TY  - JOUR
AU  - Ružić-Muslić, Dragana
AU  - Grubić, Goran
AU  - Petrović, Milan P.
AU  - Negovanović, Dragan
AU  - Nešić, Zorica
AU  - Perišić, Predrag
AU  - Žujović, Miroslav
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1386
AB  - Results of the investigation of the effect of the level of nondegradable protein in concentrate mixtures on digestibility of nutritive substances in fattening lambs are presented in this paper. Physiological research included 18 male lambs crosses Pirot Pramenka x Württemberg x Ile de France, average body mass of approx. 35,0 kg, divided into three groups. Lambs were fed iso-protein concentrate mixtures which differed in relation to share of protein non-degradable at the rumen level: 43% (I), 51% (II) and 58% (III). Trial results indicate that the level of protein adoption was not under the influence of investigated treatment, considering that digestibility coefficients were: 52,58% : 51,30% : 55,12%. With the increase of share of nondegradable protein in concentrate mixtures (43: 51: 58%), also tendency of increase of fat digestibility was observed: 76,13 : 77,98 : 87,17%, but decrease of degree of cellulose digestion: 67,40 : 45,87: 22,39% and NFE: 83,87 : 76,05 : 82,96%.
AB  - Fiziološka istraživanja su obavljena na eksperimentalnoj farmi ovaca Instituta za stočarstvo Beograd-Zemun. Ogledom je bilo obuhvaćeno 18 muške jagnjadi meleza F1 generacije : pirotska pramenka x virtemberg x Ile de France, prosečne telesne mase oko 35,0 kg, raspoređenih u tri grupe. Ishrambeni tretman je podrazumevao ispitivanje efekata različitih nivoa na svarljivost hranljivih materija. Dobijeni podaci su obrađeni standardnom statističkom analizom. Prosečni koeficijenti svarljivosti ukupnih proteina kod jagnjadi na tretmanima I:II:III su iznosili: 52,58% : 51,30% : 55,12%; masti: 76,13: 77,98: 87,17%; celuloze: 67,40 : 45,87: 22,39% i BEM-a: 83,87 : 76,05 : 82,96%. Ova istraživanja su pokazala da su sa aspekta svarljivosti hranljivih materija, najpovoljnije rezultate ostvarila jagnjad na tretmanu sa 58% nerazgradivog proteina.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - The effect of the level of nondegradable protein on digestibility of nutritive substances in fattening lambs
T1  - Uticaj nivoa nerazgradivog proteina na svarljivost hranljivih materija kod jagnjadi u tovu
EP  - 137
IS  - 5-6-2
SP  - 131
VL  - 23
DO  - 10.2298/BAH0702131R
ER  - 

@article{
author = "Ružić-Muslić, Dragana and Grubić, Goran and Petrović, Milan P. and Negovanović, Dragan and Nešić, Zorica and Perišić, Predrag and Žujović, Miroslav",
year = "2007",
abstract = "Results of the investigation of the effect of the level of nondegradable protein in concentrate mixtures on digestibility of nutritive substances in fattening lambs are presented in this paper. Physiological research included 18 male lambs crosses Pirot Pramenka x Württemberg x Ile de France, average body mass of approx. 35,0 kg, divided into three groups. Lambs were fed iso-protein concentrate mixtures which differed in relation to share of protein non-degradable at the rumen level: 43% (I), 51% (II) and 58% (III). Trial results indicate that the level of protein adoption was not under the influence of investigated treatment, considering that digestibility coefficients were: 52,58% : 51,30% : 55,12%. With the increase of share of nondegradable protein in concentrate mixtures (43: 51: 58%), also tendency of increase of fat digestibility was observed: 76,13 : 77,98 : 87,17%, but decrease of degree of cellulose digestion: 67,40 : 45,87: 22,39% and NFE: 83,87 : 76,05 : 82,96%., Fiziološka istraživanja su obavljena na eksperimentalnoj farmi ovaca Instituta za stočarstvo Beograd-Zemun. Ogledom je bilo obuhvaćeno 18 muške jagnjadi meleza F1 generacije : pirotska pramenka x virtemberg x Ile de France, prosečne telesne mase oko 35,0 kg, raspoređenih u tri grupe. Ishrambeni tretman je podrazumevao ispitivanje efekata različitih nivoa na svarljivost hranljivih materija. Dobijeni podaci su obrađeni standardnom statističkom analizom. Prosečni koeficijenti svarljivosti ukupnih proteina kod jagnjadi na tretmanima I:II:III su iznosili: 52,58% : 51,30% : 55,12%; masti: 76,13: 77,98: 87,17%; celuloze: 67,40 : 45,87: 22,39% i BEM-a: 83,87 : 76,05 : 82,96%. Ova istraživanja su pokazala da su sa aspekta svarljivosti hranljivih materija, najpovoljnije rezultate ostvarila jagnjad na tretmanu sa 58% nerazgradivog proteina.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "The effect of the level of nondegradable protein on digestibility of nutritive substances in fattening lambs, Uticaj nivoa nerazgradivog proteina na svarljivost hranljivih materija kod jagnjadi u tovu",
pages = "137-131",
number = "5-6-2",
volume = "23",
doi = "10.2298/BAH0702131R"
}

