Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99


Any time

2018 ( 1 )

2017 ( 1 )

2016 ( 2 )

2015 ( 31 )

Custom range...

Search Results: 1 - 10 of 1489 matches for " Zoran ?krti? "
All listed articles are free for downloading (OA Articles)
Page 1 /1489
Display every page Item
Zorankrti,Gordana Kralik,Zlata Gaj?evi?
Poljoprivreda (Osijek) , 2007,
Abstract: The research into growth characteristics of turkey hybrid was carried out on 60 one-day-old turkeys (30 toms and 30 hens) of Nicholas 700 provenience. The research lasted for 19 weeks. Each turkey was marked with a leg ring. During the experiment, turkeys were fed commercial mixtures. Evaluation of the inflection point and of separate growth phases was obtained by means of asymmetric S-function (Kralik and Scitovski, 1993): f tAbec t( )( )/=+ 11 γ γ, ticbB=+ + + + γ γ γ γ γ γln( ) ( )( )23 1 5, ticbC=+ + + γ γ γ γ γ γln( ) ( )( )23 1 5End weight of turkey toms was higher than the one of hens by 34.63% (14811±906 g : 11005±993 g). Differences in final weights between sexes, as well as in weights over the whole fattening period were statistically highly significant (P<0.001). Average absolute and relative gains (gain rates) of toms in comparison to hens were 776 g and 12.45%, and 567 g and 12.11%, respectively. By the parameters of asymmetric S-function, intensification of progressive growth phase in turkey toms started after the 5thweek, and in turkey hens it was prolonged for several days. Determined biological maximum in toms was 17.966 kg, and in hens 12.889 kg. Intensive growth of hens lasted up to the beginning of the 15thweek, while toms grew intensively up to the end of the 15thweek. Positions of the inflection point in hens were determined at the beginning of the 10thPhD. Zoran krti , Assistant Professor; Dr.Sc.Dr.h.c. Gordana Kralik, Full Professor; MSc. Zlata Gaj evi -Faculty of Agriculture of Josip Juraj Strossmayer University of Osijek, Department of Special Zootechnics, Trg Sv. Trojstva 3, 31 000 Osijek, Croatia, e-mail:week, and in toms in the middle of that week.
Gordana Kralik,Stanko Ivankovi?,Zorankrti
Poljoprivreda (Osijek) , 2005,
Abstract: The research was carried out on chickens of Ross 208 provenience, which were divided into two groups. Chickens reared outdoor had statistically significantly higher portion of α-linolenic acid (P<0.05), linoleic and arachidonic acid, as well as higher total of PUFA n-6 acids (P<0.01) than chickens that were kept indoor. However, these chickens had higher portion of myristic and palmitic acid (P<0.01), as well as DHA (P<0.001) in the lipids of breast muscles. There was also higher content of myristic and linoleic acids (P<0.01) determined in the lipids of thigh muscles of chickens reared indoor, while chickens kept outdoor had higher content of EPA (P<0.01), palmitic, stearic and arachidonic acids (P<0.001). Chickens of the 2ndgroup exhibited more favorable ratio of PUFA n-6 / PUFA n-3 in the lipids of breast muscles. The same ratio for the lipids of thigh muscles was better in the 1stgroup
The effect of different oil supplementations on laying performance and fatty acid composition of egg yolk
Gordana Kralik,Zlata Gaj?evi?,Zorankrti
Italian Journal of Animal Science , 2010, DOI: 10.4081/ijas.2008.173
Abstract: The aim of the research was to determine effects of different combinations of rapeseed and fish oil - instead of soybean oil - on the performance of laying hens and on the profile of fatty acids in egg yolks, especially on n-3 polyunsaturated fatty acid (PUFA), when such oils are added to the diet of laying hens. The research was carried out on 90 laying hens of the Hy-Line hybrid ranging in age from 32 to 36 weeks old. Hens were divided into three groups (30 laying hens per groups) and fed with a commercial mixture that contained 17% of crude protein and 11.6 MJ ME. The research lasted for 28 days. The control group (C) was given diets with soybean oil supplemented in the amount of 5%, and experimental groups (E1 and E2) were fed diets that contained a combination of fish and rapeseed oils in different amounts. Diets given to the E1 group contained 3.5% of fish oil and 1.5% of rapeseed oil, while the E2 group was fed diets