TY  - JOUR
AU  - Rajic, Sara
AU  - Simunović, Stefan
AU  - Đorđevic, Vesna
AU  - Rašeta, Mladen
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2022
UR  - http://www.ncbi.nlm.nih.gov/pubmed/35454739
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6079
AB  - The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the "Meat quality index". It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer's preferences aspect of fresh meat.
PB  - MDPI
T2  - Foods
T1  - Quality Multiverse of Beef and Pork Meat in a Single Score
EP  - 
IS  - 8
SP  - 1154
VL  - 11
DO  - 10.3390/foods11081154
ER  - 

@article{
author = "Rajic, Sara and Simunović, Stefan and Đorđevic, Vesna and Rašeta, Mladen and Tomašević, Igor and Đekić, Ilija",
year = "2022",
abstract = "The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the "Meat quality index". It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer's preferences aspect of fresh meat.",
publisher = "MDPI",
journal = "Foods",
title = "Quality Multiverse of Beef and Pork Meat in a Single Score",
pages = "-1154",
number = "8",
volume = "11",
doi = "10.3390/foods11081154"
}

Rajic, S., Simunović, S., Đorđevic, V., Rašeta, M., Tomašević, I.,& Đekić, I.. (2022). Quality Multiverse of Beef and Pork Meat in a Single Score. in Foods
MDPI., 11(8), 1154-.
https://doi.org/10.3390/foods11081154

Rajic S, Simunović S, Đorđevic V, Rašeta M, Tomašević I, Đekić I. Quality Multiverse of Beef and Pork Meat in a Single Score. in Foods. 2022;11(8):1154-.
doi:10.3390/foods11081154 .

Rajic, Sara, Simunović, Stefan, Đorđevic, Vesna, Rašeta, Mladen, Tomašević, Igor, Đekić, Ilija, "Quality Multiverse of Beef and Pork Meat in a Single Score" in Foods, 11, no. 8 (2022):1154-,
https://doi.org/10.3390/foods11081154 . .

TY  - JOUR
AU  - Simunović, Stefan
AU  - Đorđević, Vesna Ž.
AU  - Rašeta, Mladen
AU  - Lukić, Mirjana
AU  - Lorenzo, José M.
AU  - Đekić, Ilija
AU  - Tomašević, Igor
PY  - 2022
UR  - https://www.mdpi.com/2304-8158/11/8/1090
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6078
AB  - The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.
T2  - Foods
T1  - Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis
IS  - 8
SP  - 1090
VL  - 11
DO  - 10.3390/foods11081090
ER  - 

@article{
author = "Simunović, Stefan and Đorđević, Vesna Ž. and Rašeta, Mladen and Lukić, Mirjana and Lorenzo, José M. and Đekić, Ilija and Tomašević, Igor",
year = "2022",
abstract = "The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.",
journal = "Foods",
title = "Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis",
number = "8",
pages = "1090",
volume = "11",
doi = "10.3390/foods11081090"
}

Simunović, S., Đorđević, V. Ž., Rašeta, M., Lukić, M., Lorenzo, J. M., Đekić, I.,& Tomašević, I.. (2022). Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. in Foods, 11(8), 1090.
https://doi.org/10.3390/foods11081090

Simunović S, Đorđević VŽ, Rašeta M, Lukić M, Lorenzo JM, Đekić I, Tomašević I. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. in Foods. 2022;11(8):1090.
doi:10.3390/foods11081090 .

Simunović, Stefan, Đorđević, Vesna Ž., Rašeta, Mladen, Lukić, Mirjana, Lorenzo, José M., Đekić, Ilija, Tomašević, Igor, "Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis" in Foods, 11, no. 8 (2022):1090,
https://doi.org/10.3390/foods11081090 . .

TY  - JOUR
AU  - Simunovic, Stefan
AU  - Đorđević, Vesna Ž
AU  - Lakićević, Brankica
AU  - Đekic, Ilija
AU  - Lorenzo, Jose M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2022
UR  - https://www.hindawi.com/journals/jfq/2022/2480746/
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6119
AB  - This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant () differences in lightness (), redness (), and yellowness () of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant () differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality
SP  - e2480746
VL  - 2022
DO  - 10.1155/2022/2480746
ER  - 

