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Meso dobiveno od goveda hranjenih voluminoznim krmivima, odnosno, na paši premium je proizvod, poboljšanih nutritivnih i osjetilnih karakteristika. Navedeno je potaknulo i veliko zanimanje za metode identifikacije i provjere autentičnosti kojima se garantiraju tvrdnje o podrijetlu takvog mesa. Ovaj rad daje pregled trenutnih saznanja o identifikaciji autentičnosti mesa goveda hranjenih, dominantno travama, odnosno, pašnim načinom proizvodnje. Razvijen je niz analitičkih metoda, samih ili kombiniranih, koje uključuju analize elementarnih ili molekularnih sastojaka animalnih proizvoda i u kombinaciji s kemometrijom, koji su se pokazali korisnima za razlikovanje različitih sistema hranidbe uz provjeru autentičnosti mesa goveda držanih na pašnjacima. Neke od ovih analiza uključuju određivanje sastava masnih kiselina, hlapljivih i fenolnih spojeva, karotenoida, stereoizomera vitamina E, omjera stabilnih izotopa, proteinskih markera i drugih bioaktivnih spojeva. Opisana je primjena spektroskopskih metode u identifikaciji podrijetla goveđeg mesa, te suvremena funkcionalna genomika, kao jedan od najnovijih pristupa u identifikaciji mesa proizvedenog na paši. Njihova identifikacijska pouzdanost u složenijim uvjetima hranjenja, kao što su promjene u dostupnosti krmiva i/ili kada paša čini samo dio hranidbe životinje i dalje se nadgrađuju i aktivno se istražuju. Opisuju se metode kroz njihove mogućnosti i potencijalna ograničenja, a što je najčešće uzrokovano varijacijama u količini, karakteristikama i sastavu hrane s pašnjaka koju konzumiraju životinje, a koje su ipak svojstvene sustavima proizvodnje na travnjacima, varijacijama u reakcijama životinja unutar i između pasmina i poteškoće u otkrivanju konzumacije hrane koja nije trava od strane životinje. Također, ističe niz pitanja za razmatranje, točke opreza i upozorenja u primjeni ovih metoda. Provjera autentičnosti životinja, povijest hranidbe kroz životinjske proizvode, a posebno provjera autentičnosti mesa od životinja hranjenih travom, suočava se s izazovima svojstveno praksama u uzgoju stoke, uglavnom zbog varijacija u sastavu obroka i varijacijama tijekom proizvodnog života. Velik dio dosadašnjih istraživanja bavio se dokazivanjem sistema identifikacije proizvoda, dok bi se budućnosti trebalo uložiti više resursa za razvoj baza podataka kako bi se stekla jednostavnost primjene i sigurnost sustava kontrole animalnih proizvoda., Beef obtained by feeding on pasture is a premium product, with improved nutritional and sensory characteristics, which has stimulated great interest in methods of identification and verification of authenticity that guarantee claims of the origin of such meat. This paper provides an overview of current knowledge on the identification of the authenticity of beef fed, predominantly, on grass, that is, on the grazing method of production. A number of analytical methods have been developed, alone or in combination, involving analyzes of the elemental or molecular constituents of animal products and combined with chemometry, which have proved useful in distinguishing different feeding systems while verifying the authenticity of beef kept on pasture. Some of these analyzes include the determination of the composition of fatty acids, volatile and phenolic compounds, carotenoids, stereoisomers, protein markers and other bioactive compounds. The application of spectroscopic methods in the identification of the origin of beef is described, as well as modern functional genomics, as one of the latest approaches in the identification of meat produced on pasture. For identification methods to be generally accepted and standardized in the changing feeding conditions and availability of different feeds they need to be reliable and accurate, and existing ones are still being actively researched and upgraded. The paper presents a series of analyzes with their possibilities of identification and potential limitations, which most often refer to many variables of agrotechnics on the pasture areas and their influence on feed composition, cattle breed differences, nutrition management, and many individual and interconnected relationships of the meals and the animals that eat it, all through the obtained results of the composition of the produced beef on pasture. Animal authentication, the history of feeding through animal products, and in particular the authenticity of meat from grass fed animals, faces challenges inherent in livestock practices, mainly due to variations in ratio composition and variations during production. Most of the described research focused on proving product identification systems, while in the future more resources should be invested in the development of common databases with the results of standardized methods, so that they can be analyzed and thus have the simplest possible application of analytical methods and secure animal product control system., Rindfleisch aus Weidehaltung ist ein hochwertiges Produkt mit verbesserten ernährungsphysiologischen und sensorischen Eigenschaften, das großes Interesse an Methoden zur Identifizierung und Überprüfung der Echtheit geweckt hat, welche die Herkunftsangaben für solches Fleisch garantieren. Dieser Beitrag gibt einen Überblick über den aktuellen Wissensstand zur Identifizierung der Echtheit von Rindfleisch, das überwiegend mit Gras gefüttert wurde, d.h. von Rindfleisch aus der Weidehaltung. Es gibt mehrere Laboranalysen zur Feststellung der Echtheit von deklarierten Mahlzeiten. Bei einigen von ihnen werden nur einzelne Elemente und chemische Verbindungen bestimmt, während andere komplexer sind und die Ergebnisse mehrerer Analysen zum Nachweis der Herkunft der Futtermittel kombinieren. Damit die Identifizierungsmethoden unter den sich ändernden Fütterungsbedingungen und der Verfügbarkeit verschiedener Futtermittel allgemein akzeptiert und standardisiert werden können, müssen sie zuverlässig und genau sein, wobei die bestehenden Methoden immer noch aktiv erforscht und verbessert werden. Der Beitrag stellt eine Reihe von Analysen mit ihren Identifizierungsmöglichkeiten und potenziellen Einschränkungen vor, die sich meist auf viele Variablen der Agrotechnik auf den Weideflächen und deren Einfluss auf die Futterzusammensetzung, die Unterschiede zwischen den Rinderrassen, das Ernährungsmanagement und viele individuelle und miteinander verknüpfte Beziehungen zwischen den Mahlzeiten und den Tieren beziehen, und zwar durch die erzielten Ergebnisse der Zusammensetzung des durch Weidefütterung erzeugten Rindfleischs. Die meisten der beschriebenen Forschungsarbeiten konzentrierten sich auf den Nachweis von Produktidentifikationssystemen, während in Zukunft mehr Ressourcen in die Entwicklung gemeinsamer Datenbanken mit den Ergebnissen standardisierter Methoden investiert werden sollten, damit diese analysiert werden können und man somit über eine möglichst einfache Anwendung von Analysemethoden und ein sicheres Kontrollsystem für tierische Produkte verfügt., La carne de res producida en pastoreo es un producto premium, con características nutricionales y sensoriales mejoradas, lo que ha despertado un gran interés en métodos de identificación y verificación de la autenticidad que garanticen declaraciones sobre el origen de dicha carne. Este trabajo da una revisión del conocimiento actual sobre la identificación de la autenticidad de la carne de res alimentada predominantemente de pasto, es decir, sobre los métodos de la producción en pastoreo. Hay una serie de análisis de laboratorio para identificar la autenticidad de las comidas declaradas. Algunos de ellos implican la determinación solamente de los elementos individuales y compuestos químicos, mientras que otros son más complejos y combinan los resultados de múltiples análisis para probar el origen de la alimentación animal. Para estar generalmente aceptados y estandarizados en las condiciones cambiantes de alimentación y la disponibilidad de diferentes alimentos, los métodos de identificación deben ser confiables y precisos, y los existentes aún están bajo investigación y actualización. El trabajo presenta una serie de análisis con sus posibilidades de identificación y posibles limitaciones, que en la mayoría de los casos se refieren a una serie de variables de agrotécnicas de áreas agrícolas y su impacto en la composición de los alimentos, las diferencias de razas, el manejo del ganado, el manejo nutricional, de las relaciones individuales e interrelaciones de los alimentos y de los animales que lo consumen, a través de los resultados obtenidos de la composición de la carne producida en pastoreo. La mayoría de las investigaciones descritas tuvo como el objetivo probar sistemas de identificación de productos, mientras que en el futuro debería invertir más recursos en el desarrollo de bases de datos comunes con los resultados de los métodos estandarizados para poder analizarlos y así tener la aplicación más simple de los métodos analíticos y un sistema de control seguro para productos animales., La carne bovina di animali alimentati al pascolo è un prodotto “premium”, dalle caratteristiche nutritive e organolettiche migliorate, il che ha acceso un grande interesse per i metodi di identificazione e verifica dell’autenticità con cui si garantiscono le dichiarazioni sull’origine di tale carne. Questo studio offre una panoramica sulle attuali conoscenze circa l’identificazione dell’autenticità della carne di bovini alimentati, prevalentemente, con erba, ovverosia di bovini allevati al pascolo. Nella identificazione dell’autenticità dei pasti dichiarati esiste tutta una serie di analisi di laboratorio. Alcune di esse includono soltanto l’accertamento di certi elementi e composti chimici, mentre altre sono più complesse e, nel processo di accertamento dell’origine del mangime per gli animali, combinano i resultati di più analisi. Affinché i metodi di identificazione siano genericamente accettati e standardizzati nelle condizioni variabili di alimentazione e di accessibilità di differenti mangimi, devono essere affidabili ed esatti, per cui quelli esistenti sono ancora attivamente studiati e integrati. Nello studio si fa riferimento ad una serie di analisi con le loro possibilità d’identificazione e i loro potenziali limiti, che più spesso si riferiscono ad una serie di variabili agrotecniche delle superfici coltivabili ed il loro impatto sulla composizione del mangime di cui gli animali si nutrono, sulle differenze di razza del bovino, sul management alimentare e su una serie di rapporti singoli e reciproci tra i pasti e gli animali che se ne nutrono, il tutto attraverso i risultati ottenuti della composizione della carne bovina prodotta da animali al pascolo. La maggior parte dello studio descritto si è occupata di provare il sistema di identificazione del prodotto, mentre in futuro si dovrebbero investire maggiori risorse nello sviluppo di comuni banche dati con i risultati dei metodi standardizzati, in modo tale da poterli analizzare e, così facendo, disporre dell’applicazione più semplice possibile dei metodi analitici e un sistema sicuro di controllo dei prodotti d’origine animale.

