Kokcidioza u proizvodnji živine

Coccidiosis is a permanent health problem in poultry industry especially in intensive production systems. It is the most important poultry disease as far as economy is concerned since yearly costs of prophylaxis, as well as of therapy exceed 2 billion Euros, at the global level. In Serbia the disease has the highest prevalence in chicken, less in turkeys, gees, ducks and pheasants. The causes of the infection are protozoa belonging to the Eimeridae family, spore oocists being the infective form. The source of the infection are already infected birds, whereas the disease can spread in the sussceptible bird population by direct and indirect contact such as dust, objects on the farm, people, rodents, wild birds, as well as insects. The incidence of the disease depends on the lack of space on the farm, high temperature and high relative humidity, improper feeding, other diseases and all factors that can compromise bird immunity and general resistance to infectious diseases. Coccidiosis is the disease of the spring and fall, i.e. humid seasons with plenty of rain. The parasite development takes place in epithelial cells of the intestine of all bird species. The parasite can develop also in epithelial cells of the kidney glomerully in gees whereas merozoits and shizonts (as a developing form of the parasite) cause severe lesions and desquamation of the mucus. Local symptoms are accompanied with general health disturbance and typical diarrhea which is the characteristic symptom. Diagnosis is on the basis of the general symptoms, gross and microscopic findings as well as feces sample testing. To control coccidiosis in poultry, there is a vaccine or the disease is controlled by anticoccidials in the feed. Coccidiosis is possible to treat with anticoccidials (coccidiostatics and coccidiocides). Economical consequences of the coccidiosis in poultry are decreased feed conversion, smaller weight gain, inadequate feed conversion, smaller body weight at the end of the fattening period, prolonged fattening period, as well as therapy costs. Body weight gain is reduced, as well as accumulation of abdominal fat. The disease has a negative impact on chemical and sensory meat appearance. One of the problems as far as coccidiosis is concerned is drug resistance. Today, coccidiosis control strategies are the 'shuttle' and 'switch' program of the prophylactic medication, good manufacturing praxis and proper sanitation. .Kokcidioza je oboljenje koje predstavlja stalan zdravstveni problem, naročito u uslovima intenzivnog uzgoja živine. Najznačajnija je bolest živine u ekonomskom pogledu, jer godišnji troškovi za profilaksu i terapiju kokcidioze prevazilaze dve milijarde eura na globalnom nivou. U našoj zemlji najzastupljenija je kod kokošaka, a ređe se javlja kod ćuraka, gusaka, pataka i fazana. Uzročnici oboljenja su protozoe iz familije Eimeridae, a infektivni oblik predstavljaju sporulisane oociste. Izvor infekcije su inficirane jedinke, a bolest se prenosi direktnim i indirektnim kontaktom - pribor, oprema, prašina, ljudi, glodari, divlje ptice i insekti. Na rasprostranjenost bolesti utiču: nedovoljan prostor, visoka temperatura i relativna vlažnost vazduha, neadekvatna ishrana, pojava drugih oboljenja i svi faktori koji smanjuju otpornost organizma. Najčešće se javlja u proleće i jesen, odnosno u kišnim periodima. Razvoj parazita odigrava se u epitelnim ćelijama creva svih ptica, odnosno epitelu bubrežnih kanalića gusaka, a razvojni oblici (merozoiti i šizonti) dovode do teških oštećenja i deskvamacije sluznice, praćenih promenom opšteg stanja i karakterističnim prolivom. Dijagnoza oboljenja postavlja se na osnovu kliničke slike, koprološkog, patomorfološkog i patohistološkog nalaza. Profilaksa oboljenja sprovodi se vakcinacijom ili primenom antikokcidijala u smešama za ishranu, dok se terapija sprovodi antikokcidijalima, koji mogu biti kokcidiostatici i kokcidiocidi. Ekonomski gubici ogledaju se u povećanom utrošku hrane, smanjenom prirastu, nižoj konverziji hrane, manjoj prosečnoj telesnoj masi na kraju tova, produženom trajanju tova i troškovima lečenja. Prinos trupova i deponovanje abdominalnog masnog tkiva su manji, a oboljenje negativno utiče i na hemijske i senzorne parametre kvaliteta mesa. Problem u suzbijanju oboljenja je brz razvoj rezistencije na lekove, a kontrolne strategije u suzbijanju kokcidioze su 'shuttle' i 'switch' program profilaktičke medikacije, dobra proizvođačka praksa i sanitacija.

