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The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process.

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The original technological method of the maize cob processing has been developed at the Maize Research Institute, Zemun Polje, by which lignocellulose granules of different particle sizes are produced from the cob. Different chemical composition and physical and chemical properties of these fractions, and especially a great capacity of binding liquids particularly oil and water determine, their usage as degreasing and drying means. Due to their great hardness and abrasive capacity, products made from ground cobs are usable for polishing in the metal processing industry, while the composition of certain compounds (pento-san) are of a particular importance in the chemical industry for the pro duction of furfural and its derivates. As these products are inert, of neutral pH and free of heavy metals they are used as organic carriers in the pro duction of pesticides and agro-chemicals, as well as, in cosmetics and the pharmaceutical industry

SummaryMeat quality of carp varies by age and rearing system as well as feed consumed. The aim of the study was to determine the impact of the diet on the survival rate, yield per unit of area, chemical composition, the amount of total cholesterol and fatty acid profile of twoyear old common carp (Cyprinus carpio L.) reared in the basic culture systems. Fish were grown in the similar ponds and subjected to 1 of 3 feeding systems: only natural food (extensive system), supplemental grain (semi-intensive system), and extruded formula consisting of soybean, sunflower kernel, wheat flour, corn and brewery yeast (intensive system). Feeding extruded formula doubled production per hectare of pond surface area, compared with feeding supplemental grain and almost thrice compared with feeding only natural food. The n-3/n-6 ratio varied widely by the diet. Carp fed extruded formula yielded the most preferable the unsaturated fatty acid:saturated fatty acids and polyunsaturated fatty acids:saturated fatty acids ratios. In conclusion, the provision of processed plant meals can be an important protein source for common carp to improve productivity and food quality. Keywords: Productivity, Common carp, Meat nutrients, Nutrition, Rearing system Balıklarda Verimlilik ve Et Besin Bileşimi: Yemin Etkisi ÖzetSazan balığının et kalitesi yaş ve yetiştirme sisteminin yanı sıra tüketilen yeme göre de değişir. Çalışmanın amacı; temel kültür sistemlerinde yetiştirilen iki yaşlı sazanlarda (Cyprinus carpio L .) farklı diyetlerle sağkalım oranı, birim yetiştirme alanından elde edilen verimlilik ve et besin bileşimi, total kolesterol ile yağ asidi profiline etkisini araştırmaktı. Aynı gölette büyütülen ba balıklarda; 1-Sadece doğal gıda (ekstansif sistem), 2-Tahıl takviyesi (yarı-entansif sistem) veya 3-Soya, ayçiçeği, buğday unu, mısır, malt içeren ekstrude karışım (entansif sistem) ile beslendi. Ekstrude karışımla besleme verimliliği hektar olarak gölet yüzeyine göre; tahıl takviyesi yapılanlara kıyasla iki, sadece doğal gıda sağlananlara göre ise üç kat artırmış oldu. Etlerdeki n-3:n-6 oranı diyete bağlı olarak varyasyon gösterdi. İnsan tüketimi için tercih edilen doymamış: doymuş yağ asidi ve çoklu doymamış: doymuş yağ asidi oranı ekstrude karışımla beslenen balıkların etinden elde edildi. Sonuç olarak, yeterli miktarda işlenmiş bitkisel küspe ve ürünlerin kullanımı sazanlar için önemli protein kaynağı olabilir ve ürünün gıda kalitesini artırabilir.

SummaryThe aim of the study was to examine the production parameters and chemical composition of fillets in tench, Tinca tinca L., farmed in one of two systems: an extensive system based on only natural food (NF) available in the fish ponds; and a semi-intensive system based on natural food plus the addition of formulated feeds supplemented with various oils: fish (FO), rapeseed (RO), soybean (SO), or linseed oil (LO). Proper pond preparation resulted in a favourable amount and structure of natural food in all ponds. The rearing system had a significant influence on the tench yield, muscle lipid contents and fatty acid composition, and the supplemented feed influenced the fatty acid composition. The percentages of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid and total highly unsaturated n-3 fatty acids (n-3 HUFA) were higher in the fish oil and the natural food groups than in the others. The n-3/n-6 ratio in the five dietary treatments was notably variable, and in any case higher in fillets than in the diets. In conclusion, the present study suggests that RO, SO and LO represent effective lipid sources for tench fed formulated diets. On the other hand, tench that fed on naturally available pond foods had a high content of n-3 HUFA in their muscle lipids, but poor growth parameters and low yields.

Apple pomace (AP) is the main by-product of apple juice production. Large amounts of this material disposed into landfills can cause serious environmental problems. One of the solutions is to utilise AP as animal feed. The aim of this study was to investigate the impact of dried AP inclusion into model mixtures made from conventional feedstuffs on pellet quality and pellet press performance. Three model mixtures, with different ratios of maize, sunflower meal and AP, were pelleted. Response surface methodology (RSM) was applied when designing the experiment. The simultaneous and interactive effects of apple pomace share (APS) in the mixtures, die thickness (DT) of the pellet press and initial moisture content of the mixtures (M), on pellet quality and production parameters were investigated. Principal component analysis (PCA) and standard score (SS) analysis were applied for comprehensive analysis of the experimental data. The increase in APS led to an improvement of pellet quality parameters: pellet durability index (PDI), hardness (H) and proportion of fines in pellets. The increase in DT and M resulted in pellet quality improvement. The increase in DT and APS resulted in higher energy consumption of the pellet press. APS was the most influential variable for PDI and H calculation, while APS and DT were the most influential variables in the calculation of pellet press energy consumption. PCA showed that the first two principal components could be considered sufficient for data representation. In conclusion, addition of dried AP to feed model mixtures significantly improved the quality of the pellets.

The study was conducted to determine effect of pelleting agents on physical and chemical characteristics as well as microbiological and mycotoxicological safety of pelleted feed mixtures for laying hens. Four feed mixtures were analyzed: Control (K)-without supplemented pelleting agent, and three experimental ones (A, B and C) with supplemented pelleting agent. Lignocellulose concentrate-based agent was added in feed mixture A-"Arbocel" (2%), and bentonite-based agent in feed mixture B "Bentopel" (2%), while both agents were added in feed mixture C in the concentration of 1%. The pellets of highest hardness (6 Khal J/kg) were found in feed mixture B. The pellets of rather good hardness (5.5 Khal J/kg) were found in feed mixture A, while the pellets in feed mixture C (3.5 Khal J/kg) were of the lowest hardness. Total number of bacteria was the highest in diet K amounting to 39000/g sample, and significantly lower in the experimental feeds mixtures ranging from 2,100 (C) to 5,000 (B). Pathogenic bacteria were not detected in the analyzed feeds mixtures. The highest number of yeast species (8) was found in feed mixture K, and in experimental feeds mixtures this number was significantly lower. In feed mixture A one yeast species was found, in feed mixture B three and in feed mixture C 6, respectively. The predominant were the representatives of the Aspergillus species, a typical mycobiota developed in the animal feed warehouses. Presence of mycotoxins (aflatoxin B1, ochratoxin A, zearalenone, deoxynivalenol, diacetoxyscirpenol and T-2 toxin) was not detected in analyzed feeds mixture.