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Öğe Adipokine, gut and thyroid hormone responses to probiotic application in chukar partridges (Alectoris chukar) exposed to heat stress(Akademiai Kiado Zrt, 2021) Bayraktar, Bulent; Tekce, Emre; Kaya, Hacer; Gurbuz, Ahmet Burak; Dirican, Ebubekir; Korkmaz, Serol; Atalay, BanuThe aim of this study was to investigate the effect of Lactobacillus reuteri E81 (LRE) probiotic supplementation on heat stress responses in chukar partridges (Alectoris chukar). The birds were divided into two groups, one of which was exposed to heat stress (HS). Within each group, four subgroups, each including 64 birds, were created for the three treatment doses (200, 400 or 600 mg/kg) of LRE and the control. The experiment was started with day-old birds, kept at a temperature of 25 degrees C or 37 degrees C. After a 7-day adjustment period, the LRE supplementation lasted for 35 days. The levels of different adipokines, including visfatin (VF), adiponectin (ADP), chemerin (CHEM), as well as the concentration of plasma citrulline (CIT) and the levels of thyroid hormones (T3 and T4) and thyroid-stimulating hormone (TSH) in the blood were measured at 21 and 42 days of age. A significant correlation (P < 0.01) was found between LRE supplementation and the decrease in serum VF, ADP, CIT, T3 and T4 levels in partridges exposed to HS. On the other hand, no significant relationship was found between LRE supplementation and the serum CHEM and TSH levels (P > 0.05). We concluded that the addition of 600 mg/kg LRE is beneficial in preventing intestinal damage and inflammation provoked by HS.Öğe Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers(2026) Kaya, Hacer; Kamiloğlu, AybikeThis study evaluated the effects of a phytobiotic additive, hawthorn fruit extract (HFE), administered via drinking water on meat quality of broilers subjected to heat stress (HS). A total of 300 one-day-old broiler chicks were distributed into six experimental groups according to a 2×3 factorial design after a one-week acclimation period, with five replicates of 10 chicks each. Chicks had ad libitum access to feed and water for the duration of the 42-day trial and were exposed to a 24-hour lighting program. HS decreased the b* color value of breast meat while increasing L* and a* values and pH of thigh meat. Cooking loss (CL) of both breast and thigh meat was reduced, whereas water-holding capacity (WHC) remained unaffected. HS did not significantly alter thiobarbituric acid-reactive substances (TBARS), total saturated fatty acids (?SFA), or total unsaturated fatty acids (?UFA), but decreased monounsaturated fatty acids (?MUFA) and increased emulsion stability (ES) and polyunsaturated fatty acids (?PUFA). Adding HFE to the drinking water did not influence breast meat pH or color intensity, but WHC improved in breast meat with 0.2 mL/L HFE and in thigh meat at both HFE concentrations. The 0.4 mL/L HFE dose increased ?SFA and decreased ?UFA and ?PUFA levels, while ?MUFA decreased at both HFE concentrations. Overall, HFE supplementation mitigated several adverse effects of HS, notably enhancing ES and reducing redness of thigh meat. These findings suggest that HFE can be an effective phytobiotic strategy to improve meat quality in broilers under thermal stress conditions.