15th International Feed Technology Symposium “FEED-TO-FOOD”.pdf

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ISBN 978-86-7994-032-2

XV INTERNATIONAL FEED TECHNOLOGY SYMPOSIUMFEED-TO- FOOD / COST FEED FOR HEALTH JOINT

WORKSHOP, NOVI SAD, 2012.

Publisher

University of Novi SadInstitute of Food TechnologyBulevar cara Lazara 1.21000 Novi Sad

Main ed i tor Dr Jovanka Levi

Edi to r sMr Slavica Sredanovi Dr Olivera uragi

Ab stract /Paper Review All abstracts and papers are reviewed by International Scientific Committee andcompetent researchers

Technic al ed i torBojana Koki

CoverBoris Bartula, BIS, Novi Sad, Serbia

Pr in ted byFutura Novi Sad, Serbia

Number o f cop ies200 copies


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Organ iza tion o f Worksho p and Sym pos ium :

INSTITUTE OF FOOD TECHNOLOGY of the University of Novi Sad, SerbiaCOST ACTION FA0802 Feed for Health

S y m p o s iu m i s s u p p o r t e d b y :

Ministry of Education Science and Technological Development of theRepublic of Serbia - Belgrade

Provincial Secretariat for Science and Technological Development - Novi Sad

Ministry of Agriculture, Forestry and Water Management of Republic Serbia -Belgrade

Provincial Secretariat of Agriculture, Water Economy and Forestry - Novi Sad

Chamber of Commerce and Feed Industry of Serbia Belgrade

COST (European Cooperation in Science and Technology) Brussels, Belgium

Genera l sponso r O&M Inenjering - Zrenjanin

INTERNATIONA L SCIENTIFIC COMM ITTEE

Dr Dragomir Catalin, President National Research and DevelopementInstitute for Biology and Animal Nutrition, Balotesti, Romania

Dr Jovanka Levi, Copresident - University of Novi Sad, Institute of FoodTechnology, Novi Sad, Serbia

Prof Dr Lucianno Pinnoti , Copresident University of Milan, department ofVeterinary Science and Technology for Food Safety, Milan, Italy

Dr Violeta Juskiene , Institute of Animal Science of Lithuanian Veterinary Academy, Baisogala, Lithuania

Dr Dominique Bauchard , INRA, Clermont Ferrande, France

Prof. Dr Bogdan Yegorov , Odessa National Academy of Food Technologies,Ukraine

Prof Dr Nadia Boiko , Uzhhorod National University, Cross-Border ScientificCooperation Center, Uzhhorod, Ukraine

Dr Mariana Petkova , Institute of Animal Science, Kostinbrod, Bulgaria

Prof Dr Ilias Giannenas , University of Thessaly, Faculty of Veterinary Medicine,

Karditsa, Greece


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Prof. Dr Leszek Moscicki, Lublin Agricultural University, Department-FoodProcess Engineering, Lublin, Poland

Prof. Dr Stefana Jurcoane , University of Agronomical Sciences and VeterinaryMedicine, Bucharest, Romania

Dr Ionelia Taranu , National Research and Developement Institute for Biologyand Animal Nutrition, Balotesti, Romania

Dr Rodica Diana Criste , National Research and Developement Institute forBiology and Animal Nutrition, Balotesti, Romania

Dr Ozren Zimonja , Centre for Feed Technology Fortek, As, NorwayDr Maria Chrenkova , Animal Production Research Centre Nitra, Slovakia

Prof Dr Jana Hajslova , Institute of Chemical Technology, Prague, CzechRepublic

Prof Dr Delia Etleva , Agricultural University of Tirana, Faculty of Agriculture andenvironment, Tirana, Albania

Prof Dr Aleksandrs Jemeljanovs , Latvia University of Agriculture, Research

Institute of Biotechnology a nd Veterinary Medicine Sigra , Sigulda, LatviaProf Dr Kemal Celik , anakkale Onsekiz Mart University, Faculty of Agriculture,Turkey

Prof Dr Sandor Kukovics , Research Institute for Animal Breeding and Nutrition,

Herceghalom, Hungary

Prof Dr Mia Eekhout , University College Gent, Hogeschool Gent, Gent,Belgium

Prof Dr Thomas Ven der Poel , Wageningen University, Netherlands

Dr Mirjana Menkovska , University Ss. Ciril and Methodius, Institute of AnimalScience, Skopje, Republic of Macedonia

Mr Erik Hoeven , EUFETEC, Brussels, Belgium

Prof Dr Aida Hodi , University of Sarajevo, Veterinary Faculty, Sarajevo,Bosnia and Herzegovina

Prof Dr Radoslav Gruji , University Of East Sarajevo, Faculty of Technology,Zvornik, Bosnia and Herzegovina

Prof Dr Marcela peranda , University of Osijek, Faculty of Agriculture, Osijek,Croatia

Prof Dr Milan Markovi, University of Montenegro, Biotechnical Faculty,Podgorica, Montenegro

Dr Marija Bodroa -Solarov , University of Novi Sad, Institute of FoodTechnology, Novi Sad, Serbia

Dr N eboja Ili, University of Novi Sad, Institute of Food Technology, Novi Sad,Serbia
http://www.sigra.lv/http://www.sigra.lv/http://www.sigra.lv/http://www.sigra.lv/http://www.sigra.lv/http://www.sigra.lv/


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Dr Slavko Filipovi, University of Novi Sad, Institute of Food Technology, NoviSad, Serbia

Dr O livera uragi , University of Novi Sad, Institute of Food Technology, NoviSad, Serbia

Dr andor Kormanjo , University of Novi Sad, Institute of Food Technology,Novi Sad, SerbiaDr Marijana Saka , University of Novi Sad, Institute of Food Technology, NoviSad, Serbia

Dr Dragan Pali , University of Novi Sad, Institute of Food Technology, Novi Sad,Serbia

Dr ore Okanovi , University of Novi Sad, Institute of Food Technology, NoviSad, Serbia

Dr Tatjana Tasi , University of Novi Sad, Institute of Food Technology, NoviSad, Serbia

Dr Marina Vuki-Vranje , Institute for Science Application in Agriculture,Belgrade, Serbia

Prof Dr Sonja ilas , University of Novi Sad, Faculty of Technology, Novi Sad,Serbia

Prof Dr Spasenija Milanovi , University of Novi Sad, Faculty of Technology,Novi Sad, Serbia

Prof Dr Ljiljana Petrovi , University of Novi Sad, Faculty of Technology, NoviSad, Serbia

Prof Dr Natalija Dini , University of Novi Sad, Faculty of Technology, NoviSad, Serbia

Prof Dr Ljubinko Levi, University of Novi Sad, Faculty of Technology, NoviSad, Serbia

Dr Milica Radosavljevi, Maize Research Institute, Zemun Polje, SerbiaDr Rade Jovanovi , Institute for Science Application in Agriculture, Belgrade,Serbia

Dr Milan Adamovi, Institute for Technology of Nuclear and other MineralMaterials, Belgrade, Serbia

Prof Dr Nenad orevi , University of Belgrade, Faculty of Agriculture,Belgrade, Serbia

Prof Dr Ljiljana Babi , University of Novi Sad, Faculty of Agriculture, Novi Sad,Serbia

Prof Dr Mirko Ba bi, University of Novi Sad, Faculty of Agriculture, Novi Sad,Serbia

Dr Zlatica Pavlovski , Institute for Animal Husbandry, Belgrade - Zemun, Serbia


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Dr Dobrila Jaki -Dimi, Institute of Veterinary Medicine of Serbia, Belgrade,Serbia

Dr Sava Pavkov, Institute Gosa, Belgrade, Serbia

Dr Ljiljana Kostadinovi , Megatrend University, Faculty of Biofarming, Baka

Topola, SerbiaProf Dr Ljiljana Suvajdi , University of Novi Sad, Faculty of Medicine, NoviSad, Serbia

Dr Marija Vukainovi, Veterinary Specialized Institute, Kraljevo, SerbiaDr Milica ivkov Balo , Scientific Veterinary Institute, Novi Sad, SerbiaDr Dragan Mili, Perutnina Ptuj, Topiko DOO, Baka Topola, Serbia

ORGA NIZING BOA RD OF SYMPOSIUM

President :

Dr Jovanka Levi University of Novi Sad, Institute of Food Technology -Novi Sad, Serbia

Copres idents :

Mr Slavica Sredanovi Institute of Food Technology - Novi SadDr Olivera uragi Institute of Food Technology - Novi Sad

Members :

Duica Ivanov Institute of Food Technology - Novi SadRadmi lo olovi Institute of Food Technology - Novi Sad uro Vukmirovi Institute of Food Technology - Novi SadBojana Koki Institute of Food Technology - Novi SadJasna Stevanovi , Chamber of Comerce BelgradeNedeljka Spasevski - Institute of Food Technology - Novi SadIvana abarkapa - Institute of Food Technology - Novi SadPredrag Ikoni - Institute of Food Technology - Novi SadTatjana Tasi - Institute of Food Technology - Novi SadJovanka MiiVeljkovi- Institute of Food Technology - Novi SadZdenka Markovi- Institute of Food Technology - Novi Sad

Albert Kormanjo- Institute of Food Technology - Novi Sad


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CONTENTFEED TO FOODJovanka Levi , Slavica Sredanovi 1COST ACTION FEED FOR HEALTH 2008-2012 MAINACHIEVEMENTSLuciano Pinotti 2VALIDATION OF IMMUNOASSAYS FOR THE DETECTION OFPROCESSED RUMINANT PROTEINS IN NON-RUMINANTPROTEINS Leo W.D. van Raamsdonk, Rob J.C.F. Margry, Robert G.C. VanKaathoven, Monique G.E.G. Bremer 3REINTRODUCTION OF PROCESSED ANIMAL PROTEINS IN FEED:FILLED GAPS AND GAPS TO BE FILLEDPascal Veys, Marie-Caroline Lecrenier, Vincent Baeten 4IMPLEMENTATION OF THE REAL-TIME PCR AS OFFICIALMETHOD OF DETECTION OF PROCESSED ANIMAL PROTEINS INTHE EUROPEAN UNION REFERENCE LABORATORY NETWORKOlivier Fumire, Aline Marien, Pascal Veys, Vincent Baeten, GilbertBerben 5PRODUCTION OF FERMENTED SAUSAGES WITH OLIVE OIL,PROBIOTICS AND DIETARY FIBERS Taxiarhoula Magra, Nikolaos Soultos, Elias Papapanagiotou, Ioannis

