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Trichothecene chemotypes of Fusarium graminearum species complex in Serbia
Get PDFThe species Fusarium graminearum represents one of the most economically important factor that threaten agricultural production in the world. In addition to affecting yield reduction and grain quality, this species is of great importance due to its ability to synthesize mycotoxins. Knowing the toxicological profile of F. graminearum species is essential for agriculture and food industry, because trichothecene chemotypes (NIV, 3ADON, 15ADON) have different toxicological properties that directly affect human and animal health. In this study, 20 isolates of F. graminearum originating from maize and wheat were examined. DNA isolation was performed from the mycelium of the fungus using the commercial kit Dneasy Plant Mini Kit according to the manufacturer’s instructions. Chemotype detection was performed using two sets of specific primers (TRI3 and TRI12) designed for trichothecenes by Ward et al. in 2002. After the polymerase chain reaction was completed, the products were electrophoretically separated on a 1% agarose gel, and visualization was performed by staining with ethidium bromide and observing under UV light. Amplified fragments were read visually, and a positive reaction indicated the presence of DNA fragment of the expected size. All isolates of F. graminearum examined in this study had products of size 610bp at TRI3 and 670bp at TRI12, which indicates that isolates originating from Serbia belonged to 15ADON chemotype
Diossine nella carne: fonti, bioaccumulo e impatto sulla salute
No full textDioxins, a group of persistent organic pollutants, are highly toxic, resistant to degradation, and primarily enter the environment through industrial processes. They include polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (DL-PCBs). Dioxins accumulate in fatty tissues of animals and humans due to their lipophilic nature, posing significant health risks, including cancer, reproductive, and developmental issues. Contaminated food, particularly from livestock production like dairy and meat products as well as fish are the primary route of human exposure.
Studies show that dioxin levels in livestock depend on factors such as feed contamination and exposure duration. Cattle, sheep, and goats which are exposed to contaminated soil during grazing are particularly vulnerable. Studies have found that dioxins concentrate in liver and fat, with higher sequestration in the liver. Due to their lipophilic nature, dioxins bind to fat tissue and bioaccumulate in the bodies of animals and humans, leading to prolonged exposure. Human exposure is primarily through the consumption of animal products, with dietary intake accounting for 90-95 % of dioxin exposure. Food processing, particularly high-temperature cooking and fat removal can reduce dioxin content, although some congeners may persist.
Regulatory measures have significantly reduced industrial dioxin emissions, but environmental persistence and bioaccumulation remain challenges. The European Union has set strict limits on dioxin levels in food to protect public health, with ongoing research focused on reducing exposure through improved agricultural practices and food processing methods.Dioksini, skupina postojanih organskih zagađivača, iznimno su toksični, otporni na razgradnju i uglavnom ulaze u okoliš putem industrijskih procesa. Uključuju poliklorirane dibenzo-p-dioksine (PCDD), dibenzofurane (PCDF) i dioksinima slične poliklorirane bifenile (DL-PCB). Dioksini se nakupljaju u masnim tkivima životinja i ljudi zbog svoje lipofilne prirode, što predstavlja značajan rizik za zdravlje, uključujući rak, reproduktivne i razvojne probleme. Kontaminirana hrana, osobito ona iz životinjskih izvora poput ribe, mliječnih i mesnih proizvoda, glavni je put ljudske izloženosti.
Istraživanja pokazuju da razine dioksina kod stoke ovise o čimbenicima poput kontaminacije hrane i duljine izloženosti. Goveda, ovce i koze, koje su izložene kontaminiranom tlu tijekom ispaše, posebno su osjetljive. Studije su pokazale da se dioksini koncentriraju u jetri i masnom tkivu, pri čemu je veća akumulacija u jetri. Zbog svoje lipofilne prirode, dioksini se vežu za masno tkivo i bioakumuliraju u tijelima životinja i ljudi, što dovodi do produljene izloženosti. Ljudska izloženost uglavnom dolazi putem konzumacije životinjskih proizvoda, a prehrambeni unos čini 90-95 % izloženosti dioksinima. Obrada hrane, osobito kuhanje na visokim temperaturama i odvajanje masti, može smanjiti sadržaj dioksina, iako neki kongeneri mogu ostati prisutni.
