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This study examined pathomorphological changes and meat quality alterations associated with Wooden Breast Myopathy (WB) in total of 192 broiler chickens divided into Ross 308 (n=96) and Cobb 500 (n=96) heavy hybrids at ages 42, 60, and 70 days. WB occurrence remained consistently high (>73%) across periods, peaking on day 70(83% for Ross, 90% for Cobb). Cobb broilers had better production results and carcass traits parameters after day 42 and day 60 of the experiment (p≤0.05). Genotype did not affect WB occurrence or severity, while slaughter age influenced severe cases WB occurrence, increasing from 11.67% on day 42 to 36.67% on day 70 (p=0.003). The presence of WB was associated with higher ultimate pH, lightness (L*), redness (a*), and yellowness (b*) of the muscle (p<0.0001), except on day 70. Physicochemical and color parameters were also influenced by slaughter age (p<0.0001). On day 42, drip loss (p<0.0001), cooking loss (p≤0.05) and shear force (p<0.0001) were affected by genotype. On days 60 and 70, the differences in water retention capacity were observed only between normal and severely affected breasts (p<0.0001). For each slaughter age severely affected WB had higher shear force compared to normal breasts (p<0.0001). Additionally, with the increasing slaughter age of broilers, drip loss, cooking loss, and shear force of the breast meat were increased (p<0.0001). The results obtained regarding the occurrence and severity of WB and its consequent meat quality alterations suggest that extended fattening is not recommended for poultry production.

With the world’s population constantly increasing, edible insects emerge as a very promising, sustainable and alternative food source. Nevertheless, there are a number of potential safety concerns for consumers associated with edible insects and their products, including allergic reactions, pathogenic microorganisms, parasites, pesticide residues and heavy metals. Allergic reactions are the most important safety concern for insect consumers. Most allergens from edible insects are proteins such as hyaluronidase, microtubulin, phospholipase A, arginine kinase and proto-myosin. However, the allergens in edible insects can be mitigated via various methods (heat treatment, fermentation, hydrolysis) to reduce their allergenicity. While many microorganisms specific to edible insects may not pose direct safety concerns for humans, they can still transmit diseases that are potentially harmful. Edible insects harbor numerous pathogenic bacteria that can impact human health, whereby the most important are Staphylococcus aureus, Clostridium, Bacillus cereus, Vibrio and Streptococcus. Additionally, viruses present a notable safety concern for consumers, with over 70 viruses have been detected in edible insects, 36 of which can cause infections in humans. Furthermore, certain parasites found in edible insects, such as Dicrocoelium dendriticum, Entamoeba histolytica, Giardia lamblia and Toxoplasma spp., can also pose risks to human health upon consumption. Pesticide residues and heavy metals pose safety concern for wild- caught insects. Most commonly found heavy metals in edible insects are cadmium, mercury, arsenic and lead. Other significant chemical hazards in edible insects include dioxins, residues of veterinary drugs, polychlorinated biphenyls, mycotoxins, plant toxins and polyaromatic hydrocarbons, all of which can pose important safety risks. In conclusion, the primary safety concerns associated with both farmed and wild-caught insects are allergic reactions and pathogenic

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.

Access to sufficient, safe and nutritious food is a basic human right and is referred to as food security. To ensure this right, governments should develop and support effective and efficient prevention and control strategies along the food production chain. This should be based on integrated approach, from farm-to-fork, supported by risk assessment, risk-based food safety management and risk communication to consumers on major public health hazards. The continuous and rapid development of new technologies to detect and control food safety hazards, together with the introduction of digital innovations in the food chain, mark the 4th industrial revolution. The food chain is not exempted from these changes. In light of food security needs and current global challenges, such as population growth and urbanization, international livestock and food trade, climate change, biodiversity loss, decrease of arable land, food waste, and greenhouse gas emissions there is a strong need to transform agri-food systems. Such transformation should enable a more climate resilient and sustainable food value chain.