Amvrosiadis 7DIETARY SPECIES-SPECIFIC PROBIOTIC CAN CONTRASTMULTIRESISTANT E. COLI ISOLATES IN THE GUT OF VEALCALVES

Alessandro Agazzi, Simone Stella, Erica Tirloni, Serena Maroccolo,Barbara Ripamonti, Carla Bersani, Giovanni Savoini 8NEWBORN CALF FED SPECIES-SPECIFIC PROBIOTIC: EFFECTSON GROWTH PERFORMANCE, HEALTH STATUS,MICROBIOLOGICAL AND HEMATOLOGICAL PARAMETERS ANDCELL MEDIATE IMMUNE RESPONSE

Alessandro Agazzi, Serena Maroccolo, Erica Tirloni, Simone Stella,Barbara Ripamonti, Carla Bersani, Vittorio dellOrto, Giovanni Savoini 9THERMAL ANALYSIS OF REHYDRATED PORK MEAT Sanja Ostoji , Darko Mici , Sneana Zlatanovi , Lato Pezo, Danijelauput, Branislav Simonovi , Ljubinko Levi 10ROBUSTNESS OF NIRS CALIBRATIONS FOR TRANSFERENCE TOPORTABLE INSTRUMENTS Sagrario Modroo, Ana Soldado, Adela Martnez-Fernndez, Begoade la Roza-Delgado 11INFLUENCE OF Se SUPPLEMENTATION OVER TRACE ELEMENTSIN COW MILK

Amelia Gonzlez-Arrojo, Ana Soldado, Fernando Vicente, M LuisaFernndez Snchez, Alfredo Sanz-Medel, Begoa de la Roza-Delgado 12


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AROMABIOTIC POULTRY FOR AN IMPROVED FEED EFFICIENCYAND BREAST MEAT YIELD IN BROILERS Inne Gantois, Jan Vervloesem, Rejhana Semic, Andras Muzsek, LszlPl, Kroly Dublecz 13SALBIOTIC, THE ULTIMATE HURDLE AGAINST SALMONELLA

Inne Gantois, Jan Vervloesem, Rejhana Semic 14THE USE OF LACUNAE AREA/FRAGMENT AREA RATIO AS AMARKER IN DISTINGUISH BETWEEN LAND ANIMAL VS. SEAMAMMALS IDENTIFICATIONL Pinotti, V. Baeten, P. Veys, T. Fearn, M. Ottoboni, F. Cheli, V.DellOrto 15MANGANESE IN CHICKEN AND SWINE FEED: A REGIONALMONITORING IN ITALY Daniela Marchis, Paola Brizio, Matteo Pellegrino, Stefania Gavinelli,Renata Tarasco, Giuseppina Amato, Stefania Squadrone, MariaCesarina Abete 16WHEAT MILLING AND MYCOTOXIN FRACTIONATION IN BY-PRODUCTS: A SYSTEMATIC REVIEW

Federica Cheli, Luciano Pinotti, Luciana Rossi, Vittorio DellOrto 17ANTIOXIDANT CAPACITY OF SELECTED GRAINS AND FEEDS Vida Rezar, Alenka Levart, Darja Kocjan A ko, Janez Salobir 18EFFECT OF LONG-TERM FEEDING OF CRUDE GLYCERINE ONPERFORMANCE, CARCASS TRAITS, MEAT QUALITY ANDMETABOLIC PARAMETERS OF FINISHING BULLS Milan Marounek, Ludk Barto, Petr Homolka 19STUDY OF TRADITIONAL PONTIAKOS CAVOURMAS MADE FROMWILD BOAR MEAT Timotheos ougkouridis, Nikolaos Soultos, Taxiarhoula Magra, EkateriniPapavergou, Ioannis Amvrosiadis 20PHYTANIC ACID IN ORGANIC MILK A MATTER OF FEEDING Mette Krogh Larsen, Brita Ngum Che, Troels Kristensen, Trine KastrupDalsgaard, Lars I. Hellgren, Jette Feveile Young 21CONSUMER PERCEPTION OF ANIMAL FEED IN RELATION TOFOOD SAFETY Nataa Vukeli , Jasmina ivkovi , Djordje Okanovi , Nikola Puva a 22TRANSFER OF VOLATILES FROM OREGANO OR CARAWAYESSENTIAL OILS INTO COW S MILK Johan Lejonklev, Mette Marie Lkke, Mette Krogh Larsen, GrithMortensen, Mikael Agerlin Petersen, Martin Riis Weisbjerg 23THE IMPACT OF MYCOTOXINS ON THE INTESTINE Isabelle Oswald 24EFFECTS OF PROCESSING METHOD ON INTAKE, MILK YIELDAND MILK FATTY ACID PATTERN WHEN FEEDING COWSLINSEED-ENRICHED CONCENTRATE FEEDS

Anjo Elgersma, Jeroen Brok, Seerp Tamminga 25


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EFFECT OF FORAGE DRY MATTER CONTENT AND BALE SIZE ONFERMENTATION CHARACTERISTICS AND AEROBIC STABILITYOF ALFALFA ENSILED IN ROUND BALES Sema Yaman, Engin nay, Vedat Karaka, Murat Yldrm, inasi

Akar, Ali Bilgen, Mustafa Avc, Tugay Ayaan 26QUALITY CONTROL OF FEED IN REPUBLIC OF SRPSKA Tanja Mal i , Tatjana Doci -Kojadinovi , Duka Joki 27GARLIC IMPAIRS ACTINOBACILLUS PLEUROPNEUMONIAE INVITRO AND ALLEVIATES PLEUROPNEUMONIA IN A PIG MODEL Petra Becker, Piet van Wikselaar, Monique Mul, Arjan Pol, Bas Engel,Jan Wijdenes, Carola van der Peet-Schwering, Henk Wisselink, NorbertStockhofe-Zurwieden 28FOOD AND FEED-RELATED PATHOGEN AND TOXIN BINDERSFOR AN IMPROVED GUT HEALTH Petra Becker, Piet van Wikselaar 29POTENTIAL OF MINOR OILSEED MEALS AS FEEDSTUFF FORORGANIC & LOW INPUT DAIRY SYSTEMSCatalin Dragomir, Marketta Rinne, David Yanez Ruiz 30ASSESSMENT OF SOME HYGIENIC PARAMETERS OF ANIMALFEEDS IN SERBIA

Ana Varga, Jovanka Levi , Ivana abarkapa, Bojana Koki , DraganaPlavi , Ljubia ari 31TECHNOLOGICAL RESEARCH ON THE PRODUCTION OFFUNCTIONAL COOKED SAUSAGE FOR CHILDRENToni Doncheva, Djordje Okanovi 33GROWTH PARAMETERS OF CARP FED MIXTURES CONTAININGDIFFERENT LEVELS AND ORIGIN OF PROTEINSMarko Stankovi , Vesna Poleksi , Nada Laki , Zorka Duli , Ivana ivi ,Zoran Markovi 34RED DEER ( CERVUS ELAPHUS ) NEW PERSPECTIVE ON THEFARMS IN SLOVAKIAEFFECT OF SILAGE QUALITY ON BARK BROWSING ANDNUTRIENTS DIGESTIBILITYMat Rajsk, Miroslav Vodnansky, Mria Chrenkov, Rudolf Kropil,Duan Rajsk 40CHARACTERISTICS OF BEVERAGE OBTAINED FROM MILKPERMEATEDragana Ili -Udovi i , Spasenija Milanovi , Mirela Ili i 45EFFECTIVENESS OF FAGOPYRI HERBA FEEDSUPPLEMENTATION IN NORMAL AND HIGH-FAT FED RATS

Aleksandra Mian, Maja urendi -Brenesel, Ivan Milovanovi , MiljanMili , Vladimir Pilija, uro Vukmirovi , Radmilo olovi , AnamarijaMandi , Jovanka Levi 52LIMITATION OF FLAXSEED USAGE IN ANIMAL NUTRITION Nikola Puva a, Vidica Stana ev, Dragan Mili , Bojana Koki , Ivanaabarkapa, Vladislav Stana ev 58


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USE OF PHYTOGENIC PRODUCTS FOR PIG AND BROILERDISEASESLjiljana Kostadinovi , Jovanka Levi 64OPTIMIZATION OF PORK MEAT REHYDRATION PROCESS USINGSEQUENTIONAL QUADRATIC PROGRAMMING METHOD

Lato Pezo, Danijela uput, Biljana Doj inovi , Sneana Zlatanovi ,Olgica Kova evi , Ljubinko Levi 75FOOD INDUSTRY PERSPECTIVE ON INNOVATION IN BOSNIA ANDHERZEGOVINARadoslav Gruji , Mitar Perui , Jasna Mastilovi 81VALIDATION METHODS FOR THE DETERMINATION OF AGONISTS RESIDUES IN FEEDRisto Uzunov, Zehra Hajrulai-Musliu, Vlatko Ilieski, Biljana StojanovskaDimzoska, Elizabeta Dimitrieska Stojkovic, Pavle Sekulovski, VelimirStojkovski 88SIGNIFICANCE OF PROTEOLYTIC PROCESSES IN SILAGE FORMODERN NUTRITION OF RUMINANTSBora Dini , Nenad orevi , Zoran Lugi 94PREDICTION OF METABOLISABLE ENERGY OF FEED FORPOULTRY BY USE OF NON-LINEAR MODELSRadmilo olovi , Dragan Pali , Kedibone Y. Modika, Penny Barnes 103OCCURRENCE OF POTENTIAL MYCOTOXIN PRODUCING FUNGION MAIZE KERNEL IN HUNGARYBeta Tth, Orsolya Trk, Xnia Plfi, va Toldi Tth, kosMesterhzy, Jnos Varga 109EXTRUSION-COOKING IN FEED PREMIXES STABILIZATIONLeszek Mocicki 115FATTY ACID COMPOSITION OF CARP MEAT: A REVIEWDuica Ivanov, Olivera uragi , Radmilo olovi , Dragan Pali , RadeJovanovi , Jovanka Levi , Dragana Ljubojevi 119AUTOCHTHONOUS BREED OF CHICKEN IN SERBIA: RESEARCHOR DEVELOPMENTZlatica Pavlovski, Zdenka krbi , Milo Luki 127SPECIFICS OF GOAT NUTRITION IN THE PRODUCTION CYCLENurgin Memii, Miroslav ujovi , Sneana Ivanovi 133NUTRITIONAL VALUE OF RYE ( SECALE CEREALE L .), TRITICALE(TRITICO SECAL E ) AND THEIR USE IN ANIMAL NUTRITIONZuzana Formelov, Mria Chrenkov, ubica Chrastinov, MriaPol ikov 141TESTING OF CERTAIN CHEMICAL QUALITY CHARACTERISTICSOF VARIOUS SERBIAN MEAT PRODUCTSMarija Vukainovi , Vladimir Kur ubi , Vesna Kaljevi , Pavle Makovi ,Milun Petrovi , Slavica Veskovi -Mora anin 148COMMON FOOD BORNE BACTERIAL DISEASES OF POULTRYLjiljana Suvajdzic, Jovanka Levic, Maja Velhner, Sava Pavkov,

