Đorđe Okanović

Influence of Addition of Linseed on the Diet on Meat Quality of Piglets

The aim of this study was to estimate the influence of diet supplemented with linseed rich additive under commercial name Vitalan on omega-fatty acids content in piglet meat. The main ingredient in Vitalan is extruded linseed, that contribute the diet is rich in omega-3 fatty acids. Piglets were divided in control and experimental group and reared to 33 kg of average live weight. Experimental group was fed the standard diet enriched with 2.5% of Vitalan. After the end of fattening period, the meat samples from both groups were analyzed for omega-3 and omega-6 fatty acids content in raw and oven- roasted meat. The ratio between omega-6 and omega-3 acids was established. Additionally, other parameters, such as weight gain, health and behaviour of piglets were observing during the study. The treatment with linseed enriched diet resulted in higher omega-3 acids content, which lowered ratio between omega-6 and omega-3 acids in meat, thus making it better for a human nutrition from a health perspective.

The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

In this study the carcass and quality (nutritive, technological and sensory) of broiler breast meat were analysed. Hubbard chickens were used for investigations (n=200). There were two groups of samples: control group (C) chickens fed with standard mixture, and experimental group (E) chickens fed with standard feed mixture supplemented with 2% of garlic powder. The trial lasted 42 days. Experimental group had higher (p<0.05) meat yield in chickens breast, but significant effect of garlic addition on nutritive quality of chicken breast meat were not noted. In the breast meat of the experimental group E significantly (P < 0.05) higher protein content and lower (P < 0.05) fat content, compared to control (C), was found. Cholesterol levels in breast meat of the experimental group E (46.1 mg/100g) was significantly lower (P < 0.05) compared to the control group (60.1 mg/100g). The average technological quality of breast meat of groups regarding to pHk, as the parameter and criteria for determining the quality of breast meat corresponds to PSE. The average technological quality of breast meat of control and experimental group according to colouru (L*), as the parameter and criteria for determining the quality of breast meat, corresponds to “normal quality”. According to results of sensory analyzes, roasted breast meat of the experimental group had significantly (P < 0.01) preferable juiciness and tenderness.

Chemical and Nutritional Quality of Slaughter Pigs by-Products

Under industrial conditions of slaughtering of pigs, cattle and poultry inedible by-products are obtained besides meat. A lot of these by-products represent a possible source for production of feed ingredients of animal origin and technical fat. For better utilization of animal materials and production of qualitative products it is necessary to recognize well characteristics of these materials. This study shows results of investigations of basic chemical composition, nitrogen fractions and amino acid composition, of some inedible by products from slaughtering of animals, with aims of indication of their high potentials. Obtained results indicate that the examinated inedible by-products of slaughtered pigs (blood, intestines without their contents, mixed meat-fatty wastes and confiscates (lungs)) represent potent source of nutritive materials for production of valuable feeds. Mixed meat-fatty wastes are characterized by their high fat content (38%), and blood can be seen as significant source of essential amino acids. Chemical composition of examined bovine bones show that fresh bones are a good medium for processing into a raw material for the production of gelatin and bone marrow for chemical industry.

The Impact of Replacing Backfat With Microcrystalline Cellulose Gel on Physico-Chemical and Sensory Quality of Frankfurter

The aim of this study was to evaluate the effect of different concentrations of dietary fiber Vitacel MCG 0018 Gel (consisting of microcrystalline cellulose - MCC and two different qualities of carboxymethyl cellulose - CMC) as back fat substitute on the physico-chemical and sensory quality of frankfurter. Five production series were evaluated to examine the back fat replacement: the control group (C) - a sample with just the addition of back fat (100% fat - 0% Vitacel MCG 0018 Gel); 75% fat and 25% gel (E1); 50% fat and 50% gel (E2); 25% fat and 75% gel (E3); 0% fat and 100% gel (E4). In our research, the moisture content increased (59.69% - 71.07%) and the fat content decreased (23.48% - 9.99%) with increasing of back fat replacement by Vitacel MCG 0018 gel. The protein content was higher than 10% (10.18% - 10.35%) and relative content of connective tissue proteins was lower than 20% (6.33 – 17.43) in all examined samples which is in accordance with the criteria of the Serbian Regulation. Sensory evaluation of color, smell and taste and texture and juiciness are less assessed in frankfurters where the fat is replaced by the Vitacel MCG 0018 gel in the proportion of more than half. In general, it can be concluded that the replacement of up to 50% back fat with cellulose fiber gives sausages almost unchanged properties, while the addition of larger fiber amount leads to decrease of sausage quality.

Investigation of grass carp by-products from a fish farm in Vojvodina

The quantity of by-products obtained during grass carp primary processing and chemical characteristics of internal organs were investigated. The total average weight of byproducts was 783.69 g (36.99%) in relation to live body weight which was cca 2118.5 g. The by-product contributing the largest quantity to total live body weight was the head with 458.22 g (21.63% of live body weight), followed by complete internal organs and tail and fins, with weights of 198.03 g or 9.35% and 57.93 g or 2.73%, respectively. The chemical composition of internal organs from the grass carp was mostly water (65.55%), following by crude fats and crude proteins (17.47% and 13.35%, respectively). The low collagen content (13.43% of total crude protein) indicates the high nutritional quality of the protein content from internal organs. Nitrogenous complexes from the internal organs were predominantly proteins. Digestible nitrogen was approximately equal to total nitrogen (89.38%), indicating that all proteins of the internal organs had high biological value. Based on the results obtained, it can be concluded that carp internal organs could be important sources of proteins and fats, and thus, could be used in Serbia as a raw material for feed and technical fat production.

