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The focus of this study is on the physical quality traits, the carbohydrates and in vitro dry matter digestibility (IVDMD) of various maize kernel genotypes produced in Serbia. Furthermore, the aim was to determine the relationship among these quality traits, as well as, their effects on the IVDMD. Ten maize genotypes with different endosperm type and kernel color have been studied (2018 growing season). All kernel traits significantly varied among selected maize genotypes. IVDMD ranged from 83.1-91.2%. In vitro regression model of IVDMD in ruminants was obtained. The physical quality traits such as test weight (TWt), 1000-kernel weight (KWt), density (Den) and hard endosperm portion (HE) had significant role in predicting the digestibility of maize kernel. The IVDMD was mostly affected by test weight and density in the FOP model (p<0.01 level). The determined in vitro digestibility model can serve for screening various maize kernel genotypes due to estimate their utility value for feed industry.

Nature-based solutions (NbS) approach in agriculture aims at establishing some new agri-food systems relationships to bring health co-benefits and achieve global food security similar to agroecology. These similarities are most pronounced in methods (conservation agriculture, agroforestry, nutrient management, C-farming reforestation etc.) that can be used to reach the goals of sustainability in food production and addressing societal challenges. The differences between these two concepts are how they access the problem - while NbS has a top-down approach, agroecology uses using bottom-up direction. The territory is argued to be a decisive point for both NbS and agroecology as a place where these two concepts overlap. Conversely, this could be an advantage for reaching the inclusiveness and synergies necessary for scaling out sustainable systems that lead to multiple benefits in agriculture. This could help the current system of agricultural production encompassing the farm vs. food system approach and foster the integration of methods and mechanisms of transition to establish the new food systems. Identifying where the territorial domain of NbS and agroecology overlap is important and may represent the eatery point where the transition of agriculture can be initiated. Given the agroecological background and socio-economical conditions, we can propose using such an approach to agri-food transformation in Serbia. Developing a coherent policy framework based on a holistic performance covering sustainable intensification and traditional food production based on innovation could be a way forward in agri-food improvement.

The pet food market has been very attractive and grown dramatically in the last decades offering a huge number of products that differ in physical form, composition of nutrients and physiological and pathological conditions. Approximately 30% of all pet food and pet care sales worldwide are made in Europe, which is regarded as one of the leaders in the sector. In Serbia as well, it is slowly starting to develop and gain importance. More and more families are acquiring pets causing the pet food industry to grow quickly. A recent research revealed that 99 percent of owners considered their pets to be "part" of the family. Over the years, dramatic changes in pet food industry making the basic pet foods more sophisticated that provide not only the right nutrients in optimal quantities but also much more than we call optimal., Tržište hrane za kućne ljubimce je veoma atraktivno i ostvaruje dramatičan porast poslednjih decenija nudeći veliki broj proizvoda koji se razlikuju po fizičkom obliku, sastavu hranljivih materija kao i fiziološkom i patološkom stanju. Oko 30% ukupne prodaje hrane za kućne ljubimce i nege za kućne ljubimce širom sveta ostvaruje se u Evropi, koja se smatra jednim od lidera u ovom sektoru. U Srbiji se polako počinje razvijati ova grana industrije koja dobija sve veći značaj. Povećava se broj porodica koje nabavljaju kućne ljubimce zbog čega se industrija hrane za kućne ljubimce brzo razvija. Nedavno istraživanje je pokazalo da 99% vlasnika svoje ljubimce smatra „članom“ porodice. Poslednjih godina, dramatične promene u industriji hrane za kućne ljubimce se zasnivaju na činjenici da ovi proizvodi postaju sve više sofisticirani što znači da obezbeđuju ne samo neophodne hranljive materije u optimalnim količinama već i mnogo više od onoga što mi nazivamo optimalnim.

Safflower (Carthamus tinctorius L.) is an annual plant from the Composite family. The resistance to climatic conditions, lack of water, and increased soil salinity makes a valuable alternative oil crop that has gained importance in recent years. Safflower is a significantly cheaper variant of the related culture of saffron, which use can be higher in human and animal nutrition, the textile and dye industry, biodiesel production, etc. Safflower can be said to be a "climate-smart" crop that can adapt to changing environmental conditions thanks to its rich genetic diversity. Effective implementation of support policies in technology, appropriate incentives, and marketing, especially in countries facing water deficits and changing soil quality, has significant potential for improving food security and the income and livelihoods of people engaged in agriculture. Safflower contains 90% of total unsaturated fatty acids, of which 14% are monounsaturated (MUFA) and 76% are polyunsaturated (PUFA). Among the n-6 fatty acids, the main ingredient is linoleic acid, which accounts for 74% of the total fat content. The use of safflower in animal nutrition dates back to the 1980s of the last century. The results of feeding animals with safflower show that it is a palatable and acceptable source of protein and fiber, with yields similar to or even better than oats or alfalfa. Safflower pastures have also shown that feeding ruminants with this plant contribute to better growth and higher fertility of animals. However, there are very few investigations of the evaluation of safflower oil and cake in the nutrition of animals, especially pets. The use of safflower seeds in the diet of ornamental birds (parrots, canaries, etc.) is widely known as an ingredient that improves the quality and shine of feathers. In this regard, it could be assumed that have the same effect on the skin and hair of pets, which has been confirmed in research related to the use of safflower oil in human nutrition., Šafranika (Carthamus tinctorius L.) je jednogodišnja biljka iz porodice Composite, otporna na klimatske uslove, edostatak vode i povišen salinitet zemljišta. Upravo to je svrstava u vrednu alternativnu uljanu kulturu koja dobija na značaju poslednjih godina imajući u vidu njenu otpornost na pomenute faktore. Šafranika predstavlja znatno jeftiniju varijantu srodne kulture šafrana i njena upotreba može biti značajno veća u ishrani ljudi, životinja, u tekstilnoj industriji i industriji boja, proizvodnji biodizela i sl. Za šafraniku se može reći da predstavlja “klimatski pametan” usev koji se može prilagoditi promenljivim uslovima životne sredine zahvaljujući svojoj bogatoj genetskoj raznovrsnosti. Efikasna primena politika podrške u tehnologiji, odgovarajućim podsticajima i marketingu od strane države naročito u zemljama koje se suočavaju sa deficitom vode i promenom kvaliteta zemljišta, ima značajan potencijal za poboljšanje bezbednosti hrane i poboljšanje prihoda i sredstava za život ljudi koji se bave ratarstvom. Šafranika sadrži 90% ukupnih nezasićenih masnih kiselina od čega je 14% mononezasićenih (MUFA) i 76% polinezasićenih (PUFA). Među n-6 masnim kiselinama, glavni sastojak je linolna kiselina koja čini 74% od ukupnog sadržaja masti. Upotreba šafranike u ishrani životinja datira još od 80-tih godina prošlog veka. Rezultati ishrane životinja sa šafranikom pokazuju da ona predstavlja ukusan i prihvatljiv izvor proteina i vlakana, sa prinosima koji su slični pa čak i bolji od ovsa ili lucerke. Pašnjaci šafranike su takođe pokazali da ishrana preživara ovom biljkom doprinosi boljem prirastu kao i plodnosti životinja. Međutim, postoji veoma mali broj radova o upotrebi ulja i pogače šafranike u ishrani životinja, naročito kućnih ljubimaca. Opšte poznata je upotreba semena šafranike u ishrani ukrasnih ptica (papagaja, kanarinaca is l), kao sastojka koji poboljšava kvalitet i sjaj perja. S tim u vezi, pretpostavlja se da isti efekat može imati i na kožu dlaku kućnih lj