@article{
author = "Simunovic, Stefan and Đorđević, Vesna Ž and Lakićević, Brankica and Đekic, Ilija and Lorenzo, Jose M. and Barba, Francisco J. and Tomašević, Igor",
year = "2022",
abstract = "This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant () differences in lightness (), redness (), and yellowness () of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant () differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality",
pages = "e2480746",
volume = "2022",
doi = "10.1155/2022/2480746"
}

Simunovic, S., Đorđević, V. Ž., Lakićević, B., Đekic, I., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2022). Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. in Journal of Food Quality, 2022, e2480746.
https://doi.org/10.1155/2022/2480746

Simunovic S, Đorđević VŽ, Lakićević B, Đekic I, Lorenzo JM, Barba FJ, Tomašević I. Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. in Journal of Food Quality. 2022;2022:e2480746.
doi:10.1155/2022/2480746 .

Simunovic, Stefan, Đorđević, Vesna Ž, Lakićević, Brankica, Đekic, Ilija, Lorenzo, Jose M., Barba, Francisco J., Tomašević, Igor, "Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality" in Journal of Food Quality, 2022 (2022):e2480746,
https://doi.org/10.1155/2022/2480746 . .

TY  - JOUR
AU  - Simunović, Stefan
AU  - Rajić, Sara
AU  - Đorđević, Vesna Ž.
AU  - Tomović, Vladimir
AU  - Vujadinović, Dragan
AU  - Đekić, Ilija
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5920
AB  - The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Estimation of fat content in fermented sausages by means of computer vision system (cvs)
EP  - 32
IS  - 1
SP  - 27
VL  - 62
DO  - 10.18485/MEATTECH.2021.62.1.3
ER  - 

@article{
author = "Simunović, Stefan and Rajić, Sara and Đorđević, Vesna Ž. and Tomović, Vladimir and Vujadinović, Dragan and Đekić, Ilija and Tomašević, Igor",
year = "2021",
abstract = "The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Estimation of fat content in fermented sausages by means of computer vision system (cvs)",
pages = "32-27",
number = "1",
volume = "62",
doi = "10.18485/MEATTECH.2021.62.1.3"
}

Simunović, S., Rajić, S., Đorđević, V. Ž., Tomović, V., Vujadinović, D., Đekić, I.,& Tomašević, I.. (2021). Estimation of fat content in fermented sausages by means of computer vision system (cvs). in Meat Technology
Institute of Meat Hygiene and Technology., 62(1), 27-32.
https://doi.org/10.18485/MEATTECH.2021.62.1.3

Simunović S, Rajić S, Đorđević VŽ, Tomović V, Vujadinović D, Đekić I, Tomašević I. Estimation of fat content in fermented sausages by means of computer vision system (cvs). in Meat Technology. 2021;62(1):27-32.
doi:10.18485/MEATTECH.2021.62.1.3 .

Simunović, Stefan, Rajić, Sara, Đorđević, Vesna Ž., Tomović, Vladimir, Vujadinović, Dragan, Đekić, Ilija, Tomašević, Igor, "Estimation of fat content in fermented sausages by means of computer vision system (cvs)" in Meat Technology, 62, no. 1 (2021):27-32,
https://doi.org/10.18485/MEATTECH.2021.62.1.3 . .

TY  - JOUR
AU  - Trbović, Dejana
AU  - Živić, Ivana
AU  - Stanković, Marko
AU  - Đorđević, Vesna Ž.
AU  - Petronijević, Radivoj
AU  - Marković, Zoran
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6026
AB  - Carp is the dominant species grown in Serbia and makes up over 80% of the total fish production. The aims of the present study were to analyze changes of protein, lipid, ash and moisture in dorsal muscle, adipose tissue and liver in common carp additionally fed complete pellets during four months in natural carp ponds. Twenty fish from four ponds were sampled. Analysis of variance showed that protein
content was the highest in dorsal muscle and adipose tissue and was the smallest in liver (P < 0.05). The percentage of protein was quite stable and reached a plateau value (18.42–19.49%) in dorsal muscle. Total
lipid content in common carp was the highest in liver (14.79–17.24%) and smaller in dorsal muscle (1.92–5.42%) (P<0.05). More interested were how the fish mass increased during breeding. The proximate composition of fish tissues was expressed as absolute content by weight of each fish. Simple regression resulted in relationships between protein content (g/fish) and body weight (g) indicating strong association (r = 0.965). Simple regression resulted in not strong relationships between lipid content (g/fish) and body weight (g (r = 0.784). There was a strong relationship between moisture content (%) and lipid content (%) (r = 0.962). The protein content (g/fish) was strongly associated with body weight in dorsal muscle and adipose tissue since coefficients of regression were high (>0.95), as were t-tests of significance (13.69, 18.04), and in the liver there was also an association since the coefficient of regression was 0.952 and the t-test was high (11.72).
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system
EP  - 153
IS  - 2
SP  - 148
VL  - 62
DO  - 10.18485/meattech.2021.62.2.8
ER  - 