Regulativne mjere značajno su smanjile industrijske emisije dioksina, no postojanost u okolišu uz bioakumulaciju i dalje predstavljaju izazove. Europska unija postavila je stroge granice za razine dioksina u hrani kako bi zaštitila javno zdravlje, a istraživanja su usmjerena na smanjenje izloženosti poboljšanjem poljoprivrednih praksi i metoda obrade hrane.Dioxine, eine Gruppe persistenter organischer Schadstoffe, sind hochgiftig, widerstandsfähig gegen Abbau und gelangen hauptsächlich durch industrielle Prozesse in die Umwelt. Zu ihnen gehören polychlorierte Dibenzo-p-dioxine (PCDD), Dibenzofurane (PCDF) und dioxinähnliche polychlorierte Biphenyle (DL-PCB). Dioxine reichern sich aufgrund ihrer lipophilen Beschaffenheit im Fettgewebe von Tieren und Menschen an und stellen ein erhebliches Gesundheitsrisiko dar, einschließlich Krebs, Fortpflanzungs- und Entwicklungsstörungen. Kontaminierte Lebensmittel, insbesondere aus der Viehzucht wie Milch- und Fleischerzeugnisse sowie Fisch, sind der wichtigste Expositionsweg für den Menschen. Studien zeigen, dass der Dioxingehalt in Nutztieren von Faktoren wie der Futtermittelkontamination und der Expositionsdauer abhängt.
Rinder, Schafe und Ziegen, die beim Weiden kontaminiertem Boden ausgesetzt sind, sind besonders gefährdet. Studien haben ergeben, dass sich Dioxine in Leber und Fett anreichern, wobei sie in der Leber stärker gebunden werden. Da Dioxine lipophil sind, binden sie sich an das Fettgewebe und reichern sich im Körper von Tieren und Menschen an, was zu einer längeren Exposition führt. Die Exposition des Menschen erfolgt in erster Linie durch den Verzehr von tierischen Erzeugnissen, wobei 90-95 % der Dioxinexposition auf die Ernährung zurückzuführen sind. Die Verarbeitung von Lebensmitteln, insbesondere das Garen bei hohen Temperaturen und das Entfernen von Fett, kann den Dioxingehalt verringern, obwohl einige Kongenere weiterhin vorhanden sein können.
Die Dioxinemissionen aus der Industrie konnten durch regulatorische Maßnahmen erheblich reduziert werden, aber die Persistenz und Bioakkumulation in der Umwelt stellen weiterhin ein Problem dar. Die Europäische Union hat zum Schutz der öffentlichen Gesundheit strenge Grenzwerte für den Dioxingehalt in Lebensmitteln festgelegt, und die laufende Forschung konzentriert sich auf die Verringerung der Exposition durch verbesserte landwirtschaftliche Praktiken und Lebensmittelverarbeitungsmethoden.Las dioxinas, un grupo de contaminantes orgánicos persistentes, son altamente tóxicas, resistentes a la degradación y entran principalmente en el medio ambiente a través de procesos industriales. Incluyen dibenzo-p-dioxinas policloradas (DDPCs), dibenzofuranos (DFP) y bifenilos policlorados con características similares a las dioxinas (DL-PCBs). Las dioxinas se acumulan en los tejidos grasos de animales y humanos debido a su naturaleza lipofílica, lo que representa graves riesgos para la salud, como cáncer, problemas reproductivos y de desarrollo. Los alimentos contaminados, en particular los productos ganaderos como los lácteos y la carne, así como el pescado, son la principal vía de exposición humana.
