Search

Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to reduce fat content while maintaining the fundamental properties of traditional products. The research strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four groups of cooked chicken sausages were tested: the control group without fat replacement, the second with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension. Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking loss than the sausages from the control group. The first and second groups had significantly (p<0.05) better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result, the caloric value of sausages with inulin was significantly (p<0.01) impacted throughout all groups. In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the production of cooked sausages with reduced fat content and optimal physico-chemical properties. This innovative meat product not only offers lowered energy value but also holds exceptional nutritional value, representing a significant source of calories derived from reduced fat content supplemented with prebiotic fibers (inulin).

This review explores the role of inulin, a natural prebiotic, delving into its transformative impact on the food industry, especially in creating functional products and assessing its impact on public health. Inulin, a versatile carbohydrate compound, not only acts as a fat replacer but also serves as a dietary fiber source, enhancing the overall nutritional value of the foods. Furthermore, inulin’s fermentation by beneficial gut bacteria results in the production of short-chain fatty acids, contributing to colorectal cancer prevention and glycemic control, catering to the evolving preferences of health-conscious consumers.

Wastewater from the meat industry contains high concentrations of organic matter. The composition of these wastewaters depends on the type of meat being processed, the frequency of slaughtering, the size of the plant, and the disinfectants used to maintain hygiene. In order to achieve satisfactory wastewater quality and reduce environmental pollution, the agroindustry applies and develops different technologies for wastewater treatment. This review paper provides a literature overview of some of the most commonly used methods in wastewater treatment within the meat industry.

Unapređenje ovčarske proizvodnje vezano je za rešavanje niza različitih problema, koji imaju za cilj prvenstveno povećanje ekonomičnosti uz očuvanje zdravlja i dobrobiti životinja. Načinom gajenja koji je u već vekovima ustaljen kod ovaca stiče se niz uslova koji pogoduju razvoju i održavanju velikog broja oboljenja različite etiologije. Među njima, jedno od vodećih mesta zauzimaju parazitske infekcije. U okviru ovog tehničkog rešenja cilj je bio uvođene mera za adekvatnu i sveobuhvatnu kontrolu parazitskih infekcija ovaca na pašnjacima u cilju pobolšanja proizvodnih rezultata ovaca.

The aim of this research was to determine the phenotypic and genotypic variability of the observed traits in the performance test of gilts: age at the end of the test - final age (FA), back fat thickness 1 and 2 (BFT1 and BFT2) and back muscle depth (MLD). Production performance of gilts was examined in two pig pens in three consecutive years. The research included 3610 gilts, 3 genotypes, originating from 84 sires. At the end of the test, the body weight and back fat thickness (BFT1 and BFT2) and MLD depth were measured using a MLD-ultrasound device. There were 1228 gilts in the first pen, and 2382 tested gilts in the second pen. In the first year, 885 gilts were tested, in the second 1145, and in the third 1580 gilts. Based on the obtained results, it was determined that the genotype of gilts had a statistically significant effect (P<0.001) on BFT1, BFT2 and MLD, while it had no effect on the FA trait (P>0.05). Taking into consideration the farm as a source of variation of gilts’ traits, it was concluded that it had a very high statistically significant influence on the investigated traits (P<0.001). The year of testing of gilts as a source of variation of their traits showed a high statistical effect (P<0.001) on all tested traits. The observed properties of back fat thickness 1, 2 and MLD depth were highly statistically dependent (P<0.001) on the weight at the end of the test. Medium heritabilities were determined for production traits in the performance test of gilts, for age at the end of the test 26%, back fat thickness 1 - 37%, back fat thickness 2 - 35%, and for depth of MLD 23%.

Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.