Glodari predstavljaju najzastupljenije vrste sisara na planeti zemlji. Od svih vrsta sisara 44% njih čine glodari, a od svih glodara samo 5-10% se smatraju štetočinama u urbanim i ruralnim područjima. Prisustvo glodara u urbanim i u ruralnim ekosistemima ima veliki uticaj na javno zdravlje i ekonomiju. Urbanizacija je jedna od najbržih i najraširenijih promena životne sredine izazvana uticajem čoveka. Proces urbanizacije pored promene uslova životne sredine stvara i nove uslove i obilje novih resursa i mogućnosti preživljavanja, što omoguć ava glodarima da se veoma uspešno prilagode životu u gradovima gde se njihov broj može višestruko povećati. Prilagodljivo ponašanje je jedna od najvažnijih osobina koja omoguć ava životinjama da napreduju i opstaju u prisustvu ljudi. Kućni miševi koji su duže vreme u suživotu sa čovekom pokazuju bolje rezultate u rešavanju određenih prepreka koje ih vode do hrane, dok populacije sivih pacova koje žive u urbanim područjima imaju homogeniju i kvalitetniju ishranu, nego one populacije koje su živele van urbanih sredina. Konstantan porast broja stanovnika na zemlji, kao i u gradovima prati porast broja glodara što će usloviti deratizaciju kao ključnu preventivnu meru od štetnih efekata glodara. Proces kontrole i regulacija brojnosti glodara u budućnosti se mora prilagoditi uslovima sredine gde se deratzacija izvodi.

The research was carried out at University of Belgrade Faculty of Agriculture experimental station “Radmilovac” on table grape Victoria cv with aim to improve grape quality and with consideration the introduction of these ampelographic measures in regular grapevine growing. The research included two treatments of berry thinning (thinning bunch tip - BtT and first lateral wink -BtW), girdling (G) and control (C). Combined effect of berry thinning and girdling were not examined. The following features were examined: fertility and yield, bunch and berry dimensions, bunch and berry structure, sugar content and total acidity. The thinning treatments did not have significant effect on uvometric parameters and grape quality, but they improved the yield by 41.7% (BtW) and 51.4% (BtT) in comparison to the control. It can be explained by bad fruit set influenced by unfavourable meteorological conditions during flowering in control treatment. Berry thinning achieves a better fruit set. Berry thinning should be applied as a regular ampelographic measure according to weather conditions during flowering phonological stage. Results confirm the positive influence of girdling. The yield was increased by 88,34% compared to control, berries had a higher diameter (for about 1mm with respect to control), fruit set and bunch mass were in higher level against other treatments, sugar content (17,00%), total acidity (5,75 g/L) were improved too. Girdling can be introduced as a regular ampelographic measure in the table cultivars vineyards, in order to obtain higher yields and better quality of table grape.

Pretpostavlja se da je čovek počeo da ostvaruje bliski kontakt sa glodarima od ranog neolita, kada je počeo da skladišti hranu. Od tog trenutka, pa sve do danas, ljudi pokušavaju na različite načine da regulišu brojnost štetnih glodara. Preventivnim merama se sprečava naseljavanje glodara u objekte za smeštaj životinja, ljudi i hrane. Kada glodari nasele neki objekat postoji niz metoda kojima se reguliše njihova brojnost, a te metode se dele na: mehaničke, fizičke, biološke, genetičke i hemijske metode. Upotreba hemijskih metoda, tj. antikoagulantnih rodenticida u praksi je poznata poslednjih sto godina i predstavlja uobičajenu praksu regulacije brojnosti štetnih glodara. Pored toga što danas postoji veliki broj hemijskih jedinjenja za deratizaciju, rezistencija glodara predstavlja veliki problem regulacije njihove brojnosti. Zbog toga se u budućnosti očekuje multidisciplinarni pristup za rešavanje ovog problema uz poboljšavanje postojećih i razvoj multitehnoloških proizvoda za deratizaciju.