A grain of eight selected hybrids from the Maize Research Institute Zemun Polje was used as the subject of this study. The kernel structure, physical properties and chemical composition of the grain and starch (amylose content) were analyzed before the laboratory wet milling process for starch extraction. The in vitro enzymatic digestibility of the isolated starch was also determined. The wet milling properties were later correlated to the physicochemical characteristics of the grain. The results showed that hybrid ZP 677 had the highest starch yield, followed by hybrid ZP 704wx, while the highest starch recovery was observed for hybrid ZP 341. The highest bran yield (10.52%) was obtained by hybrid ZP 434, and the highest germ yield (8.86%) by hybrid ZP 172/8. The correlation analysis showed that starch yield was positively correlated to 1000-kernel weight and crude fiber content, while oil content negatively influenced starch extraction and yield. The starch digestibility was negatively correlated to the amylose content. These findings can be useful for the starch processing industry as well as in the production of ethanol and alcoholic drinks., Kao predmet ovog istraživanja korišćeno je zrno osam odabranih hibrida Instituta za kukuruz „Zemun Polje”. Struktura zrna, fizička svojstva i hemijski sastav zrna i skroba (sadržaj amiloze) analizirani su primenom laboratorijskog procesa mokrog mlevenja za izolovanje skroba. Takođe je određena in vitro enzimska svarljivost izolovanog skroba. Svojstva mokrog mlevenja su potom korelisana sa fizičko-hemijskim karakteristikama zrna. Rezultati su pokazali da je najviši prinos skroba imao hibrid ZP 677, a zatim hibrid ZP 704wx, dok je najviša iskoristljivost skroba uočena kod hibrida ZP 341. Najviši prinos mekinja (10,52%) dobijen je kod hibrida ZP 434, a najviši prinos klice (8,86%) utvrđen je kod hibrida ZP 172/8. Korelaciona analiza je pokazala da je prinos skroba bio u pozitivnoj vezi sa apsolutnom masom zrna i sadržajem sirovih vlakana, dok je sadržaj ulja negativno uticao na izolaciju skroba i njegov prinos. Svarljivost skroba je bila u negativnoj korelaciji sa sadržajem amiloze. Ova saznanja mogu biti korisna za industriju prerade skroba, kao i za proizvodnju etanola i alkoholnih pića.

Pod kukuruzom belog zrna se smatra onaj tip kukuruza čiji endosperm ima jasnu belu boju, bez primesa pigmenta žute boje. Značaj kukuruza belog zrna se vremenom menjao u raznim zemljama i kulturama. Ako se ima u vidu globalna rasprostranjenost kukuruza belog i žutog zrna, zapaža se da kukuruz žutog zrna ima u svetu apsolutno dominantnu ulogu. Korišćenje kukuruza belog endosperma značajno se promenilo u poslednjih nekoliko decenija. Praktično prestala je njegova upotreba u ishrani domaćih životinja, dok je istovremeno povećano njegovo korišćenje za dobijanje specijalnih proizvoda za ljudsku ishranu i u mlinskoj preradi. Zbog toga su svojstva kvaliteta zrna postala jako važna i u selekcionom procesu poklanja im se ista pažnja kao i samom prinosu zrna. Cilj ovog rada bio je da se izvrši karakterizacija hibrida kukuruza belog zrna u pogledu morfološke građe, različitih fizičkih svojstva i osnovnog hemijskog sastava zrna kao pokazatelja njihove upotrebne vrednosti i kvaliteta. Pored toga, u radu su ispitivane i fizičke karakteristike klipa. Za ispitivanja je odabrano je pet zemunpoljskih hibrida kukuruza (tri hibrida belog i dva hibrida žutog zrna FAO grupa zrenja 500 i 600). Dobijeni rezultati su pokazali da se zrno ispitivanih hibrida kukuruza belog endosperma u proseku sastoji od 6,11% perikarpa, 79,24% endosperma i 14,65% klice. Prosečne vednosti hektolitarske mase, mase 1000 zrna, gustine, indeks flotacije, otpornoti na mlevenje i udela tvrde frakcije endosperma bile su 273,16 g, 778,60 kg/m3 , 1,28 g/cm3 , 27,70%, 12,85 s i 56,26%, redom. U proseku zrno hibrida belog endosperma sadrži 70,55% skroba, 9,38% proteina, 6,31% ulja, 2,31% sirove celuloze i 1,35% pepela. U odnosu na hibride žutog zrna ispitivani hibridi belog zrna su u proseku imali veći udeo klica i tvrde frakcije endosperma, viši sadržaj ulja i višu otpornost na melvenje, a manju masu 1000 zrna, indeks flotacija, masu klipa i masu zrna na klipu., White maize is maize with the endosperm of clear white colour, without the addition of the yellow pigment. The importance of white maize has changed over time in various countries and cultures. The comparison of the global distribution of white and yellow maize shows that the latter one has an absolutely dominant role in the world. The use of maize with the white endosperm has changed significantly in the last few decades. Its use in livestock feeding has practically ceased, while at the same time its use for obtaining special products for human consumption and in mill processing has increased. Therefore, the grain quality traits have become very important and they are given the same attention as the grain yield itself in the breeding and selection process. The aim of this study was to characterize white maize with respect to the morphological structure, different physical traits and basic chemical composition as a parameter of the use value and quality of grain. In addition, physical traits of ears were observed. Five ZP maize hybrids (three with white and two with yellow kernels of the FAO maturity groups 500 and 600) were selected for testing. The obtained results showed that the grain of observed white maize hybrids consisted, on average, of 6.11% pericarp, 79.24% endosperm and 14.65% germ. The average values of test weight, 1000-kernel weight, density, flotation index, milling response and the proportion of hard endosperm fractions amounted to 273.16 g, 778.60 kg/m3 , 1.28 g/cm3 , 27.70%, 12.85 s and 56.26%, respectively. On average, the grain of white hybrids contains 70.55% starch, 9.38% proteins, 6.31% oil, 2.31% crude fibres and 1.35% ash. Compared to yellow hybrids, the observed white hybrids had on average a higher proportion of germs and hard endosperm fraction, higher oil content and higher milling resistance, while 1000-kernel weight, flotation index, ear weight and kernel weight on the ear were lower.

