26 research outputs found
Phenotypic characterization and milk quality variation of two type Tsigai sheep breed
In this study the phenotypic characterization and milk quality variation of two type Tsigai sheep breed,
Cokan and Pivnicki are presented. The Cokan type mostly prevailing in Banat region (East part of
Vojvodina), the Pivnicki could be located between river Tisa and Danube. The study was carried out on
several sheep farms in Central-Backa region. From every flock, from each type 30 sheep were selected.
Phenotypic characteristics of Pivnicki Tsigai type were: the average value of forehead spread 12.25 cm,
height at withers 76.62 cm, body length 87.6 cm, bust size 102.87 cm and shinbone size 9.62 cm, and for the
Cokan type the following values were determined: forehead spread 12.25 cm, height at withers 76.62 cm,
body length 87.62 cm, bust size 102.87 cm and shinbone size 9.62 cm. The fat content in milk from Pivnicki
type - 10.25%, was higher than that from Cokan type, 9.28%. In the case of all other milk substances lower
average values were recorded in milk from Pivnicki Type. Significant differences (P < 0.05) were found in
density, minerals, milk protein and freezing point values
Ishrambeni faktori koji utiÄu na poboljÅ”anje kvaliteta mleka i mesa kao i produktivnih i reproduktivnih parametara kod goveda
Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods which contain functional components that play important roles in health maintenance and disease prevention. Vitamin E, organically bound selenium and betacarotene are important antioxidant components of animal and human diets, and also unsaturated fatty acids and yeast and their roles in animal and human health and immune function are indispensable. The present review paper will discuss these nutrients in relation to antioxidant and health considerations and draw conclusions as to vitamin and mineral supplementation needs.U novije vreme sve veÄi znaÄaj dobijaju programi tkz. funkcionalne hrane animalnog porekla koja ima za cilj da obezbedi osnovne ishrambene potrebe kao i neophodne hranljive materije koje Äe preventivno i terapeutski delovati na pojavu bolesti. U radu je na revijalan naÄin predstavljena moguÄnost promene sadržaja pojedinih esencijalnih supstanci (vitamina, organskih formi pojedinih mikrolemenata, nezasiÄenih masnih kiselina) putem ishrane goveda, Å”to dovodi do poveÄanja njihovog sadržaja u mleku i mesu. TakoÄe, predstavljene su ishrambene preporuke koje su rezultat savremenih istraživanja Äija primena utiÄe na popravljanja proizvodnih i reproduktivnih performansi životinja
Phenotypic characterization and milk quality variation of two type Tsigai sheep breed
In this study the phenotypic characterization and milk quality variation of two type Tsigai sheep breed, Cokan and Pivnicki are presented. The Cokan type mostly prevailing in Banat region (East part of Vojvodina), the Pivnicki could be located between river Tisa and Danube. The study was carried out on several sheep farms in Central-Backa region. From every flock, from each type 30 sheep were selected. Phenotypic characteristics of Pivnicki Tsigai type were: the average value of forehead spread 12.25 cm, height at withers 76.62 cm, body length 87.6 cm, bust size 102.87 cm and shinbone size 9.62 cm, and for the Cokan type the following values were determined: forehead spread 12.25 cm, height at withers 76.62 cm, body length 87.62 cm, bust size 102.87 cm and shinbone size 9.62 cm. The fat content in milk from Pivnicki type - 10.25%, was higher than that from Cokan type, 9.28%. In the case of all other milk substances lower average values were recorded in milk from Pivnicki Type. Significant differences (P < 0.05) were found in density, minerals, milk protein and freezing point values