Ružić-Muslić, D., Grubić, G., Petrović, M. P., Negovanović, D., Nešić, Z., Perišić, P.,& Žujović, M.. (2007). The effect of the level of nondegradable protein on digestibility of nutritive substances in fattening lambs. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 23(5-6-2), 131-137.
https://doi.org/10.2298/BAH0702131R

Ružić-Muslić D, Grubić G, Petrović MP, Negovanović D, Nešić Z, Perišić P, Žujović M. The effect of the level of nondegradable protein on digestibility of nutritive substances in fattening lambs. in Biotechnology in Animal Husbandry. 2007;23(5-6-2):131-137.
doi:10.2298/BAH0702131R .

Ružić-Muslić, Dragana, Grubić, Goran, Petrović, Milan P., Negovanović, Dragan, Nešić, Zorica, Perišić, Predrag, Žujović, Miroslav, "The effect of the level of nondegradable protein on digestibility of nutritive substances in fattening lambs" in Biotechnology in Animal Husbandry, 23, no. 5-6-2 (2007):131-137,
https://doi.org/10.2298/BAH0702131R . .

TY  - JOUR
AU  - Djordjević, Nenad
AU  - Grubić, Goran
AU  - Dinić, Bora
AU  - Negovanović, Dragan
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/782
AB  - The ensiling of soybean and entire maize plant was done in experimental siloses with or without inoculant Sill-All (produced by Alltech inc). The experiment was organized as two-factorial (2 ´ 3, n = 3), where factor A was inoculant (a1 = without inoculant, a2 = with inoculant), and factor B was soybean and entire maize plant ratio (b1 = 1: 0; b2 = 2: 1 and b3 = 1 2). Inoculated silages at average had more lactic acid, lower pH values and higher content of ammonia nitrogen, nonsoluble nitrogen and NFE (P  lt  0.05). The included of entire maize plant in mixture produces high effect on reduction proteolysis. With the increase of entire maize plant share the decrease of pH values and amount of butyric acid, ammonia nitrogen, soluble nitrogen, crude protein and crude fiber was observed. According to the DLG method for silage quality evaluation, silages without inoculant had second class, and silages with inoculant had first class. Improvement in silage quality with the included entire maize plant from fourth to first class, was achieved.
AB  - U radu je ispitivan uticaj bakterijsko-enzimskog inokulanta Sill-All na hemijski sastav i kvalitet silaža cele biljke soje i kukuruza, siliranih u međusobnom odnosu 1: 0; 2: 1 i 1: 2. U ukupno šest ispitivanih tretmana sa po tri ponavljanja ustanovljen je značajan uticaj korišćenog inokulanta na intenziviranje fermentacije mlečnokiselinskog tipa, uz porast apsolutnog i relativnog učešća mlečne kiseline u ukupnom sadržaju kiselina. Silaže sa inokulantom su sadržale značajno više BEM-a i amonijačnog azota, i odlikovale su se značajno većom očuvanošću proteinskog azota. Uključivanje kukuruzne biljke u smeše uticalo je na postepeno povećavanje sinteze mlečne kiseline i redukciju proteolize, uz smanjenje količine sirovih proteina i celuloze.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - The influence of inoculation on chemical composition and quality of silages made from soybean and entire maize plant
T1  - Uticaj inokulacije na hemijski sastav i kvalitet silaža od soje i kukuruza
EP  - 146
IS  - 1-2
SP  - 141
VL  - 20
DO  - 10.2298/BAH0402141D
ER  - 

