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Promene osnovnih principa proizvodnje pilećeg mesa u zemljama EU, koje se odnose prvenstveno na očuvanje i poboljšanje dobrobiti farmskih životinja, zaštitu životne sredine i bezbednost hrane namenjene ljudskoj upotrebi, uslovili su intenzivan razvoj brojnih programa proizvodnje prirodne (ekološke, biološke, organske, biodinamičke i sl.) hrane. U našoj zemlji, pored intenzivne brojlerske proizvodnje, najzastupljeniji je ekstenzivan sistem u onom najstarijem i najzaostalijem vidu koji primenjuju mnogi odgajivači malih jata koji raspolažu odgovarajućim površinama zemlje oko svojih dvorišta. Na taj način, i u povoljnim uslovima, može se odgajiti manji broj, do nekoliko desetina pilića. Troškovi proizvodnje su relativno mali, a pilići se koriste za potrebe domaćinstva ili prodaju onim potrošačima koji posebno cene prirodnu hranu i koji baš ovakve piliće traže i kupuju često ne pitajući za cenu. Kod nas još uvek ne postoji proizvodnja pilića na pašnjaku (ispustu) po principima racionalizovanog sistema. Problem koji se rešava uvođenjem tehnološkog postupka proizvodnje pilećeg mesa u sistemu gajenja sa ispustom u praksu je organizacija proizvodnje pilećeg mesa posebnog kvaliteta po principima racionalizovanog sistema, što je način da se ostvari dodatna vrednost pilećeg trupa i otvori novo tržište pilećih proizvoda. S obzirom na specifičnosti tehnološkog postupka, koji se odnose na obezbeđenje pašnjačke površine, omogućio bi se razvoj ruralnih oblasti.

Testing of new cultivars of perennial grasses cocksfoot (Dactylis glomerata L.), meadow fescue (Festuca pratensis L.) and tall fescue (Festuca arundinacea Huds.) was carried out on experimental field of the Institute for Animal Husbandry in year 2005. Trial was set according to random block system, on 10m2, soil type carbonate chernozem. Climatic conditions in year of sowing were at the level of average values for several years for daily temperature, 12,40C compared to 12,10C, and for precipitation difference was even greater 831,6mm compared to average calculated for several years of 645,2mm. Main morphological and phenological traits of plants were investigated, plant growth, height at 1st cut, plant regeneration after 10 days, as well as production of green mass and dry matter. All five cocksfoot cultivars had considerably higher yields per cuts, total (2,12-2,69 t ha-1). Two cultivars of meadow fescue showed no significant difference in yield of dry matter (1,84-2,03 t ha-1), whereas cultivars of tall fescue differed highly significantly in this regard (1,84-1,62 t ha-1). Also, main parameters of plant quality, organic matter, content of crude protein, crude fibre and crude fat in the 2nd cut were determined. Investigated cultivars of cocksfoot and tall fescue differed significantly, whereas cultivars of meadow fescue were very similar. Obtained results were processed using variation statistical methods and mean values were tested using LSD test., Testiranje novih sorti višegodišnjih trava ježevice (Dactylis glomerata L.), livadskog vijuka (Festuca pratensis L.) i visokog vijuka (Festuca arundinacea Huds.) obavljeno je setvom na oglednom polju Instituta za stočarstvo 2005 godine. Ogled je postavljen po slučajnom blok rasporedu, na 5 m2, na zemljištu tipa slabo-karbonatni černozem. Klimatski uslovi u godini setve bili su na nivou višegodišnjeg proseka za srednju dnevnu temperaturu 12,40C, dok je suma godišnjih padavina iznosila 831,6mm što je znatno više od višegodišnjeg proseka za 186 mm. Ispitivane su osnovne morfološke i fenološke osobine biljaka: porast biljaka, visina pri prvom otkosu, regeneracija biljaka 10 dana nakon kosidbe, kao i produkcija zelene i suve materije. Svih 5 sorti ježevice imaju visoko značajne prinose po otkosima, ukupno (2,12-2,69 t ha-1). Dve sorte livadskog vijuka se ne razlikuju značajno u prinosu suve materije (1,84-2,03 t ha-1), dok se sorte visokog vijuka vrlo značajno razlikuju (1,84-1,62 t ha-1). Takođe su utvrđeni osnovni parametri kvaliteta biljaka: organska materija, sadržaj sirovih proteina, sirova celuloza i sirove masti u II otkosu. Ispitivane sorte ježevice i visokog vijuka su se vrlo značajno razlikovale, dok su sorte livadskog vijuka bile vrlo ujednačene. Dobijeni rezultati obrađeni su analizom varijanse, a testiranja srednjih vrednosti obavljena LSD testom.

