THE ANALYSIS OF AVAILABLE ERP SOLUTIONS AND TRENDS IN INDUSTRY OF MANAGEMENT INFORMATION SYSTEMS

The development of information technology has changed familiar patterns of business behavior. The adoption of appropriate solutions, driven by current IT, became necessary for almost all market participants who want to survive and thrive in today\u27s business environment. When we talk about the Enterprise Resource Planning systems we imply that it provides plenty of opportunities for collecting, processing and distributing information about business processes. However, many forget that the concept of ERP originated in commercial circles, and that borders of its scope are very vague and dynamic. Therefore it is important to understand what ERP means today and in what direction it will develop further as well? We investigated the characteristics of modern solutions in this family of management systems, to provide answers for these questions. We believe that proper understanding of the ERP role in today\u27s and future business conditions is essential for successful competing on global market

Efekti upotrebe različitih doza mravlje kiseline kao konzervansa pri siliranju lucerke

The influence of formic acid added in three doses (3,5 and 7 g/kg fresh mass) in the intensity of proteolysis and fermentation in Lucerne silages was investigated. On the basis of chemical analyses, it is observed that with the increase of conserving dose the lower pH value, limited proteolysis and increased preservation of proteins was achieved. The amino acid content varied very much due to their degradation and biosynthesis. In treated silages a statistically significant increase of lactic acid was observed while silages with maximum dose of conserving had significantly less free and total acetic acid. Presence of bonded butyric acid only in the control silage had no statistical significance. According to Dulphy and Demarquilly (1981) method, control silage with minimum dose of conserving was estimated as III class and silages with medium and high dose of formic acid were estimated as II quality class.U eksperimentu je ispitivan uticaj mravlje kiseline, korišćene u tri doze (3, 5 i 7 g/kg zelene mase) na intenzitet proteolize i fermentacije u silažama lucerke. Na osnovu rezultata hemijskih analiza utvrđeno je da je sa porastom doze konzervansa došlo do snižavanja pH vrednosti, ograničavanja proteolize i povećanja očuvanosti proteina. Sadržaj pojedinih aminokiselina je dosta varirao usled njihovog razlaganja ili biosinteze. U tretiranim silažama utvrđena je statistički značajno veća produkcija mlečne kiseline, dok su silaže sa maksimalnom dozom konzervansa sadržale signifikantno manje slobodne i ukupne sirćetne kiseline. Prisustvo buterne kiseline u vezanom obliku samo u kontrolnoj silaži nije imalo statističku značajnost. Po metodi Dulphy-a i Demarquilly-a (1981) kontrolna i silaža sa minimalnom dozom konzervansa ocenjene su III klasom, a silaže sa dodatkom srednje i više doze mravlje kiseline II klasom kvaliteta

Efekti upotrebe sirćetne kiseline kao konzervansa pri siliranju lucerke

The influence of acetic acid as the chemical conservant in three doses (4, 6 8 g/kg green mass) on the intensity of fermentation and proteolysis in lucerne silage was investigated. On the basis of chemical analysis, it was found that with the increase of conservant dose the pH value decreased aminogenesis and nitrogen solubility was limited. In silages treated the absolute and relative domination of acetic acid was found in total acid content. The increase of free and bonded acetic acid was discovered with the increase of conservant dose. Free butyric acid was not detected, while bonded butyric acid was present in negligible concentration, without effect on silage quality. Compared to control silage (III quality class according to DLG and Zelter method), a significant increase of acetic acid in silages resulted in the decline of their quality, and they were ranked as not useful (V quality class according to DLG method), or on the margin of usefulness (IV quality class according to Zelter method). In spite of some foreign references, domestic experiences show that acetic acid is not an effective conservant and it is not recommended for that use for lucerne that is not simple to ensile.U eksperimentu je ispitivan uticaj sirćetne kiseline, korišćene u svojstvu hemijskog konzervansa u tri doze (4, 6 i 8 g/kg zelene mase) na intenzitet fermentacije i proteolize u silažama lucerke. Na osnovu rezultata hemijskih analiza utvrđeno je da je sa porastom doze konzervansa došlo do snižavanja pH vrednosti, ograničavanja aminogeneze i rastvorljivosti azotnih materija. U tretiranim silažama utvrdjena je apsolutna i relativna dominacija sirćetne kiseline u ukupnom sadržaju kiselina. Pri dodavanju konzervansa došlo je do porasta količine slobodne i vezane sirćetne kiseline. Slobodna buterna kiselina nije utvrđena u silažama dok je prisustvo buterne kiseline u vezanom obliku bilo zanemarljivo i bez uticaja na kvalitet silaža. U odnosu na kontrolnu silažu (III klasa kvaliteta po DLG i Zelter-ovoj metodi) značajno povećanje zastupljenosti sirćetne kiseline u tretiranim silažama doprinelo je pogoršanju njihovog kvaliteta, pa su ocenjene kao neupotrebljive (V klasa kvaliteta prema DLG metodi), odnosno, na granici upotrebljivosti (IV klasa kvaliteta po Zelter-ovoj metodi). I pored nekih stranih preporuka, iskustva iz domaćih istraživanja ukazuju da sirćetna kiselina nije efikasan konzervans, i ne preporučuje se za teže silirajuća hraniva, kakva je i lucerka

