Značaj korišćenja omega-3 masnih kiselina u ishrani ljudi i životinja

Life of modern people in urban conditions is characterized by lack of movement, which is main condition for maintenance of health, presence of large amount of additives and pesticide residua in food of plant and animal origin and polluted air and water. If the presence of oxidative stress is added as part of normal metabolism occurring during degradation of nutritive substances, when great quantity of free radicals is released, which organism in these conditions often is not capable of neutralizing, the homeostatic mechanisms are disturbed and this leads to health disturbances and even severe illnesses. In such complex living conditions, science is facing the challenge of finding out the way to prevent diseases and slow the aging process using food, primarily basic food stuffs - milk and meat, enriching them with certain substances which are of vital importance to our health. One of the ways is use of functional food which should contain not only its main nutritive value but also such ingredients which have impact on improvement of general health condition, i.e. they have preventive and therapy effect. In this paper, a review of the significance of omega-3 fatty acids in human nutrition is presented. As essential substances they cannot be synthesized in the organism, but have to be introduced through diet. Also, the significance of some essential omega-6 fatty acids as well as their mutual relation, are presented. The role of omega-3 fatty acids in animal nutrition is also pointed out in this paper, introduced or consumed by animals either by grazing or as diet supplement, which influence improvement of their production, reproduction and health performances.Život savremenog čoveka u urbanim uslovima karakteriše nekretanje kao osnovni uslov zdravlja, prisustvo velike količine aditiva i rezidua pesticida u hrani biljnog i animalnog porekla, zagađeni vazduh i voda. Ako se tome doda i prisustvo oksidativnog stresa kao deo normalnog metabolizma koji se dešava pri razlaganju hranljivih materija, pri čemu se oslobodi velika količina slobodnih radikala, koje organizam u ovakvim uslovima često nije sposoban da potpuno neutrališe, dolazi do narušavanja homeostatskih mehanizama koje često dovode do narušavanja zdravlja pa i do najtežih bolesti. U ovakvim složenim uslovima življenja, izazov nauke je da pronađe načine kako da putem hrane, pre svega osnovnih životnih namirnica mleka i mesa, obogaćujući ih pojedinim materijama koji su od vitalnog značaja za naše zdravlje, utiče na sprečavanje bolesti i usporavanje procesa starenja. Jedan od načina je i korišćenje funkcionalne hrane koja pored osnovne hranljive vrednosti treba da sadrži i takve sastojke koji utiču na popravljanje opšteg zdravstvenog stanja, odnosno deluju preventivno i terapeutski. U radu je na revijalan način predstavljen značaj omega-3 masnih kiselina u ishrani ljudi koje kao esencijalne materije ne mogu da se sintetišu u organizmu, već moraju da se unesu putem obroka. Takođe, ukazano je i na značaj pojedinih esencijalnih omega-6 masnih kiselina kao i međusoban odnos ovih dveju kiselina. Pored toga, istaknuta je uloga omega-3 masnih kiselina u ishrani životinja koje ih unose ili putem paše ili kao dodatak obroku, a one utiču na popravljanje njihovih proizvodnih, reproduktivnih i zdravstvenih performansi

Ishrambeni faktori koji utiču na poboljšanje 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 veći značaj dobijaju programi tkz. funkcionalne hrane animalnog porekla koja ima za cilj da obezbedi osnovne ishrambene potrebe kao i neophodne hranljive materije koje će preventivno i terapeutski delovati na pojavu bolesti. U radu je na revijalan način predstavljena mogućnost promene sadržaja pojedinih esencijalnih supstanci (vitamina, organskih formi pojedinih mikrolemenata, nezasićenih masnih kiselina) putem ishrane goveda, što dovodi do povećanja njihovog sadržaja u mleku i mesu. Takođe, predstavljene su ishrambene preporuke koje su rezultat savremenih istraživanja čija primena utiče na popravljanja proizvodnih i reproduktivnih performansi životinja

