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- MakaleAçık Erişim2020Scopus SJRQ3Effects of lactobacillus reuteri e81 added into rations of chukar partridges (Alectoris chukar) fed under heat stress conditions on fattening performance and meat quality
Tekce, Emre; Bayraktar, B.; Aksakal, V.; Dertli, E.; Kamiloğlu, A.; Çinar, K.; Takma, Ç.; Kaya, H.; Gül, M.
This study investigated the effects of the addition of Lactobacillus reuteri E81 (LRE) into rations of chukar partridges (Alectoris chukar) fed under heat stress (HS) conditions on fattening performance and meat quality. This study included 256 chukar partridges aged 1 day. The study comprised an adaptation period of 7 days and a fattening period of 35 days and included 8 different groups with 32 animals in each group. Each group was further divided into four subgroups with eight animals in each subgroup. At the end of the study, the best results in terms of fattening performance in the non-HS groups were obtained in the LRE 600 ppm group and in the HS groups, SLRE 200 ppm had the best effect on average live weight and average live weight increase, whereas SLRE 400 ppm had the best effect on FCR (p<0.05). The analysis of the samples collected from chukar partridges on day 21 showed that, there was no effect on the colour parameters and Thiobarbituric acid reactive substances (TBARS) level in the LRE in the HS and non-HS groups, whereas the meat pH level decreased in the SLRE 400 ppm group (p<0.05). The analysis of the samples collected on day 42 showed that there was no effect on colour parameters in the HS and non-HS groups. TBARS level decreased at the dose of LRE 200 ppm in the non-HS group, and the meat pH level decreased in both HS and non-HS groups (p<0.05).
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İncele - MakaleAçık Erişim2020Scopus SJRQ3Influence of lactobacillus reuteri on internal organ weight, performance and meat quality of Japanese quail (Coturnixcoturnix japonica) under heat stress; [Einfluss von lactobacillus reuteri auf das gewicht der inneren organe, die leistung und die fleischqualität Japanischer Wachteln (Coturnix coturnix japonica) unter Hitzestress]
Tekce, E.; Bayraktar, B.; Aksakal, V.; Dertli, E.; Kamiloğlu, A.; Çinar Topçu, K.; Kaya, H.; Takma, C.; Yasulergezer, N.
In the present study, the effects of Lactobacillus reuteri E81 (LRE) supplemented at different doses (200, 400 and 600 mg/kg) into the diets on performance, meat quality and internal organ weights of Japanese quail (Coturnixcoturnix japonica) were investigated under heat stress (HS) conditions (37°C). For the experiments, 448 one-day old quails were used. Seven days of training (physical exercise) and a 35-day fattening period were applied. On day 7 of the trial, 8 groups [4 under control temperature of 25°C (CT): control (C), LRE-200, LRE-400 and LRE-600 and 4 under HS: control (HSC), SLRE-200, SLRE-400 and SLRE-600] were formed, each group consisting of four replicates with 14 quail each. At the end of this study, the CT group fed 400 mg/kg LRE showed the best performance results, whereas no effect was found for groups under HS in comparison to the control group (HSC). Samples taken on the 21st and 42nd day revealed that addition of probiotics in the CT and HS groups induced no effect on weight of the internal organs (p > 0.05). Analysis of meat quality on the 21st day showed that LRE caused an increase in pH in both the HS and CT groups. Further, 400-mg/kg LRE supplementation induced an increase in thiobarbituric acid reactive substances (TBARS) in the group under HS. In the CT groups on day 42 no effect of LRE was found on colour parameters or on the TBARS value, except for a decrease in the pH value in the LRE supplemented groups compared with the control. In HS groups a decrease in the L* value and an increase in the TBARS value was found compared to CT groups (p < 0.05), but there was no effect on other colour parameters or pH value. In conclusion, in the present study supplementation of different doses of LRE E81 to quail diets had no effect on performance, internal organ weight or meat quality under HS.
AtıfScopus2WoS2OpenAlex6İncele - MakaleAçık Erişim2015Scopus SJRQ1Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics
Yilmaz, M.T.; Dertli, E.; Toker, O.S.; Tatlisu, N.B.; Sagdic, O.; Arici, M.
Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production and the rheological and technological properties of fermented milk products such as the yogurt drink ayran. In this study, 4 different strain conditions (EPS- and EPS+ Streptococcus thermophilus strains) were tested as a function of incubation temperature (32, 37, or 42°C) and time (2, 3, or 4 h) to determine the effect of culture type and in situ EPS production on physicochemical, rheological, sensory, and microstructural properties of ayran. Furthermore, we assessed the effect of fermentation conditions on amounts of EPS production by different EPS-producing strains during ayran production. A multifactorial design of response surface methodology was used to model linear, interaction, and quadratic effects of these variables on steady shear rheological properties of ayran samples and in situ EPS production levels. The physicochemical and microbiological characteristics of ayran samples altered depending on incubation conditions and strain selection. Steady shear tests showed that ayran samples inoculated with EPS+ strains exhibited pseudoplastic flow behavior. Production of ayran with EPS- strain (control sample) resulted in the lowest apparent viscosity values (η50), whereas those produced with the combination of 2 EPS+ strains yielded ayran with notably increased η50 values. We concluded that incubation time was the variable with the greatest effect on η50, consistency coefficient (K), and flow behavior index (n) values. In situ EPS production was also affected by these conditions during ayran fermentation in which strain-specific metabolism conditions were found to be the most important factor for EPS production. In addition, these findings correlated the amount of in situ EPS produced with the rheological properties of ayran. Scanning electron microscopy images of the samples showed differences in structural features, revealing a prominent network strand structure in the ayran samples inoculated with the admixture of 2 EPS-producing strains incubated at 37°C for 3 h. These results provide useful information for large-scale production of ayran by the dairy industry.
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