THE ANALYSIS OF AVAILABLE ERP SOLUTIONS AND TRENDS IN INDUSTRY OF MANAGEMENT INFORMATION SYSTEMS

The development of information technology has changed familiar patterns of business behavior. The adoption of appropriate solutions, driven by current IT, became necessary for almost all market participants who want to survive and thrive in today\u27s business environment. When we talk about the Enterprise Resource Planning systems we imply that it provides plenty of opportunities for collecting, processing and distributing information about business processes. However, many forget that the concept of ERP originated in commercial circles, and that borders of its scope are very vague and dynamic. Therefore it is important to understand what ERP means today and in what direction it will develop further as well? We investigated the characteristics of modern solutions in this family of management systems, to provide answers for these questions. We believe that proper understanding of the ERP role in today\u27s and future business conditions is essential for successful competing on global market

Uticaj stepena sabijanja i inokulacije na biohemijske promene u silažama lucerke

The effect of different levels of compression (A1 = 420 gdm-1, A2 = 560 gdm-1) and inoculation (B1 = no inoculant, B2 = with inoculant) on changes in chemical composition, proteolysis and quality of lucerne silage was investigated in this paper. Based on the results of chemical analysis we found that in silages with more compressed material there was a reduction in the amount of ammonia nitrogen, soluble nitrogen and acetic acid, and increased content of protein nitrogen ('true'protein) and production of lactic acid (p lt 0.05). With the inoculation of the ensiling material the production of ammonia nitrogen and acetic acid was reduced but the content of lactic acid and acidity was increased (p lt 0.05). The interaction of both investigated factors (A×B) induced a decrease in the proteolysis degree, increase of lactic acid production and decrease in acetic acid production, and decrease in pH values (p lt 0.001) in investigated silages. The investigated factors had less influence on the chemical composition of lucerne material, and the significant variations were observed in fat and NFE contents. On the basis of this investigation the degree of compression is the most important parameter in ensiling technology. With the adequate compression and reduction of air in the starting material, the aerobic phase is reduced and the activity of proeolytic enzymes is decreased. In practice the special attention should be given to factors on which directly or indirectly the level of compression of ensiled material depends: wilting, cutting, object selection and/or selection of machines used for compression.U radu je ispitivan uticaj različitog stepena sabijanja (A1 = 420 gdm-1, A2 = 560 gdm-1) i inokulacije (B1 = bez inokulanta, B2 = sa inokulantom) na promene parametara hemijskog sastava, proteolize i kvaliteta silaže lucerke. Na osnovu rezultata hemijskih analiza utvrđeno je u silažama od bolje sabijenog materijala smanjenje količine amonijačnog i rastvorljivog azota, kao i sirćetne kiseline, i povećanje količine proteinskog azota ('pravog' proteina) i mlečne kiseline (p lt 0,05). Inokulacijom siliranog materijala smanjena je produkcija amonijačnog azota i sirćetne kiseline i istovremeno povećana produkcija mlečne kiseline i kiselost silaža (p lt 0,05). Interakcijom ispitivanih faktora (A×B) došlo je do smanjenja stepena proteolize u silažama, povećanja produkcije mlečne kiseline i smanjenja količine sirćetne kiseline, a time i smanjenja pH vrednosti (p lt 0,001). Ispitivani faktori su bili od manjeg značaja za promene parametara hemijskog sastava hraniva pa su signifikantno varirali samo količina masti i BEM-a. Na osnovu izvedenih ispitivanja može se zaključiti da je stepen sabijanja najvažnija mera u tehnologiji siliranja hraniva. Adekvatnim sabijanjem skraćuje se trajanje aerobne faze i ograničava delatnost proteilitičkih enzima. U praksi treba posvetiti maksimalnu pažnju faktorima od kojih direktno ili indirektno zavisi stepen sabijenosti siliranog materijala: stepenu provenulosti, dužini seckanja, izboru tipa objekta za siliranje i/ili izboru mehanizacije za sabijanje (gaženje ili baliranje)