Milk with functional food properties

This paper presents the results reflected on obtaining the milk enriched with omega-3 fatty acids. As source of omega-3 fatty acids, product of French company Vitalac called "TradiLin", was used. Trial was carried out on 20 trials (T) and 20 control (C) cows of Simmental breed and it lasted 80 days. Average content of omega-3 in trial and control group was 0.586 and 0.284 g/100g of extracted fat (P≤0.01), whereas content of omega-6 in same order of treatments was 3.141 and 3.011 g/100g of extracted fat (P≤0.05). Ratio omega-6/omega-3 fatty acids of 10.602 (control) was declined to 5.360 (trial), which is considered to be desirable from the aspect of nutrition with milk as functional food. Also, in other milk final product called "mladi kajmak", obtained by taking off milk fat from the surface of heat treated and cooled milk, content of omega-3 in trial and control group showed the same trend, 0.76 and 0.41 g/100g of extracted fat (P≤0.01), whereas content of omega-6 were 3.90 and 3.79 g/100g of extracted fat (P≤0.05). Ratio omega-6/omega-3 in control group was reduced of 9.24 to 5.10, which are considered to be extremely favourable. Chemical constituents of milk, somatic cell count as well as total plate count showed no differences between groups (P>0.05). Also, investigated treatment had no effect on changes in biochemical blood parameters

Proizvodnja junećeg mesa sa svojstvima funkcionalne hrane

In this study the effects of 'Tradi-Lin' as a source of omega-3 fatty acids (FA) in diets for fattening cattle were presented. 'Tradi-Lin' produced from flax seed had 58% omega-3 and 15% omega-6 fatty acids of total polyunsaturated fatty acids (PUFA). Trial was carried out on three groups of finishing beef cattle (C, T1 and T2) with 15 heads in each and was lasted 60 days. The diets used based on maize silage and concentrate mixture. Cattle received 0, 300 and 700 g of 'Tradi-Lin' per day, respectively. At the end of trial heads were slaughtered and major parameters of the chemical composition and meat quality were determined. The results indicated that were no differences in saturated (50.85; 50.21; 50.34%) and unsaturated (49.15; 49.79; 49.66%) FA between treatments in intramuscular fat of the m. longissimus dorsi but 'Tradi-Lin' influenced the changes in structure of intramuscular fat and increased PUFA from 4.91 (C) to 5.54 (T1) and 7.31% (T2) ( P (lt) 0.05). The increase of omega-3 FA from 0.36 (C) to 0.60 (T1) and 0.76% (T2) must be pointed out, ( P (lt) 0.05). The omega-6 FA were also increased from 4.51 (C) to 4.94 (T1) and 6.22% (T2) (P>0.05) but omega-6: omega- 3 ratio was reduced from 12.25 (C) to 8.22 (T1) (P (lt) 0.05) and 8.62(T2), (P (lt) 0.01). Trans unsaturated FA which are undesirable were decreased from 3.37% (C) to 2.43% (T1) and 2.36% (T2)(P (lt) 0.05). From nutritional aspect those results have a great importance, having in mind that omega-3 FA have a vital role in human health.U radu su predstavljeni efekti korišćenja proizvoda 'Tradi-Lin' kao izvora omega-3 masnih kiselina u obrocima junadi u tovu. Proizvod 'TradiLin'dobijen je termičkom obradom semena lana, sadrži 58% omega-3 i 15% omega-6 masnih kiselina od ukupno polinezasićenih masnih kiselina (PUFA) i predstavlja patent francuske firme Vitalac. Ogled je izveden na tri grupe simentalske rase junadi (C, T1 i T2) sa po 15 grla u svakoj, u periodu dva meseca pred klanje. Obroci za sve grupe junadi bili su potpuno identični i bazirani na silaži cele biljke kukuruza i smeši koncentrata. Jedina razlika bila je ta što su grla pored osnovnog obroka dobijala 0, 300 i 700 g 'Tradi-Lin' -a dnevno, respektivno. Na kraju ogleda grla su zaklana i određeni su najvažniji parametri hemijskog sastava i kvaliteta mesa. Dobijeni rezultati ukazuju da u intramuskularnoj masti leđnog dela M. longissimus dorsi (MLD) nije postojala razlika u sadržaju zasićenih (50,89; 50,21; 50,32%) i nezasićenih (49,15; 49,79; 49,66%) masnih kiselina među ispitivanim tretmanima (C, T1 i T2). Međutim, dodavanje 'TradiLin'- a uticalo je na promenu strukture intramuskularne masti u korist povećanja PUFA od 4,95 (C), na 5,98 (T1) odnosno 7,31% (T2) (P (lt) 0.05). Treba posebno istaći povećanje sadržaja omega-3 masnih kiselina sa 0,36 (C) na 0,60 (T1) odnosno na 0,76% (T2), (P (lt) 0,05). Jednovremeno povećao se sadržaj omega-6 masnih kiselina od 4,51 (C) na 4,94 (T1) odnosno 6,22% (T2) (P>0,05) a odnos omega -6/omega-3 smanjen sa 12,25 (C) na 8,22 (T1) (P (lt) 0,05) i 8,62 (T2), (P (lt) 0,01). Sadržaj trans nezasićenih masnih kiselina koje su nepoželjne smanjen je sa 3,37% (C) na 2,43% (T1) (P (lt) 0,05) odnosno 2,36% (T2). Dodavanje 0,7 kg ovog preparata u obroke u zadnjih dva meseca tova potpuno je ekonomski opravdano jer utiče na zanemarljivo povećanje cene u odnosu efekte koji se dobijaju. Sa nutricionističkog aspekta ovi rezultati imaju veliki značaj imajući u vidu da omega-3 masne kiseline imaju vitalnu ulogu u očuvanju zdravlja ljudi

