Institute of Cattle-breeding

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    Fin damage of farmed rainbow trout in the Republic of Macedonia
    (Macedonian Veterinary Review, 2013-09)
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    Dijana Blazhekovikj - Dimovska
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    Stevanovski Vangjel
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    Characteristics of Traditional Cheeses Produced in the Republic of North Macedonia
    (Bentham Science Publishers Pte. Ltd. Singapore, 2019)
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    Traditional cheeses are specific products of the Republic of North Macedonia, mainly produced in small-scale farms or farm houses located in high mountains and rural areas. Some of the best-known cheese types are produced in almost all regions in North Macedonia: kashkaval, white brined cheese and beaten cheese (“bieno sirenje”). These types of cheese can also be found in other Balkan countries, only with different tastes and properties. Kashkaval is a type of hard yellow cheese with a natural rind and it belongs to the Pasta filata cheese group. Traditionally, it is made from sheep milk. White brined cheese is the most commonly consumed type of cheese that can be produced from sheep, cow and goat milk. Beaten cheese is a type of yellow hard cheese and the scalding procedure is a crucial step in its production. The great diversity in the manufacturing procedures results with variations in the physical, chemical and microbiological composition, as well as with variations in the proteolysis, the texture, and volatiles. In this chapter, the properties of cheese, the cheese-making technology and the artisan culture of the traditional cheese varieties in the Republic of North Macedonia are discussed.
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    Physicochemical grain properties of the weedy rice complex in North Macedonia
    (Agricultural Academy of Bulgaria, 2021)
    Dimitrovski,Trajche
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    Andreevskа, Danica
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    The aim of this study was to evaluate some physicochemical properties of the weedy rice (Oryza sativa L.) occurring in North Macedonia. Six morphotypes were investigated in comparison to three cultivars. The following grain properties of paddy rice were analyzed: milling fractions, the total protein, total fat, crude fiber and ash (total minerals) content. The milling fractions were determined on a laboratory milling machine, while the chemical analysis were performed by standard methods. All parameters were examined in three replications and the results were analyzed by ANOVA and LSD test. Both the highest and lowest head rice yield (61.43% and 66.57%) was found in the weedy rice complex. In cultivated rice, the head rice yield ranged from 63.40% to 64.33%. Significant differences in head rice yield and bran content were obtained only within weedy rice. For the rest of the milling fractions statistically significant differences were obtained between as well as within weedy and cultivated rice. The lowest protein (8.91%), crude fiber (8.63%) and ash content (3.47%) were found in cultivar San Andrea. The weedy morphotype WR1323232 had the highest protein (12.12%) and fat (2.36%) content. The highest fiber content was found in WR1200234 (13.13%), while the highest ash content in WR1321232 (5.71%). Significant differences in protein, crude fiber and ash were found between and within the weedy rice complex and cultivated rice. The fat content significantly differed between weedy rice and cultivated rice and within weedy rice. The average content of total proteins, total fat, crude fiber and total ash of weedy rice was higher compared to cultivated rice.
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    Content of major and trace elements in raw ewes’ milk used for production of traditional white brined cheese
    (Slovak Journal of Animal Science, 2017)
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    Pacinovski, Nikola
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    Bacheva Katerina
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    The content of minerals (major and trace elements) in raw ewes’ milk produced in traditional way in different regions in Macedonia is the subject of this study. The households from where the milk samples were collected are exposed to different levels of anthropogenic pressure. The concentration of 17 elements (Ag, Al, As, Ba, Ca, Cd, Co, Cu, Fe, Mg, Mn, Na, Ni, P, Pb, Sr, and Zn) was analyzed by inductively coupled plasma-atomic emission spectrometry (ICP-AES) after performing microwave digestion. The analyses of ewes’ milk did not show any significant variation in the levels of major elements. The concentration of Ca, Mg, Na and P were in the range of 1131-2070 mg.kg-1, 98.3-183 mg.kg-1, 223-400 mg.kg-1 and 569-1080 mg.kg-1, respectively. The levels of Ag, As, Cd, Co, Ni and Pb in all the analyzed milk samples were below the detection limit although some households were located in areas exposed to environmental contamination with heavy metals (Cd, Pb and Zn). The raw ewes’ milk contains Cu in the range of 0.66-1.47 mg.kg-1, Fe of 1.42-3.82 mg.kg-1, Mn of 0.04-0.16 mg.kg-1 and Zn of 2.90-6.27 mg.kg-1. The soil composition, the traditional utensils and containers used for milk storage correlated with higher concentration of trace elements (Al, Ba, Cu, Fe, Mn, Ni, Sr, Zn) in some of the analyzed milk samples. The obtained results point out that ewes’ milk produced in households and used for manufacturing of traditional dairy products is safe for consumption.