Riba je izuzetno vredna namirnica u ishrani ljudi zbog veoma dobro izbalansiranog sadržaja makronutrijenata kao što su to proteini, masti i mikronutrijenata odnosno minerala i vitamina. Ishrana ribom štiti ljude od kardiovaskularnih i koronarnih bolesti, prevenira rahitis i mentalne bolesti kod dece. Stanovništvo se u svetu ribom snabdeva iz dva izvora: ulov riba iz otvorenih voda (okeani, mora, reke, jezera) i ribom iz akvakulture (morske vode, bočate vode, prirodna i veštačka jezera). Sa porastom broja stanovnika u svetu rastu i potrebe za hranom kako biljnog tako i animalnog porekla. Od namirnica animalnog porekla riba godinama ima najveći porast zahvaljujući, pre svega, proizvodnji ribe u akvakulturi. Akvakultura je bila poznata pre 2000 godina ali njen značaj u proizvodnji ribe postaje prepoznat tek ranih devedesetih godinaprošlog veka. Tih godina ulov ribe iz otvorenih voda (najvećim delom poreklom iz okeana i mora) dostigao je rekordnih blizu 100 miliona tona, što je pretilo poremećaju ravnoteže živog sveta u vodi. Opstanak najčešće lovljenih riba (sitna i krupna plava riba, oslići) doveden je u pitanje, pa je međunarodnim ugovorima ograničen ulov ribe u svim morskim zonama. Od tada ulov ribe se održava na oko 90 miliona tona godišnje. Da bi se zadovoljile sve veće potrebe za ribom rešenje je nađeno u akvakulturi, pa je dvadesetih godina ovog veka izjednačena proizvodnja ribe u akvakulturi sa ulovom ribe u otvorenim vodama. Ulov i proizvodnja ribe u akvakulturi bili su 2020. godine 178 miliona tona. Od ukupne proizvodnje ribe u akvakulturi 1/3 se proizvede u kini. Od 1960. godine kada je prosečna potrošnja ribe u svetu bila po stanovniku 9,9 kg ona je 2020. godine porasla na 20.2 kg. Od 1961. godine količina ribe na tržištu rasla je po godišnjoj stopi od 3% a u isto vreme broj stanovnika rastao je godišnje prosečno za 1.65%. Smatra se da će do 2030. godine potrošnja ribe po stanovniku u svetu godišnje porasti na 21.4 kg. Trenutno najveću potrošnju ribe po sta

Globalization and population growth have led to the development of a modern agricultural system that currently produces millions of tons of waste. This waste is disposed of by burning, dumping or accumulating in landfills, resulting in environmental, health, and economic issues. The agro‑industrial residues are abundant with phenolic bioactive compounds, such as phenolic acids, flavonoids, tannins, and carotenoids, which, among others, exhibit antioxidant and antimicrobial capacities and have good potential as food flavorings and colorants. The most common method for isolating these compounds is solvent extraction. However, there is a trend towards eco‑innovative extraction methods that offer better possibilities for implementation on an industrial scale. The oxidation of lipids and proteins is one of the main causes of quality deterioration in meat and meat products during processing and storage. Therefore, the application of natural antioxidants extracted from these new, unconventional raw materials could be a sustainable alternative to synthetic antioxidants. This review summarizes the data on natural antioxidants derived from agro‑industrial by‑products and their incorporation in various meat product formulations. It also addresses limiting factors related to safety and changes in sensory properties.

Although rodents are the largest taxonomic groups of all mammals, only about 5% of them are considered pests. Rodent pest control is used to control commensal rodents such as Norway rats (Rattus norvegicus), roof rats (Rattus rattus), and house mice (Mus musculus). Methods used for rodent pest control are: trapping, poisons, habitat management, fertility control, barriers, repellents (acoustic and olfactory), behavioural mechanisms, predators or parasites, control of ectoparasites or pathogens, damage prevention and forecasting, etc. One of the most widespread methods in the world is the application of poisons. The most common are anticoagulant rodenticides, which are divided into first‑generation anticoagulant rodenticides and second‑generation anticoagulant rodenticides. Considering that anticoagulant rodenticides are indiscriminate and can affect all vertebrates, there is a high risk of unintentional poisoning of non‑target wildlife or domesticated animals. Therefore, there is growing concern about the detection of second‑generation anticoagulant residues in a large number of animal species. Their accumulation in the environment can cause anticoagulants to transfer along the food chain, causing potentially serious health consequences for wildlife and humans.

This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.

Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented.

The aim was to examine production performance, carcass characteristics, and intestinal histomorphology of weaned piglets (28-to 54-day-old) fed diet with 3 or 5 g of sodium butyrate per kg of diet (group II and III). Groups II and III had higher final live weight and total weight gain. The feed to gain ratio was the best in group I. The highest carcass yield was of group III. Significant differences (P<0.05) were observed in Escherischia coli counts in small intestine between control (I) and experimental groups (II and III), and in cecum between control (I) and experimental group II. There were significant differences (P<0.05) between all groups for the intestine length, intestine weight, and both height and width of the ileal villus. The highest villus height/crypt depth ratio of jejunum occurred in group II piglets, while the highest villus height/crypt depth ratio of ileum was in piglets from group III. The significant correlations were determined between amount of sodium butyrate and final live weight, intestinal length, intestinal weight, jejunal and ileal crypt depth, and ileal villus widths.

