Nutrient Contents of Some Food Industry By-Products and Their Usage Possibilities as Alternative Feed Raw Materials in Animal Nutrition

Feed costs are of great importance for an economically and ecologically sustainable livestock, as they constitute approximately 60-70% of the costs in animal husbandry. As in the whole world, price increases were observed in feed raw materials depending on the supply-demand balance and pandemic conditions in our country, and this situation was also reflected in feed prices. For example, when the prices of broiler and egg feeds were analyzed between January and November 2021, an increase of 59.7% and 62.6% was observed, respectively. Feed mixes are prepared and fed in order to meet the daily nutritional needs of animals in an optimum way and at minimum cost. In order to meet this need, the research of alternative feed raw materials and their use in rations have been researched for many years. With this study, it was aimed to determine the nutritional composition of the processing by-products (rice broken, bean broken, chickpea broken, lentil broken, lentil bran, corn mix, bulgur bran, sub-semolina by-products) of food production factories and to reveal the possibilities of their use as alternative feed raw materials in animal nutrition. In addition, up-to-date data on the feed industry in Turkey were presented, and the importance of the orientation to alternative feed raw materials in terms of economy, product diversity and sustainability in Turkey and in the world was emphasized. Crude cellulose (HS) ratio of lentil bran, which is one of the under-sieve products, was found to be the highest numerically with 20.6%, followed by bulgur bran (12.7%). However, NDF and ADF contents were also found to be numerically high. Crude protein values were found to be the highest numerically in legume products (21.83%), beans (20.58%) and lentils (24.15%) among the processed residues. In addition, it will be useful to determine the usage rates in the ration, taking into account the anti-nutritional properties of each product

Gaseous ozone application on microbial properties of broiler feeds

Ozone is generally used for preservation and disinfection in many different areas, especially in the food, chemical industry, and health sector due to decompose into oxygen and leave no residue. In this study, the impacts of ozone application on the microbiological of commercially produced broiler feeds were investigated. For this purpose, Aspergillus niger NRRL 326 was introduced into the starter, grower, and finisher diets. Then the effects of gaseous ozone application at different doses (0.9 and 5.6 g h?1) and durations (15 and 30 min) were investigated. A. niger and total mould-yeast numbers were decreased in the feed samples as a result of the ozone application and statistically, a significant difference was found (p <.05). In this study, ozone dose, duration, and their interactions were found to be effective on the decrease of mould-yeast counts in all treated broiler feeds. However, the effect of ozone was higher on pelleted form feeds (grower and finisher). It might be concluded that the disinfection properties of ozone can change according to the physical and chemical structure of feed material and the surface area which contact with ozone.Highlights Ozone application can result in a moderate reduction in A. niger and total mould-yeast counts The most reduction on microbial load was observed in the feed applicated with 5.6 g h?1 gaseous ozone for 30 min. Ozone treatment might be useful to preserve and extend the shelf-life of broiler feeds Ozone efficiency also depends on the contact surface of the application area apart from the treatment time and dose. © 2021 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.The manuscript hereby presented is a part of the MSc thesis of Orcun CELIK. The authors are grateful for the technical support of the Agricultural Faculty, Tekirdag Namik Kemal University, Turkey. This research did not receive any specific funding. Also, this study was achieved with the support of PCS Electronic in ?stanbul (Turkey), in particular Mehmet EFE who is the ozone master

Effects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator

This study was carried out to determine the effects of apple vinegar and sodium diacetate addition on the aerobic stability of fermented high moisture maize grain (HMM) silage after opening. In the study, the effect of three different levels (0%, 0.5% and 1%) of apple vinegar (AV) and sodium diacetate (SDA) supplementation to fermented HMM at two different storage conditions (27–29?C, 48% Humidity; 35–37?C, 26% Humidity) were investigated. The material of the study was fermented rolled maize grain with 62% moisture content stored for about 120 days. Silage samples were subjected to aerobic stability test with three replicates for each treatment group. Wendee and microbiological analyses were made at 0, 2, 4, 7, and 12 days. Meanwhile, samples were displayed in the T200 IR brand thermal camera. According to the thermogram results, 1% SDA addition positively affected HMM silages at the second and fourth days of aerobic stability at both storage conditions (p < 0.05). Aerobic stability and infrared thermography analysis indicated that 1% AV, 0.5%, and 1% SDA additions to HMM silages had promising effects. Due to our results, we concluded that thermal camera images might be used as an alternative quality indicator for silages in laboratory conditions. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.The authors are grateful to the technical support of the Agricultural Faculty, Tekirdag Namik Kemal University, Turkey