Zadovoljavanje nutritivnih potreba stanovništva uz smanjenje negativnog uticaja na životnu sredinu je sveobuhvatni zadatak poljoprivrede i industrije hrane u budućnosti. Dostupni podaci, dobijeni istraživanjem u oblastima održivosti i zaštite životne sredine, povezuju proizvodnju domaćih životinja su mnogim aktuelnim ekološkim problemima, kao što su emisija gasova staklene bašte, poremećaj ciklusa fosfora i zagađenje vode. Takođe, meso i proizvodi od mesa imaju i negativnu zdravstvenu percepciju, koja je pored pitanja održivosti, dobrobiti i zdravlja životinja, velika motivacija za neke potrošače da smanje potrošnju mesa i/ili potpuno pređu na biljnu ishranu. Stoga, analozi mesa, napravljeni kombinacijom biljnih sastojaka, postaju sve popularniji na tržištu, jer ih potrošači doživljavaju kao zdraviju i ekološki prihvatljivu alternativu pravom mesu. Međutim, potpuni prelazak na ishranu isključivo zasnovanu na proizvodima biljnog porekla je usled različitih prepreka, u vidu tradicije, društvene strukture, dostupnosti i drugačijeg senzornog kvaliteta, veoma otežan. S tim u vezi, usvajanje polu-vegetarijanske ishrane koja se prvenstveno sastoji od kombinacije biljne hrane i manje količine mesa, manje je restriktivan i nudi mnoge prednosti. U tom kontekstu, hibridni proizvodi od mesa našli su svoje mesto na tržištu, jer pored mesa sadrže i veliki udeo sastojaka na biljnoj bazi. Ovi proizvodi su bolje prihvaćeni od potrošača koji jedu meso u odnosu na analoge, jer imaju konvencionalni ukus mesa, a istovremeno smanjuju potrošnju mesa. Većina hibridnih proizvoda od mesa na tržištu je iz grupe usitnjenog i oblikovanog mesa, kao što su mleveno meso, hamburgeri i ćufte, kao i fino usitnjenih barenih kobasica. Međutim, kako bi se zaista zadovoljili standardi potrošača, neophodna je proizvodnja novih grupa proizvoda. S tim u vezi, ovo tehničko rešenje imalo je za cilj da opiše proizvodnju grubo ustinjenih barenih hibridnih kobasica od svinjskog mesa. Analizom hibridnih kobasica

The aim of this study was to evaluate the occurrence of total aflatoxins (AFs) and type-B fumonisins (FBs) in 65 maize grain samples collected during harvest in 2018 (13 samples), 2019 (11 samples), 2020 (9 samples), 2021 (14 samples) and 2022 (18 samples) from different locations in suburb of Belgrade (Republic of Serbia). The average levels of AFs and FBs in mycotoxin-positive samples were 5.43 and 2910 µg kg–1 (2018), 5.28 and 2710 µg kg–1 (2019), 2.35 and 10980 µg kg–1 (2020), 6.81 and 4950 µg kg–1 (2021) and 5.32 and 20310 µg kg–1 (2022), respectively. In 23.08% (2018), 18.18% (2019), 22.22% (2020), 64.29% (2021) and 27.78% (2022) of maize samples, the co-occurrence of AFs and FBs was established. The maximum limits of 10 µg kg–1 for AFs in maize and 4000 µg kg–1 for FBs in unprocessed maize prescribed by regulations of Serbia and the European Union were exceeded for AFs in 14.29% (2021) and 5.56% (2022) of maize samples and for FBs in 7.69% (2018), 66.67% (2020), 28.57% (2021) and 41.67% (2022) of maize samples. Multiple linear regression analyses showed a statistically significant influence of climate factors (air temperature, relative humidity and total rainfall) in July-September (2018-2022) on FBs levels. These results indicate the need for continuous monitoring of the health status of harvested maize grains and risk assessment of the potential presence of mycotoxins in the food chain to avoid adverse effects on human and animal health.

Traditional dry fermented sucuk sausages were made from beef and formulated with 10, 20 and 30% of added fat (LF, MF and HF group, respectively). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. After the end of the production process, colour (CIE L*a*b*), texture TPA parameters and sensory quality were analysed. An increase in fat content significantly affected the reduction in TPA values for hardness, springiness, cohesiveness and chewiness (p<0.01). Data obtained in this study indicate that sausages with higher fat content were less firmly bound (lower cohesiveness) and less elastic (lower springiness). Additionally, fat content significantly influenced an increase in lightness (L*) and yellowness (b*) and a decrease in redness (a*) of sucuk sausages (p<0.05). The lowest sensory scores were obtained for HF sausages, especially for consistency, cut appearance and taste.

