TY  - JOUR
AU  - Majkić, Mira
AU  - Cincović, Marko R.
AU  - Belić, Branislava
AU  - Plavsa, Nada
AU  - Hristov, Slavča
AU  - Stanković, Branislav
AU  - Popović-Vranješ, Anka
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5128
AB  - The temperature-humidity index (THI) is conventionally used to measure heat stress. The aim of this paper is to determine the influence of THI and THI+metabolic parameters in prediction of milk production. A total of thirty Holstein-Friesian cows were exposed to heat stress and the THI values, milk production and metabolite concentrations were measured on days 0 (in the thermoneutral period), 7 and 14 after the exposure. The average daily THI values obtained were 65 +/- 1.05 (day 0), 75 +/- 1.1 (day 7) and 77 +/- 1.4 (day 14). Heat-stressed cows were found to exhibit a decrease in milk production, contents of glucose and non-esterified fatty acids (NEFA) and the glucose-to-insulin ratio (G:I), whereas the levels of insulin, tumor necrosis factor-alpha (TNF-alpha) and the revised quantitative insulin sensitivity check index (RQUICKI) turned out to be elevated. THI can explain 37% of the milk production variance. The percent variance explained is significantly higher after the addition of metabolic parameters in the THI+glucose (58%) and THI+glucose+TNF-alpha (65%) models and non-significantly higher after the addition of other metabolic parameters. Partial correlation analysis showed that a correlation between milk production and THI is significantly dependent on glucose. TNF-alpha showed a tendency to regulate the above-mentioned correlation, while other metabolic parameters showed a non-significant effect on the correlation between THI and milk production. It was concluded that variation in milk production during heat stress could be better predicted when THI is used in combination with glucose and TNF-alpha as a metabolic predictor. The effect of glucose and TNF-alpha in milk production during heat stress would be investigated in the next stage of our research.
PB  - Polish Academy of Sciences
T2  - Animal Science Papers and Reports
T1  - Variations in milk production based on the temperature-humidity index and blood metabolic parameters in cows during exposure to heat stress
EP  - 369
IS  - 4
SP  - 359
VL  - 36
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5128
ER  - 

@article{
author = "Majkić, Mira and Cincović, Marko R. and Belić, Branislava and Plavsa, Nada and Hristov, Slavča and Stanković, Branislav and Popović-Vranješ, Anka",
year = "2019",
abstract = "The temperature-humidity index (THI) is conventionally used to measure heat stress. The aim of this paper is to determine the influence of THI and THI+metabolic parameters in prediction of milk production. A total of thirty Holstein-Friesian cows were exposed to heat stress and the THI values, milk production and metabolite concentrations were measured on days 0 (in the thermoneutral period), 7 and 14 after the exposure. The average daily THI values obtained were 65 +/- 1.05 (day 0), 75 +/- 1.1 (day 7) and 77 +/- 1.4 (day 14). Heat-stressed cows were found to exhibit a decrease in milk production, contents of glucose and non-esterified fatty acids (NEFA) and the glucose-to-insulin ratio (G:I), whereas the levels of insulin, tumor necrosis factor-alpha (TNF-alpha) and the revised quantitative insulin sensitivity check index (RQUICKI) turned out to be elevated. THI can explain 37% of the milk production variance. The percent variance explained is significantly higher after the addition of metabolic parameters in the THI+glucose (58%) and THI+glucose+TNF-alpha (65%) models and non-significantly higher after the addition of other metabolic parameters. Partial correlation analysis showed that a correlation between milk production and THI is significantly dependent on glucose. TNF-alpha showed a tendency to regulate the above-mentioned correlation, while other metabolic parameters showed a non-significant effect on the correlation between THI and milk production. It was concluded that variation in milk production during heat stress could be better predicted when THI is used in combination with glucose and TNF-alpha as a metabolic predictor. The effect of glucose and TNF-alpha in milk production during heat stress would be investigated in the next stage of our research.",
publisher = "Polish Academy of Sciences",
journal = "Animal Science Papers and Reports",
title = "Variations in milk production based on the temperature-humidity index and blood metabolic parameters in cows during exposure to heat stress",
pages = "369-359",
number = "4",
volume = "36",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5128"
}

Majkić, M., Cincović, M. R., Belić, B., Plavsa, N., Hristov, S., Stanković, B.,& Popović-Vranješ, A.. (2019). Variations in milk production based on the temperature-humidity index and blood metabolic parameters in cows during exposure to heat stress. in Animal Science Papers and Reports
Polish Academy of Sciences., 36(4), 359-369.
https://hdl.handle.net/21.15107/rcub_agrospace_5128

Majkić M, Cincović MR, Belić B, Plavsa N, Hristov S, Stanković B, Popović-Vranješ A. Variations in milk production based on the temperature-humidity index and blood metabolic parameters in cows during exposure to heat stress. in Animal Science Papers and Reports. 2019;36(4):359-369.
https://hdl.handle.net/21.15107/rcub_agrospace_5128 .