Effetti del frumento integrale con o senza supplemento di xylanase sulle performance produttive e sullo svilupp o dell'apparato digerente di galline ovaiole]

An experiment was conducted using Bovans White layers to investigate the effects of 30% whole-wheat inclusion in a standard layer diet supplemented with xylanase, on laying performance, digestive organs and ileal mucosa development. Three dietary treatments were used: 1) control diet (30% ground wheat); 2) 30% whole wheat; 3) whole wheat+wheat xylanase. Xylanase was added to whole wheat at 150g/ton. Including the pre-experimental period the trial lasted for 13 weeks. Xylanase supplementation to whole wheat significantly (P<0.05) improved egg production and feed conversion rate compared to the ground wheat and whole wheat fed groups. Gizzard pH was not affected by dietary treatments, while whole wheat feeding significantly (P<0.05) reduced jejuno-ileal pH and increased gizzard and jejuno-ileal viscosity compared to the ground wheat fed and xylanase supplemented groups. Proventriculus, gizzard, duodenum, jejunum, ileum, caecum, colon and liver weights were not significantly affected by dietary treatments. Feeding whole wheat w/wo xylanase supplementation significantly (P<0.05) increased crypt depth but did not affect lamina muscularis mucosae thickness.Gures Tavukculuk A.S. (Saruhanli, Manisa)The authors gratefully acknowledge the support (layers and feed ingredients) provided by Gures Tavukculuk A.S. (Saruhanli, Manisa)

Tannins and Their Impacts on Animal Nutrition

Tanenler; bitkilerin yapısında doğal olarak bulunan, kendilerini patojen mikroorganizmalara ve virüslere karşı korumak için ürettikleri fenolik bileşiklerdir. Hayvan besleme açısından ise tanenler; hayvanın türü, fizyolojik durumu, tanenin yapısı ve miktarına bağlı olarak olumlu ve olumsuz etkilere sebep olabilmektedirler. Bu çalışmanın amacı; tanenler, etkileri ve hayvan beslemede kullanımları ile ilgili bir derleme sunmaktır.Tannins are phenolic metabolites, which naturally produced by plants. They can defend plants against pathogen microorganisms and viruses. According to animal nutrition, tannins have both adverse and beneficial effects depending on animal species, physiological state of the animal, structure and concentration of the tannins. The objective of this study was to review the literature about tannins, their effects and usage of tannins in animal nutrition

Effects of Propolis Extract Coating on Shelf Life and Quality Parameters of Eggs Obtained from Free-Range Hens

The study was carried out to demonstrate the effects of the use of water-extracted propolis (PE) as a coating material on shelf life, storage temperature, time, and egg quality parameters obtained from free-range laying hens. The idea of coating an egg with a product to preserve its freshness for a longer time has been the subject of research by researchers. For this purpose, there are studies using samples of propolis extracted using different alcohols. In this study, the effects of coating eggs obtained from free-range reared chickens with water extracted PE and keeping them in different storage conditions on the internal and external quality parameters of the eggs were investigated. For this purpose, 80 eggs were collected from 64-week-old Lohmann brown layers. Egg samples were divided into groups of 8 treatments [2 storage times (10 and 20 days) x 2 storage temperatures (4 degrees C and 22 degrees C) x propolis coating on the shell (coated/uncoated)] and arranged to contain 10 eggs per treatment. In the study, it was seen that PE caused positive effects on the shelf life and internal quality characteristics of eggs stored at room and refrigerator temperature, as it covers the pores on the shell. As a result of coating with propolis extract, specific gravity and egg yolk index values increased (P <0.05). In addition, the number of mesophilic bacteria has decreased. Due to these positive effects, propolis can be considered as a natural alternative product that can be used for eggshell coating. It was determined at the end of the research that coating with the water-derived extract of propolis, a by-product of beekeeping activities, might have positive effects on long-term storage