The objective of this study was to determine the effects of dry ageing on the yield and physical quality indicators of beef neck and to determine the sensory characteristics of burgers. Neck meat from castrated male Angus steers weighing 600 kg and 22 months old was used for the study. Neck samples (N = 12) were hung for 7 days (group Z-7) and 21 days (group Z-21) in a dry ageing chamber at a temperature of 2 °C ± 1 °C and a relative humidity of 77 % ± 3 %. Weight and pH of the meat were measured at the beginning and end of the ageing period. After ageing, the neck was dissected into muscle, subcutaneous and intermuscular fat, bone, and remaining parts. Burgers were prepared from the ground neck meat (73.9%) and fat (24.6%) to which 1.2% sea salt and 0.3% ground black pepper were added. The burgers (average weight 150 g) were then heat treated in a steam convection oven at a temperature of 230°C until an internal temperature of 64°C was reached. After heat treatment, the burgers were weighed again to calculate cooking weight loss and their diameter was measured in two perpendicular dimensions to calculate surface area reduction. Quantitative descriptive analysis and likability test were performed with nine trained sensory assessors in the sensory laboratory. The study revealed no significant differences in the proportions of each tissue obtained during dissection. The necks from group Z-21 had significantly higher pH (6.16) and weight loss (12.23%) at the end of dry aging. Significantly lower cooking loss was observed in group Z-21 (26.52%) compared to group Z-7 (31.31%), but no significant difference was observed in the reduction of the surface area of the burger. The descriptive sensory attributes and likeability traits of the burgers were not significantly different between groups Z-7 and Z-21. In view of this, it is considered that a shorter maturation period of beef necks should be used for the production of burgers., Cilj ovog istraživanja bio je utvrditi učinke suhog zrenja na prinos i fizičke pokazatelje kakvoće mesa goveđeg vrata te odrediti senzorske karakteristike burgera. U istraživanju je korišteno meso vrata kastrirane muške junadi pasmine Angus prosječne tjelesne mase 600 kg i dobi oko 22 mjeseca. Uzorci vratine (N = 12) odležavani su 7 dana (skupina Z-7) i 21 dan (skupina Z-21) u komori za suho zrenje na temperaturi od 2 °C ± 1 °C i relativnoj vlažnosti od 77 ± 3 %. Masa i pH vratine mjereni su na početku i na kraju zrenja. Nakon zrenja provedena je disekcija vratine na mišićno, potkožno i međumišićno masno tkivo, kost i preostale dijelove. Potom su pripremljeni burgeri od mljevenog mišićnog (73,9 %) i masog tkiva (24,6 %) čemu je dodano 1,2 % morske soli i 0,3 % mljevenog crnog papra. Burgeri pojedinačne mase 150 g zatim su toplinski obrađeni u parno-konvekcijskoj pećnici na temperaturi 230 °C do postizanja unutarnje temperature 64 °C. Nakon toplinske obrade, burgeri su ponovo izvagani kako bi se izračunao gubitak mase kuhanjem, a promjer im je izmjeren u dvije okomite dimenzije kako bi se izračunalo smanjenje površine. Kvantitativna deskriptivna analiza i test dopadljivosti provedeni su korištenjem panela od devet educiranih senzorskih ocjenitelja u senzornom laboratoriju. Istraživanjem nisu utvrđene značajne razlike između skupina u udjelima svakog pojedinog tkiva dobivenog disekcijom. Meso vrata iz skupine Z-21 imalo je značajno veći pH (6,16) i gubitak mase (12,23 %) na kraju suhog zrenja. Značajno manji gubitak mase kuhanjem utvrđen je u skupini Z-21 (26,52 %) u odnosu na skupinu Z-7 (31,31 %), ali nije utvrđena značajna razlika u smanjenju površine burgera. Deskriptivna senzorska svojstva i svojstva dopadljivosti burgera nisu se značajno razlikovala između skupina Z-7 i Z-21. Temeljem rezultata istraživanja može se zaključiti da je za proizvodnju burgera preporučljivo koristiti kraći period zrenja goveđeg vrata, Ziel dieser Studie war es, die Auswirkungen der Trockenreifung auf den Ertrag und die physikalischen Qualitätsindikatoren von Rindernacken zu ermitteln und die sensorischen Eigenschaften von Burgern zu bestimmen. Für die Studie wurde Nackenfleisch von kastrierten männlichen Angus-Ochsen mit einem Gewicht von 600 kg und einem Alter von 22 Monaten verwendet. Die Nackenproben (N = 12) wurden 7 Tage (Gruppe Z-7) und 21 Tage (Gruppe Z-21) in einer trockenen Reifekammer bei einer Temperatur von 2 °C ± 1 °C und einer relativen Luftfeuchtigkeit von 77 % ± 3 % aufgehängt. Gewicht und pHWert des Fleisches wurden zu Beginn und am Ende der Reifezeit gemessen. Nach der Reifung wurde der acken in Muskel, subkutanes und intermuskuläres Fett, Knochen und übrige Teile zerlegt. Aus dem gemahlenen Nackenfleisch (73,9 %) und dem Fett (24,6 %) wurden Burger zubereitet, denen 1,2 % Meersalz und 0,3 % gemahlener schwarzer Pfeffer zugesetzt wurden. Die Burger (Durchschnittsgewicht 150 g) wurden dann in einem Dampfkonvektionsofen bei einer Temperatur von 230 °C bis zu einer Innentemperatur von 64 °C hitzebehandelt. Nach der Wärmebehandlung wurden die Burger erneut gewogen, um den Gewichtsverlust beim Kochen zu berechnen; außerdem wurde ihr Durchmesser in zwei senkrechten Dimensionen gemessen, um die Verringerung der Oberfläche zu berechnen. Eine quantitative deskriptive Analyse und ein Geschmackstest wurden mit neun geschulten sensorischen Prüfern im Sensoriklabor durchgeführt. Die Studie ergab keine signifikanten Unterschiede in den Anteilen der einzelnen Gewebe, die bei der Zerlegung gewonnen wurden. Die Nacken der Gruppe Z-21 hatten am Ende der Trockenreifung einen signifikant höheren pH-Wert (6,16) und einen Gewichtsverlust (12,23 %). In der Gruppe Z-21 wurde ein signifikant geringerer Kochverlust (26,52 %) im Vergleich zur Gruppe Z-7 (31,31 %) festgestellt, jedoch wurde kein signifikanter Unterschied bei der Verringerung der Oberfläche des Burgers beobachtet. Die beschreibenden sensorischen Attribute und die Geschmackseigenschaften der Burger waren zwischen den Gruppen Z-7 und Z-21 nicht signifikant unterschiedlich. Daher wird davon ausgegangen, dass für die Herstellung von Burgern die Reifezeit von Rindernacken gekürzt werden sollte., El objetivo de esta investigación fue determinar los efectos de la maduración en seco sobre los indicadores de rendimiento y calidad física del cuello de res, tanto como determinar las características sensoriales de las hamburguesas. La investigación utilizó carne de cuello de novillos Angus macho castrados, con un peso corporal promedio de 600 kg y una edad de aproximadamente 22 meses. Las muestras del cuello (N = 12) fueron envejecidas durante 7 días (grupo Z-7) y 21 días (grupo Z-21) en una cámara de envejecimiento en seco a una temperatura de 2 °C ± 1 °C y una humedad relativa de 77 ± 3 %. El peso y el pH de la carne fueron medidos al inicio y al final del período de envejecimiento. Después del envejecimiento, el cuello se diseccionó en músculo, tejido adiposo subcutáneo e intermuscular, hueso y partes restantes. Las hamburguesas se prepararon a partir de carne de cuello molida (73,9 %) y grasa (24,6 %), a los que se añadió un 1,2 % de sal marina y un 0,3 % de pimienta negra molida. A continuación, hamburguesas con una masa única de 150 g se trataron térmicamente en un horno de convección y vapor a una temperatura de 230 °C hasta alcanzar la temperatura interna de 64 °C. Después del tratamiento térmico, las hamburguesas se pesaron nuevamente para calcular la pérdida de masa por cocción y se midió su diámetro en dos dimensiones perpendiculares para calcular la reducción del área superficial. Se realizaron análisis descriptivos cuantitativos y pruebas de palatabilidad utilizando un panel de nueve evaluadores sensoriales capacitados en un laboratorio sensorial. La investigación no encontró diferencias significativas en las proporciones de cada tejido obtenido durante la disección. La carne de cuello del grupo Z-21 tuvo un pH significativamente mayor (6,16) y una pérdida de masa (12,23%) al final de la maduración en seco. Se observó una pérdida de masa por cocción significativamente menor en el grupo Z-21 (26,52 %) en comparación con el grupo Z-7 (31,31 %), pero no se encontró una diferencia significativa en la reducción de la superficie de la hamburguesa. Las propiedades sensoriales y de palatabilidad de las hamburguesas no difirieron significativamente entre los grupos Z-7 y Z-21. En base a los resultados de la investigación, se puede concluir que para la elaboración de hamburguesas es recomendable utilizar un período de maduración más corto del cuello de res, Lo scopo di questa ricerca consisteva nel determinare gli effetti della frollatura a secco sulla resa e sugli indicatori di qualità fisica della carne di collo di manzo e nel determinare le caratteristiche sensoriali degli hamburger. Ai fini della ricerca è stata utilizzata carne di collo di bovino Angus maschio castrato con una massa corporea media di 600 kg e un'età di circa 22 mesi. I campioni di collo di manzo (N = 12) sono stati frollati per 7 giorni (gruppo Z-7) e 21 giorni (gruppo Z-21) in una camera di frollatura a secco a una temperatura di 2 °C ± 1 °C e un'umidità relativa di 77 ± 3 %. La massa e il pH della carne sono stati misurati all'inizio e alla fine della frollatura. Dopo la frollatura, il collo è stato sezionato in muscoli, tessuto adiposo sottocutaneo e intermuscolare, ossa e parti rimanenti. Si è proceduto poi alla preparazione degli hamburger con muscolo macinato (73,9%) e tessuto adiposo (24,6%), a cui sono stati aggiunti l'1,2% di sale marino e lo 0,3% di pepe nero macinato. Gli hamburger, di 150 g ciascuno, sono stati poi trattati termicamente in un forno a convezione e vapore alla temperatura di 230 °C fino al raggiungimento della temperatura interna di 64 °C. Dopo il trattamento termico, gli hamburger sono stati ripesati per calcolare la perdita di massa durante la cottura, mentre il loro diametro è stato misurato in due dimensioni verticali per calcolare la riduzione di superficie. L'analisi descrittiva quantitativa e il test di appetibilità sono stati condotti utilizzando un gruppo di nove valutatori sensoriali addestrati in un laboratorio sensoriale. La ricerca non ha rilevato differenze significative tra i gruppi nelle proporzioni di ogni singolo tessuto ottenuto per dissezione. La carne del collo del gruppo Z-21 presentava un pH (6,16) e una perdita di massa (12,23%) significativamente più alti alla fine della frollatura a secco. È stata riscontrata una perdita di massa significativamente inferiore durante la cottura nel gruppo Z-21 (26,52 %) rispetto al gruppo Z-7 (31,31 %), ma non è stata rilevata alcuna differenza significativa riguardo alla riduzione della superficie dell'hamburger. Le proprietà descrittive sensoriali e di appetibilità degli hamburger non differivano significativamente tra i gruppi Z-7 e Z-21. Sulla base dei risultati ottenuti, si può concludere che per la produzione degli hamburger fatti con la carne del collo di manzo è consigliabile utilizzare un periodo di frollatura più breve.

