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The objectives of this article were to determine the content of total dietary fibre (TDF) as well as of its fractions – soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) of different cereals grown by conventional and organic farming in Macedonia, as well as to find out the influence of the cereal type and farming method on their values. Standardized enzymatic-gravimetric method (Megazyme Total Dietary Fiber Kit) was used for determination of soluble, insoluble, and total dietary fiber in 27 different cereal samples of wheat, rye, barley, oat, and millet, which were grown at three locations. The content of TDF, IDF and SDF was influenced by both cereal type and farming type. The organically grown cereals, primarily oat and barley, have shown higher values of TDF and of its fractions than the conventionally grown cereals. Their values (% db) for oat and barley for TDF were 42.00±1.39 and 21.91±2.01, for IDF 39.22±0.58 and 15.06±1.84 and for SDF 2.78±1.25 and 6.85±3.85, respectively. Barley grown by either organic or in conversion farming method proved to have the highest value of SDF content among the other cereals investigated, whereas oat produced by organic farming method exhibited the highest values of TDF and ISF content. The organic farming method proved to have a good perspective in cereal processing and technology, food market and nutrition.

Fermentation is one of the oldest processing techniques to extend the shelf life of perishable food and was particularly important before refrigeration. Although people can't explain the processes, mechanisms and initiators of fermentation, its peculiarity, the pleasant taste, durability of products and the positive influence over physiological and health condition of organism, encourages them to continue processing and consuming this kind of food. Fermented vegetables, peppers with cottage cheese (piperki so urda), sauerkraut (fermented cabbage), pickled cucumbers, boza (cereal fermented beverage), and apple vinegar produced in households in different regions in N. Macedonia can be rich source of different species lactic acid bacteria and yeasts. The aim of this study was to indicate Macedonian fermented plant products and beverages as food with positive influence over physiological and health condition and as vectors of potential probiotics. [ABSTRACT FROM AUTHOR]

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The aim of this study was to evaluate some physicochemical properties of the weedy rice (Oryza sativa L.) occurring in North Macedonia. Six morphotypes were investigated in comparison to three cultivars. The following grain properties of paddy rice were analyzed: milling fractions, the total protein, total fat, crude fiber and ash (total minerals) content. The milling fractions were determined on a laboratory milling machine, while the chemical analysis were performed by standard methods. All parameters were examined in three replications and the results were analyzed by ANOVA and LSD test. Both the highest and lowest head rice yield (61.43% and 66.57%) was found in the weedy rice complex. In cultivated rice, the head rice yield ranged from 63.40% to 64.33%. Significant differences in head rice yield and bran content were obtained only within weedy rice. For the rest of the milling fractions statistically significant differences were obtained between as well as within weedy and cultivated rice. The lowest protein (8.91%), crude fiber (8.63%) and ash content (3.47%) were found in cultivar San Andrea. The weedy morphotype WR1323232 had the highest protein (12.12%) and fat (2.36%) content. The highest fiber content was found in WR1200234 (13.13%), while the highest ash content in WR1321232 (5.71%). Significant differences in protein, crude fiber and ash were found between and within the weedy rice complex and cultivated rice. The fat content significantly differed between weedy rice and cultivated rice and within weedy rice. The average content of total proteins, total fat, crude fiber and total ash of weedy rice was higher compared to cultivated rice. [ABSTRACT FROM AUTHOR]

In this paper, the results obtained from the investigations performed on determination of the content of soluble dietary fibre component β-glucan in different cereals grown by conventional and organic farming method are presented. Because dietary fibre and its components have great importance for human and animal nutrition as well as health benefits, it was a need to investigate the content of β-glucan from cereal domestic origin. Standardized enzymatic-gravimetric method-a mixed-linkage β-glucan assay Megazyme Kit (Megazyme, Ireland) was used for determination of β-glucan content in 27 different cereal samples: barley, oat, rye and wheat, grown at three locations during 2013. The mean values of β-glucan content in cereals conventionally grown ranged from 34.41 ± 1.47 g.kg-1 db with barley, through 23.5 ± 4.52 g.kg-1 db and 15.61 ± 0.36 g.kg-1 db with oat and rye, respectively to 5.60 ± 1.02 g.kg-1 db with wheat. The mean values of β-glucan content in analyzed cereals which were organically grown ranged from 33.28 ± 2.34 g.kg-1 db with barley, 21.3 ± 1.87 g.kg-1 db with oat, 15.81 ± 2.30 g.kg-1 db with rye and to 6.04 ± 0.58 g.kg-1 db with wheat. Compared to the other cereals investigated, barley grown by either conventional or organic farming method proved to have the highest content of β-glucan demonstrating its good perspective in cereal processing and technology, food market and human and animal nutrition. The positive/negative correlations allow indirect evaluation of cereals in breeding work aimed at creation of forms with increased/decreased content of β-glucans in grain. [ABSTRACT FROM AUTHOR]