Promene u strukturi ćelijskog zida lucerke tokom vegetacije

The investigation was done on 141 samples of one alfalfa cultivar, collected from the same location during the first three growth cycles: spring growth, the first and the second regrowth. Within each growth cycle, sampling was done during the whole growing period, commencing when plant height was below 150 mm and continuing until plants were bearing ripe seeds. On all collected samples the following cell wall characteristics were determined: neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL), neutral detergent insoluble crude protein (NDICP), acid detergent insoluble crude protein (ADICP). Cellulose and hemicellulose were detected on the base of the mentioned chemical parameters. Significantly lower (p lt 0.01) content of aNDF, ADF, ADL, ADICP and cellulose is found in the second regrowth, while there were no significant differences between the other two growth cycles. Except in NDICP and ADICP, the increase in all accompanying components of the cell wall was observed, and expressed in average daily changes. There was no consistent trend in NDICP and ADICP. During the spring growth from late bud to full-bloom stage the 'plateau' was observed. The plateau was represented as almost constant content of aNDF, ADF, ADL and cellulose. The correlations between all components of the cell wall were shown. The equation aNDF = 36.713 + 1.181 × ADF is recommended for conversion of ADF into aNDF in alfalfa.Istraživanje je sprovedeno na 141 uzorku iste sorte lucerke, sakupljene na istoj lokaciji tokom prva tri ciklusa vegetacije: prolećni ciklus, drugi ciklus i treći ciklus. Tokom svakog ciklusa, uzorkovanjem je obuhvaćen ceo ciklus vegetacije, od momenta kada su biljke imale visinu manju od 150 mm sve do momenta kada su biljke imale zrelo seme. U svim sakupljenim uzorcima određeni su sledeći parametri ćelijskog zida: vlakna nerastvorljiva u neutralnom deterdžentu (aNDF), vlakna nerastvorljiva u kiselom deterdžentu (ADF), lignin (ADL), protein nerastvorljiv u neutralnom deterdžentu (NDICP), protein nerastvorljiv u kiselom deterdžentu (ADICP). Celuloza i hemiceluloza su određene na osnovu navedenih hemijskih parametara. Utvrđena je značajno manja (p lt 0.01) količina aNDF, ADF, ADL, ADICP i celuloze u trećem ciklusu vegetacije, dok između ostala dva ciklusa nisu utvrđene veće razlike. Izuzev kod NDICP i ADICP, utvrđen je porast svih praćenih komponenata ćelijskog zida i izražen u prosečnim dnevnim promenama. Kod NDICP i ADICP je zabeleženo odsustvo trenda. Tokom prolećnog ciklusa od faze punog pupoljenja do faze punog cvetanja je zabeležen 'plato', odnosno skoro konstantna količina aNDF, ADF, ADL i celuloze. Prikazane su korelacije između svih parametara ćelijskog zida. Jednačina aNDF = 36.713 + 1.181 × ADF je preporučena za konverziju ADF u aNDF u lucerki

