Effect of the preruminant calf nutrition on rumen development

Beslenme, hızlı gelişen ve yüksek verime sahip hayvanların elde edilmesinde genetik faktörler kadar önem taşımaktadır. Buzağılarda, özellikle sütten kesim öncesinde sağlıklı bir rumen gelişimi sağlamak, hem kuru yem tüketimine geçişi hızlandırarak maliyeti azaltmada, hem de fizyolojik gelişimi hızlandırmada fayda sağlamaktadır. Buzağıların sütten kesim öncesi beslenmesinde katı gıdalar rumen gelişimi açısından büyük öneme sahiptir. Yapılan çalışmalarda konsantre yemlerin içerdikleri bütirik ve propiyonik asitler nedeniyle, rumen epiteli ve papillaların gelişimini uyardığı saptanmıştır. Ayrıca kaba yemlerin de rumen kas gelişimini, motilitesini, haciminin artmasını, ruminasyonun uyarılmasını ve salyanın ön midelere akışını olumlu etkilediği ifade edilmiştir. Yemlerin türü ve partikül büyüklüğü de buzağılarda rumen gelişimini etkileyen diğer etmenler arasında yer almaktadır. Bununla birlikte başta probiyotikler olmak üzere yem katkı maddelerinin de rumen gelişimine olumlu etkileri bulunmaktadır.Nutrition is important as the genetics to obtain rapid growing and highly productive animals. A healthy rumen development in calves, especially before weaning, is beneficial for both on decreasing costs as a result of speeding up the transition to dry feed intake and accelerating physiological development. The dry feed intake before weaning has a key role on the rumen development in calves. The studies have shown that concentrate feeds stimulate the development of rumen epithelium and papilla due to their butyric and propionic acid content. Moreover, forage feeds supply to increase total volume of rumen, motility, development of rumen muscles, stimulate rumination and the flow of saliva to forestomach. Type and particle size of feeds are also among the other factors that affect the rumen development of calves. Furthermore, feed additives particularly probiotics have a positive effect on rumen development

The influence of dietary boron supplementation on egg quality and serum calcium, inorganic phosphorus, magnesium levels and alkaline phosphatase activity in laying hens

This study was performed to investigate the influence of dietary boron (B) supplementation on egg production, interior and exterior egg quality and serum parameters related to egg formation in laying hens. Two hundred and twenty four, 18 week old, Hyline Brown 98 strain hens were assigned to 7 groups with 4 replicates. After 10 days of adaptation the hens were fed for 8 weeks on diets supplemented with 0, 5 10 50, 100, 200 and 400 mg/kg (diet) B (H3BO3). Live weight, feed consumption and egg production were reduced in the 400 mg/kg B supplemented group. Increases were determined in serum Ca, inorganic P and Mg levels and serum ALP activity was not influenced by supplemental B. Boron changed the interior and exterior quality of eggs. In particular, high level of B supplementation reduced live weight.. feed consumption and egg production and changed some blood metabolites. (C) 2004 Elsevier Ltd. All rights reserved

The effect of dietary supplementation of natural antioxidants and coated calcium butyrate on carcass traits, serum biochemical parameters, lipid peroxidation in meat and intestinal histomorphology in broilers

The aim of this study was to investigate the effects of vitamin E, grape seed extract and green tea extract with or without supplementation of coated calcium butyrate in broilers based on carcass traits, some biochemical parameters, intestinal histomorphology, and lipid peroxidation in meat. Two hundred fifty-two one-day-old broiler chicks were divided into nine groups, one control and eight experimental. Control group fed only a basal diet (control). The experimental groups' diets contained feed additives as; coated calcium butyrate (CCB), vitamin E (VitE), grape seed extract (GSE), green tea extract (GTE), a combination of vitamin E with coated calcium butyrate (VitE+CCB), grape seed extract with coated calcium butyrate (GSE+CCB), green tea extract with coated calcium butyrate (GTE+CCB), and a combination of grape seed extract, green tea extract, and coated calcium butyrate (GSE+GTE+CCB) respectively. According to the study results; no significant differences were observed in gut histomorphology and serum biochemical parameters. The broilers fed with GSE and GTE with/without CCB had significantly higher hot carcass yield than control, VitE, and VitE+CCB. Furthermore, all groups showed significantly lesser lipid peroxidation in meat than control; however, the VitE group had the lowest malondialdehyde (MDA) levels. It can be concluded that the combination of CCB with natural antioxidants could be used to improve carcass traits and meat antioxidant capacity in broilers

Effects of an antibiotic and two phytogenic substances (cinnamaldehyde and 1,8-cineole) on yolk fatty acid profile and storage period-associated egg lipid peroxidation level

This study was aimed at determining the effects of two phytogenic antioxidants, namely, cinnamaldehyde and 1,8-cineole, and an antibiotic added to laying hen feed on the fatty acid profile of egg yolk and the weight loss and lipid peroxidation levels of eggs stored for different periods. Ninety-six 48-week-old Bovans White hens were randomly assigned to four groups, each with four replicates of six hens per replicate. The four groups were provided with the following feeds: maize and soybean-based laying hen feed, basal ration (control group); basal ration added 500 mg/kg of an antibiotic; basal ration added 100 mg/kg of cinnamaldehyde; and basal ration added 100 mg/kg of 1,8-cineole. At the end of an eight-week feeding schedule, 48 eggs, including 12 from each group, were used for yolk fatty acid analysis. In total, 240 eggs, including 48 eggs for each of the five different storage periods tested (1, 14, 28, 42, and 56 days), were collected for the detection of egg weight loss and yolk malondialdehyde (MDA) levels. The feed supplements cinnamaldehyde and 1,8-cineole were determined to have significantly reduced lipid peroxidation in the yolk of eggs stored for 14, 28, 42, and 56 days, when compared with the results of the control group and antibiotic-treated group. Furthermore, dietary cinnamaldehyde supplementation was determined to have decreased the yolk level of myristic acid, a saturated fatty acid, and to have increased the yolk level of oleic acid, the major unsaturated fatty acid found in egg yolk (46.28%) in comparison with the levels measured in the other three groups. Cinnamaldehyde and 1,8-cineole were determined to extend the shelf life of eggs by providing protection against free oxygen radicals. Cinnamaldehyde could be used as an alternative feed supplement to enrich the yolk fatty acid profile in unsaturated fatty acid