Los estudios demuestran que los niveles de dioxinas en el ganado dependen de factores como la contaminación del alimento y la duración de la exposición. El ganado bovino, ovino y caprino que pastorea en suelos contaminados es especialmente vulnerable. Las investigaciones han encontrado que las dioxinas se concentran en el hígado y en el tejido graso, siendo mayor la acumulación en el hígado. Debido a su naturaleza lipofílica, las dioxinas se adhieren a los tejidos grasos y se bioacumulan en los cuerpos de animales y humanos, lo que provoca una exposición prolongada. La exposición humana se da principalmente a través del consumo de productos de origen animal, con la ingesta alimentaria responsable del 90-95% de la exposición a las dioxinas. El procesamiento de alimentos, especialmente la cocción a altas temperaturas y la eliminación de grasas, puede reducir el contenido de dioxinas, aunque algunos congéneres pueden persistir.
Las medidas regulatorias han reducido significativamente las emisiones industriales de dioxinas, pero su persistencia en el medio ambiente y bioacumulación siguen siendo un desafío. La Unión Europea ha establecido límites estrictos sobre los niveles de dioxinas en los alimentos para proteger la salud pública, y se sigue investigando en métodos de reducción de la exposición mediante mejoras en las prácticas agrícolas y de procesamiento de alimentos.Le diossine, un gruppo di inquinanti organici persistenti, sono estremamente tossiche, resistenti alla decomposizione ed entrano nell'ambiente principalmente attraverso processi industriali. Includono policloro-dibenzo-p-diossine (PCDD), dibenzo-furani (PCDF) e policlorobifenili simili alle diossine (DL-PCB). Le diossine si accumulano nei tessuti adiposi degli animali e degli esseri umani a causa della loro natura lipofila, comportando rischi significativi per la salute, tra cui cancro e problemi riproduttivi e di sviluppo. Il cibo contaminato, soprattutto quello di origine animale come pesce, latticini e prodotti a base di carne, rappresenta la principale via di esposizione umana.
Le ricerche mostrano che i livelli di diossina nel bestiame dipendono da fattori quali la contaminazione dei mangimi e la durata dell’esposizione. I bovini, gli ovini e i caprini, esposti al suolo contaminato durante il pascolo, sono particolarmente sensibili. Gli studi hanno dimostrato che le diossine si concentrano nel fegato e nel tessuto adiposo, con un maggiore accumulo nel fegato. A causa della loro natura lipofila, le diossine si legano al tessuto adiposo e si bioaccumulano nel corpo degli animali e dell'uomo, determinando un'esposizione prolungata. L’esposizione umana avviene principalmente attraverso il consumo di prodotti animali e l’assunzione alimentare rappresenta il 90-95% dell’esposizione alla diossina. La lavorazione degli alimenti, in particolare la cottura ad alte temperature e la separazione dei grassi, può ridurre il contenuto di diossina, sebbene alcuni congeneri possano permanere.
Le misure normative hanno ridotto significativamente le emissioni industriali di diossina, ma la persistenza nell’ambiente insieme al bioaccumulo rappresentano ancora delle sfide. L’Unione Europea ha fissato limiti rigorosi per i livelli di diossina negli alimenti per proteggere la salute pubblica, mentre la ricerca si concentra sulla riduzione dell’esposizione con il miglioramento delle pratiche agricole e dei metodi di lavorazione degli alimenti
Bee-Inspired Healing: Apitherapy in Veterinary Medicine for Maintenance and Improvement Animal Health and Well-Being
