Application of aromatic plant extract apples in nutrition chinchillas (Chinchilla lanigera)

In this paper we studied the effect of apple aroma as a food additive in a concentration of 0.04% on performance and reduction of fur chewing and basic production parameters. During the experimental period (30 days), the experimental group of chinchillas that was fed with the pellet mixture with the addition of the aroma showed a statistically significant decrease in fur chewing (p<0.01) in comparison with the control group. Also, only 5% of the animals in the experimental group chewed fur out of the total number in that group (20 chinchillas), whereas the percentage of fur chewing with the control group with the same number of animals was 30%. The positive effects of aroma addition were noted for other examined factors as well, since the experimental group of chinchillas showed a bigger increase in body mass (1.36%), better growth (21.18%), increased food consumption (0.48%) and better conversion (17.13%) in comparison with the control group that was not fed with the aromatic additive

Adding zeolite 'minazel-plus' in feeding Oncorhynchus mykiss (Walbaum) and its influence on morphometrical characteristics

The influence of natural zeolite was analyzed, as a food additive applied in a concentration of 0,8% on morphometrical characteristics and basic production index of Rainbow Trout Oncorhynchus mykiss (Walbaum) breeding. By analyzing the obtained results it is found that the presence of zeolite in the trout food has a positive effect with a statistical significance (p<0,05 ) on all analyzed morphometrical indexes of the fish growth rate, on their final body weight, total body length, body length and height, as well as their growth. Including zeolite in the trout mixture had a stimulative effect on the accomplished results of the basic production index of the condition factor (CF), the coefficient of total growth (CTG) and production index (PI) in comparison with the Co-group of fish that are fed without adding zeolite to food

Quality improvement of fishery water using natural zeolite and dynamics of adsorption of hydrological toxicants

The adsorption capability of the natural mineral zeolite of domestic origin, on chemical parameters in water used for the intensive breeding of the Rainbow Trout was investigated in practical and laboratory conditions. It was established on the grounds of an analysis of the obtained results that there is a statistically significant adsorptive power and selectivity of zeolite towards: ammoniac (p<0.01), nitrates (p<0.01), nitrites (p<0.05), and total hardness of water (p<0.05). The applied zeolite contributed to the improvement of the ambient conditions in the trout pond, and it also had a positive ecological effect on the filtration of hydrological toxicants of the pond water output

Uticaj različitih sorti tritikalea na proizvodne osobine brojlerskih pilića

The aim of this paper was to determine how forage triticale in diets for fattening broilers influence the body weight and weight gain of broiler chickens for fattening. The survey was conducted on 400 chickens for fattening provenance Ross 308 for a period of 42 days. On this occasion, four groups of chickens were formed, with 100 chickens being treated in each group, as follows: K (classic mixture for fattening broilers) and O-I (mixtures with triticale variety Kg 20), O-II (mixtures with triticale Favorit) and O-III group (mixtures with triticale Trijumf). The highest average body mass in the groups of chickens (male, female and chicks of both sexes), was scored by broiler chickens of O-II-group. The minimum food consumption for 42-day-old chicks was achieved by group O-I (4.275 kg), and the most by O-II group (4.359 kg). Chickens of O-II- and III-O-group had the best feed conversion, while the chickens of O-I-group had a slightly poorer feed conversion. The mortality of the groups of chickens for the entire period of the study was the lowest in O-II-group, at 2.0%, and the highest mortality was found in O-III-group (6.0%). The production index was the highest in O-II-group (202.726) and the lowest in O-I-group. The results achieved in this research indicate that the use of tested triticale cultivars significantly affected the weight gain and body mass of chicks and have nutritional and economic justification.Cilj ovog rada je bio da se utvrdi kako tritikale u smešama za tov brojlera utiče na telesnu masu i prirast brojlerskih pilića u tovu. Istraživanje je obavljeno na 400 pilića za tov provenijencije Ross 308 za 42 dana. Tom prilikom formirane su četiri grupe pilića, sa po 100 pilića u svakoj grupi hranjene različitim smešama: K (standardna smeša za tov brojlera) i O-I (smeša sa sortom tritikalea Kg 20), O-II (smeša sa sortom tritikalea Favorit) i O-III grupa (smeša sa sortom tritikalea Trijumf). Najveću prosečnu telesnu masu kod ispitivanih grupa pilića (muških, ženskih i pilića oba pola), postigli su brojlerski pilići O-II grupe. Najmanji utrošak hrane 42. dana starosti ostvarili su pilići O-I (4,275 kg), a najveći O-II grupe (4,359 kg). Kod pilića O-II- i O-III grupe konverzija hrane bila je najpovoljnija, dok je kod pilića O-I grupe bila nešto lošija konverzija hrane. Mortalitet ispitivanih grupa pilića za ceo period ispitivanja bio je najmanji kod O-II grupe i iznosio je 2,0%, a najveće uginuće ustanovljeno je kod O-III grupe (6,0%). Proizvodni indeks bio je najveći kod O-II grupe (202,726), a najmanji kod O-I grupe (180,044). Rezultati dobijeni u ovom istraživanju, ukazuju na to da upotreba ispitivanih sorti tritikalea značajno utiče na prirast i telesnu masu pilića i ima nutritivno i ekonomsko opravdanje

Uticaj suve materije i termičkog tretmana na viskozitet čvrstog jogurta proizvedenog od rekonstituisanog obranog mleka u prahu

Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and 90°C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yogurt culture and incubated at 43°C until pH 4.6 was reached. Viscosity measurements were performed at 20°C after 1, 7 and 14 days of storage at 4°C. Brookfield DV-E Viscometer (spindle No 3 at 20 rpm) was used for measurement. Initial viscosity of yogurt samples produced from milk treated at 85720 were greater, but yogurt samples produced from milk treated at 90°C/10 min showed a smaller decrease of viscosity during time of shearing. Viscosity of stored samples showed the smaller reduction during time of shearing.Obrano mleko u prahu je rekonstituisano sa destilovanom vodom da bi se dobilo mleko A (sa 8.44% SM), B (sa 9.65% SM) i C (sa 10.84% SM). Ogledi su vršeni sa termički netretiranim mlekom i mlekom termički tretiranom na 85°C/20 min i 90°C/10 min, respektivno. Viskozitet je određivan pomoću viskozimetra Brookfield DV-E, na temperaturi od 20°C, nakon 1., 7. i 14. dana skladištenja. Vrednost viskoziteta je nakon 1. dana skladištenja bila najveća kod uzoraka proizvedenih od termički netretiranih mleka. Početna vrednost viskoziteta uzoraka čvrstog jogurta proizvedenih od mleka termički tretiranih na 85°C/20 min, bila je nešto veća, u odnosu na uzorke proizvedene od mleka termički tretiranih na 90°C/10 min. S druge strane uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90°C/10 min, imali su manje izraženo smanjenje viskoziteta tokom vremena delovanja sile smicanja. Kod uzoraka koji su skladišteni 14 dana, smanjenje viskoziteta je bilo najmanje izraženo

Psychometric properties of a measure of resilience among middle-adolescents in a South African setting

This study reports on the reliability of scores and the structural properties of a resilience measure used with adolescents from a low resource South African neighbourhood. The Resilience Questionnaire for Middle-Adolescents in Township Schools (R-MATS) was administered to 213 Black, Grade 9 middle-adolescent learners (M age = 14 yrs, 11 months, SD = 0.54, girls = 38.5%, boys = 61.5%). Internal consistency measures were computed including Exploratory Factor Analysis. Four factors defined resilience in the setting: confidence and internal locus of control, social support, toughness and commitment, and achievement orientation. The R-MATS appears reliable for measuring resilience among teenagers in low-income settings.SANPADhttp://www.elliottfitzpatrick.com/jpa.htmlgv201

Brachistohronic motion of a nonholonomic mechanical system with limited reaction of constraints

The paper analyzes the problem of brachistochronic motion of a nonholonomic mechanical system, using an example of a simple car model. The system moves between two default positions at an unaltered value of the mechanical energy during motion. Differential equations of motion, containing the reaction of nonholonomic constraints and control forces, are obtained on the basis of general theorems of dynamics. Here, this is more appropriate than some other methods of analytical mechanics applied to nonholonomic systems, where the provision of a subsequent physical interpretation of the multipliers of constraints is required to solve this problem. By the appropriate choice of the parameters of state as simple a task of optimal control as possible is obtained in this case, which is solved by the application of the Pontryagin maximum principle. Numerical solution of the twopoint boundary value problem is obtained by the method of shooting. Based on the thus acquired brachistochronic motion, the active control forces are determined as well as the reaction of constraints. Using the Coulomb laws of friction sliding, the minimum value of the coefficient of friction is determined to avoid car skidding at the points of contact with the ground

Brachistohronic motion of a nonholonomic mechanical system with limited reaction of constraints

The paper analyzes the problem of brachistochronic motion of a nonholonomic mechanical system, using an example of a simple car model. The system moves between two default positions at an unaltered value of the mechanical energy during motion. Differential equations of motion, containing the reaction of nonholonomic constraints and control forces, are obtained on the basis of general theorems of dynamics. Here, this is more appropriate than some other methods of analytical mechanics applied to nonholonomic systems, where the provision of a subsequent physical interpretation of the multipliers of constraints is required to solve this problem. By the appropriate choice of the parameters of state as simple a task of optimal control as possible is obtained in this case, which is solved by the application of the Pontryagin maximum principle. Numerical solution of the twopoint boundary value problem is obtained by the method of shooting. Based on the thus acquired brachistochronic motion, the active control forces are determined as well as the reaction of constraints. Using the Coulomb laws of friction sliding, the minimum value of the coefficient of friction is determined to avoid car skidding at the points of contact with the ground

Experience‐driven well‐being and purchase: An alternative model of memorable wine tourism experiences

Wine tourism has several distinctive features that militate against using Kim et al.'s model of memorable tourism experiences to understand its antecedents and consequences. Accordingly, this study adopts an alternative theoretical framework—the stimulus–organism–response theory—to develop an alternative model. Data were collected from visitors to a well-known vineyard in Yantai, China and structural equation modelling and multiple group analysis were used to analyse them. The results suggest that experience co-creation, sensory experience, experiential satisfaction and appealing winescape are significant and positive antecedents of a memorable wine tourism experience, while eudaimonic well-being and wine purchase intention are significant and positive outcome variables. Visit frequency was found to be a moderating variable linking the winescape to memorable wine tourism experiences. Those who travel to the region frequently form a bond with the winescape that not only contributes to their well-being but also stimulates their future intentions to purchase its wine