Institute of Animal Science

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Effect of Vegetative Application of Herbicides on the Quality of Silage from Sorghum vulgare var. technicum [Körn.]
(Research Institute of Mountain Stockbreeding and Agriculture, 2022-12)
Golubinova Irena
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Marinov-Serafimov Plamen
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Gjorgovska Natasha
;
Levkov Vesna
On the basis of field experiments carried out during the period 2017 - 2020 in the experimental field of the Institute of Forage Crops –- Pleven, Republic of Bulgaria to establish the phytotoxic effect of a group of herbicides for postemergence application in broomcorn and the biochemical analysis carried out at the Institute of Animal Science, Skopje, Republic of North Macedonia, a comprehensive assessment of the influence of herbicide selectivity on the quality of broomcorn silage was made. It was found that the physico-biochemical parameters (dry matter content, pH, lactic acid, and butyric acid) in the forage mass are directly related to the fermentation parameters and the quality of the broomcorn silage and are significantly influenced by the selectivity of the herbicides at the culture. Obtaining silage from broomcorn with good silage qualities can be ensured by using above-ground fresh biomass from the crop with an established phytotoxic effect of no higher than 2.5 score as a result of the application of vegetation herbicides. The silage of above-ground biomass from broomcorn in the growth stage BBCH - 47 with established moderate-strong (EWRS - 4.5 score) to strong phytotoxicity (EWRS - 8.5 score) when applying herbicides, deteriorates the quality of the silage as a result of lowering the content of dry matter and compensatory processes related to reducing the content of lactic acid and increasing the share of acetic and butyric acids.
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Influence of Pre-Sowing Treatment of Seeds with Siliplant on Initial Growth of Alfalfa (Medicago sativa L.) Cultivars
(Research Institute of Mountain Stockbreeding and Agriculture, Troyan, 2022-12)
Marinov-Serafimov Plamen
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Golubinova Irena
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Cvetanova Galja
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Levkov Vesna
;
Gjorgovska Natasha
During the period 2021–2022 in the Institute of Forage Crops - Pleven was established the influence of pre-sowing treatment (priming) of seeds with Siliplant under laboratory conditions on the initial development of three varieties of alfalfa grown by conventional ("Dara" and "Pleven 6") and SP5A001 biological method. Laboratory seed germination and primary plant development in vitro conditions and their response were evaluated using the complex plant growth index (GI) of the cultivars included in the study. It was established that the recommended working concentration for pre-sowing treatment of alfalfa seeds with Siliplant for field conditions is in the range of 0.5÷0.6%, determining a complex stimulating effect on the growth of the root, epicotyl, and seedling, respectively and on the initial development of alfalfa in the "sowing-emergence" period. By means of polynomial regression analysis, equivalence was established between stimulating and/or depressing effect on seedling growth as a result of the pre-sowing treatment of alfalfa seeds with Siliplant, expressed by the plant development index (GI).