Uticaj vremena zrenja i CaCl2 na kvalitet juneÄeg mesa
Investigations were carried out on four muscles (M. longissimus dorsi, M. semimembranosus, M. semitendinosus, M. biceps femoris) taken from five young cattle (crosses Domestic Spotted x Limousine) of average body mass prior to slaughtering of 587 kg. On all muscles, 24 h after slaughtering, sensory evaluation was carried out and the following parameters determined: pH value, colour, water binding ability, cooking loss and tenderness (initial values). The remaining part of each muscle was divided into 6 parts, 3 were packaged in plastic foil (control samples), and other 3 were soaked in solution containing 0,4% CaCl2 and 0,4% NaCl and packaged in plastic foil. Pieces of meat prepared in this way were left on temperature of + 40C 7, 14 and 21 days to mature. After this period, all mentioned analyses were carried out on meat samples. It was established that pH value during maturation increased, that meat packaged in plastic foil after 14 days of maturation becomes unusable, whereas the increase of pH values of meat whose maturation occurred in solution CaCl2 and NaCl was slower and therefore meat was still usable after 21 days. Color of meat in control samples was slightly lighter compared to initial condition, whereas the color of meat whose maturation occurred in solutions of salt was statistically considerably lighter (P (lt) 0,05 after 7 days, a P (lt) 0,001 after 14 and 21 days). Water binding ability in control samples was slightly better (P>0,05) after 7 days and after 14 days it was statistically significantly better (P (lt) 0,05) compared to initial state, whereas in meat whose maturation occurred in salt solution this ability was at initial level even after 21 days. Cooking loss in control samples was lower compared to initial values whereas in meat soaked in salt solution cooking loss was higher. Meat tenderness in control samples was statistically considerably better after 14 days of maturation (when meat was not fit for use) and in meat soaked in salt solution it was statistically highly significantly better after 14 and 21 days. According to sensory evaluation, control samples of meat, after 14 days of maturation are not fit for use, whereas meat whose maturation occurred in solution of CaCl2 and NaCl even after 21 days is acceptable from the sensory aspect.Ispitivanja su obavljena na Äetiri miÅ”iÄa (M. longissimus dorsi, M. semimembranosus, M. semitendinosus, M. biceps femoris) uzetih od pet junadi (melezi domaÄe Å”areno goveÄe x limuzin), proseÄne mase pred klanje 587 kg. Na svim miÅ”iÄima 24 sata posle klanja obavljena je senzorna ocena i odreÄeni su: pH vrednost, boja, sposobnost vezivanja dodate vode, kalo kuvanja i mekoÄa (poÄetne vrednosti). Ostatak svakog miÅ”iÄa podeljen je na 6 delova od kojih su po 3 upakovani u plastiÄnu foliju (kontrolni uzorci), a ostala 3 dela su potopljena u rastvor koji sadrži 0,4% CaCl2 i 0,4% NaCl i upakovani u plastiÄnu foliju. Ovako pripremljeni komadi mesa ostavljeni su pri temperaturi od + 40C 7, 14 i 21 dan na zrenju. Posle isteka zadatog vremena uraÄena su na komadima od svih miÅ”iÄa navedena ispitivanja.UtvrÄeno je da se pH vrednost tokom zrenja poveÄava i da u mesu koje je upakovano u plastiÄnu foliju posle 14 dana zrenja dospeva u oblast kad je meso neupotrebljivo, dok je poveÄanje pH vrednosti kod mesa Äije se zrenje odvijalo u rastvoru CaCl2 i NaCl sporije tako da je meso i posle 21 dan upotrebljivo. Boja mesa kod kontrolnih uzoraka bila je neznatno svetlija u odnosu na poÄetno stanje, dok je boja mesa Äije se zrenje odvijalo u rastvoru soli bila statistiÄki znaÄajno svetlija (P (lt) 0,05 nakon 7 