with 1.5% of fish oil and 3.5% of rapeseed oil. Production characteristics of hens were monitored during the whole experiment. Portion of saturated (SFA) and unsaturated fatty acids (MUFA and PUFA), as well as α-linolenic (αLNA, C:18:3n-3) eicosapentaenoic (EPA, C20:5n-3) and docosahexaenoic (DHA, C22:6n-3) acid were shown as a percentage of total fatty acids contained in yolk. There were statistically significant differences (P<0.05) only in the hens’ end weights and laying intensity between the C and E1 group, as well as between the C and E2 group. The portion of SFA in total fatty acids contained in yolk was not statistically significant (P>0.05) among investigated groups. Higher content of MUFA was noticed in both experimental groups, if compared to the control (E1 41.37%: E2 40.72%, C 36.95%, P<0.05). Content of αLNA differed significantly (P<0.001) between E1 and the control group, and the content of DHA differed significantly (P<0.001) between E1 and the control group, as well as between E2 and the control group. Total n-3 PUFA was increased in the E1 group for 2.10, and in the E2 group for 1.41 times than in the control group. The ratio of n-6/n-3 PUFA was the lowest (P<0.05) in egg yolks of the E1 group (4.01), followed by that of the E2 group (6.56), and finally that of the control group (11.08).
Gordana Kralik,Zorankrti,Marica Galonja,Stanko Ivankovi?
Poljoprivreda (Osijek) , 2001,
Abstract: The meat of chicken is very significant animal food in human nutrition. Because of high nutrition value, characterized by high protein content and relatively low fat content, it is also considered as dietetic product. The aim of our research was to analyze chemical composition of muscles of "white" and "red" meat (mucles of breast and thighs with drumsticks) regarding the contents of protein, fat, ash, water, macro and microelements. The composition of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids was also analysed. The content of basic nutritive matters in white and red meat was as follows: protein 24.15% and 20.96% resp., water 74.01% and 74.56% resp., fat 0.62% and 3.29% resp., ash 1.22% and 1.19% resp. The following contents of macro and trace elements were determined in 100 g white and red meat: K 359.22 mg and 322.00 mg resp., Mg 39.35 mg and 27.11 mg resp., Na 61.86 mg and 86.45 mg resp., Mn 0.08 mg and 0.09 mg resp., Zn 1.09 mg and 2.30 mg resp., Fe 1.79 mg and 1.98 mg resp. PUFA omega 3 (C 18:3ω3, C 20:5ω3, C 22:5ω3 and C 22:6ω3) and PUFA omega 6 (C18:2ω6, C 20:2ω6 and C 20:4ω6) fatty acids ratio in white and red meat was 3.11 and 4.43 resp.
Gordana Kralik,Vladimir Margeta,Zorankrti,Danica Han?ek
Poljoprivreda (Osijek) , 2005,
Abstract: The aim of this research was to compare slaughtering traits of two pig genotypes when reared in two different ways, and to determine the influence of pig housing on carcass characteristics and muscle tissue quality. The research was carried out on 68 fattening pigs of both sex, divided into two groups: the first group was kept on deep litter, and the second one was housed in flat deck pens without deep litter. Each group consisted of pigs of two genotypes, i.e. three-way crossbreeds of Large White and German Landrace (LW x GL) in the dam line and of German Landrace and Pietrain (P) in the sire line. At the end of the experiment, pigs were slaughtered and the following values were determined: the pH45 and pH24 values, electric conductivity values (EC45, EC24), the “a” and “b” carcass length, loin values and the values of backfat and muscle thickness, aiming to evaluate the share of muscular tissue in carcass by applying the two-points method. Pigs reared on deep litter had statistically significantly smaller live weights (P<0.05) and warm carcass weights in comparison to pigs reared on flat deck without deep litter. Pigs crossed with Pietrain, which were kept without deep litter had significantly thicker muscles than the ones crossed with German Landrace, kept on deep litter (P<0.05). Fattening pigs of both genotypes, reared without deep litter, had significantly smaller pH45 values in loins and in MLD, when compared to pigs crossed with Pietrain and kept on deep litter (P<0.05). The influence of genotype was statistically significant for the EC45 value in loin, as well as for the muscle thickness and percentage share of muscular tissue (P<0.05). Interaction between the way of fattening and genotype did not have any effect on carcass and meat quality.