How meat quality and sensory perception is influenced by feeding poultry plant extracts

The aim of this review is to discuss aspects of poultry meat quality which are influenced by supplementing the birds diets with plant extracts. Nutritional approaches are often more effective than direct addition of the additive to meat since the compound is preferably deposited where it is most needed. Physical qualities of broiler meat, including pH and colour, is of major importance, since broiler chicken meat is nowadays usually consumed as cut up pieces or processed products. Sensory and proximate meat quality should be taken into consideration because this allows manufacturers to identify, understand and respond to consumer preferences more effectively. Lipids including cholesterol are an important component of meat and contribute to several desirable sensory characteristics of meat and meat products. Amongst meat products, poultry meat is considered to be more prone to the development of oxidative rancidity compared to red meat. This is explained by the higher content of phospholipids in poultry meat. The available literature is limited regarding changes in meat quality due to the effect of medicinal plants, especially in poultry, however this review will summarise the results of the investigations that have been published to date.

The Influence of Sodium Reduction on the Quality and Safety of Hot Dogs

The aim of this study was to evaluate the effects of replacing of sodium nitrite curing salt with the mixture of sodium and potassium chloride (Na-max 27 g/kg-min K 16 g/kg) at a rate of 25%, 50%, 75% and 100% on the quality, microbiological stability and colour of the cooked sausages - hot dog. Five production batches (PB) were manufactured. The first C (control) was prepared according to the manufacturer’s original recipe. Experimental PB I was made by adding 50 g of mixed sodium-potassium salt (25%) and 150 g nitrite curing salt into 10 kg of stuffing, in PB II was replaced 50%, in PB III 75% nitrite salt. Hot-dogs of PB IV were made by adding 200 g (100%) of combined sodium-potassium salt into 10 kg of mass. The results obtained clearly indicate a continuous decrease of sodium content in samples originating from the control group to the experimental samples PB IV, in which the nitrite salt was fully replaced with a mixture of potassium-sodium salt. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined chemical parameters (content of moisture, proteins, fat, ash) of experimentally prepared hot-dogs. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined colour (CIE L*, a*, b*) of experimentally prepared hot-dogs.

ZELENA RADNA MJESTA ODREDNICA RAZVOJNIH PLANOVA REPUBLIKE SRPSKE

Najveci izazovi koji se postavljaju pred Bosnu i Hercegovinu(BiH) i Republiku Srpsku(RS), kao i druge zemlje u okruženju, jeste nezaposlenost. Ubrzanje privrednog rasta predstavlja osnovni mehanizam trajnog i održivog povecanja zaposlenosti. Termin „zelena radna mjesta“ odnosi se na radna mjesta u poljoprivredi, proizvodnji, građenju, u naucnim, tehnoloskim, administrativnim i uslužnim djelatnostima koje doprinose zastiti životne sredine. Zaokret prema zelenoj privredi djeluje i na radna mjesta, nastat ce nova zanimanja, neka ce biti zamjenjena a neka ce potpuno nestati. Ako vlast uspije uspostaviti ciljane programe obuke i obrazovanja, osigurat ce snažnu ukljucenost socijalnih partnera i lakse provesti strategije za podsticanje zelenih ulaganja. To ce omoguciti stvaranje hiljade održivih zelenih radnih mjesta u malim i srednje velikim preduzecima. Zelena radna mjesta bit ce dugorocno stvorena i sacuvana samo ako su strategije kojima se promovise zelena tranzicija održive. Ovim radom predstavljamo mogucnosti BiH i RS u stvaranju zelenih radnih mjesta u korist zelenog zaposljavanja kao odrednice razvojnih planova.

Importance of Water in Sportsman Nutrition

Abstract: Only a small number of athletes and experts knows that the water has a major role in sports. If the list of nutriment would be compiled on the biological sense, the water would be at the top of the list. Water is constantly lost through breathe out air, through the skin, through the urine and feces, the physiological body cooling, and sweating. Loss of body fluids during physical activity through sweating can range up to 5 liters, which is about 50 times higher than at respose, and with exhaled air is lost three times more water than in rest. All the lost water is compensated in that amount which is lost. This is the legality of the athletes, without which it is impossible to achieve superior results.

New Regulations and Sustainable Solutions Removal of by-Products of Slaughtered Livestock

The environment is now threatened by the creation and accumulation of waste materials in all branches of industrial production and in the meat industry. The importance of harmless removal of animal waste increases with the intensification of animal breeding and with the development of meat processing plants.. Problem solution of harmless removal of animal origin waste products has the big importance. It is irreplaceable, namely preventive veterinary and sanitary measure used in control of livestock diseases and zoonosis. Nowadays, it has a big role in environment protection. In the world, the best way of harmless removal of animal waste from meat industry as well as died animals is exactly their collecting and utilization (for feed production, chemical industry and fuel), depending on raw material structure and its characterization, their processing in special plants with modern equipment and technology. It was emphasized that objects for animal waste processing should be treated from the two aspects: as processing plants serving for the environment protection and as possible environment polluters.