Introduction: Composite materials may be exposed to chemicals in food and beverages in the oral cavity, which can lead to changes in surface roughness. The aim of this in vitro study was to evaluate the surface roughness of two restorative materials after exposure to coffee and green tea followed by a dental bleaching procedure. Methods: For nanofilled composite and microhybrid composite, 15 samples each were fabricated. Five specimens from each composite were stored in instant coffee and green tea for 4 h a day. After 30 days of immersion, specimens received dental at-home bleaching, using 16% carbamide peroxide (CP), for 7 h a day. The control group was stored in deionized water for 30 days. Surface roughness was determined by profilometry 24 h after polymerization, after 30 days of immersion, and after bleaching. The data were analyzed using a t-test for paired samples and mixed analysis of variance, at a 0.05 significance level. Results: Neither beverages nor CP treatment significantly altered the surface roughness of the composites. There was no difference between the tested composite materials regarding roughness. Conclusion: Surface roughness of the microhybrid and nanohybrid composites was not modified by coffee, green tea, and subsequent whitening treatment.
There is no doubt that milk and dairy products have a high nutritional value. However, their current consumption is increasingly dependent on their dietary and health properties. It is noticeable that in recent years, increasing popularity is given to those dairy products that have a positive effect on the human body. The aim of this study was to determine the fatty acid composition of sheep's milk from the area of Livno and Travnik (Vlašić), with special reference to the content of bioactive fatty acids that have a positive effect on human health. The fatty acid composition of the tested milk samples was specific due to the content of fatty acids which have been proven to have an extremely beneficial effect on human health. Concentrations of most bioactive fatty acids varied between areas, and the differences were statistically significant for arachidonic, eicosapentaenoic, docosahexaenoic, and rumenic. Milk samples from the tested areas had an almost ideal ratio of n-6/n-3 fatty acids, which makes them very favorable foods from a health point of view.
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).
In Bosnia and Herzegovina, Montenegro, as well as in most Balkan countries, wool is a major environmental problem. After sheep shearing, farmers usually leave the wool at the shear sites, providing poorly degradable organic waste. The purchase price of such untreated wool is as low as its quality. By this research, we have tried to draw attention, from another aspect, to the quality of wool fibers of certain parts of the body, which is ultimately very important in the textile industry and in the selection of wool for further processing. The cuticle is made from cornfied cells, flakes, located on the surface of wool fibers. One of the significant roles of the cuticle is the protective. Namely, the cuticle protects the wool fibers from various external factors, whether mechanical or physic-chemical (such as ammonia evaporation in poorly maintained facilities, etc.), which can damage the fleece and thus make it less quality. We have found some differences in the flakes position and shape in the wool fibers we investigated, depending on part of the body from which they were sampled. However, by microscopic analyses of samples taken from the root of the tail, we have found that the flakes were much smaller and finer in structure than the arrangement and appearance of the cornified flakes from the rump. In this study, we have compared the appearance and arrangement of flakes of cuticle, which is very important in assessing the quality of wool and its further use as a raw material.
U Bosni i Hercegovini, Crnoj Gori, kao i vecini zemalja Balkana, vuna predstavlja veliki ekoloski problem. Nakon striže ovaca, farmeri obicno ostavljaju vunu na mjestima striže sto predstavlja tesko razgradiv otpad organskog porijekla. Otkupna cijena takve, netretirane vune je veoma mala kao i njen kvalitet. Istraživanjem smo pokusali skrenuti pažnju na kvalitet vunskih vlakana pojedinih dijelova tijela, sa jednog drugog aspekta, sto je u konacnici veoma bitno u tekstilnoj industriji i selekciji vune u daljoj preradi. Kutikulu cine orožale celije, ljuspice, koje se nalaze na povrsini runskih vlakana. Jedna od znacajnih uloga kutikule je zastitna. Naime, kutikula stiti vunsko vlakno od razlicitih vanjskih inzulta, bilo mehanickih, fizicko-hemijskih (kao sto je isparavanje amonijaka u lose održavanim nastambama i sl.), koji mogu ostetiti runo, te ga na taj nacin uciniti manje kvalitetnim. Na istraživanim uzorcima runskih vlakana ustanovili smo izvjesne razlike u položaju i obliku orožalih ljuspica, zavisno od dijela tijela odakle su uzorkovane. Međutim, mikroskopskom analizom uzoraka uzetih sa korijena repa, ustanovili smo da su ljuspice znatno manjih dimenzija, finije građe u odnosu na raspored i izgled rožnih ljuspica sapi. U radu smo komparirali izgled, raspored ljuspica kutikule, sto je veoma važno u procjeni kvaliteta vune, te njenoj daljoj upotrebi kao sirovine.