dana, a P (lt) 0,001 nakon 14 i 21 dan). Sposobnost vezivanja vode kod kontrolnih uzoraka bila je neznatno (P>0,05) bolja nakon 7 dana dok je nakon 14 dana bila statistiÄki znaÄajno bolja (P (lt) 0,05) u poreÄenju sa poÄetnim stanjem, dok je kod mesa Äije se zrenje odvijalo u rastvoru soli i posle 21 dan bila na nivou poÄetnog stanja. Kalo kuvanja kod kontrolnih uzoraka bio je manji u poreÄenju sa vrednostima na poÄetku ogleda dok je kod mesa potopljenog u rastvor soli bio veÄi. MekoÄa mesa kod kontrolnih uzoraka bila je statistiÄki znaÄajno bolja nakon 14 dana zrenja (kad je meso bilo neupotrebljivo) dok je kod mesa potopljenog u rastvor soli bila statistiÄki visoko znaÄajno bolja posle 14 i 21 dan. Prema senzornoj oceni kontrolni uzorci mesa nakon 14 dana zrenja postaju neupotrebljivi, dok je meso Äije se zrenje odvijalo u rastvoru CaCl2 i NaCl i nakon 21 dan zrenja senzorno veoma prihvatljivo
Varijabilnost linearno ocenjenih osobina tipa bikovskih majki simentalske rase
One of the important factors of successful milk production is group of secondary traits: health, longevity, type and milking traits. These traits have become increasingly significant. In order for productive life of cows used in production of milk to be as long and as successful as possible, special attention must be directed to traits of body type and constitution. In selection of cows into the category of bull dams all heads are measured - exterior traits, and evaluated linearly for traits of type or body frame, body muscular characteristics/muscularity, form (appearance) and udder according to Regulation on method of evaluation of traits of breeding livestock (Official journal of RS, No. 21,1996). The effects of rearing region and year of measuring, i.e. evaluating were analyzed in detail using the Least Squares Method (Harvey 1987). Average values of linear evaluations of investigated heads obtained by method of Least Squares were: body frame 7,85; muscularity 7,74; form 7,66; udder 7,62. The effect of region on linear evaluation was highly significant (P (lt) 0,01). Evaluation year also influenced highly significantly (P (lt) 0,01) obtained evaluation result for form, significantly (P (lt) 0,05) obtained evaluation result for body frame and muscularity, but no effect was established on evaluation result for udder.Da bi produktivni život krava usmerenih za proizvodnju mleka bio Å”to duži i uspeÅ”niji posebnu pažnju treba posvetiti osobinama tipa i konstitucije. Nedostaci u osobinama tipa dovode do slabije proizvodnje, loÅ”eg zdravstvenog stanja i preranog iskljuÄenja krava iz stada. UkljuÄivanje linearne ocene tipa u oceni priplodne vrednosti krava doprinosi pouzdanosti ocene priplodne vrednosti Å”to se pozitivno odražava na ukupne efekte selekcije i uspeÅ”nosti proizvodnje. Pri izboru krava u kategoriju bikovskih majki sva grla su eksterijerno izmerene i linearno ocenjene za okvir, muskuloznost, formu (izgled) i vime u skladu sa Pravilnikom o naÄinu ispitivanja svojstava priplodne stoke (Službeni glasnik RS br. 21 iz 1996.godine). Na ispitivane linearne ocene detaljno su ispitani uticaji odgajivaÄkog podruÄja i godine merenja, koriÅ”Äenjem Metoda najmanjih kvadrata (Harvey 1987 ). ProseÄne vrednosti linearne ocene ispitivanih grla dobijene metodom najmanjih kvadrata su: okvir grla 7,85; muskuloznost 7,74; forma 7,66; vime 7,62. Uticaj regiona na linearne ocene bio je vrlo znaÄajan (P (lt) 0,01). Godina ocenjivanja je visoko znaÄajno uticala (P (lt) 0,01) na ocenu forme, znaÄajno (P (lt) 0,05) na ocenu okvira i muskuloznosti, a na ocenu vimena nije imala znaÄaj
Meat production of domestic Balkan goat kids
