Abstract The purpose of our research was to determine which groups and species of internal parasites endanger the health of sheep on the islands of Rab and Pag. The research was carried out in 10 flocks on both islands taking the fresh dung out of 30% of the total number of sheep in each flock. It was ascertained that the gastrointestinal parasites and protozoa of Eimeria genus are present in most flocks on both islands. The presence of the fluke Dicrocoelium dendriticum was ascertained in considerably larger number of flocks on the island of Rab than on the island of Pag. On the other hand, the presence of parasites of Moniezia and Nematodirus genus was ascertained in larger number of flocks on the island of Pag. In two flocks on Rab parasites of Protostrongylus genus were ascertained while on the island of Pag they were not found in any flock.

Abstract Pigs of two crosses: A (♀ Duroc × ♂Swedish Landrace) × ♂Pietrain (n=24) and B (♀ Swedish Landrace × ♂Large White) × ♂Pietrain (n=26) were used to investigate the effects of different lairage time (2 and 24 hours) on levels of stress and meat quality traits. No direct effect of lairage time on cortisol, lactate, electrolytes and meat quality parameters was observed. However, after long lairage time, pigs showed lower level of glucose and higher CK, AST and ALT activity. Crossbred B pigs exposed to short lairage time, showed higher blood lactate, sodium, and potassium level, higher drip loss and lower pHi, whereas there were no significant differences between the crossbreeds in the long lairage group. The results indicate that long lairage time decreases blood glucose level and produces signs of muscle damage. In the short lairage period, the crossbreed B showed a higher response to pre-slaughter handling affecting the meat quality.

Abstract The aim of this research was to establish the influence of different quantities of rapeseed meal (RM) and calcium in feed mix on productive performance of 360 chicks divided in 12 groups during the 42-day experiment. It was found that chicks in group C (0% of RM) and E3-5 (10% of RM) achieved significantly (P<0.05) higher body gains than those in groups E6-11 (20 and 30% of RM) at the end of the experiment. In the same time average body weights of groups Ec,3,6,9 (0.8% of calcium) were significantly (P<0.05) higher than those in groups E1,4,7,10 (1.0% of calcium) and groups E2,5,8,11 (1.2% of calcium). We can conclude that 10% of RM in broiler diet didn’t have a negative effect on the production results. More than 0.8% of Ca in the broiler diet caused lower live weight.

Abstract Influence of raw ham weight, trimming form and pressing on seasoning weight loss of Istrian dry-cured hams were studied. Swine thighs were shaped traditionally with skin and subcutaneous fat removed. The pelvis bones were left in the ham (B hams) or experimentally deboned (boneless or BL hams). After trimming the raw hams were weighted and classified into the weight classes. The hams were pressed after dry salting with different loads. High seasoning weight loss (46.31 %) of Istrian hams was expected due to raw ham skinning. However, deboning had no influence on differences in seasoning weight loss. Significantly higher weight loss of light class hams suggest to use raw hams heavier than 10 kg and 9 kg after B and BL dressing, respectively. There was no significant press load effect on seasoning weight loss.