No full textThis review aims to present current knowledge on the effects of honey bee products on animals based on in vivo studies, focusing on their application in clinical veterinary practice. Honey’s best-proven effectiveness is in treating wounds, including those infected with antibiotic resistant microorganisms, as evidenced in horses, cats, dogs, mice, and rats. Propolis manifested a healing effect in numerous inflammatory and painful conditions in mice, rats, dogs, and pigs and also helped in oncological cases in mice and rats. Bee venom is best known for its effectiveness in treating neuropathy and arthritis, as shown in dogs, mice, and rats. Besides, bee venom improved reproductive performance, immune response, and general health in rabbits, chickens, and pigs. Pollen was effective in stimulating growth and improving intestinal microflora in chickens. Royal jelly might be used in the management of animal reproduction due to its efficiency in improving fertility, as shown in rats, rabbits, and mice. Drone larvae are primarily valued for their androgenic effects and stimulation of reproductive function, as evidenced in sheep, chickens, pigs, and rats. Further research is warranted to determine the dose and method of application of honey bee products in animals
Effect of feed supplementation, rearing system and genotype on the fat-soluble vitamins content of eggs: a review
Get PDFFunctional foods are foods that offer health benefits over and
above their nutritional value. As eggs are a food of global importance,
many authors believe that they are an ideal candidate for
functional foods of the future, as it is possible to influence their
chemical composition through production technology. Vitamins
are one of the most important groups of micronutrients essential
for human health, and eggs are recognised as an important source
of vitamins in the diet, especially fat-soluble vitamins. The egg yolk
contains large amounts of vitamins A, D, E and K. Eating two eggs
a day covers 10% to 30% of a person’s vitamin requirements. This
paper reviews the results of a large number of researchers on the
influence of various aspects of production technology on the content
of fat-soluble vitamins in eggs. Most attention has been paid to
the influence of vitamin supplements in feed for laying hens, but
also to the influence of the rearing system and the genotype as well
as the interaction between the vitamins
Response of Yield Formation of Maize Hybrids to Different Planting Densities
Get PDFCrop density is a means that controls grain yield establishment. This study was focused on evaluating the effect of four crop densities (CD1—50,125 plants ha−1, CD2—59,523 plants ha−1, CD3—69,686 plants ha−1, and CD4—79,365 plants ha−1) on yield components, grain yield, sustainable yield index (SYI), and rain use efficiency (RUE) of the maize hybrids ZP 500, NS 5010, and AS 534 during 2016–2018. In 2017, due to unfavorable meteorological conditions, ear length, number of grains per ear, grain weight per ear, 1000-grain weight, grain yield, SYI, and RUE were low compared to 2016 and 2018. The hybrid NS 5010 had the lowest ear length, number of grains per ear, grain weight per ear, 1000-grain weight, grain yield, and SYI. Increasing crop density significantly decreased yield components and increased grain yield, SYI, and RUE. The lowest ear length was recorded in treatments CD3 and CD4, the lowest number of grains per ear, grain weight per ear, and 1000-grain weight in treatment CD4. However, the highest grain yield, SYI, and RUE were recorded in the CD4 treatment because the number of plants per unit area is an essential determinant of the final grain yield
Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products
Get PDFThis study provides an overview of food prices in the Republic of Serbia from 2016 to 2023 amidst the challenges faced by the meat processing industry. Household spending trends reveal a notable shift, marking an increase since 2016. The study explores meat products' affordability and nutrient density, challenging conventional assumptions. Mortadella emerges as the most nutrient-dense despite its lower calorie content due to high protein content, while pâté commands a higher market price despite its lower nutrient quality
Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review
Get PDFThis review explores the role of inulin, a natural prebiotic, delving into its transformative impact on
the food industry, especially in creating functional products and assessing its impact on public health.