@article{
author = "Djordjević, Nenad and Grubić, Goran and Dinić, Bora and Negovanović, Dragan",
year = "2004",
abstract = "The ensiling of soybean and entire maize plant was done in experimental siloses with or without inoculant Sill-All (produced by Alltech inc). The experiment was organized as two-factorial (2 ´ 3, n = 3), where factor A was inoculant (a1 = without inoculant, a2 = with inoculant), and factor B was soybean and entire maize plant ratio (b1 = 1: 0; b2 = 2: 1 and b3 = 1 2). Inoculated silages at average had more lactic acid, lower pH values and higher content of ammonia nitrogen, nonsoluble nitrogen and NFE (P  lt  0.05). The included of entire maize plant in mixture produces high effect on reduction proteolysis. With the increase of entire maize plant share the decrease of pH values and amount of butyric acid, ammonia nitrogen, soluble nitrogen, crude protein and crude fiber was observed. According to the DLG method for silage quality evaluation, silages without inoculant had second class, and silages with inoculant had first class. Improvement in silage quality with the included entire maize plant from fourth to first class, was achieved., U radu je ispitivan uticaj bakterijsko-enzimskog inokulanta Sill-All na hemijski sastav i kvalitet silaža cele biljke soje i kukuruza, siliranih u međusobnom odnosu 1: 0; 2: 1 i 1: 2. U ukupno šest ispitivanih tretmana sa po tri ponavljanja ustanovljen je značajan uticaj korišćenog inokulanta na intenziviranje fermentacije mlečnokiselinskog tipa, uz porast apsolutnog i relativnog učešća mlečne kiseline u ukupnom sadržaju kiselina. Silaže sa inokulantom su sadržale značajno više BEM-a i amonijačnog azota, i odlikovale su se značajno većom očuvanošću proteinskog azota. Uključivanje kukuruzne biljke u smeše uticalo je na postepeno povećavanje sinteze mlečne kiseline i redukciju proteolize, uz smanjenje količine sirovih proteina i celuloze.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "The influence of inoculation on chemical composition and quality of silages made from soybean and entire maize plant, Uticaj inokulacije na hemijski sastav i kvalitet silaža od soje i kukuruza",
pages = "146-141",
number = "1-2",
volume = "20",
doi = "10.2298/BAH0402141D"
}

Djordjević, N., Grubić, G., Dinić, B.,& Negovanović, D.. (2004). The influence of inoculation on chemical composition and quality of silages made from soybean and entire maize plant. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 20(1-2), 141-146.
https://doi.org/10.2298/BAH0402141D

Djordjević N, Grubić G, Dinić B, Negovanović D. The influence of inoculation on chemical composition and quality of silages made from soybean and entire maize plant. in Biotechnology in Animal Husbandry. 2004;20(1-2):141-146.
doi:10.2298/BAH0402141D .

Djordjević, Nenad, Grubić, Goran, Dinić, Bora, Negovanović, Dragan, "The influence of inoculation on chemical composition and quality of silages made from soybean and entire maize plant" in Biotechnology in Animal Husbandry, 20, no. 1-2 (2004):141-146,
https://doi.org/10.2298/BAH0402141D . .

