or Ross) of the same age. Hubbard broilers (42 days old) had significantly lower (p lt 0.01) levels of water and protein in breast meat and meat from drumsticks with thighs compared to the other broiler lines. Interactions between breed line and age were found for fat percentage in breast meat and meat from drumsticks with thighs. Meat quality of broilers of different provenances can be estimated by determining the chemical composition of breast meat and meat from drumsticks with thighs.

The aim of this study was to determine the slaughter weight, hot carcass weight, cold carcass weight, dressing percentage, chilling loss, forequarter weight, hindquarter weight and participation of forequarters and hindquarters of the beef cattle breeds Simmental (males, females and cattle from repurchase) and Holstein Friesian. A total of 100 animals were studied. After slaughter, carcass parameters were measured individually. The results show that the Holstein Friesian cattle had a significantly lower (p lt 0.01) average slaughter weight, hot carcass weight, cold carcass weight and dressing percentage than Simmental beef cattle. Also, females had a significantly lower average cold carcass weight than males (p lt 0.05). Male Simmental beef cattle had significantly higher (p lt 0.01) average forequarter and hindquarter weights than female Simmental beef cattle and Holstein Friesian cattle.

Despite efforts and improvements in slaughter hygiene and food production techniques in the food industry, foodborne pathogens including Salmonella spp as one of the most often pathogen found in meat, still cause millions of episodes of illness annually worldwide, presenting not only health but also an economic problem in both developed and developing countries. Salmonella Enteritidis and Salmonella Typhimurium are serotypes mainly reported as causes of human salmonellosis, but outbreaks of salmonellosis caused by a rarer subspecies of Salmonella are increasing, which is why their control is needed. Eggs and poultry meat are still recognized as main sources of Salmonella infection in humans but salmonellosis caused by consuming contaminated pork meat and derived products are increasing. Moreover, the meat industry is challenged by the new trend of producing all-natural food, where is no place for artificial preservatives which may have some carcinogenic and toxic properties or may cause food allergies or sensitivities. Essential oils (EOs) are plants derived which gained attention mainly due to its antibacterial and antioxidative properties, and potential to be used as a replace for synthetic additives in the food industry. EOs can reduce the incidence of food-borne diseases, extend shelf-life and retard lipid oxidation. Thyme and oregano EO are one of the top ten EOs used as a preservative for food purposes. The aim of this PhD thesis was to evaluate the effect of different packaging conditions (vacuum and modified atmosphere) and different concentrations (0.3%, 0.6% and 0.9%) of thyme and oregano essential oils on survival of Salmonella spp., microbiological status of pork meat, as well as antioxidative properties if essential oils and their effect on lipid oxidation in meat, physicochemical parameters and organoleptic acceptability of meat. Meat used in present study was obtained from pork muscles from legs of different animals, crossbreeds Yorkshire x Landrace a, I pored uloženih napora i dostignuća koja su ostvarena u prehrambenoj industriji na polju higijene klanja i proizvodne prakse, bakterije uzročnici bolesti prenosivih hranom u koje spada i Salmonella spp. kao jedan od najčešćih patogenih bakterija izolovanih iz mesa, i dalje uzrokuju milione slučajeva oboljenja godišnje na globalnom nivou, predstavljajući ne samo zdravstveni već i ekonomski problem, kako u razvijenim zemljama tako i zemljama u razvoju. Salmonella Enteritidis i Salmonella Typhimurium su serotipovi koji najčešće izazivaju salmonelozu ljudi, međutim sve se češće prijavljuju sliučajevi salmoneloze uzrokovane manje poznatim serotipovima, što naglašava potrebu za njihovom kontrolom. Iako se jaja i meso živine i dalje smatraju glavnim izvorom Salmonella spp., salmoneloza uzrokovana konzumiranjem kontaminiranog svinjskog mesa i proizvoda od svinjskog mesa je u porastu. Industrija mesa se suoči sa novim trendom organske proizvodnje, gde nema mesta za primenu do sada korišćenih hemijskih konzervanasa, od kojih neki ispoljavaju kancerogene i toksične osobine ili dovode do pojava alergija. Etarska ulja su biljni ekstrakti koji se izučavaju pre svega zbog antibakterijskih i antioksidativnih osobina ali i mogućnosti da se koriste kao zamena za sintetičke aditive u prehrambenoj industriji. Primena etarskih ulja može da smanji incidenciju bolesti prenosivih hranom, da produži održivost namirnica i odloži lipidnu oksidaciju. Etarsko ulje timijana i origana jedni su od deset najčešće korišćenih etarskih ulja za primenu u hrani. Cilj istraživanja u okviru ove doktorske disertacije bio je ispitivanje različitih načina pakovanja (vakuum i modifikovana atmosfera) i antimikrobnog efekta različitih koncentracija etarskih ulja origana i timijana (0,3%, 0,6% i 0,9%), na Salmonella spp. i mikrobiološki status mesa, kao i ispitivanje antioksidativnih osobina pomenutih etarskih ulja i njihovog efekta na oksidativne promene lipidne frakcije, fizičko hemijske osobine i prihvatljiv