Athiology of some health disorders and diseases, such as obesity, cardio vascular diseases, diabetes and malignant diseases, can be linked to unbalanced diet started from the earliest days of life. For that reasons, it is very important to adopt proper diet patterns from the earliest days of life. There are few factors infl uencing choice of food. Food fl avoure is one among them. Understanding mechanisms, which later make infl uence how to accept or reject some food in children, in intrauterine development phase, and after birth period, is of vital signifi cance when we create healthy habbits for children and adult diets. FACTORS THAT INFLUENCE CHOICE OF FOODResearch actually shows tendency to specifi c type of food, more acurate fl avour of food what can be congenital or acquired. It is concluded that tendency for sweet fl avour, just like repulse toward bitter and sour fl avour, exists from the child birth. However, particular tendencies or repulse against some type of food fl avour, are cosequences of experience from the earliest age in the life, and later develops additionaly as cosequences of different attitudes, convictions and expectations (Павлићевић and all., 2014). We can not make infl uence on acquired tendency, in a way to create healthy habbits in children diet. However, acquired tendency to some food is something that parents can make infl uence in a way to create healthy habbits in childrens, and in some point of view it is parent duty.Key impuls for food consumption is hunger, but type of food we choose, is not defi ned exclusively by physiological or nutritive requirements. Some of the factors for food selection in our diet are:• biological factors (hunger, appetite, fl avour), • economical factors (price, availability), • physical factors (art of cooking, time for food preparation), • social factors (culture, tradition, family, age, society),

In vitro multi-enzymatic method is a two-step procedure that uses exogenous enzymes for incubation of feed that aim to imitate digestive processes in the animal. It is used for determination of organic matter digestibility (OMD) of various feedstuffs and complete mixtures used in ruminant nutrition. The aim of the present work was to determine whether this in vitro multi-enzymatic method can be applied for the assessment of the influence of thermal treatments on OMD of feed for ruminants. Samples of corn and complete mixture for cows (based on corn) were subjected to pelleting, steam flaking, micronization and extrusion. Statistical analysis of the results did not show significant increase of corn and complete mixture OMD after various thermal treatments compared to untreated samples, which can be explained by high digestibility of corn itself (exceeds 90%). Based on obtained results it can be concluded that applied in vitro method is not suitable for the assessment of the influence of thermal treatments on OMD of corn and corn based mixture, while future research should be broadened to analysis of samples with lower OMD, such as sorghum, oats and barley.

A global increase in the demand for livestock products suggests that there will be a consequent rise in demand for feed, not only of cereals but of other feeds and particularly proteins. In the present study, oil industry by-products such as soybean meal, soybean cake and sunflower meal were analysed as sources of amino acids in animal nutrition. From among oilseed byproducts, the soybean meal content the most of crude protein up to 44% and the best of amino acid composition, while content of crude cellulose (about 6%) is lower in comparison to other oilseed meals. The results showed that the total amino acids in the examined samples ranged from 31.87 to 41.01%, and the total essential and nonessential amino acids varied from 13.41 to 17.38% and from 18.46 to 23.76%, respectively. Generally, the protein contained in soybean meal and cake was rich in essential amino acids. However, because of the lowest amino acid score, methionine was considered as a limiting amino acid in both soybean by-products. On the other hand, soya's meal contained higher level of lysine than other protein-based vegetable alternative to soya like sunflower meals examined in this study. Glutamic acid, aspartic acid, leucine and valine were the most abundant amino acids in all tested by-products of the oil industry. Therefore, partial substitution of protein sources in feeds with proteins from the oil industry by-products may improve feed quality.