25.06.2024.
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Vol. 66 No. 1, 2024.
Izvorni znanstveni članak/ Original scientific paper
https://doi.org/10.33128/k.66.1.1
Proizvodni pokazatelji i kvaliteta jaja kokoši nesilica hranjenih dizajniranim omega-3 krmnim smjesama (str. 3-12)
Production indicators and the quality of eggs of layer hens fed with the omega-3‐designed feed mixtures (str. 3-12)
Zlata Kralik, Gordana Kralik, Manuela Košević, Ana Radanović
Pregledni rad/ Review article
https://doi.org/10.33128/k.66.1.2
Izazovi osiguranja dobrobiti životinja u ekstenzivnim sustavima proizvodnje povezani s hranidbom (str. 13-24)
Welfare challenges related to animals’ nutrition in extensive production systems (str. 13-24)
Mario Ostović, Ivana Sabolek, Kristina Matković, Sven Menčik, Ivona Žura Žaja, Katarina Nenadović, Željko Pavičić
Pregledni rad/ Review article
https://doi.org/10.33128/k.66.1.3
Biofortifikacija soje selenom (str. 25-35)
Biofortification of soybean with selenium (str. 25-35)
Zvonko Antunović, Željka Klir Šalavardić, Josip Novoselec
Izvorni znanstveni članak/ Original scientific paper
https://doi.org/10.33128/k.66.1.4
Utilization of sunflower heads as a component of animal feed production (str. 37-43)
Iskoristivost glave suncokreta kao komponente u proizvodnji hrane za životinje (str. 37-43)
Ana Matin, Mateja Grubor, Tajana Krička, Vanja Jurišić, Marko Gabor, Tugomir Majdak, Nives Jovičić, Ivan Brandić, Karlo Špelić, Goran Kiš, Alan Antonović, Božidar Matin
The impact of the outbreak of African swine fever on consumer habits in the Republic of Croatia (str. 45-55)
Danijela Samac, Sanja Jelić Milković, Zvonko Antunović, Zvonimir Steiner, Josip Novoselec, Ivana Prakatur, Željka Klir Šalavardić, Mario Ronta, Maja Novoselec, Đurđica Kovačić
Pregledni rad/ Review article
https://doi.org/10.33128/k.66.1.6
Važnost morfoloških svojstava vimena za uspješnu robotiziranu mužnju (str. 57-63)
The importance of morphological characteristics of udder for a successful robotic milking (str. 57-63)
Katarina Pandžić, Tina Bobić, Zrinko Mikić, Zdenko Ivkić, Pero Mijić