Fattening performance, blood parameters and slaughter traits of Karya lambs consuming blend of essential oil compounds

The effects of feeds containing a blend of essential oil compounds on fattening performance, some blood parameters, the slaughter traits, and internal organ weights of Karya lambs were researched. The lambs were divided into 2 treatment groups: the first group (control, C) consumed mixed feed without blend of essential oil compounds, while the other group (BEOC) consumed mixed feed with blend of essential oil compounds. The mixed feed of BEOC group contained 1 g blend of essential oil compounds per kg. Karya lambs weighed an average of approximately 19.05±1.65 kg and aged 5.5 months. Each lamb was housed in the individual pen and consumed alfalfa hay at 0.2 kg/lamb/day and mixed feed ad libitum. During a period of 56 days, the body weights (BW), body weight gains (BWG), total dry matter intake and feed conversion ratios (FCR) of males and females of BEOC group showed better results, but they were not important statistically (P>0.05). Blood parameters of male and female lambs between group C and group BEOC were similar values, but the values of blood parameters in favour of group BEOC were noticed recovery, numerically. It was determined that only the  conformation score and lung weight of female lambs were significant (P<0.05). All the other slaughter traits and internal organs weights were not significantly observed the effect depending on the feeding diet containing a blend of essential oil compounds.Key words: Blend of essential oil compounds, blood, carcass, lamb, performance

Kinoa, Chia, Teff, Maş Fasulyesi ve Karabuğday Danelerinin Ruminantlar için bazı Besin Madde Değerlerinin İn Vitro Yöntemlerle Tahmini

Objective: The aim of this study was to investigate the availability of quinoa, chia, teff, mung bean, andbuckwheat as an alternative feed in ruminant nutrition.Material and Methods: The materials were composed of quinoa (white, black, red), chia (white,black), teff, mung beans and buckwheat, which have passed their shelf life due to tear or damage intheir package. Fatty acid components as well as enzyme soluble organic matter (ESOM) under in vitroconditions were also determined in addition to crude nutrient contents. Metabolic energy (ME), usingthe obtained data, was also calculated.Results: It was found out that the crude protein (CP) contents were 14.04-15.38% in quinoa, 19.90-21.73% in chia, 11.98% in teff, 25.20% in mung bean, and 13.72% in buckwheat. Ether extract (EE)contents; however, were found out to be 7.13-7.97%, 30.84-35.75%, 2.46, % 3.48%, and 5.25%. Thehighest amount of linoleic acid was found in chia (60.71-66.17%). ESOM contents was determined athigh level in white quinoa, mung bean, and buckwheat. However, in vitro ME contents were found atthe highest level in chia.Conclusion: Quinoa has the potential to be an alternative to traditional cereals during early lactationperiod in ruminant animals, in which energy need is at its highest level, or as a source of energy infattening period. Chia has a high potential to be effective in preventing heat stress, especially in dairycattle. The high linolenic acid content of chia oil may allow the milk fat to be enriched by conjugatedlinoleic acid (CLA), one of the polyunsaturated fatty acids. It has been determined that teff andbuckwheat can be alternatives to other cereals, whereas mung bean, due to its crude protein beinghigh and being rich in minerals is a significant alternative for feed producers who have been in searchof new sources of protein recentlyAmaç: Bu araştırmanın amacı, kinoa, chia, teff, maş fasulyesi ve karabuğdayın alternatif yem ham maddesi olarak ruminant beslemede kullanılabilirliğini araştırmaktır. Materyal ve Metot: Araştırma materyalini, ambalajın yırtılması, hasar görmesi vb. nedenlerle raf ömrü dolan kinoa (beyaz, siyah, kırmızı), chia (beyaz, siyah), teff, maş fasulyesi ve karabuğday oluşturmuştur. Ham besin madde içeriklerinin yanı sıra yağ asiti bileşenleri ve in vitro koşullarda enzimde çözünen organik madde miktarları (EÇOM) belirlenmiştir. Elde edilen verilerden yararlanılarak metabolik enerji (ME) içerikleri hesaplanmıştır. Bulgular: Ham protein (HP) içeriklerinin kinoada %14.04-15.38, chiada %19.90-21.73, teffde %11.98, maş fasulyesinde %25.20 ve karabuğdayda %13.72 olduğu bulunmuştur. Ham yağ (HY) içerikleri ise sırasıyla %7.13-7.97, %30.84-35.75, %2.46, % 3.48 ve %5.25 olarak belirlenmiştir. En yüksek linolenik asit chiada (%60.71-66.17) belirlenmiştir. EÇOM içeriği beyaz kinoa, maş fasulyesi ve karabuğdayda yüksek bulunmuştur. Oysa in vitro ME içerikleri en yüksek chiada belirlenmiştir. Sonuç: Kinoa, ruminantların enerji gereksiniminin yüksek olduğu erken laktasyon döneminde ya da beside enerji kaynağı olarak geleneksel tahıllara alternatif olma potansiyeli vardır. Chianın özellikle süt sığırlarında sıcaklık stresini önlemede etkili olabilme potansiyeli yüksektir. Chia yağının linolenik asit içeriğinin yüksek olması, süt yağının çoklu doymamış yağ asitlerinden biri olan konjuge linolenik asitçe zenginleşmesine olanak sağlayabilir. Teff ve karabuğday tahıllara, maş fasulyesi ise mineralce zengin olmasının yanısıra HP içeriğinin yüksek olmasından dolayı, özellikle son yıllarda yeni protein kaynakları arayışına giren üreticilere önemli bir alternatif oluşturacağı ortaya konulmuştur

