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).
The aim of this research was to examine physicochemical parameters of finished and semi-finished meat products: minced meat (beef, pork and mixed meat) and raw formed meat products (ćevapi, patties/burgers and sujuk sausages), and to determine quality parameters of these products on the Bosnia and Herzegovina market. Examined parameters included: protein content, fat, collagen in meat proteins and salt (NaCl). We analysed 282 samples of these products and found deviations with regard to the applicable Ordinance on minced meat and semi-finished and finished meat products of “The Law on Food of Bosnia and Herzegovina” in all parameters, except salt (NaCl). The majority of deviations referred to the content of collagen in meat proteins, with as much as 21.98 % of examined samples in violation of the applicable legislation.
Common feeds usually contain essential minerals but often in insufficient amounts or in suboptimal ratios. Beside basic feeds, animals require dietary mineral supplements in order to maintain good health and production, especially if kept in confinement permanently. Adequate mineral uptake together with food and water intake represents one of the basic requirements for successful animal production. Animal feeding practice uses numerous mineral supplements to provide calcium. Limestone (calcium carbonate) is the most widely used out of them all. The aim of this paper was to examine the variability in composition of limestone for animal feeds produced in B&H in relation to the current national Regulations on Animal Feed. Content of calcium (Ca) was determined in 71 samples of limestone, content of magnesium (Mg) in 56, and content of iron (Fe) in 29 samples. All samples originated from two B&H producers. Minerals Ca, Mg and Fe were determined by flame atomic absorption spectrophotometer. The results showed that the composition of limestone for animal feeds varied widely in relation to the current Regulations on Animal Feed. Content of Ca ranged from 22,8% to 39,78%, and content of Mg from 0,13% to 12,28%. Key words: limestone, calcium, magnesium
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