Yonca Suyu İlavesinin Farklı Kompozisyondaki Meralarda Serbest Yetiştirilen Yumurta Tavuklarının Verim Ve Yumurta Kalite Parametreleri Üzerine Etkileri

Bu çalışma glikoz ile fermente edilmiş yonca suyu (PJF) ilavesinin serbest yetiştirilen yumurta tavuklarının verimi ve yumurta kalite kriterleri üzerine etkilerini ortaya koymak amacıyla düzenlenmiştir. Çalışma, 3x2 faktöriyel deneme desenine göre planlanmıştır. Araştırmada, üç farklı mera deseni ve yonca suyunun iki halinin (var/yok) yumurta tavuklarının performans, verim ve yumurta kalite kriterleri üzerine etkileri araştırılmıştır. Glikozla fermente edilmiş yonca suyunun, laktik asit bakteri sayımı ve identifikasyonu yapılmıştır. Altı deneme parselinin her birinde 27 tavuk yer almış ve oluşturulan parsellerde tavuklara gezinti alanı ve kapalı alan ayrılmıştır. Hayvanlar 16 haftalık yarka iken alınmış, 20 haftalık yaşa kadar bakılıp, ardından 3 aylık deneme süresi boyunca veriler toplanmıştır. Deneme süresince meraya ek olarak, bazal yem (2800 kcal/kg ME ve %16,8 ham protein içeren) ile besleme yapılmıştır. Deneme parsellerindeki mera üç farklı oranda; ingiliz çimi, ak üçgül ve rizomlu kırmızı yumaktan oluşacak şekilde düzenlenmiştir. Deneme boyunca performans sonuçlarında, istatistiki olarak önemli bir farklılık gözlenmemiştir (p>0,05). Bununla birlikte yumurta kütlesi değerlerinin, yaş ve verim arttıkça yükselme eğiliminde olduğu görülmüştür. Çalışmanın tüm gruplarından periyodik olarak toplanan yumurtalara ilişkin, dış ve iç kalite analizleri yapılmıştır. İncelenen dış kalite parametrelerinde ilk 4 hafta istatistiki bir farklılık gözlenmemiştir. 25-28. Haftalık yaşta ise yumurta ağırlığı, kabuk kırılma direnci ve kabuk oranında ise interaksiyonun etkisi önemli bulunmuştur (p<0,05). Yumurta ağırlığı ve kabuk oranında gözlenen farklılığın mera etkisinden kaynaklandığı saptanmıştır. Kabuk kırılma direncinde gözlenen istatistiki farklılığın ise, yonca suyu ilavesinden kaynaklandığı ve olumlu etkilendiği görülmüştür. Son 4 haftalık dönemde ise, sadece kabuk ağırlığı ve kabuk kalınlığı parametrelerinde interaksiyonun etkisi istatistiki olarak önemli bulunmuştur (p<0,05). Proje neticesinde üniversitemizde mera tavuklarının barınabileceği ve sonraki projelere altyapı olabilecek, ayrıca uygulama alanı olarak hizmet görecek modern bir tesis oluşturulmuştur

Effects of essential oils and vitamin e supplementation on gut microbiology and oxidative stability of broiler meat