Goat milk is biologically highly valuable protein food intended for nutrition of offspring and as raw material for preparation of different dairy products. Therefore, in our opinion, it was justified from zoo technical, genetical and economical aspect to direct our attention towards Serbian white diary goat and study basic traits of this breed. Based on our previous investigations of traits of Domestic white goat we have established that this was a domestic population of expressed hereditary milk traits and good quality of milk. This lead to more detailed study of the quality of milk obtained from the genotype called Serbian white goat in first lactation, created based on Domestic white goat, especially since there is great interest in breeding of this specific genotype on the territory of Serbia and also abroad. Based on performed investigations and established results it can be concluded that Serbian white goat belongs to the dairy goat type and is our best goat population. Regarding the quality of analyzed milk, in general it is of medium quality, however, the percentage of fat, proteins and lactose is very high, which is very important for dairy industry and further processing of milk into high quality goat cheeses which appear on our markets in very small quantities. Processing of goat milk into high quality cheese types is now performed in small number of mini dairy plants., Kozije mleko je biološki visoko vredna belančevinasta hrana namenjena ishrani mladunčadi, kao i sirovina za spravljanje raznih mlečnih proizvoda. Stoga smo smatrali da je opravdano sa zootehničkog, genetskog, privrednog i ekonomskog gledišta, da se obrati što veća pažnja na srpsku belu mlečnu kozu i izuče njene osnovne rasne osobine. Na osnovu naših prethodnih ispitivanja osobina domaće bele koze utvrdili smo da se radi o domaćoj populaciji izraženih naslednih osobina za mlečnost i dobar kvalitet mleka. To nas je navelo da se usmerimo na detaljnije izučavanje kvaliteta mleka novonastalog genotipa nazvanog Srpska bela koza u I laktaciji, a nastao na bazi Domaće bele koze. Ovo utoliko pre što za njeno gajenje već postoji velika zainteresovanost na području Srbije pa i šire. Na osnovu sprovedenih ispitivanja i utvrđenih rezultata može se reći da Srpska bela koza pripada mlečnom tipu koza i predstavlja našu najbolju populaciju. Što se tiče kvaliteta analiziranog mleka ukupno posmatrano je osrednje vrednosti, međutim, treba istaći izražen procenat masti, proteina i laktoze, što je veoma bitno za industriju mleka i dalju preradu u kvalitetne sireve, a na našem tržištu se pojavljuje u malim serijama. Prerada kozijeg mleka u kvalitetne neke tipove sireva za sada se obavlja u veoma malom broju mini mlekara zanatskog tipa.

Information was collected by conducting poll of the town residents (N=478) in which their attitude towards the traits of beef quality, as well as their habits and inclinations in regard to the choice of category, retail cuts and giblets were analyzed. Also, the position of beef compared to other meat types was studied, reasons and frequency of meat consumption in every day nutrition and preparation methods. Data were further analyzed according to sex, age and occupation of participants in the poll in order to come to conclusion about their effect on the meat selection criteria. Female consumers consume beef (17,7%) more than mutton (6,7%), and less than pork (39,0 %) and poultry meat (36,5%). Compared to them, male consumers consume more pork (41,8%), beef (26,0 %) and mutton (9,2 %) and less poultry meat (23,0 %). When choosing the category of beef, 67,7% of consumers selected young beef, 28,6% veal and only 3,7% beef. Approx. 50% of consumers declared that the first thing when selecting meat category is their inclination, followed by quality, price or recommendation by doctor. However, consumers with higher education, as well as female and younger consumers prefer meat with lower fat content. Visual impression when choosing young beef in retail stores is most important for average consumer. Approx. 