Aleksandar Potkonjak, Dubravka Milanov, Ivana Cabarkapa 154


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INFLUENCE OF Kitaibel ia vi t i fol ia EXTRACT ON COLOUR ANDTEXTURE OF SREMSKA SAUSAGEDjordje Okanovi , Vladimir Kur ubi , Pavle Makovi , Marija Jokanovi , Danijela Vrani , Slobodan Lili , Natalija Dini 166WHEAT ADMIXTURES AND THE POSSIBILITY OF THEIR

VALORISATIONSlavko Fi lipovi , andor Kormanjo, Vera Radovi , Rade Jovanovi ,Nikola uki , Jelena Filipovi , Nikola Hristov 172CHANGES IN EAR COLOR OF SPELT WHEAT AS A RESULT OFDIFFERENT INTENSITY OF AL TERNARIA SPP. INFECTIONJovana Vu kovi , Jovana Brklja a, Tea Brlek, Jelena ulafi ,

Aleksandra Bo arov -Stan i , Milica A imovi , Marija Bodroa -Solarov 179INFLUENCE OF STORAGE CONDITIONS ON QUALITY OFRAPESEED OIL CAKE FOR FEEDVanja Jurii , Tajana Kri ka, Ana Matin, Neven Vo a 185MONITORING OF RESIDUES OF PACKAGING MATERIALS INBAKERY PRODUCTS USED AS FEED INGREDIENTLeo W.D. van Raamsdonk, Victor G.Z. Pinckaers, Jef J.M. Vliege, HarryJ. van Egmond 191ESTIMATION OF CHEMICAL AND FATTY ACID COMPOSITION OFSOME MARINE FISH SPECIES FROM RETAIL STORESDragana Ljubojevi , Miroslav irkovi , Nikolina Novakov, Vesnaorevi , Dejana Trbovi , Vesna Matekalo-Sverak, Danijela Vrani 195THE INFLUENCE OF DIFFERENT OSMOTIC SOLUTIONS ONNUTRITIVE PROFILE DURING OSMOTIC DEHYDRATION OF PORKMilica Ni etin, Vladimir Filipovi , Biljana ur i , Lato Pezo, VioletaKneevi , Jasmina Gubi , Tatjana Kuljanin 203SALMONELLA FROM ANIMAL FEED: BIOFILIM FORMINGABILITIES AND ANTIMICROBIAL SUSCEPTIBILITYDubravka Milanov, Dragica Stojanovi , Bojana Pruni , Ivanaabarkapa, Ljiljana Suvajdi 209

TESTING CONCENTRATE FEED MIXTURES WITH INCREASEDSELENIUM CONCENTRATION IN ORDER TO PRODUCE EGGS ASFUNCTIONAL FOODNataa Tolimir, Rade Jovanovi , Marijana Maslovari , Marina VukiVranje, Milanka Drini 217SHARE OF PENICILLIUM SPECIES IN MYCOPOPULATIONSISOLATED FROM FEEDSMarija krinjar, Mira A , Slavica Veskovi -Mora anin, Vladislava oo, Nevena Blagojev 223GELATINIZATION OF STARCH AND METHODS FOR ITSDETERMINATIONBojana Koki , Dragan Pali , Olivera uragi , Nedeljka Spase vski, TeaBrlek, Duica Ivanov, Radmilo olovi 229


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PERFORMANCE CHARACTERISTICS OF WEANED RABBITS FEDGRADED LEVELS OF DRY CASSAVA PEEL FORTIFIED WITHSOYBEAN RESIDUE BASAL DIETOlayeni Victor Olutayo 386INFLUENCE OF DIFFERENT PROTEIN SUPPLEMENTS ON SHEEP

MILK QUANTITY AND QUALITYMarin Yossifov 392DISCONTINUITY IN GRAIN DRYER OPERATION AS A CAUSE OFHIGHER ENERGY CONSUMPTIONMirko Babi , Ljiljana Babi , Ivan Pavkov, Milivoj Radoj in 404BIODEGRADATION OF AFLATOXIN B1 BY FUNGAL SPECIES

Aleksandra Bo arov -Stan i , Marija Bodroa -Solarov, Ferenc Bagi,Vera Stojin, Jovana Vu kovi , Vladimir Panti 410DSM NUTRITIONAL PRODUCTS YOUR PARTNER FOR EUBIOTICSOLUTIONSMatthias Wiemann, Christophe Paulus, Zoran Grbic 416


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15 th International Feed Technology Symposium FEED-TO-FOOD /COST FEED FOR HEALTH joint Workshop

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1

FEED TO FOOD

Jovanka Levi, Slavica Sredanovi

University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevarcara Lazara 1

The global feed industry is under increasing pressure to supply sustainable, safeand healthy feed. With the expanding global population, which is forecast toexceed 9 billion people by 2050, comes an associated higher demand for animalprotein and, therefore, feed. Globally, industrial feed production was close to anestimated 870 million tons in 2011. IFIF (International Feed Industry Federation)anticipates feed industry will grow by at least 3% a year and this challenge mustbe met with better technology. Feed directly contribute to the quality of meat,milk and eggs in possitive and negative direction. Throught feed diet content it ispossible to manipulate the animal products quality and it is possible to achievedifferent nutritional, sensoric, physical and chemical characteristics. Also, thedifferent contaminants may be transmit to animal products through feed. Thisindicates the necessity of research related to determining the impact of feed onanimal products quality and following the quality of animal products dependingon the composition of diets consumed by animals. Technological processesused in Feed industry have unavoidable impact in food chain and theirpermanent development and improvement is necessary. They must beoptimized in order to ensure that all ingredients of the formulated mixturemaintain their prescribed concentrations and activities. Proper physical form,consistency, stability and other characteristics of feed must be also achieved byusing adequate processing technologies and equipments.Like globally, the feed industry is of great importance in the Republic of Serbiaand it is an important part of the food chain, which plays a crucial role in themeaning of sustainability and careful use of resources. In order to ensure marketsurpluses of healthy and high quality food products of animal origin (meat, milk,eggs etc.), it is necessary to expand animal feed production. In Republic ofSerbia there are all essential prerequisites for achieving this: agricultural landareas, production of cereals and proteinated vegetable feed, adequate quantitiesof agricultural and food industry by-products, and developed feed manufacturingfacilities. Continued innovation is required to raise efficiency of feed andlivestock production.EU legislation is designed to ensure that feeds are of high quality and are safefor both livestock and consumers. Full harmonization of Serbian legislative withthe rules in EU is not finished yet, but activities about it are in progress.Aknowledgement: This lecture presented the topics and the achievements ofthe research within the project III 46012 funded by the Ministry of EducationScience and Technological Development of the Republic of Serbia.


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COST ACTION FEED FOR HEALTH 2008-2012 MAINACHIEVEMENTS

Luciano Pinotti *

Department of Health, Animal Science and Food Safety, Veterinary Faculty,Universit degli Studi di Milano, Milan, Italy- *Feed for health Action Chair

Food of animal origin contributes significantly to the total nutrients in the currentEU diet. The latest review of livestock production and trade indicates that morethan 195 million tonnes of meat, milk and eggs were produced in the EU in2011. To sustain this scale of livestock production, about 500 million tonnes offeedstuffs are required each year within the EU-27. Clearly, ensuring such highoutputs of these traded products conform to adequate quality standards is amajor undertaking and it is fair to say that the EU has made significant progressin defining standards and promoting legislation in this area. As a consequencethe explicit and detailed formulation of the concepts of food/feed safety andfood/feed quality, has given rise, within the EU, to legislation on the traceability,control and labelling of both feed and food. However nowadays both feeds/andfoods must be considered not only in terms of their nutritional properties but alsoin terms of their ability to promote health and protect against disease. As aconsequence, the role of animal nutrition in designing foods closer to theoptimum composition for long-term human health are becoming increasinglyimportant. In light of these topics a scientific network has been set up: the COST

Action Feed for Health is a network supported by the European Cooperation inScience and Technology which involves 28 countries, mainly from EU. The mainaim of the COST Action is to develop an integrated and collaborative network ofresearch groups that focuses on the roles of feed and animal nutrition inimproving animal health and also the quality, safety and wholesomeness ofhuman foods of animal origin. A further topic of the action is to examine the

perception of consumers as regards the effects of animal nutrition on animalhealth and on the quality and safety of the resulting food products. The Feed forHealth project works mainly through four Working Groups (WG): Feed and foodfor health (WG1), Feed Safety (WG2), Feed Supply (WG3), and Consumerconcerns and perceptions (WG4). During its life span the action evidenced thatwholesome and balanced feed is essential not only for promoting animal growth,production and health, but also for producing high quality food products. This isparticularly likely to be true in large scale animal production, where nutrition-based interventions for health can offer a practical and efficient solution tomaintaining animal health. From the consumer point of view, it is generallyaccepted that FEED is perceived as particularly vulnerable in the livestock chain,and they prefer animal products from livestock systems that used high qualityanimal feed, safe for consumers, friendly to the environment and the animals.