Svest o ljudskom zdravlju i održivosti kontinuirano raste poslednjih 20 godina čime se javila potreba za promenom navika potrošača, koji sa rastom ekonomije i kupovne moći sve više zahtevaju visoko kvalitetnu hranu, naročito meso i proizvode od mesa. Sa razvojem koncepta „clean label“ i poboljšanjem nutritivnog sastava hrane, naročito sa aspekta sadržaja zasićenih masti, industrija hrane počinje da se okreće novim tehnologijama kojima bi se donekle zadovoljile pomenute potrebe potrošača. Oleogelacija, odnosno strukturisanje jestivih ulja i formulisanje oleogelova, poslednjih godina naročito privlači pažnju proizvođača hrane. Postoji nekoliko strategija za strukturisanje ulja koje podrazumevaju korišćenje različitih gelatora (trigliceridi, masne kiseline, fitosteroli, voskovi, proteini, polisaharidi). Gelatori bi trebalo da su bezbedni i odobreni za korišćenje, ekonomični, prilagodljivi različitim matriksima i sa osobinama sličnim lipidima, kao i fizičkim svojstvima koja omogućavaju njihovu adekvatnu primenu u hrani. Celulozni derivati, kao jeftini materijali koji su generalno prepoznati kao bezbedni (GRAS), imaju veliki potencijal za korišćenje u farmaceutskoj indistriji i industriji hrane. Nakon ekstrakcije celuloze iz biljnog materijala, korišćenjem različitih metoda modifikacije, dobijaju se forme celuloze sa poboljšanim fizičkim i hemijskim svojstvima kao što su: etil celuloza, celulozni acetat, hidroksipropil metil celuloza, karboksimetil celuloza (CMC), mikrokristalna celuloza (MCC) i nanoceluloza. U ovom radu su sumirane aktuelne strategije za razvoj oleogelova, upotreba modifikovane celuloze kao polimernog gelatora i potencijal primene modifikovane celuloze i oleogela na bazi celuloze u proizvodima od mesa.

Abattoirs have important role in surveillance, control, and eradication of diseases of animal health importance, as well as control, reduction, and prevention of foodborne hazards of public health importance. To achieve control and prevention of crosscontamination of carcasses and meat with foodborne hazards, the abattoir hygiene should be applied throughout the slaughter and dressing, up to the chilling of carcasses. This is based on strict adherence to good hygiene practices and the overall hygiene requirements at abattoir, named prerequisite programs (layout and design of production facility, equipment, tools, ventilation, trained workers), supplemented with risk-based food safety management system (hazard analysis and critical control point) and chilled carcass safety assurance system in the farmabattoir continuum. Therefore abattoir hygiene has an important impact on final microbiological status of chilled carcass, as well as prevention and minimization of consumers exposure to foodborne hazards associated with meat consumption.

Kontrola štetnih glodara širom sveta u velikoj meri se oslanja na upotrebu rodenticida. Razvoj i uvođenje derivata kumarina kao rodenticida početkom četrdesetih godina 20. veka pa nadalje, rezultiralo je značajnim promenama u kontrolisanju populacije glodara. Zbog svojih prednosti kao što su visoka osetljivost glodara, odloženo delovanje i dostupnost vitamina K1 kao antidota, antikoagulantni rodenticidi su ubrzo postali široko rasprostranjena sredstva za suzbijanje glodara i postepeno su zamenili akutne otrove. Danas, u nekim regionima sveta, oni su jedine registrovane supstance za efikasnu kontrolu određenih vrsta glodara. Sedamdesetih godina 20. veka u Engleskoj ustanovljena je pojava rezistentnosti glodara na antikoagulante kontrolisana genom koji ima analognu poziciju kod domaćeg miša i sivog pacova. Sve veće širenje geografskih područja u Evropi u kojima se nalaze rezistentni sojevi štetnih glodara dovode do velike zabrinutosti i predstavljaju značajnu pretnju održivoj upotrebi rodenticida u budućnosti. Literaturni podaci ukazuju da je jako teško sprečiti pojavu rezistencije, međutim postoji velika šansa da se odloži ili uspori njen razvoj i širenje, sve dok su efikasne aktivne supstance dostupne i dok se primenjuju na pravi način.