Uticaj nivoa primene selekcijskih i odgajivačkih kriterijuma kao faktora održivog ovčarstva na proizvodne osobine ovaca u ekstenzivnom sistemu gajenja

For the purpose of realization of the project of development of sustainable sheep production systems, in this paper, the major influences on production parameters of sheep in conditions of Stara Planina Mountain are investigated. Using the knowledge of gene effects, with good breeding programs, it is possible to realize, with more or less success, planned annual genetic progress of traits which are of interest to the breeders. This relates first of all on gain of lambs and milk yield in sheep. As already known, traits of body development and milk production vary depending on the factors of hereditary nature, but also factors of the environment. Therefore, the level of application of selection-breeding criteria is of great practical importance, which is confirmed also in this paper, and level of significance was statistically confirmed. Also, for complete creation of the program of improvement of sheep milk and meat production it is important to be aware of the effect of the breed itself, as well as of type of birth on production parameters, which was taken into consideration during investigation, processing and presentation of data in this paper. Obtained results show that majority of observed factors had significant effect on realized production of sheep.Za razvoj održive ovčarske proizvodnje, između ostalog, neophodna je primena visokih kriterijuma selekcije i odgajivanja. Cilj ovog rada je da ukaže na praktičan značaj nivoa primene kriterijuma selekcije i odgajivanja u proizvodnji mesa i mleka ovaca u ekstenzivnom sistemu gajenja na Staroj planini. Proizvodnja mesa i mleka ovaca na Staroj planini je tradicionalna i istorijski posmatrano, uglavnom je zasnovana na gajenju pirotske pramenke, kao lokalne populacije u ekstenzivnim proizvodnim sistemima. Ova rasa kao i većina lokalnih populacija poseduje solidan genetski potencijal za prirast jagnjadi i mlečnost ovaca, ali da bi se taj potencijal ispoljio, potrebna je primena viših kriterijuma selekcije i odgajivanja, što uglavnom nije slučaj. Pored pramenke od druge polovine XX veka na području pirotskog dela Stare planine uvedena je u primenu i nova populacija-pirotska oplemenjena ovca. Ona se takođe u većini slučajeva gaji kao i pirotska pramenka, mada ove dve rase u genetskom smislu imaju veoma malo zajedničkog. Kao što je poznato, osobine telesnog razvoja i mlečnosti ovaca variraju u zavisnosti od mnogih faktora nasledne prirode ali i različitih spoljnih uticaja. Zato je nivo primene selekcijsko odgajivačkih kriterijuma, od velikog praktičnog značaja, što potvrđuju i rezultati istraživanja u ovom radu, a što je takođe i statistički potvrđeno. Pored toga za kompletno kreiranje programa unapređenja proizvodnje mesa i mleka ovaca, značajno je poznavanje uticaja same rase, kao i tipa rođenja na proizvodne parametre, o čemu se tokom istraživanja, obrade i prikazivanja dobijenih podataka vodilo posebno računa. Dobijeni rezultati istraživanja pokazuju da je većina posmatranih faktora imala značajan uticaj na ostvarenu proizvodnju.

