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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.

Senzorska (organoleptička, senzorna) analiza je najstariji postupak ocene kvaliteta (prihvatljivosti) hrane. Kako u njoj učestvuju pojedinci, ljudi, dakle subjekti, ovoj vrsti analize ponekad se pripisivala neobjektivnost. Međutim, zahvaljujući standardizaciji u ovoj oblasti danas je senzorska analiza priznata kao objektivan postupak ocene kvaliteta hrane. Standardizacija u senzorskoj analizi odnosi se na uređenje prostorija za ovu vrstu analize, izbor obuku i trening ocenjivača, način pripreme uzoraka i metode senzorske analize. Ovome treba dodati i rečnik termina vezanih za senzorsku analizu. Senzorska analiza ima sve atribute objektivne analize i ona se danas redovno koristi u svakodnevnoj laboratorijskoj analizi hrane, ali i u istraživačke svrhe. Ona može da se korelira sa drugim parametrima kvaliteta hrane (npr. hemijski utvrđena količina soli u nekom proizvodu i senzorski utvrđen intenzitet slanoće istog proizvoda). Tekstura je jedna od značajnih osobina hrane, naročito mesa i proizvoda od mesa, i čest je predmet njene ocene, gotovo jednako čest kao i ocena spoljašnjeg izgleda, boje, mirisa, ukusa itd. Danas se u istraživačke svrhe uglavnom koriste instrumentalne analize teksture hrane (WB- Warner-Bartzelov test sile sečenja, TPA test- Texture profile analisyis), ali gotovo redovno i senzorska analiza ove osobine hrane. Samo se za sočnost, kao jednu od vema važnih osobina hrane, ne može koristiti instrumentalna analiza već iskljičivo i samo senzorska analiza.

U poređenju sa ostalom živinom, gajenje morki (biserki) ima određene prednosti kao što su niska proizvodna cena, dobra sposobnost adaptacije na različite uslove sredine i veća otpornost na bolesti. Postoji nekoliko varijeteta morki u zavisnosti od boje perja: plavičasta, siva, bela, crna, tamno siva. Kod nas je najzastupljenija tamnosiva morka sa belim tačkama koje podsećaju na bisere, pa otuda i naziv biserke. Uglavnom se gaje kao ukrasna živina.Odrasla jedinka ima telesnu masu od oko 1450g. Godišnje nose od 50 do 80 jaja, a u intenzivnom sistemu gajenja mogu da snesu i do 200 jaja. Prosečna masa jajeta je 38g. Genotip, pol i uslovi držanja imaju veliki uticaj na klanične osobine. Sivamorka ima najveću masu trupa 914g. Masagrudi bele morke je 276 g, bataka 55g, a karabataka oko 69g. Meso morke ima neznatno više proteina od pilećeg i ćurećeg mesa i upola manje masti, pa otuda i manju energetsku vrednost. Meso morke sadrži čak osam esencijalnih aminokiselina i zbog toga je nutritivno veoma vredno. Bogato je mineralima (Ca, Mg, Mn, P, K, Na, Cu, Fe, Zn) i vitaminima (B grupa). Sadržaj gvožđa u crvenom mesu morki (batak 1,46mg/100g, karabatak 1,33mg/100g) može zadovoljiti dnevne potrebe konzumenata. Sadržaj masnih kiselina varira u zavisnosti od ishrane morki, klime i uslova držanja. Od zasićenih masnih kiselina, palmitinske najviše ima u grudima 24,37% i miristinske koje ima najviše u bataku 0,42%. Od mononezasićenih masnih kiselina oleinske najviše ima u karabataku 25,81%. Od polinezasićenih masnih kiselina najviše je zastupljena linolna (grudi 28,62%, batak 32,58% i karabatak 42,57%), dok alfa-linoleinske najviše ima u grudima 0,51%, zatim u karabataku 0,39% i najmanje u bataku 0,11%. Meso morki je karakterističnog prijatnog ukusa, a potražnja je veća u odnosu na ponudu, što može biti podstrek budućim proizvođačima.