Physical quality traits (1000-kernel weight, density, milling response and soft endosperm portion), basic chemical (starch, protein, oil, cellulose and ash) and amino acids composition of ten ZP maize genotypes differing in kernel hardness and colour were studied. The objectives of this study were to characterize differences in ZP maize genotypes regarding to various physical traits and nutritional quality parameters such as basic chemical and amino acid composition and the data was correlated to find the interrelationship between these parameters. Kernel physical traits and chemical composition significantly varied among tested genotypes. A significant negative correlation was found between protein content and portion of soft endosperm as well as a significant positive correlation between protein content and two physical traits, milling response and density. Protein content showed a non-significant negative correlation with starch content. The results showed that the protein content exhibited negative correlation with lysine as well as positive correlation with methionine. It has not been observed a significant improvement in the amino acid composition regarding the specialty genotypes such as the selected white and red kernels and popping maize genotypes. The information presented in this study could be useful for the utilization improvement of maize kernel and the development of maize-based ingredients to prepare nutritious feed and food products., Ispitivane su fizičke karakteristike zrna (apsolutna masa ili masa 1000 zrna, gustina, otpornost na mlevenje i udeo meke frakcije endosperma), osnovni hemijski sastav (sadržaj skroba, proteina, ulja, celuloze i pepela) i sastav aminokiselina kod 10 genotipova kukuruza različitih po tvrdoći i boji zrna. Ciljevi ovog rada bili su da se izvrši karakterizacija ZP genotipova kukuruza u odnosu na različite fizičke osobine i nutritivne parametre kvaliteta kao što su osnovni hemijski i aminokiselinski sastav, i podaci potom korelacionom analizom obrade u cilju utvrđivanja međuodnosa ovih parametara kvaliteta. Fizičke osobine zrna i hemijski sastav značajno su varirali između ispitivanih genotipova. Utvrđena je značajna negativna korelacija između sadržaja proteina i udela meke frakcije endosperma kao i značajne pozitivne korelacije između sadržaja proteina i dve fizičke osobine, otpornost na mlevenje i gustina zrna. Sadržaj proteina pokazao je negativnu korelaciju sa sadržajem skroba. Rezultati su pokazali da sadržaj proteina u zrnu ima negativnu korelaciju sa sadržajem lizina, kao i pozitivnu korelaciju sa sadržajem metionina. Nije utvrđeno značajno poboljšanje sastava aminokiselina kod genotipova specifičnih svojstava, kao što su genotipovi belog i crvenog zrna, i genotipovi kukuruza kokičara. Informacije predstavljene u ovom radu mogu biti korisne za poboljšanje upotrebne vrednosti zrna kukuruza i razvoj komponenata na bazi kukuruza za hranu za životinje i prehrambene proizvode.

The possibility of utilization of dried distillers’ grains with solubles (DDGS) in animal feed was investigated. Samples of maize hybrids ZP 548 and ZP 655b, and DDGS obtained from hybrids ZP 548 and ZP 548c were used as components of the feed. The total protein content ranged from 12.42% to 31.18%, moisture from 5.49% to 9.55, and ash content from 1.85% to 4.37%. The contents of NDF, ADF, ADL, hemicellulose and cellulose fibers ranged from: 13.90% to 48.13%; 2.9% to 20.69%; 0.27% to 2.44%; 10.69% to 30.17%, 2.62% to 18.32%, respectively. In vitro, dry matter digestibility ranged from 55.20% to 89.76%. It was concluded that the samples of DDG obtained from red and yellow maize hybrids kernel are very suitable as components for the preparation of animal feed., Ispitivana je mogućnost primene suve kukuruzne džibre u smešama za ishranu domaćih životinja. Kao komponente korišćeni su uzorci cele biljke i zrna hibrida ZP 548 i ZP 655b i uzorci džibre dobijeni od hibrida ZP 548 i ZP 548c (hibrid crvenog zrna). Uzorci kukuruzne džibre, sporednog produkta iz proizvodnje bioetanola, dobijeni su postupkom odvojene dvostepene hidrolize i fermentacije skroba iz kukuruznog brašna. Metoda se zasniva na korišćenju enzimskih preparata u fazama hidrolize i primeni kvasca S. cerevisiae var. ellipsoideus tokom fermentacije. Uzorci džibre sušeni su u ventilacionoj sušnici na temperaturi 60˚C u trajanju od 48h, a potom samleveni u laboratorijskom mlinu. Sadržaj proteina kretao se od 12,42% do 31,18%, vlage od 5,49% do 9,55%, a pepela od 1,85% do 4,37%. Sadržaj NDF-a kretao se od 13,90% (zrno ZP 548 + 15% džibre ZP 548) do 48,13% (cela biljka ZP 655b + 20% džibre ZP 548c); ADF-a od 2,96% (zrno ZP 548 +15% džibre ZP 548c) do 20,69% (cela biljka ZP 655b + 10% džibre ZP 548c); ADL-a od 0,27% do 2,44f%: hemiceluloze od 10,69% do 30,17% i celuloze od 2,62% do 18,32%. In vitro svarljivost suve materije određena enzimskom pepsin-celulaznom metodom kretala se u rasponu od 55,20% do 89,76%. Na osnovu dobijenih rezultata ustanovljeno je da su uzorci suve kukuruzne džibre dobijeni od zrna žutog i crvenog hibrida kukuruza pogodni kao hranivo za pripremu smeša za ishranu domaćih životinja.

Since its establishment the Maize Research Institute, Zemun Polje has been having an extremely important role in the improvement of maize production and utilisation. The aim of this manuscript is to present results of studies on chemical composition, physical and technological grain traits, i.e. utilisable value of the most widely grown ZP maize hybrids. Previous achievements and prospects of the development of chemistry and processing technology of maize grain as a highly valuable renewable raw material for industrial processing, different technical purposes and the food and feed production are presented. Results gained in many decades of studies show that maize hybrids developed at the Maize Research Institute, Zemun Polje are the unique initial material for the production of starch, bioethanol and highly-valuable food and feed, as well as a reliable sign-post for researchers performing maize breeding and selection in order to direct future studies within this field., Od svog osnivanja pa sve do danas, Institut za kukuruz 'Zemun Polje' imao je izuzetno važnu ulogu u unapređenju proizvodnje i korišćenja kukuruza. Uporedo sa ispitivanjem i ocenom kvaliteta hibrida kukuruza namenjenih proizvodnji zrna vrši se selekcija, ispitivanje i ocena silažnih formi kukuruza, odnosno ocena upotrebne vrednosti i kvaliteta kukuruzne biljke za ishranu životinja. Selekcionisani su hibridi kukuruza koji se na osnovu ispitivanih parametara kvaliteta zrna mogu svrstati u hibride visokog potencijala rodnosti, visokog tehnološkog i nutritivnog kvaliteta, konkurentni hibridima kukuruza domaćih i inostranih selekcionih kompanija. U našoj zemlji Institut za kukuruz 'Zemun Polje' je jedina naučna ustanova u kojoj se već više od pola veka sveobuhvatno radi na istraživanjima unapređenja tehnologije prerade i korišćenja kukuruza. U okviru ovog naučnoistraživačkog programa postignuti su izuzetno značajni rezultati, kao u retko kojoj naučnoj oblasti. Cilj ovog rada je bio da se prikažu rezultati ispitivanja hemijskog sastava, fizičkih i tehnoloških svojstava zrna, odnosno upotrebne vrednosti zrna najšire gajenih zemunpoljskih hibrida kukuruza. Opisana su dosadašnja dostignuća i perspektive budućeg razvoja hemije i tehnologije prerade zrna kukuruza kao visoko vredne prirodno obnovljive sirovine za industrijsku preradu, različite tehničke namene i proizvodnju raznovrsne hrane za ljude i životinje. Rezultati višedecenijskih istraživanja su pokazali da hibridi kukuruza stvoreni u Institutu za kukuruz 'Zemun Polje' predstavljaju jedinstven polazni materijal za proizvodnju skroba, bioetanola i visokovredne hrane za ljude i životinje, kao i pouzdani putokaz istraživačima koji se bave njegovom selekcijom, u kom pravcu usmeriti buduća istraživanja u ovoj oblasti.

