There are many known essential oils, of which only 300 are commercially important for different types of industry. Antimicrobials are used in food for two main reasons: to control natural spoilage processes and to prevent/control growth of microorganisms , including pathogenic microorganisms. The aim of this review was to investigate antibacterial effects of rosemary essential oils (EOs) on some Gram-positive and Gram-negative bacteria: Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Proteus vulgaris, Pseudomonas aeruginosa. Listeria monocytogenes, Salmonella enteritidis, Salmonella typhimurium. Rosmarinus officinalis essential oil is very important for its medicinal uses and its powerful antibacterial, cytotoxic, anti-mutagenic, antioxidant, anti-phlogistic and chemopreventive properties. The antimicrobial and other biological activities of rosemary essential oil are directly correlated with the presence of bioactive volatile components. To this end, one possibility has been the use of rosemary essential oils (EOs) and the compounds found there in as alternative antimicrobial food preservatives. The future will see investigation of food applications of the naturally occurring antimicrobials, especially the effectiveness of rosemary EOs, individually and in combination with other parts of plant extract, other effective EOs and other food-processing techniques.

SUMMARYSeveral basic -fixed factors on daily milk yield have been examined in total of 132 Awassi breed sheep, during two -year production period (2011 and 2012). The examination includes the following factors: lactation number, lactation type, date of milk recording, number of newborn lambs, month or year of milk recording and length of suckling period. Their influence on individual milk yield measured in morning, afternoon and evening milking, total daily milk yield and percentage of milk fat has been examined. A total of 904 lactation tests in sheep, aged from first to eight lactation were included in the research. All data were analyzed using a multi-factorial fixed model.The influence of certain factors was studied using the F-test. Analyzes were made using the SSPS set of programs. Most of the factors (number of lactation, date of milk recording, month or year of milk recording and length of suckling period), except the number of newborn lambs or fertility, had a highly significant influence (P<0.01) on daily milk production (milk from the morning, afternoon and evening and total amount of milk, as well as % of milk fat) in examined breed of sheep. Highest daily milk production was determined among sheep in sixth lactation and lowest among those in eighth lactation. On the other hand, the highest percentage of milk fat was determined among sheep in seventh lactation and the lowest among those in second lactation.Three types of lactation curve were identified in examined sheep of which most abundant is the one with one peak. These data suggest that the Awassi breed, as breed with high milk production, retains the level of high and standard milk production to an older age, which is a prerequisite for profitable and sustainable livestock production.

Male piglets are castrated primarily to avoid the unpleasant boar taint in meat, and additionally for the predisposition of castrates to accumulate fat and for their lower risk of developing unwanted behaviours. There are two main strategies available for withdrawing from surgical castration: one is immunocastration and the other is to raise entire male pigs or boars. Additionally, raising intact boars is more profitable because of the production of carcasses with lean meat and better feed conversion. Boars (compared to castrates) exhibit more aggressive, sexual, damaging social behaviour and reduced feeding behaviour with a lower prevalence of sickness behaviour as a result of good health and low susceptibility to chronic inflammation. In this review, the behaviours specific for boars as a result of sexual maturity are reviewed, with an overview of differences in the behaviour of surgically castrated barrows, immunocastrates and boars reared in group-housed systems. The raising of boars allows for good welfare of these animals in early life, but later, on reaching sexual maturity, the welfare of boars can be diminished because of their propensity to aggression and more mounting behaviour than castrates. Innovations in the breeding and management of boars are needed to improve their performance and to reduce welfare implications of these animals raised in social groups, and in particular to minimize deviant behaviours towards pen mates.

Macedonian Veterinary ReviewThe primary objective of this research was to evaluate the impact of environmental air temperatures on the milk production of dairy cows. Therefore, the experiment was carried out at the height of summer (from 15 th of June to 15 th of September) in three small family dairy farms and one commercial dairy farm. In total, 51 dairy cows from the black-white breed were subjected to the study. The season of research was divided into three periods: the period before the hot season, the period of the hot season and the period after the hot season. In each period there were three test days selected that were used for recording the air temperature inside and outside the barns and cow's daily milk yield. Unvaried associations between the test day milk yield of cows and independent environmental and cow factors were done using the linear mixed model for repeated measurements. The statistical model showed that the farm management system and the hot season of the year had significant infl uence on daily milk yield per cow at the level of p<0.001. The test day per periods of the season when milk control was performed and the average test day environmental temperature showed statistically significant influence on daily milk yield per cow at level p<0.01. The present results revealed that environmental air temperatures contributes to considerable loss in the milk production of dairy cows.Key words: dairy cow, environmental heat stress, milk yield INTRODUCTIONOver the past decades, improvements in genetic selection for milk production together with good management practices have resulted in increased milk production per cow (1). Historically, genetic selection for increased milk production has resulted in reduced thermal tolerance. Moreover, higher milk production is increasing the rate of metabolic heat production due to an increased eating and drinking behavior, making the high yielding cows more vulnerable to heat stress than lower yielding ones (2, 3). Environmental conditions, such as high air temperature and solar radiation are the main stress factors for dairy cows (4). The etiology of heat stress consists in the failure to maintain core body thermo-neutrality in conditions of increasing ambient temperature and humidity. Exposure of dairy cows to a thermal environment is a major risk factor for decreased milk production, especially in high-yielding cows more than in low-yielding ones (2, 5) due to the combined accumulation of heat gained from the environment and metabolic heat. As body temperature rises, the cow enters heat stress. Consequently, in relation to the eating behavior in a hot environment, characterized by lowering feed consumption and increasing water intake as a result of metabolic adaptation to increased body Unauthenticated Download Date | 5/12/18 4:08 AM 186 temperature, high producing dairy cows in early lactation are more sensitive to heat stress and their milk production declines significantly (6). When dairy cows are under heat stress, the accumulated heat exceeds the body...