Aromatik yağlar veya bitki ekstraktları son yıllarda rapor edilen antioksidan ve antibakteriyel etkileriyle 2006 yılı başına kadar büyütme faktörü olarak kullanılan antibiyotiklerin yerine geçme potansiyeli olan yem katkılarıdır. Bu çalışmada, aromatik yağların (üzüm çekirdeği yağı, kişniş yağı ve defne yaprağı yağı) ve E vitamini ilavesinin etlik piliçlerde performans, et kalitesi ve raf ömrü üzerine olan etkileri araştırılmıştır. Bu amaçla 5 muameleden oluşacak şekilde deneme düzenlenmiştir. Muamele grupları; 1) Kontrol, 2) Üzüm çekirdeği yağı (200 mg/kg), 3) Defne yaprağı yağı (200 mg/kg), 4) Kişniş yağı (200 mg/kg), 5) E Vitamini (200 mg/kg)' dir. Her muamelenin 7 tekerrürü olup, her kafes bölmesine 5 adet bir günlük erkek civciv konularak toplam 175 etlik civciv kullanılmıştır. 42. günde deneme ünitelerinden rastgele alınan birer hayvan üzerinde, göğüs etinin raf ömrü, depolama süresi ve oksidatif stabilitesi, karaciğer ve kalpte ise Malondialdehid (MDA) analizi yapılmıştır. Ayrıca, bağırsak mikrobiyolojisine ve histomorfolojisine ilişkin parametreler için; 21 ve 42 günlük yaşlarda her bölmeden bir hayvan rastgele seçilen hayvanlardan bağırsak doku ve içeriği alınmıştır. İleum ve sekum içeriğinde maya, Enterobakteri spp., laktik asit bakteri ve koliform grubu bakteri sayımları yapılmıştır. Denemedeki performans sonuçları incelendiğinde 21 günlük yaşta bir farklılık gözlenmezken, 42 günlük yaşta en düşük Yem Dönüşüm Oranı (YDO) E vitamini tüketen gruplarda görülmüştür (P0.05), the highest SOD activities exposed in the vitamin E supplemented groups (P<0.05). Besides, the results of the research indicate that SOD enzyme activities were increased with the age of broiler. Feeding the laurel leaves oil increased villus height, crypt depth and decreased lamina muscularis mucosae at the age of 21 d (P<0.05). However, this positive effect did not continue at the age of 42 d. In conclusion, as vitamin E supplementation had positive effects on the performance, ileum microflora of grape seed oil supplemented groups changed for the benefit of non-pathogenic bacteria, due to the decrease in pH levels of ileum. At the same age, LAB, Enterobacteriaceae and coliform counts were found lower for all the treatments than the control groups. Competition for nutrients between host and microorganisms might affect host negatively, so decrease in the cecum microorganism counts would be thought as a positive effect. Furthermore, feeding with grape seed oil resulted in a decrease in the total cholesterol levels of breast meat. In addition, laurel leaves oil had a beneficial effect on the ileum histomorphology at the 21 d. These results indicate that the essential oils can improve gut health and product quality. The products that researched show promising effects, however further researches may be useful to understand their effects better

The Effects of Sodium Diacetate and Sodium Benzoat Addition on the Aerobic Stability Characteristics of High Moisture Corn Grain