Intensification of poultry production has led to the cessation of use of many local breeds resulting in their replacement with high-yielding breeds or hybrids. A description of native populations a...

The aim of this study was to investigate the effect of partial replacement of NaCl with KCl on the physical and sensory properties of dry-cured loin. The dry-cured loins were prepared after three treatments, where treatment C served as a control without NaCl replacement, while in treatments F1 and F2, 25 and 37.5 % NaCl was replaced by KCl, respectively. A significant difference (P

The aim of this study was to determine and compare chemical composition and physicochemical properties of duck eggs obtained from the two common duck breeds in Croatia, the Pekin duck and Cherry Valley duck. A total sample of 120 eggs (60 eggs of each duck breed) was collected from one year old free range raised ducks. The Cherry Valley duck eggs were significantly heavier than Pekin ducks and had higher percentage of albumen, while the Peking duck eggs had higher percentages of yolk and shell. The crude protein and total ash contents in the yolk were recorded to be significantly higher at Cherry Valley duck eggs, while crude fat and carbohydrate contents were significantly higher at Pekin duck eggs. The Cherry Valley duck eggs had significantly higher crude protein content in the albumen, while Pekin duck eggs had significantly higher carbohydrate content. Total ash content in the egg shell was significantly higher at Pekin duck eggs. No significant differences of albumen and yolk pH were observed. The Pekin duck egg yolks had higher intensity of the red color.

Cilj rada bio je utvrditi utjecaj dodavanja prebiotika, manan-oligosaharida (ActigenTM) krmnim smjesama na proizvodne rezultate pilića u tovu. U istraživanju je korišteno 300 muških jednodnevnih pilića hibrida Ross 308 koji su slučajnim izborom smješteni u dvije skupine sa šest ponavljanja. Istraživanje je trajalo 38 dana, a podijeljeno je u tri razdoblja. Tijekom istraživanja pilići iz kontrolne skupine hranjeni su 14 dana početnom krmnom smjesom (PPT-1) sa 24,4% SB, 14 dana krmnom smjesom za piliće u porastu (PPT-2) sa 21,0% SB i 10 dana završnom krmnom smjesom ( PPT-3) sa 20,1% SB. Pilići pokusne skupine hranjeni su istim krmnim smjesama, ali s dodatkom ActigenTM-a. U PPT-1 je dodano 800g/t; u PPT-2 400 g/t, a u PPT-3 200 g ActigenTM-a po toni krmne smjese. Prosječne tjelesne mase na kraju istraživanja bile su 2808,86 u kontrolnoj i 2880,42 u pokusnoj skupini, a konverzija krmnih smjesa 1,58 i 1,56 kg za kilogram prirasta. Budući da su tjelesne mase u pokusnoj skupini bile veće za 2,55%, a konverzija niža, može se preporučiti upotreba ActigenTM-a u krmnim smjesama za hranidbu pilića.

