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Publikacije (111)

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V. Pašić, S. Kalit, K. Salajpal, M. T. Kalit

The main indicators of hygienic quality of milk are the total bacterial count and the somatic cell count. The objective of this paper was to investigate the changes in the hygienic quality of milk due to implementation of the new system of milk payment in Bosnia and Herzegovina in the period of 2010-2013 as well as to determine the impact of season on hygienic quality of milk. The bulk milk samples were collected from milk producers from the whole area of Bosnia and Herzegovina who submit its milk to dairy industry. It was collected 53 363 milk samples which were analysed for the somatic cell count (SCC) and 52 999 milk samples for the total bacterial count(TBC). The results of research showed that the proportion of redeemed milk with the number of somatic cells lesser than 300 000/mL was significantly increased, as well as the proportion of milk producers who produce milk of EU quality (P<0.05). The season had a significant effect (P<0.05) on the SCC. Thus, in spring (April) the proportion of milk with the number of SC < 300 000/mL was significantly the highest (P<0.05) while the proportion of such milk in the autumn period was significantly lower (P<0.05). Significant linear increase (P<0.05) of the proportion of redeemed milk with the TBC < 200 000/mL was perceived. The change in the system of milk payment in Bosnia and Herzegovina resulted with significantly (P<0.05) increased proportion of producers who submit that’s kind of milk. Significantly lower proportion of milk in summer period with TBC < 200 000/mL was determined. It can be concluded that consistent appliance of existing regulations which determine the quality of milk, based on EU standards, leads to the improvement of hygienic quality of redeemed milk, as illustrated by the case of Bosnia and Herzegovina.

S. Kalit, I. Špehar, M. T. Kalit, K. Salajpal, D. Samaržija

In the traditional cheese production standardisation of milk is not a common procedure. The consequence of avoiding this step could be a lesser financial profit for the farm, due to reduced: proteins and fats utilisation, firmness of the curd and cheese yield. The aim of this preliminary study was to determine the effect of the milk standardisation on the chemical composition of Skripavac cheese and whey, as well as on the cheese yield. For the needs of the experiments, in the small scale dairy, 8 batches of Skripavac cheese were produced. The milk of each batch was divided into three categories: milk for cheese production without standardisation (control group) ; milk for cheese production with standardised ratio protein : fat = 0.9 : 1 by the addition of skimmed milk powder (SMP) ; milk for cheese production standardised to the ratio of protein : fat = 0.9 : 1, by skimming the part of milk fat. Adding of SMP or skimming the part of a cream had a significant effect on the content of fat (P < 0.01 ; P = 0.01) and proteins (P = 0.09 ; P < 0.01) in the cheese. The content of milk fat decreased after milk standardisation and the content of proteins increased in comparison to the control batch. Addition of the SMP did not result in a better utilisation of milk fat and proteins as expected, but the cheese yield increased significantly (P < 0.05) compared to the control cheese. Milk standardisation by skimming the part of the cream caused better utilisation of milk fat (P = 0.08), but the lower cheese yield resulted in the lesser utilisation of proteins and therefore in a lower cheese yield (P = 0.08). Milk standardisation by addition of SMP can provide the economic benefits in the production of traditional cheeses. On the contrary, the process of milk skimming can have a negative influence on the cheese yield due to the mechanical treatment of milk (separation), which is not usual in a traditional cheesemaking.

Sven Menčik, V. Vuković, Mario Modrić, M. Špehar, M. Ostović, V. Sušić, I. Štokovič, K. Salajpal et al.

Steroid hormones such as estrogen play a central role in postnatal female physiology and their effects are exerted through its receptors. The estrogen receptor gene is one of the first and most extensively investigated candidate genes for reproductive traits in pigs, especially for litter size. The aim of the study was to investigate the estrogen receptor gene polymorphism using endonuclease PvuII and its association with the number of stillborn (NSB) and number of mummified (NMUM) piglets in the first, second, third and subsequent parities and in overall parities. Topigs 20 sows (n=101) from 1st to 7th parities were analyzed. Estrogen receptor genotypes were detected by the polymerase chain reaction-restriction fragment length polymorphism method. Two alleles (A and B) were identified with three genotypes. Alleles (A and B) and genotype frequencies were determined. Comparison of observed and expected genotype frequencies was performed using the χ2-test and considerable deviation from Hardy-Weinberg principle was found. All data were analyzed using the General Linear Model. Statistical analysis showed a significant difference (P<0.05) in NMUM between the AB and BB genotypes in the third and subsequent parities. The statistical significance of differences between AA and BB genotypes tended to be lower (P<0.1) in the third and subsequent parities in NMUM. The sows with A allele had less NSB indicating a beneficial effect of this allele, unlike B allele in NMUM. The results obtained will contribute to the understanding of the effect of ESR genotype on NSB and NMUM and substantiate genetic evaluation of litter size traits in pigs.

