Institute of Animal Science

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Effects of Sage (Salvia officinalis L.) Supplementation in Hen Diets on Laying Productivity, Egg Quality, and Biochemical Parameters
(Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, 2024-07)
Svetlana Grigorova
;
Maria Todorova
;
Natasha Gjorgovska
An experiment was designed to examine the effect of sage leaves (Salvia officinalis. L.) use in hens’ diet on laying productivity, egg morphological and sensor properties, serum biochemistry, and egg chemical composition. A total of 90 hens from the Bulgarian synthetic population LB at the age of 40 weeks were randomly divided into three groups: S0 (without dried and milled leaves of S. officinalis L supplementation) and S25, and S50 experimental groups (diets supplemented with dried and milled leaves of S. officinalis L. at 0.25% and 0.50% respectively). The sage use in the daily dose of 0.50% led to a significant increase in hens’body weight (P <0.05); laying intensity (P <0.05); Haugh Units (P <0.01); albumen index (P <0.01) and egg yolk color (P <0.001). The addition of 0.25% S. officinalis significantly decreased the total cholesterol level in the blood serum (P <0.05) but significantly increased the content of protein (P <0.001); fat (P <0.05), and ash (P <0.01; P <0.05) in eggs. The supplementation of the tested product does not aggravate the eggs’ sensor properties.
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Use of Grape Marc Flour Supplementation in Laying Hens’ Diet on Laying Productivity, Egg Quality and Biochemical Parameters
(Lithuanian University of Health Sciences (LSMU VA), 2023-12)
Svetlana Grigorova
;
Natasha Gjorgovska
;
Maria Todorova
;
Vesna Levkov
he present study was carried out to evaluate the effect of grape marc flour addition to the laying hens’ diet on their egg production, egg quality, total yolk lipids and yolk total fatty acid composition, cholesterol content in the yolk and blood serum as well as on the yolk lipid oxidation. An experiment was conducted with a total of 90 laying hens (at 40 weeks old) from Lohmann Classic Brown breed, randomly divided into three groups, 30 hens in each (3 replications x 10 layers per group). The diet of the experimental hens was supplemented with 1% and 3% of grape marc flour. The trial duration was 48 days. Grape marc flour addition to the laying hens’ compound feed did not significantly (P > 0.05) affect their live body weight, egg production, egg morphological properties as well as total yolk lipids content, total cholesterol content in the yolk and blood serum and yolk fatty acids composition. However, the egg yolk malondialdehyde (MDA) level during egg storage for 30 days at room temperature significantly decreased (P < 0.01) in comparison with control eggs. The addition of grape marc flour has the potential to extend the shelf life of eggs
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Effects of Rosehip Feed Supplementation on Egg Quality Parameters, Yolk Lipid Oxidation, and Blood Parameters of Laying Hens
(Islamic Azad Univerty, Rasht Branch, Rasht, Iran, 2021-12-01)
Svetlana Grigorova
;
Natasha Gjorgovska
;
Vesna Levkov
The current study was conducted to evaluate the influence of rosehip supplementation on egg production, egg morphological characteristics, yolk lipid oxidation, and some blood parameters of laying hens. The experiment was carried out with a total of forty laying hens Lohmann classic brown breed, which randomly divided in two groups-control and experimental (20 hens in each group). The diet of experimental hens was supplemented with 0.5% dried and milled fruits of rosehip. The trial lasted 50 days. Rosehip fruits supple-mentation to the layers diet for 40 days had no significant effect on their final live body weight, egg produc-tivity, and egg morphological characteristics during the experimental period. However, the triglycerides level in the blood serum as well as yolk malondialdehyde (MDA) level significantly decreased during egg storage 30 days in the fridge (P<0.05), and during 30 days on room temperature (P<0.01). The use of 0.5% rosehip fruits led to a significant increase in egg yolk pigmentation (P<0.001).
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Yeasts and moulds species evolving during production of traditional Beaten cheese
(2019-06)
Vesna Levkov
;
Natasha Gjorgovska
;
Sandra Mojsova
ABSTRACT The yeasts and moulds present in traditional ewe’s milk beaten cheese produced in two different farmhouses were the object of survey in this study. The changes in their number during manufacturing and ripening were followed and the isolation and determination of the isolates were also made. After serial dilution with sterile physiological solution samples of milk and cheese were cultivated on YGC agar by incubation at 25˚C for 5 days. The isolated colonies were determinate based on their morphological and physiological characteristics. The yeasts were present during the whole process of cheese production and ripening. Their number in the milk used for cheese production in first and second farmhouse were 3.71-4.38 log cfu/ml and 4.13-4.47 log cfu/ml respectively. The yeasts were most present in beaten cheese in the samples collected during the dry salting (5.04-5.47 log cfu/g) and 10 days brining (5.09-5.31 log cfu/g) in the first farmhouse and during the dry ripening (4.77-5.04 log cfu/g) in the cheese samples collected from the second farmhouse. Trichosporon pulullans, Debariomyces hansenii, Pichia polymorpha and Kluyveromyces lactis were prevailing species in traditional beaten cheese. The moulds were not continually present in examined traditional cheese indicating of its additional contamination. The highest numbers of moulds were count in cheese samples collected from curd (4.69 log cfu/g), dry ripening (3.77 log cfu/g), dry salting (4 log cfu/g) and 10 days brining (4.17 log cfu/g). The prevaling species were determinate as Aspergilus niger, Fusarium oxysporum, Alternaria tenuis, Curvularia lunata, Penicillium spinulosum.