Organoleptic properties of Lamb meat: Factor of quality

Organoleptic propertyies of thermally processed lamb meat of mixed breed lambs of the mixed Svrljig strain and Domestic Pramenka, and Merinolandschaf sheep, and meat of the Wuerttemberg Merino lambs. Sensory methods of meat examination were used, with the participation of six trained evaluators. The results of the investigations in which numerical-descriptive scales were used are presented in tables. A salty, sour and bitter taste were expressed in a very small degree in both groups of samples. A sweet taste, although of low intensity, significantly differed among the examined groups. No differences were established regarding juiciness and tenderness, but statistically significant differences were established in aftertaste and overall acceptibility in favor of meat of the first group of lambs

Efekti probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih brojlera

Our research deals with the effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and organs of slaughtered chickens. For the scope of our experiment, we used 250 one-day old chicks, divided into 5 groups. Initially, control chicken group was fed with feed not containing probiotics. Other groups were fed with feed containing different probiotics. Fattening-intended food was standardized for all groups. All chicken groups were exposed to the same ambient conditions. Following 42 days period of fattening, chickens were slaughtered. We took 30 samples of liver, intestine and swabs from perianal region for the needs of bacteriological examination. Campylobacter spp. and Salmonella spp. were determined by selective media. On the basis of obtained results, we can say that the application of probiotics in chicken feed reduces considerably the onset of Campylobacter jejuni and Salmonella spp. in meat and organs.Naše istraživanje predstavlja efekte probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih pilića. U eksperimentu je korišćeno 250 jednodnevnih brojlera, podeljenih u 5 grupa. Kontrolna grupa brojlera hranjena je smešama bez probiotika. Brojleri ostalih grupa hranjeni su smešama sa dodatkom različitih probiotika. Smeše za ishranu bile su standardne za svaku grupu, a brojleri svih grupa su držani pod istim uslovima. Posle 42 dana tova, brojleri su zaklani i uzeto je 30 uzoraka jetre, creva i briseva iz perianalne regije za bakteriološko ispitivanje prisustva Campylobacter spp. i Salmonella spp., Prisustvo ovih mikroorganizama je utvrđeno na selektivnim podlogama. Na osnovu dobijenih rezultata, može se reći da upotreba probiotika u ishrani brojlera redukuje Campylobacter spp. i Salmonella spp. u mesu i organima

Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera

The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat.Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P (lt) 0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P (lt) 0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P (lt) 0.05) kod mesa mužjaka, a udeo žute značajno raste (P (lt) 0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa

Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed

To improve the fatty acid (FA) composition of meat, supplements rich in n-3 polyunsaturated fatty acids (PUFA) can be added to animal diet. The aim of this research was to examine cholesterol content and FA profile of white (breast) and dark meat (leg-thigh) by feeding two groups [both with males (M) and females (F)] of 1000 broilers of the Ross-308 hybrid line by standard feed (control group - CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group - EXPM and EXPF). The addition of extruded flaxseed to the diet of broilers did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg.100 g(-1) in white meat and 51.31-55.47 in dark meat. The content of alpha-linolenic acid increased significantly (P lt 0.01) in both white [0.72(CONF)-1.62(CONM) to 2.2(EXPF)-3.03(EXPM) % total FA] and dark meat [1.75(CONF)-1.98(CONM) to 4.47(EXPM)-4.66(EXMF) % total FA], as did the content of n-3 FA and PUFA, while the n-6/n-3 ratio decreased, reaching values below 6. The effect was more pronounced in the meat of females and in dark meat. By adding extruded flaxseed to broilers feed the nutritional characteristics of meat can be improved