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3

VALIDATION OF IMMUNOASSAYS FOR THE DETECTION OFPROCESSED RUMINANT PROTEINS IN NON-RUMINANT

PROTEINS

Leo W.D. van Raamsdonk 1

, Rob J.C.F. Margry 2

, Robert G.C. Van Kaathoven2

,Monique G.E.G. Bremer 1

1RIKILT Wageningen UR (University & Research centre), P.O. Box 230, 6700 AE Wageningen, The Netherlands2CCL Nutricontrol, Feed to Food Quality Services, P.O. Box 107, 5460 ACVeghel, The Netherlands

The consumption of food products of animal origin is an inevitable part of ourdaily diet. As a result of the production of meat, milk and egg productsapproximately 17 Million Ton of waste animal by-products are produced in theEuropean Union each year. These by-products could be a highly valuablesource of nutrients, especially proteins, except for the situation that the

consumption by farmed animals is generally prohibited for avoiding mad cowdiseaseDue to a growing aquaculture industry the demand for high quality proteins foraquafeeds is increasing. Non-ruminant processed animal proteins (PAPs) haveshown great potential for this purpose. A 2% tolerance limit for the presence ofruminant PAP in non-ruminant PAP is shown to have negligible impact on therisk of additional BSE cases. Therefore, for a safe re-introduction of non-ruminant PAPs in aqua feed methods are needed that are able to discriminatebetween ruminant and non-ruminant PAPs at this tolerance level.The performance of MELISA- TEK Ruminant in combination with the MELISA -TEK high Sensitivity Sample Extraction kit was evaluated in an intralaboratorystudy. The results showed an overall specificity of 99%, which indicates nocross-reaction with non-ruminant PAPs. The sensitivity was sufficient from a

contamination level of 0.5% up, although depending on the processingtemperature. These results were sufficient to start a large interlaboratoryvalidation study, in which Melisa-Tek was compared with Reveal.The study comprised a training phase, an entrance test and the final validationexperiment. Samples were spiked at 0.5%, 1.0% and 2.0%. Fourteenparticipants passed the test and investigated the samples. For both Melisa-Tekand Reveal specificity and sensitivity were at 97% or higher. Concordance andaccordance were also at good levels. The study complied with AOAC guidelinesas far as possible for a qualitative study. Immunoassays for the detection of ruminant PAP (Melisa -Tek and Reveal) arevalidated at 0.5% and higher with non-ruminant PAP as matrix. The design of the study can be used as guideline for future st udies withqualitative results.

K e y w o r d s : feed ingredients, former food products, bakery products, packagingmaterials, quantification


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REINTRODUCTION OF PROCESSED ANIMAL PROTEINS INFEED: FILLED GAPS AND GAPS TO BE FILLED

Pascal Veys, Marie-Caroline Lecrenier, Vincent Baeten

Walloon Agricultural Research Centre CRA-W, Food and feed quality unit,Valorisation of Agricultural Products Department, Henseval building,Chausse de Namur, 24. 5030 Gembloux, Belgium

In 2010, the second TSE Roadmap set down the conditions to be met for apartial reintroduction of processed animal proteins (PAPs) in feed in theEuropean Union. Progresses in detection methods have allowed meeting theprescribed conditions allowing a partial lift of the total feed ban. Majorimprovements in the light microscopic method and the PCR were achieved.Nevertheless none of the method is able on its own to fit all requirements for theaccurate identification of prohibited ingredients from animal origin method leadto propose a combinatory approach on which official controls can rely for abetter detection and identification of animal constituents in feed. Thecombination models proposed varies according to the final destination of thefeed or feed ingredients. Nonetheless the likely reintroduction of PAPs will be asource of new challenges in accurate identification of certain feed ingredientspossibly interfering with light microscopy and PCR. The emergence of newconcerns supports the necessity of developing complementary techniques fordisclosing contaminations. The lecture will present the recent advances inmethod combination as regards PAPs detection and shed light on possibleinterferences with authorized products from animal origins. Some study caseswill be presented and discussed in terms of gaps to be filled.K e y w o r d s : Processed animal proteins, feed ban, combination of methods,future challenges


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IMPLEMENTATION OF THE REAL-TIME PCR AS OFFICIALMETHOD OF DETECTION OF PROCESSED ANIMALPROTEINS IN THE EUROPEAN UNION REFERENCE

LABORATORY NETWORK

Olivier Fumire, Aline Marien, Pascal Veys, Vincent Baeten, Gilbert Berben

Walloon Agricultural Research Centre CRA-W, Valorisation of AgriculturalProducts Department, Henseval building, Chausse de Namur, 24. 5030Gembloux, Belgium

In the TSE Road map 2 describing the strategy on Transmissible SpongiformEncephalopathies for the period 2010-2015, the European Commissionenvisaged a possible gradual lifting of the feed ban but keeping the level ofconsumer protection unchanged. To achieve this goal, strict control rules aremaintained: 1. Processed Animal Proteins (PAPs) coming from ruminant remainforbidden; 2. Ruminant cannot have PAPs in their diet unless few exceptions like

fishmeals as milk replacers for young animals; 3. The intra-species recycling ofPAPs is banned. In addition, PAPs will not be allowed in the feeds for herbivores(rabbit, horse,) whatever their origin .The implementation of this new legislation requires additional analytical methodsfor its enforcement. Besides a continual improvement of the light microscopyprotocol, real-time PCR tests were or are assessed and validated for thepurpose of the detection of PAPs and the determination of their species origin.Different PCR methods already proved their potential through previous inter-laboratory studies but always in the hands of their developers 1. In 2009, a bigstep forward in the implementation of PCR methods in a network of labs was thedevelopment and the validation of a transfer protocol using plasmid calibrantsthrough an international interlaboratory study conducted by the EURL-APgathering 18 participants from Europe, Japan and Australia 2. In March 2012, the

ruminant PCR assays developed by TNO Triskelion used in combination withthe CRA-W transfer protocol was officially declared as fit for the detection ofPAPs in feed based on the results of an interlaboratory study involving 12European participants 3. The work to validate a pig and a poultry target is also inprogress.

1 Detection of Ruminant Meat and Bone Meals in Animal Feed by Real-Time Polymerase ChainReaction: Result of an Interlaboratory Study. M. Prado, G. Berben, O. Fumire, G. Van Duijn, J.Mensinga-Kruize, S. Reaney, A. Boix, Ch. von Holst. J. Agric. Food Chem. 2007, 55, 7495-7501.

2 Determination of the cut-off value of a PCR assay on a specific PCR platform can be essential forthe transferability of a qualitative real-time PCR method. O. Fumire, V. Planchon, A. Marien, R.Oger, G. Berben. In: Proceedings of Rapid Methods Europe 2010, January 25-27, 2010,Noordwijkerhout, The Netherlands. Bilthoven, The Netherlands: Rapid Methods Europe.

3 Validation study of a real-time PCR method developed by TNO Triskelion bv for the detection ofruminant DNA in feedingstuffs. O. Fumire, A. Marien, G. Berben. Preliminary report. 9th of March2012. http://eurl.craw.eu/img/agenda/20120309617d721b.pdf
http://eurl.craw.eu/img/agenda/20120309617d721b.pdfhttp://eurl.craw.eu/img/agenda/20120309617d721b.pdfhttp://eurl.craw.eu/img/agenda/20120309617d721b.pdfhttp://eurl.craw.eu/img/agenda/20120309617d721b.pdf


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As the PCR is an indirect method targeting the detection of DNA, the presenceof ingredients of animal origin authorised by the legislation (e.g. milk or eggpowder, fats and blood powder) could interfere with the results. To solve thisproblem, different strategies are investigated (e.g. the PCR analysis of thesediment fraction or the combination of a laser microdissection and catapulting

system with the real-time PCR). Another aspect of the implementation of the PCR was the launching inDecember 2010 of a training program intended in a first step to beginners.Within 4 sessions, people from 19 NRLs attended courses alternating theoreticaland practical aspects. Moreover, the EURL-AP produced a DVD explainingthrough video sequences the good laboratory practices to provide reliable PCRresults.A final evaluation of the successful implementation of the PCR in theEURL-AP network is under progress with the interlaboratory study aiming toevaluate the ability of the NRLs to detect the presence of ruminant in DNAsamples as well as in feed samples.This communication is under the responsibility of the authors and does notreflect the view of the European Union Commission. K e y w o r d s : Real Time PCR, calibrant, plasmid, cut-off, PAP, processed animal

protein


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PRODUCTION OF FERMENTED SAUSAGES WITH OLIVE OIL,PROBIOTICS AND DIETARY FIBERS

Taxiarhoula Magra, Nikolaos Soultos, Elias Papapanagiotou, Ioannis Amvrosiadis

Department of Hygiene and Technology of Foods of Animal Origin,Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Greece

Fat is a source of vitamins, essential fatty acids and energy for the consumer. Itcontributes to better structure and flavour of the sausage as well. However, highconsumption of animal fat is related to serious diseases. Trends in meat industryare focalizing in the production of sausages with partial replacement of pork fatwith olive oil.The aim of this study was to produce healthier fermented sausages. Pork fatwas totally replaced with extra virgin olive oil; probiotics and dietary fibers wereused to improve functional value, sensory properties, and structure of theproduct.Sausages were produced according to the traditional technologies with pork andbovine meat. Pork fat was totally replaced with extra virgin olive oil emulsifiedwith turkey meat. Sausages were fermented for 21 days, during which theweight loss was up to 30%.Samples were subjected to microbiological (counts of lactic acid bacteria,Micrococci, coagulase-positive staphylococci, yeasts/moulds,Enterobacteriaceae) and physicochemical tests (weight loss, pH, aw, %moisture, protein, fat and ash content, oxidation of fatty acids). Sensoryevaluation (appearance, colour, consistency, hardness, odor, generalacceptance) was performed to final products.Post fermentation, sausages were pathogens free and obtained high scores inall sensory properties. The emulsion of olive oil, forming a mosaic pattern, was

visible in the sliced product in the same way that fat is visible in the conventionalfermented sausages. Fermented sausages with olive oil are more stable tooxidation in comparison to sausages with pork fat. Thus, they can be preservedat 5oC, in vacuum or modified atmosphere package, for 12 months.Fermented sausages with olive oil, probiotics, and dietary fibers, belong to neweco-innovative products that are not only technologically complete, but also safeand healthy for the consumer.K e y w o r d s : fermented sausages, olive oil, probiotics, dietary fibers