Poslednjih godina, pažnja istraživača u oblasti nauke o mesu posvećena je u velikoj meri alternativi konvencionalnoj proizvodnji mesa, odnosno proizvodnji mesa in vitro. To se vidi iz brojnih saopštenja u prestižnim svetskim časopisima, kao i u sredstvima javnog informisanja. I sami naslovi, u naučnim časopisima ukazuju na to da je meso in vitro nešto, neočekivano. Među tim naslovima pominjemo neke: “Mogućnost nemogućeg”, “Vi to proizvodite, da li i jedete?”, “Od fikcije do stvarnosti”, “Kultura, meso i kultivisano meso”, “Izazovi i benefiti”, “Zašto i kako?”, “Mit o kultivisanom mesu”, “Ep o proizvodnji mesa in vitro”, itd. Mada se o mogućnosti proizvodnje mesa in vitro govorilo pre više od 90 godina, prvi proizvod od mesa in vitro, goveđa pljeskavica, proizvedena je 2013. godine. Od tada se o mesu in vitro govori sa različitih aspekata (proizvodnja, zdravlje, bezbednost, nutritivna vrednost, prihvatljivost, dobrobit životinja, etički i verski pristup, zaštita životne sredine, ekonomska opravdanost, populacija stanovništva, potrebe za proteinima, funkcionalna hrana, prerada mesa, tržište mesa i zakonska regulativa). Danas se u svetu, preko 40 laboratorija bavi ispitivanjem mogućnosti proizvodnje mesa in vitro, a neke imaju i projektovane kapacitete proizvodnje (godišnje, mesečne) i proizvode meso za tržište. U svetu već ima specijalizovanih restorana koji pripremaju obroke od mesa in vitro.

Microalgae have been proven to be a promising functional and sustainable ingredient in different food matrices, including some meat products [1,2,3,4,5,6]. However, the coloring of meat products containing microalgae Spirulina maxima and Chlorella vulgaris in a dark green could lead to consumers` rejection of these products. To overcome the color barrier, we used white and yellow chlorophyll-deficient C. vulgaris mutants, commercially available (Honey Chlorella), in designing acceptable products. The study aimed to analyze the nutritional composition (chemical, fatty, amino acid, and mineral composition) of pork frankfurters enriched with 3% of yellow and white C. vulgaris. The inclusion of these microalgae resulted in a significant (P < 0.05) increase in protein (0.8- 0.85%) and ash, while moisture and fat content decreased. Following current Regulation (EC) No 1924/2006 and the amended Commission Regulation (EU) No 1047/2012, the ˝high protein˝ content claims can be assumed for microalgae enriched frankfurters. Carbohydrates increased with microalgae addition due to the increase in fibers. The sum of total essential amino acids and essential/nonessential amino acid ratio was higher (P < 0.05) in groups containing microalgae. In addition, white C. vulgaris samples had better Lys:Arg ratio compared to the control and honey C. vulgaris groups. Frankfurters with microalgae had significantly more (P < 0.05) n-3 PUFAs, mainly alfa-linolenic, gamma-linolenic, and eicosatrienoic acid, along with significantly lower amounts (P < 0.05) of SFAs, mainly palmitic and stearic acid. C. vulgaris mutants resulted in increased total PUFA, lower PUFA/SFA ratio, n−6/n−3 ratios, lower atherogenic index (AI), and thrombogenicity index (IT) compared to reference frankfurters. C. vulgaris inclusion in formulations increased (P < 0.05) Na, K, Ca, P and Zn, but lowered Mn compared to control frankfurters. In addition, frankfurters fortified with white C. vulgaris resulted in higher iron co

This review covers the current situation of the use of Spirulina in poultry diets and discusses its benefits and challenges with particular emphasis on the effect of Spirulina supplementation on production performances and meat quality. Feed enriched with Spirulina influences broilers’ health by improving their immune response and gut function and increasing PUFA and pigment content in the meat. However, despite numerous studies, the effect of Spirulina on broiler performance remains unclear.

The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde.