Güney Marmara Şartlarında Konvasiyonel ve Organik Yetiştirilen Kıvırcık Kuzuların Et Kalite Özellikleri

Bu araştırma, Güney Marmara koşullarında konvansiyonel ve organik besi yapılan Kıvırcık ırkı kuzuların et kalite özelliklerini karşılaştırmak amacıyla yürütülmüştür. Konvansiyonel ve organik olarak yetiştirilen toplam 38 kuzudan kesim sonrası M. Longissimus thoracis (LT) kasları çıkartılarak, ette fiziksel, kimyasal özelikler tanımlanmış, kolesterol düzeyleri ve yağ asit komposizyonları belirlenmiştir. Araştırma bulgularına göre, konvansiyonel ve organik kuzuların kas pH’ları arasında görülen farklılıklar istatistiki olarak önemlidir (P<0.05). Sızıntı su miktarı organik kuzu etlerinde konvansiyonel kuzu etlerinden düşük bulunmuştur (P<0.05). Organik etlerde sızıntı su miktarının düşük olması raf ömrü açısından önemli bir özellik kabul edilebilir. Beş günlük raf ömrü koşulları karşılaştırıldığında konvansiyonel etlerin parlak kırmızı, organik etlerin mat ve pembe bir renge sahip olduğu görülmektedir. Aletsel ölçüm değerlerine bakıldığında organik etlerin daha yumuşak olduğunu başka bir ifadeyle etin ısırılması sırasında daha az kuvvet uygulanarak kesildiği bulunmuştur. Ayrıca, organik üretimin erkek hayvan etlerinde kolesterol düzeyini düşürürken dişilerde arttırdığı tespit edilmiştir (P<0.05). En yüksek oleik asit ve linoleik asit organik erkek kuzu etlerinde saptanmıştır. Sonuç olarak organik koşullarda yetiştirilen erkek kuzuların et kalite özellikleri organik koşullarda yetiştirilen dişi, konvansiyonel koşullarda yetiştirilen erkek ve dişi kuzu etlerinden üstündür

Effects of Sour Yogurt as an Alternative Additive in Second Crop Corn Silage

In this study, we evaluated the influence of sour yogurt as a natural microbial inoculant in second-crop corn silages. For this purpose, two trials with different dilution rates were conducted. In Trial I, the groups 10 g sour yogurt + 5 g distilled water (SY10-2), 20 g sour yogurt + 10 g distilled water (SY20-2), 30 g sour yogurt + 15 g distilled water (SY30-2), 40 g sour yogurt + 20 g distilled water (SY40-2), 50 g sour yogurt + 25 g distilled water (SY50-2) and no additives were added to the control (CON) group. The groups in Trial II, 10 g sour yogurt + 10 g distilled water (SY10-1), 20 g sour yogurt + 20 g distilled water (SY20-1), 30 g sour yogurt + 30 g distilled water (SY30-1), 40 g sour yogurt + 40 g distilled water (SY40-1), 50 g sour yogurt + 50 g distilled water (SY50-1) and 10 g of distilled water were added to the control (WCON) group. For the silages opened on the 90th day of ensiling, the highest lactic acid content was determined in the SY20-2 and SY20-1 groups (p < 0.05). The lowest amount of ammonia nitrogen was in the SY30-2 group (p < 0.05). In the aerobic period, the SY10-2 and SY20-2 groups remained more stable than the others. As a result, the SY20-2, SY30-2, SY20-1, and SY30-1 groups improved the fermentation quality of corn silages, but the effect on aerobic stability was not significant and was similarly found with the homofermentative bacterial inoculants

