Aflatoxins (AFs) are one of the most frequent contaminants in maize. The Republic of Serbia represents a leader in terms of maize production and exports in Europe. In recent years, Serbia faced climate changes. Therefore, the main objective of this study was to examine AF occurrence in 3000 maize samples collected during 2012-2016. In maize samples from 2012, 2013, 2015, and 2016, AFs were detected in 72.3%, 24.7%, 36.7%, and 5.0% of the samples, in concentration ranges of 1.0-111.2, 1.2-65.2, 1.1-76.2, and 1.3-6.9 µg kg, respectively. Contrary to this, in maize samples from 2014, no AFs were detected. Analysis of weather conditions indicates that 2012 was characterised by extreme drought conditions, 2013 and 2015 by lack of precipitation and high air temperatures, 2014 as the rainiest year in these years, while 2016 had moderate weather conditions.
For many consumers egg yolk color is a very important characteristic of egg quality. Since hens are not able to synthesize coloring pigments, the intensity of the yolk color depends directly on the content and profile of pigmenting carotenoids present in their feed. The aim of this study was to assess the combined pigmenting effect of paprika and carrot and their ability to achieve egg yolks in the desired color range. Biological tests lasted for 30 days and were conducted on 180 Lohmann Brown layers. The laying hens were divided in six groups. Every group was assigned to one of six possible treatments, control 1 (C1) treatment without any pigments added, control 2 (C2) treatment with synthetic pigments added and four experimental diets (D1, D2, D3, D4) with the addition of natural color sources (paprika and carrot). After experimental period collected eggs were analyzed regarding physical characteristics of eggs, content of β-carotene and yolk color of eggs. Obtained results has shown that dried carrot and milled paprika can successfully replace synthetic pigments, with no negative effects on physical characteristics of produced eggs, egg yolk color, acceptability or β-carotene content.
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