Öğe Influence of Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplementation on Meat Quality and Gut MicrobiotainHeat-StressedBroilers(Sidas Medya A.S., 2026) Kaya, Hacer; Kamiloğlu, AybikeThis study investigated the influence of the consumption of hawthorn (Crataegus tanacetifolia) fruit vinegar (HFV), a fermented product, on meat quality and gut microbiota in broiler chickens under cyclic heat stress (HS). A total of 300 one-day-old male Ross 308 chicks were divided into six groups with five replicates of ten birds, following a 2×3 factorial design with two temperatures (24 and 35°C) and three HFV supplementing levels (0, 2, and 4 mL/L) after one-week acclimation. Broilers in the thermoneutral groups were kept at 24°C, while HS groups experienced 35°C for 8 hours daily from day 21. Feed and water were provided ad libitum under a 24-hour lighting program. HS increased breast pH, reduced b* color value, raised ?SFA and ?MUFA levels, and lowered ?UFA and ?PUFA ratios. Supplementing 4 mL/L HFV increased breast L* color value and ?SFA level while reducing ?UFA ratio. The 2 mL/L HFV dose decreased ?MUFA and increased ?PUFA levels. Overall, HFV supplementation improved meat quality and beneficially altered fatty acid composition in heat-stressed broiler breasts. These results suggest that HFV supplementation may be a practical natural additive for broilers under cyclic heat stress and provide new evidence regarding its combined effects on meat quality and intestinal microbiota. Content of this journal is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.Öğe Organik Olarak Üretilen Yumurtaların Bazı Besinsel ve Duyusal Özelliklerinin İyileştirilme Olanakları(2017) Karaalp, Musa; Kaya, Hacer; Aksakal, VecihiOrganik olarak üretilen tavuk yumurtasının daha fazla besleyicilik ve duyusal özelliklere sahip olmasının yanı sıra sağlığa zararlı herhangi bir madde içermemesi, tüketicinin öncelikli beklentilerindendir. Araştırmalar, beklenenin aksine; kafes yumurtaları ile organik yumurtaların kuru madde, lipit ve yağ asitleri arasında önemli bir farklılık bulunmadığını göstermektedir. Organik yumurtanın kafes yumurtasına göre yaklaşık iki kat fiyata satılmasının sadece psikolojik ve etik motivasyon taşıdığı bildirilmektedir. Avrupa Birliği Konseyi organik yumurta üretiminde tavukların bazal rasyonun yanı sıra yeşil kaba yem materyallerine erişimini de gerekli görmektedir. Ancak bu erişimin sağlanması durumunda, organik olarak üretilen yumurta tüketici beklentilerine karşılık verebilir. Araştırmalar ülkemiz Organik Tarım Kanuna göre tavuk başına ayrılan 4 m2 'lik gezinti alanının bu talepleri karşılamada yeterli olmadığını göstermektedir. Bu durum tavuklara ayrılan gezinti alanının çeşitli yem bitkileri ile rotasyona uygun olarak ekili olmasını sağlayacak şekilde artırılmasını veya gezinti alanına dışarıdan ilave yeşil kaba yem materyallerinin getirilmesini zorunlu kılmaktadır. Böylece fonksiyonel gıda özelliği olan bir ürün elde etmenin yanı sıra gagalama ve kanibalizmin azalarak hayvan refahının arttığı bir üretim tarzına ulaşılmış olacaktır. Bu derlemede organik yumurta üretiminde başta karotenoidler olmak üzere yağ asitleri gibi kimyasal içeriklerin artırılması ile renk, koku ve tat gibi duyusal özelliklerin iyileştirilme olanaklarına yönelik uygulamalara yer verilmiştir.Öğe Relationship of progranulin response with some physio-biochemical parameters in Akkaraman sheep(Univ Agriculture, Fac Veterinary Science, 2023) Bayraktar, Buelent; Tekce, Emre; Genc, Murat; Kaya, Hacer; Ozcan, Gulbahar Boyuk; Aydemir, Seyma; Kotan, Goksad CemilProgranulin (PGRN) is a multifunctional protein that is critical in the retention of embryos in the endometrium of the uterus and the protection of cervical tissue during fetal growth. In case of PGRN release and dysfunction, cervical tissue may remodel (regeneration) and lead to the risk of abortion. Serum PGRN level in sheep and its variation according to different physiological periods and its relationship with some biochemical parameters are