The content of macro and trace elements in curd samples and white brined cheese produced from raw ewes' milk using a traditional technology in different regions in Macedonia is the subject of this study. The cheese is manufactured in households located in regions exposed to different levels of anthropogenic pressure. The content of 19 elements (Ag, Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Sr, and Zn) is analyzed by inductively coupled plasma-atomic emission spectrometry (ICP-AES) after performed microwave digestion. The highest values of Ca, Mg, K and P are observed in curd samples collected from a household near the city of Skopje with concentration of 2139-3343 mg/kg, 103-196 mg/kg, 313-545 mg/kg and 942-1499 mg/kg, respectively. The cheese samples contain 732-4549 mg/kg (Ca), 35.8-176 mg/kg (Mg), 63-344 mg/kg (K), 496-2138 mg/kg (P) and 3231-12828 mg/kg (Na). The nonstandardized procedures for cheese production and the low quality equipment for cheese production has affected the content of macro and trace elements in the end product. The content of Ag, As, Cd, Co, Ni and Pb in all of the analyzed samples was below the detection limit although some households are exposed to environmental contamination with heavy metals (Cd, Pb and Zn). In cheese, the content of Cu (2.49 to 8.08 mg/kg) shows higher content in all collected samples. The content of Fe is in the range of 3.81-12.09 mg/kg, Mn 0.12-0.70 mg/kg, Zn 4.21-18.33 mg/kg and Cr 0.04-0.14 mg/kg. The results of this study show that the traditional white brined cheese is safe for consumption. [ABSTRACT FROM AUTHOR]

The average content of cholesterol per egg varied from 153.45 to263.90 mg and it varies depending on genotype and, mainly,on the diet. During past decades, there are a lot of experiments with different supplementation of the diet (mineral, probiotic, vegetable oil) of laying hens to decreased the level of the cholesterol in the egg yolk. This experiment was performed to evaluate dietary daidzein and genistein on cholesterol and fat deposition in egg yolk during late phase of egg production. A total of 80 ISA Brown Laying hens 63-wks old were randomly assigned to 4 treatment groups containing 20 hens each. Birds were fed commercial feed diet containing: 0 (BF), 1000 (BF +1000 mg SI), 2000 (BF +2000 mg SI) and 3000 (BF +3000 mg SI) supplemented isoflavones. Water was offered for ad libitum consumption throughout the experiment. Yolk cholesterol and yolk total fat was monitored during the three month period. The supplemented isoflavones in the feed decreased the content of yolk cholesterol during the 3-month feeding trial (P<0.05). The supplemented isoflavones has not any influence on the concentration of fat in the egg yolk and egg yolk mass. Therefore, supplementation of the commercial feed with isoflavones could be used as a tool for the reduction of the yolk cholesterol. [ABSTRACT FROM AUTHOR]

Physical and chemical properties of 14 samples of crude and white rice of domestic varieties, Mesen Blatec and Prima Riska, new breed genotypes (P1 x M, P2 x M, P x MM, MBL x M, MBL x MM, 79/22-2, 78/12-3-4 and 78/12-3-5) and Italian rice varieties (Arpa, Monticelli, Onice and San Andrea) were studied. As standards the varieties Prima Riska and San Andrea were used. The best head rice yield was obtained with the genotype P x MM (63.90%). The highest thousand grain weight was yielded by the rice genotype 78/12-3-4 (paddy 42.4 g and white rice 30.0 g). The moisture, crude fat, crude protein, crude fiber and ash content showed highly significant differences among different rice varieties. Significant differences were recorded in the fiber content between different varieties of evaluated paddy rice in comparison with the standards Prima Riska and San Andrea (p<0.05 and p<0.01). There was no significant difference in fiber content in the white rice samples (p>0.05). The highest average protein content in paddy kernel was determined with the genotype MBL x M (8.71%), and in the white rice with the variety Onice (9.48%). The average fat content in paddy kernel ranged from 1.25% with the standard variety Prima Riska to 2.43% with the variety Mesen Blatec and in the white rice ranges from 0.17% with the genotype P1 x M to 1.03% with the one of the standard varieties San Andrea. Significant differences were recorded in the fat content between different varieties in comparison with the standards. There was no significant difference in ash content with the paddy rice and white rice samples (p>0.05). Further investigations are needed to evaluate the nutritional and some functional properties of these domestic and introduced rice varieties and the nutrient. [ABSTRACT FROM AUTHOR]