Cilj ovog istraživanja bio je utvrditi pojavnost oštećenja prsne kosti kod kokoši nesilica držanih u obogaćenim kavezima, štalskom višeetažnom sustavu te slobodnom sustavu držanja. Istraživanje je provedeno od strane 4 palpatora kojima je slučajnim odabirom nesilica iz svakog od tri sustava držanja bilo dodijeljeno 16 istih kokoši nesilica, ukupno 48 kokoši po svakom palpatoru. Pojavnost lomova prsne kosti bila je u volijerama 81,25 %, kod slobodnog sustava 57,75 %, a kod obogaćenih kaveza 17,19 %. Devijacije prsnih kosti su bile najizraženije kod držanja u obogaćenim kavezima (78,13 %), zatim kod držanja u volijerama (65,63 %) te kod slobodnog sustava držanja (57,81 %). Rezultati pokazuju da su u prosjeku mjesta loma kod obogaćenih kaveza i slobodnog sustava pozicionirana u zadnjoj trećini prsne kosti, dok su kod štalskog višeetažnog sustava lomovi u prosjeku bili locirani u središnjem dijelu prsne kosti. Devijacije su kod sva tri sustava držanja kokoši nesilica bile prisutne na prijelazu iz prednje u srednju trećinu prsne kosti. Dobiveni rezultati u provedenom istraživanju potvrđuju dosadašnje spoznaje o smanjenoj dobrobiti kokoši nesilica u obogaćenim kavezima glede devijacije i lomova prsne kosti u alternativnim sustavima držanja. Potrebno je provesti daljnja istraživanja koja bi uključila i utjecaj ovih oštećenja na proizvodnost kokoši nesilica.

The present study focused on the use of sewage sludge (SS) as a casing material amendment and the potential uptake of metal elements by the cultivated white button (

Puran se na širem području Hrvatskog zagorja uzgaja od 16. stoljeća. Nakon otkrića Novog svijeta vjerojatno je iz Srednje Amerike brodovima stigao u Europu, najvjerojatnije u Španjolsku, zatim u Englesku pa u Njemačku i Italiju, odakle se proširio i u naše krajeve. S vremenom se udomaćio, nije se križao s drugim pasminama pa je specifičan uzgoj u malim jatima koja su veći dio života provela na otvorenom u prirodi skupljajući hranu uvjetovao razvoj specifičnih morfoloških i fizioloških svojstava. Utjecao je na kvalitetu mesa, po čemu je zagorski puran poznat te se smatra specijalnom pasminom u gospodarskom smislu, a u uz to ima i veliko značenje kao vrijedan element biološke raznolikosti Hrvatske. U prošlosti se ova izvorna pasmina peradi slabo izučavala, tek nešto prije drugog svjetskog rata, iako je tada predstavljala značajan izvozni proizvod tradicionalnog uzgoja u zemlje zapadne Europe. Od drugog svjetskog rata do sredine devedesetih godina prošloga stoljeća zagorski puran gotovo je izumro i nestao. Svojom inicijativom i stručnošću, koncem devedesetih godina prošloga i početkom ovoga stoljeća spasili su ga pojedini entuzijasti i stručnjaci Agronomskog fakulteta u Zagrebu. Od tada se zagorski puran ozbiljnije istražuje, podupire i promovira, iako mu broj jedinki još uvijek varira na godišnjoj razini. U svakom je slučaju spašen, čak je u nekim inicijativama povremeno bio i ozbiljna robna marka kojoj, na kraju se pokazalo, treba stabilnost i kontinuitet uzgoja. Ovaj rad prikazuje stanje i gospodarske perspektive zagorskog purana u Varaždinskoj županiji.

Commercial high-yielding corn hybrids have not been evaluated for their ability to pigment egg yolk. Therefore, the objective of this research was to investigate the effects of commercial hybrids with different carotenoid profiles as the only source of pigments in the diets of hens on yolk color and carotenoid content, as well as the carotenoid deposition efficiency into the yolk. Treatment diets, differing only in one of five corn hybrids, were offered in a completely randomized design in six cages per treatment, each with three hens. Treatment diets and yolks differed in carotenoid profile (contents of lutein, zeaxanthin, β-cryptoxanthin and β-carotene, p &lt, 0.001), with total carotenoid contents ranging from 17.13–13.45 µg/g in diet and 25.99–21.97 µg/g in yolk. The treatments differed (p &lt, 0.001) in yolk color, which was determined by yolk color fan (10.8–9.83) and CIE Lab (redness, range 12.47–10.05). The highest yolk color intensity was achieved by a diet with the highest content of zeaxanthin, β-cryptoxanthin and β-carotene. The deposition efficiency of lutein and zeaxanthin (25.52 and 26.05%, respectively) was higher than that of β-cryptoxanthin and β-carotene (8.30 and 5.65%, respectively), and the deposition efficiency of all carotenoids decreased with increasing dietary content. Commercial corn hybrids provided adequate yolk color and could be the only source of carotenoids in the diets of hens, which could reduce the cost of egg production and increase farmers’ income.

The aim of this study was to elaborate on the mineral content variability of two dry-cured ham types for better understanding of the contribution of minerals to reference daily intake (RDI). These two ham types were based on Istrian and Dalmatian ham manufacturing process. Significantly higher (P, Cilj ovog istraživanja bio je utvrditi varijabilnost sadržaja minerala u dva tipa pršuta radi boljeg razumijevanja doprinosa minerala preporučenom unosu (PU). Ova dva tipa pršuta temeljila su se na postupku proizvodnje Istarskog i Dalmatinskog pršuta. Značajno veći (P, Das Ziel dieser Studie war es, die Variabilität des Mineralstoffgehalts von zwei luftgetrockneten Rohschinken festzustellen, um den Beitrag der Mineralstoffe zur empfohlenen täglichen Verzehrmenge (RDA) besser zu verstehen. Diese zwei Schinkensorten basieren auf dem Herstellungsprozess von istrischem und dalmatinischem Schinken. Signifikant höhere (P, El objetivo de este estudio fue determinar la variabilidad del contenido mineral en dos tipos de jamón para comprender mejor la contribución de los minerales a la ingesta recomendada (IDR). Estos dos tipos de jamón se basaron en el proceso de producción del jamón de Istria y Dalmacia. Se encontró un contenido significativamente mayor (P, Il presente lavoro di ricerca è stato elaborato con lo scopo di determinare la variabilità del contenuto di minerali in due tipi di prosciutto per meglio comprendere il contributo dei minerali all’assunzione di riferimento (*AR in croato: PU). Questi due tipi di prosciutto si sono basati sul processo produttivo del Prosciutto istriano e del Prosciutto dalmato. Significamente più alto il valore (P

The physical, morphological, and mechanical characteristics of eggs play an important role in the processes of embryo development and hatching. Some physical, morphological, and mechanical characteristics of turkey (Meleagris gallopavo; Zagorje breed) eggs collected during two laying cycles from same turkey hens were determined in this study. The average values of length, width, geometric mean diameter, weight, surface area, volume, sphericity, eggshell thickness, and eggshell density were determined as 66.61 mm, 46.84 mm, 52.66 mm, 77.74 g, 8712.42 mm2, 76553.49 mm3, 79.31%, 0.354 mm and 3.13 g cm-3, respectively. Eggs collected during second laying cycle were, on average, larger and heavier in comparison with those collected during first cycle. Average albumen, yolk and eggshell percentages of the eggs collected during two laying cycles were 58.11%, 29.50% and 12.39%, respectively. The highest breaking strength was obtained when the eggs were loaded along the X-front axis and the least breaking strength was required along the Z-axis. The average breaking strength, absorbed energy and firmness in loading along the X-front axis were found to be 73.80 N, 9.75 N mm and 280.30 N mm-1, respectively.