Effects of Adding Ethanol Extract of Propolis on the Fermentation Quality, Aerobic Stability, Fatty Acid Profile, and In Vitro Digestibility of Alfalfa Silages

This study was planned to determine the effects of ethanol extract of propolis on the fermentation quality, fatty acid profile, aerobic stability, and in vitro digestibility of alfalfa silages. The ethanol extract of propolis was added to alfalfa at levels of 1000 mg/kg (PROP1), 2000 mg/kg (PROP2), and 3000 mg/kg (PROP3); propolis was not added to the control (CON) group. After the propolis was added, the pH value of the alfalfa silage declined, and the crude protein content was effectively preserved (p < 0.05). Adding propolis to alfalfa silages caused crude fiber, neutral detergent fiber, and acid detergent fiber (p < 0.05) to decrease. The ethanol extract of propolis significantly improved the lactic acid content and reduced the NH3-N content (p < 0.05). Propolis significantly improved the unsaturated fatty acid content (p < 0.05) and reduced the saturated fatty acid content (p < 0.05). In addition, propolis significantly improved the relative feed value, the digestibility of the organic matter, and the in vitro metabolic energy content (p < 0.05). These results show that the ethanol extract of propolis improves the silage quality of last cutting alfalfa silages, and has potential as an antimicrobial silage additive

Effects of Some Vitamin, Mineral, Esantial Oils Used in Animal Nutrition on Meat Quality

With the increase in industrial animal husbandry, animal yield (for example, meat yield) has been accepted as the most important indicator. The quality of product has been ignored. Recently the quality of animal products as meat quality as has been questioned as conscious consumers have increased. In addition, animal nutritionist focused on research to improve both the quantity and quality of animal products. Feed additives are used in poultry and ruminant nutrition to improve performance and quality of animal products. Today, probiotics, prebiotics, organic acids, vitamin-mineral premixes and essential oils are feed additives commonly used in animal nutrition. It has been demonstrated through studies that these have a positive effect on the quality of poultry and ruminant meat. In this review, the effects of some vitamins, minerals and essential oils used in animal nutrition on meat quality are emphasized

Effects of cinnamon essential oil on rumen fermentation

Son yıllarda, bazı uçucu yağların immuno-stimulatör özelliklerinden dolayı rumen metabolizmasını olumlu etkilediği ve seçici antibakteriyal aktiviteleri nedeniyle by-pass protein/amino asit oranını artırdığı ileri sürülmektedir. Ticari uçucu yağlar arasında güçlü antimikrobial aktivite sergileyen tarçın uçucu yağına artan bir ilgi söz konusudur. Bu derlemede tarçın uçucu yağının rumen fermantasyonu üzerine etkileri irdelenmiştir.In recent years, it has been suggested that some essential oils affect positively rumen metabolism due to immuno-stimulating properties and increase by-pass protein/amino acid ratio because of selective antibacterial activities. Among commercial essential oils, there is a growing interest in cinnamon essential oil exhibiting strong antibacterial activity. In this review, it was examined the effects of cinnamon essential oils on rumen fermentation

The effects of different lipid sources using in fattening bulls rations: I. fattening performance

Bu çalışma, besi sığırlarının beslenmesinde kullanılan farklı yağ kaynaklarından yararlanma imkanları ve etkilerini belirlemek amacıyla yürütülmüştür. Araştırmada (1) yağ içermeyen kontrol yemi (K), (2) %2.5 sığır içyağı (HY= hayvansal yağ) ve (3) %2.5 pamuk yağı (BY= bitkisel yağ) içeren besi yemi muamelesi denenmiştir. Ticari bir işletmeden seçilen 24 adet Esmer ırkı erkek dana kullanılmıştır. Gruplara ayrılan hayvanların ortalama deneme başı canlı ağırlıkları; kontrol, hayvansal yağ ve bitkisel yağ grubu için, sırasıyla 278.8,275.9 ve 284.9 kg olarak belirlenmiştir. Genel bir değerlendirme yapıldığında besi dönemi; sonunda en yüksek canlı ağırlık ve canlı ağırlık artışını istatistiksel bakımdan BY grubunda görülmüştür (P0.05).This study was carried out to determine the potentiel use, and the effects of different lipid sources on fattenning bulls. Three concentrate diets were tested: (1) non-fat containing control diet (K), (2) 2.5%tallow containing diet (HY= tallow group) , and (3) 2.5 % cotton seed oil containing diet (BY= vegetable oil group). In this study, 24 male Brown Swiss calves, chosen from a commercial farm, were used. Average initial weights of animals for K, HY andBYgroups were 278.8, 275.9 ve 284.9 kg respectively. When a general evaluation was made at the end of fattening period, the highest live weight and live weight gain were found in the BY group (P<0.01). Feed consumptions and feed efficiencies were obtained in group levels. The lowest feed consumption and the best feed efficiency were found numerically at the HY group. Statistical differences were not found among groups for slaughter weights and hot carcass yields. The highest slaughter weight and hot carcass yield were determined inHYgroup numerically (P>0.05)