Sagledavajući značaj nutritivne vrednosti bezglutenskog hleba u prevenciji dodatnih zdravstvenih poremećaja kod obolelih od celijakije, kao i prisutnog trenda bezglutenske ishrane, u okviru ove disertacije analizirana je mogućnost obogaćenja bezglutenskog hleba prehrambenim vlaknima. Ispitan je uticaj različite vrste i količine (3, 5, 7%) prehrambenih vlakana (vlakna šećerne repe i vlakna jabuke), količine hidroksipropil metil celuloze - HPMC (2, 3, 4%) i količine vode (180–230%) na reološke osobine bezglutenskog testa (svojstva proticanja i viskoelastične osobine), kvalitet i nutritivnu vrednost bezglutenskog hleba. Rezultati ove disertacije ukazuju da dodatak vlakana šećerne repe i jabuke ne umanjuje pozitivan uticaj HPMC na reološke osobine bezglutenskog testa, formiranje i ojačavanje njegove strukture. Bezglutenski hleb privlačne boje, veće zapremine, manje tvrdoće sredine i odličnih senzorskih karakteristika dobijen je kod uzoraka sa 4% HPMC, 3, 5 ili 7% vlakana šećerne repe/jabuke i 220%/190% vode. Sadržaj ukupnih prehrambenih vlakana kod uzoraka sa 3% vlakana je iznad 4,5 g/100 g, a kod uzoraka sa 7% vlakana čak oko 6 g/100 g bezglutenskog hleba. Postignut sadržaj ukupnih prehrambenih vlakana je iznad propisane vrednosti za proizvode koji mogu biti nosioci nutritivne izjave „izvor vlakana“, čime je ostvaren cilj ove disertacije., Considering the importance of the gluten-free bread nutritional value in the prevention of additional health disorders in patients with celiac disease, as well as the arising gluten-free diet trend, the possibility of enriching gluten-free bread with dietary fibers was analyzed within this dissertation. The influence of different types and amounts (3, 5, 7%) of dietary fibers (sugar beet and apple fibers), the amount of hydroxypropylmethylcellulose - HPMC (2, 3, 4%) and the amount of water (180–230%) on rheological properties of gluten-free batter (flow and viscoelastic properties), quality and nutritional value of gluten-free bread. The results of this dissertation indicate that the addition of sugar beet and apple fibers does not diminish the positive influence of HPMC on the rheological properties of the gluten-free batter, the formation and strengthening of its structure. Gluten-free bread with appealing color, higher volume, lower hardness and excellent sensory characteristics was obtained in samples with 4% HPMC, 3, 5 or 7% sugar beet/apple fibers and 220%/190% water. The total dietary fibers content in samples with 3% fibers is above 4.5 g/100 g, and in samples with 7% fibers approximately 6 g/100 g of gluten-free bread. The accomplished total dietary fibers content is above the prescribed value for products that may bear the nutritional statement "source of fiber", thus achieving the goal of this dissertation.

Maize is one of the most important field crops both in the world and in our country. All commercially grown maize hybrids can be classified into one of five elementary types: dent, flint, floury, popping and sweet maize. The objectives of this study were to characterize the grain chemical compositions of yellow-seeded and white-seeded maize dents, popping maize and sweet maize genotypes. The results show that grains contents of starch, protein, oil, crude fibre, and ash of four selected maize genotypes ranged in the intervals: 53.54-68.13%; 9.19-13.00%; 4.35-5.39%; 2.13-3.93% and 1.28-2.85%, respectively. The amylose to amylopectin ratio varied from 21:79 to 28:72, which is a principal property of normal maize starch. The content of lignocellulosic fibres: ND F, ADF, ADL, hemicellulose and cellulose ranged from 11.31-15.27%; 2.51-3.54%, 0.24-0.52%, 8.10-12.68% and 2.14-3.02%, respectively. The solubility index of albumin, globulin, zein and glutelin ranged from 9.46-29.42%, 5.64-13.13%, 21.11-28.10% and 18.81-23.69%, respectively., Kukuruz je jedna od najznačajnijih ratarskih biljka u našoj zemlji i u svetu. Na osnovu strukture zrna i sastava endosperma svi komercijalno gajeni hibridi kukuruza mogu se svrstati u jedan od pet osnovnih tipova: zubani, tvrdunci, brašnasti, kokičari i šećerci. Hemijski sastav kukuruznog zrna predstavlja njegovo najbitnije svojstvo. U ovom radu su prikazani rezultati ispitivanja hemijskog sastava zrna različitih genotipova kukuruza (zuban žutog i belog zrna, kokičari i šećerci). Hemijski sastav zrna odabranih genotipova kukuruza ispitivan je određivanjem sardžaja skroba, amiloze i amilopektina, lignoceluloznih vlakana (NDF - vlakna nerastvorna u neutralnom deterdžentu, ADF - vlakna nerastvorna u kiselom deterdžentu, ADL - lignin nerastvorljiv u 72% rastvoru sumporne kiseline, celuloza i hemiceluloza), proteina i proteinskih frakcija (% rastvorljivih proteina i indeks rastvorljivosti albumina, globulina, zeina, glutelina), ulja, sirove celuloze i pepela. Određivan je i sadržaj nestrukturalnih ugljenih hidrata (NFC–non fiber carbohydrate) i bezazotnih ekstraktivnih materija (BEM).Rezultati ispitivanja hemijskog sastava zrna odabranih genotipova kukuruza zubana, kokičara i šećerca su pokazali da su se sadržaji skroba, proteina, ulja, sirove celuloze i pepela kretali u sledećim intervalima: 53,54-68,13%; 9,19-13,00%; 4,35-5,39%; 2,13-3,93% i 1,28-2,85%. Odnos amiloze i amilopektina skroba ispitivanih genotipova bio je u rasponu od 21:79 do 28:72, što je glavno svojstvo normalnog kukuruznog skroba. Sadržaj lignoceluloznih vlakana: NDF, ADF, ADL, hemiceluloze i celuloze bio je urasponima od 11,31-15,27%; 2,51-3,54%, 0,24-0,52%, 8,10-12,68% i 2,14-3,02%. Sadržaj NFC kretao se od 67,16-73,97% i BEM od 74,83-83,05%. Indeks rastvorljivosti albumina je bio od 9,46-29,42%, globulina 5,64-13,13%, zeina 21,11-28,10% i glutelina 18,81-23,60%.