unknown. In this study, the relationship between early lactation, early and late pregnancy serum PGRN levels and some biochemical parameters in Akkaraman sheep was investigated for the first time. In the literature search, no similar studies were found on the relationship between early lactation, early and late pregnancy serum PGRN levels and some biochemical parameters in Akkaraman sheep. The research was carried out on 90 Akkaraman sheep reared in the same herd under the same care and feeding conditions. In the study, Akkaraman ewe were divided into 3 groups as early lactation, early pregnancy and late pregnancy. 1st group is early lactation period ewe (first 60 days of lactation), (n = 30), 2nd group is in the first period of pregnancy (on the 0-90th day of the first pregnancy (n = 30)), 3rd group is in the late pregnancy of pregnancy (100-150 days of pregnancy (n = 30)) was created. Blood samples from vena jugularis were taken before morning feeding from the animals that formed the study groups. PGRN levels in serum were determined by ELISA method. In addition, glucose, calcium (Ca), magnesium (Mg), phosphorus (P), total cholesterol (TC), triglyceride (TG), low density lipoprotein (LDL), high density lipoprotein (HDL), very low density lipoprotein (VLDL) levels were analyzed in biochemistry autoanalyzer. As a result of the study, lactation and early pregnancy and late pregnancy mean serum PGRN levels were determined as 1.93, 1.78, 1.33 ng mL-1, respectively. The serum PGRN, glucose, Ca, Mg, P, TC, TG, LDL, HDL and VLDL levels of sheep with late pregnancy, early lactation and early pregnancy periods, which constitute the study groups, were found to be statistically significant (P<0.05). Our results have shown that due to the physiological role of PRGN in keeping the embryo in the endometrium of the uterine and in preserving the cervical tissue during fetal growth, there may be a useful parameter in the pursuit of the pregnancy process.Öğe Yumurtlamanın Son Dönemindeki Yumurtacı Tavukların Rasyonlarına Bor (Ortoborik Asit) İlavesinin Bazı Yumurta Sarısı Parametreleri Üzerine Etkisi#Yumurtlamanın Son Dönemindeki Yumurtacı Tavukların Rasyonlarına Bor (Ortoborik Asit) İlavesinin Bazı Yumurta Sarısı Parametreleri Üzerine Etkisi(2018) Kaya, Hacer; Macit, MuhlisYumurtacı tavuk rasyonlarına farklı seviyelerde Bor (orthoborik asit) ilavesinin bazıönemli yumurta sarısı parametreleri üzerine etkisini tespit etmek amacıyla yürütülençalışmada, 62 haftalık 288 adet Lohman yumurtacı ticari hibrit 12 hafta boyunca 0, 50, 75ve 150 mg/kg seviyelerde B içeren dört farklı rasyonla yemlenmişlerdir. Araştırma 18tekerrürlü olarak yürütülmüş ve her bir tekerrürde 4 adet tavuk bulundurulmuştur.Araştırma boyunca 16 saat aydınlatma programı uygulanmış, yem ve su ad-libitum olarakverilmiştir. Yumurta sarısı lipid bileşenlerinden polarlipid, hidrokarbon+kolesterol esterive serbest yağ asidi oranları muameleden etkilenmemiştir. Toplam lipid içerisindekitriaçilgliserol oranı azalırken; total kolesterol, diaçilgliserol oranları ve yumurta sarısılipid peroksidasyon düzeyleri artmıştır. Rasyona Bor (B) ilavesi yumurta sarısı proteinprofilinde, farklı moleküler ağırlıktaki proteinleri farklı seviyelerde etkilemiştir. Sonuçolarak, yumurtlamanın son döneminde bulunan tavukların rasyonlarına değişikmiktarlarda B ilavesi yumurta sarısı lipid bileşimi ve protein miktarı ile lipidperoksidasyonunu önemli derecede etkilemiştir. Sonuç olarak, yumurtacı tavukrasyonlarına farklı seviyelerde B ilavesinin bazı yumurta sarısı parametreleri üzerineetkisini açıklığa kavuşturmak için gelecekte konu ile ilgili daha fazla araştırma yapılmasıgerektiği kanaatine varılmıştır.