Bruna Tariba, Dragica Šalamon, B. Roić, M. Benič, Nikica Prvanović Babić, K. Salajpal

Prevalence of Caprine Arthritis Encephalitis Virus (CAEV) and occurrence of clinical arthritis were investigated on 543 goats of French Alpine breed on six intensive production farms in North-Western Croatia. The aim of the study was to determine seropositivity to CAEV and to examine the occurrence of clinical arthritis in relation to CAEV seropositive goats. All goats were examined clinically and presence of arthritis was noted. The blood samples were tested for antibodies against CAEV using the immunoenzyme test. All collected data were cross-classified in two-way contingency tables. Of the total number of goats, CAEV was serologically confirmed in 50.8% and 31.6% of all goats were diagnosed with clinical arthritis. CAEV seropositive goats were 21.9% and they also expressed clinical signs of arthritis. Statistical tests confirmed positive association between clinical arthritis diagnosis and seropositivity to CAEV with Phi coefficient of 0.25 (P<0.01). Results suggest that serious eradication programs should be introduced in north western Croatian goat herds, but also that further investigations in all Croatian herds should be conducted and measures should be applied on all herds.

Kristijan Valkaj, S. Kalit, K. Salajpal, M. Zubović, T. Marković

Summary Turos cheese belongs to the group of fresh, acidic, dried cheeses, fl avoured with dried red pepper and cone shaped, produced in Međumurje region of Croatia and Hungary by Croats from Pomurje. Th e goal of this paper was to investigate the production procedure, physico-chemical properties and microbiological qulity of Turos cheese, whose production takes place on the family farms and in small dairy plants. Due to skimming the sour cream during the production at family farms a signifi cant part of milk fat was removed that resulted in a lower content of milk fat in traditional Turos cheese (P<0.01) in comparison to the Turos cheese produced at small scale dairy plant. A signifi cantly higher salt content (P<0.001) and pH value (P<0.05) was found in Turos cheese produced at family farms. Th e investigations have shown a signifi cant diff erence in height (P<0.0001) and in weight (P<0.05) in favor of the cheeses produced in small scale dairy plants. Microbiological analysis showed that all the analyzed cheeses met the requirement of hygienic conditions. Further analyses have shown the presence of yeasts and molds in the cheeses.

The aim of this study was to investigate consumers’ preferences of Livanjski cheese depending on the type of milk (cow’s milk or a mixture of sheep’s and cow’s milk) and the originality of production (farm or industrially produced). Also correlations between sensorial scores and the composition of Livanjski cheese were determined. Sixty day old Livanjski cheese samples produced on four family farms and under industrial conditions produced cheese were used for sensory evaluation. During the cheese sampling every producer was visited regularly (every two weeks) to evaluate the ripening conditions of the cheeses (temperature, relative air humidity and ventilation). Sensory evaluation was performed by 160 consumers and 6 experts. Cheese from farm 1 received the highest scores (P<0.05) in general and for every single attribute as well. The production of Livanjski cheese on farm 1 was distinct due to mixing sheep’s and cow’s milk (70:30 %) and due to good controlled ripening conditions (15-18 °C, relative air humidity 80-90 %, regular air ventilation). Sheep’s milk was an important factor for the higher scoring of Livanjski cheese. In opposite to the consumers’ preference, experts evaluated industrially produced Livanjski cheese with the highest score. Significantly high and negative correlations (P<0.05) between total solids of cheese and scores for taste and odour judged by experts were obtained. Moreover, significantly higher and negative correlations (P<0.05) between the total solids of cheese and all sensorial attributes were obtained by consumers. On the contrary, preserving factors i.e. higher salt content and acidity positively influenced the sensory attributes of Livanjski cheese.

N. Šprem, K. Salajpal, T. Safner, D. Đikić, Julija Jurić, I. Curik, M. Đikić, V. Cubric-Curik

Siniša Matutinović, K. Salajpal, S. Kalit

The aim of this study was to evaluate seasonal variation in urea content and other nitrogen compounds (protein, casein, non-protein nitrogen content) of sheep milk as a tool for monitoring the protein nutritional status over the period of two years. The study was performed on three family farms with 150 to 300 sheep per farm using semi-extensive farming management based on pasture, typical for sub-Mediterranean area. Bulk-tank milk samples were taken during the entire milking period (from March to July or August, depending on the year) and were analysed for protein, casein, non-protein nitrogen (NPN) and urea content. Significant effect of the year was observed on urea and NPN content (P<0.05). In addition, seasons had a significant effect on milk protein, urea and casein content (P<0.01). Variations in nitrogen components of sheep milk in Dalmatian hinterland have been significant due to the fact that the semi-extensive farming systems could be strongly affected by climate which directly influence on the quantity and quality of pasture.

