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The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.

Given the fact that the law on animal feed in Serbia has long been expected and that the current Regulation on the quality of animal feed, which includes microbiological criteria, requires improvement over the years, it is time to choose the best new solutions. The recommendable change that would bring the categorization of animal feed according to more objective and comprehensive criteria is based on the use of the VDLUFA (Verbands Deutscher Landwirdschaftlicher Untersuchungs und Forschungsanstalten) method. In several European countries, it has become routine, due to the great interest of feed producers and animal breeders in good knowledge of microbiological quality of feed as a guarantee of a wholesome final product. It involves determination of the contents of moulds, yeasts and bacteria while taking into account their potential pathogenicity. Based on the number of microorganisms, divided into seven groups, feed and feedingstuffs are classified into four categories. Classes I to III can be placed on the market, while class IV is not suitable for animal nutrition. More precise, regular determination of microorganisms would also provide a better insight into other common feed-born problems, such as, for instance, the possibility of mycotoxin occurrence.

The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, viability, average daily gain and feed conversion) on the efficiency of fattening during the whole fattening period (42 days). The obtained production results were used to calculate the European production efficiency factor (EPEF) and the European broiler index (EBI) values for each fattening phase as well as for the whole fattening. The results obtained indicate that, in the later stages of fattening, the use of CLA during the whole fattening period is economically more justified than the non-CLA diets used for control broilers. With the use of CLA throughout the whole fattening, the EPEF and EBI values are consistent with these values calculated for the Cobb 500 standard. In addition to economic justification, the use of CLA also has human nutritional significance, since the broiler meat is enriched with CLA and has a more favourable n-6/n-3 fatty acid ratio.

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.

In monogastric animals, tissue fatty acid profile directly reflects the fatty acid profile present in the animal's diet. Inadequate ratio of fatty acids in food can lead to negative effects on human health. Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (C18:2), and its most interesting role is in the prevention of tumors, atherosclerosis and diabetes. CLA is found in ruminant meat and milk, and since pigs and poultry do not have the ability to synthesize CLA, it is possible to add them to animal feed with biotechnological solutions. The scientific public imposes modern parameters for determining the nutritional value of fatty acids, in which the AI – index of atherogenicity, TI – index of thrombogenicity and H/H - hypocholesterolemic/hypercholesterolemic ratio are distinguished. The aim of this study was to determine the effect CLA addition to the diet of non-ruminants on the lipid indices of certain categories of meat, from the aspect of consumer health needs. A significant influence of the correction of feed's fatty acid composition on the lipid indices in food of animal origin was determined.

In monogastric animals, tissue fatty acid profile directly reflects the fatty acid profile present in the animal's diet. Inadequate ratio of fatty acids in food can lead to negative effects on human health. Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (C18:2), and its most interesting role is in the prevention of tumors, atherosclerosis and diabetes. CLA is found in ruminant meat and milk, and since pigs and poultry do not have the ability to synthesize CLA, it is possible to add them to animal feed with biotechnological solutions. The scientific public imposes modern parameters for determining the nutritional value of fatty acids, in which the AI – index of atherogenicity, TI – index of thrombogenicity and H/H - hypocholesterolemic/hypercholesterolemic ratio are distinguished. The aim of this study was to determine the effect CLA addition to the diet of non-ruminants on the lipid indices of certain categories of meat, from the aspect of consumer health needs. A significant influence of the correction of feed's fatty acid composition on the lipid indices in food of animal origin was determined.

The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.

The aim of this study was to determine relationships between final mass of broilers and the histomorphological properties of individual segments of the gastrointestinal tract. This is confirmed by the obtained results, which indicate a strong and significant correlation between compared parameters. A strong significant (p<0.05) correlation (r=0.866) was found between the broiler final weight and the duodenal villus length, and between the broiler final weight and the caecal villus length (r=0.918). Correlation between the broiler final weight and the duodenal villus width (r=0.841), as well the caecal villi width (r=0.918) was strongly significant (p<0.05). Between the crypt depths in caecum correlation was medium and significant (r=0.701, p<0.05). It was determined that between the broiler final weights and the ratio of villus length and crypt depth there is a significant medium correlation (r = 0.736, p<0.05). A strong (r = 0.924) significant (p <0.05) correlation was found between the broiler final weight and the ratio of villus length and caecal crypt depth. Between final mass of broilers and other histomorphological properties of individual segments of intestine there was no significant correlation.

In monogastric animals, tissue fatty acid profile directly reflects the fatty acid profile present in the animal's diet. Inadequate ratio of fatty acids in food can lead to negative effects on human health. Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (C18:2), and its most interesting role is in the prevention of tumors, atherosclerosis and diabetes. CLA is found in ruminant meat and milk, and since pigs and poultry do not have the ability to synthesize CLA, it is possible to add them to animal feed with biotechnological solutions. The scientific public imposes modern parameters for determining the nutritional value of fatty acids, in which the AI – index of atherogenicity, TI – index of thrombogenicity and H/H - hypocholesterolemic/hypercholesterolemic ratio are distinguished. The aim of this study was to determine the effect CLA addition to the diet of non-ruminants on the lipid indices of certain categories of meat, from the aspect of consumer health needs. A significant influence of the correction of feed's fatty acid composition on the lipid indices in food of animal origin was determined.

The aim of this study was to examine the influence of the use of CLA (2%), from days 1, 11 or 22 of fattening, on selected production results (broiler weight after each fattening phase including at the end of fattening, viability, average daily gain and feed conversion) on the efficiency of fattening during the whole fattening period (42 days). The obtained production results were used to calculate the European production efficiency factor (EPEF) and the European broiler index (EBI) values for each fattening phase as well as for the whole fattening. The results obtained indicate that, in the later stages of fattening, the use of CLA during the whole fattening period is economically more justified than the non-CLA diets used for control broilers. With the use of CLA throughout the whole fattening, the EPEF and EBI values are consistent with these values calculated for the Cobb 500 standard. In addition to economic justification, the use of CLA also has human nutritional significance, since the broiler meat is enriched with CLA and has a more favourable n-6/n-3 fatty acid ratio.

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.

Given the fact that the law on animal feed in Serbia has long been expected and that the current Regulation on the quality of animal feed, which includes microbiological criteria, requires improvement over the years, it is time to choose the best new solutions. The recommendable change that would bring the categorization of animal feed according to more objective and comprehensive criteria is based on the use of the VDLUFA (Verbands Deutscher Landwirdschaftlicher Untersuchungs und Forschungsanstalten) method. In several European countries, it has become routine, due to the great interest of feed producers and animal breeders in good knowledge of microbiological quality of feed as a guarantee of a wholesome final product. It involves determination of the contents of moulds, yeasts and bacteria while taking into account their potential pathogenicity. Based on the number of microorganisms, divided into seven groups, feed and feedingstuffs are classified into four categories. Classes I to III can be placed on the market, while class IV is not suitable for animal nutrition. More precise, regular determination of microorganisms would also provide a better insight into other common feed-born problems, such as, for instance, the possibility of mycotoxin occurrence.