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DIETARY SPECIES-SPECIFIC PROBIOTIC CAN CONTRASTMULTIRESISTANT E. COLI ISOLATES IN THE GUT OF VEAL

CALVES

Alessandro Agazzi, Simone Stella, Erica Tirloni, Serena Maroccolo, BarbaraRipamonti, Carla Bersani, Giovanni Savoini

Universit degli Studi di Milano, Dipartimento di Scienze Veterinarie per laSalute, la Produzione Animale e la Sicurezza Alimentare, Via Celoria 10, I-20133 Milan, Italy

Cattle are a reservoir of E. coli, that acquires resistant genes from othermicroorganisms causing antibiotic resistance: antimicrobial activity of probioticscould contrast this pathogen. The aim of the trial was to investigate the inhibitoryeffects of a species-specific multistrain probiotic (SMP) on multiresistant E. coliisolates from veal calves. Two hundred fifty four E. coli were randomly isolatedfrom monthly-pooled fecal samples on 24 subjects. Animals were bred in 4

boxes of 6 animals each for 6 months. Isolates E. coli were evaluated forantimicrobial susceptibility using disk diffusion methods. CLSI disk diffusion testwas performed on each isolate, with eight classes of antimicrobial agents:penicillins (penicillin, ampicillin), sulphonamide, cephalosporins (cephalothin),tetracyclines (tetracycline), aminoglycosides (neomycin, apramycin), macrolides(spyramicin), lincosamides (lincomycin-spectinomycin), quinolones (nalidixicacid, enrofloxacin). Inhibition test of SMP on multiresistant E. coli was thenperformed. The requisite for E. coli selection was the resistance to penicillins,sulphonamides, tetracyclines, macrolides and to two of the other antimicrobialclasses tested. The first step of the experiment evidenced an extremely highresistance prevalence (> 70%) of isolates E. coli towards penicillin,sulphonamide, tetracycline, ampicillin and spyramicin; 4% of tested strains wereresistant to all the considered antimicrobials, and sixty E. coli isolates resulted

as multiresistant (23.62%). In the second step, the inhibitory effect of SMPagainst multiresistant E. coli showed very large inhibition halos toward all theisolates: 76.7% with halo > 20mm, 20.0% with halo between 10 and 20mm and3.3% with halo


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NEWBORN CALF FED SPECIES-SPECIFIC PROBIOTIC:EFFECTS ON GROWTH PERFORMANCE, HEALTH STATUS,MICROBIOLOGICAL AND HEMATOLOGICAL PARAMETERS

AND CELL MEDIATE IMMUNE RESPONSE

Alessandro Agazzi, Serena Maroccolo, Erica Tirloni, Simone Stella, BarbaraRipamonti, Carla Bersani, Vittorio dellOrto, Giovanni Savoini

Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e laSicurezza Alimentare, Via Celoria 10, 20133 Milan, Italy

Poor performance of young calves is often related to low digestion andabsorption of nutrients due to gut colonization of E.coli: species-specificmultistrain probiotic (SMP) could improve gut health increasing the digestionefficiency with consequent improved performance. The aim of the study was toevaluate the effects of dietary SMP in calves during the first month of life onperformance, microbiological and health status, blood cells count and cell-

mediated immune response. Twenty-two Friesian calves, divided in 2homogenous groups, were fed a milk replacer with (T) or without (C) 1g/d SMP(Lactobacillus animalis-Lactobacillus paracasei-Bacillus coagulans, 30:35:35%,1.8x1010 CFU/g) plus a concentrate mixture. On 2, 8, 14, 21 and 28d of lifegrowth performance and blood cells count were determined, while fecalLactobacilli and E. coli enumeration were performed. Daily fecal score andgeneral health score (GHS) were determinated. Skin thickness at 24h postphytohaemoagglutinin (PHA) injection was evaluated on 8 and 28d. Data wereanalysed by a mixed procedure of SAS. No differences were found on ADG,concentrate intake was higher in T group (14.77kg vs 12.56kg/DM basis;P


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THERMAL ANALYSIS OF REHYDRATED PORK MEAT

Sanja Ostoji 1, Darko Mici 1, Sneana Zlatanovi 1, Lato Pezo 1, Danijela uput 2 ,Branislav Simonovi 1, Ljubinko Levi 2

1University of Belgrade, Institute of General and Physical Chemistry, Studentskitrg 12, 11000 Belgrade, Serbia2University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000Novi Sad, Serbia

Rehydration properties have been related to structural changes. In order toimprove the drying process it is of interest to know the capability of meat toregain water.The aim of this work was to follow the influence of rehydratation process onosmotically dehydrated meat by methods of thermal analysis: differentialscanning calorimetry (DSC) and thertmogravimetric analysis (TGA).Water loss, obtained from thertmogravimetric analysis (TGA) and proteinstability, obtained from differential scanning calorimetry (DSC), expressed astemperature (Tm) and enthalpy (H) of protein denaturation, during therehydration process at different temperatures (20 C, 30 C, 40 C) in time periodof 15, 30, 40 and 60 min, respectively, was followed. DSC and TGA of fresh,osmotically dried and rehydrated pork meat have been performed on TAInstruments DSC Q 1000, and TGA measurements on TA Instruments TGA Q500, under N2 purge flow of 50ml/min and 60ml/min respectively. DSC scanswere conducted in temperature range from 3 C to 150 C, and from -80 C to180 C with heating rate Hr=5 C/min, and TGA scans in temperature range from25 C to 900 C, heating rate Hr=5 C/min. Obtained thermal characteristics ofrehydrated pork meat have been compared to fresh and osmotically dehydrated(in sugar beet molasses) pork meat. It was shown that process of rehydrationaffects thermal stability (DSC results), and water loss (TGA results) ofrehydrated pork meat compared to fresh and dehydrated pork meat. Changeshave been induced concerning protein thermal stability: increased enthalpy (H)and temperature of denturation (Tm), suggesting to greater protein stability andhigher water contempt of rehydrated comparing to dehydrated meat. Best resultsconsernig protein stability, have been achieved by rehydration at 20 C: from

H=528 J/g, Tm= 62 C for osmotically dehydrated meat to H= 750 J/g, Tm= 65C for rehydrated meat at 20 C in time of 45 min.


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SALBIOTIC, THE ULTIMATE HURDLE AGAINST SALMONELLA

Inne Gantois, Jan Vervloesem, Rejhana Semic

Nuscience, Ghent, Belgium

Consumption of food contaminated with zoonotic agents or their toxins is aserious threat for public health. Salmonella is one of the key causes of foodbornillnesses of bacterial origin. Poultry meat and eggs are an important source ofSalmonella. A sustainable strategy to reduce the Salmonella positive foodstuffsis to tackle this pathogen early in the food chain i.e. the animal. Literatureshowed that medium chain fatty acids (MCFA) are able to reduce colonizationand invasion after infection of chickens with Salmonella. Thanks to this scientificknowledge and years of expertise with MCFA, Nuscience has developed thefunctional feed ingredient Salbiotic.Salbiotic was added to the feed at four farms suffering from Salmonella (javaand typhimurium) for several cycles. Three of the four farmers did maximalefforts to clean and disinfect whereas the fourth one did no supplementaryefforts. Salmonella was determined using the overshoe method and by bacterialcounts of caecum content. In addition technical data were collected andcompared with the technical performance of 2 previous cycles on the same farm,with a growth promoter added to the feed.The technical performances clearly demonstrated that Salbiotic has a positiveeffect on daily weight gain (53.4 vs. 51.1) and feed conversion ratio (1.459 vs.1524) and has a positive effect on mortality (4.00% vs. 6.50%). The use ofSalbiotic during 2 cycles resulted in a complete eradication of Salmonella in 3farms. In the farm without extra hygiene measures, 33% and 66% of the houseswas Salmonella java free after addition of Salbiotic during respectively 2 and 3cycles.In conclusion, Salbiotic offers poultry farmers an opportunity to build an extrahurdle against Salmonella.


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THE USE OF LACUNAE AREA/FRAGMENT AREA RATIO AS AMARKER IN DISTINGUISH BETWEEN LAND ANIMAL VS. SEA

MAMMALS IDENTIFICATION

L Pinotti 1

, V. Baeten2

, P. Veys2

, T. Fearn3

, M. Ottoboni 1

, F. Cheli 1

, V. DellOrto1

1Department of Health, Animal Science and Food Safety, Universit degli Studidi Milano, Milan, Italy,2Quality Department of Agro-food Products, Walloon Agricultural ResearchCentre (CRA-W), Chausse de Namur, 24, 5030 Gembloux, Belgium/ EURL-APEuropean Union Reference Laboratory for animal proteins in feedingstuffs,3Department of Statistical Science, University College London, UK

The aim of this study was to evaluate the potential of image analysismeasurements in combination with the official analytical method for the detectionof constituents of animal origin in feedstuffs [i.e. the microscopic examinationtechnique as described in Regulation EC/2009/152] in distinguishing between

land mammals vs. sea mammals. For this purpose, pure samples containingpoultry (AV) terrestrial mammalian (TMAM) and Sea mammals (SMAM) material(Sources: Walloon Agricultural Research Centre, Belgium,; VSA, University ofMilan and SAFEED-PAP Project) were analysed. Sediment fractions of eachsample were observed with a compound microscope (Olympus BX41, Germany)at several magnifications. Through a digital camera and an image analysissoftware (Image-for Plus 4.5.1), we obtained 772 bone fragment lacunae imagesat X40. On each lacuna 30 geometric variables plus the lacunae area/fragmentarea ratio were obtained. Data were analysed by ANOVA (GLM procedure) andby LDA procedure of SAS statistic software. Results obtained in the presentstudy indicated that even though most of variables measured were significantly(


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MANGANESE IN CHICKEN AND SWINE FEED: A REGIONALMONITORING IN ITALY

Daniela Marchis, Paola Brizio, Matteo Pellegrino, Stefania Gavinelli, RenataTarasco, Giuseppina Amato, Stefania Squadrone, Maria Cesarina Abete