Inulin, a versatile carbohydrate compound, not only acts as a fat replacer but also serves as a dietary
fiber source, enhancing the overall nutritional value of the foods. Furthermore, inulin’s fermentation
by beneficial gut bacteria results in the production of short-chain fatty acids, contributing to colorectal
cancer prevention and glycemic control, catering to the evolving preferences of health-conscious
consumers
Putting Functional Gastrointestinal Disorders within the Spectrum of Inflammatory Disorders Can Improve Classification and Diagnostics of These Disorders
Get PDFThe spectrum, intensity, and overlap of symptoms between functional gastrointestinal
disorders (FGIDs) and other gastrointestinal disorders characterize patients with FGIDs, who are
incredibly different in their backgrounds. An additional challenge with regard to the diagnosis
of FGID and the applicability of a given treatment is the ongoing expansion of the risk factors
believed to be connected to these disorders. Many cytokines and inflammatory cells have been
found to cause the continuous existence of a low level of inflammation, which is thought to be a
basic pathophysiological process. The idea of the gut–brain axis has been created to offer a basic
framework for the complex interactions that occur between the nervous system and the intestinal
functions, including the involvement of gut bacteria. In this review paper, we intend to promote the
hypothesis that FGIDs should be seen through the perspective of the network of the neuroendocrine,
immunological, metabolic, and microbiome pathways. This hypothesis arises from an increased
understanding of chronic inflammation as a systemic disorder, that is omnipresent in chronic health
conditions. A better understanding of inflammation’s role in the pathogenesis of FGIDs can be
achieved by clustering markers of inflammation with data indicating symptoms, comorbidities,
and psycho-social factors. Finding subclasses among related entities of FGIDs may reduce patient
heterogeneity and help clarify the pathophysiology of this disease to allow for better treatment
Milk Production Under Summertime Heat Stress In Different Cattle Breeds
No full textAn exposure to microclimatic conditions characterized by a combination of high temperature and air humidity may surpass an animal ability to maintain both normal thermoregulation and constant body temperature thus leading to an increase in body temperature that exceeds physiological limits. In addition to direct effects of heat stress on productivity, reproduction and health status of animals, global warming also affects animals indirectly through reduced soil fertility, water availability, crop yields, quality of plant nutrients and the circulation of pathogenic agents. The goal of the research was to study the effects of different fixed factors on the milk yield characteristics included in the analysis: MY – daytime milk yield (kg/day), MF - milk fat content (%) and MP - protein content (%). A total data set contained test-day information for the analysed traits during the summer period. The effects of breed, breeding area (district), order of lactation, phase of lactation, year of calving, season of calving, and month of control during the average daily temperature - humidity index (THI≥72) were studied. Manifestation and variability of the examined traits were determined using the PROC FREQ and PROC MEANS procedures, while the effect of individual factors on the examined traits was determined using the PROC GLM procedure of the SAS package. Cows had the highest daily milk yield when they calved during the spring season, in their third lactation and in the interval of the second phase (2-4 months) of lactation. Holstein cows achieved a higher milk yield than Red Holstein, Simmental and Brown Swiss cows. Milk yield per day decreased during the summer months from June to September. The fat content was the lowest in cows calved in the spring season, during the first lactation and the first phase of lactation (first 2 months) being lower during July, August and September compared to June. The protein content decreased during the summer from June to August. The model used along with a statistical analysis of the factors within the model showed a credible representation of the results obtained. A high statistical significance of the factors included in the model was determined (p<0.001).Invited pape
Assessing the Impact of Sustainable Pasture Systems on Lamb Meat Quality
Get PDFThe global demand for sustainable lamb production is increasing due to the need for high-quality meat with minimal environmental impact, making the choice of feeding systems crucial. This study investigates the effects of supplemented pasture feeding during the last 60 days of rearing on the meat fatty acid profile, pH value, colour characteristics, and mineral composition of lambs, highlighting the benefits of such feeding systems. Ninety lambs (MIS sheep breed) were divided into three distinct feeding regimes: Group I (alfalfa and concentrate feeding), Group II (white clover [Trifolium repens] pasture with concentrate supplementation), and Group III (birds’ foot trefoil [Lotus corniculatus] pasture with concentrate supplementation). The results have shown that supplemented pasture feeding improves the fatty acid profile by increasing n-3 content and de-sirable fatty acids, while reducing the n-6/n-3 ratio and atherogenic index (p < 0.05), particularly in lambs finished on an L. corniculatus diet. However, forage-supplemented feeding also reduces meat colour lightness and redness (p < 0.05). On the other hand, it enhances the meat’s mineral profile, with higher calcium, selenium, and iron levels, especially in lambs fed L. corniculatus. These findings underscore the benefits of moderate grazing with supplemental concentrates in optimising lamb meat quality. Importantly, they also highlight the potential of forage legumes like T. repens and L. corniculatus to significantly enhance the nutritional profile of lamb meat, offering a promising outlook for the future of sustainable lamb production. Additionally, this research provides valuable insights that could guide the development of future agricultural practices, dietary guidelines, and environmental policies to advance sustainable and nutritious food systems