Factors affecting meat quality in farm animals

Meat has been one of the most basic nutrients since the first day of humanity. As food, meat is expressed as the muscle and fat found between the bones and skin of animals. It has an important place in human nutrition due to the protein (amino acids), fatty acids, minerals (iron and zinc) and vitamins (especially B12) it contains. Thanks to these nutrients, vital activities such as growth and development of individuals, regeneration of cells, repair and growth of tissues, formation of vital fluid blood, functioning of body systems, development of immunity and reproduction are ensured. As with other animal products, there are factors such as species, breed, feeding, environmental temperature, stress or processing that affect meat yield and quality in farm animals. In the current study, similar biotic and abiotic factors affecting the meat quality of farm animals are discussed

Bilgisayar ve Öğretim Teknolojileri Eğitimi Bölümü Akademisyenler Tarafından Nasıl Tanımlanıyor?

Öğretim teknolojileri 1960'lı yıllardan beri kullanılmakta olan ve zamanla farklı şekillerde tanımlanmış bir kavramdır. Bilgi ve iletişim teknolojileri okullarda daha yaygın hale geldiğinden dolayı teknoloji konusunda donanımlı öğretmen ihtiyacı da artmıştır. Dünyada öğretim teknolojileri programları genel olarak lisansüstü düzeyde yer alırken, Türkiye'de ise lisansüstü programlara ek olarak lisans düzeyinde Bilgisayar ve Öğretim Teknolojileri Eğitimi(BÖTE) programları mevcuttur. Bilgisayar ve Öğretim Teknolojileri Eğitimi Bölümü, 1998 yılında eğitim fakültelerinin yeniden yapılandırılması sürecinde kurulmuştur. Bu çalışmanın amacı, BÖTE Bölümlerinde görev yapmakta olan öğretim üyeleriyle, bu bölümde lisansüstü eğitimlerine devam eden öğrencilerin bölümü nasıl tanımladıklarını, bölümün mevcut durumu ile ilgili görüşleri ve bölümden beklentileri arasındaki benzerlik ve farklılıkları araştırmaktır. Araştırma durum çalışması olarak gerçekleştirilmiş olup çalışmanın katılımcıları Orta Doğu Teknik Üniversitesi, Gazi Üniversitesi ve Anadolu Üniversitesi gibi Türkiye'nin büyük üniversitelerinde çalışmakta ya da lisansüstü eğitimlerine devam etmekte olan beş öğretim üyesi ve beş lisansüstü öğrencisidir. Veri toplama aracı olarak yarı yapılandırılmış görüşme formu kullanılmıştır. Verilerin analizinde içerik analizi kullanılmış olup sonuçlar öğretim üyelerinin ve lisansüstü öğrencilerin bölümün kapsamı, beklenen yeterlilikler ve çalışma alanları ve akademik yaşantıyı etkileyen zorluklar bağlamında benzer görüşlere sahip olduklarını göstermiştir.The term Instructional Technology has been used since 1960s and defined differently throughout the time. Along with the increase in the use of information and communication technology in schools; the need for technologically qualified teachers has been increased. While many of instructional technology programs are at graduate level around the world; Turkey has an undergraduate level instructional technology program, called Computer Education and Instructional Technology (CEIT) in addition to graduate level. The department of Computer Education and Instructional Technology was founded in 1998 during the reconstruction of Faculties of Education in Turkey. The purpose of this study is to investigate the similarities and differences among how graduate students and faculty members define CEIT department, as well as their opinions on the current situation of the program, and their expectations. A case study has been conducted with 5 faculty members and 5 graduate students from three major universities in Turkey including Anadolu University, Gazi University , and Middle East Technical University. Semi-structured interviews were used as the data collection tool. The content analysis was used to analyze the data and results of the study showed that faculty members and graduate students have similar opinions about the scope of the department, expected qualifications and work areas, and challenges affecting academic life

The effects on feed performance and carcass features of chick quality and pre- starter feed application in broiler chicks

