This study investigated the possibility of using morphometric measurements to differentiate the autochthonous Serbian White goat breed from Saanen and Balkan goats, which were used as sire and dam breeds in its creation. For this purpose, a multivariate discriminant analysis was used. A total of 11 morphometric traits were measured in 98 does of 3 breeds: Saanen (n = 28), Balkan (n = 28), and Serbian White (n = 42), aged 2 to 7 years, in 4 different locations. Univariate analysis of variance revealed a significant difference in body measurements of all three breeds, with Saanen goat being the largest in format and Balkan the smallest. Discriminant analysis extracted six out of eleven tested morphometric traits with the strongest discriminatory power: heart girth, head length, chest depth, head width, pelvic width, and body length. Mahalanobis distances were significant between all three genetic groups. The discriminant function correctly classified 95.24% of the Domestic White goats investigated to their source group. The classification accuracy of the function was cross-validated and indicated an overall success rate of 91.84%. The results of this research showed that there was a clear separation between Serbian White, Saanen, and Balkan goats. The present findings could help a more rapid field assessment of Serbian White goats.

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.

The global demand for sustainable lamb production is increasing due to the need for high-quality meat with minimal environmental impact, making the choice of feeding systems crucial. This study investigates the effects of supplemented pasture feeding during the last 60 days of rearing on the meat fatty acid profile, pH value, colour characteristics, and mineral composition of lambs, highlighting the benefits of such feeding systems. Ninety lambs (MIS sheep breed) were divided into three distinct feeding regimes: Group I (alfalfa and concentrate feeding), Group II (white clover [Trifolium repens] pasture with concentrate supplementation), and Group III (birds’ foot trefoil [Lotus corniculatus] pasture with concentrate supplementation). The results have shown that supplemented pasture feeding improves the fatty acid profile by increasing n-3 content and desirable fatty acids, while reducing the n-6/n-3 ratio and atherogenic index (p < 0.05), particularly in lambs finished on an L. corniculatus diet. However, forage-supplemented feeding also reduces meat colour lightness and redness (p < 0.05). On the other hand, it enhances the meat’s mineral profile, with higher calcium, selenium, and iron levels, especially in lambs fed L. corniculatus. These findings underscore the benefits of moderate grazing with supplemental concentrates in optimising lamb meat quality. Importantly, they also highlight the potential of forage legumes like T. repens and L. corniculatus to significantly enhance the nutritional profile of lamb meat, offering a promising outlook for the future of sustainable lamb production. Additionally, this research provides valuable insights that could guide the development of future agricultural practices, dietary guidelines, and environmental policies to advance sustainable and nutritious food systems.

Records of female lambs and their parents of the Mis sheep breed have used. All animals are approximately have weaned at 90 days of age. Descriptive statistics, paired sample test, paired differences, measures of association, correlations and regression of body weights between female lambs and their parents have done. A complementary least body weights at 30 days and weaning between dams and lambs but utmost weight at 30 days, the lambs were higher while at weaning, the dams had higher weight. It can observe that the averages on body weights the rams were the highest, followed by lambs and the lowest the dams? body weights. The coefficient of determination of R2 varies from low to high, indicating that the lamb's body weight has more influenced by other factors that we have not considered. There were significant correlations between lamb body weight at birth and sire/dam body weight at birth. The results showed highly significant correlations of lamb's body weight at 30 days with dams but with sires, positive and very low. There had positive but no significant correlation between lamb body weight at weaning and sire body weight at weaning. Lamb body weight at weaning and dam body weight at weaning are highly correlated.

Crossbreeding serves as a predictable and cost-effective method to genetically increase lamb body weight by mating two or more breeds of sheep. The crossing over breed comes to a far greater number of combinations of genes and thus is more likely to express favorable allele carriers of economically important traits. The phenomenon of heterosis has used since the beginning of the last century. However, its genetic basis has remained unclear. From the very beginning of the knowledge of heterosis to the present day, there are several theories, but neither theory able to answer all questions that arise regarding the apparent strength of the F1 generation offspring. Not assert anything about the genetic or molecular phenomenon that causes heterosis. It has been increasingly experimentally confirmed that heterosis is the result of highly complex interactions within the genome as well as between the genome and the environment. In Serbia, some activity of domestic researchers regarding crossbreeding of sheep after the Second World War has been recorded up to date. It found out that crosses have a higher body weight than the maternal base in the F1 generation. In other words, they had better fattening capacity than purebreds. However, the results are not always in line with expectations due to the influence of various known and unknown factors. This review paper aims to draw attention to the phenomenon of heterosis through experience in its application in Serbia, in the hope that this biological phenomenon would clarify in the near future by applying modern scientific understandings and technologies.