The most important aspect of broiler production is feeding, whose costs represent about 70% of total costs. Thus, the growth of poultry production has been based on a strong consumer demand for products that are cheap, safe, and healthy. That kind of product is old bread, whose return from the store represent a problem for its remediation. For the use of the old bread as a feed, the European Union has promulgated a series of regulations and directives, which order a ban on its utilization without prior treatment. The most common treatments are pelleting and extrusion. In poultry, the upper limit for the use of the old bread in feedstuff is often prescribed and amounts to 15%. The aim of this paper was to determine a possibility to use 5 and 10% old brown pelleted bread in feed mixtures for broilers fattening. The study has shown that the addition of old bread significantly improves broiler production indicators. The best results and a more favorable ratio of omega 6 and omega 3 fatty acids in the chicken muscles were obtained in the group fed with a 10‐percent share of old brown bread (p, Najvažniji aspekt proizvodnje brojlera jest hranidba, čiji troškovi čine oko 70% ukupnih troškova proizvodnje. Tako se rast peradarske proizvodnje temelji na snažnoj potražnji potrošača za proizvodima koji su jeftini, sigurni i zdravi. Takav je proizvod stari kruh, čije vraćanje iz trgovine predstavlja problem sanacije. Za korištenje staroga kruha kao hrane za životinje Europska unija donijela je niz propisa i smjernica kojima se propisuje zabrana korištenja bez prethodne dorade. Najčešći tretmani su peletiranje i ekstruzija. Kod peradi je često propisana gornja granica za uporabu staroga kruha u hrani za životinje, a ona iznosi 15%. Cilj ovoga rada bio je utvrditi mogućnost korištenja 5 i 10% staroga crnog peletiranog kruha u krmnim smjesama za tov brojlera. Istraživanje je pokazalo da dodavanje staroga kruha značajno poboljšava proizvodne pokazatelje brojlera. Najbolji rezultati i povoljniji omjer omega 6 i omega 3 masnih kiselina u pilećem mišiću dobiveni su u skupini koja se hranila s 10% udjela staroga crnog kruha (p

The aim of this study was to compare physical and mechanical characteristics of Hisex hen eggs collected from three different housing systems: enriched cage housing, aviary housing, and free-range systems. The following physical and mechanical characteristics if eggs were compared: dimensions, surface area, volume, sphericity, shape index, shell thickness, weight, composition, yolk to albumen ratio, rupture force, specific deformation, absorbed energy, and firmness. The largest and heaviest eggs were collected from cage housing, followed by eggs from free-range systems and aviary housing. According to shape index, eggs from aviary housing can be described as round, while eggs from cage housing and free-range systems can be characterised as normal or standard. Eggs from free-range laying hens had the highest yolk percentage and yolk to albumen ratio (26.2% and 0.427). In comparison to eggs from aviary housing and free-range systems, eggs from enriched cage housing had the thickest shells and the highest shell strength, and required the highest force to rupture those eggs. The average force required to rupture Hisex Brown hen eggs from cage housing in all three axes was 44.14 N, which was 12.1% higher than the average force required to rupture eggs from a free-range system (39.37 N) and 17.1% higher than the average force required to rupture eggs from aviary housing (37.68 N). The highest forces required to rupture eggs from all three housing systems were determined on loading along the X-front axis and the lowest forces were determined along the Z-axis. The results obtained in this study can be useful to producers when selecting hen housing systems in order to reduce egg damage during storage and transport. Keywords: egg composition, egg weight, rupture force, shape index, shell thickness

The aim of the study was to investigate the efficiency of feed supplementation with dried calendula (C. officinalis), dandelion (T. officinale) and marigold (T. erecta) flowers, as well as dried basil (O. basilicum ‘Genovese’) leaves on the kinetics of the total leukocytes, helper and cytotoxic T lymphocytes, and B lymphocytes in peripheral blood, as well as on intestinal excretion of Escherichia coli in laying hens. Laying hens of Tetra SL line, aged 25 weeks, were used in the study. The animals were divided into nine groups of 15 birds. The laying hens were fed common feed with the addition of 1% (10 g/kg) and 3% (30 g/kg) chopped flowers or leaves of the above mentioned herbs. The immunomodulatory and antimicrobial effects of medicinal herbs in laying hens were estimated by the above mentioned parameters determined at the beginning of the experiment and on day 14 and day 28 of the study, i.e. at the birds’ ages of 25, 27 and 29 weeks. The study results showed that the addition of chopped calendula and dandelion flowers to laying hen feed stimulated proliferation of total leukocytes as well as T and B lymphocytes, particularly in the groups receiving 3% chopped herbs (P, Cilj istraživanja bila je učinkovitost osušenog cvijeta nevena (Calendula officinalis L.), maslačka (Taraxacum officinale Weber ex Wigg.), kadifice (Tagetes erecta L.) i lišća bosiljka (Ocimum basilicum L. cv. Genovese), dodanih u hranu za konzumne nesilice, na kinetiku ukupnih leukocita, pomoćničkih i citotoksičnih T-limfocita, kao i B-limfocita u perifernoj krvi, te utvrditi broj kolonija E. coli u fecesu. U istraživanju su korištene konzumne nesilice linije Tetra SL u dobi od 25 tjedana, koje su bile raspodijeljene u devet skupina po 15 ptica. Nesilice su hranjene uobičajenom smjesom za nesilice uz dodatak 1% (10 g/kg) i 3% (30 g/kg) nasjeckanih cvjetova i lišća navedenih biljaka. Imunostimulacijski i antimikrobni učinci ljekovitog bilja na konzumne nesilice praćeni su određivanjem prethodno navedenih pokazatelja na početku pokusa te 14. i 28. dana pokusa, odnosno u dobi konzumnih nesilica od 25, 27 i 29 tjedana. Dobiveni rezultati pokazuju da su dodaci nasjeckanih cvjetova nevena i maslačka u prehrani peradi, osobito u skupinama s 3% nasjeckane biljke, potaknuli najveću proliferaciju ukupnih leukocita, T-limfocita i B-limfocita (P

Puran se na širem području Hrvatskog zagorja uzgaja od 16. stoljeća. Nakon otkrića Novog svijeta vjerojatno je iz Srednje Amerike brodovima stigao u Europu, najvjerojatnije u Španjolsku, zatim u Englesku pa u Njemačku i Italiju, odakle se proširio i u naše krajeve. S vremenom se udomaćio, nije se križao s drugim pasminama pa je specifičan uzgoj u malim jatima koja su veći dio života provela na otvorenom u prirodi skupljajući hranu uvjetovao razvoj specifičnih morfoloških i fizioloških svojstava. Utjecao je na kvalitetu mesa, po čemu je zagorski puran poznat te se smatra specijalnom pasminom u gospodarskom smislu, a u uz to ima i veliko značenje kao vrijedan element biološke raznolikosti Hrvatske. U prošlosti se ova izvorna pasmina peradi slabo izučavala, tek nešto prije drugog svjetskog rata, iako je tada predstavljala značajan izvozni proizvod tradicionalnog uzgoja u zemlje zapadne Europe. Od drugog svjetskog rata do sredine devedesetih godina prošloga stoljeća zagorski puran gotovo je izumro i nestao. Svojom inicijativom i stručnošću, koncem devedesetih godina prošloga i početkom ovoga stoljeća spasili su ga pojedini entuzijasti i stručnjaci Agronomskog fakulteta u Zagrebu. Od tada se zagorski puran ozbiljnije istražuje, podupire i promovira, iako mu broj jedinki još uvijek varira na godišnjoj razini. U svakom je slučaju spašen, čak je u nekim inicijativama povremeno bio i ozbiljna robna marka kojoj, na kraju se pokazalo, treba stabilnost i kontinuitet uzgoja. Ovaj rad prikazuje stanje i gospodarske perspektive zagorskog purana u Varaždinskoj županiji., Turkey has been raised as poultry across most of the Croatian region known as Hrvatsko Zagorje since the 16th century when, after the discovery of the New World, it was brought on ships, most probably from Central America, to Europe: first to Spain, then England, Germany and Italy. Since then, it has been domesticated and has not been cross-bred with other breeds and has been specifically bred in small, free range flocks where they can naturally peck for food. This has conditioned the development of certain morphological and physiological properties and influenced the quality of meat for which Zagorje Turkey is widely renowned and considered a special breed, not only economically but also as a valuable element of Croatian biodiversity. In the past, original breeds of domestic poultry have been insufficiently researched, i.e. there were only a few attempts prior to the outbreak of World War 2, despite the fact that it represented a significant part of traditional product exports to Western Europe. From the end of World War 2 to the mid 1990s, the Zagorje Turkey almost became extinct and practically disappeared, and it took the initiative and expertise of various enthusiasts and experts from the Faculty of Agriculture of the University of Zagreb from the end 1990s and early 2000s onwards to save it. Since then, the Zagorje Turkey has been seriously researched, supported and promoted, and even though the numbers of individual turkeys saved have varied, the breed has been saved for the future. There have been occasional initiatives in which it was treated as a brand requiring stability and continuity of breeding. This paper aims to establish the situation and economic prospects of Zagorje Turkey in the County of Varaždin.