National Reference Centre for Survelliance and Monitoring on feed IstitutoZooprofilattico Sperimentale del Piemonte, Liguria e Valle d Aosta Turin, Italy

Manganese is a very common element in the earth crust; it can be mainly foundas pyrolusite (MnO2), but also as rhodochrosite (MnCO3). The richest fields ofManganese are in South Africa, Russia, Ukraine, Georgia, Gabon and Australia.It is widely used in steel and chemical industries, as well as soil fertilizer, oxidantand disinfectant. As a result of the massive use of this issue in industry andagriculture, surface and ground water are polluted. Manganese takes part inmany enzymatic processes, as it is an essential trace element; however, itshows to have harmful effects at higher doses. Its toxic dose depends on itsbioavailability. Adverse effect could occur if assumption exceeds the maximumtolerance level. According to Regulation EC 1831/2003, this element isauthorized as feed additive in all species. C.Re.A.A. - National Reference Centrefor the Surveillance and Monitoring of Animal Feed- completed the officialmethod described in Regulation 152/2009 and organized with Piedmont Regiona monitoring of its levels in feedingstuffs and premixtures, in order to checkpossible exceeding of legal limits in feed. Quantification of Manganese wasperformed through atomic absorption with air-acetylene flame atomization(FAAS), at 279.6 nm wavelength, after sample mineralization with concentratednitric acid, hydrofluoric acid and hydrochloric acid, and hydrogen peroxide 30%v/v. This method was validated according to Regulation 882/EC/2204; thefollowing parameters were evaluated: accuracy; applicability (matrix andconcentration range); limit of detection; limit of quantification; precision;

repeatability; reproducibility; recovery; selectivity; sensitivity; linearity;measurement uncertainty. C.Re.A.A. laboratory analysed 57 samples (45chicken feed, and 12 swine feed). All samples were negative. As mentionedbefore, currently manganese levels are checked by Piedmont Region, but itsentry into the international market as additive and its adverse effects shouldsuggest a national monitoring.


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WHEAT MILLING AND MYCOTOXIN FRACTIONATION IN BY-PRODUCTS: A SYSTEMATIC REVIEW

Federica Cheli, Luciano Pinotti, Luciana Rossi, Vittorio DellOrto

Department of Health, Animal Science and Food Safety, Universit degli Studi diMilano, Via Celoria 10, 20133, Milano, Italia

Cereals and cereal by-products constitute a major part of human and animaldiet. It has been estimated that up to 25% of the world s crops may becontaminated with mycotoxins. The relevance of mycotoxin on human andanimal health prompted the European Community to introduce maximumpermissible limits in food and feed. Considering the levels indicated by theEuropean legislation, results from literature indicate that sometimes the limitsproposed for cereal-derived products may be not warranted by the limit forunprocessed cereals. Therefore, the understanding of how mycotoxindistribution and concentration change during milling process are a worldwidetopic of interest due to the high economic and sanitary impact on human/animalhealth.This paper reviews recent findings on the effects of milling process on mycotoxindistribution in wheat milling products and by-products. Published data confirmthat milling can minimize mycotoxin concentration in fraction used for humanconsumption, but concentrate mycotoxins into fractions commonly used asanimal feed. Other physical processes carried out before milling (such assorting, cleaning, debranning) are also interesting methods to reduce themycotoxin content. These processes may be very efficient to reduce the grainmycotoxin content before milling. The concentration of mycotoxins in wheat by-products may be up to three-fold compared to original grain. Published datashow a high variability in mycotoxin repartitioning and sometimes appearconflicting but this may be mainly due to the type of mycotoxins, the level and

extent of fungal contamination, and a failure to understand the complexity ofmilling technology and/or to the omission of key processing information. Aprecise knowledge of such data is vital as they may provide a sound technicalbasis to mill manager and support risk management and regulatory bodies inorder to reduce human and animal exposure to dangerous amounts ofmycotoxins and revise legislative limits.


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EFFECT OF LONG-TERM FEEDING OF CRUDE GLYCERINEON PERFORMANCE, CARCASS TRAITS, MEAT QUALITY AND

METABOLIC PARAMETERS OF FINISHING BULLS

Milan Marounek, Ludk Barto, Petr Homolka Institute of Animal Science, Prague, Czech Republic

Previous reports evaluated effects of glycerine fed in different concentrationsusually less than for 100 days. The objective of the present study was to followeffects of glycerine feeding in finishing bulls for 266 days.Forty-eight Fleckvieh bulls (222 kg live weight at the start of trial) were allotted tofour dietary treatments: control diet with 0% of glycerine (C), or with 5% (G5), or10% of glycerine (G10) on the DM basis for the whole experimental period, orwith 0% of glycerine for 118 d and then 10% of glycerine for 148 d (CG10).Glycerine substituted barley meal. Bulls were weighed every 2 weeks. Bloodwas sampled three times and the rumen fluid was collected immediately after

the slaughter.Bulls in groups C, G5, G10 and CG10 consumed 7.59, 7.71, 7.75 and 8.02 kgDM/d, respectively (P = 0.429). Neither weight gain nor feed conversion incontrol and treated bulls were significantly different (1.33, 1.36, 1.38, 1.43 kg/dand 5.65, 5.56, 5.58, 5.53 kg DM/kg in groups C, G5, G10, CG10, respectively).No treatment effect on carcass yield, chemical composition of m.longissimuslumborum, serum glucose, NEFA, plasma 3-HBA and activities ofaminotransferases was observed. Glycerine added at 5% significantly increasedconcentrations of serum triglycerides in the 2nd and the 3rd sampling. Thehighest concentration of volatile fatty acids (VFA) was found in the rumen fluid ofcontrol bulls. In bulls fed glycerine rumen VFA non-significantly decreased in adose-dependent manner.It can be concluded that long-term feeding glycerine in diets of bulls had no

influence on performance and meat quality, and little influence on metabolic andrumen parameters. Glycerin at 5% or 10% of the DM diet is a suitable alternativefor barley meal in diets of finishing bulls.


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STUDY OF TRADITIONAL PONTIAKOS CAVOURMAS MADEFROM WILD BOAR MEAT

Timotheos ougkouridis1, Nikolaos Soultos2 , Taxiarhoula Magra 2 ,Ekaterini Papavergou 2 , Ioannis Amvrosiadis2

1Veterinary Department of Administrative District of Pieria, GR 6 0100, aterini,Greece2Department of Food Hygiene and Food Technology of Animal Origin, Faculty ofVeterinary Medicine, Aristotle University of Thessaloniki, GR 54124Thessaloniki, Greece

Pontiakos cavourmas is a traditional thermally processed meat productmanufactured locally in Katerini area (Northern Greece). It is made by theaddition of gelatine, salt, nitrate salt, ascorbic acid and a variation of spices andseasonings to cooked wild boar meat. The mixture is stuffed to artificial casings,put in metallic moulds and cooled. Then the product is sliced, packaged undervacuum and stored under refrigeration. The objective of the present study was toevaluate the effect of re-heating on the possibility of extending the shelf life andimproving the safety of the product. Three series of samples were prepared. Halfof the samples of each series were prepared using the usual manufacturingprocess (control). The other half, after being stuffed to casings, wererepasteurized by immerging them in a water bath of 85 0C for 2 hours. Allsamples were vacuum packaged and stored at 4 0C for 60 days. The shelf-lifeand safety of the samples during storage were assessed by using bothmicrobiological (counts of aerobic mesopholic, psychrotrophic, lactic acidbacteria, Br. thermosphacta, Enterobacteriaceae, yeasts and L. monocytogenes)and physicochemical (pH, aw and biogenic amines) analyses. Re-heating of theproduct at 85 0C for 2 hours resulted in significantly lower populations for all theabove groups of microorganisms, as compared to the control samples.

Moreover, repasteurization inhibited the growth of L. monocytogenes which wasdetected only after 60 days of refrigerated storage (


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PHYTANIC ACID IN ORGANIC MILK A MATTER OF FEEDING

Mette Krogh Larsen1, Brita Ngum Che1, Troels Kristensen 2 ,Trine Kastrup Dalsgaard 1, Lars I. Hellgren3, Jette Feveile Young 1

1Department of Food Science, Aarhus University, AU Foulum, DK-8830 Tjele2Department of Agroecology, Aarhus University, AU Foulum, DK-8830 Tjele3Department of System Biology, Technical University of Denmark, DK-2800 Kgs.Lyngby

Phytanic acid (PA) is a branched saturated fatty acid which is produced in therumen from the phytol side chain of chlorophyll, and PA has been suggested tohave health improving properties and a protective effect on metabolic syndrome.Due to the higher amount of grass based feeding a higher PA content has beenreported for organic milk and PA has been suggested as a marker of organicmilk products. PA occurs naturally as two isomers (SRR and RRR) and therelative amount of the RRR isomer is reported higher in organic milk.The present study was conducted at five Danish commercial organic herdsduring the grazing season. Bulk milk was analyzed for the content of PA as wellas the distribution of the two isomers and PA results were related to feedcomposition.The concentration of total PA in milk fat was around 100 mg/100 g which is halfof a value of 200 mg/100 g suggested by a German science team as a markerfor organic milk. This difference may be related to differences in managementwhere Danish organic milk production is intensive and uses significant amountsof concentrates. The average concentration of total PA was 26% higher in latesummer than spring and differences between farms were small.Distribution between isomers varied and the share of RRR isomers varied from24% to 49% of total PA. The share of RRR isomers was positively related to theamount of grazed legumes (r = 0.85). This effect may be due to legumesaffecting the rumen microorganisms, and the more intense use of legumes inorganic farming could explain the higher share of the RRR isomer in organicmilk.