This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).

This paper aims to examine the state of goat production and the population trends of goats in Croatia and Serbia from 2012 to 2021. Goat keeping in both countries suffered immensely in the second half of the 20th century as a result of the infamous Law on Prohibition of goat keeping, which was unique of its kind and which led to the almost complete annihilation of the goat sector in countries which were at the time part of Yugoslavia. With the abolition of this law, both countries have made an effort to revive goat production by importing highproducing breeds, crossbreeding domestic breeds, herd book keeping and government funding. In the past ten years, Serbia has experienced a significant rise in the number of herd book goats and a decline in the total number of heads of goats. The Republic of Croatia had a positive trend in the total number of goats which increased by about 10.6%, and a higher percentage of herd book goats compared to the total number of goats compared to Serbia. However, Serbia has about 2.7 times bigger total goat population. Total production of goat milk and meat in both countries is considered low when seen from the perspective of Europe, as only 1.3% and 0.5% of European goats are raised in Serbia and Croatia, respectively. In Serbia, production systems are still predominantly extensive to semi-intensive, and therefore production potential of animals is not exploited to the maximum. Also, Serbia has weak and unstable markets for goat milk and meat, making this production unpredictable and varying. Even though the goat sector has come a long way since its downfall in 1954, it still has a long way to go to become sustainable. On the other hand, in Croatia, goat milk has been a sought-after product in recent years, and farmers have achieved fair prices, establishing the goat dairy industry. After Croatia joined the European Union, goat farmers gained access to several significant sources of financing, making it the most important event for the

Maize is a staple food worldwide, used in human nutrition and as the main component of livestock feed. It contains nutrients such as carbohydrates (sugars and starch), proteins, fibres, minerals and vitamins and has the highest polysaccharide starch content (more than 70%). Maize grains are a suitable substrate for fungal infection and are frequently contaminated by the species from the Aspergillus and Fusarium genera. These fungi produce toxic secondary metabolites named mycotoxins. Aflatoxins (AFs) and type-B fumonisins (FBs) are the most detected mycotoxins in maize grains. Maize intoxication with AFs and FBs can lead to human and animal health disorders, causing acute and chronic mycotoxicosis. Aflatoxins produced by Aspergillus spp. have immunosuppressive, carcinogenic, and hepatotoxic properties and induce growth impairments. Fumonisins produced primarily by Fusarium spp. have neurotoxic, nephrotoxic, and hepatotoxic effects in animals and are classified as potentially carcinogenic in humans. The co-occurrence of AFs and FBs in maize has synergistic toxicological effects and poses a greater risk to human and animal health. The natural occurrence AFs and FBs in 65 maize grain samples collected during harvest in 2018 (13 samples), 2019 (11 samples), 2020 (9 samples), 2021 (14 samples) and 2022 (18 samples) was evaluated using the enzyme-linked immune sorbent assay (ELISA). The average levels of AFs and FBs in mycotoxin positive samples were 3.02 and 2910 µg kg–1 (2018), 5.28 and 2710 µg kg–1 (2019), 2.35 and 10980 µg kg–1 (2020), 6.81 and 4950 µg kg–1 (2021) and 5.32 and 20310 µg kg–1 (2022), respectively. The co-occurrence of AFs and FBs was detected in 23.08% (2018), 18.18% (2019), 22.22% (2020), 64.29% (2021) and 22.22% (2022) of maize samples. The maximum limits of 10 µg kg–1 for AFs in maize and 4000 µg kg–1 for FBs in unprocessed maize, prescribed by regulations of the European Union and Serbia, were exceeded for AFs in 14.29% (2021) and 5.56% (2022) of te

