Nenad Stojiljkovic

This study examined the effects of dietary conjugated linoleic acid (CLA) fed during the final fattening period on growth, slaughter traits, backfat and carcass tissue composition in castrated male and female Swedish Landrace pigs. A total of 112 pigs were assigned to a 2 × 2 factorial design with diet (control or CLA) and sex as factors. From 130 to 175 days of age, pigs were fed either a control diet or a diet in which 0.5% CLA oil (about 0.3% CLA) replaced part of the soybean oil. The left halves of 60 randomly chosen carcasses (15 per group) were dissected into muscle, subcutaneous fat, intermuscular fat, skin and bone. CLA did not affect final body weight, daily gain, carcass weight or dressing percentage. With pen as the experimental unit, it reduced mean backfat thickness (primary end-point, p = 0.008) and subcutaneous fat percentage (p = 0.021) and increased muscle percentage (p = 0.036) and the muscle-to-fat ratio (p = 0.018), independently of slaughter weight. In the individual-pig analysis, backfat was also lower at all four sites (p ≤ 0.045), as was total fat percentage (p = 0.015). Whole-carcass diet × sex interactions were not significant, and two nominally significant cut-level interactions in the belly did not remain significant after adjustment for multiple testing. Dissection showed that CLA lowered subcutaneous fat in all ten cuts (significantly after adjustment for multiple testing in seven) and shifted the carcass composition towards muscle, without affecting growth or slaughter yield. No sex-specific response was demonstrated.

The research in this work is related to the traits carcass and meat quality of the pure breeds of Mangalitsa (G1; Swallow belly strain) and Moravka (G2) as well as their hybrids of the F1 generation (G3). Ten (10) animals were examined per genotype and both sexes were included for each genotype. For the tested genotypes, the average weight of the warm carcass side for G1 was 98.6 kg, G2 97.4, and G3 98.83 kg. The average weight of the four major carcass side parts - the leg (MH), shoulder (MS), loin rump part (MLB) and abdominal rib part (AR) for the tested genotypes (G1, G2 and G3) was 9.68 kg, 9.46 kg and 9.39 kg; MS 5.51 kg, 5.69 kg and 5.63 kg; for MLB 7.69 kg, 7.76 kg and 8.00 kg, while for AR the average weight of the part was determined to be 5.53 kg, 5.77 kg and 6.23 kg, respectively. The estimated total yield (JUS kg) and the share of meat (JUS %) in carcass sides (OG SFRY, 1985) was for G1 27.84 kg, for G2 28.91 kg and for G3 28.64 kg of meat, while the estimated meatiness was 28.60%, 29.96% and 29.42%. Genotype as a source of variation in carcass quality traits did not influence (p>0.05) the variation of examined carcass quality traits except for the surface, depth, and pH45 of M. longissimus dorsi (MLD; p<0.05). Genotype also had an influence on the colour of MLD (L* and b*; p0.05). Gender had an influence on the surface of the back fat (p<0.05), whereas for other sources of variation in carcass quality traits gender did not influence.

Hybrid meat products combine meat with plant or other proteins to reduce animal content while maintaining familiar flavour, texture, and cooking performance. They offer a practical option for flexitarians and mainstream meat consumers. Moderate replacement typically preserves yield and juiciness, while higher levels increase the risk of off-flavours, colour changes, and texture weakening unless hydration, mixing, and fat systems are optimised. Advances are driven by high-moisture extrusion and co-extrusion, structured fats, and tailored flavour strategies. Effective innovation also requires clear nutritional targets (such as increased fibre and reduced saturated fat), transparent sustainability claims based on life cycle assessment, and straightforward labelling. This review summarises key ingredients, processing methods, and quality factors, and presents a practical roadmap for scaling up hybrid products.

Within the framework of this study, a genetic evaluation of milk traits was conducted in the Saanen goat breed. The focus of the research was placed on the application of more advanced models for estimating heritability and breeding values of economically important milk traits. The study included 670 Saanen goats and a total of 2155 lactations between 2010 and 2021 on a single farm located in the Autonomous Province of Vojvodina. The milk production traits included total milk yield per lactation (TMY), milk fat yield (FY), protein yield (PY), and the content of milk fat (MF) and protein (PC). The fixed effects included in the Sire and Animal models were as follows: kidding season, type of kidding, year of kidding, and lactation number. The permanent environmental effect of the doe and the animal’s additive genetic effect were considered as random effects. In the Animal model, the estimated heritability values for the traits were: 0.2216 (TMY), 0.2564 (FY), 0.2556 (PY), 0.3977 (MF), 0.2864 (PC). The heritability estimates obtained using the sire model were slightly higher: 0.2742 for TMY, 0.3256 for FY, 0.3855 for PY, 0.3925 for MF, and 0.3502 for PC. The estimation of breeding values for bucks was performed using both the Sire model and the Animal model. Breeding values for the bucks derived from the two models showed a close relationship, with correlations ranging from 0.85 for TMY to 0.90 for PC. The results of this study confirm that the application of the BLUP-Animal model provides a more accurate estimation of breeding values and represents a reliable basis for the selection of the Saanen goat breed. The findings from this study provide a practical basis for enhancing breeding programs and developing an effective strategy for genetic improvement of milk production in the population.

