Abstract This study aimed to investigate the effects of dietary supplementation with modified-hen-egg-yolk on plasma lipids and lipoprotein profiles in rats. During the four-week-experiment, 64 Wistar rats were divided into four groups of 16 (eight of both sexes), and fed commercial rat food (group C); food containing 70% commercial rat mixture and 30% freshly cooked egg yolk originating from laying hen eggs fed with 3% fish oil (group F); 3% palm olein (group P), or 3% lard (group L). The cooked egg yolk in the rat diet affected the concentrations of plasma total and LDL-cholesterol in males of the P and L groups. Cholesterol and total fat in the diet did not have a hypercholesterolemic effect on their own, but when in combination with fatty acid composition, they could contribute to an increase in plasma total and LDL cholesterol concentrations in rats. HDL-cholesterol was the most resilient plasma lipoprotein of rats to dietary treatments in our experiment. Compared to the control group, the addition of hen egg yolk to the rat diet regardless of its quality, adversely affected the values of HDL-C/TC and HDL-C/LDL-C in both males and females.

The aim of this research is to develop a functional food and halal Omega 3 eggs by dietary manipulation of laying hens as well as to investigate the influence of nutrient composition on egg yolk content of PUFAs. The research was conducted on the farm Pećigrad, Velika Kladuša, which has 21,162 laying hens, with an egg production rate of 70%. Laying hens were fed with halal and NON GMO feed mixtures from three suppliers. Omega 3 eggs contained 318 mg of Omega 3 PUFAs, which is 6 times more than the standard eggs. The n-6:n-3 PUFAs ratio was 18.4:1.9=9.9 in egg yolks of laying hens fed with standard feed mixture, while in egg yolks produced by laying hens fed with feed mixture enriched with flaxseed this ratio was 17.8:5.3=3.4. Consumption of eggs with the latter n-6:n-3 ratio can prevent cardiovascular diseases and provides the intake of RDA of Omega 3 FAs. Traceability and established HrCCP in the chain of suppliers, in processes of primary and industrial production, application of good practices, sustainable development resulted in halal products with additional functional properties.

The exposure of the body to stress, regardless of whether it comes from physical, chemical or emotional stimuli from the environment, causes an inadequate adaptation of the organisms which can contribute to the development of various diseases. Abnormally high blood concentrations of cortisol, known as stress hormone, lead to the development of a hormonal disorder called hyperadrenocorticism or Cushing’s syndrome. In the majority of cases, Cushing’s syndrome is diagnosed when symptoms are apparent, and screening endocrinological test confirms the existence either of increased cortisol production or decreased sensitivity of the hypothalamic-pituitary-adrenal axis to negative glucocorticoid feedback. In our research, we examined a total of 23 male and 7 female dogs that were suspected to have Cushing’s syndrome, based on history and clinical signs. A total of 15 male and 5 female dogs were positive for Cushing’s syndrome (HAC group), whereas the remaining dogs were used to form non-HAC group. Using the apparatus IDEXX “Vet Test 8008”, the following biochemical parameters were determined: glucose, urea, creatinine, phosphorus, calcium, total protein, albumin, globulin, alanine aminotransferase, alkaline phosphatase, bilirubin, cholesterol, and amylase. Regarding haematological parameters, the following parameters were investigated: erythrocytes, leukocytes, platelets, erythrocyte indices (MCV, MCH, MCHC, RDW), white blood cell count, haemoglobin and haematocrit, using “Laser cite vet lab Station” (IDEXX). No significant differences in haematological and biochemical blood parameters were noticed between the HAC and the non-HAC group of dogs. However, dogs suffering from Cushing’s syndrome had a higher value in the number of erythrocytes compared to the control group. The finding that has to be payed attention to is the difference in platelet count between the control group of dogs and dogs suffering from Cushing’s syndrome.