Effect of different slaughter weights, genotype and sex on sensory attributes of chicken breast meat

Bu çalışma; farklı kesim ağırlığı, genotip ve cinsiyet faktörlerinin etlik piliçlerde göğüs eti duyusal özellikleri üzerine etkilerini saptamayı hedeflemiştir. Yavaş- (YG) ve hızlı-gelişen (HG) etçi civcivler (Sasso ve Cobb-308) yer bölmelerinde (12 piliç/m2) beslenmiştir. Piliçler düşük, orta ve yüksek canlı ağırlıkta (1.5, 2 ve 2.5 kg) kesime sevk edilmişlerdir. Söz konusu ağırlıklara HG’ler 41., 53. ve 58.; YG’ler ise 62., 73. ve 82. günlerde ulaşmışlardır. Farklı kesim ağırlığındaki her iki genotipten 20’şer (10 erkek, 10 dişi) karkas lezzet paneli için rasgele seçilmiştir. Bunların sağ göğüs etleri derisiz olarak ayrılmış ve tüketici paneline dek -18ºC’de tutulmuştur. Toplam 120 adet göğüs eti çözdürülmüş ve iki taraflı pişirme özelliğine sahip ızgarada, alüminyum folyo arasında pişirilmiştir. Pişirilen örnekler 80 kişiden oluşan bir tüketici paneline sunulmuştur. Panelistler, örnekleri koku, yumuşaklık, tat ve genel beğeni bakımından 10 puan üzerinden (1=aşırı kötü, 10=mükemmel) değerlendirmişlerdir. Koku bakımından yüksek kesim ağırlığına sahip grup daha fazla beğenilmiştir (P<0.05). Kesim ağırlığı, etin yumuşaklığı ile genel beğeniyi de etkilemiştir (P<0.05), en düşük ortalamalar 1.5 kg’lık gruplarda saptanmıştır. Dişilerden elde edilen etler daha yumuşak bulunmuştur (P<0.01). Hem genotip, hem de kesim yaşı ile interaksiyonu; yumuşaklık, tat ve genel beğeniyi etkilemiştir (P<0.01); yüksek kesim ağırlığında YG’ler, düşük ve orta kesim ağırlığında HG’ler daha yüksek değerler göstermişlerdir.This study aimed to asses the impact of slaughter weights, genotype and sex on sensory attributes of breast meat. Slow- (SG) and fast-growing (FG) broilers (Sasso and Cobb-308) were raised indoor pens (12 chickens/m2). The birds were slaughtered at light, medium and heavy (1.5, 2 and 2.5 kg) body weight. Slaughter ages were 41, 53, or 58 days for FG and 62, 73, or 82 days for SG. Twenty carcasses (10 female, 10 male) were randomly selected for sensory evaluations from both genotypes in different slaughter weights. The right skinless breast fillets of them were manually dissected and stored at -18&ordm;C until consumer panel. A total 120 breast fillets were thawed and cooked between aluminum foil in two sided grill. Cooked samples were served to 80 consumer panelists. The panelists evaluated samples for odor, tenderness, taste and acceptance on ten-point scales (1=dislike extremely and 10=like extremely). It was observed that the heavy group was most preferred group according to odour scores (P&lt;0.05). Slaughter weight also affected tenderness and acceptability (P&lt;0.05), the lowest scores were obtained for light groups. It was found that meat comes from female was more tender compared to male (P&lt;0.01). Genotype and its interaction with slaughter weight had significant effects (P&lt;0.01) on tenderness, flavour and acceptability; SG in the heavy weight group, FG in the light and medium weight groups performed higher scores