Amaç: Bu araştırmada, farklı dozlarda sodyum diasetat ve sodyum benzoat ilavesinin yükseknemli dane mısır silajlarının aerobik stabilite özellikleri üzerine etkileri araştırılmıştır.Materyal ve Metot: Çalışmada sodyum diasetat (SD) ve sodyum benzoat (SB) olarak ikifarklı katkı maddesinin (%0.5, %1 ve %2) olacak şekilde 3 farklı dozunun, 25-26oC ve 36-37oCkoşullarında etkisi araştırılmıştır. Araştırma materyalini yaklaşık 120 gün süre ile depolanmışkuru madde (KM) içeriği %61.84 olan yüksek nemli (kırılmış) dane mısır oluşturmuştur. Silajörnekleri her muamele grubunda 3’er tekerrür olmak üzere aerobik stabilite testine tabitutulmuştur. Aerobik stabilitenin 0., 4., 7. ve 12. günlerinde silaj örneklerinde kimyasal vemikrobiyolojik parametrelere ilişkin analizler yürütülmüştür. Aynı zamanda, Fluke Ti9 IR(160x120) marka termal kamera ile 1 m mesafeden silaj örneklerinden görüntüleme yapılarakdeğerlendirme sonuçları kaydedilmiştir. Daha sonra elde edilen veriler SmartView®softwareprogramında değerlendirilmiştir. Aerobik stabilite döneminde silaj örneklerindeki sıcaklıkdeğişimleri ve ortam sıcaklığı 30 dakikada bir 12 gün süreyle (Hobo pentant data logger)kaydedilmiştir.Bulgular: Araştırmada katkı maddesi ilavesi silajların pH, amonyağa bağlı nitrojen(NH3-N) ve maya içeriklerini düşürmüş, ham protein (HP), ham yağ (HY), suda çözünebilirkarbonhidrat (SÇK) ve laktik asit (LA) içeriklerini ise yükseltmiş, küf gelişimini ise önlemiştir.Ancak, araştırmada kullanılan katkı maddelerinin doz miktarı ve aerobik stabilteye ilişkinparametreler üzerindeki etkileri paralellik göstermemiştir.Sonuç: Araştırma sonucunda, yüksek nemli dane mısır silajlarına açım sonrası farklı dozlardaSD ve SB ilave edilmesinin aerobik stabiliteyi iyileştirdiği, ancak katkı maddesi dozununözellikle yüksek sıcaklıklarda tekrar gözden geçirilmesinin gerekli olduğu sonucuna varılmıştır.Objective: This study was carried out to determine the effect of sodium diacetate and sodium benzoat addition on the aerobic stability characteristics of high moisture corn grain. Material and Methods: In the study, the effect of three different levels (0.5%, 1.0%, 2%) of sodium diacetate (SD) and sodium benzoate (SB) addition to fermented high moisture corn grain in 25-26o C ve 36-37o C conditions were investigated. The material of the study was high moisture corn grain (rolled grain) with 61.84% dry matter (DM) content stored for about 120 days. Silage samples were subjected to aerobic stability test with 3 replicates for each treatment group. Analyzes of chemical and microbiological parameters of silage samples were carried out on days 0th, 4th, 7th and 12th of aerobic stability. At the same time, the Fluke Ti9 IR (160x120) thermal imaging camera was used at a distance of 1 meter to record imaging from constant points in the silage samples surface and thus the result assessment was ascertained. The data obtained were then evaluated in the SmartView®software program. During aerobic stability period, temperature changes in silage samples and ambient temperatures were recorded every 30 minutes for 12 days (Hobo pentant data logger). Results: The addition of additives in the study decreased the pH, ammonia-bond nitrojen (NH3 -N) and yeast contents of silages, increased crude protein (CP), ether extract (EE), water soluble carbohydrate (WSC) and lactic acid (LA) contents and prevented mold growth. However, the effects of the additives used in the study on the parameters related to the dose and aerobic stability were not parallel. Conclusion: As a result of the study, it was concluded that the addition of different doses of SD and SB to high moisture corn grain silages after opening improved aerobic stability, but it was necessary to review the additive dose, especially at high temperatures

Effect of Storage Time, Temperature and Hen Age on Egg Quality in Free-Range Layer Hens

A total of 360 eggs obtained from brown-nick hens at 22 and 50 weeks of age were used to investigate the effect of hen age, storage time and storage temperature on interior quality of eggs. The eggs were sampled fresh and after storage for 3, 7, 10 and 14 days at 4 and 20 degrees C. At sampling, eggs were weighed and broken and albumen and yolk height and width, pH, Haugh Unit (HU), air cell size, weight loss and specific gravity were measured. There was a clearly negative effect of storage time and temperature on weight loss, specific gravity, yolk and albumen index and HU. Weight loss was significantly raised by increased hen age, storage time and temperature. Albumen and yolk pH were also significantly increased by storage time and temperature. As a result, the role of hen age, storage temperature and time were found to be important in keeping of the egg freshness. It has seemed that chilling storage was the only condition to guarantee a certain level of freshness