43% of participants in the poll stated color of meat as decisive factor, red-pink color is desired. Second factor when choosing beef is presence of fatty tissue more appreciated by male and older consumers which find it more tasteful. Young beef is most often consumed once a week (60%), mainly cooked, in soups or stews, with special inclination of male consumers towards smoked beef. Consumers mainly buy breasts and ribs (40%), and rarely beef steaks (2,5%), in other words dishes containing beef with bones are most often prepared, as well as dishes containing mixed ground meat. The use of giblets is rare, especially among female population, liver, hearts and beef stomach, Prikupljanjem informacija putem anketiranja gradskog stanovništva ( N=478 ) analiziran je stav potrošača prema atributima kvaliteta goveđeg mesa, kao i njihove sklonosti i navike kada su u pitanju izbor kategorije, maloprodajnih delova i iznutrica.Takođe je ispitana pozicija goveđeg u odnosu na ostale vrste mesa, razlozi i učestalost upotrebe u svakodnevnoj ishrani i vidovi njegove kulinarske pripreme. Podaci su dalje analizirani prema polu, uzrastu i zanimanju ispitanika kako bi se izveo zaključak o njihovom uticaju na kriterijume za izbor. Potrošači ženskog pola konzumiraju goveđe meso (17,7%) više od ovčijeg (6,7%), a manje od svinjskog (39,0 %) i živinskog (36,5%). U odnosu na njih, potrošači muškog pola konzumiraju nešto više svinjskog (41,8%), goveđeg (26,0 %) i ovčijeg mesa (9,2 %) na račun slabije konzumacije živinskog mesa (23,0 %). Pri izboru kategorije goveđeg mesa 67,7% potrošača izjasnilo se za juneće, 28,6% za teleće i samo 3,7% za goveđe meso. Oko 50% potrošača izjavilo je da im je pri izboru vrste mesa na prvom mestu sopstvena sklonost, pa tek onda kvalitet, cena mesa ili preporuka lekara. Ipak, potrošači sa višim obrazovanjem, kao i potrošači ženskog pola i mlađeg uzrasta preferiraju meso boljih kategorija sa manjim sadržajem masti. Vizuelni utisak pri izboru junećeg mesa u maloprodaji je najbitniji za prosečnog potrošača. Oko 43% učesnika u anketi navodi boju mesa kao odlučujući faktor, pri čemu je najpoželjnija ružičasto-crvena. Drugi činilac pri izboru mesa jeste zastupljenost masnog tkiva čije veće prisustvo cene potrošači muškog pola i starijeg uzrasta smatrajući ga ukusnijim. Junetina se najčešće (60%) konzumira jedanput nedeljno i to kuvana, u vidu supa ili variva, uz posebnu naklonjenost muškog pola dimljenom junećem mesu. Potrošači najčešće kupuju juneće grudi i rebra (40%), a najređe biftek (2,5%), odnosno najčešće pripremaju jela od goveđeg mesa sa kostima, kao i od mešanog mlevenog mesa. Upotreba iznutrica je slabo izražena, posebno u že

In the future value of cattle and products will be in direct relation to quality presented to consumers. Consumer demands differ depending on the culture, location and social conditions. However, since World is becoming "globally speaking" smaller consumer attitudes in regard to the definition of high quality meat is becoming uniform. In order to maintain and preserve the health of consumers huge amounts of money are spent on finding out new methods for detection and prevention of animal diseases and improvement of crop production. So, in the period 2002-2006 budget of 685 million EUR has been approved for research of the food quality and consumer safety. Average consumption of beef in EU is approx. 15 kg and is now recovering from drastic decrease because of BSE in the period 1996-2001. Total number of livestock is approx. 91-92 million heads, and production of beef is approx. 8,2 million tons. Directives in legislation relating to production of safe food date from 1960 were intensified in 1990 especially because of BSE incidence in 1994. It is considered that food will be safe if animals are healthy. Healthy doesn't relate only to their health condition but also to the natural methods of breeding of livestock. By maintaining good veterinary practice we aim to improve the general health condition of animals. Potential incidences of diseases are monitored carefully and isolated and spreading of such diseases prevented as much as possible. Projections in cattle production are made mainly as plans for twenty year period. There is a great pressure on producers relating to use of natural resources. Until 2002, it was anticipated that demand for livestock products would have been increased mainly because of increase in population. Problem occurs because increase of number of animals in rural regions and suburban city areas involves higher risk of spreading of disease. Also, there is the issue of adequate waste storage., U budućnosti vrednost goveda i proizvoda biće u direktnoj vezi sa kvalitetom koji se prezentuje potrošačima. Zahtevi potrošača se svakako razlikuju u zavisnosti od kulture, mesta življenja, socijalnih prilika itd. Međutim, kako svet globalno postaje sve "manji" sve više se dolazi do ujednačavanja stavova u pogledu definicije šta je to kvalitetno meso. U cilju očuvanja zdravlja potrošača troše se ogromna sredstva kako bi