@article{
author = "Trbović, Dejana and Živić, Ivana and Stanković, Marko and Đorđević, Vesna Ž. and Petronijević, Radivoj and Marković, Zoran",
year = "2021",
abstract = "Carp is the dominant species grown in Serbia and makes up over 80% of the total fish production. The aims of the present study were to analyze changes of protein, lipid, ash and moisture in dorsal muscle, adipose tissue and liver in common carp additionally fed complete pellets during four months in natural carp ponds. Twenty fish from four ponds were sampled. Analysis of variance showed that protein
content was the highest in dorsal muscle and adipose tissue and was the smallest in liver (P < 0.05). The percentage of protein was quite stable and reached a plateau value (18.42–19.49%) in dorsal muscle. Total
lipid content in common carp was the highest in liver (14.79–17.24%) and smaller in dorsal muscle (1.92–5.42%) (P<0.05). More interested were how the fish mass increased during breeding. The proximate composition of fish tissues was expressed as absolute content by weight of each fish. Simple regression resulted in relationships between protein content (g/fish) and body weight (g) indicating strong association (r = 0.965). Simple regression resulted in not strong relationships between lipid content (g/fish) and body weight (g (r = 0.784). There was a strong relationship between moisture content (%) and lipid content (%) (r = 0.962). The protein content (g/fish) was strongly associated with body weight in dorsal muscle and adipose tissue since coefficients of regression were high (>0.95), as were t-tests of significance (13.69, 18.04), and in the liver there was also an association since the coefficient of regression was 0.952 and the t-test was high (11.72).",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system",
pages = "153-148",
number = "2",
volume = "62",
doi = "10.18485/meattech.2021.62.2.8"
}

Trbović, D., Živić, I., Stanković, M., Đorđević, V. Ž., Petronijević, R.,& Marković, Z.. (2021). Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system. in Meat Technology
Institute of Meat Hygiene and Technology., 62(2), 148-153.
https://doi.org/10.18485/meattech.2021.62.2.8

Trbović D, Živić I, Stanković M, Đorđević VŽ, Petronijević R, Marković Z. Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system. in Meat Technology. 2021;62(2):148-153.
doi:10.18485/meattech.2021.62.2.8 .

Trbović, Dejana, Živić, Ivana, Stanković, Marko, Đorđević, Vesna Ž., Petronijević, Radivoj, Marković, Zoran, "Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system" in Meat Technology, 62, no. 2 (2021):148-153,
https://doi.org/10.18485/meattech.2021.62.2.8 . .

TY  - CONF
AU  - Rajic, S
AU  - Đorđevic, Vesna
AU  - Baltic, T
AU  - Simunović, Stefan
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5981
AB  - Meat quality is considered a complex concept depending on many characteristics that could be intrinsic or extrinsic. At the same time, intrinsic and extrinsic quality cues affect consumers' purchasing decisions. The importance of each quality cue was analysed and discussed in previous literature. Thus, colour and level of marbling of fresh meat were defined as key quality cues at the point of meat purchase. These characteristics are mostly related to pork and beef. The aim of this study was to identify quality characteristics that most closely match the consumer's preferences and at the same time could be related to quality losses. For that purpose, this paper gives a novel approach of the potential application of Taguchi loss function associated with quality characteristics and related losses for colour and level of marbling. This application can be implemented by providing a quality characteristic's proper target values and limits, which would make the meat production process more consistent.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach
IS  - 1
SP  - 012078
VL  - 854
DO  - 10.1088/1755-1315/854/1/012078
ER  - 

@conference{
author = "Rajic, S and Đorđevic, Vesna and Baltic, T and Simunović, Stefan",
year = "2021",
abstract = "Meat quality is considered a complex concept depending on many characteristics that could be intrinsic or extrinsic. At the same time, intrinsic and extrinsic quality cues affect consumers' purchasing decisions. The importance of each quality cue was analysed and discussed in previous literature. Thus, colour and level of marbling of fresh meat were defined as key quality cues at the point of meat purchase. These characteristics are mostly related to pork and beef. The aim of this study was to identify quality characteristics that most closely match the consumer's preferences and at the same time could be related to quality losses. For that purpose, this paper gives a novel approach of the potential application of Taguchi loss function associated with quality characteristics and related losses for colour and level of marbling. This application can be implemented by providing a quality characteristic's proper target values and limits, which would make the meat production process more consistent.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach",
number = "1",
pages = "012078",
volume = "854",
doi = "10.1088/1755-1315/854/1/012078"
}