Brewer's spent grain (BSG) was used in this study as a support for the immobilization of Lactobacillus paracasei NRRL B-4564, thus enabling the recirculation of immobilized biomass in repeated-batch fermentation. The chemical composition and the energy parameters of the fermented and non-fermented BSG were analyzed and compared. Moreover, the probiotic features of L. paracasei were analyzed to examine the possibility of using fermented BSG as a functional ingredient in ruminant diets. The results obtained indicate that the fermented BSG had significantly higher protein and ash contents, as well as a significantly lower content of fiber fractions. Furthermore, the fermentation process increased the BSG energy content. The analysis of probiotic potential revealed a high tolerance of L. paracasei to pH 2.5 and bovine bile, autoaggregation ability and antimicrobial activity, suggesting that the fermented BSG with immobilized microbial biomass can be used as functional feed in ruminant diets., Globalna potražnja za hranom animalnog porekla raste kao posledica kontinuiranog rasta populacije, urbanizacije i porasta prihoda. Kako bi se zadovoljile potrebe tržišta, upotreba nekonvencionalnih hraniva i sporednih agro-industrijskih proizvoda u ishrani životinja postaje uobičajena praksa. U ovom radu je ispitivan uticaj mlečno-kiselinske fermentacije na kvalitet pivskog tropa kao hraniva za preživare. Pivski trop je korišćen kao nosač za imobilizaciju Lactobacillus paracasei NRRL B-4564, što je omogućilo recirkulaciju imobilisane mikrobne biomase u više uzastopnih šaržnih ciklusa. Po završetku poslednje fermentacione šarže, pivski trop sa imobilisanom biomasom je odvojen od fermentacionog medijuma i osušen, nakon čega su ispitivani hemijski sastav i energetski parametri relevantni za njegovu upotrebu u ishrani preživara. Dodatno, analizirana su probiotiska svojstva L. paracasei, kako bi se u potpunosti sagledala mogućnost primene fermentisanog pivskog tropa kao funkcionalnog hraniva. Utvrđeno je da fermentisani pivski trop ima značajno veći sadržaj proteina i pepela, kao i znatno manji sadržaj svih frakcija vlakana u odnosu na nefermentisane uzorke. Takođe, fermentacija je dovela do povećanja sadržaja energije pivskog tropa. Analizom probiotskih karakteristika, utvrđeno je da L. paracasei ima visoku stopu preživljavanja pri pH 2.5 i u prisustvu goveđe žuči, sposobnost autoagregacije, kao i antimikrobnu aktivnost prema Gram-pozitivnim (Bacillus cereus) i Gram-negativnim (Escherichia coli) patogenim bakterijama. Na osnovu fenotipskih karakteristika L. paracasei, kao i povoljnog uticaja mlečno-kiselinske fermentacije na kvalitet pivskog tropa, može se zaključiti da se fermentisani pivski trop sa imobilisanom mikrobnom biomasom može koristiti kao funkcionalno hranivo u obrocima namenjenim ishrani preživara.

This paper presents the results of a study on the yields of green matter, dry matter and digestible dry matter of the whole plant of four ZP silage maize hybrids (gown in four different locations in the Republic of Serbia) and the quality of their whole-plant biomass. The results obtained indicate that the highest average yields of green matter (40.4 t·ha-1), dry matter (14.4 t·ha-1) and digestible dry matter of the whole plant (8.8 t·ha-1) were recorded in the ZP 707 hybrid at all four locations considered. The highest average content of lignocellulosic fibres was detected in the ZP 735 hybrid, which also exhibited the lowest dry matter digestibility of the whole plant (57.24%). The highest average digestibility of dry matter (61.00%) and NDF (NDFD - Neutral Detergent FibresDigestibility) (26.20%) of the whole maize plant was determined in the ZP 707 hybrid, which also had the lowest average content of all lignocellulosic fibres., Kukuruz je najvažnija krmna biljka po visini prinosa i kvalitetu biomase. Najvažniji parametri kvaliteta silažnih formi hibrida kukuruza su: prinos ukupne i svarljive suve materije, sadržaj i odnosi lignoceluloznih vlakana (NDF – vlakna nerastvorna u neutralnom deterdžentu, ADF – vlakna nerastvorna u kiselom deterdžentu i ADL – lignin nerastvorljiv u 72% rastvoru sumporne kiseline), svarljivost suve materije i svarljivost NDF (NDFD) cele biljke kukuruza. Svarljivost suve materije i NDFD daju preciznije podatke o kvalitetu biomase kukuruzne biljke za silažu. U ovom radu su prikazani rezultati istraživanja prinosa zelene mase, suve materije i svarljive suve materije, kao i kvalitetabiomase (sadržaj i odnosi lignoceluloznih vlakana, svarljivost suve materije i NDF) cele biljke četiri silažna ZP hibrida kukuruza gajenih na četiri različite lokacije u Republici Srbiji. Rezultati su pokazali da se prosečan sadržaj suve materije cele biljke kretao od 28,03% (ZP 735) do 35,84% (ZP 707).Najviši prosečan prinos zelene mase od 40,4 t∙ha-1, suve materije od 14,4 t·ha-1 i prinos svarljive suve materije cele kukuruzne biljke za sve četiri lokacija od 8,8 t∙ha-1 imao je hibrid ZP 707. Najviši prosečan sadržaj lignoceluloznih vlakana (NDF, ADF, hemiceluloze i celuloze) imao je hibrid ZP 735 koji je imao najnižu svarljivost suve materije cele kukuruzne biljke (57,24%). Najvišu prosečnu svarljivost suve materije (61,00%) i NDFD (26,20%) cele kukuruzne biljke imao je hibrid ZP 707 koji je imao i najniži prosečan sadržaj svih lignoceluloznih vlakana: NDF (52,85%), ADF (26,11%), ADL (3,31%), hemiceluloze (26,74%) i celuloze (22,80%).

According to the estimation of leading experts, the maize utilisation for the production of silage from the whole plant, wet ear and wet grain should be one of the most important forms of its application in animal nutrition. Maize a major forage crop, because the highest accumulation of solar energy per area unit is accomplished by maize production and ensiling. At the Maize Research Institute, Zemun Polje, selection, testing and evaluation of silage maize. The aim of this study was to draw attention to this extremely significant field of science and studies on the utilisation of the whole maize plant (biomass) in feeding of domestic animals, primarily ruminants. This paper presents and discusses previous results and achievements of long-term scientific researches on the improvement of maize plant utilisation in making good-quality silage not only in our country but also in the world., Prema procenama vodećih stručnjaka korišćenje kukuruza za proizvodnju silaže od cele biljke, vlažnog klipa i vlažnog zrna trebalo bi da bude jedan od značajnijih oblika njegove primene u ishrani životinja. Kukuruz je najvažnija krmna biljka jer se njenom proizvodnjom i siliranjem postiže najviša akumulacija sunčeve energije po jedinici površine. U Institutu za kukuruz 'Zemun Polje' paralelno sa ispitivanjem i ocenom kvaliteta hibrida kukuruza namenjenih proizvodnji zrna vrši se selekcija, ispitivanje i ocena i silažnih formi kukuruza, odnosno upotrebne vrednosti i kvaliteta kukuruzne biljke za ishranu životinja. Kao rezultat ovog naučnoistraživačkog rada poslednjih nekoliko decenija selekcionisani su hibridi kukuruza koji su na osnovu ispitivanih parametara kvaliteta za silažne forme kukuruza visokog kvalitete. Karakteriše ih: visok prinos ukupne suve i ukupne svarljive suve materije po hektaru, visoko učešće suve materije klipa u ukupnom prinosu suve materije i visoka svarljivost suve materije cele biljke kukuruza. Cilj ovog rada bio je da se skrene pažnja na ovu izuzetno značajnu oblast nauke i istraživanja upotrebe cele kukuruzne biljke (biomase) u ishrani domaćih životinja, prvenstveno preživara. Prikazani su i diskutovani dosadašnji rezultati i dostignuća višegodišnjeg naučnoistraživačkog rada na unapređenju korišćenja kukuruzne biljke za spremanje kvalitetne silaže u našoj zemlji kao i u svetu. Opisan je kukuruz kao sirovina za proizvodnju i spremanje silaže od cele kukuruzne biljke kao kvalitetne kabaste hrane za ishranu domaćih životinja.

