Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology Symposium4. Andersen, B. and Thrane, U.: Secondary metabolites produced by Alternariainfectoria and their use as chemotaxonomic markers. Mycotoxin Res 12,(1996), 54-60.5. Barnett, H.L.: Illustrated Genera of Imperfect Fungi. Burgess PublishingCompany, Second edition. (1969), p 225.6. Bodroža-Solarov, M., Mastilović J., Filipčev B., Šimurina, O.: Triticumaestivum ssp. Spelta - The Potential for the Organic Wheat Production, PTEPJournal on Processing and Energy in Agriculture (2009), 13,2, 128-131.7. F. Bagi, F. Balaž, V. Stojšin, A. Nemet: Cereal seed mycopopulations in 2003,Žito-Hleb, 31 (2004),75-82.8. Korona, A., Koczowska, I. and Wiwart, M.: Seed mycoflora of winter andspring triticale in the North-Eastern Poland, in: Environmental biotic factors inintegrated plant disease control. Ed. M. Manka. The Polish PhytopathologicalSociety, Poznan, (1995), 323-326.9. Loje, H., Moller B., Laustsen A.M. and Hansen A.: Chemical Composition,Functional Properties and Sensory Profiling of Einkorn (Triticum monococcumL.), Journal of Cereal Science, 37(2003), 231-240.10. Piergiovanni, A.R., Volpe, N.: Capillary electrophoresis of gliadinsas a tool inthe discrimination and characterization of hulled wheats (Triticum dicocconSchrank and T. spelta L.). Cereal Chemistry 80 (2003), 269–273.11. Pitt, J.I. and Hocking, A.D.: Fungi and Food Spoilage. CSIRO Division ofFood Research, Sydney, Academic press, (1985), p 414.12. Reiter, E., Werteker M., Schmidt L., Berghofer E.: Spelt Wheats Varieties:New Aspects and Technological Properties, Proceeding of Second CroatianCongress of Cereal Technologists “Brašno-Kruh´99“(1999), 245-247.13. Republički hidrometeorološki zavod Srbije: Agrometeorološka informacijaza juni, (2009), 1-9.14. Shabana Parveen, Kumar, V. R.: Seedborne myco-flora of wheat collectedfrom Rajasthan, with special reference to Alternaria species. Journal of PhytologicalResearch, 13, 2, (2000), 183-186.15. Skrabanja, V., Kovac, B., Golob, T., Liljeberg Elmsta hl, H.G.M., Bjo¨ rck,I.M.E., Kreft, I.: Effect of spelt wheat flour and kernel on bread compositionand nutritional characteristics. Journal of Agricultural and Food Chemistry, 49,(2001), 497–500.16. Ylimaki, A.: The micoflora of cereal seeds in Finland, Annales AgriculturaeFenniae, 9, (1970), 293-295.123
1 st WorkshopXIII International Feed Technology SymposiumPROGRAMS OF NATURAL FOOD AND ALTERNATIVE SYSTEMSIN PRODUCTION OF TABLE EGGS124Zlatica Pavlovski, Zdenka Škrbić, Miloš LukićInstitute for Animal Husbandry, Autoput 16, Belgrade – Zemun, SerbiaABSTRACTIndustrial production of chicken meat provides meat for consumers throughout the year inlarge quantities and at relatively affordable price. Relatively poor quality of this meat(watery meat of not so distinct taste and aroma, high share of subcutaneous and belly fat,weak and breakable bones, etc.), as well as reduction of prices because of high supply, andcertain nostalgia for „good old times“, have influenced the perception of broiler meat asunhealthy and unnatural. On the other hand, changes in main principles of production ofchicken meat in EU countries, as well as tendency for harmonization of our legislation withEU Directives relating primarily to preservation and improvement of farm animal welfare,environment protection and food safety, have caused intensive growth of numerous programsfor production of natural (ecological, biological, organic) food in our country.Key words: table eggs, alternative systems, program of production, quality of eggsINTRODUCTIONIndustrial production of table eggs began to develop rapidly in USA after the 2 nd World War,and later also in West Europe. It is characterized by closed rearing facilities, artificial lightand air conditioning, large number of highly productive hybrid layer hens in limited space,almost by rule in cage batteries, use of commercial food mixtures (with different additives –antibiotics, coccidiostatics, various supplements, hormones, etc.), application of numerouspreparations for prevention and treatment of diseases and maintenance of hygiene in farmfacilities. This production provides to consumers table eggs throughout the year in largequantities and relatively low price. Intensive, industrial egg production has very interestingdevelopment over last 20 years. Egg as feed stuff was unfairly accused of being harmful tohuman health. However, in recent years, this injustice is slowly corrected.The fact that new organism is formed from the egg – chicken, is confirmation that egg isideal feed stuff rich with nutritive substances. Egg is source of protein of the highest qualityand it has unique combination of fatty acids which are necessary for human organism andthese facts are used in promotion of egg as product of extremely rich nutritive compositionand content.Although 75% of total world production of eggs is performed in cage system with differenthousing density, in developed World countries considerable amounts of money are investedin new systems for housing of layers. Many participants in the chain of production of table
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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