Uticaj vremena zrenja i CaCl2 na kvalitet junećeg 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 četiri mišića (M. longissimus dorsi, M. semimembranosus, M. semitendinosus, M. biceps femoris) uzetih od pet junadi (melezi domaće šareno goveče x limuzin), prosečne mase pred klanje 587 kg. Na svim mišićima 24 sata posle klanja obavljena je senzorna ocena i određeni su: pH vrednost, boja, sposobnost vezivanja dodate vode, kalo kuvanja i mekoća (početne vrednosti). Ostatak svakog mišića podeljen je na 6 delova od kojih su po 3 upakovani u plastičnu foliju (kontrolni uzorci), a ostala 3 dela su potopljena u rastvor koji sadrži 0,4% CaCl2 i 0,4% NaCl i upakovani u plastičnu foliju. Ovako pripremljeni komadi mesa ostavljeni su pri temperaturi od + 40C 7, 14 i 21 dan na zrenju. Posle isteka zadatog vremena urađena su na komadima od svih mišića navedena ispitivanja.Utvrđeno je da se pH vrednost tokom zrenja povećava i da u mesu koje je upakovano u plastičnu foliju posle 14 dana zrenja dospeva u oblast kad je meso neupotrebljivo, dok je povećanje pH vrednosti kod mesa čije 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 početno stanje, dok je boja mesa čije se zrenje odvijalo u rastvoru soli bila statistički značajno 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 statistički značajno bolja (P (lt) 0,05) u poređenju sa početnim stanjem, dok je kod mesa čije se zrenje odvijalo u rastvoru soli i posle 21 dan bila na nivou početnog stanja. Kalo kuvanja kod kontrolnih uzoraka bio je manji u poređenju sa vrednostima na početku ogleda dok je kod mesa potopljenog u rastvor soli bio veći. Mekoća mesa kod kontrolnih uzoraka bila je statistički značajno bolja nakon 14 dana zrenja (kad je meso bilo neupotrebljivo) dok je kod mesa potopljenog u rastvor soli bila statistički visoko značajno bolja posle 14 i 21 dan. Prema senzornoj oceni kontrolni uzorci mesa nakon 14 dana zrenja postaju neupotrebljivi, dok je meso čije se zrenje odvijalo u rastvoru CaCl2 i NaCl i nakon 21 dan zrenja senzorno veoma prihvatljivo

Osobine i sastav trupa junadi domaće šarene rase različitih težina pred klanje

Objective of this research was to determine the slaughter properties and carcass composition of carcass sides derived from young cattle of Domestic Spotted breed, of pre-slaughter weights of 500 (group A) and 600 kg (group B). Heavier cattle had higher share of kidney fat in carcass, whereas the share of offals showed no significant differences. Statistically significant difference was registered only in share of toungue (P lt 0.05), that was higher in cattle of group A. Share of extra/premium (tenderloin), I category (round) and II category (loin, back, shoulder) showed no significant differences between groups of cattle. Statistically significant difference (P lt 0.05) was established in the share of III category carcass parts. Share of forearm and chest was significantly higher in lighter cattle (3.55% and 7.95%) compared to heavier animals (2.89% and 6.33%), whereas the share of subshoulder was considerably lower in group A (6.89%) compared to cattle of group B (9.73%). Data obtained by dissection of main carcass side parts differed significantly in regard to the share of muscle tissue in round and belly, that was significantly higher in cattle of group A (P lt 0.05). Share of fat tissue (subcutaneous and intermuscular) was higher in cattle of group B in almost all carcass side parts, however, statistically significant difference between groups was determined only in round, back, neck and subshoulder. Also, share of bones in chest differed statistically significantly (P lt 0.05) and it was higher in group A (20.09%) compared to cattle of group B (15.52%).Cilj ovog istraživanja bio je da se utvrde klanične osobine i sastav polutki junadi domaće šarene rase, zaklanih pri dostizanju prosečne težine od 500 (grupa A) i 600 kg (grupa B). Teža junad su imala veći udeo bubrežnog loja u trupu, dok se udeo iznutrica nije značajno razlikovao. Statistički značajna razlika je pronađena samo u udelu jezika (P lt 0.05), koji je bio veći kod junadi grupe A. Udeo delova ekstra (biftek), I kategorije (but) i II kategorije (slabine, leđa, plećka) nisu se značajno razlikovali između grupa junadi. Statistički značajna razlika (P lt 0.05) je pronađena u udelu delova III kategorije. Udeo podlaktice i grudi bio je značajno veći kod lakših (3.55% i 7.95%) u odnosu na težu junad (2.89% i 6.33%), dok je udeo potplećke bio znatno niži kod junadi grupe A (6.89%) u odnosu na junad grupe B (9.73%). Podaci dobijeni disekcijom osnovnih delova polutke su se statistički značajno razlikovali u udelu mišićnog tkiva u butu i potrbušini, koji je bio značajno veći kod junadi grupe A (P lt 0.05). Udeo masnog tkiva (potkožnog i intermuskularnog) je bio veći kod junadi grupe B kod gotovo svih delova polutke, međutim, statistički značajna razlika između grupa je pronađena samo kod buta, leđa, vrata i potplećke. Takođe, udeo kostiju grudi se statistički značajno razlikovao (P lt 0.05) i bio je veći kod junadi grupe A (20.09%) u poređenju sa junadima grupe B (15.52%)