D. Romić, S. Husnjak, M. Mesić, K. Salajpal, K. Barić, M. Poljak, M. Romić, M. Konjačić et al.

Ciljevi projekta su bili sljedeci: 1. Definirati poljoprivredni prostor RH ; 2. Procijeniti pritisak dusika i fosfora iz mineralnih i organskih gnojiva na podrucju RH ; 3. Analizirati potrosnju sredstava za zastitu bilja na podrucju RH ; 4. Analizirati opterecenje povrsinskih i podzemnih voda iz stocarske proizvodnje ; 5. Simulirati primjenu I Akcijskog programa zastite vode od oneciscenja uzrokovanih nitratima iz poljoprivrede ; 6. Analizirati poljoprivredu unutar županija i opcina za procjenu pritiska na vode ; 7. Definirati prirodnu ranjivost i osjetljivost tala na propustanje oneciscivaca iz poljoprivrednog zemljista ; 8. Analizirati iskustva država EU u provedbi Nitratne direktive ; 9. Osvrnuti se na prethodno utvrđena ranjiva podrucja u RH ; 10. Ocijeniti postojeci monitoring povrsinskih i podzemnih voda u RH, i 11. Predložiti buduci Monitoring stanja vode u RH s obzirom na pritiske iz poljoprivrede.

Kristijan Valkaj, S. Kalit, K. Salajpal, M. Zubović, T. Marković

Turoš cheese belongs to the group of fresh, acidic, dried cheeses, fl avoured with dried red pepper and cone shaped, produced in Međumurje region of Croatia and Hungary by Croats from Pomurje. Th e goal of this paper was to investigate the production procedure, physico-chemical properties and microbiological qulity of Turoš cheese, whose production takes place on the family farms and in small dairy plants. Due to skimming the sour cream during the production at family farms a signifi cant part of milk fat was removed that resulted in a lower content of milk fat in traditional Turoš cheese (P<0.01) in comparison to the Turoš cheese produced at small scale dairy plant. A signifi cantly higher salt content (P<0.001) and pH value (P<0.05) was found in Turoš cheese produced at family farms. Th e investigations have shown a signifi cant diff erence in height (P<0.0001) and in weight (P<0.05) in favor of the cheeses produced in small scale dairy plants. Microbiological analysis showed that all the analyzed cheeses met the requirement of hygienic conditions. Further analyses have shown the presence of yeasts and molds in the cheeses.

D. Karolyi, Antonija Jakupec, K. Salajpal, Ante Radovčić, M. Konjačić, Hrvoje Čatipović, Tomislav Jakopović, I. Juric

This study investigated the effect of floor type on carcass and meat quality of intensively reared Simmental bulls. The animals were housed in common pens on a concrete slatted floor (SF group, n=15) or a full floor with straw bedding (FF group, n=15). The space allowance in SF and FF groups was 4.7 and 6.0 m2 per bull, respectively. Diet in both groups was given as total mixture ration composed from maize grain and stalk silage, super-concentrate and hay (average composition per kg: 599 g of DM, 76 g of crude protein and 4.59 MJ of ME as feed). After the slaughter at similar age (494±17 days) and final body weight (597.5±56.4 kg), the carcass traits (hot carcass weight, dressing-out %, EUROP classes distribution) were determined. Meat pH and colour (CIE L*a*b*) was measured at the Longissimus thoracis muscle 24 h post mortem at the level of the 8th rib. The same muscle was sampled for chemical analysis of dry matter, protein, ash, total iron and intramuscular fat content. Data were analyzed by Student’s t-test. In general, there was no significant effect (P>0.05) of floor type on any of carcass or meat quality traits and chemical composition, except for meat pH24 value and ash content, which in SF group shoved respectively lower and higher results than in the FF group: 5.61 vs. 5.68 (P=0.0168) and 10.53 vs. 10.36 g/kg (P=0.0466).

K. Salajpal, D. Karolyi, Z. Luković

Outdoor pig farming include free access to outdoor area and wide use of natural resources of soil and plants in which animals can express their natural behavior. Some management practices that may improve welfare such as outdoor rearing, holding in groups, use of bedding or other housing systems in which it is difficult to implement good sanitation may increase risk to exposure of pigs to the pathogens from the environment. Presence of pathogens or their vectors in outdoor areas in combination with poor environmental conditions may result in high prevalence of various infectious or parasitic diseases, many of which may be zoonotic. Difficulties in implementation of common biosecurity measures and health management principles in outdoor farming impede effective control of diseases. Use of breeds or strains which are adapted to harsh environmental conditions and exhibit favorable disease resistance such as local breeds or their crossbreds, appropriate feeding including plants and fungi that have detrimental effect on pathogens (parasites), and grazing management with integrated use of medicaments (anthelmintic) can be additional methods of controlling diseases in outdoor farming. The common health problems in outdoor pig farming system and their potential impact on human health are reviewed in this paper.

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