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.

Istraživanje autohtone proizvodnje Livanjskog i Travničkog sira ima za cilj očuvanje tradicije, organizirane proizvodnje i plasmana na tržišta izvan domicilne regije. Autohtoni sirevi su raznovrsnijeg okusa, arome i konzistencije u odnosu na industrijski proizvedene sireve, gdje je tehnologija definirana, a uvjeti proizvodnje kontrolirani. Nadmorska visina, kvalitetna voda i hrana nisu dovoljni čimbenici za trajno održavanje kvalitete autohtonih sireva. Na osnovi standardizacije tehnoloških postupaka proizvodnje može se proizvesti sir specifičnog obilježja. Cilj istraživanja bio je odrediti i komparirati ukupni dušik i dušične frakcije u dva autohtona sira – Livanjskom i Travničkom, ovisno o terminu uzorkovanja (srpanj, kolovoz i rujan). Za anlizu su uzorci sira uzeti nakon 90 dana zrenja u izvornim uvjetima okoline. U uzorcima sira određivan je ukupni dušik i dušične frakcije. Određivanje sadržaja ukupnog dušika (TN), kao i dušika topljivog u vodi pri pH 4,6 (SN-4,6) i 12% trikloroctenoj kiselini (TCA-SN) provedeno je metodom po Kjeldahlu. Vrijednosti TN, SN-4,6 i TCA-SN u uzorcima Travničkog sira bile su niže u odnosu na uzorke Livanjskog sira pri svakom terminu uzorkovanja. Najveće vrijednosti indeksa SN-4,6/TN i TCA-SN/TN kod oba ispitivana sira utvrđene su u sirevima proizvedenim od mlijeka prikupljenog tijekom rujna. Indeksi zrenja su bili viši u uzorcima Travničkog sira, što ukazuje na povećanu primarnu proteolizu u odnosu na Livanjski sir, to može biti rezultat specifičnosti biljnog pokrivača i ispaše ovaca na nižoj nadmorskoj visini.

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.

Tokom svoje 132-godišnje proizvodnje, karakteristike Livanjskogsira su se mijenjale, najprije zbog prelaska sa ovčijeg na kravlje mlijeko, odnosnonjihovu mješavinu. Livanjski sir svoju specifičnost može zahvaliti, prije svega,prisustvu specifičnog biljnog pokrivača planinskog područja, klimatskim uvjetima imlijeku autohtone ovce pramenke. Cilj ovoga rada je odrediti masno-kiselinski sastavLivanjskog sira, sa posebnim osvrtom na sadržaj bioaktivnih komponenti koje imajupozitivan efekat po zdravlje ljudi, kao i na praćenje eventualnih promjena u njihovomsadržaju u ovisnosti o periodu uzorkovanja, odnosno hranidbe. Za proizvodnjuLivanjskog sira, koji je uzorkovan nakon 90 dana zrenja u ambijentalnim uslovima,korišteno je zbirno mlijeko ovaca, uz napomenu da je ovčijem mlijeku dodavanokravlje, u odnosu (80:20) koji se uobičajeno koristi u tradicionalnoj proizvodnjiovog sira. Uzorci su analizirani gasnim hromatografom u laboratoriji „As Vitas“Oslo Innovation Centre, prema proceduri opisanoj u radu Luna i saradnici (2005).Ukupno su određene 24 masne kiseline, kroz tri vremenska perioda uzorkovanja(juli, august i septembar). U uzorcima sira, sadržaj zasićenih masnih kiselina (SFA)bio je veći u odnosu na mononezasićene (MUFA) i polinezasićene (PUFA). Sastavmasnih kiselina ispitivanih uzoraka sira je specifičan, jer sadrži masne kiseline zakoje je dokazano da imaju izuzetno povoljan efekat po ljudsko zdravlje.

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.

Microscopic analysis of the skin and cuticle of wool fibers in Dubska pramenka show different qualitative parameters. The research study included different parts of the body and the samples of the wool fibers from different regions of the body. Histological description shows difference in the basic structurers of the skin in Dubska pramenka. A very pronounced thin epidermis, while dermis and hypodermis are more developed on the samples from the shoulder. Cornified flakes-cuticle of the root of the tail was of a fine structure, and cornified flakes from the rump showed the features of the rough wool fibers. “Transitional form of cuticle” was dominant on the shoulder. The qualitative parameters have a significant influence on the overall quality of wool in general, and the research contributes to a greater usability value of the wool and development of livestock farming in areas in a broader sense.