Hybrid meat products, i.e., the combination of animal proteins with plant, microbial, algal or cultured ingredients, are becoming increasingly important as a pragmatic approach to reducing the environmental and health impact of conventional meat while retaining familiar sensory properties. This review highlights that moderate substitution rates (20–50%) can maintain or improve texture, juiciness and nutritional balance, whereas higher incorporation rates often lead to off-flavours, colour changes and texture issues. Advances in extrusion, co-processing and protein structuring have enabled increasingly sophisticated formulations. Studies show that the choice of ingredients has a strong influence on the sensory results. For example, faba beans, rice by-products or insect proteins are more acceptable at low to moderate levels, while excessive use of pulses or texturised proteins can produce beany or earthy notes. Nutritional improvements, such as more fibre and healthier fatty acid profiles, are possible but require careful optimisation. Consumer acceptance is increasing, particularly among flexitarians, but remains dependent on sensory performance, familiarity, and perceived health benefits. Ongoing obstacles include unclear regulatory requirements, high production costs and scalability issues. Future progress will require optimisation of ingredient blends, robust life cycle assessments to verify sustainability claims and transparent communication to increase consumer confidence.

The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry.

This research examined the phenotypic and genotypic variability of traits assessed in the gilt performance test and their subsequent impact on gilt selection. The traits evaluated in the gilt performance test were analyzed on two pig farms over a period of 3 consecutive years. A total of 3664 gilts were included in the research. At the end of the test, body weight, backfat thickness (BF1 and BF2), and longissimus dorsi muscle depth (MLD) were measured using an ultrasound device. The following breeds were evaluated on the farms: Landrace (L)–1981 gilts, Large White (LW)–1344 gilts, and Duroc (D)–339 gilts. In the analyzed population, direct genetic effects accounted for 0.2647 of the total variation in age at the end of the test (AET). Heritability coefficients of 0.37 for BF1 and 0.35 for BF2 indicate that these traits are highly heritable in the studied population. On the other hand, the heritability coefficient for the depth of MLD, which is 0.23, places this trait in the group of medium heritable traits. High heritability coefficients of these traits indicate great potential for genetic improvement through selection. The use of well-designed selection programs aimed at these traits can significantly accelerate the genetic improvement of the population and have an impact on the economic profit of pork production.

Global pork production in 2022 increased by 1% compared to the previous year. The largest producer of pork is still the People‘s Republic of China with 46%, followed by the EU with 18% and the USA with a 10% share in total production. In the previous period, there were major disruptions in the market due to the emergence of two 2020 COVID-19 viruses and the emergence of the African swine fever (ASF) virus in Ukraine in 2012. The virus COVID-19 disrupted the market for two years with a declining impact from 2022, but the ASF virus is not reducing its impact even today since its appearance. In Serbia, the largest number of euthanized pigs due to ASF was in 2023, as well as in neighboring Croatia. Smaller farms were the most affected because they did not have good biosecurity measures, and large pig breeders were endangered and at risk because of them. In 2024, the occurrence of ASF was recorded in four districts (15 villages) as well as in one municipality of the city of Belgrade. Since the beginning of this year, we have had AFSderegistered in four districts, for 31 populated places the decision on the area infected with the AFS virus has been revoked. When we talk about the market, the cost price per kg of warm carcass side in 2022 is the highest in Italy (€2,894/kg of warm carcass side) with a share of pig feeding costs of 62.89% and a share of labour costs of 5.18% per kg of warm carcass side, while in Brazil ( Midwest) the price of producing a kg of warm carcass side is significantly lower and amounts to 1,412 euros per kg with a share of pig feeding costs of 77.20% and a share of labour costs of 2.83% in the cost price of a kg of warm carcass side. Serbia is one of the few countries in Europe that has not introduced a system of evaluating carcass sides on the slaughter line and paying fattening animals according to the estimated share of meat in the carcass side, i.e. the meatiness of fattening animals, but mostly fattening animals are paid per kg of live weight. Introduction of unbiased assessment of meatness on the slaughter line in Serbia would significantly improve pig production in Serbia and increase the economy of pork production.

The objective of this study was to examine the milk traits of Simmental cows imported from Austria and their offspring born on the P.D. “DMN” farm, located in the municipality of Požarevac in Serbia and to determine the statistical significance of the differences between the milk production results of mothers and daughters. After Germany, Austria is the second largest exporter of pregnant Simmental heifers in both Europe and worldwide. The research included a total of 409 cows with 572 lactations recorded from the beginning of the farm’s operation in 2019 until the end of 2024. Production differences among animals in standard lactations were analyzed, along with comparisons of standard lactation results between mothers and daughters. By comparing the production results between mother cows and their daughters in the first and second standard lactations, a statistical significant difference in milk yield was found ($p0.05$). All the animals included in the research originated from the same farm, which enabled a precise comparison between mothers and daughters due to the combined influence of the farm and other environmental factors during the exploitation period.

This paper explores key challenges facing pig production in Serbia, highlighting critical control points necessary for sector sustainability and competitiveness. The study emphasizes effective biosecurity practices aligned with European standards to tackle diseases such as African swine fever. It also examines the challenge of balancing intensive production systems, known for higher productivity, with extensive systems that enhance animal welfare. The potential for Serbia to develop niche markets like organic pork production and improve the international reputation of local pig breeds is discussed. Recommended actions include further harmonizing regulations, investing in new technologies, and continuous training of producers to ensure efficiency, competitive market positioning, and overall food safety.