TY  - JOUR
AU  - Ružić-Muslić, Dragana
AU  - Negovanović, Dragan
AU  - Petrović, Milan P.
AU  - Josipović, Slavko
AU  - Perišić, Predrag
AU  - Nešić, Zorica
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/781
AB  - Investigations were carried out on 60 suckling lambs (24 males and 36 female lambs) - R2 generation obtained by crossing Pirot Pramenka with Württemberg rams, divided into 3 groups. At the beginning of the trial lambs were 30 days old with average body mass of 15 kg. Animals were fed ad libitum alfalfa hay and iso-protein mixtures (16% total protein) with different energy content. Energy value of used mixtures was 7.29 (I), 7.71 (II) and 7.94 MJ NEM (III). Trial lasted 60 days. Following production parameters were monitored: body mass, average daily gain, feed and nutrient consumption and conversion, depending on the applied feeding treatment. Statistical processing of obtained data was carried out on PC, using variance analysis. Final body masses of lambs (age of 90 days) were: 29.81 kg (I), 31.19kg (II) and 29.86 kg (III). Average daily gain for entire fattening period according to treatments I: II: III was 0.280kg: 0.303kg: 0.277kg. Values of DM conversion (kg/kg) for trial groups I:II:III were 2.68: 2.58: 2.93. Utilization of energy (MJ/kg) in average was 19.45: 18.98: 21.64, whereas the conversion of total protein (g/kg) according to the same order of treatments was 481: 451: 514. Performed research has shown that certain advantage can be attributed to lambs fed fodder mixture II (16% of total protein and 7.71 MJ NME), considering that they have realized the highest gain and the lowest use of feed and nutrients as well as energy.
AB  - U radu su prikazani rezultati uticaja različitih nivoa energije obroka na prirast i iskorišćavanje hrane i hranljivih materija jagnjadi. Ogled je izveden na 3 grupe po 20 jagnjadi sisančadi genotipa pirotska pramenka x virtemberg, uzrasta 30 dana i prosečne telesne mase oko 15 kg. Tov je trajao 60 dana, do telesne mase oko 30 kg. Jagnjad su hranjena lucerkinim senom i izoproteinskim krmnim smešama (sa 16% proteina) ali sa različitim sadržajem energije: 7.29: 7.71: 7.94 MJ NEM. Obrada podataka je urađena pomoću PC računara primenom analize varijanse. Najveći dnevni prirast (303 g) ostvarila su jagnjad koja su konzumirala krmnu smešu energetske vrednosti 7.71 MJ NEM. Konverzija suve materije (g/kg) na tretmanima I, II i III je iznosila 2680, 2580 i 2930, energije (MJ NEM /kg): 19.45, 18.97 i 21.64 i ukupnih proteina (g/kg): 481, 450 i 514.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Effect of the diet energy level on production performance of lambs
T1  - Efekat nivoa energije obroka na proizvodne performanse jagnjadi
EP  - 99
IS  - 1-2
SP  - 93
VL  - 20
DO  - 10.2298/BAH0402093R
ER  - 

