Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026/r/bayburt/16062
  Investigation of Managerial Practices Related to Calves’ Survival in Dairy Cattle Farms: The Case of Çorum Province

  Bayraktar, Bülent; Tekce, Emre; Aydemir, Seyma; Erdoğan, Yaşar; Aksakal, Vecihi; Ürüsan, Hılal; Kotan, Gökşad Cemil

  This study was conducted using a Cross-Sectional Observational Design to determine the effects of current managerial practices applied in commercial dairy cattle farms in Çorum Province on calf survival. The main material of the study consisted of 120 active farms, which represent the general structure of the dairy cattle sector in the region. Data were collected via face-to-face surveys, and the scale’s reliability was confirmed (Cronbach’s Alpha: 0.742) and suitability for Factor Analysis (KMO: 0.710) was verified. The results showed that while 88.33% of the farmers were members of a cooperative/union and 57.50% reported timely colostrum administration (within the critical <4 hours), these positive indicators contrasted sharply with low biosecurity and poor practical application. Specifically, calf mortality was high (42.50% of farms reported mortality rates >5%), mainly due to diarrhea and pneumonia, with 65.83% of deaths occurring in the first 30 days. Critical management deficiencies included uncontrolled colostrum feeding (85.00% via suckling, risking failure of passive transfer), severe biosecurity breaches (85.83% of calves housed with adult animals), and delayed introduction of solid feed. In conclusion, the primary challenge in Çorum is not lack of institutional access or basic knowledge, but rather a critical disconnection between theoretical knowledge and practical management implementation. To improve calf survival, management strategies should shift from traditional suckling to controlled colostrum protocols and emphasize the transition from group housing to individual calf hutches to ensure biosecurity.

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  AtıfOpenAlex1

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• MakaleAçık Erişim2026/r/bayburt/16061
  Investigation of Structural Characteristics and Flock Management Practices of Sheep Breeding Farms: The Alaca District of Çorum Province Example

  Bayraktar, Bülent; Aydemir, Seyma; Kotan, Gökşad Cemil; Küçük, Gülben

  The aim of this study is to comprehensively examine the structural characteristics and herd management practices of sheep farms in Alaca district of Çorum province and to reveal their current status through a survey conducted on 130 sheep farms. The study revealed that the breeder population in the sector is concentrated in young (18-30 years old) and middle-aged (31-40 years old), with the younger generation actively participating in the sector. The vast majority of breeders view livestock farming as their primary source of income, with a predominant portion of their farms focusing on slaughter and sacrificial animal husbandry. While basic facilities such as resting areas, lighting, and ventilation are largely adequate, the lack of specialized enclosures necessary for modern herd management, such as sick animal pens (48.46%), milking parlors (86.92%), and shearing areas (100.00%), is striking. In terms of herd management practices, the most common age for first mating for females was 15 months. Rams are kept in the flock only during the breeding season in the majority of farms, and the most frequently used breeding method is reported to be free-breeding (pen breeding/pasture breeding). Underweight birth was identified as the primary cause of lamb mortality at 46.92%. Although the vast majority of farms regularly administer official vaccinations, only a small percentage conduct regular hoof checks and care, highlighting deficiencies in preventative herd protection practices. Furthermore, although almost all breeders use village communal pastures or highland pastures, 90.00% of breeders believe pastures are inadequate, primarily attributing this inadequacy to the small size of pasture areas.  In conclusion, despite its young and well-organized Sheep sector in Çorum, it exhibits significant deficiencies in modern herd management infrastructure and preventative herd protection practices, and faces a critical pasture availability problem. Therefore, to ensure sustainability and enhance competitiveness, it is crucial for local governments to encourage pasture improvement and forage production, as well as expand grant/support mechanisms for the development of modern shelter infrastructure.