Ljuska - aktuelni problem u živinarstvu

Shell breakage (6-20%) is of major concern for its economic consequences and safety of egg consumption. A great deal of effort in the fields of nutrition, genetics and environmental conditions have been carried out to improve eggshell quality but understanding the formation of the eggshell fabric and the origin of shell defects is perhaps the key to solving eggshell problems. The aim of this review is to summaries new information on eggshell problems. The aim of this review is to summaries new information on eggshell formation and update the nutritional unfavourable environmental conditions.Lom ljuske (6-20%) problem je od velikog značaja sa stanovišta ekonomskih posledica i bezbednosti jaja u ishrani. U oblasti ishrane, genetike i uslova životne sredine se čine veliki napori kako bi se poboljšao kvalitet ljuske jajeta, ali razumevanje procesa nastanka ljuske i porekla defekata ljuske predstavlja ključ za razumevanje ovog problema. Cilj ovog preglednog rada je da se rezimiraju nova saznanja i informacije o pitanjima ljuske jajeta, kao i ažuriraju novi nepovoljni prehrambeni i uslovi životne sredine

Proizvodni rezultati u tovu brojlera hybro G+ provenijencije

In this paper are presented the growth performances (live weight, average daily weight gain, feed consumption and feed conversion ratio) of broilers Hybro G+ provenience. Feeding, zoohygienic and zootechnical measures met technological normative for this provenience. Broilers were fed with the complete feed mixtures (producer 'Dren', Novi Sad) with added anticoccidial salinomycine in the amount of 66 mg/kg up to 35. day of fattening. In last week of the fattening period, salinomycine was not added (drug waiting period is 5 days). Live weight of broilers at the end of trial was 1959.74 g to 2750.48 g (average 2340.62 g). During the fattening period, average daily weight gain was 54.70 ± 5.03 g; it was in the range 45.71-64.39 g. Average daily feed consumption was 87.97 g for all fattening period and feed conversion ratio was 87.97 g.U radu su prikazani proizvodni rezultati (masa brojlera tokom tova, prosečan dnevni prirast i utrošak hrane, konverzija hrane) brojlera Hybro G+ provenijencije. Ishrana, smeštaj, zoohigijenske i zootehničke mere odgovarale su tehnološkim normativima za ovu provenijenciju. Brojleri su hranjeni potpunim krmnim smešama (proizvođač 'Dren', Novi Sad) kojima je dodat antikokcidijal salinomicin u količini od 66 mg/kg, do 35. dana tova. U smeše korišćene za poslednju nedelju tova, salinomicin nije dodat da bi se ispoštovala karenca leka koja za pileće meso iznosi 5 dana. Prosečna masa brojlera na kraju tova bila je od 1959,74 g do 2750,48 g (prosečno 2340,62 g). Za ceo period tova, prosečan dnevni prirast brojlera bio je 54,70 ± 5,03 g, odnosno bio je u opsegu od 45,71 do 64,39 g. Prosečan dnevni utrošak hrane bio je 87,97 g za ceo period tova, a konverzija hrane 1,76

Uporedna analiza profila masnih kiselina i sadržaja holesterola konzumnih jaja različitog genotipa kokoši

