Scientific Institute of Veterinary Medicine Novi Sad

Novi Sad, Serbia

Scientific Institute of Veterinary Medicine Novi Sad

Novi Sad, Serbia

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Puvaca N.,University of Novi Sad | Ljubojevic D.,Scientific Institute of Veterinary Medicine Novi Sad | Kostadinovic L.J.,University of Novi Sad | Levic J.,University of Novi Sad | And 5 more authors.
World's Poultry Science Journal | Year: 2015

Spices, herbs and medicinal plants as a feed supplements present promising alternatives to antibiotic growth promoters due to their high content of bioactive substances. A large number of experiments have confirmed a wide range of activities of spices in poultry nutrition such as stimulation of feed intake, antimicrobial, antioxidative and coccidiostat stimulation, increase of body weight gain, lowering the mortality rate and improvement of the blood and tissue lipid profile. The present paper gives a review on the characteristics of hot red pepper and its mode of action in broilers nutrition. Copyright © World's Poultry Science Association 2015.


Puvaca N.,University of Novi Sad | Kostadinovic L.,University of Novi Sad | Popovic S.,University of Novi Sad | Levic J.,University of Novi Sad | And 6 more authors.
Animal Production Science | Year: 2016

The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography-DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process. © CSIRO 2016.


Puvaca N.,University of Novi Sad | Ljubojevic D.,Scientific Institute of Veterinary Medicine Novi Sad | Kostadinovic L.J.,University of Novi Sad | Lukac D.,University of Novi Sad | And 3 more authors.
World's Poultry Science Journal | Year: 2015

The aim of this review paper is to show the most important bioactive compounds of garlic (Allium sativum L.), modes of action of garlic powder and its effects on broiler chicken productive performance. Allicin is thought to be the principal bioactive compound present in aqueous garlic extract or raw garlic homogenate. When garlic is chopped or crushed, the allinase enzyme present in garlic is activated and acts on alliin to produce allicin. Other important sulphur containing compounds present in garlic are allyl methyl thiosulphonate, 1-propenyl allyl thiosulphonate and γ-L-glutamyl-S-alkyl-L-cysteine. These active compounds are thought to influence feed consumption, feed utilisation, body weight, blood lipid profiles and cholesterol levels in chickens. Biological responses to these bioactive compounds have been attributed to a reduction in risk factors for cardiovascular diseases and cancer, stimulation of immune function, enhanced detoxification of foreign compound, hepatoprotection, antimicrobial, antifungal, anti-inflammatory and antioxidant effects. © World's Poultry Science Association 2015.


Puvaca N.,Patent co. Doo | Simin M.T.,University of Novi Sad | Kostadinovic L.,University of Novi Sad | Lukac D.,University of Novi Sad | And 3 more authors.
Custos e Agronegocio | Year: 2015

Aim of this paper was to investigate the effect of garlic (Allium sativum L.), black pepper (Piper nigrum L.) and hot red pepper (Capsicum annuum L.) in broiler chicken nutrition on productive performances and economic efficiency costs of this kind of broilers chicken production. For biological research eight treatments with 1200 broiler chickens of hybrid line Hubbard in total were formed, with four replicates. Control treatment (T1) was fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with same commercial mixtures only with addition of spice herbs as follows: garlic 0.5 (T2) and 1.0 g/100g (T3), black pepper 0.5 (T4) and 1.0 g/100g (T5), hot red pepper 0.5 (T6) and 1.0 g/100g (T7) and mixture of garlic, black pepper and hot red pepper (1:1:1) in total of 0.5 g/100g (T8). Chickens were fed with starter mixtures diet without addition of spice herbs for first two weeks, after which chickens are fed with grower and finisher mixtures according the plan till the end of experiment which lasted 42 days. At the end of experiment and on the basis of gained results it can be concluded that the chickens at experimental treatments T6 and T7 achieved statistically significant (p<0.05) higher final body masses (2460.6 and 2442.4 g) compared to the chickens at control and other treatments. Feed conversion ratio for the entire fattening period ranged from 1.8 kg/kg (T2, T5) to 2.1 kg/kg (T1) with no statistically significant differences (p>0.05). European broiler index (EBI) was lowest in treatment T1 (220.4) and the highest in treatment T6 (298.6) with statistically significant differences (p<0.05). The calculation of the cost includes the cost of dietary mixtures and spices used in experiment. Results of the economic efficiency analyses found that the cost of broiler chickens per treatment is growing, depending on used dietary spice additive. In the treatment T2 average price of body weight gain were 0.68 €/kg which was the lowest, while in the treatment T5 the highest price of body weight gain for the entire production period were 0.82 €/kg, respectively. Results of the economic efficiency analyses found that the lowest price of body weight gain (0.68 €/kg) of chicken was recorded in treatment with garlic powder addition, while the highest (0.82 €/kg) was recorded in black pepper powder addition. This increase in the price of chicken production in compare to the control treatment T1 is negligible compared to the much better and healthier product that comes at the end which is intended for human consumption. © 2015, Universidade Federal Rural de Pernambuco. All rights reserved.

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