Vladimir Margeta,Gordana Kralik,Zorankrti,Danica Han?ek
Poljoprivreda (Osijek) , 2005,
Abstract: The aim of this research was to compare productivity traits of two pig genotypes fattened in two different ways, on deep litter and in a conventional way (flat deck), and to determine whether there was microclimatic influence on the productivity traits of fattening pigs. The research was carried out on 57 fattening pigs of both sex, divided into two groups by their housing. Each group consisted of pigs of two genotypes, i.e. three-way crossbreeds of Large White and German Landrace (LW x GL) in the dam line, and of German Landrace and 8Pietrain (P) in the sire line. Pigs were fed ad libitum with isocaloric and isoprotein diets. During the whole experiment, temperature, air moisture, air circulation speed and the content of NH3 and CO2 were measured in pens. No statistically significant differences were recorded with respect to temperature, air moisture, air circulation speed and content of carbon dioxide (CO2) and ammonia (NH3) in the air in pens with deep litter and without it (P>0.05). Pigs housed without deep litter had statistically highly significant (P<0.01) higher final weights than pigs kept on deep litter. Pigs crossed with Pietrain as a terminal breed, kept in pens without deep litter, had statistically significantly higher (P<0.05) average daily gains than pigs of the same genotype kept on deep litter. In the finishing phase of fattening, group of pigs being kept in pens without deep litter had statistically higher average daily gains than pigs kept on deep litter (P<0.05). The way of fattening had statistically highly significant (P<0.001) influence on live weight of pigs in the first, second and fourth fattening phase. Average daily gains in the starting two fattening phases were significantly influenced by the way of fattening. Its influence was very highly significant (P<0.01) in the finishing phase of fattening. Noticeable effect of the genotype was determined only for live weights in the second phase of fattening. Genotype influence was not relevant for other fattening traits. Interaction between way of fattening and genotype did not have any effect on the productivity traits of fattening pigs.
Gordana Kralik,Zlata Kralik,Manuela Gr?evi?,Zorankrti
Poljoprivreda (Osijek) , 2012,
Abstract: Primary role of food is to provide nutritive stuffs in sufficient amounts to meet nutritive requirements. However, recent scientific findings confirm assumptions that particular food or its ingredients had positive physiological and psychological effects on health. Functional food is referred to food rich in ingredients, having beneficial effects on one or more functions in an organism. By consuming functional food consumers can expect some health benefits. Production of poultry products as functional food is getting more important on foreign markets while portion of such products on domestic food market is insignificant. The aim of this paper is to present possibilities for enrichment of poultry products, such as broiler and turkey meat and chicken eggs, as they can be characterized as functional food. Functional ingredients in poultry products are polyunsaturated fatty acids (LNA, EPA and DHA) and antioxidants. Enrichment of poultry products with the stated ingredients that are beneficial for human health is subject of many researches, and only recently have researches been directed towards assessment of market sustainability of such products.
Zorankrti,Gordana Kralik,Zlata Gaj?evi?,Ivan Bogut
Poljoprivreda (Osijek) , 2007,