The paper presents the investigation of slaughter results, i.e. meat production and correlation between slaughter traits of kids of Balkan goat breed. Results of the study of slaughter properties are presented in this paper, also correlation between certain measures on carcass established in 96 kids of Domestic Balkan breed (gender ratio 50:50), slaughtered at the age of 90 days. Average dressing percentage of warm carcass with head and offal of investigated kid population was 58.19%, whereas the value of the dressing percentage of cold carcass with head and offal was 45.19%. Male kids had statistically significantly (
Uticaj genotipa na randman i sadržaj tkiva u juneÄim trupovima
Differences in dressing percentage and content of different tissues in carcasses of Domestic Spotted breed and crosses F1 generation with Charolais and Limousine breed were investigated. Total of 30 carcass sides were dissected, 10 in each genetic group. Genotype exhibited very significant effect (p lt 0,01) on dressing percentage and content of tissues, except for connective tissue. The highest dressing percentage was determined in crosses with Charolais (59,92%) followed by crosses with Limousine (59,85%), with statistically significant difference (p lt 0,01) to dressing percentage established for heads of domestic Simmental breed (55,71%). Crosses with Charolais and Limousine realized considerably higher content of muscle tissue (81,5% and 80,7%) compared to heads of domestic Simmental breed (77,86%). Content of bone tissue of 16,45% in carcasses of domestic Simmental breed was considerably higher (p lt 0,01) compared to both groups of crosses, whereas the content of fat and connective tissue was considerably higher (p lt 0,05) only in relation to crosses with Limousine.ProuÄavane su razlike u randmanu i sadržaju tkiva u trupovima izmeÄu domaÄe simentalske rase i njenih meleza F1 generacije sa Å”arole i limuzin rasom. Ukupno je disecirano 30 polutki, po 10 u svakoj genotipskoj grupi. Genotip je ispoljio vrlo znaÄajan uticaj (p lt 0,01) na randman i sadržaj tkiva, izuzev udela vezivnog tkiva. NajveÄi randman utvrÄen je kod meleza sa Å”aroleom (59,92%) pa limuzinom (59,85%), uz statistiÄki znaÄajnu razliku limuzina i Å”arolea ostvarili su znaÄajno veÄi sadržaj miÅ”iÄnog tkiva (81,5% i 80,7%) u odnosu na grla domaÄe simentalske rase (77,86%). Sadržaj koÅ”tanog tkiva od 16,45% u trupovima domaÄe simentalske rase bio je znaÄajno veÄi (p lt 0,01) u odnosu na obe grupe meleza, dok je sadržaj masnog i vezivnog tkiva bio znaÄajno veÄi (p lt 0,05) samo u odnosu na meleze limuzina
Rezultati ankete potroÅ”aÄa o potroÅ”nji juneÄeg mesa i odnosa prema juneÄem mesu kao prehrambenom proizvodu
In order to investigate consumption of beef and consumer attitude towards beef as foodstuff, 504 consumers of different sex, age, financial status and profession were included in carried out poll. Consumers were given questionnaires containing questions about their habits relating to meat purchasing, also meat preparation methods, weekly consumption of meat and factors influencing the meat quality. Answers of polled consumers were processed according to sex, profession, age and income. Based on obtained results the following can be concluded: majority of polled male and female consumers consider meat to be very important in their nutrition; female consumers, students don't think of meat as very important in their nutrition; 48,7% of male consumers and 50,8% of female consumers use meat because of it's nutritious value; all polled consumers regardless of their age, sex, income or profession consume beef more than lamb meat; poled consumers mostly buy meat at the butcher's, however consumers of moderate financial status mostly purchase meat in the country; most frequent method of preparation is