Ocena telesne kondicije visokomlečnih krava

Problems which relate to production, health and reproduction in herds of high yielding cows very often occur due to insufficient knowledge and monitoring of energy reserves in cow organisms. Many researches and practical experiences in this field indicate significant relation between body condition and achieved results in production. Body condition of heads of cattle in certain stages of production cycle is important parameter of applied nutrition, but also entire technological procedure. In countries with developed cattle production, evaluation of body condition has for several years been main component of production practice on farms. It is considered that condition is very reliable indicator of the nutrition status and energy balance in the organism. Body condition score is subjective and practical method which enables precise assessment of deposited fat in the cow organism by observing and touching previously determined body regions and fields. There is considerable variability of the condition of cows in different stages of production cycle. Body condition of high yielding cows often comes out of the frame of optimal values for certain stage of production cycle. Decrease of production, disorders in health condition and fertility of cows indicate the nature of relation between inadequate body condition and stated problems. Shape and strength of the relation between production results and body condition score confirms its reliability. This is all indication of the need for wider application of this evaluation system. Based on body condition score, beside other important factors in the production cycle, there is realistic possibility to achieve more efficient production of milk from the aspect of energy. Main purpose of this paper was to present how the application of methods for body condition score and its significance for production practice can be functional.Postojeći problemi u proizvodnji mleka, rezultatima reprodukcije i zdravstvenom stanju visokoproizvodnih krava mogu da se dovedu u vezu sa primenjenom tehnologijom ishrane. Važno pitanje u tehnologiji ishrane visokomlečnih krava predstavlja količina raspoložive energije (hrana, depoi masti, mišići) u ključnim fazama proizvodnog ciklusa (period zasušenja i rane laktacije). Deficit energije u kritičnim periodima proizvodnog procesa može da dovede do ozbiljnih poremećaja u proizvodnji, zdravlju i reprodukciji U početnoj fazi proizvodnje mleka najkritičniji je period maksimalne dnevne proizvodnje. Negativan bilans energije najizraženiji je u vrhu laktacije. Visok gubitak energije na račun telesnih rezervi predstavlja veliko opterećenje za metabolizam krava. Obezbeđenje adekvatne količine energije je složen uslov za svaku fazu proizvodnog ciklusa. OTK je subjektivan metod koji vizuelno i opipavanjem vrednuje količinu potkožne telesne masti. OTK je koristan alat za upravljanje mlečnim stadom. Idealna telesna kondicija je rang koji je u funkciji toka i faze laktacije. Procena rezervi energije u organizmu utvrđena preko OTK u osnovi predstavlja hranidbeni status grla vrednovan preko deponovanog masnog tkiva, pri čemu telesni okvir i masa grla imaju sekundaran značaj. Jedan od sistema za OTK krava koji je značajan za praksu je američki Virdžinija sistem modifikovan po Edmodsonu. Sistem za OTK kreiran je u obliku mape (karte) za ocenu visokomlečnih krava. Mapa je precizno pripremljena za svaki telesni region i polje koji se može smatrati važnim u dodeli ukupne OTK krave. Tri velika telesna regiona (slabine, karlica i koren repa) podeljena su osam polja na telu krave (slabine imaju četiri polja; karlica ima tri polja; koren repa ima jedno polje). Svako telesno polje se posebno ocenjuje i koristi kao pokazatelj telesne kondicije. Svako grlo ocenjeno je individualno za promene nivoa ocene duž skale od 1 do 5. Kontinuirano se koristi povećanje od 0,25 delova poena. Ceo sistem OTK funkcioniše sa 17 nivoa u okviru ukupne skale ocena posmatrane u intervalu od minimalne ocene u iznosu 1 i maksimalne u iznosu 5. Ocena 1 pokazuje mršavu kondiciju. Ocena 5 pokazuje izrazito tovnu kondiciju. Svaka faza proizvodnog ciklusa ima svoju optimalnu ocenu. Pod normalnim uslovima krave treba da gube telesnu kondiciju najviše od 4 do 6 nedelja. U skromnim vrednostima telesna kondicija postepeno se vraća u periodu od 7 do 12 nedelje. Krave u prvih od 100 do 120 dana laktacije treba da imaju ocenu između od 2,50 do 3,25. Ocena telesne kondicije od 200 dana laktacije do perioda zasušenja treba da je između 2,75 i 3,50. Ishrana u periodu zasušenja treba da osigura ocenu između 3,25 i 3,50. Mogućnost vrednovanja energetskog (hranidbenog) statusa i efikasnosti ishrane visokomlečnih krava pomoću OTK preporučuje ovaj sistem za praktičnu primenu u tehnološkim programima na govedarskim farmama

