Tradicionalni proizvodi - osnove za održivi razvoj proizvoda životinjskog porekla u Srbiji

Research results on the diversity of traditional products of animal origin from certain areas of the Republic of Serbia, provides an opportunity to become part of the sustainable quality development, which would be based on their promotion and protection of local resources. Traditional products of animal origin are different and inseparable from the local identity, typical for nation and its food culture. Through confidence-building, and protection from oblivion, the value of domestic products, had preserved trough centuries-old tradition. Nowadays, each domestic product has its own recognisable taste, representing climate of the Republic of Serbia, from which it comes. Universally accepted model of rural institutional structure does not exist. Instead it accommodates and develops in accordance to needs, possibilities and area specific characteristics. By the efficient protection rural models becomes an investment incentives and contribute to general economic and industrial prosperity of the society.Rezultati mnogobrojnih istraživanja o raznovrsnosti tradicionalnih proizvoda životinjskog porekla sa određenih područja Republike Srbije, pružaju mogućnost da postanu deo održivog razvoja kvaliteta, koji bi bio zasnovan na njihovoj promociji i zaštiti lokalnih resursa. Tradicionalni proizvodi životinjskog porekla, međusobno se razlikuju, neodvojivi su deo lokalnog identiteta, tipični za narod i njihovu kulturu u pripremanju hrane. Polazeći od činjenice da je Republika Srbija bogata raznovrsnošću ovih proizvoda, uočavamo njihove prednosti i specifičnosti, koje donose prednost izbora domaćem i stranom potrošaču. Kroz sticanje poverenja, ali i zaštitu od zaborava, vrednost domaćih proizvoda, sačuvala je vekovnu tradiciju, prepoznatljiv ukus i podneblje Srbije iz kojeg dolazi. Univerzalno prihvaćeni modeli ruralnih institucionalnih struktura ne postoje, već se prilagođavaju i razvijaju prema potrebama, mogućnostima i specifičnostima određenog područja. Efikasnom zaštitom, postaju podsticaj za investiranje i doprinos ukupnom ekonomskom i privrednom napretku društva

The effects of mineral adsorbents added to broilers diet on breast meat quality

The aim of these investigations was to determine the influence of mineral adsorbents “Minazel” and “Minazel Plus” added into broiler diet, on the carcass quality and nutritional, technological and sensory properties of breast meat. The examination was done on Cobb 500 provenience divided into 4 groups: control group C (fed without addition of mineral adsorbent), experimental group E I (0.5% of Minazel), experimental group E II (0.2% of Minazel Plus), experimental group E III (0.3% of Minazel Plus). The results showed that the broilers fed with the addition of mineral adsorbents, had a higher (P < 0.01) mass of chilled carcass “ready to grill“ and breast mass, than the broilers of the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L*) it can be concluded that meat of all groups had in average "normal" quality. According to the results of sensory analyzed roasted breast meat, meat of experimental groups had preferable smell and tenderness. [Projekat Ministarstva nauke Republike Srbije, br. 46012

THE COMPETITIVENESS OF FUNCTIONAL FOOD PRODUCTION

Raising people's awareness about taking care of their health and development of the food industry, medicine, and those branches of science that deal with the relationship between nutrition and health has led to the popularization of the foods for which special health effects are proven. Functional foods are foods whose longer consumption can have preventive or therapeutic effects on different aspects of human health. It can be conventional with bioactive components, or "strengthened" so the risk of certain illness can be reduced. Despite increasing number of researches about functional food, there is a lack of information about psychosocial factors which influence on consumers attitudes regarding functional food. Most research related to functional food is concentrated on its possible health effects, while relatively little is known about consumers' reaction to it. The aim of this work is to assess interest of consumers for buying functional food, according to obtained consumers attitudes. The survey has been conducted in area of Vojvodina, in cities such as Novi Sad, Subotica, Zrenjanin, Vršac, Ruma and Inđija, in the period from August 15th till September 10th, 2012. The example included 400 respondents, who were questioned with previously prepared questionnaires, mainly in supermarkets, where consumers can buy functional foods. Obtained results were analyzed in program package software SPSS 19 with use of descriptive statistics. According to the obtain results, it can be concluded that is necessary to further inform consumers about functional food and its benefits in regard to conventional food. Also, it is necessary to define market of functional food in Serbia, adopt certain regulations which can be helpful for increasing of consumers confidence about functional food and make larger consumption of this kind of food, which can result in better health condition of the nation