Streptococcus suis infection is one of the major health problems in the swine industry worldwide. During the last decade, the number of reported human cases due to S. suis has dramatically increased, and while most sporadic human cases of infection appear to be due to close occupational contact with pigs/pork products. S. suis infection is considered to be multifactorial, with transition from subclinical to clinical that depends on many factors. These factors can be divided in two groups, host-based and external factors. Pathogenesis of S. suis infection can be divided into 4 phases: adherence to and colonisation of mucosal and epithelial surfaces, invasion into deeper tissues and entering the bloodstream, crossing bloodbrain barrier and inflammation. S. suis virulence-associated factors are divided into the following 4 groups: surface/secreted elements, enzymes (such as including proteases), transcription factors and regulatory systems and other factors (such as transporting and secreting systems). Therefore significant research support is needed to obtain a vaccine as a valuable and universal protection against disease caused by S. suis strains and thus national and international support will be crucial for the aim many researchers hope for.

Calcium and phosphorus represent very important nutrients when it comes to poultry diet formulations. In this paper, we will briefly discuss the relevance and nutritional requirements of these minerals in poultry feedstuffs as well as the average amounts in poultry feed commercially sold in the Serbian market. A total of 1,058 samples of standard complete feed mixtures for broilers and laying hens were collected from the Serbian market, produced by the four major Serbian manufacturers (I-IV) of animal feed over a period of five years (2017-2021). The samples were classified into five groups: broiler starter feed (n = 198) - SF, grower feed (n = 239) - GF, and finisher feed (n = 204) – FF; layers feed 1 (n = 204) – LF1, and layers feed 2 (n = 213) – LF2. This research suggests that the mineral composition of poultry feed is highly variable among manufacturers, but also among the batches of the same manufacturers. All manufacturers for the analyte in focus had values for certain batches that were outside the limits set by the Rulebook. In general, the results of our research indicate that the average content of total phosphorus in feed for broilers and laying hens in Serbia was mostly close to the minimum-to-mid value of the defined (and declared) range of permitted concentrations by the Rulebook, while the calcium content was predominantly close to the maximum-to-middle value. Based on the results of this study, it is recommended that feed manufacturers more frequently conduct an external analysis of samples of feed components and poultry feed products for the composition of these nutrients. Quality control of animal feed could be advised for poultry farms as well in order to make sure that the feed is actually within the parameters given by the manufacturers’ declaration., Kalcijum i fosfor predstavljaju važne mikronutrijente u hrani za živinu. U ovom radu ćemo ukratko govoriti o značaju i nutritivnim potrebama ovih minerala u ishrani živine, kao i o prosečnim količinama ovih nutrijenata u hrani živine koja se može komercijalno naći na tržištu Srbije. Sa tržišta Srbije prikupljeno je ukupno 1.058 uzoraka od četiri velika srpska proizvođača stočne hrane u periodu od pet godina - od januara 2017. do decembra 2021. Uzorci su klasifikovani u četiri grupe: Potpune smeše za tov pilića I (n = 198) - SF, Potpune smeše za tov pilića II (n = 239) - GF, Potpune smeše za tov pilića III (n = 204) - FF, Potpune smeše za nosilje jaja za konzum I (n = 204) – LF1, i Potpune smeše za nosilje jaja za konzum II (n = 213) – LF2. Ovo istraživanje ukazuje na to da je mineralni sastav hrane za živinu veoma različit među proizvođačima, ali i među šaržama istog proizvođača. Nekoliko šarži proizvođača I (kod grupa SF, GF, FF) i IV (kod FF grupe), čak i kada se primene pravila za dozvoljena odstupanja za smeše iz Pravilnika o kvalitetu hrane za životinje, nisu bile prihvatljive po kvalitetu, jer je njihov sadržaj kalcijuma bio veći od dozvoljenog za analiziranu smešu hraniva. U pogledu sadržaja ukupnog fosfora, rezultati pojedinih šarži za kategorije GF i FF proizvođača II bili su niži i po primeni računice za dozvoljena odstupanja za smeše prema Pravilniku, pa se kao takve, smatraju neprihvatljivim. Na osnovu rezultata ove studije može se preporučiti da se češće vrše eksterne analize uzoraka hrane za živinu na sastav ovih nutrijenata, kao i komponenta koje ulaze u ove smeše. Kontrola kvaliteta stočne hrane može se savetovati i uzgajivačima živine kako bi se uverili da je hrana koju daju životinjama zaista u okviru parametara datih u deklaraciji proizvođača.