Alternative (non-conventional) poultry housing systems are introduced into production, on the one hand for the benefit of poultry welfare and, on the other hand because of the quality of eggs, i.e. the association/correlation between quality of life of hens and quality of product is established. Data obtained in the comparative analysis for proximate composition, fatty acid profile and cholesterol content of whole egg of genotype (Hy line and Naked N) housed in different systems (cage and free range) are presented in this study. Eggs from Naked Neck hens reared in free range system had statistically significantly higher content of dry matter, fat, protein and ash compared to genotype Hy line housed in both systems. Eggs obtained from genotype Hy line hens reared in free range system, in comparison to cage system, had higher content of dry matter, fat and ash, although the differences were not statistically significant, whereas the difference in the protein/albumen content in Hy line hens housed in cages compared to free range was statistically significant. Significantly lower content of n-6 fatty acids was established in eggs from Naked Neck hens (13.32) compared to eggs obtained from Hy-line hens housed on free range (17.46) and Hy-line hens housed in cage system (18.02). Content of toxic elements (Cd (lt) 0.001 mg/kg; Pb (lt) 0.05 mg/kg; As (lt) 0.01 mg/kg; Hg (lt) 0.005 mg/kg) in all three groups of eggs was in compliance with standards stipulated in the Article 9a, Annex 5, Rulebook on maximum residue limits for plant protective compounds in food and feed for which maximum reside limits are established.Alternativni (nekonvencionalni) sistemi držanja živine uvode se u proizvodnju, s jedne strane radi dobrobiti kokoši i, s druge strane zbog kvaliteta jaja, odnosno u cilju uspostavljanja veze između kvaliteta života kokoši i kvaliteta proizvoda. U radu su prikazani podaci uporedne analize osnovnog hemijskog sastava, profila masnih kiselina i sadržaja holesterola jajima kod genotipa Hy line i gološijana držanih u različitim sistemima držanja - kavezi i ispust. Jaja gološijana gajenih u sistemu sa slobodnim ispustom imala su statistički značajno veći sadržaj suve materije, masti, proteina i pepela u odnosu na genotip Hy line držanih u oba sistema. Jaja kokoši genotipa Hy line držanih u sistemu sa slobodnim ispustom u odnosu na kavezni, imala su veći sadržaj suve materije, masti i pepela, mada razlike nisu bile statistički značajne, dok je razlika većeg sadržaja belančevina kod Hy line kokoši držanih u kavezima u odnosu na ispust bila statistički značajna. Znatno manji sadržaj n-6 masnih kiselina utvrđen je u jajima gološijana (13,32) od onog utvrđenog u jajima kokoši Hy-line držanih na ispustu (17,46) i Hyline držanim u kavezima (18,02). Sadržaj toksičnih elemenata (Cd (lt) 0,001 mg/kg; Pb (lt) 0,05 mg/kg; As (lt) 0,01 mg/kg; Hg (lt) 0,005 mg/kg) u sve tri grupe jaja ispunjavaju uslove propisane čl. 9a, priloga 5, Pravilnika o maksimalno dozvoljenim količinama ostataka sredstava za zaštitu bilja u hrani i hrani za životinje i o hrani i hrani za životinje za koju se utvrđuju maksimalno dozvoljene količine ostataka sredstava za zaštitu bilja

Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice

The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p lt 0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p lt 0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p lt 0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odnosu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje

Some parameters of dried pork produced with lower salt content

Production of meat products with lower salt/sodium content is the goal of today's meat industry because of bad influence of exceed sodium intake by food. In this paper are presented some physico-chemical parameters during processing of dried pork produced with lower salt content. Pork (m. longissimus dorsi) was cured with nitrite curing salt in amount of 3 kg/100 kg of meat. In meat were measured the weight loss during curing and drying; moisture content by standard method SRPS ISO 1442:1998, water activity using awmeter (Wert-Messer, Durotherm) at temperature of 25°C; and pH value by pH-meter (MA-5730; PAT N° 35398, Iskra) according to SRPS ISO 29 17:2004. Average moisture content in dried meat at the end of production was 40.10%. Average weight loss was 2.39% after 7 days of production (after curing) and it is increased up to the end of production, average 34.57%. Acidity of meat during curing, smoking and drying was similar; pH value was around 6.00. Water activity was gradually decreased from average 0.985 after curing (7th day) up to 0.899 at the end of production. During the storage of dried meat under vacuum conditions, pH value decreased from 5.43 in the final product up to 5.11 at the end of storage (120th day). These values are characteristic for curing, drying and fermentation of meat. Dried meat was shelf stable for 120 day under vacuum conditions, without signs of rancidity and without changes in other sensory attributes