@article{
author = "Ružić-Muslić, Dragana and Negovanović, Dragan and Petrović, Milan P. and Josipović, Slavko and Perišić, Predrag and Nešić, Zorica",
year = "2004",
abstract = "Investigations were carried out on 60 suckling lambs (24 males and 36 female lambs) - R2 generation obtained by crossing Pirot Pramenka with Württemberg rams, divided into 3 groups. At the beginning of the trial lambs were 30 days old with average body mass of 15 kg. Animals were fed ad libitum alfalfa hay and iso-protein mixtures (16% total protein) with different energy content. Energy value of used mixtures was 7.29 (I), 7.71 (II) and 7.94 MJ NEM (III). Trial lasted 60 days. Following production parameters were monitored: body mass, average daily gain, feed and nutrient consumption and conversion, depending on the applied feeding treatment. Statistical processing of obtained data was carried out on PC, using variance analysis. Final body masses of lambs (age of 90 days) were: 29.81 kg (I), 31.19kg (II) and 29.86 kg (III). Average daily gain for entire fattening period according to treatments I: II: III was 0.280kg: 0.303kg: 0.277kg. Values of DM conversion (kg/kg) for trial groups I:II:III were 2.68: 2.58: 2.93. Utilization of energy (MJ/kg) in average was 19.45: 18.98: 21.64, whereas the conversion of total protein (g/kg) according to the same order of treatments was 481: 451: 514. Performed research has shown that certain advantage can be attributed to lambs fed fodder mixture II (16% of total protein and 7.71 MJ NME), considering that they have realized the highest gain and the lowest use of feed and nutrients as well as energy., U radu su prikazani rezultati uticaja različitih nivoa energije obroka na prirast i iskorišćavanje hrane i hranljivih materija jagnjadi. Ogled je izveden na 3 grupe po 20 jagnjadi sisančadi genotipa pirotska pramenka x virtemberg, uzrasta 30 dana i prosečne telesne mase oko 15 kg. Tov je trajao 60 dana, do telesne mase oko 30 kg. Jagnjad su hranjena lucerkinim senom i izoproteinskim krmnim smešama (sa 16% proteina) ali sa različitim sadržajem energije: 7.29: 7.71: 7.94 MJ NEM. Obrada podataka je urađena pomoću PC računara primenom analize varijanse. Najveći dnevni prirast (303 g) ostvarila su jagnjad koja su konzumirala krmnu smešu energetske vrednosti 7.71 MJ NEM. Konverzija suve materije (g/kg) na tretmanima I, II i III je iznosila 2680, 2580 i 2930, energije (MJ NEM /kg): 19.45, 18.97 i 21.64 i ukupnih proteina (g/kg): 481, 450 i 514.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Effect of the diet energy level on production performance of lambs, Efekat nivoa energije obroka na proizvodne performanse jagnjadi",
pages = "99-93",
number = "1-2",
volume = "20",
doi = "10.2298/BAH0402093R"
}

Ružić-Muslić, D., Negovanović, D., Petrović, M. P., Josipović, S., Perišić, P.,& Nešić, Z.. (2004). Effect of the diet energy level on production performance of lambs. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 20(1-2), 93-99.
https://doi.org/10.2298/BAH0402093R

Ružić-Muslić D, Negovanović D, Petrović MP, Josipović S, Perišić P, Nešić Z. Effect of the diet energy level on production performance of lambs. in Biotechnology in Animal Husbandry. 2004;20(1-2):93-99.
doi:10.2298/BAH0402093R .

Ružić-Muslić, Dragana, Negovanović, Dragan, Petrović, Milan P., Josipović, Slavko, Perišić, Predrag, Nešić, Zorica, "Effect of the diet energy level on production performance of lambs" in Biotechnology in Animal Husbandry, 20, no. 1-2 (2004):93-99,
https://doi.org/10.2298/BAH0402093R . .

