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Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as health-friendly by consumers. Some autochthonous LAB, worldwide and in Serbia, have been characterized as effective producers of antimicrobial compounds such as low-molecular-weight metabolites, hydrogen peroxide, bacteriocins, and bacteriocin-like molecules, and so have demonstrated great potential as food preservatives . The raw milk cheese microbiota, as a good source of novel bacteriocinogenic LAB with high diversity of microbial activity, is key in controlling the microbial load in cheese and achieving diverse sensory characteristics.

The aim of this study was to evaluate the influence of different sodium butyrate levels on the antioxidant capacity of selected organs (liver and kidney) in pigs. The study was conducted on 48 weaned piglets (28 to 54 days old) fed one of three diets (group C had no added sodium butyrate, group E-I had 3 g and group E-II 5 g of sodium butyrate added per kg of diet). The guaiacol peroxidase and pyrogallol peroxidase activities in liver tissues of E-II pigs were significantly lower than those in E-I pigs, while the activities of these enzymes in kidney tissues were significantly lower than in control pigs for both butyrate levels. Glutathione peroxidase activity in liver tissues was not upregulated by either level of dietary sodium butyrate. Also, the contents of malondialdehyde, indicative of lipid peroxidation, were not significantly different among the pig dietary groups. No significant differences in the enzyme activities (catalase, superoxide dismutase, glutathione S-transferase or the oxidation product, reduced glutathione) of control pigs and of animals consuming 3 g or 5 g sodium butyrate per kg of diet was found. The results showed that oral administration of sodium butyrate had an impact only on guaiacol peroxidase and pyrogallol peroxidase enzyme activities.

Triticale (Triticosecale) is a hybrid crop which inherited the excellent grain quality and high yield potential of wheat (Triticum spp.) and the good tolerance to biotic and abiotic stresses factors of rye (Secale cereale). As an energy crop, triticale has now been used for human food and livestock feed for many years. The main agronomic goal has been to improve the properties of triticale grains over those of wheat, corn, rye, barley, etc., making triticale an attractive option for increasing global food production. This paper discusses the advantages of using triticale as a pig feed.

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.

In order to achieve better results for fattening broilers, various additives can be added to feed, including phytobiotics (phytogenic additives). Phytobiotics protect young broilers' health based on the principles of competitive exclusion and improved usability of nutrients, growth and feed efficiency. Due to the importance and actuality of this topic, it is scientifically justified and interesting to examine the effects of using natural growth stimulators on the performance of intensively bred broilers, as well as the suitability of these compounds for nutritional, health and economic aspects of broiler production. In this study, 120 Cobb 500 broilers were divided into two groups, one control without and one experimental with a mixture of phytobiotics in their feed. At the beginning of the study, all broilers were of equal body mass. In some phases of fattening and at the end (after 42 days), body mass and total gain of the broilers receiving phytobiotics were significantly higher in than control broilers (p lt 0.05 and p lt 0.01, respectively). Total consumption of feed for the whole fattening period was higher in the control than in the phytobiotic-recieving broilers. A better feed conversion rate was determined in the broilers receiving phytobiotics than in the control broilers (P lt 0.05). The carcass meatiness was also improved in the broilers receiving phytobiotics (p lt 0.01). There was no significant difference between control and phytobiotic-receiving broilers with regard to meat chemical composition.

Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.

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.

Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A commercial CLA preparation containing 60% of CLA isomers was added to the pig diet. SFA and MUFA in the control pig diet (with no added CLA) were significantly higher (p lt 0.01) than SFA and MUFA in the experimental pig diet. CLA supplementation in the pig diet significantly increased SFA and PUFA and decreased MUFA in both meat and adipose tissue. The same content of c9t11CLA and t10c12CLA was found in the supplemented pig diet. Both c9t11CLA and t10c12CLA were found in meat and adipose tissue of pigs consuming the experimental diet, but not in meat and adipose tissue of pigs consuming the control diet.

The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total volatile basic nitrogen (TVB-N) and pH in minced pork meat. Pork mince was packaged in vacuum, modified atmosphere with 20% O2, 50% CO2 and 30% N2 (MAP 1) or modified atmosphere with 20% O2, 30% CO2 and 50% N2 (MAP 2), refrigerated at 3±1°C and examined on the days 0, 3, 6, 9 and 12 of storage. The average total viable counts and total Enterobacteriaceae counts in vacuum packaged mince were statistically significantly higher (p lt 0.01; p lt 0.05) than in modified atmosphere packaged mince with both combinations of gases, on different days of storage. The largest decrease of total viable count and Enterobacteriaceae count was noted in modified atmosphere packaged mince with the higher concentration (50%) of CO2.