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- MakaleYayıncıda açık erişim2020Scopus SJRQ2Effects of an Essential Oil Mixture Added to Drinking Water for Temperature-Stressed Broilers: Performance, Meat Quality, and Thiobarbituric Acid-Reactive Substances
Tekce, E.; Çınar, K.; Bayraktar, B.; Takma, Ç.; Gül, M.
This study investigated the effects of an essential oil mixture (EOM; Eucalyptus globulus labill, Tymus vulgaris, Cymbopogon nardus, and Syzgium aromaticum) added to drinking water on temperature-stressed broilers. The performance parameters (body weight, average daily weight, feed intake, and feed conversion ratio), meat quality, and thiobarbituric acid-reactive substances (TBARS) were evaluated. In a 42-d study, 400 Ross-308 male chickens (1-d-old) were randomly assigned to 8 different groups (n = 50), each containing 4 subgroups (n = 8) (22°C Control (C), C + 250 mL/1,000 L, C + 500 mL/1,000 L, C + 750 mL/1,000 L), 36°C (stress control (SC), SC + 250 mL/1,000 L, SC + 500 mL/1,000 L, SC + 750 mL/1,000 L). Adding 750 mL/1,000 L at 22°C and 250 mL/1,000 L at 36°C was more beneficial to the fattening performance parameters than those in the control group. EOM reduced liver weight but increased abdominal fat in the SEOM-250 groups but did not affect other organ weights. EOM had no effect on the TBARS or the b* color parameter while it augmented the a* and L* coordinates of meat color.
AtıfScopus29WoS25OpenAlex23
İncele - MakaleAçık Erişim2020Scopus SJRQ3Investigation of the relationship of apelin hormone response with some physiological parameters in Maedi-Visna infected sheep
Bayraktar, B.; Sait, A.; Takma, Ç.; Tekce, E.
In this study, the objective was to assess the serological characteristics of sheep, during lactation and pregnancy periods, and rams belonging to the Red Karaman and White Karaman-Kangal race infected with maedi-vis-na infection and body condition score (BCS) of ≤2, 3- 3.5 and ≥4 (high) and to analyse the relationship between the level of apelin and its secretion. Apelin level in the blood serum samples obtained from the jugular veinof the sheeps was determined using ELISA method. As a result of the analyses, it was determined that the level of apelin was statistically different between the races; between lactating sheep and pregnant sheep; and sheep and rams. There was no difference between the BCS groups (p > 0.05). Race and sex interaction as well as race, sex and BCS triple interaction effects were found significant (p < 0.05). It was observed that the sheep belonging to the White Karaman-Kangal race were 18 times more likely to be infected with the virus. A decrease in apelin level was observed in the sheep with infection, and it was found that the risk of infection was 0.37 times higher in rams than in lactating sheep (p < 0.05).
AtıfScopus5OpenAlex4İncele - 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).
AtıfScopus2WoS2OpenAlex8İncele