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THE NUMBER AND COMPOSITION OF YEASTS AND MOULDS DEVELOPING IN BEATEN CHEESE PRODUCED IN INDUSTRIAL CAPACITY
(Institute of Animal Science, R. N. Macedonia, 2022-12)
Levkov Vesna
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Beličovska Daniela
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Eftimova Elena
A b s t r a c t: The changes in the number end composition of yeasts and moulds during beaten cheese production and ripening were studied. The cheese was prepared in dairy in western part of North Macedonia by using raw cows’ milk and without adding starter culture. The obtained results indicate the presence of yeasts in all stages of cheese preparation. The number of yeasts in milk was in range of 3.62–4.25 log CFU·ml–1 and has increased during dry ripening reaching maximum value of 5.91 log CFU·g-1 in the 3rd day of ripening during the 3rd producing process. The beaten cheese ripening in brine results in decreasing yeasts number reaching value of 3.60 log CFU·g-1. The yeasts isolates were determinate as Kluyveromyces marxianus, Debaryomyces hansenii, Kluyveromyces lactis, Pichia polymorpha, Pichia membranifaciens, Trichosporon pululans, Torulopsis sp., Candida sp. The moulds were not noticed in all stages during beaten cheese making and ripening. They were continuously present during dry ripening till the 15th day of brining. Isolated species were determined as Aspergillus niger, A. oryzae, Mucor mucedo, M. pusilus, Penicillium sp., Trichotecium sp., and Trichoderma viride
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VARIABILITY OF SOME PRODUCTION TRAITS OF KARAKACHANIAN SHEEP IN MACEDONIA
(Institute of Animal Science, R. N. Macedonia, 2022-09)
Pacinovski Nikola
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Eftimova Elena
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Levkov Vesna
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Mateva Nataša
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Beličovska Daniela
A b s t r a c t: Karakachanian (Karakachan) sheep, an indigenous strain of the Pramenka breed in Mac-edonia, is in bigger danger of disappearance than the other two indigenous strains (Ovchepolian and Sharplaninian). Beside in Macedonia, Karakachanian sheep is also present in the other countries of the Balkan Peninsula, namely: Serbia, Bulgaria, Greece, Albania and Turkey, its populations being at minimum level. This breed was created by many-century selection of the sheep, bred by the Karakachans, who were mostly nomads. These sheep are of small body weight and size, low productivity and triple production line (milk, meat, wool). They are quite vital animals, energetic, resistant to illnesses, and well adapted to adverse environmental conditions. Karakachanian sheep are either of dark or white colour of the hair. By the inves-tigations conducted, these facts have been established: total production of lactation milk: 27.00 lit; average daily milk production: 0.17 lit; average percentage of milk fat: 8.38%; average percentage of protein: 4.54%; average percentage of lactose: 4.41%; average percentage of fat-free dry matter: 9.10%; average percentage of total dry matter: 16.74%; length of the lactation period: 156 days. The low production results clearly indicate the main reason for which this sheep breed has been supplanted by other, more productive sheep breeds.
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POSSIBILITIES FOR PORK FAT, PHOSPHATE AND NITRITE REPLACEMENT IN CHICKEN FRANKFURTER PRODUCTION
(Institute of Animal Science, R. N. Macedonia, 2022-09)
Beličovska Daniela
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Pejkovski Zlatko
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Silovska-Nikolova Aleksandra
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Beličovska Katerina
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Levkov Vesna
A b s t r a c t: With the aim the possibility of total pork fat, phosphate and nitrite substitution in chicken frankfurters production to be examined, three variants of frankfurters made of chicken thighs, breasts and additives were produced: control – with pork fat, phosphate and nitrite (FPN); with vegetable oils and cochineal (OC); with vegetable oils, cochineal and paprika extract (OCP). Following parameters were investigated in all treatments of frankfurters: pH value, weight loss during heat treatment, proximate composition, phosphate content, residual nitrite content and degree of oxidation. The highest cooking loss (7.33%), during thermal processsing of frankfurters was established in variant FPN and the lowest one (6.68%) in OC. pH also was the highest (6.44) in FPN and the lowest (6.34) in OC. Moisture content ranged from 61.09% (OC), to 61.74% (FPN). Proteins were presented from 11.08% (OCP) to 11.92% (FPN), total crude lipids from 20.09% (OCP) to 22.11% (FPN), and ash from 2.73% (OCP) to 3.06% (OC). Phosphate content was reduced from 260.43 mg/100 g in control variant to 179.30 mg/100 g in OCP, or 157.30 mg/100 g in OC. Only in control variant residual nitrite (2.17 ppm) were determined, in which the initial input of nitrite was 55 ppm. Low TBA values (<0.20) indicate that lipid oxidation was almost completely prevented during the period of 42 investigated days. It can be concluded that pork fat substitution with rapeseed and sunflower oil; phosphate with combination of potato starch, caseinate and sodium citrate, and nitrite with cochineal and paprika extract in chicken frankfurters production is possible
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GOAT BREEDING IN THE REPUBLIC OF NORTH MACEDONIA – SITUATION AND PERSPECTIVE
(Institute of Animal Science, R. N. Macedonia, 2022-10)
Eftimova Elena
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Pacinovski Nikola
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Palaševska Ana
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Belichovska Daniela
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Levkov Vesna
A b s t r a c t: The Paper shows the state of goat production in the Republic of North Macedonia with an emphasis on the last 20 years (2000-2020). The data on the movement of the number of goats, the quantity of goat milk and meat which is produced, the breed types of the goats in the country, breeding technology and other indicators of goat production have been processed. It is important to point out that in order to improve the quality of goat production, it is still necessary to work in the direction of modernization and wide use of new breeding technologies, all with the aim of increasing production properties, improving the well-being of goats and quality monitoring of their health condition, as well as improving the economic condition of the farmers.
