Scientific knowledge about the predispositions of Bosnian native breeds of sheep (Dubska) for the production of milk and milk products until recently were quite sparse and very scarce. Therefore, the aim of this study was to investigate the biochemical indicators and serum minerals, for monitoring the nutritional status. Until now subject research did not include testing of the effect of biochemical parameters and hormonal status of the blood of sheep on the quality of milk and milk products. Persistence of this connection is justified by the fact that most of the ingredients of milk just derived from the blood. The main objective of this research was to explore metabolic parameters of sheep’s blood, and their relative importance on the quality and quantity of milk components. The study included a total of 127 sheep blood samples from two different areas (Livno and Travnik) in summer feeding period (July, August and September). 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. In sheep blood serum, the concentration of biochemical parameters (glucose, cholesterol, triglycerides, total protein, albumin, urea, AST, ALT, AP, GGT, LDH, calcium, phosphorus and magnesium) and metabolic hormones (triiodothyronine, thyroxine, and insulin cortisol), and samples of milk: milk parameters (milk fat, lactose and protein) as well as fatty acid composition of the milk. The concentrations of blood biochemical parameters were determined by spectrophotometry with automated analysis with ready-made package of slides. Concentrations of metabolic hormones (T3, T4, cortisol and insulin) in the serum were determined by ELISA method. The percentages of fat, protein and lactose in milk were determined by infrared spectrophotometry. Fatty acids in milk were determined by gas chromatography (GC). Our research showed hypoglicemia, mild hypoproteinemia and hypoalbuminemia probably due to nutritional deificiencies during lactation period. Negative energy balance could be responsabile for changes found in the cholesterol concentration as well as in the activity of ALT, AST, GGT, LDH. Significant differences in milk fat and milk protein, as well as fatty acids composition were determined between localities and season sampling. In general, our results showed varriation of blood biochemistry and milk quality. Due to differencies in climate, botanical differences of soil and pasture these variations are considered to be acceptable. Statistical analysis was performed using the software package SPSS 15.00 (for biochemical paramters and parameters of milk) and 21.00 (for metabolic hormones and fatty acid composition of the milk).

espanolEl objetivo del presente estudio fue determinar el efecto de la duracion y la temperatura de almacena-miento en los globulos rojos y los globulos blancos, asi como el volumen de celulas empaquetadas en mues-tras de sangre de un control deslizante de orejas rojas de adultos sanos. Se recogieron muestras de sangre de seis controles deslizantes de orejas rojas adultos. Las muestras de sangre se analizaron inmediatamente despues del muestreo para obtener el valor de referencia (BV) del recuento de globulos rojos, el recuento de globulos blancos y el volumen de celulas empaquetadas. Posteriormente, la sangre se almaceno a 4°C y los analisis hematologicos exactos se realizaron despues de 24 h, 48 h y 72 h. Nuestra investigacion sobre muestras de sangre de resbaladero de orejas rojas mostro el mismo nivel de estabilidad para el recuento de globulos rojos y globulos rojos durante 72 horas de almacenamiento a 4°C y para PCV durante 48 horas. El manejo de las muestras de sangre, asi como la duracion del almacenamiento, pueden influir significa-tivamente en los resultados de las determinaciones hematologicas. En consecuencia, los resultados de las determinaciones hematologicas de muestras de sangre almacenadas o manipuladas incorrectamente pueden dar resultados enganosos. EnglishThe aim of present study was to determine the effect of storage duration and temperature on the red blood cells and white blood cells, as well as packed cell volume in blood samples from healthy adult red-eared slider. Blood samples were collected from six adult red-eared sliders. Blood samples were analyzed immediately after sampling to obtain the baseline value (BV) of red blood cells count, white blood cell count and packed cell volume. Afterwards the blood was stored at 4 C and the exact hematological analyses were performed after 24h, 48h and 72h. Our research on red-eared slider blood samples showed same level of stability for RBC and WBC count during 72 hours of storage at 4°C and for PCV during 48 hours. Handling of blood samples, as well as duration of storage can significantly influence the results of hematological de-terminations. Consequently, results of hematological determinations of improperly stored or handled blood samples can yield misleading results.

The aim of this study was to investigate liver function in dairy sheep during summer and consequences made by heat stress. The experiment was performed on 117 Pramenka sheep at two different locations (Travnik and Livno) during summer grazing period (July, August and September). Levels of serum enzymes were determined for alanine aminotransferase (ALT), aspartate aminotransferase (AST)), gamma-glutamyl transferase (GGT), alkaline phosphatase (AP) and lactate dehydrogenase (LDH). Enzyme activities resulted in significant (P<0.05) variation except GCT and a moderate increase followed by dcrease in activity, which is likely to be correlated with the energy balance of animals. Values of serum profile above reference range may indicate intense metabolic processesasaliver response toa negative energy balance. The results of this research couldbeused for the determination ofhealth status.

Species identification in food has become a prominent issue in recent years as the importance of consumer protection has increased. DNA-based species identification methods were developed by researchers in the last two decades, as these are reliable, accurate, and low-cost techniques for species identification in raw and processed food products as well. In our study, universal primers were designed to conserved regions of mitochondrial 12S rRNA. Amplicons were heat-denatured and a PCR single strand conformation polymorphism (SSCP) method was developed to identify cattle, buffalo, sheep, and goat DNA. Sensitivity of this technique was tested on DNA mixtures of cattle-sheep, cattle-goat, and cattle-buffalo and the threshold limit of cattle DNA was 5%, 5%, and 3%, respectively. One hundred and five cheeses were purchased and collected from Bosnian and Hungarian farmers, retails, and supermarkets to reveal fraud, 32 percent of them (34 cheeses) were found to be mislabelled by species.

Plan of research included two Pramenka sheep-breeding family farms producing Livno and Travnik cheese in the traditional ways. The experiment included 117 animals of the Pramenka strain. The serum concentrations of the minerals (calcium, phosphorus and magnesium) were followed over time. Based on the physical-chemical analysis of the sheep milk, we evaluated the milk parameters (milk fat, protein and lactose) and cheese parameters (dry matter, moisture, grease and pH) that can be indicative of the cheese milk quality. The aim of the study was to determine the effect of the serum minerals to the sheep milk quality, and the Livno and Travnik cheese quality, being the final products. Blood, milk and cheese samples were taken in the summer during the summer grazing of sheep. The results were analyzed using the software package/Program SPSS 15.00. Differences were considered statistically significant at p <0.05. Influence of serum minerals on the quality of milk and cheese was determined by calculating the correlation factor. Analysis of mineral blood components and basic milkand cheese parameters showed variations, wich may be acceptable considering the influence of lactation, climate and botanic quality. Keywords: sheep, mineral components of serum, milk, cheese, correlation