Effects of dietary diludine supplementation on growth, proximate composition, muscle and texture structure of rainbow trout juveniles

A feeding trial which lasted for eight weeks was conducted to investigate the effects of diludine, a growth promoter, on feed efficiency, muscle structure and proximate composition of juvenile rainbow trout. Diludine was added at 0.0(D0) 0.2(D1), 0.5(D2) and 1(D3) g kg^-1 to a casein-based diet, and every diet was given to the triplicated groups of juvenile rainbow trout. At the end of experiment, it was determined that a significant improvability existed for both growth and feed utilization in fish fed diets supplemented with diludine (p<0.05). Similarly, different concentrations of diludine affected the densitometric quantification of myofibrillar proteins in fish muscle according to results obtained by Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The mean value of fiber diameters significantly increased in skeletal muscle with increasing concentrations of diludine. The histological results also showed hypertrophic adipocytes in skeletal muscle of fish fed D2 and D3 diets. The lowest elasticity values were observed in fish fed the control diet while those fed D3 diet had highest elasticity values. On the other hand, no differences were found between fish fed experimental diets in terms of survival rate and all fish exhibited similar proximate composition for protein, lipid, moisture and ash. Consequently, it may be suggested that dietary diludine supplementation up to 1 g kg^-1 concentration in the diets have positive impacts on growth of rainbow trout juveniles and the better growth in the fish fed with diludine supplements could be arise from muscle characteristics, in particular changes in fibres than proximate composition of the muscles

The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat

The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C. syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P<0.01) as C. syriaca flour level increased for all sunn pest-damaged wheat levels. The addition of sunn pest-damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C. syriaca to this blend significantly decreased these values (87 and 94.5 BU; P<0.01). © 2016 Wiley Periodicals, Inc

Textural properties of fat - Reduced sucuk with orange fiber [Portakal lifli yağı - Azaltılmış sucuğun tekstürel özellikleri]

In this study, sucuk samples with different orange fiber (0%, 2% and 4%) and fat (sheep tail fat) levels (10%, 15% and 20%) were produced and textural parameters were investigated during ripening time. Use of orange fiber significantly affected hardness, chewiness, gumminess and resilience parameters in all groups (P0.05). While textural parameters, adhesiveness, springiness, chewiness, gumminess and resilience, were affected (P0.05). However, ripening time was the most effective factor on all textural parameters (P<0.01). While a permanent increase was observed in hardness, adhesiveness, gumminess and chewiness values of all samples during ripening, the highest value (increase) was determined in hardness. © 2016, Veteriner Fakultesi Dergisi. All rights reserved