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FERMENTED PLANT BASED PRODUCTS IN EVERYDAY NUTRITION IN MACEDONIA AND THEIR POTENTIAL OF PROBIOTIC VECTORS
(Institute of Animal Science, R. N. Macedonia, 2022-10)
Levkov Vesna
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Atanasova-Panchevska Natalija
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Belichovska Daniela
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Mojsova Sandra
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Gjorgovska Natasha
A b s t r a c t: Fermentation is one of the oldest processing techniques to extend the shelf life of perishable food and was particularly important before refrigeration. Although people can’t explain the processes, mechanisms and ini-tiators of fermentation, its peculiarity, the pleasant taste, durability of products and the positive influence over physio-logical and health condition of organism, encourages them to continue processing and consuming this kind of food. Fermented vegetables, peppers with cottage cheese (piperki so urda), sauerkraut (fermented cabbage), pickled cucum-bers, boza (cereal fermented beverage), and apple vinegar produced in households in different regions in Macedonia can be rich source of different species lactic acid bacteria and yeasts. The aim of this study was to indicate Macedonian fermented plant products and beverages as food with positive influence over physiological and health condition and as vectors of potential probiotics.
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Nutritional Characteristics and Antimicrobial Potential of Goat Whey Fermented with Kefir Grains
(Research Institute of Mountain Stockbreeding and Agriculture, 2022-12)
Levkov Vesna
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Coneva Elizabeta
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Gjorgovska Natasha
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Belichovska Daniela
The goat milk whey is interesting for the consumers of healthy and functional food. Whey nutritive value, better protein digestibility then the casein, participation in immune system activation, bactericide characteristics as well as positive influence in allergic reaction inhibition makes this beverage to be in demand in the market. The dairy industries that create large amount of whey have to introduce processes to recover all of the milk solids and this processes need to be cost-effective and environmental friendly. The aim of the present study was to evaluate the nutritional characteristics of commercial goat whey and its antimicrobial potential after fermentation with kefir grains. The samples of goat whey were collected from a market. The fermentation was carried out at a room temperature (25 ̊C) in time of 24 hours. Different quantities of kefir grains (2%, 5% and 10%) were used to perform the fermentation of the whey. The pH value, titratable acidity and percentage of lactic acid changed significantly (p<0.05) after the fermentation process while the other examined phisico-chemical characteristics shows insignificant changes. The antimicrobial potential of fermented beverage was performed by additional inoculation of strain cultures E.coli ATCC 8739 and coagulase positive Staphylococcus aureus ATCC9610. After 24 hours incubation at 37 ̊C, in whey fermented with 10% kefir grains, no growth of added strains was recorded. The antioxidant capacity of fermented whey was also analyzed. The results of TPC, reducing power and DPPH, show antioxidant potential of fermented goat whey and its possibility of protection against free radicals.
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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)
Grigorova Setlana
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Gjorgovska Natasha
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Levkov Vesna
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
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Natasha Gjorgovska
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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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