J. Levic

Screening of mycotoxins in animal feed from the region of Vojvodina

This paper shows the results of screening of mycotoxins in animal feed originating from the region of Vojvodina. Permanent screening is needed on all levels of production and storage, as well as the use of known methods to reduce mould contamination or toxin content in feedstuffs and feed. A total of 56 representative samples were collected from feed companies from the region of Vojvodina. Samples were collected during February 2009. The collected samples included 41 samples of feedstuffs (soybean, soybean meal, soybean grits, soybean cake, maize, sunflower meal, barley, wheat feed flour, rapeseed meal, dehydrated sugar beet pulps, alfalfa meal, yeast, dried whey, fish meal, meat-bone meal) and 15 samples of complete feedingstuffs. The amounts of aflatoxins, ochratoxin A, zearalenone, fumonisin and deoxynivalenol were determined. Screening method for the analysis was done using Neogen Veratox® testing kits. The test itself is a competitive direct enzyme-linked immunosorbent assay (CD-ELISA). Mycotoxins were present in 71.4% of the samples, but the values determined were below the maximum allowed limits for both Serbian and EC reference values. Zearalenone was found with the highest incidence (57.1% of samples), followed by ochratoxin A (37.5%), fumonisin (33.9%), deoxynivalenol (14.3%) and aflatoxins (3.6%).

Quality control of full-fat soybean using urease activity: Critical assessment of the method

A critical assessment of the method for determination of urease activity, as an indicator of the degree of full-fat soybean (FFSB) processing, has been undertaken. FFSB was processed by dry extrusion at five temperatures, ranging from 115oC to 165oC, and analyzed for urease activity by two laboratories and by two analysts at each laboratory, using the pH-difference procedure. The in vivo trial with chickens fed the processed FFSB has also been conducted. While the results of two analysts at each laboratory did not differ significantly (P>0.05), there was a significant difference (P<0.05) in urease activity results between the two laboratories. The overall conclusion of this study is that the urease activity determined by pH-difference method can not be recommended as a reliable indicator for FFSB quality control.

Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum)

The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process.

A survey on the potential research and development tendency in the Italian and Serbian feed industry = Anketa o potencijalnim tendencijama vezanim za istraživanje i razvoj u kompanijama za proizvodnju hrane za životinje iz Italije i Srbije

This study investigates potential areas for research and development in the feed sectors in Italy and Serbia. A questionnaire was submitted to 113 feed companies, 37% of these answered. Frequency statistics, data graphs and Simple Correspondence Analysis was obtained. Results indicated that 7% of responders in Italy and 47% of Serbia have not planned any budged for research and development in the last 3 years. The industrial processes were the main focus for Italy, while new product developments for Serbia. For both countries will be essential in the near future increase in product quality, search for new markets and reduction of energy consumption. Additionally, it was observed that company dimension is linked to the area/focus of innovation, irrespective of the type of feed production.