se pronašle nove metode detektovanja ili preventiranja pojava bolesti životinja kao i unapređenja proizvodnje u ratarstvu. Tako je u periodu 2002-2006 godina odobren budžet od 685 miliona EUR samo za istraživanja kvaliteta hrane i sigurnosti potrošača. Prosečna potrošnja junećeg mesa u EU je oko 15 kg i oporavlja se nakon drastičnog pada zbog BSE u periodu 1996-20001. Ukupan broj grla stoke kreće se oko 91- 92 miliona, a proizvodnja junećeg mesa je oko 8,2 miliona tona. Direktive u zakonodavstvu za proizvodnju zdravstveno ispravne hrane datiraju iz 1960. godine, intenzivirane su 1990. godine, a naročito zbog pojave BSE-a od 1994. godine. U poslednje vreme potrošači zahtevaju zdravstveno ispravnu, ukusnu i hranu sa višom hranljivom vrednosti koja je proizvedena na način koji ne narušava prirodnu sredinu. Osnovni princip je da se dostigne potreban kvalitet. Smatra se da će hrana biti zdrava ako su i životinje zdrave. To zdrave ne odnosi se samo na zdravstveno stanje već i na prirodan način držanja životinja. Preko dobre veterinarske prakse želi se uticati na poboljšanje zdravlja životinja. Eventualna pojava bolesti pažljivo se prati i teži se na njenom izolovanju i sprečavanju širenja. Projekcije u oblasti govedarstva prave se uglavnom kao planovi za dvadesetogodišnji period. Veliki pritisak pravi se na iskorišćavanje prirodnih resursa. Do 2020 god. predviđanja idu u pravcu povećanja potražnje za stočarskim proizvodima prvenstveno zbog povećanja broja stanovnika. Problem se javlja zbog toga što povećanje broja životinja u ruralnim sredinama i obodima g

This paper is based on investigation of chemical and hygiene parameters of the quality of cow raw milk. Samples were collected on 10 collection spots of the dairy firm "Imlek", in 4 identical time intervals in the period of one month (20.06.2005.-20.07.2005.) in municipality of Gornji Milanovac, and research was carried out in the laboratory of "Imlek" in Čačak. Differences in chemical composition and hygienic quality of milk were analyzed, and slight variability was established between collection spots. Average content of milk fat was 3,89%, protein 3,20%, and dry matter without fat 8,56%. It was established that in regard to protein content there is significant and very significant statistical difference between collection spots. This is consequence of different nutrition, focus is on introduction of protein enriched feeds into nutrition of cows. High variability of number of micro organisms is consequence of inadequate, non-standardized obtaining (milking) and storing of raw milk. Average number of micro-organisms was 844.875/ml, and it varied from 112.000–5.000.000/ml. Average somatic cell count was 357.850/ml. Variance analysis determined that collection spots had statistically highly significant effect (P (lt) 0.01) only on protein content, whereas their influence on content of fat, dry matter without fat, number of microorganisms and somatic cell count wasn't significant (P>0.05). Individual testing (LSD test) established that milk collected from 7th collection spot had significantly higher protein content compared to other collection spots, which indicated that dairy heads of cattle consumed higher quantity of feeds rich on proteins and had better balanced diet in regard to ratio of energy and protein., Rad je zasnovan na ispitivanju hemijskih i higijenskih parametara kvaliteta sirovog mleka. Uzimanje uzoraka je vršeno na 10 "Imlek"-ovih sabirnih mesta u 4 jednaka vremenska razmaka u periodu od mesec dana (20.06.2005.-20.07.2005.godine) u opštini Gornji Milanovac, a ispitivanje je izvršeno u laboratoriji "Imlek"-a u Čačku. Analizirane su razlike u hemijskom sastavu i higijenskom kvalitetu mleka, pri čemu su utvrđene male varijabilnosti između sabirnih mesta. Prosečan sadržaj mlečne masti iznosio je 3,89%, proteina 3,20%, a suve materije bez masti 8,56%. Utvrđeno je da kod sadržaja proteina postoji značajna i vrlo značajna statistička razlika između sabirnih mesta. To je posledica različite ishrane, pri čemu se daje akcenat na uvođenje u ishranu proteinski bogatih hraniva. Ispitivanje hemijskog sastava i mikrobiološke ispravnosti, koje je vršeno kod proizvođača AD "Imlek"-a, pokazalo je izvestan pomak u poboljšavanju higijenskog kvaliteta sirovog mleka. Visoka varijabilnost kod broja mikroorganizama posledica je neadekvatnog, nestandardizovanog dobijanja (muže) i čuvanja sirovog mleka. Prosečan broj mikroorganizama je iznosio 844.875/ml, a kretao se od 112.000-5.000.000/ml. Prosečan broj somatskih ćelija je 357.850/ml.