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Evaluation of the Effects of Urtica Dioica L. Supplementation on Egg Quality and Blood Parameters in Laying Hens
(Veterinarija ir Zootechnika, 2022-06-15)
Svetlana Grigorova
;
Natasha Gjorgovska
;
Evgeni Petkov
;
Vesna Levkov
The purpose of the current research was to study the influence of dietary supplementation of nettle (Urtica dioica) on laying performance, egg quality and blood serum biochemical parameters of layers. A total of 60 laying hens (42 weeks old) from Lohman Klassik Brown breed were randomly allocated into three groups: a control and two experimental groups (n = 20 hens per group). All layers received compound feed with the following nutritional value: 2710 Kcal/kg metabolizable energy; 16.44% crude protein; 3.32% crude fats; 4.58% crude fibres; 3.73% Са; 0.49% Р. The hens from the experimental groups received 0.3% (experimental group 1) and 0.5% (experimental group 2) of dried nettle with the diet. Both experimental groups had significantly higher egg yolk pigmentation (p < 0.001) compared with the control group. A significantly lower egg yolk cholesterol content was found in hens from experimental group 1 (p < 0.05). Nettle addition reduced significantly blood serum glucose (p < 0.01 and p < 0.05 in experimental groups 1 and 1, respectively) as well as the total serum cholesterol content (p < 0.001).
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Changes of Nutritional Characteristics of Whey Fermented with Kefir Grains - A Preliminary Results
(Pen Academic Publishing, 2021-12)
Vesna Levkov
;
Elizabeta Coneva
;
Natasha Gjorgovska
;
Natasha Mateva
;
Daniela Belichovska
Abstract Whey as a major by-product of cheese production is a subject of survey in the past decade because of its nutritional value and the possibilities to make high quality dietetic beverages. Because whey is produced in high amounts and contains organic matter in high quantity its disposal can cause serious environmental pollution. Instead the whey can be used as a raw material to produce beverages which can be classified as a healthy or functional food with added value. This is especially important for the countries with poor economic development where with a single technological process all potential of whey as a raw material can be utilized. The aim of the present study was to evaluate the whey nutritional value and the possible changes as a result of whey fermentation using kefir grains. The samples of unpasteurized cow’s whey were collected from a small farm where cheese was produced in a traditional way. After milk curdling with commercial enzymatic rennet the whey was collected and inoculated with kefir grains. The fermentation was carried out at room temperature (25 ̊C) in the span of 24 hours. The inoculation of the whey was performed with different quantities of kefir grains (5% and 10%). The examined phisico-chemical characteristics of whey were not significantly changed. The presence of lactose is an exception. The microbiological examination showed a tendency of decreasing in the number of total aerobic bacteria, E. coli and Staphylococcus aureus. As it was expected, the number of yeasts and Lactobacillus sp. increased. Additional inoculation of fermented whey with strain cultures of E. coli ATCC 8739 and coagulase positive Staphylococcus aureus ATCC9610 was performed. After 24 hours of incubation at 37 ̊C, no strains of E. coli ATCC 8739 and coagulase positive Staphylococcus aureus ATCC 9610 were recorded. These results indicated the bactericidal effects of kefir grains over the used bacterial strains but additional investigations are required
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Food microbial contamination by toxigenic molds-Threat for human and animal health
(Science Inquest, 2018)
Menkovska Mirjana
;
Tomovska J.
;
Vllasaku I.
;
Natasha Gjorgovska
;
Vesna Levkov
The food is necessity for keeping in life humans and animals, but it can also be a threat for their health and wellbeing. Food can be contaminated by a range of microorganisms and their toxins causing foodborne illnesses. Among them the mycotoxigenic molds produce mycotoxins as metabolic products. Most of them are carcinogenic causing acute damage to human and animal organs. The most important genera in the spoilage of foods and animal feeds are Aspergillus and Penicillium species which produce a variety of aflatoxins having deleterious effects on human and animal health.