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TRANSFER OF VOLATILES FROM OREGANO OR CARAWAYESSENTIAL OILS INTO COWS MILK

Johan Lejonklev 1, Mette Marie Lkke1, Mette Krogh Larsen1, Grith Mortensen1,Mikael Agerlin Petersen2 , Martin Riis Weisbjerg 3

1 Aarhus University, Department of Food Science2University of Copenhagen, Department of Food Science3 Aarhus University, Department of Animal Science

The objective of this experiment was to study the transfer of volatile compoundsfrom oregano and caraway essential oils into cow s milk. During normal feedingthe animals lungs as well as intestines are exposed to volatile compoundspresent in the feed. In order to study the differences between respiratory andgastrointestinal exposure Holstein cows equipped with a duodenum cannulawere used in two setups with two animals recieving each treatment. In the firstexperiment animals were placed in a controlled environment to inhale vapours ofthe essential oils for 9 hours. In the second experiment essential oils diluted indeodorised sesame oil was injected through the cannula over a period of 9hours, with two different levels being tested. Milk was collected prior to andimmediately after treatment, as well as the following morning. Commerciallyavailable essential oils from Origanum vulgare plants and Carum carvi seedswere used. The aroma profile of essential oils and milk was analysed usingpurge-and-trap coupled with GC/MS.The results show that milk contains a number of terpenes naturally at very lowlevels. When the animal is exposed to essential oils several terpenes, present inthe essential oils, increase or appear in the milk, suggesting that the aromacompounds are absorbed through the lungs as well as the intestine. It alsoindicates that the absorption, and subsequent transfer from blood into milk, isvery fast. In addition to the terpenes two esters were identified that increased in

the milk after exposure, despite the essential oils contained no or insignificantamounts of them. This indicates that these esters are more readily absorbed orsynthesised within the animal following exposure to essential oils. Little or noneof the increased amounts of aroma compounds, terpenes and esters, could befound in the milk one day after exposure.


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THE IMPACT OF MYCOTOXINS ON THE INTESTINE

Isabelle Oswald

INRA, UMR 1331, ToxAlim Research Centre in Food Toxicology,180 chemin de Tournefeuille, BP93173, 31027 Toulouse cedex 03, France

The intestinal epithelium is a single layer of cells lining the gut lumen that acts asa selective filter, allowing the translocation of essential dietary nutrients,electrolytes, and water from the intestinal lumen into the circulation. It constitutesalso the largest and most important barrier to prevent the passage of harmfulintraluminal entities, including foreign antigens, microorganisms, and their toxinsfrom the external environment. The intestine is also an immune privileged sitewhere immunoregulatory mechanisms simultaneously defend against pathogensbut also preserve tissues homeostasis to avoid immune-mediated pathology inresponse to environmental challenges.Following ingestion of contaminated food or feed, intestinal epithelial cells couldbe exposed to a high concentration of toxicants, potentially affecting intestinalfunctions. Among natural food contaminants, mycotoxins are regarded as animportant risk factor for human and animal health. Mycotoxins are structurallydiverse fungal metabolites that can contaminate a variety of dietary componentsconsumed by animals and humans. It is considered that 25% of the world cropproduction is contaminated by mycotoxins during pre-harvest, transport,processing or storage. The major mycotoxin-producing fungal genera are

Aspergillus, Fusarium and Penicillium mainly producing aflatoxins, zearalenone,trichothecenes, fumonisins, ochratoxins. The effects of mycotoxins on theintestinal morphology, intestinal barrier function will be discussed together withtheir impact on the local immune response (antibody production, antimicrobialpeptide generation, inflammatory cytokine release).


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EFFECTS OF PROCESSING METHOD ON INTAKE, MILK YIELD AND MILK FATTY ACID PATTERN WHEN FEEDING

COWS LINSEED-ENRICHED CONCENTRATE FEEDS

Anjo Elgersma1

, Jeroen Brok 2

, Seerp Tamminga2

1Independent scientist, PO Box 323, 6700 AH Wageningen, The Netherlands2 Animal Sciences Group, Wageningen University, The Netherlands

The fatty acid pattern of cows' milk fluctuates throughout the year in systemswhere fresh forage is fed. Dairy companies aim for delivery of milk with a morestable fatty acid profile. Linseed contains a high content of alpha-linolenic acidand could be a substitute for fresh grass in periods when this is not available.Linseed in dairy cow rations can increase the concentration of unsaturated fattyacid in milk, e.g. conjugated linoleic acid (CLA), but the processing method oflinseed into concentrate feed may affect milk composition. Feed processingcould also influence palatability and hence intake and milk production. The aims

were (i) to test the effects of linseed-based concentrate versus standardconcentrate feed as control (C) in dairy cow rations on intake, milk production,milk composition and milk fatty acid profile, and (ii) to compare two feedprocessing methods: extrusion (Extr) and BOA compactor (BOA).Fifteen dairy cows were individually housed and received grass silage, maizesilage, 1 kg of standard concentrate plus 4 kg of either C, Extr or BOAconcentrate. Cows were fed and milked twice daily. Three groups of 5 cowsreceived the 3 concentrates in varying order during 14 days each, in a LatinSquare design. Intake was recorded and pooled milk samples were analysed.Milk production and yields of milk fat and protein were not affected bytreatments. Forage intake declined when linseed-enriched concentrate was fed.Concentrate intake and total intake were lowest with Extr, due to unpalatability.Linseed addition increased the unsaturated fatty acid level in milk; the CLA

content was highest when feeding Extr concentrate feeds.K e y w o r d s : linseed, extrusion, concentrate, intake, cow milk composition, fattyacids


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EFFECT OF FORAGE DRY MATTER CONTENT AND BALESIZE ON FERMENTATION CHARACTERISTICS AND AEROBIC

STABILITY OF ALFALFA ENSILED IN ROUND BALES

Sema Yaman1

, Engin nay 1

, Vedat Karaka1

, Murat Yldrm2

, inasi Akar 2

, Ali Bilgen1, Mustafa Avc3, Tugay Ayaan 3

1Livestock Central Research Institute, 06852 Lalahan Ankara, Trkiye2Veterinarian Faculty of Krkkale University, Krkkale, Trkiye 3Eastern-Mediterenian Agricultural Research Institute, Adana, Trkiye

The objective of this study was to evaluate effect of forage dry matter and balesize on chemical and fermentation characteristics and aerobic stability of alfalfaconserved as round baled silage. Alfalfa was harvested before beginning ofbudding stage in autumn and preserved as round bale silage ensiled as 40%and 50% dry matter content in 50 and 500 Kg weights and stored outdoor.

Alfalfa round bale silages (ARBS) was opened after two months from baling. For

each analysis four samples from each forage dry matter content and bale sizewere taken.When dry matter content of alfalfa bales increased, content of cell wallcomponents (neutral detergent fibre, acid detergent fibre and acid detergentlignin) are also significantly increased. Cell wall components and crude fibrecontent of small round bales are found significantly higher than those of largeround bales. Dry matter content of alfalfa bales had no effect on silagefermentation characteristics. In small round alfalfa silages, lactic acid content ishigher and acetic acid content and silage acid level (pH) is lower than those oflarge round alfalfa bales as there was no significant difference between smalland large round alfalfa bales considering microbial counts, butyric and propionicacid contents.Bale dry matter content was not effective on fermentation quality and total

bacteria, yeast and mould counts in bale silages exposed to aerobic conditions.In small round bale alfalfa silages exposed to aerobic conditions, lactic acidcontent was higher, acetic acid content and pH were lower than those of largeround bale silages while butyric acid content and microbial counts were notchanged by bale size in small and large round bales exposed to aerobicconditions. In alfalfa round bales there was no interaction between dry mattercontent and bale size and number of day exposed to aerobic conditions.K e y w o r d s : alfalfa, round bale silage, dry matter, bale size, fermentation acids


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QUALITY CONTROL OF FEED IN REPUBLIC OF SRPSKA

Tanja Mali, Tatjana Doci -Kojadinovi, Duka Joki

Agricultural Institute Banja Luka, Knjaza Milosa 17, Republic of Srpska

Department of Agrochemistry and Agroecology, Agriculture Institute Republic ofSrpska since 1995. year have been involved in chemical analysis of nutritivevalue of animal feed. Continuous training of personnel, laboratory equipment,the adoption of new methods and market demands has led to a steady increasethe number of analyzed samples so that in 1995. year carried out quality controlin 150, and in 2011. year in 670 samples of animal feed.Samples for analysis come from feed mixers, farms in the Republic of Srpska,as well as border crossings. Depending on the type of sample (components,premixes, forage mixtures) are determined the following quality parameters:moisture, ash, crude protein (Kjeldahl method), crude fiber (method byHomeberg Stohman), crude fat (method by Soxlet) phosphorus(spectrophotometric method), Na, Ca, Mg (flame photometry), Zn, Cu, Mn andFe (atomic absorption spectrophotometry, AAS). The mid of 2012. year wasadopted and the method of determination of selenium (AAS - hydride technique).In order to reduce possible errors in determining the content of macro and microelements, special attention is given to the destruction (incineration) of thesamples and obtaining a common solution. Incineration is done depending onthe type of sample. Preparing a common solution in the analysis of mineralnutrients and premixes is done in microwave oven under the pressure, and thefinished mixtures with wet burning mixture of acids (HNO3, H2SO4, HClO4).In the work will be given practical examples of possible errors in analysis anddetailed analysis of the results for the period 2009 - 2011 when analyzed 2000samples, of which 1743 forage mixtures (87.15%), 208 premixes (10.40% ) and49 mineral nutrients (2.45%).