Key questions for a local broiler farm are: which broiler hybrid to rear and which industrial feed to use? To show how farmers can manage them, a combination of biological tests and feed characterizations of the most commonly used hybrids and broiler feeds in the local (Serbian) market was designed and performed. The hybrids Cobb 500 and Ross 308 were used, as well as feed of the same quality category from three established domestic producers (A, B, and C) available in the market. A factorial trial (2 3) was performed on a total of 1800 unsexed day-old chicks divided into six experimental treatments, with six repetitions per treatment and 50 chickens in each repetition. Prior to and after the biological trial, the feed was characterized. The results confirm the equally high production potential of the two tested fast-growing hybrids, the different quality of the three industrial feeds, and that for the expression of genetic potential, each feeding and fattening period was equally valuable. A complete picture of the tested feeds was obtained within a suitable posttest feed characterization with a farm economy included in the analysis, and the results differed in different production and market scenarios, which allows for finding the optimal feed for the local farm.

In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef meat was grounded and separated into two lots – the first lot was immediately used in the preparation of frankfurters (G1F), and the other lot was frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the second group of frankfurters (G2F). Physicochemical and technological properties were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the frankfurters made from these samples. Frozen storage significantly affected (p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC, total pigment, and total heme pigment in the raw meat samples; some frankfurters characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness) were affected (p<0.05). However, the differences in the final products' process loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation did not show any significance between the two groups of frankfurters It can be concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the consequential thawing process (at 4°C for 24h) does not significantly affect the overall acceptability of frankfurters prepared from them. However, effects on the marked changes in instrumental color are apparent.

Intensive broiler chicken production involves different lighting regimes, which affects a natural cycle of secretion of melatonin, a hormone included in multiple physiological processes in a bird's body. This research aimed to determine the effects of dietary melatonin supplementation during the first two weeks of broiler chickens' life, bred under constant 24 h lighting, on their health and some hematological, biochemical, and production parameters. The study lasted 6 weeks. Three hundred and twenty 1-day chickens were divided into two groups (control - C and experimental - M), with four replications and 40 chickens in each replica. In the first two weeks (the first phase of the study), a continuous lighting mode 24L: 0D was applied. Group M was receiving a diet supplemented with 30 mg/kg synthetic melatonin only during the first phase. Group C had a diet without melatonin supplementation throughout the whole study. Melatonin addition had a statistically significant effect (P<0.01) on the mean values of body weight and daily weight gain at the end of the 1st, 2nd, 3rd, 4th, 5th, and 6th week. The chickens of the experimental group have had a significantly higher value of the European Production Efficiency Factor (EPEF) (P<0.05). The results presented in this paper indicate a direct benefit in stress relief in broilers and a value of the organism's antioxidant system promotion, manifested by improved production performance and fattening efficiency.

The trial was conducted on 108 piglets of crossbreeds Landrace x Large White. Aim of this study was to determine influence of this aroma on production parameters of growing pigs. Whole trial was in total 57 days, and it was split in three trial periods. Piglets were weaned on day 27, when the trial started. First trial period was 18 days (27-44 day), second was 28 days (45-72 day) and third was 11 days (73-83 day). The control groups received standard farm mixtures, and the trial groups had added aroma Vanilla Sweet in different concentrations (0.02; 0.04%, respectively). During the first period, there was statistical difference (p<0.05) in all three prameters between the groups. Feed intake (FI), average daily gain (ADG) and feed conversion (FCR) differed between C and T1 group. T1 had best ADG of 261.53 g/d and FCR of 1.89 g/g. In the second period statistical significance was noted in FI and ADG, between T1 and other two groups. T1 had lower FI and ADG, but better FCR compared to control group. In the final period second experimental group had the best results in both FI (1309.29 g/d) and ADG (696.43 g/d). And eventualy for whole trial T2 had better results in all three production parametars compared to other two trial groups. In general, obtained results showed that use of Vanilla sweet aroma can be recommended in the nutrition of weaned pigs. Further investigation should be conducted to determine the effect of this flavour on fatteners.