In the study, it was aimed to determine the qualitative parameters which are used to classify the chick’s quality after hatching and to investigate the effects on the fattening performance during 35-42 day fattening period. In the experiment, one day old 400 chicks (200 male and 200 female) were allocated into two groups (one control+one treatment), each group had five subgroups with 40 chicks (20 male+20 female) At the beginning of the experiment, a sex discrimination was made on chicks and then divided into two different (high and low quality) groups. While the gender and quality classified chicks were being grouped, the groups were formed as the live weights were closer to eachother in order to eliminate the diffreneces depending upon the initial body weights. The chicks were fed with 3 different diets to meet the nutrient requirements that vary according to their period. The chicks were kept total 5 weeks in trial, feed and water were given as ad libitum. The chicks were weighted weekly to calculate body weight gain, feed conversion rate and feed intake. The results obtained from this study showed that, the differences of initial body weights between the groups were statistically significant (P0.05). The differences in the feed conversion rates between the groups at the 4th week were statistically significant(P<0.05). According to the data of hot carcass weight,cold carcass weight, abdominal fat weight, carcass yield and abdominal fat ratio after the slaughter, the difference between groups in male gender is not statistically significant but ın female gender, only abdominal fat ratio was statistically significant among the groups (P<0.05).We are grateful to the Çukurova University Scientific Research Projects Unit for their financial support to this project (Proje No: FLY-2018-9946)

Effects of Supplemented Spirulina to Layer Diets on Egg Cholesterol Level and Fatty Acid Composition

Spirulina is a photosynthetic, single-cell microalgae. Microalgae could be utilized for the production of several chemicals which are either unique to the algae or found at relatively high concentrations and command a high market value. In this respect, Spirulina is one of the more promising microalgae. It is especially rich, relative to other sources, in the polyunsaturated fatty acid γ-linolenic acid (GLA), and in pigments such as phycocyanin, myxoxanthophyl and zeaxanthin. Spirulina containing 5-6% total lipid ratio, 1.5-2% polyunsaturated fatty acids (PUFAs), contains 36% of α-linoleic acid as total PUFAs. It also contains precious fatty acids such as Linoleic Acid, Stearidonic Acid, Eicosapentaenoic Acid, Dodosahexaenoic Acid, Arachidonic Acid. The present study was conducted to evaluate whether dietary Spirulina would affect egg cholesterol level and fatty acid composition of ATAK-S. Seventy two similar weight layer hens at the 38 weeks age were randomly divided to four groups comprising 18 birds each. The hens were fed with standard layer diets containing %0, %0.5, %1, %2 Spirulina for 8 weeks. The hens were housed in individual cages. 16:8 hours light:dark photoperiod was employed. Feed and water were given ad libitum. Egg cholesterol was assessed by weekly and the fatty acid composition of the egg yolk was analyzed at the end of experimental period. The results showed that dietary supplemental Spirulina did not have significant effect on egg yolk cholesterol level (P>0.05), but the fatty acid composition is significant affected by the ratio of stearic acid, linoleic acid, linolenic acid, omega-6 and polyunsaturated fatty acids (p<0.05)

THE EFFECTS ON FEED PERFORMANCE AND CARCASS FEATURES OF CHICK QUALITY AND PRE-STARTER FEED APPLICATION IN BROILER CHICKS

With the increase of the population, it has become inevitable to increase the production of poultry meat and to increase the quality of poultry meat production in order to meet the increasing demand for animal food and to ensure that people are fed on a balanced basis. There are many factors affecting the economy, quantity and quality in poultry meat production (genetic factors, herd age, hatching egg quality, egg collection time, egg storage, hatching temperature, chick quality etc.). These factors include a long period of time from the feeding of breeding animals to the cutting of chickens. Depending on the effects of all these factors, chicks are produced in different qualities. Among these factors, chick quality is the most essential for high efficiency as it is a combination of all other parameters. Because the quality of daily chicks is very important for a good start and cutting performance in production (Meijerhof, 2009). The present study was conducted to determine parameters to be used in chicks quality classification after incubation and investigate the effects of pre-starter feeding in the first five days on fattening period lasting 35-40 days for chicks classified low and high quality.This study was supported by Çukurova University Scientific Research Projects Unit (Project Number: FLY-2018-9946)

Microbiological and Nutrient Analysis of Spiriluna platensis Produced in Poultry Manure Enriched Medium

Spirulina platensis is an interesting source of important protein for both human and animal consumption, which is cyanobacteria, is a crucial functional food additive. Spirulina platensis which is a photosynthetic micro algae, contains high crude protein content (62-70%) as well as precious metabolites (Fox, 1996). Recent studies have propound that dry chicken manure can be used as low-cost nitrogen source in cultivation of Spirulina platensis (Ungsethaphand at al., 2007). Dry chicken manure(DCM) contains most of elements particularly nitrogen (N) and phosphorus (P) which microalg need for growth and flourish. In Turkey, about 7 million tons of poultry manure creates environmental problems per year(Eleroğlu at al., 2013). The aim of study, cell density was counted and dry biomass were analyzed (DCM medium) was to compare the microbiological quality of Spirulina platensis cultured in standart medium and DCM medium.Çukurova University Scientific Research Project Commission (Project Number: CUBAP-09/2017-9767)