TY  - JOUR
AU  - Petrović, Milan P.
AU  - Tomić, Zorica P.
AU  - Negovanović, Dragan
AU  - Ružić, Dragana
AU  - Pešić-Mikulec, Dragana
AU  - Skalicki, Zlatko
AU  - Perišić, Predrag
AU  - Tomić, Radosav V.
AU  - Kasalica, Anka
AU  - Niketić, Gordana B.
AU  - Miočinović, Dragica
AU  - Vuković, Dragan
AU  - Mijačević, Zora M.
AU  - Bulajić, Snežana
AU  - Božić, Tatjana
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/558
AB  - Based on results of performed investigations and analysis of existing conditions relating to technological process in production of kachkaval, we propose the following: To determine the causes of disturbed secretion in case of cows and sheep, investigate the mechanism of proteolytic activity and explain the origin (endogenous or exogenous); Goat milk should be delivered to dairies separately; control of temperature and relative humidity in departments for maturing and drying of cheese; introduction of whey and water separation; in that case, butter can be produced from separated cream. In order to successfully realize project it is also necessary to investigate location of the dairy in Dojkinci in relation to raw material status in different seasons of the year, and take certain measures for improvement of hygienic condition of milk throughout entire technological process: milking, delivering to dairies, storage, transport, etc.; obligatory introduction of basic routine milk analysis when delivered to dairies (volume, acidity, etc.); Introduction of technological log - diary for certain phases of production of kachkaval is also necessary. Finally, subsequent to standardization of entire technological process activities related to obtaining of brand name for such product with determined geographical origin are of great importance.
AB  - Stara planina spada u red najpoznatijih stočarskih regiona Srbije. Tokom istorije ovom planinom su prolazila nebrojena stada ovaca i gajilo se mnogo goveda. Zahvaljujući toj činjenici, koja je rezultat izvanrednih prirodnih uslova za bavljenje stočarstvom, javili su se i postali poznati širom sveta proizvodi kao: pirotski kačkavalj, pirotsko jagnje i pirotski ćilim. Posle vekovima uspešnog stočarstva Stare planine, poslednih decenija XX veka krenuo je ne zadrživ proces stagnacije, što je praćeno ne samo smanjenjem proizvodnje i redukcijom broja seoskog stanovništa već i odumiranjem pojedinih sela. Da paradoks bude veći tražnja za proizvodima sa ovog područja pre svega kačkavalja ne prestaje i biva sve veća. Promene u pogledu privrednog razvoja naše zemlje koje su u toku osvetlile su zaboravljenu Staru planinu i pirotski kačkavalj, jer se shvatilo da Srbija može ponuditi svetskom tržištu baš te, već poznate specijalitete sa prirodno ne zagađenih područja. Da bi se to i desilo bilo je neophodno započeti projekat koji će na naučnim osnovama omogućiti sagledavanje potencijala i pokazati pravi put za aktiviranje resursa. Ovim projektom se planiraju sledeće najvažnije aktivnosti: -Utvrđivanje mogućnosti proizvodnje stočne hrane i način ishrane ovaca i goveda i predlog mera za njihovo poboljšanje. -Ispitivanje proizvodnog potencijala populacija ovaca i goveda i predlog mera za unapređenje proizvodnje mleka. -Snimanje tradicionalne tehnologije proizvodnje kačkavalja i standardizacija svih procesa od prijema mleka do zrenja sira. -Na osnovu standardizacije proizvodnje kačkavalja i ispitivanja svih važnih osobina dobiće se robna marka i prepoznatljive karakteristike novog proizvoda koji će biti uveden u sistem za dobijanje oznake geografskog porekla.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin'
T1  - Optimizacija i standardizacija autohtone tehnologije pirotskog kačkavalja sa zaštitom oznake porekla
EP  - 74
IS  - 1-2
SP  - 69
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_558
ER  - 