Veliki broj istraživanja potvrđuje povezanost učestalosti hroničnih masovnih nezaraznih bolesti sa ishranom ljudi. Pri tom se u poseban značaj pridaje upotrebi masti u ishrani ljudi, naročito n-3 i n-6 masnih kiselina i njihovom međusobnom odnosu. Na sadržaj i odnos masnih kiselina mesa svinja može da se utiče izborom hraniva za ishranu svinja. Cilj naših istraživanja bio je ispitivanje uticaja komercijalnog preparata lana, dodatog u hranu za svinje na masnokiselinski sastav mesa svinja. Masnokiselinski sastav hrane za svinje i mesa svinja određen je gasnom hromatografijom. Upotreba lana, u ishrani svinja značajno utiče na sadržaj zasićenih, mononezasićenih i polinezasićenih masnih kiselina u mesu svinja. Meso svinja hranjenih sa ovim dodatkom imalo je značajno povoljniji odnos n-6/ n-3 masnih kiselina, u odnosu na meso svinja hranjenih bez dodatka preparat lana. Dodavanjem preparata lana, u hranu za svinje poboljšava se nutritivna vrednost mesa svinja.

Proizvodnja hrane, posebno hrane animalnog porekla, je danas jedan od najtežih izazova u poljoprivrednoj proizvodnji. Od pre 25 godina u naučnim krugovima se sve više govori i radi na proizvodnji mesa u laboratoriji za koga se sve više koristi termin „kultivisano meso“. U svetu se 44 kompanije bave razvojem tehnologija proizvodnje kultivisanog mesa (goveđe, svinjsko, živinsko, riba), pa se ovo meso već nalazi u restoranskoj ishrani (Singapur, Izrael). Još uvek nema sigurnih podataka o njegovom uticaju na zdravlje ljudi. Nedostaju i propisi koji bi omogućili njegovu masovnu upotrebu. Nema sumnje da će u slučaju pozitivnih rešenja o prometu kultivisanog mesa ono doprineti zaštiti životne sredine, dobrobiti životinja, da je proizvodnja ovog mesa ekonomski opravdana i da treba da bude bezbedno za ishranu ljudi. Dosadašnja ispitivanja prihvatljivosti ovog mesa u ishrani ljudi pokazuju da dve trećine ispitivanih potrošača imaju pozitivan odnos prema kultivisanom mesu. Ispitivanja u ovoj oblasti, iako skupa, su sveobuhvatna i sa namerom da doprinesu sigurnosti hrane u svetu.

Meat softening is used in culinary and meat processing, which is the final part of meat technology. In this way, it is easier to digest meat in the digestive tract of people. The softening of meat is especially important due to the fact that the number of people over the age of 60 in the world is constantly increasing, with poor tooth status and various oral diseases. For this population, food needs to be modified to allow its nutritional value (macro and micronutrients) to be utilized.Meat tendering procedures can be divided into physical and chemical. The oldest of the chemical procedures is certainly the enzymatic softening with endoenzymes of meat, which man met empirically while he was a hunter. Postmortem endoenzymes play a significant role in softening the meat, ie its maturation. Proteolytic enzymes (calpains, proteases, cathepsins) are involved in this process, which affect the degradation of myofibrils and cytoskeleton proteins. Calpains are cysteine proteases that destroy myofibril proteins (tropomyosin, troponin T, troponin I, C-protein, connectin, tiptin, vinculin, and desmin).Broiler breast meat (Cobb 500) without visible myopathies was used in this study. The meat was deboned, vacuumed and stored at + 3 ° C for seven days. On the first, fourth and seventh days of storage, the color (“L”, “a” and “b” values), pH value and texture (Instron 4301) were tested and sensory evaluation was performed (odor, taste, aftertaste, chewability, juiciness and overall impression). The pH value of the meat increased from 5.89 on the first day to 6.17 on the seventh day. The parameters of the color value decreased from the first to the seventh day (“L” value from 59.98 to 57.36, “a” value from 2.28 to 2.07 and “b” value from 7.40 to 6.63) . The texture of the breast meat decreased from 47.91 N to 43.91 N. Sensory scores increased from the first to the seventh day. Examination of physical parameters (pH, color, texture) and sensory evaluation of broiler breast meat revea

Abnormally hard breast fillet consistency began to emerge in commercial broiler chickens around 2010. Due to the remarkable muscle hardness, the condition acquired the vernacular name wooden breast myopathy. This myopathy starts to develop after two weeks of age at the earliest and typically proceeds into chronic myodegeneration in three to four weeks of age. The lesion begins focally and typically develops into a diffuse lesion that involves the entire major pectoral muscle. The restricted location of wooden breast lesion in the m. pectoralis major distinguishes it from several other myodegenerative diseases that widely affect the skeletal muscle system and often the cardiac and smooth muscle systems too. Although industry-wide incidence rates are difficult to assess, it has been estimated that approximately 5-10% of commercially produced breast fillets exhibit severe WB. Even at low incidence rates, the costs to industry are substantial, as breast fillets with the wooden breast condition are often downgraded and sold at a discount, used for further processing, or in extreme cases, discarded. Because the etiology of wooden breast is still unclear, in the future, study of the early lesions, pathogenesis and the possible reduction of animal welfare are likely to gain more attention.