Lipska sheep is an autochthonous Serbian population from the group of Pramenka (Zapfel) sheep, bred in the area around Smederevo, Požarevac and Mladenovac. The average weight of male animals (BW) is 95 kg and 62 kg of female animals. Other measurements of female animals are: wither height (WH) 74 cm, body length (BL) 78 cm, chest width (CW) 23 cm, chest depth (CD) 40 cm and hearth girth (HG) 91 cm. In the last sixty years, adult female animals gained in average ten kilograms of weight. Other linear measures also increased. The increase is a consequence of better animal management, especially improved diet. Since the reduction of the size of the population, larger animals have dominated, which probably caused the change in the genetic constitution of the breed. Female animals of Lipska sheep are higher compared to the animals of other fifteen Pramenka breeds with the exception of Istrian sheep. The area from which Lipska sheep originates has better soil and richer vegetation compared to the areas of other Pramenka breeds. Partial correlations corrected for weight between individual linear measures were positive, with values between 0.196 and 0.814. Most correlations range between 0.30 and 0.55. Body measurements were studied with ANOVA on females only. The effect of flock influenced all linear measures with the exception of CW, whereas the age of animals had no effect on BL, CW and CD. The increase of individual linear measures was 0.5 to 2.1 mm per kg of BW. The increase of most body measurements from the first to the fifth year was statistically significant (P<0.05)., Lipska ovca je autohtona populacija iz grupe pramenki (Zapfel) koja se gaji u okolini Smedereva, Požarevca i Mladenovca. Prosečna telesna masa odraslih muških životinja iznosi 95 kg, a ženskih 62 kg. Eksterijerne mere ženskih životinja iznose: visina grebena (WH) 74 cm, dužina tela (BL) 78 cm, širina grudi (CW) 23 cm, dubina grudi (CD) 40 cm i obim grudi (HG) 91 cm. U poslednjih šezdeset godina, telesna masa odraslih ženskih životinja su u proseku povećala za oko deset kg, što je posledica izmenjenog menadžmenta, pre svega poboljšane ishrane. Nakon redukcije veličine populacije, dominantne su veće životinje, što je verovatno uslovilo promenu genetske konstitucije populacije.Područje na kome je nastala lipska ovca karakteriše plodnije zemljište i bogatija vegetacija u poređenju sa područjima iz kojih dolaze druge populacije pramenki. Korelacijski koeficijenti i uticaji stada, starosti životinje u godinama, godine rođenja i težine kod rođenja odnosno težine izmerene životinje, WH, BL, CW, CD i HG su ocenjeni samo na ženskim životinjama, obzirom da je bilo obavljeno jedanaest merenja na pet ovnova. Parcijalne korelacije sa korekcijom na telesnu težinu između pojedinačnih linearnih mera su pozitivne sa vrednostima između 0,196 i 0,814. Najviše korelacija nalaze se u intervalu od 0,30 do 0,55. Efekat stado uticao je na sve linearne mere sa izuzetkom CW dok starost životinja nije uticala na BL, CW i CD. Porast pojedinačnih linernih mera iznosio je za 0,5 do 2,1 mm na kg BW. Porast većine telesnih mera od prve do četvrte godine bio je statistički značajan (P<0,05).