BACKGROUND Growing challenges of resource depletion, food security and environmental protection are putting stress on the development of biorefinery processes for bioprocessing of residues from food and agro-industry into value-added products. In this study, the simultaneous production of lactic acid (LA) and livestock feed on a combined substrate based on molasses and potato stillage by Lactobacillus paracasei NRRL B-4564 immobilized onto sunflower seed hull (SSH), brewer's spent grain (BSG) and sugar beet pulp (SBP) was studied. RESULTS The highest total LA concentration of 399 g L-1 with overall productivity of 1.27 g L-1 h(-1) was achieved in repeated batch fermentation by SBP-immobilized biocatalyst, followed by BSG- and SSH-immobilized cells. Fermentation improved the content of proteins and ash, and decreased the content of fibers in all three support materials. In addition, the fermentation had favorable effect on in vitro dry matter digestibility and energy values of SSH and BSG. According to assessment of probiotic potential, L. paracasei demonstrated a favorable probiotic profile, exhibiting high resistance to simulated ruminant digestive tract and significant antioxidant and antimicrobial activity. CONCLUSIONS The proposed strategy enables valorization of agro-industrial residues as value-added ruminant feed and simultaneous LA production. Following principles of circular economy, the developed process combines different raw materials and integrates them into a biorefinery process, improving the overall profitability and productivity.

Sweet corn is considered as tasty and quality food. Its kernels contain sugars that are in good balance with amino acids, minerals and vitamin B. It is used as fresh product right after the harvest, but also for further industrial processing, freezing and canning. In breeding of sweet corn, equal attention is paid to the production of high and stable yielding hybrids, and to the enhancement of technological and sensory properties of the ear and kernel. The aim of this re-search was to establish agronomic and sensory properties of 12 sweet corn hybrids, 3 commercial and 9 experimental. The trial was set up according to the RCBD on two locations and in three replicates. The evaluation of agronomic parameters encompassed: fresh ear yield without husk, ear length, number of kernel rows and shelling percentage. Also, sensory characteristics were analyzed: appearance, color, smell, sweetness, juiciness, crispiness, pericarp hardness. Sensory characteristics were evaluated by voluntary panelists and scaled with 1 – 9 point hedonic scale. Fresh ear yield significantly varied over locations and hybrids. The highest fresh ear yield had experimental hybrid ZP 481/1su – 13.33 t ha-1, while the lowest was 7.14 t ha-1 (ZP504su). The difference between sensory characteristics among hybrids was also noticed, although all hybrids had satisfactory sensory characteristics with the average sensory marks above 7.30/9.00. The best sweet corn hybrid according to sensory characteristics was ZP 483/1su (8.29), while the highest yielding one ZP 481/1su had an average sensory mark 7.70., Kukuruz šećerac se smatra ukusnim i kvalitetnim povrćem. Njegovo zrno sadrži šećere, ami-no-kiseline, minerale i vitamin B koji su u veoma dobrom odnosu. Koristi se u svežem stanju odmah nakon berbe, ali takođe i za industrijsku preradu i zamrzavanje zrna. U procesu ople-menjivanja kukuruza šećerca, podjednaka pažnja posvećuje se stvaranju hibrida visokog i sta-bilnog prinosa, kao i poboljšanju tehnoloških i senzornih karakteristika klipa i zrna. Cilj ovog istraživanja bio je da se utvrde agronomske i senzorne karakteristike 12 hibrida kukuruza šećerca, od kojih su tri hibrida bila komercijalna, a 9 eksperimentalnih. Ogled je bio postavljen po prin-cipu RCBD, na dve lokacije i u tri ponavljanja. Analiza agronomskih karakteristika obuhvatila je: prinos svežeg klipa bez komušine, dužinu klipa, broj redova zrna i randman zrna. Od senzornih karakteristika analizirane su sledeće: izgled klipa, boja, miris, slatkoća, sočnost, hrskavost i tvr-doća perikarpa. Senzorne karakteristike procenjivalo je 15 dobrovoljaca, koristeći skalu 1 – 9. Prinos svežeg klipa značajno je varirao u odnosu na lokacije i hibride. Najviši prinos postigao je eksperimentalni hibrid ZP 481/1su – 13,33 t ha-1, dok je najniži prinos bio kod hibrida ZP504su (7,14 t ha-1). Razlike u pogledu senzornih karakteristika između posmatranih hibrida takođe su primećene, ali svi hibridi su uglavnom imali zadovoljavajuće senzorne ocene sa srednjom vred-nošću preko 7,30/9,00. Najbolji hibrid kukuruza šećerca prema senzornim ocenama bio je ZP 483/1su (8.29/9,00), dok je najprinosniji hibrid ZP 481/1su imao nisku senzornu ocenu od 7,70.

The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.

The objective of this study was to investigate molecular and functional properties of starches isolated from ZP maize genotypes of different genetic background. The protein, fat, ash and resistant starch contents were very low. The amylose content in the isolated starches of 10 ZP maize genotypes was characteristic for both types of maize starches, normal and waxy. The waxy type had the highest average molecular weight of amylopectin (4.84 x 108 Da). The onset temperature of gelatinisation values of starches of 10 ZP maize genotypes ranged from 62.1ºC to 65.0ºC. The waxy maize starch displayed a significantly higher enthalpy change for gelatinised starch (ΔH=18.1 J/g) than normal maize starches did (ΔH=13.6-15.6 J/g). Rapid Visco Analyser (RVA) profiles of starches of ZP maize genotypes were typical for both types of maize starches, normal and waxy., Cilj ovog rada bio je da se ispitaju molekularne i funkcionalne karakteristike skroba izolovanih iz ZP genotipova kukuruza različite genetičke osnove. Sadržaj proteina, ulja, pepela, kao i rezistentnog skroba bio je veoma nizak. Sadržaj amiloze u izolovanim skrobovima bio karakterističan za normalne odnosno voštane kukuruzne skrobove. Voštani tip skroba (ZP 704wx) imao je najveću prosečnu molekulsku masu amilopektina (4,84 x 108). Početna temperatura želatinizacije skroba 10 ZP genotipova kretala se u rasponu od 62,1°C do 65,0°C. Voštani kukuruzni skrob imao je značajno veću promenu entalpije želatinizacije (ΔH= 18,1 J/g) u odnosu na normalne skrobove (ΔH=13,6-15,6 J/g). RVA profili skroba ZP genotipova bili su tipični za normalne, odnosno za voštani skrob kukuruza.

Resistant starch (RS) from different sources has attracted huge interest, mainly because of its health benefits and functional properties. From technological aspect, positive advantage of RS is its lower impact on the sensory properties of food compared with traditional sources of fibre. The objective of this study was to observe functional properties of two types of RS (type 3 and type 4) as parts of dietary fibre, as well as, the possibility of its application in short dough cookies production. Partial substitution of the flour with the RS (commercial sources) has contributed to significant changes in rheological and textural properties of the dough. In all samples the use of the RS resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, which indicates its more elastic character. Increasing the portion of RS, type 3 and type 4, as substitutes for flour, contributed to dough elasticity, due to the ability of RS to bind water. The study involved baking test, as an important criterion for evaluating the quality of flour and RS. The application of RS in the formulation of short dough resulted in the products of improved sensory and nutritional quality. Addition of the starch, type 3, showed better results in terms of overall sensory quality. The findings show a good potential of the RS as a functional ingredient referring to its application in the production of cookies and related products rich in dietary fibre.

