Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Arslan, S.(1)
- Celik1, G.(1)
- Ciftci, M.(1)
- Dikici, A.(1)
- Guler Ekmen, E.(1)
- Karakoc, Ş.(1)
- Koluman, A.(1)
- Parlak Ak, T.(1)
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ3The effect of addition of powder jujube (Ziziphus jujuba Mill.) fruit at different rates into mixed diets on antioxidant and some blood parameters of broiler chickens*
Arslan, S.; Parlak Ak, T.; Guler Ekmen, E.; Karakoc, Ş.; Ciftci, M.
This study was conducted to determine the effects of addition of jujube (Ziziphus jujuba Mill.) fruit at different rates into the mixed feed on intestinal morphology, antioxidant and some blood parameters of broiler chickens. A total of 160 male broiler (initial body weights were determined as 209.25±2.17, 209.18±2.13, 209.18±1.74 and 209.20±2.58, respectively) chickens (Ross-308), including 40 in each group, were used in the study. The groups were divided into 4 sub-groups, each of which include 10 broiler chickens. The study groups were the control group (the group without jujube fruit), the H-0.5% group (the group with 0.5% jujube fruit), the H-1 group (the group with 1% jujube fruit), and the H-2 group (the group with 2% jujube fruit). At the end of the experiment (42nd day), the control group had the highest levels of blood glucose, triglycerides, total cholesterol, very low density lipoprotein cholesterol, alanine aminotransferase, aspartate aminotransferase, and uric acid, and the lowest level of creatine (P<0.05). While the lowest malondialdehyde level was detected in the H-2 group (P<0.001), the highest glutathione peroxidase (P<0.01) and catalase (P<0.05) levels were observed in the H-1 and H-2 groups. The control group also had the lowest values for villus height and crypt depth and the highest values for villus height/crypt depth (P<0.001). As a result, it was concluded that jujube fruit, which is mainly used for its antioxidant properties, can be used in poultry compound feeds especially at the level of 1% due to its positive effects on antioxidant and blood parameters and intestinal morphology.
- MakaleAçık Erişim2021Scopus SJRQ3Survival of Shiga Toxin-Producing Escherichia coli (STEC) Serogroups During Production and Storage of Yogurt
Celik1, G.; Dikici, A.; Koluman, A.
In this study, the survival of Escherichia coli O157:H7 and non-O157 STEC serogroups of O26, O111, O103, and O145 were investigated during production and storage of yogurt. For this purpose, pathogens were individually inoculated into milk after pasteurization along with the starter culture (approximately 7.00±1.00 log10 cfu/g). After incubation at 44oC (about 180 min), yogurt samples were capped and stored at 4oC for 20 days. Pathogens were enumerated at 0, 5, 10, 15, and 20th days of storage. Lactic acid content (%) and pH of the samples were also screened. Moreover, mesophilic Lactococcus spp. and mesophilic Lactobacillus spp. were enumerated during production of yogurt.After incubation, the number of E. coli O157, O26, O103, O145, O111were 6.76±0.45, 6.64±0.53, 7.12±0.43, 6.00±1.39, 5.89±1.37 log10 cfu/g, respectively. A significant decrease was determined in all groups during the storage of yogurt samples at 4oC (p<0.05). It was detected on the 20th day of storage that the number of E. coli O157:H7 and non-O157 STEC serogroups of O103 and O145 were under the detection limit. However, STEC O26 and O111 were viable around 1.51±0.98 and 1.18±0.62 log10 cfu/g respectively. Results of the study showed that Escherichia coli O157:H7 and non-O157 STEC serogroups might pose a potential health risk during production and storage of yogurt.
AtıfScopus4OpenAlex5
İncele - DergiJournal of the Hellenic Veterinary Medical Society