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ASSESSMENT OF SOME HYGIENIC PARAMETERS OFANIMAL FEEDS IN SERBIA

Ana Varga, Jovanka Levi, Ivana abarkapa, Bojana Koki, Dragana Plavi, Ljubia ari

Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1,Novi Sad, Serbia

The role of animal feed in the production of safe food is recognized worldwide. Assessment of microbiological status is an important element in qualityassurance system during animal feedstuffs production, commerce and feeding.The main interest of feed industry is the production of safe and hygienic correctanimal feed. Animal feed can be contaminated with wide range of microbialcontaminants such as bacteria, yeasts, moulds and their toxic metabolites. Suchcontaminants have negative impact on animal performance and cancompromise the safety of animal products.For the effective prevention of animal and public health, feed safety must beprovided at all stages, including primary production. To this effect, feed safetyand wholesomeness are controlled and monitored for years all over the world.Considering that feed hygiene quality vary among regions and countriesbecause of different environmental and other conditions during animal feedproduction and processing, objective of this study is to show microbiologicalsafety of animal feed manufactured in Serbia.Study results show microbiological safety of 80 samples of animal feed analyzedduring one year (2011/2012). Out of a total of 80 analyzed feed samples, 25samples were feedstuffs (such as maize, maize feed flour, wheat, wheat feedflour, sunflower, sunflower meal, soybean and soybean meal) and 55 sampleswere complete feed. Procedures of sample examination were based onInternational Standards. Microbiological safety of analyzed products was

evaluated in accordance with the regulations of Serbia ( Slubeni glasnik RS,broj 41/09). Of a total of 25 analyzed samples of feedstuffs 40% did not complywith microbiological criteria specified in the Regulation because of the increasedtotal number of moulds. Of a total of 55 analyzed samples of complete feed8.69% of samples also had increased total number of moulds and therefore didnot comply with microbiological criteria specified in the Regulation. Total numberof moulds in analyzed samples ranged from 100-110.000 cfu/g. The highestnumber of contaminated samples was sunflower meal samples and completefeed for young animals. Sulphite reducing Clostridia were detected in twosamples and Salmonella was detected in one sample. Coagulase positivestaphylococci were not detected in analyzed samples.

Application of good agricultural and good hygienic practices in addition to theadequate storage practices resulted in the absence of pathogenic

microorganisms, with the exception of sulphite reducing Clostridia, the presenceof which may be explained by errors and omissions in the processing technologyor by supplemental contamination.


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TECHNOLOGICAL RESEARCH ON THE PRODUCTION OFFUNCTIONAL COOKED SAUSAGE FOR CHILDREN

Toni Doncheva 1, Djordje Okanovi 2

1Rettenmaier Austria GMBH & Co.KG, Gesslgasse 7/1, 1230 Wien, Austria2Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Proper nutrition plays a crucial role in the normal growth and development of thechild organism due to the relatively high nutrition and energy needs associatedwith the development of new tissues and the high intensity of the metabolicprocesses of a child s organism. The development of specialized products for functional nutrition is of great socialimportance. They are an integral therapy element in the treatment of variousdiseases. Properly organized nutrition helps increase the body s defensemechanisms, activates metabolism and leads to health recovery.

Another crucial factor defining the need for balanced and functional nutritionduring childhood is the escalating number of obesity cases, making it one of themost common medical conditions among children. Obesity is associated withincreased metabolic and cardiovascular risk in childhood and adolescence, andincreased morbidity and mortality rate in adults, which determines its social andhealth importance. The condition is easily recognized but very difficult to treat.The first practical conclusion that can be drawn is the scientific necessity to fillthe deficit of dietary fiber in the peoples diet. According to some studies, dailyconsumption of dietary fiber by residents of Western European countries doesnot exceed 4 5 g per day, which represents 20% of the recommendedstandards. It is considered that the physiological need of the body of dietary fibervaries between 32 and 38%.The second practical conclusion is one of the mandatory conditions forprophylactic and therapeutic nutrition, diseases that are associated with

insufficient dietary fiber are result the low content in products of easily digestiblefats and carbohydrates. Low fat meat in itself is a low-calorific, as it containsproteins used in anabolic processes. Increased relative share of connectivetissue in meat products at the expense of fat and their enrichment with dietaryfiber in even greater degree decreases energy value and retain the previouslevel of proteins.The third practical conclusion is based on the Relatedness in functionalcharacteristics of meat protein (as water and fat retaining, emulsification and gelformation ability) and dietary fiber. Such interdependence allows maximumapproximation of structural, mechanical, organoleptic, etc., quality indicators offunctional meat products in comparison to traditional ones.K e y w o r d s : dietary fiber, cooked sausage, children


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The aim of this research was to study growth performances of carp yearlings fedmixtures with different protein content, and different protein origin.

MATERIAL AND METODS

The experiment was carried out in the Laboratory for Fish Nutrition of the Facultyof Agriculture, University of Belgrade. Feed mixtures with total protein content of38.1% (diet A), 38.5% (diet B), 41.5% (diet C), and 43.7% (diet D), originatingfrom different sources: FM, full fat soybean meal and yeast were applied (Table1). In total 12 independent tanks, with 120 L of usable water volume and flowrate of 0.34 Lmin1 were used. Water quality parameters (temperature,electroconductivity, dissolved oxygen, and pH) were monitored in each tankevery day using MULTI 340i/SET (WTW, Weilheim, Germany). Fish wereacclimated to laboratory conditions during the period of 2 weeks. Each tank wasstocked with 24 yearlings, average weight 95.6 g. Experiment duration was 90days.Fish were fed with same percentage of feed depending on the total quantity offish in each tank, i.e. 3.5% of the ichthyomass, using semiautomatic feeders withpendulum.

Table 1. Ingredients and chemical composition of experimental diets

Ingredients of experimental diets (%)Ingredient: Diet A Diet B Diet C Diet D

Fish meal 26 28 30 32Soybean meal 29 30 30 31Yeast 2 4 6 8Wheat gluten 5 5 5 5Wheat 11,5 11,5 11,5 11,5Corn 24 19 15 10DCP 1,2 1,2 1,2 1,2Calcium 0,3 0,3 0,3 0,3Min. Vit.premix 1 1 1 1

Chemical composition of the experimental diets DM gkg 937 933 937 892In DM (g)

Protein 381,0 384,8 415,2 437,2Lipid 85,4 89,0 90,7 96,4 Ash 95,0 95,4 96,1 107,6Fibre 20,3 20,4 24,5 20,2NFE 41,8 41,0 37,4 33,9

2Gross energy 19,6 19,7 19,8 20,03P/E 19,4 19,5 20,1 21,9

1NFE Nitrogen free extract = 100 protein (g) lipid (g) ash (g) fibre (g)2Gross energy (MJ/kg) = protein (g) * 23,6 + lipid (g) * 39,5 + NFE (g) *17,3

3P/E = Relationship protein and energy (g protein kJ 1 gross energy)


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for common carp fry. However, Brinker and Reiter [2] are pointing out that inmixtures with lower level of proteins originated from FM better production resultscan be obtained compared to mixtures containing more proteins originated fromFM and/or plant proteins. Accordingly, growth of fish is influenced by both leveland origin, as well as feed utilization. FM is often used in fish feed since it offersa balanced amount of amino acids, essential fatty acids, vitamins, minerals, andgiving usually better palatability [8].

Graph 1. Mean standard error for the tested parameters of fish per treatmentand periods

Diet A

Diet B Diet C

Diet D

1 -30 31 -60 61 -90 1 -90

Period

0

50 0

1000

1500

2000

2500

Bodyweightgain(g)

Diet A Diet B Diet C Diet D

1-30 3 1-60 61-9 0 1-90

Period

1, 0

1, 5

2, 0

2, 5

3, 0

3, 5

4, 0

Feed conversion ratio


1-30 31-60 61-90 1-90

Period

1,3

1,4

1,5

1,6

1,7

1,8

Fultonsfactor


1-30 31-60 61-90 1-90

Period

0,2

0,3

0,4

0,5

0,6

0,7

0,8

0,9

1,0

1,1

1,2

Specificgrowth rate


1-30 31-60 61-90 1-90

Period

0,1

0,2

0,3

0,4

0,5

0,6

0,7

0,8

0,9

Thermal Growth Coefficient


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CONCLUSIONS

The obtained results indicate that in addition to protein levels, their origin and theshare in mixtures significantly affect the utilization of feed and growth of culturedfish. Full fat soybean meal, that has similar protein content, amino acidcomposition and approximate digestibility as in FM, if present in higher amountin mixtures with lower share of total proteins, result in poorer feed efficiency andlower growth of cultured fish.

ACKNOWLEDGEMENT

The present study is realized in the f rame of the project Improvement ofproduction capacity of the carp ( Cyprinus carpio L) by programs of nutrition andselective breeding (No TR 31075) financed by Serbian Ministry of Education andScience.

REFERENCES

1. Ahmad, M., Qureshi T. A., Singh A. B., Manohar, S., Borana, K.,Chalko, S. R. : Effect of dietary protein, lipid and carbohydrate contentson the growth, feed efficiency and carcass composition of Cyprinuscarpio communis fingerlings. International Journal of Fisheries and

Aquaculture Vol. 4(3) (2012), pp. 30 40.2. Brinker, A. and Reiter, R.: Fish meal replacement by plant protein

substitution and guar gum addition in trout feed, Part I: Effects on feedutilization and fish quality. Aquaculture (2011) 310, 350 360.

3. Du, L., Niu, C.J.: Effects of dietary substitution of soya bean meal forfish meal on consumption, growth, and metabolism of juvenile giantfreshwater prawn, Macrobrachium rosenbergii. Aquaculture Nutrition, 9(2003): 139 143.

4. Flajhans, M., Hulata, G.: Genetic effects of domestication, culture andbreeding of fish and shell fish, and their impacts on wild populations.Common carp Cyprinus carpio. p 32-39, In: Svasand, T., Crosetti, D.,Garcia-Vazquez, E., Verspoor, E. (eds) . Genetic impact of aquacultureactivities on native populations. Genimpact final scientific report (2007) (EU contract n. RICA-CT-2005-022802).

5. Gatlin, D.M.: Use of Soybean Meal in the Diets of OmnivorousFreshwater Fish. Department of Wildlife and Fisheries Sciences andFaculty of Nutrition,Texas A&M University System (2002).

6. Hossain, M.A., Focken, U., Becker, K. : Effect of soaking and soakingfollowed by autoclaving of Sesbania seeds on growth and feed utilisationin common carp, Cyprinus carpio L. Aquaculture 203 (2001), 133 148.

7. Hover, R. J. : Vertical distribution of fishes in the central pool of Eufaula

Reservoir, Oklahoma. M.S. Thesis, Oklahoma State Univ. Stillwater. 72.(1976)


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8. Kumar, V., Makkar, H.P.S., Becker, B. : Dietary inclusion of detoxifiedJatropha curcas kernel meal: effects on growth performance andmetabolic efficiency in common carp, Cyprinus carpio L. Fish PhysiolBiochem (2010).

9. Kumar, V., Makkar, H.P.S., Becker, K. : Detoxified Jatropha curcaskernel meal as a dietary protein source: growth performance, nutrientutilization and digestive enzym

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