This research encompassed a total of 12 popcorn hybrids planted according to the RCBD in three replicates in Zemun Polje in 2016. The following traits were analyzed: grain yield (t/ha), kernel size, 1000 kernel weight, popping volume, percentage of unpopped kernels, and sensory characteristics (the appearance, taste, smell, tenderness, crispness, adhesiveness to the teeth, presence of pericarp and overall taste acceptability of popcorns). The analysis of variance showed significant differences between the popcorn hybrids with regard to the traits analyzed. The grain yield ranged from 4.78 t/ha (ZP 644/1k) to 7.38 t/ha (ZP 557/1k). The lowest popping volume was noticed in ZP 501k (28 cm3/g), whereas the highest popping volume was found in the lower-yielding hybrid ZP 544/1k (40.17 cm3/g). The percentage of unpopped kernels was very low and it ranged from 0.66% to 4.57%. The analysis of sensory characteristics of popcorns also showed differences between 12 popcorn hybrids., Kukuruz kokičar predstavlja specijalnu vrstu kukuruza tvrdunca koji se najčešće koristi za ljudsku ishranu. Zbog toga je kod ove vrste kukuruza, pored prinosa, od izuzetnog značaja i kvalitet njegovog iskokanog zrna. Za ovaj rad je odabrano 12 hibrida kukuruza kokičara, koji su bili posejani po modelu RCBD u tri ponavljanja u toku 2016. godine. Ispitivane su sledeće osobine: prinos, karakteristike neiskokanog zrna - veličina zrna i apsolutna masa, zapremina kokičavosti i senzorne karakteristika kokice - izgled, ukus, miris, nežnost i hrskavost, lepljenje za zube, prisustvo perikarpa i opšta ocena. Prinos suvog zrna kretao se od 4,78 t/ha (ZP 644/1k) do 7,38 t/ha (ZP 557/1k). Najmanju zapreminu kokičavosti imao je hibrid ZP 501k (28 cm3/g), dok je najvišu zapreminu kokičavosti postigao hibrid ZP 544/1k (40.17 cm3/g). Procenat neiskokanog zrna bio je veoma nizak i kretao se od 0,66% do 4,57%. Veličina zrna određena je metodom broja zrna u 10 g i bila je u potpunoj saglasnosti sa apsolutnom masom zrna. Analizom varijanse utvrđena je varijabilnost između genotipova po svim analiziranim osobinama. Analiza senzornih karakteristika kokica pokazala je takođe da postoje razlike između ispitivanih hibrida, kao i da hibridi koji imaju kokice sa najpoželjnijim senzornim karakteristikama nisu oni koji su najprinosniji ili hibiridi sa najvećom zapreminom kokičavosti. Rezultati ovog istraživanja ukazuju na to da u selekciji hibrida kukuruza kokičara treba podjednako obratiti pažnju na odabir visokoprinosnih genotipova, ali uz postizanje i zadržavanje visokog kvalitetet krajnjeg proizvoda - kokice.

Maize (Zea mays L.) is one of the most important cereal crops, and as such, one of the most significant naturally renewable carbohydrate raw materials for the production of energy and multitude of different products. Many studies have shown that the kernel composition and starch structure of maize are highly influenced by genetic background of the maize. Maize grain consists of approximately 70% of starch, which makes it a very suitable feedstock for the bioethanol production. This study was conducted with aim to understand how different genetic background affects bioethanol yield and other fermentation properties of the selected maize genotypes in the process of maize grain-based bioethanol production. Twenty seven maize hybrids, including genotypes of standard chemical composition as well as specialty maize hybrids such as popping, waxy, white kernel and red kernel hybrids, developed at the Maize Research Institute, Zemun Polje, were investigated in this study. The lowest bioethanol yield of 7.25% w/w obtained for hybrid ZP 611k after 48 h of fermentation and the highest by genotype ZP 434 (8.96% w/w). A very significant positive correlation was determined between kernel starch content and the bioethanol yield after 48h of fermentation, as well as volumetric productivity (48h) (r=0.67). Between bioethanol yield after 48h of fermentation and soft endosperm content in kernel of the investigated ZP maize hybrids a very significant positive correlation was assessed (r=0.66). Higher overall bioethanol yields have been obtained from genotypes containing higher starch and lower protein and lipid contents.

Maize (Zea mays L.) is one of the most important cereal crops. and one of the most significant renewable raw materials for the production of energy and many different products. Bioethanol is a biofuel that is mostly used as a replacement for fossil fuels worldwide. Major by­product that arises from the fermentation process of corn is dried distillers' grains (DDG). Due to its high feeding value it represents an excellent component for livestock feed mixtures. The main goal of this study was to determine the technological quality of maize grain and the influence of maize hybrid on bioethanol yield and quality of this process' by-product, dried distillers' grains. Five maize hybrids developed at the Maize Research Institute, Zemun Polje, were investigated in this study. The lowest concentration of bioethanol in the fermentation medium after 44h of alcoholic fermentation (8.64% w/w) was obtained by hybrid ZP 560, and the highest (9.10% w/w) by hybrid ZP 600, while compared to the maximum theoretical bioethanol yield, the highest scoring hybrid was ZP 606 (93.59%) and the lowest ZP 505 (87.33%). The highest in vitro dry matter digestibility of DDG was determined in a sample obtained from hybrid ZP 505 (82.41%) and the lowest (77.12%) in the DDG sample of ZP 606. The chemical composition and physical characteristics of the grain, as well as other parameters of the production process have influenced the overall bioethanol yield. Hybrids created in the Maize Research Institute represent unique starting material for research of the possibilities of bioethanol, starch, food and animal feed production., Kukuruz (Zea mays L.) je jedna od najznačajnijih ratarskih biljaka koja se svrstava u veoma važne obnovljive ugljenohidratne sirovone za proizvodnju energije i mnogobrojnih proizvoda različite namene. Bioetanol je biogorivo koje se najviše koristi kao zamena za fosilna goriva. Trend proizvodnje ovog goriva je rastući, a kukuruz zahvaljujući visokom sadržaju skroba u zrnu, predstavlja jednu od najboljih obnovljivih sirovina za njegovu proizvodnju. Suva kukuruzna džibra je najznačajniji sporedni proizvod dobijanja bioetanola iz kukuruza. Zahvaljujući visokoj hranljivoj vrednosti, sadržaju proteina i drugih hranljivih materija, predstavlja kvalitetno hranivo koje može naći primenu kao komponenta u smešama za ishranu životinja. U cilju ispitivanja uticaja hibrida kukuruza na kvalitet zrna, fermentaciona svojstva, prinos bioetanola i kvalitet suve kukuruzne džibre korišćeno je zrno pet hibrida kukuruza stvorenih u Institutu za kukuruz 'Zemun Polje'. Najnižu koncentraciju bioetanola u fermentacionom medijumu nakon 44h alkoholnog vrenja (8,64 % w/w) ostvario je hibrid ZP 560 a najvišu ZP 600 (9,10 % w/w). U odnosu na maksimalni teorijski prinos najviši je imao hibrid ZP 606 (93,59%), a najniži ZP 505 (87,33%). Najveća in vitro svarljivost suve materije kukuruzne džibre određena je u uzorku dobijenom od hibrida ZP 505 (82,41%), a najniža (77,12%) u uzorku džibre hibrida ZP 606. Hemijski sastav i fizičke karakteristike zrna, kao i drugi parametri procesa proizvodnje uticali su na prinos bioetanola.