There are several different methods of inducing artificial moulting of laying hens. One of the most practical methods applied during the last two decades is based on restriction of feed. This method, in practice is very popular and usually gives successful results. The eggs produced during the second egg laying cycle usually have larger weight than those during the first cycle, the quality of the shell is always much better than during the last phase of the first egg laying cycle, egg laying intensity reaches 92-94% of the intensity during the first cycle and the feed conversion is about 10% higher. The aim of this experiment was to investigate the egg production during the specific points of artificial moulting (preparing period, period of stress and period of recovering) and egg production during the new egg-laying cycle. The aged hens from two genotypes, ISA Brown 88 weeks aged and Hisex Brown 91 weeks aged, were used in the experiment. The egg laying Intensity during the preparing period was 60.00% in group 1 (ISA Brown) and 58.60% in group 2 (Hisex Brown). The egg laying decrease during the stress period, on the first day was up to 28.53% and 51.51% in groups 1 and 2, respectively. On the 8th day of the stress period the intensity of egg-laying was nearly to the level of zero in both experimental groups. The first egg of the new laying cycle appeared on 12th day after the stress period end. The second egg-laying cycle started 5 weeks after the ending of the fasting period at the level of 1.47% and 5.79% of the laying intensity in groups 1 and 2, respectively. The egg production during the second egg-laying cycle (308 days) was 148.8 and 210.8 eggs in groups 1 and 2, respectively. The genotype of the laying hens shows a large influence on the egg production during the second cycle. In this experiment it was noticed that the layers of the Hisex Brown reached higher egg production intensity than the ISA Brown. [ABSTRACT FROM AUTHOR]

The present study was carried out to evaluate the effect of grape marc flour addition to the laying hens' diet on their egg production, egg quality, total yolk lipids and yolk total fatty acid composition, cholesterol content in the yolk and blood serum as well as on the yolk lipid oxidation. An experiment was conducted with a total of 90 laying hens (at 40 weeks old) from Lohmann Classic Brown breed, randomly divided into three groups, 30 hens in each (3 replications x 10 layers per group). The diet of the experimental hens was supplemented with 1% and 3% of grape marc flour. The trial duration was 48 days. Grape marc flour addition to the laying hens' compound feed did not significantly (P > 0.05) affect their live body weight, egg production, egg morphological properties as well as total yolk lipids content, total cholesterol content in the yolk and blood serum and yolk fatty acids composition. However, the egg yolk malondialdehyde (MDA) level during egg storage for 30 days at room temperature significantly decreased (P < 0.01) in comparison with control eggs. The addition of grape marc flour has the potential to extend the shelf life of eggs. [ABSTRACT FROM AUTHOR]

The purpose of the current research was to study the influence of dietary supplementation of nettle (Urtica dioica) on laying performance, egg quality and blood serum biochemical parameters of layers. A total of 60 laying hens (42 weeks old) from Lohman Klassik Brown breed were randomly allocated into three groups: a control and two experimental groups (n = 20 hens per group). All layers received compound feed with the following nutritional value: 2710 Kcal/kg metabolizable energy; 16.44% crude protein; 3.32% crude fats; 4.58% crude fibres; 3.73% Ca; 0.49% P. The hens from the experimental groups received 0.3% (experimental group 1) and 0.5% (experimental group 2) of dried nettle with the diet. Both experimental groups had significantly higher egg yolk pigmentation (p < 0.001) compared with the control group. A significantly lower egg yolk cholesterol content was found in hens from experimental group 1 (p < 0.05). Nettle addition reduced significantly blood serum glucose (p < 0.01 and p < 0.05 in experimental groups 1 and 2, respectively) as well as the total serum cholesterol content (p < 0.001). [ABSTRACT FROM AUTHOR]

This experiment was performed to investigate the influence of the dietary daidzein and genistein on the plasma cholesterol and egg cholesterol concentration. A total of 80 ISA Brown Laying hens 27-wks old were randomly assigned to 4 treatment groups containing 20 hens each. Birds were fed commercial feed diet containing: 0 (BF), 1000 (BF +1000 mg SI), 2000 (BF +2000 mg SI) and 3000 (BF +3000 mg SI) supplemented isoflavones. Water was offered for ad libitum consumption throughout the experiment. Plasma cholesterol, yolk cholesterol and yolk total fat was monitored during the three month period. The average content of cholesterol in the plasma of the control hens was lower, then in the plasma of the experimental groups. The supplemented isoflavones in the feed reduced the content of yolk cholesterol during the 3-month feeding period (P<0.05). The supplemented isoflavones have no influence on the concentration of fat in the egg yolk. Therefore, supplementation of the commercial feed with isoflavones could be used as a tool for the reduction of the yolk cholesterol. [ABSTRACT FROM AUTHOR]