Izoflavoni su difenolična jedinjenja male molekulske mase koja spadaju u grupu fitoestrogena i mogu se naći u različitim biljkama, naročito iz familije Fabaceae. Jedan od glavnih izoflavona prisutnih u soji je genistin, koji nakon deglikolizacije prelazi u metabolit genistein, jedinjenje sa estrogenom aktivnošću koje ostvaruje različite antioksidativne, antiinflamatorne, imunomodulatorske, hipolipidemične i antibakterijske efekte. Osnovni cilj istraživanja u okviru ove doktorske disertacije bio je da se ispita uticaj genisteina u hrani tokom završne i produžene faze tova na proizvodne performanse, zdravstveni status, antioksidativni kapacitet, histomorfološke parametre, mikrobiotu digestivnog trakta i kvalitet i prinos mesa brojlera. Za ogled su korišćeni brojleri Cobb 500 provenijencije, prosečne inicijalne mase 44,11±4,25 g, koji su do 21. dana bili hranjeni potpunim smešama standardnog sirovinskog i hemijskog sastava za ishranu piladi u prvoj (starter) i drugoj (grover) fazi tova. Na početku treće faze tova (finišer) ukupno 360 brojlera je podeljeno u pet grupa (po 72 jedinke) sa po šest bokseva u kojima je bilo raspoređeno po 12 brojlera. Tokom završne faze tova brojleri su bili hranjeni potpunom smešom za tov piladi III na bazi kukuruza i sojine sačme, s tim da kontrolna grupa (K) nije u hranu dobijala preparat genisteina, ogledna grupa I (O-I) je dobijala 200 mg/kg, ogledna grupa II (O-II) 400 mg/kg, ogledna grupa III (O-III) 600 mg/kg i ogledna grupa IV (O-IV) 800 mg/kg hrane preparata 99,6% čistog ekstrakta genisteina. Eksperiment se sastojao iz dva dela: prvi period koji je trajao 21 dan (od 21. do 42. dana tova) i drugi period produženog tova koji je trajao 37 dana (od 21. do 58. dana tova). Pre početka svake faze tova izvršena su hemijska ispitivanja hrane, dok je za potpunu smešu za ishranu piladi III određen i antioksidativni kapacitet. Nakon oba eksperimentalna perioda (42. i 58. dan) praćeni su proizvodni rezultati (telesna masa, prirast, konzumacija

Shiga toxin-producing Escherichia coli (STEC) is a foodborne pathogen that has a significant impact on public health, with strains possessing the attachment factor intimin referred to as enterohemorrhagic E. coli (EHEC) and associated with life-threatening illnesses. Cattle and beef are considered typical sources of STEC, but their presence in pork products is a growing concern. Therefore, carcasses (n = 1,536) at two U.S. pork processors were sampled once per season at three stages of harvest (poststunning skins, postscald carcasses, and chilled carcasses) and then examined using PCR for Shiga toxin genes (stx), intimin genes (eae), aerobic plate count (APC), and Enterobacteriaceae counts (EBC). The prevalence of stx on skins, postscald, and chilled carcasses was 85.3, 17.5, and 5.4%, respectively, with 82.3, 7.8, and 1.7% of swabs, respectively, having stx and eae present. All stx-positive samples were subjected to culture isolation that resulted in 368 STEC and 46 EHEC isolates. The most frequently identified STEC were serogroups O121, O8, and O91 (63, 6.7, and 6.0% of total STEC, respectively). The most frequently isolated EHEC was serotype O157:H7 (63% of total EHEC). Results showed that scalding significantly reduced (P < 0.05) carcass APC and EBC by 3.00- and 2.50-log10 CFU/100 cm2, respectively. A seasonal effect was observed, with STEC prevalence lower (P < 0.05) in winter. The data from this study show significant (P < 0.05) reduction in the incidence of STEC (stx) from 85.3% to 5.4% and of EHEC (stx plus eae) from 82.3% to 1.7% within the slaughter-to-chilling continuum, respectively, and that potential EHEC can be confirmed present throughout using culture isolation.IMPORTANCE Seven serogroups of STEC are responsible for most (>75%) cases of severe illnesses caused by STEC and are considered adulterants of beef. However, some STEC outbreaks have been attributed to pork products, although the same E. coli are not considered adulterants in pork because lit