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IDENTIFICATION AND PHENOTYPIC CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM SOME TRADITIONAL CHEESES PRODUCED IN THE REPUBLIC OF MACEDONIA
(Institute of Animal Science-Skopje, 2017-12-07)
Vesna Levkov
;
Sandra Mojsova
;
Rodne Nastova
;
Sonja Srbinovska
;
Natasha Gjorgovska
characteristics of lactic acid bacteria isolated from beaten cheese and white brined cheese produced from raw ewe’s milk in traditional way were object of this study. From all the stages of beaten cheese manufacturing, 240 isolates were isolated. According to the phenotypic and biochemical characteristics, the prevailing species were Lactococcus lactis spp. lactis (35%), Lactobacilus paracasei subsp. paracasei (22.5%), Pediococcus sp. (16.7%), L. plantarum (15.8%), L. brevis (9.17%) and Leuconostoc sp. (1%). From white brined cheese 39 isolates were isolated belonging to the genera Lactobacillus (59%), Enterococcus (23.1%) and Leuconostoc (17.9%), The prevalent species were identified as: E. durans, Leuconostoc mesenteroides subsp. Mesenteroides /dexstranicum, Lactobacillus plantarum and L. curvatus, mostly isolated in the early stages of cheese’s ripening, and L. plantarum and L. paracasei subsp. paracasei isolated from ripened cheese samples. In both cheese types dominant species were mesophilic lactic acid bacteria characteristic for brined cheeses from north-eastern Mediterranean and Balkan countries.
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Content of TDF, SDF and IDF in cereals grown by organic and conventional farming - a short report
(Polish Academy of Sciences, 2017)
Mirjana Menkovska
;
Vesna Levkov
;
Dragan Damjanovski
;
Natasha Gjorgovska
;
Desimir Knezevic
The objectives of this article were to determine the content of total dietary fi bre (TDF) as well as of its fractions – soluble dietary fi bre (SDF) and insoluble dietary fi bre (IDF) of different cereals grown by conventional and organic farming in Macedonia, as well as to fi nd out the infl uence of the cereal type and farming method on their values. Standardized enzymatic-gravimetric method (Megazyme Total Dietary Fiber Kit) was used for determination of soluble, insoluble, and total dietary fi ber in 27 different cereal samples of wheat, rye, barley, oat, and millet, which were grown at three locations. The content of TDF, IDF and SDF was infl uenced by both cereal type and farming type. The organically grown cereals, primarily oat and barley, have shown higher values of TDF and of its fractions than the conventionally grown cereals. Their values (% db) for oat and barley for TDF were 42.00±1.39 and 21.91±2.01, for IDF 39.22±0.58 and 15.06±1.84 and for SDF 2.78±1.25 and 6.85±3.85, respectively. Barley grown by either organic or in conversion farming method proved to have the highest value of SDF content among the other cereals investigated, whereas oat produced by organic farming method exhibited the highest values of TDF and ISF content. The organic farming method proved to have a good perspective in cereal processing and technology, food market and nutrition
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Some quality properties of tropical cucurbits Chayote (Sechium edule (Jacq)Sw.), Bitter melon (Momordica chararantia L.) and Kiwano (Cucumis metuliferus E. Mey) produced in the temperate climate conditions of North Macedonia
(Research Institute of Mountain Stockbreeding and Agriculture, Troyan, 2020)
Trajche Dimitrovski
;
Danica Andreevska
;
Dobre Andov
;
Natasha Gjorgovska
;
Vesna Levkov
The tropical crops chayote, bitter melon and kiwano (Cucurbitaceae) were cultivated under the temperate continental sub-Mediterranean climate of Kochani region, North Macedonia. The fresh fruitswere tested for their physicochemical characteristics (water content, total dry content, total soluble solids and pH) and microbiological quality using selective media for Salmonella spp., L.monocytogenes, E. coli/Enterobacteriaceae, yeast and molds and plate count agar for total number of bacteria. All parameters were tested in 5 replications. The physicochemical properties of kiwano (total soluble solids of 4.07 %Brix and pH of 4.47) and bittermelon (total soluble solids of 3.77 %Brix) were similar to reports from otherregions/countries, while the chayote had a similar water content and pH but lower total soluble solids obtained in ourconditions. Concerning the microbiological quality, L. monocytogenes, Salmonelaspp. and E. coli were not detected in any of the samples. Non-coli Enterobacteriaceae were found in kiwano and bitter melon.The highest average plate count was found in kiwano (3626 cfu/g) while the highest number of yeasts and molds in bitter melon (3084 cfu/g). The results suggest that chayote, bitter melon and kiwano crop with good fruit quality can be produced under the temperate climate conditions of North Macedonia. Still, the chayote had inferior total soluble solids as compared to the crop produced in tropical and subtropical regions.The research in these crops should continue in regard to the suitability of thedifferent climate-vegetation-soil regions for their cultivation, and specific cultivation techniques in each species in relation to fruit yield and quality.

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