Križevačka kukmasta kokoš nastala je u osamdesetim godinama 20. stoljeća selekcijskim radom na domaćim kokošima uzgajanim u Kalničkom prigorju, koje je karakterizirala osrednja kukmica te srednje teško tijelo. Te su kokoši planski križane s pijetlovima pasmine Orpington. Do današnjeg vremena nisu provedena znanstvena istraživanja kako bi se dobile spoznaje o njihovim fenotipskim i proizvodnim karakteristikama pa je stoga cilj ovog istraživanja bio utvrditi vrijednosti tjelesnih mjera kokoši i pijetlova te odrediti izgled i kakvoću jaja kako bi se moglo započeti s izradom pasminskog standarda potrebnog za njezino priznavanje kao autohtone pasmine kokoši. U istraživanje su bile uključene kokoši i pijetlovi s četiri obiteljska gospodarstva na području grada Križevaca. Utvrđena je boja perja, nogu i podušnjaka kod životinja u dobi od šest mjeseci i godinu dana te su iste izvagane, a provedeno je i mjerenje vrijednosti za još deset tjelesnih mjera. Prikupljena su i kokošja jaja kako bi se utvrdile vrijednosti mase jaja, čvrstoće ljuske, udjela žutanjka, bjelanjka i ljuske te utvrdila boja žutanjka. Križevačka kukmasta kokoš je skladnog tijela kvadratnog oblika i bujnog perja žute boje obrubljenog tamnom gotovo crnom bojom. Glava je srednje veličine, na njoj se nalazi kukmica narančasto-žute boje kod pijetlova, a crno-smeđe kod kokica. Tjelesne mase pijetlova u dobi od 6 i 12 mjeseci u prosjeku su iznosile 2,33 i 2,95 kg, a kod kokoši u istoj dobi 2,06 i 2,71 kg., Križevci crested hen was created in the 1980s through selective work on domestic hens grown in Kalnik hills, which was characterized by crest and medium-hard body. These hens were crossbred with Orpington breed roosters. Until now, there have not been any scientific researches to gain knowledge about their phenotypic and production characteristics. Therefore, the aim of this study was to determine the values of physical measures of hens and roosters and the appearance and quality of eggs in order to start creating breed standards required for its recognition as a native breed of hens. The study involved hens and roosters from four family farms in the town of Križevci. The color of feathers, legs and ear lobe in animals aged between six months and one year was determined and animals were weighed. Values of ten body measurements were recorded. Eggs were collected to determine egg mass, shell thickness, the share of egg yolk, albumen and shell, and color of albumen. Križevci crested hen has a harmonious square shaped body and lavish black bordered yellow feathers. The head is of medium size, there is a crest with orange-yellow color in roosters and black-brown in hens. The mean body mass of roosters aged 6 and 12 months was 2.33 kg and 2.95 kg, and in hens of the same age 2.06 kg and 2.71 kg, respectively.

Lead (Pb), cadmium (Cd) and mercury (Hg) contents in ten species of edible mushrooms in Trakoscan, Croatia were determined. In addition, the similarity between the studied species was determined by cluster analysis. The cap and stipe of the fruiting bodies were analysed separately. The analyses were carried out by inductively coupled plasma - optical emission spectrometry (ICP-OES). The highest mean lead concentration in cap of 1.91 and 1.60 mg kg -1 was determined in cap and stipe of Macrolepiota procera. The highest mean concentration of cadmium (3.23 and 2.24 mg kg-1) was determined in cap and stipe of Agaricus campestris and of mercury (2.56 and 2.35 mg kg-1) in Boletus edulis. In terms of the anatomical part of the fruiting body (cap-stipe), a considerably greater concentration of the analysed elements was found in the cap for all mushroom species. According to calculated bio-concentration factors, all the examined species were found to be bio- accumulators of Cd and Hg. On the basis of the accumulation of the studied metals, great phenotypic similarity of mushroom species belonging to the same genus and partial similarity of species of the same ecological affiliation was obtained by cluster analysis.

Decreased intake of n3 polyunsaturated fatty acids (PUFA) and loss of balance of n-6/n-3 PUFA in the diet of people in the past 100-150 years may partly explain the occurrence and permanent increase of typical diseases of modern civilization such as cardiovascular, heart disease, allergies and various malignant diseases. The increase input of long chain PUFAn3 in the human diet can be achieved by enriching animal foods (meat, milk and eggs) with long chain PUFAn3 by feeding animals with feed rich in PUFAn3. Therefore the aim of our study was to determine the possibility of increasing the content of PUFAn3 and decreasing the ratio of PUFAn6/PUFAn3 in broiler meat using rapeseed cake in their nutrition. Three hundred sixty male day-old Cobb hybrid chickens were randomly divided into 12 groups of 30 individuals. Control groups of broilers were fed with mixture that did not contain any rapeseed cake (T-0) and experimental groups were fed with mixtures that contained rapeseed cake in the amount of 5 and 10% (T-5 and T-10). Each feeding treatment had four replicates. At the end of the study, 42 days old broilers were weighed and sacrificed immediately thereafter. Samples of breast muscle of 5 animals from each treatment were taken for the purpose of determining the composition of fatty acids. As a result we got that content of PUFAn3 increased significantly in breast muscle of T-10 group (1,62; 1,60; 2,20). In accordance with this, relationship of PUFAn6/PUFAn3 significantly decreased in breast muscle that treatment (20,94; 21,73; 16,15).

Cilj ovog istraživanja bio je utvrditi fizikalna i mehanička svojstva jaja slobodno držanih kokoši hrvatica i njihova usporedba sa svojstvima jaja Hy-Line hibrida iz kaveznog uzgoja. Jaja kokoši hrvatica su bila u prosjeku 8.8% kraća, 12.7% uža i imala su 11.4% manji srednji geometrijski promjer, 24.0% manju površinu, 38.0% manji volumen i 12.4% manju debljinu ljuske u odnosu na jaja iz kaveznog uzgoja. Prosječna masa jaja kokoši hrvatica bila je 51.01 g, što je 37.4% manje nego masa jaja iz kaveznog uzgoja. S obzirom na utvrđeni indeks oblika od 72.52%, oblik jaja kokoši hrvatica može se okarakterizirati kao normalan odnosno standardan. U odnosu na jaja iz kaveza stambenih sustava, jaja kokoši hrvatica su imala jaču ljusku, njihova prosječna čvrstoća bila je 20.1% veća i potrebna je u prosjeku 9.3% veća sila za razbijanje jaja., The aim of this study was to determine physical and mechanical properties of Hrvatica hen eggs from free-range raising and their comparison with properties of Hy-Line hybrid hen eggs from cage housing. The average values of Hrvatica hen eggs length, width, geometric mean diameter, surface area and volume were found to be 55.82 mm, 40.43 mm, 45.01 mm, 6366.42 mm2 and 47835.20 mm3, respectively. According to average mass of 51.01 g, Hrvatica hen eggs can be classified as small, and according to average shape index of 72.52%, can be characterised as normal or standard. In comparison with eggs from cage housing system, Hrvatica hen eggs had stronger shell, their average firmness was 20.1% higher and required in average 9.3% greater force to rupture egg.

Proizvodnja kunića u svijetu bilježi stalan porast. Kunići se uzgajaju za različite namjene, a prvenstveno za meso i za krzno odnosno vunu. Sve češći je uzgoj kunića kao kućnih ljubimaca. Poželjna kakvoća mesa kunića i randman postižu se suvremenom organizacijom i tehnologijom tova. Cilj ovog rada je prikazati utjecaj hranidbe na proizvodne pokazatelje i kvalitetu mesa tovnih kunića. Meso, kao glavni proizvod proizvodnje kunića, dragocjen je izvor animalnih bjelančevina u ljudskoj prehrani te je stoga izvršen velik broj istraživanja koja su za cilj imala istražiti utjecaj hranidbe na poboljšanje kvalitete i karakteristike mesa. Pravilna i potpuna hranidba, obogaćena raznim dodacima, djeluje pozitivno na zdravlje, konverziju hrane i ostvaruje veće dnevne priraste kunića u tovu i ima velik utjecaj na organoleptička svojstva i kvalitetu mesa kunića., Production of rabbits in the world has witnessed a steady increase. Rabbits are bred for different purposes, primarily for meat and fur or wool. More and more often rabbits are bred as pets. The desirable quality of rabbit meat and carcass yield are achieved by modern organization and fattening technology. The aim of this paper is to show the impact of nutrition on the performance and meat quality of broiler rabbits. Meat, as the main product of the rabbit production, is a valuable source of animal protein in the human diet and therefore a number of studies carried out have been aiming to investigate the effect of nutrition on improving the quality and characteristics of the meat. The correct and complete nutrition, enriched with various additives, has a positive effect on health, food conversion and achieves higher daily gains fattening rabbits and has a great influence on organoleptic properties and quality of rabbit meat.