Information was collected by conducting poll of the town residents (N=478) in which their attitude towards the traits of beef quality, as well as their habits and inclinations in regard to the choice of category, retail cuts and giblets were analyzed. Also, the position of beef compared to other meat types was studied, reasons and frequency of meat consumption in every day nutrition and preparation methods. Data were further analyzed according to sex, age and occupation of participants in the poll in order to come to conclusion about their effect on the meat selection criteria. Female consumers consume beef (17,7%) more than mutton (6,7%), and less than pork (39,0 %) and poultry meat (36,5%). Compared to them, male consumers consume more pork (41,8%), beef (26,0 %) and mutton (9,2 %) and less poultry meat (23,0 %). When choosing the category of beef, 67,7% of consumers selected young beef, 28,6% veal and only 3,7% beef. Approx. 50% of consumers declared that the first thing when selecting meat category is their inclination, followed by quality, price or recommendation by doctor. However, consumers with higher education, as well as female and younger consumers prefer meat with lower fat content. Visual impression when choosing young beef in retail stores is most important for average consumer. Approx. 43% of participants in the poll stated color of meat as decisive factor, red-pink color is desired. Second factor when choosing beef is presence of fatty tissue more appreciated by male and older consumers which find it more tasteful. Young beef is most often consumed once a week (60%), mainly cooked, in soups or stews, with special inclination of male consumers towards smoked beef. Consumers mainly buy breasts and ribs (40%), and rarely beef steaks (2,5%), in other words dishes containing beef with bones are most often prepared, as well as dishes containing mixed ground meat. The use of giblets is rare, especially among female population, liver, hearts and beef stomach, Prikupljanjem informacija putem anketiranja gradskog stanovništva ( N=478 ) analiziran je stav potrošača prema atributima kvaliteta goveđeg mesa, kao i njihove sklonosti i navike kada su u pitanju izbor kategorije, maloprodajnih delova i iznutrica.Takođe je ispitana pozicija goveđeg u odnosu na ostale vrste mesa, razlozi i učestalost upotrebe u svakodnevnoj ishrani i vidovi njegove kulinarske pripreme. Podaci su dalje analizirani prema polu, uzrastu i zanimanju ispitanika kako bi se izveo zaključak o njihovom uticaju na kriterijume za izbor. Potrošači ženskog pola konzumiraju goveđe meso (17,7%) više od ovčijeg (6,7%), a manje od svinjskog (39,0 %) i živinskog (36,5%). U odnosu na njih, potrošači muškog pola konzumiraju nešto više svinjskog (41,8%), goveđeg (26,0 %) i ovčijeg mesa (9,2 %) na račun slabije konzumacije živinskog mesa (23,0 %). Pri izboru kategorije goveđeg mesa 67,7% potrošača izjasnilo se za juneće, 28,6% za teleće i samo 3,7% za goveđe meso. Oko 50% potrošača izjavilo je da im je pri izboru vrste mesa na prvom mestu sopstvena sklonost, pa tek onda kvalitet, cena mesa ili preporuka lekara. Ipak, potrošači sa višim obrazovanjem, kao i potrošači ženskog pola i mlađeg uzrasta preferiraju meso boljih kategorija sa manjim sadržajem masti. Vizuelni utisak pri izboru junećeg mesa u maloprodaji je najbitniji za prosečnog potrošača. Oko 43% učesnika u anketi navodi boju mesa kao odlučujući faktor, pri čemu je najpoželjnija ružičasto-crvena. Drugi činilac pri izboru mesa jeste zastupljenost masnog tkiva čije veće prisustvo cene potrošači muškog pola i starijeg uzrasta smatrajući ga ukusnijim. Junetina se najčešće (60%) konzumira jedanput nedeljno i to kuvana, u vidu supa ili variva, uz posebnu naklonjenost muškog pola dimljenom junećem mesu. Potrošači najčešće kupuju juneće grudi i rebra (40%), a najređe biftek (2,5%), odnosno najčešće pripremaju jela od goveđeg mesa sa kostima, kao i od mešanog mlevenog mesa. Upotreba iznutrica je slabo izražena, posebno u že