This paper describes the present state of goat production in Central Serbia, discussing the challenges and future prospects for this livestock system. Number of goats in the country is decreasing and it has been so throughout the years now. Production systems in goat sector in Serbia are predominately extensive or semi-intensive, especially in hilly-mountainous areas and goats are kept in small herds. The majority of goats raised in Central Serbia region are of French Alpine breed, which takes the most dominant place in breed structure. In addition to French Alpine breed, there are also Saanen, Balkan and Domestic white goats. Production of goats in Serbia is directed towards milk-meat, but primarily milk and there are no typical meat (fattening) breeds of goats in Serbia. In Central Serbia, herd books are kept for goats raised on this territory. Quality breeding animals are registered at Central herd book and are under productivity control. However, this is only a small portion of animals and the productivity of majority of goats is unknown. Productivity of high yielding breeds such as Alpine and Saanen goat is inconsistent and not high, especially milk production. Indigenous goat breeds are considered endangered and their breeding was almost completely abandoned. Goat sector in Central Serbia is almost completely dependent on government founding. The only sustainable prospects for preserving goat sector in Central Serbia for the future are clean organic production, reinforcement of markets for goat products and smart government founding.

The aim of this study was to establish the total fungal (mould) count in 79 commercial pig farm feed samples (42 samples for piglets, 29 samples for fattening pigs and 8 samples for sows) collected from the Serbian feed producers during the three-year period (2017–2019), as well as to evaluate the percentage of contamination samples by fungi, especially species from Aspergillus, Fusarium and Penicillium genera. Using standard mycological methods, the total count and identification of fungi were determined. Total fungal count was ranging from 1 × 102 to 1.41 × 105 cfu g–1 in the feed samples for piglets. Furthermore, in the feed samplesfor fattening pigs it ranged from 1 × 102 to 2.54 × 105 cfu g–1 , and from 1 × 102 to 1.93 × 105 cfu g–1 in the feed samples for sows. It has established the impermissible limit of total fungal count in 3.45% and 4.76% of a feed for fattening pigs and feed for piglets, respectively. Statistical analysis of the total number of fungi did not establish significant differences between the examined feed groups. Fusarium species were present in the most feed samples for fattening pigs (65.52%), followed by the feed for sows (62.50%) and piglets (47.62%). Aspergillus species were determined in 59.52, 58.62 and 37.50% feed samples for piglets, fattening pigs and sows, respectively. Penicillium species contaminated the lowest percentage of feed samples for fattening pigs (27.59%) and the highest percentage of feed samples for sows (37.50%). In a small number of samples Alternaria, Mucor, and Rhizopus species were identified. Based on these results, it can be concluded that the investigation of fungal contamination is an important indicator of a hygienic condition of feed intended for the nutrition of farm pigs. In addition, the percentage of fungal contamination of the examined samples indicates a potentially high risk to animal health. Due to that, a regular mycological evaluation is necessary to assess nutritional quality as one of the fundam

The effects of the use of fish meal in the nutrition of weaning piglets were observed. The trial included 80 weaned piglets of the same genotype (Large White x Danish Landrace) distributed in two feeding treatments. In the first period of the experiment, animals were fed during 10 feeding days, with a pre-starter mixture containing 21.1/20.8% of the crude protein. The second period lasted for 25 days and piglets were fed with mixture containing also 21.0/21.1% of the crude protein. And in the final period of the experiment, which lasted 22 feeding days, the meals were formulated to contain 19.5/19.9% of the crude protein. The control group was fed with standard farm mixtures, while the trial group were fed with mixtures containing 4/3/2% of fish meal. The obtained results showed that the use of fish meal resulted in better average daily gain and feed conversion in starter period (27-51 day).

The aim of the experiment was to investigate the effect of adding flax seed to the cattle diet in the final stage of fattening. A total of 30 male Simmental cattle of uniform initial weight were selected for the trial, which were divided into 2 groups (KON (control) and LS (experimental)). Animals in the control group did not consume flax seed as a dietary supplement, and animals in the experimental group consumed flax seeds in the amount of 3.75% of the concentrated portion of the meal in the last 90 days of fattening, i.e 300 g per day. After slaughtering and cooling, the left carcass side was cut into basic parts according to the Regulation. The study included examination of the tissue fraction of parts of the carcass of the young, determined by dissection. The results of the study showed that the addition of flax seed in the diet had no statistically significant effect on the composition of the carcass parts of the young bulls at the end of the experiment.