Uticaj dodavanja zeolita na kvalitet silaža sveže lucerke

The influence of natural zeolite addition on chemical composition and quality of silages was investigated. Lucerne was ensiled with and without technologically processed natural zeolite (Min-A-Zel, product of ITNMS Belgrade) in the amounts of 80, 400 and 2000 g per 100 kg of fresh lucerne (with approximately 250 g/kg dry matter). Ensiling was done immediately after harvesting or after 24 hours (two factorial experiment 4 x 2). Second part of the experiment (alter 24 hours) was done to investigate the additional contamination of lucerne with aerial microorganisms. The results of the investigations show that addition of the technologically processed natural zeolite while lucerne ensiling enhances the fermentation intensity and results in the increase in acetic acid production with the lower pH values and more favorable ratio of lactic to total acids. The influence of mentioned doses of zeolite on chemical composition was less pronounced and is mostly relative. The only real changes were the increase of dry matter content and of the mineral content. According to DLG method the control silage was ranked as III quality class, silages with lowest and medium doses of zeolite in II quality class and silage with maximal dose of zeolite in 1 quality class.U ogledu je ispitivan uticaj dodavanja prirodnog zeolita na hemijski sastav i kvalitet silaža lucerke. Lucerka je silirana bez i sa dodatkom tehnološki obrađenog prirodnog zeolita (pod nazivom Min-A-Zel, proizvod ITNMS -Beograd) u količini od 80, 400 i 2000 g na 100 kg sveže lucerke (sa oko 250 g/kg suve materije). Siliranje lucerke je obavljeno odmah po košenju i posle 24 sata (dvofaktorijalni eksperiment, 4 x 2). Drugi deo eksperimenta (posle 24 sata) izveden je u cilju dodatne kontaminacije lucerke mikroorganizmima iz vazduha. Rezultati obavljenih istraživanja pokazuju da dodavanje tehnološki obrađenog prirodnog zeolita pri siliranju lucerke doprinosi intenziviranju fermentacije i povećanju produkcije mlečne kiseline, uz postizanje nižih pH vrednosti i povoljnijeg odnosa mlečne prema ukupnim kiselinama. Uticaj navedenih doza zeolita na standardni hemijski sastav je bio manji, i pretežno je relativnog karaktera. Jedine realne promene su povećanje stepena suve materije i povećanje količine mineralnog ostatka. Prema DLG metodi kontrolna silaža je svrstana u III klasu kvaliteta, silaže sa nižom i srednjom dozom zeolita u II klasu, a silaža sa maksimalnom dozom zeolita u I klasu kvaliteta

Uticaj stepena usitnjenosti kabastih hraniva i kompletnog obroka za krave u laktaciji na fizičku efektivnost i aktivnost žvakanja

In study are determined effects of four different mean lengths of corn silage, alfalfa haylage and total mixed ration (TMR) for lactating cows on physical effectiveness (pef), physically effective fiber content (peNDF) and total chewing activity. High correlations were found between mean particle length of forages and TMR and their physical effectiveness in lactating cows nutrition as also with physically effective fiber content. Significant effect of ration particle size on stimulating total chewing activity of lactating cows was determined.U istraživanju je determinisan uticaj četiri različita stepena usitnjenosti silaže cele biljke kukuruza, senaže lucerke i kompletno mešanog obroka za krave u laktaciji, na fizičku efektivnost (pef), sadržaj fizički efektivnih vlakana (peNDF), i ukupnu aktivnost žvakanja. Utvrđena je visoka povezanost stepena usitnjenosti kabastih hraniva i kompletnog obroka sa njihovom fizičkom efektivnošću u ishrani krava, kao i sa sadržajem fizički efektivnih vlakana. Ustanovljen je statistički značajan efekat stepena usitnjenosti obroka na stimulisanje ukupne aktivnosti žvakanja kod krava u laktaciji

Uticaj vrste hraniva i sastava obroka na količinu i kvalitet mleka

The amount of protein and fat in milk are main parameters that have influence on milk price, as a result farmers are very concerned for possible influence of the diet on them. Milk fat is under greatest nutritional influence, and their percent depends on availability of precursors needed for its synthesis; but also on presence of substances that might have adverse effect. There can be little influence of the diet on milk proteins. The most successful way to improve protein content is to enhance microbial protein synthesis in the rumen, and to take care about balance of degradable and undegradable protein in the diet. It is not possible to change lactose content with normal nutrition, considering that it is the most consistent milk component.Količina proteina i masti u mleku su glavni parametri za određivanje cene mleka, te su proizvođači zainteresovani za mogućnost uticaja ishranom na njih. Masti su pod najvećim uticajem ishrane, odnosno njihova količina zavisi od prisutnosti neophodnih prekursora, kao i antagonističkih materija. Proteini se u maloj meri mogu korigovati ishranom, i to stimulacijom mikrobijalne sinteze proteina, kao i odnosom razgradive i nerazgradive frakcije. Na količinu laktoze se ne može uticati ishranom, pošto ona predstavlja najstabilniji sastojak mleka