This paper presents the results obtained in testing of new selection of four most important and most common species of legumes used for animal feeds in Serbia. Alfalfa, red clover, bird's trefoil and sainfoin are also high quality plants regarding both nutritive substances and yield of dry matter. We have investigated three new selections of alfalfa, two selections of red clover, two selections of bird's trefoil and one of sainfoin in relation to standard ones. Trial lasted two years (2003-2004), designed according to standard methods for testing and recognition of new sorts. The production of green mass through four cuts per year was determined, together with the variation coefficient among cultivars. In the cuts of the second year the quality parameters were determined by standard lab analyses. The content of protein in all three new selections of alfalfa was higher in relation to standard (16,01%). while the standard of red clover with 20,03% was better than new selection. New selections of bird's trefoil are of better quality than standard (22,08 %), which is the case also with sainfoin (19,71 %). On the basis of obtained production and quality parameters the assortment of perennial legumes will be enriched by new cultivars., U radu su prikazani rezultati testiranja novih selekcija četiri najvažnijih i najzastupljenijih vrsta leguminoza koje se kod nas koriste za stočnu hranu. Lucerka, crvena detelina, žuti zvezdan i esparzeta pripadaju ujedno i najkvalitetnijim biljkama kako u pogledu hranljivih materija, tako i po prinosu suve materije. Ispitivane su tri nove selekcije lucerke, dve crve deteline, dve žutog zvezdana i jedna esparzeta u odnosu na standarde. Ogled je trajao dve godine (2003-2004). postavljen po standardnim metodama za testiranje i priznavanje novih sorti., na oglednom polju Instituta za stocarstvo, Beograd-Zemun. Utvrđena je produkcija zelene mase u četiri otkosa godišnje i obračunata suva materija. Podaci su obrađeni varijaciono statistički. uz testiranje razlika u prinosu. U drugoj godini u uzorcima drugog otkosa utvrđeni su parametri kvaliteta standardnim laboratorijskim analizama. Sadržaj proteina kod sve tri nove selekcije lucerke je viši od standarda (16,01%). dok je standard crvena detelina sa 20.03% bolja od novih selekcija. Nove selekcije žutog zvezdana su kvalitetnije od standarda (22,08%), kao i esparzete (19.71%). Na osnovu dobijenih parametara produkcije i kvaliteta sortiment višegodišnjih leguminoza biće obogaćen novim sortama.

Prezentiran je instruktivno-informativni koncept sa odgovorima i objašnjenjima koja će biti od koristi širem krugu interesenata koji će se najdirektnije uključivati u aktivnosti uvođenja, ili uvida, HACCP sistema u zdravstvenoj zaštiti od RBH agenasa. Pojmovi sadržani u ovom radu daju odgovore na osnovna pitanja: a) definicija HACCP sistema; b) HACCP definicije; i c) principi HACCP sistema; d) analiza opasnosti; e) određivanje kritičnih kontrolnih tačaka; f) kritične i operativne granice g) nadzor kritičnih granica; h) korektivne mere; i) sistem čuvanja zapisa j) verifikacija HACCP sistema., Presented instructive-informative rough copy with answers and explanations that is going to be useful in wide interested parties. Those interested parties will get involved in introduction of HACCP system in sanitary service against RBH agenses. All conceptions in this work will give answers to the basic questions: a) definition of HACCP system; b) HACCP definition i c) principle of HACCP system; d) analysis of hazard; e) determination of critical point; f) critical and operative limits; g) supervision of critical limits; h) correction measures; i) heritage of booking; j) verification of HACCP system.