The attention of the scientific and professional communities, as well as of food consumers, has always been directed towards finding adequate nutritional strategies that could improve food production and safety. By using antibiotics as feed additives, farmers gained increased profits based on higher growth rates with better feed conversion and lower costs of therapeutic treatment. The quantities of antibiotics used as growth promoters for farm animals have been increasing constantly, but at the same time, the frequency of bacterial resistance to antibiotics and the presence of antibiotic residues in food have become a global problem. To eliminate or minimize these risks, on 1 January 2006, antibiotics were banned from use as additives in animal nutrition in the European Union. Accordingly, there is interest in developing new nutritional strategies that would support the function of the autochthonous microbiota in the animal gastrointestinal tract to control pathogenic bacteria. Probiotics, prebiotics, phytobiotics and feed enzymes are a new generation of growth promoters and largely achieve their effects by using the physiological mechanisms of animals and/or their intestinal microbiomes, enabling animals to completely fulfil their genetic potential with respect to production properties.

Of the total meat production in Serbia, pork makes up more than one half. This meat is often associated with cardiovascular diseases due to its high contents of fat and saturated fatty acids. The aim of this study was to determine the effect of various sources of fat in pig feeds on lipid indices of fat and muscle tissue of pigs from the point of view of consumer health needs. A total of 30 Yorkshire x Landrace crossbred pigs were divided into three experimental groups of 10 individuals and fed a complete finisher mixture for fattening pigs, with standard raw materials and chemical composition but with differing sources of fat. The results obtained show fat sources in pig feed significantly influenced the lipid indices, and the differences were more pronounced in fat than in muscle tissue of pigs.

Changes of spoilage-related microbiota of pork and beef minced meat during 12 days at 3°C under vacuum (VP) and modified atmosphere (MAP) with initial headspace containing 20%O2/50%CO2/30%N2-MAP1 and 20%O2/30%CO2/50%N2-MAP2 were studied. Samples were analysed for total viable count (TVC), Enterobacteriaceae count and lactic acid bacteria (LAB) count. TVC and LAB count increased during storage, with significantly (P<0.01) higher TVC in VP (except 9th and 6th day for TVC and LAB count, respectively), while Enterobacteriaceae count decreased with significantly lower value (P<0.01 and P<0.05) in MAP1, compared to VP. MAP samples were more acceptable in terms of color and odor than VP.

The aim of this study was to examine the effect of added sunflower, linseed or soybean meal to a standard pig fattening diet on the chemical composition, fatty acid profiles of meat and backfat, and on the oxidative stability of backfat from pigs. The content of saturated (SFA) and monounsaturated fatty acids (MUFA) was significantly lower (P lt 0.01), while content of polyunsaturated fatty acids (PUFA) was significantly higher (P lt 0.01) in the diet with added linseed. The feeding study was conducted on 30 pigs, with groups of 10 pigs fed one of the three different diets for 46 days before slaughter. There were no differences in the chemical composition (protein, water, fat, minerals) of meat from pigs fed the different diets. The content of SFA and MUFA was significantly higher, while the average PUFA content was significantly lower (P lt 0.01) in meat and backfat of pigs fed diet with added linseed. The content of n-6 fatty acids was significantly lower and n-3 fatty acids significantly higher, with more desirable n-6/ n-3 ratio, in meat and backfat of pigs fed diet with added linseed. Malondialdehyde in the backfat of pigs fed diet with added linseed was significantly lower than that in the other two diet groups after the tissue was stored frozen at -20°C for 3, 6, 9 and 12 months., Cilj istraživanja je ispitivanje uticaja različitih izvora masti u ishrani tovnih svinja na hemijski i masnokiselinski sastav mesa i masnog tkiva i oksidativnu stabilnost masnog tkiva. Ogled je izveden na 30 svinja, podeljenih u tri grupe, po deset životinja. Ogled je trajao 46 dana do postizanja prosečne telesne mase oko 100 kg. Životinje su hranjene standardnom smešom, sa dodatkom suncokreta (E-I grupa), preparata semena lana u preporučenoj količini od 2,5% u smeši (E-II grupa) i sojinog griza (E-III). Ispitan je hemijski i masnokiselinski sastav hrane, masnog tkiva i mesa svinja, kao i oksidativna stabilnost masnog tkiva. Prosečan sadržaj zasićenih masnih kiselina (eng. saturated fatty acid- SFA) u smeši sa dodatkom lana bio je statistički značajno manji (P lt 0,01) od sadržaja SFA u smešama za ishranu druge dve grupe svinja. Prosečan sadržaj mononezasićenih masnih kiselina (eng. monounsaturated fatty acid- MUFA) u smeši za ishranu svinja bio je statistički značajno veći, a polinezasićenih masnih kiselina (eng. polyunsaturated fatty acid- PUFA) statistički značajno manji od sadržaja MUFA, odnosno PUFA u smeši za ishranu svinja druge dve grupe. Između prosečnih sadržaja n-6, odnosno n-3, kao i odnosa n-6/n-3 masnih kiselina u smešama za ishranu svinja utvrđene su statistički značajne razlike (P lt 0,01). Nisu utvrđene statistički značajne razlike u hemijskom sastavu mesa (sadržaj vode, masti, proteina, pepela) poređenih grupa svinja. Prosečan sadržaj SFA i MUFA u mesu i masnom tkivu svinja koje su hranjene smešom sa dodatkom lana bio je satistički značajno veći (P lt 0,01), a PUFA statistički značajno manji (P lt 0,01) od sadržaja ovih kiselina u masnom tkivu druge dve grupe svinja. Prosečan sadržaj n-6 masnih kiselina u mesu, kao i u masnom tkivu bio je statistički značajno manji, a n-3 značajno veći u mesu, odnosno masnom tkivu svinja koje su hranjene smešom sa dodatkom lana. Meso i masno tkivo ove grupe svinja imale su i statistički značajno povoljniji odnos n