Rajic, S., Đorđevic, V., Baltic, T.,& Simunović, S.. (2021). The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012078.
https://doi.org/10.1088/1755-1315/854/1/012078

Rajic S, Đorđevic V, Baltic T, Simunović S. The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012078.
doi:10.1088/1755-1315/854/1/012078 .

Rajic, S, Đorđevic, Vesna, Baltic, T, Simunović, Stefan, "The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012078,
https://doi.org/10.1088/1755-1315/854/1/012078 . .

TY  - JOUR
AU  - Savić, Radomir
AU  - Radojković, Dragan
AU  - Stojiljković, Nenad
AU  - Parunović, Nenad
AU  - Gogić, Marija
AU  - Radović, Čedomir
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5477
AB  - The main objective of the study was to determine the influence of breed on the traits of boar ejaculate: ejaculate volume (VOL, ml), sperm concentration (CON, x106 sperm/ml), total sperm count in ejaculate (TNS, x109 spermatozoa), sperm motility in native ejaculate (MON, %), sperm motility after dilution (MOD, %) and number of doses produced (NPD). The aim was also to evaluate the correlation of the boar performance test traits: average life daily gain (g), backfat thickness measured in two locations (mm), depth of longissimus dorsi muscle (mm) and carcass meat content (%) with ejaculate traits. Total of 931 ejaculates of 36 boars during reproductive exploitation were analysed (16 Landrace boars and 20 Large White boars). The effect was assessed using the procedure of the general linear model of the statistical package SAS 9.1.3 (SAS Inst. Inc., 2002-2003). The model for analysis included the influence of breed, season and the linear regression influence of body weight at the end of the performance test. The correlation of the traits was determined by applying the Pearson's correlation coefficient. Most of the examined ejaculate traits (VOL, CON, MOD and NPD) varied under the influence of boar breed (p lt 0.01; p lt 0.001). Weight at the end of the test (p lt 0.05; p lt 0.01; p lt 0.001) affected all examined traits, except CON and TNS. A weak association was found between production performance and ejaculate traits.
AB  - Osnovni cilj istraživanja bio je da se utvrdi uticaj rase na osobine ejakulata nerasta: volumen ejakulata (VOL, ml), koncentracija sperme (CON, x106 spermatozoida/ml), ukupan broj spermatozoida u ejakulatu (TNS, x109 spermatozoida) pokretljivost spermatozoida u nativnom ejakulatu (MON, %), pokretljivost spermatozoida nakon razreĊenja (MOD, %) i broj proizvedenih doza (NPD). Cilj je bio i da se oceni povezanost osobina iz performans testa nerasta: proseĉan životni dnevni prirast (g), debljina slanine merena na dva mesta (mm), dubina dugog leĊnog mišića (mm) i sadržaj mesa u trupu (%) sa osobinama ejakulata. Analiziran je 931 ejakulat od 36 nerasta tokom reproduktivne eksploatacije (16 nerasta landrasa i 20 nerasta velikog jorkšira). Procena uticaja izvršena je primenom procedure opšteg linearnog modela statistiĉkog paketa SAS 9.1.3 (SAS Inst. Inc., 2002-2003). Model za analizu obuhvatao je uticaj rase, sezone i linearni regresijski uticaj telesne mase na kraju performans testa. Povezanost osobina utvrĊena je primenom Pirsonovog koeficijenta korelacije. Većina ispitivanih osobina ejakulata (VOL, CON, MOD i NPD) varirala je pod uticajem rase nerasta (p lt 0,01; p lt 0,001). Masa na kraju testa (p lt 0,05; p lt 0,01; p lt 0,001) uticala je na sve ispitivane osobine, osim na CON i TNS. IzmeĊu proizvodnih performansi i osobina ejakulata utvrĊena je slaba povezanost.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Effect of breed of performance tested boars on ejaculate traits
T1  - Uticaj rase performans testiranih nerasta na osobine ejakulata
EP  - 316
IS  - 3
SP  - 309
VL  - 36
DO  - 10.2298/BAH2003309S
ER  - 