Maize (Zea mays L.) is one of the most important cereal crops, and as such, one of the most significant naturally renewable carbohydrate raw materials for the production of energy and multitude of different products. Many studies have shown that the kernel composition and starch structure of maize are highly influenced by genetic background of the maize. Maize grain consists of approximately 70% of starch, which makes it a very suitable feedstock for the bioethanol production. This study was conducted with aim to understand how different genetic background affects bioethanol yield and other fermentation properties of the selected maize genotypes in the process of maize grain-based bioethanol production. Twenty seven maize hybrids, including genotypes of standard chemical composition as well as specialty maize hybrids such as popping, waxy, white kernel and red kernel hybrids, developed at the Maize Research Institute, Zemun Polje, were investigated in this study. The lowest bioethanol yield of 7.25% w/w obtained for hybrid ZP 611k after 48 h of fermentation and the highest by genotype ZP 434 (8.96% w/w). A very significant positive correlation was determined between kernel starch content and the bioethanol yield after 48h of fermentation, as well as volumetric productivity (48h) (r=0.67). Between bioethanol yield after 48h of fermentation and soft endosperm content in kernel of the investigated ZP maize hybrids a very significant positive correlation was assessed (r=0.66). Higher overall bioethanol yields have been obtained from genotypes containing higher starch and lower protein and lipid contents.

Maize (Zea mays L.) is one of the most important cereal crops. and one of the most significant renewable raw materials for the production of energy and many different products. Bioethanol is a biofuel that is mostly used as a replacement for fossil fuels worldwide. Major by­product that arises from the fermentation process of corn is dried distillers' grains (DDG). Due to its high feeding value it represents an excellent component for livestock feed mixtures. The main goal of this study was to determine the technological quality of maize grain and the influence of maize hybrid on bioethanol yield and quality of this process' by-product, dried distillers' grains. Five maize hybrids developed at the Maize Research Institute, Zemun Polje, were investigated in this study. The lowest concentration of bioethanol in the fermentation medium after 44h of alcoholic fermentation (8.64% w/w) was obtained by hybrid ZP 560, and the highest (9.10% w/w) by hybrid ZP 600, while compared to the maximum theoretical bioethanol yield, the highest scoring hybrid was ZP 606 (93.59%) and the lowest ZP 505 (87.33%). The highest in vitro dry matter digestibility of DDG was determined in a sample obtained from hybrid ZP 505 (82.41%) and the lowest (77.12%) in the DDG sample of ZP 606. The chemical composition and physical characteristics of the grain, as well as other parameters of the production process have influenced the overall bioethanol yield. Hybrids created in the Maize Research Institute represent unique starting material for research of the possibilities of bioethanol, starch, food and animal feed production., Kukuruz (Zea mays L.) je jedna od najznačajnijih ratarskih biljaka koja se svrstava u veoma važne obnovljive ugljenohidratne sirovone za proizvodnju energije i mnogobrojnih proizvoda različite namene. Bioetanol je biogorivo koje se najviše koristi kao zamena za fosilna goriva. Trend proizvodnje ovog goriva je rastući, a kukuruz zahvaljujući visokom sadržaju skroba u zrnu, predstavlja jednu od najboljih obnovljivih sirovina za njegovu proizvodnju. Suva kukuruzna džibra je najznačajniji sporedni proizvod dobijanja bioetanola iz kukuruza. Zahvaljujući visokoj hranljivoj vrednosti, sadržaju proteina i drugih hranljivih materija, predstavlja kvalitetno hranivo koje može naći primenu kao komponenta u smešama za ishranu životinja. U cilju ispitivanja uticaja hibrida kukuruza na kvalitet zrna, fermentaciona svojstva, prinos bioetanola i kvalitet suve kukuruzne džibre korišćeno je zrno pet hibrida kukuruza stvorenih u Institutu za kukuruz 'Zemun Polje'. Najnižu koncentraciju bioetanola u fermentacionom medijumu nakon 44h alkoholnog vrenja (8,64 % w/w) ostvario je hibrid ZP 560 a najvišu ZP 600 (9,10 % w/w). U odnosu na maksimalni teorijski prinos najviši je imao hibrid ZP 606 (93,59%), a najniži ZP 505 (87,33%). Najveća in vitro svarljivost suve materije kukuruzne džibre određena je u uzorku dobijenom od hibrida ZP 505 (82,41%), a najniža (77,12%) u uzorku džibre hibrida ZP 606. Hemijski sastav i fizičke karakteristike zrna, kao i drugi parametri procesa proizvodnje uticali su na prinos bioetanola.

This paper presents results of studies on qualities of maize dried distillers' grains with solubles (DDGS), as animal feed, which is a by-product from the process of maize grain-based bioethanol production. Twenty maize hybrids, developed at the Maize Research Institute, Zemun Polje, were used in this study. The moisture content in all DDGS samples was below 13% - the maximum value according to the Serbian Regulation. Furthermore, obtained results show that all observed DDGS samples had a high content of protein (29.58 - 36.08%), i.e. three-fold higher than in the initial raw material - maize grain. The digestibility of dry matter in samples of DDGS ranged from 74.09 (ZP Rumenka) to 82.41% (ZP 505). Based on obtained results, samples of DDGS were of high quality and therefore can be used as feed for the preparation of complete and concentrated feed., Proizvodnjom bioetanola od zrna kukuruza dobija se sporedni proizvod poznat kao kukuruzna džibra. Na svaki litar bioetanola proizvedenog od zrna kukuruza nastaje oko 0,89 kg suve kukuruzne džibre. Ovaj sporedni proizvod industrije bioetanola predstavlja odličan izvor proteina i energije pa se zbog toga najčešće koristi kao komponenta smeša za ishranu domaćih životinja. Prihod od prodaje suve kukuruzne džibre mogao bi da ima pozitivan uticaj na ekonomsku isplativost proizvodnje bioetanola postupkom suvog mlevenja s obzirom da se ovim procesom jedna trećina kukuruznog zrna prevodi u suvu džibru. U ovom radu prikazani su rezultati ispitivanja kvaliteta suve kukuruzne džibre, kao hraniva za životinje. U istraživanju je korišćeno 20 hibrida kukuruza Instituta za kukuruz 'Zemun Polje '. Sadržaj suve materije kretao se od 90,47 (ZP Rumenka) do 91,87% (ZP 362), što ukazuje da je sadržaj vlage u svim uzorcima bio manji od 13%, maksimalne vrednosti prema Pravilniku o kvalitetu hrane za životinje. Rezultati su pokazali da su svi ispitani uzorci imali visok sadržaj proteina, između 29,58 (ZP 505) i 36,08% (ZP 611k). Pored toga uočeno je da je sadržaj proteina u suvoj džibri skoro utrostručen u odnosu na zrno kukuruza kao polaznu sirovinu. Svarljivost suve materije uzoraka suve kukuruzne džibre kretala se u rasponu od 74,09 (ZPRumenka) do 82,41% (ZP 505). Na osnovu dobijenih rezultata ustanovljeno je da su uzorci suve džibre svih ispitivanih hibrida dobrog kvaliteta i mogu se koristiti kao hranivo za pripremu potpunih i koncentrovanih smeša za ishranu životinja.