cooking, while male students mostly cook meat, female consumers mostly roast or grill meat; majority of polled consumers consider breed, sex and age of animal to be main factors influencing meat quality.U cilju ispitivanja potroÅ”nje juneÄeg mesa i odnosa potroÅ”aÄa prema juneÄem mesu kao prehrambenom proizvodu, odabrano je 504 potroÅ”aÄa razliÄitog pola godina roÄenja, imovnog stanja i zanimanja. PotroÅ”aÄima je podeljena anketa koja je sadržala pitanja o navikama potroÅ”aÄa pri kupovini mesa, mestu kupovine i naÄinu pripreme mesa, nedeljnoj potroÅ”nji i o faktorima od uticaja na kvalitet mesa. Odgovori anketiranih potroÅ”aÄa obraÄeni su po polu, zanimanju, uzrastu i prihodu. Na osnovu rezultata obavljene ankete može se zakljuÄiti sledeÄe: - veÄini anketiranih muÅ”kih i ženskih potroÅ”aÄa meso igra važnu ulogu u ishrani; - ženskim potroÅ”aÄima studentkinjama meso ne igra važnu ulogu u ishrani; - 48,7% muÅ”kih potroÅ”aÄa i 50,8% ženskih potroÅ”aÄa koristi meso u svojoj ishrani zbog njegove hranljive vrednosti; - svi anketirani potroÅ”aÄi razliÄitog pola godina roÄenja, prihoda i zanimanja znaÄajno viÅ”e koriste juneÄe meso od jagnjeÄeg; - mesarnica je najÄeÅ”Äe mesto kupovine mesa, a potroÅ”aÄi sa najnižim prihodom nabavljaju meso na selu; - najÄeÅ”Äi naÄin pripreme mesa je kuvanje, dok muÅ”ki studenti kuvaju, a ženski najÄeÅ”Äe peku na roÅ”tilju meso; - veÄina anketiranih potroÅ”aÄa smatra da su rasa, pol i starost faktori od uticaja na kvalitet mesa
Rezultati primene tehnologije genetskog unapreÄenja populacije simentalskih goveda u Srbiji
Results of production traits obtained from first calving cows and evaluation of the breeding value of bull sires of Simmental breed in Serbia. Data was analyzed using the method of least squares and for evaluation of bulls' breeding value mixed model of random sire effect (BLUP method). Based on obtained results it was established in statistical analysis that breeding region had highly significantly affected (P lt 0.01) the deviation of production traits from the general average. Considerable deviation from the general average was caused by the year and season of calving (P lt 0.05), and interaction of breeding region and calving season contributed to high variation in yield of milk and milk fat (P lt 0.01).U radu su prikazani rezultati koji se odnose na proizvodne osobine krava-prvotelki i ocena priplodne vrednosti bikova - oÄeva simentalske rase goveda u Srbiji. Podaci su analizirani metodom najmanjih kvadrata, a za ocenu priplodne vrednosti bikova koriÅ”Äen je meÅ”oviti model sluÄajnog uticaja oca (BLUP metod). Na osnovu rezultata dobijenih u statistiÄkoj analizi ustanovljeno je da je odgajivaÄko podruÄje visoko znaÄajno (P lt 0.01) prouzrokovalo odstupanja proizvodnih osobina od opÅ”teg proseka. Sistematski faktori okoline, odgajivaÄko podruÄja, godina i sezona telenja su prouzrokovali visoko znaÄajno (P lt 0,01) i znaÄajno (P lt 0,05) odstupanje prinosa mleka i mleÄne masti krava - prvotelki, a tako dobijeni rezultati ukazuju na opravdanost koriÅ”Äenja linearnih metoda odnosno korekcije sistematskih faktora okoline. KoriÅ”Äenjem meÅ”ovitog modela, sluÄajnog uticaja bika - oca na prinos mleka kÄeri, kao i formiranjem ranga bikova na osnovu priplodne vrednosti, dobijeni su rezultati koji pokazuju da je bik pod rednim brojem 9 superioran u odnosu na ostale. Bik - otac broj 23 ima najnižu priplodnu vrednost za osobine prinosa mleka i mleÄne masti. Na osnovu dobijenih rezultata može se ustanoviti da BLUP metod daje objektivnu ocenu priplodne vrednosti. Ovaj metod uvažava veliki broj sistematskih faktora okoline, uticaj razliÄitog genetskog nivoa bikova i genetski trend te stoga doprinosi objektivnoj oceni priplodne vrednosti bikova