@article{
author = "Petrović, Milan P. and Tomić, Zorica P. and Negovanović, Dragan and Ružić, Dragana and Pešić-Mikulec, Dragana and Skalicki, Zlatko and Perišić, Predrag and Tomić, Radosav V. and Kasalica, Anka and Niketić, Gordana B. and Miočinović, Dragica and Vuković, Dragan and Mijačević, Zora M. and Bulajić, Snežana and Božić, Tatjana",
year = "2003",
abstract = "Based on results of performed investigations and analysis of existing conditions relating to technological process in production of kachkaval, we propose the following: To determine the causes of disturbed secretion in case of cows and sheep, investigate the mechanism of proteolytic activity and explain the origin (endogenous or exogenous); Goat milk should be delivered to dairies separately; control of temperature and relative humidity in departments for maturing and drying of cheese; introduction of whey and water separation; in that case, butter can be produced from separated cream. In order to successfully realize project it is also necessary to investigate location of the dairy in Dojkinci in relation to raw material status in different seasons of the year, and take certain measures for improvement of hygienic condition of milk throughout entire technological process: milking, delivering to dairies, storage, transport, etc.; obligatory introduction of basic routine milk analysis when delivered to dairies (volume, acidity, etc.); Introduction of technological log - diary for certain phases of production of kachkaval is also necessary. Finally, subsequent to standardization of entire technological process activities related to obtaining of brand name for such product with determined geographical origin are of great importance., Stara planina spada u red najpoznatijih stočarskih regiona Srbije. Tokom istorije ovom planinom su prolazila nebrojena stada ovaca i gajilo se mnogo goveda. Zahvaljujući toj činjenici, koja je rezultat izvanrednih prirodnih uslova za bavljenje stočarstvom, javili su se i postali poznati širom sveta proizvodi kao: pirotski kačkavalj, pirotsko jagnje i pirotski ćilim. Posle vekovima uspešnog stočarstva Stare planine, poslednih decenija XX veka krenuo je ne zadrživ proces stagnacije, što je praćeno ne samo smanjenjem proizvodnje i redukcijom broja seoskog stanovništa već i odumiranjem pojedinih sela. Da paradoks bude veći tražnja za proizvodima sa ovog područja pre svega kačkavalja ne prestaje i biva sve veća. Promene u pogledu privrednog razvoja naše zemlje koje su u toku osvetlile su zaboravljenu Staru planinu i pirotski kačkavalj, jer se shvatilo da Srbija može ponuditi svetskom tržištu baš te, već poznate specijalitete sa prirodno ne zagađenih područja. Da bi se to i desilo bilo je neophodno započeti projekat koji će na naučnim osnovama omogućiti sagledavanje potencijala i pokazati pravi put za aktiviranje resursa. Ovim projektom se planiraju sledeće najvažnije aktivnosti: -Utvrđivanje mogućnosti proizvodnje stočne hrane i način ishrane ovaca i goveda i predlog mera za njihovo poboljšanje. -Ispitivanje proizvodnog potencijala populacija ovaca i goveda i predlog mera za unapređenje proizvodnje mleka. -Snimanje tradicionalne tehnologije proizvodnje kačkavalja i standardizacija svih procesa od prijema mleka do zrenja sira. -Na osnovu standardizacije proizvodnje kačkavalja i ispitivanja svih važnih osobina dobiće se robna marka i prepoznatljive karakteristike novog proizvoda koji će biti uveden u sistem za dobijanje oznake geografskog porekla.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin', Optimizacija i standardizacija autohtone tehnologije pirotskog kačkavalja sa zaštitom oznake porekla",
pages = "74-69",
number = "1-2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_558"
}

Petrović, M. P., Tomić, Z. P., Negovanović, D., Ružić, D., Pešić-Mikulec, D., Skalicki, Z., Perišić, P., Tomić, R. V., Kasalica, A., Niketić, G. B., Miočinović, D., Vuković, D., Mijačević, Z. M., Bulajić, S.,& Božić, T.. (2003). Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin'. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 19(1-2), 69-74.
https://hdl.handle.net/21.15107/rcub_agrospace_558

Petrović MP, Tomić ZP, Negovanović D, Ružić D, Pešić-Mikulec D, Skalicki Z, Perišić P, Tomić RV, Kasalica A, Niketić GB, Miočinović D, Vuković D, Mijačević ZM, Bulajić S, Božić T. Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin'. in Biotechnology in Animal Husbandry. 2003;19(1-2):69-74.
https://hdl.handle.net/21.15107/rcub_agrospace_558 .

Petrović, Milan P., Tomić, Zorica P., Negovanović, Dragan, Ružić, Dragana, Pešić-Mikulec, Dragana, Skalicki, Zlatko, Perišić, Predrag, Tomić, Radosav V., Kasalica, Anka, Niketić, Gordana B., Miočinović, Dragica, Vuković, Dragan, Mijačević, Zora M., Bulajić, Snežana, Božić, Tatjana, "Study of the project 'optimization and standardization of native technology for Pirot kachkaval - hard cheese of protected brand and origin'" in Biotechnology in Animal Husbandry, 19, no. 1-2 (2003):69-74,
https://hdl.handle.net/21.15107/rcub_agrospace_558 .