Article Details: Received: 2019-09-03 | Accepted: 2019-10-14 | Available online: 2019-12-31 https://doi.org/10.15414/afz.2019.22.04.138-143 The aim of the study was to determine the growth characteristics of three rabbit breeds (Czech Solver, CSo, n = 11; Czech Spotted, CS, n = 28; Blanc de Hotot, BH, n = 24) under small-scaled stock conditions as a basis for their potential meat performance. The body morphometric characteristics live weight (LW), head length (HL), body length (BL), ear length, thoracic circumference (TC) and body compact index TC/BL were recorded in growing rabbits from 21st to 91st day of their age. At the end of the trial, the highest LW value was recorded in the BH breed (2,700.0 g) as compared to the CSo and CS breeds, respectively (1,887.5 and 1,545.4 g). The values of the HL were significantly affected by a rabbit breed up to the 63rd day of their age (P <0.01). The highest values of BL and TC were found in the BH breed as compared to the CSo breed and also the CS breed (P <0.01). The BH breed showed also the longest ears (P <0.01) while the different dynamics of the ear growth among the evaluated breeds was found. Concerning the body compact index TC/BL, the growing rabbits of the BH breed showed wider body given by their musculature proportion as compared to the representatives of the CSo and CS breeds (P <0.01). Our findings suggest that the Blanc de Hotot breed possesses suitable growth and morphometric characteristics for intended meat production. References BLASCO, A. and OUHAYOUN, J. (1993) Harmonization of criteria and terminology in rabbit meat research. Revised proposal. In World Rabbit Science, vol. 4, no. 2, pp. 93–99. DOI: https://doi.org/10.4995/wrs.1996.278 DALLE ZOTTE, A., RICCI, R., SARTORI, A., LUKEFAHR, S. and PACI, G. 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The objective of this study was to investigate the effects of test mixture or probiotic addition to drinking water on the growth performance of broiler chickens. A total of 240 one-day-old Cobb 500 chickens were distributed into three groups with eight replicates in each (10 chickens in each replicate). The control group of chickens (C) were without treatment. The chickens in experimental group E1 were treated with the commercial probiotic Probios® and the chickens in experimental group E2 were treated with the test mixture (Lactobacillus acidophilus culture, inactivated baker’s yeast, C vitamin, lactose and glucose) prepared using the authors’ own recipe. Treatments of chickens were conducted during the first three days of life and for three days using the chickens’ vaccination drinking water. The experiment lasted for 42 days. Feed and water were offered ad libitum during the experiment. Body weight, daily feed intake, body weight gain, feed conversion ratio (FCR), carcass weight, carcass yield and European production index (EPI) were studied in this experiment. The addition of the experimental probiotic significantly increased (P<0.05) body weight gain at 21, 35 and 42 days of age, however, the probiotic Probios® improved body weight gain over the same period without any significant difference compared to the control group. FCR was significantly improved at 21 and 35 days of age in both E1 and E2 groups, but at the end of fattening the FCR was not affected. Feed consumption was not influenced by the treatments. The results obtained indicate that carcass weight significantly increased (P<0.05) in the groups of chickens treated by the test mixture or probiotic. It was concluded that addition of test mixture or probiotic improved body weight gain, feed conversion ratio, carcass weight and EPI.
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.
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