Majkić, Mira, Cincović, Marko R., Belić, Branislava, Plavsa, Nada, Hristov, Slavča, Stanković, Branislav, Popović-Vranješ, Anka, "Variations in milk production based on the temperature-humidity index and blood metabolic parameters in cows during exposure to heat stress" in Animal Science Papers and Reports, 36, no. 4 (2019):359-369,
https://hdl.handle.net/21.15107/rcub_agrospace_5128 .

TY  - JOUR
AU  - Ostojić, Mihailo S.
AU  - Popović-Vranješ, Anka
AU  - Jež, Goran M.
AU  - Relić, Renata
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2689
AB  - Milk, as one of the basic food in the human diet has to be produced according to the highest standards in order to preserve all its properties. In this context, hygiene of milk production and its processing after milking are of the great importance. The effectiveness of hygienic procedures has a positive influence on the bacteriological safety of milk, making it possible to avoid adverse effects of milk sensory characteristics. In this paper the results of the impact of applied processing technological operations to the quality of milk are presented. On different size farms, the changes of the chemical composition and physical properties of milk during cooling were investigated. Bacteriological milk accuracy is investigated by total microorganisms' number determination, with special reference to psychrophilic and lipolytic microorganisms.
AB  - Mleko, kao jedna od osnovnih životnih namirnica u ishrani ljudi, mora da bude proizvedeno po najvišim standardima kako bi očuvalo prirodne karakteristike. U tom smislu, od velikog značaja je higijena proizvodnje mleka i njegove obrade posle muže. Efikasnost higijenskih postupaka pozitivno utiče na bakteriološku ispravnost mleka, čime je moguće izbeći neželjene posledice organoleptičkih promena mleka. U ovom radu prikazani su rezultati ispitivanja uticaja primenjenih tehnoloških operacija obrade na kvalitet mleka. Na farmama različite veličine ispitivane su promene hemijskog sastava i fizičkih osobina mleka tokom hlađenja. Bakteriološka ispravnost mleka ispitana je utvrđivanjem ukupnog broja mikroorganizama, sa posebnim osvrtom na psihrofilne i lipolitičke mikroorganizme.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The effect of primary treatment on lipolytic changes in raw milk
T1  - Uticaj primarne obrade na lipolitičke promene u sirovom
EP  - 58
IS  - 1
SP  - 55
VL  - 22
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2689
ER  - 

@article{
author = "Ostojić, Mihailo S. and Popović-Vranješ, Anka and Jež, Goran M. and Relić, Renata",
year = "2011",
abstract = "Milk, as one of the basic food in the human diet has to be produced according to the highest standards in order to preserve all its properties. In this context, hygiene of milk production and its processing after milking are of the great importance. The effectiveness of hygienic procedures has a positive influence on the bacteriological safety of milk, making it possible to avoid adverse effects of milk sensory characteristics. In this paper the results of the impact of applied processing technological operations to the quality of milk are presented. On different size farms, the changes of the chemical composition and physical properties of milk during cooling were investigated. Bacteriological milk accuracy is investigated by total microorganisms' number determination, with special reference to psychrophilic and lipolytic microorganisms., Mleko, kao jedna od osnovnih životnih namirnica u ishrani ljudi, mora da bude proizvedeno po najvišim standardima kako bi očuvalo prirodne karakteristike. U tom smislu, od velikog značaja je higijena proizvodnje mleka i njegove obrade posle muže. Efikasnost higijenskih postupaka pozitivno utiče na bakteriološku ispravnost mleka, čime je moguće izbeći neželjene posledice organoleptičkih promena mleka. U ovom radu prikazani su rezultati ispitivanja uticaja primenjenih tehnoloških operacija obrade na kvalitet mleka. Na farmama različite veličine ispitivane su promene hemijskog sastava i fizičkih osobina mleka tokom hlađenja. Bakteriološka ispravnost mleka ispitana je utvrđivanjem ukupnog broja mikroorganizama, sa posebnim osvrtom na psihrofilne i lipolitičke mikroorganizme.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The effect of primary treatment on lipolytic changes in raw milk, Uticaj primarne obrade na lipolitičke promene u sirovom",
pages = "58-55",
number = "1",
volume = "22",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2689"
}

Ostojić, M. S., Popović-Vranješ, A., Jež, G. M.,& Relić, R.. (2011). The effect of primary treatment on lipolytic changes in raw milk. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 22(1), 55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_2689

Ostojić MS, Popović-Vranješ A, Jež GM, Relić R. The effect of primary treatment on lipolytic changes in raw milk. in Prehrambena industrija - mleko i mlečni proizvodi. 2011;22(1):55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_2689 .

Ostojić, Mihailo S., Popović-Vranješ, Anka, Jež, Goran M., Relić, Renata, "The effect of primary treatment on lipolytic changes in raw milk" in Prehrambena industrija - mleko i mlečni proizvodi, 22, no. 1 (2011):55-58,
https://hdl.handle.net/21.15107/rcub_agrospace_2689 .