Given the importance of CLA for human health, the study aimed to examine the effect of the addition of CLA mixture for pigs in the final stage of fattening on the physical, physico-chemical and sensory properties of meat, as well as the fatty acid composition and sensory properties of dried pork neck. In the experiment, 40 pigs were used, mothers were crosses of Large White and Landrace and sires were Duroc breed, with initial body weight about 60 kg. The animals were randomly divided into two groups of 20 pigs that were fed during 65 days with standard mixture for finishing pigs, to a weight of about 110 kg, provided that the experimental group had a meal supplemented with 2% conjugated linoleic acid (CLA) in mixture. At the end of the experimental period, pigs were transported to the slaughterhouse, stunned by electrocution, slaughtered and the carcasses processed in the standard way. The meat pH as well as temperature of the meat 60 minutes, 24, 48 and 72 hours after slaughter were measured, and the meat colour, marbling, and water holding capacity 24-48 and 48-72 hours after slaughter were determined. Also, the analysis of the chemical composition of meat was performed, as well as the analysis of fatty acid composition of animal feed and dried pork neck. The addition of CLA to the mixture for feeding animals had a significant effect on fatty acid composition of the mixture. It was established that the experimental pig mixture had significantly higher content of polyunsaturated fatty acids, and significantly lower content of saturated and monounsaturated fatty acids compared to the control mixture. Also, it was established that the contents of n-6 and n-3 fatty acids increased and their ratio (n-6/n-3) decreased. No statistically significant differences were determined between pH values of meat from experimental and control group of pigs 60 minutes, 24, 48 and 72 hours after slaughter, or between the temperature of the meat, colour, marbling, and water holding ca, Imajući u vidu značaj CLA za zdravlje ljudi, istraživanje je imalo za cilj ispitivanje uticaja dodatka CLA u smešu za svinje u završnoj fazi tova na fizičke, fizičko-hemijske i senzorne osobine mesa, kao i na masnokiselinski sastav i senzorne osobine suvog vrata. U eksperimentu je korišćeno 40 svinja, majki meleza jorkšira i landrasa i oca duroka, sa početnom telesnom masom oko 60 kg. Životinje su nasumično podeljene u dve grupe sa po 20 svinja, koje su tokom 65 dana hranjene standardnom smešom za završni tov svinja, s tim što je ogledna grupa u obroku imala 2% konjugovane linolne kiseline (CLA) u smeši. Nakon klanja svinja, mereni su pH vrednost i temperatura mesa 60 minuta, 24, 48 i 72 sata nakon klanja, određena je boja mesa, mramoriranost i sposobnost vezivanja vode 24-48 i 48-72 sata nakon klanja. Takođe je urađena analiza hemijskog sastava mesa, kao i analiza masnokiselinskog sastava hrane za životinje i suvog vrata. Rezultati istraživanja pokazali su da dodatak CLA u ishranu svinja utiče na povećanje sadržaja zasićenih, a smanjenje sadržaja mononezasićenih masnih kiselina u intramuskularnoj masti, bez promena fizičkih, fizičko-hemijskih i senzornih osobina mesa.