THE COMPETITIVENESS OF FUNCTIONAL FOOD PRODUCTION

Raising people's awareness about taking care of their health and development of the food industry, medicine, and those branches of science that deal with the relationship between nutrition and health has led to the popularization of the foods for which special health effects are proven. Functional foods are foods whose longer consumption can have preventive or therapeutic effects on different aspects of human health. It can be conventional with bioactive components, or “strengthened” so the risk of certain illness can be reduced. Despite increasing number of researches about functional food, there is a lack of information about psychosocial factors which influence on consumers’ attitudes regarding functional food. Most research related to functional food is concentrated on its possible health effects, while relatively little is known about consumers' reaction to it. The aim of this work is to assess interest of consumers for buying functional food, according to obtained consumers’ attitudes. The survey has been conducted in area of Vojvodina, in cities such as Novi Sad, Subotica, Zrenjanin, Vršac, Ruma and Inđija, in the period from August 15th till September 10th, 2012. The example included 400 respondents, who were questioned with previously prepared questionnaires, mainly in supermarkets, where consumers can buy functional foods. Obtained results were analyzed in program package software SPSS 19 with use of descriptive statistics. According to the obtain results, it can be concluded that is necessary to further inform consumers about functional food and its benefits in regard to conventional food. Also, it is necessary to define market of functional food in Serbia, adopt certain regulations which can be helpful for increasing of consumers’ confidence about functional food and make larger consumption of this kind of food, which can result in better health condition of the nation

Parameters for quantity calculations of poultry by-products

A significant group of inedible by-products from industrial slaughterhouses that can be used as a raw material for processing into quality feed for pigs and pets are byproducts of slaughtered poultry. The poultry industry yields a large amount of inedible byproducts of which the removal or processing requires hygienic and economic solutions. These activities primarily include the protection of the environmental from degradation processes and biological pollution, as well as securing high-protein animal feed. The incorporation of inedible slaughtered poultry by-products into food for animals involves the application of various technological processes. These processes should be simple and feasible for investments where it is necessary to obtain a quality product. At the same time, it must be taken into account that the production process does not create new secondary products or waste gases that could contaminate the environment. Scientific knowledge in the field of exploitation of inedible slaughtered poultry by-products provides the necessary basis for calculating the amount of certain types of raw materials

Influence of Addition of Linseed on the Diet on Meat Quality of Piglets

The aim of this study was to estimate the influence of diet supplemented with linseed rich additive under commercial name Vitalan on omega-fatty acids content in piglet meat. The main ingredient in Vitalan is extruded linseed, that contribute the diet is rich in omega-3 fatty acids. Piglets were divided in control and experimental group and reared to 33 kg of average live weight. Experimental group was fed the standard diet enriched with 2.5% of Vitalan. After the end of fattening period, the meat samples from both groups were analyzed for omega-3 and omega-6 fatty acids content in raw and oven- roasted meat. The ratio between omega-6 and omega-3 acids was established. Additionally, other parameters, such as weight gain, health and behaviour of piglets were observing during the study. The treatment with linseed enriched diet resulted in higher omega-3 acids content, which lowered ratio between omega-6 and omega-3 acids in meat, thus making it better for a human nutrition from a health perspective