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  AtıfOpenAlex1

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• MakaleAçık Erişim2022/r/bayburt/16618
  Aronia (Aronia melanocarpa Michx Elliot) Production and Evaluation Methods \rin the World and Turkey\r

  Erdogan, Ummugulsum; Şahin, Ali

  Cultivation and consumption of berry fruits in the world and in our country is increasing due to \rreasons such as different ways of evaluation, high income per unit area and health benefits. Aronia, \rwhich belongs to the Rosaceae family, is a berry type that can be easily grown in temperate climates \rand has a high yield per unit area. Aronia is included in healthy nutrition programs due to the \rantioxidants, phenols, minerals and vitamins it contains. Besides fresh consumption, aronia fruits are \ralso used by drying, processing into products such as fruit juice, vinegar, jam, tea, marmalade.\r

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  AtıfOpenAlex10·TR Dizin5

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• MakaleAçık Erişim2022/r/bayburt/16613
  Determination of Color and Odor Preferences of Honey Bees (Apis Mellifera L.)\r

  Erdoğan, Yaşar; Yavuz, Kani

  This study was carried out in the beekeeping research area of Bayburt University in order to\rdetermine the effect of odor and color on plant preference of honeybees in 2021. The experimental\rsetup was established at a distance of 200 meters from the apiary where 80 Caucasian bees (Apis\rmellifera caucasica) colonies are located. As a result of the study, the most preferred feeders were\rthe control group (pure sucrose syrup) (9.81 pieces), and the least preferred feeders were the rose-\rscent group (2.58). The effect of odor on honeybees' feed preferences varied according to months.\rConsidering the effect of months on honeybees' visits to their feeders, the most visited feeders were\rMelissa (6.8) in June, control (11.69) in July, and control (14.58) in August. The highest number of\rfeeder visits by honeybees was in August (9.24), and the lowest (2.89) in June. Considering the\rcolor preferences of honeybees, the most visited forage color was blue (5.98) and the least red was\r4.89. The effect of colors on the feed preferences of honeybees also varied according to the months.\rThe highest visitor bee average was found in the blue colored feeder (4.53) in June, the green\rcolored feeder (7.24) in July, and the yellow and blue colored feeders (7.29) in August.

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• MakaleAçık Erişim2022/r/bayburt/16612
  Physicochemical Properties of Honey Produced at Different Altitudes

  Turan, Metin; Erdoğan, Yaşar

  The types and densities of honeyed plants vary depending on the altitude. This causes the amount\rand Physicochemical structure of honey produced in apiaries of different altitudes to change. In this\rstudy, honey harvest from the honeybee colonies placed at different altitudes in the same\rgeographical region was carried out in the first week of September. Standard laboratory methods\rwere used to determine some physicochemical properties of the honey samples. Some of the\rminimum and maximum average values obtained as a result of the analysis of honey samples;\rmoisture 14.70% and 18.60%, free acidity 20.50 meq/kg and 25.30 meq/kg, pH 3.20 and 4.30, EC\r0.22 and 0.44 mS/cm, fructose 32% to 45%, glucose 0.10% to 0.18%, sucrose from 0.66% 1.80%,\rmaltose ranged from 0.66% to 1.80%. Also, HMF ranged from 1.80 mg/kg to 3.50 mg/kg, proline\r530.00 mg/kg and 710.00 mg/kg, Density from 1.44 g/cm3 to 1.49 g/cm3, Invertase 20.30 U/kg-\r28.50 U/kg, Diastase activity 13.23-19.07 and Total phenolic content ranged from 76.00-94.00 g.\rIt has been determined that the physicochemical structures of honey produced at different heights\rare statistically different from each other. This study aims to determine the effect of altitude\rdifference on the quantity and physicochemical structure of honey

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  AtıfOpenAlex3

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• MakaleAçık Erişim2021/r/bayburt/16756
  The Effects of Vermicompost Applications on the Yield and Quality of San\rAndreas (Fragaria x ananassa Duch.) Strawberry Variety

  Erdogan, Ummugulsum; Develi, Erdem Asaf; Yavuz, Ayşegül

  In this study, in which the effects of different applications of vermicompost on the yield and quality\rof San Andreas strawberry variety were investigated 15, 30, 45, 60 g vermicompost was applied per\rplant. First flowering, first and last harvest dates, number of fruits per plant, yield per plant (g/plant),\rfruit weight (g), fruit flavor, macro and micro nutrient content, organic acid amounts were examined.\rThe results showed that the differences between treatments in yield per plant were statistically\rsignificant. The highest total yield per plant was obtained from V45 and V30 applications with 972.8\rg and 878.9 g respectively and the lowest yield was obtained from the control application with 384.2\rg per plant. The largest fruits were obtained from the V60 (19.5 g) application. It was determined that\rnitrogen, phosphorus, potassium, magnesium, sulfur, manganese, iron, zinc and boron concentrations\rin the leaves of strawberry plants fertilized with vermicompost were higher than the control. The\rhighest values in organic acid values were determined in oxalic, propionic, malonic, lactic, fumaric\rand succinic acids in V60 application (5.62, 11.16, 49.00, 104.98 µg/100 g respectively). It seems\rthat the application of vermicompost fertilizer in strawberry cultivation has a positive effect on yield\rand quality characteristics.\r