The aim of this study was to investigate pathological changes in the liver and thyroid gland, to determine the possibility of using different levels of rapeseed cake in diets for chickens. The experiment was carried out on three hundred and sixty day-old male Cobb hybrid chickens, were fed by three different feeding regimens (T-0 = %; T-5 = 5 %; T-10 = 10 % of rapeseed cake, “double low” cultivar Bristol). The rapeseed cake contains 2.86 μmol/g of glucosinolate (Gls) and the ratio of erucic acid was 0.08 % of total fatty acids. Introduction of 5 % rapeseed cake to chicken feed increased mortality, but it was still an acceptable mortality rate. The average liver mass increased in groups T-5 and T-10 compared to the control group. The thyroid glands of the treated animals showed no significant increase in weight compared to the control group. Histopathologically, liver and thyroid lesions were more prominent in treated animals compared to the control group. In the treated group a significantly higher rate of perivascular necrosis of hepatocytes, and perivascular mixtocellular cell infiltration in the liver was found in the T-5 group. In the liver, there was a significantly higher rate of congestion, degeneration of blood vessels, vasculitis, and hydropic degeneration in the T-10 group. The thyroid glands of the treated animals showed a significantly higher rate of scattered proliferation of follicular epithelial cells, and mild interstitial fibrosis in the T-5 group. Severe interstitial fibrosis was pronounced only in the T-10 group, with a significantly higher rate. The highest rate of follicular haemorrhages was found in the T-10 group, followed by the T-5 group. The relation between these rapeseed cake specific changes, and the undesirable effects specific to rapeseed cake remain to be elucidated. However, the existence of causative factors other than erucic acid and glucosinolates cannot be excluded. In conclusion, the introduction of 5 % and 10 % rapeseed cake (Bristol-“double low” cultivar) to broiler chickens caused liver and thyroid changes, but these changes were not severe enough to have any major impact on production results., Svrha je ovog rada istražiti patološke promjene u jetri i štitnoj žlijezdi tovnih pilića s utvrđivanjem mogućnosti korištenja različitih udjela uljane repice u hrani za piliće. Pokus je obavljen na 360 muških jednodnevnih pilića hibridne linije Cobb koji su podvrgnuti različito hranjeni (T-0 = 0 %; T-5 = 5 %; T-10 = 10 % udjela pogače uljane repice, kultivar Bristol-“00”). Pogača je sadržavala 2,86 μmol/g glukozinolata, a udio eruka kiseline u ukupnoj količini svih masnih kiselina bio je 0,08%. Dodavanje 5 % pogače uljane repice u hranu uzrokovalo je umjereno povećanje mortaliteta pilića, ali je on još uvijek bio u granicama prihvatljivog. Prosječna masa jetre bila je povećana u T-5 i T-10 skupini u usporedbi s kontrolnom skupinom. Štitna žlijezda pilića hranjenih pogačom nije bila značajnije teža u usporedbi s kontrolnom skupinom. Patohistološke promjene na jetri i štitnoj žlijezdi bile su izraženije nego u kontrolnoj skupini. U T-5 skupini bio je značajno visok udio perivaskularne nekroze hepatocita i perivaskularne mikstocelularne stanične infiltracije u jetri. U skupini T-10 u jetri je bio značajno visok udio kongestije, degeneracije krvnih žila, vaskulitisa i hidropične degeneracije. U štitnoj žlijezdi pilića iz T-5 skupine bio je signifikantno visok udio rasijane proliferacije folikularnih epitelnih stanica i blage fibroze intersticija. Samo u skupini T-10 bila je izražena jača fibroza intersticija sa signifikantno visokim udjelom. U skupini T- 100, a nakon toga i u skupini T-5, bio je i najveći udio krvarenja u folikulima. Nejasan je odnos između ovih promjena nastalih pri hranjenju pogačom uljane repice i njihova povezanost s nepoželjnim učincima specifičnim za pogaču uljane repice. Nije isključeno ni postojanje nekih drugih faktora, osim eruka kiseline i glukozinolata, koji su mogli uzrokovati ove promjene. Zaključno, uvođenje 5 i 10 % pogače uljane repice u hranu tovnih pilića (kultivar Bristol-“00”) uzrokovalo je promjene na jetri i štitnoj žlijezdi, ali promjene nisu bile takvoga inteziteta da su značajnije utjecale na proizvodne rezultate.

Upotreba pogače uljane repice već godinama predstavlja veliki izazov istražvačima i nutricionistima glede njenih udjela u krmnim smjesama za različite vrste i kategorije peradi. Cilj ovog istraživanja bio je utvrditi utjecaj 5 i 10% pogače uljane repice u krmnim smjesama na proizvodna svojstva pilića u tovu. U istraživanju se koristilo 360 muških hibridnih Cobb pilića. Pilići su podijeljeni u 12 skupina i hranjeni do dobi od 41 dan starosti. Primijenjena su tri tretmana s četiri ponavljanja. Svaki hranidbeni tretman primijenjen je na četiri kaveza po 30 pilića, koji su vagani 1., 20. i 41. dana istraživanja. Na kraju istraživanja utvrđeni su konzumacija i konverzija krmnih smjesa te mortalitet pilića. Iz svakog tretmana slučajnim odabirom izuzeto je 10 pilića, koji su nakon dvanaestosatnog posta žrtvovani, te klaonički obrađeni. Prosječne tjelesne mase pilića na kraju istraživanja iznosile su: 2716,42, 2654,62 i 2657,46g. Konverzije krmnih smjesa tijekom istraživanja bile su: 1,71, 1,70 i 1,71 kg/kg. Budući da se dobiveni rezultati nisu značajno razlikovali vidljivo je opravdano korištenje 5 i 10% pogače uljane repice u krmnim smjesama za hranidbu pilića u tovu., The use of rapeseed cake has been for years a great challenge to researchers and nutritionists regarding its inclusion rate in diets for different types and catego¬ries of poultry. The aim of this study was to determine the effects of 0%, 5% and 10% of rapeseed cake in feed mixtures on production traits of fattening chickens. In this research 360 male Cobb hybrid chickens were used. Chickens were divided in to 12 groups and fed to the age of 41 days. There were three treatments and four replications in this research. Each feeding treatment was applied in four cages with 30 birds each. Chickens were weighed on first, 20th and 41st day of research. At the end of the research feed consumption and feed conversion were determined as well as mortality of chickens. For each treatment ten chickens were randomly chosen and sacrificed after twelve hour fasting and slaughterhouse processed. Average body mass of chicks at the end of the research was: 2716.42, 2654.62 and 2657.46 g respectively. Feed conversion during the study was: 1.71, 1.70 and 1.71 kg/kg respectively. Since the results do not significantly differ is the use of rapeseed cake in fattening chickens diets is justified.

Pogača uljane repice dobar je izvor sirovih bjelančevina povoljnog aminokiselinskog sastava, te kalcija i fosfora. Budući da su višegodišnjim selekcijskim radom stvoreni hibridi uljane repice sa smanjenim sadržajem antinutritivnih tvari, provode se istraživanja glede udjela pogače uljane repice u hranidbi različitih vrsta peradi. Cilj ovog istraživanja bio je utvrditi utjecaj 5 i 10% pogače uljane repice (kultivara Bristol) u krmnim smjesama na proizvodna svojstva 108 hibridnih gusaka podijeljenih u 12 skupina, do dobi od 8 tjedana. Završne tjelesne mase iznosile su 4224.32, 4280.00 i 4290.9 g, te nije utvrđena signifikantna razlika (p>0.05) gledano po tretmanima. Konverzija krmne smjese na kraju istraživanja iznosila je 2.99, 3.03 i 3.18 kg/kg, dok je mortalitet gusaka bio 0.00, 2.78 i 8.33%. Na temelju povećane konverzije krmne smjese i mortaliteta kod skupina hranjenih krmnim smjesama koje su sadržavale 10% pogače uljane repice ona se može primijeniti u krmnim smjesama u udjelu do 5%., Rapeseed oil cake is a good source of protein with a favorable amino acid content as well as calcium and phosphorus content. Over the years of selection work a new hybrid of rapeseed with reduced antinutritive substances was created. Feeding trials on various poultry species with different share of rapeseed oil cake are carried on. The aim of this experiment was to determine the influence of 5% and 10% rapeseed oil cake (Bristol) in rations on production properties of 108 hybrid geese divided in to 12 groups to 8 weeks of age. After the trial the body weight was 4224.32, 4280.00 and 4290.91 g. respectively and there was no significant (p>0,05) difference between treatments. Feed conversion at the end of the trial was 2.99, 3.03 and 3.18 kg/kg while mortality was 0.00, 2.78 and 8.50% respectively. Due to higher feed conversion and higher mortality in trial groups fed 10% rapeseed oil cake in ration, its 5% share in ration can be recommended for feeding hybrid geese.