ZELENA RADNA MJESTA ODREDNICA RAZVOJNIH PLANOVA REPUBLIKE SRPSKE

Najveći izazovi koji se postavljaju pred Bosnu i Hercegovinu(BiH) i Republiku Srpsku(RS), kao i druge zemlje u okruženju, jeste nezaposlenost. Ubrzanje privrednog rasta predstavlja osnovni mehanizam trajnog i održivog povećanja zaposlenosti. Termin „zelena radna mjesta“ odnosi se na radna mjesta u poljoprivredi, proizvodnji, građenju, u naučnim, tehnološkim, administrativnim i uslužnim djelatnostima koje doprinose zaštiti životne sredine. Zaokret prema zelenoj privredi djeluje i na radna mjesta, nastat će nova zanimanja, neka će biti zamjenjena a neka će potpuno nestati. Ako vlast uspije uspostaviti ciljane programe obuke i obrazovanja, osigurat će snažnu uključenost socijalnih partnera i lakše provesti strategije za podsticanje zelenih ulaganja. To će omogućiti stvaranje hiljade održivih zelenih radnih mjesta u malim i srednje velikim preduzećima. Zelena radna mjesta bit će dugoročno stvorena i sačuvana samo ako su strategije kojima se promoviše zelena tranzicija održive. Ovim radom predstavljamo mogućnosti BiH i RS u stvaranju zelenih radnih mjesta u korist zelenog zapošljavanja kao odrednice razvojnih planova

THE IMPACT OF EXTRUDED LINSEED USAGE ON ECONOMIC RESULTS OF FATLING PRODUCTION

Hog breeding enables gain of significant quantities of highly valuable products in a relatively short time period. Apart from the poultry production, production of fatlings practically presents the most intensive branch of animal husbandry. Reproduction process is pretty short, which enables faster turnover of engaged assets. Due to the intensive production process, high investments are required and so the production expenses have very significant role. The most important expense category is the nutrition, and thus the economic results can be influenced by using the alternative ways of nutrition. Employment of different nutrition can help in achieving better production results, thereby directly influencing economic results of the production. Economic analysis is based on the follow-up of production results of the two groups of fatlings, where the experimental group was getting, apart from the standard mixture of the concentrate, the extruded linseed in the form of a preparation Vitalan in the amount 2,5% of the total mixture. The research of the production economic results is based on determining total expenses of the production per production unit. Results that were obtained show measurable differences in production indicators and economic values in comparison with the classical nutrition system

Importance of Water in Sportsman Nutrition

Abstract: Only a small number of athletes and experts knows that the water has a major role in sports. If the list of nutriment would be compiled on the biological sense, the water would be at the top of the list. Water is constantly lost through breathe out air, through the skin, through the urine and feces, the physiological body cooling, and sweating. Loss of body fluids during physical activity through sweating can range up to 5 liters, which is about 50 times higher than at respose, and with exhaled air is lost three times more water than in rest. All the lost water is compensated in that amount which is lost. This is the legality of the athletes, without which it is impossible to achieve superior results

The Influence of Sodium Reduction on the Quality and Safety of Hot Dogs

The aim of this study was to evaluate the effects of replacing of sodium nitrite curing salt with the mixture of sodium and potassium chloride (Na-max 27 g/kg-min K 16 g/kg) at a rate of 25%, 50%, 75% and 100% on the quality, microbiological stability and colour of the cooked sausages - hot dog. Five production batches (PB) were manufactured. The first C (control) was prepared according to the manufacturer’s original recipe. Experimental PB I was made by adding 50 g of mixed sodium-potassium salt (25%) and 150 g nitrite curing salt into 10 kg of stuffing, in PB II was replaced 50%, in PB III 75% nitrite salt. Hot-dogs of PB IV were made by adding 200 g (100%) of combined sodium-potassium salt into 10 kg of mass.The results obtained clearly indicate a continuous decrease of sodium content in samples originating from the control group to the experimental samples PB IV, in which the nitrite salt was fully replaced with a mixture of potassium-sodium salt. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined chemical parameters (content of moisture, proteins, fat, ash) of experimentally prepared hot-dogs. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined colour (CIE L*, a*, b*) of experimentally prepared hot-dogs