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  AtıfOpenAlex4·TR Dizin1

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• MakaleAçık Erişim2021/r/bayburt/16755
  Physico-chemical Properties, Mineral Matter, Organic Acid, Amino Acid, and\rPlant Hormones Content of Goji Berry (Lycium barbarum L.) Grown in Turkey

  Erdogan, Ummugulsum; Talay, Rabia; Turan, Metin

  With high nutritional value, goji berry is an important fruit for human nutrition and health. Goji\rberry cultivation is done widely in many countries, farming has become widespread in recent years\rin Turkey. In study grown goji berry (Lycium barbarum L.) in Turkey are determined the physical\rand chemical characteristics of fruit (pH, titration acidity, dry matter content, ash content, water\ractivity (aw) value, protein content, HMF content, total phenolic content, total sugar content,\rreducing sugar content, sucrose content, colour values, mineral contents, organic acid contents,\ramino acid contents and some plant hormone content). Goji berry fruits have pH value 5.18, titration\racidity value 2.16%, dry matter content 89.40%, ash content 4.30%, water activity (aw) value 0.35,\rprotein content 13.18%, HMF content 9.38 mg/kg, total phenolic content 9.05 mg GAE/g, total\rsugar content 59.26%, decreasing sugar content 57.35%, sucrose content 1.90%, L* value 40.33, a*\rvalue 22.97, b* value 33.00, C* value 40.21, H° value 55.15. In addition, the mineral content, organic\racid content, amino acid content and some plant hormones of goji berry fruits were determined by\ranalysis

  AtıfTR Dizin1

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• MakaleAçık Erişim2021/r/bayburt/14744
  Erzincan Geleneksel Dut Pekmezinin Bazı Fiziksel, Kimyasal ve AntioksidanÖzelliklerinin Belirlenmesi

  Cakmakci, Songul; Salık, Mehmet Ali; Arslaner, Ayla

  Bu araştırmada, geleneksel yöntemle üretilen Erzincan dut pekmezinin bazı kalite özelliklerinin belirlenmesi hedeflenmiştir. Bu amaçla, 2018 ve 2019 yıllarında geleneksel olarak üretilen 10 adet dut pekmezi örneğinde, çeşitli fiziksel ve kimyasal özellikler ile antioksidan aktivite tespit edilmiştir. Pekmez örneklerinde; pH 4,86-5,17, titrasyon asitliği %0,53-0,85, toplam kuru madde %71,91-84,07, suda çözünür kuru madde %70,60-83,80, toplam kül %1,44-3,47, protein %1,47-3,19, su aktivitesi 0,59-0,75, 5-hydroxymethyl furfural (HMF) 5,70-72,62 mg/kg, toplam şeker %64,04-71,40, invert şeker %40,46-56,15, sakkaroz %7,76-26,59, kalori 262,01-294,54 kcal/100 g, viskozite 745-15275 cP, L* değeri 19,19-32,64, a* değeri 5,68-17,53, b* değeri 2,46-9,01, H° değeri 15,78-52,10 ve C* değeri 8,74-19,72 aralığında belirlenmiştir. Toplam fenolik madde (TFM), 1,1diphenyl-2picyrlhydrazyl (DPPH) antioksidan aktivite ve % inhibisyon değerleri ise sırasıyla; 3,92-10,05 mg GAE/g, 1,31-6,25 mg TE/g ve %7,96-30,69 aralığında bulunmuştur. Araştırma sonuçları değerlendirildiğinde; genel olarak pekmez örneklerinin besin değerlerinin yüksek olduğu, antioksidan ve TFM açısından iyi birer kaynak oldukları ve HMF miktarlarının TS 12001 Pekmez Standardı’nda bildirilen limitlerin oldukça altında kaldığı görülmektedir. Sonuç olarak, Erzincan yöresine ait geleneksel üretim tekniği ile doğal, besin değeri yüksek ve sağlığa yararlı pekmezlerin üretilebildiği ortaya çıkmıştır. Bu araştırma sonuçlarının, Erzincan geleneksel dut pekmezinin önemi, tanıtımı, değer kazanması ve koruma altına alınmasında katkı sağlayacağı düşünülmektedir.