Distribucija polimorfizma dužine restrikcijskog fragmenta (RFLP) preko gena za ovalbumin zagorskog purana i hibridnih pilića bila je mapirana u genomu DNA izoliranom iz krvi 30 životinja koje su predstavljale četiri soja. Rabeći iste početnice lančana reakcija polimeraze (PCR) upotrijebljena je za umnažanje ovalbumin gena genomske DNA purana i pilića. Uz veličinu umnoženog gena za ovalbumin, redoslijed restrikcijskih fragmenata određen je usporedbom mapa EcoRI, HaeIII, PvuII i AvaI položaja kod zagorskog purana i pilića. Duljine PCR proizvoda dobivenih iz 40 genomskih DNA purana bile su 2,47 MB i bile su bez značajne razlike. Dva polimorfna restrikcijska mjesta PCR proizvoda kao što su AvaI mjesto na poziciji 2150 bp i PvuII mjesto na 1718 bp omogućavaju genotipizaciju zagorskih purana i pilića. Naši rezultati ukazuju na to da je dio gena za ovalbumin identičan u sva četiri soja zagorskog purana na području Hrvatskog zagorja. Pri usporedbi dijela gena za ovalbumin između pilića i zagorskog purana uočena je velika polimorfna raznolikost., The distribution of restriction fragment length polymorphism (RFLP) across the Zagorje turkey and hybrid chicken ovalbumin locus has been mapped in DNA genome isolated from blood of 30 animals, representing four phenotype varieties. Using the same primers, polymerase chain reaction (PCR) was used for amplification of the ovalbumin gene of Zagorje turkey and chicken genomic DNA. In addition to the size of amplified ovalbumin gene, the order of restriction fragments was determined by comparing a map of the EcoRI, HaeIII, PvuII and AvaI sites in Zagorje turkey and chicken. The lengths of PCR products derived from 40 turkey DNA genomes were 2.47 kb without significant differences. Two polymorphic restriction sites in PCR products such as AvaI site at position 2150 bp and PvuII at 1718 bp allows genotyping of Zagorje turkey and chicken. Our results suggest that the part of the ovalbumin gene is identical in all four Zagorje turkey phenotypes at the location of Hrvatsko Zagorje. The comparison between chicken and Zagorje turkey ovalbumin genes showed high polymorphic diversity.

Cilj istraživanja bio je usporediti učinkovitost restriktivne hranidbe u ljetnim mjesecima uz dodatak Bio-Mos-a® na proizvodne rezultate tovnih pilića gledanih preko ostvarenih tjelesnih masa, konverzije krmnih smjesa i mortaliteta. 360 (Cobb 500) jednodnevnih (muških + ženskih) pilića slučajnim je izborom podijeljeno u dvanaest skupina po 30 pilića. Istraživanje je trajalo 38 dana i bilo je podijeljeno u dva razdoblja: I. razdoblje; od 1. do 18. dana i II. razdoblje; od 19. do 38. dana, a tijekom istraživanja pilići su konzumirali krmne smjese starter (21,80 % s.b.) i finišer (18,83 % s.b). Hranidbeni tretman tijekom istraživanja bio je sljedeći: četiri kontrolne skupine (K) bez tretmana, četiri skupine (P-R) s restrikcijom hrane u 4. tjednu od 25% i u 5. tjednu od 20% u odnosu na (K) i četiri skupine (PBM) s istim tretmanom kao i (P-R) uz dodatak Bio-Mos-a®, 2 kg/t (0-18 dana) i 1 kg/t (19-38 dana). Prosječne tjelesne mase u dobi pilića od 38 dana iznosile su 2,52; 2,27 i 2,35 kg. Konverzija hrane je u istraživanom periodu iznosila; 1,77; 1,74 i 1,70 kg/kg. Mortalitet je iznosio 7,63; 5,02 i 1,67%. Na temelju provedenog istraživanja i dobivenih rezultata može se zaključiti da su restriktivnom hranidbom uz dodatak Bio-Mos-a® ostvareni povoljniji proizvodni rezultati, što opravdava njegovo korištenje u hranidbi pilića, poglavito tijekom ljetnih mjeseci., The objective of this study was to investigate the efficiency of restriction feeding in summer months with Bio-Mos® supplementation on production results of chicken, through body weight, feed conversion and mortality. The trial period of 38 days was divided into two phases: phase I. from day 1 to 18 and phase II. from day 19 to day 38. During the trial period chickens were fed starter (21,80% p.) and finisher (18,83% p.) diets. Three treatments having 120 birds were randomly sub-divided into four replicates of 30 Cobb 500 one day-old chickens. Four control groups (K) were without treatment, four groups (P-R) with feed restriction of 25 % in 4. and with 20% in 5. week of age and four groups (PBM) the same as (P-R) with Bio-Mos® supplementation, 2 kg/t (0-18 days) and 1 kg/t (19-38 days). The average body weights at the age of 38 days were 2,52; 2,27 and 2,35 kg. Feed conversions were 1,77; 1,74 and 1,70 kg/kg. Mortality was 7,63; 5,02 and 1,67%. Based on the research and the results it can be concluded that feed restriction in addition to Bio-Mos® achieved better production results which justify its use in feeding chickens, especially during the summer months.

Pogača uljane repice, kao glavni sporedni proizvod pri proizvodnji ulja godinama predstavlja veliki izazov istraživačima i nutricionistima glede njene uporabe u hranidbi kokoši nesilica. Cilj ovog istraživanja bio je utvrditi utjecaj 8 i 16 % pogače uljane repice domaćeg kultivara Bristol u krmnim smjesama na proizvodna svojstva kokoši nesilica. U pokusu je korišteno 90 kokoši Hrvatica u razdoblju od 24. do 32. tjedna nesivosti. Kokoši su bile raspoređene u 30 kaveza po tri kokoši u svakom. Hranidba kokoši s 8 % (PN-8) i 16 % (PN-16) pogače uljane repice u hrani nije imala (p>0.05) negativan utjecaj na prosječnu masu jaja te prosječnu nesivost kokoši. Kod skupine PN-16 zabilježen je najviši mortalitet (10 %), što je značajno (p0.05). Prosječne ocjene za miris, okus, boju i opću ocjenu jaja u skupini PN-16 bile su niže u odnosu na ostale tretmane. Iz svega gore navedenoga vidljivo je da se pogače uljane repice dobivene iz sjemena uljane repice domaćih kultivara Bristol može preporučiti u udjelu od 8 % u krmnim smjesama za kokoši nesilice., Rape seed oil-cake, as the main by-product in the production of oil has represented a great challenge to all researches and nutritionists for years related to its use in the feeding process of laying hens. The main goal of this research was to establish the influence of 8 % (PN-8) and 16 % (PN-16) rape seed oil-cake of domestic cultivar Bristol in feed mixture on the production quality of laying hens. While conducting the experiment, 90 Croatian hens were used, in the period of 24 to 32 weeks of egg production. Hens were sorted out in to 30 cages, 3 of them in each cage. The diet of respective hens with 8 and 16 % rape seed oil-cake had no negative (p>0.05) influence on the average egg mass and average egg production. The highest mortality (10%) was recorded in hens in group PN-16, which contributing significantly (p0.05). Average marks for smell, taste, colour and general of eggs in the group of hens fed rape seed oil-cake of 16 % were lower compared to other treatments. Taking into consideration the above mentioned, it can be concluded that rape seed oil-cake of domestic cultivar Bristol can be recommended to be used in the portion of 8 % in feed mixture for laying hens.