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    Application of Rose Hip Fruits as Feed Supplement in Animal Nutrition
    (Scientific Array 3084 Owls Foot Drive, Mississauga, Ontario L5M 6W5, Canada, 2021)
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    Grigorova, Svetlana
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    Rose hip (Rosa canina) fruits have been used in herbal remedies since ancient times. They are rich in a number of biologically active substances such as vitamins C, B1, B2, PP, K, vitamin E (in seeds), carotene (provitamin A), lycopene, pectin, flavonoids (campferol, quercetin, rutin), potassium, calcium, phosphorus salts. Rose hip seeds oil and residues are of special interest because of high content of linolenic acid. The aim of the current review was to describe the composition and properties of rosehip fruits and the effects of their supplementation to the feed of livestock animals, such as cattle, poultry and swine. Studies in animals prove positive effect in relation to both animal health and productivity in terms of quality and quantity, in cattle (milk and beef), pigs (pork yield and reproductive performance) and poultry (productive performance, egg quality).
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    THE CONTENT OF MACRO AND TRACE ELEMENTS IN CURD AND TRADITIONAL WHITE BRINED CHEESE
    (VETERINARIJA IR ZOOTECHNIKA (Vet Med Zoot), 2017)
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    Pacinovski, Nikola
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    Bacheva, Katerina
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    The content of macro and trace elements in curd samples and white brined cheese produced from raw ewes’ milk using a traditional technology in different regions in Macedonia is the subject of this study. The cheese is manufactured in households located in regions exposed to different levels of anthropogenic pressure. The content of 19 elements (Ag, Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Sr, and Zn) is analyzed by inductively coupled plasma-atomic emission spectrometry (ICP-AES) after performed microwave digestion. The highest values of Ca, Mg, K and P are observed in curd samples collected from a household near the city of Skopje with concentration of 2139-3343 mg/kg, 103-196 mg/kg, 313-545 mg/kg and 942-1499 mg/kg, respectively. The cheese samples contain 732- 4549 mg/kg (Ca), 35.8-176 mg/kg (Mg), 63-344 mg/kg (K), 496-2138 mg/kg (P) and 3231-12828 mg/kg (Na). The non standardized procedures for cheese production and the low quality equipment for cheese production has affected the content of macro and trace elements in the end product. The content of Ag, As, Cd, Co, Ni and Pb in all of the analyzed samples was below the detection limit although some households are exposed to environmental contamination with heavy metals (Cd, Pb and Zn). In cheese, the content of Cu (2.49 to 8.08 mg/kg) shows higher content in all collected samples. The content of Fe is in the range of 3.81-12.09 mg/kg, Mn 0.12-0.70 mg/kg, Zn 4.21-18.33 mg/kg and Cr 0.04-0.14 mg/kg. The results of this study show that the traditional white brined cheese is safe for consumption.
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    Changes of Nutritional Characteristics of Whey Fermented with Kefir Grains - A Preliminary Results
    (International Journal of Innovative Approaches in Agricultural Research, 2021)
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    Coneva Elizabeta
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    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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    PRODUCTION RESULTS OF ALPINA GOATS FARM IN THE ZLETOVO REGION, NORTH MACEDONIA
    (Macedonian Journal of Animal Science, 2021)
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    Nikola Pacinovski
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    Ana Palaševska
    The role of goats in world livestock is significant and there is not a country in which they are not bred. The goat production in the Republic of North Macedonia is characterized by spontaneous and continuous development, and with each day there is greater interest of farmers for breeding goats as a business that provides secure existence and profit. The aim of the research within this study was to assess productive characteristics of conventional goat farm operating in the Zletovo region. The researches lasted 3 years (2008, 2009 and 2010) at the farm where around 100–120 heads of goats of all categories of the Alpine race are bred. Almost the whole milk produced at the farm is processed into dairy products such as: white brined cheese and cashkawall. The kids born there are used as kids for market of livestock products, kids sold as breeding goats and part of them are retained for own reproduction in the herd. The percentage of fertility was the highest in 2010 (125.32%), in 2009 was 122.99% and in 2008 was 118.99%. The percentage of conception was the higest in 2009 (90.63%), in 2008 was 87.78% and in 2010 was 82.29%.The average lactation length in 2008 was 258.3 days, in 2009 was 265.4 days, and in 2010 was 261.7 days. The average daily amount of milk production in 2008 was 0.93 liters, in 2009 was 0.96 liters, and in 2010 was 1.01 liters per head. The average milk yield in 2008 was 241.23 liters, in 2009 was 251.47 liters, and in 2010 was 263.57 liters. The farm worked with profit in all three years of research.