Amina HRKOVIĆ-POROBIJA*, DVM, PhD, Assistant Professor (Corresponding author, e-mail: amina. hrkovic@vfs.unsa.ba), Aida HODŽIĆ, DVM, PhD, Full Professor, Husein OHRAN, DVM, Teaching Assistant, Nejra HADŽIMUSIĆ, DVM, PhD, Assistant Professor, Dinaida TAHIROVIĆ, DVM, MSc, Research Fellow, Almira SOFTIĆ, DVM, PhD, Associate Professor, Lejla VELIĆ, DVM, PhD, Associate Professor, Aida KUSTURA, DVM, PhD, Associate Professor, University of Sarajevo, Veterinary faculty of Sarajevo, Bosnia and Herzegovina; Vinko BATINIĆ, DVM, PhD, Teaching Assistant, University of Mostar, Faculty of Agriculture and Food technology, Mostar, Bosnia and Herzegovina Abstract The indigenous Travnik (Vlasic) cheese is produced in central Bosnia in the area of Mt. Vlasic. This cheese belongs to the group of white soft cheeses, ripened in brine under anaerobic conditions, and made from raw, thermally untreated sheep’s milk. The production technology is very simple and is adapted to mountainous conditions. Cheese is an important source of essential nutrients, in particular proteins, fat, vitamins and minerals. The aim of this study was to determine the concentration of macroelements (Ca, Na, K, Mg, P) and microelements (Zn, Fe, Cu) in 15 samples of Travnik sheep cheese using the atomic absorption spectrometry (AAS) and ultraviolet–visible spectrometry (UV-VIS) methods. A tendency of increasing Mg and K, Fe and Ca, Fe and Mg, and Fe and P was determined in the examined samples, but without statistical significance. The correlation coefficient values showed statistical validity at the level of high significance of differences (P<0.01).

Abstract Leptin, a biomolecule secreted by adipose tissue, enchances productivity in cattle, especially affecting milk traits. The aim of this study was to detect leptin gene polymorphism on exon 3 (A59V locus) and intron 2 (SAU3AI locus) in the endangered population of autochtonous Busha cattle and associations with milk traits. The study included 46 cows: 36 Busha and 10 half-bred. Milk analyses comprised determination of somatic cell counts, fat, protein, lactose, total solids and solids-not-fat (SNF) concentrations and freezing point depression (FPD). Polymorphisms were determined by PCR-RFLP technique. A single A59V genotype (CC) was affirmed, and two SAU3AI genotypes, AA and AB, with frequencies of 78.26% and 21.74%, respectively. Comparing the obtained results for chemical characteristics of milk between cows with AA and AB, no significant differences were found, except for SNF content and FPD values. Cows with AA genotype had significantly lower (p=0.021) average SNF content (8.74%) in milk compared to the average SNF content (9.28%) in those with genotype AB, while cows with genotype AA (−0.54°C) had significantly higher (p=0.004) average FPD values than those with AB genotype (−0.58°C). The absence of BB genotype and significant differences in the investigated functional traits between two SAU3AI genotypes and the absence of A59V polymorphism (presence of only CC genotype) show that the Busha cattle breed, although being an autochtonous low-producing native breed used for meat and milk production, harbours polymorphism on gentic markers characteristic of high production dairy cows.

During its 132-year production, the characteristics of Livno cheesechanged, first because of the transition from sheep to cow’s milk, or their mixture.Livno cheese is specific primarly due to the presence of a specific plant cover inmountain area, climatic conditions and milk of autochthonous sheep. The purposeof this work is to determine the fatty acid composition of Livno cheese, with specialreference to the contenct of bioactive components that have a positive effect onhuman health, and to tracking any changes in their content depending on thesampling or feeding period. For the production of Livno cheese, which was sampledafter 90 days of ripening at ambient conditions, sheep’s milk was used, mentioningthat the cow’s milk was added in proportion (80:20), which is commonly used in thetraditional production of this cheese. Samples were analyzed by gas chromatographyin As Vitas laboratory in Oslo Innovation Center, according to the proceduredescribed in Luna and al. (2005). A total of 24 fatty acids were determined during thethree sampling periods (July, August and September) In cheese samples, saturatedfatty acid content (SFAs) was higher in relation to monounsaturated(MUFAs) andpolyunsaturated (PUFAs) fatty acids. The fatty acid composition of the tested cheesesamples is specific, because it contains fatty acids which have been proven to havean extremely beneficial effect on human health.

The study included a total of 127 sheep milk samples from two different areas (Livno and Travnik) in summer feeding period (July, August and September). Fatty acids in milk were determined by gas chromatography (GC). The animals were marked with the appropriate number of ear tags on the basis of which we always took samples from the same animals through different periods. Fatty acids in milk were determined by gas chromatography and the following fatty acids composition: butyric acid, caproic acid, caprylic acid, capric acid, stearic acid, oleic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, rumenic acid. The fatty acid content of sheep's milk in this study showed a tendency of variation, both within and between sampling areas, and characterized by its relatively high content of saturated fatty acid (SFA) during the period of harvest.