Neki od faktora koji utiču na pravilnu ishranu krava u periodu zasušenja

In order to ensure high milk production and provide good reproductive performances of high yielding cows, in properly balanced diets in dry period beside major nutritive substances it is necessary to include certain additives such as yeast cells, organically bound selenium and chromium in order to overcome problems in so called transitional period. At the same time, it is very important to correct during dry period all omissions and mistakes from previous lactation, primarily correcting of body condition of cows. Providing of mentioned prerequisites is guarantee not only for preservation of good health condition but also for improvement of quality of meat and milk.Da bi se obezbedila visoka proizvodnja mleka i osigurala dobra reprodukcija kod mlečnih krava, neophodno je da se pažljivo proceni ceo proizvodni ciklus, a može se sa sigurnošću reći da postoji period od 100 dana koji ima izuzetan značaj za ceo tok buduće proizvodnje. Ovaj period koji se naziva tranzicioni ili popularno "100 dana ugovora" obuhvata period 30 dana pre i prvih 70 dana posle telenja. Ukoliko se u ovom periodu primeni savremena tehnologija ishrane i odgajivanja može se očekivati: rođenje zdravog teleta i krave koja je zdrava u toku tranzicionog perioda; maksimum u proizvodnji mleka; kontrolisani gubitak telesne mase i visoka plodnost od prvog osemenjavanja. Postizanje ovakvog uspeha tesno je povezano sa samim činom zasušenja pa sve do perioda do prvog osemenjavanja. U radu su na revijalan način predstavljeni neki od ishrambenih faktora koje treba uključiti u obroke zasušenih krava kao što su ćelije kvasca, organski selen, organski hrom uz jednovremeno postizanje optimalne telesne kondicije kako bi se obezbedile optimalne proizvodne i reproduktivne performanse visokomlečnih krava

Primena održivih sistema za proizvodnju mleka na malim farmama

In this paper current situation is analyzed and sustainable systems introduced in production of milk on small farms. Old production systems used on farms were the reason why milk production wasn't profitable activity and therefore livestock production in mountainous regions had complete collapse and pastures remained almost entirely deserted. In population of Pirot Pramenka sheep and local Simmental population of cattle, our analysis of breed productivity shows that effects in milk production are bad. Application of sustainable systems of milk production would increase the milk yield and revive dairy livestock production. After application of new systems regarding of breeding and farm management, milk yield in sheep cows was increased in average by 12%.U ovom radu se analizira postojeća situacija i uvode održivi sistemi u proizvodnju mleka na malim farmama. Stari proizvodni sistemi koji se koriste na farmama su razlog zašto proizvodnja mleka nije bila profitabilna aktivnost, što je dovelo do kolapsa stočarske proizvodnje u planinskim oblastima I skoro napuštenih pašnjaka. U populaciji pirotske pramenke i lokalne simentalske populacije goveda, naša analiza produktivnosti pokazuje da rezultati u proizvodnji mleka nisu bili dobri. Primena održivih sistema u proizvodnji mleka bi povećala prinos mleka i oživela proizvodnju u stočarstvu. Nakon primene novih sistema odgoja i upravljanja, prinos mleka kod ovaca i krava je povećan u proseku za 12%