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

Impacts of Different Processes on the Nutritional and Antinutritional Contents of White and Blue Lupin Seeds and Usage Possibilities for Sustainable Poultry Production

In the current era, it is important to consider economic and ecological sustainability issues while optimally meeting the nutrient needs of poultry. The use and research of alternative feedstuffs have gained importance due to these factors. The aim of this study is to reveal the raw lupin seeds’ nutrient ingredients as an alternative feedstuff and the effects of debittering methods. In the present study, two different treatments (germination for 2 days; heat treatment in an autoclave at 130 °C for 20 min) were applied to white and blue lupin seeds, and the differences in nutrient compositions between them and raw seeds were determined. When fatty acid compositions were analyzed, oleic, γ-linolenic, arachidic, behenic, erucic, and lignoceric acid values were found to be the highest in the raw, autoclaved, and germinated forms of white lupin (p p < 0.01). While the value of total quinolizidine alkaloids (QA) in raw white lupin grains was higher than 1.943 mg/g, it was higher than 1.800 mg/g in autoclaved and germination-treated grains. Similarly, the total QA value of raw blue lupin grains was 0.894 mg/g, 0.609 ± 0.244 mg/g in germination-treated seeds, and 0.705 ± 0.282 mg/g in autoclave-treated seeds. As a result of these findings, it can be said that the methods applied for the removal of bitterness gave promising results. Furthermore, it would be rewarding to use these lupin varieties in in vitro and in vivo experiments to reveal the impacts and mechanisms of debittering methods on poultry