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  AtıfOpenAlex7·TR Dizin4

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• MakaleAçık Erişim2020/r/bayburt/15004
  Some Quality Properties, Mineral and Heavy Metal Composition of Wild Fruit Traditional Marmalades#

  Salık, Mehmet Ali; Arslaner, Ayla

  In this research, some physicochemical and microbiological characteristics and mineral compositions of marmalades produced by traditional method using Berberis integerrima Bunge (purple barberry), Berberis vulgaris L. (pink barberry), Rosa pimpinellifolia L. (black rosehip), Rosa canina L. (pink rosehip), Malus sylvestris Miller (sour apple), and Vaccinium corymbosum L. (blueberry) wild fruit naturally grown in Bayburt and Trabzon provinces were determined. As a result of the research; pH 2.56-4.18, titration acidity (in terms of citric acid) 0.62-3.40%, dry matter 53.65-64.90%, water soluble dry matter 52.28-64.53%, water activity 0.818-0.894 and HMF (5-hydroxymethyl-2-furfural) were detected in the range of 5.81-53.40 mg/kg. As a result of microbiological analysis, total aerobic mesophilic bacteria, coliform group bacteria and yeast-mold were not detected in any of the samples. In the marmalade samples, the macro minerals Ca, K, P and Mg are ranged from 23.56-425.12 mg/kg, 1275.74-5918.10 mg/kg, 21.98-921.26 mg/kg and 125.50-776.23 mg/kg, respectively. Of the microminerals Fe 4034.85-22346.74 µg/kg, Mn 531.63-15065.91 µg/kg, Zn 345.40-6250.76 µg/kg, B 2872.99-7300.37 µg/kg, and Ba were found between 689.31-6455.24 µg/kg. The results of heavy metal analysis showed that marmalade samples were within reliable limits. It is concluded that these fruits, which are not usually consumed as table, but have rich mineral composition, characteristic taste and pleasant aroma, can be evaluated in marmalade production. In the years when the yields of wild fruits are high, it can be processed into products with long shelf life such as jam and marmalade and converted into added value can contribute to the regional economy.

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  AtıfOpenAlex10·TR Dizin6

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• Derleme MakaleAçık Erişim2020/r/bayburt/14997
  Erzincan Tulum Peyniri

  Türkmen, Özgenur; Arslaner, Ayla

  Türkiye'ye özgü geleneksel peynir çeşitlerinden biri olan Erzincan Tulum peyniri karakteristik tadıve aroması nedeniyle en çok tercih edilen geleneksel peynir çeşitlerinden biridir. Olgunlaşmasüresince meydana gelen fiziksel, kimyasal ve mikrobiyolojik değişiklikler peynire karakteristiknitelikler kazandırmaktadır. Erzincan Tulum peynirinin özellikleri, üretildiği coğrafya ve üretimyönteminin her aşamasını etkileyen insan faktörleriyle yakından ilişkilidir. Ancak, üretimde birstandart bulunmaması, Erzincan Tulum peynirinin hak ettiği ekonomik değere ulaşmasını engellemişve bölgenin sosyo-ekonomik kalkınmasına yeterli katkı sağlayamamıştır. Peynir üretimindekullanılan mayanın çeşit, miktar ve mikrobiyolojik kalitesinin farklı olması, sütün kalitesindedeğişkenlik, olgunlaşma şartları ve sürelerinin farklılık göstermesi, standart bir ambalaj materyalininkullanılmayışı gibi teknolojik nedenler yanında; mevzuat ve denetim yetersizlikleri, üreticide henüzCoğrafi İşaret (Cİ) tescili bilincinin oluşmaması ile tescil alan kurum ve kuruluşların Cİ’leri etkinşekilde kullanmaması bu durumun en önemli nedenleri arasındadır. Bu derlemede; üretildiği bölgeve ülke ekonomisine katkı açısından ciddi potansiyel taşıyan Erzincan Tulum peyniri teknolojisi,mevzuatı, pazarlaması ve tescili ile ilgili araştırmalardan elde edilen bulgulara yer verilerek, birdurum değerlendirmesi yapılmıştır.

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  AtıfOpenAlex14·TR Dizin2

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