@article{
author = "Savić, Radomir and Radojković, Dragan and Stojiljković, Nenad and Parunović, Nenad and Gogić, Marija and Radović, Čedomir",
year = "2020",
abstract = "The main objective of the study was to determine the influence of breed on the traits of boar ejaculate: ejaculate volume (VOL, ml), sperm concentration (CON, x106 sperm/ml), total sperm count in ejaculate (TNS, x109 spermatozoa), sperm motility in native ejaculate (MON, %), sperm motility after dilution (MOD, %) and number of doses produced (NPD). The aim was also to evaluate the correlation of the boar performance test traits: average life daily gain (g), backfat thickness measured in two locations (mm), depth of longissimus dorsi muscle (mm) and carcass meat content (%) with ejaculate traits. Total of 931 ejaculates of 36 boars during reproductive exploitation were analysed (16 Landrace boars and 20 Large White boars). The effect was assessed using the procedure of the general linear model of the statistical package SAS 9.1.3 (SAS Inst. Inc., 2002-2003). The model for analysis included the influence of breed, season and the linear regression influence of body weight at the end of the performance test. The correlation of the traits was determined by applying the Pearson's correlation coefficient. Most of the examined ejaculate traits (VOL, CON, MOD and NPD) varied under the influence of boar breed (p lt 0.01; p lt 0.001). Weight at the end of the test (p lt 0.05; p lt 0.01; p lt 0.001) affected all examined traits, except CON and TNS. A weak association was found between production performance and ejaculate traits., Osnovni cilj istraživanja bio je da se utvrdi uticaj rase na osobine ejakulata nerasta: volumen ejakulata (VOL, ml), koncentracija sperme (CON, x106 spermatozoida/ml), ukupan broj spermatozoida u ejakulatu (TNS, x109 spermatozoida) pokretljivost spermatozoida u nativnom ejakulatu (MON, %), pokretljivost spermatozoida nakon razreĊenja (MOD, %) i broj proizvedenih doza (NPD). Cilj je bio i da se oceni povezanost osobina iz performans testa nerasta: proseĉan životni dnevni prirast (g), debljina slanine merena na dva mesta (mm), dubina dugog leĊnog mišića (mm) i sadržaj mesa u trupu (%) sa osobinama ejakulata. Analiziran je 931 ejakulat od 36 nerasta tokom reproduktivne eksploatacije (16 nerasta landrasa i 20 nerasta velikog jorkšira). Procena uticaja izvršena je primenom procedure opšteg linearnog modela statistiĉkog paketa SAS 9.1.3 (SAS Inst. Inc., 2002-2003). Model za analizu obuhvatao je uticaj rase, sezone i linearni regresijski uticaj telesne mase na kraju performans testa. Povezanost osobina utvrĊena je primenom Pirsonovog koeficijenta korelacije. Većina ispitivanih osobina ejakulata (VOL, CON, MOD i NPD) varirala je pod uticajem rase nerasta (p lt 0,01; p lt 0,001). Masa na kraju testa (p lt 0,05; p lt 0,01; p lt 0,001) uticala je na sve ispitivane osobine, osim na CON i TNS. IzmeĊu proizvodnih performansi i osobina ejakulata utvrĊena je slaba povezanost.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Effect of breed of performance tested boars on ejaculate traits, Uticaj rase performans testiranih nerasta na osobine ejakulata",
pages = "316-309",
number = "3",
volume = "36",
doi = "10.2298/BAH2003309S"
}

Savić, R., Radojković, D., Stojiljković, N., Parunović, N., Gogić, M.,& Radović, Č.. (2020). Effect of breed of performance tested boars on ejaculate traits. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 36(3), 309-316.
https://doi.org/10.2298/BAH2003309S

Savić R, Radojković D, Stojiljković N, Parunović N, Gogić M, Radović Č. Effect of breed of performance tested boars on ejaculate traits. in Biotechnology in Animal Husbandry. 2020;36(3):309-316.
doi:10.2298/BAH2003309S .

Savić, Radomir, Radojković, Dragan, Stojiljković, Nenad, Parunović, Nenad, Gogić, Marija, Radović, Čedomir, "Effect of breed of performance tested boars on ejaculate traits" in Biotechnology in Animal Husbandry, 36, no. 3 (2020):309-316,
https://doi.org/10.2298/BAH2003309S . .