Abstract: The research on effects of different oils on the profile of fatty acids in egg yolks was performed on 80 ISA Brown laying hens (40 in control and 40 in experimental group). Hens were 50 weeks old. The control group of hens was fed diets supplemented with sunflower oil (6%), and the experimental group was given a combination of rapeseed oil (4%) and fish oil (2%). Hens’ diets contained 16.8% of crude protein and 11.57 MJ ME. The research lasted for 28 days. Content of fatty acids in yolk lipids was determined on 10 samples taken from each group. Supplemented oils (sunflower, rapeseed and fish oil) in hens’ diets had significant effect on the profile of fatty acids in yolk lipids. Compared to the control group, yolk lipids of eggs produced by hens in the experimental group contained significantly higher (P<0.001) portion of favorable fatty acids (linolenic, C18:3n-3; eicosapentaenoic, C20:5n-3 and docosahexaenoic, C22:6n-3). Moreover, the experimental group of hens laid eggs that contained less unfavorable saturated fatty acids (P<0.001) and less linoleic (C18:2n-6) and arachidonic acid (C20:4n-6) in their lipids. Content of oleic acid (C18:1) and total monounsaturated fatty acids (MUFA) was significantly higher (P<0.001) in yolk lipids of the experimentalgroup. The experimental group contained less unfavorable polyunsaturated fatty acids of the n-6 type (n-6 PUFA, P<0.001), more favorable fatty acids of the n-3 type (n-3 PUFA, P<0.001) and more favorable n-6 / n-3 PUFA ratio (P<0.001) in yolk lipids than the control group.
Stanko Ivankovi?,Gordana Kralik,Antun Petri?evi?,Zorankrti
Poljoprivreda (Osijek) , 2004,
Abstract: This research investigates the effect of diets enriched with eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids on the technological traits and chemical composition of poultry meat. Broilers were divided into five groups (control group with 0,0% of Pronova Biocare Epax 3000 T6 PBA preparation added in finisher diets, and experimental groups, which had 0.5%, 1%, 1.5% and 2% of added preparation, respectively). Among groups of broilers, statistically significant difference in pH1 value, W.H.C and consistency of breast muscles (P>0.05) was not established. Experimental group fed with the addition of 1.5% PBE preparation showed statistically higher (P<0.01) G fo-value than all other groups. Statistically highly significant (P<0.01), i.e. statistically significant (P<0.05) effect of diets enriched with EPA and DHA was observed in relation to the content of water, fats and proteins in breasts, and to the content of water in thighs. The increase of the content of PBA preparation in broiler diets affected significantly (P<0.01) the VLC equivalent in muscles of breasts and thighs.
Colour as an Element of the Creativity in Education of Design  [PDF]
Zoran Markovic
Open Journal of Social Sciences (JSS) , 2014, DOI: 10.4236/jss.2014.25015
Abstract: Education of Design is creativity based process. From Kansei Engineering to Emotional Design, there are several different approaches in involving feelings and emotions in designing process. Analysing all tools and techniques used by designers, colour has one of the biggest psychological impacts on the final users. Colour has the power not only to change the existing architectural language, but also to be a language on its own. Within architectural semiology, colour has a very important role. The paper presents the preliminary results of the research on cultural background and its influence on the psychological impact of the colour in design (architectural, interior, etc.). The research started in the beginning of 2012 and it has been conducted in Serbia, Botswana, Kenya (fully finalized), India, Slovenia, Brazil (ongoing), Singapore, South Africa and Malaysia (in the preparation stage), Japan, China, Russia, South Korea and Mexico (organization started). The Research objective is to describe, analyse and present importance of the emotional creativity in education, the current status of the role cultural background plays in colour choices in design, as well as to analyse psychological (personal) and social (group) impact and influence of colour. Moreover, the experiments planned are intended not only to outline contemporary cultural influence on colour preferences but also to revisit, revive and expand on the existing research in this field (e.g. [1] Kaya/Epps research at University of Georgia, USA, etc.) by adding the notion of multi-cultural background.
Page 1 /1489
Display every page Item

Copyright © 2008-2017 Open Access Library. All rights reserved.