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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. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the effect of region (lowland vs. mountain region) on the content of volatile compounds of red deer (Cervus elaphus), fallow deer (Dama dama) and roe deer (Capreolus capreolus). A total of forty eight female carcasses of three species (16 red deer, 16 fallow deer, and 16 roe deer) were collected from lowland and a mountain region, so from each region, 8 red deer, 8 fallow deer, and 8 roe deer were collected. In our study, higher contents of the aldehydes, ketones, and alcohols responsible for off-flavours of meat were found in our fallow deer meat than in red deer and roe deer meat. Moreover, in our study, region affected most of the content of aldehydes, heterocyclic and phenolic compounds, aromatic hydrocarbons, and some ketones, alcohols, and esters. Higher content of volatile compounds responsible for off-flavours was detected in mountain deer meat than in deer meat from the lowland region. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The objective of this work was to investigate the scope of production, export and import of honey in the Republic of Serbia from 2004. to 2014. The results are based on the report of the Statistical Office of the Republic of Serbia. The observed period is characterized primarily by the increase in the number of beehives as well as an incresed honey production, followed by honey price growth and minor changes honey yield per hive. In this period, honey production ranged from 2,561 tons (in 2008) to 8,554 tons (in 2013). The largest volume of honey exports was in 2013. (3,367.7 tons, worth 14,881.4 thousand USD), and the largest import of honey into Serbia was in the same year (60.6 tons, worth 240.3 thousand USD). In the monitored period, Germany imported the largest quantities of honey from Serbia, about 4,611.0 tons (worth about 19,546.9 thousand USD), and somewhat smaller amounts of honey were imported by Italy and Montenegro. On the other hand, in the same period, Serbia imported the largest quantities of honey from the Republic of Macedonia, about 40.6 tons, worth 119.5 thousand USD. Beekeeping in Serbia definitely has a great development potential, so accordingly, its production should be encouraged in the future.

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. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the Effect of adding Different dosages of live yeast (Saccharomyces cerevisiae) in diet on growth performance, carcass characteristics, intestinal morphology, and gut microflora of broilers. The 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 differed 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. The 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 microflora (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. Therefore, 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. [ABSTRACT FROM AUTHOR]

Copyright of Kafkas Universitesi Veteriner Fakultesi Dergisi is the property of University of Kafkas, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Today, a few differing sources of selenium (Se), i.e. inorganic, organic, and nano forms of Se, are used as feed supplements for poultry. Published research indicates that nano-Se and organic Se possess comparable efficiency to inorganic Se in increasing GSH-Px activity of plasma and various tissues, but they deposit at higher rates in various tissues. However, there are principal differences in absorption mechanisms, metabolism, and efficiency of these three forms of Se. The aim of this review was to analyze the available literature on the effects of different Se sources and levels in the diet on glutathione peroxidase (GSH-Px) activity, tissue Se distribution and growth performance in poultry. Higher levels of Se increase GSH-Px activity in the body, but this reaches a plateau even if Se concentrations in diet increase further, while the deposition of Se in tissues increases as Se content in diet increases. In addition, many studies have shown the positive effects of adding Se to diet on growth performance in poultry. Optimal Se supplementation is necessary not only for good poultry health but also to ensure and preserve meat quality during storage and to provide human beings with this microelement. [ABSTRACT FROM AUTHOR]

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® 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. [ABSTRACT FROM AUTHOR]

Consumers' knowledge about proper household practises during food handling and storage are deemed insufficient. Therefore, the aim of our study was to investigate the conditions of food storage in refrigerators (temperature, hygienic and storage conditions) and consumer knowledge about good practises. This study included 100 households from the Belgrade area. All participants were interviewed using a standardized questionnaire. The internal temperature of refrigerators was measured at three points: the top and bottom shelves and the refrigerator door. The average temperature in the refrigerators was 9.3°C. The average temperature recorded in the refrigerator doors was significantly higher ( P < 0.01) than temperatures recorded on the top or bottom shelves. The age and design of refrigerators, and potential heat source near refrigerator can impact the refrigerator temperature. In 50% of the surveyed refrigerators, food storage practises were incorrect. More than a half (56%) of the surveyed consumers were aware of the recommended refrigerator temperature, but measured temperature in their refrigerators was considerably higher. The results from our study indicate that knowledge of recommended behaviour about good food safety practise do not always translate into practise in the home. [ABSTRACT FROM AUTHOR]

Copyright of Meat Technology / Tehnologija Mesa is the property of Institute of Meat Hygiene & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)